BYLINES BY SCOTT
WHAT DOES KATIE LEE EAT AFTER SHE SURFS?
When she’s not cohosting Food Network’s The Kitchen or authoring a book, Hamptonite Katie Lee is preparing healthy post-surfing meals and dreaming of an alternate life as a facialist. Below, she lets us in on a few other things you didn’t know about her.
Which Hamptons town is your favorite? I can’t choose one; there are things I like about each. There is the manicured look of Southampton, the salty vibe of Sag Harbor, the farms of Sagaponack…. I could go on and on!
Do you have a secret spot on the East End? If I told you, then it wouldn’t be a secret.
What is your favorite vegetable to use during the summer? Tough to choose. I would say tomatoes are number one and corn a close second.
Related: See Katie Lee’s recipe for a succotash salad >>
What do you like to eat before hitting the water? I don’t eat before I get in the water. That would be like eating before you go to the gym—uncomfortable. But when I get out of the water, that’s a different story. After surfing, I’m so hungry that everything tastes better. Most days, I make my own lunch, so I’ll go home and make a huge salad and fill it with all sorts of veggies and lentils.
What was more fun to write, Groundswell or The Comfort Table? It was such a different experience to write a novel from writing my cookbooks. I love writing and testing recipes, but writing fiction was really fun. It was like playing make-believe every day. Plus I could stay in my PJs all day long.
What is your favorite part of being on The Kitchen? Which cast member do you most like working with? How could I choose a favorite? They might read this! All kidding aside, I love all of my cohosts, and they are what I like best about doing The Kitchen. We all have so much fun together.
If you didn’t cook for a living, what would you be? No question—a facialist. I love skin care.
Who would be your dream dinner guest? Julia Child.
Tell us something we don’t know about you. I can wiggle my ears.
Read the Article at Hamptons-Magazine.com HERE.
