The Noughties definitely stand as the decade of celebrity chefs: from Jamie Oliver’s naked kitchen antics to Gordon Ramsay’s strangely alluring foul mouth, our television screens have been awash with these new A-listers in the white hat.
Sam Mason however isn’t just another one of these good-looking chefs with a passion for fresh herbs and a knack for poaching: with Dinner With The Band, the show he has been conducting since 2007, he’s taken cooking onto the indie rock stage. When guitar heros turn into kitchen geeks – complete with tattoos and a catchy soundtrack of the best tunes of the moment. Always fond of a good dish – and a cute smile – The New Yooxer aimed to find out more in an exclusive interview.
Read the interview
1. What’s the best invention in life?
A Bolero Hat!
2. If you had super powers for one day what would you do?
I would time travel
3. Your favorite book on the shelf?
Waylon Jennings autobiography
4. You can’t live without….?
I definitely can’t live without good food
5. What is your best dish?
Angel hair pasta with fresh tomatoes white wine, shrimp and mozzarella
6. Is there something you’ll never wear?
I would never wear my collars up
7. Car or motorbike?
Motorbike
8. An accessory a man should always wear is….?
A good tattoo
9. If you had a bad day what would you do?
Listen to music or go to a live show. Always helps me relax…
10. What’s the greenest thing you’ve done?
We recycled everything in our bar Lady Jay’s and we used all reclaimed wood while building it. We also always try and use recycled product.
The special ‘Beet Sangria‘ cocktail for Yoox.com by Sam Mason
INGREDIENTS
1 quart fresh beet juice
6 oz brandy
1 oz cointreau
8 oz shochu
3 oz ginger beer
3 oz fresh oj
1 oz lime
2 oz agave syrup
BUILD DRINK
In a shaker, add all ingredients. Pour directly into a tall Collins glass.
ABOUT SAM MASON
Brooklyn based Chef Sam Mason has built a critically acclaimed reputation over the last decade for his innovative dishes and passion for music. After studying at Johnson & Wales University, Sam honed his craft and built his reputation, working for Jean Louis Palladin, Paul Liebrandt and Wylie Dufresne. Formally the pastry chef at WD-50, Sam is considered one of the most creative chefs in America today. His aesthetic culinary vision combines molecular gastronomy with inventive ingredients to produce sweet and savory dishes that continually surprise the palate.
