Clips

Interviewed by Sarah Haufrect

After many years in the limelight, enjoying celebrity, fighting off the tabloids and working successfully as an actor, director and producer, people might think they know all there is to know about Shannen Doherty. But something that never seems to make it to the newsstands is Doherty’s close relationship with the City of Roses. “Pasadena has always been a big part of my personal and professional life,” she says. Doherty spent a decade filming the original Beverly Hills 90210 from a home in the Altadena ZIP code, so when filming wrapped each day, Pasadena was the place to relax. “After a long day of shooting, Pasadena was my spot for dinner or a late-night snack after work,” the actress recalls. “My parents have always adored Pasadena and my goddaughter lives in the area,” she says. Doherty sat down with Pasadena Magazine recently to talk a little bit about the special meals she’s shared here and her idea of fine dining.

Has food always been a big part of your life?

For me, food and family go hand in hand. I learned to appreciate food from a young age because of my parents. My mom is from the South and cooks down-home classic Southern food, and my dad, who grew up in New York, is more of a gourmet chef. So I grew up with an eclectic mix of cuisine in my house. They taught me that a great meal should be an event.

An event as in a ‘big deal’ rather than a sporting event to see who finishes first?

Exactly. For example, when my father would cook dinner, he would light candles, put on Pavarotti music and we would all be in the kitchen, talking and singing and awaiting the meal. It was all about sharing the experience with him. It doesn’t have to be a formal thing either. I grew up going to football games with my family. We’re huge USC fans, and some of my best memories are watching USC vs. UCLA at the Rose Bowl and eating my mom’s famous fried chicken. The food is part of what makes the memory a special event.

Have you inherited your family’s penchant for cooking?

I love throwing dinner parties. Every Christmas Eve, I invite all my friends and family over and prepare a huge meal. Feeding that many people seems like a lot of work, but when you lay the full spread on the table and watch everyone’s expressions and emotions as they eat, it’s totally worth it. Plus I get to share my love of different foods and wines with the people I care about.

What do you like to cook?

I cook a lot of red meat. I love to make filet mignons with lots of rosemary and sage and serve them with big Italian red wines like Barolos and Barbarescos. I also pick recipes at random from my cookbooks; I have hundreds! I’ll cook a new recipe even if it’s a food I don’t like. I’ll make my family or friends try it. They’re my cooking guinea pigs.

What’s is in your refrigerator right now?

Bufala mozzarella, tomatoes, lettuce, a couple of rib eyes and always a bottle of champagne.

Any new foods you've tried recently?

At my shoot for [Pasadena Magazine], I tried a fig for the first time and really liked it! Also, I ate squash blossoms for the first time. They were stuffed with halibut. Delicious.

Have any very memorable meals lately?

It was in Pasadena, actually, at the Dining Room at the Langham Hotel. That’s where I tried the squash blossoms. A friend and I went there and we sat at a table in the kitchen to watch the hustle and bustle. It was amazing to watch how the chef handled the pressure and see him create these amazing dishes. Foods I wouldn’t normally eat, I loved. The chef really broadened my horizons

What advice would you give to fledgling foodies?

Make cooking about the entire experience from start to finish. And don’t be afraid to try new things. You can’t screw up because cooking is all about learning. Go pick up a new cookbook and try cooking something you’ve never made before. Part of the experience of cooking is about learning not only how to cook things, but how to reinvent dishes and put your own spin on them. I add nutmeg to a lot of recipes that don’t call for it because it brings a certain warmth and unexpected flavor.

What was the last new recipe you tried?

I recently bought the Cordon Bleu pastry and dessert cookbook and made a Grand Marnier soufleé for the first time. I was impatient and kept opening the oven, so it didn’t rise correctly, but it tasted good anyway. But who cares! Cooking is all about the experience. I’ll know better next time.

SIDEBAR

Shannen’s Favorite Pasadena Restaurants

Magnolia Bar and Lounge (492. S. Lake Ave.) – “This place is so enchanting. There’s nowhere else like it.”

Smitty’s Grill (110 S. Lake Ave.) – “They make a mean cheeseburger.”

Arroyo Chophouse (536 S. Arroyo Pkwy.) – “I’m a big meat-eater so I can’t go wrong here.”

The Dining Room – (1401 S. Oak Knoll Ave.) – “Every meal here is so memorable. The chef’s creations are simply amazing.”