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Complaining about wait times.

1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick.Vanilla ice cream, for serving.

In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.Reduce the heat and discard the flavorings.Stir in the rhubarb and return to a simmer.

Remove from the heat and let stand for 10 minutes.Transfer to a bowl; refrigerate until chilled.. Spoon the soup into bowls.

Top each with a scoop of ice cream and serve..

This tangy soup, like many desserts made with red wine, will pair with a wide range of reds.“And since my music career didn’t really take off, I decided to pour the same passion for music into cooking and becoming a chef.”.

Okai’s food is refined and thoughtful, but like his music, it’s anything but quiet.His behind-the-counter energy is palpable, and the team doesn’t shy away from spectacle every now and then—”Once every three months,” says Okai, “we host an event where we bring the full.

and cut the fish in front of 50 to 60 people....this gives me a lot of adrenaline.”.Rothman attributes some of this spark to Okai’s interdisciplinary approach to food, describing how “he talks about his cooking in sort of musical terms.” These confluences are what help him create and innovate while keeping his cheeky, rambunctious aesthetic intact—Rothman notes that “he’ll talk about how the Rolling Stones or The Beatles have this sort of core identity as musicians, but that they adapted very smartly over the years to new audiences so that they could stay modern.”.