On Tuesday, some badass women premiered on ABC’s screen in Killer Women, a show (produced by Sofia Vergara) surrounding a female Texas Ranger that hunts down lady killers. One of the gorgeous female leads on the show — Marta Milans — found time to hang with The New Potato before the show’s premiere. We swooned even more upon finding out that she and her family make their own organic goat cheese, Santa Gadea, on a farm in Spain. No wonder she wanted her photo-shoot at BKLYN Larder (where they sell Santa Gadea). Turns out, Milans can’t live without Amorino gelato, but is not a fan of agave syrup.
The New Potato: Describe your ideal food day.
Marta Milans: "My Nespresso in the morning with some homemade poached eggs, avocado, and extra virgin Spanish olive oil, followed by a light lunch of shredded kale with pine nuts and truffle oil for example, and a yummy dinner either at home or out and about. Dinner would be branzino with any kind of lovely vegetables. But, like they say in my country, 'Breakfast like a king, lunch like a prince, dinner like a pauper.' I try to follow those wise words."
TNP: What would your last meal be?
"A gallon of Amorino Gelato mixed with liters and liters of Nutella, and a couple of bars of Lindt white chocolate. I mean, simple and light, you know? Knowing I would not have to go the gym the next day, anything goes."
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TNP: How do you start your day on a good note?
"By sleeping more than seven hours and being able to go to a good Ashtanga yoga class to activate my day."
TNP: Can you describe your morning beauty routine?
"A hot shower using my new favorite products from Rituals (they have this amazing body scrub and mandarin shower foam — so addictive!). Then a good toner and vitamin C serum (from Dr. Zein Obagi) and SPF, and I am good to go!"
TNP: What catches your eye on every menu?
"A good fish solidly but simply prepared and healthy vegetable side dishes. That’s what I will always go for — while I try to not stare at the dessert menu too much, that is."
TNP: What’s your drink?
"A hearty and full-bodied glass of red wine or a well-prepared Kir Royal."
TNP: Your go-to on-set snack?
"Raw almonds, berries, and bananas. I cannot live without them."
"Anyplace I haven’t been to yet, preferably warm. My favorite place on earth is my dear island of Ibiza. I need to go there once a year at least to recharge my batteries and fill myself with inspiration! (I even tattooed it on my body!)"
TNP: What won’t you travel without?
"My iPad, my book, and my contact lenses — being the blind lady that I am."
TNP: What are some of your healthy routines?
"Have a glass of hot water with lemon when you wake up everyday before breakfast, take probiotics, and drink celery, apple, lemon, and ginger juice. And, exercise everyday if you can!
TNP: What’s always in your fridge?
"Avocados, berries, almond milk, and my family’s organic goat cheese from Spain — Santa Gadea. It’s pure deliciousness that my mother makes."
TNP: What ingredient do you consider overrated?
"Agave syrup. I’d rather use raw, organic thick honey from Spain. You can’t beat that."
TNP: What ingredient are you convinced makes everything better?
"Truffle oil and Maldon Sea Salt flakes."
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TNP: What are your other favorite cities for food and where do you go in each?
"New York City: Spasso, Cafe Gitane, Sant Ambroeus, ABC Kitchen, Lil’ Frankies, and Le Bilbouquet…but I could go on. In San Francisco, La Mar, and In Los Angeles, Axe, The Tasting Kitchen, Shima, Eveleigh, Itacho, Pace.
My other must-see food places are Ibiza, Madrid, Paris, and Rome."
TNP: In the same vein as ‘what is the new black,’ what is the new potato?
"The Juice Press in New York. I can’t believe things so healthy can taste so good! Their raw oatmeal is addictive, as is their Dr. Green Juice, their chia pudding, and their kale caesar salad…I’m obsessed with that place."
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.