Saturday, October 9, 2010

Q&A | Derek

Derek, one of my great friends all the way back from middle school, shares my same penchant for fine dining (and what I like to call morsel marauding) and finding new wines. As I've mentioned before, he's my source for many of the hidden gems of Manhattan I've experienced. We both like to wax poetic about trying to score a table at per se and The French Laundry one day. While we're both mourning the forthcoming end of Ferran Adrià's elBulli and the demise of the "old" Veritas, I have faith that we'll find another new place to fawn over :] in the mean time, Derek has furnished Four Tines and a Napkin with some pretty interesting answers--enjoy! Thanks again, Derek!

Derek, pondering what to order at (where I think to believe is) Park Avenue Spring, during his birthday dinner this past year.

NAME
Derek

CURRENT CITY
New York, NY

FAVORITE ALL-TIME RESTAURANT
In New York: Bouley, Greenwich Grill/Sushi Azabu
In Hong Kong: Ser Wong Fun (蛇王芬)

MOST REGULARLY FREQUENTED SPOT(S)
Currently: Le Pain Quotidien, WooRiJip, Greenwich Grill/Sushi Azabu

DRINK OF CHOICE
Usually a lighter red from the Rhône Valley.

SOMETHING YOU SECRETLY INDULGE
Red Mango. I am absolutely addicted.

DISH YOU MOST ENJOY PREPARING
Japanese curry. My roommate and I learned how to make it together as a type of survival food during college, but I think we’ve perfected it slowly with input from other friends and our own taste buds.

THE HOMEMADE DISH YOU ALWAYS LONG FOR
My father makes an amazing steak. It’s a mix of Eastern marinade and Western preparation on the grill. Paired with a glass of wine and white rice, it’s simply all I can ask for.

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
Tokyo, Japan.

CULINARY ICONS
David Bouley, Ryutaro Asami, Thomas Keller

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
Bouley. My first time there was the most spectacular eating experience of my life.

ABSOLUTE "CAN'T-STANDS"
I’m not a fan of things that are overly fishy. Grilled Mackeral (Saba) and anchovies being at the top of the list.

FAVORITE DESSERT OF ALL TIME
My aunt’s apple tart. The amount of butter infused in the crust is one reason why it’s so good.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
Elizabeth Andoh's Washoku

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
apéritif, Châteauneuf-du-Pape, oiishi

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
Four Tines, of course!

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