Editors’ Recommendations 10 Destination-Worthy Food Halls Throughout the U.S. Is Classic French Technique Still Relevant In Today’s Culinary World? America’s Oldest City Has a Super-Modern Dining and Drinking Scene 9 Best Fall Beers to Drink This Year, According to the Brewing Experts How to Make Loco Moco, a Hawaiian Staple Dish Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.There’s something ultimately special about a night out at dinner and a show. Maybe it has to do with nostalgia. Before people went clubbing or made a night of sharing a pizza and hitting a dive bar (which we love, for the record), going out was a true occasion planned down to the shine on your shoes. Whether the entertainment was a movie, concert, musical, play or what have you, the night wouldn’t be complete without sitting down to a nice dinner before, after or if you were lucky, both. Nestled inside Brooklyn’s new non-profit music venue National Sawdust, Rider is revitalizing pre- and post-theater dining in its own unique way.Inspired by the idea of a hospitality rider, a set of requests a performer submits to a venue before arrival, the new American bistro and bar reinvents classic dishes with contemporary presentations and thoughtful ingredients. The kitchen is helmed by James Beard Award-winning chef Patrick Connolly who returned to NYC to open Rider after stints at Radius in Boston and Basso in St. Louis. He created a menu that’s meant for sharing with standout dishes like the soft egg with foie croutons, sweet sherry yogurt and caviar and an inventive take on the French dip with roasted marrow bone, prepared horseradish and black garlic jus.Is your mouth watering yet? After checking out the restaurant a few weeks ago, we caught up with Chef Connolly to learn a bit more about his inspiration and what’s next for the Rider menu.You’ve been working all over America in cities like Boston, NYC, your native St. Louis, Philly and now at Rider in Brooklyn. How has cooking in these different locations affected the way you look at food and ingredients?There’s always a common thread of taste from city to city. Maybe call it 60 percent of food that’s commonly enjoyed throughout America. Then there’s the 40 percent that varies from town to town in terms of cooking styles and, of course, ingredients readily available. For example, I was doing pizza for the past three years, both in St. Louis and Philly. Same dough basically. Slightly different ovens. In St. Louis, they have a style of pizza with a cheese called provel and a sweeter sauce. In Philly, they do what’s called a tomato pie. I did variations of both in each respective city. You always have to adjust for your audience.Related: This is how to pair food with cocktailsRider is attached to National Sawdust, Brooklyn’s newest music venue with a lineup that’s as diverse as your menu. Are you ever inspired by other arts like music when creating a new dish?I’m a music lover. I listen to music all day. Both music and cooking have rhythm, and cooking just feels more natural to music. I wouldn’t say music inspires any particular dish, but they both do combine a craft and an art to some degree. I’m inspired to just work by anyone who displays creativity and workmanship at the same time. I like to think my cooking has some elements of comfort and other elements of experimentation. Not coincidentally, I like my music, art and fashion the same way.Many items on Rider’s menu are new takes on the classics – like the deconstructed French dip. Are there any nostalgic dishes you really want to play with next?I wouldn’t mind messing around with a new interpretation of a fish stick with tartar sauce.If you could cook for any musician, living or dead, who would it be? What would you serve?I’ve never thought about it. For some reason, I think I’d like to cook for Elliot Smith – maybe a lasagna.Photos by Adrienne Grunwald
He also requested all staff to redouble their efforts and rededicate themselves to serve the motherland with commitment, determination and steadfastness. The Ambassador also emphasized the importance of keeping members of the Sri Lankan community engaged at all times with a view to promoting Sri Lanka’s image and interests in the host country. Speaking on the occasion, Ambassador Rodney Perera thanked the staff for the warm welcome and expressed his optimism that the relations between the two countries would be further strengthened and expanded encompassing all conceivable areas of interest during his tenure. Ambassador – designate of Sri Lanka to the United States of America, Rodney Perera assumed duties at the Embassy of Sri Lanka in Washington DC. Prior to appointment as the Ambassador to the US, Ambassador Perera was Sri Lanka’s Ambassador to Belgium, Luxembourg and the European Union. Upon arrival at the Embassy in Washington DC, Ambassador Perera was welcomed and greeted by the staff. His assumption of duties was marked by a simple ceremony which commenced with the lighting of the ceremonial lamp by the Ambassador and other diplomatic staff and traditional Sri Lankan milk rice and sweet meats being served on the occasion. Ambassador Perera, a member of the Sri Lanka Foreign Service for over three decades, held senior posts in Sri Lanka Missions abroad and in the Ministry of Foreign Affairs. He held the post of Additional Secretary and was the Ministry Spokesman from 2013 – 2014. Ambassador Perera also served as Sri Lanka’s Ambassador to Norway from 2009 to 2012 and to Italy from 2003 – 2007.Ambassador Rodney Perera holds a Master’s Degree in International Relations from Columbia University, New York. He is also the recipient of “Grande Ufficiale – Ordine Della Stella Della Solidarieta” (Grand Officer of the Order of the Star of Italian Solidarity – highest Italian civilian honor), bestowed by the President of the Italian Republic in May 2007.