Category Archives: FLAVOR

Tea is for Travel

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Photography by Laura Moss. Styling by me, Meredith McBride Kipp.


It’s the time of year again when most of us are aching for exotic excursions and warm weather. I came up with a way to savor both; sans security lines at the airport.
Travel to Morocco, China and the Philippines via these delicious tea-based cocktails that I have painstakingly (wink) tinkered with and tested.

Let your summer out early with these colors and flavors and ENJOY!
(and leave a comment if you have suggestions on the recipes)

Moroccan Mint Marteani

travel inspiration: Morocco

For the tea:
5 cups water
4 bags of black tea
4 tablespoons brown sugar
Bring water to boil and then add the tea and brown sugar. Let tea cool, then transfer it to the refrigerator to cool completely.

For the cocktial:
4 ice cubes
16 fresh mint leaves
2 cups tea
2 tablespoons Rose’s lime juice
1 cup vodka
Shake ice and mint leaves in a cocktail shaker for a minute or long enough to bruise the mint. Add remaining ingredients and shake. Pour into glass and garnish with lime and fresh mint sprig. makes 3-4 drinks

Green Tea Fizz

travel inspiration:  China

For the tea:
Brew a pot of green tea (I used FAUCHON‘s Le Jasmin Chung Hao). Sweeten it with honey to taste (I used honey from a local beekeeper). Cool the tea in the freezer until starting to frost (you want this drink icy-cold and refreshing).

For the cocktial:
In each glass, pour equal parts green tea and (also extremely chilled) prosecco. Garnish with a squeeze of cumquat or orange, rub the rim with the rind, and serve with a curled sliver of rind on the rim. makes 6-7 drinks

 

Salabat (Ginger Tea) Mule

travel inspiration:  the Philippines

For the tea:
3 cups water
3 tablespoons brown sugar
5-inch piece of fresh ginger, peeled and thinly sliced into discs (grate a little bit of it too)
Combine all ingredients in a small saucepan over high heat and bring to a boil. Reduce heat to low, then simmer for 10 minutes. Cool tea then transfer it to the refrigerator to cool completely.

For the cocktial:
2 ounces Goslings dark rum
4 ounces cooled and strained Salabat ginger tea
Club Soda
Lime
In a glass filled with ice, add the rum and ginger tea. Top off with club soda, and a squeeze of lime. makes 1 drink

Photography by Laura Moss. Styling by me, Meredith McBride Kipp.

The Tables Have Turned…

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Last night I attended my favorite annual DIFFA (Design Industries Foundation Fighting AIDS) event, Dining by Design, hosted by Architectural Digest. It’s an intimate and lively party where internationally celebrated designers and local talent create inspiring three dimensional dining installations. Nestled up against Architectural Digest’s Home Design Show at Pier 94, this oasis of extraordinary dining environments sets the stage for five days of fundraising.

Every year, I look forward to the the feast of visual and culinary inspiration that is DBD, and I was not disappointed. Chef Geoffrey Zakarian of The Lambs Club had crazy-delicious bites in Chinese soup spoons—one with a scallop and another with an english pea puree—and Effen Vodka was serving up delectable cucumber-vodka tonics. Tonight will be the second part of DBD: a $500/ticket gala dinner where attendees will dine in the dreamed-up spaces and then dance the night away.

The installations will be on display to the public today through Sunday. Tickets are $25 and benefit DIFFA.

Here’s a sneak peek…

I loved Design Within Reach’s (table above) miniatures (below) at each setting!
Loved the chairs at Domoore Designs table (below)

The equestrian references all over Eric Warner’s table (below) were clever and chic. Note bridal gear around light and hanging stirrup votives and I LOVE LOVE LOVED the plates! Side note: good use of Baccarat glassware.


Goil Amornvivat (you may recognize him from Bravo’s Top Design) & Tom Morbitzer’s (above) totally CNC-cut setting (below)—with American and Thai (Goil was born in Bangkok) references—was very cool. See their Frenchies in the background under the rainbow. Godzilla: very funny cliche reference. Love it.

Jonathan Adler did a stellar job with Kravet‘s table (below). I love his use of bathroom fixtures (?) as handles on the back of each section of the table. The backs of each seat are the walls of the unit.


Had a blast (drinking La Crema wine, a hugely-generous sponsor of the event) with friend, Marc Blackwell, at his gorgeous bar-height table (below). I particularly loved his filament fixture that ran the length of the table.


Marimekko’s wild and fabulous table was a serious show-stopper (below). LOVE!

Mark Cunningham‘s table (below) was definitely one of my favorites of the night. From the slatted walls to the leather chargers, it was warm, handsome and well-built. Absolutely gorgeous!


My husband, Ryerson Kipp (above), of The DSM Group admiring Maya Romanoff‘s golden palace of a table. When gabbing with (the handsome and elegant) Vicente Wolf, he said that—while he did not do a table this year—he helped these guys with their installation.
I thought the flooring (below) was made of placemats (which would be a really cool idea for a small space!), but I think they are samples of Romanoff surfaces.

And below is my favorite of the evening was this gem by Shawn Henderson Interior Design…

New York Time’s table by DDC (below) was was a good example of how sometimes having strong pieces that speak for themselves is enough. The Baccarat chandelier is amazing and I love the tall Marcel Wanders piece in the middle. His collections for Baccarat are pure brilliance.

Pratt Institute‘s table (below) wasn’t the most aspirational of spaces but it had a few really interesting things going on. Note the woven tabletop.

The Ralph Lauren team knocked it out of the park again with their super luscious lodge that was just the right mix of horn, fur and fire (below).

This table by RYDC was really fun. I loved the contrast of crustacean-laiden coral with high-shine lucite chairs (below).

This strung-out table (below) was by no means cozy, but it was BEAUTIFUL and so photogenic! The reflection of the long, narrow fixture in the tabletop was outrageous and all the materials used really spoke to one another. I think this is a good example of a wildly successful installation for this kind of event. Some tables are amazing in person but terrible in photos. This one was striking in person and even more so on film.

Swarovski’s table (below) was wild with wrap-around flat screens playing sparkly, blue video. At each place-setting: platinum Aegean china by always-ultra-glamorous (yet practical) L’Objet.


I really loved the floral arrangements from Maya Romanoff’s table (below) and Liebherr’s table (far below). Very fresh and springy!

Dining By Design 2012

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The Dining by Design circuit begins again next month (March 22-26) at Pier 94 on the west edge of Manhattan at 55th Street. Always starting in New York and then traveling to other major domestic design hubs, this annual soiree—hosed by Architectural Digest and benefiting DIFFA (Design Industries Foundation Fighting AIDS)—is a party to behold.

2012 will be (I think) my 10th year in attendance—thanks originally to my mentor from my early 20′s (to present), Ted Kruckel, who brought me to my first DBD as his assistant. I got all gussied up, shadowed him and took notes: who he spoke with, highlights of the event including food, flow, lighting, celebrities (and famous drag queens), you know… the vitals. All it took was one beach-themed table with barely-dressed lifeguards and I was hooked. Now, every year, I look forward to the the feast of visual and culinary inspiration that is DBD; the new and exciting decor ideas, the classics reinvented, delicious bites from top chefs, endless cocktails, impulsive silent auction must-haves, and the run-ins with old friends. Here are a sampling of my photos from last year’s unveiling.

 


Benjamin Moore exhibit: creative way to make light of the vast array of their hues.

 

DVF's table. Fun atmosphere.

 

Super chic and so well done! I didn't catch who designed it but makes me think of the Furry Wall song from Russell Brand's flick, Get Him to the Greek.

 

This table smelled so good! Fragrant spring flowers at each setting will make for happy guests.

With friend, Marc Blackwell at his table. He grew amaryllis all summer (for the foliage, not the flower), photographed them and then blew them up to decorate his super comfortable, custom table.

Loved this comfy, technicolor party table by Scandia. Great atmosphere!

Great atmosphere and fabulous mid-century chairs. LOVE the wings, very rock n roll

Ralph Lauren table. They always do a nice job but this year was so simple (looking) and country comfy.

 

My husband, Ryerson Kipp, of The DSM Group with designer Michael Tavano. Note Michael's amazing chairs with lucite back and flokati seats! yum

Click here to see more photos from DBD 2011 in my event coverage for Health & Life magazine from last March.
To learn more about DBD and DIFFA and to buy tickets (will be on sale soon). To host your own installation click here. To contribute to the silent auction click here.

A Brooklyn Standard

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A few weeks ago I ate a fabulous meal at Dressler, a staple in Williamsburg, Brooklyn (on Broadway near Driggs). This Michelin-star rated restaurant (for 4 consecutive years) is owned by Colin Devlin, and filled with delicious, complex food and a unique wine list by executive chef Polo Dobkin.

Devlin hired Brooklyn artisans from the Brooklyn Navy Yard to build Dressler’s ornate metalwork-clad interiors and gorgeous zinc bar. Not only is the atmosphere and craftsmanship breathtaking, it’s also fun and surprising, as there are little creatures, birds and figures hidden throughout the cut-metal designs (shown below). Even the M and W signs on the restroom doors are sweet.

I highly recommend a meal there and book early! Though the place has been open since 2006, it’s always packed. Obviously they’re doin’ it all right!

WINTER WHITES

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This year, curb the urge to use your old red and green holiday decorations. Instead, keep it chic. Use these entertaining ideas to help break your old habits and embrace a new palette
 Story, Styling and Stationery by me, Meredith McBride Kipp
Floral Design by Anne Miller  ·  Photography by Roey Yohai
Flanking doorways and the fireplace with preserved juniper trees will make a large room feel more intimate. Potted topiaries like these are also a chic alternative to a traditional Christmas tree and a great solution for small spaces.Add dimension and a punch of color at each table setting with a sculptural piece of seasonal produce like an artichoke or pomegranate.Adorn the table with a few beautiful, unexpected objects, like these antique silver pheasant salt and pepper shakers that I found at an estate sale.

‘Tis the season to be jolly, and setting the tone for such a sentiment is all about creating great atmosphere. When it comes to holiday decorating, the hardest part is staying away from the expected. Resist the temptation to use all of your saved decorations from years past. Instead, try something new: Pick a color palette and stick to it. What doesn’t fit the bill goes back to the attic or gets a fresh coat of paint. This year, think white. White is the epitome of modernity, elegance and balance. Mixing snow white with traces of green, black and silver is on trend and très chic.

To bring greenery and life into your dining room, New Jersey florist extraordinaire Anne Miller of The Little Flower Shoppe in Ridgewood recommends hanging an oversize wreath. Decorate it with items found in nature such as pinecones, acorns and berries to enchant guests. Flank the hearth and doorway with preserved juniper topiary trees for an instant dose of warmth and intimacy.

For your holiday table, choose crisp white linens and layer them with a wide, black ribbon or runner down the center of the table and across at each place setting. This will add dimension to the table and visually anchor each setting. When it comes to flatware, glassware and china, you don’t need to have the best; you just need to know how to use what you’ve got. Don’t be afraid to mix like-colored pieces—whites with off-whites, stainless steel with silver and mercury glass or crystal with glass. (For a lesson from the experts in mixing it up, stop into Michael C. Fina in NYC) Place your white china on a clear, silver or white charger—layering adds dimension to the table. To add sparkle, use clear glassware and stemware and mix styles to vary the height and look. For centerpieces, Miller says to keep the botanicals simple and seasonal. The velvety texture of Vendela roses and silvery grey Tilandisa is warm and wintry and helps create the mood for a luxurious cold-weather soiree. For an intimate dinner party, keep the arrangements under 12 inches high so as not to disrupt the festive repartee.

Bring the black-and-white theme from your mailed invitation through to the place card and menu—it’s really chic and your guests will appreciate the detail. Keep the design simple and modern, and make things easy for yourself by having your local stationer do them for you. Place a menu on top of each napkin, then wrap the napkin and menu with ribbon or a paper strip that matches the invite. Top it all off with a fresh artichoke to add unexpected texture, dimension and a punch of color.

Lastly, make sure the lighting is just right—if you don’t have dimmers on your fixtures, just use candles (always unscen-ted around food) aided by the glow from an illuminated room nearby. Cluster large mercury glass pieces and other silver objects together to bring a little sparkle to darker areas of the room. Carry elements of this onto your table by way of mercury glass votives and a few small silver objects, and you’ll have plenty of sparkle to go around during this festive season.

1 The Little Things  Something simple like a sachet full of lavender or a bag of homemade cookies makes a nice gift for your guests. Tie it off with a ribbon and an ornament and place it on their chairs.
2 Get Centered  A dramatic flower arrangement is a great way to wow your guests. You can bring your own vases to the florist and have him or her create arrangements that work for your table. If flowers are out of the budget, cluster like-colored objects of varying heights in the center of the table.
3 Keep it Coming  Always keep your guests’ water and cocktail glasses filled—your service is very important and much appreciated.
4 Put it on Paper  Despite the multitude of e-mail and Web-based invite options these days, it’s a nice gesture to send guests a printed invitation to your party. Use the same style in your place cards and menus to create a consistent theme.
5 Easy Does It  Food, especially desserts, that you can prepare beforehand (or buy) will save you time. French macaroons are always an elegant supplement to your homemade desserts, and they come in a multitude of colors to fit any theme. (Coordinating your food with your color palette will add impact and elegance.)

Click here to download my 2.5-hr Chic Party Playlist (on the iTunes store) to round out the evening. Held together with hints of weighty Bossa Nova, orchestral flair and bluegrass, this sexy, hip (yet classic) mix blends many genres to create the perfect background for an intimate dinner party or a laidback evening of cocktails.

Click here to download a PDF of the story.
Published in the Health&Life family of magazines. Circulation: 275,000

Space-age Sips

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On Rue Saint-Honoré in Paris, one of the most fashionable streets in the world, the somewhat-modest-looking (from the outside anyway) Mandarin Oriental has a gorgeous bar (Bar 8) worth popping into for a cocktail. You’ll walk in along a corridor of suspended lights that look like rain (well, dream-rain, from the future). Centered in the room is a large marble bar, with a sculpted brass ceiling that bows to meet it. Glass-top tables dotted with tiny lights are filled with ambiguous bourgeoisie and the wooden walls are inlaid with Lalique crystals that glisten in the dim lighting. You swear there is a record deal happening but feet away in the enchanting, tree-filled courtyard… but wait…huge headphones are an accessory these days, aren’t they…

When you think you can be awed no more, you’ll sip from your husband’s specialty cocktail (that the bartender made love to while you watched and  properly torched the sugar and absinthe before dusting the top with gold leaf tear drops) and wish you hadn’t saved the $2 by ordering a $38 glass of prosecco. (To offset the cost of this extravagance, we recommend absconding with the olive skewers and cocktail napkins—which, by the way—my husband is now using as a pocket square. Seriously…)

Thankfully (for our wallets), Sur Mesure, Thierry Marx‘s (you may recognize him from Top Chef) incredibly gorgeous restaurant on the premises was closed that night, but it’s also definitely worth a peek, if they’ll let you. It’s a minimalist, modern cocoon of a space and I can only imagine the mind-blowing flavors, sounds and smells that fill it on a busy night.

Corsican delights… in Paris

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My husband and I had one of the best meals of our lives, by chance. Our odds were probably good, as we were walking through the Jardin du Palias Royale in Paris when we happened upon the dimly-lit, gorgeous and cozy restaurant with low, vaulted, brick ceilings. Casa Luna is the name. A fine mix of Corsican and French cuisine. Seriously interesting use of tomato, cucumber and eggplant in the dishes to create startlingly complex and unexpected flavors.

We started with a grilled squid tower layered with creamy, roasted eggplant, tomato and heaven. Husband had duck that was to die for and I had lamb (a cut i’ve never seen…like a steak) with figs and a base of tomato (treated in a way that was so simple yet so different). When we thought we could be stunned no more, the hazlenut pudding with hazlenut gelato, hazlenut cream, and roasted & candied hazlenuts put us into a coma. We were pleasantly awoken by the classic Corsican aperitif, Mirto—known for its strong herbal flavor—which is made from the myrtle plant through the maceration of the berries berries and leaves.

My Last Supper

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I went to a dinner last night at City Grit, a new membership-based supper club for the underground foody world, located in the rear of a church on Prince Street in Soho. It’s a fabulous antiques and furniture shop by day and an uber-cool supper club by night. The chef there, Sarah Simmons (who was running the club out of her apartment for many years before they found this space) put together a 5-course dining experience to go hand in hand with the launch of My Last Supper, The Next Course by Melanie Daneu (author and photographer). Melanie has spent the last few years traveling around the globe to interview and shoot every world-class chef. The book—second after My Last Supper—showcases stunning portraits of each chef, along with their last meal and even the recipes! Melanie is a very well-known portrait photographer, as is her husband Nigel Parry. She also has a food/photography blog worth checking out mylastsupper.com.

Sarah Simmons’ of City Grit pulled the following 5 courses together from My Last Supper, The Next Course to give us a ridiculously tasty intro to the gorgeous book:

1. Eric Ripert‘s truffled country bread with Gabrielle Hamilton‘s soft scrambled eggs
2. Micael Symons little pork meatballs with mint and cracked pepper pasta
3. Dan Barber‘s braised pig salad
4. Daniel Humm‘s herb roasted lamb with parmesan cream grits and Suzane Groin‘s italian brocoli with shallots, garlic and red pepper
5. April Bloomfield‘s banotee pie

Breakfast with Zest

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I made orange-zest silver dollar pancakes this morning. I topped them off with homemade whipped cream, a raspberry & mint coulis, and a little real VT maple syrup. Plated on Alberto Pinto Chinoiserie dessert plates. Great way to blow weekend guests away or (in this case) start a rainy day.

Feeling a Little Shandy

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The best drink on a hot day? The Shandy (short for shandygaff), of British origin, is a beer mixed with citrus-flavored soda. I make a Shandy with homemade sparkling lemonade and chilled pale ale, normally half-and-half proportions. Add mint and lemon zest if you want to dress is up, but if you’re hanging out in the yard, playing bocce, solo cups are fare game.