Dish Gregory Porter, ribeye steak with three sauces and a Cabernario
Apr 9, 2025
In this lively conversation, Gregory Porter, a Grammy Award-winning jazz and soul sensation, shares his journey from climbing trees to stage stardom. He recalls his giant Dressed Crab experience on The Masked Singer and reveals his passion for hosting grand holiday gatherings. Porter dives into his love for cooking, highlighting his favorite ribeye steak with three delectable sauces. With stories from touring the UK, he discusses how to explore cities through food while keeping the excitement alive for his fans.
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Whisk Your Bolognese Meat
- Use a whisk to break up minced meat while the sauce simmers to create small, separated flakes.
- Add stock or water, let it cook, then bash the meat with a whisk to finish the texture.
Large, Joyful Holiday Hosting
- Gregory Porter hosts massive holiday gatherings that start at 30 people and often swell to around 100 guests.
- He enjoys the exhaustion of hosting and intentionally leaves morning aftermath to preserve the memory of the night.
Dream Restaurant: Small Menu, Big Quality
- Gregory Porter would open a small restaurant with just a few well-executed dishes and possibly a jazz club atmosphere.
- He prefers focused menus where each item is done beautifully rather than sprawling offerings.