Communiqué | Fall 2015 by Luxury AttachÃ©

FALL 2015

HAPPY GLAMPERS

Happy Glampers

Ah,

the great outdoors. Crisp air, the scent of cascading pine needles and marshmallows roasting to golden perfection. Stakes being hammered away into the ground and the bellow of unidentified forest creatures echoing throughout...no, that’s not right. Introducing our new favorite way to vacay, complete with luxury tents (no setup required) and of course, a crackling campfire or two.

HUDSON VALLEY TREEHOUSE Upstate camping just got an upgrade with these luxury treehouses taking glamping to new heights. Whether an outdoor enthusiast or just looking to get away from it all, this luxe camping destination boasts all the bells and whistles for guests to recharge and reconnect (there’s wifi, of course). Best of all? This glampsite is just an hour out of NYC -- perfect for a weekend getaway full of quaint barbecues overlooking the forests of the Hudson Valley.

LUXURY TENTS IN THE ADIRONDACKS These fully-furnished tents are inspired by Adirondack history -- the perfect setting for adventure with a side of luxury. Nestled in the mountainside, guests take in all that upstate’s nature has to offer, complete with a wood-burning stove, a fire pit, and 40 acres of lush back country. Connecting with nature never sounded so good.

SAFARI TENTS AT THE FINGER LAKES Hardwood floors, a private balcony, and one-of-kind furniture serve as a welcome greeting at this glamping destination perched on the trailhead of Buttermilk Falls in Ithaca. The surrounding area provides guests with enchanting views of waterfalls and gorges and a rejuvenating swimming hole or two. Relax, kick back in a hammock and take in the scenery, cocktail in hand. IMAGE COURTESY OF MIKE WILSON COMMUNIQUÉ | FALL 2015

INSIDE DISH

INSIDE DISH AN ATTACHÉ EXCLUSIVE WITH FOOD & WINE’S EDITOR-IN-CHIEF, DANA COWIN

There is a certain calm to the office of FOOD & WINE Editor-in-Chief Dana Cowin, a peacefulness shrouded by infinite stacks of books neatly placed along the walls and soft lighting illuminating the space. A fitting haven for the leading lady of one of the culinary community’s most iconic and reputable publications, a distinction due largely in part to her creative vision and unwavering spirit. With the opening of Chefs Club’s New York outpost late last year and its wild success in the months since, our hearts have been captured by the concept and everything it stands for -- bringing talented chefs together from around the country and uniting their acclaimed dishes on one carefully curated menu. A project born in Aspen, Chefs Club is fueled by FOOD & WINE and the seamless integration of the restaurant into the magazine’s portfolio (and vice versa) has proven to those of us fortunate enough to have experienced it that stepping outside of the traditional restaurant infrastructure is, in fact, a move worth watching. Inspired by FOOD & WINE’s voice and its echo through Chefs Club, we sat down with Dana Cowin herself to talk dining, her day-to-day, and of course, the inner workings of Chefs Club. LA: Tell us a bit about the conceptualization and execution of Chefs Club from start to finish, both with Aspen and the decision to open in NYC. DC: Chefs Club has been an extraordinary project so far, and that will continue. It developed because of our relationship between the FOOD & WINE publisher on the business side and the St. Regis in Aspen, so they wanted to do a project that had never been done -- something really exciting -- where FOOD & WINE Best New Chefs would create dishes for the menu for the restaurant in Aspen. This made so much sense because FOOD & WINE has an event there every single summer, so they were really familiar with the events and the chefs, and the idea of having fresh ideas every year seemed very appealing. We launched with 4 Best New Chefs, and the concept was really solid. You get to taste food from all over the country in one location. COMMUNIQUÉ | FALL 2015

INSIDE DISH

Aspen was so successful that the owner of the hotel thought, “You know what, this is a much bigger idea and maybe instead of having a single hotel-based location as a partnership with FOOD & WINE, we could create a whole company and a brand around this idea.” We then launched the second location: the flagship, which is New York. We launched in November of 2014 -- it was the exact same idea except brought to New York. There are four Best New Chefs who contribute recipes for the menu, but then Didier Elena, the Culinary Director, makes sure that there’s immaculate quality control, which I think is the reason why it’s so successful. Then there’s an executive chef who also has dishes on the menu, so it’s really a very collaborative project. One of the things I find so interesting is how flexible and fluid that can be because the executive chef and Didier can put dishes on the menu, and we actually now have two dishes from the magazine that are on the menu -- we did a coconut cream pie that was so successful that it’s now on the menu permanently. But in this column called Handbook we have “Salad of the Month” as well as “Cravings,” so the dessert of the month, and

WE’RE JUST STUNNED BY THE NUMBER OF PEOPLE IN HOLLYWOOD WHO ARE INTERESTED IN WINE, SO WITHIN THE [OCTOBER] ISSUE I DID AN INTERVIEW WITH P!NK, WHO I LOVE. SHE REALLY KNOWS HER WINE... now those are offered as options on the menu. As it turns out, they’re very successful, which I’d like to attribute to being dishes from the magazine, but really I think it’s a tribute to the fact that we do very accessible food with a little bit of a twist -- sort of from a chef ’s point of view. New York has been a great success. Somebody on my team was actually trying to get a reservation for a Tuesday night in the middle of the summer and he called a week ahead and couldn’t get a reservation, so we had to call in a favor. When we set up to do Chefs Club, that was one of our goals: that it would be a hard reservation to get.

LA: What’s the relationship like between Chefs Club and the magazine? Who are some of the key players behind the scenes? DC: I would say Sonia Zala, who is on the sales side. She is at the heart of the relationship between FOOD & WINE and Chefs Club with a heavy assist from me and the publisher, Christina. But Sonia is back and forth on all the details -- she’s the one who talks to the chefs and encourages them or introduces them to the idea of Chefs Club. She’s totally my hero. Behind the scenes, it’s Sonia all the way. LA: Any plans for future Chefs Club locations? DC: We are looking at other locations. But that’s always an open-ended question, because the space and the time have to be totally right. So stay tuned! LA: Tell us about your vision for the fall and how you conceptualize from season to season at FOOD & WINE. DC: It’s funny to think about the fall, because right now we’re actually thinking about April -- that’s how far ahead we are. When we think of fall, we have some structure within which to work. For example, September is always our travel issue, October is always our wine issue, November’s always Thanksgiving, and December’s always holiday. So we take that as the framework and then think, “Ok, what’s happening this year?” That’s very important for us to focus on so every year we’re not doing the exact same thing. Because in a way you could say, “Well Thanksgiving, that’s the same every year.” But this year, for example, we’re incredibly excited about no waste. Which we’re calling “It’s All Good,” which is a title that my assistant Annie came up with and I really love -- because “no waste” really isn’t that sexy. The idea is that this is the year that everyone is talking about the amount of food that goes to waste in America, and it’s really a crime. About 40% of all food produced is wasted and you have one in four people in New York City who are hungry, so there’s something really wrong there and there’s so much that we can do as individuals. There’s so much we can do to influence businesses as well, and so FOOD & WINE takes it from

IMAGE COURTESY OF ANTHONY DELANOIX

the point of view of the individual and the chef because it’s something that chefs have gotten really excited about. In our issue, we’re looking at a beautiful, fantastic, lush Thanksgiving meal and then looking at all the things that you would have tossed in the making of that meal. So for example, we always cut off radish tops and and then toss them or compost them. In this case, for example, we’re making a radish top pesto, and so with each part of the process we’re doing something with the leftovers that aren’t part of the Thanksgiving meal, which is glorious and glamorous, but it’s the things that you could save and use later. So that just gives you an idea for that. For October, we’re just stunned by the number of people

in Hollywood who are interested in wine, so within the wine issue I did an interview with P!NK, who I love. She really knows her wine because of her managers, who are really into super Tuscans. So she began drinking with them and really appreciating these amazing wines, then has gone off on her own. She’s just really extraordinary. We also have a story with Courtney McBroom, who is a really great chef -- she started out at Milk Bar in Manhattan and she’s opening a food business in LA. You get the idea. So that was the lens. We take the structure, and then we think about what has really struck us that is so important right this very minute. LA: Who are some icons and influencers to watch COMMUNIQUÉ |FALL 2015

INSIDE DISH

for this coming season? DC: I’m interested in a very broad range of people. I’m interested in seeing what the chefs who are taking more of a political or passionate role, what they’ll do and the way that they’ll evolve. With Tom Colicchio, who now has a new TV platform and all of his new projects, I’m excited about him, Dan Barber taking Wasted going forward, Dave Chang, who has again so many different projects like the new delivery service in New York, Maple. I’m also really interested to see what all the chefs in the fast casual space are going to do, like Roy Choi and Dan Patterson...so there are really interesting things going on for the people

who have the foundation and are now expanding out beyond the restaurants or doing new things. So I’m interested to see what the independent will do, especially with the expansion of interest in cuisines that are one step sideways; I was just at Lupulo, which is doing Portuguese. It’s so familiar but it’s just one step more interesting. There’s a chef named Serge Madikians at a restaurant called Serevan up in Amenia, New York who’s doing Iranian food, which again is so interesting. I think there are just a lot of adjacent cuisines happening in the coming year. LA: Let’s hear about a typical day here at the FOOD & WINE offices. IMAGE COURTESY OF BENJAMIN FAUST

DC: A day at the office is really fun. You’ve got the kitchen early in the morning testing and developing recipes, and the editors flow in to taste (only the ones who are doing the story, not every single editor). At the other end of the hall, you’ve got the Art and Photo department that’s simultaneously working on three issues, so they just do so many things at once. Then there are the editors, who are working partly on digital/partly on social, partly on books, so they have overlapping responsibilities in all content areas, some being more focused on certain areas than others. And then I blissfully get to work with everybody. LA: What are some of the things on your plate right now? DC: I’m really excited to be doing the followup to my book, “Mastering My Mistakes in the Kitchen.” I learned a lot, but I didn’t learn everything. The publisher of FOOD & WINE suggested that we do a column in the magazine -- I would have loved to have done one of my own anyway but it seemed a little maybe...well I guess it’s not really fair to create your own column. But when it was suggested by somebody else, I was like, “Sure!” So that is so much fun for me to do every month. LA: What are some of your NYC essentials? Your go-to for dinner, a pick-me-up, etc. DC: I do have a few routines, but my entire life is focused on discovering what’s new. Around my apartment I do have a routine - on the weekend I’ll go to Joe’s for coffee and then I’ll go to Birdbath and get a blueberry muffin top for me, a raspberry vegan muffin top for my husband, a pretzel croissant for my daughter, and something for my son, which is more variable. Then I’ll go home and we’ll make a picnic out of it or something. At the office, I’m so often tasting in the test kitchen that I don’t end up going out to lunch much, but Sushi Zen is very close, so that feels like a little bit of an office away. If I’m going to do breakfast -- I do a ton of breakfast meetings because it’s my “invisible time” (my kids are at school and work hasn’t gone into full force yet) -- I will go either to DB Bistro or to Le Pain Quotidien

anywhere in the city, which some people sort of raise an eyebrow at, you know, but it’s really good. LA: Your current recipe obsession? DC: My obsession is probably this recipe that was in my cookbook that was inspired by Mario Batali, which is this baked ziti. The reason I’m obsessed with it is that it serves every single purpose you could ever have. It’s baked so you can do it ahead, or you can make it and then wait and then bake it. It can be vegetarian (doesn’t have to be), it’s kid-friendly, it serves a crowd -- it’s really just everything. Very difficult to mess up and just so delicious. LA: When it comes to managing your work-life balance, how do you maintain that? DC: That’s assuming I do maintain it [laughs]. No, I feel that I do have work-life balance, but what I

FINISHING SALT IS THAT ONE THING THAT JUST MAKES EVERYTHING COME ALIVE. IT HAS A REALLY GREAT CRUNCH AND TEXTURE. I JUST LOVE THAT. EVERYBODY NEEDS A LITTLE MAGIC. perceive that to be is not necessarily how other people would perceive it. I try very hard if I’m not traveling to go out no more than two nights a week. That’s actually quite challenging but I want to be home for my kids, who are 12 and 15. On the nights that I’m not going out and I’m at the office, I try to leave by 7:15, which often works. But I try to live in the moment, which is actually the definition of work-life balance. When I’m home, I try to be home. And when I’m at the office, I’m only working. I don’t do other things. That puts my life in balance because I’m completely devoted to each one when I’m there. LA: Name three kitchen essentials you have at home. DC: I have this sort of magic pot that’s just the perfect COMMUNIQUÉ | FALL 2015

INSIDE DISH

size. It’s not quite as large as a stock pot, it’s not as shallow as a sauté pan...it’s like a twelve-inch deep pot that I love because you can do everything in it. I like having things that are for specific purposes, I think that’s very important, but this magic pot is just a great size. Tongs -- I use them for absolutely everything and if I ever am in a place that doesn’t have tongs, I’m completely lost. And I guess finishing salt. You can make anything really good, but finishing salt is that one thing that just makes everything come alive. It has a really great crunch and texture. I just love that. Everybody needs a little magic. LA: What’s your proudest moment? DC: My most proud moment is probably watching other people getting the recognition they deserve. Like my mother, for example, who is extraordinary. If she gets up and receives an award, I just feel so proud of her. Or if there are people at FOOD & WINE whom we give accolades to, and they really succeed -- I love that. It makes me feel so fulfilled. If we discovered somebody and that helped them along the way, and then they work so hard and the spotlight shines on them...it just makes me happy knowing that we were there in the beginning. LA: What are your favorite free-time activities? DC: I’m a perennial scout -- it’s what I do. But I’m interested in scouting different things. I like design, so I’m always looking for new antique shops or design shops. I’m always snooping around, seeing what’s new. It’s the same with farmers’ markets -- obsessive. I can’t go to a farmers’ market without trying to buy something from everybody. Trying new things like that is what takes up most of my free time. You know, taking a destination restaurant and then building an entire day around that one place. I like to build these little itineraries. LA: Tell us about some of the philanthropic organizations you’re involved with. DC: I’m really passionate about two New York-based

charities. One is City Harvest. They do an extraordinarily wide range of work, but the essential idea is to take food from a place that has food and transport it to a place that does not have food. They turn it into meals for hungry people. The head of City Harvest, Jilly Stephens, is an absolute inspiration -- she’s so creative, thoughtful, thorough, and forward-thinking. She’s incredible. And then you have Hot Bread Kitchen, which is Jessamyn Rodriguez...she’s all those things as well. A visionary, a change agent in the lives of mostly immigrant and low-income women. They create breads from a lot of different places around the world, and she has a cookbook coming out soon, which is just a fantastic collection of recipes that reflect baking around the world. LA: Words of wisdom for the NYC foodie? DC: Be adventurous. You can define it for yourself. For one person, it might be having a bagel with cream cheese instead of a plain bagel. For somebody else, it might be taking an Andrew Zimmern-level trip to taste eyeballs or yak milk. Every day, it’s possible to have an adventure. For anyone who wakes up and says, “Oh my gosh, I’m just living this routine...” they’re missing out on recognizing the possibilities of having an adventure every single day. Just recognize the power of adventure -- I feel like that sums it all up.

IMAGE COURTESY OF OLENKA KOTYK

COMMUNIQUÉ | FALL 2015

ATTACHÉ AGENDA

OCTOBER

NOVEMBER

COMMUNIQUÉ | FALL 2015

ATTACHÉ AGENDA

NYCWFF A masquerade with Dominique Ansel? Check. Intimate pizza and pasta classes with Justin Smillie? Check. A farm-to-table dinner with both April Bloomfield and Amanda Cohen? Double check. The annual New York City Wine & Food Festival brings together four days of world-renowned chefs, sommeliers, and culinary personalities in an utter utopia by any foodie’s standards. Now in its 8th year, the festival presents over 100 events featuring intimate dinners, cooking classes, and tastings, spanning the

West Side and celebrating anything and everything edible and potable. Aside from clinking glasses and sharing plates with the industry’s most elite, NYCWFF has also made a conscious effort to donate 100% of its proceeds to various hunger relief programs including the No Kid Hungry Kid campaign and Food Bank for New York City, raising more than $1 million in 2014 alone. Nothing like a glass of bubbly and the Food Network’s finest for a cause. October 15-18, 2015 Pier 92/94 IMAGE COURTESY OF CREAMTHECOMPANY.COM

COMMUNIQUÉ | SUMMER 2015

IMAGE COURTESY OF HAMPTONSFILMFEST.ORG

HAMPTONS INTERNATIONAL FILM FESTIVAL Back in action for its 23rd year, the annual Hamptons International Film Festival has undoubtedly become a fall weekend must-see for film buffs and tastemakers alike. Head out to East Hampton for new and noteworthy films hitting screens in their long-awaited debuts, flanked by a collection of workshops, panels, and screenwriting labs that promote thought-provoking discussions and new perspectives on film.

This year’s festival will offer up a spectrum of films, including Michael Madsen’s “The Visit,” Matt Sobel’s “Take Me to the River,” and James Vanderbilt’s “Truth” starring Cate Blanchett and Robert Redford, which will serve as the festival’s opener. Keep an eye out for future Hollywood stars -- HIFF is notorious for screening five Best Picture winners for the past five years. Pass the popcorn. October 8-12, 2015 East Hampton, NY COMMUNIQUÉ | FALL 2015

WINE/DINE

WINE/DINE NOTHING SAYS FALL LIKE A WINERY TOUR OF THE HAMPTONS. WE’VE DONE THE HOMEWORK WITH THE TOP THREE CRUSH DESTINATIONS OUT EAST, SO GET OUT THERE AND SIP SOMETHING CRISP.

WINE DOWN

STAY AND PLAY

WÖLFFER ESTATE WINERY

TOPPING ROSE HOUSE

There’s no denying that Wölffer’s clean, dry rosé has made a splash on the market well beyond its Hamptons borders. So why not go to the source? The estate’s rustic, Tuscan-style villa houses a lavish tasting room with imported stained glass doors and an expansive portico overlooking the grounds. Come by for a tasting or plan a visit around Wölffer’s weekly events, drawing oenophiles far and wide. Tours of the vineyard are also available. 139 Sagg Road, Sagaponack

DUCK WALK VINEYARDS

Among the most well-known vineyards out east, Duck Walk is a staple for award-winning wine and boasts the largest tasting room in the area. Choose from five different wine pairing options in an individual format with parties of 7 or less, or go big with a large party appointment for groups of 8 or more. 231 Montauk Highway, Water Mill

CHANNING DAUGHTERS WINERY

Priding itself on hand-picking every single grape prior to meticulous juicing and fermentation, Channing Daughters is known for bold experimentation with flavor profiles and styles, making a statement in the East End. Tastings are available for individuals and small parties, and by appointment for groups of 7-10 guests. 1927 Scuttle Hole Road, Bridgehampton

22 elegantly appointed guest rooms and a glorious full-service spa? Say no more. Bridgehampton’s finest in hospitality combines a rich history with modern luxury -- the perfect getaway for any discerning traveler, favored by celebrities and locals alike. 1 Bridgehampton Sag Harbor Turnpike, Bridgehampton

THE MAIDSTONE

East Hampton’s one and only Scandinavian hotel has captured our hearts with its eclectic décor and robust personality. Choose from 19 eccentric rooms, each with a distinct personality, for the most colorful mini vacay this side of the water. 207 Main Street, East Hampton

THE CAPRI

This recently renovated beauty is a slice of summer all year round. Classic sophistication meets perpetual beach culture in a curious combination of serenity and vibrance. Explore NAT + ROSE, a curated pop-up experience inspired by the gypsy lifestyle, followed by a glass or two at Beautique Southampton. 281 Country Road, Southampton

HIT THE ROAD Take advantage of our exclusive partnership with Zipcar, offering preferred rates and credits to Luxury Attaché clients. Not into driving? Opt for a seaplane or helicopter -- contact your Attaché to book.

COMMUNIQUÉ | FALL 2015

ALL SHOOK UP

With the long-awaited arrival of The NoMad’s cookbook and cocktail bible (hitting shelves this month), we went behind the scenes for a sneak peek with cocktail connoisseur and bar director Leo Robitschek. This crowd-pleasing apéritif is the ideal fall sipper, combining elements of various complexity with simple technique for a multi-layered flavor profile and picture-perfect presentation.

COMMUNIQUÉ | FALL 2015

ALL SHOOK UP

JOE DANGER 2 dashes Angostura bitters ½ ounce simple syrup ¾ ounce coffee-infused dry vermouth ¾ ounce lemon juice ¾ ounce Alvear Festival pale cream sherry 1 ½ ounces Carpano Antica Formula vermouth Grapefruit twist (garnish) Mint plouche (garnish) Combine all the ingredients except the garnishes in a cocktail shaker. Fill a pilsner glass with crushed ice. Add three 11⁄4-inch ice cubes to the cocktail shaker, cover, and whip. Strain the cocktail into the pilsner glass and top with additional crushed ice. Express the oils of the grapefruit twist over the top of the drink. Garnish with the mint plouche and the expressed grapefruit twist. Enjoy, preferably in a leather chair with ample reading material. Stay tuned for NoMad’s cocktail book and cookbook, due for release this fall. Contact your Attaché for details.

IMAGES COURTESY OF CÉLINE BOSSART

COMMUNIQUÉ | FALL 2015

COMMUNIQUÉ FALL 2015 CEO/Founder

JENENE RONICK Director Marketing/Communications LORRAINE WILE Design/Production LORRAINE WILE Editorial/Photography CÉLINE BOSSART Editorial Assistant DANA HEYWARD Special Thanks DANA COWIN LEO ROBITSCHEK THE NOMAD HOTEL LUXURY ATTACHÉ 118 East 25th Street 8th Floor New York NY 10010 www.luxuryattache.com

COMMUNIQUÉ | FALL 2015