The U.S. ramen scene is booming—and it’s about to get even more exciting with the arrival of one of Tokyo’s hottest noodle gurus, Ivan Orkin. The New York native—who earned serious food cred in Japan at his two Ivan Ramen restaurants—is returning to his roots, bringing two outposts of his cult brand to Manhattan. Here, Orkin, whose first cookbook is out this month, gives us the lowdown on the soup that made him famous.
Q: How did you break into the Tokyo dining scene?
A: It was a crazy idea for a white guy from New York to open a ramen restaurant there. But in Japan, people respect passion and a good work ethic, and I think that came across. Also, when I started, making your own noodles was very uncommon, and I decided to do mine in house.
The Formula One U.S. Grand Prix—where some of the world's fastest and most expensive cars will compete—kicks off tomorrow in Austin, Texas. People travel from all over the world to attend.
On the eve of the second-to-last race of the season, we thought we’d check in with Nicholas Frankl, die-hard F1 fan, founder of My Yacht Group, Olympian bobsledder (who has a friendly but competitive bobsledding rivalry with HSH Prince Albert of Monaco), and collector of many things—yachts, cars, and, yes, even refrigerator magnets.
Being health-focused isn’t always easy—especially when you’re on the road. I asked Dr. Nicola Finley, of Canyon Ranch Tuscon Resort, for her top tips for wellness while traveling (unfortunately, supersizing a fried food order isn’t one of them). Three of Dr. Finley’s tips that are sticking with me:
You don’t have to go to the gym. “There are a multitude of workout videos on YouTube you can access in your room from a computer, iPad, or phone. This is a chance to try a new kind of workout—in privacy! Also keep in mind that little bursts of exercise—running for a flight, or walking to the hotel from a few blocks away—counts.”
When Napa-based wine master James Cluer told his client, Qatar Airways, that he would be out of contact for a month and a half, the airline asked questions. Where was he going? And why for so long? Cluer disclosed he was planning to fulfill a lifelong dream and climb Mt. Everest (29,000 feet above sea level)—a trip that had been years in the making. Qatar Airways suggested he might want to conduct a wine tasting to learn how altitude affects the palette outside of a plane cabin. Cluer agreed. Enter a few seasoned sherpas.
The story is a funny one—either the ultimate marketing gimmick, or an extreme experiment in satisfying one’s curiosity. Turns out, it was the latter. Cluer and Qatar Airways both take wine seriously. The Doha-based airline has won numerous awards, including Best Airline Wine List, and all of its flight attendants are WSET certified and able to provide sommelier services. And Cluer has dedicated his life to the grape. In addition to consulting, buying, and selecting what wines to serve onboard Qatar Airways flights, he also runs 16 wine schools in the U.S. and Canada and operates a luxury wine tour business called Fine Vintage Ltd.
The New York City Opera and Brooklyn Academy of Music present the highly anticipated American premiere of the opera Anna Nicole now through September 28. The work about the one-time Playboy Playmate, femme fatale, and reality television personality Anna Nicole Smith is by English composer Mark-Anthony Turnage and librettist Richard Thomas and was first produced at London’s Royal Opera House, Covent Garden in 2011. American soprano Sarah Joy Miller takes on the title character and speaks with T+L about the opportunity and the challenge.
One recent evening in New York City, I traveled to Memphis, and back. At City Grit, a culinary salon founded and nurtured and helmed by Food & Wine’s 2010 Home Cook Superstar Sarah Simmons, diners are invited to new tastes and experiences, often supplied by guest chefs who sometimes fly in just to make a single meal. It’s one of the coolest ways we know to travel and still stay at home.
The evening’s spotlight was on two Tennessee chefs, Michael Hudman and Andrew Ticer, whose restaurant Hog & Hominy blends Southern and Italian cooking, and has earned legions of pork-loving fans.
Tonight the duo is back. To celebrate today’s release of their new cookbook “Collards and Carbonara,” Ticer and Hudman are again firing up the stove at City Grit, with Simmons playing back-up.
Susana Balbo has been making a name for herself in the wine industry for over 30 years. She was Argentina's first female winemaker and the first woman president of Wines of Argentina, an organization that promotes the country's wine industry to a global market. Blending is Balbo's specialty and her talents have served her well. In 1999, she began building Dominio del Plata Wineryin her hometown, Mendoza, Argentina. Today, the 75,000-square-foot winery is surrounded by 47 acres of vines that produce two million liters of wine per year.
Ahead of Glasgow-based band Franz Ferdinand’s new album, Right Thoughts, Right Words, Right Action, front man Alex Kapranos shows T+L there’s more to touring than partying like a rock star.
Q: What are some perks of traveling as a musician?
A: You pick up all sorts of musical influences. I love Colombian cumbia and Peruvian chicha. The melodies have great melancholy, but the rhythms are lively.
Q: Do you bring home souvenirs?
A: I try to collect unusual instruments. My favorite is an earthenware bowl used at weddings in Peru. It has a space between two layers that’s filled with fine stones. After you eat, you shake the bowl to make a percussive sound while everyone dances.
"A story is time itself, boxed and compressed," writes Michael Paterniti in his new book, The Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese (Random House). Paterniti's story is a doozy. Somehow, he manages to bring together Roman-era caves in a Spanish town that time forgot, a gentle giant cheesemaker-turned-truck driver bent on revenge, a magical cheese, and a dreamy grad student in Michigan who grows up to become an award-winning journalist who dedicated years of his life to understanding those caves, the giant, and, of course, that cheese.
Paterniti, a correspondent for GQ, has traveled to places like Cambodia to write about the Khmer Rouge and Japan to tell an amazing story about the 2011 tsunami, but at the heart of almost all his work—especially in The Telling Room—is a fascination with storytelling itself. At one point in The Telling Room, Paterniti describes himself as "someone given to tilting the most quotidian events into a Viking epic," an impulse readers will sense from the very first page the book. At times, The Telling Room reads like a fairy tale, as Paterniti moves his family to a town where farmers talk with animals, one resident might be able to fly, and where his hero, Ambrosio Molinos, once created a cheese that could bring back forgotten memories.
We sent a few questions to Paterniti, who lives year-round in Portland, Maine with his wife, writer Sara Corbett, and their three kids. Here's what he had to say.
Less plastic, more natural materials—is this the look of the future of air travel? Dutch furniture designer Hella Jongerius on her new designs for KLM, debuting this month.
Q: How do you reinvent a plane’s interior?
A: I started by asking how to create a feeling of privacy. We know a jet has a lot of plastic, and that’s not something we have at home. To reduce the synthetic feeling, we relied on high-quality wool, which has a lovely tactility, for the seats, curtains, and blankets. Even if you don’t realize it, there’s a human touch in the details that says, “you’re not just a number”—that someone is taking care of you.
Q: I heard you recycled old uniforms…
A: KLM had mountains of used flight attendant uniforms that had been cycled out because of fashion updates. We re-spun their yarns into the wool to make the bright blue stars in the carpet, which was designed to look like the Milky Way.
Q:Your designs are for businessclass. Will you be working on the economy cabin?
A: That’s my next challenge! It’s much harder because there just aren’t a lot of inches. But I’m looking forward to bringing some luxury to economy, too.
Photo courtesy of Jongeriuslab