A few weeks ago, I drove to Austin to interview Andrew Zimmern. That might sound like a long drive for a short little 5 Nosy Questions feature. But when you think about it, he flew in from across the country for our interview, so he gets the prize. Even better? Andrew Zimmern himself also has a feature on andrewzimmern.com called 5 Questions.
Heating up that evening was the Taste Of Texas event that kicked off the 2013 Austin Food & Wine festival, where Zimmern mingled with the fans and the talent. On Saturday he hosted a hands-on barbecue session under a hot Texas sky with Fort Worth chef Tim Love. Traveling with him for the weekend was an entourage of women: one marital wife and two work wives, as they described it. I shared a few tacos and a beer with the foursome while they prepared to take Austin by the reins.
Then, I got nosy.
You’re eating all over the world on a constant basis. What are the current food trends that get on your nerves?
The term “farm to table.” When restaurants put so much emphasis on noting that they are sourcing locally.
Is there anything else about the hospitality industry that gets under your skin as a diner or a restaurateur?
This new idea in the hospitality industry that the consumers and the servers are one collaborative group. I am happy to create a friendly rapport with a waiter, and it is great when there is an understanding. But when people are dining out, they aren’t there to socialize with the staff. There is a fine line between being overly relaxed and introducing your customers as your friend to your coworkers when you’re out to dinner with your family and you’re unable to spend quality time with your group. There’s a great hot dog spot in New York, and everyone waits in line. You can eat there every day (and when I’m there, I do) and when it is my turn to order, they ask, “What’ll you have?” They’re friendly, but they keep it professional.
You wear great glasses. Can you tell me more about your current collaboration with Eyebobs?
I design glasses for Eyebobs, with proceeds from my designs going towards the James Beard Foundation.
What is Canteen, exactly? Your new food truck?
I’m sure we’re a dollar or two more (expensive) than everyone else, and our portions are actually 20 to 30 percent smaller, but that’s because we’re giving value in a different way. You’re going to feel great when you eat my hamburger. We do a couple of different things to it, and it is actually a goat burger. We’re just bringing value to the public in a different way. I think it is important to bring healthy, good food to the people. You know, it’s a grifter’s art to give someone a 10-ounce burger instead of a six-ounce burger but made with cheaper meat and charge you less than the guy down the street. That is a really dangerous way to introduce food to people. I want people to experience healthier food, diversified food, food that makes them feel good and that gives them a really good value.
After the working day is done and you’re out of the kitchen and off camera, what are you doing during your leisure time?
I’ve got a family, and I like to spend time with them of course. I like to make music. [Check out the photo above of Zimmern singing lead with the band at Torchy’s Tacos on South Congress.] But to be honest with you, I’m on the road working 286 days a year. When I have alone time with my wife, I’m begging her to fool around with me.
Photos by Taylor Byrne Dodge and Austin Food & Wine Festival