What does Chris Johnson collect from his travels?
It’s always going to be some type of beverage. I’m always finding a unique wine, whiskey or, obviously, sake. A beverage from wherever I go always intrigues me because usually they’re are linked to the cuisine. It’s always fun to bring home something you’ve experienced wherever you were and share it. Another level of educating and sharing components with friends is when you bring it back. Last time I went to Japan, I brought back a bunch of cool liqueurs and things that I took into the kitchen at Cherry for our chefs to cook with. I also like to bring back some sort of unique food component — vinegars or things to cook with, as well as alcohol to drink with it.