Chef Chuck Talks Trains, Celebs & Crazy Cuisine

Chef Chuck Hughes.  Photo credit Dominique Lafond 3869

Tonight at 10 p.m. ET is the premiere of Cooking Channel's Chuck's Eat the Street, a show that takes viewers on a tour of America’s most famous streets, by way of the awesome food on them.

As an added bonus, Amtrak is also getting in on the culinary fun with a contest sending winners to cities Chuck visits. Entering to win a free trip is easy at amtrakeats.com.

We caught up with the show's star Chef Chuck Hughes to find out about travel, trains and American cuisine.

All Aboard: You do a lot of traveling. What’s your favorite on-the-go snack?
Chef Chuck: I try to keep it light – coconut water and fresh fruit are always good and if I get a hankering, I grab roasted nuts. Oh yeah, lots of espresso.

Countries like France and Italy are known for their food. What makes American cuisine special?
What I love most about the U.S. are all the different regions and all the amazing, different dishes each one offers.  This is the best time to be eating in the U.S.  People are taking pride in their local cuisine and are focusing on fresh, authentic local food.

Trains offer passengers a sense of adventure. What’s the most adventurous thing you’ve ever eaten on your show?
I tried Miracle Fruit in San Diego – it was incredible! It turns everything bitter into sweetness.

Travel is best when you experience it with someone else. If you could share a meal with anyone else, who would it be and in what city?
I would go to Big Sur with Red Hot Chili Peppers’ guitarist John Frusciante, where we would forage in the woods and fish for our dinner.

If you're interested in experiencing Cooking Channel's Chuck's Eats the Street cities for yourself, enter to win free travel, a hotel stay and $500 for your dream dinner here.

Chuck’s Eat the Street airs on Cooking Channel Thursdays at 10 p.m. ET.

Head over to amtrakeats.com and enter to win a free trip to a city of your choosing plus spending money! It’s as easy as pie, get it?

Photo Credit: Dominique Lafond

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