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Local LGBTQ chefs share favorite Thanksgiving recipes

Happy holidays from Jamie Leeds, Patrick O’Connell, Mr. Bake and more

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From left, Jamie Leeds, Patrick O’Connell and Mr. Bake (Washington Blade photos by Michael Key and Joey DiGuglielmo)

Delightful dishes and cool cocktails are at least one guaranteed way to bring joy to Thanksgiving when the season may look challenging. This year, we asked prominent local LGBTQ chefs, mixologists, sommeliers, and restaurateurs to offer recipes and suggestions for Thanksgiving. 

Jamie Leeds, Hank’s Oyster Bar

Jamie Leeds (Washington Blade file photo by Michael Key)

This recipe is the ultimate ode to Chesapeake Bay oysters, using both the oyster and its juice (known as the liquor) to season the stuffing. Leeds is a pioneer in the restaurant industry in Washington, D.C., and was also a a former Washington Blade Most Eligible Single.

Chesapeake Oyster Stuffing

(8 servings)

1 pint (approx. 24) Shucked Chesapeake oysters with liquor

1 cup Celery, small dice

1 cup Yellow onion, small dice

1 stick Butter

1 tsp Salt

1/2 tsp Old Bay seasoning

1/8 tsp Tarragon, fresh

1/8 tsp Thyme, fresh

1/2 tsp Lemon juice

4 Cups Bread, day old, 1”cubes

3 Tbsp Parsley, fresh, chopped

2 Each Eggs, beaten with 2 T water

Steps:

Strain oysters, reserving their liquid. Place oysters in a large mixing bowl with the cubed bread. Preheat oven to 400 degrees. Coat the inside of a 2-quart (or slightly larger) baking dish with cooking spray.

In a 10-inch sauté pan, melt the butter and add celery and onions. Cook on medium heat until vegetables are tender, about five minutes. Add salt, thyme, tarragon and Old Bay seasoning, stir to incorporate. Add reserved oyster liquor and cook for 2-3 minutes. Remove from heat and cool to room temperature. Once cool pour over oysters and bread. Mix gently until moistened. 

Gently fold in the eggs, lemon juice and parsley until fully incorporated. Transfer to the baking dish, cover and bake for about 30 minutes, then remove the foil and bake for another 10 to 15 minutes, until top is browned. Can be prepared 1-2 days in advance and kept refrigerated before baking. Tip: If you do not have day-old bread, place cubed bread on a baking sheet and put in a 350 degree oven for about 10-15 minutes until the bread is crusty on the outside. Let cool completely before adding oysters.

Mr. Bake’s Award-Winning Banana Pudding

Kareem “Mr. Bake” Queeman (Photo courtesy of Capital Pride Alliance)

Kareem “Mr. Bake” Queeman is famous for not only his fabulous presence on social media and reality TV, but also his Banana Pudding, which is the perfect addition to your holiday table. In this recipe, the James Beard semifinalist baker and owner of Mr. Bake Sweets shares his award-winning banana pudding recipe that helped Kareem win his first-ever competition as a baker (the first of many!), and showcase it on the “Kelly Clarkson Show” this past Easter. This is Kareem’s variation on a Southern family recipe passed down by his late aunt Janet Wills.

This holiday dessert is a delicious combination of easy to find and affordable grocery store ingredients, and even includes an option to use store-bought pudding mix if you’re in a time crunch (just make sure to save time to put your pudding in the fridge). Just keep in mind that you’ll need to chilled a bowl in advance and a standard mixer to make sure you get that perfect fluffy texture in the pudding. If you’re feeling extra ambitious, you can make a homemade whipped topping or spring for store-bought in a pinch to add as a final topping on your pudding. Serve in bowls or eat it straight out of the bowl (we won’t judge) this pudding is sure to impress all season long.

Technique Tip:

● Make sure you chill your bowl and mixer attachments before whipping your

heavy cream into cream. This helps ensure the heavy cream whips up nice

and high, and won’t take as much time.

● Make sure the bowl isn’t touching the water when placing your custard bowl

over the double boiler. You’re using just the steam to cook, dissolve and

double your custard in volume.

● Temper your eggs into the cream make sure you add about a cup of the hot

into the egg mixture. This helps make sure you don’t cook and scramble eggs.

Swap Option:

● You can use all heavy cream or whole milk for Half and Half. (Half and Half is

equal parts heavy cream and whole milk)

● You can use Cool Whip if you don’t have heavy cream to make whipped cream

(use about 3 to 4 cups of Cool Whip)

Serving Size: Serves 12 to 15 people

Yield: Makes about 5 to 6 cups of custard.

Prep Time: Custard 6-8 minutes for cook and prep, 2 hour- overnight for chilling

3-6 minutes to whip and blend in custard into the sweeten whipped cream

6-10 minutes to assemble

30 min chill time in the fridge once everything is layered

Cook Time: 6-8 minutes

Serve and keep chilled and enjoy.

Hand mixer/stand mixer

Banana Pudding Trifle (From Scratch)

● 8 large egg yolks

● ½ cup granulated sugar

● 6 tablespoons cornstarch

● ½ teaspoon kosher salt

● 3 cups half & half

● 2 tablespoons pure vanilla extract

● 3 tablespoons unsalted butter, room temperature

● 14 oz can condensed milk

● 2 cups heavy cream

● 3 tablespoon confectioners sugar

● Vanilla wafer cookies 3 to 5 standard boxes (Nabisco preferred)

● 4-5 large bananas, sliced

● Optional: Whipped cream for topping

Preparation:

1. In a large heatproof bowl, whisk together egg yolks, sugar, cornstarch and

salt until well blended. The mixture will be thick and pale in color. Set aside.

2. In a medium saucepan, heat the half & half to a rolling boil (do not actually

boil). Remove pot from the heat.

3. Whisk 1 cup of the half and half into the egg-yolk mixture. Mix until

combined, then whisk in the rest of the half and half.

4. Set the bowl over a pot of simmering water (make sure the bottom of the

bowl doesn’t touch the water in the pot). Cook and whisk constantly, until the

mixture has thickened, 5 to 7 minutes.

5. Remove the bowl from the heat and whisk in vanilla until combined. Let the

mixture sit and cool, 2 to 3 minutes.

6. Whisk in the butter until it is melted and the pudding is smooth and silky.

7. Place a piece of plastic wrap directly on top of the pudding and let cool to

room temperature, about 30 minutes to an hour.

8. Whisk in the condensed milk and chill for 2 hours or overnight.

9. In the bowl of a standard mixer, use the whisk attachment to whip the heavy

cream on medium speed until it starts to thicken. Add the sugar and beat

until the cream holds stiff peaks. (Whipped cream should stand straight up

and stand in place when you remove your attachments.

10. Add the chilled pudding custard to the sweetened whipped cream, gently

folding it into each other.

11. To assemble the trifle, spoon 1/3 of the pudding into a glass trifle bowl. Top

with sliced bananas then wafer cookies. Repeat this process ending with

custard at the top, then add fresh sliced bananas, crushed wafer cookies and

fresh whipped cream (optional) as décor.

Executive Chef Harley Peet, Bas Rouge

As a longtime resident of the Eastern Shore and an avid waterman, seafood naturally takes center stage in Peet’s dishes. Holidays conjure warmth, and the very essence of comfort food is the pot pie. On the Eastern Shore, where salty air mingles with generations of watermen’s tales, the choice was clear. Sweet, tender lobster and delicate sea scallops elevate this timeless classic, where rustic tradition meets refined flavor and presentation in a dish that captures a sense of place.

Scallop and Lobster Pot Pie on a Scallop Shell

Yield: 4 servings

• 1 sheet puff pastry, cut into quarter-size circles

• 1 each egg

• 1 tablespoon milk

• 5 slices smokey bacon, cut into half-inch pieces

• 2 tablespoons unsalted butter

• 1/2 cup celery, small diced

• 1/2 cup onion, small diced

• 1/2 cup carrots, small diced

• 3 tablespoons all-purpose flour

• 1 quart heavy whipping cream, cold

• To taste pepper, freshly ground

• To taste lemon, juiced

• 2 ounces Parmesan cheese, grated

• 1 each lemon, sliced into wedges

• Salt to taste

• 4 each large sea scallops, raw and sliced into quarters [ask for scallop shells]

• 2 each [2.5 lbs.] steamed lobster, diced into half inch pieces

• Parmesan cheese, grated, to taste

Preheat the oven to 400 degrees. In a small mixing bowl, beat the egg and add the milk to create an egg wash. Place the quarter-size circles of puff pastry on a baking sheet and brush the puff pastry with the egg wash. Bake in the oven for 12-15 minutes, or until the pastry is puffed and golden brown. Set the puff pastry aside.

Brown the bacon in a heavy-bottom Dutch oven or saucepan, such as Le Creuset or Staub. Once the bacon is browned, remove it from the Dutch oven and set it aside. Do not discard the bacon fat. Add the butter to the bacon fat in the Dutch oven. Add the celery, onion, and carrot to the pot, and sweat out the vegetables until they are translucent and soft. Take the Dutch oven with the vegetables off of the heat and sprinkle the flour over the vegetables to make a roux. Return the Dutch oven with the roux to the stove over medium heat. Add the cold heavy whipping cream and whisk to remove roux balls. Season the mixture with freshly ground pepper, to taste, and a squeeze of lemon juice, to taste, for a bit of acidity. Simmer the mixture until it gets thick. Once the mixture has thickened, remove it from the heat. Fold in the scallops and lobster into the mixture. Grate the Parmesan cheese into the mixture and stir to incorporate all ingredients. Set the mixture aside, and let it cool in the refrigerator. To note – the mixture can be made up to a couple of days in advance and kept in the refrigerator. (Add the seafood after to extend the lifetime of the mixture or use it immediately.)

Preheat the oven to 350 degrees Fahrenheit. Arrange the scallop shell on a flat baking tray. If needed, arrange with some salt or oven-safe ware to hold the shells upright, in order to keep them from tipping over and losing the topping mixture [they will not fall or warp]. Scoop a [generous] tablespoon of the cold mixture into a scallop shell and top it with a sprinkling of Parmesan cheese. Bake in the oven until the cheese is bubbling and golden brown, or approximately 6-8 minutes. Top each stuffed scallop shell with a pre-baked puff pastry round. Garnish with lemon wedges and serve.

Chef Patrick O’Connell, Inn at Little Washington

Patrick O’Connell (Washington Blade file photo by Joey DiGuglielmo)

Chef Patrick O’Connell, renowned for his three Michelin stars at The Inn at Little Washington, is excited to share one of his beloved recipes for the holiday season.

For nearly four decades, a shot of this soup was served as the first course on The Inn at Little Washington’s tasting menu during the winter months. This beloved classic from Chef Patrick O’Connell found a new life at Patty O’s Café and has been touted as “The world’s most refined version of bean soup.” Pureeing the beans and adding a touch of cream makes for a delicate soup, but all the hearty flavors remain intact. The best of both worlds, and a perfect beginning for a fall or cold weather dinner.

White Bean Soup with Virginia Country Ham 

Ingredients (serves 8)

• 1/2 pound dried Cannellini or Great Northern Beans

• 5 strips of bacon

• 2 medium onions, coarsely chopped

• 5 leeks, chopped and thoroughly cleaned

• 1 cup chopped celery

• 4 bay leaves

• 4 quarts chicken stock, preferably homemade

• 1 ham bone (optional)

• 2 cups heavy cream

• Salt and cayenne pepper to taste

• Optional garnishes: shaved country ham; fresh cream, whipped; cracked black pepper; minced chives

Directions: 

1. In a medium saucepan, cover the beans with cool water and soak overnight.

2. In an 8 quart stock pot, cook the bacon over medium high heat until browned. Add the onion, leeks, celery, and bay leaves and cook until the vegetables are tender, about 15 minutes.

3. Drain and rinse the beans and add them to the stock pot along with the heated stock and ham bone (if using). Simmer until the beans are very soft, about 1 hour.

4. Remove the ham bone and bay leaves from the soup. Puree the soup in small batches in a blender or food processor and strain.

5. Return the soup to the heat and add the cream. If the soup is too thick, add more stock or cream. Season with salt and cayenne.

6. At Patty O’s Café, we pour the soup tableside over a bed of shaved local Virginia ham, and garnish with fresh cream whipped with cracked black pepper and fresh chives.

Jonathan Dearden, KNEAD Corporate Chef

KNEAD, one of the largest D.C.-based restaurant groups, is owned by gay couple Jason Berry and Michael Reginbogin.

Chef Dearden’s favorite recipe from the Succotash Prime menu that is perfect for Thanksgiving: “Gochujang Brussels Sprouts on our Succotash Prime menu is one of my favorite unique Thanksgiving sides. At the restaurant we fry in the deep fryer. This recipe has been adjusted to use an Air Fryer.”

Air Fried Gochujang Brussels Sprouts

Gochujang Vinaigrette

• 380g gochujang (hot)

• 150g orange juice

• 20g garlic, minced

• 30g ginger, minced

• 20g Fresno chilies, finely chopped

• 100g lime juice

• 100g rice wine vinegar

• 10g salt

• 750g canola or vegetable oil (approx. 1 quart)

In a blender or food processor, combine gochujang, orange juice, garlic, ginger, Fresno chilies, lime juice, rice wine vinegar, and salt. Blend until smooth.

With the blender running, slowly stream in the canola or vegetable oil to emulsify. Adjust seasoning if needed.

For Plate-Up

• 500g Brussels sprouts (about 1 pint)

• 50g gochujang vinaigrette

• 15g garlic chili crunch

• 3g sesame seeds (white and black, mixed)

• 3g scallions, sliced

• Salt and black pepper, to taste

Preheat air fryer to 400°F (200°C).

Toss the Brussels sprouts with a small amount of oil (just enough to lightly coat them) and season with a pinch of salt.

Place the Brussels sprouts in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until the sprouts are golden brown and crispy.

Transfer the air-fried Brussels sprouts to a large bowl. Drizzle with 50g of the gochujang vinaigrette, tossing lightly to coat but keeping them crispy. Season with salt and black pepper as needed.

Plate the Brussels sprouts in a serving bowl and garnish with garlic chili crunch, sesame seeds, and sliced scallions.

Anthony Aligo, Barkada Wine Bar

Aligo Aligo and business partners Nicholas Guglietta and Nathan Fisher, all gay men, founded their cozy wine bar in late 2020. They are offering two recipes this season: mushroom stuffing and a cranberry royale drink.

Mushroom Stuffing

This savory and earthy dish is perfect for Thanksgiving, featuring tender mushrooms, aromatic herbs, and hearty bread. It’s an excellent alternative or complement to traditional stuffing, especially for vegetarians or mushroom lovers. The dish balances rich flavors and comforting textures, making it a great side that pairs well with other Thanksgiving favorites like turkey, gravy, and cranberry sauce. With its umami depth and seasonal ingredients, this stuffing brings warmth and variety to the holiday table.

Mushroom Stuffing

Ingredients

• 12 cups of one-inch dried bread cubes or dried stuffing mix

• 1/2 cup salted butter

• 2 onions

•1 cup celery

•1 clove garlic

•1/2 lb of your favorite mushrooms

• 2 cups chicken or turkey broth

•1/3 cup fresh parsley

• 2 tsp fresh rosemary

Melt butter in a large saucepan over medium heat. Add sliced mushrooms, onions, celery and minced garlic. Cook until tender. Pour in chicken/turkey stock. Add minced parsley and rosemary and salt and pepper to your liking. Let simmer for 1-2 minutes.

Add bread cubes to a large bowl. Pour the mixture in a bowl and mix. Stuffing should be moist but not mushy. If not moist enough, add water.

Grease a 2-quart baking dish. Add stuffing. Bake for 40-50 minutes at 375 until stuffing is slightly browned on top.

Cranberry Royale

This drink is a festive and refreshing cocktail, perfect for Thanksgiving celebrations. With a blend of tart cranberry juice, a hint of orange, and a splash of dry Lambrusco, it offers a beautiful balance of flavors and a light, sparkling finish. The cranberry brings a seasonal twist, while the Lambrusco adds effervescence, making it an ideal aperitif to start the holiday. Its bright red hue adds a festive touch to the Thanksgiving table, celebrating the flavors and colors of the season.

• 0.5 oz Vodka

• 0.5 oz Orange Juice

• 1.5 oz Cranberry Juice

• 3.0 oz Lambrusco (dry)

Shake the cranberry, orange, and vodka with ice, and strain into a flute or coupe. Top with Lambrusco and garnish with orange peel.

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Acclaimed Chef Patrick O’Connell’s memoir reveals the arc of a life well lived

Overcoming obstacles to serve everyone from Jerry Falwell to Queen Elizabeth

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Three-Michelin-star Chef Patrick O’Connell’s new memoir is out now. (Photo courtesy of Patrick O'Connell)

Renowned three-Michelin-star Chef Patrick O’Connell says food and wine hold a unique ability to bring people together. Indeed, he has served everyone from right-wing zealot Jerry Falwell to Britain’s Queen Elizabeth during his decades at the beloved Inn at Little Washington in rural Virginia. 

O’Connell’s compelling new memoir, “Main, Middle & Gay” is out Sept. 15 from Celadon Books and offers a deeply personal account of how he transformed his love of food and affinity for the finer things into an iconic inn and restaurant that draws diners from around the world nearly 50 years after it opened in 1978. 

O’Connell is launching the book with an event on Sept. 18 at Lisner Auditorium featuring Chef José Andrés and former Washington Post food critic Tom Sietsema. He met Andrés just after Andrés began to work in D.C. and was “on fire with ideas.”

“We sat next to each other at Charlie Trotter’s restaurant and the meal went on for hours and we had a natural rapport,” O’Connell told the Blade in a recent interview. “The chemistry will be fun and lively and unpredictable and exciting. I think we’re all different personalities and we’ll compliment each other.”

O’Connell said he’s excited to hold the event at Lisner.

“I studied theater at Catholic University and transferred to GWU so it’s a coming home party and Lisner has been there since I was a kid and it was always like D.C.’s Carnegie Hall. It feels like going home to my old stomping grounds.” 

O’Connell hopes to bring the book to life visually at the event and he has produced a short film that will be screened.

The book traces the self-taught O’Connell’s remarkable journey from rural paperboy and short-order cook to proprietor of one of the world’s most celebrated restaurants and Relais & Châteaux hotels. Along the way we learn about the many challenges he faced — from distrustful and homophobic local residents in Washington, Va., to an expensive, public “divorce” from his longtime romantic and business partner, Reinhardt Lynch.

“It parallels the evolution of American cuisine over 50 years,” he said. “It’s a rare perspective to be in the trenches for that long.”

O’Connell writes candidly about his relationship with Lynch. The two opened the restaurant together — O’Connell running the kitchen and Lynch handling the business. But O’Connell’s accolades and growing notoriety led to jealousy that triggered a protracted falling out and dissolution of both their personal relationship and business partnership. Lynch, as recalled by O’Connell, attempted to secretly sell his 50 percent of the business but ultimately agreed to sell his stake back to O’Connell for a reported $17.5 million. “The Washington Post ran with it as a salacious celebrity divorce story and included all the financial details,” he writes.

After taking full control of the Inn just as the recession of 2008 hit, O’Connell writes of the scrutiny of guests who assumed Lynch’s absence would lead to a slip in quality. “The place couldn’t be just as good as ever. It would have to be better.”

What happened next proved a royal opportunity as Queen Elizabeth visited Virginia to commemorate the 400th anniversary of the founding of the state and O’Connell was asked to cater a reception. This chapter is filled with juicy details and behind-the-scenes anecdotes about the pressures of cooking for the Queen. The subsequent media attention proved lucrative for the Inn and photos of the Queen’s visit still hang in the Inn.

There are references to O’Connell’s sexual orientation throughout the book and he doesn’t shy from addressing his long relationship with Lynch or the resistance the couple encountered when they settled in sleepy Washington, Va. 

“I didn’t realize that I was walking into a prejudiced hornet’s nest that I wasn’t fully prepared for and there was a great deal of hostility in part because they didn’t understand anything about what we were attempting to do here so everything about us and our desire to run a fine restaurant was foreign to them,” O’Connell told the Blade. “The irony of a place opening in the center of town of 150 people and at that time the word ‘gay’ wasn’t used here. It was as if they didn’t have space in their consciousness for such a thing. We were regarded as counter culture people. 

“The restaurant became a success almost overnight and the locals couldn’t understand what the buzz was about,” O’Connell continued. “They thought food is food and why would anyone drive 60 miles out here for food. They became resentful of the ‘outsiders’ who came. Two outsiders were opening a restaurant and drawing other outsiders out here to a place where there weren’t many jobs. There was resentment on many levels by some — not all. They thought it would go away.”

But O’Connell said he never made his sexuality the focus of his work. Rather, he wanted to use food to bring people of all backgrounds together.

“I never made a point or attempted to make that a central focus on my work,” he said. “I felt that I had found my spot in the universe where I belonged, I loved living here, it was a sanctuary.”

O’Connell’s insistence that everyone is welcome has sometimes created tension and negative press, as when President Trump presented him with a National Humanities Medal that brought criticism from some progressives.

“We see a fascinating clientele here; we don’t judge and we’re not political,” he said. “When people come they are entitled to our hospitality.” 

One of those people was televangelist and notorious homophobe Jerry Falwell, who made a reservation at the Inn years ago. O’Connell’s instruction to the staff was to treat Falwell like any other guest.

“We have an image of someone who maybe we would think would be hostile or judgmental and they often surprise us,” O’Connell said. “We held our breath and here’s Falwell working the tables and saying this is the best meal I’ve ever had, aren’t these two guys great and we thought he’s doing PR for us and he’s supposed to be the devil.”

O’Connell said he sees that dynamic play out night after night at the Inn. One of the most conservative national Republican figures, he said, is a regular and Vice President JD Vance dined at the Inn recently. Focusing on the food and hospitality for all constitutes O’Connell’s brand of activism.

“Food does bring people together,” he said. “And you’re doing your part in erasing preconceived judgements.”

He said he and his team did more to advance understanding and acceptance by focusing on hospitality than if “we were out marching.” 

As evidence, he said, there are more and more gay couples moving to the area and the town’s mayor, Joe Whited, is gay.

“We’re the biggest employer in the county and largest taxpayer,” he added. “The Inn pays the town almost $1 million per year and property values are getting to be like Palm Beach. And that wasn’t a goal it was a byproduct of doing something as well as it could be done.”

But the book isn’t hagiography. O’Connell revisits traumatic events, like childhood bullies who attacked him for wearing a Little Red Riding Hood costume for Halloween and a sexual assault he endured as a young teenager aboard a bus.

“I don’t know why I couldn’t call out for help or try to make the man stop,” O’Connell writes of the incident. “I didn’t want to call attention to the situation and felt completely implicated. Once it began there was no stopping it.”

Interestingly, O’Connell told the Blade that one of the things he learned in writing the book is how little he’s changed since childhood.

“People tend to lock away a lot of childhood memories for good reason and in a book you’re reliving them and bringing them to life,” he said. “And my revelation is that I don’t think I’ve changed much since I was six and I think most people’s identity is pretty developed in their very early years and their personality is clear. What amused me most is I’m doing the same things now that I did in miniature as a five and six year old.”

As for popular TV shows about the restaurant business, O’Connell says he doesn’t watch them.

“It’s fake,” he said. “There are much more colorful characters and it’s much more exciting in real life. Nobody seems capable of capturing that. So maybe this [book] will have the effect of doing that and showing what it takes.” 

O’Connell said the books and stories he most enjoys reading are those that start in childhood and carry through until late in life. He has certainly delivered that in “Main, Middle & Gay,” a moving, fearless memoir filled with the unexpected and natural drama that revisits a uniquely American life.  

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The mastery of love

The world knows Eric Anderson as Billy Porter’s partner, but in Rehoboth Beach, he has a story entirely his own

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Eric Anderson and Billy Porter met at a Christmas party and ended up talking until the sun came up. (Photo courtesy of Eric Anderson)

The world knows Eric Anderson as Billy Porter’s partner. In Rehoboth Beach, Del., he has a life — and a story — entirely his own.

My first time with Eric Anderson was hot — very hot. Before he arrived, I sat waiting, overthinking everything. When he finally appeared in a loose-fitting T-shirt and purple shorts, I understood why he attracts attention. Eric is the kind of man who changes the energy of a room simply by entering it.

After a quick hello, we got right to it. Techno pulsed through the room as Eric told me how to move, where to place my hands, when to breathe. My heart pounded. My muscles ached. I bent, twisted, and stretched while sweat ran down my back and burned my eyes. I didn’t bother wiping it away.

To be clear, Eric and I were not alone. Five other people were with us — and the yoga studio at SoulFire Collective in Rehoboth Beach was heated to 87 degrees.

“If you are always racing toward the next moment, what happens to the one you’re in?” Eric asked, opening his power yoga class and inviting us to leave whatever had followed us through the door and surrender to the present. Surrender did not come easily. At 58, I’ve done enough yoga to know the difference between discomfort and imminent death. Halfway through Eric’s relentless flow, the distinction began to blur.

A playlist of techno and remixed pop — including “Live Like You Were Dying” — carried us from one demanding pose to the next. Eric moved among the mats with the energy of a nightclub DJ and the calm of someone who trusted our bodies to go further than our minds believed possible. Nearly an hour later, when the music softened and I collapsed onto my back in savasana, he laid a cool cloth across my forehead. I exhaled — relieved, and maybe a little disappointed, that my first time with Eric was over.

At the end of my mat, a handwritten note congratulated me on my first class and invited me back — a small benediction after the storm. Then Eric closed the class by repeating the question with which he’d opened. For a man whose relationship with actor and singer Billy Porter has drawn him unexpectedly into the public eye, it sounded less like a yoga mantra than a personal creed.

The next time I meet Eric, there is air conditioning and caffeine. We are at Starbucks, where I deliberately order the largest drinks available, as though volume alone might buy me more time. He chooses a matcha, and I order herbal tea. My heart is pounding again, faster than the soft rock drifting from the speakers above us. Although I’ve already spent more than an hour with Eric, I know almost nothing about the man I’m about to interview.

Neither, it seems, does anyone else.

Celebrity outlets offer a handful of biographical details: a Rehoboth Beach teacher and yoga instructor with a master’s degree from Columbia University. Gay publications have been less restrained. One introduced him as Billy Porter’s “total hot stud,” called him “a snacc,” and praised his ability to “rock a Speedo.” Queerty distilled Eric’s identity to five words: “Porter is dating a teacher.”

All of it tells me how the world sees him. None of it tells me who he is.

I know from our text exchanges that Eric is slammed for time. He is scheduled to travel to New York later that day and fly to WorldPride Amsterdam the following afternoon. Billy is among the headliners for the opening-night Unity Concert and is also slated to perform at the Wedding Party XXL alongside KI/KI, Bimini, and the Vengaboys. Eric still has to pack. This, I’m beginning to understand, is part of loving someone famous: there is almost always an itinerary, another city, and a specific time and place Billy needs to be. Even here, with two untouched drinks between us, the clock is ticking.

Eric Anderson (Photo courtesy of Eric Anderson)

As soon as we sit down, I open my laptop, ready to get to work. My mind is focused on the list of questions I’ve prepared, and I’ve already anticipated the shape of most of his responses. Then I look up and see Eric sitting perfectly still, smiling, and taking in the moment. He hasn’t even taken a sip of his matcha yet.

I quietly close my laptop and breathe.

Within minutes, the interview softens into a conversation.

Eric earned a bachelor’s degree in history from the University of Delaware and a master’s in public school leadership from Teachers College, Columbia University. He began his career teaching mathematics before moving into school administration, eventually serving as vice president of the Charter School of Wilmington and head of school at Sussex Academy. Today, he teaches mathematics and social studies in the Cape Henlopen School District. He also coaches soccer and leads yoga classes at SoulFire Collective in Rehoboth Beach.

His return to the classroom was deliberate. Eric knows some people assumed there must be a story behind his leaving administration—that he had done something wrong or that teaching represented a demotion.

“I want to make it clear that I went back to teaching by choice,” he says.

As a child, Eric played school. Teaching has always felt natural to him, less like an occupation than an expression of who he is. Administration was different.

“It felt like work,” he says. “It wasn’t where my passion was, and it didn’t bring me joy. Going back into the classroom was simply me choosing joy.”

The more Eric talks, the clearer it becomes that teaching is not merely a job but a vocation. His mother is white and his father is Black, and growing up biracial was not always easy. “I saw the best and the worst of both,” he tells me. Those experiences helped shape his desire to become a teacher — to be the kind of person who could make a meaningful difference in a young person’s life.

Just then, Eric glances over his shoulder and locks eyes with someone across the room. He waves and flashes what is quickly becoming his signature smile. My first thought is that someone has recognized him as Billy Porter’s partner.

I’m wrong. It’s one of his former students.

Inevitably, our conversation turns to love — and to Billy. I’ve made it clear that I’m here to write about Eric, not Billy Porter. But separating the two entirely would be as artificial as defining Eric only by their relationship. Billy is now an essential part of his story.

Eric met Billy at a Christmas party hosted by mutual friends who had been trying to introduce them all night. It wasn’t easy — the party was crowded, and the two men never quite crossed paths. Eric stayed for the afterparty, where a friend nudged him and nodded toward the room: Billy was looking his way. Romance never crossed his mind.

Eventually, they started talking. Eric has never had much patience for small talk, and he wasn’t interested in cataloging which celebrities Billy knew. He skipped it entirely and went straight for the deeper questions — what Billy believed, how he saw the world, what mattered to him. They ended up at the kitchen table, trading life philosophies until 5 a.m.

What struck Eric most wasn’t the conversation’s length. It was its depth. Billy wasn’t who he expected. Neither was the conversation. By the time the sun was coming up, Eric was less surprised that they’d talked all night than by how much, it turned out, they had in common.

They had dinner the following evening, and Billy invited Eric to spend the weekend with him in New York. There, Billy took him to see Nicole Scherzinger in “Sunset Boulevard.” Right before the show started, he casually introduced Eric to a friend named Katy. Back in their seats, Eric asked how Billy knew her.

“BITCH,” Billy replied, “that is Miss K-A-T-Y P-E-R-R-Y!”

For all the glamour surrounding their courtship, Eric describes the foundation of their relationship in decidedly spiritual terms. His favorite book is don Miguel Ruiz’s The Mastery of Love, which explores how fear, expectation, and the need for approval can distort relationships. Its philosophy closely resembles Eric’s own.

On the surface, Eric and Billy inhabit different worlds. Eric is a deeply spiritual teacher rooted in a small coastal Delaware town. Billy is a celebrated actor and performer whose larger-than-life persona commands stages around the world. But when I ask Eric how the relationship works, he doesn’t hesitate.

“I know that I can be my authentic self with him, and he can be his with me,” he says. “We love each other unconditionally.”

The words could sound rehearsed. Coming from Eric, they don’t.

The red carpets, famous faces, and international travel are not what matter most.

“It’s all about the people,” he explains. “I love Billy’s family and friends, and he loves mine.”

Authenticity surfaces repeatedly in our conversation — not as an abstract ideal, but as Eric’s determination to trust what feels right for him, even when other people may not understand it. I tell him about growing up in Pittsburgh and spending much of my life trying to fit the person I was into the person the world expected me to be. Eric listens intently, then pauses before responding.

“Fuck the system.”

It is blunt, funny, and entirely consistent with the man sitting across from me. Dating Billy may have dramatically increased the number of strangers who have opinions about Eric, but it hasn’t increased the number whose opinions matter to him. He is remarkably unconcerned with what people he doesn’t know think — or say — about him. The attention is new. His response to it is not.

For Eric, authenticity isn’t about asking the world for permission to be yourself. It’s about deciding that permission was never the world’s to give.

That instinct—to look inward rather than outward for permission — predates Billy.

Eric initially turned to yoga for a practical reason: he wanted to improve his physical performance on the soccer field. It didn’t take long for him to realize that something else was happening. Yoga was strengthening his body, but it was also grounding him.

Over time, the physical practice became inseparable from the mental one. The poses, the heat, even the strength required to hold his body in place became less important than learning how to quiet the noise around him, stay present, and listen to himself. The man who had pushed me through an hour of sweat and discomfort wasn’t simply teaching people how to move their bodies. He was asking them to practice something he had learned to do himself.

That sense of being grounded has become particularly important in a relationship that often requires two people to live very different lives. Eric is quick to point out that he and Billy have separate careers, separate ambitions, and goals entirely their own. Neither expects the other to abandon an individual life simply because they have chosen to build a relationship together.

When Billy left for London to star in “Cabaret,” distance became part of their routine. They FaceTimed every day, a practice they continue whenever they are apart.

“I tell Billy everything,” Eric says.

Being authentic with Billy doesn’t require the two men to become more alike. If anything, the opposite seems true. They are comfortable following their own career paths, living separate lives when circumstances require it, and giving each other the freedom to pursue what matters individually. Then they come back together — not because either has put his own life on hold, but because they have chosen to share those lives with each other.

When we finally look at the time, nearly 90 minutes have passed. Eric still needs to pack. New York is waiting, Amsterdam after that, and somewhere there is undoubtedly an itinerary telling Billy exactly where he needs to be and when.

But for a while, neither of us was racing toward the next moment.

We were fully inside the one we were in.

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What ‘Queer Eye for the Straight Guy’ can still teach us

Producer David Collins on lasting impact of hit series

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David Collins (Photo courtesy of Collins)

It’s hard to imagine where LGBTQ+ television would be without “Queer Eye for the Straight Guy,” the trailblazing reality series that premiered in 2003. 

Each episode of this Emmy-winning show saw a group of gays converge on a struggling man — the titular straight guy — and offer nonstop wit while organizing his endlessly messy life. This program about a group of homosexual helpers took the world by storm, furthering the love of gay television begun by shows like “Will and Grace” but bringing it into the growing medium of reality TV. Of course, it wasn’t perfect; “Queer Eye for the Straight Guy” often cast its experts less as multi-faceted queer folks and more as sources of early 2000s gay jokes. But despite these pitfalls, it’s undeniable that the original program explored the realities of being gay in a way audiences had never seen before. It was a monumental piece of LGBTQ+ representation, and its success is largely owed to the man who fought to get this show made: producer David Collins. 

Collins spoke with the Blade from his Los Angeles home, where he’s spent the past few years living with his husband and his two daughters. David spoke fondly of his many years in the industry, detailing how it feels to be such a huge part of LGBTQ+ history. He explained, however, that he didn’t initially set out to alter how queer people were seen on television. “I never went out to make gay television,” said the producer. “I went out to tell great stories.”

“I’m a hillbilly from Ohio, and I thought I was going to be an editor,” David laughed, looking back on his career. “I interned at the Cincinnati Film Office, and I showed up to work my very first day, and the film commissioner was like, ‘Get to the airport right now and pick [someone] up. Don’t talk to them.’ Well, I ended up picking up Jodie Foster.” Collins raved about this car ride that changed his life, with the pair becoming friends and Foster pushing him to become a producer who puts their own media out into the world. Eventually, he did just that, and after learning about the wild new genre that was reality TV, he pitched a series to Bravo: “Queer Eye for the Straight Guy.” 

“I was obsessed with Esquire magazine, and they had five categories: fashion, grooming, interior design, culture, food, and wine. So I gave them each a gay, and the Fab Five were born!” Collins said, describing how viewers quickly fell in love with the concept and earned the program four seasons and an Emmy for Outstanding Reality Program. He spoke about how proud he felt creating a show that centered real gay people, not characters in a story, remembering, “To stand in the middle of Times Square and look up and see this massive billboard with the original Queer Eye guys…it wasn’t even a dream come true, because it wasn’t a dream I had even fathomed.”

With his series, people were watching actual gay men and learning the realities of a queer culture that had always been portrayed as a danger to society. Collins tearfully recounted hearing about queer people using the show as a way to connect with their family, saying, “What I’m most proud of that’s come out of Queer Eye [are] the conversations that that series has allowed to have people around their kitchen tables with little boys in Ohio like me who were scared to death that they were going to burn in hell because their pastor was telling them that they were a sinner.”

Now, for all of its trailblazing, the program wasn’t wholly positive; the show’s focus on the central ‘straight guy’ meant it rarely delved into the lives of its Fab Five. Collins regretted that lack of depth but understood that earlier audiences weren’t accustomed to such a nuanced look into queerness — that would have to wait for the reboot. 

When “Queer Eye” came out in 2018, audiences were introduced to not only a new Fab Five, but a whole new format (that didn’t rely on a straight person). Now, the series would assist queer folks and allies alike, spotlighting these individuals as well as the queer experts helping them improve their lives. The show has been applauded for its amazing makeovers, but where it truly stands out is its representation, offering a look into individuals across the country and the struggles — along with the immense joys — of being queer in America today.

Fans were disappointed to hear that “Queer Eye” would be ending after its 10th season, but David stressed that they wouldn’t have to be sad for long. “What I will say to you is this: hang tight,” he teased. “There’s yet another version of ‘Queer Eye’ to come, and we’re working on that now.” In the meantime, Collins is continuing his work with new shows like the “House of Stassi,” a series centered on “Vanderpump Rules’”prolific waitress. He’s excited about these new projects, but emphasized that his heart will always belong to “Queer Eye for the Straight Guy” and all that it continues to do for viewers 19 years after its finale. 

“It’s not about your new outfit or your new couch or your new whatever. It’s about your humanity,” said Collins, speaking about the core lesson he hopes people take away from the Queer Eye franchise. “It’s about seeing yourself. It’s about dignity. It’s about how confidence breeds success.”

A valuable message that queer folks can benefit from even more now than they did in 2003. And, while it’s unclear just what lies ahead for this franchise, one thing is for sure: “Queer Eye for the Straight Guy” helped people everywhere understand the power that exists within our queerness. It’s a truth that has impacted countless pieces of LGBTQ+ television today, and it’s one that Collins promises to keep alive through whatever hit show he creates next. 

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