A Stylish Evening with Peter Som: A Culinary and Fashion Fusion

Entertaining with Elegance

The art of hosting is not only about the food but also about creating an ambiance that lingers in the memories of your guests. On a memorable evening marking the end of the Year of the Dragon, the acclaimed fashion designer, Peter Som, hosted a delightful dinner party in his warmly lit West Village apartment. His charisma was evident as he seamlessly managed the dual roles of engaging host and skilled chef, moving gracefully between his guests and his galley kitchen.

Upon arrival, Som’s friends, many of whom had shared years of camaraderie with him, were enlisted into the evening’s preparations. Seth Johnson, a talented gardener and florist, expertly shaved cucumbers on a mandoline, while Christine Y. Kim, a curator at large at the Tate Modern, set the mood by lighting candles and filling water glasses. Kim, who has known Som since their college days, wore a striking black wool dress with petal sleeves from Som’s debut collection in fall 1999.

The fashion director of Saks Fifth Avenue, Roopal Patel, later joined the gathering, challenging Som to identify her dress designer—a playful reminder of his fashion roots. “You’re rusty,” she teased when Som hesitated before guessing. “It’s Prada,” she revealed with a smile.

At 54, Peter Som is recognized for the sharp silhouettes and immaculate seams that define his fashion line, as well as his 2009 to 2012 women’s runway collections for Tommy Hilfiger. However, since 2019, he has redirected his creative energies towards the culinary arts. “During my hectic fashion career, cooking was my grounding force—a constant amidst the chaos,” Som explains. After closing his runway collection, cooking not only became a passion but also a new canvas for his creativity.

The Culinary Pivot

This month marks the release of Som’s inaugural cookbook, Family Style: Elegant Everyday Recipes Inspired by Home and Heritage. The book features over 100 recipes that draw from the rich flavors of his Chinese American heritage. These dishes are designed to be accessible yet sophisticated, incorporating global touches like cinnamon toast with miso and brown sugar, alongside a unique potsticker frittata.

One standout dish is Som’s Crispy Deviled Tea Eggs, infused with soy sauce, Sichuan peppercorns, anise, and black tea, and garnished with fried panko crumbs, nori, and bonito flakes. Another beloved recipe, Som’s Famous Lemon Chicken, reflects a family tradition passed down from his grandmother and is proudly featured in his cookbook.

Lunar New Year Celebration

This February evening was not just any dinner party; it was a celebration of the Lunar New Year and an exclusive preview of Som’s culinary creations. Guests eagerly captured the moment on their phones as Som demonstrated his culinary prowess, deftly flipping a Dutch oven to unveil fried rice with a perfectly crisp top—a nod to the Persian dish, tahdig. This dish exemplifies the essence of Som’s culinary philosophy: elevating familiar flavors without unnecessary complexity.

“In fashion, ‘front of closet’ refers to pieces you wear repeatedly,” Som notes, “I want these recipes to embody the same idea—they should be go-to favorites.”