Private Air New York Magazine
Issue link: https://privateair.uberflip.com/i/346598
www.privateairny.com Private Air New York | Summer 2014 61 DINING Court with his special brand of magic and will eventually move forward to resurrect e Oak Room, Oak Bar, Rose Club, and Champagne Bar as well. Zakarian is also debuting his newest cookbook, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients this October. How, one wonders, does this entrepreneur, husband and father of three manage to find the time to do it all… and do it so well. "My wife, Margaret, is amazing," Zakarian says by way of explanation. "With her background in the industry, she understands the business and what it takes to become successful. I choose projects that I have passion for and I choose projects that keep me fairly close to home. One reason I'm looking forward to working with the Plaza is it's right in my neighborhood… I want to be able to walk a few blocks to the Oak Bar, sit down, relax and enjoy a well-mixed martini in a good looking space." And when at home, how does the chef like to unwind? With family, friends, a great cigar and of course… a great meal. Zakarian's preferences are honed to appreciate what he calls the "purity" of food. "Eating is a sensory experience," he says. "I want to smell all the aromas coming out of the kitchen. I want to see the colors and enjoy the textures of a good meal." Regardless of the attention "Molecular Gastronomy" receives in today's culinary world, Zakarian remains firmly loyal to the basic pleasures of well- prepared, simple foods. "A great cook, no matter what cuisine they specialize in, should be able to roast a perfect chicken and make a perfect omelet. Ferran Adria and the masters of molecular gastronomy are genius. ey bring food to new levels; their work is exciting and commendable. But for me, if I want to bite into a delicious olive, I don't want a capsule created through reverse spherification infused with the essence of olive… just give me a really good olive." CULINARY TREASURES (Clockwise from left) e Dining Room at the Lambs Club, Geoffrey Zakarian serving up culinary treasures, Charred ramps with ricotta, honey and chilis at the Lambs Club and Dover Sole tableside presentation at the Lambs Club