Tag: Food Network

Dining

Cooking Channel host Nikki Dinki on her cookbook, Manhattan living & more

Post author By Downtown Magazine
Post date January 17, 2017

Nikki Dinki first turned heads on a national basis as a contestant on the ninth season of the Food Network series Food Network Star. Prior to landing on Food Network Star in 2013, Nikki built up a following in our area, regularly appearing on WBAI-FM and posting cooking videos on YouTube. Her popularity from Food Network Star led to Nikki being offered her own show on The Cooking Channel, Junk Food Flip. Last year, Nikki also became a published author with the release of Meat On The Side: Delicious Vegetable-Focused Recipes For Every Day via St. Martin’s Press.

Downtown had the pleasure of conducting Q&A with Nikki about Meat On The Side and what else she has coming up. She, husband Evan and daughter Ivy are proud Manhattan residents with a taste for gardening; a video of their garden can be found below. More on Nikki can be found at www.nikkidinkicooking.com, while Nikki herself is known to be very active on Facebook, Twitter, Pinterest, Instagram, Snapchat and YouTube.

You’re originally from Buffalo. What brought you downstate to New York City?

Nikki Dinki: I always knew I wanted to move to New York City, I used to visit as a kid and fell in love early on. At 18, I moved to Manhattan to pursue a career as an actor.

After moving to this city, did you always live in Manhattan?

ND: I have had eight different apartments throughout my 15 years in New York City. Most of them were in Manhattan, two in Queens.

How did you first wind up on WBAI?

ND: I responded to an ad looking for hosts for a new radio show. Though I had little experience at the time, my producer took a chance on me and let me wield the mic every Tuesday.

Where did the idea for a cookbook come from? Were these recipes you had always had written down?

ND: I had always wanted to do a book ever since I started cooking professionally, and the term Meat On The Side really just described the way I cooked and ate. What I realized after talking to people about my concept of Meat On The Side was that it spoke to so many people as it is the perfect way for people to get healthier, lose weight, best for our environment and your pocket book. Once I realized how many people wanted a book like this, I worked harder to make it happen. Most of the recipes were written specifically for the book as I wanted the recipes to be new recipes that had not been published on my site or anywhere else.

My fiancée has made the cheesy spaghetti squash recipe twice so far. Is there a recipe in your cookbook that you have made the most?

ND: Probably my Eggplant Meatballs or the Red Cabbage and Raspberry Grilled Cheese. The meatballs are great to have in the freezer and pull out whenever I want to add a little something extra to a dish, and the grilled cheese is so simple yet special — it’s the perfect go-to lunch or dinner.

Your cookbook discusses your evolution from “Picky Nikki” to chef. Are there any foods you still avoid?

ND: I hate olives. We are simply not friends. We just don’t get along. As far as veggies, I love them all now, though carrots are a more recent addition to the “love” list. By preparing them the right way and slowly incorporating them more and more into my meal, I have learned to love them. What I love about the book is that it can get anyone to enjoy any vegetable, even ones that they think they hate.

What are you working on currently? Are there plans for a second cookbook?

ND: I have been writing a second book. More details to come soon, but let’s just say it takes my concept of Meat On The Side to a whole new level, and I think it’s some of my best work to date.

When not busy with work, how do you like to spend your free time?

ND: I have an eight-month old, so she takes up most of my free time, and I wouldn’t have it any other way. If I do have an extra minute you’ll find me doing yoga or tending to my terrace garden where I grow more than 60 plants every summer.

As a professional chef, how often are you in the kitchen when it comes to time at home? In other words, I can’t imagine that a famous singer often heads to a karaoke bar when they are not on-tour…

ND: I love to cook, but I love it most with a glass of wine in my hand, surrounded by friends and all the time in the world. But that doesn’t always happen — there are plenty of nights where 8:00 PM rolls around and I’d rather be watching The Bachelor than cooking in my still-messy-from-yesterday kitchen, so ordering from Seamless definitely happens. You’ll still find me in the kitchen most nights and when I’m recipe testing during the day we always have plenty of leftovers for dinner that night.

Do you have a go-to restaurant when it comes to just going out and enjoying a meal with your family?

ND: There is a local Italian place, Trattoria Belvedere, that we love. They are so accommodating — which is great with a baby — the food is terrific and it’s warm and cozy. Let’s just say we are regulars.

Do you have tickets to any upcoming concerts or events?

ND: I’ll be doing some cooking classes in the late winter here in New York City, you can follow me via @nikkidinkicooking on Instagram or Facebook for more updates.

Finally, Nikki, any last words for the kids?

ND: Never quit your daydream.

Dining

Chef Leah Cohen talks Pig & Khao, working with husband Ben Byruch & more

Post author By Downtown Magazine
Post date December 15, 2016

A lot of people first took notice of Leah Cohen from the fifth season of Top Chef, but success did not come overnight for Leah. The New York native attended Peter Kump’s New York Cooking School — now the Culinary Institute of America — as a teenager before working for Chef David Burke at Park Avenue Cafe. The Michelin-starred La Madia in Sicily was Leah’s next destination, as followed by Eleven Madison Park. Next she was part of the team at Centro Vinoteca, starting as a sous chef and eventually moving up to Chef de Cuisine. Following her Top Chef exposure, Leah spent a year traveling around Asia, learning from top chefs in Hong Kong, Thailand, Vietnam, Singapore and the Philippines.

Less than five years ago, Pig & Khao is the product of Leah’s Asian travels, mixing her New York technique with traditional Southeast Asian street food. Pig & Khao has been voted “Best Asian Restaurant in New York City” by Zagat, and “Best SE Asian Restaurant in New York City” by the Epoch Times. New York Times food critic Pete Wells gave Pig & Khao a two-star review — which is harder to earn than it sounds — and Mario Batali recently named Leah as one of three on-the-rise chefs to watch. In turn, Leah has appeared on NBC’s Today Show and CBS This Morning, has been a judge on the Food Network’s Beat Bobby Flay, and has been featured in Food & Wine, Saveur, and Harper’s Bazaar.

Downtown had the pleasure of speaking with Leah via e-mail. She not only opened up about Pig & Khao, but what it is like working with your husband. Leah can be followed on Twitter via @ChefLeahCohen, while Pig & Khao can be visited online at www.pigandkhao.com.

https://www.youtube.com/watch?v=htTtCUVDzuc

You and your husband Ben work together in the culinary world. What are your specialties versus his?

Leah Cohen: I handle everything in the back of the house. Hiring and training the kitchen staff, all of the menu development and ordering. Ben handles more of the business side of the restaurant. He handles the day to day operations, paying bills, training servers and social media. Sometimes, we have to help each other out and cross over, but for the most part we stick to what we are better at.

How did the idea for you two to work together come about?

LC: Ben was actually hired as my line cook when we first opened and was quickly promoted to sous chef based on his skills. He was my sous chef for about a year until he made the switch to front of house. It’s much better for our relationship that we aren’t directly working together in the kitchen.

It’s known to be challenging to work alongside a spouse or partner. How do you manage to make it work so well?

LC: It can definitely be hard working with your significant other, but we do a good job of keeping business and personal lives separate. We try not to bring home any work drama, and if we do, we just let it out and then move on.

You are both a chef and an owner of a restaurant. How much time is usually spent in the kitchen versus working on the business end of the restaurant?
T
LC: I would say I still spend a lot more time in the kitchen than I would like. Staffing is a huge issue — especially in New York City — and I have recently been spending more time in the kitchen than I have in the past. I would say I spend 70% of my time in the kitchen and the other 30% dealing with the business. And of course on my “days off,” I’m working on more business-related things.

Do you feel that there are any misconceptions about life as a chef?

LC: A lot of people think it’s a glamorous job, which it’s not. It’s a lot of long hours, hard work and dedication. And it doesn’t get any easier when you are an owner or your own boss.

How would you describe Pig & Khao to someone that has not yet been there?

LC: Pig & Khao is a Southeastern Asian restaurant which focuses on Thai and Filipino food. The dishes on the menu are inspired by my trips to Southeastern Asia and are meant to be authentic in flavor. The food is served family-style and meant to be shared. The vibe is super low-key fun and unpretentious.

As a chef, where do your creations usually come from? Is it word of mouth and suggestions from other chefs? Recipes from magazines and cookbooks that you adapt? Experimentation?

LC: I usually get inspired by my travels when I do my annual R&D trip to SE Asia. I also get inspired by eating out, reading cookbooks — I especially love David Thompson’s books — Instagram accounts and blogs.

https://www.youtube.com/watch?v=Y6qOfODpjn8

Do you have a favorite item on the Pig & Khao menu?

LC: My favorite menu item at Pig & Khao is a dish that has been on the menu since day one. The dish is called Khao soi, and it was the first dish I knew I wanted to put on the menu. I had it for the first time while traveling in Chiang Mai, Thailand, and I became obsessed.

What are some of the recent additions to your menu?

LC: Some new specials that I have been working on are: Fried Pho, Sous Vide Lamb Neck with Coconut Onion Jam and Roti, Kalabasa Gnocchi with Ginitaang Sauce, Braised Pork Belly and Shoulder Bicol Express, and Crispy Pork Belly with Thai Three Flavor Sauce.

When not busy with Pig & Khao, how do you like to spend your free time?

LC: In my free time, I like to hang out with my friends and family members. I also am somewhat of a gym rat, so I spend a couple of hours a week working out. I also have somewhat of an online shopping addiction, which I’m trying cure. (laughs)

Other than Pig & Khao, do you have a favorite restaurant in Manhattan?

LC: Right now I’m hitting up spots in the outer boroughs. I love Lilia, Llama Inn, Casa Enrique, and Ayada.

https://www.youtube.com/watch?v=JrkG6GXmZoE

Dining

A look at the artists behind Chris Santos’ popular restaurant Vandal

Post author By Helaina Hovitz
Post date December 8, 2016

Vandal

Walking into V andal — the only way in is, of course, through a boutique flower shop — we’re immediately greeted by a neon-lacquered breakdancing rabbit sculpture.

If you really, really know your street art, you know that it’s is a nod to the now-discontinued “Icy Grape” Krylon spray paint color still coveted by the street artist community.

It won’t come as a surprise that Hush, the U.K.-based artist who curated the art for Vandal, drew his strongest inspirations from graphic novels, animation and — of course — some of the most well-known and well-respected street artists of our time.

“I wanted to bring the outside inside to represent street aesthetics and complement the eclectic street food-inspired menu Chef Santos has prepared,” Hush said.

When anime-inspired characters and pop-infused imagery meet, they create a certain “wallscape” that reflects the dynamism of contemporary, global street art, while paying homage to the Bowery’s artistic history. The menu, a collaboration between Chef Santos and Vandal’s Executive Chef Jonathan Kavourakis, includes nods to global street culture of locales from Chile to Thailand, Greece to Amsterdam and beyond.

There are several themes running through the seven massive murals and curated photos and paintings that house the bi-level, 22,000 square foot restaurant: the female form; the contrasts between old and new, the fusion of Eastern and Western culture.

We’ve broken down the 7 murals by artist to give you a closer look at what makes Vandal feel more like a museum than a restaurant.

Shepard Fairey

As a skateboard-obsessed art student, Frank Shepard Fairey held a part-time job in a skateboarding shop and had a strong interest in the street art culture and graffiti movement. One of the most influential street artists of our time, Shepard Fairey’s work has been used in screen-prints, stencils, stickers, masking film illustrations,, sculptures, posters, paintings, and murals. One of his most famous https://www.canadianmeds4u.com/ works includes his portrait of Barack Obama, which drew national attention and received the Brit Insurance Design of the Year Award in 2009. At VANDAL, Shepard Fairey created two large murals on facing walls by using his wheat-pasting technique and his famed, propaganda-style art.

Tristan Eaton

Born in Los Angeles, Tristan Eaton began pursuing street art as a teenager, painting everything from walls to billboards in the urban landscape wherever he lived, including London, Detroit and Brooklyn. After growing up on comic books, graffiti and skateboard culture, Tristan designed his first toy for Fisher Price at 18 years old and began working as an artist full-time. He has since become a driving force in the world of ‘Art Toys’, designing the Dunny and Munny figures for Kidrobot.

Shortly after studying at the School of Visual Arts in New York City, Tristan founded Thunderdog Studios, of which he was the President and Creative Director for 10 years. Tristan’s work can be seen in galleries around the world and in the permanent collection of the New York Museum of Modern Art. Eaton’s mural on the back wall at The Library at Vandal was painted onto four custom bookshelves and depicts retro-inspired portraits of women alongside large text that reads “FANTASTIC FANTASY.”

APEX

APEX, AKA Ricardo Richey, creates colorful abstract patterns with spray paint. As part of the Gestalt Collective that participates in collaborative canadianmeds4u.com murals in San Francisco, he’s curated projects on Bluxome Alley as well as other districts of San Francisco. At Vandal, APEX was tapped to design the mural between the lounge and rickshaw room, where he used blue and white spray paint to illustrate the lyrics to a very well-known ode to New York.

Vhils

Alexandre Farto, who goes by the name of Vhils, penetrates through countless layers of posters, dirt, and plaster to “set free the poetic images hidden beneath urban spaces” by drilling away old plaster relief forms. Born in Portugal, he was raised during a period that was deeply affected by a revolution, and it was then that he witnessed a vast amount of destruction and the very real effects of the war.

He became well-known after one of his carved portraits was revealed alongside street artist Banksy at the Cans Festival in London in 2008.

His relief portrait is chiseled into plaster and brick walls at Vandal, as they are around the world. He is also known for using etching acid, bleach, pneumatic drills, and other street art tools to reveal a wall’s layers. Vhils has two plaster relief pieces at Vandal — you’ll know them when you see them.

Will Barras

Will Barras is an artist, illustrator, and animation director who lives and works in London, where he first became part of a group of young artists working in Bristol’s renowned street-art district. A founding member of the Scrawl collective, he’s best known for his representations of fluid movement, unique narrative-driven composition, and line work. Barras has traveled extensively, live-painting and exhibiting pieces throughout Europe, the U.S., and Asia. His work at Vandal can be found behind the main back bar wall in the form of a mural depicting hands walking across a globe.

Eelus

Eelus is a stencil artist who is drawn to mysterious images of science fiction, estates, female forms, and the bizarre. His work has been described as humorous, sinister, beautiful, haunting, a daring mixture of light and dark…needless to say, he is considered a master of the street art scene. His work is instantly recognizable, with its bold, bright and sharp colors. The advantage of creating street art, Eelus said, is how it can prompt discussion of art among those who wouldn’t discuss it otherwise. His work can be seen in the Secret Garden; a large-scale piece that depicts a mysterious winged female figure and other winged black crows watch over the hidden dining room.

https://www.youtube.com/watch?v=d3vTcX0p4So&t

Business Fashion

Basic Outfitters founders Michael & Laura Dweck on providing quality-oriented yet comfortable fashion

Post author By Downtown Magazine
Post date November 17, 2016

A new and rising e-commerce retailer, Basic Outfitters is known for creating clothing that keeps performance, comfort and space in mind. One of its trademark offerings, the New York City-based company lets customers “Create-A-Drawer,” choosing up to 19 basics for just $60. Its offerings may currently be limited to underwear, socks and loungewear, yet Basic Outfitters manages to deliver fashionable attire that ranges from professional to athletic.

Downtown had the pleasure of speaking with the founders of Basic Outfitters, the husband and wife team of Michael and Laura Dweck. As explained within the Q&A, inspiration for the brand and its subsequent business model came from the realization that New Yorkers do not have the storage space that other major cities’ residents do. In turn, quality must prevail over quantity when choosing one’s wardrobe, and Basic Outfitters is there to provide smart around-the-house attire.

Basic Outfitters can be found online at www.basicoutfitters.com, while the brand also keeps up a strong presence on Twitter, Facebook and Instagram.

https://www.youtube.com/watch?v=oEDAXCSGsLE

To someone who hasn’t yet shopped with your company, how do you describe it?

Michael Dweck: Basic Outfitters is the most convenient new way to shop for basics. With our Create-A-Drawer service, you can refill your drawer with high quality basics in under two minutes for just $60. Customers choose their socks, underwear, tees and jogger sweatpants. It’s that simple.

What inspired you to start Basic Outfitters?

Laura Dweck: When we first got married, we moved into a cozy apartment in New York City, where we had very limited closet space. When it was time to divide up our dresser, naturally I monopolized five out of six of the drawers. Michael was left with one drawer for his socks and underwear. When the drawer wouldn’t close, I knew we had a problem. I made Michael throw out all his old basics, which turned out to be 90% of his drawer.

MD: When it came time to refill my drawers I was faced with two options: high-quality and high-priced basics, or low-quality and low-priced basics. I love to look good, but I hate to shop and the hunt for affordable and quality basics was stressing me out. I figured I wasn’t the only one having this problem and there had to be a better way. We saw the opportunity to capitalize on the white space in the market, and we created Basic Outfitters.

Have you been able to apply anything that you learned from working with Century 21?

MD: Absolutely. It was my first real job and it taught me the importance of professionalism and accountability. One of my roles was to drive the CEO to work every morning. When we were scheduled for a 6:30 AM pickup, he’d be outside waiting at 6:29 AM. That always stayed with me — no matter how important your title is, there’s no room for slacking.

Are there any similarities between what you do now and your prior work with Memorial Sloan Kettering Cancer Center?

MD: 100%. There was so much I learned and my experience was invaluable. The most significant takeaway was the value of customer service. Working with cancer patients on a daily basis, compassion and understanding was essential to making the experience as comfortable as possible. With Basic Outfitters, I care about each and every customer and it is my utmost priority to make the shopping experience and the customer experience as seamless and fun as it could possibly be.

https://www.youtube.com/watch?v=145TuujitGY

Laura, I understand you studied at FIT and interned at Bloomingdale’s early on. What is it that drew you to fashion?

LD: My first fashion memory was when I was in nursery. My mom gave me one day a week that I could choose my own outfit. It was my favorite day of the week and it was when I realized I had a definitive eye and irreverence for style. I remember wearing a purple velvet trapeze top with leggings and Looney Tunes-themed Converses with ruffled socks spilling over. I felt empowered by owning my expression. That’s when I realized the power fashion has to allow people to express their individuality, and I never looked back.

To you, what does the word “basic” mean? Some people may view it as being essential, while others may view it as being simple or elementary…

MD: To us, the word “basic” means essential. Something you can’t live without. Something fundamental to your everyday life. We’ve created a brand of essentials that is the basis of every man’s wardrobe.

Do you have a favorite item from the Basic Outfitters catalog?

LD: My favorite item by far is our new fleece joggers. They’re my Netflix pants and they are the coziest things you will ever put on your body. I usually wear them with our SuperSoft socks that feel like cashmere.

MD: That’s such a tough question! I love it all but one style that I gravitate towards is our performance boxer briefs. The fit and comfort is incredible. And now you know me a little too well.

Besides you two, who are some of the other people that help make Basic Outfitters happen?

MD: What really makes Basic Outfitters run is our band of characters who work with us. Jake came to work with us as an intern when we first started and has made himself invaluable to our team. Frankie recently started working with us and his unique style makes the Basic Outfitters brand come to life. He’s become a fan favorite on our Facebook Live broadcasts. We have an all-star team of freelancers that we work with as well. One of our key hiring points is a candidate’s authentic enthusiasm for our brand and our mission.

https://www.youtube.com/watch?v=26bl0ENDI4U

Do you have any goals for Basic Outfitters? For example, do you hope to get your products into stores? Or to be able to design lines for existing retailers?

MD: Our goal is to become the leading basics brand. We plan on expanding into the women’s and children’s markets as well as the international market. When we first started Basic Outfitters, we came across a horrifying statistic: On average men keep their underwear for seven years. We have made it our mission to make it as easy as possible for men to change their drawers that they no longer have any excuse not to.

Beyond working together, you two are married. How are you able to make things work both at home and in the office?

MD: That’s our #1 question — so many people ask us that. Luckily, we get along really well! Our skill sets complement each other so well and we each manage different aspects of the business. We’re a power couple!

As two people that were born in the Tri-State area, what is it that keeps you based out here? This isn’t the cheapest place to start or run a business…

MD: Family is the most important thing to Laura and I. We both come from large families and value the close proximity. New York definitely isn’t the cheapest place to work, but the energy of this city is something we can’t live without. The opportunities this city affords are priceless. In the famous words of Frank Sinatra: “If you can make it here, you can make it anywhere!”

When not busy with Basic Outfitters, how do you like to spend your free time?

MD: All I want to do in my free time is play tennis and ski.

LD: He’s obsessed. The first day of the U.S. Open is like a religious holiday for him.

MD: I also love to cook, I even applied for Chopped.

LD: I like to travel any chance I get and I love to take dance and yoga classes to unwind. Shopping is always fun. (laughs)

Do you have a favorite restaurant in Manhattan?

MD: Our favorite brunch spot is Russ & Daughters. Nothing like a good lox and cream cheese bagel.

Finally, any last words for the kids?

LD: Michael is a history junkie so he made me watch Men Who Built America. One of our favorite lines is from John D. Rockefeller: “”Don’t be afraid to give up the good to go for the great.”

https://www.youtube.com/watch?v=28eEEkHPcCQ

Business Culture Featured

No Kid Hungry partners with Chrissy Teigen, Ayesha Curry & More; Senior Director Jill Davis Speaks To Downtown

Post author By Downtown Magazine
Post date August 23, 2016

Chrissy Teigen's spatula for No Kid Hungry

No Kid Hungry's Jill Davis — No Kid Hungry’s Jill Davis

No Kid Hungry — an extension of Share Our Strength — has been working for decades to help end childhood hunger. As a partner of many major brands, shopping you had already planned on doing at places like Williams-Sonoma, Shake Shack and Walmart may have benefited No Kid Hungry without you knowing. In 2009, Share Our Strength’s Dine Out For No Kid Hungry engaged 3,900 restaurants, leading to $575,000 being raised in the campaign’s first year. Just a few years later in 2010, Share Our Strength had reported $24.8 million in revenue through its fundraising platforms, donations, and dozens of corporate sponsorships.

This summer, No Kid Hungry launched a partnership with Williams-Sonoma in which top celebrities designed limited-edition spatulas. Williams-Sonoma will donate 30% of the retail price from each spatula purchased to No Kid Hungry PLUS an additional $5,000 on behalf of the designer whose spatula sells out first. Three of the participating celebrities offered quotes to Downtown about this partnership:

– Chrissy Teigen: “My spatula design is symbolic for the most important meal of the day: Breakfast! Everybody deserves a bright start to their day so let’s support No Kid Hungry and work together to end childhood hunger in America.”

– Ayesha Curry – “Balanced eating is so important to my family. I started working with No Kid Hungry because making sure that families and children have access to nutritious and affordable food is a cause I care deeply about. With my Williams-Sonoma spatulas, it’s ‘thyme to cook,’ and it’s thyme to make a change!”

– Danica Patrick – “I was a part of the Williams-Sonoma ‘Tools for Change’ program last year and I’m so honored to be a part of it again. The spatulas are all really cute and I had a lot of fun designing mine. They’re such useful tools that people can use every day and it’s great that they allow us all to cook in support of a great cause like No Kid Hungry.”

Chrissy Teigen

Jill Davis, Senior Director of Corporate Partnerships at Share Our Strength, spoke to Downtown at length about her involvement with No Kid Hungry. Besides www.nokidhungry.org, the organization can be followed on Twitter and Instagram.

Where did the idea for these wonderful spatulas come from?

Jill Davis: We are so proud to partner with an innovative and creative partner like Williams-Sonoma. The spatula concept came from discussions about creating unique ways for people who love to cook to make a difference in work to end childhood hunger in America. The spatulas are fun additions to every kitchen and make great gifts for aspiring young chefs! 30 percent of the proceeds of each spatula supports No Kid Hungry’s work to feed kids in need.

What’s the coolest thing you’ve made with one of the spatulas? Or at least plan to?

JD: We have some amazing bakers on our team. Every month we hold a staff baking contest and I’ve seen — and tasted — some pretty fantastic dishes, many of which were baked with the Williams-Sonoma spatulas. I will definitely be using a spatula for my next entry!

The name of your organization makes it clear about what your mission is, but what can you tell me about how it makes that happen?

JD: One in five kids in the U.S. struggles with hunger. No Kid Hungry is ending childhood hunger in this country by connecting kids in need to programs like school breakfast and summer meals, and teaching low-income families to cook healthy, affordable foods. We partner with local organizations around the country to generate the will and skill to help communities feed children in need every day of the year.

Chrissy Teigen's spatula for No Kid Hungry — Chrissy Teigen’s spatula for No Kid Hungry

Do you have a No Kid Hungry accomplishment that you’re proudest of?

JD: Two years ago, we announced our ambitious goal of adding one million kids to the breakfast program by 2016 — and we did it. That means one million more kids have the food they need to focus on their school day. It means one million more tests aced, one million more hands raised ready with the answer, and one million more math problems solved. We are so proud of this accomplishment and we couldn’t have done it without our amazing partners like Williams-Sonoma.

I know No Kid Hungry also recently partnered with Shake Shack. What else is coming up for No Kid Hungry?

JD: No Kid Hungry has actually been working with Shake Shack for five years. The restaurant’s Great American Shake Sale has raised over $1 million in support of our work. In addition to Shake Shack, every September No Kid Hungry partners with thousands of restaurants across the country to support our work to end childhood hunger in America. Individuals can dine out all month long and help kids in need. Visit NoKidHungry.org for details.

When not busy with work, how do you like to spend your free time?

JD: There are so many incredible restaurants in D.C. I love dining out and trying new places, especially if I can support some of No Kid Hungry’s great chef champions.

Finally, Jill, any last words for the kids?

JD: Young leaders play a big role in our work. Kids and teens can help end childhood hunger by joining Generation No Kid Hungry, our youth-focused supporter network. Learn more at generationnokidhungry.org.

Tags Ayesha Curry, chrissy teigen, Danica Patrick, Food Network, Generation No Kid Hungry, Great American Shake Sale, Jill Davis, No Kid Hungry, shake shack, share our strength, Spatulas, Williams-Sonoma

Dining Events

Chef Bouley Has A New Squeeze: Yuzu

Post author By Mike Hammer
Post date October 15, 2014

Chef David Bouley

Not that kind of squeeze! We’re talking about yuzu, from Kochi, Japan. Similar to a lemon in looks and texture, yuzu is a fruit prized in Japan for its refreshing yet mild citrus flavor and Chef David Bouley is digging it. This week DOWNTOWN Magazine joined Chefs David Bouley and Isao Yamada of Brushstroke at the Bouley test kitchen in Tribeca for a primer on the fruit: where it comes from and why it’s starting to be one of the most talked about ingredients in the restaurant world.

You may have encountered this delicacy already, especially if you are a fan of Japanese food. Japan is the biggest producer and consumer of the fruit in the world, and half of that comes from the region of Kochi on the southwest island of Shikoku. Now that it’s becoming more readily accessible to restaurateurs in the US, the Japanese fruit is prepping to have its day in the spotlight.

Chef Bouley and Chef Isao Yamada of Brushstroke wowed us, along with New York Times food critic Florence Fabricant, Eater’s Katherine Odell, the Food Network’s Jacob Schiffman, as well as a room full of New York’s most well-known foodies, with dishes such as pacific jumbo oyster with uni, scallop and yuzu foam, Canadian pork belly confit with peach and yuzu ginger sauce and a carpaccio of maine matsutake mushrooms with yuzu-soy veganaise. Did we mention dessert? Yuzu chocolate crème brulèe with yuzu sorbet.

But Chef Bouley wasn’t content to rest on the laurels of his delicious and innovative creations. He was bursting with further uses for the fruit with ceviche as a prime example. While lemon is traditionally used to marinate fish for ceviche, Bouley believes yuzu is an excellent alternative as it’s less harsh and less acidic than lemon and doesn’t “cook” the fish as aggressively as other citrus fruits.

Cocktails were also a discussion point, of course, but they were slightly less indulgent. Bouley also spoke about the health benefits of the fruit and recommended starting the day with a refreshing water and yuzu juice drink – a habit that he swears has allowed him to reduce his morning caffeine intake.

-Nicola Ruiz

-Photography: Courtesy of Takehiko Tokiwa