While portraying Ken in the summer hit film Barbie, Ryan Gosling sported three different vintage Heuer watches, each with its own unique charm. However, one watch, the ref. 1158 CHN, stood out for its real-world appeal. In a surprising move, Ryan Gosling brought Ken’s gold Carrera from the movie world into reality.
The Iconic Heuer 1158 CHN
The ref. 1158 CHN was originally released in 1971 and is a dual-register, automatic version of the Carrera. It’s powered by Heuer’s legendary Caliber 12 movement, the second generation of one of the world’s first automatic chronograph movements.
What makes the watch particularly distinctive is the winding crown, located on the left side of the C-shaped case, a unique feature thanks to the Caliber 12’s architecture. Alongside its conventional 12-hour counter, a 30-minute counter, and a date window at 6 o’clock, the ref. 1158 CHN’s standout feature is its case material; it’s crafted from solid gold, with Ken’s version even boasting a matching gold Milanese bracelet.
A Watch With a Racing Pedigree
The 1158 CHN holds a special place in the hearts of watch aficionados and racing enthusiasts. It was given to Ferrari Formula 1 team drivers between 1971 and 1978 and is said to be one of Jack Heuer’s (the former Heuer CEO and Carrera model inventor) favorite references.
This watch represents the fusion of luxury and functionality that emerged in the 1970s. It’s the kind of timepiece that exudes both sportiness and opulence.
Gosling Takes Ken’s Watch to the Real World
During Milan Fashion Week, Ryan Gosling was spotted wearing the iconic 1158 CHN at the star-studded Gucci show. Paired with a black leather bomber jacket and a simple white tee, the watch became an instant showstopper.
While the 1158 CHN is undeniably cool, it takes someone like Gosling to truly do it justice. If you’re inspired by Gosling’s style and want to emulate his watch choice, you’re in luck. TAG Heuer produces contemporary, solid-gold versions of the Carrera that occasionally feature in their catalog.
Fresh produce makes the best soup, and this recipe is inspired by the East Hampton food stylist Susan Spungen who loves buying fresh produce at local farms. The ingredients listed are common for the summer season, but they can be substituted for whatever is available. It also includes a pistou recipe which is a great way to use the carrot tops that usually end up in the compost bin.
The Veggie Soup Ingredients & Preparation
- 1 cup dried cranberry beans
- 1 garlic clove
- 2 tablespoons olive oil
- 1 yellow onion
- 5 medium carrots with leafy tops
- 1 medium leek
- 1 small bulb fennel
- 1 celery rib
- 1-quart chicken stock
- 3 plum tomatoes, seeded and finely chopped
- 1 thyme sprig
- 1 bay leaf
- 4 ounces of green beans
- 1 medium zucchini, cut into 1/2-inch dice
- 1/4 cup dried ditalini pasta, cooked until just al dente
- Kosher salt and pepper to taste
Step 1: Preparation
The dried cranberry beans should be rehydrated, and the best way to do it is to soak them overnight and then drain them. However, a few hours before making the recipe could also work.
Slicing and Chopping
Lightly smash the garlic, but don’t peel it. Chop the onions finely and slice the carrots into quarter-inch-thick pieces. Half the leek and slice it crosswise into quarter-inch thick slices. Finely chop the fennel and the celery. Dice the zucchini to medium size (about ½ inch pieces) and cut the green beans into 1-inch segments. Also, chop the tomatoes finely and keep the seeds in. Put everything in different containers (ramekins and small plates also work) and head to the stove.
Step 2: Cooking
Place a medium saucepan over medium-high heat. Put in the beans and cover them with 4 cups of water – add the garlic and bring to a boil. Once boiling, reduce the heat, cover, and simmer for about 45 minutes or until the beans are tender. Add salt (start with a tablespoon), let the beans cool in the liquid, and discard the garlic once cooled.
While the beans are simmering, you can heat the olive oil in a larger pot. Once hot, add the onions and cook over medium heat until translucent. Add the carrots (but save 2 cups for the pistou), leeks, fennel, and celery, and cook for an additional 5-6 minutes or until everything is soft. Add the chicken stock, tomatoes, thyme, bay leaf, and 3 cups of water. Bring to a boil and reduce the heat once you see the bubbles. Cover with a lid partially and simmer until the veggies are tender (about 25-30 minutes).
The Pistou Ingredients & Preparation
- 1/2 cup extra-virgin olive oil
- 1/2 cup pumpkin seeds
- 2 garlic cloves, chopped
- Reserved 2 cups of carrot tops
- 1/2 cup packed parsley leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt and pepper to taste
- Freshly squeezed lemon juice (optional)
In a small skillet over medium heat, heat the olive oil and add the seeds and garlic. Cook until everything is lightly browned, and transfer everything into a food processor. Once cooled a bit, add everything else and process until smooth.
Serve the soup with the pistou on top, and enjoy!