When I arrive Eny Lee ParkerThe potter and designer just returned from her studio last Friday and brought two trolleys with matching conical sculptures, each returning above each studio. She explained that at dinner dinner, the fragments of cartoon scales were landing candlestick holders. Together we pushed the cart to her apartment, where Woldy ReyesParker’s co-host and the chef of the evening, greeted us in the accent of the butler of the British nobles.
It’s a cute and fun welcome, but it turns out that the accent is actually a fun emotion-a twitch that he occasionally touches when he’s anxious. As a rare, often self-conscious owner, witnessing an experienced professional showing tension before his own dinner, it is a lovely person (even a little relieved).
Since launching his catering business and brand Woldy Kitchen In 2016, Reyes, 38, quickly became a dining player in the fashion and art world of New York. His creative menu features fresh seasonal ingredients and visually inspiring speeches that appeal to clients like Alaïa, J. Crew, and Giorgio Armani. Last month, Reyes made his first recipe, In Kusinafeaturing plant-based Filipino recipes, they nodded nostalgic, food he grew up at the dining table of his family in Southern California.
“Tonight’s dinner was to celebrate the recipe, and many of the people who came were close friends, and they also contributed to the book in some way,” Reyes said, like Tara Thomas, a model and chef, who assisted at night, made the final touch on the table’s position setting and decoration. Bitter melon and other unusually shaped green gourds with tall slices of shallot holders accompanying the candle holder. Meanwhile, the plate is made by Parker. He added: “Tara, for example, helped with creative production, and my friend Raziudden, who works at Christie’s, also made two illustrations in the book.”
