I've been a fan of Carol Han's blog Milk & Mode for a while now. She has found the intersection of fashion and food--what could be better? I'm also a big fan of Maria Cornejo. So when I came across this article on Bon Appetit, I got excited. I was fortunate to work with Maria at a storytelling workshop led by one of my clients Karen Harvey. After spending two days together in the workshop, I came away inspired by Maria's natural ease and her incredible design talent. In my eyes, she embodies the word goddess and this interview only affirms my feelings.
Kitchen Couture: Designer Maria Cornejo's Ceviche
By Carol Han
A few days ago, Chilean-born fashion designer Maria Cornejo had the best meal of her life: homemade gnocchi, made by her husband, photographer Mark Borthwick, and served with fresh basil pesto and lasagna with bacon and vegetables. They ate by candlelight in the garden of their Brooklyn brownstone. And she was wearing (we had to ask) the Long Sarah Dress in Tribal linen from her spring/summer collection.
To us, the dinner sounds just as sophisticated and lovely as her garments. An award-winning designer who counts Tilda Swinton, Cindy Sherman, and Michelle Obama among her customers, Cornejo makes clothes for the thinking woman--simple lines that curve and swoop along the body, and prints that hold attention.
Here she takes a quick pause from fashion week prep to talk food and cooking, which she happens to love, and shares a ceviche recipe she learned to make while growing up in Chile.
What's your go-to snack after a long day of fittings? Roasted seaweed
What do you eat to celebrate a new line? Tacos and margaritas
How often do you cook? My husband Mark Borthwick does most of the cooking at our house. I usually cook when he is traveling or for our picky teenage son, Joey.
INGREDIENTS 1 1/4 pounds fresh red snapper (or similar firm white fish), rinsed, patted dry, and cut into 1-inch cubes Juice of 15 limes (enough to cover the fish) 1 red onion, thinly sliced lengthwise 1 garlic clove, minced 1 jalapeno pepper, finely chopped 3 tablespoons cilantro, chopped Salt and pepper
PROCEDURE In a large bowl, combine fish chunks, red onion, garlic, jalapeno, cilantro, and salt and pepper. Cover with lime juice. Refrigerate and let marinate for 3 hours. Serve chilled.