Fish For Breakfast? Why This Foodie Says Yes

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1Photo: Courtesy of The New Potato.
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish. This week, the ladies talk with Piper Perabo on fish for breakfast and the perfect smoothie..

There is someone we’re dying to have over for dinner this week, and that’s Piper Perabo, star of USA Network’s Covert Affairs as well as an honorary foodie who loves to entertain. Need we say more? We do actually, because during our time with Perabo we realized she may just be the cutest and nicest person on the planet, which is not a title we give out often (we know, it’s not as eloquent as it could be, we’re just being honest). See all of Perabo’s tidbits on everything food and health…

The New Potato: What would be your ideal food day?
Piper Perabo: "Breakfast at Jack’s Wife Freda in New York City; lunch at La Capital Cantina in Mexico City; dinner at my folks house when my dad makes blackened pot roast sandwiches on my mom’s homemade rolls, and maybe dessert at The Big Gay Ice Cream Shop in New York City."

What’s your drink?
"A vodka martini, straight up."

How do you start your day on a good note?
"A cortado, an egg sandwich with kale and extra hot sauce, and a slow walk around the block."

What are some of your healthy routines?
"When I’m filming, I eat fish for breakfast and every time I hear a bell, I use it as a reminder to stop and take a deep breath."
2Photo: Courtesy of The New Potato.
What’s your afternoon snack?
"Avocado, radish and lemon juice on toast or pickled herring."

What won’t you travel without?
"Oil of Oregano, Saint & Hindu God Medals, an alarm clock, and my man."

What are some pre- and post-shoot routines?
"In Hong Kong, the crew sets up an alter every day before shooting with incense and fruit; I would love to implement that into our show’s routine. When we wrap, I try and say thank you to everyone, then I begin work for the next day in the car ride home."

What’s always in your on set trailer fridge?
"Incense, tequila, mint tea, York Peppermint Patties and local apples."

What’s always in your bag on set?
"Scripts, a notebook, Wellness Formula, an iPhone, some beats, water with chlorophyll, and mittens."
3Photo: Courtesy of The New Potato.
What’s the ultimate dinner party faux pas?
"Being late."

What do you always put out when entertaining?
"Vinyl. For cocktail hour, Jake Bugg. By dessert, Little Walter."

What do you always bring as a guest to a dinner party?
"Deviled eggs and a smile."

What’s your morning beauty routine?
"In the morning after bathing, I slather on coconut oil instead of body lotion."

What are your vices?
"Daydreaming and sleeping in the sun."

Your go-to recipe for eating in…
"Miso soup."

What is your idea of the perfect smoothie?
"Ormus greens, maca, mesquite, mint extract, cacao nibs, almond milk, and coconut nectar."
4Photo: Courtesy of The New Potato.
If you could pick one other person in the world to switch closets with, who would it be?
"Iris Apfel."

Five things you’re loving right now:
"Cornel West, Rose Bowl Flea Market, Adolf Wolfli, the new Greg Lauren scent, and Die Antwoord."

What are your favorite cities for food? Where do you go to in each?
"In Los Angeles, I love Gjelina. In NYC, Jack’s Wife Freda. In London, I love the extra-cold Guiness at The Toucan. In Hong Kong, Tim Ho Wan. In Venice, Cip’s Club makes this Penne al Farro con Pomodorini Passiti, Melanzane Saltate Origano e Basilico (spelt short pasta with tomatoes, aubergines, oregano and basil). It’ll change the way you cook with eggplant."

If you could have a dinner party, with any five people living or dead, who would be there? What would you cook?
"Stephen Kay, Phyllis Diller, Jean-Michel Basquiat, Jon Stewart, and Michael Symon. I’d politely ask Chef Symon to help me cook. Then I’d go find an extra chair and ask Diana Vreeland if she’d wiggle in, because we just can’t do without her."

On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.