Q&A | Francis Lam

Cannot believe 2012 is coming to a close -- it's really incredible how fast the year flew by! With that being said, today I am so very excited to share with you the last Q&A session for the year: Francis Lam of Gourmet, Salon, Gilt Taste, and Top Chef Masters fame. He also happens to be my cousin -- what a funny, small world, right? True story! Not gonna lie -- it can be really intimidating to have such a talented, multi-faceted, award-winning (he has been featured in the past seven annual editions of Best Food Writing anthologies) food writer in the family. A lot to aspire to, that's for sure! But in all seriousness, Francis is one of the coolest and nicest people I know. He really knows quite a bit about writing (studied Creative Writing as an undergrad at the University of Michigan) and all things culinary (graduated at the top of his class during his time at the Culinary Institute of America), and has always given me helpful advice when I struggle with either, whether it is learning to write about food for the first time or figuring out where to get the freshest raw sea urchin in the city. It was through his writing (some of my favorites: "Chasing Perfection", "Getting to Know Him," and "A Restaurant That's Really This Good" from Gourmet; "What Makes Sushi Great?" and "What the Notorious B.I.G.'s Lyrics Taught Me about Food" from Gilt Taste) that truly helped me understand the inevitable relationship formed between food/eating and emotions. I can only hope to be lucky enough one day to have an ounce of Francis's eloquence, especially when it comes to articulating experiences in the world of culinary delights.

I know how unbelievably busy he is, so I really appreciate him for taking the time out of his jam-packed schedule to answer my silly little questions. Please follow him on Twitter (@Francis_Lam) if you don't already do -- your day will be better for it. Thank you so much again to Francis for participating in this month's Q&A! Enjoy!


© Pableaux Johnson

FAVORITE ALL-TIME RESTAURANT
This is, of course, hard to say. There are a few obvious contenders, though -- Alinea, which made giggle and want to cry, involuntarily and simultaneously. WD~50, which taught me, a hotshot culinary school grad, that I don’t know anything about cooking. Yee Li, a Chinatown char siu  and roast duck joint that was reborn, like a phoenix, from the ashes of my childhood favorite, Big Wong. Higgins, in Portland, Oregon, where I had my ass handed to me for five months as a cook, and where I learned a hundred lessons on how good food can be, how much I respect cooking, and how to be as a person in the world.

MOST REGULARLY FREQUENTED SPOTS
I used to be a lot more wide-ranging, but the ravages of old age and a ladyfriend who doesn’t leave our neighborhood to go to work means we eat a disproportionate number of meals in the Frankies Spuntino / Seersucker / bad Thai takeout circuit.

DRINK OF CHOICE
Water, sometimes with bubbles, and sometimes with a lime. Gotta hydrate.

SOMETHING YOU SECRETLY INDULGE
Bad waiters, by still tipping them 20% almost no matter what.

DISH YOU MOST ENJOY PREPARING
If we’re talking about the martyrish pleasures of slaving over a stove so that you can feel good about your generosity and nobility, ratataouille. If we’re talking about testing yourself, omelets. If we’re talking about just making something I really like to eat, pretty much anything braised.

THE HOMEMADE DISH YOU ALWAYS LONG FOR
Beef tongue stewed with five spice! Also, weirdly, I remember bits of canned corn and black pepper in there. It’s been decades since I’ve had it, and I still miss it.

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
I love Chicago; I think it’s my favorite restaurant city -- the combination of skilled cooks, willingness to experiment, and awesome hot dogs really gets me amped up.  But really any getaway is a gastronomic getaway -- even if the food isn’t mind-blowing in the obvious sense, it’s still the clearest way I know towards getting to know a place and its people.

CULINARY ICONS
Greg Higgins, Grant Achatz, Michel Bras, Jackie Wong, Soyoung Scanlan, John Willoughby, Ruth Reichl, Fuchsia Dunlop, Elizabeth Andoh

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
It’s usually about first times, isn’t it? You can have food as good, company as pleasant, but it’s hard to have the sense of wonder of a first time once you’ve had it. In this case, I’d say my first time at Alinea, my first time cooking with my friend Chuck (who later, I went to cooking school with, and who now owns the great sandwich shop Cutty’s in Boston), my first time eating mediocre vegetarian food at a place called Seva with my friend Matt, where we laughed so hard we literally fell out of the booth.

ABSOLUTE "CAN'T-STANDS"
Mid-grade fake food. I mean, fake fake food, like macaroni and cheese out of a box with orange powder, is real good, right? I can get with that. And of course, real macaroni and cheese is great. But in between? Like Velveeta and shells? Awful.

FAVORITE DESSERT OF ALL TIME
Pineapple upside down cake. Or maybe banana pudding. But I rarely resist a hot fudge brownie sundae. But I’m going to stop with these have-it-all-answers.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
I have to say, actually, The Dean and Deluca Cookbook is probably the most influential cookbook in my life. Is it the best? Almost certainly not. But when I was just learning about food in the 90s, it was the one I happened to have, and page after page taught me new stuff. I mean, if I reread it today, I might disagree with everything in it now, but it  made me realize there was a whole world I knew nothing about out there.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
Well, I think all words have their own swagger, so I don’t want to single anything out. But I’ll tell you one word I NEVER use: sinful. Eff people who call food sinful.

Q&A | Renee

November's Q&A is coming a wee bit late (my sincerest apologies!) -- with Hurricane Sandy interrupting my daily life and the holiday season keeping me quite occupied, I was finally able to interview this very special person in my life. My cousin Renee is the first "foodie"/"food enthusiast" (or whatever else they call food lovers these days without sounding like a huge snob, a d-bag, or worse, a hipster) I came to know early on in my life as an evolving eater. She was sixteen when I was born, and   being an only child, I have been very lucky to have such a lovely person like her in my life whom I essentially consider my older sister (she is also the only girl in our generation of cousins!). If there's one thing my entire extended family is always doing, it would include all sorts of eating -- varieties including (but not limited to) nomming/munching/snacking/nibbling/etc.I remember whenever our family was deciding where dine out, she would be our resource, her head abundant with the best places-- e.g., which had the crispiest fried calamari, which place cooked up the chunkiest soups (The Kitchen Witch in Monmouth Beach, New Jersey), which place had the most scrumptious filet mignon BLT (The Tea Room at Raven and the Peach in Rumson), which place had the creamiest cheesecakes (Caputo's Pastry Shoppe in Long Branch). Her recommendations were always top-notch and spot-on -- it is clear she has always loved to eat and has honed herself quite the reliable palate.

Just as all little sisters want to be like their big sisters, I think I unwittingly followed in her footsteps when I first discovered how much I enjoy these same things -- morsel marauding across cities and towns in search of the next best thing. Back when she was living in Brooklyn, she was the expert on all the city's hidden gems and new places. Now that she's living in the New Jersey suburbs with her husband and kids, she is now the family's designated culinary navigator for dining out close to home, and I've taken up the role when it comes to New York City. Now we're the dining duo together, and I couldn't ask for a better sister with whom to compare notes. She has always been there for me and offers up the most comforting advice when life get bumpy.

Thanks again to Renee for participating in November's Q&A!

Renee and me at her engagement party, circa 1993.


NAME

Renee

CURRENT CITY

Central Jersey

FAVORITE ALL-TIME RESTAURANT

Le Grill, the restaurant located on a terrace of the Hôtel de Paris Monte-Carlo in Monaco. My husband, kids, and I were dining there while on vacation in the summer, which is when Le Grill's roof slides back, offering direct contact with the sky and one of the most beautiful views on the French Riviera. Our meal also happened to coincide with the international fireworks competition, so that made the experience that much more spectacular and unforgettable. For dessert, it was my family's first time ever having a soufflé -- a chocolate one and a raspberry, actually, and it was simply heavenly.

MOST REGULARLY FREQUENTED SPOT(S)

Central Jersey: Sirena Ristorante, The Tea Room at Raven and the Peach, David Burke Fromagerie, Copper Canyon

DRINK OF CHOICE

cold brew coffee with a splash of milk and a dash of Splenda from Rook Coffee Roasters

SOMETHING YOU SECRETLY INDULGE

Taco Bell, though I guess it's no secret now!

DISH YOU MOST ENJOY PREPARING

My husband is Jewish, so I really enjoy making potato latkes with my kids for Channukah.

THE HOMEMADE DISH YOU ALWAYS LONG FOR

braised oxtail stew (where the meat falls effortlessly off the bone and the sauce is nice and thick) over white rice

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE

Spain and Paris -- just so many great food adventures to explore there.

CULINARY ICONS

Curtis Stone, Emeril Legassi (before he became overly commercialized!)

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT

Le Grill (see FAVORITE ALL-TIME RESTAURANT) and a meal in France that I had years ago with my family where we shared a big wheel of raclette cheese.

ABSOLUTE "CAN'T-STANDS"

For most of my life, it was cilantro, but for some inexplicable reason, now I love it!

FAVORITE DESSERT OF ALL TIME

A perfectly crisp and thin sugar and butter crêpe. I spent many years in search of the perfect technique, and I am happy to say I have mastered it!

FAVORITE COOKBOOK/COFFEE TABLE BOOK

The Barefoot Contessa (Ina Garten) series

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE

beurre blanc

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF

Four Tines, of course!

Q&A | Debra

October's Q&A sesh features Debra, a dear friend of mine from my university days. She's no stranger over here at Four Tines -- she's my fellow noodle nommer as we both can't get enough of ramen, soba, and noodles of all kinds. I've had the pleasure of living with Debra for the last three years at school, and much to my chagrin, she has witnessed pretty much every cooking disaster I've jammed myself in until I was able to finally find my bearings in what used to be the culinary wilderness for me. Debra has been the rational, supportive rock that has gotten me through the thick and thin. She is as dependable and loyal as any awesome individual can be, and I am very lucky to have her as my friend. Thanks again to Debra for participating in this Q&A!

Debra and me at the graduation from our alma mater, May 2009.

NAME

Debra

CURRENT CITY

New York, NY

FAVORITE ALL-TIME RESTAURANT

I'm really bad at picking a single favorite thing...of anything! So I guess I'll have to say that recently I've loved Jin Ramen. Though, if you ask Stefie, I just love ramen – and broth.

MOST REGULARLY FREQUENTED SPOT(S)

Jade Asian in Flushing, Queens for dim sum with my family and various noodle shops in New York City with Stefie.

DRINK OF CHOICE

Water. Being highly alcohol intolerant I can't have even a sip of any kind of alcohol without ill consequences. I avoid most sodas because they're usually just too sweet for me. But if I'm in a whimsical mood I'll drink a Shirley Temple.

SOMETHING YOU SECRETLY INDULGE

Some may consider it gross but... pickle juice. I love pickle brine and I'll regularly pour myself a small glass of it and hold onto the jar long after the pickles are gone just to drink it.

DISH YOU MOST ENJOY PREPARING

I'm more of a baker than a cook. I love baking cookies, although I rarely eat that many myself. Usually by the time I'm done baking I don't even want to look at them anymore. But I'll bring baked goods to family get-togethers and everyone seems to enjoy it. :]

THE HOMEMADE DISH YOU ALWAYS LONG FOR

My mom is... less than fond of cooking. But she does make one awesome thing: macaroni and cheese. I don't eat a lot of cheese/dairy, but I love it. It's gooey with a crispy breadcrumb top and has Spam in it. Yes, Spam. Should this count as a guilty indulgence instead...? Also, Stefie's aunt's stuffing. I remember when she used to bring me back some after Thanksgiving. :D

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE

If I could go anywhere in the world... probably Japan. I've always had a thing for Japanese culture in general, and being able to eat there would be phenomenal.

CULINARY ICONS

Bourdain makes me laugh constantly. I'm a little sad No Reservations is ending, as it's just so much fun to watch. (Though, he will have that new show on CNN.) I don't really idolize celebrity chefs in general... but I do like watching Morimoto on Iron Chef America (although I used to watch the original Iron Chef too, with the horrible dubbing.) His knife work on fish is just mesmerizing.

I also greatly look up to my grandfather on my father's side. He ran a Chinese restaurant in Far Rockaway years ago that was locally famous for their “rice cups” (roast pork braising sauce with white rice for $0.25). When I was a child and my grandparents lived nearby, we would see them at least once a week or so for dinner. He'd always make an extra cup of gravy from the beef and broccoli for both my brother and I to put over our rice. When we visit them in Florida, he still does it. It's great.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT

My step-grandmother passed away this past February, and we all miss her. She was an amazing cook and baker, possibly the best in the family. She would make these amazing pecan rolls in the morning and sourdough bread that I loved. Although my mom and I got some of her starter, it just doesn't taste the same.

ABSOLUTE "CAN'T-STANDS"

Milk because I'm semi-lactose intolerant; eggs (unless they're in fried rice and I can't smell/taste them) smell and taste really bad to me, I don't know why; alcohol because something braised in wine can be a little headache inducing; Hoisin sauce; Jell-o/gelatin; and if I'm being honest this list could go on forever...

FAVORITE DESSERT OF ALL TIME

A few years ago I went on a cruise up the eastern coast of Canada. One night, there was this amazing cappuccino pie for dessert. I felt guilty even eating one, and I debated another yet held myself back. I wish I hadn't. It was just ridiculously good.

And if I can add another... my step-grandmother had this simple recipe for what she called Oreo Delight. It's one package of crushed Oreos, one tub of cool whip, and one gallon of vanilla ice cream. Mix it all together, put in a Pyrex and freeze it. Then you cut it into squares and enjoy the cookies and cream deliciousness.

FAVORITE COOKBOOK/COFFEE TABLE BOOK

I don't really have one. I do like the recipes handed down to me from my mother's mother. They're for various baked goods, as she and my mother were really the ones to turn me onto baking. Her recipe for snickerdoodles is fantastic.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE

I don't know why, I just love chiffonade. And although it's not technically a “culinary” word – いらっしゃいませ(irrashaimase) is great to hear when you're entering a Japanese restaurant.

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF

I only read one! ;]

Q&A | Christine

The first Q&A sesh to welcome the fall season is with Christine, a former colleague of mine during my first bean counting job. We worked on an awesome team together, and we had a blast working with each other. The more we got to know one another, the more we realized we both had a shared love for dining out and trying new foods (including L'Artusi, Kajitsu, Bohemian, and El Almacén as well as Dirt Candy around the corner after attending the eponoymous cookbook launch party together). Not only is Christine a smart cookie, she is also one of the best food enthusiasts to go out with -- she'll try anything once, which makes selecting spots to go out together that much easier. While we spend nearly a third of the year tied to the demands of the bean counting universe, we both make the conscious effort to get away from all that, aka, making time for a decent meal other than company/client-funded takeout and meet up for much-needed cocktails or glasses of wine. I look forward to more gluttonous adventures with Christine, because I do not doubt on bit  that we will eat our way through many amazing things together.

Thanks again to Christine for taking the time and participating in this month's Q&A!


Christine (on the right) with her sisters eating dessert at Serendipity IIIs for the first time.


NAME
Christine

CURRENT CITY
New York, NY

FAVORITE ALL-TIME RESTAURANT
Fine dining: My first ever fine dining experience was at Annisa and I still can’t forget it.
Casual dining: Recently I went to Le Sans Coulette and fell in love with the place. It’s really good french food for a great price, and the appetizer is very interesting. They give you a huge basket of fresh vegetables, bread/pate, and a rack of cured meats to eat to your heart's content -- majority of the reason why it is now my favorite restaurant.

MOST REGULARLY FREQUENTED SPOT(S)
When I’m in the hood/it’s 4 am: Mamouns Falafel, Artichoke, Banh Mi Saigon, 16 Handles, Jimmy Johns
When I'm a cog in the machine: Chopt, Just Salad, Subway, the many corporate  cafeterias of Restaurant Associates

DRINK OF CHOICE
Disaronno (i.e., amaretto) on the rocks -- it makes you look like a cool scotch drinker without actually drinking the stuff (good for those who can't drink scotch). I also enjoy india pale ales (IPAs), moscato, and shots of anything.

SOMETHING YOU SECRETLY INDULGE
Gordita Crunch from Taco Bell, I still remember when they came out with the concept. It's pretty amazing, but for every Gordita I eat, my extremely reputable foodie credibility slowly dwindles away,  thus why it is a (now not so much) secret indulgence.

DISH YOU MOST ENJOY PREPARING
I don't always cook, but when I do, I make banana bread from scratch. My friends say it’s really edible. I'd like to say I have a secret recipe, but it's the third hit you get when you Google. Shhh!

THE HOMEMADE DISH YOU ALWAYS LONG FOR
Taiwanese braised bamboo with rice. My dad tries to make it in the States, but it's always better at my grandfather’s in Taiwan. 

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
I love Vietnamese food but have never been to Vietnam, so I would love to explore and try some authentic Viet cuisine. Other delicious getaways include a trip to Taiwan to get reacquainted with its amazing night market junket and a road trip to Maine for a seafood feast with a pit stop at the Ben 'n' Jerry's Ice Cream Factory in Vermont for the real deal (see cookbook response).

CULINARY ICONS
Adam Richmond of Man vs. Food. Every time I watch him, I feel a combination of hunger, jealousy, and repulsion. A vicious cycle I go through every night  from 10-11 PM.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
My dad is the chef of the house. My mom will cook, but only if it's a life or starving-to-death situation. That being said, when I was about 8 years old, she made dinner once when my dad was out of town --  fried rice with ham, peas, eggs and corn. I haven't seen her cook since and probably never will since she claims I am now a grown up and can feed myself.

ABSOLUTE "CAN'T-STANDS"
Tough bread, overly salty food, and overcooked fish/meat.

FAVORITE DESSERT OF ALL TIME
All (I have the sweetest of tooths), but if I had to be specific: corner piece chocolate brownie, key lime pie, cupcakes of any flavor and macarons, which they say are the new cupcakes.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
This past birthday my friends gave me my first "cookbook" of Ben 'n' Jerry's recipes and an ice cream machine. Ice cream party TBD, and everybody's invited.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
The classic bon appétit.

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
The first food blog I ever got into was Food Porn Daily (SFW). Other sites I tend to visit are Food Gawker and Tom Haverfoods (a funny site based on Tom Haverford from the television program, Parks and Recreation). Okay, the latter isn't actually a food blog, but it's food related/a great procrastinator. And of course Four Tines, but purely because I'm featured and am now famous.

Q&A | Alice

For August's Q&A sesh, I am featuring my good friend, Alice, whom I have known since our wee days of middle school. While our gastronomic adventures together didn't really begin until the past few years (both of us living in the city made that inevitable :P), we both have similar interests when it comes to the arts (music, literature, theatre, television, etc.). Going to concerts together (including Sara Bareilles and Joshua Radin), attending book signings for our favorite authors, discussing in depth the most recent novel we've read were bound to lead to a more formal setting to do such things (before/after/during). Whether it'll be grabbing a Vietnamese banh mi from Banh Mi Saigon, discussing when we'll make our own poutine, obsessing over the Morris Grilled Cheese Truck, or dreaming about the mozzarella from Torrisi Italian Specialties, I know Alice will be down for something delicious, casual or more formal. As with recommendations for a good read or for new bands/artists I may have never heard of, I can always count on Alice on having impeccable taste for something or some place good to eat.

Thanks again to Alice for participating in this month's Q&A!

Alice and me taking a cupcake baking class at Butter Lane.

NAME
Alice

CURRENT CITY
New York, NY

FAVORITE ALL-TIME RESTAURANT
I'm not able to pinpoint an all-time favorite but Nyonya, a Malaysian place in Little Italy, is my tried and true, best go-to restaurant. Recommended: roti, beef rendang, curry mixed veggies, and the tofu that's served with flames underneath (super helpful, I know).

MOST REGULARLY FREQUENTED SPOT(S)
Nyonya, Shake Shack, Chop't.

DRINK OF CHOICE
Dirty (or red-eye) chai: a chai latté with a shot of espresso, and it's the best. Iced or hot, you can't go wrong. Alcohol-wise, I love beer -- especially wheat beers and pale ales. When it comes to cocktails, I prefer gin: Pegu Club's Earl Grey martini and a simple but great mix of gin and guava are favorites.

SOMETHING YOU SECRETLY INDULGE
I hoard Crispy M&Ms. You can't find them in the states anymore, so I make friends buy them in giant bagfuls from European airports.

DISH YOU MOST ENJOY PREPARING
Roasted tomato caprese salad: tomatoes, mozzarella, garlic, basil, olive oil, balsamic vinegar, salt, pepper, and sugar. Simple ingredients, but so good.

THE HOMEMADE DISH YOU ALWAYS LONG FOR
A childhood dish: spaghetti with a mix of 2/3 Ragú and 1/3 white clam sauce, topped with shredded mozzarella. Growing up, this was my default meal whenever I was given a choice. I still love it.

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
I've been lucky enough to travel (and eat) a lot, but I've never been to Japan. I'd love to visit Tokyo for the sashimi and ramen, and to check out all of the hole-in-the-wall restaurants.

CULINARY ICONS
I don't actually have any culinary icons, but I can't get enough of Top Chef -- does that count? Bourdain is great, too.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
During a family trip, we had dong po rou -- Chinese braised pork belly -- in Hangzhou, China. From any other part of the world, it's usually just a bunch of pork fat but in Hangzhou, it was such good melt in your mouth deliciousness that we ordered several plates because we knew we'd never have it again.

ABSOLUTE "CAN'T-STANDS"
Blueberries are gross -- they remind me of fish eyeballs.

FAVORITE DESSERT OF ALL TIME
Apple pie a la mode. With a giant side of whipped cream.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
Delicious.

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
Four Tines, of course. And Grub Street is great, too.

Q&A | Kris & Amanda

July's Q&A features a sibling duo, Amanda and Kristopher (Kris for short), whom I've had the pleasure of knowing most of my life, primarily because our mothers went to high school together (in downtown Manhattan), and coincidentally, our families grew up in the same town in suburban Central Jersey. Now a stipulation about this awesome bro-and-sis pair -- they are arguably the most adventurous people I know, in both regards to food and outdoor activities. They'll be the first to try the bizarrest of foods in foreign countries as well as the first to volunteer ziplining through the jungle. Plus, they were groomed and bred by the man whom I consider the foodiest of all the foodies in my life -- their father whom I call Uncle Leon always knows the best places to go because of his incredibly discerning palate and meticulous tastes. As a family, you know they'll take care of you when it comes to things in the culinary arena.

Anyway, Amanda and Kris both inherited their father's genes in this regard, always on the prowl for something good to eat, savor, and enjoy. You'll know they'll be at the front of the beeline to try something new, and they're not afraid to be open and frank about it. If it's delicious, it's worthy of praise; if it's just not good, they will say so. Amanda and Kris are both quality individuals who have impeccable taste in all aspects of life (including food, fashion, art, and design) and are two of the most generous people I've had the chance to be around. When I'm at a loss for where/what to eat, I know they'll always have something tucked up their sleeves that will blow me away.

Thanks again to Amanda and Kris for participating in July's Q&A sesh!

Kris and Amanda enjoying fresh mojitos at the Dream Downtown Hotel pool.

NAME
Kris & Amanda

CURRENT CITY
New York, NY

FAVORITE ALL-TIME RESTAURANT
Kris: Sushi of Gari. It was a one-time deal: a graduation gift from my godmother. She knew of my obsession with sushi and took me there for the most spectacular meal of my life. We ordered from the Chef's Special Menu which consists of five pieces of fish that change on a constant and daily basis. Each has its own sauce that is delicately placed in between the cut of fish and the rice. They don't even bother giving you soy sauce or wasabi, because the fish has enough flavor as is. I will never forget the meal -- the Chef's Special changes every day and there is no menu. You simply order it, and five pieces of fish are brought to you. We ordered five rounds a person, and each fish was uniquley different with its own special flavor. Save this for only special occasions because it is $10 for a single piece of sushi.

Amanda: Alma de Cuba in Philadelphia. I stumbled across this charming place seven years ago while looking for a nearby jazz bar. This restaurant threw me off at first. As I walked down Walnut Street, one of the busiest streets in Philly, I saw this three-story, pale-yellow, colonial looking house, set between modern buildings. I found it peculiar and peeked inside, only to find contemporary fixtures, warm red lighting, and hot Latin music. To this day, I can't get enough of its bread (I know it's lame, but they are the most delightful mouthfuls of chewy, warm, fragrant goodness you'll ever have). Every time I head to Philly, I stop by for some ceviche, churrasco, and my must-have -- its signature Alma Colada, a blend of passionfruit juice, coconut milk, Bacardi superior and rum.

MOST REGULARLY FREQUENTED SPOT(S)
Kris: For brunch, I hardly eat at the same place twice -- there are too many brunch places here in New York City. When I'm at work in Midtown, lunch means Dishes-To-Go. Then for dinner, I like to frequent Westville, Ippudo, The Meatball Shop, and The Stanton Social. If the night leads into a drunken stupor, late night drunk eats are Artichoke Pizza, Cafeteria, and the Halal Cart on 14th Street and Irving.
Amanda: In New York City, they would be Shake Shack, Sushi Samba, Joe's Shanghai, Tiger Bar, and Pinkberry.

DRINK OF CHOICE
Kris: Any alcoholic drink that stems from a tea usually catches my interest, e.g., Chrysanthemum- or hibiscus-inspired cocktails.
Amanda: Elderflower champagne cocktail, but when this isn't available, a classic mojito will do.

SOMETHING YOU SECRETLY INDULGE
Kris: Halal food with EXTRA white sauce and dumplings from hole-in-the-wall restaurants that make you question their sanitation rating. I still have a reputation to uphold so I shall withhold the rest of my dirty little secrets of indulgence! :P

Amanda: There are no secrets here! I frequently indulge in nocciola (hazelnut) gelato and/or Neuhaus chocolates. When I'm craving something savory, similar to my brother, I typically go for some sort of street food. I actually love doner kebabs (i.e., Turkish kabobs) and chicken and rice (with two lines of white sauce and two lines of hot sauce, please!). And of course, I will never pass on a chance to sip an ice cold India Pale Ale microbrew, with a side of chips or fries, of course.

DISH YOU MOST ENJOY PREPARING
Kris: Hearty mashed potatoes with EXTRA butter. It's a holiday tradition that I've always enjoyed making for Thanksgiving and Christmas. It takes a lot of preparation time, and the ingredients are sure to give you a heart attack, but then again, it's tradition.

Amanda: Well, I prefer to bake, so I love making cheesecake. I typically go for the classic recipe with a dash of cinnamon and nutmeg in the crust and a light drizzle of some fresh berry sauce. It's such a simple recipe, though I hate having to wait four hours for the cake will set in the fridge! If I'm in the mood to do some serious cooking, I enjoy making mushroom risotto. The risotto is somewhat time-consuming as you have to constantly add stock into the arborio rice, but I promise I put lots of love into that dish.

THE HOMEMADE DISH YOU ALWAYS LONG FOR
Kris: I don't really know how to say it in English, but the dish Chinese pickled cabbage with slices of beef. Both my grandpa and mom always know to make it for me when I come home after being away for a while. It's sweet and salty, and the cabbage always packs a nice crunch.

Amanda: Hmmm... I think this might be one of the toughest questions (following the words that will never lose their panache!), because I always crave home-cooked food. It always changes, but at the moment I'm missing some bo-zai-fan (literal translation in Chinese for "clay-pot rice"). My dad cooks the rice first and when the water is almost evaporated, he adds a mixture of beef, some secret ingredients, soy sauce, and fresh cilantro. Once it's done, I love digging at the bottom to get the fan zeew (excuse my Cantonese pinyin right now, haha), i.e., the burnt rice at the bottom of the pot.

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
Kris: As much as I would like to say a classic European destination known for its organic ingredients and traditional recipes (insert Paris or Tuscany), Hong Kong has always been filled with countless foods which I long for. Having studied abroad in Florence for a semester and traveling across Europe during that time, I came home to the U.S. without having gained any extra weight. That all changed shortly after during my two-month internship in Hong Kong. Every night was a hodgepodge of different Asian flavors, each one seemingly better than the next. To survive the high rent of Hong Kong, restaurants need to deliver, and that's just what they do. Whether it's a beautiful banquet hall or a food joint where you have to soak the chopsticks in tea to disinfect them, Hong Kong is my favorite place to eat.

Amanda: I'm torn between South America and Southeast Asia. Growing up in a Chinese family, I am more accustomed to Asian food in general, so I think I might find more comfort in going to Thailand, Malaysia, Indonesia, Cambodia, and the Philippines. But then again, I also have a strong desire to head on a nitty-gritty, backpacking, culinary adventure through Peru, hopefully making a stop in Ecuador to try the home cooking of Mauro, my beloved former roomie from Spain.

CULINARY ICONS
Kris: My father is a phenomenal cook; many people say their parents are, but I truly believe my dad is a special circumstance. I believe it stems from his humble beginnings as a child who looked at food, yearning for it, but could not afford it. So, now as a full-grown adult who can afford some of the finer foods New York has to offer, he is very selective and savors every flavor. He is hardly satisfied with a meal, and if he compliments a restaraunt, I automatically know if must be a fine one. When he was young, my father served as a bus boy to many of Chinatown's busiest restaraunts. He learned the secrets of the chefs and watched as they prepared meals for affluent customers. With that in tow, he has undoubtedly picked up recipes and ways of getting the best flavors from simple ingredients and spices. He can also prepare an entire meal in about fifteen minutes from start to finish -- a feat which I cannot possibly do.
Amanda: I don't LOVE anyone wholeheartedly, but I do appreciate Anthony Bourdain. He has this carefree, frank, and open-minded attitude towards food, and it's refreshing. I watch his show all the time ,and I get a kick out of his ex-druggie, crazy personality. In terms of game-changing culinary success, I have to say I admire Ferran Adrià, the owner and chef of the now-shuttered elBulli in Spain. His menu is ever-changing and oh-so-inspiring -- it represents culinary innovation at its finest. If I ever won the lottery, and the restaurant was still operating, I would fly myself over there for my first meal as a multi-millionaire.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
Kris: After Chinese school on Saturdays back in New Jersey, my family used to go to this local Szechuan restaurant called King Palace. I remember distinctly its homemade beef stew, rice cakes, and scallion pancakes. It never got old. Unfortunately, it was run by a married couple, and the husband and main chef both became ill, so the restaurant is no-more, but the memory of it still remains as our weekly routine.
Amanda: This one's easy -- while traveling through Andorra, my boyfriend, Martin, and I found this restaurant resting up on a hill in one of the side streets of La Massana. This restaurant is part of a chain of authentic Basque restaurants (Grupo Sagardi/V.O.), but we can never remember the name. We ordered a magret de canard avec foie sauce, which came with a side of rocket salad. The duck was cooked to perfection, and that foie sauce was so rich though never felt heavy. I need this recipe!

ABSOLUTE "CAN'T-STANDS"
Kris: Two things: people who are unwilling to try new foods and people who still want to split the bill 50-50 when you order a salad and they order something like a filet mignon.

Amanda: I'm going to have to agree with Kris on this one -- I can't stand people who are cheap and don't understand the meaning of reciprocity.

FAVORITE DESSERT OF ALL TIME
Kris: Key lime pie from Key West.

Amanda: Martin's Valentine's Day chocolate fondant! Even though his first attempt was made with salted butter rather than unsalted butter, it's still my favorite.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
Kris: I'm not a huge reader of cookbooks, but I am a person who tends to prefer cooking magazines for their seasonal nuances and constant change with current trends.
Amanda: I don't use cookbooks, but if I did, it would be the one I'm in the process of making. I'm collecting family recipes from both sides of my family and will bind it to share with future generations. There's nothing that beats my coveted family recipes.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
Kris: I don't know what it is in English but when something is cooked with enough flame intensity, Cantonese adults always talk about the wok hai.

Amanda: Ummm... all French culinary words? Anything said with a French accent just sounds so much more sophisticated -- maybe this is why I'm dating a French-Canadian.

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
Kris: Four Tines and Immaculate Infatuation.

Amanda: Well the obvious answer is Four Tines and a Napkin, but aside from that, I do find myself getting lost in the words and photos of Aran Goyoaga of Cannelle et Vanille. I am dying to take her food styling class! Stefie, if you haven't seen this blog yet, do check it out.

Q&A | Bill & Pam

For June's Q&A session, I'm featuring my cousin Bill and his wife Pam. Bill and Pam are what I would call the ultimate "foodie couple" -- they both have an immense love for food, particularly the artisan and exotic. They're probably one of the most adventurous couples I've ever met, with food as well as in the outdoor activity arena -- junkies for adventure I would say!

I grew up with Bill (crazy to think he's twenty years older than me!), so he was always like an older brother to me. We may not have always seen eye-to-eye during my formative years, but as I got older, we both found a wonderful common ground that we both hadn't noticed before -- food, cuisine, cooking, and the like. This paved way for endless conversations about our collective experiences, and once he met Pam (I swear she's his other half :P), the conversations only evolved in all sorts of dimensions. So while I've only known Pam for the last few years, the three of us always have so much to talk about, as if we've known each other forever. This phenomenon was explored even further when Marcus and I embarked on our trip to San Francisco last year to visit them -- they showed us so many of the Bay Area's culinary facets, adding so many new adventures to the annals of our gastronomic experience. What I love about Bill and Pam is that they're not necessarily into the "scene-y" places, but rather, they like to take the "insider's view" and somewhat "underground" approach to finding new haunts at which to dine and explore.

Thanks again to Bill and Pam for participating in this month's Q&A (and Four Tine's first joint session)! Looking forward to visiting you guys again very soon!

Bill and Pam snorkeling underwater together in Jamaica.

NAME
Bill & Pam

CURRENT CITY
San Francisco, CA

FAVORITE ALL-TIME RESTAURANT
Bill: Bouley in early 2000s, Outerlands for its great food/people, simple menu, comfort, and no pretense.
Pam: Outerlands, for its relaxing atmosphere, fresh ingredients, and creative and constantly evolving menu

MOST REGULARLY FREQUENTED SPOT(S)
both: Outerlands as our regular go-to place; Ino or Sebo for omakase indulgence; Hog Island Oysters for fresh oysters & happy hour; Tartine Bakery for pastries and people watching

DRINK OF CHOICE
Bill: mineral water mixed with juice, simple drip coffee, good ginger ale (not too sweet with intense ginger), wine/beer depending on the food
Pam: tea, wine, good ginger ale, pomegranate juice

SOMETHING YOU SECRETLY INDULGE
Bill: COOKIES!
Pam: Coca Cola. Not a secret, but I also like to indulge in oysters and chocolate.

DISH YOU MOST ENJOY PREPARING
Bill: I make only two things -- bread and chicken stock. Bread wins. It is about the process and the relationship.
Pam: Mom's recipes

THE HOMEMADE DISH YOU ALWAYS LONG FOR
Bill: Two dishes -- Mom's salted fish with minced pork and her chicken wings.
Pam: Mom's soups. Sorry Bill, you make a mean chicken stock, but she has so much variety, and they are all good.

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
both: Any busy open stall market. We can't wait to eat what is made with the wonderful ingredients as well as interact with the the people behind the ingredients and the different people that consume them.

CULINARY ICONS
Bill: Pam, Chan Ngan (our family's beloved cook)...learned from reviewing books from Thomas Keller, Marc Bittman, Eric Ripert and Cook's Illustrated
Pam: Didn't realized it until recently, but my mom has been a huge influence on the way I cook. Way before farmer's market got popular, my mom was already out farmer market hopping to find the freshest and bestest ingredients. It didn't matter how busy she was, she would always cook everything from scratch. My mom built the foundation, and cookbooks from Thomas Keller, Mark Bittman, Eric Ripert, and Alice Medrich have kept me inspired.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
Bill: That describes just every meal that I have enjoyed. I wouldn't want to repeat it if I didn't enjoy it. Every meal is pretty unique -- the ingredients, the cooking environment, the dining environment, the people at the table, the conversation, etc. They are all part of the experience.
Pam: 2011 meal at WD~50... I would like to try replicate what we enjoyed, but time, patience, equipment, and resources all get in the way.

ABSOLUTE "CAN'T-STANDS"
Bill: Someone in the kitchen using the "3-second rule."
Pam: Heavy sauces that hide the true flavor of good, fresh ingredients.

FAVORITE DESSERT OF ALL TIME
Bill: My dream of having a wedding cookie.
Pam: Mine is molten lava cake.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
Bill: Stefie's cookbook omakase -- i.e., the cookbooks that Stefie has added to our library as gifts over the last three years.
Pam: Bittersweet -- the book I have used the most.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
Bill: "You, donkey!" from Chef Gordon Ramsey -- ONLY KIDDING, LOL. But in all seriousness, mine would be bon appétit and enjoy.
Pam: fresh ingredients, savor

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
Bill: If we are invited to be regulars -- The Wide Fork, aka Six Tines and a Napkin. If not, Four Tines, of course.
Pam: Four Tines

Q&A | Amy

May's Q&A features Amy, one of my closest friends from university. We were attached to the hip all throughout my senior year of college (she was a wee sophomore then) as we had both realized our intense love for desserts (especially freshly baked ones), food in general, and paper goods. I owe my honed skills in the kitchen and cooking to her -- if it weren't for her patience and well-rounded knowledge with ingredients and technique, I wouldn't know an offset spatula from a trivet. She went to a specialized high school which allowed her to concentrate in the culinary arts and has always been a whiz in the kitchen. I lived off-campus my senior year, and luckily, that came with a gas-oven stove -- perfect for Amy to teach me the tricks of the trade, even if it was simply sautéeing vegetables or chopping garlic. We cooked through several issues of Martha Stewart's Everyday Food magazine, until I had the basics down. Needless to say, I rarely ate out, especially with Amy over all the time, because we just cooked most of our meals.

Upon graduating, it's unfortunate that Amy and I don't see each other as often, but we do make it a point to see each other at least two or three times a year (for birthdays, holidays, and random trips), usually with a special dinner reservation planned so we can catch up. Thus far, we've been to The Modern: Bar Room, Butter, Convivio (now closed sadly), Craft, Aureole, Spice Market, and JoJo. I'm hoping I'll be able to visit her in the current city where she currently resides -- St. Louis! -- this year, so we can add more unforgettable memories together! I'm so glad we've become such great friends over the last four years (time really does fly). She is always there for me and one of the most thoughtful people I know. I'm very lucky to have her as a friend :)

Thanks again to Amy for participating in this month's Q&A sesh! Also, Amy's birthday was two days ago, so happy birthday once again to her! :)

Amy and me outside The Modern, July 2008.

NAME

Amy

CURRENT CITY


St. Louis, MO

FAVORITE ALL-TIME RESTAURANT 



Blue Hill at Stone Barns in Tarrytown, New York. While Stefie and I have not gone there together (yet), I think it is better than any of our New York City stops. In all fairness, this not just a restaurant; it is an experience. As my dad said the first time we went there, I was completely “agog”. And don’t think you can take a short cut and visit the NYC location -- for the real thing you have to take a drive to the suburbs. But I guarantee it will be worth it.

MOST REGULARLY FREQUENTED SPOT(S)
Whenever in New York City, a favorite repeat stop is Tao! It’s always good, always busy, but you can always get a table. And does Bloomingdale's count as a most regularly frequented spot? Because that is a must, too.

DRINK OF CHOICE



It is too hard to pick just one, and it absolutely depends on my mood. Favorites include a gin and tonic after a hard day at work, a mojito on a hot summer night, a good glass of red wine, or the always-delicious sangria.

SOMETHING YOU SECRETLY INDULGE
High-quality dark chocolate -- I simply can’t resist it, so I allow myself to indulge in one square every day after lunch. It’s okay- it has antioxidants!

DISH YOU MOST ENJOY PREPARING



I love to bake, and creating birthday cakes for my friends and family is my favorite thing to prepare. I would not necessarily consider it a dish, but it brings me the most joy to bake a cake for someone’s birthday or for a special occasion. It beats the store-bought stuff every time, and everyone deserves cake on his or her birthday.

THE HOMEMADE DISH YOU ALWAYS LONG FOR



Ever since I was a little girl, my mom would make me dinner on my birthday and ask what I wanted. The answer is always Dilbert Chicken. The real dish is a roasted chicken with dill and lemon stuffed in the cavity. We nicknamed it "dill-butt chicken," but Dilbert sounded more appetizing, and the name stuck. I still crave this dish every year on my birthday.

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE


I love traveling and trying new foods. Whenever I am at a new restaurant, I try to order something special. One day, I hope to go to Italy and really have a foodie adventure. 


CULINARY ICONS
Alex Guarnaschelli! I think she is a great Chef and so much fun to watch on TV, whether in her own cooking shows or as a judge on Chopped. For my 22nd birthday, Stefie took me to Alex’s restaurant, Butter, and it was one of the best meals we have had together. They even had a special menu with my name on it, which I got to keep. I think Alex produces more than good food; she provides a memorable culinary experience.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
When I was in high school at the Bergen County Academy of Culinary Arts and Hotel Administrations, we had a chocolate competition. During my senior year, I made a chocolate génoise cake with a hazelnut mousse surrounded by a hard chocolate band and topped with chocolate ribbons. I learned the chocolate ribbons technique from Alice Mendrich by watching a video online over and over again until I could replicate her perfect ribbons. On the day of the chocolate competition, my cake was perfect, but I know I will NEVER be able to do it again.

ABSOLUTE "CAN'T-STANDS"
Applesauce -- does that count? And rude waiters -- it isn’t that hard to smile.

FAVORITE DESSERT OF ALL TIME
Cake of any kind -- I had my first chocolate soufflé with Stefie, and it was absolute heaven.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
Gale Gand’s Just a Bite was the first cookbook my mom ever gave me, and while I don’t make many of its recipes, it is still one of my favorites. When I moved to St. Louis, my friend Mel gave me a copy of 100 Recipes Every Woman Should Know, and it has been so much fun to read and cook from.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
Ganache -- you can never go wrong with dark chocolate and heavy cream!

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF


You are reading it! ;)

Q&A | Dani

This month's Q&A features one of my long-time, hometown friends, Dani, with whom I've become great friends since the fourth grade. It was our inner nerdiness that had us become friends in the first place, and it continues to be paramount for us, even today. We can unleash our full, uncensored geekery with each other without having to feel misunderstood. Our love for all things argyle, show tunes, French patisseries, cartography, making up new words (e.g., her latest one: splendidities :P), and candy shops always leads us into fun, unexpected adventures. Her discovery of her inner foodie lately just adds to the list of things that we enjoy doing together, and I look forward to many delicious meals ahead with her!

She was always a friend to me when others weren't, and she's had my back ever since. I also think she's my best reader here at Four Tines :) I'm very lucky to have such a wonderful friend like her in my life. Thanks again to Dani for participating in this month's Q&A session!

Dani on an apple-picking trip at Highland Orchards in West Chester, Pennsylvania.

NAME
Dani

CURRENT CITY
Philadelphia, PA

FAVORITE ALL-TIME RESTAURANT

Chilango's in Providence, Rhode Island -- It's a total hole-in-the-wall establishment, with the best tequila/tortilla chips/enchiladas... yum! And the best prices!

MOST REGULARLY FREQUENTED SPOT(S)
Sabrina's: fantastic brunch place in Philly; Misconduct Tavern: really great Philly gastropub with a misbehavior theme! ;)

DRINK OF CHOICE
Nonalcoholic: pepperminty hot chocolate

Alcoholic: Basil Lemonade from Misconduct Tavern; Fegley's Raspberry Saison, which I've only found at Misconduct Tavern and the Falls Taproom.

SOMETHING YOU SECRETLY INDULGE
Ice Cream Palace soft serve in Aberdeen, New Jersey. People from my hometown know what I'm talking about! :)

DISH YOU MOST ENJOY PREPARING
I love making chocolate chip cookies. I use my own version of the Nestle Tollhouse recipe, so that the cookies are slightly cakey and super soft, even days later.

THE HOMEMADE DISH YOU ALWAYS LONG FOR
I absolutely love homemade mac and cheese, but I'm incompetent in the kitchen when it comes to non-baked goods. Hence I have to rely on friends to make mac and cheese for me. (And if you prepare mac and cheese for me, I will love you forever. Seriously.)

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
Probably Paris for pastries. I adore macarons and tartelettes and croissants. Delicieux!

CULINARY ICONS
Stephen Starr is a legendary restauranteur in Philly, and the majority of the restaurants I frequent are owned by him. His restaurant repertoire includes Cuban, French, English, diner-style American, new-agey Mexican, traditional Mexican, Asian fusion, Italian and German food. He can do no wrong. Also, my stepfather, Bob, continually amazes me with his culinary concoctions.

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT
This is such a hard question! I have been thinking about it for days! Back in college, I was really involved with the on-campus EMS (emergency medical services) organization. My EMS friends were (are) some of my closest college friends. I also love annual Passover seders, for the food and the tradition and the conversation. My senior year, I decided to host a seder at EMS and invite each guest to bring a Jewish-style dish. I had a wonderful time leading the seder and explaining the various rituals to my non-Jewish friends in attendance. But when it came to food, my friends outdid themselves! We had potato latkes, brisket, noodle kugel, jelly donuts, several types of matzah ball soup, apple cake... all the foods from all the holidays combined! Definitely one of my favorite culinary memories! :)

ABSOLUTE "CAN'T-STANDS"
Anything with kasha, which is the worst type of wheat ever cultivated by humans. We Jews love to serve kasha varnishkas, and it drives me nuts. Also, mayonnaise.

FAVORITE DESSERT OF ALL TIME
The tiramisu from Carmine's is heavenly. I realize it's a bit clichéd, but I have never had a more delectable dessert.

FAVORITE COOKBOOK/COFFEE TABLE BOOK
I love Mark Bittman's cookbooks. He is specific, conversational, unintimidating, and creative. Most of my successful non-baked good endeavors have been inspired and guided by Mark Bittman.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
Glacé, which is French for ice cream. It sounds wonderful on the tongue, and it makes me crave ice cream even more than the words ice cream.

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
Four Tines, of course, and Two Eat Philly, for a similar take on Philly restaurants. Also, Fifteen Spatulas, Sprinkle Bakes, and Sprouted Kitchen for yummy photos and gorgeous recipes. Wait, swap that. Or not.

Q&A | Jess

This month's Q&A features my former co-worker, Jess, with whom I've become great friends over the last three years. We worked in the same bean counting enterprise (on the same team to be exact!) before moving separate ways with our careers, but we've remained very close ever since. Besides bonding over our time in the treacherous bean counting trenches, we've also found common ground over fun things, such as our love for wine (especially enrolling in multiple classes at New York Vintners), fluffy flapjacks, BYOBs, and all things sweet. As you can see, she's been mentioned many a time on Four Tines, so I thought it'd be fantastic if I finally introduced her to you! She's always been there for me (in celebration and in cope), and I'm happy to have such a wonderful friend like her in my life.

Thanks again to Jess for participating in this month's Q&A session!

Jess and me at the Solomon R. Guggenheim Museum for Art After Dark: First Friday, July 2011.

NAME

Jess

CURRENT CITY

New York, NY

FAVORITE ALL-TIME RESTAURANT

My "old" favorite is Beyoglu over in the Upper East Side for its Mediterranean cuisine -- best hummus ever! My "new" favorite, however, is Flex Mussels -- name says it all, as it offers over 24 varieties of mouthwatering mussels!

MOST REGULARLY FREQUENTED SPOT(S)

Beyoglu, The Mansion Diner, Sprinkles Cupcakes, Schnippers Quality Kitchen, Quattro Gatti, Insomnia Cookies, Azuki Sushi

DRINK OF CHOICE

My drink of choice is wine, which includes both reds and whites -- from Franzia (yes, I said Franzia!) to JAQK Cellars' High Roller, which I might add I had the pleasure of enjoying while in the company of Stefie (here and here)!

SOMETHING YOU SECRETLY INDULGE

Anything sweet -- I have an obsession.

DISH YOU MOST ENJOY PREPARING

I can whip up one mean peanut butter and jelly sandwich! 365 Everyday "Crunchy Peanut Butter" from Whole Foods is key.

THE HOMEMADE DISH YOU ALWAYS LONG FOR

Thanksgiving dinner -- it really doesn't get any better than great food, a glass of wine, and family! :)

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE

France, for the bread, the cheese, the pastries! What more could one ask for?

CULINARY ICONS

This would be my dad. Let’s just say his mid-life crisis consisted of the desire to cook. Over the past ten years I really can’t recall one dish that he hasn't prepared. My mom is quite okay with this arrangement I might add! ;)

Although my dad never had formal training in the art of cooking, over the years, he’s developed the skill from practice. So simply put, my dad loves to cook. When I'm back home for a visit, it is quite common that I'll sit to enjoy the classic eggs, bacon, and toast breakfast prepared my dad, and before I even have a chance to lift the fork, he'll inquire, “Well, what do you feel like for lunch?!" And come lunchtime, I'll barely have a chance to pick up that burger he so kindly served me before he will ask once more, “What would you like for dinner?!”

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT

Honestly, anything my dad makes. He never follows a recipe. It is all from scratch and by taste!

ABSOLUTE "CAN'T-STANDS"

Food served cold -- i.e., any dish intended to be served warm that has clearly been sitting behind the scenes in the kitchen for a bit too long.

FAVORITE DESSERT OF ALL TIME

The birthday cakes which are made by someone by the name of Mr. Kilmore. He owns a small catering business in my hometown of Carlisle, Pennsylvania. He has been making birthday cakes for my sisters and me for the past twenty years. The best birthday cakes of my life, no joke.

FAVORITE COOKBOOK/COFFEE TABLE BOOK

The Clinton Street Baking Company Cookbook, which I received as a gift from Stefie. The recipe for the infamous Clinton Street pancakes was divulged in it, and I've conquered it many times already! I have prepared these fluffy flapjacks of joy on five separate occasions for different friends and family. Its sugar cured bacon recipe has also been a big hit!

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE

fold (n.): to mix gently, bringing the spatula (or other cooking utensil) down through the mixture, across the bottom, and then back up over the top until blended

My reasoning: Really, the answer to this question took my mind to this word. In order to achieve the perfect “fluff” when it comes to those fluffy flapjacks of joy I just mentioned, I must carefully fold the batter!

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF

Hint: Fork. Need I say more ;)

Q&A | Alice Gao

I'm happy to have had the opportunity to have a little Q&A sesh this month with Alice Gao, the awesome photographer over at Lingered Upon. What's funny is Marcus was the one who introduced us in the first place -- she and Marcus attended the same university. Over the last several months, our mutual penchant for food led us to a new friendship and many a delicious conversation about our dining experiences, almost in the same manner as young kids trading baseball cards. So nice to know that Alice can completely relate to voluntarily aligning your life to revolve around good food! Yay for befriending well-eaten omnivores! :]

Alice's work as a photographer (particularly her captures of interior spaces and of all things culinary for me) is beautifully haunting and has a touching warmness to them. Along with taking on her own clients, Alice is currently a freelance "foodtographer" over at Serious Eats New York and has collaborated on a recent piece (see here and here) in Kinfolk magazine. She even did a little photo shoot for Marcus and me back in October of last year, where I pretty much fell in love with all of the resultant film snaps. She's a busy little bee, so I thank her kindly for taking the time to sate my curiosity about her food life with the usual Q&A questions at Four Tines. Having already been to 'inoteca and an Um Segredo dinner (thanks again for inviting me!) together, I'm sure there will be many meals ahead for us to share together! Thanks again, Alice!


Alice, enjoying dessert at The Modern: Dining Room.

NAME

Alice

CURRENT CITY

New York, NY

FAVORITE ALL-TIME RESTAURANT

I think the BEST meal I've ever had was at Alinea, but I would call Degustation my favorite all-time restaurant. I've always had such pleasant experiences there and I love that the ten-course tasting is just about all off-menu items, so each course is a little surprise.

MOST REGULARLY FREQUENTED SPOT(S)

Abraço Espresso, Back Forty, Degustation, Hearth

DRINK OF CHOICE

cortado or drip coffee by day, something with mezcal or bourbon by night

SOMETHING YOU SECRETLY INDULGE

Hah, I have few secrets when it comes to what I eat. I used to secretly indulge in oatmeal with gochujang sauce. Let's just say I had a few bizarre eating habits in college.

DISH YOU MOST ENJOY PREPARING

Well I don't exaaactly cook, but I'd say I really enjoy preparing coffee and breakfast in the morning. Something with eggs, toast, and cheese usually does the trick. And preparing a great cup of coffee (with a pour over or Chemex) is my favorite daily routine.

THE HOMEMADE DISH YOU ALWAYS LONG FOR

Mom's mapo tofu and "Ants Climbing up a Tree" (ma yi shang shu)

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE

I have YET TO GO TO PARIS. ARGH. I feel less legitimate as an eater because of this. Also would love to do food tour of Southeast Asia.

CULINARY ICONS

Grant Achatz, Rene Redzepi

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT

I think the first time I went to Blue Hill at Stone Barns, there was like magic in the air or something. It was a gorgeous autumn day -- we spent the day walking around the farm area, and it was the perfect getaway from the city. We even just did a walk-in and sat at the bar for the whole tasting (and I barely remember what I ate) but it was absolutely one of my favorite dining experiences. The second time we went, we actually sat in the dining room but it just wasn't quite as magical as that first...

ABSOLUTE "CAN'T-STANDS"

overly salted food, white chocolate, and when people order vodka tonics at awesome beer bars

FAVORITE DESSERT OF ALL TIME

It's a toss-up between Hearth's apple cider doughnuts and an incredible "smoked caramel" dessert from Corton that wasn't too sweet and had a great combination of textures. Oh, also the caramelized tortija from Degustation... I have had that dish more times than I can count, and I still love it to death.

FAVORITE COOKBOOK/COFFEE TABLE BOOK

Noma: Time and Place in Nordic Cuisine for sure -- I regularly flip through the photos (by the amazing Ditte Isager) for inspiration. Also love my Richard Avedon photography coffee table book, Woman in the Mirror.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE

demitasse, bourguignon, mise en place, chanterelle, mille-feuille

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF

Is there a right answer to this besides Four Tines? :P