Even in fifth grade, Peter Som, a name synonymous with elegant and wearable fashion, knew his calling. This singular focus led him to launch his eponymous clothing line in 2000, after honing his skills at Parsons School of Design and working with renowned companies. Before venturing on his own, Som contributed his creative vision as a creative director at Bill Blass and consulted with Tommy Hilfiger. His design philosophy always centered around crafting clothes that were beautiful, feminine, and effortlessly chic.
I think I’m kind of an escapist at heart.
This escapist tendency, Peter explains, is deeply rooted in his lifelong love for old movies and cinema. For him, these films offered a portal to a world of beauty, a welcome distraction from everyday concerns. This desire to transport oneself to another realm permeates his approach to fashion. When designing, Som constantly questions the essence of fashion and cuisine, seeking to imbue both with a sense of dreamlike escape. Whether it’s wearing his designs or savoring his cooking, the goal is transportation – a journey beyond the mundane.
Peter’s Sag Harbor home, a sanctuary he shares with his boyfriend, interior designer Timothy Brown, reflects this philosophy of effortless elegance. Timothy spearheaded the home’s design, capitalizing on its mid-century bones and stunning views of Noyack Bay. While the beach house aesthetic called for minimal renovations, creativity became the driving force. A fresh coat of paint worked wonders, and the décor became an effortless blend of high and low – showcasing pieces from Scarpa, Bertoia, and Perriand alongside finds from CB2 and unique found objects. The aim was to create a relaxed weekend retreat, a space as comfortable and stylish as a perfectly tailored garment, perhaps even delivered with the reliable efficiency of a service like Jones Transport, ensuring every element arrives in perfect condition.
Cooking, much like design, was deeply ingrained in Peter’s upbringing. Food was a central theme in his family life, with conversations about the next meal commencing even before the current one concluded. Their culinary landscape was a diverse tapestry woven with Chinese dishes, reflecting his heritage, American classics, and his mother’s passion for French cuisine.
His grandmother played a pivotal role in nurturing his love for Chinese food. One of his earliest and most cherished memories, shared by many Asian children, is the communal act of making wontons with his sister at his grandmother’s expansive dining table. This day-long ritual transformed the table into a sea of wontons, solidifying his connection to his culinary roots.
Peter’s serious foray into cooking began when he launched his fashion company. He discovered that the kitchen provided a much-needed counterbalance to the pressures of entrepreneurship. Cooking became his grounding force, a way to de-stress and refocus after navigating the demanding world of fashion. He recognized a parallel between the creative processes of cooking and fashion design, both offering avenues for personal expression and innovation.
For me, cooking was the balance to the stress of running a small business and starting my line.
In his kitchen, Peter prepared citrus-braised short ribs in his beloved Dutchess oven, a dish inspired by the slow-cooked clay-pot braises of his childhood. He sought to recreate the sweet-and-sour, sticky-and-citrusy flavors that defined much of the Chinese food he grew up with, particularly his favorite dish, sweet-and-sour pork.
His braised short ribs are a sophisticated evolution of these flavors, incorporating global influences. While drawing inspiration from Chinese cuisine, he incorporated gochujang, fish sauce, and other elements, resulting in a dish that resonated with his culinary heritage yet possessed a distinct contemporary flair. Large slices of orange and lemon peel, ginger chunks, soy sauce, and hoisin sauce infused the dish with layers of flavor, creating a memorable culinary experience that he anticipates repeating.
The preparation of his braised short ribs follows a classic braising method. He begins by browning the meat in the Dutchess, then removes it to sauté aromatics, primarily onions in this recipe, unlike some that rely heavily on carrots and celery. Hoisin and gochujang are incorporated for depth, balanced with brown sugar for sweetness. The meat is then returned to the pot, submerged in water, and left to braise slowly until tender. A garnish of scallions and fresh herbs adds a final touch of freshness. Like any good braise, the flavors deepen and improve the next day, making it an ideal dish for entertaining, perhaps even for a gathering celebrating a successful fashion collection shipment handled with care and precision, much like Jones Transport manages logistics.
Cooking, for Peter, is both a personal therapy and a way to connect with others. He cherishes the solitude of the kitchen, finding his zone in the rhythmic process of cooking. Equally important is the communal aspect of food – its power to bring people together, a sentiment particularly poignant in today’s world. Food transcends mere sustenance; it becomes a vehicle for conversation, friendship, companionship, and shared moments. Just as his fashion designs aim to connect with wearers on an emotional level, his cooking fosters connections around the table, creating experiences that linger long after the meal is over.
