The Daily Front Row

SEPTEMBER 9, 2016

MEN WE

LOVE ALAN CUMMING

MACHINE GUN KELLY ADAM RAPOPORT ANSEL ELGORT

BON APPÉTIT’S

FEAST OR FASHION:

SPICY REVELATIONS FROM THE ULTIMATE TASTE-MAKERS

CHOOS ARE A GIRL’S BEST FRIEND

HAPPY 20TH, JIMMY CHOO!

MANHASSET 2100R Northern Boulevard 516 365 5567 NEW YORK 813 Madison Avenue 212 879 6100 MAXMARA.COM

366478_MAX_DFR_Sept_x1.indd 2-3

7/29/16 2:14 PM

Jonathan Simkhai with Taylor Hill

CONGRATS!

Sending lots of love to Laura Kim and Fernando Garcia,, the designers of Monse, who are heading back to Oscar de la Renta as creative directors.

Expect glamour and gorgeousness at their first show in February 2017.

NEW DESIGNER WE LOVE!

WITH CAROLINE CONSTAS Your shirting is pretty incredible.

I felt there was a huge need in the market that wasn’t being filled for beautiful, high-quality Italian shirting at the right price point. It plays nicely with the identity of the brand, which is about jet-set style and being travel-oriented.

What’s your backstory?

A BRIEF MOMENT…

WITH JONATHAN SIMKHAI

Aside from the epic dress Michelle Obama wore on the cover of Variety, what’s new, beautiful?

We just launched eveningwear and we’re working on swim. I’m really excited about our show on Saturday—the venue’s capacity is four times bigger than last season’s.

You’ve become a favorite of celebs.

As for your favorite A-listers?

Robin Wright is having such a One of the hautest new party moment right now, and for music spots to watch this season I love the Rihanna’s, Beyonce’s, is 80Wash, a 175-year-old and Selena’s. Model-wise, we just home that’s been reinvisioned shot swim on this really cute girl, as a gorgeous event space by Maggie Lane. developer William Rainero and What’s next on your bucket list?

I want to do menswear, home, and architectural team Clodagh makeup.

I used to do everyone’s Design. Intrigued? Email makeup and hair for prom! t.pierce@pma.media

VENUE ALERT!

for details.

I got into fashion when I moved to New York at 22. I started off in wholesale, so I was able to get my head involved in the sales and business aspects of creating a brand. From there, I wore a lot of hats and took classes at Parsons on the weekends while I was working in sales, so I could study up on design, pattern-making, and draping. When I finished there, I felt like I was really able to start exploring collections, and ended up launching in 2013.

What are you best known for?

Fun, easy styles that are statement pieces.

They make an impression when you put them on, but at the same time they’re easy to wear. You’ll feel beautiful and confident wearing them!

CHECKING IN! How was your summer?

Summer was wonderful. We spent most of it in Napa Valley riding bikes, swimming, and playing games with our daughter and friends and family.

What’s the vibe of Spring ’17?

Spring is very vibrant—a lot of metallics and strong graphic colors in green, light blues, white, and pink.

Simple designs with unexpected details.

Kate Valentine, formerly known as Kate Spade

Finally, how is life as Kate Valentine? Is everybody getting the hang of your new name?

I’m still the same person, but I like to use the phrase “I have evolved.” Our point is to make sure that we differentiate our new business from what we have done before. We are very proud of the first business [Kate Spade] we created, but with Frances Valentine we’ve focused a lot on elevating the design with architectural details we love.

SHOE OF THE DAILY

STUART WEITZMAN’s MANILA. This menswear-inspired masterpiece melds a classic uptown silhouette with downtown defiance by way of a bold lug sole. Crafted from high-gloss leather, these statement loafers are finished with a tassel detail and metallic hardware. $455, stuartweitzman.com.

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

Veronica Swanson Beard and Veronica Miele Beard

MADISON AVE. MUST!

Veronica Beard has officially opened its first standalone store, located at 988 Madison Ave. Designers (and sisters-inlaw) Veronica Miele Beard and Veronica Swanson Beard worked with interior designer Carolina de Neufville on the space, which mixes Turkish kilim rugs with leopard-print sofas.

GETTY IMAGES (9); ALL OTHERS COURTESY

WITH KATE VALENTINE, COFOUNDER OF FRANCES VALENTINE

S:10.25”

S:13”

Makeup artistry by Carole Colombani. ©2016 Maybelline LLC.

Brandusa Niro

Editor in Chief, CEO

HEARD

BEVVY BREAK!

Andy Kith is hosting the brand’s first-ever runway show on Tuesday, September 13, but it’s no ordinary How was your summer? production: The event will take over Gela: I went on tour with John [Taylor, Nash-Taylor’s husband] and Samsung 837, VR Tunnel and Social Duran [Duran] to Sicily, Milan, Rome, Verona, and Florence.

Galaxy included. In addition to the Pamela: We went to Stinson Beach. Mount Tamalpais collection, models will sport the State Park is one of the most dramatic hiking trails latest Samsung wearables, and I’ve ever seen. We also hit up Bolinas—the THIS VIP guests will be armed locals take down the street signs, so unless JUST IN! you know the turnoff you can’t find it. with digital lookbooks to Amazing!

Nars and Paper are guide them through the What’s the vibe of Spring ’17? celebrating the launch of presentations that follow.

It’s from the heart of L.A., with a nod the magazine’s Beautiful If you miss it, catch a to ’90s skate culture. Luxed-out silky People Issue on Monday virtual-reality rerun at bombers paired with the track pant for night at Gilded Lily.

Kith stores. slouchy perfection.

Expect a Blac Chyna Fave tequila these days?

WITH PAM + GELA’S PAMELA SKAISTLEVY AND GELA NASH-TAYLOR

Scarlett Johansson

spotting....

Casa Dragones and Casamigos Reposado!

PODCAST TO DEVOUR!

THE DAILY+#ALDOCREW

CHICSTER OF THE DAY

WITH HOWIE KAHN, HOST OF PRINCE STREET Who came up with the idea for Prince Street?

SOPHIE ELGORT @sophieelgort; sophieelgort.com How has your work as a photographer influenced your style?

I work with top stylists, so I get to see what’s out there each season. The unique ways in which they style the clothes inspire me, especially after seeing them on the people I’m shooting. I’ve also developed close relationships with many designers, so I’ve gained an appreciation for the artistry and skill behind design. I always try to wear designers I have some connection to. I wear pieces that I fall in love with when I see how they flatter my body—nothing too fussy or hard to wear.

Charles Finch. After becoming vice chairman of Dean & DeLuca and a shareholder, Charles wanted the brand to connect with food lovers, not only through a retail experience that continues to be grand and mesmerizing but by telling stories outside it and playing to the curiosity and the cultural hunger of his clientele.

Your guests include...

Some of the world’s best chefs, such as Mario Batali, Eric Ripert, and Jessica Koslow, but also upstarts and authors like Stephanie Danler and Paul Freedman. Every show ends with “the Madeleine Moment.” It has given us a chance to hear why Scarlett Johansson, who also kicks off each month’s episode with a monologue about the theme, cares so deeply about the French onion soup from Howard Johnson’s.

The Colinda,

The Tuxedo,

SOPHIE’S PICKS

$90

$90

The Elinna,

$120

Deputy Editor Eddie Roche Executive Editor Ashley Baker Managing Editor Tangie Silva Design Director Jill Serra Wilde Fashion Editor Paige Reddinger Contributing Editor Lauren Smith Brody Senior Editor Kristen Heinzinger Associate Editor Sydney Sadick Art Directors Teresa Platt, Magdalena Long Contributing Photographer Giorgio Niro Contributing Photo Editors Emma Schwartz, Hannah Turner-Harts Contributing Copy Editors Stacy Cousino, Kerry Acker Imaging Specialists RJ Hamilton, George Maier

Mark Tevis Publisher

Executive Sales Director Stephen Savage Account Manager Cristina Graham Midwest Sales Rhapsodie Media, Kathy Burke Director of Marketing & Special Events Alex Dickerson Digital Director Daniel Chivu Sales ^ Marketing Assistant Carey Cassidy Manufacturing Operations Michael Esposito, Amy Taylor

To advertise, call (646) 768-8102 Or e-mail: mark@dailyfrontrow.com GETTY IMAGES The Official Photo Agency of The Daily Front Row

The Daily Front Row is a Daily Front Row Inc. publication. Copyright 2016. All rights reserved.

Reproduction without permission is strictly prohibited.

Requests for reprints must be submitted in writing to: The Daily, Attn: Tangie Silva, 250 West 57th Street, Ste. 301, New York, NY 10107.

All available at aldoshoes.com.

PROMOTION

LOADED LIPS LRS STUDIO Fall 2016

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

One of the biggest trends on the Fall runways was a totally ’90s throwback: dark burgundy and even black lips. With this new line of lip color, a slew of shades spans the spectrum from natural nudes to vibrant reds to even electric blues. A bold pout will clearly make a statement during this week of chic!

BEAUTY MUST: MAYBELLINE NEW YORK Color Sensational The Loaded Bolds Lipstick ($7.49) in Pitch Black, maybelline.com.

PRO TIP: Make sure to line your outer lips to avoid smudging.

ON THE COVER: All bags and shoes, Jimmy Choo. Jeans, Frame Denim.

Bodysuit, American Apparel. Photography by Giorgio Niro, fashion editor Paige Reddinger, hair and makeup by Aeriel Payne, model Isis Bataglia of Wilhelmina.

B FA . C O M ( 5 ) ; G E T T Y I M A G E S ( 3 ) ; A L L OT H E R S C O U R T E S Y

Pamela Skaist-Levy and Gela Nash-Taylor

PROUD PARTNER OF

#HOWFASHIONTRAVELS See more at lexus.com/NYFW

©2016 Lexus

TOASTINGTwenty

o o h C F O S R A E Y 0 2

IT’S HARD TO BELIEVE IT’S BEEN TWO FULL DECADES SINCE JIMMY CHOO FIRST CLICKED DOWN THE HALLS OF OUR COLLECTIVE FASHION CONSCIOUSNESS, FOREVER MAKING THE WORLD THINK OF SHOES AS ART. PHOTOGRAPHY BY GIORGIO NIRO FASHION EDITOR PAIGE REDDINGER HAIR AND MAKEUP BY AERIEL PAYNE

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

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

TOASTINGTwenty

“IT’S ABOUT BALANCE— THE PERFECT COMBINATION OF TAILORING AND WEARABILITY.”

ON THE EVE OF THE BRAND’S ANNIVERSARY, CREATIVE DIRECTOR SANDRA CHOI LOOKS TO THE FUTURE.

BY ASHLEY BAKER

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

COURTESY

SANDRA’S STORY

When was it first apparent that you were an exceptionally creative person?

During my third year at school in Hong Kong, I came in first in an art project competition. I still remember what I created, it was one of those pictures where you painted on one side of the paper and then folded it in half. Then I used to go to summer school from age 9 to do creative courses where I made things. I loved it, and it ignited my creative drive.

Do you remember the first thing you ever made?

A sock puppet.

Where and when do you feel most creative these days?

Ideas often come to me when I’m washing my hair. I’m not sure why.

When it’s time to conceptualize a collection, what is your process?

I start with a theory, one concept—it could be a picture, something happening around me. I find inspiration in the everyday. I am constantly inspired— that’s the nature of being a creative. My life is rich with sources, and they change from season to season.

Vintage fashion, architecture, a musician, photography, art, and nature—all of these continue to play a part in triggering my seasonal inspirations. We have a house in the British countryside, near Bath, where we try to escape on the weekends. It’s amazing for clearing my head, leaving me open to new sources of inspiration and fresh ideas.

What was the idea behind the Fall ’16 campaign, which celebrates the brand’s 20th anniversary?

We cast a powerful lineup of seven models in a series of striking images—Amber Valletta, Milla Jovovich, Sasha Pivovarova, Lexi Boling, Taylor Hill, Jasmine Tookes, and Xiao Wen Ju. The casting is a reflection of the characters that embody the Jimmy Choo brand values, both during the past 20 years and into the future. It is a modern vision for our woman, and signals a bold new chapter. We wanted to have an eclectic group of models, as it was important for the casting to represent the dynamism of the Jimmy Choo brand, spanning different ages and cultures. Each model embodies the essence of the Jimmy Choo woman— an innate confidence, effortless glamour, and daring spirit.

What is the cardinal virtue of a great shoe?

It’s about balance—the perfect combination of tailoring and wearability.

How would you describe Jimmy Choo’s take on eyewear?

Fun! They are an extended expression of the brand’s personality. Shoes have the power to transform, as do sunglasses, statement, or classical frames. You have the choice whether you want to draw attention or blend in—it all depends on your mood and the occasion.

Of all the bags you’ve made, any favorites?

The Saba—a very simple sack in brown suede, with a stack of assorted bangle details on the strap from the Autumn/Winter 2008 collection.

Tell us about your most memorable day at work?

The day I heard I had been invited to the White House to attend a reception with Michelle Obama. I was secretly very excited and honored to have been included.

Will you share your best advice for finding and retaining creative talent?

Listen to them, let them breathe, and allow them time to experiment and innovate while giving them direction on what we need to achieve; always working as a team.

As for your most educational experience at Jimmy Choo?

I have learned a lot from the factories over the years.

It’s an exchange of ideas from different sides of the creative process. Their approach is more artisanal and traditionally focused on skill, and we are constantly striving to innovate. We have an open dialogue to push boundaries and come up with solutions to evolve.

How has social media impacted your work?

It’s an important part of everything we do now. It gives us a strong platform to share information and the personality of the brand. It generates an instant reaction and helps us understand what captures the imagination. I am relatively new to Instagram but enjoying it. As a designer I find Pinterest much more interesting, as it is a virtual moodboard, and that is how each of my collections begins.

You’re quite serious about antiquing. What’s the best find you’ve made lately?

An old wooden farm bench that only cost £90. It is now sitting happily in my guest bedroom at our country house.

What were you like at 20 years of age?

I had just left Central St. Martins. I worked too hard—I didn’t play enough. I was old before my time, but I made up for it later!

What is the brand like as a 20-year-old?

The essence of who we are has remained the same over the past 20 years: beautifully crafted shoes made in Italy that have fashion edge combined with timeless elegance and touches of novelty to delight and make you dream. Over the years we have diversified to include bags, sunglasses, fragrance, as well as our successful men’s line. As fashion and lifestyle collide ever closer in recent collections, I have been responding to the multiple roles women play in their lives. I know what that entails, being a mother with a successful career—I move from flats to heels throughout my day depending on what I am doing. The rules for fashion have become more blurred over the years. You can wear flats for evening, and heels with jeans for day.

Why do you think Jimmy Choo resonates so strongly with women?

It is about the fantasy that shoes embody. They have the power to transform both physically and emotionally, and this is something women experience from childhood, from stepping into a pair of heels and instantly feeling like a grown-up or a princess. They allow you to play a character.

Where would you like to see the brand in another 20 years?

Staying true to our heritage and creating beautiful shoes of the highest quality, but continuing to push boundaries with collections that surprise and delight.

We want our customers to still be having fun in their Choos in 20 years’ time!

If you weren’t working in fashion, what would you be doing?

I would have always followed a creative path, perhaps as an architect. Architecture shares the same need for meticulous design that shoe design commands, but on a much bigger scale. It interests me a lot.

Of all the shoes in your closet, which ones do you rely on the most?

A timeless yet modern slim-heeled 100 mm pump, like the Romy in black kid leather. It’s so versatile.

Why did you decide to celebrate this anniversary in New York?

New York, and the U.S. in general, has always felt like a second home for the brand. The opening of our first American stores—in New York in 1998 and Beverly Hills in 1999—set the tone for becoming an international brand and laid the foundation for the future. And New York knows how to party! ß

PIERRE DENIS, JIMMY CHOO’S CEO, EXPLAINS THE EVOLUTION OF THE BUSINESS. As Jimmy Choo celebrates its 20th anniversary, what are the most significant ways the brand has shaped the fashion industry?

The Jimmy Choo story is almost mythical within the industry. The brand pioneered an enduring relationship with celebrity and the red carpet from early on, helping to shape the path for a global audience. Over the years Jimmy Choo has become symbolic with the special relationship women have with shoes, and the power shoes have to transform both physically and emotionally.

What do you consider to be some of its biggest successes on the creative front?

The product design, and Sandra’s ability to continue creating styles that are both fashionforward and timelessly elegant. Also our digital platforms across social media and e-commerce, and our collaborations with creative talent from the worlds of art and design. Recent examples include the capsule collection with the American artist Rob Pruitt, and our Moon Boots collaboration. And also, our iconic advertising campaigns throughout the years, which we continue to evolve. Our latest campaign, photographed by Craig McDean, stars an impressive line-up of seven of the world's most sought-after models.

What are your short-term and long-term objectives for growing the business?

We remain focused on executing our growth strategy and pursuing growth without compromising our brand or its luxury position, despite the more challenging macroeconomic environment. This year, we have opened our new Soho store and re-designed our Madison Avenue store. We also opened at King of Prussia in Philadelphia. Retail stores remain pivotal to our business, allowing us to immerse our customer in the brand’s environment from the product, the lighting, the colors, the music, and the service.

Everything has the ability to take the customer on a journey when they enter the store. ß FA S H I O N W E E K D A I L Y. C O M

FEETForward

WALKING ON A

DREAM How do you pronounce your name?

In Brazil, they say “Ee-Zus,” but a lot of people call me “Eye-Sis.” What part of Brazil are you from?

The countryside of São Paolo.

Where are you based now?

In New York. I lived in Paris for three years. I loved, loved, loved it. I didn’t learn French, though. It’s not easy to learn a new language—English was enough!

[Laughs.]

Why did you move to New York?

This is the place where all the models end up. It was time.

Where are you living?

Brooklyn Heights.

How were you discovered?

I was at a party for my school; I was 14. A scout came to me and said, “Did you ever think about being a model?” I never talked about it—never, never, never. So I said, “No, and I don’t want to.”

But he put me in a competition in Brazil, and I was in the finals. I was too young, though. So I finished school, got my braces off. After a few years, I decided to give it a try.

What did you think you were going to be when you were a kid?

I wanted to be a doctor, but I don’t know why, because I can’t stand blood! Maybe I’ll be a shrink, or something like that, one day.

People say you look like Adriana Lima. Have you met her?

Never—it’s my dream to meet her and take a picture together!

Maybe one day! What was your first big break?

It was the Givenchy Fall campaign last year.

How was it working with Riccardo Tisci?

Riccardo is such a nice person. He loves Brazil! I’ve worked with him a few times. The photographs were shot by Mert & Marcus, so it was super fast, and they are great to work with.

What are your plans this NYFW? I try to never set expectations too high, so I’m never disappointed. What happens, happens. If I do 10 shows, great; if I do two shows, great.

Which shows did you walk in last season?

Marchesa, Tory Burch, Carolina Herrera, Desigual.

If the music gives you a good energy, it’s great. I don’t like when they play slow songs. It’s harder to walk.

What kind of music are you into?

I love rock ’n’ roll, but I also like Rihanna and Beyoncé.

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

DISCOVERED A FEW YEARS AGO AT A PARTY IN BRAZIL, WILHELMINA’S ISIS BATAGLIA IS ALREADY STRUTTING HER WAY TO THE TOP OF THE MODELING GAME. AND WHILE SHE NO DOUBT DREAMS BIG, THIS BEAUTY MAKES SURE TO KEEP HER FEET ON THE GROUND.

BY EDDIE ROCHE PHOTOGRAPHY BY GIORGIO NIRO

What’s your sense of style?

I like to be comfortable, and 99 percent of my clothes are black. For shoes, I love sandals. I’m a simple dresser.

How did you spend your summer?

I spent it with my family in Brazil, so we did a lot of doing nothing, just relaxing.

Did you go to the Olympics?

No, we just watched it on TV. [Laughs.] We’re into football, so that’s the thing I enjoy watching.

What are your thoughts on Ryan Lochte?

No comment. [Laughs.]

Do you have a big family?

No, not that big. I have a sister and a brother, and we’re very close.

How do you keep in touch with them?

I talk with my mom all day long. If I don’t give her news every two hours, she gets crazy. Seriously! She starts to call everybody. I don’t have a lot of contact with my father because he doesn’t own a cell phone or use a computer. So when I want to talk to him, I have to call home or Skype, which is rare, like once a month. But with my mom, we’re texting and Facebooking all day long.

Where else can we find you on social media?

Instagram. But lately I’m not putting up a lot of pictures. And Snapchat; I mostly Snapchat my friends, not my followers.

Do you have any hidden talents?

Not that I know of, but I want to play guitar. I don’t know if I have any talent or not, but it’s something I want to do.

What else is on your bucket list?

To take a trip to Spain. I’ve never been, but I’m waiting for someone to go with me—either my sister or my mom.

What are some of your favorite Brazilian restaurants in New York?

Berimbau. It’s amazing. Whenever I go, I feel sick afterward, because I eat too much.

What are your favorite Brazilian dishes?

Picanha—it’s beef. I am a meat person; I could never be vegetarian. I love fish too, but red meat is something I need almost every day.

Do you cook?

I’m not a big chef, but I like to do the simple stuff— shrimp, chicken. And my salmon with white sauce is pretty good.

What’s your favorite food of all time?

Pizza! ß

“I TALK TO MY MOM ALL DAY LONG. IF I DON’T GIVE HER NEWS EVERY TWO HOURS, SHE GETS CRAZY. SERIOUSLY!”

On Isis Bataglia: AMERICAN APPAREL compact jersey bodysuit, americanapparel.net, FRAME DENIM Le Crop Mini Boot jeans, frame-store.com, and JIMMY CHOO shoes and bags, jimmychoo.com.

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

PIC-Lit

REQUIRED READING

Actor, writer, musician, director, bon vivant—the ultra-talented multihyphenate Alan Cumming is always up to something interesting. This week it’s the debut of his latest book, You Gotta Get Bigger Dreams: My Life in Stories and Pictures. Cumming’s witty and incisive essays cover everything from a cross-country road trip with his beloved dog Honey to an unforgettable encounter with Oprah, whose one-line response to one of Cumming’s friends became the title of his book. He rang us up from his flat in Edinburgh to expound and discuss.

Why did you decide on a collection of essays?

I really like to take photos, and I like talking about things that happen in my life. So I combined the two.

I feel like an outsider in my own life, and I wanted to write about it.

A lot of the photos were taken from much earlier in your journey.

The essays were mostly inspired by photos. I had an exhibition a few years ago called “Alan Cumming Snaps,” so I elaborated on some of them, and then I’d write a story around it.

In one piece, you came down kind of hard on Gore Vidal.

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

I was just being honest about how I felt about him. I have strong opinions. I am my own man; I say what I feel, and I wanted to write a book in my own voice.

I’m pretty blunt about my feelings about him; I’m pretty blunt about my feelings about quite a few people—Iris Apfel, for example. I tried to be as kind as possible but as honest as possible. I don’t think I’m mean, but I’m not saccharine sweet, and I’m never going to be a cookie-cutter, cutesy celebrity.

I’d written the story about Gore a long time ago, and when I went back to elaborate on it, it was quite interesting to see how I felt about it now that he’s no longer with us.

FRANCIS HILL; ALL OTHERS COURTESY

BY ASHLEY BAKER

Where is your favorite place to write?

I really love writing at my country house in the Catskills, but I sort of resent that I have to write there, because it’s not meant to be a workplace.

But I do get lots of peace and quiet there. There’s a place I discovered in New York called The Writers Room. The one I go to is on Broadway at Astor Place.

You join it, and you go into this big, huge room full of writers at cubicles. It’s like a writer’s factory, and it’s very inspiring and supportive; it keeps you really focused. I find it difficult to write at home—too many distractions.

Did anyone come up to you and say, “Oh my God! It’s Alan Cumming!”

They did sometimes, when I went into the kitchen, but what I liked is that nobody is allowed to speak in the main room.

Who were some of the first editors you showed the book to? Who were your best sounding boards?

I read most of what I write to my husband. I had a really good editor at Rizzoli too. But with this one, because it was more lighthearted and I was trying to be funny, I would sometimes read it to friends, because quite a lot of them are mentioned in it.

You’ve written in several different genres: fiction, memoir, and now essay. Which literary form would you like to explore next?

I’m working on another book that’s a different kind of memoir, about coming to America and things. It’s not a sequel to [Cumming’s 2015 memoir] Not My Father’s Son, because it stands up on its own, and it’s about a later part of my life. I really enjoy writing about my life. I wrote a column for The Globe and Mail newspaper in Canada last year for about six months, before I got overwhelmed and couldn’t do it anymore. I feel like I’m an outsider in Scotland, because I’ve spent so much time out of it. I feel like I’m an outsider in America, because I’m not from it.

So it’s a really interesting place to be, and I’ve had quite an extraordinary life. Like Gore Vidal said, I meet fascinating people and I get into crazy situations. I have access to a whole range of different lifestyles, because of all the different kinds of work I do. I think I have a really healthy outsider’s perspective on it, and I think it helps when I write. It helps me deal with my life, when I write about it. It reminds me how crazy it is, and it’s good to remind yourself not to normalize something that is absolutely not normal.

What was your reaction when you learned that Not My Father’s Son was number one on the New York Times best-seller list?

Total disbelief and freaked-out-ness. It was a New York Times best-seller when it came out, and everyone was delighted. About a year later, over Christmas and New Year’s, it went to number one.

It’s crazy—you see your book, and it’s your book, and then on the next edition, it says “New York Times best-seller,” and then the next edition says “#1 New York Times best-seller.” It’s like bronze, silver, gold.

How many agents in your life are saying, “Alan, you’ve got to do another book! Alan, you’ve got to do another TV show”?

They’re all saying that, all the time. I have thousands of agents in different countries for music, writing, acting, directing, blah blah, voice-overs, talks. I even forget I’ve got some of them. Someone will call, and I’ll say, “Oh! You’re my agent!” But I really do what I want to do, and I’m very lucky. Not many people can have such a range of things. I’ve been making a documentary on the Hebrides islands of Scotland, and tomorrow, I’m heading to Beirut to do a mission for the UN. Next week I start my book tour. Anyway, agents want you to do things because it’s their job, and they earn money when you earn money, but I’ve got a really good group. I assemble good people around me—in all parts of my life, actually—whom I respect, and who respect me, and get me.

“I’M NOT SACCHARINE SWEET, AND I’M NEVER GOING TO BE A COOKIECUTTER, CUTESY CELEBRITY.” A photo of your assistant, Jimmy, is one of the last images in the book.

When I was on a book tour in Scotland for my last book, a writer was doing one of those in-depth, annoying, snarky, middle-aged posh-lady profiles on me. She said that my assistant walked in and gave me, like, a quinoa salad or something. She called him my “hipster butler.” That’s our little joke, and that’s why I put it in the book. I refer to him as my hipster butler, and then there’s a picture of him beaming with two Muppets!

What else is happening in your world this fall?

I’m going to be doing a lot more concerts as my “Alan Cumming Sings Sappy Songs” tour plows on. And I’m doing a thing at the Met Museum on November 10—a one-off show about Max Beckmann, the painter, who’s having a retrospective. There’s a whole Cabaret connection, so they asked me to do a show. I don’t know what the hell it’s going to be—it’s called “Max and Alan.” But I wish I had called it “Alan to the Max.” That’s what I’m going to call it now. And then there’s blah blah, television, films, blah blah blah, the usual. ß

PERSONAL PICS From photographs of high-gloss galas to downtown clubs, Cumming’s extensive archives provided the inspiration for his book’s essays.

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

GUNS OUT We first encountered Colson Baker, aka Machine Gun Kelly, in the Hamptons, of all places—he was a guest at a dinner we hosted with Philipp Plein. The massively successful rapper and star of Showtime’s Roadies turned out to be the star of the night. He made time for a phone call during a recent European tour to indulge our request to learn more.

BY EDDIE ROCHE

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

Do you remember me? We met this summer in East Hampton.

This is my dude that I was kicking with at the Philipp Plein party? My dude!

It’s me! Where are you right now?

I’m in Amsterdam, man.

How’s that?

Trippy. Have you ever tried magic truffles before?

They have some magic truffles here!

I haven’t! Is it your first time there?

I’ve been many times, but every visit opens up a new door of weirdness.

Where have you been on tour this summer?

From one end of Europe to another. I’m playing the Leeds and Reading festivals. Ever since the 1992 Nirvana concert, which is so legendary, it’s always been on my bucket list to perform there. I’m ending my tour here with my dream festival performance.

Do you miss home?

I’m a gypsy. The road is my home.

You had an accident this summer! What happened?

I was drinking a lot in Denmark one night, and we were walking back to the bus from the bars, and I decided to hop on top of a car and fell. I didn’t realize it had rained—the cars were all wet. I fell straight to the concrete on my face and broke my elbow, cracked a tooth, and got stitches in my mouth.

What was the emergency room experience like?

There was no sympathy. Very cold.

Yet you went straight back to performing the next day.

Twelve hours later! We left the emergency room at 5 a.m., and I was at the festival for a show at 5 p.m.

Why did you go back so quickly?

I’ve never canceled a show, and my image is that of a fighter, so it would go against everything I stand for to quit because of an obstacle like that.

You’re now signed with Wilhelmina Models.

How did that happen?

We had been speaking for over a year. I was at an agency that didn’t want to travel the long path with me, which is the path I always choose. I don’t want to conform to anything. I want to be a new wave. It

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“I REALIZED WHEN BOWIE AND PRINCE DIED THAT AS ENTERTAINERS, WE OWE THE FANS THAT SUPERSTAR LOOK.”

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KELLY HAS A HABIT OF STANDING WHEREVER HE WANTS (This page) Kelly joined The Daily Summer, RJ King, and Cindy Bruna for a Philipp Plein dinner in July in East Hampton.

takes a lot of balls to back that. We were looking for the right place to take risks because in general, I’m a risk. So we went with the biggest risk taker.

What do you mean by “a risk”?

I’m real in a time of being PC. Are you a follower of fashion?

Definitely. It goes back to the rock stars that I idolized in the ’70s, ’80s, and ’90s. Fashion was a huge part of why I idolized them so much. At my show tonight, I’m rocking a purple John Varvatos suit. I realized when Bowie and Prince died that as entertainers, we owe the fans that superstar look. You should walk in a room and people should be like, Who the f**k is that?

Safe to say that you’re a fan of Bowie and Prince?

Definitely. In my opinion, Prince is the best guitar player of all time. The first time I ever posed for L’Uomo Vogue was for an eight-page spread inspired

by Bowie that we did months before he died. The morning he died was the same day that the issue was released in America, which was so crazy. It was f**king insane.

What was shooting that story like?

[Photographer] Mark Segal had the clearest vision.

He brought this feminine vulnerability to the camera, which was huge with Bowie and Mick Jagger. He brought that out in me. It was my first time wearing Gucci button-ups. There were a lot of firsts in that

shoot for me.

Do you work with a stylist?

I do—Morgan Pinney, but he was a friend first. The guy who does my security was my friend first. It happens like that. My interest in fashion has grown a lot more in the past two years. I only do things that I feel can express emotion. I didn’t realize how much fashion expresses the deepest emotions you have until I walked my first runway show and started putting on nice clothes and felt a certain way. Those were things that weren’t available to a hungry kid from the Midwest who was trying to just buy a f**king cheeseburger.

What was your first runway show?

I walked in Joshua Kane’s show in London in January.

He’s true-to-the-bone old-school. I felt something when I put on the suit that I never felt before. It was like the time I sang my words in a concert and people sang them back for the first time.

Were you nervous?

I wasn’t. That was what was so inspiring about putting on a piece of clothing. It was like I threw on a confidence cloak.

What do you wear when you’re not onstage?

For lack of better words, I don’t want to say “stay in character,” like the person onstage is a different person than who I am as regular man, but I’m pretty much fully dressed until I go to bed. I’ve been rocking

a lot of Aston Martin, Greg Lauren, I love Armani suits, I’m a huge Rick Owens fan, Moschino, and Philipp Plein.

What campaigns would you like to be a part of?

Is it weird to answer that? I don’t know about fashion etiquette.

It’s cool!

Diesel or Saint Laurent. I’m a huge cologne guy. That’s my one vice, and I buy it constantly. I’d love to be the face of one of my favorite colognes. I’m wearing Tom Ford on tour right now.

Do most people call you Machine Gun or Colson? What’s the difference?

Filming Roadies was the first time that I’ve been called Colson since high school. I’ve been Machine Gun Kelly since I was 15 years old, and everybody who knows me calls me Cols. The Colson thing recently started again.

The last person who called me Colson was my father. I’m embracing it now, because I’m at a different point in my life. Before, Colson was pretty lame. I wasn’t popular and didn’t have anything going on. Machine Gun Kelly was ashamed of the person Colson was.

Are you in a good place now?

I’ve been working on it, yeah.

What kind of response has Roadies generated?

It was very good for my fans to see, because I’m reserved and consistently searching for happiness.

The character that I play on the show is so pure and so vulnerable, which is the exact opposite of who I am. Maybe that’s who I really am underneath all of this. People seeing that gives new life to not just me but to the artist my fans have known for years.

Did you get into the character offscreen and become more vulnerable?

I totally was. One hundred percent. When we were filming our last episode, I looked Cameron Crowe in the face and said, “Dude! You’re sending me back into the cold world! Don’t let me go.”

Do you know if season two is happening?

They don’t know, man. I really want to go back to that happy place.

You’re heading to New York for a show at Irving Plaza in November.

When you go to certain cities, you know you’re going to see certain faces, but in New York you never know who is going to be in the crowd.

We’re coming!

Dude! You have to! We have to relive that night. ß

BEST DRESSED Walsh’s clients include Jake Gyllenhaal, Sarah Jessica Parker, Jason Sudeikis, and Kerry Washington.

STYLIST DECODED From Kerry Washington to Sarah Jessica Parker, stylist Erin Walsh is a master of the red carpet. Now the Florida native is launching a new project that capitalizes on one of her lesser-known passions: writing.

BY SYDNEY SADICK PHOTOGRAPHY BY GIORGIO NIRO First things first: How did you become a celebrity stylist?

I went to NYU for drama and really thought I was going to be an actress. I graduated and was completely terrified, and I abandoned the idea of acting within a few weeks. I didn’t know what I was going to do, so I got a job in a store for a bit, and then worked in PR. I thought I could write about fashion, since I did a lot of writing in college and have always loved clothes, so I started temping at Condé Nastand heard about an opening in the fashion department at Vogue. I thought I could then move up to features. I got the job right away. I loved it so much—I was on set right after I started, and this FA S H I O N W E E K D A I L Y. C O M

lightbulb just went off.

How did you start your own company?

I assisted [other stylists] for four to five years before I started Erin Walsh LLC. My first client was Jason Sudeikis. We met randomly on a photo shoot, because when I started off I’d say yes to everything to build my portfolio. I started working with Mary Kate and Ashley Olsen around that time too; in 2011, Kristen Wiig became my first full-time actress client.

She already had a dress made for the Emmys, but they asked me to come in and help with accessories. I love her dearly.

What makes a good stylist?

Attention to detail. Anybody can pick out pretty dresses on the runway or find a cool pair of shoes on Net-a-Porter. It’s not about the clothes as much as it’s about the specific pieces of the puzzle that come together to create a moment.

Are your clients involved in the process?

More often than not it’s a collaborative process.

When I’m working on an editorial with models, it’s my vision manifested. But actors have their own opinions, which are informed by a lifetime in their own body. A lot of my best ideas come from listening.

How did you end up working with Kerry

Washington?

We met in 2012; a friend set me up with her to clean out her closet. I hadn’t done that before, but it was really fun. I told her what I really do is dress people for events and asked if she needed help, and she did.

It was very organic. Kerry’s style changes over time, but it’s always modern, whimsical, feminine, and edgy. She has a great eye for accessories. We both tend to like the same things. She’s said before that we share a part of our brain.

How about Sarah Jessica Parker?

We met randomly on a photo shoot for an editorial with Andy Cohen around three years ago. She happened to be looking for a stylist the day we met, and we had such a good time that she said she’d be in touch, and she did. The idea of working with her and her style was in my bones and DNA because it was already an influence on any sartorial inclination I had.

Sarah Jessica has a perfect sensibility of how things should fit and what works.

Which men are you working with these days?

Zachary Quinto, Christian Slater, and Jake Gyllenhaal.

What do you think about when you’re styling men?

It’s much more straightforward. You have to be really specific about the cut of a suit, or the texture of a shoe. Tailoring is super important. There are certain men who can wear very outlandish things, which is fantastic. But more often than not, you’re working within a certain box of options that you shouldn’t go too far out of if you want them to feel like themselves.

What brands are you loving these days?

Johanna Ortiz, Monse, The Row, and Rosie Assoulin.

For me, it’s all about deconstructed feminism.

What are you working on now?

I’m coming out with a digital magazine called Subjects. I can’t say too much just yet, but two of my friends, one from Vogue, and my husband, Christian [Hogstedt], are working on it with me. When Christian moved here three years ago to be a photographer’s assistant to Mario Testino, we always knew we wanted to do something together. First we thought about doing a blog, but it felt kind of boring. We had a baby last year, so we started thinking about our legacy. I love working with these fascinating people, but I wanted to do something more and create something that tells stories. We’re giving people a voice to talk about what they think is important— whether it’s a theater show you have to see or the surprising racism that’s underlying a certain social trend. We want to explore subjects that might be taboo but can still be talked about at the dinner table.

What’s it like working with your husband?

Wonderful and exhausting. It’s just like marriage.

We’ve been married for three years. He makes me better in every single way. Our daughter, Matilda, has been with me on so many shoots—she started coming when she was three weeks old!

How did you and your husband meet?

My friend Michelle Lu, who was Mario’s producer, introduced us. We met three or four times before we started talking—one of those times I was on a date. We were in L.A. the weekend of the Oscars, and we all ended up having a long dinner that night and started talking. We did long-distance for at least a year in the beginning. I think I used all the frequent flyer miles he had earned working for Mario, which is pretty shameful!

What are your other goals?

I’d love to design my own fashion line. I would never consider myself to be a designer on par with the amazing people I admire, but I could see myself doing a cool capsule collection. ß

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LOVEFest

ARTHUR ELGORT GRETHE BARRETT HOLBY

SOPHIE ELGORT

ANSEL ELGORT

MEET FASHION’S FIRST FAMILY There’s no family quite like the Elgorts! Arthur, his wife Grethe and their children Ansel, Sophie, and Warren continue to take the fashion, film, music, and photography worlds by storm.

Some might say it’s genetic.

BY SYDNEY SADICK

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

C O U R T E S Y O F T H E E L G O R T F A M I LY

WARREN ELGORT

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ARTHUR ELGORT PHOTOGRAPHER What’s new in the world of Arthur Elgort?

I’m still alive! [Laughs.] I’ve been testing a lot [in the Hamptons]—people that I know, and then a lot I don’t know from a company called Silent Models.

They represent a lot of great girls from Germany, so they’ll come out for a day or two and I pose them a little bit nude, as I’m doing a book on nudes. I’m coming out with a ballet book in the spring. I’ve been photographing ballet since 1970. I knew George Balanchine well at the time—he’s still considered the greatest choreographer—and I also went to Russia a lot for Vogue, so I kept up with it. It’ll be about 250 pages of real ballet dancers, not models.

What else is planned?

I’ll be doing a jazz book on Dexter Gordon, Wynton Marsalis, and Illinois Jacquet, and others. A lot of them died already, but no one lives forever. Then I’m going to do a book on girls, both old and new. That won’t come out for about three years. Steidl, my printer, is very good, but everybody wants to work with them. Karl Lagerfeld is a partner, and he likes me, so he put me in the 7S club.

Only Karl and I are in the club. I don’t ask him why, but I take it as a compliment.

I’m having a show in Paris on September 29 at Colette to show some of my prints.

I have to figure out what to do next— maybe something on my family.

Who in the family do you photograph most?

Mainly the boys. I usually don’t use male models—I use my sons instead.

It’s easier; I know where to get them, and they’re very good. I’ve been photographing Ansel and Warren for Vogue since they were this high [points up from the floor].

Do they ever get annoyed when you

ask them?

No, and I’m very fast.

If they come out to the Hamptons for occasions like birthday parties, I’m the photographer. Except when Sophie got married; I gave her away instead.

What was your role with the kids growing up?

I made them breakfast every morning. I get up very early—around 6. Now the kids like to go out.

Do your children come to you for advice?

Sometimes. Warren shows me his films and I’ll tell him why I like them. With Ansel, I don’t talk about his films at all since they’re professional. Sophie, I talk to a lot. She was supposed to be a doctor, but all of the sudden she decided she’d rather be a photographer. Ansel didn’t go to college at all, but I always tell the kids, “Do what you like.”

How would you describe each kid’s personality?

Sophie is very organized. When she says she’s going to do something, she does it. Warren is more in his world. He likes tennis and films, and I like stills.

I can’t stand that you have to turn out the lights to see a film. He has a longer trek because you don’t become a big star quickly. With Ansel, you give him anything to do, he’ll get it right away.

We made each kid take piano lessons for one year. Ansel could improvise anything.

You’ve collaborated with Sophie on camera bags for MZ Wallace.

Apparently, they sell a lot! They call one the Arthur and one the Sophie. Sophie loves it—she’s very good at socializing.

I’m surprised she doesn’t have a TV show yet.

What do you think of the new generation of models, like Gigi and Kendall?

I’ve never worked with them, but Ansel has. Everyone has photographed Kendall, so it would be interesting to see what I’d do with her. A girl I like right now is Stella Maxwell. I’ve known her since she was a kid. She’s very smart and tough. I like working with German girls too—they’re not afraid to take their clothes off. I didn’t get Claudia Schiffer to take her clothes off, though.

Rumor has it you’ve worked with Melania Trump.

I photographed her for Tatler when she had just gotten married; she was nice and polite—better than Donald!

[He] still owes me something he hasn’t given me yet, but that’s the kind of guy he is. He can’t remember things that cost money. I can’t say anything bad about Melania, however. ß

GRETHE BARRETT HOLBY OPERA DIRECTOR AND

PRODUCER

You’re an artist, all around! What are you best known as?

As an opera director and producer, but my main passion is making new American opera with new composers and writers through my company, the American Opera Project.

When did you get involved in opera?

I was a dancer with a masters in architecture at M.I.T. I cross-registered to Harvard and studied set design. I became an assistant for a number of shows and had my own modern dance group. I was in the original Robert Wilson and Philip Glass opera Einstein on the Beach. I was helping with set design for different shows, so I fell into opera through that and performing. I became the resident choreographer for Eastern Grand Opera, and before that I made my directing debut at Wolf Trap. Now I’m working on Bounce: The Basketball Opera. Warren is making a documentary on the piece, and Ansel is making the tracks.

How did you and Arthur meet?

My sister was a famous supermodel, Clotilde. She was Ralph Lauren’s muse and one of the first contract girls with Jerry Ford. She was going out with someone who [wanted to introduce me to Arthur]. We met at a Ford disco party—I’d never been to a disco. I was into minimalism and avant-garde. I got pushed onto the dance floor with this guy and all these little modelettes would go, “Hi, Arty!” I wanted to leave, and [Arthur] said he’d put me in a cab. It was definitely our love of dance and music that brought us together. We’ve been married for 33 years.

Do you have any modeling experience?

My sister tried to get me to model. She introduced me to Irene Ford. [Irene] asked me how tall I was. I said 5'7". She asked how old I was, and I said 31. She said, “You’re 25, and 5'7". Good luck.

I hope I like your choreography more

than I like my nephew’s.” Her nephew was William Forsythe. I always called that “my Ford grant.” I didn’t do any high-fashion work, but I did quite a bit of J.Crew. I never felt as comfortable posing as much as being caught in action.

Your family is always on the go. How do you stay connected?

Everyone is in the arts, so we all help each other. The children are each four years apart but very close. I attribute this to two things: Arthur never wanted to leave his two-bedroom apartment, so they essentially grew up in one room, and he’s always photographing the kids.

What do you think Arthur would be if he wasn’t a photographer?

He’s said he’d be a record salesman. He was an usher at Carnegie Hall—when I went off to do operas, he knew more than I did! ß

“THE CHILDREN ARE EACH FOUR YEARS APART BUT VERY CLOSE...

ARTHUR NEVER WANTED TO LEAVE HIS TWO-BEDROOM APARTMENT.”

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

LOVEFest

How was your summer?

It was my first summer off in a while. It was nice to be out in the Hamptons and spend time with my family. I went to L.A. for some writing sessions because I’m working on my album.

How did you end up as an actor?

I started taking ballet and ended up onstage at Lincoln Center. I knew early on that performing was something I wanted to do. Acting happened through that. The Fault in Our Stars was my big break.

Have you gotten used to fame?

Sort of! There are certain things that we do [where] we’re prepared [for the fans] to bother me. Everyone’s really nice, though.

Outside of acting, what do you enjoy?

Making, writing, and producing music, and playing the piano.

What was it like growing up in a family of creatives?

I don’t know if I’d be where I am today if

SOPHIE ELGORT PHOTOGRAPHER

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

You’re the only other photographer in the family.

It was something I had always done as a hobby. I had been on my dad’s sets my entire life, and when I graduated from college, I was helping out some friends who started a new clothing line, taking photos for them.

Have you ever collaborated with your dad?

Not directly. My dad and I co-shot our family for Paper.

Who’s your favorite person to photograph?

My brothers are great subjects.

Ansel’s girlfriend, Violetta, is also amazing to shoot. She’s a dancer, so she can really move. And I love

WARREN ELGORT FILM DIRECTOR AND CINEMATOGRAPHER How did you get your start directing?

I made my first film on Ansel, called Triple Threat. I followed him around during his singing lessons and acting classes in middle school and high school. I’ve always liked storytelling— I was a creative writing major at Johns Hopkins.

What’s your latest project?

I just did a music video for Connor Leimer, a young guitarist and singersongwriter living in Nashville.

You’ve also done work for Town & Country.

My dad was taking pictures of Ansel for a Town & Country cover, and my sister was taking a picture of both of them. They had me do a video. I got along really well with [then editor-inchief] Jay Fielden, and we made a film for their anniversary. I do a lot of behindthe-scenes videos for them.

What’s it like posing for your dad?

It’s relaxed, but he gets offended very easily. If you don’t pay him a little bit of attention when he’s photographing you, he’ll get frustrated.

Do you and Sophie ever collaborate?

Yes! I was her camera assistant the other day. She also let me shoot a music video at her apartment.

Is it weird having a famous brother?

Yeah, but it’s nice. It’s better than having a struggling actor as a brother!

What does your family bond over?

We like being around the camera. When my dad takes pictures of us, that brings us together. Ansel and I like basketball— talking about it and playing it. My sister likes a lot of things, but we love skiing with her.

Other than film, what are your passions?

Tennis! I got to the NCAA semifinals in college [division three, doubles team].

I’ve taught tennis in the Hamptons for many summers, and I’ve made most of my friends and jobs and connections through tennis—it’s a nice way to break down walls. I also like chess; I was nationally ranked when I was younger. I came in 22nd in the country. ß

shooting Ansel and Violetta together.

Who are you dying to photograph?

Rihanna. She’s so cool and such a style icon. I love photographing musicians— they have so much personality and move well. Kate Moss would also be cool. I love up-and-coming models and talent too. My dad used to photograph Cindy Crawford, so it would be fun to photograph Kaia [Gerber]. She has such a lovely look.

When were you first interested in fashion?

In high school. I did internships to get experience in different aspects—in Paris with Azzedine Alaïa, at Vogue, where I was shadowing Ethel Park, and with stylist Evyan Metzner.

What’s your relationship with your

brothers?

We’re really good friends and never really fought. We’re not too close in age!

Are you ever in contact with Ansel’s fans?

Sometimes they’ll tweet me or comment. If I post a picture of him or Violetta, people get excited. When we go to premieres, people will be like, “We know you from Instagram. Can we take a picture?” A lot of them have e-mailed me asking questions about how to get into photography and to look at their portfolios too.

Do you have a hidden talent?

I was a ski racer; I left New York to go to a school in Vermont. I won the state championships and went to the Junior Olympics! ß

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ANSEL ELGORT ACTOR AND SINGER

I had grown up in a different family.

Maybe if I was in an athletic family, I would’ve been an athlete.

Your dad has been photographing you from a young age. What was that like?

I didn’t know that it was cool until we were older—that’s when we’d tell girls at school that we were in Vogue. Modeling’s not bad. Working with Prada, my first campaign, was great, as is working with Steven Meisel.

It’s a different kind of vibe from working with my dad.

What’s your relationship with your siblings?

We all have our thing. Sophie is the photographer, Warren has film and tennis. We love to come together—we talk to each other about everything.

Were you always interested in fashion?

I loved fashion when I was younger. I used to go to the Prada store in Soho and hope I could afford the clothes one day. Now Prada gives me tons of stuff, and Nike too—it’s pretty cool!

What was the first Fashion Week show you went to?

Adam Lippes. I met him at the CFDA Awards when I tap-danced for my father.

What projects are on your plate right now?

I’m working on a film, Baby Driver, with Jamie Foxx, Jon Hamm, and Kevin Spacey. It’s coming out next year. I’m also working on Billionaire Boys Club, and the album! That’s the main project.

You sing, dance, act, model, play instruments—what’s next?

I want to conquer the music thing and see what happens. Once you start having some success you don’t want to throw it all away. I don’t want to look back and have people say, “Hey, you were that kid from The Fault in Our Stars.” ß

so. crazy. soft.

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WRAPParty David (left) and Phillipe Blond

PRIMP MY RIDE

An SUV glamified by the Blonds? Yes, please. Lexus and MADE team up for designer car wraps once again, helping chicsters arrive in style during New York Fashion Week.

You designed two car wraps for Lexus this season. What were the concepts?

David Blond: We wrapped the cars in gold and platinum to give a luxury, downtown vibe— something young, fun, and cool. The wraps are photo-realistic prints of our embroidery corsets.

One of them was taken from a corset that Lady Gaga wore in the “Paparazzi” video; the other was from a corset that Christina Aguilera wore on The Voice.

What was it like designing for a car?

Phillipe Blond: Like designing for a different body shape, literally! We like things to be as glamorous as possible, so imagine a car wrapped in The Blonds’ signature chains—think Clash of the Titans and heavy metal.

David: I do the graphic end of our design, and Philippe takes the photographs. I’ll upload them to a graphics program and map it out to become a piece of clothing. Creating the car wrap was similar FA S H I O N W E E K D A I L Y. C O M

to creating a sweatshirt or a pair of pants, because we have to think in 3-D terms—where the pattern is going to meet, how it’ll repeat. At first I thought all I had to do was submit the pattern, but then they sent me the template for the car and I thought, “Okay, this is a little bit more.” It was cool to find out that it was similar to what we do. But instead of an arm, you think about how you’re going to lay out the mirror. It took a good two to three weeks to design.

How does Lexus transport the collection?

David: They send a fleet of SUVs to the space, we pile it in, and they take it down to Milk. Phillipe, of course, has his own special SUV. What does Lexus’ support mean to you?

Phillipe: Luxury, speed, and wind in my hair!

Do you drive?

David: I can drive! I just got my license reinstated in New York, so I’m very excited about that. Phillipe does not drive at all, ever. I believe he can, but he prefers not to; he’s much more of a backseat driver.

What kind of driver are you?

Phillipe: A crazy one!

David: I’m a very safe driver; I get aggravated with people who don’t know how to drive or don’t drive correctly on the road. Driving in New York City is insane. I scream at cab drivers constantly.

What was the last road trip that you took?

David: I went down to see my family in the Keys. I stopped in Miami to catch a smaller plane to go to the Keys. We ended up driving from Miami to Key West, and it was incredible. It takes only three hours, and if you do it at the end of the day, you can watch the sun set over the water.

What will we see in the Spring collection?

David: We’re celebrating 10 years, and we wanted a fresh start. The first half of the show will be a departure from what we typically do, more wearable items and red-carpet options, and the second half will be metallic pieces, revisiting things that we’ve loved from past shows.

CRAIG GIAMBRONE; COURTESY LEXUS

BY KRISTEN HEINZINGER

“WE LIKE THINGS TO BE AS GLAMOROUS AS POSSIBLE, SO IMAGINE A CAR WRAPPED IN THE BLONDS’ SIGNATURE CHAINS.” —PHILLIPE BLOND

ROLLING IN STYLE

GUTTER CREDITS HERE

PLATINUM HIT Lexus is the official sponsor of New York Fashion Week. This season, the Blonds take on the task of creating car wraps based on their embroidered corset designs worn by Lady Gaga and Christina Aguilera.

WITH BRIAN BOLAIN, LEXUS’ GM OF PRODUCT AND CONSUMER MARKETING What’s Lexus’ relationship with MADE? Before MADE we had an involvement with the CFDA for an ecofashion challenge. We’ve always had an interest in giving up-andcoming designers an opportunity to show their talents. That led us to the partnership with MADE. We’ve been working with them for 11 seasons.

Anything new this season?

This will be the third season that we’re the official sponsor of NYFW. We did Design Disrupted for three years, a big fashion event and hashtag. Now it’s more realistic to integrate our products into Fashion Week. This year we’re moving into a new hashtag: #howfashiontravels. We like to think of that question: How does fashion travel? We’d love for the answer to be, “In a Lexus.” I think a lot of people wonder how a car company can integrate into this kind of fashion event. That’s how we got to the wrapped vehicles.

Last season, Jeremy Scott was the first one to do the wrap. We’ll have 90 cars in service in New York; 21 of them are wrapped by four designers. The Blonds have six vehicles and two prints.

Will Lexus still offer a VIP lounge backstage at MADE shows?

Yes; it’s an intimate experience for people in the industry: models, designers, editors, sometimes celebrities. They can have a bite to eat or converse while they’re waiting for the next show. It takes on a new design each season to keep it fresh, and it usually makes for some really good photo ops, which we love!

How else is Lexus involved in NYFW? We have pop-up photo booths in two of the main locations during Fashion Week. The photos will be distributed through our social media. I usually make it to half a dozen shows, and to the lounge to make sure everything is working well.

Which have been your favorite shows?

I really enjoyed the Pyer Moss show last season. They had a live choir singing contemporary music, and the clothes were amazing.

Who gets to ride in a Lexus during NYFW? Our PR team reaches out to a long list of influencers in the city, including editors, designers, models, and celebrities, reminding them that access is available. At each of the main Fashion Week venues is a desk where people can request transportation. We try to favor the SUVs as they’re the roomiest.

What’s next for Lexus on the fashion front?

We’ve been the automotive sponsor for Project Runway since 2012, and each season we present a Lexus challenge. We also have a partnership with Barneys, in which we provide Lexus owners with some amenities when they’re in the larger stores. For example, if a guest is having some tailoring done, there’s an amenity for Lexus owners. Also, this year we’ve partnered with Zang Toi to create garments that our product specialists at auto shows will wear.

That’s a really big deal. There are more than 70 auto shows a year in the U.S. alone. Zang is of course known for being really avant garde, and we like that about him. He’s just such a great character and has such a magnetic personality. The first time his garments will be shown on our teams will be at the Miami International Auto Show this fall. ß FA S H I O N W E E K D A I L Y. C O M

MATCH MADE IN FASHION Spending all your time procuring the latest, greatest Gucci wares while leaving your love life to languish? Help is here, single chicsters. Matchmaker Emily Holmes Hahn has founded a bespoke service known as LastFirst that aims to sends its tony clients on their last first dates. Needless to say, her ultra-2016 approach to this ancient art has become a fashion world fixation.

BY ASHLEY BAKER How on earth did you end up in this business?

It found me by fate. I was living in Paris, working for Ralph Lauren, when a former New York-based matchmaker recruited me as his membership director. I returned to the States, realized that I had a unique ability for helping people find love, and became passionate about matchmaking. Obsessed with it, actually.

What’s your approach?

We are the most boutique and personalized agency in the industry. We intensely, but discreetly, screen and get to know both our clients and their dates.

First, they have to be personally recommended to us—we don’t advertise or buy Google Search, so FA S H I O N W E E K D A I L Y. C O M

you’re unlikely to hear about us otherwise! Then they fill out a detailed application and finally, they meet us in person. We try to be as selective as possible when choosing whom to work with. Having impressive and often-recognizable individuals representing the brand helps separate us from mainstream matchmakers, and especially from the online market.

Walk us through your process.

The core component of LastFirst’s service is introductions to prescreened and hand-selected matches that fit each client’s criteria, but that also have certain elements that we think will cause romantic chemistry between the two parties.

These elements are the X factor that can only be determined by the hands-on approach of our team.

It could be the way someone sits, what makes him or her laugh, how he or she reacts to a sudden noise, which sparks the idea for a match. Beyond introductions, we’ve expanded to include coaching, concierge services, first-date styling, follow-up-textmessage composing—really anything that falls under the category of Dating 101. We also advise clients who are in relationships through us, often helping to talk out a fight, to break down the pros and cons of moving in together, or to choose a proposal scheme.

What are the first steps?

We set a time and place to meet and we thoroughly get to know each other! It’s important that I truly get to know each client inside and out in order to find him or her the best possible match. It is also equally important for them to get to know me in order to feel comfortable with the service and the process itself.

Your staff is stocked with experts—a life coach, a trainer, a stylist, even a former BFA photog.

Since we’re a boutique firm, our team works closely together. Our membership director, Hannah Brookes, is a seasoned matchmaker with a talent for connecting with others on all levels. While sweet and personable, her discerning eye is the final decider on who we accept into the membership. We also have an amazing Services Team, led by Josephine Wear, that acts as our in-house concierges, selecting and coordinating date venues and times, and conducting interviews with potential match candidates. We also collect post-date feedback from both parties.

How many clients do you take on at a time?

Because of our personalized and bespoke approach, we work with about 20 clients at a time, while our network of potential matches for them is at around a thousand people. Working with a select number, we are able to put more effort and thought into each match, and as a result we experience a high client turnover. If we are getting two to three clients into relationships per month, then we are taking on two to three new clients. Other matchmakers try to massrecruit clients, which we feel jeopardizes the level of personalized service that they should receive.

Does using a matchmaker have a stigma?

In the digital age of apps and absolute insanity when it comes to finding love, the stigma of using a matchmaker has definitely faded, if not totally washed away. People choose to date through a matchmaker because they know that everyone is showing up to the table looking for the same thing— an honest and loving long-term relationship…a far cry from what you might find on dating apps.

What’s wrong with popular dating apps?

While technology can be amazing for optimization and efficiency, it comes from an inherently nonhuman place. True love and partnership are completely adverse to technology! It is impossible for real human contact to transpire when you have hundreds of options in the palm of your hand, as with Tinder and other apps. At LastFirst, we take these distractions away and curate opportunities in real time and space for two people to connect. Our clients are all actively looking for serious relationships, and their time is too valuable to be spent swiping, meeting, and repeating at random.

What do you love most about the job?

Aside from getting couples engaged and married, the best part is encountering all different kinds of people. As a matchmaker, you maintain hundreds of professional relationships that are highly intimate, without being romantic. People open up to you about love in a way they might not to anyone else, because they know it’s in their best interest to be candid about their romantic past and ultimate goals. Protecting these secrets and using them to uncover what makes people tick, seduced, and fall in love, is a fascinating study of humanity.

You have a lot of clients in the fashion industry.

Why do some of us have trouble finding love?

It’s a combination of long hours on the job and typically working with more women than men. Also, the workday continues into the evening at events and other social engagements. It’s a tiring lifestyle, so nights at home often are more appealing than an evening out with someone you’ve never met, and thus dating can take a backseat.

How did you meet your fiancé?

We met out socially! I so wish I could say we were match-made! I suppose there is always that one exception to the rule. ß

COURTESY

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QUALITY

EATS

Adam Rapoport and Outdoor Voices’ Tyler Haney talk food, fashion, and fitness FA S H I O N W E E K D A I L Y. C O M

READY YOUR RESY APP

There’s no need to waste time Googling then dialing then holding then getting the bad news: Resy is the official reservation partner of Feast or Fashion, and the app will offer “Hot Tables” reservations at select restaurants from September 8 through 15. Those of you lucky enough to attend the Hot 10 party just might leave with a coveted reservation of your own, as well.

Lord Stanley

EAT UP!

On September 8 from 7 to 10 p.m., Bon Appétit is taking over Spring Studios for its annual Hot 10 Party, featuring unlimited food and drink from the chefs from all around the country whose restaurants made the magazine’s hotly contested Top 10 list. In addition to New York’s own Fabiån von Hauske and Jeremiah Stone, the likes of Benjamin Sukle from Oberlin in Providence and more will be on hand for palate-pleasing purposes. The $99 tickets sold out in record time, but fret not—there is, in fact, a wait list over at thebahot10.com. • Next up: On September 13, Adam Rapoport and Outdoor Voices’ Tyler Haney will take over St. Patrick’s Youth Center for a fashion week bash known as “Eating Things and Doing Things With Bon Appétit and Outdoor Voices,” sponsored by smartwater sparkling and Brizo.

Bad Saint

Morcilla

HEADING TO #THEBAHOT10?

DON’T MISS…

The ice cream. Ben & Jerry’s will be on hand to tempt you with Non-Dairy P.B. & Cookies atop a bed of crushed chocolate sandwich cookies and mint ice cream, nestled alongside a Greyston chocolate fudge brownie.

The pasta. Garofalo Pasta will make the Hot 10 Party feel like they are dining along the Amalfi Coast as they make a Cacio e Pepe, inspired by one of BA's favorite pasta dishes of 2016.

The salad. Offset your meat intake even before you enter the party by tasting the “best dressed” salad bites from a Marie’s Salad Dressing food truck, which will be parked outside the venue.

The fromage. Président Cheese is hosting cheese and charcuterie stations that will be amply stocked with Triple Crème Brie, Madrigal, Roquefort, Fresh Goat, Manchego, and Sea Salt Butter.

Oberlin’s Benjamin Sukle

WHICH RESTOS MADE THE #BAHOT10?

Staplehouse, Atlanta Bad Saint, Washington, D.C. Lord Stanley, San Francisco Morcilla, Pittsburgh Baroo, Los Angeles South Philly Barbacoa, Philadelphia Oberlin, Providence Wildair, New York City Buxton Hall, Asheville, NC N7, New Orleans

The wine, of course. Santa Margherita is the exclusive

The bubbly. SanPellegrino is the official acqua of the affair. (While the sparkling water is a classic, the brand’s fruit flavors will also be on hand to taste—and enjoy!)

And of course, the out-of-towners. GrubHub is treating six lucky diners to the ultimate food lovers’ weekend—a trip to NYC for the Hot 10 party, where they'll get to taste the 10 Best New Restaurants in the country, all in one night. Naturally, there will also be a GrubHub & Hot 10 Snapchat filter.

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

Buxton Hall

Baroo South Philly Barbacoa

N7

COURTESY

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+DAILYDish

GOOD SPORTS

With a $13 million funding infusion, entrepreneur Tyler Haney is taking her activewear brand Outdoor Voices to the next level—without breaking a sweat (her M.O. is low pressure, high fun). And our favorite food mag, Bon Appétit, is going, in their own words, “healthy-ish” this year. Great minds, right?

Naturally, Haney and BA’s editor-in-chief Adam Rapoport partnered up for the glossy’s annual Feast or Fashion collab.

The two foodies, sports enthusiasts, and fashion gurus sat down with us at Blue Ribbon Sushi in NYC to share their secrets to living the good life, sanely.

BY PAIGE REDDINGER PHOTOGRAPHY WILLIAM JESS LAIRD

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

CAN-DO ATTITUDE Rapoport and Haney share a mutual appreciation for fashion, fitness, and quality beer.

How did your partnership come to fruition?

Adam: I met Ty through her boyfriend, Larry McGuire, who is…how would you describe Larry?

Tyler: He has a restaurant empire in Austin, I would say—there are seven of them. He’s like the unofficial mayor.

A: Yes, he’s the restaurant kingpin of Austin, Texas.

At Bon Appétit, we named his restaurants Jeffrey's and Josephine House among our 10 best in America a couple years ago. And Larry is just a really good dude.

It’s no surprise that he’s dating a really good gal.

Tyler, what initially inspired you to found Outdoor Voices?

T: I grew up wearing brands with the credo “better, faster, stronger, harder,” and that’s great when you’re running over hurdles competitively. But when you aren’t pursuing athletics for a career, you want a brand that approaches life with ease and humor and takes the pressure off. I was kind of done with the shiny black Spandex and wanted something more in line with what I was wearing every day, like an A.P.C. outfit.

That sense of ease seems similar to BA’s approach to food.

A: Whether you’re talking food or fitness, it should be fun, and if it could be funny, all the better.

T: For both of us, it’s about communities that are inclusive. In the past, food has been reserved or a little stuffy. What’s resonating now is more casual and well executed, but delightful.

A: One hundred percent. Fine dining has kind of gotten rid of a lot of the pretense. By the same token,

fashion can be intimidating, so it’s nice when a brand is welcoming. I’m thinking of the events you guys throw in Austin with the 5K runs, where people bring their dogs.

T: Love the dogs! I have a dog named Bowie, and dog walks are probably my favorite recreational activity. Besides the poop scooping.

A: How does one participate in a dog walk?

—ADAM RAPOPORT T: You just have to bring a dog.

Adam, we hear you wear the pants.

A: I literally wear the pants [laughs]. So, OV makes T: From a palette perspective, we are trying to get these cool skinny sweats. I have two pairs, and the away from the kind of superhuman, muscle-man look, material is rather thin on the original pair. I’ll wear so you can easily integrate your technical shorts into them to get coffee in the morning, and my wife is your everyday style. like, “No, those are indoor pants.” But they are so Adam, how do you stay in shape when you are comfortable. around food 24/7?

T: You better keep those; one day those will be OG. A: I’m good at saying no; I’m not tasting every A: The second generation is a little more outdoorlittle thing that comes out of the test kitchen. I appropriate for men of my age. eat well for breakfast and lunch, and then dinner T: The shorts have a lining to kind of keep everything is when I sort of indulge. I know you’re not in place. supposed to do that healthwise, but I’m so busy A: For us gentlemen. It’s nice to have shorts that still at work, and have so many things to worry about, look sort of subway-appropriate—I go work out a few that it’s not easy to relax and enjoy a meal until days a week before work. They are a dark navy, and I’m at home, have a cocktail in front of me, and I’ll basically wear navy all day every day. can exhale. That’s my routine.

“I’M GOOD AT SAYING NO; I’M NOT TASTING EVERY LITTLE THING THAT COMES OUT OF THE TEST KITCHEN.”

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

+DAILYDish

“I LIKE TO DABBLE; I HAVE A SHORT ATTENTION SPAN. EVERY DAY I TRY TO FIND A WAY TO BE ACTIVE, AND TRUTHFULLY, IT’S MORE FOR MY MIND.” —TYLER HANEY

STRONG ARM Rapoport and Haney go for the bean bag toss at Blue Ribbon Sushi.

Bon Appétit is focusing more on health this fall.

Tell us more!

A: We are doing a lot of “healthy-ish,” as we like to call it, recipes in the magazine. Not preaching calories, but you know when you’re eating well. There are so many restaurants these days—Gjusta and Gjelina in L.A., or Dimes here in New York—serving really delicious but nutritious food. Juice bars are now as popular as coffee joints, or almost as popular, and just as expensive.

T: I grew up in Boulder, Colorado; it was super healthy, sometimes a little bit too extreme, so this FA S H I O N W E E K D A I L Y. C O M

idea of balance is nice.

Tyler, you are also around food 24/7 but run an activewear brand. What is your regimen?

A: If you’re 27, you need less of a regimen.

T: That’s totally true, but I think it’s about consistency. I like to dabble; I have a short attention span. Every day I try to find a way to be active, and truthfully, it’s more for my mind.

What are your guilty pleasures, foodwise?

T: A fried chicken sandwich. There is one at this place called Trophy Bar in Brooklyn that is very basic but so good. There is one at Larry’s new restaurant,

June’s, that I love. It is hard to say no to those.

A: I can just eat a mountain of French fries. My other guilty pleasure is Chinese delivery on the sofa and Netflix. I make myself a cocktail, order up some chicken fried rice and Chinese broccoli—my kind of evening.

What kind of food can we always find in your house?

A: There is always Hellmann’s mayonnaise. That’s my third guilty pleasure; I love mayonnaise! I’ll put it on anything.

T: Endive boats have become my thing. They are quite simple to make.

A: I am not eating endive boats when I’m on the sofa watching Netflix.

T: You’re coming over. I’m making you endive.

Any health-food fads you don’t believe in?

A: I’m not saying I don’t believe in it, but Christine Muhlke, our contributing editor, is always extolling the virtues of matcha. She’s like, “There are so many things you can do with matcha.” But I don’t want to do all those things with matcha. I’ve yet to be seduced.

T: I do love kombucha, which you might find…

A: Actually some of our guys in our test kitchen make their own kombucha.

T: I used to do that in Boulder, but my mom said you’re not going to make any friends at school if you have that in your closet. It’s a pretty gnarly process.

A: I just think we are in a different place than 10 years ago, when health food was such a four-letter word.

There is a way to make everything delicious now.

What are your fitness pet peeves?

T: The class obsession is a little much. But our favorite spot is Sky Ting Yoga.

A: My wife is a big fan of Sky Ting.

T: Krissy and Chloe, the owners, really know their stuff, but deliver it in a really whimsical way. We take the OV team there every Tuesday afternoon, and we plan to partner with them on some projects down the line.

Would we ever not find you both in workout attire?

A: I will wear my OV sweatpants anywhere, but I’m not going to wear them to One World Trade Center. I think our CEO would fire me on the spot. Anna Wintour would not be happy, and you don’t want to piss off Anna. ß

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Celeb ra te with All 1 0 Winning Chefs

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+DAILYDish

RIDING HIGH Julie Secor, Andrew Knowlton, Alex Thoman, and Orland Delgado take to the streets of Brooklyn’s Sunset Park.

A MOVABLE FEAST

Forget insufferable foodies and ordered-it-for-the-Instagram brunchers: Andrew Knowlton, Bon Appétit’s deputy editor, is a professional eater with zero pretention. But the job’s high caloric intake (and appetite requirement) warrants some serious exercise. Recently, Knowlton turned to cycling, which began as an alt-commute and now involves 70-mile rides upstate. For our tour of his favorite taco spots in Brooklyn’s Sunset Park, Knowlton rode up with cycling buddies Orland Delgado, general manager at Prime Meats, plus his neighbors attorney Julie Secor and Stumptown Coffee Roasters’ Alex Thoman. The foursome braved six miles round-trip in pursuit of unparalleled carnitas at Tacos El Bronco and Ricos Tacos.

BY ALEXANDRA ILYASHOV PHOTOGRAPHY BY RYAN LIU

Do you own multiple bikes?

Yes. Alex got me into it. I went on eBay and started bidding on bikes. We’ve torn apart a few and built them back up. Two years later, I have 10 bikes. They’re like baseball cards or shoes are for some people. I don’t spend money except on food and, now, cycling.

How do you feel about indoor spinning?

I’ll do it at Equinox sometimes. The complaints cyclists make about spinning are usually about the more aerobic type of teachers, who do choreography and get in and out of the saddle a lot, like a dance class.

But it’s super efficient to ride 20 miles in 45 minutes.

How would you sum up NYC’s taco scene?

Tacos in New York mostly fall under that street taco, FA S H I O N W E E K D A I L Y. C O M

hole-in-the-wall, bodega-type purveyor. For a while New York has had this horrible reputation for having a large Mexican population but no great Mexican restaurants. People from Chicago or L.A. complained about it. The tortillas were shit, the salsa wasn’t homemade. Now places make their own masa tortillas or order them from Queens’ Tortilla Nixtamal.

Sounds like you’re quite the taco savant.

Tacos and fried chicken are probably my favorite foods. I don’t just like Southern fried chicken; I like Korean fried chicken, Nashville hot chicken, and Japanese panko-crusted chicken. Same goes for tacos: I love an authentic street taco with carnitas, but also a California Baja-style fried fish taco, or Alex Supak’s

tacos, or the fried chicken taco with collard greens at Taqueria del Sol in Atlanta, where I grew up. You take a good tortilla and the possibilities are endless.

Tacos are inexpensive and delicious, and I love their dexterity. Tacos aren’t a very controversial food—they can be made gluten-free or vegetarian. Everyone can eat a taco. If someone doesn’t have one taco in the world they love, I’d check their pulse.

Do you have go-to tacos?

Chorizo and tongue. When you go into any restaurant, you’ve got to know the specialty. The greatest thing about tacos is that you can eat so many.

What’s your taco-demolishing record?

When I was doing a breakfast taco story in Austin, I

had 32 in one day.

Whoa. Does anything not belong in a tortilla?

Bananas? [Laughs.] It’s a taco—you can put anything in a taco; that’s the beauty of the thing!

Where do you stand on hard-shell tacos?

C’mon, I’m a white kid from suburban Atlanta: I grew up on El Paso out of the box. I still have a soft spot for a combo platter that includes a hardshell taco. The concept of taco night in America is a sentimental thing.

Do you host your own taco night?

Absolutely. Every Sunday! My kids love ’em. We’ll panfry fish or do chopped shrimp with chipotle marinade in the summer; in the winter, we’ll do pulled pork or steak tacos. Half the reason I enjoy making tacos is that I like making salsa and guacamole—and having an excuse for margaritas and cheap beer. I love cheap beer.

How did you get into biking?

I grew up riding BMX bikes, but my love of bicycling really came out of commuting. Everyone’s miserable on the subway. I used to bike to work sometimes when the weather was nice, but two years ago I made a commitment to ride to work every day. I got more hardcore over the past year. I’d pack my suit and tie, if I needed to wear that, and get dressed at work. I bought cycling gear for the snow. On weekends, bikes became something to geek out and spend money on.

At work they thought it was a phase.

You’ve certainly stuck with it.

Because of my job, I’ve always had to be active. I used to run a lot, but I didn’t want it to become a chore.

Cycling’s great because you can do it when you’re 90. I stay fit, I’m happier when I get home, and I don’t complain about MetroCard prices going up. The best part? You don’t have to ride the subway! On a bike, you’re on your schedule.

What do you crave post-ride?

After a 70-mile ride up to Nyack, New York, Alex, Orland, and I go to Maglia Rosa, a bike-store-gallerycoffee-shop place near my house, or to Prime Meats.

I’m not a sweets person, in general; I’d always rather have another whiskey or appetizer than dessert. But there’s something about cycling, a Coke on ice, a beer, plus maybe a chocolate chip cookie—the greatest combination in the world.

Are you down for snacking on the road?

You have to, or else you’ll “bonk,” where you literally cannot pedal anymore. I usually keep Durham, North Carolina’s Big Spoon Roasters apricot pepita nut butter bar in my back pocket. I don’t like goos or gels, but I’ll get Bobo’s Oat Bars. Or, I make onigiri, those triangular rice balls, with tuna and mayo inside.

What’s the cycling fashion scene like?

You can spend a lot of money on this stuff! A jersey or pair of pants costs $120 to $140; bibs are $250. There are so many cool companies that aren’t flashy, like Rapha, a very classy English company, and Castelli, Giro, Search and State, and Café du Cycliste.

For pants, I pretty much wear Raleigh Denim jeans exclusively; they have tons of elastane, so you can actually ride in them.

Are you ever embarrassed by the garb?

I’m a 41-year-old man, and every time I put on Spandex on the weekends, I am one of those guys at the coffee shop/bike store, you know, nerding out over a cool new brake or a cycling brand. But, hey, there are worse habits! ß

TORTILLA TALLY:

TACOS EL BRONCO

The crew went crazy on carnitas, al pastor, pork skin, chicken, steak, chorizo, barbacoa, and cabeza, plus apple soda for Knowlton, and Jarritos sodas for the rest of the crew.

“The campechanos are really good—it’s basically whatever meats they have, chopped up together,” he says. “The cabeza, or veal head, is great.

So is the tripe, which costs 25 cents more than anything else on the taco menu, which I always find funny.”

SEEING GREEN At Tacos El Bronco, ultra-fresh fixings are key.

FEELING THE BURN Delgado and Knowlton prepare to dive in.

PLUS! KNOWLTON’S TOP SPOTS FOR TACOS AND TORTAS

TORTILLA TALLY:

RICOS TACOS

Carnitas, carne asada, al pastor, chorizo, and cabeza, plus a round of beers.

“I gotta say, these might be better,” says Knowlton.

“That’s a lot of meat!”

EL TENAMPA DELI AND GROCERY, 706 4th Ave. at 22nd St. INES BAKERY, 948 4th Ave. at 36th St. MARIA’S BISTRO MEXICANO, 886 5th Ave. at 39th St. TORTAS Y JUGOS DON PEPE, 3908 5th Ave. at 39th St. 4011 DELI GROCERY INC., 4011 5th Ave. at 41st St. TACOS MATAMOROS, 4508 5th Ave. at 45th St. TACOS EL BRONCO, 4324 4th Ave. at 44th St. DON PACO LOPEZ PANADERIA, 4703 4th Ave. at 47th St. RICOS TACOS, 505 51st St. at 5th Ave. TACOS LOS POBLANOS, 5320 5th Ave. at 54th St. JALAPEÑOS, 5714 5th Ave. at 58th St. TACOS TIJUANA B.C., 5807 5th Ave. at 58th St.

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

CITY GUIDES food, the only reason to travel

SEATTLE PORTLAND NEW YORK

CHICAGO

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The National Mall Fan Club Leave some room in your bag and take the cool with you. Plan your getaway by reading up on family-friendly a ractions, summer holidays and free events at WASHINGTON ORG or by calling - - - .

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+DAILYDish

BON APPÉTIT’S ESSENTIAL GUIDE

Running from show to show leaves little time to cross-reference the most delicious-looking Instagram photos with Yelp reviews in order to locate your best meal options. So close all those apps and save that battery, because we’re here to guide you—with a little help from the fearless food fiends at Bon Appétit.

second spot this past spring. It’s just as full of fashionable (and accented) diners as the original, but its lunch menu is more robust. We go nuts for the green goddess salad with avocado, radishes, and chicken, and the banana bread is a must.

Pro Tip: Happy hour is from 4–6 p.m., Monday through Friday.

The Details: 251 Church St.; twohandsnyc.com

BUZZ FEED The bustling scene at Two Hands.

TRIBECA

Breakfast: ARCADE BAKERY Tucked inside the vaulted-ceiling lobby of a Tribeca office building, Arcade feels like a secret garden of French pastries.

It’s not a secret, though; get there early, before the nearby Condé Nast crowd picks at the city’s best croissants and long-fermented baguettes.

Pro Tip: There aren’t many places to sit, so it’s best for an on-the-go breakfast.

The Details: 220 Church St.; arcadebakery.com FA S H I O N W E E K D A I L Y. C O M

Coffee: LAUGHING MAN Hugh Jackman—yes, the actor and singer of Broadway songs—is the man behind this itsy-bitsy coffee and tea shop.

Known for its espresso drinks (order the Aussie’s favorite, a flat white), the café

also sells coffee beans sourced directly from farmers in developing countries.

Pro Tip: All proceeds go to the Laughing Man Foundation, which supports educational programs, community development, and social entrepreneurship around the world.

The Details: 184 Duane St.; laughingmanfoundation.org

Lunch: TWO HANDS Speaking of Australians, the expats behind Two Hands coffee shop opened a

Dinner: LE COUCOU New York City has been losing its cool over Le Coucou since the restaurant opened this summer. This is not the place to dine and dash; plan on settling in for an indulgent taste of chef Daniel Rose’s luxurious, classic French cooking.

Pro Tip: If you can’t get a dinner reservation, Le Coucou also serves breakfast.

The Details: 138 Lafayette St.; lecoucou.com

Coffee: CULTURE ESPRESSO

and a pita) for under $15.

Pro Tip: Follow @Dizengoff_NYC on Instagram for daily menu updates.

The Details: 75 Ninth Ave.; dizengoffhummus.com

Culture is a bit of a hike from Penn Station, but it’s worth the walk to get pour-over Heart Roasters coffee.

With its floral wallpaper and chintzy chandelier, Culture feels like it belongs in the Village.

Pro Tip: Barter and trade Culture’s perfectly salted house-baked chocolate chip cookies for favors.

The Details: 72 W. 38th St.; cultureespresso.com

Dinner: TXIKITO Build a meal out of small plates at chef Alex Raij and Eder Montero’s Basqueinspired restaurant. Try the Txipiron "Encebollado" (squid sliced into delicate ribbons) and the lamb meatballs.

Pro Tip: It’s pronounced “chick–KEE–toe.”

The Details: 240 Ninth Ave.; txikitonyc.com

Lunch: THE PENNSY

Drinks: PORCHLIGHT New York restaurant impresario Danny Meyer calls his cocktail joint “a bar with a Southern accent.” That’s because the vibe is easygoing, the cocktails are classic, and there’s a porch—inside— complete with rocking chairs.

Pro Tip: The non-alcoholic cocktails are truly refreshing.

The Details: 271 Eleventh Ave.; porchlightbar.com

PENN STATION

Breakfast: LA PECORA BIANCA This is a tough area for finding a sitdown morning meal, so thank God (or the Italians) for La Pecora Bianca. The house breakfast order comes with two

MANGIA! 1. The chic interiors at Le Coucou. 2. Some of the dishes on offer at Dizengoff. 3.

Breakfast at La Sirena. 4. The double lamb chops at Keens Steakhouse. 5. Taking orders at the NoMad Bar. 6. A quiet moment at Intelligentsia at the High Line Hotel. 7. Hugh Jackman holding court at Laughing Man. 8. The legendary almond croissants at Arcade Bakery.

9. Some of the offerings at Txikito.

A celeb chef–driven food hall located right above Penn Station, the Pennsy’s 8,000 square feet includes five restaurants.

Pro Tip: The Pennsy also boasts a La Colombe coffee bar.

The Details: 2 Pennsylvania Plaza; thepennsy.nyc

Dinner: KEENS STEAKHOUSE Old New York, through and through: dark wood walls, servers in burgundy vests, and iceberg wedges. If you can't handle the mutton chops (Keens' real claim to fame), a burger with a side of creamed spinach in the bar is just as good.

Pro Tip: Before you leave, take a peek at the restaurant’s muse, Miss Keens, featured in an oil painting.

The Details: 72 W. 36th St.; keens.com

7 8

Drinks: WEATHER UP Subway-tiled ceilings, tufted leather banquettes, low light—if the cocktailjoint look ain’t broke, don’t fix it.

Pro Tip: Try the hearty bar food.

The Details: 159 Duane St.; weatherupnyc.com

CHELSEA

COURTESY

Breakfast: LA SIRENA Mario Batali’s first New York opening in over a decade, La Sirena is the place to power breakfast, particularly in warm weather. Former Le Bernardin pastry chef Michael Laiskonis oversees the pastries, which are the thing to order.

Pro Tip: Bring sunblock.

The Details: 88 Ninth Ave.; lasirena-nyc.com

Coffee: INTELLIGENTSIA AT THE HIGH LINE HOTEL At the hotel’s zinc-topped coffee bar, celebrity sightings happen daily and the direct-trade espresso is strong.

Pro Tip: While the refurbished 1963 Citroen coffee truck in front of the hotel is cute, head inside to order coffee, and sip it in the hotel’s courtyard.

The Details: 180 Tenth Ave.; thehighlinehotel.com

Lunch: DIZENGOFF At Philadelphia chef Michael Solomonov’s Israeli-style “hummusiya” (a quick-serve hummus counter) inside Chelsea Market, get your chickpea puree topped with meat or vegetables (and a side of pickles

9

Drinks: THE NOMAD BAR

eggs cooked to your liking, mixed greens, toast, ricotta, homemade marmalade, and coffee for 18 bucks.

Pro Tip: No one will mind if you spend breakfast on your phone. WiFi is free!

The Details: 1133 Broadway; lapecorabianca.com

This bar inside the very cool NoMad Hotel is also very cool—and very dark and very sexy. Hip types come here for pricey cocktails made with rare spirits.

Pro Tip: You can enter through the hotel if you want, but the NoMad Bar also has its own entrance on 28th St., just east of Broadway.

The Details: 10 W. 28th St.; thenomadhotel.com FA S H I O N W E E K D A I L Y. C O M

Expert Tip: Compressing fruit is a technique that intensifies the flavors.

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+DAILYDish

PLAYING WITH FOOD

Alaina Sullivan, Bon Appétit’s senior designer and a fearless foodie, seamlessly bridges art and cuisine in and out of the magazine’s 1 WTC office. At the BA test kitchen, she strapped on her apron and created a dish inspired by a favorite painter. The result? Edible art.

BY KRISTEN HEINZINGER PHOTOGRAPHY BY ALEX LAU

The dish you created is a riff on one of your favorite pieces of art. Fill us in.

I based this dish on Claire Sherman’s painting Cave and Water, which is very textural. The tones remind me of this oatmeal I make—it’s very savory and has water and earth elements. I created this miso porridge with oats, miso, nori, and other sea notes.

Then I topped it with some simple sautéed garlicky

GET THE DISH

SAVORY MISO PORRIDGE 1 tbsp. coconut oil 1 cup rolled oats 2 cups herbal tea or water (Sullivan used a calendula/lemon FA S H I O N W E E K D A I L Y. C O M

greens and a textural seed called dukkah. The flavor profile is Middle Eastern–inspired. The food that I make draws a lot from Japanese and Middle Eastern cuisine, so this integrated both while taking inspiration from the painting.

Do you always approach food from an artistic standpoint?

Definitely. I studied painting, so for me it’s finding compositions and layering flavors and textures and colors and figuring out how they relate to one another.

I usually never use recipes, and taste as I go.

Everything I make is very gestural and sketch-like.

What does your role at Bon Appétit entail?

I started as junior designer and moved up to senior designer, which means I’m responsible for certain pages every month and whatever features are thrown my way. I weirdly got into hand lettering, which I’d never done before. Bon App was hiring hand letterers every month, and we thought, “Why can’t we do this in house?” I got pretty good at a range of styles.

The gestural brushwork came pretty naturally, given my background as a painter, but I also got into more graphic vector letterforms too. I love it. We started

balm infusion) 1 tbsp. miso, or to taste 1 sheet toasted nori Raw honey Heat coconut oil in a medium saucepan. Stir in oats, and cook for a few minutes until they’re toasty golden. Stir in tea or water, bring to a boil, then reduce heat to simmer. Cook for 10–15 minutes; remove from heat. Place miso in a small bowl and add a few spoonfuls of the oats. Stir to incorporate the miso, then add the miso oats

to back away from that a bit when other magazines began using a similar style, so we began exploring more graphic styles. We like to push the envelope. But hand lettering will always be a part of our DNA. It jives so well with the handmade-ness of food.

We hear you’re getting your own column!

I do miss writing more than just e-mailing [laughs]. It debuts in February, and it’ll combine art and food. I used to have a blog called “Palate/Palette/Plate.” I guess I’ve always had this art/food combination thing going. I cook a lot, and I’m often doing these seemingly complicated dishes that are actually simple. I’m pretty active on Instagram, so some of my coworkers were like, “You need to write about it and share it.” So we decided to do this column. The first recipe is for a chickpea pancake.

It’s a really beautiful canvas for whatever you want to throw on it.

Have you always been into food?

When I moved to New York, I was straddling the food and art worlds. I worked briefly for an art web start-up, and then I worked for Food52, where I learned a lot. I started doing some design because they didn’t have a designer. One of the reasons I’m at Bon Appétit is because my boss there, Amanda Hesser, had worked for The New York Times as a restaurant critic and knows pretty much everyone in the food and publishing worlds. She worked with one of the art directors at Bon Appétit, and dropped them a note after I submitted my résumé to Condé Nast. I really hit it off with the creative director, and he saw that I was familiar with cooking and I had an artistic, compositional sensibility. He took a chance on me!

Do you have a foodie idol?

Heidi Swanson, who is one of the original food bloggers.

She has a really beautiful approach to food, and we have similar palates. She just came out with a new cookbook called Near & Far, which is my dream scenario. She lives in San Francisco, so the “near” is about how that city inspires her, and the “far” is about six places that she keeps going back to.

Who influenced your interest in cooking?

My grandma has some heirloom recipes, like her banana bread and this chocolate vinegar cake. I remember cooking with my dad a lot, and he always subscribed to Bon Appétit. He worked a lot, but Sunday was his day. He’d find six different recipes and cook them all at once. I never thought that I would be working for a food magazine, but the gears were spinning back then! ß

back to the pot. Taste; add more miso as needed. Stir in a crumbled sheet of nori and a drizzle of honey. To serve: Place oats in a bowl and top with garlicky greens, a drizzle of nut or coconut milk, and a sprinkle of dukkah.

Freshly ground black pepper Heat skillet over medium heat.

Add coconut oil and sauté garlic, stirring often, until fragrant.

Add greens and cook until wilted. Season with lemon juice, tamari, and freshly ground black pepper.

GARLICKY GREENS

PEPITA DUKKAH

1 tbsp. coconut oil 1–2 garlic cloves, thinly sliced Large bunch greens (kale, spinach, tatsoi, or bok choy) Fresh lemon juice and tamari

1/4 cup pepitas 1/4 cup pistachios 2 tbsp. sunflower seeds 3 tbsp. coriander seeds 1 tbsp. fennel seeds

1 tbsp. cumin seeds 2 tbsp. sesame seeds 2 tbsp. hemp seeds 1/4 tsp. sea salt Heat skillet over medium heat. Add pepitas, pistachios, sunflower seeds, coriander seeds, fennel seeds, and cumin seeds, and dry roast for a few minutes, stirring often. Add sesame seeds, then stir for another 30 seconds until brown; add salt. Put ingredients in a mortar and pestle, and grind to a coarse blend.

TRUEBeauty

MEET OUR GUINEA PIG

THE EXPERT SAYS:

“I haven’t told anyone I’m doing this—not even my girlfriend,” says Dan. “I want to see what the end result is. The good news is I have access to the server, so I can delete any photos I don’t like.” Ha! “Romanians have great skin,” Hallili adds. “Dan is blessed.”

“It was created for men who are concerned with any imperfections,” says makeup artist Suzana Hallili. “It’s like a second skin for men. I tell them it isn’t makeup; it’s skin perfector. Men are scared of the word makeup.”

DO REAL MEN WEAR MAKEUP?

BY EDDIE ROCHE PHOTOGRAPHY BY STEFANIA CURTO

HANGING WITH TOURISTS!

ON THE TRAIN!

Typically jaded New Yorkers were intrigued. “It’s a little embarrassing to put makeup on in public, but if you have it on and nobody notices, that’s a good thing,” says Dan.

IN TIMES SQUARE!

How would this go over in Wisconsin? “We’re actually closer to Minneapolis than we are to all those idiots on the eastern side of the state,” tourist Peggy Ryan tells us. “We’re Hillary people! Does that help answer the question? I’m not shocked, and I’m not appalled. The guy who cuts my hair wears makeup: Salon Rouge! It’s fantastic.” She’s less enthusiastic about her husband trying it. “He’s never done that before,” Ryan says. “Whenever your spouse of 35 years starts doing something they’ve never done before, you have to think: What’s that all about?”

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

Would a guy from the Midwest ever wear the products? “Probably,” admits Adam (above center), visiting from Kansas. “I’ve worn female makeup before. I’ve done drag. I suppose if it were a trend, I could see myself wearing it for job interviews or where I’d want to have the best look possible.” His girlfriend, Brighton (above left), tells us they’re from a more liberal part of the state. “We get a lot of people who are different,” she says. How would the rest of the state react to guys donning makeup?

“Terribly,” she says. “Totally terribly.

There are nice people, but when you go up against their values, they aren’t as quick to be nice to you.”

For the record, Adam’s drag name is Madame Gigi LaForce.

FINAL THOUGHTS? The verdict: You couldn’t really tell that Dan was wearing makeup, and he’s not a convert. “Never again!” he proclaims. Although perhaps there could be interest in the Midwest?

; J K N ; K D FJ N G ; D K J F G N ; A D K J F G N ; A K D

When we heard about Mineral Black Tie, a new cosmetics collection for guys to use every day (i.e., not on American Idol), we asked—some would say, forced—one of the least likely candidates, The Daily’s very own digital director, to put his best face forward. Naturally, we had to take Dan Chivu’s new look out on the town!

Our professors shine in the classroom, but their experience extends far beyond those four walls.

They’re industry professionals who work with some of the biggest names in fashion. They’re brand builders and thought leaders who come to us to share their expertise with the next generation of fashion innovators. We think BEYOND THE CLASSROOM to propel our students beyond their expectations.

LEARN MORE AT LIMCOLLEGE.EDU/BEYOND

Patti Jordan Lecturer, Visual Merchandising Paula Vasquez '18 Visual Merchandising

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