How I stay so thin

From the “just for fun” department…

WARNING: GRAPHIC IMAGES FOLLOW!

jeremy parzenPeople ask me all the time how I stay so thin when I work in the food and wine industry and indulge — perhaps too often — in the hedonist pleasures of eating and drinking.

Yesterday, after the nth photo of a Jaynes Burger (my favorite dish at Jaynes Gastropub in San Diego) appeared on my blog, Tom G commented and noted: “You need a dietician, you return to Cali and go for the Burger and fries in the land of fresh fish and veggies, better lay off that Chicken fried steak for a week. I also think you need an extra dose of red wine.”

Tom, thanks for the comment and for the genuine concern. Unfortunately, Tracie B and I are headed to Dallas for a Saturday evening and lazy Sunday of unusual wines and chicken fried steak “prepared with native yeasts” by Italian Wine Guy. So, the diet will have to wait until next week.

Above: Cake tasting for our wedding celebration in La Jolla. Tracie B wondered out loud: “wouldn’t it be great if you could spit at a cake tasting the way we [wine professionals] spit at a wine tasting?”

In fact, I do pay attention to my health (that’s me, above left, on tour with Nous Non Plus in May, poolside in San Jose before the show; Tracie B and I got engaged the next night after the show in LA!).

Above: On an account call in Arkansas for lunch, I asked our waiter for the restaurant’s “signature” dish and she brought me Frito Pie. Sometimes, as a food and wine professional, you find yourself in situations where you have to make unfortunate food choices and so it’s important to take care of oneself. The pie wasn’t so bad and I only ate a small portion of it. It did pair well with Primitivo.

I try to follow these simple rules:

  • I never eat when I’m not truly hungry;
  • I only eat at mealtimes, at most three times a day;
  • I never eat something that doesn’t truly appeal to me, even if I am hungry;
  • I try to eat as many leafy greens as I can;
  • I try (not as hard as I should) to stay physically active.
  • Above: California is the Golden State (not so much these days, actually, with its budget crisis) and Texas is the Lone Star State but Texas rivals California on any given Sunday for its gorgeous produce. I’ve found it’s easier to find farm-to-table produce here than in my home state and that farm-to-table isn’t limited to higher-end eateries. That’s the insalata mista at Dough Pizzeria in San Antonio.

    I do believe wholeheartedly (pun intended) that as food and wine professionals, we have a responsibility to project balance (aequitas) and good common sense in our daily lives and eating habits.

    Above: Ceviche, camaronillas, and grilled mahi mahi tacos at Bahia Don Bravo in Bird Rock, La Jolla (San Diego). Photo by Tracie B.

    When we go home to visit in La Jolla, Tracie B and I do tend to indulge in foods we can’t find here in Texas, Asian cuisine in particular. On this recent trip, I took mama Judy to lunch at Spicy City (an excellent Szechuan restaurant in Kearny Mesa, San Diego, highly recommended). Or the superior seafood (see above) we find at places like Bahia Don Bravo in Bird Rock (La Jolla) or Bay Park Fish Company on Mission Bay.

    I’m not sure what Italian Wine Guy has in store for us tonight but I know tomorrow’s “supper” will center around Kim’s (i.e., IWG’s SO’s) secret recipe for chicken fried steak.

    Stay tuned… There’s more food porn to come. Thanks for reading, everyone, and happy weekend!

    Post scriptum: with this post I’ve added a new category to Do Bianchi — de santitatis or on health.

    6 thoughts on “How I stay so thin

    1. You’ve got to follow up on the “native yeast” issue. I’ve just begun testing my hand at a 24-hour fermentation with fresh yeast when I make Napoli style pizza dough. Maybe native yeast will push it all just one step closer to Da Michele…

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