en route

Headed away for the weekend? These items will come in handy.

iPad sleeves
Express yourself, and protect your investment, with colorful felt sleeves from Graf & Lantz. They come in 12 colors ranging from sunny yellow to serious neutrals and are made of sturdy German 3mm merino wool felt with leather detail. Hand made in LA. $38 each, available from the website.

en route: Stelton travel mug

It’s important to stay hydrated, but even more important to drink from a container free of phthalates, Bisphenol A and PVC (see more about the health risks here). The Stelton water bottle is just that, and comes dressed in a colorful washable sleeve that makes holding it a pleasure. Its 2-piece watertight top screws off, allowing you to add ice or sliced fruit, and use as a drinking glass or bottle. Available on Amazon. Don’t leave home without it! For more about plastic recycling codes click here.

Grab Guard

Here’s a little peace of mind you can carry around with you at all times. Grab Guard allows you to instantly secure your purse, briefcase or laptop bag to your chair wherever you are—restaurant, bar, coffee shop, airport—the office. Attach it to a park bench, supermarket cart, or baby stroller and be rest assured that no one can grab it and take off. Simply program a 2-digit code, pull the retractable cord, and lock. Comes in basic black, 3 hot colors, blue marble, rich mahogany or Italian marble. $19.99, available on the website.

Yerba Buena: Fresh Fruit Cocktails

Last Saturday, my cousin Paulina and I checked out Yerba Buena on Perry Street and were delighted to discover some super-fresh-fruity cocktails and great bites at the bar. Alex Valencia was on hand to mix for us and treated us to his prize-winning cocktail for Double Cross: a Cherry Tomato Gimlet. He muddled 2 very ripe cherry tomatoes with simple syrup, then added fresh lime juice and a shot and a half of Double cross vodka. After shaking with ice and he strained into chilled martini glass. I love the subtle flavors of the cherries mixed with the lime. See more photos of the other cocktails we tried and what we ate at this link.

Puro Chile: Divine Wine Store

I was invited to an organic wine tasting at Puro Chile, and was delighted to discover New York’s first exclusively Chilean wine store on the corner of Grand and Centre Streets. The space was exquisitely designed, beautifully showcasing Chile’s eco-friendly wines on stainless steel shelves (photo left) and a sexy entry area/lounge (photo right). It was quite an elegant event, with exceptional food and wines. Chef Liz Caskey of Liz Caskey Culinary and Wine Experiences hosted the tasting, and demo’d a recipe for Tuna Ceviche. Her company specializes in tours to Latin America. I loved how it was served in little bowls, which tipped into your mouth allowing the bites of fish to slide in. Summer and ceviche go hand in hand, I highly recommend put this on the menu at your next get together. But, of course, first run down to the store and get some wines to accompany! See this link for more details and photos from the tasting.

TUNA CEVICHE WITH COCONUT MILK AND “CARICAS” (Chilean Papayas)
1 1/2 pounds sashimi-grade fresh tuna
1/2 tablespoon brown sugar
3 tablespoons fresh lime juice
1 can (14 oz) unsweetened coconut milk
1 tablespoon freshly grated ginger
1/2 minced red onion (or shallot)
sea salt and black pepper
1-2 Chilean papayas (carica), finely chopped
4 tablespoons chopped cilantro
Red chili or sweet red pepper, slivered for garnish (optional)

Cut the tuna into 1/4-inch cubes.

In a bowl, whisk together the brown sugar and lime juice, until sugar is disolved. Add the coconut milk, ginger, and red onion. Toss in the tuna to coat, season with salt and pepper. Let stand for 30 minutes for flavors to meld. Fold in Chilean papaya. For cocktail parties, serve in Chinese porcelain spoons. Garnish with cilantro, and chili, if using.

Serves 4 as an appetizer, 16-20 as spoon “bites”. Serve with either a Pinot Noir or Chardonnay.

redecorate!

Summer is spruce-up time, some ideas to get you going...

Hamptons pop-up: GREY AREA
For those who will be out at the east end of Long Island and looking to add a few choice pieces, head to GREY AREA from July 23rd to the 31st. The new online store for artist-designed objects is bringing its wares to Watermill, NY in the Old Stone Boys Club, a vintage car club garage on Montauk Highway. They will be open everyday from 11am to 7pm at 938 Montauk Highway. Join them for opening cocktails on Friday, July 22nd from 4pm to 9pm. The Saturday Shindig on July 23rd goes all day: featuring live music, artist food truck, a kissing booth and more. Get a peek at some of the unique and conversation-starting pieces at this link.

red collection: a picker’s paradise

Another spot to stop at along the way to the East End is Red Collection’s giant space in Riverhead. (It’s a consignment shop, so you can unload a few items too.) I have been going to their location in Greensboro, North Carolina for years, and was delighted to hear about the new New York spot. They have a fantastic selection of furniture and accessories with prices that are extremely fair. Photos of some of their offerings can be seen online at their blog. Located at 54 E. Main St.

wallpaper without commitment: Tempaper

Perk up your walls almost instantly with Tempaper, a line of repositionable wallpapers created by three women set decorators. The patterns are bold and fresh and come in brights, neutrals, and fun designs just for kids (although, I do like the giant houndstooth myself!) It’s super easy to handle, just peel a few inches of the backing off, position and press on the wall. An especially great idea for the summer rental house, as it removes absolutely cleanly in seconds. Made in the U.S.A. and sold in double rolls 20.5" wide x 33' long (covering 56.37 square feet). Photo above by Tara Striano shows the Etta pattern in subdued Pearl colorway. I put up Damsel, in hot pink, back in February for a party, then decided I liked it enough for it to stay on the wall (photo below). To apply to the counter, I just removed about 4 inches of the backing from the each end. Buy it online, or see which stores have it at this link.

yolo eco paint

The makers of Yolo Colorhouse paint, Virginia Young and Janie Lowe, took every aspect of the environment into account when creating their line of paints. But what I really love about their collection is that it makes choosing a color simple. They put their years of experience in painting murals, and painting homes into their color choices, knowing what works and what does not. Surround yourself with colors inspired by nature with The Earth’s Color Collection, whose colors coordinate perfectly from room to room. The Color of Hope palette takes color’s most basic properties to elicit different moods: creativity, imagination, nourishment, and more. See the line on their website, where you can “test” how the color looks in a room by clicking on the swatches. In New York, you can order from The Green Depot. Happy painting!

restaurant freshen up

I’m not allowed to spill the beans yet, but did want to mention that very good friends of mine are taking over a longstanding neighborhood Asian spot. They will not be doing a major overhaul, just refining a few things, and testing new items to introduce on the menu. I got to be part of the sampling and was truly wowed. The photo above shows a naruto-style roll, with the most delicious wasabi-vinegar sauce. Still thinking about it! See more photos of the tasting here, and stay tuned for more developments and special announcements.

signs of SUMMER at Gramercy Tavern, Veritas, and Cape Cod

Menus are morphing into summer-mode, the most exciting season for fresh ingredients. Here’s what I’ve come across in the past week or so: Gramercy Tavern’s cocktail: the Pineapple Painkiller. A super-refreshing mix of fresh strawberries with pineapple-infused rum and lemonade. Get one soon!. See more pics of our light dinner at this link, which happened to include the silkiest and meatiest oysters I have ever had. • Just across the street at Veritas, I discovered the Sweet Pea Gazpacho. What a welcome blend of flavors for summer from Chef Sam Hazen: A base of fresh peas, chicken stock, cucumber, garlic, and vinegar was thickened by a little bread, a fresh pea and cucumber julienne, Greek yogurt, lemon, and chives and topped with extra virgin olive oil and espelette. The surprise ingredient? Cedar smoked trout. Unique and fabulous. This soup was practically a meal in itself, but that did not stop us. We also sampled an array of other seafood delights, like Oysters Escabeche, a giant scallop, bass, and Beef in Transition—steak tartare + peppered sirloin + wrapped short ribs—a transition that I wholehearedly welcome. Decadent! See more photos from the spectacular dinner here. • Over the 4th of July weekend, I was in Cape Cod, my virgin journey. I was quite enamored with the quaitness and air of tranquility that made the weekend a truly relaxing escape. I will have to return and explore some more soon. (any suggestions for dining appreciated!) We had dinner at Summer Stock, a quaint spot next to the Playhouse and art museum in Dennis. My dinner started with a true taste of summer: watermelon slices served atop spinach, with a sprinkling of goat cheese and pickled red onions. They could have left off the goat cheese, as the portions were enormous here! See more interesting combos from our dinner here.

Summertime Cookbooks

Three ideas for healthy summer eating.

Summer = TACOS
300 BEST TACO RECIPES offers a world of flavors perfect for summer feasting. You just might spend the entire season trying them all. Here’s just a sampling: Pollo Verde Tacos, Gingered Short Rib Tacos, Green Chile Stew Tacos, Tres Taquitos with Guacamole, Spicy Chorizo Tacos, and Mahi Mahi Tacos with Citrus Salsa. The book also shows you how to make your own authentic flour and corn tortillas, salsas, and other sauces. Author Kelley Cleary Coffeen knows how to make nutritious food, having assisted in the development of healthy, ethnic recipes for Diabetics with the Joslen Center at Harvard Medical School and New Mexico State University. Available at Amazon.

ARTICHOKE AND SPINACH TACOS
Makes 8 tacos

1 cup spinach leaves, trimmed and torn into bite-size pieces
1 cup chopped romaine lettuce
1 cup chopped drained canned artichoke hearts
1⁄4 cup thinly sliced red onion
1⁄4 cup chopped drained canned water chestnuts
Juice of 1 lemon

Jalapeño Cream Sauce
3/4 cup mayonnaise
1/2 cup plain yogurt
3 roasted jalapeños
1 TB minced fresh cilantro
Salt and freshly ground black pepper

In a blender, pulse mayonnaise, yogurt, jalapeños and cilantro until smooth. Season with salt and pepper to taste. Transfer to an airtight container or squeeze bottle. Refrigerate, stirring occasionally, for 1 hour or for up to 4 days.

8 taco shells, warmed
1⁄2 cup crumbled Cotija cheese

In a bowl, combine spinach, lettuce, artichoke hearts, red onion and water chestnuts. Cover and refrigerate for 30 minutes or for up to 2 hours to allow flavors to blend. Just before serving, toss with lemon juice and Jalapeño Cream Sauce.

To build tacos, divide mixture equally among taco shells. Top with cheese. Fold tortillas in half.

Excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Cool Kitchen: Cook Zen

Summer heat makes you want to spend less, not more time in the kitchen. And if you don’t have to turn the oven on, even better. The Cook Zen pot goes into your microwave, turning it into a healthy zone for creating meals—and gets your food on the table fast, without losing nutritious vitamins and minerals. You can also prepare foods without adding excess oil, a tremendous saving in calories. Imagine serving spareribs in 14 minutes? You can also make Chocolate Truffles (1 minute cooking time), Creamy Kabocha Pumpkin (6 minute cooking time), and Spicy Coconut Chicken (9 minutes cooking time). The recipe below comes from the appliance’s second cookbook: The Cook Zen Way to Eat, which features more American-style recipes than the first edition. The pot is available on Amazon for $43.98, the cookbook for $12.29.

ASIAN-STYLE SPARERIBS

4 teaspoons olive oil
2 cloves garlic, sliced
8 pork ribs (about 1 1/2 pounds)
4 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons sugar

Place the olive oil and garlic in the Cook-Zen. Heat on medium-high, uncovered, for 1 minute. Add the remaining ingredients and mix well. Cover and heat on medium-high for 13 minutes with the steam holes set to “close.” Makes 4 servings.

Live Raw

Live Raw: Raw Food Recipes for Good Health and Timeless Beauty  For those who live raw, or want to venture into it, this new cookbook from Mimi Kirk is packed with recipes for smoothies, mocktails, soups, salads, cheeses, and more. With the help of a dehydrator, you can even create breads and pancakes. Mimi tells you how to detox, what vitamins you need daily, and how to successfully live a raw lifestyle. The recipe below from the book makes a great dip to include in your spread for vegetarian guests. Click here to order on Amazon. 

ZUCCHINI HUMMUS

2 zucchinis, peeled and coarsely chopped
1 lemon, juiced
3 cloves garlic, minced
1 cup raw tahini
1/4 cup sesame seeds
1/2 teaspoon Himalayan sea salt or to taste
Freshly milled pepper to taste
1/2 teaspoon cumin
Water as needed
3 tablespoons extra-virgin olive oil
Paprika
Chopped parsley for garnish

Put all ingredients in blender, reserving the olive oil and paprika. Blend, adding water a little at a time to make a thick, smooth consistency. Taste for seasonings. A little bit more tahini, salt, or jalapeño? You decide.

Place on a flat plate and create a shallow well in the center of the hummus with a tablespoon. Add the olive oil to the well, sprinkle with paprika, and garnish with finely chopped parsley.

Red White and Blue Cocktails for the 4th of JULY

Three cheers for the red, white and blue!!! Be sure to celebrate our country’s independent spirit with some incredible American brands.

Square One Organic Vodka: Basil
The makers of Square One are introducing their latest flavor for summer. This strongly herbaceous blend starts with100% organic American rye and is infused with the essences of 4 different organic basil varieties (Genovese, Thai, lemon, sweet) plus a little bit of coriander, honeysuckle and lemongrass. It will make a big statement in your cocktail. The Caprese Martini might be a good way to start your 4th of July party, instead of the typical Bloody Mary, and if you leave off the basil leaf from the garnish, you will have a red/white combo, so all you will need are dark blue napkins or a blue toothpick to tie into the celebration.

CAPRESE MARTINI
1.5 oz. Square One Basil
.75 oz. tomato juice or 5 cherry tomatoes cut in half
.5 oz. fresh lime juice
.25 oz. agave nectar or simple syrup
small pinch of salt
1/2 barspoon of Dirty Sue olive juice or 3 drops of Worcestershire sauce
cherry tomato, basil leaf and mini mozzarella ball as garnish
If using fresh tomatoes, muddle in mixing cup until pureed. Combine all other ingredients and shake with ice. Double strain into a chilled cocktail glass and serve with a “Caprese pick”–skewered cherry tomato, basil leaf and mini mozzarella ball. [I recommend using Calabro Mozzarella Fior Di Latte Bocconcini. It’s delicate taste and creamy texture will have you switching from your former brand. Plus it’s made only with the highest quality Grade A Vermont farm milk by an Italian-American family for over 50 years.]

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.