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    goop mag #5

    I recently discovered Kitchit, an awesome service in NY, LA, Chicago and the Bay Area that hooks you up with one of any number of their chefs who specialize in almost any kind of cuisine. You choose the price, type of food, etc., and someone shows up at your door to make a special meal. Could be a dinner for two, or a party. I vetted them when I was in Los Angeles and had a full day with both the super cool Chef Ariane Resnick, who was put to the test with a million dietary restrictions (she is one of their special dietary needs masters) and awesomely affable Chef Joey Santos. Recipes for both days below.

    Our culture/design editor Eliza went to Berlin for a long weekend to bring us the best of art and design. The galleries, collections, studios are difficult to know about as they can be private or hidden, requiring reservations or a guide. She's done all the work for us. And a few other bits.

    Love,

    gp

    #loveislove

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    Healthy Family Meals

    Below, healthy, family-friendly menus (gluten-free, dairy-free, red meat-free, refined sugar-free...) from two Kitchit chefs, Ariane Resnick and Joey Santos.

    Chef Ariane Resnick’s Menu

    Breakfast

    Coconut Flour Pancakes

    Lunch

    Open Faced Tuna Sandwiches on Socca & Quinoa Pasta Salad

    Dinner

    Chicken Tacos with Guacamole, Mexican Rice & Pinto Beans

    Coconut Flour Pancakes

    Chef Ariane making pancakes.

    ingredients
    makes 20 small pancakes

    • 1 ¼ cups eggs (Either 6 chicken eggs or 25 quail eggs, which is what Ariane used.)
    • 1/3 cup coconut oil, melted
    • 1/3 cup milk (She used coconut, but any kind of milk works.)
    • 1 tsp vanilla
    • 1/4 cup coconut sugar
    • 1/2 cup + 1 tbsp coconut flour
    • 1 1/2 tsp baking powder

    preparation

    1. Mix the eggs, coconut oil, milk, vanilla and coconut sugar in a large bowl.
     

    2. Add coconut flour and baking powder. Mix again until lumps are incorporated.
     

    3. Scoop a scant 1/4 cup each onto a hot griddle or pan for silver dollar pancakes; these are best suited to that size. (Ariane also recommends this recipe for waffles - to do so, beat the egg whites separately until stiff, then fold in and proceed as you would for regular Belgian waffles.)

    Ariane served the pancakes with strawberry compote and sheep’s milk yoghurt.

    Open-Faced Tuna Sandwiches on Socca

    ingredients
    makes 4 – 6 sandwiches

     

    for the socca:

    Ariane says: "I make this a bit differently than the norm. It is generally more of a hard crispy cracker made with a thin crepe-like batter, but I prefer a softer/thicker bread that can hold up for sandwiches."

    • 2 cups chickpea (garbanzo) flour
    • approximately 1 cup water (Ariane prefers spring, or at least filtered)
    • 2 tbsp extra virgin olive oil
    • salt, black pepper or herbs/spices to taste

    for the tuna:

    • 4 small jars wild-caught, dolphin-safe tuna in water (i.e. Tonnino)
    • 1/2 cup Vegenaise (She used a soy free one.)
    • 2 tbsp yellow mustard
    • 2 tbsp brown mustard
    • 1/4 of a red bell pepper, chopped
    • 1/2 of a dill pickle, chopped
    • 1 tsp dried dill, crushed between fingers to a fine consistency
    • salt & black pepper to taste

    preparation

    1. Put flour, oil and salt (and desired seasonings) in a bowl and add/stir in water 1/4 cup at a time until you reach a thick pancake-like batter.

    2. Let batter sit for 30 minutes.
     

    3. Cook on stovetop over medium heat for 3-5 minutes on the first side and then 2-3 minutes on the second. (Ariane says that these will work at any size, from small mini flatbreads to full-pan, and will be easy to flip in a nonstick pan.) Keep whole if made small, or chop into pieces of desired single-serving size if made large.

    4. Flake tuna with a fork, then mix all ingredients together.
     

    5. Top socca slices with your desired amount of the tuna mixture. In the picture, the open-faced sandwiches are shown topped with flowering pea shoots.
     

    Quinoa Pasta Salad

    ingredients
    makes 4

     
    • 1 lb quinoa pasta (Ariane used these spiral curls.)
    • 2 cups broccoli, cut into bite-sized pieces
    • 1/2 sweet white onion, chopped
    • 5 cloves garlic, minced
    • 1/2 cup sun dried tomatoes packed in olive oil, chopped
    • 1/4 cup balsamic vinegar
    • 1/4 cup red wine vinegar
    • 1/2 cup extra virgin olive oil + 1 tbsp extra for sautéing
    • 3 tbsp mixed Italian herbs like dill, basil, oregano, marjoram
    • salt & pepper to taste (She uses Himalayan pink salt or Real Salt (also a pink salt) and grinds pepper fresh.)

    preparation

    1. Cook pasta as directed on package. Drain, rinse, and allow to cool slightly.
     

    2. While pasta is cooking, sauté broccoli, onion, garlic and 1/2 of herb mix in one tbsp olive oil until tender-crisp, then place in bowl.
     

    3. Add slightly cooled pasta to bowl with veggies, then add all remaining ingredients. Stir well until combined and allow to cool to room temperature. If salad becomes dry, use equal amounts of vinegars and oil to re-moisten.

    Chicken Tacos

    ingredients
    makes 4

     
    • mexican chicken breasts (recipe below)
    • guacamole (recipe below)
    • corn tortillas, heated in a dry cast iron skillet until warm and slightly bubbly
    • sheep's milk yogurt, to replace sour cream
    • shredded romaine lettuce
    • chopped tomatoes, heirloom if in season

    preparation

    1. Put out piles of every ingredient and let everyone go to town with their favorite combos!
     

    Mexican Chicken Breasts

    ingredients
    makes 4

     
    • 3 boneless skinless chicken breasts, cut into 1/2 inch wide strips
    • 1/4 cup Frontier organic chili powder (Ariane swears by this brand because of the amazing spices they add like cloves, which makes it unlike any other chili powder.)
    • juice of 3 limes
    • 5 cloves garlic, minced
    • 1 1/2 tbsp neutral oil

    preparation

    1. Put chicken strips in a large bowl and add other ingredients. Massage spice mix and garlic into chicken (it's best to do this with your hands). Pour olive oil and lime juice on and mix in. Cover and place in fridge for 1-2 hours to marinate. (Don't skip this step! It really intensifies the flavor.)
     

    2. Remove chicken from fridge and allow to sit out for about 10 minutes so it isn't fridge-chilly.
     

    3. Heat a large nonstick pan on medium high until hot. No need to add oil, as it's on the chicken. Add the marinated chicken to the pan along with any juices that have accumulated. Cook, stirring frequently, until opaque, about five minutes. It's important not to overcook, as chicken breasts dry out quickly.
     

    Guacamole

    ingredients
    makes 4

     
    • 3 ripe avocados, cubed
    • 1 jalapeno, chopped
    • 1 tbsp garlic powder
    • 1 1/2 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/4 cup cilantro, chopped
    • 1/2 cup fresh lemon juice

    preparation

    1. Mix all ingredients together, reserving 1 tbsp lemon juice and slightly mashing avocado.
     

    2. Once mixed, pour reserved lemon juice over top to prevent browning. (Ariane doesn't include any salt, as she thinks with good avocados and lemons along with the flavorful spices, it isn't necessary.)
     

    Mexican Rice

    ingredients
    makes 4

     
    • 1 1/2 cups white rice, rinsed well
    • 1/2 sweet white onion, chopped
    • 2 jalapenos, minced
    • 1/2 green bell pepper, chopped
    • 2 cloves garlic, minced
    • 2 tbsp neutral oil such as grapeseed or sunflower
    • 1 1/2 tsp salt
    • 1 jar unsalted tomato paste
    • 2 cups chicken broth
    • 1 cup water

    preparation

    1. Sauté onions, red peppers, garlic, and jalapeno in oil for five minutes, until slightly golden
     

    2. Add rinsed rice and sauté until rice obtains a light golden color. Add tomato paste and sauté for 1-2 minutes, until tomato paste turns a darker red, then add chicken broth, water and salt. Bring to boil.
     

    3. Cover, reduce to simmer, and let cook on low for 15 minutes. Fluff with a fork when done, and adjust salt to taste if needed.
     

    Pinto Beans

    ingredients
    makes 4

     
    • 2 cups dried beans
    • 4 cloves garlic, whole
    • salt to taste

    preparation

    1. Soak pintos for at least 8 hours in room temperature water.
     

    2. Drain, rinse well, and place in a pot with water 2-3 inches above beans. Add whole cloves of garlic, bring to a boil, reduce to a simmer and let cook for 1 1/2 hours or until beans are soft (may take up to two hours).
     

    3. Discard garlic cloves, drain beans, and salt to taste. You may reserve up to one cup cooking liquid for "juicier" beans.
     

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    Chef Joey Santos’ Menu

    Breakfast

    Gluten-Free Cinnamon-Almond Baked French Toast with Real Maple Syrup

    Lunch

    Cal-Asian Turkey Burgers & Pineapple-Avocado Salad with Kale & Red Onion

    Dinner

    Quinoa Pasta alla Turkey Bolognese with Sautéed Garlic Spinach

    Gluten-Free Cinnamon-Almond Baked French Toast

    ingredients
    makes 1 loaf

     
    • 1 loaf gluten-free cinnamon-raisin bread
    • 4 eggs, beaten
    • 4 cups almond milk
    • 1/4 cup agave
    • 1 tsp cinnamon
    • 1/2 cup slivered almonds
    • 4 bananas, sliced
    • maple syrup

    preparation

    1. Cube bread and add eggs, milk, agave, cinnamon. Let soak for one hour.
     

    2. Mold the soaked bread into loaf pan. Bake for one hour at 375°F (test with a toothpick—it's done when the pick comes out clean from the center of the loaf.)
     

    3. Serve with fresh bananas and warm maple syrup.
     

    Cal-Asian Turkey Burgers

    ingredients
    makes 4

    • 1/2 lb ground turkey, dark meat
    • 1/2 lb ground turkey, white meat
    • 1 tsp hoisin sauce
    • 1 tsp soy sauce
    • 1/4 tsp red chili flakes
    • 2 cloves garlic, finely chopped
    • 1/4 cup cilantro, finely chopped
    • 1 egg beaten (for binding)
    • 1/2 tsp sesame oil
    • 1/4 cup gluten-free bread crumbs
    • 4 gluten-free hamburger buns

    preparation

    1. Combine all ingredients (except hamburger buns) in a bowl. Mix with hands and form four 1/4 lb patties.
     

    2. Heat skillet and spray a thin layer of non-stick oil. Place the patties on the skillet and cook through.
     

    3. Serve on warm gluten-free buns with lettuce, tomato, sliced red onion, sliced avocado and extra hoisin sauce.
     

    Pineapple-Avocado Salad with Kale & Red Onion

    ingredients
    makes 4

    • 2 bunches leafy kale, roughly chopped
    • 1 fresh pineapple, cubed
    • 1 small red onion, thinly sliced
    • 2 avocados, cubed
    • 2 pinches dried oregano
    • juice of 1 lemon
    • drizzle of extra virgin olive oil
    • drizzle of red wine vinegar
    • salt & pepper to taste

    preparation

    1. Toss first 5 ingredients together in a large bowl. Add lemon juice and toss to incorporate.
     

    2. Drizzle olive oil and red wine vinegar over the salad, toss again, serve.
     

    Yum.

    Quinoa Pasta alla Turkey Bolognese

    ingredients
    makes 4

     
    • 1 box quinoa pasta (brown rice pasta also works)
    • 1.5 lbs ground turkey (dark meat preferable)
    • 1 small carrot, grated
    • 1 large jar of good (organic) tomato sauce
    • 2 cloves garlic, chopped
    • olive oil
    • 1 small bunch fresh basil, chopped
    • fresh parmigiano reggiano
    • salt & pepper to taste

    preparation

    1. Cook pasta as directed on package.
     

    2. Sauté garlic in 1 tsp olive oil for one minute. Add turkey and carrot. Sauté until brown and cooked through.
     

    3. Fold in tomato sauce and bring to a light simmer. Let cook for at least 20 minutes until the meat has melted into the sauce.

    4. Toss with cooked pasta. Drizzle olive oil over the top, add basil and fresh-grated parmigiano reggiano and serve.
     

    These recipes have not been tested in the goop test kitchen.

    Summer Concerts

    SongKick

    We found this super useful app, Songkick, which scans your iTunes library and lets you know in advance when your favorite bands and artists are playing live near you.

    Collector's Editions

    With so much great information available out there on websites and blogs both big and small, the role of the print magazine is changing. More and more, print publications are providing content with a much longer shelf-life. We’ve picked out our current favorite independent magazines and journals that, with beautiful writing, photography and illustration, are becoming true collector’s items.

    Gather Journal
    Now in it’s 3rd edition, Gather features beautifully styled and photographed recipes around one central theme. Their summer issue revolves around film, taking classic movies and teaching us how to make the food that films such as Psycho and The Royal Tennenbaums evoke.


    The Gentlewoman
    Interviews and features on women who inspire from Beyoncé to fashion designer Isabel Marant to podiatrist Margaret Dabbs with sleek (mostly) black & white portraits and fashion spreads.

    Apartamento
    An interiors magazine that shows how people (many of them artists and members of the creative industry) like Michael Stipe and photographer François Halard actually live in their homes. Aesthetically pleasing messes included.

    The Plant
    A plant lover’s journal unlike any other. It comes with the requisite botanical info on how to grow plants, etc., but it also features photographs by people like Wolfgang Tillmans, poetry by Tilda Swinton, and general plant-related findings from artists, writers and thinkers around the world.

    Lucky Peach
    A food-centered quarterly from McSweeney’s in collaboration with food writer Peter Meehan and David Chang of Momofuku fame. The current travel-themed issue has contributions by greats like Anthony Bourdain and Andy Ricker of Pok Pok.

    Cherry Bombe
    A femme-centric foodie magazine. The first issue bursts with some of the most groundbreaking women in food including Jennifer Rubell, April Bloomfeld, Jessica Cutter, Karlie Kloss (and her cookies), Danielle Hamilton, etc. With recipes, entertaining ideas and cultural coverage all packaged up with great design and photography, we can’t wait for the next issue.

    Kinfolk
    With a subtle focus on entertaining, Kinfolk is all about living well – eating good food, exploring other cultures, learning useful skills, hosting great meals, etc. Their eighth volume takes us to Japan – what place could possibly represent these values better?

    Special Request
    The first issue of this journal focuses on food, central as it is to our current cultural zeitgeist, all packaged in a fun, playful and even humorous manner. We especially like “In Bread With” where we find out what people like John C. Reilly and Jessica Ennis put in their sandwich. Next issue: Television.

    The Travel Almanac
    A Berlin and New York-based magazine dedicated to the sophisticated traveler with hotel reviews, must-haves, photo essays and interviews with interesting globe-trotters. The current issue features Willem Dafoe, Paz de la Huerta and artist Carsten Höller.

    Jaleo

    In Vegas last week we ate at Jaleo, met up with José Andrés and ate a f*@$king incredible meal which included this Escalivada Catalana.

    Exploring Art & Design in Berlin

    Berlin is known for having one of the most vibrant international art scenes and it’s also known to be one of the most difficult to tap into. Many galleries and art spaces are tucked into alleyways and buildings that aren’t immediately obvious to the casual passerby. We consulted some of our in the know friends there, like Ambra Medda of L'ArcoBaleno (below), and went searching for the best places to find art and design on a weekend trip. Here’s what we discovered:

    Stay... on a Modern House Boat

    left: A view of the Spree River from the house boat.; right: The minimal, light-filled space.

    The guys at Welcome Beyond, a go-to for unique places to stay around the world, (check out their "Custom Property Search" service for even more tailored options) invited us to stay as their guests in a newly-built and spacious houseboat located on a harbor on a Spree river bay. With beautiful views, and outfitted top to bottom in contemporary design, it’s a world away from Berlin’s busy streets.

    Berlin’s best mode of transport.

    Get around the bicycle friendly city on Bella Ciao bikes, which come with the boat and make it easy to get from one art space to the next.

    On the street...

    from left to right: Graffiti by Roa, Nomad, Os Gêmeos.

    From JR’s project, “The Wrinkles of the City".

    Graffiti artists come to Berlin from all over the world... GoArt! Berlin, which comes highly recommended, do a Street Art tour by bike, among other themed tours.

    The "Sammlungs"

    left: Sammlung Boros; right: Sammlung Haubrok

    The somewhat forbidding entrances to the Sammlung Boros and the Sammlung Haubrok are a stark contrast to the stunning collections inside. They are perhaps the best representations of Berlin's contemporary art scene.

    Sammlung Boros

    Reinhardtstrasse 20
    +49 30 2759 4065
    Email info@sammlung-boros.de for an appointment.

    Christian and Karen Boros bought and restored a wartime bunker turned hardcore techno space in 2003 and made it into a home for themselves and their collection of contemporary art, which they open to the public. They purchase art the year it’s made by contemporary artists like Wolfgang Tillmans, Ai Wei Wei, Tomas Saraceno, Cosima van Bonin and more. Every few years, they renew the exhibition and currently, the second installation is on view.

    A few rooms in the bunker:

    Thomas Scheibitz, Tinte und Zucker, 2007; Carlo Crivelli, 2006. Photo: © NOSHE

    Cerith Wyn Evans, Untitled, 2008. Photo: © NOSHE

    Ai Weiwei, Tree, 2009-2010. Photo: © NOSHE

    Sammlung Haubrok

    Herzbergstraße 40-43
    +49 17 2210 9525
    Email info@haubrok.org for an appointment. Tours are held on Saturdays.

    In April 2013, Axel and Barbara Haubrok unveiled their new space, a large development in the Lichtenberg neighborhood of Berlin, where, during the German Democratic Republic, it operated as a secret island of West German communist activity, with a bowling alley, sauna and bar, all still intact today. The Haubroks’ strong conceptual collection is now exhibited in these virtually untouched spaces. They share the development with several car repair shops, making the magnificent work inside feel like even more of a discovery with its unlikely surroundings.

    Views of the installation from the first show at the venue with works by Günther Förg, Wolfgang Tillmans, Karin Sander, and more.

    The Galleries

    There’s no one central area to check out the gallery scene in Berlin, as many are hidden down alleyways and in unlikely buildings. Below, a few favorite finds.

    Kunst-Werke Institute for Contemporary Art

    Augustrasse 69
    +49 30 243 4590

    left: Entrance.; right: The Dan Graham designed glass Café Bravo.

    The Kunst-Werke (KW) is one of the main art institutions in Berlin and has been essential to making Berlin an international art destination. With an ever-changing calendar, packed openings, and a café designed by Dan Graham, it’s a hangout for art lovers as well as a place to see groundbreaking contemporary art.

    Jüdische Mädchenschule

    Auguststrasse 11-13
    info@maedchenschule.org

    Old school interiors.

    Across the street from KW is this relatively new arts space (formerly a Jewish girl’s school), housing the hottest restaurants in town, Pauly-Saal (for heritage-inspired German dishes) and the more casual Mogg & Melzer (for New York deli style cuisine). The Michael Fuchs Gallery for excellent contemporary art and the quirky The Kennedys Museum (a collection of photos and memorabilia around the American President) are also based here. It’s the place to be.

    left: Mogg & Melzer (Photo: Steve Herud); right: Pauly-Saal

    left: The Kennedys Museum run by Camera Work Gallery; right: The Michael Fuchs Gallery.

    Klemm’s

    Prinzessinnenstrasse 29
    +49 30 4050 4953

    Recently relocated to Kreuzberg, on a rather non-descript sidestreet, this gallery marks the beginning of a new arts scene in this neighborhood. We especially love their current Bernard Pifaretti show, full of colorful repetition.

    Exhibition view of Bernard Pifaretti’s work.

    Blain|Southern

    Potsdamer Strasse 77–87
    +49 30 6449 31510

    With major players like Wim Wenders, Bill Viola and Lawrence Weiner exhibited in this expansive space, it’s definitely worth a visit. We were impressed by Nasan Tur’s Cloud Series - seemingly innocent and beguiling images of skies from violent moments of unrest in Libya. The amazing Andreas Murkudis store (read more below), and the Nolan Judin gallery are next door.

    Nasan Tur, Cloud no. 1 - 7 March, 2011 Ra's Lanuf, Libya, 2012

    Arndt

    Potsdamer Strasse 96
    +49 30 2061 3870

    Around since 1994, Arndt was one of the first galleries to make Potsdamer Strasse a destination for art.

    Design

    Home to the Bauhaus Archive and a plethora of modern architectural masterpieces from Mies van der Rohe, Walter Gropius and Le Corbusier, modern design is part of Berlin’s DNA. We scoured the city for its best stores and galleries.

    L’ArcoBaleno

    left: Maria Pergay pouf.; right: Teenage Engineering synthesizer.

    Design curator Ambra Medda, the co-founder of Design Miami has now started yet another venture, this time in Berlin - L’ArcoBaleno, a high design online marketplace that launches this week. We’re excited to see the site grow and take the design world by storm with a board of directors that includes David Adjaye and Tom Dixon. Perhaps a gallery space in Berlin is in the works in the next few years?

    Andreas Murkudis

    Potsdamer Strasse 77–87
    +49 30 68079 8306

    A gallery-like store, if there’s one place to go shopping in Berlin, this would be it. Housed in a huge space with wooden floors and whitewashed walls, it features clothing from designers like Martin Margiela, Celine, Dries Van Noten mixed with design items and furniture, all displayed in an artful manner. Hidden away in an alley off the main street, it feels like a real discovery and it is not to be missed.

    Firma London

    Bleibtreustrasse 50
    +49 30 8321 0893

    With an emphasis on mid-century modern, the finds here are pretty exquisite and displayed in a way that makes it easy to imagine them at home. Think big names like Herman Miller, Eames, Wegner and van der Rohe. The store is based in the Charlottenberg neighborhood, but to see more stock, you can also make an appointment to visit their larger warehouse in Kreuzberg.

    Paper & Tea

    Bleibtreustrasse 4
    +49 30 9561 5468

    Photo: Emmanuel Decouard

    Down the street from Firma is this cool concept store, which displays exactly what the name suggests in a stunning and minimal white space. Tea specialists, they present frequent seminars on the subject, from its history to how to drink and prepare it correctly. In addition to all the necessary tea accoutrements, they also sell pretty stationary and greeting cards.

    Do You Read Me?!

    Auguststrasse 28
    +49 30 695 49 695

    A super cool bookshop with a great edit on visual publications from art to architecture and design. Their magazine and journal collection from around the world is expansive.

    Jacksons

    Lindenstrasse 34
    +49 30 50599 777

    With a sister gallery in Stockholm, Jacksons specializes in 20th century furniture from around the world, with a special emphasis on Scandinavian design. The gallery features well-edited, themed exhibitions (on our visit the theme was “The Cabinet Maker”) and their collection is truly extensive and includes lighting, ceramics, glass and textiles as well.

    Galerie Ulrich Fiedler

    Mommsenstrasse 59
    +49 30 33 09 40 10

    Open by appointment only, this design gallery is housed in a beautiful art-deco building in Charlottenberg. The owners, husband and wife Ulrich Fiedler and Katharina Evers, have a real sense of the historical significance and provenance of each piece of important 20th century design on display.

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