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Annie Stark doesn’t want to talk about last Christmas. The host of Magnolia Network’s show “The Mountain Kitchen” admits his family dinners were the worst.
“I guess you drank too much this morning,” Stark told me with a laugh. “I don’t know what happened, but it turned out to be a disaster. The ham was completely burnt, and it was bad.” She couldn’t hear the huge freight train passing by her house, but she could hear me screaming. I was like, “Let’s move on.”
“The Mountain Kitchen” was filmed at Stark’s mother Glenn Close’s ranch in Bozeman, Montana.
“As a kid, I was always interested in cooking and food culture. I was a weird kid,” says Stark, who starred in Ryan Murphy’s Ratched. “If you’ve ever come to my house, you know that I’m like an old grandma. I have to feed you.”
When you launch a show like “The Mountain Kitchen,” do you reach out to people like Martha Stewart and Rachael Ray for advice?
No, I mean, I want it on speed dial. But I work with Pacific Productions, and they’ve been doing Ina Garten stuff for about 25 years. They also worked on Nigella Lawson and “The Pioneer Woman.” I stepped into an incredibly well-oiled machine. Many of them were English and had never been to Montana before, so they fell in love with it and were blown away.
Can we talk about how your mom looks like she’s making Oreo chocolate pie and sipping tequila on Instagram?
She’s a funny bird. Everyone was surprised by that, but I was like, “No.” Chick is fun. she let her hair down.
In one episode, you talk about how your mother killed chickens when you were young growing up in Bedford, New York.
She didn’t kill them, she just didn’t study the predators. Couldn’t they have been more protected? [Laughs]. She still feels very sorry about it. They kept disappearing at night. I remember when I got to 1 point. It was like being voted out of the island in a very violent way every night. In other words, it’s Itachi. Fits even in very small holes. I think it was a weasel and a fox or two.
What do you like to cook?
My new favorite is cooking over charcoal, especially when it comes to vegetables like butternut squash. A gorgeous taste is born. It caramelizes and becomes even more smoky and delicious.
What line of cookware do you often use?
I love a good Le Creuset. I’ve had mine for a long time. They’re getting beaten up, but I don’t care. The more they are beaten, the more unique they become. I was very fortunate to work with Barebones on this show. Mainly cooking outdoors. And honestly, my favorite cutting boards are vintage ones I get at flea markets and antique stores. I’m also addicted to iron pots. I have at least 5 pots and some pots. I always collect them. My husband gets mad at me because we don’t have a place for our children. Lodge is perfect for cast iron and is quite affordable.
What is your favorite cookbook?
“Salt Smoked Thyme: Homesteading and Traditional Techniques for the Modern Kitchen” by Will Horowitz. It has a lot to do with foraging and conservation.
Do you have a favorite gourmet movie?
“Ratatouille.” It’s the best movie ever made. I love how movies give kids access to the world of cooking. I also love “chocolat”.
Are you watching “The Bear”?
yes. Love, love! I’ve also been a fan of Matty Matheson for years. He is an icon in the Canadian restaurant world. I’m really glad he’s in our space now. he’s the coolest guy. We are Instagram friends. I’ve never met him, but I’m dying to meet him.
What will you make for Christmas this year?
[Laughs] I’m going to Long Island.my father [Close’s ex-boyfriend, producer John H. Starke] He’s a great cook. He knows all the ways to handle seafood. He makes this wonderful stew. It’s like a feast of seven fish. My husband also hunts, so we plan on taking deer meat from Montana to Long Island. We’re going to be Woody with this.
This Q&A has been edited for length and clarity.
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