How Chefs Celebrate Father's Day
3. Takashi Inoue, chef/owner at Takashi in New York City
"Growing up in Osaka, Father’s Day was an occasion to make a large batch of dumplings. We made the fillings together, like ground pork and beef, or vegetables. We formed each dumpling, steamed them, and then ate as a family. I liked all the different toppings that could go with each, and having a big batch of dumplings to pick from always held an element of surprise. We would also make sweet dumplings for dessert, so the whole meal was different dumplings and that was very special."
Tradition to start: Make a meal together. Try your hands at dumplings, or pick up some mozzarella curd and pull your own cheese. Serve it with grilled bread, a big bowl of sliced cherry tomatoes, and a sprinkling of basil and sea salt. Or cook a family recipe together, like his mom’s signature lasagna or meatloaf.
4 . Aaron London, executive chef at Ubuntu in Napa, Calif.
"Growing up, we always celebrated Father’s Day the same way, and my parents continue to do so in my absence. It always starts with making a frittata, followed by coffee and sticky buns from Downtown Creamery and Bakery in Healdsburg, Calif. Then, we’d out to go hiking at Point Reyes, at either Bear Valley Trail or at Tomales Point, to see the Tooley Elk. Afterwards, we would usually head home and cook dinner, maybe with some awesome crab we picked up while on the coast."
Tradition to start: Spend the day out of doors hiking, biking, or on the water. Stop at a local fish market or farm stand on your way home to pick up whatever looks good for dinner — or surprise him with a trip to his favorite casual restaurant on the way home.
5. Josh Sharkey, chef/co-owner at Bark Hot Dogs in Brooklyn, N.Y.
"My dad used to make these things called the "Horrible Drink" — not necessarily the most compelling name. He would make it on Father’s Day and other special occasions. Basically it is a cross between a smoothie and a milkshake, only because he would put whatever we had around in the house into a blender with ice. I remember anything from bananas to peanut butter going in there, or milk, chocolate ice cream, and maraschino cherries. One of my favorite combinations was the strawberry, vanilla ice cream, ice, milk, and chocolate sauce combo. I never really knew why he called them “horrible drinks,” perhaps as a way to dissuade us from having them all the time since we would have easily enjoyed them every day if he had allowed us to."
Tradition to start: Instead of dessert, have each member of the family concoct their own “Horrible Drink.” Serve it in small cups so that everyone can sample each creation to see which is best — though, that would be dad’s, no?