Please upgrade your browser for the best Refinery29 experience. Read more.

This Insane Lunch Has Us Craving Summer

  1. Begin Slideshow
    Mads
    Photo: Courtesy of EyeSwoon.

    43

    SHARES

    comments
    See All Slides

    It's a fact: Athena Calderone is a curator of all things gorgeous. Her breathtaking home decor, delicious recipes, and eye for style inspired her to create EyeSwoon, a hub for home and food inspiration. Now, It Girl Calderone will be taking us to New York's need-to-know spots and introducing us to the coolest people around.
    It's a fact: Athena Calderone is a curator of all things gorgeous. Her breathtaking home decor, delicious recipes, and eye for style inspired her to create EyeSwoon, a hub for home and food inspiration. Now, It Girl Calderone will be taking us to New York's need-to-know spots and introducing us to the coolest people around.

    It’s not often you get to cook along side a world-renowned chef. I was honored, excited, nervous — you name it, I felt it — to have the opportunity to cook with Danish chef Mads Refslund of Acme — at my best friend, Jean Marc Houmard’s beach house, no less. A group of friends gathered together in Fire Island to celebrate both JM and Mads' birthday.

    Mads was making his version of a seafood bouillabaisse. When I arrived, he was creating a stock utilizing the lobster shells from the prior nights dinner and the rich aroma that filled the home was heavenly! This dish was unplanned and had sprouted from the leftovers sitting in the fridge — the resourceful use of unused seafood became the day's lunch extravaganza.

    RELATED: Cooking Up A Feast With ABC Kitchen's Dan Kluger

    Mads asked me to make an aioli, so, as I was snapping away with my camera in one hand, I was madly whisking egg yolks and slowly streaming oil. I was nail-bitingly nervous — thinking back to my cooking school days, how do I make aioli again? Of course I didn’t want to seem amateur (even though I am) by asking too many questions! Every now and again Mads would take the bowl from my hands and whisk with such vigor, passion, and intensity that I truly got a sense of his love of cooking.

    This meal was a collaboration of sorts and quite special in it’s organic process. There were about five people in the kitchen, hands crossing over one another’s, people bumping into each other, the Aperol spritz's being made and handed out among us (the drink of the weekend!) and Mads calling out tasks for us all to complete. The entire experience was dreamy and undone — it felt a bit like Top Chef unplugged since we were in a home kitchen, which made it all the more exciting. A reminder that great meals can be created in any setting, you don’t necessarily need fancy tools and professional equipment. I was in cooking bliss!

    Begin Slideshow