Under the apron with Christine Cushing

Christine Cushing loves spending time around food. Whether it's in front of the camera (she's hosted three TV series, with a new one called "Fearless in the Kitchen" on the way this fall on VIVA. See myviva.ca for programming information.), at an event, or at home, food is the one ingredient that ties her love of sharing and eating well. I caught up with this chef and food stylist recently in between shoot days on her new television project to quiz this multi-faceted dynamo about, what else? Food!

1. Canadian Living catches you checking out at the grocery store at 5pm - what's in your basket?
I have organic milk, organic mixed greens, pre-washed baby greens, mini cucumbers (also known as Persian cucumbers), a fresh baguette, and a whole Mediterranean trout in my basket. This, for me, makes up dinner in a flash!

2. It's late at night and you're heading home. Where do you stop for a midnight nosh, or what do you cook up when you get home?
If I'm really tired I'll stop by Alexandros Gyros on Logan, just north of the Danforth in Toronto's Greek Town for a chicken gyro. I go there because it's so satisfying, the gyros are made fresh and I know he'll be open. Now, if I feel like cooking, I'll probably make a tomato and feta salad, open up a can of tuna and have some kind of bread with it. I'm not hard to please, except that what I eat has to be good quality!

3. What's your "closet" food indulgence - that embarrassing thing you wouldn't want your foodie friends to know you eat?
Few except my partner Bosko know this, but since you asked- my one food indulgence is actually Dairy Queen. I like the strawberry sundae with the chopped peanuts and their Peanut Buster Parfait. They use real strawberries in their topping- not this pie-filling-in-a-can stuff that's way too sweet.

4. What's one ingredient you use all the time that we might not know about - but should?
I'd have to say Vin Cotto, which means "cooked wine" in Italian. It's similar to Balsamic Vinegar and it's made by taking grape must (pressed juice that contains the grapes' skins, seeds, and stems) and cooking it down into a syrup. Perfect for dressings and sauces, I love it for its balanced sweet and sour flavour that still tastes of grape! It is hard to find but you can locate them at higher end grocery or specialty stores.

Page 1 of 2 - Read page two to read about Christine Cushing's first restaurant job!