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n o i s r u c x e edition

JANUARY - FEBRUARY 2015 no. XLI issue TRAVEL & FOOD

ANDREW LEWANDOSKI

photographed by

WILIAM CALLAN


excursion edition

JANUARY - FEBRUARY 2015 no. XLI issue TRAVEL & FOOD

ANDREW LEWANDOSKI photographed by WILLIAM CALLAN

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S A T E L L I T E Masthead 004 Contributors 006 Forward 008 010 028 029 030 031 032 034 036 040 044 Bikers ~ Cedric Lefebvre Blues ~ Jono Coast ~ Valentina Quijada Walter ~ James Loy Tomas ~ Frank Louis Cody ~ Craig Cook

New York ~ WIlliam Callan The Fare Trade Dom Perignon Nomadic Chair Ben saunders UberFresh Cooking With The Bears Ford 021C Three new City Hotels Date Night Dishes

050 062 070 078 086 098 106 Books

cover photography WILLIAM CALLAN model ANDREW LEWANDOSKI

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056 BIKERS

Cedric Lefebvre


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Editor-In-Chief/Creative Director WILLIAM MONTALVO William@Satellite-Mag.com Managing Editor R.E. Fiasher Richard@Satellite-Mag.com Art Director BOX808 MEDIA Info@Box808Media.com Photogaphy Consultant RACER MEDIA INC. RacerMedia.com Special Correspondent ADDISON DE WITT Addison@Satellite-Mag.com Copy Editor ANNEMARIE MAES AmmemarieMaes@mac.com President R.E. Fiasher Richard@Satellite-Mag.com Interns LONDON SILVER NAOMI WEST PARIS STUDIO intern@Satellite-Mag.com

SUBMISSIONS We are always looking for new work. We accept submissions. If you would like to be considered as a contributor please send writing samples or images to Info@Satellite-Mag.com SPONSORSHIPS & SPECIAL PROJECTS Please send your requests to Sponsorship@Satellite-Mag.com HEADQUARTERS 600 S Curson Avenue Suite 423 Los Angeles CA 90036 USA Satellite-Mag.com FOLLOW facebook.com/satellite.mag instagram.com/satellie_mag twitter.com/SATELLITEonline satellite-Mag.tumblr.com

Satellite® is a registered trademark of BOX808 Media, LLC and used in Partnership with BOX808 Media Companies. Copyright 2012 by Satellite ©. All rights reserved . No part of this publication my me reproduced or transmitted in any form without permission in writing from Satellite. Satellite makes every effort to ensure accuracy of the information it publishes, but is not responsible for unsolicited or contributed manuscripts, photographs, artwork or advertisements. Satellite is published bimonthly by BOX808 Media Los Angeles, CA.

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056 BLUE Jono


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CEDRIC LEFEBVRE

JAMES LOY

JONO

FRANK LOUIS

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JamesLoyPhoto.com

JonoPhoto.com

FrankLouis.com

Through his photography, Cedric Lefebvre seeks to establish links between psychology and contemporary concepts. His works move contrasts closer, deny divergences, erase boundaries and flirt with reality… In an effort to remind audiences that differences are often just illusions.

Photographer, teacher, art director a working professional with many years in the business. When not creating images or passing on his passion to students, James is traveling and seeing the world witch keeps him on the go.

“I love painting with light!”

Frank Louis quit his high paying and successful corporate job to pursue his life long passion for photography. “At some point you realize enough is enough; life is too short and you have to follow your dream”.

While architectural themes form the bases of his portfolio, his current research focuses on an individual’s dialogue with a series of silent speech portraits. Using a camera in a very specific setting, he captures elusive emotions which will ultimately form the canvas for his own inner reflection. His photography has been featured, exhibited and published internationally. On stage works realised with the playwriters ricci/ forte have been published in Mash-up Theater, a cura di Francesco Ruffini (Scheda del Libro).

Some of the clients James have had the pleasure of creating images for include: Budweiser, Positano Menswear, Axis Menswear, Harris Publications, German Vogue, Kathy Ireland Worldwide, KMART, Texture Home Décor, Gosoftwear, Phillipe Marcel, Vision Street Wear.

As a child Jono has always found himself to be art driven. Instead of playing outside with the other kids, founding interest in modeling, drawing, painting, theatrical and beauty makeup. At 17, begins learning the art of Photoshop, spending the entire summer learning off the internet the art of photo manipulation. Not many wanting to pose in front of his point and shoot camera, Jono mainly practiced on self portraits. “I had the best selfies on myspace.” he recalls. He has studied a variety of fields in the arts related to photography from art directing, digital retouching, studio lighting and portrait. Jono currently lives and shoots in Los Angeles, California.

Most of his work are available in printed limited edition but also for licensing on the platform developed jointly by Art+Commerce and VOGUE Italia. Cedric Lefebvre was born in Brussels where he lives and works. He is available for commissioned work.

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“Walking away from financial security into the abyss of freelance photography was very scary but the best thing I ever did.” He currently works for the top modeling agencies as well as the best hairstylists in NYC and his work has appeared in many magazines. His inspiration comes from fashion and music. He resides in the West Village of NYC with his husband of 24 years.


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056 WALTER James Loy


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excursion “IF WE WERE MEANT TO STAY IN ONE PLACE WE’D HAVE ROOTS INSTEAD OF FEET, HE SAID.” ~ Rachel Wolchin “COOKING IS LIKE LOVE. IT SHOULD BE ENTERTAINED INTO WITH ABANDON OR NOT AT ALL” ~ Harriet VanHorne This issue of Satellite Magazine we highlight the best that the world has to offer in terms of destinations, hotels and culinary culture. Along with our always stunning fashion stories by William Callan, Jono, Valentina Quijda, James Loy Frank Louis and Craig Cook. We also tak e look back at Ford’s 021C concept car. A sneek peak at Angelo Sindaco’s book Cooking With The Bears. Stunning images of

the hidden sub culture of bikers captured by Cedric Lefebvre.

Enjoy!

William Montalvo Editor-In-Chief

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056 TOMAS

Frank Louis


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William Callan documnets a day in the life of four creative and talented trasplants in New York City. The Model: ANDREW LEWANDOSKI The Photographer: BRIANNA BAGGETT The Actress: TAYLOR LABARBERA The Musician: PAUL JASON KLEIN

k r yo photography WILLIAM CALLAN WilliamCallan.com


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w e r and Andrew Lewandoski: The Model

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arrive in New York on a cold afternoon after a long flight from LA. One thing is on my mind; pizza. No place does pizza quite like NYC. Cut to Andrew Lewandoski, male model, 6’3, abs for days and smoldering eyes that could melt even the coldest of hearts. Andrew strides in to the pizza shop like a giant and dwarfs just about everyone in the shop. I’ve never seen such a large smile on someones face, let alone a male model, when they saw a oven full of pizza. Andrew starting his modeling career with his

mother agent Ignite Models based in Minniapolis. Hailing from Wisconsin Andrew worked in multiple markets before traveling to NYC for Soul Artists Management. In his short 3 months here in New York Andrew has worked with some of the cities most prestigious photographers, and for editorials and clients such as Michael Bastian and Lord and Taylor, among others. Andrew didn’t think he would like the fast city life but was pleasantly surprised at how much the city welcomed him and made his Lower East Side apartment feel like home. @lewandowskiandrew


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a n n a i r b Brianna Baggett: The Photographer

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YC is synonymous with fashion photography. The top influencers in the world live and create in the city. Its because of this that Brianna Baggett travelled to the city from all the way from California. Born in Santa Ana California Brianna moved to Santa Barbara to earn her bachelors degree in photography and developed a strong fashion portfolio. Graduating with a detailed and well rounded portfolio her work

shows a bohemian and natural approach and takes full advantage of the Californian nature and surroundings. A true traveller at heart Brianna and her camera have travelled to many cities in the US, but also over seas to expand her knowledge of the world and experience different cultures. After calling New York home for two years Brianna is on her next adventure and plans to travel to Australia, Italy and other European countries to find fashion, culture, and more photo opportunities. @brizzling


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r o l y ta Taylor Labarbera: The Actress

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ew York’s broadway and theater scene is like none other. Hundreds of actors and actresses flock to the city in hopes of seeing their name in lights. Enter stage left Taylor Labarbera. Not only has Taylor seen her name in lights more than a dozen times; she’s proven herself as a force to be reckoned with on and off stage. Trained at the Stella Adler Studio of Acting Taylor has earned the roles of Hero in Much Ado About Nothing, and Perdita in Winters Tale to name a few. Born and raised in Southern California Taylor moved to New York to pursue acting in 2009. Five years in the city

has almost made her an expert at navigating not only the busy streets, but the ins and outs of her industry. She and I sat down late one night at the perfect New York diner and shared stories over blueberry pancakes and chocolate milkshakes for dinner. She shared her excitement for upcoming projects and caught me up on her recent acting adventures, but she also shared some of the fears she had when arriving to the city. Like many before her, she quickly realized that people in New York will welcome and include even a stranger in the melting pot they call home. @Taylor2Rene


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Paul Jason Klein: The Musician

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A-NY. More than just an abbreviation for two cities. LANY represents an idea of a coast to coast lifestyle. It’s this lifestyle that truly defines our musician Paul Jason Klein. Paul’s vocals make up 1/3 of the band “LANY” and could not be a better representation of a bi-coastal life. Traveling to LA to pursue his music Paul found himself attracting the attention of more than a few loyal fans. With haunting melodies and his calming vocals for LANY they truly capture what its like to not only live on both coasts, but what it means to experience the good and bad of the two cities. LANY’s songs are a commentary on love and lose and what it means to have roots in both cities. Leaving Los Angeles to develop his modeling career with

Soul Artist’s Management Paul travelled to New York for 4 months. Though he was modeling his music never took a backseat. Near the end of the 4 months I caught up with him at a near by coffee shop to talk about his travels and experience in the city. Like many before him Paul was pleasantly surprised at the passion, motivation and strong work ethic the people of New York have. In the short 4 months that he was navigating the city big things happened for Paul. He plans to return to Los Angeles to continue his writing and collaboration with the rest of his band mates. Whether he’s walking around Hollywood or hailing a cab in Times Square, Paul Klein knows exactly what it means to call both sides of our country home. @pauljasonklein


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the fare trade J

the country’s most flavorful, hand-crafted ingredients delivered to you each month

ake Ahles and Max Block developed a passion for the culinary world while attending university at Pitzer College in Southern California. After moving off-campus in their Sophomore Year the duo began to explore cooking as a hobby and pastime, visiting the cheese counter at a local family-owned grocery store, scouring the weekly Farmers’ markets for interesting ingredients, and sampling produce grown in the school’s ample garden. This fervor continued through the rest of their time at school - hosting dinner parties and pushing their epicurean know-how. As young adults living in Los Angeles, they both found work within the culinary sphere; Jake as a line-cook at a prestigious new restaurant and Max as a publicist at one of the hospitality industry’s leading public

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relations firms. Coupled with a drive to visit and sample every corner of the city’s widespread and diverse food landscape, the friends soon found themselves cultivating relationships with chefs, restaurateurs, farmers, mixologists, and other leaders in the community. However, the more engrained they became, the more they noticed a void missing to connect food enthusiasts with the very creators they sought out. Having also had the opportunity to travel throughout much of the United States, they noticed an emerging new culture of artisans and purveyors reestablishing a claim to the production of food in America. Excited by the notion, the team began collecting samples and seeking out the finest culinary goods from these progressive innovators and soon realized other like-minded epicureans may be interested in issue

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discovering these goods as well. Building upon this vision lead to the establishment of The FareTrade - A reinspired “culinary members’ club” to connect the food community at large and strengthen the relationships between consumer, purveyor, and chef. Working with an ever-changing roster of the nation’s top up-andcoming chef talent to curate a monthly box of culinary treasures, the platform dually represents a national launching pad for smallbatch artisans and a commune to share recipes and experiences while accessing stylized editorial content, exclusive chef/artisan opportunities, and more. The company’s slogan perhaps best sums up their mission: “The Craveable Life: Available Now.” TheFareTrade.com S AT E L L I T E - M A G . C O M


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dom perignon IRIS VAN HERPEN

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rt and wine have long been associated; both are subjective but rewarding. However, apart from a wine’s colour, the medium for enjoyment is its sensory flavours; gustatory perception: in comparison art is visual. Both are forms of human expression and emotive. Dom Perignon therefore are striving to extend the visual, partnering with world famous artists to represent their great cuvee through art: David Lynch created the 2002 Rosé and the studio of Andy Warhol the Limited Edition 2002 Blanc bottles, which already costs $1,1757 for a six bottle case. Continuing their Power of Creation project and following the success of last year’s Jeff Koons bottlings, Dom Perignon has announced the latest in their artistic series: a collaboration with Dutch fashion designer Iris van Herpen. van Herpen took the fashion world by storm at the age of 26 with her 2010 collection, showcasing architectural and technological 3-D printing techniques which were as innovative as they were aesthetic. Her amazing work is often described a ‘sculptural’, her designs only realised when interacting with female form, adapting and changing into new shapes. For Dom Perignon, she has breathed life into the estate’s mantra of “metamorphosis” — the continual development in bottle until the beautiful creature inside has matured.

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Dom Perignon is one of the world’s strongest drinks brands and their Rosé and Blanc together are two of the greatest prestige cuvees in Champagne. Dom Perignon’s savoirfaire in wine-making continues to push boundaries and in 2004 they produced one of their greatest ever vintage Champagnes. Critically

acclaimed and hugely sought after in the market, it parallels the epic 1996. The 2003 Rosé represents wonderful wine-making in a very warm year in France, Dom Perignon have pushed the envelope producing an incredibly fragrant Champagne reminiscent of a red Burgundy, with ripe red fruit, notes of strawberries and cream and a voluptuous mouthful. The colour of the Rosé is simply beautiful, a metallic copper, symbolising the raw materials used in art. issue

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The 2004 scored 18.5/20 from Jancis Robinson MW; “Very pale straw gold with surely the most discreet bubbles in the champagne world…fairly intense classic toastiness. Minerals and raciness rather than fruit and body”. Serena Sutcliffe MW follows suit: ”An extraordinary honeysuckle and lemon biscuits nose, even a touch of ginger and chili. On the palate, so juicy and limey, honied and citrussy. Pure Fortuny silk texture. Finish of hazelnuts and vanilla, the apogee of finesse and fine-tuning.” Antonio Galloni scores the 2004 96 points, placing it within the Pantheon of Dom Perignon legends, a score that means this wine is undervalued in the short-term but with incredible potential for price appreciation. The wine has found immediate favour and availability in the market is low. Great vintages of Champagne have enormous global demand on release, at which stage they are ready to drink and find their way into restaurants, clubs and private cellars. Within a short period their supply becomes insufficient to meet market demand and prices rise. Buying on release provides the singular opportunity to buy the wine before market forces cause price appreciation. The Dom Perignon collaborations are made in small quantities and sell out quickly. They make wonderful additions to any collection. DomPerignon.com p.

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nomadic chair

e live in an era where everything is temporary. Our belongings, our house or even the city in which we live in is not permanent. Thus, does it still make sense to produce rigid or closed objects? Responding to society´s future needs born from modern culture, this project explores the potential of temporary furniture. Reducing comfort to the minimum in order to enlarge versatility to the maximum, Penadés encourage us to reconsider our ideas of contemporary furniture and give them new meanings in a more ephemeral context. “Luxury is not anymore a matter of comfort. Nowadays, luxury is to be able to decide where you want to have a moment of peace, a chance to escape from hectic activity of contemporary lifestyles.” Jorge Penadés is a Spanish designer living and working in Madrid. Based on the belief that design is not about giving answers but instead making the right questions, Penadés´s work intuitively speculates, generating new logics and eventually activating new discussions

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around contemporary culture. This project is based on a structure without any kind of screws, nails or glue. The system works through connections inspired by traditional wooden joinery that can be assembled and disassembled by hand, with small gestures. This fact allows the user to move easily with the seat from one place to another, emphasizing dynamism as the object´s inherent purpose. The core of the system lies the simplicity of it construction. Instead of glue, a simple metal connector is used to hold the wooden slats together, providing enough strength and stability to create a wide range of pieces. The constructive system has a big potential for furniture, whole interiors and even for small architectures. Jorge Penadés is currently investigating new possibilities of temporary furniture in order to create a collection of pieces within the same principle, understanding furniture as itinerant objects rather than static. JorgePenades.com

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photography CLEMENT JOLIN ClementJolin.com text STUART HUSBAND

n 2004, Mr Ben Saunders, then just 26, became the youngest person – and only the third in history – to ski solo to the North Pole, dragging a 180kg sled nearly 1,500 miles. A decade later, he completed a gruelling 1,800-mile, 105-day journey to the South Pole from Ross Island – a trek that both Mr Robert Scott and Sir Ernest Shackleton failed to complete. “I’m an explorer of limits – geographically, physically and mentally,” says Mr Saunders, now 37, who calculates that he’s spent more than 2% of his life in a tent inside the Arctic Circle. As a 21st-century reboot of the romantic 19th-century polar adventurer, Mr Saunders can teach us all a thing or two about drive and verve, and, indeed, his tales of epic endurance, coupled with a wry and genial manner, have made him a favourite on the motivational TED talk circuit.

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(Of his plan to make a solo and unsupported crossing of the Arctic Ocean, he drew laughs at one of his talks when he admitted that his mum wasn’t overly “keen on the idea”.) Here, he talks about what drives him to the ends of the earth. Why do you do it? it’s the hardest one to answer. “I loved being outdoors as a kid, growing up in Devon, and I was inspired by stories of adventure and exploration from a young age, including accounts of all the polar expeditions, from Scott to Ranulph Fiennes. But I was never sporty or picked for the football team. I remember an old PE report: “Ben is not easily motivated in this subject.” Then I got into cycling and running as a teenager, and found that I loved pushing and challenging myself.” BenSaunders.com

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t’s true, Uber really is taking over the world. In addition to being your personal dial-a-ride service, the company has launched a limited food delivery service called UberFresh. The service is available for lunch from 11 a.m. to 1:30 p.m. and for dinner between 5:30 p.m. and 8 p.m. daily. If you’re in the coverage area, which includes the Westside, Beverly Hills and West Hollywood, a small fork and knife icon will show up to the far right in your regular Uber app. “Rather than standing in long restaurant lines, trying to find parking at your favorite restaurant, or dealing with unpredictable delivery times, UberFresh brings you a great lunch on-demand with none of the hassle,” writes the company on its blog. You can use it to order food from participating restaurants, including STK, the Counter, Il Tramezzino, Little Fork and more. Menus and participating restaurants vary weekly. The company claims it takes only 10 minutes to deliver your food to you curbside. Don’t expect to order everything on a restaurant’s menu. Each week, single items from participating restaurants are available. This week’s offerings include smoked ribs, baked beans and corn bread from Little Fork ($17), a grilled steak sandwich with Gruyere, Dijon mustard, pickled shallots and a side of mac and cheese from STK ($17) and a roasted chicken breast with chimichurri and mushroom couscous from Fundamental L.A. ($15). There’s a flat $3 delivery free on all orders, regardless of how many meals you order. When your food arrives, you’ll need to meet the driver at your curbside. According to the UberFresh blog, the company plans to expand to other neighborhoods in Los Angeles soon. Uber.com

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esponding to society´s future needs born from modern Realized by photographer Angelo Sindaco, Cooking with the Bears – Healthy Recipes by Hairy Men is the first cookbook dedicated to the Bears’ world.” The book has stunning images of just the kind of men we love. Wether the book ever makes it into the kitchen, or just lives on the living room coffee table, Cooking with the Bears, will be the talk of the town. “From Gramigna with Sausages to Guinness Cake, from Folktronic Spaghetti to Alternative Caponata, the 32 recipes collected in this cook-book have been selected by as much members (or couples of members) of the Bear community, portrayed by Angelo Sindaco while preparing their dishes.” Angelo Sindaco said, with his photographs, different worlds (the skinhead movement, music, sports), without taking a look at the political or ideological but rather returning intimate portraits and direct, that knows how to seize the soul, the spirit, the style of his subjects. DragoLab.com

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ompact yet roomy, this clean simple shape and form design with innovative packaging ideas and clever technology is no other than the 021C concept car by Marc Newson for Ford Motor Company. It was presented in 1999 at the Tokyo Motor show, and today fifteen years later design junkies love it! So does the target group for which it was intended, for young drivers up to 21, not that I wouldn’t buy it, and trust me 21 was a long time ago!

When the car was unveiled before the eyes of the public at the Tokyo Motor Show 1999, this car was universally scorned! Part of the critique and the blame was aimed at the Group Vice President of Global Design and Chief Creative Officer for Ford Motor Company J. Mays who decided to try an experiment and work with a designer outside of the company on a concept car. Mays chose Marc Newson who had been designing furniture and products successfully, but had never designed a car before. The audience found the design to be very eccentric and odd that it got to a point that people just didn’t understand it. It was perceived design wise as toylike, boxy, and almost anti-designed. Okay and we do agree on boxy and toy-like, so what’s wrong with that? Wrongly to my belief, the 021c was quickly hidden away and not shown again. However, Newson who is a talented and appreciated designer worked with a team of modelers and fabricators at Ford to complete this project. His original idea was to create a simple and affordable stylish urban vehicle, which would be ecofriendly as it spent very little on gas. On the contrary in 1999 big cars and

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photos courtesy of MARC NEWSON text MARCIA ARGYRIADES

SUV’s were starting to saturate the global automotive market. The car had some attractive and very appealing features; it was compact yet roomy and had been designed to be easy to live with due to the inventive features such as rear hinged rear doors, swivel seats for easy entrance and egress, a slide out trunk instead of a lift up lid, and push button four speed automatic transmission. The car was constructed from carbon fiber, while the exterior is of minimal design with clean simple shapes and surfaces. The cabin is set back slightly on the body of the car which allows the 012C to have a unique profile somewhere between a small sedan and a hatchback. The cars model 021c has been named by Newson after his favorite Pantone color. The cabin has a spacious and airy feeling due to the slim pillars and a large glass area. The spacious interior features a completely flat floor which curves gently to meet vertical surfaces such as the door trims and mirrors the way the roof incorporates into the window surfaces. Thus the 021C’s occupant volume is housed within the body structure like an egg in an eggcup. Italian furniture manufacturer B+B Italia have produced the seats which were made according to Newson’s design. The seats appear as one piece, but the squab pivots inside the backrest allow for adjustment. The entire dash panel can be moved - along with the steering wheel - on its vertical axis to allow for different height drivers. The twin Ikepod instrument dials in the center of the dash can be rotated in their sockets via a joystick control to the optimum

position. The interior is finished in an astonishing combination of orange, silver and white and features a variety of textures and materials, including aluminum and rubber. Virtually every element, from the specially woven carpet to the analogue instruments made by the Ikepod Watch Company, have been designed by Newson. The Ford 021C is powered by a 1.6 litre Ford Zetec-SE engine driving the front wheels through a four speed automatic transmission. Gear selection is via push buttons on the specially designed steering wheel. Front suspension is MacPherson strut, while at the rear is an innovative and compact double wishbone system which features horizontally mounted coil springs and dampers. Brakes are disc all round, and large 16-inch wheels fitted with bespoke graphite colored Pirelli tyres give the 021C a sporty stance. Marc Newson is an Australian industrial designer of Greek origin, who works in aircraft design, product design, furniture design, jewellery and clothing. He incorporates a design style known as biomorphism to his various designs. Biomorphism is an art movement that began in the 20th century and focuses on the power of natural life and uses organic shapes. This style uses smooth flowing lines, translucency, transparency and the absence of sharp edges to create a beautiful and ergonomic design. He has worked with Cappellini, Ikepod, Ideal Standard, Magis, Biomega, Samsonite, Tefal, Alessi, Ford Motor Company, G-Star Raw, and Quantas airlines among others. Ford.com Marc-Newson.com


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w e n y t i c s l e hot images COURTISY OF THE HOTELS text JONATHAN THOMPSON

What makes a truly great city hotel? A jet-lag-curing bed you wish you could sleep in every night? A cool, quiet bar? Stylishly refined facilities and seamless service? All of the above, and more, we say. Amid the noise and chaos of the world’s biggest, brightest metropolises, a new hotel has to be something truly special to stand out. But at the same time, it needs to be an oasis of calm; a place for regrouping and recharging in comfort. (An award-winning restaurant wouldn’t go amiss either.) Whether you’re travelling for business or pleasure – or even a little of both (yes, people are beginning to use the portmanteau “bleisure”), we’ve explored the latest openings in eight of the world’s most important city destinations, pinpointing our favourite hotel in each. These are the properties with standards as high as their thread counts; the effortless homes away from home.

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ocated in the heart of the elegant 16th arrondissement, just steps away from the Arc de Triomphe and the Champs-Elysées, The Peninsula Paris is the group’s first European opening, and they’ve done it in flamboyant style. The refurbished 19th-century Belle Epoque building has some of the largest hotel rooms in the city, each with a self-contained dressing area and walk-in closet. With grand touches throughout (the lobby is dominated by a hanging sculpture of 800 Czech-crystal leaves), it’s fair to say that The Peninsula outshines many of its City of Light rivals.

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To book the Deluxe Room 520 is a fraction of the price of The Peninsula’s suites, but still has a sitting room, a spacious marble bathroom and a stunning view of the Eiffel Tower. Executive chef Mr Jean-Edern Hurstel, is the person to know, is one of France’s brightest young culinary superstars, and the high flyer behind the outstanding L’Oiseau Blanc rooftop restaurant. Order the Saint-Sever guinea fowl. Paris.Peninsula.com

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SHANGRI LA AT THE SHARD, LONDON

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ondon’s new hotel scene is as cluttered as its skyline. The Mondrian on the South Bank and The Beaumont in Mayfair are newly opened stand-outs. But there’s one property guaranteed to make you feel above it all: the Shangri-La at The Shard. Taking up floors 34-52 of Mr Renzo Piano’s iconic glass spire, the star turn is the infinity Skypool on the 52nd floor – right at the sharp end. This is officially the highest pool in Western Europe, boasting spectacular views. Afterwards, dry off at the adjacent Gong bar and enjoy a sunset over central London with an award-winning Black and Blue Swizzle cocktail (ingredients include blue cheese, if you can believe it). Later, dive into your unfathomably comfortable ShangriLa bed, with its patented body-contouring technology.

When booking a room, opt for a northwest-facing Iconic City View room to take in the best panorama of iconic London landmarks, from St Paul’s Cathedral to The London Eye and Big Ben. The man to know is Mr. Toru Machida, the charismatic head of the 25-strong concierge team. A former winner of the Society of The Golden Keys’ Concierge of the Year Award, he’ll be able to help you navigate the foodie highlights of Borough Market, just across the street from the hotel. Shangri-La.com/london


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HOTEL 1888, SYDNEY

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otel 1888 styles itself as the “world’s first Instagram hotel”, and Sydney’s newest boutique offering plays heavily on coincidence. The year it was constructed – 1888 – was also the year that Kodak launched with a patent for its first box and roll cameras. As a result, the hotel has a strong photography focus, with quirks ranging from a free night’s stay for the month’s best Instagram shot to a “selfie space” for guests to pap themselves. Right now Instagram users with more than 10,000 followers automatically qualify for a free night, too. The hotel itself is extremely photogenic: think exposed brick walls, huge period windows and floods of natural light illuminating bright, punchy Pop Art. Then

get swiping: those filters won’t choose themselves. The room to get is hhe sleeping quarters are on the mezzanine; downstairs there’s an enormous round tub, a vintage bar and lounge room – all accessed via its own front door onto the street. The person to know is the receptionist Ms Jess Ivery has her finger on the button and will get you a table at nearby Momofuku Seiobo, one of Sydney’s finest diners. 1888Hotel.com.au


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date night dishes text TOM M. FORD

PENNE WITH SMOKED CHERRY TOMATOES “This dish came about by mistake when I was making pulled pork in my smoker. I shoved a plate of cherry tomatoes in and completely forgot about them. The day after I was making pasta and remembered about the tomatoes – and voilà! The combination of that rich smoke taste, the sweetness of the tomatoes, and the saltiness from the pecorino – it’s like one of those #I’mOK Instagram moments. If your date says, ‘I don’t really eat carbs...’, you can dump her right there and then. No carbs equals not future wife material.”

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Ingredients: 20 sun-ripe cherry tomatoes Olive oil 1 head of garlic Large penne Salt Black pepper 1/3lb hard pecorino 1/3lb Parmigiano Basil leaves Garlic cloves, smoked

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Method: Place the tomatoes on an oven-safe tray and drizzle them with extra virgin olive oil. Throw the whole garlic head in there without peeling it. Smoke for 3-4 hours. (If you don’t have a smoker, bake them on 120°C for 2-3 hours. It works as well, but you’ll miss out on that deep, rich taste.) Once the tomatoes are cooked, bring the pasta to a boil (make sure you add some salt to the water) and cook until almost al dente. They will finish off in the pan, so drain them just before they’re done. Save a couple of tablespoons of the pasta water. S AT E L L I T E - M A G . C O M

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Put the drained pasta in a large frying pan on medium heat and throw the tomatoes over it. Give it a good stir to break up the tomatoes a bit (finishing it in a frying pan causes the juicy, good stuff to stick to the pasta). Once you’re good, grind some fresh black pepper over it, remove from the heat and grate the cheese on top. Stir again and serve in your best bowl. Top off with a couple of basil leaves and smoked garlic cloves for appearance. Christopher Bastin - Creative Director, Gant

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SALMON WITH SALAD, QUINOA, POTATOES, APPLES & VINEGRETTE “I have date night every Saturday at our home in upstate New York. This is our favorite dish to make as it is sweet, savory and delicious – which covers all the bases. Salmon is a fish that most people enjoy, and also makes you look like a healthy guy who cares about what goes into your body. And that you might know what you’re doing in the kitchen.” The salad Ingredients: Bunch of kale One large sweet potato Salt

Olive oil (extra virgin if possible) One apple 1/2 cup quinoa Honey Apple cider vinegar Method: Wash and cut the kale and let it dry. Cut the sweet potato into 1/2” cubes, season with salt and olive oil and roast in the oven for 30 minutes at 1800°C. Cut the apple into 1/4” thick slices. Cook the quinoa by mixing 1 part quinoa (half a cup),


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2 part water (1 cup) and bringing it to boil. Bring to a low simmer till the quinoa has soaked up all the water (15 minutes or so). Make a dressing with the olive oil, honey and apple cider vinaigrette. Whisk the olive oil (half a cup) and honey (tablespoon), then slowly whisk in vinegar.

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Sear the salmon skin side down on a hot pan for three minutes, flip and then finish in an oven at 180°C for 7-10 minutes.

The fish Ingredients: Two 6-8oz pieces of salmon, skin on. You’ll need a lemon and some cracked black pepper

Final assembly Mix all the salad ingredients, season with a little salt and dress to taste. Once the salad is dressed, squeeze half a lemon over the top, and the other half of the lemon on the fish once it’s done. Plate the salmon and salad and season with cracked pepper.

Method:

Michael ChernowI – Restaurateur, The Maetball Shop


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PRIMO HAMORE “Cooking is an escape for me, but on date night I want to be immersed in her, so my favourite dishes are more like assemblies than recipes. When you’re not cooking per se, the ingredients have to be of unimpeachable quality. Here, the saltiness of the ham brings out the sweetness of the figs, which complements the creaminess of the burrata, which is spiked by the heat of the chilli. It’s simple, sensual, stimulating food that’s a perfect overture for an eventful night.”

Ingredients: 8 slices of prosciutto, preferably San Daniele 8 ripe figs 120g burrata Olive oil Honey Basil 1 red chilli Sea salt Black pepper


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Method: Have your deli slice the prosciutto as thinly as possible – you don’t want anything out of a packet here. Drape the ham artfully across your plate creating waves and undulations.

Mix the oil and honey then drizzle liberally over the plate. Push basil leaves into the open figs, and top the burrata with some finely chopped chilli. Season with salt and pepper. Serve with a few hunks of Italian country-style bread. Simple and delicious.

Cut each fig in two and squeeze the base so that the flesh oozes naturally. Scatter these over your prosciutto along with torn handfuls of burrata.

Toby Wiseman - Editor Men’s Health


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s r e k photography CEDRIC LEFEBVRE CedricLefebvre.com

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hotographer Cedric Lefebvre reveals the hidden subculture of bikers through a series of intimate portraits in his new book, Bikershot, release​d this month. Bikershot features a series of portraits of European, American and Australian riders with their bikes and gear. The portraits play on the symbolism of bikes and brands, contrasting the image an individual projects with the secret personality behind the leather jacket. Bikershot grew out of Lefebvre’s concept of creating a ‘playing card’ portrait of a biker to show two opposing aspects of the same individual. The idea of a portrait with the dual concept of the spoken and the hidden at its core spread through the biker community on social media, bringing requests for more, until Lefebvre decided to create a collection. Lefebvre says, “Bikers are a tribe, and brands, style and behaviours are their language; a language of heroes, seducers and even fetishism. But each member has a unique syntax, and deciphering it is the ultimate aim of these portraits.” Bikers from the US , Sweden and the UK were asked on what they thought

of the Bikershot book. “The book brings a different view to bike culture, counter to its stereotype: a personal connection between the rider and his bike.” Michael (USA) “My bike isn’t just a machine. It’s one of the most important things in my life. It’s friendship, adventure and setting goals. These pictures capture my relationship with my bike and everything that goes with it.” Björn (Sweden) “A unique experience that has changed my relationship with my bike. I can see beyond two wheels and an engine to the bond between rider and bike.” Alexis (UK) The Author Cedric Lefebvre is a photographer based in Brussels. He is inspired by his training as a psychologist to explore the links between society, culture and identity. His photography has been exhibited in galleries across Europe and featured in international photography publications. Bikershot is available worldwide from Amazon EU. Collector’s edition including original signed, numbered print available from the author. CedricLefebvre.com


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bl photography JONO JonoPhoto.com

models JONATHAN CLARK at Aston Models & Niya Models TREVOR CARSTENS at TCM Models & Images Management CHARLY FUENTES MATTHEW BOOHER stylist MALCOLM JORIS at LUVGEN MalcolmBacani.com


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photography VALENTINA QUIJADA ValentinaQuijada.com model PRESTON TRITES at Soul Arts Management

grooming/asst ZHANDRA REYES

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suit & shirt CALVIN KLEIN calvinklein.com tie & pocket square BOSS hugoboss.com watchHAMILTON hamiltonwatch.com


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photography FRANK LOUIS FrankLouis.com model Tomas at IMG Models NYC hair Whitney styling Frank Louis & Saul at Trendstyled


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The book features more than 650 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world’s most prominent Mexican chefs. Phaidon.com Forget the restaurant guides compiled by a panel of mysterious experts, this new guide is by the real insiders: more than 600 of the world’s leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, Where Chefs Eat is the ultimate guide to the world’s best food. With entertaining reviews the books should appeal to restaurant-goers and food lovers worldwide..

Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques.

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Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy. Phaidon.com issue

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London: Portrait of a City is an intimate photographic essay that captures the glory and character of the city’s buildings, facades and interiors. Its neat, portable format - and exceptional value for money - make it the ideal companion or souvenir for the many tourists, visitors and inhabitants alike who are mesmerized by the diverse architectural forms and histories that this multifaceted city has to offer. From the sublime to the ubiquitous, many of these photographs present unusual views of well-known monuments and highlight their lesserknown idiosyncracies.

A htightly edited, discreetly packaged selection of city highlights for the designconscious visitor. Each Wallpaper* City Guide unearths the most happening restaurants and nightlife, the buzziest hotels, the most influential art galleries and enticing retail, the very best in local design, and the historical styles and contemporary architecture that define a destination. Local writers have delved deep into the urban psyche to enable you to come away from your trip, however brief, with a real flavour of the creative scene and the satisfaction you’ve seen all that you should.

Based on the in-depth volume London Architecture published by Phaidon in 1993, this easy-to-use paperback edition is at once concise and accessible, meticulous and insightful. The same concept has been applied to Paris: Portrait of a City, which comprises the perfect companion volume.

Phaidon.com

Phaidon.com Features the work of internationally acclaimed architects alongside that of the next generation of emerging architectural stars and those currently unknown outside their own countries. Includes every imaginable building type, from the smallest single houses, cafes and wineries to the largest museums, airports and embassies. Each project has been selected by an expert panel with input from specialist advisors in every geographical region.

travel Phaidon.com

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S AT E L L I T E - M AG . CO M PAUL JASON photographed by WILLIAM CALLANN

Jan-Feb 2015 Food/Travel Issue No XLI  

Transmitting distinctive culture

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