American Harvest Vodka

From a family owned and operated organic wheat farm in Rigby, Idaho comes an exceptionally smooth tasting new vodka. This spirit is created without any compromise to the environment, from the recyclable glass bottle which uses only organic inks, to their use of wind power to provide for one third of their energy needs. American Harvest is perfectly handcrafted in small batches. If you live where its especially hot, this watermelon cooler recipe that follows might just do the trick for celebrating the 4th. Use blueberries for garnish to get the red, white and blue effect. For now, just available in the following states: Arizona, Colorado, Idaho, Indiana, Maryland, Oregon, South Carolina.


HARVEST COOLER
2 parts American Harvest
1 part freshly squeezed lime juice
1/2  part agave nectar
5 cubes of fresh watermelon
Soda water
Combine all ingredients except soda water in a cocktail glass with ice and shake well. Strain over fresh ice in a tall cocktail glass and top with soda water. Garnish with a watermelon slice and lime wedge.

John Beck: American Attitude

I came across John Beck’s furniture line at the recent ICFF show, and was impressed by his individualistic style and amazing use of steel. Each piece exudes a straightforward, masculine swagger, a little bit rock-and-roll, along with a touch of humor. Take the Beatty Light, which starts with a sheet of steel, then is blasted with a shotgun—and ends up looking pretty amazing. I adore his series of limited edition tables, with weathered graphics, as seen in Table 2, which can be custom ordered. Thanks to Brian Cummings of RGG Photo for supplying the photos. At the show (top photos), I admired the steel sliding door, and AntiTrunk tables, with numbers or graphics, which can double as stools. You can see, and purchase, more pieces at Bobby Berk Home website.

Renewing America’s Food Traditions (RAFT)

America, once the land of plenty, is losing its food traditions along with valuable and tasty food sources. For instance, a century ago, Americans grew 15,000 varieties of apple; today, there are only 1500. That’s why the members of RAFT have created a book to cherish and showcase foods in America that are in danger of becoming extinct. The mission of RAFT is not only to educate the population about what is endangered, but also to share time-honored recipes using the ingredients, and ways to stop the decline. A chart in the back of the book points to which species are threatened (marginally available), endangered (hard to locate, but not gone yet), and functionally extinct (unavailable except in private collections). What can you do about it? Grow your own, create your own recipes, or support those who do! Get a peek at what’s inside the book at this link.

EAT OUT SERIES: part two

Going on a picnic or to the beach? Bring along these stylish and functional pieces.

let’s dish: French Bull
I don’t believe in using disposable dishes. They’re not really nice to eat off of, especially if you are not seated at a table to stabilize the situation. French Bull has a super cool line of plastic melamine dishes that you can take out with you and not worry about breakage. They even have a handsome carrying trolley to tote your set. The ROSE collection will add a cheery blast of color to your gathering. $11 for the 11” plates, $8 for the 8” plates, available on the website.

Bambu: responsible disposable

If you must use disposable utensils, you can’t do better than Bambu’s All Occasion Veneerware. Depending on what you are serving, you might choose the adorable spork, which does the job of a spoon or fork, or go for the traditional knife, fork and spoon assortment. Available from their website, the spork comes in packages of 24 for $10, the trio of utensils serves 8 for $10. These pieces are made from made from 100% bamboo, are biodegradable/compostable, and do not contain any chemicals, bleaches, dyes, or pesticides. For bulk sales you can email Terry at terryl@bambuhome.com or call 877 226 2829.

Govino: unbreakable wine glasses

For those who wouldn’t dream of drinking wine in anything other than crystal, Govino has created an unbreakable glass that was developed for wine salespeople on the go. Though not actually glass, the BPA-free polymer feels like it, and will not take away from the drinking experience. The wine glass measures 4.4 inches in height and holds 16 ounces, the champagne flute is 5.3 inches high, and holds 8 ounces. Practically a steal at $12.95 for a pack of 4; for those who throw large parties outdoors the 36 or 72 packs will come in handy. Available on the website.

outdoor LOUNGING

Comfortable seating makes being outdoors even better.


Gardenhouse: an artist’s touch
Photographer Cheryl Maeder and artist husband Gary love to scour flea markets and antique stores and update their vintage finds in vibrant colors and modern fabrics. This refurbished gold metal settee, seen above, is just one example. It can be used indoors or out, and has Sunbrella canvas cushions and pillows which flip to black patent leather on the reverse. Check the website to see their other finds. While you’re there, see Cheryl’s photography which also keeps with the “vintage gone modern” concept, featuring Dreamscapes of soft-focused beach scenes and sweeping landscapes. Decorate your weekend house with both! All the pieces can be purchased through the website and can be shipped throughout the US.

oh, so comfortable: Royal Botania

If it’s total relaxation you are looking for, and have the space, this set from Royal Botania is for you. I recently spotted FOLD at ICFF, where I road-tested it and can assure you it was absolute heaven-on-earth. The outer piece is moulded out of material which is scratch resistant and requires minimal maintenance. Deluxe, all-weather cushions come in 13 basic colors and 36 premium color and pattern options. Choose the pieces you need to suit your space, from $1,300 per setion (plus cushions). Check out the flagship store located at 394 Broadway between Walker and White streets in Tribeca where you can do your own testing.

eco chic from Seasonal Living

The Nest Day Bed is the bean bag for the future. The exterior fabric is made completely out of recycled plastic water bottles, hand woven on traditional looms, and double bagged with polystyrene beads. This cushy pool-side lounge is resistant to the effects of salt water and chlorine and guaranteed not to fade, split or crack from exposure to the sun. It requires no special maintenance; dirt rinses away with a squirt of the hose. Best of all the lounge is 100% recyclable and free of toxic residue. $2,000. Check out Seasonal Living’s other outdoor items, such as their eco-cement planters. The Column Planter and Soho Planter’s concrete is a mix of natural sands and hemp-like grass, available in weathered grey or chalk white. These planters can also work as table side coolers with removable zinc liners. Party time!

Dinner at Desmond’s

A few weeks back I attended a fun event for the Royal Wedding at Desmond’s, so it was on my mind to return and sample some of Chef David Hart’s British fare. His menu features traditional classics with a twist: like Duck Shepherd’s Pie (photo right) and Tomato Bisque with Welsh Rarebit Croutons. If you are a meat lover, I can recommend the steak, which is accompanied with bone marrow (photo left), and the pork belly appetizer as exceptional. The space is also a knockout, combining a classic elegance with modern graphic touches. Although not large, the double-height ceilings and mirrored sections give it a great feeling of airiness and peace. See more photos from dinners and cocktails at this link.

EAT OUT SERIES: part one

Whether its on a terrace, in the park or backyard, it’s time to take entertaining outdoors.

Fyrkat Cone Grill

This adorable Martian-like grill won’t take up much space on your deck, but offers 2 levels for grilling, plus a battery-operated rotisserie. Based on a design from 1962, the cone shape supplies maximum heat—not to mention a maximum cuteness factor! The outside shell is made of enamel-coated steel and comes in red, orange, green and black, with chrome-plated steel legs and heat-resistant silicone handles. Available online at the Bodum store, for $179.95.

Grill incognito

For those totally pressed for space, Black + Blum have designed a clever solution. What looks like a terracotta pot, actually hides a charcoal grill, whose handle/tongs are stored in an opening on the side. Herbs can be grown on the top, ready to incorporate into your favorite rubs or marinades. Removing the top reveals the stainless steel grilling surface, with a spot for charcoal underneath. The inside of the pot is coated in ceramic to retain heat. Pot is 14.6” round, with a cooking area of 11.4”. Available directly from Black + Blum online for $124, or at The Brooklyn Kitchen, 100 Frost St @ Meeker Ave.

Keep it cold: IceOrb

Place the iceorb in your freezer before heading outside with food and beverages. Then use it to keep your bottle of champagne, dip, or say, ceviche, nice and chilled. The cute video on the Fusionbrands website shows you how its done. $16.

A Nod to the Royal Wedding

I seem to be in the minority of the people who were not interested the Royal Wedding. But that did not stop me from attending a cocktail party honoring it, sponsored by Beefeater and hosted by Lucy Sykes and Euan Rellie. The soiree was held at Desmond’s, originally a bank, whose space has been transformed into an elegant supper club. The space was decked out with British flags, a Beefeater at the door, and the hosting couple even cut a wedding cake and threw a bouquet in honor of the event. It was quite the swank affair, with a Beefeater Royal wedding punch served in glass tea cups, a special martini dedicated to the bride (seen in photo), and wrist corsages and boutonnieres were created on the scene by Hatch Creative Studio. See more photos of the evening here.

BRUNCH: Asellina and La Follia

I’ve been making a habit out of brunch lately. It seems like the best time to get together with friends, and have a little weekend vacation. Asellina, in the Gansevoort Hotel on 29th and Park has just added live jazz to its repertoire. It was so nice to sit near the open doors and hear the live sounds from the next room. The food is top notch, with some creative items on the menu, like seared tuna panini on the lightest, freshest bread, and baked eggs, Italian-style. We had to get (a few rounds of) the Prosecco Quartino with trio of juices (seen in the background of tuna panini photo): blood orange, peach nectar, and guava. See more photos of the food here, they will have you drooling. La Follia, on Third Avenue and 19th street, is the neighborhood spot I have been praying for. The owners of sadly defunct Irving Mill, of which I was a huge fan, have scaled down in size, but not on the food. The space is divided into two areas: a small dining area, and a casual wine bar. The pasta menu alone is a reason to stop there. I’ve been to brunch twice, starting with a traditional omelette, then going after my heart’s desire: the Carnivoro Panini with mortadella, soppressata, prosciutto, pecorino & arugula (photo below). There is no need for dinner! See more photos of the food here. 

On the Table

At the recent tabletop show at 41 Madison, there were goodies galore. My friend Frank and I explored the showrooms top to bottom to see the latest collections from Lenox, Dansk, Rosenthal, Guzzini, and more. Our timing was perfect—as we hit the brand new Michael Aram showroom there was a cocktail party just starting. So, while viewing the latest designs, we got to see the Aram serving trays in action. Frank kept diving into the grilled cheese with pulled pork, but my attentions were focused on the tea smoked chicken salad on wontons. Turns out, Michael Bick of Some Things Fishy Catering, Ltd was on the scene, and was generous enough to share his recipe. The combination of the spices were refreshingly unique (and exceptionally delicious), and the fried wontons lent a nice crispy edge. Michael recommends using lapsang souchong tea for its smoky qualities. If you don’t have a smoker, you can use a wok or large casserole pan with lid. Chef Cathy Shambly has some great step-by-step photos on her blog, Showfood Chef, that take you through the process. I once did a fish cooking class at the Institute for Culinary Education, and we smoked salmon in a similar way, using 2 roasting pans. Totally worth the effort! Photo above, Michael Aram’s Olive Branch napkin holder keeps things neat! See more photos of my tabletop picks and the party food here.

Tea Smoked Chicken Salad by Michael Bick

2 chicken breasts, raw

Marinade:
1 cup soy sauce
1/2 cup mirin
1/4 cup sesame oil
1 TB Nori Kome Furikake rice seasoning
1 tsp Shichimi Togarashi

Smoke Mixture:
1/2 cup loose leaf tea
1/4 cup sugar
1/4 cup rice

Sesame Aioli:
2 large egg yolks
2 TB dijon mustard
2 cloves garlic, peeled and chopped
2 TB yuzu juice
1 3/4 cups soy oil
1/4 cup sesame oil
1 TB soy sauce
1 TB Linghams sweet & spicy hot sauce
1 TB Nori Komi Furikaki rice seasoning

Salad Mixture:
1 red bell pepper, diced small
1/2 red onion, diced small
2 jalapeños, seeded & minced
2 inch-long piece of fresh ginger, peeled and minced
2 tablespoons pickled ginger, minced
2 tablespoons fresh cilantro leaves, minced

Marinade: In a non reactive bowl, mix ingredients together and marinate the chicken breasts for 1 to 2 hours.

Smoke Mixture: Combine ingredients and place in a stovetop smoker. Follow directions on smoker and smoke marinated chicken for 8 minutes. Remove from smoker and finish cooking in a 350 degree oven for 8 to 10 minutes. When cool, shred by hand (this is a big pain but worth it).

Sesame Aioli: Place yolks, mustard, garlic, juice, in blender. While blending, drizzle in both oils, until thick and mayonnaise-like. lt may need more oil. Season with soy, sweet chili, and rice seasoning.

Salad: Combine shredded chicken with all prepared vegetables. When you are ready to serve toss with Sesame Aioli.

Seen @ High Point Market

I recently visited North Carolina to see the latest at the High Point furniture market and was pleased to see artists and manufacturers using recycled materials in a variety of creative ways. It was also nice to see furniture still hand-made in America—tasteful, and sturdy. Photo left shows re-used Brazilian truck tarps from Grace and Blake covering benches and ottomans, photo right is a glimpse of some of the offerings from Busbin, who design and manufacture pieces of modern, yet classic furniture that can be handed down to the next generation. It was fun to get out of the city for a week or so, see more photos from the trip here.

Drinks & Ink: Tuaca Liquore Originale cocktails and tatoos

Tuaca Liquore Originale scoured the United States to find out who could make the most creative cocktail using their liqueur, in addition to sporting the coolest tattoo. The competition’s nine finalists came to NYC to show off their mixing talents as well as their extensive body art. I have to say I was immediately intrigued by the whole idea, and made sure to attend and photograph the contestants and try their wares. The judges were chosen from the tops in the spirit and tattoo worlds, Corey Miller, seen on LA Ink was on hand, as well as Todd Weinberger, the creative director of Inked Magazine, who awarded the winner with a photo spread in the magazine. Mixologist Jason Littrell and cocktail authoritarian Gary Reagan brought their taste buds in to vote. See more photos of the night here.

For the Birds: Bird Feeder for your Window

Have the joy of watching small birds gather right where you can see them. This globe, made of recycled plastic, sticks right to your window. The double-sided suction cup uses carefully selected materials, so it will stay on the window through the hottest and coldest temperatures. Designed by Urban Butik. $19.95.

One Flight UP: Millesime and Ai Fiori

This month, coincidentally, both hotel restaurants I went to were on the second level, accesssed by a grand spiral staircase. Millesime, located in the Carlton Hotel, has the ambiance of a fancy French bistro from the 1800s, blending elegant and casual touches. Our table looked down over the lobby, giving it an air of an opera box. Photo above left shows the newly opened ceiling with decorative glass and the raw bar in the rear, above right, grilled romaine, topped with smoked black cod, parmesan and lime (tasty!). More photos from the dinner are here. Ai Fiori was the more upscale of the two. Michael White’s menu focuses on Italian specialties served with a French twist. My friend Mary and I did 3 courses with wine pairings and were completely wowed. Photo below left is the Trofie Nero, an inky pasta with small bits of seafood and breadcrumbs, photo right, the entrance at the top of the white spiral staircase. There was a photo shoot just wrapping up as we entered, which explains why the bar stools are creating a barrier to the right. More photos of our dinner can be found here. If you are looking for well-designed, apartment sanctuary in the sky, check out the rooms at the Setai on Fifth Avenue between 36th and 37th streets. The rooms are ample in size, beatufully laid out, with every amenity.

Artful support: Japan

In support of the relief efforts for Japan, MOLO has added a big red dot to their felted wool hobo bag in a special limited edition of 50. Show your support for $150, by calling the Molo studio in Vancouver (+1 604 696 2501). The full proceeds will be donated to support Architecture for Humanity’s reconstruction efforts. This bag can carry a heavy load and doubles as a lantern with an energy-efficient LED light. This Friday, April 8th, 3.11 Project presents a silent auction taking place at Openhouse Gallery, from 6 to 9 pm, featuring NYC’s and Japan’s finest talent. The exhibition will feature more than 50 artists, displaying multimedia installations, painting, photography, and sculpture. It’s your chance to own some impressive art for less. One hundred percent of proceeds goes to Japan Earthquake Relief Fund via the Japan Society. See more information about the art at this link. 201 Mulberry Street. RSVP at rsvp@foundationworld.com

Wines of Israel: Don’t Pass them Over!

I went to a tasting back in November, and got to sample lots of very nice wines from Israel. I thought it would be a good time to mention some to bring along to your Passover seder, or, make up any excuse to celebrate with these fine selections. Barkan wines come from the Galilee region. The Altitude series are 100% Cabernet Sauvignon, whose labels refer to the actual altitude in which the grapes are grown. The +720 [meters above sea level] 2007 was good, but one you might want to hold onto till next year. A really superior choice, and my favorite of the entire tasting was the 2007 Barkan Reserve +624. Both cost around $40 a bottle. For a nice everyday, soft red, around $12 a bottle, go for the Barkan Classic Merlot-Argaman 2009, and you will not regret it! In the VEGAN category: I loved the 2007 Carmel Mediterranean, a mix of 5 grape varieties from the Shomron region. My tasting notes: like a fine Pinot Noir, feminine, soft, elegant; around $60 a bottle. My second favorite, especially for its bottle design, was the Carmel Appellation Cabernet Sauvignon Shiraz 2006 from Upper Galilee Region, which goes for around $27 a bottle. Dalton Winery is working on getting organic certification. 2009 Fume Blanc was a mix of 95% Sauvignon Blanc with 5% Viognier. A nice, light, summery taste, from the Upper Galilee region, great buy for $15 a bottle. The 2009 Estate Shiraz was a blend of 4 grapes, which gave it a deep berry, full flavor yet still light in the mouth with a peppery finish. Not bad for $18 a bottle. The 2009 Shiraz Reserve was at the top of the price range ($30) and the most elegant choice, very earthy, with its combination of 96% Shiraz and 4% Viognier, also from the Upper Galilee region. 

Modernist Cuisine: The Art and Science of Cooking

You’ve probably been hearing all about the series of books by Nathan Myhrvold (and co): Modernist Cuisine: The Art and Science of Cooking. Over three years, and a super equipped team went into the making of this book, testing cooking techniques and theories on the most scientific level. I recently attended a lecture with Nathan, hosted by Padma Lakshmi, at the National Academy of Science, across from the WTC site. Unfortunately, I ended up going a few stops into Brooklyn on the N train, so missed the beginning of the standing-room-only lecture. Fortunately, I did not miss the sample of the pistachio ice cream which was made without any dairy, using only the oils from the nuts themselves to create an ultra-nutty tasting treat. The 6 book set explores the topics of food safety, baking, braising, stewing, grilling, barbecuing, roasting, frying. The photos, alone, are enough reason to purchase the set, which feature appliances cut in half, to show the cooking within, food ballistics, and beautifully lit step shots. The set retails for $675, but is available on back order at Amazon for around $465. Check out the in-depth review at the New Yorker.

Head to the Downtown Oyster Fest

New Amsterdam Market will be officially opening on Sunday, May 1st, but you can get a jump on the festivities—and give the market your support by attending the SouthStreet Oyster Saloon, a fundraiser and revival of Oyster Saloons once found in all of New York’s public markets. Enjoy fresh-shucked regional oysters from special guest vendors like: April Bloomfield of The John Dory Oyster Bar, Alejandro Alcocer of green brown orange, Patrick Connolly of Bobo Restaurant, King Phojanakong of Kuma Inn, and the creative teams from Great Performances, Luke’s Lobster, and Neuman’s Caterers. Other goodies will also be on hand, including cask beers sourced by Beer Table. Saturday, April 9 on South Street (betw Fulton St & Beekman St) from 5:00 to10:00 pm. Tickets to the Oyster Saloon are on sale now at an early bird price of $50 for General Admission. If shucking is on your list of skills, the market is looking for volunteers, email: volunteer@newamsterdammarket.org

Say hello to Bai the superfruit energy drink

Owner Ben Weiss, immersed in the coffee business, discovered that the fruit encasing the coffee bean, normally discarded in processing, was loaded with antioxidants. This discovery inspired him to create Bai, a line of fruit drinks that have a little bit of caffeine, a little bit of sugar, and a little bit of exotic juice. About half a gram of the superfruit averages 2000 orac units which is 40 to 50 times more antioxidants than pomegranate or acai. I don’t know if it was the power of suggestion, but at a recent gathering, when mixed with Prosecco, I found the juices put me in a euphoric mood. The mixes are slightly sweet, much like a VitaminWater, and come in 140 calorie 16 oz bottles, or 10 calorie versions sweetened with organic Stevia. Usually, I cannot stand the taste of any of the low-calorie sugars, but these are quite palatable, and a great choice if you are looking to cut a few calories. Exotic fruits featured: Tanzania Strawberry, Mango Kuai, Jamaica Blueberry (the crowd favorite), Kenya Peach; and the low-calorie versions: Panama Peach, Sumatra Dragonfruit, Costa Rica Clementine, and Congo Pear (sophisticated). I mixed up vodka, the juice from a tangerine, a dash of Urban Moonshine organic citrus bitters, and filled the glass with the Costa Rica Clementine (see photo). At around 70 calories, I was feelin’ guilt free!

Quorn: meaty non-meat

I am a hard-core meat lover, but still am always on the lookout for meat substitutes for myself, and especially for my guests. Quorn makes a line of meat-like products, made from mycoprotein— a member of the fungi family, that’s high in protein, plus low in fat and calories. This ingredient successfully disguises itself as chicken, meatballs, and burgers, and can be found in the frozen food section. The texture is actually quite similar to meat, and has a surprisingly enjoyable taste. I grilled the Chicken Cutlets version for 7 minutes on each side, and chopped it up with herb salad, sprouts, yellow peppers, zucchini, scallions, and added mayo. After stuffing it into some puff pastry, I would defy anyone to say that it was not the real thing. (The buttery-ness of the puff pastry crust gave me the idea to do a chicken-pot-pie-type appetizer—will have to work on that.) The Meatballs could totally come in handy for impromtu gatherings, just heat them in tomato sauce, or sauté with onions and peppers in garlic and wine, and add to pasta, like I did.

Go Slow: Hurom Slow Juicer

If you have experience with juicers, as I have, you might have been frustrated by the amount of vegetables you had to have on hand to produce one measly glass of juice. Then came the ordeal of cleaning. I was convinced that paying $6 at the health food store was a simpler alternative till I encountered the Hurom Slow Juicer. What makes it a great appliance at a gathering is that in between uses, you can just run water through it to clean it, without having to take the whole thing apart, thus enabling fresh—and different—juices to be enjoyed throughout the party. Plus, since the juicer works at a slower speed, it does not destroy vitamins with heat, and takes EVERY BIT of juice from food, leaving the pulp virtually dry. The mechanism inside works more like a mortar and pestle, crushing and pressing foods—releasing the nutrients, enzymes, and phytonutrients—resulting in a rich-colored juice that does not separate. Put in your favorite fruits, vegetables, even soybeans, walnuts or wheatgrass, to make super-nutritious drinks in an instant. Watch the video (it has a hypnotic quality) and review the nutritional tests on their website. $349.  A good excuse to try this super-fresh cocktail from Joseph Shuldiner, soon to be appearing in his upcoming cookbook “Pure Vegan” coming out in Spring 2012 from Chronicle Books.

LAVENDER-TANGERINE MARTINI
Makes 1 drink
Preparing this cocktail is like bartending in a citrus orchard. The floral scent of lavender with the bright, fresh taste of tangerines is positively Mediterranean. The gorgeous color of tangerine juice is also such a welcome change from the usual palette of pinkish Cosmopolitans and greenish Appletinis. Your “Trend Meter™” will enjoy the evening off. To prepare enough for a party, juice tangerines and lemons in a Hurom Slow Juicer by peeling the fruit, cutting in half, and dropping in to the juicer.
2 ounces vodka
1/2 ounce Grand Marnier, or other orange liqueur
2 ounces fresh tangerine juice
1 ounce lavender simple syrup, (recipe below)
1/2 ounce fresh lemon juice
Lavender sprigs or a twist of fresh tangerine peel for garnish
Place all the ingredients into a cocktail shaker filled with ice and shake vigorously for 10 seconds or until well chilled. Strain into a chilled martini glass and garnish with a lavender sprig or fresh tangerine peel twist.

Lavender Simple Syrup
1/2 cup granulated sugar
1/2 cup water
1 1/2 tablespoon dried or fresh lavender flowers
In a small saucepan, bring sugar and water to a boil, stirring until the sugar dissolves. Remove from heat and add lavender. Allow to steep for 30 minutes, then strain. Store in an airtight container and keep refrigerated.

Graffit: Food in the Abstract

Spanish Chef Jesús Núñez, famous for his restaurants in Madrid (Polenta and Flou) was also a former graffiti artist, thus explaining the space and menu at this UWS spot, Graffit. I stopped in for a quick bite, and was quite intrigued by the menu, wishing I was with a couple more people so that I could try some more dishes without overeating. Luckily, I ran into fellow foodies, and was invited to sample along with them. That is one of the great things about living in NYC! See photos of the dishes I sampled, which were beautfully, and whimsically devised, like "Fake Truffles" Falafel with edible earth. Photos above show the communal dining areas near the bar, and the art in the ladies’ room.

LUPEC Women: Shake, Shake, Shake

March 8th is International Women’s Day, which has LUPEC (Ladies United for the Preservation of Endangered Cocktails) inspired to honor women the best way they know how: with creative cocktails! In NYC, Astor Center will again feature the talents of NYC’s LUPEC team creating Scotch cocktails featuring the assortment from artisanal distiller Compass Box. These cocktails will be paired with chocolates from Rachel Zoe Insler, of the East Village’s Bespoke Chocolates and a selection of cheeses. Men and women alike attended last year’s event, which featured 12 bartenders at the helm. If scotch isn’t your thing, celebrate at home with this genever-based cocktail by Misty Kalkofen of Drink, Boston, and founder of LUPEC Boston. Her cocktail, The 1820, features Bols Genever, a spirit from Holland made from corn, wheat, and rye grains and blended with juniper berry distillate. This spirit pre-dates gin, and is very smooth—in between a whiskey and a vodka, and is fantastic in mixed drinks. In honor of strong women who drink strong spirits, I would like to repeat the story of Texan Guinan, a bartender from prohibition times. I hope you will laugh as much as I did upon reading it. Happy Women’s Day!!
“Hello, Suckers! Come on in and leave your wallet on the bar!” is how blonde bombshell Texas Guinan greeted guests at the speakeasies she manned in New York. She was famous for her wisecracking, running the hottest clubs in town, and being hauled off to the pokey on a regular basis. Upon re-opening after raids, she would sometimes sport a necklace of gold padlocks to show the cops there were no hard feelings.
THE 1820
1.75 oz Bols Genever
.25 oz Galliano L’Autentico
.5 oz Lemon Juice
.5 oz Lavender Simple Syrup
1 bar spoon Del Maguey Minero Mezcal
1 dash Fee Brothers Whiskey Barrel Aged Bitters
 —Shake with ice and strain into a chilled cocktail glass.

LUCKYRICE Year of the Rabbit Festival

A week-long fest beginning May 2 through May 8, 2011will feature the talents of top chefs preparing Asian feasts all over New York City. For example, Chef Masaharu Morimoto will be creating an 8-course Omakase Dinner (meaning chef’s choice) at his restaurant, featuring a cocktail hour plus paired wines from Germany. The event’s culinary council has Tadashi Ono, Pichet Ong, David Chang, Susur Lee, and many more of the top talents in the world coming together. Last year’s event completely sold out, as did Anita Lo’s kick-off dinner for 2011, so it is advisable to get tickets soon. See the website for full schedule of events and to purchase tickets. I got a taste of what’s in store recently at Baotique with a 12-course preview dinner prepared by Chef Michael Bao Huynh. Photo above are the super tasty Nem Nuong Rolls: grilled pork meatball and vermicelli, wrapped in lettuce and topped with Peanut Sauce. See more photos at this link.

Zubrowka Vodka: Take me to the ZU

Yet another vodka, you say? I say, why not? Since the 14th Century, Żubrówka vodka has been savored by both Polish royalty and peasants venturing through the Białowieża Forest. Check out the images on Google, this ancient forest looks like something straight out of a fairy tale, and luckily has been protected under UNESCO as a Biosphere Reserve since 1976. Here bison are allowed to roam freely and feed on the grass special to the area. This grass also gives the vodka its unique, herbaceous quality and light green color, matching up with notes of vanilla and chamomile. Zu makes its debut in the US with mixologist Daniel Undhammar who has been playing with the flavors in bars all over Europe. Grab a bottle and mix The Bison Republic for a tantalizing treat (photo). At $25 a bottle, you can’t go wrong.
THE BISON REPUBLIC by Daniel Undhammar
2 oz of Zu
Pink Grapefruit Juice
1 tsp Agave
dash of Lemon Juice
dash of St. Germain
top with a few drops of Pama Pomegranate Liqueur.

Share the Love Party

I always like to make a big fuss when it comes to my birthday. This year I hosted the post-Valentine’s Day “Share the Love” party which featured a menu of savory treats disguised as cupcakes, lollipops and flowers. The color pink was woven into the theme, with other shocking pastels, which made for an atmosphere of pure gaiety. My friend Derek and I worked for three days shopping and preparing the food. Nima helped inspire the cocktail, named The Blush, which I made ahead of time in pitchers, and topped them up on the scene. See photos of the food and decoration from the party here.

THE BLUSH
1 part Vodka
3 parts Pink Lemonade
.5 part Lillet
.5 part Aperol
1 part Cranberry Juice
La Fee Orange Bitters to taste
To serve: Fill a glass halfway with mixture, then fill with Prosecco.

February Highlights

It was a jam-packed month: MOMA, The Modern, lunches, tastings, parties. The usual. See photos from my adventures here. Shown here is the mushroom soup from The Modern, one of my favorite winter treats.