At the Table with Jonathan Keltz
Jonathan Keltz has proven his immense talent over the years as Ari Gold’s whipping board of an assistant on "Entourage," and now starring on CW’s hit period drama "Reign." It turns out, he's also charming, funny and can't get enough garlic.
Check out Jonathan's food obsessions in this month's At The Table.
Name: Jonathan Keltz
Place of Residence: Toronto/ LA
What’s the last thing you ate? Grilled panini with chicken, genoa salami, roasted red peppers, arugula and sundried tomato spread.
If you were left to your own devices to make something at home, what would it likely be? I love sautéing chicken. The sauce and accompaniments change constantly, but there’s always a lot of olive oil and even more garlic.
What will you ask a server to remove from your dish, or make sure it doesn’t have? Cilantro. I’m allergic. Not like “I’m going to die allergic”, but it would ruin the night.
When staying at a hotel, what are you raiding from the mini fridge? Water. Until I’m able to find a place to get cheaper water. $9 water hurts my heart.
Guilty pleasure: Chocolate on chocolate on chocolate with chocolate sauce.
Drink of choice: Old Fashioned.
Favourite meal of the day and why: Dinner - it’s the end of the day and you’ve earned it.
Favourite cookbooks to use: So far I mainly just watch people make something, mess it up a few times , and then end up with my own version. I haven’t had the patience to sit down with a book and recipe.
Favourite cookbooks just to look at: A new great book called Eating Delancey: A Celebration of Jewish Food. A family friend and unbelievable food photographer just released it and it’s stupendous.
Three items that are always in your fridge: Spinach, apple cider vinegar, and chicken.
Top three Toronto restaurants: Terroni, The Good Son, Khao San Road.
Favourite places to shop for ingredients in Toronto: Cumbrae’s, St Lawrence Market, Loblaws (at Maple Leaf Gardens actually).
Go-to dish ordered at a restaurant: Filet mignon.
Would you rather – Go to farmer’s market/nearest pub/food truck? Food truck.
Describe your kitchen: Open concept - I love cooking and hanging out simultaneously. Music, beverages and good company.
Describe your cooking style: Garlic everything.
Ideal food day: from the time you wake up until bed, what are you having? Fruit/ veggie protein shake, hit the gym, fried chicken and waffles (because I hit the gym), then Terroni Natalina pizza for lunch, a small plates tapas style restaurant for dinner with my lady. Charcuterie board, oysters, steak, buttermilk fried quail? Sure. Chocolate soufflé with chocolate ice cream for dessert. Breathe sigh of relief.