A couple months back, I was able to spend a weekend in Sausalito at the phenomenal Cavallo Point while attending the inaugural Lexus Culinary Classic. To say there was some of the best food prepared by some of the best chefs in the country being served in view of the Golden Gate Bridge would be mostly accurate – and I’m so honored I got to be a part.
If you’ve been following the third season of The Taste on ABC, you’re familiar with contestant Vanessa Lauren of Team Bourdain. Eliminated on last week’s semi-finale (ep. 6), Vanessa has somewhat since defected to Team Ludo – in the sense that since taping this season’s episodes, she’s been in Ludo Lefebvre’s kitchens at Trois Mec and now Petit Trois. I sat down with Vanessa Lauren and Chef Ludo the other day in anticipation of The Taste finale, which airs tonight.
For awhile after I started food writing, there was a point where I had let go of all physical activity. At some point, I felt the repercussions, and decided to give the Pilates studio a few blocks away from my new Hollywood apartment a go. I had an inkling that I’d like Pilates, but I ended up really loving it.
I’ve gone through the distance running, Bikram yoga, Anusara-influenced yoga and spin phases in my child through adult life, but I found Pilates to be just what I needed, because I really need consistent strength training – especially since I’ve had shoulder surgery and am now perpetually conscious of it and my upper body strength. I have also found my prior yoga training really helpful for proper form while I’m on the reformer, and now whenever I’m not even in the studio, I love the extra attention I subconsciously pay to my posture, even while at the desk. In short, I highly recommend Pilates!
But it all wouldn’t have been possible without Heather Dorak, the still-twenty-something entrepreneur extraordinaire who started it all. She is an inspiration, just as working out regularly has also had an influence how it has influenced how I think about food. I asked a Heather a few questions about her lifestyle and her relationship to food:
We all know Maker’s Mark. So when I had a chance recently to catch up with Rob Samuels, I jumped at the chance. He’s the 8th generation bourbon maker of the Maker’s Mark family, and just succeeded his father last year in the position. Theirs is the only bourbon distillery designated as a National Historic Landmark. With the amount of history behind the company, there were a few things I had to know…
What’s your favorite cocktail to drink with Maker’s in it? And how do you feel about how Maker’s fits in with the ongoing cocktail scene?
I was just at a nice event at Morton’s, where the bartender made a great Manhattan – [a cocktail] which I really enjoy. More than anything that’s what I love. With the growth of premium spirits, handmade spirits, and that’s the history of my grandparent’s legacy, when they started in 1952. That was the beginning of the modern era of bourbon. To incorporate their craft, what they created with the handmade craft of a unique cocktail is really nice. I love just working with bartenders.