WHIPPED FETA WITH CHILI DE ARBOL
(APPETIZERS)
(APERICENA)
I have vivid memories of wandering through the Scholastic Book Fair as a young girl, completely enthralled. One year, I stumbled upon a fill-as-you-go, day-by-day journal that encouraged me to record everything—my favorite foods, TV shows, actresses I admired, and more. One particular question stood out: Did I see myself as a trendsetter or a trend follower?
CREDITS.
DESIGN TEAM.
STANLEY SOUTH, SOL MA
3D ILLUSTRATIONS.
CUBE AND TUBE
PHOTOGRAPHER.
SAUL COHEN
The entire menu at Apericena was, in many ways, a reflection of my instinct to set trends—though I hadn’t consciously realized it at the time. When I first created this recipe, nearly everyone I shared it with was appalled by the idea. But I didn’t care. I knew it would work, and I was right. It went on to become our best-selling appetizer.
ABOUT.
AREA.
2820 SQFT · 262 SQM
ROOMS.
4 ROOMS · 2 BATHS
The beauty and flavor of this dish embody my philosophy of creating simple food prepared in an intentional way. Each ingredient is straightforward on its own, but when prepared correctly, it has the power to be absolutely jaw-dropping, mind-blowing, and completely unforgettable.
