He's not tall in person, more of a stocky, sturdy type. What impressed me most all the way through the photo shoot and subsequent interview was his cordial and friendly demeanor to any and all. He acknowledged and interacted in a gentlemanly manner with all of us--make-up crew, stylist, magazine flunkies, etc. He was funny but also respectful, like a properly raised boy with nice manners.
Good luck!
I'll start: I make a leek stew/compote that seems to make everyone happy. Even little kids! It's also very simple:
1. Grab a hold of some 1.5 lbs' worth of handsome leeks from the farmers market. (They always taste better than store-bought ones, plus they're sorta in season now.. Late spring/summer is their time!)
2. Wash them carefully (sand and dirt gets stuck in between the leaves, you don't want "crunchy" in this dish), and if needed, disembowel them to cleans them thoroughly.
3. Then cut 'em up in as thin-as-you-can round slivers.. Separate the green parts from the white parts, because the greenies need to cook longer.
4. Heat up a few chunks of good (organic) butter over medium heat in a big non-stick pan. When the butter is bubbling (but not burnt, or browining), toss in all the green parts. Stir. Then cover with a lid, and let simmer.
5. Add the following: salt and pepper to taste, a cocktail of vinegar, white wine, and lime juice (maybe about half a cup total.. They're all acidic ingredients and help preserve the attractive green color of the leeks, but also add a nice li'l zingy taste).
6. After about 5-7 minutes, toss in the white leek parts. Let simmer gently, stirring occasionally, for about 25-35 minutes. If the liquid in the pan runs too low, add a bit of water.
7. Remove pan from heat when the leeks are sort of caramelized, and have a sweetish/oniony/slightly tart taste.
8. Drain cooking liquid accumulated in the pan.
9. Toast some slices of gorgeous, country French bread. For ideal results, find crusty bread with a moist interior--like, Euro-style bread that's the shiz.
10. Then slap the leek stew on top, and taaa-daa! Serve!
PS: Also, one of the greatest things about leeks is that, in the stew form, they do NOT give you "onion breath," so you are free to frolic post-supper!
Bon Appetit & Happy 4th!
Also, a good friend of mine once grabbed Mark Ruffalo's butt cheek in the elevator after a party at Chateau Marmont.
*a-ha: Norwegian pop band; authors of the immortal MTV hit "Take on Me."