I hope everyone had a wonderful 4th of July weekend! I celebrated the holiday in Southampton spending my time driving to parties with my very stylish friend Greg Yale. One of the parties seemed to me as if it was taken from a Bruce Weber advertisement for Ralph Lauren or J. Crew. Our hosts were super sweet and gracious and I want to thank them for that! Last week I thoroughly enjoyed myself experiencing the Fancy Food Show at the Javitz , and attending a dinner party presenting the wonderful wines of Lombardia, Italy..JPG)
This weekend, I helped Rob Coburn with his event and my company Shiraz catered and staffed his party. Although we encountered some refreshing mid-summer rain showers, with Bronson Van Wyck’s beautiful lanterns hanging from the trees and my blue hydrangea arrangements in place, we were ready for a great party! I’ve included an image of my beautiful bartenders: Mark and Femi. In the picture you can see how we present our summer strawberry lemonade, if you wish to receive the recipes, please email me!
On my way to a meeting to collaborate on a real estate property launch this fall, my eyes caught this fascinating vision of a glass ball(see below), this art creation is exhibited at the Paul Kasmin Gallery on 27th St. The ball is filled with oil and features a motor in the bottom that creates a circular motion combined with the striped walls. The result is fantastic. The artist’s name is Petroc Sesti and the link to his website is: http://www.paulkasmingallery.com/current/
During my visit to the Fancy Food Show at the Javitz Center last week, my feet and my diet were exhausted after two hours of walking around and “tasting” many food and beverage items. Here is a selection of items I am going to use in my next season’s menus:
On my way to a meeting to collaborate on a real estate property launch this fall, my eyes caught this fascinating vision of a glass ball(see below), this art creation is exhibited at the Paul Kasmin Gallery on 27th St. The ball is filled with oil and features a motor in the bottom that creates a circular motion combined with the striped walls. The result is fantastic. The artist’s name is Petroc Sesti and the link to his website is: http://www.paulkasmingallery.com/current/During my visit to the Fancy Food Show at the Javitz Center last week, my feet and my diet were exhausted after two hours of walking around and “tasting” many food and beverage items. Here is a selection of items I am going to use in my next season’s menus:
Haloumi Cheese - between feta and "rubber", this Cyprus national cheese is wonderful to grill and serve on a salad or as a side dish by its own. Once it is grilled or heated up it becomes softer and receives the grilling taste to make a great dish.
Carob Honey - from natural bee honey and traditional carob honey, rich of calcium and Vitamin A and B. The carob gives the spread its chocolate like flavors and is great served with yogurt or as a spread or to make brownies out of.
Rose Nectar - not as strong as rose water, this rose "juice" is great to create cocktails with. Below you will find a recipe for a drink I created using Veev.
"The Perfect Pink Rose"
2 0z of Veev Acai Liquer, 4 watermelon balls, 3 mint leaves, 1 oz of simple syrup 1 oz of rose nectar(Sense)
Muddle 3 watermelon balls and 2 mint leaves. Add ice, Veev, simple syrup, and rose nectar. Shake all ingredients. Strain into rock glass filled with ice. Garnish with a notch toothpick skewered with one watermelon ball and one mint leaf.
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