FASHION
NEWSLETTER ISSUE 4 | MAY 1 ST 2017
SPRING IS HERE MISS JAPAN WEARS JOSEPH RIBKOFF DANCING WITH THE STARS M AY P U B L I C AT I O N S C AT H E R I N E VERDON-DIAMOND AND MUCH MORE...
F E AT U R E D P U B L I C AT I O N S
F E AT U R E D P U B L I C AT I O N S
A BRUSH WITH COLOUR
LIVING EDGE, APRI L 2017, UK
J A C KET N O . 1 7 1 7 0 2
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F M AGAZ IN E , APR IL 1 2 T H , 2 0 1 7
F M AGA ZINE, APRIL 26 T H , 2017
D R E S S N O. 1 7 1 4 1 8 ITALY
DRESS NO .171742 ITALY
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F E AT U R E D P U B L I C AT I O N S
ATLAS M AGAZ I NE , APRI L 24 TH 2017
JA CK E T NO. 171950 UK
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F E AT U R E D P U B L I C AT I O N S
C L A R A , A P R I L 2 6 TH 2 0 1 7
D R APE R S , APR IL 1 9 T H 2 0 1 7
S POS A W HIT E, APRIL 20 T H 2017
J A C KET N O . 1 7 1 3 2 0 SPA I N
D R E S S N O.1 7 1 9 5 0 UK
JA CKET NO .171492 ITALY
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TELEVISION PERSONALITIES
TELEVISION PERSONALITIES
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SASKIA NAUMANN
KIRSTEN HANSER
MODERATOR, GUTEN MORGEN NEUTSCHL AND, G E R MA N Y
T V H OST, BREAKFAS T T V, G ERM ANY
MA R C H 6 TH 2 0 1 7
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DR. SANDRA MARIA GRONEWALD TV HOST, HAL L O DEUTSCHL AND, GERMA N Y
MA R C H 2 9 TH 2 0 1 7
D R ESS NO.1 7 2 6 5 2 JAC KE T N O.1 7 1 3 0 8 I PAN TS N O.1 6 3 8 4 9
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TANSSII TÄHTIEN KANSSA
DANCING WITH THE STARS
DANCING WITH THE STARS
HELENA AHTI-HALLBERG
F INLAND
JUDGE & DANCE I NSTRUCTOR
APRIL 2, 2017
DRESS NO. 172151
M AR C H 2 6 , 2017
DRE S S NO. 1 7 1 4 1 2
APRI L 9, 201 7
D R E S S N O.1 6 3 0 0 6
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MISS JAPAN
H A P P Y M O T H E R ’ S D AY
N AT S U K I T S U T S U I MISS JAPAN WEARS JOSEPH RIBKOFF
EVERYTHING I AM YOU HELPED TO BE
Ta k e a m o m e n t f r o m y o u r d a y t o t e l l t h e w o m e n in your life how much they mean to you
DRE S S NO . 1 7 1 7 1 6
HAPPY MOTHER'S DAY S U N D A Y, M A Y 1 4
J A C KET N O . 1 6 3 8 9 6 U D R ESS N O . 1 5 3 8 9 4 U
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M AY B E A U T Y
T R AV E L D E S T I N AT I O N : T O R O N T O
SPRING BEAUTY TRENDS
TORONTO, CANADA
THE SMUDGY EYE
Forget the classic smoky - next season is all about THE SMUDGY EYE. At Balmain and Altuzarra Tom Pecheux applied MAC Studio Eye Gloss over black liner for maximum smudge effect, at Christopher Kane the messy shadow was inspired by cigarette ash, and at Rag & Bone the kohl was applied togive a “late night, early morning” feel. In other words, don’t worry about drawing a neat line.
No longer the city 30 Rock called “…New York…without all the stuff”, Toronto is fast-establishing itself as one of this year’s most desirable city destinations. Packed with ethnic enclaves, boasting a bustling food scene and offering rest and relaxation in cool designer stays, there are plenty of reasons to discover Canada’s cultural quarter. With Canada celebrating its 150th anniversary there’s never been a better time to visit. Here are just ten reasons why you should book a trip this year.
HOT SPOTS
RIPLEY’S AQUARIUM OF CANADA Visit Ripley’s Aquarium and immerse yourself in a world of 16000 aquatic animals and discover a underwater adventur. CF TORONTO EATON CENTRE This massive shopping complex in the heart of downtown Toronto is more than a mall it’s a major tourist attraction. Almost 50 million visitors come here every year. CANADA’S WONDERLAND Canada’s Wonderland is celebrating its 35th birthday this year. It is Canada’s first and largest theme park featuring over 200 attractions as well as 68 thrilling rides.
BACK TO THE EIGHTIES
From subtle iterations to all-out retro throwbacks, THE EIGHTIES certainly made its stamp on spring/summer 2017’s beauty. Lipstick-bright blush was applied to the temples at Kenzo, Chanel and Adam Selman, side-swept curls made their mark at Topshop Unique, colour-pop lids at Nina Ricci were inspired by Bruce Weber’s photographs from the decade, and Marc Jacobs’s entire show was influenced by Eighties rave culture from the metallic eye make-up to the (controversial) coloured dreadlocks. Get your crimper and invest in the brightest MAC pigment you can find...
ART GALLERY OF ONTARIO (AGO) Designed by renowned Toronto native Frank Gehry (the architectural genius behind the Disney Concert Hall and the Guggenheim Museum Bilbao), the layout is open, airy and easy to navigate
CN TOWER The CN Tower is Toronto’s tallest and most defining landmark. Photos of Toronto are often defined by the building, which stretches more than 550 metres into the sky. NATHAN PHILLIPS SQUARE Located in front of City Hall, Nathan Phillips Square is a events landmark in the center of the city. During the summer, the square is in motion daily, with people watching concerts ST. LAWRENCE MARKET This massive 19th century brick building is home to the city’s largest market. Open every day except Sunday and Monday, St. Lawrence Market is home to several dozen meat and deli stands.
S ource : ht t p://www.vogue .co.uk FASHION TALK
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RECIPE OF THE MONTH
C H O C O L AT E B O U R B O N P E C A N P I E C U P C A K E S WITH BUTTER PECAN FROSTING
W H AT I S C AT H E R I N E W E A R I N G ?
C AT H E R I N E V E R D O N - D I A M O N D HOST, B REAKFAST TEL EVI SI ON MONTRE A L
I N GREDIENTS B O U R BON CHOCOLAT E CUP CA KES • 1 cup bou rbon * • 1 cup canola oil • 2 large eggs • 2/3 cu p greek yog ur t • 1 1/4 cups sugar • 3/4 cu p u nsw eete ne d c oc oa p ow d e r • 2 cups all- purpos e f lour • 3/4 t easpoon salt • 1 1/2 teaspoons b a k ing s od a P E C A N PIE FILL ING • 2 tablespoon s cor ns ta rc h • 1/4 cu p cold w ate r • 1/2 cu p brown su ga r • 3/4 cu p cor n syru p • 3 eggs • 1/4 t easpoon salt • 1 cup chopped pec a ns • 2 tablespoon s bour b on • 1 teaspoon vanilla e xtr a c t B UT T E R PECAN FROSTING • 1/4 cu p but ter 1/2 s tic k • 2/3 cu p h eavy crea m • 1 cup + 2 t ablesp oons p a c k e d b row n s uga r • 1/2 cu p but ter softe ne d , 1 s tic k • 3 cups pow dered s uga r • 1 tablespoon + 1 te a s p oon v a nilla e xtr a c t d iv id e d • 2 tablespoon s bour b on • 1/4 t easpoon cin na mon • 1 1/2 cup f inely chop p e d r a w p e c a ns + 18 w hol e p e c a n s
TU N IC N O.1 7 1 9 0 8
D R E S S NO .171892
FOL L OW HER ON I NSTAGRAM TO SEE MORE OF HE R J R LO O K S
I N ST R UCTIONS P rehea t oven to 35 0 de gre e s F. Line 2 s ta nd a rd c up c a k e p a n s wi t h 1 8 l i n e r s . In a m edium bow l, beat the b our b on, c a nola oil, e g g s , g re e k y o g u r t a n d s u g a r wi t h a n e l e c t r i c m i x e r.
CVDM TL
S lo wly add cocoa pow d e r, f lour, s a lt a nd b a k ing s od a , c o m bi n i n g o n l o w s pe e d u n t i l j u s t i n c o r p o r a t e d. F ill baking cu ps three- f our ths f ull. B a k e f or a b out 1 8 -2 2 m i n u t e s . Al l o w t o c o o l c o m p l e t e l y b e f o re f i l l i n g , a t l e ast 2 h o u r s o r c o vered over n ight . M ea nwh ile make the p e c a n p ie f illing. Comb ine 1/ 4 c u p c o l d wa t e r wi t h 2 t a bl e s p o o n s c o r n s t a rc h , wh i s k u n t i l sm o o t h . A dd the brown su gar, c or n s y r up , e ggs , s a lt a nd c o r n s t a rc h m i x t u re t o a s a u c e po t . Br i n g t h e m i x t u re t o a b o i l , whisking consist ent ly f or a b out 5 minute s . Do not st o p wh i s k i n g t h e m i x t u re , e s pe c i a l l y i n t h e be g i n n i n g o r y o u w i l l en d u p with scrambled eggs. R e mov e the mixture f rom the h e a t a n d s t i r i n t h e p e c a n s , b o u r bo n a n d v a n i l l a . Al l o w t h e m i xt u re t o co o l a f ew minu tes an d the n tr a ns f e r to the f r id ge f o r a t l e a s t o n e h o u r o r u n t i l c o m pl e t e l y c o o l e d a n d t h i c k e n ed.
S TAY T U N E D FOR MORE EXITING NEWS!
To m ake t he f rosting. P re he a t ov e n to 350 d e gre e s F. L i n e a ba k i n g s h e e t wi t h f o i l o r a s i l i c o n e ba k i n g m a t . I n a m edi u m sauce pan , melt togethe r 1/ 4 c up b utte r, c re a m, a nd b ro wn s u g a r. Br i n g t o a bo i l a n d bo i l f o r o n e m i n u t e . Re m o ve fro m t h e he a t and add to the bow l of a s ta nd mixe r. P la c e th e bo wl i n t h e f re e z e r ( o r f r i d g e f o r l o n g e r ) f o r 1 5 -2 0 m i n u t es o r u n t i l co o l . In a bow l w hisk togethe r the b our b on, 1 ta b le s p oon v a n i l l a , 2 t a b l e s po o n s bro wn s u g a r a n d c i n n a m o n . Add pecan s an d st i r to co at even ly. Tran sf er nuts to p re p a re d b a k ing p an . Ba k e f o r 1 5 t o 2 0 m i n u t e s , s t i r r i n g o c c a s i o n a l l y, u n t i l t o ast ed. R em o ve an d t oss the p e c a ns w ith 1 ta b le s p oon b ut t e r. Al l o w t o c o o l 1 0 m i n u t e s , s e t a s i d e . No w g r ab the cooled b utte r mixture a nd a d d the re m a i n i n g 1 / 2 c u p ro o m t e m p e r a t u re b u t t e r, v a n i l l a a n d po wdered su g ar to the bow l and beat toge the r until w e ll c omb ine d . MI x i n a b o u t 1 / 2 c u p o f t h e c h o p p e d p e c a n s . I f t h e f ro s t i n g i s n o t st i ff eno ug h to f rost the cu p c a k e s p la c e it in the f r id ge fo r 3 0 2 0 -3 0 m i n u t e s o r t h e f re e z e r f o r 5 -1 5 m i n u t e s . T h e rem o ve an d whip it f or a f ew seco nd to ge t e v e r y thing s mooth a g a i n . To a ssemble the cu pca k e s : Us e a s ma ll p a r ing k nif e t o c u t a c o n e -s h a p e d p i e c e f ro m t h e c e n t e r o f e a c h c u p c ake. F i l l t h e ho le wit h t he cooled p e c a n p ie f illing. A d d the f ros t i n g ( i f y o u wa n t t o pi pe t h e f ro s t i n g o n u s e a c i rc u l a r t i p, do u bl e t h e fro sting recipe and swir l the f ros ting on in a c irc ula r m o t i o n ) a n d s pr i n k l e e a c h c u pc a k e wi t h t h e re m a i n i n g p e can s. If desired top w ith 1 w hole p e c a n.
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