2018 HOLIDAY EDITION
A Letter From Luxury Attaché G
athering with family and friends for holiday fun is a top priority for most of us during the upcoming holiday season. With the most wonderful time of year fast approaching, it’s easy to become overwhelmed with the endless details and myriad tasks that come with hosting the soirée of the season. Your party should be a place for guests to relax and unwind, and you should be able to enjoy yourself, too. We are delighted to share with you some of our favorite partners in the entertaining industry, who offer their secrets to hosting the perfect party, as well as some gifting recommendations to make the evening complete. With our fall programming initiative, Your Curated Life, well underway, we hope you will take this opportunity to connect with neighbors and co-workers and truly celebrate the diversity and richness of your neighborhood, as we develop a positive and meaningful impact on the community. Expanding that impact far beyond our own walls is a focus of our Corporate Social Responsibility initiative. We are excited to share with you the recent travels of one of our team members, Cinthya Pereira, as she traveled to the Dominican Republic, with United for Health, a non-profit organization that provides free medical care to impoverished areas in the Dominican Republic. Thank you. We hope you enjoy this holiday edition of Communiqué.
Skie Ocasio
Senior Vice President Hospitality & Business Development Luxury Attaché
2
What’s In
Letter from Luxur y A So You Want ttach' e t o Mary Gi Throw a Party u l Marissa A iani l l Flowers on th ie e Olivier Che Park The Culin ng Giving Back istas Attach' e Agenda October November December
side 2 4 6 10 14 18 22 26 28 30 34 38
3
So You Throw a 4
Want to Party...
Gift Suggestions
Citrus Dish by Tiffany & Co. $50
Ice Bucket by LSA $80
Bar Set by Williams-Sonoma $100
Candle Stick Holders by Tiffany & Co. $130
Hospitality is in Mary Giuliani’s blood. The New York-based caterer, whose eponymous company was founded in 2005, grew up in the hotel industry, surrounded by a grandmother who owned and operated several hotels in Montauk and was a maverick pioneer of the small beach town many years ago. Giuliani’s business partner grew up in the catering business, and together the two have developed a unique and whimsical approach to high-end entertaining that has kept them the talk of the town for the past 13 years.
Can you tell us a little about your company, its focus, and what inspires you? I founded Mary Giuliani Catering & Events with my husband Ryan in 2005, based on our love of entertaining, food and hospitality. Over the years we have grown our team to include like-minded merry makers. Our company’s mission is simple yet special—using food and beverage as a creative and customized extension of our clients’ brands. I feel this wonderful mixed cocktail of hospitality, food expertise, and passion is the key ingredient to our company’s success.
Tell us about the most memorable event you’ve planned and why was it so special? All of our events are memorable because they are all different and require our team to get to know our clients and what their needs are for each event. We excel at getting creative with our clients and love a challenge. We love working with Stella McCartney and her team because they always find super unique locations to host their events—a cemetery in the East Village, a West Village garden and the Cotton Club in Harlem.
What are the 5 most commonly overlooked details when planning a party or event?
Martini Glassware by Tiffany & Co. $50
6
Coat Check – It is always important to establish an area and staffing to handle coat or bag check. It is smart to put a reminder in your calendar to check the weather 2-3 days in advance to be able to adjust your needs according to the weather. Insurance – All vendors typically need to present
Certificates of Insurance to gain access to NYC buildings. It is important to have all documents in order at least five business days in advance to ensure all goes smoothly for event day. Rentals – It is always important that clients share the correct guest count so the caterer/planner can ensure that enough rentals are ordered, especially glassware. Ice, lemons and limes - Make sure you have the proper amount of ice for your party. If your freezer makes ice, you can start bagging a few days before to stock up for the big party. Pre-cut bar fruit for guests and display in cute bowls or glasses for an easy, quick garnish. Music - Nothing says party like an impromptu dance party eruption. Take time to curate a party playlist that starts out mellow and builds up to a full-on dance fiesta. The music can serve as the timeline for a great gathering.
What are your favorite food and drink go-tos that are always a hit? Pigs in a blanket!! Hands down, the number-one party food hit! You’re also asking the girl whose upcoming book is titled “Tiny Hot Dogs, A Memoir in Small Bites,” (Publication date: April 9, 2019, BUT available for pre-sale now online where books are sold. Plug! Plug!) chronicling my love affair with this most popular party food and the joy it brings to others. I’m also a sucker for a classic, perfectly chilled martini. They go great with tiny hot dogs!
What tips do you have for the perfect decor for a holiday party? Votives and white string lights and lots of them!!! I also love to turn the lights down and have a black-and-white holiday film playing either on TV or projected on a wall at the party. It’s a nice way to provide both lighting and ambience.
Any other words of advice for anyone planning their upcoming holiday party or event? Keep the party to 2-3 hours. Everyone has busy schedules and that time frame allows for flexibility and party hopping. For this reason, be sure to include a start and end time on your invitation. Make sure to have enough food to balance out an open bar and ensure that guests imbibe responsibly. Create fun ways to encourage your guests to interact or get creative at your party. Everyone loves an Instragammable moment! A dessert and drinks-only party is perfectly acceptable this time of year.
7
8
Ballpoint Pen by Tiffany & Co. $295
Custom Place Cards by Marissa Allie Designs $2 per copy
A
rmed with degrees in typography and graphic design, as well as a background in the fashion industry, Marissa Ciccarone founded her company, Marissa Allie Designs, in 2013, with the idea of modernizing both the client experience and the process of creating custom designed stationery and special event invitations. Can you tell us a little about your company and what inspires you? I wanted to marry the concepts of traditional printing and illustration with fresh, modern and smart design. Invitations and event decor have always been something I loved, and I just felt it was right—when you know, you know. I also love working with my clients, helping to bring their visions to life. Marissa Allie Designs is a one-stop shop. In addition to invitations, we work with our clients to create custom place cards, programs, menus, cocktail napkins, gift bags or boxes and more. How do you educate people about your custom products vs. other online retailers? I love educating clients about the product and that is what makes the experience extra special. I walk each client through a step-by-step process, from drafting copy to designing the suite to guest addressing etiquette and even delivery. While designs have come a long way in the online retail space, you do not receive the one-on-one guidance and there is little room for customization and thorough proofing. I like to build a
Custom Invitations by Marissa Allie Designs $2 per copy
Custom Thank You Cards by Marissa Allie Designs $2 per copy
trusting relationship with my clients and most come back when they are ready to celebrate their next big milestone event. Why is the right invitation so important in planning the perfect party? The invitation is a teaser for the main event. It’s the first impression your guests will receive and one that can leave a lasting visual. I’m a firm believer that the small details can make a huge impact and a chic invitation is definitely one of them. Where do you get your design inspiration? I look for inspiration everywhere. Sourcing the most current trends, colors and collaborators is what inspires me daily. I look to fashion, interior design, travel and more. Collaborating with other designers in different spaces has been huge. I’ve learned I can’t do everything for everyone, but being open to working with other artists and business owners benefits the outcome immensely. I think the key to success is being open-minded and continuing to strive to create outside of the box. When a client is ready to take a design risk, I am right there with them, which makes each experience unique and exciting. What words of advice would you give someone planning their upcoming holiday party or event? Start working on your guest list now and always be clear on the dress code!
11
A
vi Tamir has been in the flower business for over 20 years and created his company, Flowers on the Park, based on this philosophy: A flower shop is not rocket science but it does take some passion…that’s the Flowers on the Park difference. Can you tell us about your company and your unique approach to business? I’ve been in the flower wholesale business in the US and all over the world for over 20 years. I have always been interested in new and unique designs. From my extensive travels, I’ve seen a variety of styles, and I wanted to bring in a lot of different flowers that would reflect the design aspect that I always wanted to see in a flower shop. We don’t hire the best flower designers. Instead we hire “people” persons with diverse work experience, a strong work ethic and a desire to help others. We find it much easier to teach our design methods than to install common sense and engaging personalities. You’ll find that our customers love the flower arrangements we create, but rave more about the staff and their ability to deliver good service consistently.
Napkin Ring by L’Objet $185
14
Woven Vase by Tiffany & Co. $140
What tips do you have on incorporating florals into your holiday decor? We always try to incorporate something special for the season. It may a pumpkin or gourd included in the arrangement, or we may even use them as the vase itself for the fall season. Also, we can always do a lot of fun stuff that would be a focal point during the Christmas season in our arrangements, such as pine cones, berries, cinnamon sticks, etc. What are your favorite flowers for fall/winter? We love using coral charm peonies and blushing bride protea, for arrangements with a modern twist. Also, white French tulips are always a beautiful and classic choice. Any tips on extending the life of flower arrangements? Through trial and error we’ve created our flower selection and hydration process to extend the fresh look and smell of our flowers. So your favorite calla lilies will look as fresh as naturally possible with each order you make. All new designers are taught the process and have “refreshers” during the year.
Bud Vase by Simon Pearce $65
Music System by Sonos $379
16
help to make an event feel more specific and crafted, especially if the ingredients are linked to a specific theme. What tips do you have for the perfect decor for a holiday party? Olivier Cheng Catering & Events is a luxury catering company based in New York City with an emphasis on fashion, luxury brands, and an extensive roster of social clients. With a background in architecture and business and a strong focus on aesthetics, Olivier Cheng approaches catering from a 360-degree perspective—ensuring a finished product that fits into the entire picture. Can you tell us a little about what inspired the creation of your company? I founded my business to follow my passion for design, food and service. When we began 15 years ago, I really wanted the food to be reflective of the restaurant world and to be visually connected to the design arena. Drawing from a contemporary aesthetic and food palate, we created a direction for catering that represented what was current now and anticipatory of the future. My culinary and design team are great partners in the quest and I am always inspired by their ability to continuously evolve and set the bar higher.
•
•
•
•
• •
Recipe: 1 part lighting, 1 part décor, 1 part bubbly + festive cocktail, 1 part music, 1 part grazing food = a great holiday party. Lighting is the key to creating a festive ambiance. I always suggest my residential clients dim their lights and mix that with lots of candles. Taller pillars grouped create one type of feeling, and enhanced with strategically placed votives, create the perfect mood. Layer the lighting with a bit of holiday glam. Silver, gold and white elements fashion just the right amount of décor to elevate your event theme. A large bowl filled with bottles of bubbly mixed with a pre-batched holiday cocktail is a great holiday welcoming note. A great playlist is a necessity (I always think of music as décor!) Place snacks in chic and varied containers. It’s amazing how a container can elevate the simplest things. Think crudité in sake boxes! Groupings of snacks and easy room temperature finger foods make for easy entertaining.
What has been the most exciting event you’ve worked on?
Any other words of advice for anyone planning their upcoming holiday party or event?
My favorite events are ones where we play a strong collaborative role. Events for me are the most successful when all of the players are aligned with a common goal. The more challenges and the higher the bar, the more I get excited by our projects. The MET Gala would have to be tops on my list of the most exciting events we have done. This was my “bucket list” event and it challenged us in every way—from menu creation to raising the bar for service to achieving a new standard of excellence for us. And the pride it instilled in everyone that worked for the business alone made this an exciting moment for our company.
Don’t forget to hire a professional if you need help. You don’t need to engage a caterer necessarily, if that is not what you need, but hiring a bartender, someone to help you clean up and possibly someone to help replenish/set up food will go a long way in letting you enjoy your guests. Using a party rental company for glassware, china, linens, flatware, etc. can be a lifesaver.
What is the best part about your job? Our job is evermore different and continually challenging. We are chameleons—constantly creating new concepts and unique ways of doing things; always collaborating with a multitude of disciplines and every day is new and different. And through this, we provide a livelihood for hundreds of people, and that is the best part about my job. What are your favorite food and drink go-tos that are always a hit? Anything with truffles! Our truffle grilled cheese is one our timeless signature hors d’oeuvres and is a “must have.” I am a big fan of featuring craft cocktails for events. They really set the tone for the season and
Have a good relationship with your local wine/liquor store. They can recommend the right products and quantities. If you don’t have room to chill wine and Champagne, just chill it in a bucket of ice for 20 minutes.
Pastry Stand by Christofle $340
24-Piece Cutlery by Christofle $1,250
Serving Set by L’Objet $225
Serving Stand by Fornasetti $690
If you are planning an event, check dates to make sure you are not competing with a lot of other people. Thursday, Friday and Saturday are the most popular days, so if you have some flexibility, consider another day. As for party length, plan for at least 3 hours, assuming that some guests will party hop. Hire professionals to make the event seamless. The following areas to consider and select as needed: caterer, floral designer, lighting and music. A good caterer works with a number of complementary services and can help you put your team together. If your event is larger, you might want to consider hiring a party planner to tie it all together for you. Most importantly, be realistic about your budget, since pricing can increase quite dramatically.
Salt & Pepper Mills by L’Objet $315
19
The Culinistas, founded by Jill Donenfeld and Tiana Tenet, is a full-service, in-home private chef company that provides customized weekly culinary services, including fridge stocking, meal preparation, and catering for dinner parties, special occasions, and holidays. Their services have been touted by restaurateurs and celebrities alike, and have also been featured in The New York Times, Food and Wine Magazine, and Vanity Fair.
Can you tell us about the history of your company? Round Platter by Snowe Home $40
Table Linens by Snowe Home $40
TT: Jill has a decade-plus legacy in the culinary industry, specifically staffing chefs and developing recipes. We partnered in June of 2017 to grow what she’d been doing into a scalable business. JD: It was a no-brainer to partner with Tiana. She comes from a finance and client services background and spearheaded a tech-enabled, scalable approach to the business, which remains high-touch and personalized.
How do you differ from a traditional catering company? We focus on all preparation happening in our client’s kitchens. We are interested in creating hearth in the home—activating the kitchen.
Black Mirror Tray by AYTM $125
Tealight Holders by Philippi $20
What are your favorite holiday food and drink gotos that are always a hit? JD: Shrimp Cocktail and a tequila cocktail. People, myself included, are happy to get protein and a clean drink in the midst of Linzer tortes and big red wines. TT: I love a long, decadent cocktail hour, with an elevated cheese board, charcuterie platter and glass (or three) of champagne!
Any words of advice for anyone planning their upcoming holiday party or event? JD: Plan a make-ahead menu. Party day should be 30 minutes of getting yourself ready and 30 minutes of getting the buffet ready—max. TT: Send your invites early so guests can plan ahead. Calendars fill up quickly during the holiday seasons, and the only thing better than delicious food is the perfect guest list.
Cheese Board by Tina Fray Designs $173
22
Braised Kale Stracciatella Serves 4 to 6 Prep Time: 20 minutes Cook Time: 35 minutes
2 lemons 5 cloves garlic, thinly sliced 3/4 cup olive oil, divided 1/2 teaspoon onion powder 1/4 teaspoon allspice, ground 1/4 teaspoon cayenne 1 bunch Tuscan kale, ribs removed, chopped 1/4 cup water 1 cup basil, packed 3 1/2 teaspoons salt, divided 1 cup stracciatella, torn 1 baguette
1.
For the Lemon Peel: Using a peeler, peel long strips of the lemon peel without any pith. In a small saucepan, add the peels and cover completely with water and 1 teaspoon salt. Bring the mixture to a boil, strain, add the peels back to the pan and repeat the process twice more. Let cool then chop into 1/2 inch pieces. Set aside.
2. For the Kale: In a large dutch oven over medium heat, sauté the garlic in 1/4 cup oil until translucent, 6 to 7 minutes. Add the onion powder, allspice and cayenne and toast until fragrant for just a few seconds. Add the kale and water and cook until the kale is wilted and the water has fully evaporated, 10 to 12 minutes. Turn off heat and season with lemon juice. Set aside. 3. For the Basil Oil: While the kale is cooling, make the basil oil. In a high-speed blender add the basil, 1/2 cup olive oil and salt. Blend the mixture for just a few seconds until the basil is fully pureed. Strain the oil through a fine-mesh strainer, discard the pulp. 4. To serve: On a medium shallow serving platter, arrange the kale and cheese. The dish should have a few pockets of kale and cheese so guests can get a little bit of bowl with each bite. Drizzle with basil oil and sprinkle with lemon peel. Serve the dish at room temperature and with a hot, toasted baguette.
: K C A B G N I GIV ealth 26
H r o f d e t i Un
H
ighlighting our commitment to Corporate Social Responsibility, we are delighted to share with you this Q&A with one of our team members, Cinthya Pereira. Cinthya traveled to the Dominican Republic this summer with United for Health, a nonprofit organization that helps underserved areas in need of medical attention. Founded by Dr. Raul Almanzar in 2014, the non-profit is made up of physicians and volunteers who are called to give back to those in need.
Can you tell us a little about your trip abroad this summer and its focus? The trip took place at a couple of different facilities within the impoverished city of Barahona, Dominican Republic. The first was a public school and the second was a medical center. Both of these spaces were graciously lent to us as an act of public service. Francisco Domingo Brito, the current leader of the Dominican Liberation Party, and runner for the 2020 presidential election, was present for both days in support of our cause and Unidos Por la Salud’s mission. In both pop-up locations, we set up seven different stations specializing in various medical concentrations: pediatrics, optometry, orthodontics, obstetrics, pharmaceuticals, internal medicine, and gastroenterology. Our outreach team was made up of around thirty people and during our time there, we were able to provide medical care to just over a thousand civilians in need. This past trip was my second time participating and I look forward to go back again next summer.
How have you been personally affected through your volunteerism efforts? I’ve always made it a priority to volunteer in any way that I can. This trip abroad is certainly more of a commitment than volunteering at a local soup kitchen or women’s shelter. Regardless of proximity, there aren’t enough words to adequately describe what it feels like to volunteer and really the best way to understand what it’s like is to experience it for oneself. Volunteerism provides a unique perspective into the harsh realities that other people across the globe face on a daily basis. Living in NYC, one of the megacities of the world, it’s all
too easy to get caught up in one’s own conflict. Being witness firsthand of communities where people lack basic necessities such as soap and birth control and even a lack of access to basic education, has condensed my day-to-day conflict to the realization that my personal problems are a privilege; being able to dwell over an upcoming job promotion or even issues in my interpersonal relationships is a luxury, in a world where so many people do not know where their next meal is coming from.
How would you encourage your colleagues to volunteer? So much of our everyday lives are focused and centered around ourselves, and I find that helping others not only forces us out of this vicious cycle, but really puts life into perspective in a way that can only be fully appreciated after experiencing it firsthand.
Can you tell us about a particular child or moment that stood out to you during your time in the Dominican Republic? During the first day of outreach at the school, both myself and a colleague were tasked with unpacking boxes of donations from pharmaceutical companies containing different trinkets with their logo (flashlights, hand sanitizer, tape measures, etc.) and assemble a variety of goody bags to give out to the kids. One donation item in particular, bandanas, didn’t seem to have much functionality and so I decided to forgo putting them inside the bags. I placed one of the bandana’s around my forehead, and proceeded to go about the volunteer day, visiting the different stations and ensuring that the volunteers were well-hydrated as it was a very humid day. As I was walking around, a little girl asked if I had any extra bandanas like the one that I was wearing. I was very surprised by her request, as I couldn’t comprehend what exactly was so enticing about a bandana but I enthusiastically responded and told her to wait right where she was. I returned and gave her and a few other children that gathered around some bandanas. The smiles on their faces and seeing them bask in delight with something so simple as a bandana was truly something I will never forget.
27
ATTA AGEN
THE SEASON’S HOT
OCTOBER - NOVEM 28
ACHÉ NDA
TTEST HAPPENINGS
MBER - DECEMBER IMAGE COURTESY OF STIL
30
IMAGE COURTESY OF KELLY SIKKEMA
32
AUSTIN CITY LIMITS AUSTIN, TX NEW YORK CITY FOOD AND WINE FESTIVAL NEW YORK, NY HAMPTONS FILM FESTIVAL NEW YORK, NY FRIEZE ART FAIR LONDON, UK FRIAC ART FAIR PARIS, FR GQ GENTLEMEN’S BALL NEW YORK, NY LOS ANGELES FASHION WEEK LOS ANGELES, CA WORLD SERIES VARIOUS LOCATIONS ROCK & ROLL HALL OF FAME VIP TICKETS & AFTER PARTIES CLEVELAND, OH PLAYBOY CLUB HALLOWEEN MASQUERADE NEW YORK, NY THE LONDON BIERFEST LONDON, UK INDIAN GRAND PRIX NEW DELHI, IN LONDON FILM FESTIVAL LONDON, UK FORMULA ONE SOCHI, RU BAFTA BRITANNIA AWARDS LOS ANGELES, CA HEIDI KLUM’S HALLOWEEN PARTY NEW YORK, NY THE NOMAD HALLOWEEN PARTY NEW YORK, NY
IMAGE COURTESY OF LESLY JUAREZ
IMAGE COURTESY OF RULA SIBAI
34
NEW YORK MARATHON NEW YORK, NY COUNTRY MUSIC AWARDS NASHVILLE, TN AMERICAN MUSIC AWARDS LOS ANGELES, CA MACY’S THANKSGIVING DAY PARADE NEW YORK, NY INTERNATIONAL BOAT SHOW MIAMI & FT. LAUDERDALE, FL LATIN GRAMMY AWARDS LAS VEGAS, NV MUSEUM OF NATURAL HISTORY GALA NEW YORK, NY NY CITY BALLET OPENING NIGHT GALA NEW YORK, NY ABU DHABI GRAND PRIX ABU DHABI, UAE BARCLAYS ATP WORLD TOUR FINALS LONDON, UK BRAZIL GRAND PRIX SAO PAULO, BR FORMULA ONE AUSTIN, TX MTV EUROPE MUSIC AWARDS LONDON, UK AMERICAN FILM FESTIVAL LOS ANGELES, CA VICTORIA’S SECRET FASHION SHOW LOCATION TBD ELTON JOHN’S AN ENDURING VISION PARTY NEW YORK, NY GOTHAM INDEPENDENT FILM AWARDS NEW YORK, NY BREEDERS CUP SANTA ANITA, CA
36
IMAGE COURTESY OF POPSUGAR
IMAGE COURTESY OF PETER LEWIS
38
IMAGE COURTESY OF MARIE CLAIRE MAGAZINE
40
ART BASEL MIAMI, FL JINGLE BALL NEW YORK, NY UNICEF’S SNOWFLAKE BALL NEW YORK, NY THE ANTIGUA YACHT CHARTER SHOW ANTIGUA BRITISH VIRGIN ISLANDS YACHT WEEK CARIBBEAN SEA NEW YEAR’S EVE BALL DROP NEW YORK, NY PEOPLE MAGAZINE AWARDS LOS ANGELES, CA GRAMMY NOMINATIONS CONCERT LOS ANGELES, CA NUTCRACKER BALLET VARIOUS LOCATIONS
to place a request, PLEASE CONTACT YOUR ATTACHé. EVENT ACCESS IS SUBJECT TO AVAILABILITY.
42
Senior Vice President SKIE OCASIO Design/Production BRACKETT BILODEAU Editorial GREG BACCARINI Contributor ASHLEY COHEN, ERICA FIGLIOLIA, AMANDA SEDGH Special Thanks LESLIE EICHNER, OLIVIER CHENG, JENN BRADFORD MICHELE POKOWICZ, MARY GUILIANI, JILL DONENFELD TIANA TENET, AVI TAMIR, MARISSA CICCARONE MIA AGUIRRE, KATHRYN STILTZ, DONNA MAROTTA
43
LUXURY ATTACHÉ 41 Madison Avenue, 25th Floor New York, NY 10010 www.luxuryattache.com