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  • Posted on August 29, 2012 / by Jess / in Articles, Magazines, Photo Gallery

    Elizabeth “Lizzie” Olsen, the breakout star of last year’s Martha Marcy May Marlene and the lead of this month’s Liberal Arts, is no ingenue when it comes to eating. She packs her own seasonings when traveling, dreams of hunting boar with Eric Ripert, and only flashes her last name (she’s the younger sister of Mary-Kate and Ashley) to get reservations at her favorite restaurant. Oh, and she was way ahead of the butchering curve.

    You just got back from filming a movie in Serbia and moved into a new apartment. How’s the kitchen?
    Elizabeth Olsen: I love it, but I can’t find my spices. I think I left them at my sister’s, because I travel with them. I like my sea salts with me at all times.

    You’re from California but live in New York. Let’s compare the food scenes.
    EO: I just realized that the L.A. food scene is really good right now. I’ve been to Ink and Son of a Gun and Black Market. I hung out with Michael Voltaggio at Ink–that was fun.

    We’ll get back to that. Tell the truth: Does the last name help you score good tables?
    EO: I only use it at Il Buco in New York, because it’s one of my favorite restaurants. If they say they’re booked, then I’m kinda like, “Okay, well, I’m in the computer…”

    Did you make any culinary discoveries on your press tour for Martha last year?
    EO: Sean Durkin, the director, and I decided to eat our way across the country, but after five cities we felt sick and stopped. Luckily, we made it to Publican in Chicago and Vetri in Philadelphia.

    There’s a pappardelle to die for at Vetri.
    EO: The only pasta I ever order is the Bolognese at Bar Pitti in the West Village. Normally I don’t feel like having a belly full of pasta.

    Is that because you need to stay thin?
    EO: No. I look at some actresses and say, “There’s no way she eats.” That’s not me. I get way too much happiness from good food.

    Well, how industrious are you in the kitchen?
    EO: Very! For my first dinner party when I was 17, I wanted to make lamb chops. I bought a full lamb and tried to butcher it–an entire lamb, fat flying everywhere, limbs, you know. My mom was like, “Lizzie, you can ask someone to do that!” I had no idea.

    If acting doesn’t work out, you can always become a butcher.
    EO: I actually want to go on Avec Eric with Eric Ripert and hunt boar with him. I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

    Maybe Michael Voltaggio will take you?
    EO: [Laughs] I would love to date a chef. I’d probably get really fat, but I don’t care.

    Source

    Gallery Links:
    – Home > Photoshoots > 2012 > Session #15





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