![]() ![]() To get a better idea of where Susan Feniger eats around the city, we asked her to share a few of her favorite LA spots with us.“We want to become a place where people convene, restore and connect,” said Mary Sue. So that’s been a huge shift - and definitely one for the better. It was sort of the beginning of California cuisine along with Alice Waters, but up until that point - as far as big ticket, well-known restaurants go - you were basically looking at French and Italian food. Also, when I first came here, modernism was somewhat unusual. They’re everywhere and available to everyone now. Now, you can walk into any market and find whatever you need. ![]() When we first opened Border Grill, I couldn’t find things like ancho chilies or chipotle chilies. SF: One thing that’s really noticeable is the amount of farmer’s markets there are compared to back then. You’ve been a part of it for over four decades now, what are some of the biggest changes you’ve seen? For better or worse. I want to pivot here real quick and talk about the LA food scene. So I’m incredibly honored to be there, and I feel a huge responsibility to it, because I get so much back from it. SF: It’s the largest LGBT center in the world - over 10 campuses - but there are only 25 of us on the board. I’ve spent some time at the new campus as well - it’s a very special place. And now at the new Rosenstein campus in Hollywood, we’ve put in a test kitchen for culinary classes and Liberation Coffeehouse, where both youth and seniors can learn how to cook, roast coffee beans, and benefit from the structure and camaraderie that comes with being in a restaurant setting. SF: I’ve been on the board there for about 15 years and even during meetings and retreats now, I just lean back and think to myself, how did I end up on this board? Because the work the Center does is just so impressive. I want to talk briefly about your work at the Los Angeles LGBT Center. And if you’re in your career and hiding something, how do you really bring your best game? When people are real and down to Earth, no big egos and you’re being honest and straightforward - I think people connect to that. SF: I think authenticity is what it’s about for me. What advice do you have for queer chefs and writers that are beginning their careers right now? Now, everyone’s coming out process is of course different and challenging in extremely different ways. Well, that’s as good of a story as I’ll hear today. Who, by the way, was the bartender in Kansas City. He was the architect for all our restaurants up until Street and even helped design Liz and I’s current home. Fast forward to today - they’ve been married 37 years and I’m the godmother of their children. ![]() So I told her, “You should meet my ex-husband”. SF: Well, I’d say maybe seven years later, I told Mary Sue - my business partner who I had met in Chicago - that she dates the most ridiculous men. But I was persistent in staying friends with my husband. There was a closeness and friendship with my husband and his family, so that was difficult, but as far as coming out, it wasn’t an issue emotionally for me. And two or three days later my parents called me screaming, but you know what? It didn’t really even faze me. I had to see what it was, so I moved into her apartment. One night we ended up kissing, and I was like, oh, my God. I was working in Kansas City at the time - married to my husband who I had known since 5th grade - and there was a bartender and I just became completely intrigued by her. SF: Well, my story is different from many because I came out later in life, and it never occurred to me until it did. How did you navigate that while still making it such a part of who you are and the food on your plate? Talk to me about that process, particularly during a time when coming out wasn’t immediately embraced. And in the middle of all that - you came out. You’ve had such an incredible career, four decades in LA alone. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |