Ali Larter Talks Boar-Hunting, Hating Sprouts and a Burger That’ll Make You Weep
2:32 PM PDT 9/11/2013 by Gary Baum

Ali Larter

The actress and freshly minted cookbook author takes THR’s Taste Test.
On Sept. 10, Ali Larter (Heroes) released her new dinner-party cookbook, Kitchen Revelry: A Year of Festive Menus From My Home to Yours. The frequent hostess says she was inspired to pen the tome after learning the hard way that “messy is good” when it comes to entertaining at home. “I threw a lot of disastrous dinner parties with really complicated menus,” she says. “I was putting a lot of pressure on doing everything right. These ideas are crowd-pleasers.” Of course, Larter’s food fixation doesn’t just remain housebound. To celebrate the book’s publication, she opens up about everything from her go-to take-out to her preferred last meal.


Current Fixation
“I’m really into Charlie Bird in New York. It’s this guy Ryan Hardy’s restaurant. He’s playing Run-DMC in the bathroom and making the most beautiful scallops with brown butter in the kitchen.”

Known For Cooking
“Fondue. I’ll do it with pickles or sunchokes. I love a Gruyere and Swiss fondue with a little garlic.”

Destination Dinner
“I’ve really been wanting to go to Bestia.”

Go-To Take-Out
“Cheebo. They do amazing salads and turkey burgers and pizzas.”

Adventurous Bite
“I was boar-hunting in Germany once, and it was a very traumatic experience for me. But it’s ceremonial, and they roast it and it’s a whole thing. So I did try it.”

Simply Won’t Eat
“I hate sprouts — the texture, the flavor.”

Favorite Snack
“I do a homemade granola. That’s what I reach for. And I’m a huge fan of really good dark chocolate. Right now, particularly the chocolate from Compartes in Brentwood.”

Big Wish
“I wish there was a Balthazar here in Los Angeles.”

Guilty Pleasure
“The Polo Lounge burger. It could make me weep. You’re going to spend $28 for it, which is obscene. But I love it.”

Last Meal
“A Napa Cabernet, a really great New York steak, some creamed spinach and some beer-battered onion rings.”