communiqué | winter 2015

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COMMUNIQUÉ WINTER 2015

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Page 1: Communiqué | Winter 2015

COMMUNIQUÉWINTER 2015

Page 2: Communiqué | Winter 2015

DINING DIARY

COMMUNIQUÉ | WINTER 2015

Page 3: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

ANTICIPATED OPENINGS 2015

UNNAMED GEORGE MENDES PROJECT835 Sixth AvenueFebruary 2015Inspired by Lisbon’s cervejarias, George Mendes’ sequel to his Michelin-starred Aldea will feature Portuguese fare in a rustic atmosphere.

JAMS1414 Sixth AvenueWinter 2015Barbuto’s Jonathan Waxman has more seasonal Italian fare in store, this time in a hotel setting.

BROOKLYN FARE MANHATTAN431 West 37th StreetFebruary 2015Chef Cesar Ramirez will shutter his original Brooklyn location for two weeks to make way for the long-awaited Manhattan opening.

BRUNO PIZZA204 East 13th StreetFebruary 2015The duo behind Box Kite’s ultra-tiny tasting kitch-en are going big (relatively) with this East Village locally sourced artisanal pizza joint. Rumor has it they’ll be milling flour in the basement.

CHEVALIER20 West 53rd StreetFebruary 2015The Baccarat Hotel’s upcoming French restaurant means business with former Ciano chef Shea Gal-lante and maitre d’ extraordinaire Charles Masson at the helm.

THE RIBBON20 West 72nd StreetFebruary/March 2015Blue Ribbon’s newest sibling will occupy the for-mer Sambuca space with a mere (ahem) 200 seats.

EL COLMADO BUTCHERY53 Little West 12th StreetWinter 2015Seamus Mullen. Tapas. Fresh pressed juices. Need we say more?

UNNAMED GABRIEL KREUTHER PROJECT1114 Sixth AvenueFebruary/March 2015Gabriel Kreuther bid adieu to The Modern a year ago and has been working on his own project ever since. This bi-level beauté is said to include a retail element in addition to Kreuther’s Midas touch.

BEAUBOURG200 Vesey StreetMarch 2015The Le District complex, a Paul Lamas and Peter Poulakakos project, will house a French-inspired waterfront eatery by Jordi Valles. Hello, chef ’s counter.

SESSANTA60 Thompson StreetMarch 2015Sessanta, meaning “sixty” in Italian, will replace Kittichai in the Sixty Soho hotel accompanied by an ultra-chic lobby bar.

STREETBIRD ROTISSERIE2149 Frederick Douglass BoulevardSpring 2015Marcus Samuelsson’s second Harlem venture has few details as of yet, but if Red Rooster is any indi-cation, this one will make its mark on the uptown foodie scene.

SADELLE’S463 West BroadwayApril 2015Oh, Major Food. This SoHo venture will feature Melissa Welker, formerly of Roberta’s, in a full-ser-vice Jewish soul food joint.

UNTITLED99 Gansevoort Street (inside the Whitney)May 2015Danny Meyer’s new spot will open along with the Whitney’s reappearance, featuring Michael Antho-ny at the helm.

ABC HOME GROWN38 East 19th StreetSpring 2015Jean-Georges Vongerichten’s latest NYC venture is rumored to open this spring (finally!) to the delight of vegans and vegetarians citywide.

DINING DIARY | OPENINGS

Page 4: Communiqué | Winter 2015

Marc Murphy gives us the skinny on his plans and resolutions for 2015.

LA: The past few years have seen some hot open-ings from Benchmarc; what does this year have in store for you?

MM: Well at Landmarc and Kingside, we’re really go-ing to highlight our purveyors - fishermen, farmers, ev-eryone we work with. It’s going to be about celebrating the people who are behind the scenes. We’ll be running a lot more specials too. Other than that, I think we’ll hold steady and keep doing what we’re doing.

LA: Any new year’s resolutions?

MM: I think with Ditch Plains we’re going to get back to its roots. It’s really a surfer bar so that’s what we want it to be about.

LA: What about on the personal front?

MM: I think what keeps us chefs interested in things is travel and different experiences; more interesting places. You’re not living unless you’re putting yourself out there. I have two kids and I want them to see the world.

LA: We hear there’s a cookbook happening. Any details?

MM: That’s coming out on April 28th. It was kind of like, “this is awesome, we’re doing a cookbook!” It’s about cooking and its impact on my life, and really making it accessible and exciting.

“Season with Authority” by Chef Marc Murphy will be released on April 28, 2015 and is currently avail-able for pre-order.

MARC MURPHY

COMMUNIQUÉ | WINTER 2015

DINING DIARY | MARC MURPHY

RINGING IN THE NEW YEAR WITH CHEF MARC MURPHY

Page 5: Communiqué | Winter 2015

LA: What was your all-time favorite childhood dish?MC: My grandfather’s pizza.

LA: Your favorite neighborhood?MC: Probably the lower east side; I think historically that’s always been the answer but I think it’s still the answer in that it has the most diverse collection of food and price points and ethnicities.

LA: Liquor of choice?MC: Rum. Aged...and hopefully with a story to tell.LA: How about your wardrobe staple?MC: Black chinos.

LA: Your pet peeve in the kitchen?MC: Many. Too many to tell. Oh my god…

COMMUNIQUÉ | WINTER 2015

DINING DIARY | MARIO CARBONE

LA: Worst of the worst. Let’s hear ‘em.MC: I mean there are standard chef pet peeves where there’s like...you know, no extraneous chatter in the kitchen...I think you also have to be super respectful of the space. Keeping the building and your area clean, being physically clean, coming to work as if it were an office job. Just because we’re chefs doesn’t mean we are slobs. Staying clean during the course of service is im-portant. I am not a talker so talkers bug me out. People who just like to hear the sound of their own voice - that makes me crazy and I always let them know that.

LA: What’s in your fridge right now?MC: Almost nothing as per usual. almond milk, sri-racha, a Brita pitcher of water, and a couple of beers.

SANTINA

THE DISH WITH MARIO CARBONEMario Carbone gives us the inside scoop and (bonus) a recipe from his own collection.

CONTINUED...

Page 6: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

DINING DIARY | MARIO CARBONE

LA: What do you do on your day off?MC: I really like to be still on my days off. I don’t like to over-interact with people. I’m a big cigar smoker so to have a peaceful moment with that on a night off is about as good as it gets for me.

LA: Favorite travel destination?MC: There are so many places I’ve never been that I’m dying to go to, but for places that I’ve been...Italy’s ob-viously a big source of inspiration for me and I try to go there once a year. Sometimes I can, sometimes I can’t. I was in Bali not that long ago and it was unbelievable.

LA: What about the last book you read?MC: I recently read a book called Hemingway’s Boat. It was about Hemingway’s boat, but that was really more of like a metaphor for his life.

LA: Your favorite snack?MC: I eat a ton of pretzels.

LA: Red or white?MC: White with a couple cubes.

LA: Shaken or stirred?MC: Shaken.

LA: Motto to live by?MC: The harder you work, the better your luck gets.

LA: Which pasta best represents your personal-ity?MC: Lasagna. It has many many layers.

LA: Tell us your ideal night out on the town.MC: Early dinner, probably sushi. 15 East or some-thing like that. And then post-dinner cocktails. I’m bad, I never leave the company at this point. And it’s not like a pretentious thing, it’s just easy, like I’m at the hotel right now. I’m at Dirty French, sitting in the lobby. And if it’s a nice night I’ll be sitting outside in the courtyard area.

LA: What’s your favorite cocktail from that menu?MC: Grand Prix. That’s a great cocktail.

LA: Our CEO, Jenene Ronick, would love to know what you put in the rigatoni that makes it so spicy.MC: Oh, that’s Calabrian chile.

LA: If you could cook for anyone, who would it be?MC: I never got to cook for my grandfather, who was my inspiration and the reason I started this.

LA: If you could have dinner with anyone?MC: I would love to eat with Hemingway.

LA: How many times did you watch The Godfa-ther?MC: I’ve seen Part I probably 20 times, and I’ve seen II probably 50 times. We got a still from the movie and they were able to replicate the floor pretty easily [at Carbone]. Pacino ate on that floor last week actually. I’m an introvert so I didn’t talk to him; he seemed to recognize the floor but I think he was maybe doing that just to be kind. Hopefully he enjoyed the place and the vibe.

LA: Whose pasta was better in the Mind of a Chef throwdown, yours or David Chang’s?MC: His was better. But he used my mise en place. So he used my products to make his bowl, and I think his bowl was better.

LA: So we’ll call it a tie. Next question: if you could put a price on a standing reservation at Carbone, what would it be?MC: Priceless.

Major Food Group’s latest venture, Santina, has offi-cially opened to the public. Contact your Attaché for reservations and menu picks.

IMAGE COURTESY OF CÉLINE BOSSART

Page 7: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

DINING DIARY | MARIO CARBONE

CARBONE’S SCALLOP OREGANATAYield: 4 portions INGREDIENTS12 dry-packed U10 sea scallopsGrapeseed oilMaldon salt1 lemonFines herbes mix, finely chopped¼ cup parsley, chopped OREGANATA VINAIGRETTE¾ cups extra virgin olive oil4 large garlic cloves, minced½ cup parsley, chopped¼ cup dried oregano (preferably Sicilian)Kosher saltFresh ground black pepper SHELLING BEANS1 carrot, chopped1 celery stalk, chopped½ onion, chopped1 head of garlic, quartered1 bouquet garni4 cups fresh shelling beans, out of shell FOR OREGANATA VINAIGRETTE1. Heat the extra virgin olive oil in a small saucepan and gently toast the garlic over medium-low heat until golden brown. 2. Once the oil is heated, drop the parsley and oregano into the oil and remove the pan from the heat. The parsley should crisp up and the oregano should bloom in the oil to make the oreganata vinaigrette. 3. Once the oreganata vinaigrette has cooled, season to taste with kosher salt and fresh ground black pepper. FOR SHELLING BEANS1. In a heavy pot, cover all ingredients with 2” water and bring to a simmer. Put on a cover halfway and cook beans until tender (cooking time varies on age and size of beans). Cool beans and season to taste. TO SERVE1. Heat grapeseed oil in copper sauté pan over high heat. Season the sea scallops with salt and sear on both sides until golden brown but still translucent in the middle. 2. In a sauté pan, reheat the shelling beans with ¼ cup oreganata vinaigrette. Once the beans are heated through, squeeze ½ of a fresh lemon and half of the chopped parsley. 2. Spoon the cooked shelling beans onto your serving platter and top with chopped herbs. Place your pan-seared sea scallops on top of the beans and give the scallops a squeeze of fresh lemon juice. Drizzle the remaining oreganata vinaigrette over the scallops and beans to serve.

Page 8: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

BE MINECUPID’S GOT NOTHING ON OUR 2015 VALENTINE’S

DAY PICKS. GET INSPIRED BY THE OFFICIAL #ATTACHÉAPPROVED LIST, CURATED BY OUR VERY

OWN ATTACHÉS.

Page 9: Communiqué | Winter 2015

FOR HIM

MIN NEW YORK BESPOKE SCENTMiN New York’s sensory experts work their magic to create a unique scent with personal preferences in mind for an olfactive experience unlike any other.

LINCOLN CENTER KITCHENLincoln Center Kitchen has partnered with the NYC Ballet for the ultimate romantic package - a performance of Ro-meo & Juliet and a 4-course themed dinner. Parting will be such sweet sorrow.

HERMÈS COMÈTE POCKET SQUAREBecause...Hermès.

THE PENINSULAAn all-inclusive Valentine’s Day weekend experience in-cluding luxury car transfers and dinner for two at Clement featuring a five-course aphrodisiac-inspired tasting menu.

BADGER & WELSH BESPOKEGet him suited up for your swanky V-Day plans. Badger & Welsh’s in-house master tailors specialize in custom, full-canvas high-end fabric suiting - bespoke to the max.

MANHATTAN BY SAIL’S CLIPPER CITY TALL SHIP CRAFT BEER SAILCraft brews with an unbeatable view. Luxury Attaché cli-ents enjoy exclusive rates; contact your Attaché to book.

COMMUNIQUÉ | WINTER 2015

ATTACHÉ APPROVED | VALENTINE’S DAY

Page 10: Communiqué | Winter 2015

FOR HER

RADICEThis all-natural Italian skincare line is perfect for, well, everyone. Make it extra special with personalized labels.

AGENT PROVOCATEURTake over Agent Provocateur’s stunning Madison Avenue flagship after hours for a private shopping experience. Lounge and sip champagne while the lady peruses, assisted by her very own agents.

QUINTIMATE PACKAGEDinner at The Wayfarer. Rose petals. Bubbles in both glass and bath. The Quin Hotel’s signature romance package has it all.

PARAMOUNT/DIAMOND HORSESHOE PACKAGEMake your lady queen for a night: this royal package includes a deluxe room and two tickets to the show for an evening she’ll never forget. Bonus: breakfast for two the next morning.

AIRE ANCIENT BATHSCouple’s massage, anyone? Luxury Attaché clients enjoy 10% off Aire services.

DE GUSTIBUS COOKING SCHOOLFor the foodie: snag a pair of tickets to an #attachéap-proved cooking class with a notable chef - lest we forget the perfect pairing.

ATTTACHÉ APPROVED | VALENTINE’S DAY

COMMUNIQUÉ | WINTER 2015

Page 11: Communiqué | Winter 2015

travel attachéX F I R S T I N S E R V I C E

Round-trip tickets to Paris? Villa in St. Barth’s? Bachelorette party pad in Palm Springs? Miami for a same-

day business meeting? Vineyard hopping in South Africa? Eating

your way through Italy? From Cor-porate and personal to the ordinary

and extraordinary for the budget friendly and the 5-star luxury trav-eler, Travel Attaché is at your ser-vice. Contact your dedicated Travel Attaché to begin your next journey.

[email protected]

NOW ARRIVING

Page 12: Communiqué | Winter 2015

THE RANCH AT LIVE OAK MALIBU, CALIFORNIATwo words: luxury bootcamp. Malibu’s Ranch at Live Oak is re-nowned for its unique approach to detoxification, promoting sustain-able health and fitness through a combination of no-option, low-im-pact physical activity and invigorating treatments. With an organic culinary program and spectacular setting in the mix, The Ranch at Live Oak is a standout destination for mental clarity and all-around serenity.www.theranchmalibu.com

TRAVEL ATTACHÉ | DESTINATION WELLNESS

COMMUNIQUÉ | WINTER 2015

THE RANCH AT LIVE OAK

Page 13: Communiqué | Winter 2015

RANCHO LA PUERTABAJA CALIFORNIAFounded in 1940, Rancho La Puerta is regarded as a pioneer in the modern fitness revolution and a leader in wellness retreats as we know them today. The Ranch welcomes men and women of all ages and fitness levels, integrating a variety of mental and physical health el-ements through a variety of curated experiences - all in the tranquil setting of Baja California’s Mount Kuchumaa. This family-owned and operated resort and spa is a true home away from home.www.rancholapuerta.com

TRAVEL ATTACHÉ | DESTINATION WELLNESS

COMMUNIQUÉ | WINTER 2015

RANCHO LA PUERTA

Page 14: Communiqué | Winter 2015

SHA WELLNESS CLINICALBIR, SPAINModern, chic, and the ultimate in wellness and health, SHA Wellness Clinic boasts a rare combination of both Eastern and Western ap-proaches and is staffed with a variety of experts available to each and every guest. Set on Spain’s Mediterranean coast, SHA is the perfect destination for complete rejuvenation of mind, body, and soul. www.shawellnessclinic.com

TRAVEL ATTACHÉ | DESTINATION WELLNESS

COMMUNIQUÉ | WINTER 2015

SHA WELLNESS CLINIC

Page 15: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

WINTER 2015 EVENT CALENDAR2/7NYC WINTER WINE FESTIVAL VITIMES SQUARE

2/7THE 2015 SWISS BALL & SILENT AUCTIONTHE PLAZA HOTEL

2/11-2/18WESTMINSTER DOG SHOWMADISON SQUARE GARDEN

2/13NBA ALL-STAR 2015 FAN EVENTSMADISON SQUARE GARDEN

2/13-2/17TOY FAIR 2015

2/14VALENTINE’S DAYCONTACT YOUR ATTACHE TO CURATE

2/15NYJL WINTER BALLPIERRE HOTEL

2/11AMFAR GALACIPRIANI WALL STREET

2/12-2/19NYFWVARIOUS LOCATIONS

3/73RD ANNUAL WOMEN EMPOWERMENT EVENTLA MAISON D’ART

3/8ANNUAL SUNDAY SUPPER BENEFITING CITYMEALS-ON-WHEELSDANIEL

3/9THE SCHOOL OF AMERICAN BALLET 2015 WINTER BALLLINCOLN CENTER

3/25WINE & WISHES 2015PIER SIXTY

3/275TH ANNUAL WINTER THAW MUSEUM OF THE CITY OF NEW YORK

ATTACHÉ AGENDA

Page 16: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

OUR FITNESS FAVORITES MAKE STICKING TO RESOLUTIONS A TOTAL BREEZE.

FIT BIT

Page 17: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

SURFSET NYCSURFSET Fitness Master Trainers and Ambassadors Diana Gar-rett and Aaron Thouvenin are taking the city by storm (or swell, rather) with this surf-inspired workout. SURFSET NYC’s rev-olutionary fitness concept engages core and stabilizer muscles and shocks the system for results inside and out, all while chal-lenging the body and mind in ways we never imagined. Head to Paradise Factory, SURFSET NYC’s home location, host an in-home or office workout class, or bring a board home. It doesn’t get more fun than a post-workday surf session, now does it?

SURFSET NYC64 East 4th Street between Second Avenue and Bowery (4th floor)www.surfsetnyc.com @surfsetnyc

FITNESS

Page 18: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

FITNESS

PELOTONPeloton is the total package: a unique workout experience with tech features second to none. The brainchild of former Barnes and Noble President John Foley, this fitness concept takes boutique in-door cycling to the next level by marrying the aesthetics of an in-home environment and state-of-the-art technology - think fric-tionless magnetic resistance and a built-in HD touch screen tablet equipped with a next generation software platform. Head to the Flat-iron brick and mortar location (health lounge and fitness boutique - need we say more?) or take Peloton home with a full equipment suite and unlimited live class streaming. Fitness just came full circle.

Peloton Cycle140 West 23rd Street between Sixth and Seventh Avenueswww.pelotoncycle.com @ridepeloton @pelotoncycle

Page 19: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

BEAUTYAttaché Approved | Our Top 2015 Beauty & Wellness Picks

Page 20: Communiqué | Winter 2015

COMMUNIQUÉ | WINTER 2015

BEAUTY

MiN NEW YORKNaomi’s Pick | TOWN Attaché, Upper East Side

Located on what has recently been named by GQ as “The Coolest Shopping Street in America,” Crosby Street’s MiN New York is a mys-tical place evoking the scents and feels of a bygone era. The apothe-cary, curated by co-founders Mindy Yang and Chad Murawczyk, is a one-of-a-kind destination for curious individuals with an eye (and nose) for timeless luxury and bespoke experiences. From an exclusive membership program to olfactive branding and personal scent design services, MiN New York lives up to the legacy of its location.www.min.com @minnewyork

PRIVJen’s Pick | Attaché, Carlton House

Hair, makeup, nails, massage, and fitness on demand - and by de-mand, we mean the touch of a button. Now utilized by celebrities and tastemakers nationwide, PRIV brings beauty and wellness profession-als to doorsteps across New York, Los Angeles, Aspen, and London in a user-friendly, unique platform, making beauty in a pinch easier than ever before.www.gopriv.com @goPRIV

DAILECéline’s Pick | Associate Editor, Digital Media

Entrepreneur and fashion maven Cyndi Ramirez brings a new key player to the skincare realm: a revolutionary DNA-locking super cream inspired by a budding industry and backed by science. DAI-LĒ’s unique DNA Lock Serum, composed of unique ingredients in-cluding astragalus root, is designed and proven to support cell repro-duction while preserving and promoting healthy, youthful skin. Silk in a jar - and a gorgeous one at that.www.usedaile.com @usedaile

RADICE APOTHECARYSusy’s Pick | Lead Attaché, The Plaza Residences

Radice’s organic skincare products, composed of natural, homegrown ingredients from founder Jasmine Urzia’s own garden in Tuscany, are as unique in composition as they are in presentation. A lifelong herbalist following in the footsteps of her grandmother, Urzia creates small batch balms, creams, milks, and masks by hand in a boutique lab in Rome, bringing them stateside to a handful of independent city shops. Ask your Attaché about personalized packaging and prod-uct information.www.radiceapothecary.com @radiceapothecary

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WINTER 2015

CEO/Founder

JENENE RONICK

Director Marketing/Communications

STACEY GORDON

Design/ProductionLORRAINE WILE

EditorialCÉLINE BOSSART

Special ThanksMARIO CARBONE Major Food Group

MARC MURPHY BenchmarcFirst in Service

LUXURY ATTACHÉ118 East 25th Street

8th FloorNew York NY 10010

www.luxuryattache.com