Nov 22, 2012
Sometimes there’s nothing to promote: it’s just about sitting down and talking about food. Hugh Jackman recently spoke to Food & Wine about one of his favorite subjects, including the benefits of being friends with Jean-Georges, how/why he learned to cook, and what his (and Wolverine’s) last meal might look like. Read the excerpt below before heading to the source for more; it’s also been added to the press archive.
You’re on the set of the new Wolverine movie right now, so you are in hard-core training mode. What have you eaten so far today?
Today I woke up and had just water, then I did cardio, had a protein shake, hit the weights, another protein shake. Actually, you caught me on a real treat day; just now, I had dry rye toast, three poached eggs, and smoked salmon.
Will there be a celebratory meal or two in New York when training is done?
Oh yeah. I’ll be going to ABC Kitchen, Locanda Verde, Barbuto. Italian is always a great way to go off a diet. But what I really crave is the most basic stuff: Australian meat pies, breakfast cereal, hot dogs.
You’re close with chef Jean-Georges Vongerichten. What are the best fringe benefits of that?
Getting invited to his country house. It’s like living in a Food & Wine photo shoot: There’s lobster, lamb, steak, fish, salad, all done just simply. Lunch at his house was one of the best meals I’ve ever had in my life.
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