749: Mariana Velásquez Throws the Perfect Dinner Party. You're Closer Than You Think.

22:05Oh, no. So then I returned. And I left everything organized. I ordered this crown roast from Marlo and Daughters. I pre-ordered some of the ingredients from the farmer's market. I organized. But then when I was there on that last leg of the trip, I was working out and I twisted my ankle pretty badly. Plus the 17-hour flight, I arrived and my foot was a pineapple. So I went to urgent care. They put me in a thing and they're like, you really need to keep it elevated.

22:39Mariana Velásquez:And I'm like, but 20 people are coming. 20? You had prepped out for 20 and you had to... Actually, I had prepped for eight. Okay. And the party kept growing. People kept calling like, can I bring so-and-so? Oh, you know, my friend Sophia, she's with her mom. It's a tough year. Can they come? So always yes, especially on Christmas Eve. Of course, you're a great host. Wait, so, okay, backing up. Why did you have to fly back? What was the requirement for you to be there? Well, they decided to shoot the savory menu for the new roastery that they had just opened. And it was a different agency. I mean, you know, in agency world, in advertising, sometimes one brand has several agencies.

23:26For sure. So they didn't talk among themselves. And I was called again. So, which was incredible, but also crazy.

23:34Mariana Velásquez:Yeah, crazy. But you have some good, do you have a good delta number, Miles? Are you good status? Yes. Yeah, yeah, yeah. Yes. Good status. And so let's go back to the dinner, though. So you're kind of hobbling around, but Christmas is not ruined. No, Christmas is not ruined, and then I ask for help. Okay. I called everybody, and I'm like, I needed to bring this, I needed to bring that. I assigned my friends specific things, which I think is key. I don't really believe in potlucks unless there are things that are assigned, you know, so that that menu makes sense. so I even though I assigned things because there was there were so many add-on guests that you know the table was a little bit of a mishmash I'm sure with it I have to say I kind of agree with you that I don't believe in potlucks yeah as much as I love the spirit of them and like community and all that stuff the meal is never connected and we think deeply about food here on the show and like you like it just kind of is a mess with someone doing guacamole with like a kimchi like a like a japchae or something yeah just doesn't work doesn't work but this night i had no no choice yeah you had no choice so it worked out for you but like i like you should when you're having guests over like do most of the heavy lifting yourself ah yeah all right so let's let's talk about another scenario like little time zero time time got away but you have like four to eight guests coming over.

25:05Mariana Velásquez:What's the go-to? What's your, what's for you? Like, this is like what I'm doing. So what I always say, it's when in doubt, red wines, red lips, and a roast chicken. You said it. That's it. Roast chickens, veggies, wine, store-bought dessert, you know? We are aligned. Right? Like. We are, that I've done that before. That's so smart. I mean, the thing is that if that is what prevents you from inviting people, then I think curating is a skill. Finding that perfect flowerless chocolate cake in your neighborhood or sourcing those frozen whatever bites. I think just making your life easier doesn't mean thoughtless.

25:55It's perfectly okay. Especially if it's, you know, if it's only helpful for you to actually host.

26:02Mariana Velásquez:I mean, well said. And also, I think we sometimes over plan like a nice chicken or chicken parts roasted on a sheet pan with vegetables. The wine is flowing. By then, you're like satisfied and you've got this beautiful dessert. And then you're like so satisfied. You bring out the sherry. You're good with more wine. And like people, me, sometimes others, think that you need to have like four or five courses for dinner party. Not needed. I don't think so. I mean, wonderful if you have the time. I certainly love it and really enjoy it. And planning for a party is what I enjoy the most, actually. Like thinking about the menu, what I'm going to make, imagining the scene and the setup.

26:44I mean, I really, I thrive on that. But then the ultimate reason is to be together. So if being together means stakeout, that's also fine.

26:55Mariana Velásquez:Perfectly fine. Well said. Love that. Let's go back to your restaurant design work. You walk into a restaurant for the first time, sit down, give in menus, you're looking around. What's the first thing that you're clocking when you're sitting down? I mean, funny, it's not the design necessarily. Not the first thing is the way I'm greeted. Yeah. That first experience with the host, it's like it sets the tone. You know, if I'm giving a little bit of an attitude, I'm already like, okay, well, then now you better deliver. Then it changes everything for me. So that human interaction is essential for me in a restaurant experience because it's hospitality.

27:44Mariana Velásquez:Yeah. But then the napkin. I realize and completely understand that for restaurants it's quite expensive to launder napkins. So it's usually rented and there's all these things. But there's something to be said for a beautiful linen napkin or cotton. It's the first thing you interact with when you sit down. When you say linen, it resonates like it's about the tactile nature of it too. Because, you know, we've all had the banquet style, like that thick, shiny. Oh my God, that polyester. Polyester, not even. That slips off your lap. It slips off. You know, we all have been there. You know, we've all dined.

28:27Mariana Velásquez:But then you also get linen. There's a bit about that. It's really perceptive. Okay, let's move beyond the napkin. What else are you looking at around a new restaurant and just judging it? And not judging, that's not necessarily what I mean. I mean, like assessing it. I mean, lighting, naturally. You know, it may be a given. It's not natural. It's a really, I wouldn't have thought lighting. Tell me about it. Lighting. I mean, you want it to be just so that you can actually read the menu. You know, if it's way too dark. Yeah. And you can't see your food. But then it cannot be bright because it's just like there's no coziness.

29:04There's no intimacy to it. So I think getting the lighting right is very hard. There are specialists, you know. But a beautifully lit room makes the experience.

29:18Mariana Velásquez:I feel Bridges does a nice job with lighting. Absolutely. For a tough space. Yeah. Not an easy space. No, no, no. Beautiful lighting. Il Buco, for instance. Oh, yeah. Amazing lighting. It's so sexy. Yeah. Yeah. I mean, the grotto style. I mean, they just get that right. Yeah. Il Buco is a great example. What can you say about this big San Francisco project that you're working on? I can say that it's in an iconic building. Okay. By an iconic restaurateur rooted in beautiful traditions and delicious food. And it will open fall 26. That's exciting. So, yes. You're going to tell me off mic and I'll have a good laugh.

30:00Okay.

30:01Mariana Velásquez:What restaurants have you designed that we know of? So this is actually my first big project. Yeah, yeah, yeah. Yes. I have helped friends here and there. But this is the first restaurant that I designed from beginning to end, from the interiors to procurement of all the tableware, furniture, art. So it was really one of those chances, you know, like my client, whose name I cannot say yet. Yeah, yeah. And she talked to me about designing her uniforms because I have these hosting wear brand and I design aprons and I do some work for hospitality. And we had a meeting and we immediately clicked. And she's like, why don't you do the whole thing?

30:43And I said, yes, I'll figure out later exactly how. But this chance doesn't come by twice.

30:52Mariana Velásquez:So exciting. So say yes. Where are you at with the process right now? We are in the process of placing orders for furniture. So the renovation is underway. I'm not supervising that. There's an architect in place. Yeah, thank God. I did all the fun parts. And, you know, it's been such a collaborative project. And I've learned an incredible amount of technicalities and terms and things that I just, it's really fortunate. Can't wait to visit. And I'm going to look at the lighting and absorb the napkin and think about the booth placement. It's all you. And this is Taste. We asked guests about the discerning taste.

31:37Mariana Velásquez:So to close this interview, here's a little rapid fire, fast and furious taste check. Are you ready? Yes. The best fruit? Green mango with salt and lemon. Love that answer. The worst vegetable? Green peppers. Oh, yeah. Tell me why. Gross. I don't know. Yeah, just not working. I mean, jalapenos, no. It's green pepper. The bells. Green bell pepper. Yeah, the bells. No, the bells are bad. The bells are bad. We've acknowledged that. What is your typical breakfast? Black coffee. Really? On a weekday, yeah. On weekends, flaky croissant. I make eggs. Yeah. But on a normal day, I... Black coffee and you're just zooming through.

32:19Out the door, yeah.

32:20Mariana Velásquez:Do you have lunch? I have lunch. Good, good, good. Okay, good. All right, good. This is a big one. The best dessert. Anything stacked, you know. A pavlova, a milfui, a layered cake. I feel like stacked desserts are so decadent and delicious. It's good. It's all about texture and creaminess and crunch. When you're craving fast food, where are you going? Do tacos count as fast food? Sure. I mean, Santo Taco is not fast food, but it's a quick, you know, one, two, three. Quicker, yeah. But yeah, I think Mexican food is my go-to for something swift. Yeah, yeah. I mean, I think Santo Tacos, I think they want to be fast food at some point.

33:09Mariana Velásquez:They're opening at quite a clip. Yeah. That's a beautiful company. I love that. A restaurant you wish you could bring back from the dead? Prune. I worked there in 2001. Wow. And Gabriel's food is like, that's the way I cook today, you know, continues to be very much part of what I learned and what stayed in my philosophy of ingredients and how to just pull it together. What's it like working there in 2001? Set it up. No AC. Tiny restaurant. You could still smoke inside. All of these great celebrities, crazy tiny little line. Mostly women, intense as can be. We would be open until like 2 a.m. on a weekend.

33:59I was, you know, I don't know, 21.

34:06Crazy, intense, scary, fascinating, all of it.

34:09Mariana Velásquez:Did you, at that point, know that you wanted to work in the industry? Was that a big part of it, working? I mean, that was part of, yeah, I mean, that was my first official job after internships. Got it. So yeah, that was very much like the path. Wow. Yeah. I mean, it's kind of open now, I guess, for private events. Do you ever go back? I'm going back on the 24th. Oh, right on. And I'm a little nervous.

34:38Mariana Velásquez:Sure, it'll go great. Your favorite city outside America to visit for food? Hong Kong. All right. Tell me why. You can walk into all these holes in the wall. You know, it's just like the food is so delicious. and wholesome and layered. It's so good. It's such satisfying cuisine. I mean, all of them, right? Like the combination in that city is magnificent. And then, you know, kind of like the trendier restaurants do a beautiful job honoring those ingredients as well. So it's just, it's so great. I like that. Last one, your favorite sandwich.

35:22Grouillet ham on butter baguette. And a cornichon on the side.

35:28Mariana Velásquez:So good. Mariana, this has been so much fun. Thank you so much for joining us. This is Taste. Thank you. Thank you.

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36:58Algorithmic, shallow, optimized for watch time. Masterclass is the opposite of all that. I've been spending a lot of time with Gordon Ramsay's class on cooking. Not because I need to learn how to cook, but because watching someone who is truly great at something explain why they do what they do is genuinely riveting. That's what Masterclass gets right. Over 200 classes taught by people who are actually the best in the world at what they do. Plans start at$10 a month, billed annually. There are thousands of lessons, audio mode for the commute. It works on your phone, your laptop, your TV. Right now, listeners get an additional 15 % off annual memberships at masterclass.com slash tastecooking.

37:40That's 15 % off masterclass.com slash tastecooking. Masterclass.com slash tastecooking. So good, so good, so good. Spring styles are at Nordstrom Rack stores now, and they're up to 60 % off. Stock up and save on Rag & Bone, Madewell, Vince, All Saints, and more of your favorites. How did I not know Rack has Adidas? Why do we rack? For the hottest deals. Just so many good brands. Join the Nordi Club to unlock exclusive discounts, shop new arrivals first, and more. Plus, buy online and pick up at your favorite rack store for free. Great brands, great prices. That's why you rack. Sam Shner, welcome to This Is Taste.

38:19It's so great to meet you. Thank you for having me. Yeah, well, you know, I want to talk all about the Naughty Cookbook. I mean, it's a really fun concept, and I'm a fan of your work. um but like before we get to that i want to get like a miami restaurant heat check like what's good right now where are you going out uh you know so funny um when i shifted to cooking i became such a homebody i stayed i stayed cooking at home for my friends a lot um but when i do go out i kind of have these these regular restaurants um like there's the regulars um but i love i love omakai sushi it's a very low-key sushi spot i feel like i go there like twice a week um i have a great happy hour um i'm also a huge fan of coat in design district uh if i can get there at least once a week i will i'm like it's just delicious um also for tezzy pizza it recently opened you cannot for the life of you get in there you know faster than an hour hour and a half wait but it is incredible pizza and I'm obsessed with it.

39:29Also Daniel's is really popular now in Miami. It's in South Miami. It's a steakhouse, but it's like kind of all these like childhood comfort foods that are elevated. So it's like chicken nuggets with caviar on it and these crazy Sundays. And, but it's, it's really great. What a great, what a great lineup. The coat Miami, we had Simon on recently who started that. I mean, that's such a, it's a movement, I feel, the coat movement in South Florida. Yeah, yeah. It's, you know, I just, I love Asian cuisine. I love anything Asian and the spin that they have on all their food. And I think it's entirely worth the price.

40:09And it's just, it's really, really great. So what's food like, you know, as an undergrad at Florida State? Like, what are you consuming at that point in your life? the complete opposite of what Miami food scene has to offer. Well, it's funny because, you know, I built my platform. I started it there. So it really was just, you know, fast food, pizza and burgers and nothing was elevated. Right. But it's kind of where Naughty Fork was born. So I really haven't really, I haven't lost that touch. You know, it's still kind of that indulgent side of things that I highlight, but I feel like it's, you know, the 2am Guthrie's was like, you know, the pizza and it was just, you know, it's, it's just, you know, kind of divey food.

40:59But I did, I did have a car at Florida state, which I feel like a lot of kids didn't. And I, cause I drove to Miami a lot. So I would drive to, you know, different restaurants that were kind of farther away from the actual campus. And so when I started highlighting, you know, random sushi spots that people, I guess, didn't even know really existed, that's kind of, you know, when people started to follow my page for restaurant recommendations, because they were like, oh, like, there's more than just these four restaurants, you know, right off of campus. So that was kind of interesting, but it was still, you know, nothing, nothing super elevated.

41:35It's that, you know, 2am, 4am kind of pizza, fried chicken, like all that kind of stuff. So you started posting at Florida State, what's the what's the inspiration? And like, I mean, is it like an overnight success? Or are you building and building? I've had like Meredith from Wishbone Kitchen on, and hers was like a couple years or just plugging away before something hit? What was your what's your story? Um, yeah, so I, I started it, you know, it's not this like glamour story, but really I was posting, I always loved food. Um, and I was posting food on my personal account and my friends are like, Sammy, you're never going to meet a guy.

42:13If your entire Instagram is just pictures of pizza, can you please create a different account for food? And I'm like, okay, you know, why not like make this like a little fun thing. And I was pre-med at the time. Uh, so studying really hard and I kind of wanted something as an outlet that was just fun. Um, and you know, kind of took my mind off of all the, you know, studying. And so originally it was oops, I ate it again. That's, that was the, uh, account.

42:40Mariana Velásquez:So good, by the way. So good. So good. Really, really great. I could not trademarkable, but really great. Um, and so I, I kind of just started, you know, highlighting food and it really did grow rather quickly. And I gained a pretty big following, but at the time I wasn't cooking. I was just reviewing restaurants and I was getting phone calls from restaurants in Miami. And so I kind of, I came back to Miami for the summer and I, it was like a week before I was supposed to go back to Florida state. And I'm like, dad, I think I have something here. and I think that this could be something. There was no coin term influencer nothing back then, but I was like, I think that I could review restaurants and maybe charge them and highlight them, whatever.

43:29My dad was like, listen, if this is something that you think could be a business, my dad's very business oriented. He's like, let's run with it. I didn't go back to Florida State. I took the semester off because I didn't have the chance to transfer anywhere because it was so late in the game, but I, I grew the business in that semester off. And then I finished at university at Miami. I see. So you, you, you left Florida state, Tallahassee in your rear view and you, you started the business, you got your degree, you got the, you got the diploma, but you're doing this full time. And like, I appreciate it.

44:01And, and when did you start thinking about cooking? Like you were doing restaurant reviewing, which is one thing, but then when did you start actually figuring out your voice with recipes? Yeah, it really was during COVID. So COVID jumpstarted that because restaurants closed. And there was no scenario where I was going out to eat anymore. You know, I was stuck at home. So I really decided I'm like, okay, why don't I remake famous restaurant dishes, try to figure out what the recipe looks like. So people can make these restaurant dishes at home, you know, the things that they were craving that they couldn't go out to eat anymore.

44:39And so it was like a whole restaurant remake type of, uh, type of content. And I was doing like the lasagna pinwheels from Don Angie and like the Emmy burger. And I was just trying to figure out how to make those things at home. Obviously not a chef, uh, just kind of teaching myself as I go. And so that's kind of what jumpstarted it. And what was really nice is that when you're doing restaurant reviews, you really don't, it's a, it's a, it's tough because you don't want to charge, you know, a mom and pop restaurant money to review. And then at the same time, if you're charging, how could you be honest?

45:16You know, exactly. So it was a little bit of a tough scenario. I also don't like talking badly about anyone or anything. I just felt bad. I know how hard it is to open a restaurant, run a restaurant. Uh, so I just, I didn't want to do that anymore. So, you know, kind of just making my, my own dishes at home felt really natural. And it felt nice that I can go out to eat and just enjoy as I please. So it was a nice transition. I appreciate that. I appreciate you like taking charge and being like, this needs to be me, which is not like shit talking restaurants. Right. So let's move. Let's talk about the actual cooking.

45:52And I actually want to ask you about your dad. You know, he's a cardiologist, which, you know, is certainly not quite the food you're cooking all the time. He also runs a wellness company. And have you guys like had like a serious heart-to-heart, pun intended, conversation about the types of cooking that you're doing and what it actually means for like health? Yeah, you know, it's funny because this is the first time someone's actually asked me that. Really? And which is funny. But, you know, my dad is my best friend. He is a superhero of a person. He is the best dad. And we have never, ever had a fight about anything or a conversation about it.

46:37It's so, we just kind of, everything is, we laugh at everything. We have fun with everything. He thinks it's hilarious that we are such conflicting ideas. But at the same time, my dad is, and including myself, my family, we are health driven in that we are very active. My dad plays paddle more times, more hours of the day than he's sitting down. We all work out. We all generally are healthy people, but we also go out to eat and it's not restrictive. So we go out to eat and we get the slice of cake for dessert and we get the cream corn and the French fries, but we just, we're not overly indulging in things.

47:21You know, we have, and I think that's kind of what I try to tell people is like, you can enjoy the things you want to enjoy in moderation. You don't have to restrict yourself. And so I think that's kind of a motto that my dad lives by also. It's like a wellness is not just eating super healthy and following a strict diet. It's also, you know, feeding, you know, the soul too. So enjoying what you want to enjoy in moderation. So I think it's, it's always kind of works that, you know, I've gone with him to Denny's and had cheeseburgers at night, you know, like we, but then we'll, we'll work out in the morning, you know what I mean?

47:55So yeah, it's all balanced. And we never, we never really fight about it. We caught it. We honestly just laugh about it. Yeah. I mean, he's probably, you know, you're balancing here with the cookbook too. It's, it's naughty and nice recipes too. So no, it's not just all that extra, extra cooking. Tell me about a recipe that maybe almost broke you. I mean, it took you over two years to develop these recipes. And is there something that you're really proud of that you went over and over through? There's, I mean, there's a few of them. I will tell you that I, you know, I cook, I cook a lot. I do not bake a lot.

48:35I don't have the patience for baking. I commend any baker in the world. It is, it's a tedious process. So we got through the cooking portion of the book and we're at the end, you know, we're at the desserts and the desserts are really what took a long time because they just, you know, perfecting a baking dish is difficult. Whereas cooking, you know, you can get through them maybe two or three times and you finally perfected it. But when it comes to baking, that was difficult. And the naughty cookie was particularly difficult because I want it. I love a chocolate chip cookie. It's my favorite dessert.

49:12And so I knew I wanted to perfect this cookie, but for the life of me, I couldn't make it work. And my friends, you know, God love them. They were kind of my taste test. It was like, Sammy, I just don't think this is it yet. And I'm like, I need to make this happen. But we finally did perfect it. It just took a rather long time. What makes this special? What makes this special? You know, that's the thing. It's really, you know, I don't want to give away too much, but it's little things like chilling the dough for a certain period of time, making sure it's hard enough and the bread flour in it.

49:52And it's just mixing like flours. It literally could be the difference of like one fourth of a teaspoon of something changes the whole cookie. So it really is like a classic chocolate chip cookie. But I think it's really in the dough and chilling the dough. That's that saved it. OK, give me an example of a recipe that has both a naughty and nice version. I would say I mean, a lot of them do. The the chicken bites or anything that has ground beef or anything that has mayo. is, you know, for the most part, those are the ones that become nice because we replace it with a healthier protein or we bake it instead of frying it or replace mayo with Greek yogurt.

50:41So for the most part, I would say like the chicken bites as the appetizer, instead of frying the chicken, you can air fry or bake the chicken. You know, replacing a lot of the dips that have mayo and are mayo-based, we've replaced with a specific Greek yogurt. So, and a lot of them, if I'm being honest, there's a lot of recipes in here, like salmon bowl and the Greek islands bowl and the mahi tacos. So there's recipes in there that are actually healthy on their own. And then there's some naughty recipes that are just naughty and you're gonna have to just enjoy them naughty. is naughty gonna be your brand going forward for for perpetuity or do you feel like you might pivot one time at some point i i just i think that's the brand i i will tell you there's a few things that i'm just so proud of in my life no there's a lot of things i'm proud of but but a few things that really stick out to me and coming up with the naughty fork as a brand name was just one of them it's like up there for me i i love the brand i think it's fun i also think that it's not i I, you know, it really speaks for the food.

51:52Obviously, it's more indulgent. And, you know, that Saturday morning, Sunday morning hangover meal or Friday night cheat meal or whatever it is. But I think I like that it's naughty doesn't always necessarily refer to food. But in this sense, it does. And it really, really works. Yeah, no, it's really fun. It's absolutely fun. Well, tell me about the all the crunchies salad. I stopped on that. I was looking through the book and I thought that was really fun. Yeah, the crunchy salad is a funny story because when I was younger, my mom said I ate everything, that she would put anything in front of me and I would eat it.

52:32And there was a time where I was, I guess, picking through the salad to just find all the stuff that, like, I guess had fallen to the bottom that was on the top. And she's like, what are you doing? And I'm like, I just want the crunchies. um and so from then i just you know as i grew up i was like at the best part of the salad are the crunchies like on the top and so i wanted to make a salad based off of that idea that you know everything's crunchy like all the little bits on the top all the toppings of a salad is the best part you know so that's kind of where i came up with that it's still actually a pretty healthy salad um you know but and it has a little sweetness with the dried cranberries but and and the bell pepper and the cucumbers and the almonds and everything.

53:18It's just all crunchy stuff. But the green goddess dressing is absolutely delicious. It actually comes with a vegan yogurt, which is funny. But the first time I made the salad was for my vegan friends. And so I kind of didn't want to change it because it really did taste good. I'm like, that's the way it's supposed to be made. Smart. I love this idea. Sam, this has been so much fun. Thank you so much for joining This Is Taste. Thank you for having me. This was great.

54:11Luis Zergan Pomeroy, local design by Ellie Skirzat and Ian Dingham. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter to keep updated on all cool things in the world of taste.

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