An oldie but a goodie from Food & Wine, we can’t wait to make Wayne Collins‘ recipe for Indian Summer Punch at our next party.  A sophisticated yet crowd pleasing choice, this drink slowly ushers in autumn flavors and, with the slices of peach, cucumber and green apple, looks great presented in a glass punch bowl.

INDIAN SUMMER PUNCH

makes approximately 24 drinks

INGREDIENTS
One 1-liter bottle gin, preferably London dry
One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
8 ounces St-Germain elderflower liqueur
8 ounces crème de pêche (peach liqueur)
24 ounces Lemon Syrup
16 ounces unfiltered apple juice
32 ounces chilled tonic water
16 ounces chilled sparkling water
Ice
1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish

MIXING NOTES
In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice.
Refrigerate until chilled, about 4 hours.
Stir in the tonic water and sparkling water.
Add ice and garnish with the apple, peaches, cucumber and mint leaves.

INSIDER NOTES
This recipe was originally created by Wayne Collins, an award winning bartender and, according to the New York Times, “A British Cocktail King.”  Collins suggests using premium all natural tonic water.  We like Tonic Water by Stirrings which is made with triple-filtered water, Cinchona Bark extract, a bit of cane sugar and is infused with “Champagne-like” carbonation.

PHOTO CREDIT:  Tina Rupp for Food & Wine

Champagne isn’t the only refreshment that can be cooled in shiny silver buckets. La Tete au Cube has created a cooler that doubles as a self-serve station for party guests that prefer brewsky over bubbly.  Made of highly reflective metal, the “So Cool” Cooler conveniently features 17 bottle openers that, from a far, look like an abstract design around the top.

Sold at Charles and Marie for $129, the beer bucket is a Lazy Hostess pick for an entertaining item that has both high style and high function.  Definitely a step up from the galvanized bins you find at backyard BBQ’s, this cooler is good looking enough to grace any cocktail reception.

PHOTO CREDIT:  La Tete au Cube

Tea towels may be for drying dishes and other kitchen necessities but it doesn’t mean they can’t be fashionable.  Ferm Living has a collection of organic cotton kitchen towels with whimsical designs including Lovebirds, Mushrooms and Leaves.   Pretty enough to use for place settings,  each tea towel ($20) comes packaged in a chic cardboard box ready for gifting to the chef, amateur gourmet or hostess in your life.

Created by Trine Andersen, a Danish graphic designer, Ferm Living sells their collection of eco-wares including wallpaper, textiles and kitchen items around the world.

PHOTO CREDIT:  Branch Home

Our latest discovery on Etsy reminds us of vintage textiles and wallpaper.  Neapolitan’s shop sells a collection of  chic notecards and paper boxes that are beyond pretty.  We are crazy for the peach, lilac and gray Chevron patterned folded note cards (so Pucci!) and the Love card printed with the snakeskin pattern.  Each of the sets ($9) comes with three note cards and matching ivory envelopes.

Another elegant set offers three messages that would work well in any social situation.  Packaged in a pale pink box adorned with a white and gold rope flourish, the Three Greetings box set ($29) comes with six charcoal colored cards hand-calligraphed with chalk white ink with the sayings – Many Thanks, Best Wishes and Cheers to You.

Check out the assortment of handmade paper boxes which for $5.00 each are a great way to organize all of your jewelry, letters or precious mementos.  All items may be purchased at the Neapolitan Etsy Shop.

PHOTO CREDIT:  Neapolitan

Washing your hands before dinner is an unusual experience when the soap is actually shaped like little hands.  Made of all natural glycerin, the Handsoaps, which are made by hand) by Marie Gardeski, started out as an art project during graduate school.

After completing an installation of 2500 doll-like hands made of soap, the artist needed to dispose of her materials so she started to leave the tiny soaps in public restrooms and to give them away to friends.  The soaps quickly developed a cult-following and are now a best-selling item on her online shop, Plastic Foliage.

Slightly creepy yet adorable at the same time, the Handsoaps come in groups of ten hands in various shapes, skin colors and sizes ranging from half an inch to two inches tall. The Handsoaps come packaged in a green organza gift bag and retail for $18.

A truly original hostess gift, these little soaps are bound to make your party guests linger in the loo for just a little longer than normal.  At least you know their hands will be clean!

PHOTO CREDIT:  Courtesy of Plastic Foliage

Slaving over a hot stove in the dog days of summer can be a chore.  Stay cool by creating a summer menu of freshly chilled ingredients packed with bold flavors.  Chef Ulrich Sterling of Agua Dulce restaurant shares a favorite recipe from his Latin kitchen for your next get-together.  His Summer Ceviche is a salmon and citrus dish that is surprisingly easy to make yet impressive to serve.

Summer Ceviche

12 ounces Filet Belly Side Organic Scottish Salmon, sliced super thin
6 ounces Lime Juice, freshly squeezed
1 Small Sweet Orange, segmented.
5 Red and Green Jalapenos, sliced super thin into rings
6 ounces Red Onions, sliced into mini half moons
2 ounces Lemon Oil (store bought  or homemade)
4 tablespoons Mustard Oil
1 ounces Fresh Cilantro, chopped
Maldon sea salt to taste

Mix salmon and lime juice in a medium mixing bowl and place in the fridge for at least 10 min. In separate bowls, marinate the jalapenos and red onions in 1 cup of vinegar and 1/2 cup of sugar, then drain.

Add all the remaining ingredients in a large bowl and mix together. Add the salmon and coat well. Serve with warm tortilla chips or some shaved veggies
for a real summertime treat.

Chef’s notes:  if you can’t find mustard oil, fresh horseradish is a great substitute.

And, for a tasty libation that will get you and your guests into the Latin state-of-mind, Chef Ulrich suggests serving a traditional Peruvian drink called the Pisco Sour.  His recent visit to the Oro Distillery outside of Pico, Peru supplied him with their special recipe and a few insider tips on the proper technique for the perfect cocktail.

Pisco Sour

2 ounces Oro Pisco
5 medium Basil Leaves, torn
1 large teaspoon Sugar
Juice of 1 Whole Fresh Lime
One large Egg White
2 cups Ice (larger cubes preferred)

Add all ingredients into a cocktail shaker.  Shake extremely well for 5 min then strain into a martini glass. Top with some homemade bitters.

Chef’s notes: The real trick to this perfect summer cocktail is in the technique. It has to be shaken extremely well to froth up the egg white. For the lime juice, use an old lime press juicer, both halves pressed twice to extract all the juice, as well as some of the natural oils from the peel.

Inspired by the Latin regions of the Caribbean, Central and South America, Executive Chef Ulrich Sterling serves up Pan-Latin cuisine at his restaurant Agua Dulce located at 802 Ninth Avenue, New York.  For reservations and private parties, contact 212-262-1299.

PHOTO CREDIT:  Courtesy of Agua Dulce

A small cup made from FDA-approved silicon, the PoachPod holds your egg like a lily pad on a pond of boiling water.  Once the egg whites turn opaque, remove the pod from the heat and give a little squeeze or flip inside out for perfectly formed, non-watery eggs.  The Lazy Hostess likes to have buttered english muffins on hand – topped with sauteed spinach and mushrooms or a thin slice of smoked salmon – for an easy breakfast meal.

The PoachPod ($10) comes in a set of two in both a dark and pale green color.  Available online at A+R Store.

PHOTO CREDIT:  Courtesy of A+R Store

dvGreen, my sustainable event design and production company, recently partnered with L’Olivier Soirees & Galas, one of NYC’s favorite floral design houses.  L’Olivier was founded by South of France native Olivier Giugni, and my focus is high-end eco style, so a Sustainable South of France wedding was right up our alley.

A yellow and neutral color palate came naturally as we found ourselves focusing on sunflowers, herbs, cork and other elements native to the South of France and available here in NY.  The white and yellow toile linen gave us a soft, literal backdrop upon which we felt free to go more modern and clean with our designs, using masses of flowers designed in square vessels.  Our flowers were not only reminiscent of native France but were also seasonal and local here, so we were able to stay sustainable et tres chic.

French fare?  Summer bouillabaisse featuring local seafood presented in cork trays placed family style down the length of banquet tables combined with ceramic terrines of roasted seasonal vegetables with aioli make for the perfect Provencial menu.  Et a boire? Why, Pastis of course!  Adorable vintage and recycled glass pitchers of NY tap water accented the table and allowed guests to find the perfect h20-Pastis proportion to suit their individual taste.

So, with the right team and the season on our side, it is possible to bring a little sustainable South of France into the East of the United States!

Guest blog by Danielle Venokur

Danielle Venokur Greenberg is the founder of dvGreen, a sustainable event design and production firm.  She hosts The Green Party on MNN.com and has been featured in New York Magazine, Gotham, Vogue and Modern Bride as one of their 25 Trendsetters of 2008. Contact 646 872 7872 for more information.

Known for his original event and wedding design, Olivier Giugni is the creative force behind L’Olivier floral atelier which has studios both uptown and downtown New York.  Contact 212 255 2828 for more information.

PHOTO CREDIT:  Courtesy of dvGreen and L’Olivier

It’s a sweet wonton.  It’s deep fried ravioli.  Whatever you call it, you can’t deny that this simple treat sounds delicious and, like all Lazy Hostess-approved recipes, it’s sophisticated yet simple to make.  The Nutella Ravioli, courtesy of our favorite Italian chef and Food Network star, Giada de Laurentiis, is a fun dessert that is crunchy on the outside with oozing warm chocolate hazelnut on the inside.

The best part is that you can fry them the night before, let them cool completely and then store covered on a baking sheet in the fridge until you are ready to pop them in the oven for an after dinner treat.

Nutella Ravioli

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.

Transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

PHOTO CREDIT:  Courtesy of Food Network

Last Wednesday night, Colin Cowie, one of the most famous party planners in the world, showed his guests just how connected he really is.  The charming host with his signature sense of humor joked with party-goers, that he had used his special “red phone to the sky” to make sure the torrential showers passed just in time for The Society’s third annual Urban Rooftop Txikiteo, a pre-dinner bar crawl inspired by the time honored tradition in Northern Spain.

Along with his co-hosts Founders Ashleigh Dempster and Amanda Blakley of The Society (who consider themselves a virtual culture club for the creative class), Cowie welcomed members as well as a few of his celebrity friends, DJ Donna D’Cruz and actor Josh Lucas, to his private rooftop to kick off the night’s festivities.

Guests enjoyed two Zacapa Rum cocktails – the Mango 23 and Rhubarb Spritz created by mixologist Yusef Austin of Elite Elixirs before being whisked off by black chauffeured SUVs to two of the city’s most exclusive rooftop terraces, Le Bain at The Standard Hotel and the Roofdeck of the Gramercy Park Hotel.

For those that missed out on, “The Society and Zacapa Rum’s Rooftop Txikiteo hosted by Colin Cowie,” we didn’t conclude our rooftop escapades without convincing chef Kevin Denton of the Gramercy Park Hotel to reveal his original recipe for the Plantation Daiquiri – perfect for all of the sultry summer nights that lay ahead.

PLANTATION DAIQUIRI

INGREDIENTS
2 oz Ron Zacapa
0.75 oz Lime Juice
Barspoon agave
Greenmarket peach puree
Sprig of Mint

MIXING NOTES
Puree 2 or 3 ripe peaches.
Add 2 ounces of the puree to one and a half ounce of Ron Zacapa and the  squeezed lime juice.
Shake and strain over crushed ice.
Garnish with a mint sprig to accent the great aromas of the peach and rum.

The Society is a virtual culture club for the creative class that creates a calendar of cultural activities and events that educate, entertain and enlighten.  Past events have included photography lessons in the park, private supper salons in undiscovered lofts with leading artists, underground boxing matches, DJ Spin lessons and architecture tours of the city by bicycle.

PHOTO CREDIT:  Courtesy of The Society

Savon de Marseille, the iconic bottle of French soap made famous by its fresh, all natural scents and bold, minimalist typeface, has been redesigned in celebration of the brand’s 20th Anniversary.  La Companie de Provence commissioned Marseille artist, Stephan Muntaner, to create original illustrations, that spoke to the creative culture and ancient architecture of the renowned sea port, for their limited edition soap.  Three commemorative designs named after different fish – La Girelle, La Maquerean and La Sardine – are for sale this year in limited supply.

Available in 16.9 fl oz glass bottles ($28), the new scent contains top notes of mandarin and blood orange with middle notes of jasmine and peony mixed with base notes of vanilla, tobacco and sandalwood.  As with all products by the legendary French company, the soaps are hypo-allergenic, anti-bacterial and free from artificial colorants and animal products.  Without a doubt, Savon de Marseille would be a gift that any chic hostess would appreciate…

PHOTO CREDIT:  Courtesy of La Companie de Provence

Considered the prince of perfume, Kurkdjian has even recreated the scent of a queen.  The Chateau de Versailles commissioned the master perfumer to develop a limited edition perfume based on the authentic royal documents of Marie Antoinette.

Last year Kurkdjian launched his eponymous fragrance house in Paris with a collection of colognes, perfumes, interior scents, candles, incense paper and even scented bubbles.  Here, the jet-setting artist and entrepreneur shares his favorite places to entertain in the City of Light and tell us why he never gives perfume as a gift.

Like an event, a fragrance is ephemeral yet leaves behind a lingering memory.  How do you create a scent that will be remembered?
If I knew the secret for creating a scent that will be remembered, I would sell it and become very rich! (Laughs) I guess it’s the unspoken part of Creation. It’s an irrational and unpredictable element. I would expect it is the same for a writer who wants to  write a best seller or a singer, composer or painter. You might think there are ready made recipes for fragrance but, the only thing I know for sure, is that you have to work and work again to create something extraordinary.

You’ve traveled the world seeking inspiration but still consider Paris to be your home and heart.  What are your favorite places in the City of Light to dine, entertain and enjoy?
For drinks with friends, I go to Rosa Bonheur, an outdoor cafe, in the Buttes Chaumont Garden. At Café Marly, which is in central Paris, I can hang out with friends all day long from late breakfast to late dinner. My choice of dining depends on my mood and the time of the day. For French fusion food I go my friend’s restaurant named Balthazar & Co Restaurant in the 11th near Bastille. The best Argentinean cuisine is at Anahi in the 3rd district. Also, I love the view from the rooftop terrace of Georges at Beaubourg Museum and the hotel Le Meurice next to my boutique in Paris.

How would you describe your entertaining style?
I organize small diner parties for around 8 people and I cook. It’s very simple but cooking is just a great experience for me. I find it relaxing even though I am anxious because I always want to please my friends. Once every 3 months I throw a big party and the night goes on and on. The craziest one was when I was knighted and named Chevalier des Arts et Lettres last year.

What is your signature drink?
Champagne of course! And I buy it directly from the producer, a family-owned vineyard that delivers great champagne. If it’s alcohol free, then it’s a mix of sparkling water and still water, half and half in the same glass!!!

What is your signature gift?
I do not have a signature gift as I always try to find the perfect gift for each of my friends! The only thing you can be sure I do not give is perfume because I am always afraid people might think I got it for free!! (Laughs)

Tell us about an incredible event that you have attended recently
The opening night on the roof top terrace of the French Pavilion at the World Fair/Shanghai Expo last May. It was amazing to see all the pavilions around us and the city, the lights and the fire works.

You are hosting a fantasy dinner party. Who are your guests and what do you serve them?
I would love to host a dinner party with my family, like a family reunion with my great grand parents I have never met as well my dear grandparents who passed away more than 10 years ago! It would be lot of fun as they were all talented characters – a pianist, violinist, musician, fur dealer, tailor and even an oil trader. The food would definitely be some type of Middle Eastern fusion cuisine made from family recipes that my mother has learned over the years.

PHOTO CREDIT:  Courtesy of Francis Kurkdjian

The sweltering summer heat calls for cocktails made with shaved ice, freshly pressed juices and premium spirits.  These vintage sterling silver straws with leaf finials are a chic way to enjoy these chilled concoctions.  Originally made popular in the South, sterling silver straws were often used in mint juleps served at the Kentucky Derby but we think they would add instant glamour to just about icy drink such as a frozen fruit margarita or even a frothy milkshake.

This set of six vintage silver drinking straws ($48) are from Denmark and can be purchased from the High Street Market’s Etsy shop, which was founded by an interior designer with a passion for vintage finds from flea markets and estate sales.

PHOTO CREDIT:  Courtesy of High Street Market

INGREDIENTS
1 1/2 oz Belvedere Pink Grapefruit
1/2 oz lemon juice
1/3 oz Yuzu juice
1/2 oz honey
Dash egg white

MIXING NOTES
Mix Belvedere Pink Grapefruit and honey until the honey is dissolved.
Add the rest of ingredients, except ice and dry shake.
Add ice and re-shake.
Strain into a martini glass.
Drop a little Peychaud bitters onto the foam top.

INSIDER NOTES
Softly aromatic with delicate notes of grapefruit, floral lemon and mandarin, the Pink Yuzu Sour would pair well with white fish, sushi and, in particular soft shell crab.  “It’s an ideal cocktail to serve as an aperitif,” explains Smith.  Try finding yuzu juice at upscale grocers such as Dean and Deluca or at Chef’s Resource online.

PHOTO CREDIT:  Courtesy of Belvedere Pink Grapefruit

Chef Adam Perry Lang jumped from some of the world’s top four-star kitchens to the backyard BBQ, transforming the art of grilling in America along the way.  Just in time for the holiday weekend, we have collected a few of the chef’s expert BBQ tips and tricks from an article on Epicurious.com written by JJ Goode, Laing’s co-author of Serious BBQ: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking.

Clean Your Grate
Perry Lang debunks the myth that dirty grill grates somehow help flavor your meat: They add flavors all right, he says—bitter, unwanted ones. So he urges you to get a sturdy brush and clean your grate before and after each use.

Go All-Natural
You should never use lighter fluid or charcoal treated with the flammable liquid, warns Perry Lang. Building a natural fire might take a little patience, but it’s very easy and far preferable to spoiling your food’s flavor with the chemical taste of lighter fluid.

Moderate the Flame
Showing off your grill’s BTUs can be fun, like speeding around in a Corvette, but sky-high heat isn’t always best for your meat. Perry Lang cooks thin cuts with very high heat, but for thicker ones like the steaks in this menu, he sticks with medium or medium-high. After all, you don’t want the meat’s exterior to over-char before the interior is done. To that end, he also creates zones of lower heat—places to retreat to when food threatens to burn—by turning down the burner or putting fewer coals under a particular portion of the grates.

Work With Flare-Ups
To some outdoor cooks, flare-ups are to be avoided at all costs. But Perry Lang embraces them. Not only are they inevitable—the result of fat dripping onto the coals or gas flame—but within reason, they produce flavor-boosting caramelization.  Here are his three easy strategies: jockeying (moving your meat to a different part of the grill); stacking (putting a piece of meat that needs a break from the heat on top of another that doesn’t); and flipping (yet another way to keep tasty char from becoming bitter).

PHOTO CREDIT:  Epicurious.com

It was a battle of the biceps and a challenge in cocktail mixing all at the same time.  Hosted by Stirrings, the line of all natural mixers and bar ingredients, the Naked Bartender Event at the Time Warner Center was the finale to a search for the perfect bar guy that embodied lifestyle of the brand – healthy, happy and, did we mention handsome?

Six shirtless and aproned contestants competed to win the title of Naked Bartender and participated in several rounds of Q&A’s as well as cocktail challenges including the creation of a New York inspired libation and a non-alcoholic mocktail.  Serving as the event’s emcee was Blake Morris from Staffing911 who kept the crowd excited and announced the contestants’ scores.  The bartenders presented to three judges including Joachin Simo, a mixologist from Death & Company, Jody Samuels Ike, Senior Brand Manager Diageo Cocktails and yours truly representing Notes on a Party.  Let’s just say it was a hard day’s work!

Carlo Romero, a former JP Morgan trader turned model, prevailed and will continue to represent Stirrings as the Naked Bartender at industry events and promotions across the country.

Carlo’s winning cocktail recipe below:

Big Apple Fizz
1.5 oz Ketel One
3 oz Stirrings Apple Martini Mix
3.5 oz Stirrings Ginger Ale Soda

Combine all ingredients in a tall glass filled with ice.
Garnish with an apple slice.

PHOTO CREDIT:  Courtesy of Stirrings

Your culinary creations deserve better than the stack of shiny, plastic, straight-to-the-landfill disposables next to them.  And, come to think of it, so do your guests.  Developed by a Japanese company, Wasara has elevated your disposable dinnerware to a whole new level by designing plates, bowls, trays, tumblers and wine glasses that “accentuate food and drink.”

Made from tree free renewable resources, Wasara uses a unique combination of bagasse (sugar cane fiber), bamboo and reed pulp to create oil and water resistant dinnerware that features an elegant paper texture and a comfortable fit in your hand.

The single-use dinnerware is both biodegradable and compostable, even in home composters.  Available on Branch Home, the collection is available in a variety of quantities based on your needs.  For small events, there are retail packs of 6-12 pieces ($9-$12 per pack) and, for larger events, bulk sleeves of 50-200 pieces ($40-$100).  Caterers and event planners can purchase bulk cartons which come with 400-1800 pieces, depending on the item chosen.

PHOTO CREDIT:  Courtesy of Wasara

To begin, fill a bucket 3/4 of the way with ice.  Add enough cold water to cover the ice and then add 1/4 cup of salt.  Stir the mixture and place the wine in the bucket.  In 25 minutes, your bottle should be cold enough to serve.  Make sure that you carefully wipe all of the salt off the bottle before pouring it for your guests.

Think it’s magic? Here’s the scoop (to impress your guests further): in order to chill the wine, the heat in the bottle has to be transferred to its surroundings.  Since liquids are better than gases (air) at transferring heat, a bottle sitting in water with ice cools faster than if you put it in the freezer.  Simply put, the water cools the bottle, the ice cools the water and the salt lowers the overall temperature.

Observation: the better the wine, the faster the consumption and the greater the need for chilling additional bottles.  No scientific explanation needed there!

]]> http://www.notesonaparty.com/index.php/2010/06/23/lazy-hostess-how-to-quickly-chill-wine/feed/ 0 http://www.notesonaparty.com/index.php/2010/06/22/coveted-vosges-drinking-chocolates/ http://www.notesonaparty.com/index.php/2010/06/22/coveted-vosges-drinking-chocolates/#comments Tue, 22 Jun 2010 13:07:30 +0000 Celia Chen http://www.notesonaparty.com/?p=1035 read more]]>

Indulge in your chocolate fantasy.  Vosges Drinking Chocolates, intended to be savored in tiny sips, can certainly be served hot but we prefer them chilled.  The Couture Cocoas Gift Box ($55) includes three unique and incredible flavors:  Bianca, white chocolate with lemon myrtle, lavender flowers and vanilla; Aztec Elixer, dark chocolate with Mexican ancho, chipotle chillies, ceylon cinnamon and madagascar vanilla bean; and, La Parisienne, dark chocolate with madagascar vanilla bean.

For a simple yet decadent dessert for your dinner guests, blend the drinking chocolates with ice and serve in tall shot glasses.

PHOTO CREDIT:  Courtesy of Vosges

]]> http://www.notesonaparty.com/index.php/2010/06/22/coveted-vosges-drinking-chocolates/feed/ 0 http://www.notesonaparty.com/index.php/2010/06/21/blueberry-pomegranate-margarita/ http://www.notesonaparty.com/index.php/2010/06/21/blueberry-pomegranate-margarita/#comments Mon, 21 Jun 2010 13:36:44 +0000 Celia Chen http://www.notesonaparty.com/?p=1015 read more]]> While we all love a classic margarita with fresh lime juice and a salted rim, there are times that call for a more festive version.  At Dos Caminos, a trendy Mexican restaurant in New York, a new recipe using a blend of blueberry and pomegranate juice has become a popular cocktail on the menu.

Simple to make, this drink has a touch of sweetness with just enough tartness to make it a refreshing compliment to the restaurant’s spicy cuisine.  And, with its bright magenta color, it would make quite a statement as the signature drink at your next fiesta!

INGREDIENTS
1 oz Lowland white tequila (Partida or Herradura)
1 oz blueberry pomegranate juice
1/2 ounce triple sec
juice of half a lime

MIXING NOTES
Combine all ingredients in a cocktail shaker.
Shake hard with ice.
Strain over fresh ice.
Garnish with a few blueberries.

INSIDER NOTES
Created by mixologist Eben Klemm, this cocktail is a celebrity favorite and was recently featured in People Magazine as Jessica Simpson’s drink of choice.

PHOTO CREDIT: Courtesy of Dos Caminos

The picnic kit,  which measures 10 x 6 x 3, is (amazingly) packed with all of the essentials including knives, forks, spoons, wine glasses, 6″ plates, napkins,  salt & pepper shakers, a cork screw, a cheese knife, a cutting board and tablecloth.

Small enough to keep in the trunk of your car or to bring on a weekend trip, you’ll be ready for any impromptu outdoor meal on grass or sand.

We’ll be stashing one under our desks at work to bring to Bryant Park for movie night under the stars at the HBO Summer Film Festival, which starts on Monday, June 21st, 2010. All we need now is a chilled bottle of rose and some savory treats from ‘wichcraft, which is open for picnic pick-ups all summer long.

PHOTO CREDIT:  Courtesy of Rei

Adam Lippes & Natalie Joos | Christina Ricci & Lubov Azria

It may be a socialite’s worst nightmare to have a glass of red wine spilled on her dress at a benefit but for Arden Wohl, it was all in the name of performance art and philanthropy.

At The Whitney Art Party on June 9th, hosted by the Whitney Contemporaries, Wohl was one of the willing participants in the live art installation where four former ISP (Independent Study Program) visionaries – Ellen Harvey, Jason Middlebrook, Liz Magic Laser and Ryan Humphrey - were invited to turn BCBG white dresses into original pieces of art.

There to witness the show, sponsored by BCBG Max Azria, were a bevy of downtown socials, fashion darlings and Hollywood it girls including Christina Ricci, Emilie de Ravin, Lubov Azria, Rachel Zoe, Charlotte Ronson, Ivanka Trump, Carly Cushnie and Michelle Ochs.  As for the boys, who were decidedly more dressed down this year, the list included co-chair Adam Lippes, Michael Carl, Prabal Gurung and Chris Benz, who perused the extensive art auction and sipped signature cocktails by Belvedere and Grand Marnier.

Playing event maestro for another year was designer Bronson Van Wyck who transformed a fresh new venue – 82 Mercer Street – into a tranquil garden paradise. The private rooms were defined by whimsical hedgerows with “windows” cut out of them and spotted with brightly hued peonies for color. Van Wyck’s design was meant to “metaphorically transport guests out of New York City and into a garden maze,” which, with the torrential rains outside, was a welcomed and stylish escape.

Monica Pean & Alek Wek | Bonnie Morrison, Dani Stahl, Michael Carl & Eleanor Yvisaker

Eva Amurri Arriving at the Whitney Art Party

The Enchanted Garden - design by Van Wyck & Van Wyck

Event Designer Bronson Van Wyck | Floating Floral Display

PHOTO CREDIT:  Billy Farrell for Patrick McMullan

There is something so chic about using a brown paper bag for gift wrapping.  Not only is it the Lazy Hostess way to avoid the tricky and time consuming task of packing up your presents, it’s somehow effortlessly stylish.  On Etsy, we discovered a collection of Japanese design products that could transform your plain brown paper into an original piece of art.

Sold in packages of ten, these square wax paper bags can be dressed up with a variety of decorative stamps featuring lace doilies, chandeliers, birds and trees.  Sets of stamp ink, which can be used on paper, fabric, unpainted wood and terracotta, come in pretty colors like coral, cherry, clover, denim and espresso.

To create a gift bag, simply stamp your bag with the special ink and seal with either wooden clothes pins or patterned masking tape.  For a shopper, add handles in colored or metallic paper cord and fill bag with tissue.  Another clever idea would be to turn the gift bag into a make-shift vase by placing a glass inside to hold the flowers and water.

The wax paper bags ($6.50 for 10), stamps, inks and decorative tapes can be purchased from the Karuku’s Etsy shop and shipped from Japan to many countries around the world.

PHOTO CREDIT:  Courtesy of Karuku

In Montauk terms, going for dinner and a show means dining with your toes in the sand and waiting for the nightly coming attraction, the incredible East End sunset.  At Navy Beach, partners Frank Davis, Kristina Davis, Leyla Marchetto (of Scuderia) and Franklin Ferguson have created the ultimate beachfront restaurant with a relaxed summer vibe and a menu of fresh seafood and local produce.

Chef Paul Labue, who many will fondly remember from Nick and Toni’s in East Hampton and The Beacon in Sag Harbor, offers a variety of New American classics including a Warm Lobster Roll with Butter Poached Lobster and Bibb Lettuce, the Navy Burger with Cabot Cheddar, Bacon Marmalade and House Pickles, Buttermilk Fried Chicken with Cheddar Jalepeno Cornbread and Halibut Ceviche with Green Olives, Sweet Onion and Cilantro. For the little ones, a selection of kid-friendly favorites includes mini burgers, haute hot dogs and baskets of fish and chips.

Designed by Kristina Davis, the decor has an inspired nautical theme with the requisite brass porthole windows, blue and white bistro chairs and nautical flags mixed in with chic shadow boxes filled with vintage bathing suits, swimming caps and images of 1950′s bathing beauties.  Wall to wall windows give diners a breathtaking view of the beach and Block Island Sound.

Boaters are invited to anchor in the protected waters of Fort Pond Bay and wade onto the beach to the restaurant – lured in, no doubt, by the promise of savory treats and chilled cocktails that await them on shore.   The wine list, which has most bottles coming in under $100, features both international selections and local wines chosen by Ferguson, a certified sommelier.

Reservations can be made up to one week in advance in the main dining room that seats 81 guests. On the beach, there are 50 additional seats and, for those looking for a quick snack and a drink, another 26 spots in the bar area. Private events for 15 guests and higher may be arranged including wedding receptions, ceremonies on the beach, cocktail parties and seated dinners.

Navy Beach | 16 Navy Road, Montauk, New York, 631-668-6868

PHOTO CREDIT:  Courtesy of Chris Foster for Navy Beach