Junoon: Indian Cuisine In-depth

Get ready for Junoon, an18,000-square-foot, palace-like restaurant coming to the Flatiron area. I was able to sneak a peek into the construction zone last week, while meeting with Chef Vikas Khanna to talk about his upcoming cookbook. The restaurant will feature an sleek open kitchen which will also showcase the five traditional styles of Indian cooking: curries and sauces, a tandoor oven, a cast iron griddle, and a stone for searing meats and char broiling. Downstairs, a special Spice Room will be creating fresh blends for the kitchen, and to sell to the public. The dramatic, sophisticated decor features an entrance with reflecting pool, leading to another one—which spans from front to back. The lounge and private dining areas come adorned with ancient, intricately-carved Indian artifacts, that emit a nice warm vibe. I can’t wait to try the food. Opening in mid November.

Bar Henry: Underground Eatery with Simple Good Eats

If I had walked past this place before hearing about it I would have never walked down the steep set of stairs to enter Bar Henry. But who knew what simple pleasures lurked beyond. Everything we ordered was fantastic, and the back dining room was not crowded, though the bar in front was, when we were leaving. I highly recommend! More photos here.

my latest design project: SOUPS + SIDES cookbook

Catherine Walthers, author of Raising the Salad Bar, has followed up with a soup compendium. Soups + Sides features a savvy collection of flavor-matching duos, from standards like Tomato Soup with Herbed Grilled Cheese Sandwiches to truly creative combos like Minted Honeydew Melon Soup with Coconut Sorbet and side of Lime Spice Cookies. The book contains great choices for all the seasons, plus handy tips on how to simmer a soup and create stocks for use in future cooking projects. Allison Shaw’s colorful, minimalist photos, had my mouth watering the whole time I was designing the book! Luckily, I had the recipes right there, so could immediately address my cravings.

Philadelphia’s JG Domestic

Super Chef Jose Garces has quite a few projects up his sleeve. I got to hear the inside scoop all this week while at the photo shoot for his new cookbook, due to come out some time next year. Photos here show the work-in-progress of JG Domestic, which will feature a high end, farm-to-table menu, with all ingredients sourced in the USA. It connects right to the main train station in the Cira Centre, so New Yorkers can zip in and get a taste of what Philadelphians have been raving about. Also on the agenda: Iron Chef battles, a taco truck called Guapos Tacos, a 38-acre farm to supply food to all his places, and Frohmans Wursthaus, a beer and wurst spot. (Can you guess where the name Frohmans comes from?) If you are planning to spend any time in Philly, I suggest a full restaurant tour. You will not be disappointed. Photo at the top shows staff-drawn mural over the open kitchen, and below, future booth area. Restaurant opens in early October.

West Village Hideaway: Commerce Restaurant

Commerce had been on my mind since my last visit, and late on a Thursday in August, I thought to re-visit. It is one of my favorite spots in the city, tucked away on a winding, village street. As it was late (after 9:30), there was only a short wait for a table. My friend Bob and I went a little overboard in ordering—4 appetizers, one entree AND dessert—every single dish was fantastic. We were graced with a lovely server, who matched and timed our dishes perfectly. Now, if they could just do something about the noise level in that gorgeous room! Still, well worth the cacophony. See pics of our dinner here.

September 24 & 25 in the Hamptons: Harvest East End

In two weeks, a celebration of the fall season is taking place on the East End of Long Island. The best wineries, farms, chefs and restaurants combine to showcase the best of the harvest with wine tastings, classes in wine appreciation, plus private chef dinners hosted in exclusive Hampton homes. Harvest East End's Gala Dinner has sold out, but you can still place a bid online for half barrels and special lots of wine. Go to the website to buy tickets and see the schedule of events. Best of all, proceeds benefit East End Hospice and the Peconic Land Trust, which preserves Long Island’s working farms. PS: Logo and all festival graphics, by yours truly.

Montreal Report: DNA Restaurant

Perfect DNA  Chef Derek Dammann is a true believer in head-to-toe dining, not for the shock value a customer might get when offered Veal Heart, Kidney, and Liver Kebabs, but for the practicality of it, and as a way of going back to the way we used to eat. The first item that my eye hit on the menu was Blood Cake. As a child, I was served Jelita (Slovak), which I loved, but had I known those delicious sausages had blood as an ingredient, I would never have let it pass my lips. Derek’s version (photo) came with fried egg on top and tossed chanterelles. A true taste treat. The decor wins my top prize for design cleverness-plus-comfort of all the places we visited in Montreal. There was a subtle sense of humor to the tufted chair back, whose one button went awry, and had only one arm. The orange lounge area screamed ORANGE in the most spirited way, and was totally orange down to the glassware. My friend Bob told me of a surprise in the men’s room, which I won’t spoil for you, but it adds a wonderfully whimsical touch. See more pictures from our lunch visit here of the house-made charcuterie, boneless pig head terrine, the downstairs private dining room, shop and wine cellar/meat locker. Next time I'm in Montreal it will be dinner at DNA.

Montreal Report: Barroco

Late Night Leisure  What a joy to come across such a sweet, friendly, welcoming little spot. Barroco's manager Graham Warner, who turned out to be my favorite host in Montreal, made us feel right at home. We sampled the place early evening, then Graham made a bar reservation for us after dinner, after midnight, actually. I will admit, other than a couple of oysters, most of our intake had to do with cocktails. I gave new bartender Cai carte blanche, and he concocted some very well balanced and imaginative drinks that suited my palate overwhemingly. Must be his chef background. Seen here is one of the drinks, with succulent slice of grapefruit. Cai also got creative wth a blow torch and fruit, and served up the slices with a shot of vodka. See more of the space, which adhered to Old Montreal’s stone and brick look, with some elegant touches, and the cocktails we sampled here.

Montreal Report: L’Original

Canadian Comfort  What to do on a rainy Monday night? Get all warm and cozy at L’Original and be ready for some incredibly delicious fare and laid-back personal service. I am still thinking about the fish that I had there, which was set atop a mini pool of creamy-tangy, sauce, with a touch of tomato, that was absolutely divine. Bob felt the same way about his scallop brochette, which also was swathed in creaminess. Are you getting the picture? We started the meal off with a dozen oysters, and we sure picked the right restaurant to do so. Daniel Notkin, the supplier, was more than happy to talk about the different origins and tastes of the oysters, of which we had 3 out of 4 offered on that night, then ordered 2 more of the ommitted offering, strictly for learning purposes! See more photos of our meal, and the rustic birch trees and stone-wall setting here. I wish this place was in New York!

Montreal Report: Le Club Chasse et Peche

Join the Club I fell in love with this restaurant, for it’s allusion to a hunting lodge with casually set up lighting and a round dining room within the space that made it seem like an old castle. It was painted a dark, dull shiny green throughout. Since we had eaten a bit around 5, we decided to have 5 appetizers instead of a main course. And I am glad we did. Sweetbreads, Chanterelles in a Crust, Scallops and Risotto came after our first bite: Fried Zucchini Blossoms. The tomatoes in this particular dish tasted like no tomato I had ever encountered. I asked the waiter if the chef could get in contact with me and share his recipe. Voila! It appeared instantly on the scene, in French, and translated by Philip our waiter. It involved a sous vide technique, that can be tricky, but if you know how to do this, I highly recommend it. It turned the tomato intensely sweet/sour. Here is the explanation: Remove skins from cherry tomatoes. Place into a vacuum-sealed bag with half Minus 8 vinegar and the other half a simple syrup made with sugar and mineral water. See all the dishes we had at this link.

Great Gifts for the Home

Whether you want to spruce up your place with a new accessory or bring a gift to your host on the next visit, head over to Alex & Lorenzo, a cute little boutique on 1048 Lexington Ave between 74th and75th streets. Owner Kristen McLaughlin has packed the store with a delightful selection of items screaming with character and style. I could not resist this turquoise tray (photo), which had the added benefit of being the exact size as my ottoman. It’s great to use indoors or out. I plan to use it all summer long to dress up my gatherings.

Whisky Explorers Club: Scotch Lovers Unite

Douglas Stone has a passion for whisky, and knew he was not alone. He has created an online community where you can mingle with other afficianados and link to a myriad of blogs on the topic. If you are looking to experience limited editions and unusual tastes from around the globe, you must join the Whisky Explorers Club. The whiskies arrive in unmarked bottles wrapped in black sacks, so tasters must rely on only their senses for categorizing. Club members receive instructions on how to decipher each whisky's identity and can log-in to a special section on the site to contribute their tasting notes and reviews. Douglas is offering a discount to Hip Hostess NYC’s readers, just use the code “HpHsts-0310” when joining. And speaking of delicious Scotch whiskies, I just had the most incredible tastes from the Lowlands, which feature the less smokey of the scotches because they leave out the peat. Auchentoshan had five triple-distilled bottles on the tasting table that night, all distinctly delicious. See photos from the tasting here.

(Almost) Instant Ice-Cream

The Half Pint Soft-Serve Ice Cream Maker from Hamilton Beach has such a cuteness appeal that it will make kids and adults alike scream for ice cream. By keeping the bowl in the freezer, it is ready to use, and produces a half-pint serving in as little as six minutes. Best of all you can use your own wholesome ingredients, and add whatever you fancy, from fruit to nuts. I like the idea of mixing in some savory ingredients, like wasabi or wine, for unexpected outcomes. Please feel free to send me any unusual recipes you come up with.

STIRRING ice cubes

For those who love to swirl, I see great potential with these ice trays from Blomus. For starters, you could float an herb or edible blossom in each. Or, instead of water, use a blend of juices that would melt into your cocktail or water serving. I added pomegranate seeds, mint, and small triangles of blood orange for some color and a hint of flavor to the glasses of water in the photo. We can use a little extra chill right about now!

Cooking on the Go: Hot Brazilian Flame

Ecoflame has revolutionalized sterno with earth-friendly cans of warming fluid made with sugar cane from Brazil. Clean, smokeless and odor-free, the cans can be reused again and again, when refilled from the 2 litre recyleable bottle supply. Going camping? Take along this stack, and cook elegantly for up to 12 hours on an open flame. Cans come in 1, 2, 4 or 6 hour sizes. They also make a lighter fluid. Available on Amazon and at Bed Bath and Beyond.

Camping in Culinary Style: Stay Sharp

Just because you are in the wilderness doesn’t mean you have to rough it. Wusthof has come out with  a folding knife that will take you merrily through all your cutting tasks. The locking mechanism on the Ikon Blackwood knife ensures that the 5-inch long blade will remain firmly in place while slicing through, say, a hard salami, and the piece is assembled seamlessly to keep it thoroughly hygenic. If you get into hunting for mushrooms a good knife is an essential tool. My father told me: Never pull a mushroom out by hand, if you cut a mushroom and leave the root, you can come back for more. It also leaves the dirt behind. The Slovak community in upstate New York takes mushroom picking seriously, everyone is quite competitive! My family hunts for them every year, and either cuts and dries them in the sun, or cuts and freezes them to use in soup, stews, and meat dishes all year round. Free food!

B+B Portugal: from the Algarve to you

If you are looking for some simple and refreshing summer recipes, see my friend Rupert's new blog, which highlights his life as a B & B owner in south Portugal. I had the pleasure of staying with Rupert and Andrew in their London apartment while launching a magazine a few years back and was spoiled by the nightly gourmet meals and their easy-going, fun company. They have since packed up and moved to a glorious spot under a castle, with bountiful garden and beach nearby. I can't wait to go myself! See their website for photos and travel details if you are looking to plan a unique and sophisticated getaway.

Belvedere Pink Grapefruit: So Pretty in Pink

Just in time for summer, Pink Grapefruit launched as the the newest flavored vodka from Belvedere, joining the Black Raspberry, Orange, and Citrus varieties. Belvedere uses a process called “Maceration” which incorporates whole pink Argentinean grapefruits, fresh ginger and Spanish spring lemons to produce a complex citrusy finish, without any artificial additives. You can really taste all the flavors extracted from the peels and flesh of the fruit, which allows it to be enjoyed in cocktails or all by itself. I managed to snag a couple of cocktail recipes from the launch party, which were quite unique and refreshing, perfect for the hot weather ahead. The ginger sugar in the snow cone really enhanced the cocktail, do not leave this ingredient out! You can order the sugar from Amazon, or Flavorstorm, if you want a large batch. And do be sure to remove the outside skin and pith from the grapefruit, which looks quite beautiful in the glass (seen in photo above from the event).


Belvedere Pink Grapefruit Snow Cone
Crushed Ice
2 oz Belvedere Pink Grapefruit
Pink Grapefruit wedge (skin and pith removed)
Ginger infused raw sugar
Pack a double shot glass full with crushed ice (use a blender to crush or put ice in sturdy plastic bag and hit with mallet). Top up with Belvedere Pink Grapefruit. Serve with a pink grapefruit wedge dipped in ginger infused sugar.

Pineapple and Fennel Martini
2 oz fennel syrup
4 or 5 chunks fresh pineapple
1 oz Belvedere Pink Grapefruit
Dash lemon juice
To create the fennel syrup boil a combination of cider vinegar, fennel seeds and cane sugar, reduce until syrupy (am getting details on the syrup, will fill in!). Muddle pineapple with fennel syrup. Add Belvedere Pink Grapefruit. Shake with cubed ice, and strain into a chilled martini glass. Garnish with 3 fennel seeds.

Edible Garden @ the New York Botanical Garden

Just a 20 minute train ride from Grand Central whisks you to a 250-acre sanctuary in the Bronx. Now, you can not only see the most beautiful displays, you can taste them. A fabulous array of chefs will be doing daily demonstrations featuring the spoils of the four spectacular kitchen gardens. The Home Gardening Center is where you can learn how to make your garden the best it can be, and also view the celebrity chef patches from Daisy Martinez, (who had some very intertesting choices!), Dan Barber and Jack Algiere of Blue Hill at Stone Barns, Michael Psilakis and Mario Batali, with accompanying audio tours. Of interest to those without a plot of ground, the Conservatory Container Garden has a wealth of surprises coming in that might inspire you to experiment. Martha Stewart’s Culinary Herb Garden has over 50 herbs. Bring the kids to the Children’s Vegetable Garden and show them the wonders of nature. To see who’s cooking and to buy tickets click here. Special festival weekends dot the summer weekends till the harvest. Try this delicious recipe from Michele Di Pietro (see photo), for a unique pesto, whose main ingredient is zucchini. The most important part of the recipe is to make sure that you pull all the water out of the zucchini before mixing with other ingredients. To make the roasted garlic, cut off the bottom of an entire head of garlic and place in a 400º oven, roast for 35 minutes. A handy item to have around, it can be wrapped in foil and stored in the fridge. There’s more photos from the gardens and demo at this link.

Ellen's TV Show on Oprah.com

I am participating in a contest on Oprah's new channel to get a TV show. SAUCE! is the name of the show. Please click on the link to access the 3 minute video. The show will feature the talents of the Hip Hostess NYC, a top chef and mixologist to create the ultimate party. We demonstrate a cocktail and recipes for sauces and how to display your dishes in the most creative way. Cocktail brands, special food products, tableware, glassware, appliances, and anything that contributes to creating a party will all be showcased. Plus the most creative recipes of chefs and mixologists will form the body of the show.
PLEASE VOTE and VOTE OFTEN!
You can vote more than once...the more votes the better!
Spread the word...TV land needs a show like this to celebrate all the creative minds out there!
Thanks for your consideration.

Blue Owl, Los Feliz, Tanuki Tavern: Best Sips NYC

Cocktails of note: Blue Owl has an interesting Rye offering called the Tammany Fizz: Rittenhouse Rye 101, muddled blackberries and apricot liqueur. Los Feliz has a muy delicioso margarita, which I sampled way below ground in the lounge, featuring Milagro Silver Tequila, Lime Juice, Agave Nectar, Strawberries, Kiwi, and Basil. Great combination created by Jaime Salas. Tanuki Tavern in the Gansevoort Hotel offered up a stimulating Lemongrass Mojito, which was the perfect refresher after a stroll along the Highline.

End of SPRING roundup: Best Bites NYC

There are times when you try something in a restaurant, and its flavor is so unique—something you have never encountered—that it stays on your mind. The following picks are still lingering in my subconscious!
I rarely dine out for breakfast, but brunch on Saturday is often required. For something a little different, I tried the trio of bruschetta at Ponty (scrambled eggs on french baguette with goat cheese, tomato confit and basil pesto). The bread is light, the eggs flavorful, the potatoes just right. San Rocco is a nice place to stop for a bite or two, the Northern Italian specialties are a step above. Baccala Mantecato Alla Veneziana (cod fish prepared Venetian style) is the perfect salty snack. Mercat offered not only a delicious tasting cauliflower, but had a dipping sauce that was to die for—creamy with crushed walnuts. Sigh. Lastly, on a late warm Friday night, my friends and I sat in the backyard at Palma. I was in the mood for steak, and was rewarded with a hefty portion of sliced steak with salsa verde. What added to the experience was the romance of sitting outside, surrounded by rose bushes, ivy, and candlelight.

That’s a Lotta Bull

Get a taste of the San Fermín Festival of Pamplona right here in Manhattan at 200 Park Avenue in the Met Life Building from July 6th to the 14th. Chef Josh Dechellis of La Fonda del Sol is celebrating the Running of the Bulls with some interesting fare. Where else can you try a Bull’s Tail Slider (made with braised oxtail), a Bull’s Head Salad (made with shaved terrine of bull’s head) and other traditional tapas such as Shaved Asparagus with Young Manchego, Marmalade with Tempranillo and Dates, Spicy Potatoes, and a selection of Spanish meats (Cured Pork Loin, Chorizo, Salchichón, Fuet Catalán). All this with a great selection of Spanish summer wines and the actual bull-running broadcast on the televisions in the tapas lounge and bar. See more details about the Festival itself at this link, where this dramatic photo from photographer Mikel Urmeneta came from.

WORLD CUP at Macao

New York City is getting ready for World Cup frenzy starting June 11th and continuing to July 12th. Scream for your team at Macao Trading Co. in Tribeca, who will be broadcasting every game live on their 10 x 10 screen, the largest in Manhattan. They will be open for 3 showings a day, starting with the early bird 7:30am games, then the 10:00am and 2:00pm matches. Click here to see the full schedule. FIFA (Fédération Internationale de Football Association) 2010 World Cup is being hosted by South Africa this year, with 32 countries participating: Algeria, Argentina, Australia, Brazil, Cameroon, Chile, Denmark, England, France, Germany, Ghana, Greece, Honduras, Italy, Ivory Coast, Japan, Mexico, Netherlands, New Zealand, Nigeria, North Korea, Paraguay, Portugal, Serbia, Slovakia (my heritage!), Slovenia, South Africa, South Korea, Spain, Switzerland, United States, Uruguay. Macao Trading Co. offers the FIFA SPECIAL—a sandwich with beer, coffee or juice, all for just $10. Other specials include $5 beers and $6 sandwiches.

Iron Chef America: Watch it in Brooklyn

Chef Pierre Thiam plans to watch his bout on Food Network's Iron Chef America in style—and hopes you will join him! On Thursday, June 24th Le Grand Dakar will be swaying to the sounds of Jojo Kuo and the Afrobeat Collective, and Mandekalu while serving up signature Senegalese dishes—like Oven Roasted Dates Stuffed with Spiced Lamb and Black Eye Pea Fritters to name a few. All this for only $25 in advance, or $30 at the door. Unlimited sangria is included, and there is cash bar available. You will feel like you’ve gone on a trip faraway, but you’ll only be on 285 Grand Avenue, between Clinton Place and Lafayette Avenue in Brooklyn. Buy tickets at this link. If you want to learn to cook like Pierre, be sure to get a copy of his book, Yolele! Recipes from the Heart of Senegal published by Lake Isle Press.

Telling Time

QlockTwo tells the time, not by using numbers, but by using words. I love the understated, minimalist design by Biegert & Funk, who have attached the piece together with magnets, so it appears to float off the wall. It’s available in stainless steel and 5 fun colors: black ice tea, vanilla sugar, cherry cake, frozen blackberry, and lime juice. Check out the website, and see how it looks in each color in English, then for fun, switch to the 9 other languages: German, Dutch, Italian, Spanish, French, Danish, Russian, and Arabic. The clock spells out the time in five minute increments, and has a dot in each corner for every minute in between.

Gourmet LATINO this weekend!

It was a difficult decision, choosing between all of the incredible offerings of the The Gourmet Latino Festival, but if you haven’t made plans for the weekend yet, there are still some tickets left to attend. Visit the website to see the full schedule of events, which pair top chefs, mixologists and tastemasters in a fantastic array of events. I can’t wait to see what Chef Natalia Machado (Industria Argentina and Azul Bistro) and Sommelier Ivan Ruiz, will pair up in regional flavors of empanadas. The photo shows her Mollejas al Verdeo: crispy veal sweetbreads, potato confit, spring onion and torrontes sauce attached to a chunk of pineapple. Plus on Sunday, “Iron Chef” Jose Garces, will be preparing dishes from Ecuador, paired with cocktails by Andy Seymour, Julie Reiner, Jim Meehan and Joaquin Simo. Hope to see you there! 

Hotel Griffou: Gourmet Underground

There was a palpable happiness in the air. It was Friday of Memorial Day weekend, the city was half deserted, and everyone was in a good mood. From the second we got out of the cab and were greeted by a handsome elderly gent at top of the stairs to our last bite and sip, the service at Hotel Griffou was absolutely splendid and welcoming. The space was dreamy, and, as in almost all cases nowadays, a throwback to the earlier days of New York, of speakeasies and secret hideaways. We ate in the Library Room, one of 4 rooms, which had a fireplace accessorized with a fox stole, and bookcases with lots of leather books and gadgets from days past and present. Brad Fisher’s paintings adorned the walls and were a sexy compliment to the space—powerful portraits loosely drawn  on gold backgrounds, screaming with personality. I did not enter with overly-high expectations on the food, but turns out I was dead wrong. All the dishes we ordered were exemplary, starting with green and white asparagus, crab cakes, and on to our fish entrees. Chef Jason Giordano has a way with a sauce, I loved the ginger broth that accompanied my red snapper, seen in the photo. Fantastic cocktails abounded as well, as sampled in the Ginger Reposado Margarita made with Milagro tequila. I highly recommend a dinner here. Click here to see more photos of the space and what we ate.

Hanna Tonek Bonnet CERAMICS

In keeping with the theme of creating new by taking from the past, I came across Hanna’s ceramics at the recent ICFF show. I loved how she took traditional patterns, but used them in inventive ways, by placing them on the inside of vases and cups, and adding drips and hot pink velvet flock to the outsides. She has also done a series of brooches, which are meant to hang on a wall. Everything in the collection has a fresh, feminine, fun appeal. There is a store in Soho carrying some of the pieces called Clio.

Employees Only: Bottled

Complex cocktail making just got easier. Dushan Zaric and Jason Kosmas of Employees Only have packaged two accompaniments to spirits—the very combinations which have been in use at the bar. Both the Grenadine and Lime Cordial EO Brands add a richness and depth to a variety of cocktails with one easy pour. Dushan told me that they are made with mostly organic ingredients. EO Grenadine is a combination of pomegranate juice sweetened with sugar and highlighted with a secret blend of natural spices. The Lime Cordial is a blend of pure lime juice and agave nectar, accented with kafir lime leaf. Now available at the bar on 510 Hudson Street in the Village, or can be ordered through Fresh Direct. Photo shows the Irish Rose, composed of Jameson Irish Whiskey, lemon juice and EO Grenadine (left) garnished with baby roses, and the Tequila Daisy, made with Cherbay Blanco, EO Lime Cordial, and a dash of EO Grenadine over ice. So simple—stock up for summer!

Berry Season

You’ve probably seen Driscoll’s berries at your local supermarket. But did you know that they are also used behind bars in your favorite cocktails? These photos were taken at Bookmarks at the Library Hotel. I got to sip away at them while meeting one of Driscoll's farmers, Rogelio Ponce of Sun Valley Berries, in Watsonville, California. Rogelio and his family have happily grown for Driscoll’s for three generations. And partnering with them has lots of benefits. Driscoll’s has the money to research and provide improvements in growing techniques and shares this information with all its independent growers. Driscoll’s also teams up with some of America’s leading chefs. Go Driscoll’s! In celebration of National Berry Month this July, Loews Hotels will be hosting a Driscoll’s Berry Concierge on July 4th weekend. Guests will be greeted with complimentary red, white and blue berry mocktails or cocktails. Concierges will engage kids and adults alike with smoothie making demonstrations, while talking about the nutritional benefits. That’s right, start ‘em early, I say!

ICFF: inspiring, cool, fabulous + fun

The International Contemporary Furniture Fair, held this past weekend at the Javits is something I look forward to every year. I don’t know what I like more, seeing all the fantastic new design or attending the myriad of events centered around the show. The combination is a definitely a delightful Design O.D. There were so many amazing things, I could not possibly include then all in one post, so stay tuned for the ongoing series of my picks from the show. Seen here: The oversized serving dish from Fornasetti, spotted in the Barney’s showroom during the elegant exhibiton and event. This is on my wish list. A blue cocktail, generously served at the Artemide showroom party, and Gandia Blasco’s blue light display on the rooftop at the Gansevoort Hotel. Click on this link to see more event photos.