arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

ARTIST: DANIEL BENHAIM

Process, imperfection & subtlety from the creator of our cold brew latte menu.

ARTIST: DANIEL BENHAIM

We thought it only appropriate to launch our newest creative collaboration, SHREEBSxCOMMON, with the culinary artist behind the inventive cold brew latte menu at Shreebs Coffee.

A chef and friend who has led kitchens from New York to Japan, Daniel Benhaim now calls Los Angeles home and coffee concoctions are a mere side project for this culinary craftsman. 

See how he's delighting eaters with artful bites of his American Kaiseki style cuisine and more info on his invite-only dinner club, Because The Wind.

 

MOST KNOWN FOR: CHEF, Because The Wind, Shreebs latte creator
 

HOW DO YOU TAKE YOUR COFFEE? BREW METHOD?
It depends on the day.  Most often it’s Cuban style cortadito.  A mix of brown sugar, a little sea salt and milk steamed, then poured over espresso.  But, I'll also make myself a black Chemex pour-over when I’m looking for a long drink.
 

NAME SOMETHING YOU LOVE.
I love natural decomposition and the way things crack.  Imperfection is the way I see through something, the subtle movements of deterioration and evolving to a new state.

 

WHAT IS KEY TO YOUR PROCESS?
I start off without a process.  I learn as I go and let mistakes lead me to seeking new routes.  This tends to send me on tangents and many side projects.  The process and most difficult thing is in knowing when to fold it up.


WHAT IS YOUR DREAM PROJECT?
I have this reoccurring dream of having acreage of land with an inn and being able to serve guests that stay with me.  This space is that of solace and reflection and located within a coastal landscape.  I would like to sustainably farm my own vegetables and livestock—be less reliant on others.  I dream of self-sufficiency while remaining integral to the community.

 

WHERE WOULD YOU LIKE TO LIVE?
I just recently travelled through the northwestern part of California.  I had never before been above San Francisco.  It's mesmerizing and dramatic landscapes took something out of me.  Coming back to Southern California I feel less connected.  So, I might need to make it out there.  Or, somewhere in Central America.  


ON YOUR DEATHBED, LAST MEAL IN LA?
Hmm, last meal in LA.  It wouldn’t be at any restaurant, but rather gathered at my home with family and friends.  My favorite meals are when we are together enjoying each other's company. 

 

WHERE CAN WE FIND YOUR WORK?
I host private dinners at my space in West Adams as part of a dinner series called Because the Wind. You can sign up to find out when these happen through my website

And of course you can find my bespoke latte concoctions at Shreebs Coffee as part of their cold brew coffee menu.

www.danielbenhaim.com