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August 23 2014

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3 posts tagged "Adam Rapoport"

Is The Fashion World Ready To Embrace—Gasp—Food?

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Style.com contributing editor and party reporter Darrell Hartman circles the city and, occasionally, the globe in the line of duty. In a new column, he reports on the topics—whatever they may be at whatever given moment—that are stirring the social set.

“Nothing tastes as good as skinny feels,” Kate Moss famously said. Lord knows a good deal of the fashion world agrees with her. But fashion also responds to what’s going on in culture—and with all the foodie-ism out there these days, shouldn’t the Champagne-and-cigarettes diet seem a bit passé?

Bon Appetit thinks so. Since GQ alum Adam Rapoport took over as editor about a year and a half ago, the mag has adopted a new focus on food as an indispensable part of the stylish life, peeking into the dining rooms of fashion personalities such as the Missoni family and A.P.C.’s Jean Touitou to help its case. So when Rapoport & Co. threw a dinner a few weeks ago with help from recent profile subjects the Marden sisters and the in-demand interior designer John Derian, it seemed like the perfect opportunity to do examine the topic.

Hugo Guinness’s anecdotal evidence suggested that fashion’s higher-ups are more or less deaf to all that enthusiastic noise coming out of the foodie world. “Daphne couldn’t care less about food,” he reported, referring to his sister. And it was with little relish (so to speak) that he described the cuisine that one noted fashion hostess serves up at her dinner parties: “Always steak or fish, and horribly cooked.” But there’s a new guard, too, and in New York few people embody it as well as Matt Kliegman and Carlos Quirarte. They made a name for themselves as nightlife guys with a talent for marshaling the city’s cool kids, but in recent years they’ve gotten that same crowd to stop by for lunch at The Smile’s two downtown outposts with a menu that’s “healthy and comfort-y,” as Quirarte described it during cocktails at Bon App‘s dinner. This summer, they’re enlisting young restaurateur (and ex-boyfriend of Harley Viera-Newton) James Cruickshank to grill up late-night burgers at Westway. “I do think food is a bigger part of popular downtown culture,” offered Melia Marden (pictured), who’s head chef at The Smile and had put together the Mediterranean-flavored menu. “It’s very ingrained with what’s fashionable now—it’s not so separate.” Jean-Marc Houmard, who’s managed to lure Indochine vets over to his trendy new place, Acme, would probably second that.

A week later, as we were both heading up to a dinner in Istanbul, Cecilia Dean suggested to me that fashion absorbs trends in its own way and that when it comes to food, the relevant idea at the moment is the rather general one of eco-friendliness. “Food doesn’t need to be cool in the eyes of fashion people,” she said. In other words, no trendy chefs, pig parts, and cooking techniques: the fashion world’s plate is full enough.

Photo: Evan Sung / Courtesy of Bon Appetit

Talking Turkey

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It’s hard to believe for those of us still shaking off the tumult of fashion week, but Thanksgiving is around the corner. It’s never too soon to start preparing—and this year, you can make the feast that designer Billy Reid does with his family down in Florence, Alabama. For the Thanksgiving issue of Bon Appétit, Reid invited the magazine to his adopted hometown, to shoot, stuff, and savor his usual repast.

The shooting didn’t work out, Reid and Bon Appétit editor in chief Adam Rapoport explained last night at a less traditional, but no less festive dinner to celebrate the issue at Peels in New York.(March, when the story was shot, isn’t hunting season.) Rapoport revealed that when he made the jump from GQ to the cooking magazine, Reid was one of the first fashion types he and executive editor Christine Muhlke dreamed of bringing into their new pages. Reid, for his part, just laughed and helped himself to a platter fried chicken. It may not have been the classic Thanksgiving fare, but the designer revealed it is the sort of thing you’ll find at his house’s celebration. For the magazine article, Reid’s friend, John Currence, drummed up a Cajun-spiced bird, but the customary Reid house entrée is deep fried.

Photo: David X. Prutting/ BFAnyc.com

At The Table With The Missonis

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The first issue of Bon Appetit under new editor in chief Adam Rapoport’s direction promises, via coverline, to teach you to Cook Like A (Real) Italian. No arguing with the real Italians inside, a few of who appear more often in fashion glossies than cooking books. For his fully redesigned debut, Rapoport—the skinny-jean wearing former style editor of GQ—got the Missonis.

“When I was doing fashion, I loved food, and now that I’m kind of doing food, I don’t want to forget about the style and lifestyle elements,” Rapoport said yesterday, in anticipation of tonight’s launch (the issue and its content are now live on BonAppetit.com; hard copies hit newsstands next Tuesday). “I always kind of felt that a good life was a well-rounded life.”

The Missoni clan is famous for their elaborate post-show dinners in Milan, which is where, under the auspices of his GQ gig, Rapoport first met them. For May’s Italian-themed issue, they made perfect sense. Rosita, Tai, Angela, Teresa, and the rest were shot by Alexia Silvagni, and share their family recipes, like baked whole fish with potatoes and lemons, and Tai’s shrimp salad. “The Missoni family, they’re a big fashion famiglia, but they also are a typical Italian family,” Rapoport explained. “They eat together, they’re tightly knit. Rosita, the matriarch, she really knows food and ingredients. She’s got firm opinions about it like a lot of Italian nonnas do.”

There’s no divorcing fashion and food, at least in this family—the clan cooks, drinks, and entertains (at least for magazine-shoot purposes) in full Missoni-knit regalia. And that, Rapoport said, is exactly the point. “Food is about not only the restaurant you’re going to, but who you’re going to the restaurant with, what you’re going to wear, who you’re inviting for dinner… it’s all those things, it’s everything in addition to the meal that makes a great meal.” He was tight-lipped about the next fashionable meal on his docket, but let slip that a Thanksgiving story with a designer is already in the works.

Photos: Alexia Silvagni