SIPS + BITES | CHEF CHRIS VALDES

We always love a good sip and a bite and there’s no one better to talk to about this than with a chef. We met Chef Chris Valdes during last year’s Food Network’s NYC Wine Food Festival and we have seen a number of his videos making incredible dishes that are full of flavor! We took some to ask him about how he got into the industry, his passion for food, and his martini and dish pairing that we should be putting into rotation as the days get longer and we settle into Spring.

ATHLEISURE MAG: It’s so great to connect with you. We actually briefly met you last year at Food Network’s Food Festival here in NYC. You had some amazing Tostones – so tasty and it was cool to see you doing your thing.

CHEF CHRIS VALDES: Oh nice! You were at Foodie Con!

AM: Yes! We could see the building but couldn’t remember the event! It’s always a good time covering the food festival and that was a huge series of days and although we have covered this festival over the years, we had never done Foodie Con before.

What dish made you fall in love with food?

CHEF CV: I think that the first dish that made me fall in love with food was my mom’s Boliche! It’s a Latin style roast that is stuffed with chorizo and then you have to sear it and then you have to cook it for 4 hours, then you have to let it cool, slice it up, then you have to make the sauce for it which is peas and carrots and tomato sauce and red wine – then you have to cook it again!

So, if someone is making this for you in Latin culture, that means that they love you! This means that they think that you deserve the very best! My mom would make this for us for every birthday, every celebration, and I was always fascinated with how much work it takes, but it is so rewarding. She would serve it with rice and fried Hawaiian plantains and this little salad. When I think of childhood, when I think of falling in love within cooking, comfort, and love – that’s where my mind takes me right there.

AM: That sounds amazing and we have not had lunch yet, we want someone to make that for us!

When did you realize that you wanted to be a chef?

CHEF CV: At the age of 10, we lost everything. We lost our restaurant. My dad went away for 19 years and it was just all over the place. My mom and I moved into a small apartment building and I remember that we found out what satellite TV was and we got that and I was flipping through the channels and what seemed like a million of them, I stopped on one channel to see this guy go, “Bam!” I started having a vision of myself cooking, of myself clapping, feeding people, being with other people and cooking for them as well as seeing them happy. I didn’t know how to describe all of the things that I was seeing in my head. A few days later, I kept watching the same show which was Emeril Live and that took me to create my first dish which was Arroz con Pollo. Long story short, my mom and I sat down and ate my dish as we were watching Emeril.

AM: What inspires you in terms of the dishes that you create? Where are you pulling from and where do you get that inspiration from?

CHEF CV: I think that it just runs in my blood. I was born into a family who owned restaurants and food has always been part of my culture, my story, and my upbringing. Growing up next to my mom, she was always cooking so I would ask her why she added in things, why it smelled that way, and if I could help her. Mom took the time to always answer my questions, to help me, to let me cook with her, and to let me taste. She would let me see the ins and outs of running a family owned restaurant and how the clients would be so happy. They were always excited and asking for certain dishes to be made for the next day and to see that love and interaction was so important to me! It comes from that and I am Latino so it just is in our blood. I’m so grateful to be one of the fortunate ones that it runs in me.

AM: You recently partnered with Tanqueray and there is nothing like a good martini to pair with your favorite dish! With National Cocktail Day coming up, what is your favorite martini and what do you pair it with?

CHEF CV: Tanqueray has a martini for every occasion and whether it is a classic one like a Dirty Martini or something more trend forward like a Dirty Spring Gibson which is a take on the classic Gibson, it’s the perfect transition into warmer weather. I just love an Old Fashioned Martini. I don’t think that you need to mess around with it too much like a good gin such as the Tanqueray London Gin. A bit of that olive juice and a squeeze of lime and of course, the olive. You need the olives!

AM: Of course!

What dish would you pair with that?

CHEF CV: So, the dish that I would have with that is the one I did in collaboration with the South Beach Food and Wine Festival which is the Salchipapas con Salsa Rosada. For the Salchipapas, you’re going to fry the French fries and you’re going to grab some beef links and you’re going to cut them up and you will fry it in the same oil as the French Fries. So when the French Fries are cooked, they are going to absorb the beef link flavor – so you’re already starting on a good note. You’re going to bring them out of the fryer and you’re going to season them with a little salt and black pepper and you’re going to load it up with some Salchipapas Sauce which is the Salsa Rosada which is ketchup, mayo, pickle juice in there and you just mix it up and your pour it over the warm crisp French Fries. My doctor always asks me if I am eating my greens so I ad a little scallion just for color.

AM: Wow! That sounds amazing.

It’s been 5 years since One With the Kitchen came out. How has that been for you and can we expect another cookbook from you?

CHEF CV: I’m going to be celebrating shortly with a few national appearances and to do something with the book. It has been a love story to my culture and my heritage. I call it the book that just keeps on giving. The more I link to it and reference to it, the more I realize how much love I put into it. We were going through COVID and that was at a time where half the time I was donating 50,000 meals to people here in Miami and the other time I was doing the book. When I was doing the book, I was so focused and I was choosing the recipes, tapping into my childhood memories and I was going back and forth. It has been so special to me celebrate 5 years since this book dropped and I can’t believe that 5 years has already passed. We’re going to be celebrating in a nice and special way.

I’m also celebrating which is going to sound so weird as it has taken me 9 years. I have 100,000 subscribers on my YouTube channel and when I looked at how many I have uploaded, it has been well over 200 so it’s not a surprise. I had fallen asleep on it and it wasn’t until YouTube emailed me and said to claim my silver plaque award.

IG @chefchrisvaldes

PHOTOGRAPHY COURTESY | Tanqueray

Read the MAR ISSUE #123 of Athleisure Mag and see SIPS + BITES | Chef Chris Valdes in mag.

WELCOME TO TANQUERAY FANCY HOUR

Sometimes you want to go out whether solo or with friends and enjoy a classic - a martini and fries. We think this is such a nice blend and is the perfect meal when you’re not looking for something heavy but you want that unctuous blend of flavors that provide you comfort while feeling well - fancy! We headed to The Wilson here in NYC to partake in this and you can too! Tanqueray Gin and Opentable have partnered with one another so that you can go to select eateries in NY and Miami to get the perfect pairing of a martini and fries from Jun 5th to Jul 31st. Of course, we had a great day as it happened to be in the midst of yet another heat wave and a busy day. We wanted to know more about Fancy Hour as well as Tanqueray the brand. We took some time with Christina Choi, Senior Vice President of Gin, Tequila, and Breakout Growth Brands at DIAGEO North America to find out more.

ATHLEISURE MAG: Before we delve into Fancy Hour. Can you give us some background on the ingredients that make up this classic gin?

CHRISTINA CHOI: Tanqueray’s iconic recipe, unchanged since the 1800’s and rigorous selection process of four botanicals, is what sets it apart from other gins. London Dry is the hallmark of the Tanqueray portfolio, known globally as the quintessential, classic gin. Distilled with the perfect balance of just four botanicals, Tanqueray London Dry gin has a sophisticated rich and sensationally smooth taste. It’s one of the most awarded gins in the world - winning the San Francisco World Spirits Competition Platinum Medal for the past two years and a 7-time winner of the bartender's choice by Drinks International.

Tanqueray was one of the early pioneers to curate a more approachable fresh, western, dry style of gin with the introduction of Tanqueray No. TEN - crowned “Best White Spirit” for three consecutive years at the San Francisco World Spirits Competition, which helped lead it to ultimately become the first white spirit to ever be retired to the San Francisco Spirits Hall of Fame. Distilled in a small batch two-step distillation process, Tanqueray No. TEN is made with whole citrus fruits to capture its ‘citrus heart,’ which includes grapefruit, limes and oranges which is then added to the base of Tanqueray’s classic blend of juniper, coriander, angelica, licorice, and chamomile flower. The ‘citrus heart’ is crafted through a minute copper still, ‘Tiny TEN,’ giving the product its name, and then added with other botanicals into ‘Old Tom,’ the over 250-year-old still. The result is a beautifully crisp and iconic gin crafted to make cocktails bloom.

Tanqueray also has two variants of its trademark portfolio within the growing flavored gin category: Tanqueray Rangpur and Tanqueray Sevilla Orange. Tanqueray Rangpur is the perfectly balanced taste of Tanqueray London Dry Gin with a citrus zest. Made with real Rangpur limes, ginger and bay leaves in addition to Tanqueray’s base of four botanicals used during distillation, the result is a subtle and refreshing taste with a satisfying smooth finish. Introduced to the portfolio during the summer of 2021, Tanqueray Sevilla Orange tastes like sunshine in a glass. It is uniquely distilled, made with the delicious flavor of Sevilla Oranges and other fine botanicals that results in a bright, orange-forward taste.

AM: Why does that first drink set the tone of the night, when was the martini created, and why is the gin martini such a go-to?

CC: Tanqueray is the classic choice for any gin-based cocktail and sets the standard for a bold night ahead. In recent months, we’ve seen restaurant-goers begin their night with the beloved martini and fries duo as the pairing continues to emerge on bar tops nationwide. ‘Fancy Hour’ reservations claim this moment for Tanqueray and bring the experience to life with an elevated Tanqueray twist, presenting personalized tableside service with impeccably crafted Tanqueray martinis perfectly tailored to guests' preferences.

In its simplest form the martini is gin and vermouth lending itself to countless variations.

The exact origins of the cocktail aren’t clear, but it dates back to the late 19th century and believed to have evolved from the Martinez - a mix of gin, sweet vermouth, maraschino liqueur, and bitters. ‘Fancy Hour’ invites cocktail enthusiasts to elevate the occasion with a classic Tanqueray martini.

AM: Why did you want to have a Fancy Hour and partner with OpenTable and to run it from Jun 5th - Jul 31st?

CC: National Martini Day falls on June 19th and we thought the iconic cocktail deserved more than just a one-day celebration. In partnership with OpenTable, we were able to take National Martini Day and extend the celebration beyond just a day, highlighting the Tanqueray martini and showcasing how it sets the tone for your night.

Through the end of the month, drinkers 21+ can book a ‘Fancy Hour’ reservation at participating bars and restaurants in New York City, Boston, and Miami through OpenTable.

AM: People can look at participating restaurants here in NY, Boston, and Miami that are part of Fancy Hour, will there be restaurants and/or cities added throughout this promotional event?

CC: The partnership with OpenTable kicked off ‘Fancy Hour’ occasions, introducing a new way to enjoy Tanqueray. We will continue to bring experiences that appreciate the artistry of cocktails made with Tanqueray to cocktail lovers through future initiatives.

AM: For those that may not be able to get out to enjoy this promotion, how can they create a Fancy Hour at home with friends and family?

CC: There are two key components to enjoying 'Fancy Hour' at home with friends and family – remembering that ‘Fancy Hour’ can be defined on your own terms with a perfectly chilled Tanqueray martini.

Just because martinis and fries are taking over bar tops nationwide does not mean ‘Fancy Hour’ must be solely experienced at local restaurants. With just three ingredients, martinis are relatively easy to recreate at home and we hope ‘Fancy Hour’ inspires drinkers to become their own at-home mixologist. Whether hosting a movie night or a dinner party, with a Tanqueray martini in hand and whatever makes them feel fancy.

AM: Will there be other iterations of Fancy Hour after this particular activation?

CC: We will continue to inspire cocktail lovers to start their night with Tanqueray, setting the tone for the night.

AM: For Tanqueray enthusiasts, what is the difference between No. TEN and London Dry Gin?

CC: Tanqueray No. TEN is the ultra-premium gin in the Tanqueray portfolio. It is a Western Style Gin which means it deviates from the classic London Dry style by utilizing more citrus notes and putting less emphasis on the juniper. Tanqueray London Dry gin is a simple recipe of four botanicals - juniper, coriander, angelica and licorice - picked at the peak of their freshness.

Tanqueray No. TEN is citrus forward, crafted using whole fresh fruits in the distillation process. In addition to juniper, botanicals include coriander, chamomile flowers, white grapefruit, lime and orange, with grapefruit as the lead citrus flavor in Tanqueray No. TEN and what gives the variant its distinctive profile.

Read the latest issue of Athleisure Mag.