When he's not playing the Cowardly Lion on "The Wiz Live" or taping episodes of his comedy series "The Carmichael Show," you'll most likely find David Alan Grier in the kitchen.
“I am really serious about cooking. It’s a real passion of mine. I love food, but I have to stop eating because I do want to live longer!” quips the comedian. Grier's love for the cooking sprouted several years back while the actor was doing "Race" on Broadway in 2009. To document his culinary adventures, Grier founded a food blog called the Chocolate Glutton."
“I just had to start blogging. I called my web person and she told me where to go on Wordpress so I could start. So I'm there, just getting my nerd out,” says the veteran funnyman.
And Grier''s not kidding when he says he's nerding out—the experimental cook even produces his own sauces from scratch.
One of his favorite dishes—Korean short ribs—also involves a bit of legwork, but the pay-off is worth it.
“Right now, I have some boneless short ribs that I am going to marinate overnight, and do bulgogi, which is like a Korean barbecue. I will take mirin, which is a sweet rice wine, sake, soy sauce, garlic, ginger, scallions, a little sugar and salt and put it all together," he explains. "It’s so delicious.”
He also draws inspiration from restaurants like Los Angeles wine bar AOC, which makes an arroz negro (black squid ink and saffron aioli paella) that the actor has replicated at home—to mixed success.
“It’s incredibly awesome in every sense of the word. I have made it myself and while I have messed up, I did get it right a few times."
Even childhood staples gets an upscale twist in Grier's kitchen.
“For my daughter, who is seven, she loves macaroni and cheese. So I use handmade pasta and artisan-aged cheese. I chop up little, apple-cured bacon bits and it's delicious. She’s like, ‘Daddy, this is so, so good!' And I’m like, 'Yea, it costs 100 million dollars to make!'”