The Pairing:
Calvin Tsao, TsAO + McGOWN Architects
Karen Stein, Design Consultant + Writer

Cocktail designed by:
Eben Klemm, Bartender + Author

Calvin Tsao, FAIA,TsAO + McGOWN Architects
View TsAO + McGOWN's projects

Calvin Tsao, FAIA, is recognized as one of the most original voices in contemporary architecture, drawing from his own experience of diverse cultures and a lively engagement with a variety of art forms. He serves on the Board of The American Academy in Rome, and is an active board member and President Emeritus of The Architectural League of New York. He is also former Vice President for Design Excellence of the AIA New York chapter, and served several years as member of the Visiting Committee to Harvard University’s Graduate School of Design. In 2012, Tsao received a Museum of Chinese in America (MOCA) Legacy Award and in 2009 the Smithsonian Cooper-Hewitt National Design Award for Interior Design, along with his partner Zack McKown. A Fellow of the American Institute of Architects, he has taught at the Harvard Graduate School of Design, the Cooper Union, Syracuse University and at the Parsons School of Design, and has also served as guest critic and lectured at universities internationally.

Karen Stein, Design Consultant + Writer
Karen Stein is an architectural advisor, a member of the faculty of the Design Criticism program at the School of Visual Arts in New York, and Executive Director of the George Nelson Foundation. She was Editorial Director of Phaidon Press from 1998-2007 and, prior to that, Senior Managing Editor of Architectural Record. She is the author of Aldo Rossi Architecture 1981-1991 (Princeton Architectural Press), a contributor to The Writings of Donald Judd (Chinati Foundation) and her writing has also been published in a variety of magazines, including Architectural Digest, New York Magazine, a+u, and The World of Interiors. A graduate of Princeton University with a Bachelor of Arts in architecture, she is a member of the board of directors of The Architectural League of New York and was a member of the jury of The Pritzker Architecture Prize from 2003 through 2012.

Eben Klemm, Bartender & Author
Many-year head of all the bar programs for the B.R. Guest restaurant group, Eben is the author of The Cocktail Primer: All You Need to Know to Make the Perfect Drink

• 2 ounces of American rye whiskey
• 1 ounce water
• 1 ounce Squash Blend (see below)
• 2 dashes aromatic bitters

Use an ice filled rocks or old-fashioned glass. Stir and garnish with long lemon horseneck. Squash Blend: Oleo Saccarum: Thin slice two lemons and pack in tight container with two cups white sugar. Toss to make sure slices are completely coated. Let sit for 1 to 2 days, tossing occasionally. Sugar should be completely or nearly liquid. Strain and remove lemons. Lemons may be lightly rinsed and water added to syrup. Steam one quartered and cleaned Kabocha Squash in covered pot with 2 cups water until flesh is soft. Scoop flesh from skin, discard skin and puree completely. Mix Squash puree evenly with Lemon Syrup.