Maloufs

Malouf’s Forum/The Substance of Style/Fall 2011

INSPIRATION: IRELAND STYLE MATTERS MEN’S FASHION IN FILM

REFLECTING ON FALL

welcome

YOU HAVE MADE MALOUF’S OUR HOME, AND WE GLADLY WELCOME YOU ANYTIME.

GREETINGS FROM OUR HOUSE Since our beginning in 1949, we have worked to create a home for the best products, the greatest customers and our family of associates. Quality, service, innovation and trust have always been our standard. Today, these values remain the foundation of our company. Our relationships with our customers have developed into true friendships, and our roots in the community have grown deeper than ever.

From two locations—our original store in Lubbock and our newest store in Southlake Town Square, part of the Dallas-Fort Worth metroplex—we strive to expand the Malouf’s brand to you. It is our commitment to feature the most carefully selected quality merchandise from the brands you know and trust and provide the best customer service through a personalized shopping experience. Our dedicated sales associates are here to serve your wardrobe needs and help you look your best. Behind the scenes, our team of expert tailors ensures your garments are fitted specifically for you. After all, you are our priority and deserve no less than the best.

From fashion and food to cars and cocktails, you’ll find this issue overflowing with articles sure to inspire this season.

For even more inspiration, visit one of our stores and let us assist you with the perfect piece to express your individual style. This is our house, and you are always welcome.

Sincerely,

John B. Malouf

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Malouf’s Kingsgate Center 8201 Quaker Avenue #106 Lubbock, TX 79424 806-794-9500 Southlake Town Square 190 State Street Southlake, TX 76092 817-416-7100 EDITOR-IN-CHIEF

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FEATURES 2 32 34 36

Welcome Letter Profile: A Decade of Agave Profile: Edward Armah Wardrobe: Men’s Fashion in Film

Andrew Mitchell, Russ Mitchell MERCHANDISING DIRECTOR

Bob Mitchell DIRECTOR OF PRODUCTION

Peg Eadie DIRECTOR OF PREPRESS

Hugh K. Stanton

BUSINESS JOURNALS FASHION GROUP PUBLISHER

Stuart Nifoussi

FASHION 10 38 42 48

Fall 2011 Must-Haves Style: Trends for Men Life Is But a Dream Why Style Matters

DEPARTMENTS 26 28 56 60 64 66 72 76

Ask Forum for Him Ask Forum for Her World Scene Travel: The Eyes Have It Wheels: Vintage Road Show Food: Cooking With the Stars Spirits: Cutting-Edge Cocktails At Your Service

PRESIDENT AND CEO

Britton Jones CHAIRMAN AND COO

Mac Brighton CHIEF FINANCIAL OFFICER

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© D. YURMAN 2011

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Malouf’s

FALL 2011 MUST-HAVES

RENA LANGE

BRUNELLO CUCINELLI

BELL

SACHIN + BABI

COLE HAAN, DONALD J PLINER, MEPHISTO, POUR LA VICTOIRE

VERONICA BEARD

L.A.M.B.

RACHEL ZOE

LAFAYETTE 148 NEW YORK

A.L.C.

BE & D, COLE HAAN, M Z WALLACE

VERONICA BEARD

ISDA & CO

TED BAKER

ASKFORUM Q:

My girlfriend has been buying me scarves but I have no idea how to wear them. Are they in style?

Yes, more than ever! Whether cashmere or wool, bulky hand knits or fine gauge with fringe, bright solids or patterned alpine designs, a scarf is the easiest way to add personality to your look. The trick to wearing them: don’t overthink it! Just wrap your favorite scarf around your neck a few times, or try the European way: fold a long scarf in half, drape it around your neck and pull the ends through the loop. Voila! Instant panache.

And don’t wait for the snowstorms: a beautiful scarf is a great fashion accent, whatever the weather.

Q:

Magazines show bright color pants, yet on the streets, most guys wear jeans or khakis. What’s up with the color?

Bright colors (best in slim five-pocket models) are definitely a new direction for men’s trousers, most popular with contemporary customers and guys with self-confidence. If you dare, give them a try: color is fun, mood-elevating and not all that hard to wear. (Nantucket red has been a staple in New England for decades...) If you’re not so bold, try the new five-pocket models in neutral shades, in non-denim fabrics like brushed twill and corduroy. With more options than ever in casual trousers, there’s no need to be boring—or bored.

While shopping online can be tempting, there are many caveats.

First of all, not all designers produce the same quality goods for all accounts. So a designer polo from a flash sale, discount site or outlet store might be a different weight or color than the “same” designer polo in an upscale store. Second, at independent specialty stores like ours, you work with store owners, trained tailors and wardrobe consultants whose reputation depends on making you look terrific. Most also offer free closet makeovers: they’ll come to your home, sort through your closet and update your wardrobe with a new piece or two to bring it all together. In addition, store owners stand behind their product, so you’ll never get stuck with an impulse-purchase-gone-wrong.

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IMAGE COURTESY OF LUCIANO BARBERA

Q:

Why buy clothing in a specialty store when so much is available online?

ASKFORUM Q:

I wear jeans almost everywhere, but wish I had alternatives. Can you recommend some other stylish options?

Colored denim is the way to go for fall 2011. Not your typical jeans, the new colored denim adds personality to all kinds of tops and jackets. We love a bright jean (preferably skinny ankle length with heels or boots) worn with a contrasting bright top, or else with neutrals. As for your regular blue denim jeans, slim is still in but so are wide legs and flares. You really need both styles this season.

Q:

I own a few scarves but am not sure how to wear them. Any ideas?

Q:

Are leggings still in style? (I see so many women wear them who shouldn’t...)

Most definitely yes! Leggings are a great way to add a youthful flair to almost any outfit. They make mature women look young and chic, they cover winter-white legs when there’s no time to get a tan, and they’re generally very slimming.

Our main caveat: leggings are not pants! Make sure to wear a long enough top so that your derrière is completely covered. If you don’t own the right long tops (and there are plenty of gorgeous ones in our store for fall), you can wear your leggings with a flowy dress or even a pencil skirt and high-heeled wedges. In fact, good-quality leggings make everything you own look just a little more hip.

Come into the store and we’ll be happy to show you how.

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IMAGE COURTESY OF LUCIANO BARBERA

Scarves and shawls are bigger than ever for fall 2011, in cashmere, silk and blends. Fold a large square diagonally and drape it around your shoulders. (Keep one in your handbag if you tend to get cold.) Or take a long oblong, fold it in half and put the ends through the loop (very European) or else wrap it a few times around your neck or waist, or even your handbag. Stop by and we’d be happy to demonstrate.

And while you’re here, check out our newly arrived scarves in fabulous colors and textures. With a simple top and trousers, the scarf makes the outfit (and makes a perfect gift if you’re unsure of sizes)!

T H E

U L T I M A T E

T R O U S E R

profile

AUGUST 2012 WILL MARK THE 10-YEAR ANNIVERSARY OF AMERICA’S COOLEST DENIM. BY KAREN ALBERG GROSSMAN

y mission 10 years ago was to make the best jeans in the world; that’s still our mission today,” asserts Agave founder Jeff Shafer. “We started with eight jeans; last year we did $11 million in sales, a record for us, just in men’s. My wife Lauren (who retired from the business 16 years ago to raise our son Jacob) is back as designer of women’s. We’ve become a true luxury label focused on USA-made quality product.”

How do you compete with bigger brands?

I knew the secret of making the best jeans was in the denim. I found the best denims from boutique mills in Japan. I focused on fabric and fit, partnering with a Japanese jeans manufacturer with production and laundry in L.A. that made jeans for Levi’s. They knew how to make a jean authentically and accurately. Agave stands for the highest quality jeans, made authentically in the USA. Our customers know this and appreciate our commitment.

How tough is it to work with your spouse?

I wouldn’t be a designer today if it weren’t for Lauren. Two companies ago we started working together: I was the owner and she was doing production. We hit tough times and had to let our designer go, and Lauren encouraged me to do the design myself; she actually taught me how. I found my passion thanks to Lauren and I’ve been trying to get her back to work with me for a long time. Last September, our son Eli started high school and she finally agreed.

Here’s why it works: We are equals; we trust each other and don’t compete with one another. We try not to discuss work at home.

A DECADE OF AGAVE We have the same taste level but complementary skills. We share values, integrity and the same commitment to quality.

What’s the next big thing in denim for fall 2011?

The news is COLOR in bottoms, not just shades of indigo, black and gray, but brown, olive and camel. The other excitement is alternative weaves (twills, cords, etc.) in five-pocket models, washed down to a beautiful patina.

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Above: Jeff and Lauren Shafer Left: Items from Agave’s men’s and women’s fall collections

DIANE VON FURSTENBERG BY H.STERN collection

profile

DON’T BE SQUARE

POCKET CIRCLES (AND BOWTIES) “THE ACCESSORIES ARE THE NEW FOOLPROOF WAY MAKE THE SUIT,” TO DRESS FASHIONABLY. SAYS DESIGNER EDWARD ARMAH.

BY KAREN ALBERG GROSSMAN dward Armah is not your typical fashion designer.

Born in Ghana (his dad was a civil servant, his mom had a clothing business), he studied economics and political science but dropped it all for sewing school. (Needless to say, his family was not thrilled…) He spent some time in London working on Jermyn Street where he mastered the art of English sartorial dressing (“it’s all about proportion”), then came to the States and studied tailoring. Working at an exclusive department store, Armah would get more compliments on the clothes he was wearing, particularly his colorful bowties and pocket squares, than on the clothes he was selling. So with a little help from his friends, he quit his day job and launched his own business, patenting an ingeniously engineered silk bowtie that can be worn four different ways (and is uniquely shaped for a fuller bow).

His bowties and pocket squares (that he first made in the basement of his house in New Jersey) were an instant hit, but Armah longed to create something different. On a whim, he once wore a lace doily in his pocket and got barraged with compliments. So he made up a few pocket “circles” and a new business was born. Today, he produces about 500 pocket circles a week, all made by artisans in NYC. Linen was hot this summer; for fall 2011, he’s using Italian silk and cashmere/wool, and fringed edges.

When he’s not traveling around the country to the finest stores in America, Armah loves spending time with his wife and 18-month-old son, Manasse. He’s also very involved with organizations like Big Brothers Big Sisters, where he teaches school-age kids to follow their dreams.

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A pocket circle adds instant cool and charisma to your sportcoat.

(And you can’t possibly fold it wrong!)

wardrobe

1962

1941

Sean Connery in Dr. No A rare casual moment for 007, who dons a tuxedo more often than not. Whatever the occasion, his firearm (in this case, a Smith & Wesson Centennial Airweight) is never far from sight.

Humphrey Bogart in The Maltese Falcon Detective Sam Spade: cunning sleuth, dapper dresser

1974

Robert Redford in The Great Gatsby Ralph Lauren outfitted the entire cast for the movie adaptation of F. Scott Fitzgerald’s classic novel.

1959

Cary Grant in North by Northwest Proof positive that you can still look put together and polished while running from the bad guys.

70 YEARS OF CINEMATIC STYLE BY JILLIAN SPRAGUE 36

1992

The cast of Reservoir Dogs These guys were ahead of the trend in slim suits and ties.

2011

The cast of The Adjustment Bureau While overcoats and fedoras are classics, the style in multiples is downright intimidating. These men mean business!

2001

George Clooney and Brad Pitt in Ocean’s Eleven Unbuttoned elegance as the big screen’s most charismatic criminals

1987 1980

Richard Gere in American Gigolo Armani became a household name after outfitting gigolo Julian in his signature suits.

Michael Douglas in Wall Street Fat ties—and fat wallets—epitomized the 1980s. The pleated pants popular then are just starting to reappear on runways, but haven’t yet made it mainstream.

SUITS CAN’T SAVE YOU NOW

THESE MEMORABLE MOVIE GOOFBALLS PROVE THAT YOU CAN DRESS THEM UP, BUT YOU CAN’T TAKE THEM OUT. 37

1980

John Belushi and Dan Akroyd in The Blues Brothers

1994

Jim Carrey and Jeff Daniels in Dumb and Dumber

2007

Rowan Atkinson in Mr. Bean’s Holiday

style

A patterned sportcoat can be dressed up or down, and a double-breasted camel peacoat satisfies three trends in one.

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The runways of Milan, New York and Paris showcase fashion at its most extravagant. Limited edition wool suits and belts made from the most exotic skins were paraded out to cause a stir—and it worked.

Thankfully there’s more to menswear than one-off pieces singularly designed with connoisseurs in mind. This fall, men’s clothing and accessory makers have created some of their most varied and versatile collections to meet the everyday needs of the stylish modern man. Sharp suits and sportcoats in a rich array of autumnal colors and tweedy textures, sporty jackets made of weatherproof materials, big bold knits in solids and multi-hued variations, and even a resurgence of cashmere, corduroy and camel hair are wearable and on-trend. So whether you’re lounging around the house, dashing to the office, going for a weekend road trip, or prepar-

IMAGES COURTESY OF Z ZEGNA AND BRUNELLO CUCINELLI

TRENDS FOR MEN

FALL AND WINTER ARE JUST HEATING UP. BY WILLIAM KISSEL

ing for that big formal affair, this fall’s offerings have you covered.

DUAL-PURPOSE Perfect for the office

Technically speaking... This wool and down jacket offers Thermore insulation and taped seams for waterproof performance.

in classic pinstripes or subtle windowpane patterns, these same jackets come alive at night when paired with casual slacks and jeans, coincidentally the way most real men now define weekend wear. If you want to try something new, check out this year’s crop of double-breasted jackets, or DBs, as they’re known. Nearly every designer from Armani to Zegna is banking on double-breasted suits playing a starring role in men’s wardrobes, this fall and beyond. To that end, double-breasted jackets

SWEET PEAS The pea coat originated in the 18th century, when the durable jackets were used to clothe sailors and other military personnel who found the “pij” material (from the Dutch word pijjekker meaning twilled cloth) used to make them incredibly warm.

Modern menswear makers could not have foreseen record cold temperatures across the globe when they developed their own versions of these hearty coats, but rest

employed the time-honored ribbed cloth in everything from jeans, jackets and sport shirts to outerwear, blazers and even tailored clothing. Pinwale corduroy in a cotton/cashmere blend is Hugo Boss’s top dog this season, while cashmere kingpin Brunello Cucinelli prefers brushed corduroy for his collection of quilted coats.

OUT OF THE DESERT Few items in a man’s wardrobe have ever been more luxurious than a camel top coat. Now that familiar topper—a staple of 1930s and 1940s Hollywood royalty—has been reinterpreted in everything from car coats and high-waisted trousers to sportcoats and even full camel hair (or colored) suits. Designers as diverse as Hermès, Giorgio Armani, Tom Ford and Ermenegildo Zegna offered just a preview of the full camel stampede to come this winter.

>>

THIS SEASON, IT’S HIGH STYLE TO WEAR SOMETHING HIGH TECH. come in many variations, from low four-button models with soft shoulders and very straight lapels to serious, military-inspired high six- and even eight-button, peak lapel jackets with strong shoulders and streamlined waists. Many of these shapes also carry over into outerwear and sportcoats.

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assured that the double-breasted toppers are ready to work double duty when necessary.

STRIKE A CORD Corduroy comes in many sizes—from pinwale to extra wide wale—and this season top brands like Belvest, Kiton, Zegna, Loro Piana and Canali have

Zegna’s imaginative I Jacket with its built-in touch control panel at the cuff, allowing one to interface with his iPod without touching it?

Or how about Loro Piana’s innovative Storm System technology, which renders even the most opulent fabrics like superfine wool and cashmere water repellent? Those brilliant ideas have come full circle and spawned a whole generation of high tech, high style garments.

Whether it’s a polyester and nylon jacket that actually breathes as the temperature rises, or a top coat designed with touch technology that lets you hide your electronics and control them remotely, this season, it’s high style to wear something high tech.

IIMAGES COURTESY OF ZEGNA SPORT

TECHNO? TECH YES! Remember

life is but a

Fall 2011 has us dreaming about texture... lush knits, comfy cashmeres, velvety cords. So many soft ways to stay warm this fall...

PHOTOGRAPHY: Sergio

Kurhajek |

STYLING:

Wendy McNett |

HAIR & MAKEUP:

Claire Bailey

DREAM A LITTLE DREAM OF...

STYLE MATTERS WHY

Making a good impression has never been more important.

Nor has it ever been easier!

Studies show that well-dressed men get higher paying jobs, enjoy better social status and are more attractive to the opposite sex.

Here are some simple tips on how to spruce up your look, because yes, style matters!

simple updates for all your modes...

1. Dressy Casual

2. Sartorial

BUILDING A GREAT WARDROBE IS SIMPLER THAN YOU THINK.

3. Sporty Casual

WITH A FEW NEW BASICS, A WONDERFUL FOUNDATION (AND BETTER FIRST IMPRESSIONS) CAN BE BUILT.

Dressy Casual

THE ESSENTIAL

SPORTCOAT THE MVP OF DRESSY CASUAL

No single item is more effective in transforming a man’s wardrobe than the sportcoat. It makes a man look “dressed,” while enhancing and concealing all the right body parts...

Plaid Classic A great neutral plaid adds instant style to jeans and moves gracefully from office to dinner.

Color Statement A bolder plaid in rich fall colors adds excitement to solid basics and layers well with sweaters.

Unconstructed A soft, unlined jacket is an indispensible basic this season.

It looks casually elegant and fits like a second skin!

Collegiate Corduroy Toasty warm and versatile, corduroy has come back with a vengeance.

Soft Cashmere Unconstructed and elegant, it works with dress pants, jeans and everything in between.

Sartorial

(NEW)

FIT

The New Slimmer Silhouette is here to stay

From a first interview to the corner office,

one properly fitting neutral suit in a transitional fabric is an essential basic for the welldressed man.

The Intellectual Add a sweater to a windowpane wool suit for a super smart look.

The Young Turk A well-cut dark suit can take you everywhere... and a great wool tie is an easy way to add some personality.

The Player A fun shirt (without a tie) with an open suit jacket is a refreshing upgrade to jeans.

which SUITS you?

The Statesman Herringbone in warm fall tones plus a buttoned vest spells confidence.

The Mogul Navy pinstripe suit, blue shirt, red tie, slim cut... need we say more?

Sporting Event With Client A quilted, fitted, double-breasted jacket is as warm as it is flattering.

Weekend Outing Cold, blustery days can be faced in style with an elegant update to the classic parka.

Sporty Casual

RELAXED

STYLE Soccer Sidelines Throw a great scarf over a versatile pullover and be the best looking dad on the field.

Whether it’s the weekend, or you just want it to feel that way.

Country Drive Go antiquing and lunching in style in a chocolate suede driving jacket, also perfect for everyday.

KAPSALIANA VILLAGE

world scene GREEK REVIVAL

A

few steps behind the Kapsaliana Village there’s an ancient olive tree. It stands alone, determinedly rooted into a slight rise. From here, the view stretches across the largest olive grove on Crete, over a lush valley, to the sea. The scene is quiet and stunningly beautiful. Originally home to a thriving olive press worked by monks (the historic Arkadi monastery is nearby), the settlement was gradually abandoned after the press was closed in 1955. Today, under the brilliant tuteledge of architect Myron Toypoyannis, Kapsaliana Village has been rebuilt and restored and named a member of Historic Hotels of Greece. The age-old architecture is combined with modern comforts. Twelve guest houses, hewn from the original dwellings, are set on cobblestone alleys. The olive press is now a museum. The restaurant offers superb traditional Cretan food, and there’s a luxurious swimming pool. But most of all, there’s an atmosphere of tranquility and seclusion, as if time had paused to offer visitors a few moments of complete serenity.

Experience life’s little luxuries. BY DONALD CHARLES RICHARDSON

COLD COMFORT

LAKE PLACID LODGE

A

56

s cold weather approaches, ‘tis time for winter sports, a cozy new coat and a heart-warming cocktail. After ice skating, cross country skiing or snowshoeing at the Lake Placid Lodge in New York’s Adirondack mountains, guests keep out the chill with the hotel’s winter drink, the Barkeater. Bartender Lori Kudelski, who created the Barkeater, shares the recipe for this snug concoction.

Ingredients: 1 oz. vanilla vodka, 1 oz.

Frangelico, 1 oz. Amaretto, a splash of New York State maple syrup, and 4 oz. cream. Mix vodka, Amaretto, Frangelico and maple syrup in a shaker, then pour over ice in an old fashioned glass. Top with cream and garnish with a mint leaf. Cheers!

GILT TRIP

A

MONEY MUSEUM

long with golf, rock climbing and fly fishing, guests of The Broadmoor Hotel at the foot of the Rockies in Colorado Springs can go for the gold. The sparkling festivities begin in a chauffeured Hummer (gold-flecked handcrafted chocolates and a bottle of Champagne are provided), which brings you to the Money Museum. Here, caterers serve dinner in the Bass Gallery, where over $20 million dollars worth of paper money and rare coins, including the most comprehensive collection of American gold coinage in existence, is stored. Between courses, the curator of the museum joins guests and passes around several million dollars in coins and notes. The Broadmoor’s wealthy revelry culminates at the hotel bar with chocolate sorbet decorated with 18K gold leaf, created by executive restaurant pastry chef Rémy Fünfrock, and director of wine Tim Baldwin opens a bottle of Moët & Chandon, Cuvée Dom Perignon Oenothèque, 1966.

COUNTRY CHIC

JAYNE THOMPSON

I

n the Kentucky countryside not far from Lexington, there’s a historic eightroom house. Originally named Bellevue, it was built in 1779 by Colonel John Bowman (the state’s first military governor) for his wife, Elizabeth. Now, it’s the home of Jayne Thompson Antiques, decorated with a lavish collection of English and Italian furniture and accessories. The shop is so popular with antiques aficionados, collectors often fly in (there’s a nearby private airport) to shop. For visitors with an urge to experience a more gracious time, Jayne Thompson will also arrange a dinner. Catered by Debbie Long of Dudley’s Restaurant in Lexington, the meal is prepared from seasonal ingredients and paired with appropriate wines. It’s served either in the home’s stunning dining room filled with antiques, or on the lawn, where the hostess places 18th-century Windsor chairs and a 17th-century oak farm table, set with English Ironstone china.

A

mong the many trendy—and usually pricey— goings-on in Miami, there’s one very stylish event that’s amazingly inexpensive. For just $5, residents and visitors, serious yoga practitioners and first timers alike, can join certified instructors for “Beach Yoga at 3rd Street, Miami Beach.” This ultimate South Beach insider happening, which attracts vacationing Broadway stars and fashion editors, among others, has been meeting every day at sunrise and sunset for the past 12 years. Take water and a towel, and spend an hour reaching new horizons.

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DJORDJE ISHERE / CLICKHERE STUDIOS

A STRETCH OF BEACH

ROB ERTGR AHA M .US

travel

When filmmakers want to evoke the formal lush countryside of Georgian Ireland or the mythical Celtic landscape of dappled glades, they train their cameras on Powerscourt Estate, one of the greenest corners of the Emerald Isle. Set on Dublin’s doorstep in County Wicklow, the gated lands originally surrounded a 13th-century castle that helped guard the city. In 1731, the lord of Powerscourt upgraded to the iconic Georgian manor that still occupies the high ground, gazing across a rich array of gardens and over a small lake to the hunched backs of the Wicklow Mountains.

Green visions abound in the gardenscapes of the Dublin countryside. By David Lyon

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FALL 2011 Seasonal Pants, Shirts, Outerwear, Belts & More, in store now!

YOU COULD SPEND DAYS AT POWERSCOURT SAVORING THE IRISH GENIUS FOR LANDSCAPE GARDENING OR WANDERING LIKE MYTHIC KING FERGUS IN THE GENTLE WILDS OF THE WOODLANDS AND MEADOWS OF THE 1,000 ACRE ESTATE.

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Jack Yeats. The gallery backs onto Merrion Square, one of Dublin’s finest Georgian squares, where rows of elegant townhouses are distinguished by differently colored doors and hand-burnished

brass fixtures. Oscar Wilde lived at 1 Merrion Square from 1855 to 1876, and should you wonder where he wet his whistle, a good bet might be O’Donoghue’s, a pub established in 1792 only a block away. The barkeeps still pull a fine pint of Guinness, and the room is famous for its nightly live music.

The Ritz-Carlton has its own pub, McGills, where the Albaquirky Turkeys play a driving version of traditional Irish music. The resort’s gastronomic jewel, though, is its casual fine-dining restaurant, Gordon Ramsay at Powerscourt, the London-based chef’s first Irish venture. Conceived as a farm-tofork venue relying intensely on Irish products, the restaurant provides a literal taste of the countryside in a country about the size of West Virginia. The lamb is raised less than 20 minutes away, the vegetables come from an organic farm a mile down the road. As for the mushrooms, the kitchen staff forages them in the woods and meadows of Powerscourt.

IMAGES BY DAVID LYON; SUITE IMAGE BY VISION PHOTOGRAPHY COURTESY OF RITZ-CARLTON POWERSCOURT

Previous page: The 19th-century Pepperpot Tower was modeled on a peppermill belonging to the seventh Viscount Powerscourt, Mervyn Wingfield.

This page, top: A fountain in Walled Garden at Powerscourt Gardens.

Center: Gordon Ramsay’s County Wicklow lamb with potato galette.

Bottom: The Mountain View Suite at RitzCarlton Powerscourt.

For full immersion in the lifestyle of latter-day Irish gentry, retire to the Ritz-Carlton Powerscourt, where you can nurse a tumbler of Tyrconnell single-malt Irish whiskey on the terrace. The 200room resort opened in 2007 and is just a five-minute saunter from the Powerscourt manor. Its stately Palladian architecture and Georgian-inspired décor are complemented by the sybaritic ESPA spa and invisible (but indispensable) contemporary technology.

Concierges can advise guests on the best woodland hikes and runs and provide maps and electronic keys to the hidden, gated parts of the estate. They can also arrange horseback riding through the countryside, golf on either of Powerscourt’s two 18-hole courses, or fly fishing for sea-run trout on the River Dargle.

Dublin is only a half hour away, making it possible to combine the rustic pleasures of the Irish countryside with the urban rush of the Irish capital. It’s worth making a pilgrimage to the august neoGothic grounds of Trinity College to see the Book of Kells displayed in the library. Created in the 9th century, this stunning volume of the Gospels is one of the earliest surviving illuminated manuscripts and an Irish national treasure.

The Irish also treasure the outsized personalities of their artists.

At the National Gallery of Ireland, one section is dedicated to the Yeats clan: portraitist John Butler Yeats and his sons, poet and sometimes painter William Butler Yeats and modern Expressionist master

wheels

BEAUTIFUL CARS ARE NOT JUST TRANSPORTATION, BUT ROLLING WORKS OF ART.

VINTAGE ROAD SHOW CAUTION: MAY INSPIRE SERIOUS GARAGE ENVY BY DAVID ROSE

It all started early one Saturday, when my best friend showed up at my house driving his uncle’s 1959 Austin Healy Sprite. He parked it outside my bedroom window and blasted its air horn, prompting me to vault three feet out of bed. We spent the day driving around Boston in the coolest car I had ever been in, and I promised myself right then that when I was old enough to drive, I would buy a British sports car. The day came shortly after my sixteenth birthday, and nothing was the same again for me. I now have a humble collection of these wonderful cars and

drive them as often as possible.

There are many extraordinary automobile museums around the world, but also numerous private collectors whose magnificent cars are worth fortunes. Perhaps they also had friends who introduced them to the world of classic cars.

Or it may have simply been the majesty of the machines that inspired them to covet and collect these amazing vehicles.

One such man is Richard Myers, a former math teacher turned European car dealer who is now retired and lives in New Jersey and Rhode Island. A collector of vintage cars for over 40 years, his 38 classics

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include some very rare machines.

Like me, his first was an MGA that he bought while in college. Back then British sports cars were relatively new to the area where he lived, so he soon learned how to do mechanical repairs on his own. He has always considered these beautiful cars not just transportation, but rolling works of art. After college, he bought and restored a Jaguar, followed by Rolls Royces and Bentleys, which he fixed up and sold for profit. After a while he realized that he no longer wanted to sell the cars he restored, and his classic car collection was born. It was the 1970s, and classic car values were nothing like

The 1953 Allard J2X

they are today: he was able to acquire some amazing vehicles, which in today’s market would be untouchable. nd he’s still in the market. “I would love to find a perfect Ferrari Dino and a Porsche 356 Speedster,” Meyers confides. “Both cars would have to be black: I base my color sense on the design of the car and those two cars say ‘black’ to me... I just bought two 550 Marinello Ferraris, and I couldn’t go with the traditional red or yellow people associate with Ferraris; one is silver and the other titanium.”

All of Myers’ cars are drivable, and drive them he does. His current collection, which includes an Aston Martin, a 1954 Corvette and a 289 Cobra, is essentially a microcosm of sports car history.

OTHER COVETABLE COLLECTIONS • When Ken Lingenfelter, whose father was a GM executive, was growing up, stylish high performance automobiles were a way of life. He bought his first Corvette in 1977 and has since assembled a magnificent collection of 150 Corvettes and other Detroit muscle cars, as well as select exotics from around the world.

• The Simeone Foundation Museum outside of Philadelphia, although now open to the public, began as a private collection assembled by neurosurgeon Dr. Fred Simeone. This collection centers on racing cars from around the world and is considered one of the best in the country.

• In summer, cream-of-the-crop classic cars gather at Concours d’Elegance events around the world.

In the U.S., Pebble Beach Concours d’Elegance is thought to be the best. The Greenwich, CT event is considered the best on the East Coast.

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food

WINE RECEPTIONS AND TASTINGS PROVIDE AN OPPORTUNITY TO GET UP-CLOSE AND PERSONAL WITH CULINARY HEROES.

COOKING WITH THE STARS

PURE HEAVEN FOR A FASHION FOODIE. BY SUSAN F. SIDOR t’s a crisp fall day, perfect for a bike ride in the park or brunch with friends at an outdoor cafe. But thanks to the French Culinary Institute, I am instead joining 200 other food enthusiasts at the third annual New York Culinary Experience. The event raises money for the The Future Chefs Scholarship Fund, enabling aspiring chefs to attend culinary institutes. It’s also a unique opportu-

nity to spend two days with the world’s most renowned chefs.

For foodies, tasting a truly great dish is pure bliss. But cooking side by side with illustrious chefs like Todd English, Morimoto, Marcus Samuelsson and Jacques Torres, among many others, is ecstacy.

Participants attend two classes each day. Between morning and afternoon sessions, lunch seminars feature conversations with

key experts. In the evening, wine receptions and tastings provide yet another opportunity to get up-close and personal with culinary heroes.

Unlike other “fantasy food camps” I’ve attended, these classes were truly interactive. For starters, a pastry class with Gina di Palma, who insists that baking need not be an exact science: even if results vary, it will likely still be

www.natnast.com

Serves 2

Previous page, left: David Bouley with his students Right: Pan roasted duck This page, left: Todd English slices stuffed turkey breast.

Right: English tops off his pumpkin lasagna.

The next New York Culinary Experience will be held on April 28th and 29th, 2012. Email nyce@nymag.com to request more information.

Ingredients: 1 sugar pumpkin 7 sheets blanched rosemary pasta (substitute 7 sheets fresh pasta) 1/2 cup mascarpone cheese 1/4 cup ground amaretti cookie 1/4 cup ground almonds 1/2 cup parmesan cheese, grated butternut squash sauce watercress, for garnish For the Butternut Squash Sauce: (Yields 1 quart) 1 butternut squash 1 sprig rosemary, chopped salt and pepper, to taste 2 cups half and half 2 cups heavy cream 2 oz. butter 1/4 cup maple syrup Directions: Peel the squash and dice into large

pieces. Place the squash in sauce pot and add the liquids and rosemary. Slowly cook until the squash becomes soft. Drain off the liquid and reserve. Place the squash into blender. Add just enough liquid to cover, then blend and add butter.

Adjust seasoning and consistency.

Next, slice top off pumpkin, scoop out seeds and any membrane.

Clean seeds and toast separately.

Roast pumpkin at 400°F for 40 minutes, or until inside meat is cooked. Turn oven down to 350°F. Toss pasta in butternut squash sauce. Lay one sheet of pasta in the bottom of the pumpkin. Spread 1-2 tablespoons of mascarpone cheese on top, then sprinkle a layer of cookie, almond and parmesan. Continue layering until pumpkin is filled. Top with parmesan cheese and bake 30 minutes.

Garnish with watercress and serve.

delicious! Next, bouillabaisse with Alain Sahlac, Dean of the French Culinary Institute, a warm, gentle Frenchman who instructed us in the fine art of putting lobsters to sleep. Then we prepared pan roasted duck and asparagus with Comté cheese foam with David Bouley, a fan of healthful artisanal cooking.

My final class was Thanksgivingthemed, led by superstar chef Todd English, whose demonstrations were entertaining and informative with a side order of dry humor. To break with the whole-bird tradition, we made a cornbread stuffed boneless roast turkey breast (and even took home ingredients for our own Thanksgiving feasts).

After spending my entire career around fashion’s who’s who, these wonderful food masters have become my new rockstars. I remain their ever-devoted groupie.

PREVIOUS PAGE BY SUSAN F. SIDOR; THIS PAGE BY LARRY BUSACCA/GETTY IMAGES

PUMPKIN LASAGNA Recipe by Todd English

TIRED FEET? NEVER AGAIN! WE WEAR MEPHISTO SHOES WITH SOFT-AIR TECHNOLOGY!

CECILE

ILGAR

spirits

CUTTING-EDGE COCKTAILS

THIS REVOLUTION IS ALSO AN EVOLUTION, FOR ‘ROUND THE CORNER, ANOTHER INTREPID BARTENDER IS CRAFTING THE NEXT BIG DRINK.

FASTER THAN YOU CAN ORDER A MANHATTAN, ANOTHER COCKTAIL TREND AWAITS YOU. BY ROBERT HAYNES-PETERSON e live in an exciting time when it comes to drinks.

The so-called Cocktail Revolution, invoking premium spirits, fresh ingredients and careful measures, has evolved beyond trendy neo-

speakeasies to rooftop lounges and nightclubs. But this revolution is also an evolution, for ‘round the corner, another intrepid bartender is crafting the next big drink.

Organic Ingredients: Five years ago, only a handful of organic spirits existed. Today there are organic tequilas, vodkas, single malts, bit-

ters, even sake. “To get USDA certification is very hard,” says Henry Siedel of Chikurin, the only Japanese sake to hold that distinction. Not only does the rice need to be grown sans pesticides, but irrigation floodwaters from neighboring farms have to be gunk-free as well. In most cases, you’re doing more to protect the environment

This may seem like an ordinary gin and tonic, but it features ofthe-moment bar trends like hand-cracked Kold Draft ice, fresh small-bottle tonic, and trendy Copa glassware.

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WWW.RENALANGE.COM

Both complex punch bowls and obscure European digestifs take center stage in cocktails at many of the trendiest bars around the country.

Aged Cocktails: The hottest geek trend of 2011: mixing up batches of classic cocktails, dropping them into used whiskey barrels or other containers, and aging for several weeks. Jeffrey Morgenthaler, bar manager at Portland’s Clyde Common, is widely credited for kicking off the trend in the U.S. Aging a cocktail does the same thing as aging whiskey or tequila: “The edges are softened, but not in a way that makes the drink seem flabby,” says Morgenthaler.

“Anything with vermouth or fortified wine will be lightly oxidized and gain earthy notes that lend a lot of depth.” A second- or third-use barrel, like a bourbon or sherry cask, will also influence the final drink.

You’ll find aged cocktails in toptier bars around the country, including the Boxcar Bar (Austin),

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Girl & The Goat (Chicago), Grant Hotel (San Diego, where guests can purchase aged cocktails by the bottle), and Summit Bar (Manhattan). London’s Artesian bar, meanwhile, is mashing two hot trends by offering barrel-aged Mai Tais featuring clarified lime juice.

Act quickly if you hear of a new barrel being tapped at your favorite watering hole: Innovative batches can be drained in a single night by thirsty fans.

Farm-to-Bar: As in the restaurant world, bartenders are hot on local, farm-fresh ingredients. “Guests love a drink with a homegrown angle,” says Evan Powell, the mixologist for Fish restaurant in Charleston, SC. “I grow about a dozen herbs, including chocolate mint, lemon thyme and shiso.” At Idaho’s Shore Lodge in McCall, the staff picks wild huckleberries for mixologist John Wood’s huckleberry mojito. Meanwhile, in San Francisco, the Fairmont is raising its own honeybees and using the fresh honey in cocktails.

And Murf Reeves at New Orleans’ Sylvain puts his 15 years as a cook

to good use behind the bar, emphasizing regional food pairings with mixed drinks.

House-Made Mixers: “Bitters is one of the three major components of classic cocktails,” says James Lee of Boulder, CO’s Bitter Bar. The once-ubiquitous astringent infusions are now used mostly to enhance aromas in cocktails. “You can’t really substitute for Angostura or Peychaud’s where they’re called for, but otherwise, the sky’s the limit.” Lee and his team make their own bitters using ingredients like Japanese fivespice, grapefruit and (in season) Rainier cherry bitters. At the new Lexington Social House in L.A., you’ll find house-made yuzu, lavender and orange bitters, along with Thai chili-infused simple syrup and even their own version of Pop Rocks to rim glasses.

For the new Theater Bar in New York City, owner/bartender Albert Trummer takes the house-made concept to new heights. The bar makes all its own liqueurs, tinctures, bitters and more, co-created with a doctor versed in homeopathic medicine. “Cordials that have artificial colorings and sweeteners sit on your liver, along with the alcohol,” says Theater bartender Duane Fernandez. “At the end of the day, even with cocktails, you want the most natural product you can have in your body.”

What’s coming up next? We’re already witnessing single filtered vodkas that actually have flavor, craft distilleries in almost every state, and 18th-century punch bowls that seduce scenesters and drinkers alike. Drop in to your favorite bar to discover what your own Mad Mixologist is concocting.

IMAGES BY ROBERT HAYNES-PETERSON

than your own body. But still, who needs Monsanto in their Mojito?

Says Paul Abercrombie, author of Organic, Shaken and Stirred (Harvard Common Press, 2009): “People [should] care about what’s in their glass, the same way they care about what’s on their plate.”

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