A few weeks ago, Wolfgang Puck jetted to Minneapolis for CuisineArt's fourth annual food and art event benefiting the programs of the Walker Art Center.  For those of you who aren't familiar with the Minneapolis food scene, Puck opened 20.21 at the Walker in 2005 and visits at least once a year to ensure Chef Asher Miller hasn't burned down the place (just kidding... Miller is doing a fab job in that kitchen).

This year, I was fortunate to steal a few moments with Wolf himself.  I about peed my pants as the two of us took a seat on the deck outside 20.21.  He is an extremely nice, animated and funny guy, and within a few minutes, we were shooting the breeze like old friends (well, kinda). Here's what Wolfgang had to say about food in the Twin Cities, molecular gastronomy and eating in the car.

AndrewZimmern.com:  Why did you decided to open a restaurant in Minneapolis?

Wolfgang Puck:  I’m really into architecture, and when I saw this building, I wanted to open a restaurant here. I was very nervous at the beginning. To me, Minnesota was a very big steak and potatoes place. But it’s been working out very well.

AZ.com:  What’s the hottest food city right now?

WP:  That’s a tough question… I think maybe Washington D.C., mostly due to Jose Andres. For a long time, Washington was just a bunch of stuffy, old-style restaurants serving guys with white hair.  Now it’s becoming more fun and interesting.

AZ.com:  Molecular gastronomy: Fad or not?

WP:  I think like any food trend, what works will stay. What doesn’t will go away.

To me, molecular gastronomy is all about passion for technique, not passion for food. It’s not about what’s fresh, and a lot of it is about how it looks and not about flavor.  It reminds me of a dating a beautiful woman who isn’t interesting to talk to. Nice to look at, but not much more than that.

AZ.com:  The Wolfgang Puck companies covers basically every realm in the food world. Fine dining, fast-casual restaurants, catering, kitchen wares, cookbooks and food products. How has the current state of the economy affected your business? Have some areas been hit harder than others?

WP:  Big catering events have been hit the hardest. Giant corporations cancelled holiday parties, things like that. It’s unfortunate because the media has hyped up the bad economic situation, which I find to be very irresponsible. When people eat at restaurants, it stimulates the economy. Everyone from the guys in the kitchen to farmers suffer when people don’t go to restaurants. I’m not saying everyone needs to eat out and buy things, but if they can, they should.

AZ.com:  I’m heading to Los Angeles this weekend. Where should I eat?

WP:  If you’re talking about my restaurants, you should go to Chinois in Santa Monica for dinner.  Ask for the rooster testicles (Ed. Note:  They don’t serve rooster testicles, although they have them on the menu when the restaurant opened in 1983. Since then, they made a cameo on Bizarre Foods: Los Angeles. Ever since, patrons clamor for them, much to the chagrin of the wait staff). I’d go to Spago for lunch. 

I love Angelini Osteria.  I’m friends with the chef/owner, Gino. In fact, I just ate there with my son before leaving for Minneapolis. Also, you have to check out Matsuhisa, Nobu’s original restaurant.

AZ.com:  Favorite place to grab a burger in LA?

WP:  I don’t eat burgers. My wife and kids love stopping by In-N-Out Burger before we go to the airport because they don’t like food on the plane or in the airport. I hate eating in the car, spilling all over the place.  I never am so hungry that I have to eat something fast like a burger. I always prefer to eat a more relaxing meal with a glass of wine.

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.