Posen has designs on a cookbook
On the town...
New York Fashion Week just started, but designer Zac Posen may already be cooking up ideas for his next collection — of recipes. “There might be a cookbook in the future. Can’t confirm yet — after Fashion Week,” the “Project Runway” judge hints in an interview with the Daily News.
Posen’s known for using the hashtag #CookingWithZac on Instagram to share photos of his homemade dishes, like ravioli with king crab claws and miso salmon. “Cooking is my fashion detox,” he says. Posen baked peach crumble mini-pies for his team while gearing up for his spring-summer preview in the West Village last week. “My favorite dinner party guest is Heidi Klum,” he said, invoking a fellow “Project Runway” judge. “I love cooking with her. She was tasting my soft-shell crabs recipe.”
New to the scene...
Restaurateur Ravi DeRossi (Death & Co, Bergen Hill, Mother of Pearl) opens Avant
Garden (130 E. Seventh St.) in the East Village on Monday. The 26-seat, upscale vegan restaurant features an open kitchen — and a completely vegan menu (r.) from executive chef Andrew D’Ambrosi. Dishes include: potato cannelloni with pine nut ricotta and arugula pesto; pumpkin farro risotto with baked apple, sage pesto and crispy farro; and toasts like the peas with cucumber, sugar snaps, whipped tofu and mint tomato jam.
There’s a new friend for foodies in Chelsea. Especially since L’Amico (849 Sixth Ave), which translates from Italian into “friend,” is the name of the now-open restaurant at the Eventi hotel. Chef Laurent Tourondel fires up wood-oven pizzas (above r.) like a soppressata picante pie, along with dishes like burrata with almond romesco and arugula and blackened scallops with cranberry beans, eggplant puree and sherry vinaigrette.
It’s being promoted as a healthier and hipper version of the old cup of noodles. EVOL Cups, a frozen-food company, has rolled out 12 new options for on-the-go eating and Target. Each only requires about two minutes in the microwave and a quick stir. The indulgent varieties include: truffle Parmesan roasted cauliflower; eggs with basil pesto, cheese and potato; and sriracha grilled chicken. The cups are about 120 to 210 calories per serving and made with non-GMO and antibiotic-and hormone-free ingredients.
On the horizon...
Culinary mastermind Jean-Georges Vongerichten will introduce a 10,000-square-foot seafood restaurant at Pier 17, currently under construction and slated to open in the Seaport District in 2017. He’ll also open a food market next door.