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A detailed guide on how to please Adam Erace and Caroline Russock
What's a Russorace, you ask?
A detailed guide on how to please Adam Erace and Caroline Russock
Last week, yours truly and food editor CR received an email from Pat Szoke, chef at the Industry, about a special menu he was working on inspired by the city's food and drink writing luminaries (my word, not his). "So, if The Industry was to offer a dish called the Russorace, ya know, like Brangelina," asked the bar's PR reps, "what would it be? Let us know." Bet they're sorry they asked.
Erace: "Some of my favorite ingredients: lemongrass and kaffir lime, pomegranate molasses, preserved lemon, pineapple, passion fruit, melons, fresh citrus of any kind, vinegar, blue cheese, chilies. I like a lot of acid, a lot of heat and a lot of fresh herbs, and gravitate toward cuisines that employ them: Thai, Vietnamese, Mexican, Peruvian. But I also love roast chicken when it's really well executed, old-school veal parm, biscuits and bread, pies both sweet and savory and smoked and raw fish, especially olive-oiled crudos and tropical ceviches. And uni. Anything with uni."
Russock: "I could eat exclusively Korean for the rest of my life and be totally content. I have an undying love for kimchi. I'm also a big fan of all things raw, crudos, tartares, tatakis. Other favorites include all manner of small, fishy fishes, polenta and grits, Chicago-style pizza, nachos in any form, the morally wrong spicy chicken sandwich at Chick-fil-A, Sichuan dry pepper style chicken, Hawaiian pizza, jalapeno poppers. Drinks-wise, Negronis, Cab Franc from the Loire, Riesling and Fernet Branca. And since this list is seriously lacking in the fruits and vegetables department I feel like I should add tomatoes, corn, peaches, blueberries and all sorts of bitter, leafy things. Should I really be admitting to the fact that I bought six boxes of Girl Scout cookies yesterday? Probably not."
Sooooo, the Russorace should be a deep-dish mackerel-and-uni ceviche pizza with blue cheese, kimchi and passion fruit? Is anyone can pull it off...
We'll have more details about Industry's food writer menu as they emerge.
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