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TA L K NEWSLETTER ISSUE 6 | JULY 1 ST 2017
TROPICAL ESCAPE I N T E R N AT I O N A L P U B L I C AT I O N S OLA AL BLANCO
VIP EVENTS
F E AT U R E D W I N D O W S
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STAND OUT FROM THE CROWD
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GEOMETRIC
BREEZY WHITES
SUMMER WHITES
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BOLD LOOK
OLA AL BLANCO
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F E AT U R E D P U B L I C AT I O N S
HELLO FAS HI ON - J ULY 2017
N O V EL L A 2 0 0 0 - J U N E 1 5 TH 2 0 1 7
D IVA E D ON N A - M AY 3 0 T H 2 0 1 7
M IO MO DA - JUNE 2017
COVE R UP #171382 T OP #171262 PANT #171752 UK
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TU N IC # 1 7 1 6 3 4 ITALY
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F E AT U R E D P U B L I C AT I O N S
ELLE FINLAND’S E D I T O R - I N - C H I E F, TURU MARJAMMA F E AT U R E D JOSEPH RIBKOFF AS ONE OF HER FAVORITE FASHION BRANDS. JOSEPH RIBKOFF IS DESCRIBED AS A BRAND FOR STYLISH BUSINESS WOMEN W H O A P P R E C I AT E M O D E R N C U T S A N D A B R A N D T H AT I S G R E AT T O T R AV E L I N .
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ANNA 24 - J UNE 15 TH 2017
N O V EL L A 2 0 0 0 - J U N E 1 5 TH 2 0 1 7
T OP #171107 F I NLAND
D R ESS # 1 7 1 4 1 0 FI N L A N D
E L L E - JU N E /JU LY 2 0 1 7
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TELEVISION SEGMENTS
MILDH PRESS NEWSLETTER AW2017
THE PIX 11 MORNING NEWS
SWED EN
USA
J O S E P H R I B K O F F W A S F E AT U R E D O N T H E J U N E 1 5 TH “ A L L W H I T E ” S E G M E N T OF THE PIX 11 MORNING NEWS, NEW YORK STYLE EXPERT AND AUTHOR, GEORGE BRESCIA SELECTED JOSEPH RIBKOFF STYLE #173411. THIS STYLE IS ALSO AVAILABLE IN ADDITIONAL COLOURS
ALSO AVAILABLE IN
LIPSTICK RED
D R ESS # 1 7 1 2 5 8
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EVENTS
TELEVISION
SANDY CARTER - LE MUSÉE GRÉVIN
RAAKEL LIGNELL
JUNE 13 - CANADA
H Y VÄÄ E L ÄM ÄÄ - M TV3 L IFE S TY L E & WE L L N E S S TAL K S H OW - F INLAND
S A N D Y C A R T E R , W I F E O F L AT E B A S E B A L L P L AY E R , G A R Y C A R T E R W E A R S J O S E P H R I B K O F F AT L E M U S É E G R É V I N S A N D Y C A R T E R I S T H E W I F E O F L AT E B A S E B A L L P L AY E R , G A R Y C A R T E R . C A R T E R WA S A N A M E R I C A N P R O F E S S I O N A L B A S E B A L L C AT C H E R W H O S E 2 1 - Y E A R C A R E E R W A S S P E N T P R I M A R I LY W I T H T H E M O N T R E A L E X P O S A N D N E W Y O R K M E T S . S C U L P T O R , S T É P H A N E B A R R E T C R E AT E D A WA X F I G U R E T O PAY H O M A G E T O C A R T E R AT L E M U S É E G R É V I N I N M O N T R E A L .
TOP # 1 7 1 1 0 5
C OVE R U P # 1 7 2 9 2 2
APR IL 6 T H 2 0 1 7
APR IL 7 T H 2017
TOP # 1 7 1 6 1 2
APR IL 1 3 T H 2 0 1 7
DRESS #172700
D R ESS # 1 7 1 0 2 4
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APR IL 2 1 ST 2 0 1 7
T O P #171259
APR IL 20 T H 2017
DRESS #171716
APR IL 27 T H 2017
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EVENTS
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V I P E V E N T I N S A I N T- P A U L D E V E N C E
VIP EVENT IN FRANCE
M AY 2 7 TH 2 0 1 7 - FR A N C E
JU N E 3 R D 2 0 1 7
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MISS AMERICA
MISS AMERICA
MISS OKLAHOMA - USA
MISS AMERICA - USA
DRE S S #171258
DRESS #172293
GOOD M OR N IN G WAS H IN GTON JUNE 6 H 2 01 7
D R ESS # 1 7 2 0 0 0 X
T O P #172125
JUNE 10H 2017 JUNE 10 T H 2017
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TELEVISION
CELEBRITY
ANNE IGARTIBURU
MARY FALCONIERI
TV H O ST - SPA I N
M OD E L - ITALY
POP OF
COLOUR MARY FALCONIRI IS WEARING DRESS #171012
D R ESS # 1 7 1 4 1 0
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MERCHANDISING WINDOWS
F E AT U R E D S T Y L E S
GRAND PRIX WINDOWS VOL.3
EVENT IN AMHERST
J UNE 2 0 1 7 - MO N TR EA L - C A N A D A
N OVA S C OTIA - C AN AD A
T H E L A D I E S I N A M H E R S T, N O V A S C O T I A ARE LOOKING FABULOUS IN JOSEPH RIBKOFF
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TRAVEL
RECIPES OF THE MONTH
VEGGIE LOVERS
M E AT L O V E R S
EASY POWER LUNCH BOWLS
S U M M E R T R AV E L D E S T I N AT I O N S ANGRA DOS REIS, BRAZIL
BERMUDA
Visit Angra dos Reis, between Rio and São Paulo. This popular Brazilian vacation area is where cariocas go to escape the crowds. Big changes are coming to the region. In May, Brazilian chain Fasano opened a long-awaited 54-suite hotel in a complex that includes a marina, golf course, restaurants, and a spa. The design is striking, with elevated wooden buildings that look like they’re floating, all with open-air terraces and views of the forest and sea.
In 2014, the island won a bid to host the 35th America’s Cup, the high-profile inter national sailing race, which takes place this June. Stay at the Hamilton Princess & Beach Club, whose revamped rooms have a fresh, contemporary look. The hotel has also added a stellar art collection, a spa, and a restaurant serving locally sourced fare from James Beard Award–winning chef Marcus Samuelsson. Elsewhere on the island, a St. Regis, a lavish Ritz-Carlton Reserve, and the Ariel Sands resort are in the works.
THE BEST BBQ CHICKEN
INGREDIENTS
INGREDIENTS
• • • • • • • • • • • • •
• • •
1 small sweet potato, cubed 8 Yves Kale & Quinoa Bites ¾ cup cooked chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 lemon ¼ teaspoon Dijon mustard 8 to 10 lacinato kale leaves, chopped 6 paper-thin slices from 1 Chioggia beet or watermelon radish ½ avocado, diced (optional) 1 tablespoon hemp seeds Red pepper flakes (optional) 2 tablespoons runny tahini (thin with warm water if necessary) Sea salt and freshly ground black pepper
INSTRUCTIONS Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and pinches of salt and pepper and roast for 25 minutes. Halfway through add the Yves Kale & Quinoa Bites to the baking sheet. Meanwhile, in a small bowl, combine the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard and pinches of salt and pepper. Set aside. In a large bowl, massage the kale with a drizzle of olive oil, ½ tablespoon lemon juice and a pinch of salt and pepper. We’re seasoning every layer here to make sure all of the vegetables are flavorful. Assemble two large individual serving bowls with the kale, chickpeas, sweet potatoes, Yves Kale & Quinoa Bites, beet or radish slices and avocado, if using. Sprinkle with the hemp seeds and red pepper flakes, if using. Drizzle with the tahini sauce and another big squeeze of lemon, if desired. Serve with lemon wedges.
4 higher-welfare chi cken thighs , skin on, bone in 4 higher-welfare chi cken drumsticks , skin on, bone in 1 fresh red chilli , to serve
FOR THE RUB • 2 heaped teaspoons fennel seeds • 1 heaped teaspoon smoked paprika • 1 heaped teaspoon golden caster sugar • 1 level teaspoon cumin seeds • 1 teaspoon sea salt • 1 pinch freshly grou nd black pepper FOR THE BBQ SAUCE • 200 g light soft brown sugar • 200 g tomato ketchup • 200 ml fresh unsweetened apple juice • 100 ml bourbon whisky • 4 tablespoons Worcestershire sauce • 4 tablespoons balsamic vinegar • 2 heaped teaspoons English mustard • 2 oranges , juice of a few splashes of chipotle Tabasco • 1 pinch of sea salt INSTRUCTIONS Preheat the oven to 180°C/350°F/gas 4. To make the rub, bash all of the ingredients in a pestle and mortar until fine. Massage the rub all over the chicken, then place into a low-sided roasting tray. Place in the hot oven for around 1 hour, or until cooked through. Meanwhile, make the BBQ sauce. Place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmerfor 10 to 15 minutes, or until it’s sticky and coats the back of a spoon. Once cooked, remove the chicken from the oven and reduce the temperature to 110°C/225°F/gas ¼. Take a piece of chicken and dunk it into the BBQ sauce. Using a slotted spoon,remove to a wire baking rack placed over a roasting tray (this will help the smoke to permeate the chicken as it cooks).
HONOLULU, HAWAII
JURA, FRANCE
The tides are changing in Honolulu. Hawaii’s capital is becoming a cultural powerhouse—in 2017 it will host its first Biennial, which will attract artists from across the Pacific Rim as well as celebrate Hawaii’s own underrepresented artists. In the gritty Kaka’ako neighborhood, dozens of new Pow! Wow! murals saturate the walls of warehouses, construction sites, and burgeoning collectives-cum-gall eries like Lana Lane Studios. Waikikiis changing, thanks to brand new art-centric hotel, Surfjack Hotel & Swim Club, which collaborated with local artists.
Jura is France’s smallest wine region and in recent years, the region’s highly idiosyncratic, oxidative wines have generated explosive interest. Visit buzzy vineyards like Domaine André & Mirielle Tissot; co-owner Stéphane Tissot is a dynamic, progressive vintner who produces one of Jura’s famous sherry-like vin jaunes. Pair them with the Jura’s rich, rustic cuisine and the regional specialty, wheels of raw-milk Comté cheese. Bur n off the calories hiking, cycling, or skiing the miles of quiet trails that arc around steep mountain ridges, shimmering lakes, and primordial waterfalls.
Place each piece of chicken into the BBQ sauce, placing them onto the baking rack as you go. Retur n to the middle shelf of the oven for around 10 minutes, or until tur ning lovely and sticky. Meanwhile, place the wood chips into an old wire sieve (the sieve will help the smoke to distribute evenly around the oven) and carefully light with a match or over a gas hob. Place the sieve into another roasting tray and pop in the bottom of the oven – this will add an incredible dimension of smokiness to the chicken. After around 10 minutes, remove the chicken from the oven and dip each piece into the BBQ sauce once more. Retur n it to the oven for a further 10 minutes, or until sticky, glazed and delicious. Serve with sliced chilli scattered on top.
Source: travelandleisure.com
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