New York Design Week: WantedDesign and ICFF Highlights

So much amazing design, so little time! ICFF has morphed into a total city design diversion. There is no way you can see everything, but I managed to squeeze in a few days to view the latest offerings of the international design world. See my favorites below...

WantedDesign took over the Tunnel space. Modko, who make the best cat litter box presented their newest designs on lightboxes.

Quebec designer Tat Chao (left) super-glues glasses and pedestal bowls together to create one-of-a-kind table bases and candlestick holders.

The Effeti Showroom had me salivating over its streamlined space...the cabinetry and accoutrement were quite special. From left to right: The yellow inside the cabinets can be custom applied in any color; tools fit beautifully inside; architect Kelly Solon show us how the corner shelf pulls out. If you are doing your kitchen over, head to the showroom to see the indoor grill and wall of hideaway surprises.

My favorite countertop material, Caesarstone showed off its latest colors.

Raison Pure NYC presented a funky tea party diplay. GOLD tea cup by Will Kang.

Britto Charette Home’s animated porcelain vessels with GOLD interiors caught my eye.

GOLD edged porcelain dishes by Daniel Levy have a zen-like quality.

gt2p GOLD vases from Chile, the Royal Mahuida collection.

Tom Dixon’s Eclectic collection uses marble and brass elements.

Glamour exudes at THG Paris fixtures that pair with Christofle and Baccarat brands.

Raimond Puts’ magical lights at Moooi.

Garden without having to stoop! These planters from Hurbz would work well on a terrace or backyard. They can be anchored to a wall, and have a clever drainage system.

Oxidized maple creates an elegant sideboard. The wood is silky to the touch. Tod Von Mertens hand makes this and some lovely matching dining room tables.

Gorgeous gaming: love this white ping pong table from RS Barcelona.

Cowhide and leather make for an elegant backgammon board by Gilles Caffier. For serious players!

Tibetano creates beautiful carpets using cowhide assembled in classic patterns. Lovely to touch. I would like to see these as a table runner, perhaps under glass.

More cowhide, brightly colored from Britto Charette Home.

This was my absolute favorite item. From Wiener Silver Manufactur, this tray can switch out its center, depending on your mood. Designed by Marco Dessi.

New York Design Week @ Dune: Close Encounters

Dune kicked off the week with an exhibit by photographer Jean-Marc Bellaiche in their showroom on Wooster Street. Jean-Marc created beautiful abstract photos of architecture in Manhattan with super saturated colors. The photos are taken with an amazing eye and are only minimally enhanced. See more on the website or at Dune.

 Artist Jean-Marc Bellaiche poses in front of his photo, "Bar Code."

 photo, "On the Edge" had beautiful blue tones that caught my eye as soon as I entered the space.

 photo, "Infinite Sunset"

photo, "Complex Lines"

Off the Wall Yogurt: guilt-free indulging

If you are craving a sweet treat in the Union Square area, be sure to stop into Off the Wall Yogurt, which recently opened it’s third Manhattan location on 14th Street, just past Fifth Avenue. I attended the opening and got to taste a few of the flavors. Since I really love a salty/sweet combo, I headed right for the low-fat Salted Butter Pecan and topped it with some slivered almonds. It was super creamy, and satisfying to know it only had 133 calories for 3 fluid ounces. This could be habit forming.

Manhattan Cocktail Classic: Tickets on Sale NOW!

Twenty-five thousand cocktails, elegance, big band sounds, festive fare...for five days in May experience the industry’s cutting edge. Head to the website right now! (I just checked it and 16 of the 45 events have already sold out.) Opening night at the New York Public Library is the ultimate New York party, and a night you will never forget. Start shopping for your outfit...look forward to seeing you there! Other highlights: cocktail-pairing dinner by Chef Eric Ripert; a hands-on mixology class at Huckleberry Bar; a celebration of Grand Central Terminal’s 100th anniversary at The Campbell Apartment; afternoon pairing chocolates and cocktails; a Tiki safari; a bar crawl; a bus tour; countless seminars and hands-on workshops at some of NYC’s most heralded watering holes. May 17 – 21, see schedule of events and buy tickets here.

Jeepney: Handle Your Food

Been wanting to get to Jeepney since it opened, so when I heard about their Kamayan “eat-with-your-hands” Night I promptly made a reservation. I love eating with my hands normally, so being able to break this dining taboo in public was immensely pleasureable. Here’s how it works: the four of us ordered our dinner a day before—it was difficult to choose two appetizers and three entrees from the selections. To start, the Warm Pinkabet Salad sounded (and was) amazing: roasted kabocha squash, eggplant, steamed long beans topped with bagoong broth and chicharron (fermented shrimp sauce and pork rinds). Our second appetizer were the Lumpiang Shanghai, which are cute little cigar-type rolls stuffed with beef or pork, carrots, water chestnuts and wrapped in rice paper. (Dip these in the spicy sweet sauce on the table) For our entrees we had Bicol Express, a slow roasted pork shoulder in tasty coconut milk, bagoong, with a side of vigan longganisa (sweet sausage); the Gulay na Galing sa Palengke, steamed market vegetables; and the pièce de résistance: Adobong Hipon: head-on shrimp topped in an intoxicating sauce. The shrimp were perfectly cooked, and quite succulent. You cannot finish this! Three of us went home with hefty portions. And I did enjoy the sausage in an omelette the next day. See details in photos below and do plan to stop in for the finger feast (on Thurdays only) or for thier other tweaked Filipino comfort offerings.

This Filipino gastro-pub was packed with aficianados at 6:30, and remained buzzing until we left.

There are front and back dining sections...

 love the metal wraparound on the kitchen, which leads to the back...

 

mural continued...

 Kamayan service begins with a layer of jasmine rice.

 The Warm Pinkabet Salad is the first to top the rice.

Bicol Express countered at the other end.

 

Our feast awaits...

 Nice hot towels to wipe our hands started the meal.

Jen puts hers to work.

 Owner Noel demonstrates the proper way to partake...

the rice is molded into a shape, then attached to whatever else you you would like to eat.

Pimpila tried the rice pancake...

Adobong Hipon: the shrimp sauce is poured on top, things got a little messy after this!

Dessert: Halo, Halo (mix, mix) featured an ice cream made from purple yams, shaved ice, evaporated milk, with mixed fruit and beans, topped with rice krispies. Light and sweet, perfect accompaniment to the meal.

Pimpila agrees...

Owners Enzo Lim and Nicole Ponseca. Keep up the creativity and warm vibe!

Second Annual Japan Week at Grand Central

Grand Central Terminal welcomes all that is Japanese at this festive event. From March 19 –21 experience culinary delicacies and traditions like: the Pop-Up Bar, featuring JIZAKE, a special sake produced by small brewers, plus 89 other sakes and SHOCHU shots (buy tickets at this link); taste the many regions of Japan in the EKIBEN bento boxes; view a geisha make-up demonstration by a master; and much much more. Photos below, from Japan Week’s website show just a sampling of the delights on hand, check the schedule here.

The signature bento box from Kyotofu: 2 mini tofu burgers, matcha chasoba, house-made pickled daikon, house-made taro chips, matcha financiers, and Sakura brownie (not shown) Photo by Shiho Fukuda.

 TAKOYAKI has been famous in Osaka since the early 1930’s. Invented by a street vendor who was inspired by a dumpling made of an egg batter and octopus. Osaka has a takoyaki shop at nearly every corner and the competition between them is very strong.

ZUNDA MOCHI From the Tohoku region, young edamame beans are blanched, shelled and then ground into a chunky paste, sweetened with sugar and a little salt and used as a topping on the rice cakes.

St Patrick’s Day: The Greening of NYC

If you plan on having one (or a few) drinks to celebrate, but are looking to cut some calories, grab some Polar Seltzer to add luscious flavors and bubbles without sugar, sodium or carbs. Since 1901 Polar has been run and owned by the Crowley family, whose business involved selling spirits along with the mixers. Polar seltzer starts with triple-filtered water, adds extracted flavors and aromas from the real thing— lemon peel, vanilla beans, mint leaves— and finishes with lots of tiny bubbles shot into the water at almost freezing temperatures. There are a bunch of flavors to choose from: original, lemon, lime, cranberry lime, raspberry lime, vanilla, orange vanilla, black cherry, granny smith apple, pomegranate, cherry pomegranate, ruby red grapefruit, mandarin, Georgia peach, strawberry, blueberry, triple berry. Add any one of these to a gin or vodka, and, voila!, you’ve got a low-cal drink. In honor of St Patrick’s Day, have the cocktail or pretty dessert cocktail below. Bottles available in NYC at Fairway, Morton Williams, Gristedes, Gourmet Garage, Shoprite, and other places.

GREEN APPLE WHISKEY
35 ml (your favorite Irish) whiskey
10 ml apple schnapps
25 ml unfiltered apple juice
10 ml lime juice
pinch of cinnamon
Polar® Granny Smith Apple Seltzer to taste
Granny Smith Apple, sliced thin for garnish
Combine all ingredients into cocktail shaker, add ice. Swirl to chill. Strain into a rocks glass over quality ice. Garnish with apple slices

 THE IRISH EGG CREAM
Creme de Menthe
vanilla ice cream
Polar® Vanilla Seltzer
Add a generous amount of Creme de Menthe to the bottom of a goblet. Add one scoop of ice cream and then slowly top with Polar Seltzer.

Art Preview: Textual Intercourse

Artist Darren Jones’ playful sense of humor is on display at Deep Space New York this weekend.  Check out the artist’s statements and pieces starting with Friday’s Vernissage (from 7:00 to 9:00), or Saturday and Sunday (from noon to 6:00). Deep Space is located at 220 east 17th street between 2nd/3rd Avenues, buzz 1G. View by appointment after this weekend. 212-253-8244.

Valentine Cocktail: Prévu + Champagne

Serve a sexy combination of organic vodka, cognac, black currants, blackberries, raspberries and violets with one pour. Enjoy this sweet and light cocktail with your sweetie, or keep the pretty bottle of Prévu on display at your next bash.

THE FIRST KISS
3 oz. Prévu
1 oz. champagne
garnish with a raspberry

Valentine Excursion: Goldbar

If you are looking for a sexy little spot to have a cocktail and a bite, head over to Goldbar early, where the newly owned space is now showcasing a fantastic cocktail assortment by Tim Cooper. Perhaps the Ginger Mint Aphrodisiac will create the proper mood (see recipe below) while sharing some of the small plates. I tried the Mulberry Street Chicken Parm (photo) which was served as a tiny trio of breaded chicken atop rolls with “grandma’s sauce” (the sauce is superb, and the chicken soft and easy to consume without getting messy). Also on the menu: ginger prawns, shishito peppers with sea salt and lime, and bacon wrapped dates with gorgonzola, pistachio, and pomegranate, and more. These small bites are designed to give you energy, but not weigh you down...so you can go all night! Goldbar opens at 6pm.

GINGER MINT APHRODISIAC
2 oz Finlandia Vodka infused with Horny Goat Weed
.5 oz ginger syrup
.75 oz simple syrup
1 oz lemon juice
club soda
small handful of mint
Garnish: mint sprig
Shake or stir and serve in a tall glass.

Valentine Pairings: Sweet + Spicy Cocktail

Some like it hot! Spice it up and cool it off with these opposing ingredients...

SPICY VALENTINE
6 Watermelon Chunks
1 Thai Chili
2 oz Brugal Extra Dry
1 oz Lime Juice
.75 oz Simple Syrup
Muddle watermelon and chili. Add remaining ingredients. Shake and fine strain into rocks glass. Garnish with watermelon.
—Created by Scott Fitzgerald of Mulberry Project. Available at Mulberry Project and Vinatta Project

Valentine Pairings: Whisky + Chocolate

You love chocolate, your partner loves whisky...unite your tastes with these perfect pairings from Highland Park Ambassador Martin Daraz:
Highland Park 12: the astringency and spiciness pairs well with dark chocolate
Highland Park 15: pair this with white chocolate to bring out the clean vanilla and oak notes
Highland Park 18: milk chocolate with almonds pairs perfectly with the roasted, nutty flavors of this whisky