Eat (& Drink!) Like An Editor: Ariel Foxman Spills His Favorite Grub

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1Photo: Courtesy of The New Potato.
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. This week, the ladies chat with Editor-In-Chief of InStyle, Ariel Foxman.

Okay, enough with these Editor-in-Chiefs; they simply make us feel disorganized, not together and woefully ineloquent. I mean, do they always have to be so quotable? They’re really making the rest of us look bad. That said, we simply can’t get enough of them. Take InStyle’s Editor-in-Chief Ariel Foxman for instance; he manages to look dapper on an early morning in the Tuileries in Paris while also giving a phenomenal interview. We took a stroll through the Tuileries — in the midst of Paris Fashion Week — with Foxman and got some seriously amazing words of wisdom (We’re taking the high road, we suggest you do the same).

The New Potato: From start to finish, what would be your ideal food day?
Ariel Foxman: "A traditional Turkish breakfast, a slice of Chocolate Babka, and an iced coffee, black. Herring, smoked salmon, and a selection of cheeses from The Wolseley in London. Diet Coke, and a glass or two of Sancerre.Soft-serve ice cream with rainbow sprinkles, mid-afternoon. Really great maki, sushi, and soba noodles. A chilled éclair for dessert."

Where do you draw your inspiration and ideas from? How does that translate to InStyle?
"I draw them from the countless letters we receive from readers. Every morning my assistant, Brooke, hands me this beat-up red folder of the emails we received overnight — how we’ve inspired them, what challenges they’d like us to tackle, all sorts of things. All of that gets baked right back into the brand."

If you could make one prediction about where publishing is headed, what would it be?
"People will always crave great storytelling, truth in reporting, and solid advice predicated on expertise."

What do you love to read besides InStyle?
"New York [Magazine], Harvard Business Review, Star."

What’s your after-work drink?
"Sancerre. I do love a Dark and Stormy and a gin and tonic, but I never remember to order one."
2Photo: Courtesy of The New Potato.
How do you always start your day?
"Asking my partner, Brandon, “How did you sleep?” Then I look at my phone and check texts, emails, weather, Twitter, WWD Memo Pad, New York Post horoscope, and Instagram, all before my feet hit the floor."

What would your last meal be? Who would it be with?
"See entire answer to Question One [for last meal]. It would be with my family and my partner, Brandon."

What are your favorite places to travel to?
"London, Tokyo, anywhere in Israel, and anywhere in Italy."

What won’t you travel without?
"Three times the amount of clothing and shoes I could ever possibly wear. Oh, and Advil PM."

Your go-to airplane snack?
"Coke Zero, Haribo Gummi Peaches, cashews, and a banana."

What are your favorite cities for food? What restaurants do you go to in each?
"ABC Cocina and ABC Kitchen in New York, The Wolseley in London, Le Baratin in Paris, and Alla Collina Pistoiese in Milan."

What are five things you’re loving right now?
"Tamar & Vince, the second season, my Martone bike, my new Bottega Veneta work bag, Blue Apron food/cooking delivery, The Glass Menagerie on Broadway."

If you could switch closets with one person in the world, who would it be, and why?
"Pharrell! He is my style icon. We are the same age. We are both 5’9″. I don’t necessarily have his same body or swagger, but even 10 percent of it would be amazing."

If you could host a dinner party with any five people, living or dead, who would be there?
"Nigella Lawson (to cook), Joseph Foxman, Helen Foxman, Moses Bauman, and Leah Bauman (my two sets of grandparents — all now deceased)."

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.