Off-Menu #1
203 x 270 mm, 116 pages
New York, US
First published 2024
Editor-in-chief: Sophie Chen
Design: Phoenix Gao and Tony Zhao
A bright, community-orientated look at the food and drink industry, Off-Menu aims to celebrate ‘individuals working behind the scenes—producers, chefs, baristas, front of house, back of house, and more—in a way that is intentional and meaningful.’
Their first issue, themed ‘Recipes from Home’, is based on an intriguing, almost cinematic premise: spanning a single day in New York, it spotlights and follows three up-and-coming chefs as they prepare a series of personal dishes for a dinner party later that evening in the city.
Photographed in their home kitchens the morning of the dinner, chefs Jocelyn Dang, Vincent Zhang and Morgan Kim talk inspirations, aspirations and process as they cook, before coming together later and plating up at the event. And the food? Steamed snapper, porchetta (plus sides) and Glastonbury lamb, with recipes included.