With a background boasting various cities around the world and Michelin-starred restaurants, Chef Timothy Caspare arrived in Newport, Rhode Island, to take the helm of The Vanderbilt, Auberge Resorts Collection’s entire culinary program, including The Dining Room restaurant, its alfresco The Roof Deck and all events, as executive chef.
Caspare’s experience has taken him from Pasquale Jones in New York City and Blue Hill at Stone Barns to Quince Restaurant and Eleven Madison Park. He now brings that knowledge, innovation and culinary artistry to one of the Northeast’s most beloved properties.
Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
My ultimate guilty pleasure with food is a plate of crispy noodles drenched in duck sauce and paired with hot mustard. General Tso chicken served with fluffy white rice is another. Whenever I’m in New York City, I love satisfying these cravings at Wo-hop.
I strongly dislike using dried coconut in any form. This aversion might be rooted in a less-than-pleasant memory from a rainy car ride I once had on the way back to New Jersey from a Yankees game. I distinctly remember feeling nauseous in the car while munching on a coconut candy.
What dishes would you serve at a private dinner party?
For a private dinner party, I would serve a delightful array of dishes to impress my guests: Start with a flavorful appetizer, such as wild boar salami imported from Volpetti in Rome. Follow with a refreshing radicchio salad drizzled with Tuscan olive oil, a pinch of sea salt and a dash of exquisite fruit vinegar from Huillerie Beaujolaise. For the main course I’d offer a choice between two pasta dishes: handmade orecchiette with cauliflower and sausage, or trofie with crab, hot pepper and piennolo tomatoes. As the centerpiece of the dinner, I’d slow roast a succulent lamb shoulder over a charcoal fire, seasoned with a tantalizing blend of anchovy, garlic and marjoram. I’d complement the main course with a classic Italian side dish like fagioli al uccelletto. For dessert: a light combination of flavors with a course featuring melon and passion fruit before a luscious and generously portioned fruit crostata.
What was the first meal you ever prepared on your own?
The first meal I prepared independently was soft-boiled eggs served with toast soldiers during childhood.
If you could describe your personal style in one dish, which dish would it be and why?
When I imagine describing my personal style through the lens of one dish, I go back to Agnolotti dal plin with rabbit, pancetta and dandelion. This dish is an intriguing twist on the classic Piemontese pasta, known for its savory and earthy flavors that delicately dance on the palate. What sets it apart and aligns it with my personal style is its restrained elegance and meticulous attention to detail.
It’s a nod to my experiences, particularly my time spent training in Italy and collaborating with culinary maestro Michael Tusk. Just as Agnolotti dal plin beautifully balances flavors and textures, my personal style combines various influences and experiences into a harmonious and thoughtfully crafted way.
Which culinary trend would you like to see disappear?
The use of upside-down leaves of red ribbon sorrel and “Chefcore” fashion are two culinary trends I believe should disappear.
Once an abandoned 1923 constructed warehouse in Asheville, North Carolina, it took a creative group of designers, artists, musicians, chefs and business folks to transform a neglected, 100-year-old structure into one of Asheville’s most interesting and daring hotel projects.
Nashville’s once-modest skyline continues to evolve as its luxury market grows. Lavish hotel properties are added to the landscape while acclaimed chefs stake claim in the robust culinary scene and premier cultural offerings round out the city’s repertoire.
Early on, pickleball had something to do with pickles. Pickles the dog, that is. In one story, the game was named for a family dog that ran off with the ball between sets.
Five Tips to Help Minimize Potential Travel Problems
JW Marriott Hotel Mexico City Polanco recently completed renovations of its entrances, lobby, culinary concepts and meeting space. This marks the final stage of the renovation, which began in 2021 with the revitalization of its 269 guestrooms and 45 suites.
Embracing a life well lived often means embracing a life well-traveled. Every journey becomes a canvas for experiences that shape our lives and at the heart of every adventure lies the indispensable companion: quality luggage.
You know what you’re going to get at an Aman hotel, and also you don’t. Expect peerless service, obsessive attention to detail, architectural elegance worthy of a fashion magazine, a holistic approach to wellness and astounding levels of comfort. But each property is also intimately connected to its setting, and that’s where the surprises lie. For instance, finding yourself on your knees on a sidewalk in Luang Prabang handing out sticky rice to Buddhist monks at 5:30 a.m. isn’t something we expected.