The Daily Front Row

Friday, February 10, 2012

The

Front row

Collect & Discuss

guesswho’ s cooking with the daily

Stacey! mario! michael! elettra! julian!

Nicole! alain! leo!

?

plus!

The Next Derek Blasberg!

AND!

Drink Yourself Skinny!

WWW.SANDRO-PARIS.COM

DOWNLOAD THE GLAMOUR FRIENDS & FANS APP FOR FREE AT THE APP STORE OR ANDROID MARKET AND SHOP THE GLAMOUR TAXI SHOPS DURING FASHION WEEK. FOLLOW US ON TWITTER AT #GLAMTAXIS.

Gilles Bensimon FRIDAY, SEPTEMBER 11, 2009

Frédéric Biousse Eugenia Silva

your daily dose Carlos and Kate Falchi

SCENE The fash dash started off on a retail

SANDRO Y OPENING PART REVERTING TO CHILDHOOD! WITH ROSE BYRNE What was your favorite childhood meal?

Lasagna! My mother made an incredible version. And a chocolate drink called Milo, we have it in Australia. It’s a powder you put in milk that’s sort of gritty. I guess the American equivalent would be Ovaltine?

Are you a picky eater?

Any kind of shellfish makes me retch! I just can’t stand it—the smell, in a sauce…

What’s your signature dish?

Spinach pie, from my mother’s recipe.

What’s the secret?

A bit of mint is nice.

Rose and Dree Plus lots and lots of butter.

How’d you hear about Sandro?

I used to live in London, so I’m a bit upset that the secret is out in the U.S.!

SWEET NOTHINGS! WITH DREE HEMINGWAY What’s your birthday cake of choice?

Pumpkin pie.

What’s your guilty pleasure du jour?

Truffle macaroni and cheese. The Waverly Inn has that locked down, but it’s just so expensive! I always think, ‘Oh my God, don’t tell my credit card I’m buying this right now!’

What’s the best NYC meal you’ve had lately?

The Fat Radish. And Acme—they have weird cauliflower concoctions with foam and stuff.

What was your favorite treat as a kid?

I loved Magic Mini pancakes in strawberry shortcake flavor. I don’t think they exist anymore. I’d go through a bag a night, and I’d be whacked out of my mind.

What was it like to design for Sandro?

It’s not easy! I sort of thought prints would just fall into my lap. It’s tricky to design things you want to wear—and that other people want to wear, too.

What do you wear at your house in Idaho?

There is no style. It’s more about being outdoors and submerged in nature.

note, with Sandro’s opening party for its Bleecker Street outpost. After the tony cocktail, tutti traipsed down to Chinatown (no, sweeties, that’s not the same place as the Financial District!) to Le Baron. Penn Bagdley arrived with rumored lady love Zoë Kravitz after hanging out en tour bus with the jazz band that later performed around midnight.

HEARD “No, no, it’s not an afterparty for

journalists. It’s, like, a philosopher’s afterparty. Or something.”—a tipsy reveler at the bar at Le Baron

BLK DNM

FOODIE TALK! WITH HAL RuBENSTEIN

BELVEDERE Did you really work in restaurants for AT NYFW: THE SHOCKING 12 years?

NUMBERS! Yes! I also had a catering business for almost nine years, so that’s actually how I Wondering why you’re started doing restaurant criticism. I catered for so hungover? A virtual Annie Flanders, who at that time was the style ocean of Belve is to blame! editor of the Soho News when it was really big.

Number of bottles So when Annie decided to create Details, she served: 1,380 talked me into creating a restaurant column. It One-liter bouteille launched in ’82 as ‘I’ll Eat Manhattan,’ which ice luges: 1 I actually still own the rights to. And then I Total drinks mixed: proceeded to write for Interview about food and over 27,000 was the restaurant critic at New York magazine Belvedere/Milk for seven years. cocktails to be mixed Why do you think food and fashion intersect? at Made: 0 Parties fueled by freeEveryone gets up every morning and asks the flowing Belve: 27 same two questions: what to eat and what to wear? Eating is the most fun you can have with your clothes on.

Have you used your catering skills at InStyle?

Yes, when Martha Nelson was still at the magazine. Diego Della Valle likes to think of Tod’s as one big family, and when he learned that I could cook...Claudio in Tod’s PR called before the collections in Milan and said, ‘Diego asked me please to call you. Would you cook a dinner?’ The day before I left, I sent a grocery list, and an hour before I got on the plane, I received an email from Claudio saying it’s confirmed—in two days’ time, for 35 people. Diego invited the president of Ferrari, the head of Pirelli, all of his friends, even the publishers of a rival magazine! Talk about no good deed going unpunished!

The kitchen was about as big as my desk, with an oven the size of my phone, and nobody understood the ingredients I needed. But they were incredible—Tod’s sent everyone in the building to help me. I went to four shows that day, cooking the night before and in between shows. It was goddamn good!

ON THE COVER: PHOTOGRAPHY BY GIORGIO NIRO. THIS PA G E : B FA N YC . C O M ( 1 0 ) ; G E T T Y; C O u R T E S Y B L K D N M ( 6 ) ; C O u R T E S Y B E LV E D E R E ; S H u T T E R S T O C K

BLUE ALERT! Behold Lindeberg’s beloved daughter Blue! Jay-Z and Beyoncé have met her and told daddy how much they loved the name. Inspiration, perhaps, for their own little one?

Retouched By an ANGEL! What if… Johan Lindeberg and Yigal Azrouël switched beards?

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Safety never goes out of fashion.

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MUST-VISIT: THE CIRCA SALON AT MBFW! FRIDAY, SEPTEMBER 11, 2009 R oF FINE jEWELRY, FFASHIIoN’S FAVoRITE GLobAL buYE THE PubLIC) IS dIAMoNdS, ANd WATCHES (FRoM ER WITH THE CIRCA MAKING A SPLASH AT LINCoLN CENT IRMAN ANd CEo ACCESSoRIES SALoN HEAdEd bY CHA T GLIMPSE AT THE chRIS DEl gATTo. PRoVIdING A FIRS -AffiliAteD new collections of buzzy cfDA uRE bAubLES bY jEWELRY dESIGNERS, IT WILL FEAT IREnE nEuWIRTh, DEAn hARRIS, SEcToR WATchES, MElISSA joY

your daily dose

MAnnIng, ANd gEMMA REDux.

CIRCA SPOTLIGHT!

A MoMEnT WITh...

gEMMA REDux’S RAchEl DoolEY

A MoMEnT WITh... organic’s john Patrick

Who are your non-fashion contemporaries?

Ellsworth Kelly and M.I.A.—both radicals!

You used a material made from old Tv trays. When was your last Tv dinner?

Probably in the 1970s.

It was considered luxury food!

What do you like to watch on television?

I don’t own a TV! What’s the last thing you did outdoors?

I like to yell in the street. About my work, usually!

What’s your story?

I was a mechanical engineer who moved to NY to go to law school but fell back in love with design. I was making jewelry as a hobby, and it slowly developed into an aesthetic that people responded to! I made a few pieces here and there, and I launched my line— Gemma Redux—four years ago. It means ‘reconstructed gems’ in Latin. We take a lot of industrial materials and rough stones, which aren’t frequently used in jewelry, to create serpentine, feminine silhouettes. how does it feel to show your collection in the cIRcA lounge at lincoln center?

Honestly, as an accessories designer, you almost think that showing at Lincoln Center is not an option. This is incredible!

kevork kiledjian’s BEST REcIPE EvER! “Every morning, when I was a kid in the south of France, I was always five minutes late for school. Why? My budwig cream!

It takes five more minutes to prepare than your everyday breakfast, but it’s the most amazing thing ever. here’s ere’s how to make it!”

• 4 teaspoons of cream cheese • 1 small ripe banana, or 2 teaspoons of honey • the juice of half a lemon • 2 teaspoons wheat germ oil, cold-pressed • 2 teaspoons of sunflower or sesame seeds, or 6 almonds or hazelnuts, coarsely chopped • 2 cups of oats DIREcTIonS: Soak the seeds and fruit first. Cook the oats separately before adding all other ingredients.

GETTING SKIN-TIMATE! With Dr. Pat Wexler Who has the best skin in the fashion biz?

Marchesa’s Georgina. Tory Burch’s skin is flawless, too.

What are the worst things you can do?

Smoking is terrible—even being around tobacco irritates the skin. Drinking is bad, too. Also, overdone makeup! Your face is not a fashion trend.

Are runway lights cause for concern?

Believe it or not, sitting indoors under fluorescent lights can cause aging due to UVA rays. You should wear sunscreen to counter that—but it can deteriorate every two hours! Since you realistically don’t want to reapply Dr. Pat, we adore! that often, use powder makeups with sunscreen that have a minimum SPF 30.

FA S H I O N W E E K D A I L Y. C O M

Which cocktails are the most face-friendly?

Red wine is much more reactive to skin, so stick to white.

Instead of drinking alcohol the entire night, switch to sparkling water every other drink. Blood vessels dilate after just one drink!

What does the typical NYFW diet do to the face?

With all those passed appetizers at every cocktail event, there’s lots of food you wouldn’t normally eat—which can cause rosacea. Immediately!

Besides a hiatus from hors d’oeuvres, how should we eat for a pretty visage?

Avoid shellfish because it has iodine, which makes you flush. Also, steer clear of spicy red sauces and peppers.

If someone only remembers to do one skin-salvaging thing all week, it should be…

Take off your makeup, even if you’re only sleeping for three hours! And it’s a great time to carry Purell.

The

front row Brandusa Niro Editor in Chief, CEO Executive Editor Ashley Baker Art Director Guillaume Bruneau Managing Editor Tangie Silva Senior Editor Eddie Roche Associate Editors Alexandra Ilyashov, Maria Denardo Photographer Giorgio Niro Deputy Art Director Teresa Shaughnessy Senior Designer Sheila Prevost Photo Director Rick Boeth Photo Editor Shane Cisneros Prod./Creative Services Director Allison Coles Imaging Specialists George Maier Patrick Rumore Copy Editors Stefanie Schwalb, Marissa DeAngelis Researcher Aleksandra Hogendorf Interns Florina Alexander, Zipporah Burman, Stefania Curto, Kory Drahos, Sandi-Kaye Henry, Megan Herlihy, Elizabeth Landers, Monica Perez, Sydney Sadick Vice President, Publisher Louis A. Sarmiento Publishing Consultants Cindy Lewis, Renee Moskowitz Account Executive Darcie Vukovich Digital Strategist Angela Gilltrap Marketing Director Fred Miketa Digital Manager Daniel Chivu Publishing Assistant Anjali Raja Distribution Manager El Kazan To advertise, contact: Louis Sarmiento, (212) 467-5785, sarmiento@dailyfrontrow.com

DAILY FRONT ROW, INC. The Daily Front Row is a Daily Front Row, Inc. publication.

Copyright 2012©. All rights reserved. Reproduction without permission is strictly prohibited. Requests for reprints must be submitted in writing to: The Daily, Attn: Tangie Silva, 135 West 50th Street, 4th Floor, New York, NY 10020.

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Distributed by Lightspeed Express, Jack Lynch.

couRTESY gEMMA REDux (2); couRTESY oRgAnIc (3); couRTESY kEvoRk kIlEDjIAn; c o u R T E S Y c I R c A ( 3 ) ; B FA n Yc . c o M ; g E T T Y; S h u T T E R S To c k

Belvedere is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2012 Imported by Moët Hennessy USA, Inc., New York, NY.

N AT U R A L LY S M O O T H M A K E I T B E LV E D E R E

®

F A C E B O O K . C O M / B E LV E D E R E VO D K A

FRIDAY, SEPTEMBER 11, 2009

THE CARBISTAS Chloë Moretz

THE HICS ALCOHOL-C

your daily dose

Veronica Miele Beard, Veronica Beard

“It’s really bad, but I’ve been going to McDonald’s a lot.”

Wes Gordon “Some mischievous intern keeps leaving bags of Chex Mix everywhere, in a bunch of different flavors, so we’ve all been living on it in the studio. It’s completely addictive.”

Billy Reid “I’m a big fan of the short rib tacos at Mexicue on the Lower East Side.”

Richard Chai “I can’t resist Rubirosa and their delicious pizza! A very reliable source has told me it’s the least fattening pizza in all of NYC, but still...”

Giovanna Randall, Honor “Pregnancy has produced some strange cravings—currently, it’s spaghetti with clams in white wine, pancetta, fresh tomatoes, and lots of hot pepper. I know it’s considered a faux pas, but some fresh parmigiano on top is divine.

Just don’t tell the chef!”

the

Guilt Group Despite your best intentions to do the healthy thing, you’re prone to indulgence. Thank goodness!

Jason Wu “Osteria Morini has the best pasta in the city. Every single option is so good, you just can’t go wrong. The guinea hen is amazing, too. But so is the osso bucco at Babbo...”

Caron Callahan, designer “I’m a beer drinker—Guinness, hands-down. I love going to Swift for a pint. When I’m not having a Tony Lama cocktail at Marlow & Sons, that is.”

Salvatore Prete and Filippo Bruno, Prete & Bruno

THE SUGAR JUNKIES

“Our survival kit is comprised of several things, including a good glass of red from Napa.”

Beth Buccini and Sarah Easley, Kirna Zabête “We’re very into the Cowboy Cookie at Prêt à Manger—and La Vie en Rose, a cocktail made with champagne, cherry grenadine, and a bunch of other pink treats, from the Bourgeois Pig on East 7th Street.”

Whitney Pozgay, Whit “I’m a sucker for Brach’s conversation hearts. They only come out once a year, so I don’t feel as guilty that they are just pure sugar.”

Anna Sui “I love the roasted kabocha squash toast with fresh ricotta and apple cider vinegar at ABC Kitchen!”

“When I’m feeling the need to escape the kids (all five of them) for a nostalgic night out, I beg my husband to come with me to sit at the bar at Babbo. I’ll have a delicious French white, and he’ll have a dirty martini.”

Doo-Ri Chung, Doo.Ri “My weakness is culture cookies. They’re divine!”

Carly Beck, Sedgwick “If it’s been a good day, I have a whiskey soda at Johnny’s Bar in the West Village. If it’s been a bad one, whatever shot they’re pouring.”

Irene Neuwirth, jewelry designer “I love a nice Casa Dragones tequila at the end of the day.”

Dennis Basso

“We tried to be vegans for about 12 hours once, and in the meantime, we got hooked on the mallomars from One Lucky Duck. At least they’re vegan.”

“Five minutes after I have a Grey Goose martini—very, very dry, straight-up shaken, with olives—I just feel better.”

Veronica Swanson Beard, Veronica Beard

Pamela Love

Kristen and Alexandra O’Neill, Porter Grey

“I get the hazelnut ice cream sandwich at Il Cantinori at least twice a week.”

“I go for a Bloody Mary.

Anything that involves hot sauce is on my list.”

G E T T Y ( 6 ) ; PAT R I C K M C M u L L A N . C O M ( 4 ) ; B FA N YC . C O M ( 3 ) ; C O u R T E S Y M AY B E L L I N E ; S H u T T E R S TO C K

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COCKTAILING IN PARIS Imagine a gig where you can drink Johnnie Walker, smoke in your office, and publish 12 features a year. Sounds like something from the seventies, right? Not to Paris Review editor Lorin Stein! Join us for a lovely jaunt into publishing’s genteel past, where words still matter, smart still sells, and creative freedom reigns. They even have Wi-Fi!

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For the benefit of everyone in fashion who isn’t Sally more chances. We can serialize a novel if we want, we Singer, what is the Paris Review, exactly? can run a novella, we can use bad words, we can publish It’s a quarterly journal that was founded by a group of graphic sexual content. All of that stuff makes it fun. And expats in 1953 devoted entirely to literature and a little bit while we only publish quarterly, I should mention we also to art—never politics, never polemics, never the debates publish an online magazine. Last week we had 165,000 of the time. Under my predecessor, Philip [Gourevitch], unique readers. It’s a gazette devoted entirely to firstthat changed a little bit, but we’ve taken it back in person accounts of culture, so we’ll have James Franco that direction. It’s known as the place that discovers on going to the movies, or this guy that did this fantastic young writers, and as a laboratory for original writing. post about the art of airplane safety manuals.

It discovered Philip Roth, it discovered Jack Kerouac, it Sounds like you’ve got a lot of freedom. discovered David Foster Wallace. I don’t know how much Total freedom. The board is great. They’re very game. these names mean will mean to people…

They’re probably just happy it’s still around!

I was kind of kidding.

Well, there was a question when [Paris Review founder] Right! So was I. Actually, let’s not say ‘discovered.’ I hate George [Plimpton] died—a reasonable question—about that word. How about ‘published early works by?’ whether to keep it going. In fact, if someone were to Sure. Walk us through the submission process. have asked me at the time I would have said, ‘Fold it! It We get thousands of stories and poems a year, and was George’s magazine.’ But George put stuff in place we look at them all. Some are from agents. Some are from the very first issue that turns out to be really, not. We have interns who read them, and really useful, like the interviews. He invented volunteers who come in and read them, and I a new kind of interview—what George called also read them.

‘An Essay in Dialogue on Technique’—meaning You’re the industry slush pile, basically. that the interview subject always rewrites the Well, that’s been the traditional model, but interview, and it’s a collaboration between we’re less of an industry filter today because interviewer, subject, and editor to come up with Jack Kerouac everyone gets the same things. Also, more and the best possible formulation. We were trying to more of the authors we publish already have figure out why this issue had sold out within two agents. In the cases where they don’t, usually days at McNally Jackson and then I thought, ‘Oh, within a day of publication they’ll get a call from yeah, we have Jeffrey Eugenides on the cover and at least one. he’s got a best seller!’

What percentage of your readers work Do you follow fashion at all? in publishing? [stares blankly] Philip Roth The percentage is small, but the percentage of Do you know anything about fashion? the literary corner of the industry is large. But No, sorry. But if you give me some sensible views, that’s still a very small group of people. Basically, I’ll be in your debt. we’re the biggest of the little magazines. Given What about men’s fashion? I read in the Times our druthers, we’d all love to publish writers no you’re a bespoke man. one has ever heard of, and I get to do that more David Foster Wallace Kurt, who makes my shirts, was one of GQ’s often, proportionately, because I only have to whatever of the year. But I don’t really think of publish about a dozen a year. that as fashion.

Sweet gig!

Do you feel like you’re manning the barricades?

Well, plus essays. We won the National Magazine Award We’re very lucky in that we have patrons who support last year for Best Essay, in fact. But the essays are not us. We have time to think. It’s also true that in a year-andreportage. They’re more personal. They tend to have a a-half we’ve grown our web readership by six or seven lot of the qualities of fiction, though they’re scrupulously hundred percent and increased our subscriptions by a factual. One advantage that we have over The New Yorker third. I really want the Review to establish itself in the and Harper’s is that we can run as long as we want, and larger culture, and I don’t think we have endless time to we publish for a very small, literate readership. They do that. I thought it was going to be leisurely, and it has have to please a million, or at least a significant chunk of not been leisurely. But I do get a chance to them. Our readers will follow our cues, so we can take read a lot!

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Chic

Dish

Kitchen

aid!

Alice + Olivia designer Stacey Bendet has it all under control at the studio—but her culinary skills are a different matter.

C’mon! She makes great pancakes! BY EDDIE ROCHE PHOTOGRAPHY BY GIORGIO NIRO

FA S H I O N W E E K D A I L Y. C O M

OK, so how did you learn how to make these?

Let’s preface this by saying that pancakes are the only thing that I know how to make. I learned when I was eight. My mom was in Florida with my sister, and I was home alone with my dad. He didn’t know what to make me for dinner. I told him that we should have pancakes.

Why has this become a ritual?

It’s a bonding thing. When I was a kid, every morning my mom would put out our little cereal, yogurt, and juice. On weekends, we would do pancakes with my dad. I wanted to pass those moments along to my children [Eloise, 3 and Scarlet, 10 months]. I’m around the house all day long, so morning time is when I read a story or play a game on the iPad and we make breakfast together.

Any particular reason that you have never learned how to make anything else?

I don’t have a very long attention span, and pancakes take about five minutes.

I can also do Pop Tarts. I could probably make a salad. And I can definitely make a mean margarita and a decent grilled cheese—the essentials!

Did you eat pancakes as a single gal? [bursts into laughter] Are you kidding?

Look, my husband [Eric] doesn’t think I can cook at all—he wakes up at eight and we make these around seven. OK, today we’re going to make a vegetarian pancake—no egg—but we use milk. We can do vegan if we use almond milk.

Any tips for us?

The key with sprinkles is that you also have to put them on top. My daughter Eloise doesn’t believe that they are in there if they are thrown in the batter. Oh, I also make smoothies. When she was younger, I was able to trick her and put spinach in them, but now she doesn’t like anything green.

Did you learn that spinach trick from your friend Jessica Seinfeld?

Jessica and Gwyneth [Paltrow] are like real cooks. Do you want a pink, yellow, or blue plate? I’ll give you some strawberries and blueberries on the side. We make faces and sometimes cut them into shapes. Would you like a shoe pancake?

Sure! You don’t strike me as a pancake eater.

I usually have granola, cereal, or yogurt.

Who else makes good pancakes?

My husband likes the Gee Whiz Diner because it’s down-and-dirty, old-school style. [Stacey dishes them up.] Take a bite!

Delicious! Do you go through more syrup or diapers?

My daughter would drink syrup if she could.

Remind us…where did you grow up?

I was born in the city, and I lived here until I was five. Then my parents moved out to Chappaqua in Westchester because they wanted us to ride bikes and play in grass and do kid things. So I lived there, and then I went to the University of Pennsylvania.

Your major?

International Relations and French.

Why not fashion school?

My dad always told me to take art classes, but I was always like, ‘I can draw, but I need to learn something to do after I graduate.’ After graduation, I thought, ‘Stacey, do what you love. Do what you love.’ And I love making things.

Pants put you on the map.

I just made them for myself at first, and all of my friends wanted them. I was basically taking a couple of denim cuts, like the five-pocket jean, and making them in trouser fabrics. One day I was walking down the street in LA about 10 years ago, and Lisa Kline stopped me and said, ‘What are those pants? I need them for my store!’ And she placed an order. Then when I came back to New York, friends of mine were throwing parties at the Russian Tea Room and they asked if I would throw a fashion show with the pants. I had to have 25

PANCAKES

A LA BENDET! •

1 cup whole wheat pancake mix (when I say 1 cup, I mean sort of fill my pink bowl up 1/4) • 1 cup of low fat milk (ok, perhaps I don’t totally measure out ‘cups’—these are five-minute pancakes, folks!)

• 1 egg (or vegan egg beater, or when you realize your husband ate eggs the previous night after a soccer game you can just use half a banana!)

• 1 handful of chocolate chips (or for the healthy version, 1 handful of unsweetened vegan carob chips—Eddie didn’t notice the difference or he was just being nice) • 1/2 tbsp of sunflower oil Mix ingredients in a bowl (I prefer pink ones) until smooth (or smooth enough), AND POUR INTO YOUR PAN! If you have six minutes, you can take cookie cutters and cut those babies into shapes!

pairs made, but then I needed tops. I ended up having the girls walk topless, carrying flowers. Andrew Rosen came to the show, and he said, ‘This is really cool. I’m going to help you!’ We’ve been partners ever since.

Does Andrew do all the business, or are you very involved with that, too?

I’m really lucky in that I handle the whole creative end. Not just making things look pretty, but I’m involved in the marketing and PR, too. I have Deanna [Berkeley] and Husein [Jafferjee] who handle the business side internally, and Andrew, who looks over everything. They handle sales, budget, finance, and operational stuff.

What would people be surprised to learn about Andrew?

I think people know he’s smart, but he’s actually a genius. He’s got instincts like none other. He sees talent in an instant. And as a person, I don’t think people know what a true friend he is.

He’s one of the most incredibly strong, loyal, and passionate people I’ve ever met. He’s passionate about his horses, his company, and golf, too. I can call him at any hour of the night for help with something, and he’s there.

He’s like a second father to me, but he’s also like the godfather of this industry. There’s not any successful brand out right now that he’s not involved with. Andrew ran Calvin Klein when he was 25 years old. And when he was 26 or 27, they ousted him and then they brought him back!

Are you a workaholic?

No, it’s just a passion, and it doesn’t stop.

Why is the label called Alice + Olivia?

Olivia is my mom. And for about six months when I first started, I had a partner whose mom was named Alice. Let’s not talk about that!

OK! What was single Stacey like?

A little crazy! I got suspended from the Soho House for rollerblading. I told them I really didn’t think I was any worse than the people doing blow in their bathrooms.

Are you still a member?

No, it’s full of bankers.

You’ve come a long way!

One day, my doorman said, ‘Man, Stace. I remember the days before you had kids, when you climbed through that window to get into your office.’

Where did you meet your husband Eric?

A dinner party in New York, and then we remet in Aspen a couple of years later.

Was it intimidating to meet his father (former Disney CEO Michael Eisner)?

I don’t really get intimidated. You either like me, or you don’t. I’m in such a different world that I didn’t even realize. Meeting someone in a home environment is different from an office or boardroom. I’m like, ‘Hi Michael!

Here, hold the baby!’ He’s the most incredible negotiator and dealmaker I’ve ever seen.

Is he curious about fashion?

He is, but he’s curious about every business.

He’s a really avid learner.

Where do you think Alice + Olivia will be in 10 years?

All over the world. China, South America, London…. And I want to do makeup and home.

I think Alice + Olivia is the lifestyle brand of my generation.

C O u R t E S Y A l I C E + O l I v I A ; g I O R g I O n I R O ( 2)

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THE

MICHAEL’S MySTIquE Surely you know by now that EICs are rarely found in the official corporate caf. If you’re looking for top types, you go directly to Michael’s. For 32 years, proprietor Michael McCarty has been wrangling heavy hitters in media and beyond—and the Cobb salad’s never tasted better.

BY ALEXANDRA ILYASHOV PHOTOGRAPHY BY GIORGIO NIRO MICHAEL’S STATS SESH!

“Our 5,000-bottle wine cellar occupies the former squash court of the Rockefeller Apartments.”

“We spend $150,000 a year on fresh flowers.”

“General manager Steve Millington, a graduate of Boston’s prestigious Berklee College of Music, was lead singer and bass player with the band Killing Moon, among others.”

“Our landmark, curved front windows are actually poured-in-place glass sculptures from a foundry in Pennsylvania.”

FA S H I O N W E E K D A I L Y. C O M

How many of those salads do you sell?

On a recent Wednesday seating last month, 50 people out of the 187 lunch guests ordered the Cobb salad. I don’t want to call the Cobb the ‘myth’ of Michael’s, but the vast majority of people actually order everything else on the menu. That being said, it took me about 60 tries before I got the Cobb salad right. In the eighties in LA, everyone was picky!

Who was an early adopter?

Helen Gurley Brown had one in California, and she liked it so much, she made sure it’d be on the menu here.

Is Ralph Lauren still providing the uniforms?

Yes. We’ve been wooed a lot, especially by Burberry, but we’re classicists. We started with Ralph in 1979, when Jerry Magnum had his own eponymous store on Rodeo Drive. I told Jerry I was opening a restaurant that was going to be casual yet

Michael’s Best Table Ever!

“Joe [Armstrong] hosted a lunch for Robin Williams, Billy Crystal, Ann Richards, Diane Sawyer, and Bill Clinton. It just blew everybody’s minds!”

professional—I didn’t want tuxedos—and I wanted a young American designer. The tie has changed occasionally over the years, but the pastel buttondowns have stayed the same. Oh, there’s Hilfiger!

Heeeyyyy, Tommy! Welcome, welcome!

Why are you so hospitable?

My parents used to throw the wildest parties! People wonder how I can still be doing this job 32 years later, but it’s because the crowd has so much fun.

It’s like throwing a nightly dinner party, and then handing everyone the bills!

Do you ever worry about competition?

When Graydon opened up the dreaded Monkey Bar, he attempted to go after our clientele. Clearly, it didn’t work. We love Graydon…and there are enough customers to go around. I’ve never discussed with him, and I don’t need to.

What’s the science behind your seating?

We go through three drafts, sometimes more, for the seating chart each day. As the doors open, we’ll still be making changes. When I’m in California, I call the New York location at seven in the morning. My two hosts have worked here for 10 years, so they know all the regulars and who they often dine with.

We use OpenTable, so we have a database.

How do you prune away the less-than-savory?

They weed themselves out. We’re polite, always.

But people will ask how to get table one, or any

great table. You do that by being a regular—a sophisticated, good person, not an idiot. If they are, it’s like, ‘good-bye!’

Who’s unexpected?

No one is surprising! We’ll have Warren Buffett, Roberto Cavalli, George Lucas, Francis Ford Coppola, people like that. Sure, Lucas is a regular and Francis goes to my restaurant out in California, but when

Why midtown?

Within six months of having my California location, I learned that people would drive for hours to come to the restaurant for dinner, but didn’t want to travel for lunch. So it was packed every night but lunch was never packed because there was no business in Santa Monica at the time. Still to this day, 33 years later, we only do 30 to 40 people for lunch

“Whatever you might think or have heard, don’t believe it.

The three-martini lunch is alive and well at Michael’s New York. Be there. Don’t be square.” they come for a meal together, it’s out of the blue and it’s like, “oh, perfect!”

What happens when regulars try to book the same table at the same time?

Sometimes there are negotiations involved, but fortunately, we have a very flexible crowd. We’ve trained them!

Who do you get most excited to see in the restaurant?

My LA people. Even the most jaded New Yorkers get blown away by a celebrity. We get really high-quality people—this isn’t a skanky group.

Who’s coming in today?

Joanna Coles, Gayle King, Tommy Hilfiger, Barbara Walters, Barry Diller, Bonnie Fuller and her gang, the Lauders, Star Jones, Ari Emanuel…the list just keeps going!

Who does the booking?

In general, if they’re tech-savvy they’ll book themselves, but I think 90 percent of them have staff do it.

How did the NYC outpost come about?

I opened up my restaurant in Santa Monica in 1979, and everybody from New York that went to LA came.

I was looking for a New York location for almost a decade. I waited on this particular space for years, actually—I fell in love with the garden. My restaurant in California is half outdoors, so I wanted to do something very similar in New York. They’re like fraternal twins! The china, the glassware, the silver, the flowers, the art—everything. We were featured in Vogue before we even opened. As soon as we did, everyone in fashion came to Michael’s.

Such as?

Helen O’Hagan, who was at Saks at the time, dropped by and said, ‘Phyllis Posnick at Vogue told me this place is fabulous, you’ve got to do an event here. I’ve got this little-known designer named Karl Lagerfeld. Do you think we can do a fashion show here in your garden?’ We made a runway outside.

How did the crowds compare?

Right off the bat in LA, we were all about the power of the female executives. The bulk of my eighties Hollywood customers were dual-income families with no children. They went out seven nights a week, and they both worked. When I opened in New York, the book publishing, magazine, and fashion industries were full of women. That wasn’t the case yet in the financial or real estate worlds.

GETTY (6)

daily in Santa Monica. Look, my dad worked with GE for 25 years and he lived the life in Mad Men… except he had more fun. So midtown has always been very important to me. Where’s the business crowd? Where’s the lunch crowd? It’s in midtown Manhattan. But who will come for dinner, then, you wonder? They’ll all come for dinner!

Dinner? At Michael’s?

Everyone thinks Michael’s is all about the lunch, but dinner is actually our biggest business.

The Things You Still Don’t Know About Michael!

1. “In the late seventies, I catered East Coast clambakes every summer for Michael Eisner, Neil Diamond, and the young Turks of ‘new’ Hollywood such as Michael Jackson, Sylvester Stallone, and Barbra Streisand.”

2. “I had an underground, illegal pop-up restaurant on the Ile Saint-Louis in the early seventies in Paris. You go, Chef Ludo!”

3. “My entire art collection consists only of works by living artists—except for one piece by Marcel Duchamp, but I met his widow, Teeny, when Charles and Ray Eames brought her in for lunch at Michael’s Santa Monica. Circle complete.”

4. “I’m an avid body surfer, from Watch Hill, RI, to la Côte Sauvage in Brittany, France, to Malibu.”

5. “I can finger-pick all of Mississippi John Hurt’s tunes on my Dobro National steelbodied guitar, like ‘Make Me a Pallet On Your Floor.’”

6. “I’ve sauteed wild mushrooms with avant-garde composer John Cage in Paris in the eighties. Cage was able to list the 380 or so species of mushrooms.”

7. “I’ve climbed Grand Teton and Mount Rainier as a teen in the sixties. My mother, a cragswoman, made me do it!”

8. “I’m banned for life from Two Bunch Palms in Desert Hot Springs, CA, for using all of their wooden patio furniture to barbecue four-inch thick, 28-day, dry-aged New York strip steaks and live Maine lobsters. I was with my sous-chefs Martin von Haselberg (of the notorious Kipper Kids) and prankster Rick Elfman (founder of the Mystic Knights of the Oingo Boingo).”

9. “During the summer of 1971, I was arrested in Amsterdam, for playing Hot Tuna and Grateful Dead tunes with my brother “Blow” in the streets before jamming later that evening at Paradiso and Melkweg with Irish rock-and-roller Rory Gallagher—followed by heading to an open-air concert featuring Humble Pie and Pink Floyd.”

10. “I have the same birthday as my wife, Kim McCarty, with whom I’ve celebrated 36 birthdays together—and, last month, 28 years of marriage.”

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Chic

Dish

elettrifying

cuisine

An impromptu eatery will feed vous, chéris, during Fashion Week for four days.

After which, pouf!, the magic shall end as surely as a delicious soufflé. Aspiring mogulette Elettra Wiedemann’s pop-up resto, Goodness, is back at the Robert at the Museum of Art and Design. With four A-list chefs on the calendar, you can be assured from February 11-14, the eating’s good.

BY ALEXANDRA ILYASHOV. PHOTOGRAPHY BY GIORGIO NIRO FA S H I O N W E E K D A I L Y. C O M

Chic

Dish

eLeTTRA’s gooDness, eXPLAineD! How did you end up as a model?

I was in school at Boston University, but I wasn’t clicking or enjoying it. I felt like everybody knew what they wanted to do, and they were on a path. I was disorganized and not on any path. I told my parents that I decided to take a time-out, and they said, ‘Okay, you just have to get a job.’

That same week, Abercrombie & Fitch recruited me to do their campaign in Miami. I thought it would be a one-time thing, but then I signed with IMG and ended up living in Milan for two years. It was never something I planned to do, but I’ve been lucky.

And then you decided to start a business!

Yes! We opened Goodness in September as a pop-up restaurant during Fashion Week that has a different chef and menu every day.

We only source from local food purveyors, and we pop up within already existing restaurants. Last season, we took over Ed’s Chowder House in the Empire Hotel. This season, we’ll be inside the Museum of Art and Design at Robert restaurant in Columbus Circle. We have options available if you want to be healthy, and we have options available if you don’t really care and just want to enjoy yourself!

Where did you get the idea?

After I finished my undergraduate degree at the New School here in New York, I did my master’s degree in bioscience in medicine at the London School of Economics. I finished last year. I had the idea when I was on a trip in Iceland. We got the whole thing up and running in five weeks, and I grew one gray hair for each week. We poured a lot of love into it, so I think love came out of it!

Have you always been a foodie?

I’ve always been interested in FA S H I O N W E E K D A I L Y. C O M

meeT The gooDness environmental issues, and those are so massive, and often really nebulous, that the only way I could understand them was to think about food politics and supply chains. I wrote my dissertation on sustainable agriculture and feeding populations, and I started to appreciate the miracle of food.

How did fashion fit in?

I know Fashion Week is the time where I’m expected to look and act my best, but at shows, I was being fed processed bagels! Goodness aims to feed and nourish people by being a celebration of food rather than a necessary evil to survive.

This year, you have Batali onboard.

He was in a film called Animals Distract Me with my mom, and she always talked about how lovely he is.

I finally convinced her to give me his assistant’s information. To my shock, he said yes. He’s really taught me a lot. He’s successful because he’s extremely talented, but he’s gone that extra mile of success because he’s incredibly nice, kind, and open.

How do you hope to grow the business?

I’d like to have Goodness be a brand that evolves organically—sorry for the pun—into a products and services line. Way too often with food, and really any eco product in general, the idea of convenience hasn’t gotten there. Eventually, a food delivery service is ideal!

Why do fashion people have such a complicated relationship with food?

It’s not just fashion people! I think it has to do a lot with the fact that people have lost the connection with their food, and where it comes from.

What was your relationship with food before?

It was really screwed up, frankly. I would torture myself about what I was eating, and get upset with myself if I ate the ‘wrong’ thing, which for me at that point was a bowl of pasta!

I still, in a lot of ways, struggle with food, like most women probably do.

But I’m in a much better place now.

I’m training for a triathlon, so I can’t diet anymore. I feel liberated!

Was it challenging to be taken seriously as a businessperson?

I got some sarcastic model comments, but not many!

What’s new, Mario?

We’re opening a Lupa in Hong Kong in April, and we’ll be opening as many Eatalys as we can— as often as possible.

I’m still trying to find a way to do quickserve pasta that’s al dente and delicious, Babbo, Lupa, Eataly, et but I haven’t found the technology yet.

And I’m working on an idea for a submarine sandwich.

Would you ever open a food truck?

I love that! I’ll THE LONG AND SHORT probably open one OF MARIO’S SHORTS! when I retire. It When did your love affair might travel from with shorts begin? city to city, serving I’m from Seattle, so I’ve Italian alfresco next always worn them. I don’t to the truck with tablecloths and recall being involved with candles under a funny little tent. Or, shorts in high school, but it might serve just one item, like cold ever since I was in lasagna on a stick. college, I’ve worn shorts Cold lasagna?! or pajamas. It’s about Oh, I really love it! When there’s some in comfort—I know the fridge, I carve a little corner, put it I don’t possess on a fork, and drizzle on some Sriracha any fashion sense, sauce on it. It’s kind of like a popsicle! I’ll but I do have a eat that breakfast, lunch, and dinner. recognizable style.

Who are your best customers?

Which is?

I judge everybody by how they treat the Casually schlumpy. staff. When people treat busboys nicely, that’s how you can tell that they’re comfortable with where they are in life.

Also by how they order—and if they eat what they order.

Any examples from the fashion set?

Anna Wintour is a delightful customer. She’s always very nice to the staff.

Narciso Rodriguez is brilliant—he orders full meals with an appetizer, pasta, and entrée. He doesn’t eat everything, but gives it all a good shot.

Have you ever sat front row at a fashion show?

No. If it was somebody doing something wacky, I’d be interested, but I don’t understand couture at all.

MARIO BATALI

al.

“The problem with a lot of these fashionistas is that they’re not really carb people! i always think they look like they need a bowl of pasta.”

When did you meet Elettra?

About nine months ago. Goodness is a very cool idea. I’m not very popular in the fashion crowd—have you seen the way I dress?! I do have some friends in the fashion world, but I’d definitely like to make more.

Please describe your relationship with wine.

When I’m at home, I tend to drink Vermentino or Friulano in the white department, or a Chianti or Morellino in the red. I do like to shoot the big ones when I have guests together. Overall, the general thinking is that if it grows together, it goes together.

You’ve got ample frutti di mare on your menus—do you fish?

I’m a comfortable fisherman. I like to fish off of Montauk, in Lake Michigan, at blue-ribbon Trout streams near Aspen, and in the Mediterranean for octopus.

I go with good guides—I’m not an expert, and I don’t pretend to be.

Do you serve your own catches?

All the time! But not in the restaurant—in Michigan, to my family.

C

ss

al.

lly a.”

Chefs!

What’s your chef’s crib sheet?

I’m from Mexico City, and I own three upscale Mexican restaurants called Toloache— the most recent one is on the Upper East Side, set in a townhouse. I live in the area, so I wanted to open something right in the neighborhood. The menus are the same at two of the restaurants, and the third one is a more casual taqueria.

Toloache, Yerba Buena I also own two Yerba Buena restaurants in the East and West Villages.

What should we order?

The lobster taco is one of my favorites, and I’m actually going to have it on the menu as an appetizer for Goodness! Give me taco anything, and I’m happy.

What’s the pickiest eater you’ve ever encountered?

People will give the waiter an index card listing all of their allergies, which can be annoying if, say, they’re allergic to preservatives in canned foods. In the end, they’re often only trying to eat, like, a carrot and celery stick or something. Or someone doesn’t like cilantro, so all of the sudden they’re ‘allergic’ to it!

How do you feel about special requests?

Sure, I’ll do something special if the kitchen isn’t too busy that day. Someone once did a dinner party at my restaurant but didn’t want Latin food—they wanted tea sandwiches and smoked salmon. I don’t know why they wanted to do a meal at my restaurant, but we made it work. They did have to pay more for it, though!

What’s the best culinary advice you’ve ever gotten?

You have to cook with your heart, not just your knowledge around the kitchen.

JULIAN MEDINA

What’s your foodie story?

I grew up cooking alongside my grandparents—then I moved to the States and never thought about cooking. I was just a computer major trying to get into the business world. Ten years later, I realized business wasn’t for me and that I wanted to work with my hands. Now, I’m at Robert.

What’s the scene like at robert?

It’s a sophisticated restaurant overlooking Columbus Circle, where there’s still a piano player at night. There are few restaurants in New York that still do that. I thought it was kind of weird at first, but now I’ve gotten into it!

Biggest customer gripe?

Allergies that don’t make sense.

Someone will say they’re allergic to soy, but they can somehow have soy sauce. What?!

What’s your favorite item on the robert menu?

A foie gras sandwich, anytime. if your style of cooking was a fashion statement, what would it be?

A modern interpretation of a classic. is fashion Week on your to-do list?

Robert Sure, why not? It would be a new experience, like climbing a tree or going rock climbing.

Whose show would you go to?

Probably Prada.

LEO FORNEAS

first things first: You’ve been called out for being a sexy chef.

Thoughts?

It’s very flattering when someone gives you a compliment. I’d be even happier to hear that if I was a movie star or model, ALAIN ALLEGRETTI but at the end La Promenade des Anglais of the day, I’m a chef. I want to stay at that level. I’m sure there are some people who are more into my looks than my food. But if I can attract them with my looks, and then seduce them with my cooking, it’s a win-win situation!

What are you up to lately, besides being sexy?

I opened La Promenade des Anglais because I wanted to make a restaurant that was accessible and comfortable for everyone. The cuisine is HOW TO GET French Rivieria, with influences from the SOME GOODNESS Mediterranean seas. It’s about casual, From February 11-14, friendly, simple service that’s also crisp and drop by the Robert, the elegant, with a nice vibe when you walk in. It’s restaurant on the ninth the first time I’m having fun while I’m cooking, floor of the Museum of which is the most important thing. I used Art and Design, starting to be too fancy, and I was trying too hard. I at 11 a.m. Mario Batali will trapped myself in a spiral, and there was no be cooking on the 11th, Leo exit. Now, nothing could be better!

Forneas on the 12th, Alain What should we order?

Allegretti on the 13th, and Every three months there’s something new on Julian Medina on the 14th. the menu, so there’s nothing besides my fish OR! Drop into the soup that’s been a signature dish of any sort. lounge on the 7th floor I’d order everything in my own restaurant. for a quick pick-me-up.

I try to even bring a simple green salad to a Ressies and more info at new level. goodnesspopup.com.

Tell us about that bouillabaisse.

It’s just a simple, classic dish that I brought to New York from Nice. It’s the exact same recipe as when I first introduced it, and it’s made by the same person as 11 years ago…me!

Why did you get into the goodness crowd?

I’m friends with Mario, and my restaurant is located in Chelsea, near much of the fashion community. I don’t have a lot of fashion people coming into my restaurant yet, and I think it’s a world I need to develop. Fashion designers are sexy to look at, and they have a happy energy, so it’d be fun to get them in the mix. if your cuisine was a outfit, what would it be comprised of?

A pair of jeans, Converses, a nice button-down. so what would your ideal restaurant uniforms look like?

A great, fitted button-down shirt from Dolce & Gabbana with an old, thick silk tie from Brioni, paired with Seven for All Mankind Jeans and some Missoni sneakers.

Who’s your style icon?

Brad Pitt. On him, a very wrinkled t-shirt looks great.

Which fashion show would you love to see?

Unfortunately, he’s retired, but Valentino. Glamour, sexiness, personality, and tremendous talent!

P r E v i o u s PA g E : E l E T T r A : D r E s s B Y M A l A n D r i n o ; M A k E u P B Y l A n C Ô M E ; T r AY B Y T i f fA n Y & C o .

T H i s PA g E : B fA n YC . C o M ( 1 ) ; T r AY: s H u T T E r s To C k

Chic

Dish

Cooking lessons with niCole You’ve heard scrumptious tales of her white truffle din-dins and no doubt dipped a skewer or two at her annual Hamptons fry-a-thon. This season, Nicole Miller is kicking it up a notch with her latest culinary adventure: cooking classes in her Tribeca penthouse. Are you on the guest list?

BY MARIA DENARDO PHOTOGRAPHY BY GIORGIO NIRO

FA S H I O N W E E K D A I L Y. C O M

Who wants to be my wicked risotto stirrer?

NICOLE’S GUEST LIST! Mia Moretti Logan Horne Brian Mazza Tinsley Mortimer Rob Younkers Joe Zee Sara Ziff

—Nicole Miller

Where did you learn to cook?

My mother was French, and she loved to cook.

When I was younger, she would always trick me by saying, ‘Oh, I’ll let you make the bread today!’ like it was a treat. I’d fall for it every time.

How did your in-home cooking classes begin?

We hosted our first class with a guest chef and a group of bloggers. It just evolved from there. We might do more in the future in different cities, such as Nashville and LA. How do you manage the guest list?

I always try to get people from different fields and different areas. It’s important to seat everyone by one person they know and one person they don’t.

Do you have a waiting list?

There are already people begging to come.

What wine is best served at a cooking class?

It’s really weird, but sometimes people don’t drink a lot at these classes. Since I’m serving risotto, I decided to have a nice Pinot Grigio.

What’s your greatest culinary achievement?

Something involving egg whites. You can always pat yourself on the back when a cheese soufflé comes out right.

What was the last thing you burned?

Toast.

Are you more like Julia Child or Rachael Ray? Neither. They’re real chefs. I’m like the hobby chef.

But definitely not Rachael Ray. That EVOO thing

i won’t double dip.

—TiNsley MorTiMer

makes me crazy.

What would be your signature catch phrase?

Time to add a little more salt!

Are you a Food Network girl?

I like to watch Iron Chef. I was on the show as a judge, so I have particular interest.

Would you ever consider a food pop-up?

That would be fun. Maybe we’d call it Nic’s Nacks.

I actually have the structure for an entertaining book, but it just never got finished.

What dish would best describe your designs?

Black squid risotto, since I wear a lot of black.

Any kitchen tips?

Risotto is best when you cook it in small portions.

Who would you challenge in a cook-off?

Does anyone in fashion cook? People in the industry are usually scared of food. They’re always on a diet.

What’s your most memorable dinner party?

One of my favorites was the Frida Kahlo-themed dinner party with paper flowers and Mexican flags.

Jimmy and Jane Buffett came along with Debbie Bancroft, Eric Fischl, and all my artist friends.

Are there any topics that should be off the table?

Once I went to a dinner where the host wanted every guest to speak about politics before we had appetizers. And I guess you can’t start talking about who’s sleeping with who, right? Or maybe you can!

How many cookbooks do you have?

At least 50 here in the city, but I have as many, if

i’m the meat maker!

—Joe zee

not more, in the Hamptons. I love to collect the Junior League editions, and I even have The White Trash Cookbook.

Who will need an extra hand tonight?

Maybe Sara Ziff. She’s a model, but she’s also an intellectual—she’s been going to Columbia, so she’s probably too busy to cook.

Is there anything you won’t eat?

1,000-year-old Chinese eggs.

What are your must-haves in the kitchen?

Two sinks and two stoves.

And your refrigerator essentials?

Black squid ink, bottarga, French or farmer’s market butter, guanciale, garlic, hot peppers, and onions.

Have you ever worked in food service?

When I was in college at the Rhode Island School of Design, a girlfriend and I got waitressing jobs at the Big Boy in Providence. They made us go to Big Boy school for a day. It was really fun, really! We had to carry six glasses in one hand and six plates in the other.

Tinsley!

Are you going to eat that whole piece of chocolate?

—BriaN Mazza

Almost

fAmous

Will the next

DeReK BlasBeRg please stand up?

It seems like only yesterday that St. Louis-born international society supernova Derek Blasberg, 29, first appeared on the scene: first, as a lowlevel Vogue staffer, then as the Proenza Schouler breaker-upper, then as an underpaid party reporter, and, now—finally!—as a globe-trotting “New York Times best-selling” author with a bevy of rich and famous friends, a Twitter account, and a judging gig on Lifetime’s 24-Hour Catwalk. Now that he’s as celebrated as those he used to cover, The Daily wonders: who will inherit his throne?

FA S H I O N W E E K D A I L Y. C O M

the ContenDeRs

CATOR SPARKS Age: 36-ish Origins: “Once there was a lad named Cator Sparks.

Now he was no ordinary lad. He was...let’s say, controversial. Growing up in the South…”

—CatorSparks.com revenue sources: “Multiple,” including LookBooks.com, where he serves as editor-in-chief Editorial Enablers: Whoever’s now editing The Moment And He Tweets! @organiccontessa @colehaaninsider Gurl arent those shoes everything? Pyt! High-Power Posse: Michelle Harper, Justin Giunta, Lesley M.M. Blume, and his dog, Fergus And We Quote: “Looting and burning buildings abounded, but there was also dancing in the streets due to the electronics looting. Hello, the birth of hip-hop!”—The Moment, 7/11/11 Achilles Heel: Floor-length hemlines

ANDREW BEVAN

Age: 42 (JK! JK!) (No, seriously—how old is he?)

Day Job: Style features editor at Teen Vogue Editorial Enablers: Amy Astley and Amanda Hearst And He Tweets! @alexa_chung it’s officially Chinese New Year...you know what this means right? #intervention

CARLOS MOTA Age: Ageless Origins: Data not available Day Job: International style editor at Architectural Digest Digest, stylist, purveyor of Casa Carlos Mota collection on HSN, author of (among other things) flowers, f Cheap & Chic Editorial Enabler: “Peggy” And He Tweets! He doesn’t!

High-Power Posse: Carlos Souza, Zani Gugelmann, Adam Lippes, Tory Burch…

And We Quote: “Don’t hate me because I am funny!”

—TheodoraandCallum.com

#freshbreath High-Power Posse: Nora Zehetner, Jane Keltner de Valle, Bryanboy, Daniel Vosovic, and Amanda Hearst And We Quote: “As an ambassador for the popular Casio Baby-G brand, the chanteuse thought it was about ‘time’ to combine her signature style with the affordable timepieces.”

Achilles Heel: Will probably hate this story

b fA n yc . c O m (4) ; PAT r i c k m c m u l l A n . c O m ( 2) ; g E T T y ( 1 ) ; s H u T T E r s T O c k (8) ; i s T O c k ( 3)

DANcEFLOOR PROWESS

SIGNATURE

SARTORIAL

animalier prints!

Channeling Pulp Fiction for a crowd whilst catching the eye of Susie Bubble?

Yes, please!

“You know me sooooo well, Andrew!”

“What a charming young man you are,

Whatever they said in the last issue of Details!

ANDREW BEVAN

Points for proximity to Fern Mallis in an otherwise Z-list crowd, but D-berg would never fist-pump. And is that a cross-body manbag?

Dashiki chic!

CATOR SPARKS

“You are too funny, Carlos!”

Actually, screw that. This man is break dancing with Eva Lorenzotti in a butterfly-appliquéd satin blazer.

And that face!

Blazers with at least three pieces of flair.

Lanvin, is that choo?

CARLOS MOTA

MOTA!

MOTA.

SPARKS.

ThE VICTOR

HONOR THE MASTER?

HOW WELL DO THEY

bONUS! kNEELING NEELING AT THE FEET OF THE GURU!

cAPAbILITIES

cOSTUmING

mAkING

mANWIcH

YUMMEH!

SkILLS

LISTENING

Somewhere, Kristen McMenamy is crying.

Two sexy chicks are smooching him, sure, but who the hell are they?

“What a charming young man you are, Cator!”

b fa n yc . c o m ( 1 2) ; pat r i c k m c m u l l a n . c o m ( 1 3) ; s h u t t e r s t o c k ( 2)

An easily-identifiable Lagerfeld, with the dewy complexion the Kaiser covets.

Points for Osbourne and Chung, but the DJ’s look says it all. A manwich with extra cheese!

“You know me sooooo well, Andrew!”

Are you ready for a Gulfstream-assisted trip to Moscow Fashion Week? How do you feel about hosting baby showers? And most importantly, are you ready to spend four months a year pimping a tweens-oriented tome? Honey, the dorm-room décor market is yearning for ‘ya. Go get ‘em!

THE HEIR APPARENT? CARLOS MOTA!

Kudos for the Eyes Wide Shut homage, but only a mask? C’mon!

A fashion heiress and an oligarch’s baby mom—yummy!

“You are too funny, Carlos!”

BEVAN, it’s all you, baby.

MOTA!!

MOTA!

Obsessions

Daily

Radley London Whitmore Large Duffle Shoulder Bag WHERE: www.lordandtaylor.com WHY: Classic, sophisticated and luxurious—it’s the perfect everyday bag! Work or play, this style will earn you a lot of compliments. Doesn’t every fashionista need a go-to carry all during Fashion Week and beyond?

PRICE: $288 WHAT:

The Empire Hotel FEBRUARY 11-13, 2012 • 12:00-5:00PM

The Rooftop 44 West 63rd Street

VIP Salon & Spa Services Signature Cocktails & Refreshments Live DJ Sets

Elie Tahari Weaver Espadrille www.elietahari.com WHY: Elie Tahari has become synonymous with feminine, luxurious designs, and their bold accessories collection is no exception.

This vibrant python wedge is the perfect blend of opulence and modernity, serving as an exotic statement piece for any wardrobe. Pair it with a simple silhouette to create a bold pop, or wear it with a luxe maxi for a show stopping ensemble. The Weaver Espadrille will be your go-to sandal this season.

PRICE: $378 WHAT:

WHERE:

Rsvp Required Lauren@brandlinkcommunications.com For Sunday Brunch Reservations RSVP at: Fashionbrunch@dayandnightlife.com www.dayandnightfashionista.com

21 & Over | Invite Is Non-transferable

&

®

Elettra Wiedemann returns with Fashion Week’s Hottest Pop-Up Restaurant Featuring chefs Mario Batali, Leo Froneas, Alain Allegretti, and Julian Medina

February 11th - 14th

WHAT: Maybelline Dream Lumi™ Touch Highlighting Concealer WHERE: Mass, drug, and grocery stores nationwide as well as websites such as drugstore.com WHY: Perk up those tired Fashion Week peepers with this fabulous new concealer from Maybelline New York. The pen-sized wonder, small enough to fit into any size handbag, combines the camouflaging benefits of a concealer with the luminosity of a brightener—all in one simple step. A gel-based formula is the secret as it diffuses light to illuminate shadows as it covers imperfections. Skin looks instantly brighter and more alive. AMEN! It’s on-the-spot perfection in just one touch.

PRICE: $7.99

WHAT: DKNY Tortoise Cat Eye Sunglasses WHERE: www.dkny.com WHY: Spring’s newest shape is here! Get on trend with these ultra-feminine cat eye frames. Whether you’re front row or dashing from show to show, these sunglasses ensure that you’ll always be stylish.

PRICE: $79

Serving Lunch 11:00AM- 3:00PM

Museum of Arts & Design 2 Columbus Circle • 9th Floor

WHERE:

{Restaurant Space Normally ROBERT} &

0 7th Floor GOODNESS Lounge by Reniassance Hotels

Specialty Cocktails by Kanon Vodka and Ty-Ku

Rebecca Minkoff Becky Jacket www.singer22.com WHY: Available in 10 amazing colors, this is our numberone, best-selling item. This blazer works overtime to achieve ultimate wardrobe staple status. The fresh spring colors, such as the “of-the-moment” bright orange (pictured), are ideal for experimenting with the color blocking trend. Paired with jeans and a tee, or layered over your favorite dress, this blazer is the gift that promises to keep on giving.

PRICE: $348

WHAT:

0

& Reserve your table at OPENTABLE.COM/ROBERT For more information, please contact: info@goodnesspopup.com

D A I LY A D D I C T I O N S I S A S P E C I A L M E R C H A N D I S I N G S E C T I O N

125117362, Andrew H. Walker/Getty Images for Mercedes-Benz Fashion Week Model walks the runway at Naeem Khan during the Mercedes-Benz Fashion Week Spring 2012

124854513, Larry Busacca/Getty Images for Mercedes-Benz Fashion Week La La Anthony (L) and TV personality Kim Kardashian attend the Vera Wang Spring 2012 fashion show during Mercedes-Benz Fashion Week

109249064, Fernanda Calfat/Getty Images for Mercedes-Benz Fashion Week Models walk the runway at the Ralph Lauren Fall 2011 fashion show during Mercedes-Benz Fashion Week

The premium imagery source for

Mercedes-Benz Fashion Week For event coverage information, please contact: David Pomponio, Account Executive – Video Assignments david.pomponio@gettyimages.com Office: 646 613 3659 Cell: 646 824 6254 Butch Vicencio, Photography Assignments butch.vicencio@gettyimages.com Office: 646 613 4126 Cell: 215 880 4114

Tangie in McQueen, pre “diet”

Chic

DIET

we Try iT! THE PREMISE: Basically, live like Betty Draper.

THE PERFECT MEAL!

Dry martini 12 stalks of asparagus Sirloin steak A touch of Maitre d’Hotel Butter A “Salad Mimosa” (basically a glorified side salad) Roquefort cheese (without crackers!)

A half cup of strawberries Kirsch (dry, sweetened with saccharin) Half bottle of claret TOTAL POINTS: 18 or 19

her Mad Men inspiration

Food counts as points; you can have up to 60 but no less than 40.

WHAT IT PROMISES:

“Weight loss without sacrificing a moderate amount of social drinking, so that it is not a misery to have guests or to be a guest.”

BUT! “Don’t make a fool of yourself by trying to use this diet on a crash basis.”

In other words, let’s make this a lifestyle.

DRINK TO LOSE WEIGHT! Like most weight loss regimes endorsing massive alcohol consumption, Joseph Alsop’s storied “The Martini Drinker’s Diet” (published in 1965!) sounded too delicious to be true. Daily guinea pig Tangie Silva was willing to give up her rosé to see if she could shed a kilo or two before Fashion Week.

Belve alert! Production Director allison and Tangie bid adieu to The Daily Berlin at 5:13 a.m.

FA S H I O N W E E K D A I L Y. C O M

TANGIE’S DRINKING DIARY! Day One: As an aging party girl, I’ve tried ‘em all, but I’m always looking for the next miracle. Let’s do this!

Breakfast: hardboiled egg, slice of tomato, 2 turkey sausages and coffee Lunch: grilled lemon chicken, green beans, cherry tomatoes, white rice (one bite!)

Dinner: 3 martinis at Heartland Brewery (thanks Brian!), olives, barely touched tuna burger, no bun, side salad FEELING: Boozy!

Day TwO: Bonjour, hangover! Stomach is on a rampage. I feel faint while battling the crowds at Rock Center. Must refrain from pigging out on egg/cheese.

Breakfast: ham, egg and cheese (!!)

Lunch: Udon noodle soup with veggies and shrimp tempura Dinner: Grilled steak, greens, heirloom tomatoes, vinaigrette, 1 vodka soda (for the

pain, sweetie!)

FEELING: Nauseous, disappointed Day Three: Moderation’s never been my strong point, but I’m determined to get back on track.

Breakfast: hardboiled egg, tomato, 2 turkey sausages Lunch: grilled lemon chicken, green beans, cherry tomatoes, white rice (one bite!)

Dinner: Steak, side salad, 2 vodka sodas (yay for water!)

FEELING: Ambitious!

Day FOur: Ugggh! We’re pulling an overnighter for The Daily Berlin so I’ll be stress drinking as the final pages go out. Am I going to get fired for admitting to this?

Breakfast: n/a Lunch: greasy deli fare, plus...lemon chicken, is that you?

Dinner: lemon chicken again, green beans, cherry toma-

toes, white rice (all of it!), 6 vodka sodas over several hours hunched over a computer FEELING: Tired, tipsy Day Five: Dreaded hangover, is that you?

Vodka, you are my frenemy!

Breakfast: Greek yogurt with honey, 2 cups coffee Lunch: grilled lemon chicken, green beans, cherry tomatoes, white rice (all of it!), 2 vodka sodas (hey, I’m on assignment!)

Dinner: I ate the “perfect meal” and it feels like too much.

A dry martini AND half a bottle of claret, really?

FEELING: Nauseous Day Six: This is obviously not a diet for me but an excuse to get sloshed! I’m basically comatose.

Breakfast: Greek yogurt with honey, 2 cups coffee (still full from last night!)

Lunch: grilled lemon chicken, green beans, cherry tomatoes, white rice (one bite!)

Dinner: Sashimi, seaweed salad, broiled shiitake mushrooms, miso soup, no booze FEELING: Light, for a change Day Seven: Last day or I’m gonna get sent to rehab! Good thing it’s Sunday Funday…

Breakfast: 2 screwdrivers, 2 sunny-side up eggs and bacon Lunch: 3 martinis, iceberg wedge salad with bacon and blue cheese (Mad Men moment!)

Dinner: 3 vodka sodas (doubles!), tilapia with steamed veggies FEELING: Like my soulmate Roger Sterling! And four pounds thinner, thank you!

g i O r g i O n i r O ; PaT r i c k M c M u L L a n . c O M ; S h u T T e r S TO c k

Why are Berkeley College interns and graduates in demand?

• Students learn current practices and the latest technologies from accomplished faculty, many of whom are working professionals with market experience • Advisory Boards help ensure relevant program and course content, based on marketplace needs • On-the-job internships or job-related assignments are required in all programs, providing students with valuable, real-world experience Chelsea Gramlich - Berkeley College Student Fashion Marketing and Management, Class of ’14

“My goal is to be a fashion forecaster, so the program at Berkeley is perfect for me. Professors have first-hand knowledge of what’s going on in the industry and give us lots of one-on-one attention. They’re very helpful; they truly want us to be successful. Our education continues outside of the classroom, too — participating in events like Fashion Week, clubs, internships, job opportunities, and more. I’m making connections and getting a great education!”

For more information,

call 800-446-5400, ext. BFN, or text “READY” to 247365

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Makeup artistry by Charlotte Willer. © 2012 Maybelline LLC.