Eli Zabar, a celebrated New York City food impresario with 50 years in the culinary industry, shares his insights on food, fashion, and personal passions. He humorously discusses dietary trends, his disdain for tunafish, and the joys of summering in the south of France. Eli reflects on the balance between creativity and market demands in running a food business. He also provides a glimpse into his signature style with custom shirts and fur-lined Crocs, all while navigating the vibrant atmosphere of Madison Avenue.
The importance of pursuing hobbies, such as music, highlights the balance between work responsibilities and personal passions for mental health.
Discussion about dietary shifts reflects the comedic struggles many face in adapting healthier eating habits while navigating modern food trends.
Eli Zabar's insights into running a food business emphasize the need for persistence in maintaining culinary vision despite market challenges and setbacks.
Deep dives
Creating New Hobbies
Exploring new hobbies has become a topic of interest for individuals at the start of 2025. The hosts discuss the importance of play alongside work, emphasizing the need for creative outlets as they age. One host contemplates learning a musical instrument, seeking advice from friends who are musicians to select an option that offers enjoyment without frustration. This conversation highlights the significance of balancing responsibilities with personal passions to maintain mental and emotional health.
Musical Aspirations and Instruments
The desire to pick up a musical instrument leads to a broader conversation about music and personal hobbies. One host reflects on their past experience with drumming and considers the logistical challenges of practicing in New York City. The mention of electric drum kits sparks a debate on their practicality and realism, ultimately revealing both hosts' enthusiasm for making music in any form. This discussion underscores the theme of pursuing interests that provide satisfaction and joy, regardless of one's current skill level.
Dietary Goals for the New Year
As the New Year brings resolutions, discussions turn towards dietary goals and eating habits. One host mentions trends like 'proteinification' in food and drinks, highlighting the increasing focus on protein content in modern diets. They share humorous anecdotes about attempts to cut desserts and adapt their eating habits, revealing a common struggle with balancing indulgence and health. The lighthearted exchange illustrates how dietary changes can often lead to both serious and comedic moments in the face of new year resolutions.
Food Ventures and Culinary Insights
The conversation transitions to the culinary world as they welcome a guest from the food industry. The guest shares insights into their experiences running a successful food business for decades, recounting the challenges of introducing new products that may not resonate with customers. This leads to a deeper discussion about the relationship between passion and market success, with anecdotes about persistence in creating beloved food items. The exchange emphasizes how remaining true to one's culinary vision, even in the face of setbacks, can ultimately lead to fulfillment.
Personal Interests and Cultural Experiences
The hosts shift gears to discuss personal interests, including their favorite foods and unique culinary experiences. They share playful banter about activities like preparing caviar and the complexity of naming a dish. Throughout, there is an emphasis on the joys of cooking, entertaining, and sharing meals with loved ones, reflecting their appreciation for both food culture and family connections. This portion of the episode highlights how food often serves as a central theme in personal relationships and celebrations.
Eli Zabar is one of New York City's finest food impresarios. He's celebrating 50 years in the business, and we spoke with him from inside his car about unlocking our 2025 hobbies and dietary restrictions, he sets the record straight about his involvement in the Zabar's business, TJ pitches a frittata repurposing for his not so popular salad, his hate of tunafish, his love of Madison avenue, bread baking, the architecture of Richard Lewis, real estate deals, his mother's soup, his custom Charvet shirts, Ralph Lauren Bermuda shorts, fur lined Crocs, and how he summers in the south of France. What a guy!
