Travel the globe at home Try these James Beard recipes in your kitchen
An ode to the Olympics The games are set to return in 2021 with five new sports
The best blooms for your home Beautify your abode with A-lister arrangements
—Amelia Earhart
What does insurance have to do with adventure? At Berkley One, everything. One Adventures is a celebration of the things that keep you moving forward, with stories from entrepreneurs, foodies, designers, travelers, artists, athletes and more. At home or abroad, at work or at play—there’s adventure to be found, everywhere.
at home
Try these James Beard recipes in your kitchen
The best blooms for your home
Beautify your abode with A-lister arrangements
The games are set to return in 2021 with five new sports
Recognized by many as the Oscars of the food world, the James Beard Awards are one of the most anticipated culinary events of the year—and for good reason. Their team of gastronomy gurus scours the country for the best of the best across dozens of categories—celebrating semifinalists, finalists and winners with one of the hospitality industry’s highest honors. Here, we share recipes from three James Beard-recognized chefs to help you travel the globe from the comfort of your own kitchen, from the Southern United States to Italy and Northern Spain.
Cured is a celebration of chef Steve McHugh’s successful battle against cancer, and of the artisanal cured meats that are the cornerstone of his menu. The driving philosophy of the restaurant is gratitude, and as such, the restaurant is big on giving: in addition to their annual “Cured for a Cure” fundraiser for the Leukemia Lymphoma Society, the team donates $1 from every charcuterie board to a different nonprofit each quarter. The menu is as robust as the mission, focusing on natural regional ingredients and taking a from-scratch approach—as evidenced in this recipe. “Three Sisters, as indigenous Americans called it, is an agricultural wonder combo of corn (maize), beans, and squash—flavorful and high in nutrition,” notes McHugh. “At Cured, where we pickle just about everything under the sun, it was a natural step to turn it into a chow-chow, a classic Southern vegetable relish. This can be made whenever, kept refrigerated, and used as needed (although at the restaurant, it never lasts long). Pair it with a nice grilled fish, and you’ve got a great Sunday dinner.”
3 cups water 2 .5 teaspoons salt 2 teaspoons sugar 2 bay leaves 1 tablespoon coriander seeds 1 tablespoon dill seeds 4 cloves garlic, smashed 1 jalapeno, cut in half 1 cup onion, medium dice 1 pound squash, medium dice 1 pound corn kernels 1 cup climbing beans, cooked (any bean or pea can be substituted: black eye peas, purple hull pea, romano beans, black beans, etc.)
Simmer the water with salt and sugar until dissolved. Allow to cool to room temperature. In a glass container or crock, place the bay leaves, coriander, dill, garlic and jalapeno. In a separate bowl, mix the onion, zucchini, corn and beans and then add to the crock. Cover with the room temperature brine and seal airtight. Ferment at room temperature for 3-14 days. Refrigerate when it is ready to slow the fermenting.
Chef Sarah Grueneberg was pulled to pasta ever since her very first trip to Italy, and after coming in as runner-up on Top Chef: Texas, she knew she wanted to open her own restaurant celebrating the offering. Her dream came true with Monteverde, a restaurant in Chicago’s West Loop that features fresh Italian-inspired cuisine, and, of course, a pastificio. This dish is Grueneberg’s take on the classic spaghetti Pomodoro, with a twist. “I learned the beautiful simplicity of spaghetti Pomodoro when I visited Italy for the first time and worked with the great Nadia Santini of Del Pescatore,” she says. “Seeing her make this and then learning how to do it on my own changed how I viewed pasta.”
For best results, Grueneberg suggests cooking the pasta halfway, then finishing it in the tomato sauce. “I love this method, as the sauce is a bit looser and the spaghettini really absorbs the flavor.”
1 pound spaghettini
5 pounds fresh tomatoes, preferably heirloom or vine-ripened
4 oz extra virgin olive oil + plus more for drizzling
2 teaspoons kosher salt
2 handfuls fresh basil (or 2 cups)
1 clove garlic, sliced thin
1 pinch chili flakes
Za’atar (recipe follows)
Make the tomato sauce: Cut the tomatoes in half side to side. In a large bowl, using a box grater, hold the half tomato over grates and grate the meat of the fresh tomatoes. Reserve the peels. In a small sauce pot, place tomato peels and ½ cup extra virgin olive oil. Over medium heat, sweat the peels in the oil until tender, about 5 minutes. Season with a pinch of salt and add 4-5 basil leaves.
In a blender, place the tomato peels with the oil and blend on high until smooth and well-emulsified like a thick sauce. Whisk this sauce into the bowl with the grated tomato.
In a large saucepan, heat extra virgin olive oil over medium high heat and sweat the garlic until golden. Add chili flakes and grated tomato. Bring to a boil, and reduce for 4-5 minutes. Remove from heat and reserve until you are ready to cook the pasta.
Make the pasta: Bring a large pot (6-8qt) of water to boil. Season water with ½ cup kosher salt. Add spaghettini to the boiling water and cook for 3 minutes. Drain pasta into a colander and reserve ½ cup of the pasta water. The pasta will seem firm and undercooked.
Stir the pasta into the tomato sauce and cook over low heat, stirring often, add reserved pasta water and simmer slowly over low heat. Add remaining basil leaves, lower the heat and let simmer for 5 more minutes. Gradually add a little tap water if needed. Serve once the pasta is cooked to al dente. Season to your liking with sea salt, if needed. Finish with a generous sprinkle of za’atar, a few leaves of basil and a generous drizzle of extra virgin olive oil.
For the Za’atar: Ingredients
1 tablespoon dried oregano, preferably wild Calabrian oregano
1 tablespoon minced fresh thyme leaves 2 teaspoons minced fresh sage 2 teaspoons minced fresh rosemary 1/4 cup toasted sesame seeds
1 tablespoon ground sumac 1 tablespoon fresh grated orange zest
Place the ingredients in a mortar and pestle and combine until a homogeneous spice mixture. Garnish on top of the spaghettini.
Chef Katie Button (Nominee, Best Chefs in America; Semifinalist, Rising Star Chef of the Year)
Burnt Basque-Style Cheesecake at Cúrate (Asheville, North Carolina)
Chef Katie Button (Nominee, Best Chefs in America; Semifinalist, Rising Star Chef of the Year)
With Cúrate, Chef Katie Button pays tribute to Spain’s lively tapas and vermuteria culture and the positive effects of sharing good food and wine with family and friends. Inspired to add a classic Basque dessert to her menu, Button opted for this cheesecake—a favorite for diners at the restaurant. “The style of this cheesecake defies traditional cheesecake rules,” she says. “While American recipes have you jumping through hoops to ensure it doesn’t brown or crack, this method eliminates all that—you actually want it to burn and crack, resulting in a deep, brown-black hue. It’s served with roasted strawberry and tempranillo compote, which adds a toasted quality to the dish that I love.”
9 ” springform pan
2 ⅔ cups cream cheese
1 ¾ cups soft sheep cheese (MitiCrema)
2 cups sugar
1 teaspoon salt
6 whole eggs, plus 1 yolk
¼ cup AP flour
1 ¾ cups heavy cream
Preheat oven to 425°F (regular bake setting, not convection).
Prepare the pan: Prepare a 9” springform pan by spraying the bottom and sides lightly with cooking spray. Place a parchment round, fit to size, on the bottom. Line the interior sides of the pan with a 4 ½” piece of parchment. (Note: The cheesecake will puff up out of the pan during baking, so this extra parchment keeps it from overflowing.) Make sure to overlap the gap by at least several inches on either side to prevent leaking. Seal and smooth. Now, line the outside bottom and halfway up the sides of the pan with a double layer of aluminum foil and seal tightly (also to help prevent too much leaking).
Prepare the batter: Place the cream cheese and sheep cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until very smooth. Once the cheeses are smooth and tempered, add the sugar and salt. Beat well on medium-high speed until the sugar has dissolved and the mixture is slightly aerated.
Add in the eggs a couple at a time, beating well after each addition. (Note: Stop and scrape down the bowl often during the whole mixing process.)
Once all the eggs have been added and the mixture is homogeneous, add the flour a little at a time to ensure it does not clump.
Lastly, with the mixer on low, stir in the heavy cream. The finished batter should be smooth and silky, with no lumps.
Bake the cheesecake: (Note: Wait to pour the batter into the prepared pan until the oven is preheated and you are completely ready to bake. Too much batter may leak out if it sits too long in the pan.)
Pour batter into the prepared pan and place it in oven directly onto the oven rack. Bake for 60 minutes.
Remove from oven and let cool on speed rack for 15 minutes, then transfer to the refrigerator to chill. The cheesecake should chill for at least 6-8 hours (preferably overnight) before it can be sliced.
2 pounds strawberries 1 ½ cups red wine 1 ⅓ cups granulated sugar 1 ½ teaspoon lemon juice Cooking spray/high temperature cooking oil
Preheat oven to 400°F. Toss the strawberries with a very light amount of oil or cooking spray. Place them on a sheet tray and roast at 400°F until the strawberries are well-roasted and beginning to blacken all over.
Immediately remove from the oven and scrape the contents of the pan, including all juices and caramelized bits, into a pot.
Add the red wine and sugar and heat on low to dissolve the sugar. Once the sugar has dissolved, increase the heat and cook the mixture down until thickened and syrupy.
The Tokyo 2020 Olympic Flame was lit in Greece in March before making its way to Japan—but the coronavirus outbreak means the world will have to wait another year before games can officially begin. When they do, there will be plenty to look forward to, including several never-before-seen categories (three of which, we might add, count as extreme sports).
As the countdown begins, here are five brand-new sports to get psyched about now—all of which are exciting enough to take viewers from the screen to the scene.
Talk of incorporating surfing into the Olympics began more than a century ago, when Hawaii native and surf icon Duke Kahanamoku expressed his wish for bringing surfing to the Games after winning gold medals for swimming at the Stockholm 1912 and Antwerp 1920 Games. His dream will finally come true in 2021, as the sport will be making its official Olympic debut at Ichinomiya’s Tsurigasaki beach, a surf destination known for world-class waves. Initial and main rounds will lead to medals, with the former comprised of five-person heats and the latter made up of just two competitors. Within each round, surfers have 30 minutes to flex their Pacific prowess—riding a maximum of 25 waves, with their two highestscoring ones counting towards end results. Australia, Brazil, and the USA are among the countries to showcase their top contenders for the spectacle, in which 20 men and 20 women will be judged on the quality of maneuvers like barrels, aerials, and slides
Karate enthusiasts have been petitioning to make the sport Olympic official since the 1970s, but it wasn’t until 2015 when the Tokyo 2020 Organizing Committee approved the decision, deeming it one of five additional sports to enter into the Games. When they do kick things off, expect to see more than 80 men and women across three weight categories competing in two different disciplines: Kata (forms) and Kumite (sparring). In Kata, competitors choose from more than 102 offensive and defensive movements to showcase how they might target an imagined opponent, with a strong focus on strength, speed, and balance— all while needing to properly express the meaning behind each move. In Kumite, the opponent becomes much more real: two karateka face each other in a matted competition area, where they must succeed in a series of hits and kicks against their challenger.
An ode to the
The games are set to return in 2021 with five new sports
The Games reach new heights with this category, which will feature three disciplines in its Olympic debut: Speed, Bouldering and Lead. Men and women compete in all three, and winners are announced based on their average performance. In Speed, two climbers ascend a route on a 15m wall, all against an angle of 95 degrees. In Bouldering, athletes have four minutes to scale as many fixed routes as possible on a 4.5m wall—none of which can be practiced beforehand. Between overhangs and small holds, each move is vital—especially when time is of the essence. The final category, Lead, challenges competitors to climb as high as they can on a 15m wall in just six minutes, using safety ropes to affix to quickdraws along the way. Once climbers attach their rope to the top quickdraw, they can celebrate a completed climb—so long as no stumbles get in the way.
Held at the Ariake Urban Sports Park near Athletes’ Village and the Big Sight venue, this competition will consist of two subcategories: Park and Street.
For the former, 20 participants will compete in four rounds, each comprised of five skaters. For each round, skaters embark on multiple 45-second runs, and their top three scores help to move them forward in the competition. The eight skaters that rank highest across the heats move on to the finals, where winners are announced. The Street competition follows a similar outline and grading scale—only this time, skaters are judged for their performance across two skillsets: runs and tricks. To determine winners, judges combine scores for each discipline—encouraging skaters to break out their biggest moves yet.
Baseball has a storied Olympic history, dating back to its days as a demonstration sport, where it was featured several times before becoming a medal sport at the Barcelona 1992 Games. After being removed by the Organizing Committee from the Olympic program in 2008, it’s back—and it’s bringing women’s softball back with it. Games will take place across two venues: Kanagawa Prefecture’s Yokohama Baseball Stadium and Fukushima City’s Fukushima Azuma Baseball Stadium. It’s at each of these colossal sites that teams from six nations will compete in both series, with Israel, Mexico, South Korea and Japan qualifi ed for baseball and Australia, USA, Italy, Mexico, Canada and Japan for softball. Keep a close eye on the host country—they garnered bronze in Barcelona 1992 and Athens 2004 and came close to gold in Atlanta 1996.
It was at an event held for the king and queen of Sweden that Ingrid Carozzi first discovered her passion for flowers. “I was working as a graphic designer for the Swedish Chamber of Commerce at the time, but was asked to help coordinate flowers for the evening,” recalls Carozzi, who started building crates and filling them with an assortment of blooms. “When people saw them, they started crying,” she says. “I realized it was something that I might be good at.”
Since then, Carozzi has founded Tin Can Studios, a Brooklyn-based floral design studio. She’s also created arrangements for names like Anna Wintour, Martha Stewart, John Legend and Carolina Herrera—all of whom call upon her for her asymmetrical, organic style and emphasis on sustainability. Carozzi has also put her skills to paper, releasing more than 35 floral “recipes” in her book Handpicked: Simple, Sustainable, and Seasonal Flower Arrangements (and she’s working on another release for next year).
berkley one | adventure awaits | august
While Carozzi is no stranger to producing largerthan-life installations at A-lister venues like Cedar Lakes Estate, The Bowery Hotel and Blue Hill Stone Barns, she attests to the power of flowers within another special place: the home.
“Flowers can instantly set the tone in a room, and infl uence our moods as a result,” she says. She also notes that arrangements can have an impact on one of our most primitive needs: the great outdoors. “As humans, we are all deeply drawn to nature—and bringing blooms into the home is a way for us to experience that in the comfort of our own space.”
Here, Carozzi walks us through three spaces of the home that she loves adorning with arrangements, while sharing her tips and tricks to help you capture each look.
“The dining table is one of the first places I put flowers in my home because it’s a place where we spend so much of our time,” says Carozzi. One of the key aspects to keep in mind for this arrangement? Imbalance is ingenious. “When you create an asymmetrical arrangement with several flower varieties, the eye is more likely to look around and discover these different stories,” she says. “It’s like chapters in a book—and in that way, you have an instant conversation piece.”
For that kind of juxtaposition, consider one of Carozzi’s crux moves: Find a “face flower” as a larger, star-of-the-show focal piece, then surround it with a variety of other smaller flowers and, as Carozzi calls them, “gestural moments”—i.e. those spindly, lengthy pieces that help to add complexity and movement to the centerpiece. “That way, you’re adding texture so that it looks like a mini garden exploded right there in the vase, rather than a big, compact ball of flowers,” she says.
That kind of diversity also helps to enrich the dining experience for every guest too. “No matter where people are eating, they’re going to see a different expression of the arrangement and be able to engage with it in their own way.”
Vase selection also makes a difference. “It’s nice to have something eye-catching on a dining table. A footed vase can help with that, while also emphasizing the elegance of longer stems that can drape over it,” says Carozzi. Pro tip? The right vessel can help create volume, meaning you can also get away with using fewer flowers—a practice Carozzi follows by way of two parts flowers, one part vase. “When you use a smaller vase, it helps to make whatever arrangement you have look even more full of life,” she says.
When it comes to first impressions, it’s all about the entryway. “It’s nice to have a big statement piece when you walk into your home—something that is instantly noticeable,” says Carozzi. Still, she cautions against any arrangements that might come across as too busy. “There can be a lot of hustle and bustle in a hallway, and creating a focal point in this area is an opportunity to bring a sense of tranquility to the space.”
With that in mind, Carozzi suggests opting for one flower varietal—the more natural, the better. “Because the hallway can be an extension of the outdoors, it’s nice to have an arrangement that reflects that, serving as a gentle transition from outside to inside,” she says. Where variation can come into play is in the shape and size of the recipe. And in an entryway especially (with more ample space), height is our friend. “The flowers that people buy at a supermarket are often cut at the same length, so that’s what we think we should be doing—but the problem in that is that all of the blooms are competing against each other,” says Carozzi. Instead, she advises to cut stems at varying lengths, creating a “high” and “low” point of the arrangement to work around. “That way, you create this up and down movement and each flower is automatically more visible.” Keep things big and beautiful with a long, fluted vase, which can help to lead the eye outward and make the arrangement appear even more lush.
“It feels special when I see flowers in a powder room and understand that thought went into creating something beautiful in this space,” says Carozzi, who notes that it’s here, where we get ready for the day and unwind for the night, that we can most often find that moment of solitude, reflection, and quiet. She suggests outfitting the room accordingly, with a subtle arrangement that can help to evoke that sense of serenity and stillness—with enough room to breathe (literally).
“Negative space is important, because it can help you to really enjoy each flower separately and in its own fullness,” says Carozzi, who notes that one such way to accomplish the look is through Ikebana, an ancient Japanese practice that encourages the creator to admire and follow the lines of each individual stem, thereby creating a meditative experience. “It’s really about taking
your time to focus on each bloom and the way in which you are arranging it. The end result should be as relaxing as the process.”
Scent and additional scenery can play a part, too, and Carozzi calls upon the powder room as a great place for aromatics and accompanying objects.
“It can be fun to create a little still life with items in your bathroom, like a candle, handheld mirror, or perfume bottle,” says Carozzi, who notes that it’s a way to show off beautiful pieces on their own, while also seeing how they might come together and complement each other as a whole (think of gold as a way of picking up the yellow of acacia, or the pollen of ranunculus). “There’s also no better space in the home for a nice scent—and something as simple as daffodils can accomplish that well here.”
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