Sazerac Old-Fashioned
Sazerac Old-Fashioned:
1 t. Agave Nectar
Dash of Orange Bitters
1 t. Water
1 1/2 oz. Sazerac Rye Whiskey
Stir Agave nectar, bitters and water in a double old-fashioned glass. Add Sazerac and stir. Then add ice and garnish with an orange peel. Toast to New Orleans. Cheers!
Designer Kelly Wearstler going to a meeting in London.
London’s design scene continues to heat up. Young talented fashion designers Christopher Kane, Mary Katrantzou, Erdem Moralioglu, and Peter Pilotto and Christopher De Vos of Peter Pilotto debuted their Spring 2013 collections last week during London Fashion Week. Innovative fabrics, prints and tons of color collide, creating an individual British identity. Designers continue to be inspired by the London art scene as well as technology. According to Vogue.com, “A slew of New York galleries are opening London-based outposts.” The exhibitions “Peter Doig,” Rothko/Sugimoto,” and “Luc Tuymans, Allo!” all open in October.
After catching up with designer Kelly Wearstler in New York, we found out she was heading to this amazing city in search of inspiration and fabrics for her next collection, not to mention prepping for the debut of her fourth book, Rhapsody (available October 23). We found out what Wearstler is loving in London right now.
Pool & Pouf by Robert Stadler. Photo courtesy of Carpenters Workshop Gallery.
Carpenter’s Workshop Gallery
“Beautiful, contemporary artisan furniture.”
3 Albermale Street, W1S4HE, London
The Bar at Claridge's
The Bar at Claridge’s
“Very art deco and glamorous, one of my favorite places in London to have a drink.”
49 Brook St., London
Rellik
Rellick
“Fantastic high-end designer vintage.”
8 Golborne Rd., London
Tamarind Restaurant
Tamarind
“The best Indian food in London.”
20 Queen St., Mayfair, London
Thomas Goode
Thomas Goode
“Beyond insane tabletop and porcelain pieces.”
17-22 South Audley Street, Mayfair, London
Alfie's Antique Market
Alfies Antique Market
“There are over 75 dealers who show their antiques here, so I’m always able to find great inspiration. I especially love Francesca Martire for Italian pieces.”
13-25 Church St., London
Pesto Martini
2 oz. Bombay Sapphire
10 Basil Leaves
1/2 t. Pine nuts, toasted
1/2 t. Parmesan, grated
Crush the basil leaves, pine nuts and parmesan with a mortar/pestle. Scrape into mixing glass with ice. Add the gin. Shake with ice and strain into a martini glass. Garnish with a Bocconcini skewer. Cheers!
We couldn’t survive Fashion Month without delicious juice drinks to keep us looking and feeling refreshed. Here’s how we powered through New York.
Recipes below:
"Keeps You Healthy" juice.
Keeps You Healthy:
Juice of 1 beet
Juice of 2 oranges
Juice of 4 carrots
Mix and serve. Keeps up to 3 days.
*Makes 8 oz.
Orange Power
Orange Power:
3/4 c. Vanilla soy milk
3/4 c. Orange juice
1 t. Vanilla extract
1 t. Protein powder
Blend and sip.
*1 portion = 12 oz.
Cranberry Zinger
Cranberry Zinger:
2 c. Water
2 c. Cranberry juice, unsweetened
1/2 c. Ginger, peeled, sliced thinly
1/2 c. Agave nectar
1 t. Cloves, ground
Combine all ingredients in a saucepan. Bring to a boil. Immediately cover and simmer for 10 minutes. Remove from heat and allow to cool. Put in a sealed container and chill overnight. Sip over ice.
*Makes 24 oz.
Boost Berry
Boost Berry:
2 c. Watermelon chunks
1/2 pt. Blueberries, save a couple for garnish
1/2 pt. Raspberries
1/2 c. Acai berry juice
1 pack Green superfood energy pack
Blend, pour into glasses and dot with blueberries.
*Makes 24 oz.
Tropical Blend:
1 ea. Papaya, peeled, cored and cut into chunks
1 ea. Banana
1/2 c. Tofu frozen yogurt
1/2 c. Orange juice
Blend and pour into a glass. Sprinkle with bee pollen. Sip and enjoy!
*Makes 16 oz.
Fresh & Green:
1 ea. Cucumber, peeled, seeded, cut into chunks
1/2 ea. Haas Avocado
1/2 c. Fat free milk
1 bunch Fresh mint
Blend and sip. To dress up, pour over ice and garnish with slices of cucumber. Drink immediately.
*Makes 8 oz.
We’re sipping a Moscow Cherry Mule to match our favorite lipstick shade this Fall. Cheers to fashion month!
Cherry Moscow Mule
Moscow Cherry Mule Recipe:
1 1/2 oz. Grey Goose Cherry Noir
3 1/2 oz. Ginger Beer
Fill a Collins glass with ice. Top with vodka, then ginger beer. Stir and garnish with Amarena cherries. Cheers!
We’re celebrating (mourning?) the last few days of summer. Make them count…
Melon Cooler
Melon Cooler Recipe:
2 oz. Momokawa Premium Gold Sake
2 oz. Honeydew melon, cubed
1 0z. O’Free Simple Syrup
2 oz. Pineapple Juice
In a cocktail tin, muddle the melon with sake. Add pineapple juice, simple syrup, ice. “Roll” between the tin and a mixing glass. Strain over ice into a tall Collins’ glass. Garnish with a pineapple skewer. Cheers!
Whitney Mayfield, NM site manager for jewelry, in Barcelona, with the Mediterranean on the horizon.
I went to Barcelona with my mother for her “big” birthday. We soaked up the sun, midday siestas and 10 pm dinners!
TO EAT: Even if you show up at 9 pm the restaurants are virtually empty. Tapas restaurants abound; it’s just a matter of finding a favorite. There are a lot of lounges off of La Rambla – a centrally located street featuring many kiosks and street performers. I did some extensive tapas research before I left home, and polled our hotel staff. There was an amazing restaurant right down the street from our hotel. I developed a habit of shoestring potatoes with hot sauce and an egg over-easy. (Good for soaking up the sangria.)
Sangria and olives are a must.
For a quick empanada or to pick up tonight’s dinner locals and tourists alike venture to Mercat de la Boqueria. A massive indoor food market where you can buy anything — fresh fish, candy, empanadas, fruit smoothies…
Mercat de la Boqueria
Bourbon Rock
During the Made-to-Measure Event, we opt for a gentleman’s drink and a toast to the old-world beauty of men’s wear. Cheers.
Bourbon Rock:
2 oz. Bulleit Bourbon
Fill a double old-fashioned glass with one large ice cube. Pour over Bulleit Bourbon.
Apple Basil Martini
Apple Basil Martini:
2 oz. Absolut Orient Apple
1/2 Granny Smith Apple, peeled, cored, diced
10 large Basil leaves
1 oz. simple syrup
1 oz. water
In a blender puree the apple, basil, lemon juice, simple syrup and water. Add the vodka. Shake with ice and strain. Cheers!
This week Neiman Marcus and Les Dames d’Escoffier Dallas, a worldwide philanthropic society of professional women leaders in fields of food, fine beverage and hospitality, celebrate Julia Child’s centennial by featuring some of her favorite recipes. Child, who passed away in 2004, would have turned 100 years old on August 15.
The American and French cuisine includes “New England-style” corn chowder, a Croque Madame, sautéed halibut filet in a bouillabaisse sauce and a Queen of Sheba cake for dessert. The featured Champagne and wines are Bollinger Special Cuvée, Chanson Viré-Clessé Chardonnay, M. Chapoutier Crozes-Hermitage “La Petite Ruche” and a Syrah from Rhone.
In honor of her life, special donations can be made to Les Dames d’Escoffier International Legacy Awards, supported by The Julia Child Foundation for Gastronomy and the Culinary Arts. The Legacy Awards benefit women pursuing careers in food and wine.
As Child liked to say, putting her own twist on the expression, “Bon A Petiet.”
The Julia Child-inspired menu is available at The Zodiac at the NM Flagship in Downtown Dallas through August 18.
