W
M penner houston
winter BLACK BOOK
2013
713.973.1600
www.hotelsorella.com
Lunch & Dinner | 7 Days a Week | Sunday Brunch Reservation: 713.827.3545
www.bistroalex.com
800 Sorella Court | Houston, Texas 77024 { Chosen among the Top 100 U.s. hotels, Condé nast traveler, 2010, 2011 & 2012 ReaDeRS’ ChoiCe aWaRDS }
Hotel Sorella Right.indd 1
12/14/12 10:48 AM
HOUSTON’S
Casey CLAY
MOST
SKILLED
and service in the industry, delivered by a staff of friendly, upbeat professionals who combine your desires with their expertise to create unparalleled hair and makeup designs.
Nikki CHARNIAK
Visit SHYN Salon for the best products
Stefani BARRON
Kip SCHEXNAYDRE
Katarina VOSS
SALON PROFESSIONALS
www.shynsalon.com | 321 W. Alabama | Houston, Texas 77006
713-527 SHYN (7496) ShynSalon_001.indd 1
12/14/12 10:48 AM
CONTENTS
Holiday 2012
FEATURES The Beauty of Bali Prepare to be enchanted— and perhaps transformed. 8
Perfect Notes The new winter fashions at M PENNER offer a harmonious blend of color, texture and updated silhouettes.16
8
Old-School Spirits You’ll be the toast of the town when you serve up these vintage cocktails at your holiday party. 32
First Course Let these impressive make-ahead nibbles prep your guests for the big feast. 38
16 2
m penner
6 departments Invitation to Style Reasons to be cheerful 4
Essentials for Men They’re rugged, stylish and made for walking: Wolverine 1000 Mile Boots. 6
Room Key Enchantment beckons at the Charleston Place Hotel in the Old South’s most picturesque city, a treat for the eyes, the taste buds and the spirit. 50
The Antiquarium_003.indd 3
12/14/12 10:49 AM
invitation to style
M PENNER 1180-06 UPTOWN PARK BLVD. HOUSTON, TX 77056 713.527.8200 mpenner.com Store Hours
reasons to be cheerful sneak peeks
Boot up!
p.
6
Lady in red
p.
16
M
PENNER has always been committed to providing a little something extra for our customers and friends. In that tradition, we present our annual all-digital issue of M PENNER magazine to celebrate the winter holidays. Here you’ll find fodder for your holiday parties—recipes for classic cocktails and elegant hors d’oeuvres. We take you on an armchair tour of two of the world’s great tropical island retreats, Bali and its less touristed sister, Lombok. Closer to home, we see what’s doing in another of America’s great cities, Charleston, and its top-tier hotel, Charleston Place. Of course, you’ll also find a selection of terrific clothing and accessories for men and women. But
the following pages show just the tip of the proverbial iceberg. Visit our store in Uptown Park for an outstanding selection of the latest merchandise from the best designers in the world. In the spirit of the season, we thank our loyal staff for their commitment and expertise, and we thank you, our customers, for entrusting us with your image and wardrobe needs. Here’s wishing you a Merry Christmas, Happy Hanukkah, Happy Kwanzaa and a healthy, prosperous New Year!
Monday to FRIDAY: 10 a.m. to 6:30 p.m. THURSDAY: 10 a.m. to 7 p.m. SATURDAY: 10 a.m. to 6 p.m. Editorial Director karen penner Editor
Mark Dowden
Art Director
stephen M. vitarbo
Executive Editor
rita guarna
Contributing Photographer Daniel Springston Art Assistant meghan bashaw Editorial Assistants Lauren Marchionni, catherine shaw Publishing staff
Publisher Shae Marcus Advertising Account Executives Jennifer mclaughlin, Monica Delli Santi Director of Production and Circulation Christine Hamel Marketing Director Nigel Edelshain Advertising Services Manger jacquelynn fischer Senior Art Director, Agency Services Kijoo Kim Accounting amanda albano, agnes alves, andrew mougis Published by Chairman Carroll V. Dowden President Mark Dowden Vice Presidents amy Dowden, Rita Guarna, christine hamel, shae marcus, andy Shane M PENNER Magazine is published twice a year by
—Murry and Karen Penner
Wainscot Media, 110 Summit Avenue, Montvale, NJ 07645, in association with M PENNER. This is volume 9, number 1. Copyright © 2012 by Wainscot Media, LLC. All rights reserved. Editorial Contributions: Write to Editor, M PENNER, 110 Summit Avenue, Montvale, NJ 07645; telephone 201.782.5730; email mark.dowden@wainscotmedia.com. The magazine is not responsible for the return or loss of unsolicited submissions. Subscription Services: To change an address or request a subscription, write to Subscriptions, M PENNER, Circulation Department, 110 Summit Avenue, Montvale, NJ 07645; telephone 201.573.5541; email christine.hamel@wainscotmedia.com. Advertising Inquiries:
4
Contact Shae Marcus at 856.797.2227 or
m penner
shae.marcus@wainscotmedia.com.
“All Houston Dry CleAners Are not CreAteD equAl.”
w w w. t w i n o a k s c l e a n e r s . n e t w w w. t w i n o a k s c l e a n e r s . n e t Family owned and operated For over 55 years state-oF-the-art environmentally Friendly cleaning machines delivery available
6 l o c at i o n s t o b e t t e r s e r v e y o u ! 8793 Gaylord St. HouSton, tX 77024
713.468.6262
Twin OaksRight.indd 1
5750 WoodWay dr. HouSton, tX 77057
713.789.8871
6401 WoodWay dr. HouSton, tX 77057
713.266.1096
3917 San Felipe HouSton, tX 77027
713.622.1823
3949 ricHmond HouSton, tX 77027
713.629-6530
2611 S. SHepHerd HouSton, tX 77098
713.522.8157
12/14/12 10:49 AM
essentials
boot camp
You might not climb many mountains, but you can trek around town in these rugged yet stylish boots.
Walk a mile—or more—in Wolverine: from top, 1000 Mile Boot available in brown or black leather; Montague 1000 Mile Chelsea slip-on boot.
6
m penner
CUTTING Edge c l o s e t s WE ARE AN INDEPENDENT COMPANY SERVING HOUSTONIANS FOR 14 YEARS. OUR PRODUCTS CARRY A LIFETIME GUARANTEE AND ARE MADE IN USA (TEXAS)
713-468-2810 FREE IN-HOME DESIGN CONSULTATION. BBB ACCREDITED BUSINESS, ASID INDUSTRY PARTNER, GHBA MEMBER.
www.cuttingedgeclosets.com
CuttingEdge_007.indd 7
12/14/12 10:48 AM
Prepare to be enchanted— and perhaps transformed— as you discover
the
Beauty
Bali of
and Lombok, the quieter Bali
W
omen in sarongs walk by with baskets on their heads. You hear the chattering of monkeys, and there’s the almondy fragrance of frangipani blossoms strewn about from a recent ceremony. Ahead you see a pagoda-like temple, and in the distance a volcanic
A carved stone sculpture on the faรงade of an ancient temple and a magnificent sunset over the Indian Ocean make up the visual feast that is Bali.
holiday 2012
9
peak, its outline etched against a sunset blushingly pink. The sensory richness makes you recall with epiphanic clarity why you’re here: The South Pacific has island paradises aplenty, but there’s only one Bali. This 2,175-square-mile island, dazzling enough simply as a scenic destination, is esteemed beyond the sum of its sights and sounds and smells. Travelers from anthropologist Margaret Mead in the 1930s to bestselling Eat, Pray Love author Elizabeth Gilbert in the 21st century have come here to soothe, refresh and inform the spirit. They’ve been drawn by a landscape dotted with Hindu temples, each with a story, and a native culture in which ordinary things have special meanings. Indeed, there are carefully observed rituals whose frequencies range from five times daily to once in a thousand years. It’s not unusual to hear expatriate
10
m penner
business owners grouse (but with a smile) that they must hire help in extra numbers because these workers so frequently take time off to perform or attend ceremonies. Bali boasts silky-sand beaches, majestic mountains and lush forests. It’s one of the 17,500 islands that make up Indonesia, the world’s most populous Muslim country. But Bali itself is 93 percent Hindu. As Gilbert’s book explains, Hindu royalty escaped nearby Java during a 16th-century Islamic uprising, but could bring along “only their royal families, their craftsmen and their priests,” which may be “why the Balinese people have such pride and brilliance.” A U.S. encyclopedia published in 1881—a time when most Asian peoples were viewed with condescension in the West—calls the Balinese “a superior race.” Surrounded by coral
reefs, rice-growing Bali benefits agriculturally from the lush soil provided by its six volcanoes. (Alas, the tallest, 10,308-foot Mount Agung, killed more than 1,000 people when it erupted in 1963.) It’s a vegetative wonderland, with banyan, tamarind, clove and acacia trees and lovely flowers of hibiscus, bougainvillea, jasmine, frangipani and orchid. Tourism in Bali has recovered from a slump it suffered after terrorist bombings in 2002 and 2005, and in some ways it’s an easy place to navigate, with many locals at least semi-conversant in English. Tempera-
Opposite: A Buddhist temple appears to sprout effortlessly from the tranquil water. This page: Embrace the peaceful surroundings in one of the elegant rooms at the Oberoi Bali while dreaming of an award-wining meal at the resort’s own Kura Kura; the long-tailed macaque monkey enjoys sacred status and can be found in a sanctuary in Ubud.
holiday 2012
11
tures stay in the soothing range of 68 to 86 degrees Fahrenheit pretty much year-round, and you can see great variety with just a few minutes’ travel by car, by bicycle or even on foot. If you’d rather not explore alone, ICS Travel Group creates personalized itineraries that offer a glimpse of local life plus important sites. They’ll help find the best vantage point for viewing everything from art to sunsets. You’ll likely touch down at the southern end of this land of enchantment at Ngurah Rai International Airport (Cathay Pacific Airline has five flights daily from the U.S.), named for a hero of Indonesia’s war for independence from the Netherlands. There’s a statue of him on the 20-minute ride north to one of the island’s most appealing hostelries, the Oberoi Bali, near Bali’s provincial capital city, Denpasar. (Bali the province includes its namesake island plus a few small ones.) Let the Oberoi’s
12
m penner
secluded cluster of luxury thatched-roof villas with private pools be your base as you explore. On your “things to do” list, don’t omit a luxurious dollop of nothing—lolling on lovely beaches that shimmer with smooth white sand (on the southern coast) or mica-flecked grey-black volcanic sand (in the north, east and west). Try the crescent-shaped Kuta Beach just south of the hotel if you’d like to watch surfers, or mingle with the locals and perhaps buy cheap beer from vendors. Or beautiful Geger Beach, on the southern peninsula known as Nusa Dua, if you crave calmer waters or if you’re a female brave enough to go topless. It costs all of 20,000 rupiah to rent a deck chair— that’s about two bucks. If a party mood strikes, head for the hot nightlife of Kuta, which abounds in bars, cafes and restaurants (try Un’s, the Dog and Dragon or Bubba Gump Shrimp). But don’t miss the
daytime attractions that make Bali special—the wood carvings, paintings and stone statues on view around the south central town of Ubud, for instance. That’s where you can buy souvenirs, or hang with long-tailed macaque monkeys in the Sacred Monkey Forest Sanctuary. Bali is justly famous for its numerous Hindu temples, or pura, many of which feature a distinctive, pagoda-like pattern of tiered roofs. The largest, the Mother Temple of Besakih, is actually a complex of 22 temples perched on parallel ridges. (In the ’63 eruption the flowing lava missed it by just a few yards—a “miraculous” sign, in some locals’ minds, that the gods wished to teach a lesson without threatening their faith.) Then there’s Tanah Lot, famous for its stunning sunsets. Sea snakes are said to reside at the base of the island to ward off evil spirits. Another must-see—near Sanur, just southeast of Denpasar—is the Pura Blanjong,
Opposite: Culture abounds everywhere but especially in the traditional costume of a Balinese dancer; a peek at Lombok’s white sand beaches from the Oberoi Lombok where oceanside huts actually sit in the water. This page: A scuba diver communes with a school of Black Jack at the USTA Liberty’s wreck site.
holiday 2012
13
This page: The rice terraces artfully carved into the mountains testify to the Balinese rice farmers’ love of the land. Opposite: Pinks, blues and purples swirl together to create this picturesque poolside view.
14
m penner
which bears an inscription attributed to a 10thcentury Javanese king. (Sanur is Bali’s oldest beachside resort town, and it offers peaceful respite from the hurly-burly of Kuta.) As your Bali home, the Oberoi itself offers a lot to tweet home about. Located on spacious Seminyak Beach, it’s built to honor privacy, serenity and quality. The romantically inclined may renew their marriage vows in a special Hindu service. No wedding plans? Visit the open-air massage pavillions overlooking a pool teeming with golden carp, water lilies and tropical plants for a couple’s treatment. Here you’ll learn firsthand the philosophy of Tri Hita Karana: True peace means finding harmony with God, man and nature. As for amenities, there’s a daily afternoon tea service, daily fruit baskets, yoga sessions and a six-times-daily shuttle service to the nearby village of Legian. The hotel’s Amphitheatre stages Balinese
dance performances every Thursday and Saturday, and the Kayu Bar serves light meals as well as drinks. The Frangipani Café offers alfresco breakfast and seafood meals under the palms, and the Kura Kura, set around a lotus pond, is the Oberoi Bali’s foray into fine dining—it was voted the finest eatery in Indonesia by the readers of Indonesia Tattler. (All of the hotel’s restaurants prepare curries and stir-fries using rice bran oil, said to reduce cholesterol and to be rich antioxidants.) Happily, there’s another lovely Oberoi on Lombok, the next-door island just a puddlejumping 25-mile flight away—and here both scenery and serenity may beckon you for a leisurely side trip. Lombok is known as “the quieter Bali,” and it mimics much of Bali’s charm without its teeming tourist population. Lombok’s newly upgraded international airport debuted only in October 2011, with connections to Singapore and several Indo-
nesian cities, so the travelers will be coming. In South Lombok they’ll enjoy some of the world’s finest surfing as well as wonderful scuba diving and snorkeling, and they’ll glimpse a volcano that outdoes the betterknown island’s peaks in both height and recent liveliness: 12,224-foot Mount Rinjani, which erupted three times on May 22, 2010. Lombok is a bit smaller than Bali, with about 3 million strong, and it’s been called “a whole different kettle of fish” from its neighbor. For one thing, it’s mostly Muslim, not Hindu—mosques broadcast a morning call to worship starting at 4:30 a.m. Villages tend to specialize in preparing their own particular foods—tofu here, salted shark there and dried shrimp paste down the road. Whether your destination is Bali or Lombok or both, get ready for intriguing surprises. This could be the trip of a lifetime, and when you return you may never be quite the same. holiday 2012
15
This page: tulle dress by Fuzzi, necklaces by Carol Lipworth. Opposite: velvet blazer, shirt, pocket square and scarf by Etro, flannel trousers by Ermenegildo Zegna, Torino belt.
1 4)22)6
8LI RI[ [MRXIV JEWLMSRW EX 1 4)22)6 EP[E]W LMX NYWX XLI
TIVJIGX RSXIW 4LSXSKVETL] F] (ERMIP 7TVMRKWXSR
,30-(%=
This page: peplum coat by Ted Baker, lace tank by Moschino Cheap & Chic, jeans by Yoga Jeans, necklace and earrings by Carol Lipworth, stingray cuff by Taylor & Tessier. Opposite: plaid sportcoat, dress shirt and tie by Isaia, pocket square by Tino Cosma, trousers by Ermenegildo Zegna, Tuliani belt.
1 4)22)6
,30-(%=
This page: exploded cable cardigan by Inhabit, ruffle blouse by Cino, jeans by Yoga Jeans, leather handbag by Jamin Puech, Chan Luu earrings, bracelet and necklace by Gillian Julius. Opposite: Ermenegildo Zegna windowpane suit, Canali dress shirt, Isaia tie, Etro pocket square.
1 4)22)6
Ovit erferes core volluptas mil ipsaecumquam nimust, consendi doluptatur? Adipiet arum inciusamus, occus, omnis idelita coritiusdam eaquunt poreperoris ma consequat quae eatur sit doluptatur sitius aces aut aut voloria volorru menditas sitium quid et volore pliam faccum, cus nos dolorehenim volo od
,30-(%=
1 4)22)6
This page: Loro Piana Voyager coat, quarter-zip cashmere sweater and pants, sport shirt by Luciano Barbera, Tag Heuer sunglasses. Opposite: turtleneck sweater by Les Copains, ring and earrings by Metalli 925.
,30-(%=
1 4)22)6
Dress by Ted Baker, earrings and bracelet by Carol Lipworth.
,30-(%=
1 4)22)6
This page: suit by Z Zegna, shirt by Eton, tie by Z Zegna, sterling silver tie bar by Antique Jewel Box, cufflinks by Tateossian. Opposite: ruched cotton jersey dress by Heather, beaded and sequined handbag by Jamin Puech, necklace by Carol Lipworth, earrings by Sonia Renee.
,30-(%=
This page: silk animal print blouse by Moschino Cheap & Chic, jeans by Yoga Jeans, amber chandelier earrings by Carol Lipworth, Chan Luu ring. Opposite: leather blazer, cotton slub t-shirt, jeans and scarf by John Varvatos, bracelets by Tateossian, Maui Jim sunglasses.
1 4)22)6
,30-(%=
1 4)22)6
This page: Samuelsohn tuxedo, beaded and embroidered paisley shirt and pocket square by Etro. Opposite: cashmere sweater and scarf by Minnie Rose, jeans by AG, beaded draw-string handbag by Jamin Puech, earrings by Chan Luu, necklace by Gillian Julius, Taylor & Tessier alligator cuff.
,30-(%=
3PH WGLSSP
74-6-87 =SY¸PP FI XLI XSEWX SJ XLI XS[R [LIR ]SY WIVZI YT XLIWI ZMRXEKI GSGOXEMPW EX ]SYV LSPMHE] TEVX]
8LI LMWXSV] SJ ZMRXEKI HVMROW MW VMGL MRHIIH 7SQI SJ XLI VIGMTIW´XLI 1ERLEXXER JSV I\EQTPI´HEXI XS XLI XL GIRXYV] 8LI GSGOXEMPW LIVI EVI EQSRK XLI JEZSVMXIW SJ &VMER :ER *PERHIVR LIEH QM\SPSKMWX EX &IQIPQERW FEV EX XLI 8LI 'EVP]PI LSXIP MR 2I[ =SVO &SXXSQW YT
Recipes printed with permission from Vintage Cocktails (Assouline)
1 4)22)6
1%2,%88%2 Q 2 oz. whiskey
Pour all ingredients over ice in a mixing glass and stir as
Q 1 oz. sweet Italian vermouth
you would a martini. Strain into a chilled cocktail glass.
Q 2 dashes Angostura bitters
Garnish with a cherry or, if using dry vermouth, a twist.
+-10)8 Q 2-1/2 oz. gin
Shake all ingredients well with ice and strain into a
Q 3/4 oz. fresh lime juice
chilled martini glass, or serve over ice in an old
Q 1 oz. simple syrup
fashioned glass. Garnish with lime wedge.
1-28 .90)4 Q 2 oz. bourbon
Gently bruise one sprig of mint in the bottom of a highball glass with sugar or
Q 1/2 oz. simple syrup or a
syrup. Add half of the bourbon and fill with crushed ice. Swirl with a bar spoon
level teaspoon of sugar
until the outside of the glass frosts. Add more crushed ice and the remaining
Q 2 sprigs of mint
bourbon; stir again to frost the glass. Garnish with second mint sprig.
(6= 1%68-2Q 1-1/2 oz. dry gin
Shake all ingredients with ice to chill. Garnish
Q dash of dry French vermouth
with an orange peel, lemon peel or olives.
,30-(%=
7-()'%6 Q 1-1/2 oz. cognac
Shake all ingredients with ice and strain into an
Q 3/4 oz. Cointreau
iced old fashioned glass, or preferably a cocktail
Q 1/2 to 3/4 oz. fresh
glass. A sugared rim is a traditional touch. Garnish with an orange wedge.
lemon juice
1 4)22)6
7%>)6%' Q 1 dash Peychaud’s bitters
Take 2 rocks glasses. Chill one while preparing the drink in
Q 2 oz. rye whiskey
the other. Splash the Herbsaint into the second glass and
Q Splash of Herbsaint or other absinthe substitute
swirl it, then pour it out. Add the rye, syrup and/or sugar and
Q 1/2 oz. simple syrup or one sugar cube and a tiny
the bitters and stir with an ice cube to chill. Strain into the
splash of water
chilled rocks glass and garnish with a lemon or orange peel.
JMVWX GSYVWI
Let these elegant make-ahead nibbles prep your guests for the big feast.
PH OTO G R A PHS R EPRO D UCED BY PER MIS SIO N O F D K , A D IV ISIO N O F PENGU IN G RO U P (USA) INC. FRO M H O RS D’O EU V R ES BY V ICTO R IA B L ASH FO R D -SN EL L A N D ERIC T R EU IL L E. T E X T A N D PH OTO G R A PHS ©2012 D K PU B LISHIN G. A L L R IG H TS R ESERV ED.
1MRM FIIJ FYVKIV [MXL GLMPI NEQ This mini ERH QEVMREXIH FIIX TM^^IXXIW classic is a favorite when made with this zingy and colorful combination of chile jam and fresh beets.
-2+6)(-)287 1lb ground beef ž cup fresh breadcrumbs 2 garlic cloves, crushed 2 tbsp finely chopped onion 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1 large egg salt and freshly ground black pepper 1 beet, peeled and finely grated 1 tsp red wine vinegar
To make pizzette bases place flour and salt in a large mixing bowl and make a well in the center of the flour. Pour water and oil into the well. Sprinkle yeast over the liquid and leave for 5 minutes. Use a wooden spoon to draw the flour into the middle and mix to form a sticky dough. Knead the dough on a floured surface for 10 minutes until a smooth, shiny and elastic dough is formed. Place dough in a lightly oiled bowl, cover and leave to rise for 1 ½ hours. Deflate the dough by pressing down with your hand. Preheat oven to 350˚F. Roll the dough on a lightly floured surface to about ½-inch thick. Using 2-inch round cookie cutter, cut out rounds and place onto a baking sheet lined with wax paper. Bake 10-15 minutes until lightly browned.
1 tbsp olive or sunflower oil
Mix the ground beef, breadcrumbs, garlic, onion, Worcestershire
thyme leaves to garnish
sauce, mustard, egg and seasoning together well.
For pizzette bases:
Divide into 25 balls and, using damp hands, shape into
2 cups bread flour
mini burgers. Chill until ready to cook
1 tsp salt / cup warm water
23
1 tsp olive oil
Mix the grated beet with vinegar, and season with salt.
1 tsp quick rising dried yeast
Preheat a frying pan with the oil. Sear the mini burgers,
For chile jam:
uncrowded, in a pan for 1½ minutes on each side, slightly flattening with a spatula as you turn them.
14 oz tomatoes 2 red chiles or jalapeĂąo chiles
To make the jam, pulse all ingredients in a food processor
2 thumbs peeled fresh ginger
until chunky.
2 tbsp fish sauce 3 peeled garlic cloves
To serve, place ½ tsp of chile jam on each pizzette base, add a mini burger and top with a small mound of the marinated beet. Garnish with thyme to serve. Makes 25.
,30-(%=
'PEQW [MXL KMRKIV A seaside treat ERH PMQI FYXXIV dressed up for a party, these clams are served with a ginger, lime and cilantro butter.
-2+6)(-)287 6 tbsp butter, softened ½-inch piece of fresh ginger, finely chopped grated zest and juice of 1 lime 1 tbsp finely chopped cilantro leaves salt and freshly ground black pepper 20 clams 6 tbsp coarse salt
Combine the butter, ginger, lime juice and zest, and cilantro. Add salt and pepper to taste.
Scrub the clams under running water. Discard any that are broken or not tightly closed.
Place the clams in a pan with 2 tbsp water and cover with lid. Steam over medium heat until open, about 6 minutes. Shake pan occasionally to ensure even cooking. Remove clams with a slotted spoon. Discard any that are shut. Cool.
Preheat broiler. Open the clams with your fingers. Discard top shells. Loosen clams from bottom shells and place on a heatproof serving dish evenly scattered with salt. Divide the flavored butter over the clams in their shells.
Place the clams under the broiler until the butter melts and the clams are hot, 2 minutes. Serve hot. Makes 20.
1 4)22)6
)KKW &IRIHMGX Serve these delicious canapés hot with fresh herbs or replace the ham with wilted spinach.
-2+6)(-)287 6 slices medium white bread 5 tbsp butter, melted, plus extra for greasing 24 quail eggs 4 slices Parma ham ¼ oz chives, finely chopped to garnish For hollandaise: 4 tbsp butter 2 tbsp water 2 large egg yolks salt and white pepper 1 ½ tbsp white wine vinegar
Preheat oven to 300˚F. Brush the bread with melted butter and use a 2-inch cookie cutter to stamp out 4 rounds per bread slice. Place the croutes on a baking sheet and bake until crisp, 20-25 minutes. Cool.
To bake the quail eggs, generously butter a mini muffin tin and crack eggs into each hole. Bake in oven 4 minutes. Using a teaspoon, carefully scoop the eggs out of pans onto a tray or plate to cool.
For hollandaise, melt the butter, then skim the froth from the surface and let cool until lukewarm. Place a heatproof bowl over a pot of simmering water set on low heat. Make sure the base of the bowl is not in direct contact with the hot water. Place water and yolks with a pinch each of salt and pepper in the bowl. Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, about 3 minutes. Remove the pot from the heat. Whisk in butter, a little at a time, whisking vigorously after each addition, until the mixture emulsifies and becomes thick and creamy. Gradually whisk in vinegar. Add salt and pepper to taste.
Increase oven temperature to 350˚F. Place croutes, not touching, on a flat baking sheet, tear the ham into 24 equal pieces, and place a piece folded on top of each croutes. Place the baked egg on top and cover with 1 teaspoon of hollandaise. Bake, 4-5 minutes. Garnish with finely chopped chives. Makes 24.
,30-(%=
1SROÁWL TERGIXXE ERH VSWIQEV] Skewering WTMIHMRM [MXL PIQSR EMPSM the pieces of the pancettawrapped fish on rosemary sticks will infuse the recipe with woody sweetness.
-2+6)(-)287 12 oz monkfish tail, boned and skinned 4 pancetta or bacon slices
Cut the monkfish into 20 cubes (1-inch). Cut pancetta into 20 equal-sized pieces. Cover pancetta or bacon and refrigerate.
20 – 4-inch rosemary branches
For the rosemary skewers, pull the leaves off the
For the marinade:
rosemary stalks, leaving just a few leaves at one end. Reserve leaves. Sharpen the other end to a point with a sharp pairing knife.
¼ cup olive oil grated zest and juice of ½ lemon 1 garlic clove, sliced 1 tsp salt and ½ tsp freshly ground black pepper
For the marinade, coarsely chop the reserved rosemary leaves. Combine rosemary, oil, lemon zest and juice, garlic, and salt and pepper in a nonmetallic bowl. Add monkfish and toss to coat each piece well. Cover and refrigerate for 30 minutes.
Thread 1 monkfish cube and 1 bacon piece onto the pointed end of each rosemary skewer.
Preheat broiler. Alternatively, preheat a ridged castiron grill pan or barbecue grill. Broil or grill monkfish spiedini until cooked through, 2-3 minutes on each side. Serve warm. Makes 20.
1 4)22)6
*IRRIP QEVMREXIH JIXE As this recipe ERH SPMZI WOI[IVW tastes so fresh and clean, it will work well with richer dishes. It makes a delicious vegetarian option.
-2+6)(-)287 2 tbsp sesame seeds 8 oz feta cheese
Toast the sesame seeds in a dry pan over low heat until nutty and golden, 3 minutes. Cool.
1 tbsp fennel seeds
Gently rinse the feta in cold water. Drain
grated zest of 1 lemon
on paper towels.
1 tbsp lemon juice 2 tbsp olive oil 1 ½ tsp cracked black pepper Ÿ finely chopped mint leaves 20 whole mint leaves ½ cucumber, peeled and seeded
Cut feta into ž -inch cubes. Toss feta together with the fennel, toasted seeds, lemon juice and zest, oil and pepper to coat each cube well. Cover and refrigerate for 4 hours to allow the flavors to combine.
10 pitted black olives, halved
Sprinkle the feta with chopped mint and toss to
20 – 2-inch wooden skewers
coat each cube well.
For lemon aioli:
Cut the cucumber into 20 cubes (½ in).
2 large egg yolks 1 tsp creamy Dijon mustard
Thread 1 mint leaf, 1 olive half, 1 cucumber cube,
1 tbsp red wine vinegar
and 1 feta cube onto each skewer.
½ tsp salt and a pinch of freshly ground pepper 1 tsp sugar 1 Ÿ cups sunflower or canola oil 1 tbsp lemon zest 1 tbsp lemon juice 2 crushed garlic cloves
For aioli, set a deep bowl on a cloth to prevent it from slipping as you whisk. Whisk the egg yolks, mustard, vinegar, salt and pepper, and sugar together in a bowl until think and creamy, 1 minute. Place the oil in a liquid measuring cup. Whisk in the oil into the egg mixture a drop at a time until the mixture thickens. Add the remaining oil in a thin, steady stream, whisking constantly until thick and glossy. Whisk in 1 tbsp lemon zest, 1 tbsp lemon juice and 2 crushed cloves of garlic. Served with skewers chilled or at room temperature. Makes 20.
,30-(%=
*MPS XEVXPIXW [MXL Melting %WMER FIIJ WEPEH mouthfuls of beef are tossed in a delicious combination of Asian flavors.
-2+6)(-)287 8 oz beef filet steak, 1-inch thick 1 tbsp light soy sauce 1 tbsp lime juice 1 tbsp fish sauce ¼ tsp sugar 1 cup cilantro leaves 1 cup mint leaves, plus extra to garnish ¼ red bell pepper, finely diced 1 tomato, seeded and diced 1 tsp sesame seeds 1 tsp grated lime zest 1 sliced red chile to garnish For filo tartlets: 4 sheets of filo pastry 2 tbsp melted butter
For filo tartlet, preheat oven to 350˚F. Lay one sheet of filo pastry down on a cool surface or large cutting board and cover unused pastry with a clean tea towel. Brush the pastry evenly with melted butter. Using a sharp knife, carefully cut the buttered pastry sheet into even-sized squares, 2in x 2in. Carefully pick up one layer of the squares at a time and place on top of each other, using 4 squares at different angles to create a spiky look. Push the pastry stack into a mini-muffin tin, ensuring the bottom of the filo tartlet is as flat as possible. Repeat until all the filo pastry has been used up and then bake for 6-8 minutes until golden brown and crisp.
Sear the steak in a hot pan on both sides, 6 minutes total. Cool and cut into 20 slices.
Toss the steak slices with the soy, lime juice, fish sauce, sugar, fresh herbs, pepper, tomato, sesame seeds, and zest. Divide steak slices among the filo tartlets. Garnish with red chile and mint leaves. Makes 20.
1 4)22)6
6331 /)=
'LEVPIWXSR 4PEGI
Enchantment beckons at this hostelry in the Old South’s most picturesque city, a treat for the eyes, the taste buds and the spirit.
'
1 4)22)6
harm. Cheer. Calories. A holiday trip to historic Charleston, the pedestrian-friendly city nestled between two rivers on South Carolina’s coast, promises this trifecta, especially if you’ve picked a sure winner already by booking a room at the Charleston Place Hotel. This is one seductive city, one where the past is everywhere present. In 1790 Charleston was the infant nation’s fourth largest city—it’s the one that defied time and stayed fairly small. Today horse-drawn carriages still loll along past pristine, pastel-painted antebellum mansions trimmed with lacy ironwork. That Charleston’s architecture—Colonial, Federal, Georgian, Italianate, Victorian— has survived the depredations of wars, hurricanes, fire and the earthquake of 1886 is a testament to the tough-as-nails heart within this proper belle of a town that oozes Southern hospitality. Do pull yourself away from the Charleston Place to
see the rest of the city—though we’re not saying that’s easy. The eight-story landmark hotel smack in the city’s historic district looks like a modern French chateau. It has 440 spacious, beautifully appointed rooms (we’re talking lots of blues and yellows with Chippendale-style furnishings) and those facing south offer panoramic views of the City Market. All rooms receive twice-daily housekeeping service. And service here is something the hotel has won awards for, so expect to feel like a lord or lady of the manor. Indulge in a treatment in the amazing full-service spa, swim in the indoor horizonedge pool or sip a mint julep or a Southern mule, possibly alongside Jerry Seinfeld or Natalie Portman. Charleston is made for walking, and winter is not blustery here—daytime temperatures usually hover in the 60-degree range, so you can enjoy all the sights in comfort. Start your Sunday constitutional at St. Michael’s Episcopal Church, where bronze bells ring at 9:40 sharp. Then meander through the residential streets—and into a daydream of what life was like before the War Between the States began right here in the harbor almost 152 years ago. There’s plenty to make you feel cozy. You can see one of the country’s best light shows—some 500,000 sparklers—along a three-mile tour in James Island Country Park (a train ride around the lake is offered too) or stand beneath a 60-foot-tall tree in Marion Square, where lampposts are festooned in ribbons and wreaths. As befits a city that prides itself on gracious living, Charleston has an intense relationship with food. Gourmands abound, and you’ll overhear their broad, aristocratic vowels as they debate everything from the proper consistency of creamy grits to where to get the best fried chicken. Know that you will be engaging in acts of gluttony, feasting on the likes of chicken stew, pork hash, hush puppies, banana pudding and pecan pie. In a city of star chefs, Michelle Weaver of Charleston Place’s Charleston Grill serves up highbrow takes on Lowcountry fare. She mixes classics and nouvelle cooking, unifying them with intense flavors and producing such standouts as seared flounder and shrimp with butter grits, sherry-country ham gravy and tomatobasil salad. Or you can give yourself over to the chef and sommelier and enjoy the six-course tasting menu, where you’ll savor every last morsel. Save room for the Grits Soufflé Pudding or the White Russian, a white chocolate panna cotta. Then settle in for a nightcap while you listen to live jazz, performed every night of the week. By the end of your trip you’ll be well sated in mind and body and only too happy to comply with the refrain “Y’all come back now.” Hear, hear!
Opposite, pulling up to the main entrance of the Charleston Place, the grand dame of the city; balmy temperatures make it possible to dine alfresco. This page, clockwise from left, a suite’s cityscape view; spacious rooms epitomize gracious living; the beat goes on with live jazz nightly at the Charleston Grill, where Lowcountry fare reaches new heights; travel by horse-drawn carriage past historic homes; the hotel’s awardwinning spa features an indoor pool; lobster is just one choice in this food lovers’ paradise.
,30-(%=
Abrahamson Rugs Right.indd 1
12/14/12 10:48 AM