Chloe Kernaghan

EVERYONE EATS        |        NOV 21, 2020

Chloe
Kernaghan

CO-FOUNDER OF SKYTING YOGA

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INTERVIEW BY ROSIE ELLIS
PHOTOGRAPHS BY MOLLY CRANNA

CHLOE'S APARTMENT IN NEW YORK CITY

Chloe's kitchen is stock full of produce, tinctures and tinned fish. We sat down with the co-founder of Skyting Yoga to hear what she uses to fuel her practice and ongoing personal dance party.

BREAKFAST

My typical breakfast (when I have time for a breakfast) is big – it’s my favorite meal of the day. I usually like having vegetables. Recently when I was at the farmers market I got a bunch of last minute summer squash, so I did zucchini with spinach, mushrooms, some fresh green onion, all stirred together. Some days I’ll add an egg and make a soft scramble with all that stuff. And then I have these cassava flour tortillas which I’m obsessed with and I put them on my stovetop raw and just toast those puppies up. If I have access to Carissa’s Salty Sour Pickled Rye bread, I’ll have that - you literally don’t need anything with it because it’s the most perfect food on earth. I will eat it with toppings, but it’s also just so good toasted with butter.

If I am on the go, I’m not afraid to eat a croissant. And an oat milk cappuccino is my coffee of choice. When I’m trying to be a little more balanced, if I have a croissant, I usually will also have a green juice or an apple. I like to have something that’s at least a little bit fresh and not just a carb when I’m eating a meal. I try, it doesn’t always happen, but I try.

LUNCH

Lunch I like to keep lighter.

In the summertime I’ll do salads. I’m really honestly so good at salad ratio (the proper amount of greens to add-ons), it’s insane. It’s a gift, I don’t know where it came from. I’m also good with smoothie ratios, but I don’t really drink smoothies because my acupuncturist told me not to. (They don’t like cold – it’s annoying, but it’s okay.) I’ll do arugula or spinach or a fun lettuce that you can find at Eataly (they have the best lettuces – traviccio, raddico – all the iccios – there are all kinds of fun things in Eataly’s lettuce section). So I’ll get some of that, and then I like to add some of my canned fish that I got in Portugal. I like having a nut in my salad, I usually add hemp hearts, and some other vegetables – maybe cucumbers, tomatoes, all those kinda good things. My salad dressings vary – I like a mustard, I like a shallot vinaigrette, I even like a simple lemon and olive oil – it’s all about proportions, ya know? When you have enough acid to oil, you’re just golden. When you have a gift you have a gift.

I try to eat warmer foods in the winter, less raw. I’ll have cooked rice, roasted vegetables, paired together, maybe with the Gotham Greens Vegan Pesto that I get at Whole Foods. And I’ll put that with kim chi - make it a little macro plate.

DINNER

Dinner out is fun. There are lots of places in New York I like to eat. I like to go to Omon or Tomoy for sushi. In Williamsburg Four Horsemen is great, Diner is great, recently I went to Marlow & Sons, which was kinda weird, but I was kinda into it. And Cervo’s, obviously.

If I’m cooking at home, it’s similar to lunch. I usually do a rice, I like doing roasted squash in the winter. I don’t really cook animal protein at home so in the summertime it would probably also be some vegetable base – maybe a stir fry or a noodle. I like doing soba noodles in the summertime with a lot of fun vegetables added in – bok choi or mushrooms, that kind of thing. I also try to do soups in the winter, but some are more successful than others. I got an Instapot last Christmas and I tried to make bone broth – it was not great. I didn’t salt mine, hardly at all, and I talked to my friend Lauren after who was like, “oh no, babe. You need a lot of salt!” I was like riiiiiight - it was basically flavorless beef taste. I had this whole vision of having bone broth on tap – it didn’t really work. Now I buy artisanal bone broth from Whole Foods or The Goods Mart.

DESSERT

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SPEED ROUND

Recent food discovery?
Caviar potato chips and sour cream with some fresh chives.

 

Cocktail of choice?

Sweet vermouth on the rocks with an orange.

 

Go-to cookbook?
Dining In by Alison Roman.

Dream dinner guest?
Baryshnikov.

Go-to comfort food?
Sushi, weirdly enough.

Favorite place to shop for kitchenwares?
Hay Market.

Whose routine would you love to see on Everyone Eats?
Héloïse from Christine and the Queens.

Any allergies or foods you avoid?
Beans are the main thing I really avoid strongly.

Favorite way to work off a big meal?
Long walk, nap, then yoga. That’s ideal.

Favorite neighborhood hole in the wall?
Omon: best sashimi for a non-sushi restaurant.

#1 favorite restaurant?
It’s a tie between Raoul’s for the atmosphere and Estela for the food and wine list. The radicchio salad, the beef tartare and the black rice at Estela are three of my favorite dishes on planet Earth.

Any vitamins?
I take Lypo-Spheric Vitamin C on the daily. And then my probiotic – it’s the best as well – it’s by Klaire Labs.

What upcoming seasonal treat are you most excited for?
Vin chaud (mulled wine).

A kitchen isn’t a kitchen without [blank]?
Good salt. I like a pink himalayan.

Last thing you ordered?
Uncle Boons Sister (takeout Thai).

 

Secret food hack?

Anchovies on hand at all times.

 

Go-to market or grocery store?
I secretly love Eataly, but I also love the farmer’s market. (An upstate farmer’s market ideally.)

Where do you most feel like The Regular?
Skyting. Also, Time Cafe.

THIRD SCOOP

You grew up in Guam – are there specific Guamanian delicacies that you crave when you’re in New York?

I crave Kelaguen. When it's made with fish it’s like ceviche, but meat Kelaguen is generally cooked on the barbeque then soaked in milk, shaved coconut meat, chili peppers, green onions and a lot of citrus. I sometimes make it, it's so good. They usually serve it with this thick, sweet tortilla called a titiyia in Guam – it’s just flour, water and a little egg. You mold it with your hands and then use it to scoop up the kelaguen or you could buy like a little pre-rolled taco of titiya filled with kelaguen in the mom and pop shops, that was my favorite post-school snack.

There’s not Chamorro food in New York, but there was a lot of Filipino food in Guam, so that also feels home-y for me. There is a Guam community out here, so we’ll do barbeques and people will make good Guam foods: stews, barbeque meats, red rice, finadene (it’s like this style of soy sauce meets chili pepper meets onion meets more vinegar- so it’s a zingy sauce that you put on everything), we do a pickled cucumber, eggplant soaked in coconut milk, taro. I miss Guam food.

How did working in a restaurant change you?

I started working as a hostess in college at db Bistro Moderne, then moved to Bar Boulud and then to DBGB Kitchen & Bar, and then (after I graduated) back to db Bistro Moderne as a maitre’d. In the transition to becoming a full-time yoga teacher, I worked at a restaurant (as a server) in the East Village called Calliope. It no longer exists but it was an off-shoot from people who used to work at Prune, so it was really delicious food and wine. And that’s why I know a lot about wine.

I don’t have specific horror stories, but chefs can be terrible in the middle of the service- like the most ill-tempered people on the earth! But the funny thing about a chef is usually they’re like goldfish: during service they hate you and then afterwards they’re like ‘no big deal, what’s up’ and you’re like ‘you just yelled at me for mistyping one word because I’m packing 2,000 tables into like a thirty minute seating!’ Hilarious.

Working at restaurants can be great because if you’re able to manipulate the chefs, you can get the best deals. I worked a lunch shift and we had so few lunch clients, so we used to talk the chef into firing a steak for us every lunch at the end of service. He would also get the shipments in from purveyors during the day, and I remember he would get fresh King Salmon (which would be a special on the dinner menu) and he would just take off the edges and give it to us as sashimi. It was so good, like butter. We would squeeze a little bit of lemon on it and just eat all the scraps. That was brilliant about working in restaurants. And it taught me everything I now know about wine, which is such a useful skill.

Can you describe your first memory of food?

The first time I remember loving food was at a roast chicken spot in Paris. It was super simple: roast chicken cooked in butter with maybe some root vegetables on the plate. It was the most incredible thing to savor the butter and the crispy skin with everything cooked perfectly. I was 12, in eigth grade, and I was with my friend and her family (they brought me along to help mediate between her and her sister because they hated each other), so I was getting this free trip to Europe (my first time there), having this chicken in Paris, and I was like, “Oh my god, this is what food can do to people.” It was orgasmic, honestly.

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