{"id":71021,"date":"2019-10-17T09:10:45","date_gmt":"2019-10-17T13:10:45","guid":{"rendered":"https:\/\/magazine.tablethotels.com\/en\/?p=71021"},"modified":"2023-03-29T10:52:15","modified_gmt":"2023-03-29T14:52:15","slug":"garden-party","status":"publish","type":"post","link":"https:\/\/magazine.tablethotels.com\/en\/2019\/10\/garden-party\/","title":{"rendered":"Garden Party"},"content":{"rendered":"

There’s great excitement surrounding the Museum of Modern Art\u2019s grand reopening on October 21, so we spoke with Chef Abram Bissell, whose two-Michelin starred restaurant \u2014 The Modern \u2014 not only sits inside the legendary New York museum, but looks out onto its sculpture garden.<\/em><\/h4>\n

\"Abram<\/p>\n

Hi Abram. So first of all, what can you tell us about working in the MoMA<\/a>? The New York times titled their review of the Modern \u201cArt on the Walls and on the Plates.\u201d Do you feel like you\u2019re competing with Picasso?<\/em><\/strong><\/p>\n

Oh, absolutely not. No, not in any way. I don’t really think of food as art. I guess a little bit more, in the words of Tom Colicchio, more of a craft. It\u2019s meant to be used. I prefer food to be beautiful, but I don’t think of it in any comparison to the museum that we’re in. This last week the Water Lilies [by Claude Monet] were being taken out of storage, and six art handlers had to build it and put it in place. These are priceless works of art and we\u2019re making \u2014 delicious, hopefully beautiful \u2014 food. I think of them as different things.<\/p>\n

Do you have a favorite piece at the MoMA you look forward to seeing every day?<\/em><\/strong><\/p>\n

They just redid the sculpture garden, which our restaurant looks right out onto, and they\u2019ve put Picasso\u2019s \u201cShe-Goat\u201d right in front of the restaurant. I think I\u2019m still in awe that ten feet away from your seat, you\u2019re sitting in front of a Picasso sculpture.<\/p>\n

A few years back you were starting a garden in the building itself. Is that something you\u2019ve pursued and worked into your process?<\/em><\/strong><\/p>\n

Yes! I have a small plot in Harlem as well.<\/p>\n

\"Food\"<\/p>\n

What was the inspiration for that?<\/em><\/strong><\/p>\n

I think in New York City, and especially in the middle of midtown, there\u2019s very little of that terroir connection to food. We can go to the markets and get our hands on ingredients, but you still don’t get the same connection as if you harvested something. So we started by growing quite a bit of our herbs and some specific micro-greens, some very small vegetables. Petite carrots, little tomatoes. And a lot of the team really gravitated towards it. We\u2019ve grown it quite a bit. <\/p>\n

How many of your ingredients are hand grown?
\n<\/em><\/strong><\/p>\n

We don’t have enough space to make anything that would be a replacement completely to something, so we usually will focus on a singular thing. In the spring, we\u2019ll grow all of our pea tendrils. In the fall, some of the hardier greens. Sometimes we’ll have three indoor farms just growing dill. It’s a lot of fun. We’re constantly looking to find more space and put more units in.<\/p>\n

Are you growing anything special this autumn?<\/em><\/strong><\/p>\n

We\u2019re trying to grow pumpkin blossoms. If we\u2019re really moving fast, we\u2019re going to get about 12 blossoms a week, which doesn\u2019t seem like a lot, but it is, considering we\u2019re growing in the basement of midtown New York. <\/p>\n

\"Food\"<\/p>\n

Tell us a little about your peak experiences with eating and traveling. Do you have a favorite food city besides New York?<\/em><\/strong><\/p>\n

I’ve actually been spending a good amount of time in Seoul over the last two years. And I’m just in love with it. It’s such an incredible place. In the best way possible, it\u2019s the melting pot of Asia. Korea has its own sushi. Korea has its own Kobe beef. They have a way of approaching these things that\u2019s different than if you were in Japan.<\/p>\n

Do you find yourself bringing any of those influences back with you?
\n<\/em><\/strong><\/p>\n

Absolutely. We don\u2019t preach about fermentation or talk about it on our menus, but it\u2019s become an important part of what we do with products. So being in a culture that has so much based in preserving and fermentation, and how ingredients can live not only for years, but for generations, it\u2019s definitely changed the way we look at certain things.<\/p>\n

\"Chef<\/p>\n

Switching gears a bit, we\u2019re curious given the interest in plant-based cuisine if you\u2019ve seen an influx of vegan and vegetarian set meals.<\/em><\/strong><\/p>\n

I think in the last ten years it shifted quite a bit. Ten years ago we barely heard about a vegan coming into a restaurant. And every night you probably have five or six requests for vegan meals now. But it\u2019s leveled out. Now we\u2019re starting to see the shift into more specific diet habits. Less gluten, more paleo, a reduction in wanting to eat anything processed. There\u2019s a lot more knowledge and a lot more information going around. Our guests are more educated and know what they\u2019re looking for now. That\u2019s what we want in our restaurants.<\/p>\n

Before we let you go we have to ask. How did it feel guiding the Modern to the second Michelin star?<\/em><\/strong><\/p>\n

It\u2019s an unbelievable feeling. It still gives you goosebumps thinking about it, and the days leading up when you\u2019re waiting for the phone call. Goosebumps. It\u2019s just an unbelievable feeling of accomplishment, just to be included in it as restaurant and as a team. I think that Michelin is still unique in that every year it’s a blank slate. You have every opportunity to excel, and to grow, and to earn a new accolade, and every year you have the same opportunity to lose it. And that’s still something we take very seriously. We have a lot of pride in our accomplishments as a restaurant.<\/p>\n

Thanks so much for joining us.<\/em><\/strong><\/p>\n

Thank you.<\/p>\n

 
\n

<\/div>\n

\"Restaurant\"<\/p>\n

Tablet Plus members receive a private kitchen tour and complimentary welcome drink at The Modern<\/a>. Two tables are also reserved daily for Plus members, with seating between 7-9pm. <\/p>\n

Sign up for Tablet Plus<\/a> to receive this offer and much more.<\/p>\n

Current Plus members should contact tabletplus@tablethotels.com<\/a> or visit the Plus member section of the Tablet iOS App<\/a> for details about how to take advantage of this special offer.<\/p>\n

 
\n

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There’s great excitement surrounding the Museum of Modern Art\u2019s grand reopening on October 21, so we spoke with Chef Abram Bissell, whose two-Michelin starred restaurant \u2014 The Modern \u2014 not only sits inside the legendary New York museum, but looks out onto its sculpture garden.<\/p>\n","protected":false},"author":58,"featured_media":71085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3612],"tags":[3600,3529,3249],"thb-sponsors":[],"class_list":["post-71021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tablet-talk","tag-food-drink","tag-michelin","tag-tablet-plus"],"acf":{"new_subtitle":"Subtitle","property_id":null},"yoast_head":"\nChef Abram Bissell from The Modern \u2014 The Agenda by Tablet Hotels<\/title>\n<meta name=\"robots\" content=\"index, follow, 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