ode boutique

Artist Interview

Victoria Accardi: Ode’s Foodie Spirit Guide

November 2, 2018

                                                                                                                                     Chattman Photography

Victoria Accardi, like her eclairs, is full of wonderful-ness. Once a stylist at Ode, and now a working artist in New York, she traverses a map of creative paths, dancing along the way. But who knew she could also slay in the kitchen? Well, we did...that's why we invited her back to Ode for our Guide to Gatherings Workshop, where she talked (and fed us) charcuterie and chocolate. If you missed the event, don't worry, we'll find a reason to bring her back again soon. And we included her amazing Holiday Relish recipe at the end of this interview, in case you want to impress your Thanksgiving table. Meet Victoria, again:

Describe your perfect gathering:
My perfect gathering would involve food, dancing, and the people I love, in equal parts. 

                                                                                                                                     Chattman Photography

The most delicious bite you’ve ever taken:
The last time I was in Sicily I was in a food market in Palermo with my cousins and they convinced me to taste this traditional Sicilian sandwich called Pani ca Meusa, which is essentially stewed lung and spleen between two pieces of soft bread. Needless to say I was reluctant to put this soggy, gray substance in my mouth, but my cousins (who I might add do not eat this sandwich themselves) insisted that I try it because as a Sicilian I have to experience Pani Ca Meusa at least once. I cannot think of another time in my life when I have spit food out, certainly not in public, but there was no way I was swallowing that once I tasted it. After sprinting to the nearest trash can, I demanded that my cousin immediately go get me a bambolone (Italian brioche-donut) filled with nutella. Fearing my wrath, he dutifully obliged. This delicate bambolone was still warm inside. Soft and sweet, lightly dusted with powdered sugar, it was the antithesis of what I had just eaten and I had never tasted anything more sublime. 

What cheese most pleases you?
Fresh sheep’s milk ricotta drizzled with olive oil and cracked black pepper. In the late spring/early summer the sheep have been eating the fresh green grass and their milk is so sweet. It makes the ricotta taste like dessert.

You are a painter, among many things. What food do you most love to paint?
Desserts! So many different textures and reflective surfaces. Cannoli, donuts, cakes.

Who do you invite to your dinner table? What do you serve them?
I invite people who make me laugh. I serve them cheeses, pasta, always desserts (fruit tarts, or cannoli usually). Recently, I have been very into cooking Middle Eastern/Mediterranean style meals. My family is from a very Arab influenced part of Italy so I love to play with those two styles of cuisine. I also always serve Lambrusco or Sicilian red wine, like Nero D’Avola. 

                      Victoria, with Willa Van Nostrand, of Little Bitte Artisanal Cocktails

Your spirit spice?

What do you wear to Thanksgiving dinner?
My Lacausa Santi jumpsuit, so chic, so much room for my pie-baby. 

Guilty culinary pleasure?

What flavor do you despise?

What’s on your party playlist?
So much Motown, Sam & Dave, The Crystals, The Ronnettes, Lee Moses. Recently I have been listening to Harumi’s self-titled album, the song Hurry Up Now has been on repeat.

Victoria served this vibrantly-hued relish with stinky cheese and seedy crackers, creating the perfect bite. We can't recommend it enough. Great on the Thanksgiving table, in your yogurt, or even on its own. Enjoy!