A Taste for Style
Design maven Chanel Dror turns out family favorites in her Hyde Park Bungalow
by Margaret Williams
Photographs by Claire Schaper
Chanel Dror and her husband, Eric Tarlo, recently made the leap from downtown apartment living to calling a Hyde Park bungalow home. Along with the general excitement (terror) that comes with being a first-time homeowner, the couple were thrilled that their new house came with a detached garage.
Dror, an executive producer at Camille Styles — she was Styles’ first hire eight years ago — immediately had visions of guesthouse splendor, despite the dilapidated state in which they found the 400-square-foot garage space. After a five-month renovation, led by dear friend and architect Scott Parks, Dror is happy to report that the area is “now a fully functioning and very pretty guesthouse. It’s an uplifting space. Our first guests were my sister and nephews. The idea of a three and four-year-old boy with my freshly painted walls and floors didn’t stress me out at all.” We’re happy to report that the backhouse survived the rowdy visit.
Along with a keen eye for everything having to do with design and style, Dror is known to be quite the cook, especially when it comes to making her Israeli family’s favorite dishes. We couldn’t help but ask the producer and stylist to share her favorite recipes with us, and while we were at it, we took a peek inside the breezy, personal and light-filled space.
“I’ve always loved to eat, so as soon as I found myself on my own after high school, without my mother there to prepare yummy meals for me, I took it into my own hands to cook up the things I was craving … I typically prepare Friday night Shabbat dinner for the two of us, which tends to look a lot like what I’ve prepared today and is usually inspired by the Shabbat dinners I grew up with.”
Hummus is a staple in the Dror–Tarlo household. “For me, no dish is complete without a generous sprinkling of finishing salt. For Eric, it’s hot sauce.”
“Eric and I bought our house in February 2018, and at the time, the detached garage was in really bad shape. Years before, it had been converted into a recording studio by local singer-songwriter couple Bruce Robison and Kelly Willis. When we came upon it, it was in complete disrepair. The entire project took five months but it’s now a fully functioning guesthouse. I like to think it still maintains a bit of Bruce and Kelly’s musical magic!”
“Both my parents are Israeli, and most of my family, including my sister, lives in Israel today. I’ve grown up eating Israeli food — which, like Israel’s population, is a fusion of foods from all around the Middle East, Africa and Europe — but only in recent years have I begun cooking the dishes my mother and grandmother make. I truly feel that it is the most delicious cuisine, and thanks to a few popular chefs, cookbooks and restaurants, the rest of America is catching onto the amazingness that is Israeli food as well.”
Gluten-Free Cauliflower Tabbouleh
•1 head cauliflower or 1 bag frozen cauliflower rice
•3 medium cucumbers, diced
•2 celery stalks, diced
•2 stalks green onion, sliced using both the white and green parts
•1/2 cup dried cranberries
•1/2 cup parsley, chopped
•1/2 cup cilantro, chopped
•4 tablespoons sliced almond
STEP ONE: If using fresh cauliflower: Bring salted water to a boil, and boil cauliflower for exactly 2 minutes. Strain cauliflower until dry, then pulse in food processor until sized to a small grain of bulgar.
STEP TWO: If using cauliflower rice: Follow package instructions to prepare. This typically involves simply defrosting the cauliflower in a large nonstick pan until cooked through.
STEP THREE: Combine all ingredients in a bowl except the sesame seeds. Toss to combine.
STEP FOUR: Before serving, top with the juice of 1 freshly squeezed lemon, olive oil and salt and pepper to taste, then toss to coat evenly. Sprinkle with sesame seeds for a beautiful presentation.
Serves 4 to 6