On My Mind

Kerry Diamond

Kerry Diamond

Kerry photographed for KiC by Marko MacPherson

After catching up with Kerry Diamond over lunch on New Year’s Day, I felt it was time to run an updated post on my dear friend, and one of KiC’s earliest profiles. While VP of PR for Coach, Kerry and her boyfriend, chef Robert Newton, opened three restaurants in Brooklyn, Seersucker, Smith Canteen, and my favorite, Nightingale 9. If this wasn’t enough to keep her busy, Kerry also launched, with friend Claudia Wu, the indy foodie mag, Cherry Bombe.

Today, Kerry is solely focused on the restaurants and Cherry Bombe. The magazine’s second issue, which celebrates baking, was published this winter. Chock-full of so many stories and interviews, there is enough content to fill three conventional magazines. My favorite piece is by the writer, and beauty director of W, Jane Larkworthy. Jane shares memories of her mother’s love of cooking and updates her favorite childhood recipes with organic ingredients. I have actually been meaning to profile Jane for a while as I am a huge fan of her page in W.

Over lunch Kerry and I reminisced about our days at Harper’s Bazaar, I congratulated her on being profiled in Vogue, and we talked about how lucky and happy we both are doing our own thing. A great way to start the new year.

Kerry Diamond in Vogue

© Vogue magazine

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Food

Off To A Good Start

A big thank you to everyone who weighed in on the Vitamix. My dear friend lent me hers over the holidays to see if we would actually use one before we commit. So far we’ve made green drinks (I prefer spinach to kale), almond butter, soups, and smoothies. It’s certainly getting a workout while on loan.

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Skol!

Elle décor

Mini quiches, cheese and crackers, dips– not this holiday season. I want to shake up my hors d’oeuvre repertoire and am inspired by Daniel Boulud’s mini smorgasbord in Elle Decor. The famous chef lived in Denmark for three years in the late 1970s and shares his favorite Scandinavian recipes. Skol!

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Wild Food

I went to a very cool lecture yesterday given by Tama Matsuoka Wong on foraging for edible wild plants. I spent my childhood summers on Martha’s Vineyard picking beach plums. They were used to make a popular jelly (popular in New England in the 70’s perhaps) and we kids were paid by the pound of plums we gathered.

We have an organic garden with some unusual plants (grey shallots anyone?), but we have not ventured beyond what we grow ourselves or pick up at the open market. Ms. Wong is a wild plant supplier for many outstanding NYC restaurants, including Daniel, by Daniel Boulud. I am so inspired by her book that I’m going to attempt to forage for some of the plants she recommends, and try them.

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Fresh is Best

For Christmas I gave my husband a share in a local CSA garden. I picked up our weekly box this morning and just unpacked it above. The best part is that I’m forced to cook and eat vegetables that I would not gravitate to in the market. Swiss Chard is a good example, anyone have a good recipe?

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Prepping the picnic

Week before last I went to see KiC profile Jennifer Rudick’s documentary, Diner en Blanc. The film, which chronicles the planning of the yearly flash mob dinner staged in Paris, completely inspired me. Most impressive is the amount of thought that goes into each participant’s menu. Not only are the attendees required to wear white, everyone must provide their own food, table, chairs, cutlery, glassware, plates, and most importanly, wine. The primary focus of the film is the prep for this famous picnic.

In the spirit of Diner en Blanc, we are going to celebrate today with an amped up sunset picnic. No pb&j’s wrapped in waxed paper, but rather, lobster salad, a good loaf of bread, and of course, a nice bottle of wine.

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Cherry Bombe is ‘The Bomb’

Cherry Bombe is a cool new magazine that “celebrate(s) women and food, those who make it, grow it, serve it, sell it, style it, enjoy it and everything in between”. Co-founded by KiC style setter Kerry Diamond and fellow Harper’s Bazaar alum, Claudia Wu, Cherry Bombe is a welcome and modern take on food-focused publications.

It’s pretty fabulous that model Karlie Kloss is baking cookies on both the front and back covers of the debut issue, but my favorite spread, the ‘last call’, has Sofia Coppola reminiscing on her favorite cocktail, the French 75 which is served at the Bar Hemingway in the Ritz Paris. The LV clutch looks yummy too.

To subscribe, visit cherrybombe.com

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Food

Food for thought

How to Boil an Egg Rose Carrarini

Cooking is not my forte, yet I am becoming more and more interested in food. We grow a lot in our garden and I gave my husband a share in a local farm as a Christmas present. We will get a box of organic vegetables each week June-October.

But I think I need to go back to the basics and “How to Boil an Egg” seems like a good place to start.

Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans

I picked up “Harvest to Heat” last spring and it was my husband’s go-to cookbook last summer. Great recipes and stunning photographs.

Where Chefs Eat: A Guide to Chefs' Favourite Restaurants

And for my foodie friends who travel, “Where Chefs Eat” will make the perfect hostess gift.

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Doughnut Plant, NYC

Doughnut Plant NYC

My family is obsessed with Doughnut Plant. We each have our favorite flavor ( Tres Leches for yours truly) and eagerly test-drive every new concoction they dream up. We even celebrated Valentine’s Day with heart shaped doughnuts– much better than chocolates or flowers in my book.

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Second time’s a charm (hopefully)

Ina Garten’s roasted turkey roulade

Once again it is the day before Thanksgiving and I am the designated cook. I am a terrible cook (no one will contradict me on this) and yet I alway end up shopping for and making Thanksgiving dinner.

Last year I was inspired to make Ina Garten’s stuffed turkey breast and made the mistake of buying the largest breast possible (leftovers anyone?). It looked hideous before it was cooked and was borderline inedible when it was done.

Last weekend my oldest daughter came home from boarding school and announced she is a vegetarian thanks to the film Food inc. and my younger one is a pasta-tarian at best. Not wanting to cook a full turkey where 80% will go to waste, I have bravely decided to try the above recipe again.

You would think Americans were all serving our last meal ever by the crowd at Whole Foods yesterday. But I made my way and bought 2 very small organic free-range boneless (ridiculously expensive) turkey breasts. And who knows, I may get it right this time.

 

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