Here is this week’s assortment of five favorites from friends and staff – with picks from chef Christopher Kostow of The Restaurant at Meadowood and artist Anders Arhoj of Studio Arhoj.
“I like to start my mornings with a scoop of honey in my hot porridge. And so, of course I said yes when this Danish honey company approached me for packaging design. The special thing about this company is their playful approach towards challenging the classic honey flavor with new ingredients, which is a fun project for a designer like me. I was even fortunate enough to win a Creative Circle design award for the project!”
FRANK LLOYD WRIGHT
“These buildings have inspired me since I was a little kid. I love the clean lines and the natural materials that bring the outdoors indoors and integrate the buildings into the world where they exist. For the Guggenheim, he said “For the first time, art will be seen as if through an open window, and, of all places, in New York. It astounds me.” The home I lived in, in Chapel Hill, NC, reminds me of the usonian and midcentury modern style in which he designed.”
CABERNET BARREL STAVES
“Over the years we have used “reclaimed” barrel staves in preparation of several dishes at The Restaurant at Meadowood – including freshwater eel, wrapped in braised beef tongue, and rolled in grape leaf nori. We’re also working on a dish for the Charter Oak where we smoke short ribs over the cabernet staves and then brush them with a Saba made of those grapes.”
Above: Freshwater eel smoked over cabernet barrel staves, wrapped in braised beef tongue, and rolled in grape leaf nori by Christopher Kostow. Photo courtesy of The Restaurant at Meadowood.
MADELEINES AT CAFÉ BOULUD
“The most delightful and fluffiest basket of miniature madeleines. You’ll think you don’t have room for so many, but before you know it – they’ll disappear.”
Editor, The Art Of Plating
“Two words: so good. Don’t get me started on those warm, sweet, salty, heaven-on-earth Honey Butter Chips w/ ice cream.”
Editor-in-Chief, The Art of Plating