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Elise Kornack

PROFILES

Chef Elise Kornack is a veteran of some of New York’s most acclaimed kitchens, including April Bloomfield’s Spotted Pig and Marcus Samuelsson’s Aquavit (now helmed by Emma Bengtsson. But after working with some very big names, Kornack decided to go small. In 2013, she and Anna Hieronimus (wife and sole supporting staff) opened Take Root, a 750-square foot, 12-seat tasting menu destination in Brooklyn. Their fare reflected their philosophy: mindful dining using local ingredients, careful preparation, but without pretension (the tasting menu cost $125, a steal compared to New York standards). Out of her galley-sized kitchen, Kornack plated far-reaching flavors, from sweetbreads with shaved squash to chocolate mousse with sour honey powder. In return, critics showered her with praise: Kornack landed on Forbes Magazine’s and Zagat’s “30 Under 30” lists; was a “James Beard Rising Star Chef” semifinalist for the last three years running; and saw Take Root earn a Michelin star.But even the brightest stars can burn out (and singe a chef’s sanity)—which is why Kornack decided to close the restaurant before that happened, ending on a high note: “When you feel like you’re doing your best, when your space looks the best, and your food tastes the best, that’s when you should stop.” She and her wife are now taking root in richer soil: the Catskills, where she hinted to us, she’s partnering with a nearby farm to open a farm-to-table restaurant. The recipes Kornack made for Panna are fresh yet familiar. They include some childhood favorites like Beef Braciole, her grandmother’s specialty, stuffed with breadcrumbs and braised with tomato-wine sauce. You’ll melt for her Cinnamon Semifreddo, an Italian frozen custard, made sans ice cream machine and topped with bourbon-macerated figs; the silkiest sunchoke soup, drizzled with aromatic ginger oil; a giant, crispy rice pancake served with greens and a fried egg; charred cabbage wedges with almond vinaigrette; and parsnip cake (similar to carrot cake) brightened with apple compote. Luckily, you don’t have to churn it out all at once for a multi-course tasting menu like Kornack can—but you should take her skills to your kitchen, and enjoy each stunning dish, bite by bite.

Zachary Golper

PROFILES

The basic ingredients of bread are well-known: flour, water, salt, and some kind of leavening agent. But for really, really good bread—the kinds of loaves that change your life—you need one thing more. Patience. And that’s something Zachary Golper, the baking mastermind behind Brooklyn’s Bien Cuit, has in spades. It’s a skill he developed from the very beginning of his adult life, when he was 20 years old and working on an Oregon farm–cum–meditation retreat. That’s where the scent of baking bread lured him from his bed one night at 1 a.m. to the kitchen (in a sheep barn) where he first learned to ferment loaves for days. From there (and following an extensive detour through South America), he continued his apprenticeships—in Seattle, Las Vegas, and Philadelphia, where he worked as baker-in-chief to Georges Perrier, the chef at the renowned Le Bec-Fin.Along the way, he developed the skills and the deep knowledge of fermentation that you can taste in the breads he bakes at Bien Cuit, which he opened in 2011. The crusts are crackling, thick, and mahogany dark—in other words, bien cuit, or well-done in French. They’re the kinds of breads you want to slather with really good butter, or dip into a hearty soup, or drape with paper-thin slices of salty ham... if you can keep from nibbling them down to nothing on the way home from the bakery. (We’re speaking from experience here.)They’re also the kinds of breads you can actually bake at home, thanks to Golper’s in-depth, step-by-step instructions. And while, yes, they’ll require a bit of patience (fermentation does take time!), you won’t have to spend 15 years learning how to make them, as Golper did. We’ve broken his best, most important recipes down into 5 fundamental lessons that will show you how to produce sourdoughs, baguettes, rolls, ciabattas, and Pullman loaves that may very well change your life, or at least make you a better, more patient baker.Zachary's Restaurants:Bien Cuit Grand Central (Brooklyn, NY)Bien Cuit (Brooklyn, NY)Zachary's Book:Bien Cuit (2015)

Vivian Howard

PROFILES

Vivian Howard, chef-owner of Chef & the Farmer in North Carolina, was a locavore way before it was cool. As a daughter of tobacco- and hog-farming parents, she ate with the ebb and flow of seasons in her hometown, Deep Run, North Carolina. But as an aspiring journalist, her dreams felt too big for butter beans and biscuits: she was plotting an escape to New York. “I just wanted night to sound like car horns and people instead of frogs and crickets,” she writes in her James Beard Award-nominated cookbook, Deep Run Roots.After college, Howard got a job in advertising, but when she found herself hiding on a vacant floor to take naps during her lunch break, she quit and finally gave in to her passion for food. From a server at Greenwich Village’s Voyage, she worked her way up to being a member of the opening team at Jean-Georges Vongerichten’s Spice Market. But eventually, Howard's roots called her back home, where she opened Chef & the Farmer to preserve, stew and transform the foods of her childhood into her own cuisine. The intimate relationship between chef, ingredients, and hometown became the subject of “A Chef’s Life,” the Peabody and Daytime Emmy award-winning series that also earned her a James Beard Award for Outstanding Personality/Host in 2016. “The ingredients are characters who shape my life," she writes. "Eastern North Carolina is my Tuscany, my Szechuan, my Provence.” Of course, hints of Italy make themselves known in her crunchy endive salad with Parmesan and pine nuts, while Southeast France peeks through in her spicy fish stew.Like Howard herself, her dishes may start out local, but they succumb to wanderlust. The recipes she’s made for Panna are no exception: BLT Dip, a blissful concoction that reimagines the flavors of an iconic American sandwich, includes a touch of tarragon and anchovy; her glazed pecans—aka "Viv's Addiction"—are tossed in a powerful mix of paprika, cumin, chipotle, and coriander. We can't wait for you to turn Howard's kaleidoscopic Southern dishes into traditions of your own.Vivian's Restaurants:Chef & the Farmer (Kinston, NC)Boiler Room (Kinston, NC)Benny's Big Time (Wilmington, NC)Vivian's Book:Deep Run Roots (2016)