It’s magic hour in Brooklyn, when the sun streaks the city with a golden hue as it slips behind buildings and bathes the streets in a warm glow. As glittering light pours into the oversized windows of a beloved neighborhood bar, Esquire’s Lifestyle Director Kevin Sintumuang reflects with a friend over a
Rémy Sidecar. He’s sitting down with visionary chef Kwame Onwuachi to talk about community and giving back, the innovative recipes Chef Kwame has developed in partnership with Rémy Martin, and the bliss of the aforementioned cocktail.
Developed in France during the 1920s, The Rémy Sidecar has been in the cocktail zeitgeist for more than 100 years, thanks to its accessible flavor profile. “It’s fresh and it has a lot of acid, so it’s really bright,” says Chef Kwame. He teamed up with Rémy Martin to create two dishes that pair perfectly with the iconic cocktail: Braised Wagyu Short Ribs in a Rémy Martin 1738 Glaze acts as a rich foil to the cocktail’s citrus notes, and sweet, nutty Grilled Sea Bass with Cherry-Almond Compote complements the Sidecar’s tangy bite.
Another perfect pairing? Chef Kwame and Rémy Martin. His desire for perfection and his ability to think big in the kitchen parallel Rémy Martin’s goal of instilling passion and savoir-faire into the lives of their consumers. “I think our ethos aligns in striving for excellence,” Chef Kwame says, describing their partnership. They’re both passionate about bringing groups together, always striving for a greater mission. “It’s important to continue to reach back when you’re climbing up that hill so you can make it easier for the person coming up behind you.” For more on how Chef thinks big in and out of the kitchen, check out the video above.
Source : Esquire