Pinterest is a social networking site for the visually inclined: Users bookmark web images, creating digital mood boards. Former F&W style editor Jessica Romm shares hers.
Gone are the days of sauce-splattered chefs hiding out in closed-door kitchens: With more restaurants embracing open-kitchen layouts, the chef is often as much on display as the food. On December 4 at Mercury Lounge in San Francisco, Fog City Diner executive chef and menswear designer Daniel Sudar launches his new Beyond Chef Wear line, fusing style and function for chef coats made from eco-friendly bamboo and cotton. Chef Alex Ong at Betelnut Restaurant and pastry chef Mitch Blanco at Zuni Cafe have already placed orders; Celebrity chef Art Smith and his husband are fans as well, and wore custom-tailored Daniel Sudar suits at their wedding last August. "I always want to be able to look good in my uniform," says Sudar.
© Courtesy of Trump SoHo New York
The November issue checks in on some of America's most revered food and wine families—not the matriarchs and patriarchs, but the children who are chefs, winemakers, and tastemakers doing incredible things in their own right. In this sneak peek, we take a closer look at Ivanka Trump's impeccable sense of style.
From lobby design to staff uniforms, Ivanka Trump is deeply involved in the look of the Trump Hotel Collection, which recently expanded abroad with a new hotel in Panama and one on the way in Toronto—to open early next year. The real-estate heir shares style favorites:
© Seth Smoot / Megan Martin
Ivanka Trump's Style Picks
Architecture Bible At over 800 pages, The Phaidon Atlas of Contemporary World Architecture surveys 1,000 of the greatest buildings in the world. "It often inspires my design projects," says Trump. $100; amazon.com.
Weekly Blossoms H. Bloom delivers bouquets in a growing number of US cities. From $29 a week; hbloom.com.
© Seth Smoot / Seth Smoot / Fornasetti
Ivanka Trump's Style Picks
Modern Bundt The swooping pan is based on a German stoneware mold for kugelhopf cake. $34; williams-sonoma.com.
Scented Candle "My hair and makeup artist Alexa Rodulfo produces one called Bois Blanc." $35; alexarodulfo.com.
Italian Imagery A set of Fornasetti's handmade Themes and Variations plates hangs in Trump's kitchen. $195 each; unicahome.com.
It’s a tough time for anyone with at least one eye on the wildly fluctuating stock market. So here’s something to make everyone feel better – or at least those adults who want to drink like children, and have valid id in case the bartender asks. Adult slushies (aka shaketails) have become wildly popular around the country. Here are a few great places to find them.
Tristan, Charleston. Cocktail popsicles are available in weekly changing flavors like Watermelon, White Balsamic Mojito and Firefly Southern Peach. Whether you want to down them as an aperitif or an extra chilled Happy Hour snack is your call.
Holsteins Shakes & Buns, Las Vegas. Located in the super-fun Cosmopolitan, Holsteins has a whole section of "bam-boozled" milkshakes on their dessert menu like the Cereal Bowl with vanilla vodka, Cap’n Crunch and Fruity Pebbles. The brand new "sorbet" shake is made with watermelon, bubblegum vodka and, surprise, liquid nitrogen.
The Ritz-Carlton Downtown, Atlanta. Atlanta summers are so hot, it’s no surprise that the local Ritz came up with a super fun adult slushie. That would be their boozy, vibrantly colored snow cones,like Passionfruit with Lemon and Bourbon and the locally minded Moonshine-spiked one with Blackberry and Honey.
Village Whiskey, Philadephia. In July, chef Jose Garces premiered milkshakes at his two-year-old spot, which guests can order spiked or not. The long list of ingredients in the Irish Car Bomb includes rum-soaked devil’s food cake, whiskey-infused chocolate pastry cream and vanilla and chocolate ice creams; to make it even more appealing (to me anyway), it’s topped with a piece of cake.
Burger, Tap & Shake, Washington DC. Jeff Tunks, chef at this soon-to-open tavern, coined the term ‘shaketails’ and he’s taking it seriously enough to make almost everything in the drink in-house. The Dr.’s Cure mixes vanilla bean vodka with coffee liquor and vanilla ice cream. I’m not sure how the Teacher’s Pet got its name, but it combines apple brandy, ouzo, root beer with more vanilla ice cream.
La Esquina, Brooklyn. At the new outpost of the groovy Mexican restaurant in New York City, pastry chef Pichet Ong is creating a list of alcohol-soaked ices to serve to the Williamsburg locals. He’ll start with shaved ice and flavor it with tropical fruits like a pineapple margarita, flavored with fresh fruit puree, cilantro, tequila and, as is necessary for all good margaritas, salt.
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Interior designer to the Obamas at the White House, Michael S. Smith, will release his third book next month: Kitchens & Baths. In it, Smith shares design inspiration for "the busiest and most personal rooms in the home." For a sneak preview, we asked Smith for his top kitchen decorating tips.
© Courtesy Rizzoli New York
I think paint is the number one thing. If you have a kitchen that can be repainted, you can do that yourself. You can paint the ceiling a beautiful color. It's a bit more work, but if you have a wood floor, you can stain it, either in a pattern or one color. And many stores sell inexpensive hardware that you can install yourself, or you could change out the front of your cabinets.
How do you optimize space in a small kitchen?
Think about what you really need. If you live in an apartment and have a small kitchen, but don't cook that often, maybe refrigerator drawers instead of a whole refrigerator would be best. Make it charming and utilitarian. Like a boat: very efficient with no space left unused.
How do you approach giant kitchens?
Big kitchens tend to be filled with too much. Do you need a huge refrigeration space? I'd rather have a great bookcase with glass doors to store and protect cookbooks. Or a great niche with a sofa and ottoman so someone can hang out and talk with you while you cook.
What's your favorite kitchen trend?
Reusing things: refurbished stoves, old St. Charles cabinets, and lighting being reused. It is great environmentally and it gives the space charm.
What design elements are you obsessed with?
I really am obsessed with countertops. I think there are so many good options. People get into really expensive marbles. There are some pretty and really inexpensive stones, though keep in mind care issues. Butcher blocks can be inexpensive. CaesarStone is impervious to stains and is terrific. In my own kitchen, I have zinc countertops.
What are some kitchen decorating mistakes?
Trying to give your kitchen an entirely different look than the rest of the house—like if you walk into a fairly traditional house and the kitchen is Tuscan-style, and filled with sunflowers. That's wacky. Know what your house is like and what works. The things that come out of the kitchen, the food and conversations and all of those things matter—the look is important and should be attractive and cheerful.
© Buff Strickland
In honor of the Midway Lemonade Girls – who are now selling their product at the Richmond Hill Farmers Market on Tuesdays, no permits necessary — let’s look at some fun lemonades that are keeping folks cool during this long, hot summer.
Lemonade, Los Angeles. Yes, that’s the actual name of the place, which has three locations around LA. They offer 6 or so types of lemonade daily with rotating flavors, like peach-ginger, andblueberry-mint; the newest and most popular one is hibiscus. If you’re looking for a deal, all lemonades are $1 on Tuesdays the downtown Flower Street shop. And if you need relief from lemonade, there’s assorted salads and paninis on the menu, too.
Del's Frozen Lemonade, Rhode Island. I knew lemonade was classic but I didn’t know you could trace it back to 1840, Naples, Italy. At least that’s the origin of Del’s, which claims that the first version of their refreshing sweet-tart drink was made by someone’s great grandfather with wintertime snow, big fat ripe lemons and sugar. Fast forward to now, Del’s has branches in over a dozen states and flavors like watermelon. Their brand newest flavors are grapefruit and pomegranate.
Big City Grill & Lemonade, Indianapolis. Lemonade isn’t the point here: most people focus on the Philly cheesesteaks (or the Philly buster, made with steak, chicken and ground beef) and the nachos, which you can get with extra cheese by the cup. But everyone loves the lemonade, too, which they say is made with real lemons and a great deal at $2.09 for 20 ounces. I’m not asking if flavors like fruit punch are all-natural.
Mario's Italian Lemonade, Chicago. When its super hot, like it often is in Chicago in summer, it’s great to have a lemonade that’s really a shaved Italian ice. The classic is especially good and it’s dotted with little pieces of lemon, but there’s also melon and even pina colada if you’re going fancier. The place is open straight through from 10 am to midnight, which is a good thing because nights in Chicago are pretty hot, too.
Mister Parker’s Lemonade Stand at The Parker Palm Springs, Palm Springs, CA. You’re poolside at The Parker, thinking you might want to play a game of croquet on the nearby court if only you had some refreshment. Luckily for you, the Lemonade Stand is right there, making drinks like their their excellent frozen muddled vodka lemonade with lemons grown right on the hotel grounds. If you don’t have the strength to get to the stand, they will deliver your cocktail to the hammock area by bicycle.
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(Pictured: Tarragon Lemonade)
When I’m watching a ball game, I don’t usually care what anyone but me wants to eat. (Another hot dog? No, I’ll switch it up and have a taco.) So I’m not sure why I started to think about what Major League Baseball players like to eat off the field. Maybe it’s the recent book Diamond Dishes: From the Kitchens of Baseballs Biggest Stars. Or maybe I just wasn’t hungry at the moment. Anyway, several heroes from the 2011 All-Star game have strong opinions about what they eat.
Brian Wilson, San Francisco Giants. Eight Egg White Omelette.
He told ESPN: “I'm an adequate cook. I'm not preparing a five course meal, but I can cook the things I want….For breakfast I'll usually make an eight egg-white omelette with bell peppers, shredded cheese, and slices or ham and turkey ripped up… I probably eat between 54 and 60 eggs a week.”
Here’s why I love Wilson: He name-checked the renowned Bay Area restaurant Gary Danko in an All-Star interview. “If you’re not familiar with it, it’s a 14-star restaurant. It’s got everything that you could possibly want. The lobster risotto—If there was another word for excellent...”
Prince Fielder, Milwaukee Brewers. Boca Burgers.
Guess what – Fielder is a vegetarian. (He got grossed out by meat after his wife gave him a copy of the book Skinny Bitch.) So he loads up his Boca burgers with ketchup; on the road he eats meatless burritos. I’m not sure if they offer them at Brewers stadium but they do have vegetarian hot dogs and fried cheese curds, which sound awesome to me, but apparently not to Fielder who doesn’t love cheese.
Lance Berkman, St. Louis Cardinals. Peanut Butter and Banana Sandwich.
In Diamond Dishes, Berkman says: “One thing I will eat fairly consistently before a game – because you don't want to eat too much before a game – is a peanut butter and banana sandwich with a little honey on it. I like white bread, but sometimes I feel guilty and eat wheat." But when he’s watching football, it’s a different story: "I like the Canadian bacon and pineapple Hawaiian pizza."
Alex Rodriguez, New York Yankees. Fish and plain steamed vegetables.
Here’s a sampling of Rodriguez’s daily diet: fruit, brown rice and scrambled eggs for breakfast, five slices of turkey, no bread and half a sweet potato pre-game and then fish and steamed asparagus – no oil, butter or salt —for dinner. No, Rodriguez and I don’t have much in common diet-wise. Except that when he was at the Cosmopolitan in Las Vegas he very much enjoyed the paella at Jaleo and a big platter of sushi at Blue Ribbon Sushi Bar & Grill, and separately, I did, too.
Baseball Stadium Foods
© Leslie Tiano
Wine bottle tumblers from BottleHood.
The other day at the beach, I came across a supercool beer bottle neck that had been so polished down by the waves and sand that it could be worn as a ring. It got me thinking about the many other neat ways to repurpose wine and beer bottles that I've seen lately. Atlanta-based Kathleen Plate transforms recycled glass into jewelry with clean, sleek lines—her new pale-blue chandelier necklace looks like the summer sky to me. The fire escape gardener in me appreciates the compact Grow Bottle, an indoor herb planter crafted from reclaimed restaurant wine bottles. And colored wine bottles look great on the tabletop even long after the last drop has been poured: In San Diego, BottleHood recrafts wine, beer and spirit bottles into unique glassware, from frat-house-ready Red Stripe glasses to funky-elegant green glass tumblers. Its glassware would be perfect on a casual summer table—along with a chilled summer bottle that's still full, of course.
If there’s one thing I want to do in a restaurant, it’s eat something amazing. But if I get to eat something good and beat my friend at ping pong, well then things are going really well for me. Happily, there’s a whole new world of restaurants that decided to take the Dave & Busters concept to another level, combining great food with superfun extracurricular activities.
Fly Fishing at the Restaurant at the Little Nell, Aspen – The hotel hasn’t actually installed a river in the middle of their dining room. But they do take guests out for a fly-fishing lesson and chef Robert McCormick will serve a waterside lunch on fine china, along the lines of salmon crostini and housemade ice cream sandwiches. Starting this summer, they’ll make trips in a gorgeous new made-in-Montana wooden boat. thelittlenell.com
Surfing at Casa del Mar, Santa Monica – The name, Surf with Chef, says everything you need to know. You get a surf lesson with a private instructor and chef Jason Bowlin (chef at the hotel’s Catch restaurant; let’s assume he’s a good surfer); then Bowlin will slide in and serve lunch made with ingredients you’ve caught…. No! from the nearby farmer’s market, where he’ll make dishes like roasted beets with burrata. hotelcasadelmar.com
Rocking out at Sam’s, Boston – Sam’s co-owner, guitarist Drew Parsons (of American HiFi) often plays live sets on Friday nights at the restaurant. Extra credit to Sam’s: they also have a bocce court where groups can compete and sample dishes like black pepper patty burgers, and drink a Captain Hilt, a mix of bourbon, chartreuse and raspberry puree. samsatlouis.com
Ping-Ponging at Beekman Beer Garden Beach Club, NYC – Down at South Street Seaport, chef Jason Mayer serves German bratwurst on a pretzel bun (also hand-stretched pretzel snacks and cinnamon-sugar pretzels for dessert). There’s live music (George Clinton and Parliament Funkadelic at the end of July!) and a rec room dream assortment of ping pong, foosball and pool. beekmanbeergarden.com
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