If you know anything about tennis, you know you always RSVP “yes” to invite-only events involving top-ranked players and wine.
That’s how I ended up sipping (read: drinking from an ingenious funnel-cup attachment to a mini Moët bottle) champagne with Roger Federer (read: he was not drinking and also in a private pen). And, later that night, how I ended up tipping a cabbie 200 percent (see: funnel-cup; don’t see: touch-screen extra zero). And it’s also how I ended up sipping pinot grigio and cabernet sauvignon with Novak Djokovic (read on).
Three days before the start of the U.S. Open, the world’s No. 1 ranked men’s singles tennis player and the tournament’s top men’s seed was holding court in a private space at the Astor Center, teaching a cooking class. Obviously. Famous for the five-year-old diet (no gluten, no dairy) that’s credited with catapulting his career, Djokovic takes his eating seriously. Even—or perhaps especially—when he’s aiming for his third major title of the year.
Read complete story on Observer.com: Novak Djokovic Serves Up the Spice: The world's top-ranked tennis player, in New York for the U.S. Open, took time to share his kitchen secrets with a crowd.