By the time Paula Deen comes to Houston Sept. 17-18 as the headliner of the Metropolitan Cooking & Entertaining Show at Reliant Center, her recent well-publicized food fight with Anthony Bourdain should be as stale as yesterday’s biscuits.
But on Monday during an interview in advance of the cooking show, we asked Deen about Bourdain’s recent slam.
For those who haven’t followed the foodie fracas, Bourdain, the host of the Travel Channel’s “No Reservations” took a swipe at Deen in an interview last week with TV Guide, calling her “the worst, most dangerous person in America … plus, her food sucks.” He later clarified on Twitter that Deen is "hardly the worst person in America, just the most destructive influence on [Food Network]."
Deen, a cookbook author who is one of the most popular Food Network stars, responded last week saying she was shocked by Bourdain’s comments and wondered what set him off. (During the same interview he also knocked Rachael Ray, Guy Fieri and Sandra Lee).
On Monday, we asked her about the lingering controversy and she said she has never met the bad boy author of Kitchen Confidential.
“It kind of shocked me that someone could take it so personal and you don’t even know the person. I did not understand it. But you know, I think he’s kind of crotchety that way. From what I’ve heard about him, he kind of talks negative about everybody but himself.”
She also extended the olive branch, inviting Bourdain to her home so she could cook for him. We asked her what she’d make for him if he ever took her up on the offer:
“Oh, I don’t know. I understand he eats cobras while the heart is still beating or rectums of some crazy animal. I don’t know what I’d cook for him. We eat chicken and okra. Nobody’s rectum.”
Deen laughed about the feud: “You know, I said somebody must have peed in his cereal bowl that morning to make him so agitated. But it would take a lot more than that to make me mad. I just don’t get mad. I get even.”
Hmmm, something tells us that somewhere in Georgia a big bowl of rectum stew is being cooked up for Bourdain.