Garmany Holiday 2019

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H O L I D AY G I F T G U I D E 2 0 19

HOLIDAY GIFT GUIDE 2019

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CONTENTS

DEPARTMENTS MEMO | 10 Embrace the spirit of the holidays at Garmany.

ART

beyond the gifts | 40

hol 2019

It’s great to get presents and attend parties, but the holidays are also a time for reflection and prayer—no matter your faith. These images capture moments of spirituality.

FEATURES gift guide for men | 13

ENTERTAINING

Let the man in your life unwrap one—or more—of these stunning stocking stuffers from Garmany.

GIFT GUIDE FOR WOMEN | 26 For the woman who has everything, here are a few ideas, sure to please, from Garmany.

Top This! | 36 The hottest women’s coats and jackets will keep you warm and stylish all season long.

winter wardrobe reboot | 48 It’s never been easier to refresh your look—Garmany has the pieces you need for the holidays and beyond.

high style | 84 A simple yet polished look will help you grab the spotlight at your next special event.

No-FUSS Feast | 62

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It’s hard to predict what shenanigans your relatives might pull at this year’s holiday dinner, but at least you can take solace in knowing the food will be good with these make-ahead recipes.

SPIRITS

6 Sips from around the world | 75 If this year’s holiday plans don’t involve an international vacation, bring the culture home with these six countries’ signature cocktail recipes. Because a drink with friends is a universal tradition, right?

ON MODEL: Jacket, lace camisole and pants by Dorothee Schumacher, shoes by Manolo Blahnik, purse by Salvatore Ferragamo.

Photography by Daniel Springston.

HOLIDAY 2019

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MEMO

Embrace the Spirit

’Tis the season of giving, and we’re embracing every day of it at Garmany.

Since our humble beginnings decades ago, we have always committed ourselves and our resources to helping others in any way possible—whether it’s dressing you for your next special event or filling your wardrobe with the finest clothing from the world’s greatest designers.

With that said, we present to you our annual holiday issue, which is packed with fantastic ideas for all your holiday parties and, of course, dozens of gift options for the men and women in your life. Any gentleman would love to unwrap a new Loro Piana cashmere sweater or find an Alfred Dunhill,

Ettinger or Paul Smith wallet under the tree.

And ladies will be overjoyed with a stocking stuffed with a Salvatore Ferragamo leather bag and Dripping in Gems earrings. Turn to pages 13 (men’s gifts) and 26 (women’s) to find the perfect present.

While the thought of giving (and receiving) great gifts excites us, we also take pride in giving back to our community—all season long. This fall, for instance, friends and family joined us in our continued support of the Boomer Esiason Foundation.

The annual Garmany Boom fundraiser helped raise money for the organization, whose mission is to assist cystic fibrosis patients and their families. We also teamed with the Ray Catena Auto Group and Nespresso for our Cars and Caffeine event, an initiative that hits close to home. It was a fun and wonderful time all for a great cause—attendees had the chance to drive bucket-list exotic cars while donating to the Susan G. Komen Foundation for breast cancer awareness and research. This month, our guys are participating in the No Shave November shave-off event to benefit the fight against cancer.

What truly makes the holidays special, however, is the time spent with family. For me, this includes the entire staff at Garmany —all of whom I consider my family—and our loyal customers. From my family to yours, have a happy and safe holiday!

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JOHNELL GARMANY

121 BROAD STREET RED BANK, NJ TELEPHONE: 732.576.8500 WWW.GARMANY.COM Editor in chief RITA GUARNA creative Director STEPHEN M. VITARBO senior Editor DARIA MEOLI senior Associate Editor DARIUS AMOS lifestyle editor HALEY LONGMAN Editorial assistant GIANNA BARONE

art director VICTORIA BEALL Contributing Photographer DANIEL SPRINGSTON PUBLISHING STAFF group Publisher SHAE MARCUS associate publisher JODI BRUKER director of sales MONICA DELLI SANTI Account Executives KAREN AZZARELLO, JESSICA SALERNO Director of Production and Circulation SUSAN WINDRUM Advertising Services director JACQUELYNN FISCHER graphic designer, ad services VIOLETA MULAJ production art associate CHRIS FERRANTE Accounting AGNES ALVES, MEGAN FRANK, RANDY TASHJIAN PUBLISHED BY Chairman CARROLL V. DOWDEN President & CEO MARK DOWDEN Senior Vice Presidents SHAE MARCUS, CARL OLSEN Vice Presidents NIGEL EDELSHAIN, THOMAS FLANNERY, RITA GUARNA GARMANY Magazine is published by Wainscot Media, 1 Maynard Dr., Park Ridge, NJ 07656, in association with Garmany. Copyright © 2019 by Wainscot Media, LLC. All rights reserved.

Editorial Contributions: Write to Editor, GARMANY, 1 Maynard Dr., Park Ridge, NJ 07656; telephone 201.571.2244; email rita.guarna@wainscotmedia.com.

The magazine is not responsible for the return or loss of unsolicited submissions.

Subscription Services: To change an address or request a subscription, write to Subscriptions, Garmany, 121 Broad Street, Red Bank, NJ 07701; telephone 732.576.8500.

Advertising Inquiries: Contact Shae Marcus at 856.797.2227 or shae.marcus@wainscotmedia.com.

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gift guide for men

Let the man in your life unwrap one— or more—of these perfect presents from Garmany.

Photography by Daniel Springston

HOLIDAY 2019

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Clockwise from top left, gray half-zip by Brunello Cucinelli, maroon and navy cable knit sweaters, call to inquire, beige, black, gray and blue half-zips by Garmany.

Gray and light gray jeans

by Jacob Cohen, dark blue jeans by PT05, light blue and green jeans by Garmany, tan jeans by Hudson Jeans.

HOLIDAY 2019

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Paisley blue and multicolored scarves by Etro, charcoal, gray and blue scarves by Isaia, geometric print scarves

by Kiton.

Gloves by Hestra.

HOLIDAY 2019

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Clockwise from top left, white sneakers by Common Projects, camouflage and leather sneakers by Golden Goose, tan and camouflage sneakers by Trask, gray sneakers (center) by Scarpe di Bianco.

Clockwise from center left, gray and brown suede boots by Trask, navy suede boot by Salvatore Ferragamo, brown and navy lace-up boots by Santoni.

HOLIDAY 2019

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From left to right, tuxedo shoes by Salvatore Ferragamo and Santoni.

Black and tan and patent black wallets

by Ettinger, lighters, pen, blue geometric and marble wallets by Alfred Dunhill, gray wallets by Salvatore Ferragamo.

HOLIDAY 2019

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From top, gray sweater

by Peter Millar, blue twotoned sweater by Maurizio Baldassari, gray sweater

by Brunello Cucinelli, black sweater by Patrick Assaraf.

Scarf, hat, gloves and robe by Paul Smith.

HOLIDAY 2019

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Love

Feel the

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gift guide for women

For the woman who has everything, here are a few ideas, sure to please, from Garmany.

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Photography by Daniel Springston

Charm necklace, beaded bracelet and feather earrings by Dripping in Gems.

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Quilted bags by MZ Wallace.

Bags and leather belt by Salvatore Ferragamo.

HOLIDAY 2019

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Bags by Salvatore Ferragamo.

Gloves and knit hats

by Canada Goose.

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Sneakers by Golden Goose and Salvatore Ferragamo.

Boots by TK, Manolo Blahnik and Salvatore Ferragamo.

HOLIDAY 2019

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The hottest coats and jackets will keep you warm and stylish all season long. Photography by Daniel Springston

top this!

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From left, glitter trench coat by Mackage, fur jacket by Linda Richards, three-button topcoat, oversized sherpa coat and leather puffer jacket by Mackage.

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BEYOND THE GIFTS

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It’s great to get presents and attend parties, but the holidays are also a time for reflection and prayer—no matter your faith. These images capture moments of spirituality.

Opposite page: During the religious festival of Rakher Upobash in Bangladesh, thousands of Hindu devotees pray in front of the Shri Shri Lokanath Brahmachari Ashram temple. In the Hindu tradition, Lokenath Brahmachari is a god believed to embody love.

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ZAKIR HOSSAIN CHOWDHURY/BARCROFT MEDIA VIA GETTY IMAGES

HOLIDAY 2019

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ABID KATIB/GETTY IMAGES

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ABID KATIB/GETTY IMAGES

GUIDO MARZILLA/GAMMA-RAPHO VIA GETTY IMAGES

This page: To celebrate the Knights of Malta’s 900th birthday in 2013, approximately 4,000 members of the chivalrous order marched through St. Peter’s Square in Vatican City to the tomb of St. Peter, where Pope Benedict XVI joined them for a ceremony at St. Peter’s Basilica. Opposite page: Thousands of Muslims stopped to pray in Mina on the first day of their journey to Mecca, Saudi Arabia, in 2004. Every year, more than 2 million Muslims perform Hajj, the annual pilgrimage to Mecca and one of the five pillars of Islam. Roughly 400,000 tents are installed along the route to accommodate the travelers.

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MENAHEM KAHANA/AFP VIA GETTY IMAGES

PAULA BRONSTEIN/GETTY IMAGES

HOLIDAY 2019

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MENAHEM KAHANA/AFP VIA GETTY IMAGES

This page: Thousands of Jewish men in tallits, traditional prayer shawls, perform Birkat Kohanim—Priestly Blessing—during the 2019 Sukkot holiday at the Western Wall in Jerusalem. Sukkot, also known as the Feast of Tabernacles, commemorates the 40-year period in which Israelites wandered the desert after their exodus from Egypt. Opposite page: Sa Long Thwe, 9, prays during the Buddhist novice ordination ceremony at the Maha Myat Muni temple in Myanmar in 2009. Boys between the ages of 7 and 14 who are headed toward monkhood are ordained as novices to learn the Buddhist doctrines. With such high reverence to the Buddhist religion, the Burmese believe the celebrations should be as grand as possible.

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winter wardrobe reboot It’s never been easier to refresh your look—Garmany has the pieces you need for the holidays and beyond.

Photography by Daniel Springston

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Sportcoat, plaid shirt and pants by Kiton, sweater, call to inquire.

On her, dress by Rag & Bone, shoes by Aquazzura. On him, bomber jacket, vest, shirt, tie, corduroy pants and boots by Brunello Cucinelli.

HOLIDAY 2019

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On him, sportcoat by Garmany Atelier, sweater

by Brunello Cucinelli, pants by Monfrère, shoes

by Santoni. On her, dress

by Ganni, bodysuit by 3x1, hat by Rag & Bone, boots by Aquazzura.

Halter top by RtA, leather pants by J Brand.

HOLIDAY 2019

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Jumpsuit by Jonathan Simkhai.

On him, jacket by Moorer, vest by Brunello Cucinelli, shirt by Zachary Prell, tie by Paolo Albizzati, pants by Garmany, boots by Santoni. On her, dress by Veronica Beard, shoes by Manolo Blahnik.

HOLIDAY 2019

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On her, cardigan and pants by Nili Lotan, bodysuit by ATM, belt

by Rag & Bone, boots

by Manolo Blahnik.

On him, vest and sweater by Maurizio Baldassari, shirt by Garmany, velvet pants

by Monfrère, shoes by Church’s, watch from Leonardo Jewelers.

Coat by Herno, knit sweater by Rodd & Gunn, plaid shirt by Zachary Prell, pants

by White Sand.

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Jacket and sweater

by Paul Smith, T-shirt by Goodlife, pants by PT01.

On her, denim jumpsuit by Hudson Jeans, sneakers by Golden Goose. On him, Buffalo check coat, sweater and jeans by Rag & Bone, boots by Common Projects.

HOLIDAY 2019

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On him, black topcoat, sweatshirt and joggers by PS by Paul Smith, sneakers by Golden Goose. On her, athletic jacket, shirt and leggings by Pam & Gela, sneakers by Golden Goose.

Camouflage coat

by Canada Goose, sweater and shirt by Garmany, jeans by Hudson Jeans.

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NO-FUSS FEAST

It’s hard to predict what shenanigans your relatives might pull at this year’s holiday dinner, but at least you can take solace in knowing the food will be good. These fancy make-ahead recipes, courtesy of Alex Hitz’s The Art of the Host: Recipes and Rules for Flawless Entertaining, are surefire hits.

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BEVERLY HILLS EGGNOG Yields: 12–16 servings

n 12 eggs, separated n 2½ cups sugar n 1 tsp. plus a pinch salt, divided n 1 tsp. pure vanilla extract n 4 cups (1 quart) excellent-quality bourbon

In the bowl of an electric stand mixer fitted with the whisk attachment, combine the egg yolks, sugar, 1 tsp. of the salt, vanilla and bourbon, and beat them together on medium speed until they are light and fluffy, approximately 3 minutes.

Transfer the mixture to a bowl and stir in the heavy

cream, but do not whip it. Clean and dry the stand n 3 cups heavy cream n ground nutmeg and cinnamon for mixer’s bowl, and add the egg whites. Whip the egg garnish

whites on medium speed with the remaining pinch of salt until soft peaks form. Fold the egg whites carefully into the egg yolk mixture and refrigerate the eggnog covered for at least 4 four hours and up to 3 days before serving it cold.

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SMOKED SALMON GALETTE WITH CAVIAR Yields: 10–12 servings

n 1 lb. cream cheese n ¼ cup Hellman’s mayonnaise or ¼ cup sour cream

n 2 large shallots, finely chopped n 3 Tbs. plus 1½ tsp. lemon juice, freshly squeezed

n ¼ cup fresh dill, chopped n ½ tsp. salt n ½ tsp. ground black pepper n 2½ lbs. smoked salmon, thinly sliced

n black pepper, freshly cracked n as much excellent-quality caviar as you like

n zest of 2 lemons, grated then finely chopped, for garnish

Line an 8½-inch springform pan with plastic wrap. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, mayonnaise, sour cream, shallots, 3 Tbs. of lemon juice, dill, salt and ground black pepper and beat them together for a couple of minutes until they are thoroughly combined, smooth and spreadable.

Assemble a layer of salmon slices at the bottom of the prepared springform pan, making sure the entire bottom is covered, and placing the pieces so they are facing in the same direction for a finished product that looks uniform and gorgeous. Dot the salmon layer with ¼ tsp. of the remaining lemon juice and some freshly cracked black pepper, and then spread 5 Tbs. of the cream cheese mixture evenly over the layer. Repeat this step until you have six layers, and then press down on the last layer to fully compress the galette. Reserve any excess filling to finish the galette. The excess can be kept in the refrigerator and brought to room temperature before finishing.

Let the galette chill, covered in the refrigerator for at least 2 hours or up to 3 days, before serving. To serve, invert the galette onto a serving platter, cover it with the remaining cream cheese mixture, then garnish it with the caviar, lemon zest and more cracked black pepper. Slice the galette into 10–12 wedges and serve it cold.

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LOUISE’S SEAFOOD POT PIE Yields: 10–12 servings

n 12 Tbs. (1½ sticks) butter, plus

more for greasing the pan n 3 lbs. mixed shellfish, such as finely diced shrimp, lobster, scallops, crabmeat or oysters n 2¼ tsp. salt, divided n 1¼ plus 1/8 tsp. ground black pepper, divided n 1½ cups dry vermouth n 1 lb. medium button mushrooms, cleaned and sliced n 2 large shallots, finely diced n 1½ cups milk n 1½ cups plus 2 Tbs. heavy cream n ½ cup white wine n 1 tsp. dry mustard n 4 Tbs. tomato paste n 2 tsp. dried tarragon n 4 Tbs. all-purpose flour n 1 lb. Gruyère cheese, grated n 1 (11-x-16-inch) sheet all-butter puff pastry n 1 egg

Preheat the oven to 375°F. Butter a 9-x-13-inch baking dish.

Melt 8 Tbs. of the butter in a large, heavy stockpot over medium-high heat. When the foaming has subsided, add the seafood, ¾ tsp. of the salt and ½ tsp. of the black pepper and sauté the seafood approximately 4 to 5 minutes, stirring constantly with a rubber spatula until it is only partially cooked through. Add the vermouth and continue to sauté for another 3 minutes or so until the seafood is just cooked through but still very rare. Drain the seafood in a colander over a bowl, set aside the seafood and return the liquid back to the stockpot.

Add the mushrooms and shallots, ¼ tsp. of the salt and 1/8 tsp. of the black pepper and let the mushrooms and shallots steep in the liquid approximately 5-7 minutes, until they are just cooked through. Then drain them into a colander over a bowl, set aside the vegetables and return the liquid to the stockpot. Add the milk, 1½ cups of the heavy cream, the white wine, dry mustard, tomato paste, tarragon and the remaining 1¼ tsp. salt and ¾ tsp. black pepper, and whisk the mixture vigorously to break up the tomato paste. Bring the mixture to a boil, then reduce the heat to low and allow the sauce to simmer.

In a separate heavy skillet over medium-high heat, melt the remaining 4 Tbs. butter and the flour together to make a roux, and then add it to the milk-cream mixture, again whisking vigorously to break up any lumps, then bring it to a boil and remove from the heat. Whisk in the cheese a little at a time to make a smooth sauce. Add the cooked seafood and mushrooms to the prepared baking dish, pour the sauce over the seafood and mushrooms, and place the puff pastry on top, trimming the edges to make it neat. (The pot pie may be assembled up to this point, covered and refrigerated for up to 3 days before bringing it to room temperature again before finishing the cooking.)

In a small bowl, beat the egg with the remaining 2 Tbs. heavy cream.

Brush the puff pastry with the egg wash, place the baking dish on a sheet pan as there will be overflow from the cheese and then place the pot pie in the oven. Bake it for 25-30 minutes, until the pastry is golden brown and cooked through. Let the pot pie rest for at least 10 minutes before serving.

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SNOW WHITE MERINGUES WITH HOMEMADE PEPPERMINT ICE CREAM AND CHOCOLATE SAUCE Yields: 18 (3-inch) meringues, enough for 10–12 servings with leftovers

n 12 egg whites, at room temperature n 4 cups superfine sugar n 1 Tbs. vanilla extract n ½ tsp. cream of tartar n ¾ tsp. salt

Preheat the oven to 250°F and line two heavy baking sheets with parchment paper. With a 3-inch circular mold or construction paper, draw 6 circles on each of the pieces of parchment paper and set the baking sheets aside.

Add all the ingredients to the bowl of a stand mixer and turn the mixer to the highest speed. Let the mixer run until you can hear a palpable change in the tone of the mixer, about 5 or 6 minutes. Check the meringue base to make sure it’s thick and fluffy and not too wet to handle without it falling back on itself. In other words, it should hold very stiff peaks.

With a pastry bag fitted with a large star tip, pipe the meringue in rows into the drawn circles on the parchment paper. (A secret: If you’re not handy with a pastry bag, just take a rubber spatula and spread the meringue onto the drawn round. The result will be more rustic, but beautiful just the same.)

Turn the oven down to 200°F and bake the meringues for 1½ hours. Turn the oven off, but leave the meringues in the oven overnight. Do not open the oven door until the next morning. They should be perfectly white and not browned in the least.

HOMEMADE PEPPERMINT ICE CREAM Yields: 10-12 servings

n 2 lbs. peppermints n 2½ cups heavy cream n 1½ cups whole milk n 1 Tbs. plus 2½ tsp. pure vanilla extract

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All recipes and photos reprinted with permission from The Art of the Host: Recipes and Rules for Flawless Entertaining by Alex Hitz, © Rizzoli.

HOLIDAY 2019

n 8 egg yolks n 1¼ cups sugar n ¾ tsp. salt n ½ tsp. pure peppermint extract n chocolate sauce, for garnish

Place the peppermints in a food processor fitted with a metal blade and pulse them into very small pieces. Transfer the peppermint pieces in a large bowl with the heavy cream, milk, vanilla, egg yolks, sugar, salt and peppermint extract. Gently stir them together. Pour the mixture in an ice cream maker and proceed according to the manufacturer’s instructions. Serve with chocolate sauce on top.

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6 SIPS FROM AROUND THE WORLD

If this year’s holiday plans don’t involve an international vacation, bring the culture home with these six countries’ signature cocktail recipes. Because a drink with friends is a universal tradition, right?

HOLIDAY 2019

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PERU Pisco Sour n 2 cups pisco n 1 cup fresh lime juice n 1 egg white n 11/3 cups confectioners’ sugar n 2 cups crushed ice n aromatic bitters

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Blend the pisco, lime juice, egg white, sugar and ice in a blender until smooth, about 1 minute.

Pour into glass and top with 1–2 dashes of the aromatic bitters to serve.

FRANCE Old Pal n 1½ oz. bourbon or rye whiskey n ¾ oz. dry vermouth n ¾ oz. Campari n lemon twist Fill a mixing glass 2/3 full with ice. Add whiskey, dry vermouth and Campari. Stir until well chilled, about 20 seconds, and strain into chilled cocktail glass. Twist a piece of lemon peel over the drink and use as garnish.

HOLIDAY 2019

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UNITED STATES Sazerac n ¼ tsp. anise-flavored liqueur n ½ tsp. white sugar n 1 tsp.water n 2 dashes Peychaud bitters n ¼ cup rye whiskey n 1 lemon twist, for garnish

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Store a cocktail glass in the freezer for 15–20 minutes before making the cocktail.

Pour the anise-flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!). Add sugar, water and bitters to the glass, stirring to dissolve. Strain into the glass and pour in the rye. Stir and garnish with a twist of lemon.

JAPAN Bamboo n 1½ oz. dry sherry n 1½ oz. dry vermouth n 1 dash Angostura bitters n 1 dash orange bitters Add all of the ingredients in a mixing glass with cracked ice and stir until chilled. Strain into a chilled coupe and garnish with a lemon twist.

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BRAZIL Caipirinha n 1 shot cachaรงa n 1 brown sugar cube n 2 lime wedges n soda water (optional)

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In the bottom of the glass, muddle the lime wedges and sugar until well mixed, and then pour in crushed ice, cachaรงa and soda water, if using. Give it a quick stir and try to uplift the lime wedges so not all the sugar is concentrated at the bottom.

Serve with a lime twist and enjoy!

ENGLAND Earl Grey Martini n 1½ fl. oz. strong Earl Grey tea, chilled

n ¾ fl. oz. freshly squeezed lemon juice n ½ fl. oz. simple syrup n 1½ fl. oz. gin n 1 egg white n lemon wedge or twist, to garnish n sugar to rim the martini glass Combine the chilled tea, lemon juice, simple syrup, gin and egg white in a cocktail shaker.

“Dry shake” for 10 seconds. Then, add ice and shake vigorously for 15 seconds.

Double strain (with both a Hawthorne strainer and a fine mesh strainer) into a chilled martini glass rimmed with sugar, garnish with a lemon wedge (or twist) and serve.

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