Craig Chenery, What Are You Eating?

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Craig Chenery

The performer with The Gentleman's Club Improv can be seen regularly throughout the Valley as a part of The Torch Theatre.

What'd you eat for dinner last night? Last night, I ate my wife's homemade tika massala, fresh naan bread and beef samosas with korma sauce.

Favorite food: I would have to say sushi without a doubt, but lamb is a close second.

Least favorite food: Anything slimy. There's something about the consistency about slimy food that just doesn't sit well with me. I also tried my daughter's Similac. How do babies grow drinking that stuff?

Favorite dessert: Just one? Probably strawberry cheesecake.

Favorite local restaurant and meal to order there: My favorite place for the past year has been Zen 32 in Phoenix. I usually order the Vegas Roll, Tiger Roll, Rainbow Roll, Dragon Roll, Maguro (tuna), Unagi (fresjh water eel), Toro and the Tamago.

Favorite local bar and cocktail to order there: Being English, I hold beer very close to my heart, so a nice pint of Smithwick's from the George and Dragon is always welcome. When I'm performing with The Gentleman's Club, I'll usually do a gin (Tanqueray) and tonic.

Favorite thing to cook at home: Broiled top sirloin, boiled Yukon gold potatoes and garlic, and asparagus.

Favorite memory involving food: My parents divorced when I was 9, so I helped out around the house a lot. One day, I decided to cook sausages and decided that it would be a good idea to cook them in the microwave. Did I mention that they weren't properly thawed out? 15 minutes later, I have rock hard sausages that a steak knife couldn't cut through. We had sandwiches that night, and my sister took over cooking duty. I was upstaged by a 7-year-old!

Recipe or food tip to share: I've been known to burn water on occasion, but I've gotten better in recent years. One of my favorite recipes is Broiled Lamb chops with sauteed spinach

2 teaspoons olive oil
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 2" thick lamb chops

1. Heat the broiler.
2. Cover over dish with olive oil.
3. Mix the paprika, cumin, salt and pepper in small bowl and rub on both sides of the lamb chops.
4. Lay chops in oil and turn so both sides have oil.
5. Broil for 5 minutes on one side.
6. Broil 3 minutes on the other.

For the spinach

3 tablespoons olive oil
2 tablespoons minced garlic
1 pound of spinach
½ teaspoon of salt
½ teaspoon freshly ground black pepper

1. Heat the olive oil, and brown the garlic.
2. Add spinach.
3. Using tongs, turn the spinach to evenly sauté.
4. Should be done in about 3-4 four minutes.