Q&A | Alice Gao

I'm happy to have had the opportunity to have a little Q&A sesh this month with Alice Gao, the awesome photographer over at Lingered Upon. What's funny is Marcus was the one who introduced us in the first place -- she and Marcus attended the same university. Over the last several months, our mutual penchant for food led us to a new friendship and many a delicious conversation about our dining experiences, almost in the same manner as young kids trading baseball cards. So nice to know that Alice can completely relate to voluntarily aligning your life to revolve around good food! Yay for befriending well-eaten omnivores! :]

Alice's work as a photographer (particularly her captures of interior spaces and of all things culinary for me) is beautifully haunting and has a touching warmness to them. Along with taking on her own clients, Alice is currently a freelance "foodtographer" over at Serious Eats New York and has collaborated on a recent piece (see here and here) in Kinfolk magazine. She even did a little photo shoot for Marcus and me back in October of last year, where I pretty much fell in love with all of the resultant film snaps. She's a busy little bee, so I thank her kindly for taking the time to sate my curiosity about her food life with the usual Q&A questions at Four Tines. Having already been to 'inoteca and an Um Segredo dinner (thanks again for inviting me!) together, I'm sure there will be many meals ahead for us to share together! Thanks again, Alice!


Alice, enjoying dessert at The Modern: Dining Room.

NAME

Alice

CURRENT CITY

New York, NY

FAVORITE ALL-TIME RESTAURANT

I think the BEST meal I've ever had was at Alinea, but I would call Degustation my favorite all-time restaurant. I've always had such pleasant experiences there and I love that the ten-course tasting is just about all off-menu items, so each course is a little surprise.

MOST REGULARLY FREQUENTED SPOT(S)

Abraço Espresso, Back Forty, Degustation, Hearth

DRINK OF CHOICE

cortado or drip coffee by day, something with mezcal or bourbon by night

SOMETHING YOU SECRETLY INDULGE

Hah, I have few secrets when it comes to what I eat. I used to secretly indulge in oatmeal with gochujang sauce. Let's just say I had a few bizarre eating habits in college.

DISH YOU MOST ENJOY PREPARING

Well I don't exaaactly cook, but I'd say I really enjoy preparing coffee and breakfast in the morning. Something with eggs, toast, and cheese usually does the trick. And preparing a great cup of coffee (with a pour over or Chemex) is my favorite daily routine.

THE HOMEMADE DISH YOU ALWAYS LONG FOR

Mom's mapo tofu and "Ants Climbing up a Tree" (ma yi shang shu)

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE

I have YET TO GO TO PARIS. ARGH. I feel less legitimate as an eater because of this. Also would love to do food tour of Southeast Asia.

CULINARY ICONS

Grant Achatz, Rene Redzepi

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT

I think the first time I went to Blue Hill at Stone Barns, there was like magic in the air or something. It was a gorgeous autumn day -- we spent the day walking around the farm area, and it was the perfect getaway from the city. We even just did a walk-in and sat at the bar for the whole tasting (and I barely remember what I ate) but it was absolutely one of my favorite dining experiences. The second time we went, we actually sat in the dining room but it just wasn't quite as magical as that first...

ABSOLUTE "CAN'T-STANDS"

overly salted food, white chocolate, and when people order vodka tonics at awesome beer bars

FAVORITE DESSERT OF ALL TIME

It's a toss-up between Hearth's apple cider doughnuts and an incredible "smoked caramel" dessert from Corton that wasn't too sweet and had a great combination of textures. Oh, also the caramelized tortija from Degustation... I have had that dish more times than I can count, and I still love it to death.

FAVORITE COOKBOOK/COFFEE TABLE BOOK

Noma: Time and Place in Nordic Cuisine for sure -- I regularly flip through the photos (by the amazing Ditte Isager) for inspiration. Also love my Richard Avedon photography coffee table book, Woman in the Mirror.

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE

demitasse, bourguignon, mise en place, chanterelle, mille-feuille

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF

Is there a right answer to this besides Four Tines? :P