© Stephen Scoble
White porcelain bowls at Jennifer Rubell's Art Basel installation.
While down in Miami for Art Basel
, F&W's creative director Stephen Scoble had a chance to experience artist Jennifer Rubell's
brilliant installation (pictured). To get to the project, visitors had to step through a hole that was punched through a wall of the building that houses the Rubell family's art collection. Once inside, they walked across a yard to a yellow house that was gutted. Each room in the house had a different installation: a stack of porcelain bowls; a pile of stainless steel spoons; crock pots of Rubell's secret oatmeal recipe; brown sugar packets; and an enormous pile of mini boxes of raisins. The final room that visitors entered—the home's former kitchen—had refrigerators stocked with milk. As visitors moved through the home, they created their own bowl of oatmeal.
© The Museum of Modern Art, New York
Margarete Schütte-Lihotzky (Austrian, 1897-2000). Frankfurt Kitchen from the Ginnheim-Höhenblick Housing Estate, Frankfurt am Main, Germany (reconstruction).
Despite the years I spent working in art museums, I often still wait until the closing weekend to make it out to see an exhibition—and then I invariably regret my procrastination. Lucky for me, though, recent out-of-town guests motivated me to visit Counter Space: Design and the Modern Kitchen
at the Museum of Modern Art in NYC long before its March 14, 2011, closing date. Truthfully, I feared a dull history of kitchen appliances, but the show was a fascinating look at how cultural events shape our culinary environment—and vice versa. Long before Ikea came on the scene, for example, the post-WWI-era Frankfurt Kitchen was designed to maximize efficiency by using every inch of available storage space. After seeing all the amazing kitchenware in the galleries, I couldn’t resist hitting MOMA’s great gift shop. My favorite pieces at the store: a gorgeous Zucch Sugar Pourer
by Alessi and funky retro Margrethe Prep Bowls
by Acton Bjoern.
© Stephen Scoble
Designer Alber Elbaz's wild Art Basel installation.
Food & Wine's creative director, Stephen Scoble, spent the weekend party-hopping in Miami at Art Basel. One of the highlights: The wild food-and-fashion installation Lanvin designer Alber Elbaz created at the Rubell Family Collection.
© Alessandra Bulow
From left: Rory Tischler, Jon (Smooth) Varriano & Seton Rossini man the bar at The Old F&W Art Saloon
Halloween is two days away but the art department staff of Food & Wine
’s marketing team is kicking off the festivities today by transforming their office space into The Old F&W
Art Saloon. In addition to dressing up in awesome 19th-century Western costumes, they’re serving beef chili with beans
, buttery corn bread
and fantastic homemade black pepper beef jerky
(Last year they dressed as the Simmons Family including Top Chef judge and F&W’s own Gail Simmons, Gene Simmons and Richard Simmons—no relation.)
Scrounging for a last-minute Halloween costume or party idea? Get inspiration from F&W's Dress Like a Chef and Halloween Party slideshows.
F&W features intern Chelsea Morse fuels her pasta obsession with a great new cookbook. Here, her review:
The Geometry of Pasta, recently released from Quirk Books, successfully walks the line between functional cookbook and coffee-table eye candy. While so many glossy, oversized contemporary cookbooks are too beautiful to bring near a stove, graphic designer Caz Hildebrand and chef Jacob Kenedy’s book would be equally at home on a marinara-splattered countertop as in a stylish living room. The novel-sized hardback is printed on matte paper, illustrated with dramatic Art Deco–style illustrations of more than 100 pasta shapes, from agnolotti to ziti. Accompanying each entry is a short history and description of the shape and a handful of recipes best suited to that particular pasta. The sleek black and white images have the mesmerizing quality of Escher prints, and the recipes—not just Italian, but Greek, Hungarian, American and more—are equally inviting. Hard-to-find shapes, like pansotti (a triangular pasta with a round center cut, giving it the name “big bellies”), come with instructions on how to make the pasta at home.
© c/o Anthropologie
Jim Denevan creates art in Siberia.
While fashion editors are sprinting from tent to tent during Manhattan’s Mercedes-Benz Fashion Week, food lovers can hit up these supercool fashion-food partnerships for Fashion’s Night Out on Friday, Sept. 10.
Anthropologie recently sent Jim Denevan, founder of Outstanding in the Field, to Siberia, Russia, to create the world’s largest piece of art. Between 8 p.m. and 11 p.m., in front of Anthropologie's Chelsea Market location, Denevan will be making a giant street drawing inspired by the project. For a sneak preview, click here.
Scott Sternberg, the owner and designer of Band of Outsiders, is so obsessed with cookies that he’s even started a cookie blog. On Friday, the Ace Hotel lobby will be turned into a French flea market where Sternberg will have a cookie-themed booth with dessert genius Christina Tosi of Momofuku Milk Bar.
Vogue food critic Jeffrey Steingarten and Momofuku chef David Chang will be at the new Andaz 5th Avenue Hotel, hosting an artisanal-whiskey tasting paired with some of Momofuku's cult-favorite dishes.
Guest bartenders from the Taj Mumbai will be pouring Indian-inspired cocktails at a fabulous India event at designer Charles Nolan's boutique. Designer Radhika Gupta is curating acollection of folk are created by the "Gondh" tribal group who live in Indian jungle villages; Suki Cheema will be showcasing his fabulous new Indian-inspired home collection; and Vosges will be supplying curry- and spice-flavored chocolates.
© Courtesy Hotel Fasano
Fasano's rooftop pool
With both World Cup
and the Olympics
coming up for Rio de Janeiro in the next six years, the city is getting ready to host a slew of travelers. Rio's hotel scene runs from large chains to the old guard Copacabana Palace
—as well as two relatively new boutique hotels: the Fasano
and the Hotel Santa Teresa
. The three-year-old Fasano, Bohemian Ipanema's first luxury hotel, is right on the waterfront. It's designed by Philippe Starck
, but with a casual, beachy feel, it's more understated than many of his other projects (each guest is given a pair of Brazil's national flip-flop, Havaianas
). The food is no afterthought: Fasano Al Mare, a Mediterranean seafood spot, is the work of Luca Gozzani of Michelin three-starred Enoteca Pinchiorri in Florence. The year-old Hotel Santa Teresa is located in another artsy neighborhood, the up-and-coming hillside community of Santa Teresa, which is a maze of galleries, charmingly run-down mansions and art studios. The property was a former coffee plantation and houses another ambitious restaurant, the French-Brazilian Térèze, from Frenchman and Alain Ducasse alum Damien Montecer.
Betabrand Gluttony Pants
Meat-centric star chef Chris Cosentino can now add designer to his name. With the help of San Francisco-based Betabrand, Cosentino conceived the ingenious Gluttony Pants, which adjust to three sizes–piglet, sow and boar–for those times when it’s just not appropriate to unbutton your pants at the table. The waistband, pocket linings, as well as the napkin that comes with the pants also include cartoon depictions of the "life-cycle of a glutton." The line launched earlier this week, with the first 100 pairs nearly selling out in 24 hours. But no need to worry, they’re making more. Gluttons can never get enough!
Here, some of Cosentino's terrific recipes from the F&W archives.
Demitasse's new necklaces for food lovers.
I adore designer Rachael Chyna White’s jewelry. Her line, Demitasse
, transforms antique tableware and serving pieces like absinthe spoons and ceremonial Renaissance wedding cake knives into mini gold charms accented with diamonds and sapphires. Her newest collection, released this week, features a tiny coat of arms designated to chefs, foodies and wine lovers. Necklaces have tags engraved with words like “EAT” or “CHEF” and quirky charms like a fruit spoon or a vanilla bean knife with a pavé diamond studded handle.
The foodie takeover of almost every aspect of American life seems unstoppable. Case in point: It's no longer enough to feed your dog just kibble. Some fanatic dog owners are getting their dogs fresh-baked biscuits—others are signing their pets up for a full-blown gourmet meal plan. Now, even chew toys have taken on a foodie bent. Really! Planet Dog's "Produce" line has rubber toys made to look like fresh produce from the farmers' market: strawberries, raspberries, artichokes and eggplants. They're mint-scented, to freshen breath, and Planet Dog uses proceeds to run their foundation, which funds canine-service programs.