EVENTS | HAPPENINGS | WORLD OF CABANA


At Quarters in New York, Cabana celebrated the launch of Christoph Radl’s cookbook, A Diary of Culinary Episodes, with an evening that brought together the worlds of design, food and hospitality. Centred around shared plates of pasta, martinis and conversation, the gathering captured the book’s ethos: finding beauty in everyday rituals and the simple pleasure of cooking for others.

 

BY KATE BERRY | HAPPENINGS | 5 JULY 2026

On a warm June evening, the New York design and food worlds converged at Quarters, the gallery and retail space conceived by Nick Ozemba and Felicia Hung as a fully realized home, to celebrate A Diary of Culinary Episodes, a cookbook unlike any other.

The book belongs to Christoph Radl, co-founder and Creative Director of Cabana. Less a conventional recipe collection than an intimate visual diary, it documents the meals Radl prepares for himself and his wife after days at his Milan studio, plated on the distinctive Cabana ceramics he designed and simply documented on his iPhone. Every recipe is written for two. The evening, naturally, called for a little multiplication.

For the occasion, Cabana partnered with Rummo, the 180-year-old Neapolitan pasta brand, scaling Radl's intimate pasta recipes by a factor of 25. Rummo's VP, Antonio Rummo, joined Radl as guest of honor, while natural arrangements of blueberry branches and thistles by Field Studies Flora brought a quietly poetic atmosphere to Quarters' richly layered rooms.

Guests arrived to martinis and a spread of classic Italian aperitivo bites alongside crudités, crab and avocado, all prepared by Mayday. There is an old truth that the kitchen is where every good gathering ends up. At Quarters, it was where this one began and remained, with guests gathering around the island as Chef German served three courses of pasta in succession, a nod to the book's unhurried domestic spirit. The evening closed with a generous bowl of tiramisu and summer strawberries with cream.

What made the night so alive was its crowd: artists, chefs, and designers spanning generations who spilled between the bar and the various living spaces of Quarters, plates in hand. The atmosphere was elegant but unforced and casual, reflecting the spirit of Radl's book: food as daily pleasure, beauty as something you live rather than observe.


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