Serving Seasonality & Sustainability With Chef Camilla Marcus

Rip & Tan: Tell us a bit about this recipe. What inspired it?

Camilla Marcus: I love working with simple ingredients and often ones that most people dismiss or feel intimidated by.  Cabbage is a humble vegetable that gets overlooked but is actually quite the superfood—rich in vitamin C, B6, fiber, antioxidants, and folate, plus it has anti-inflammatory qualities and supports digestion and heart health. I grow cabbage in my garden and love showcasing how beautiful and delicious it can be while being zero-waste by using the whole head on an outdoor grill. Plus, you can repurpose the leftovers to pickle for kraut or ferment into kimchi.

Rip & Tan: How does it speak to your ethos around eating and entertaining?

Camilla Marcus: Cooking and eating what’s in season, as well as the whole vegetable, is critical to my sustainability ethos, and I thoroughly enjoy showing how vibrant and bright produce can be, even in the height of winter. Also, there’s nothing more intimate and lovely than sharing when hosting company. For me, a large-format, family-style plate is inherently an act of care for others, and it instantly makes a gathering feel festive, too. I also always love a play between hot and cold, sweet and savory, and this one you can’t resist even if you think you may not like cabbage. Let it surprise and delight you.

Rip & Tan: What’s your favorite part about cooking and hosting? How do you strive to bring people together through the dishes you create?

Camilla Marcus: My hosting ethos and culinary inspiration have a thoughtful yet relaxed sensibility and are all about community. Food brings us together and helps us escape whatever else is going on in our lives, and it’s the small touches around a table that surprise and delight us that we most often remember. I always lean towards family-style meals and interactive dishes, inviting my guests to craft their own experiences. Plus, if you’re coming over for dinner, I generally put everyone to task, so our meal is created together; there’s a pride that comes with collaborating in that way.

Rip & Tan: What are your kitchen must-haves? Any hosting essentials that you rely on?

Camilla Marcus: I’m not much of a gadgets person and tend to be a more low-fi chef. My kitchen staples are a simple mandolin, sharp chef’s knife, sheet pan, a handful of wooden spoons, a rolling pin, and a well-seasoned cast-iron pan. Also, sturdy kitchen towels and jars are essential to maintain a zero-waste cooking space. Plus, I use my Great Jones Dutchess constantly, along with a Vitamix and stand mixer can be super handy.

Rip & Tan: Are there any specific ingredients you’re loving right now?

Camilla Marcus: It’s persimmon season currently, which I have a lot of fun with—dried, roasted, pureed, or raw, you name it. The cross between sweet and savory is enchanting, and I always love helping others figure out what to do with them since they seem like an enigma to most. We made a persimmon butter this holiday season at west~bourne, which ended up being our sleeper hit in the lineup. It’s a simple, easy way to enjoy what some consider an elusive ingredient and delicious to spread on just about everything.

Rip & Tan: What does living well mean to you this year?

Camilla Marcus: Being kind to yourself and others and chasing joy rather than pursuing happiness. Making the most of each and every day, starting with my own soul and wellness, is my constant mantra.