Luxist http://www.luxist.com Luxist http://www.blogsmithmedia.com/%SiteURL%/media/feedlogo.gif Luxist http://www.luxist.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/<![CDATA[What is a Sweet Tooth, Really?]]>http://www.luxist.com/2009/12/21/what-is-a-sweet-tooth-really/http://www.luxist.com/2009/12/21/what-is-a-sweet-tooth-really/http://www.luxist.com/2009/12/21/what-is-a-sweet-tooth-really/#commentsFiled under:

When someone claims to have a sweet tooth we all know they aren't referring to an actual physical tooth that's sweet. But do you know what a sweet tooth is, really?

The simplest definition of a sweet tooth is that it's a craving or desire for something sugary or sweet. Although the reasons behind the how and why of a sweet tooth are based in science, in many ways they still aren't totally understood. In studies rats were shown to develop addictive behaviors when fed a diet rich in sugar, and they experienced withdrawal symptoms when the sugar was abruptly taken away. Based on this scientists discovered that sugar stimulates the brain to release dopamine, a 'feel good' brain chemical that gives us a natural high. It seems that it's that natural high that makes sugar so appealing. Theories are that the brain gets accustomed to the raised dopamine levels and that natural high is what the body is really after when a 'sweet tooth' starts acting up.

That's not to say that sometimes you don't just want something for the pure flavor and enjoyment of it, because of course that happens too. And I think some of our cravings are based in our lifestyles and upbringing -- sometimes you crave something for the 'warm fuzzies' and comfort it brings based on childhood memories and old habits. And of course sugar isn't all bad -- having it in moderation is not only not harmful but some sugar is necessary to life.

LuxistWhat is a Sweet Tooth, Really? originally appeared on Luxist on Mon, 21 Dec 2009 08:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>main-pediasweet toothsweetssweets-pediaSweetToothMon, 21 Dec 2009 08:01:00 EST<![CDATA[Setting a Formal Dinner Table: What Goes Where?]]>http://www.luxist.com/2009/12/20/setting-a-formal-dinner-table-what-goes-where/http://www.luxist.com/2009/12/20/setting-a-formal-dinner-table-what-goes-where/http://www.luxist.com/2009/12/20/setting-a-formal-dinner-table-what-goes-where/#commentsFiled under:

Hosting formal dinner parties isn't an everyday event for most of us, so don't feel bad if you need a refresher course on how to properly set a table. Here are a few basics.

Start with the dinner plate, which we all know goes in the center, and place a salad plate or soup bowl on top of it. The charger, if you're using one, goes underneath the dinner plate. To the upper left of the dinner plate goes the bread plate and butter knife, and to the upper right goes the water glass and wine glass (and the coffee cup, but it usually isn't placed until the dessert course).

Continue reading Setting a Formal Dinner Table: What Goes Where?

LuxistSetting a Formal Dinner Table: What Goes Where? originally appeared on Luxist on Sun, 20 Dec 2009 11:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>diningdinner partyDinnerPartyfine-dining-pediatableSun, 20 Dec 2009 11:01:00 EST<![CDATA[Petrossian's Caviar Holiday Experience]]>http://www.luxist.com/2009/12/19/petrossians-caviar-holiday-experience/http://www.luxist.com/2009/12/19/petrossians-caviar-holiday-experience/http://www.luxist.com/2009/12/19/petrossians-caviar-holiday-experience/#commentsFiled under:


Caviar purveyor and Luxist Reader's Choice winner, Petrossian has created a new luxurious feast, the American Caviar Holiday Experience. This package includes four varieties of American Caviar, caviar complements, chocolate truffles and a bottle of white wine.

Two of the caviars in the American Caviar Holiday Experience, the Royal Transmontanus Caviar and Alverta Caviar, are sustainable caviars, taken from White Sturgeon grown in the Stolt Sea Farm in California. The package also includes Hackleback Caviar and Chataluga Prestige, harvested wild from rivers in Tennessee and Illinois. The wine, Chateau Olivier White 2005 Pessac Leognan, was selected by Petrossian's sommeliers to accompany caviar. Petrossian also adds in creme fraiche and blini. For dessert, the Petrossian's Chocolate Truffle Sampler features flavors like Salted Butter Caramel, Chile-Limon Mayan Truffle, and Lime with Coconut and Ginger. This package retails for $537 and includes free shipping.

LuxistPetrossian's Caviar Holiday Experience originally appeared on Luxist on Sat, 19 Dec 2009 16:02:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>american caviarAmericanCaviarcaviarholiday feastholiday giftsHolidayFeastHolidayGiftspetrossianSat, 19 Dec 2009 16:02:00 EST<![CDATA[How to Store Cheese]]>http://www.luxist.com/2009/12/18/how-to-store-cheese/http://www.luxist.com/2009/12/18/how-to-store-cheese/http://www.luxist.com/2009/12/18/how-to-store-cheese/#commentsFiled under:

How long can you keep cheese in your refrigerator? Why should you keep your cheese in the vegetable crisper drawer? Why shouldn't you wrap cheese in plastic before putting it in the refrigerator? How long in advance should you remove cheese before serving it? In this video, Genie McPherson Trevor, Editor of Edible Rhody and one of our Expert Panelists, asks Taylor Cocalis, Director of Events & Education at New York City's Murray's Cheese, for her tips on how to best store cheese. Watch it and you'll learn how to extend the life of your cheese.

LuxistHow to Store Cheese originally appeared on Luxist on Fri, 18 Dec 2009 09:31:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>awards-mainawards-moduleawards-promoEdible RhodyEdibleRhodyfood-pediagenie trevorGenieTrevorluxist-awardsmain-pediamurrays cheeseMurraysCheesetaylor cocalisTaylorCocalisFri, 18 Dec 2009 09:31:00 EST<![CDATA[Fast Food Deluxe: Bouchon Offers Black Truffle French Fries]]>http://www.luxist.com/2009/12/17/fast-food-deluxe-bouchon-offers-black-truffle-french-fries/http://www.luxist.com/2009/12/17/fast-food-deluxe-bouchon-offers-black-truffle-french-fries/http://www.luxist.com/2009/12/17/fast-food-deluxe-bouchon-offers-black-truffle-french-fries/#commentsFiled under:


It's black truffle season and Thomas Keller's Bouchon in Yountville is celebrating with a tasting menu and the return of a delicious favorite Bouchon's black truffle French fries. The classic French fries are tossed with chopped fresh black truffles, fleur de sel and truffled clarified butter and are offered separately or as a supplement to selected menu items.

The Perigord tasting menu is a three-course prix-fixe option that includes a complimentary Terrine de Joue de Porc amuse-bouche and selection of mignardise. Shaved black truffles will be available for each course and special wine pairings designed to enhance each dish will also be offered. The menu includes gooseneck stuffed with black truffle sausage, creamy polenta, sauce Périgourdine, cassoulet of rabbit leg confit, foie gras, tarbais beans, matignon of garden vegetables and rabbit jus and baked Cabécou wrapped in puff pastry with truffle-prune jam. It costs $70 per person and accompanying wine selections will be available for $40 per person. Shaved black truffles will be offered supplementary for $15-$20 per course and the black truffle French fries will be available for $17 or as an accompaniment to selected menu items for $14. The special fries are available through January.

LuxistFast Food Deluxe: Bouchon Offers Black Truffle French Fries originally appeared on Luxist on Thu, 17 Dec 2009 22:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>black trufflesBlackTrufflesbouchonthomas kellerThomasKellertruffflesThu, 17 Dec 2009 22:02:00 EST<![CDATA[François Chocolate Bar at Mauboussin in NYC]]>http://www.luxist.com/2009/12/17/francois-chocolate-bar-at-mauboussin-in-nyc/http://www.luxist.com/2009/12/17/francois-chocolate-bar-at-mauboussin-in-nyc/http://www.luxist.com/2009/12/17/francois-chocolate-bar-at-mauboussin-in-nyc/#commentsFiled under: ,

François Chocolate Bar at Mauboussin in NYCIf you live in the NYC metro area or will be visiting for the holiday season, and love chocolate, let me share with you a sweet spot I recently learned about: François Chocolate Bar. Famed pastry chef and chocolatier François Payard has teamed up with Parisian jeweler Mauboussin to open the François Chocolate Bar on the fourth floor of Mauboussin's Madison Avenue flagship boutique. Described by Payard as "a chocolate jewelry shop," the Chocolate Bar is entirely devoted to chocolate and features signature pastries from Payard as well as a new line of verrines, macaroons, and the "François Quatre Quarts" (pound cakes), along with hot chocolate, tea, coffee, and cappuccino. All the chocolate items are reasonably priced -- from $2.00 for the macaroons to $6.50 for the verrines. The Chocolate Bar also offers signature gifts.

The Chocolate Bar is running a special holiday promotion. Until December 24, customers who spend $100 or more at the store (or a bit more if ordering online) will receive a complimentary Payard signature Voyager Bag and a 15% discount at Mauboussin. One idea for how to ring up $100 is a gift basket. The Chocolate Bar's baskets range from $100 to $200, or you can customize one starting at $15. See the gallery for photos of the Chocolate Bar as well as four gift basket options.

François Chocolate Bar
714 Madison Ave. (between East 63rd and 64th Streets)
Monday - Saturday, 11 a.m. - 6:30 p.m.; Sunday, 1 p.m. - 6 p.m.
212-759-1600

There are 11 tables of two and three seats at the bar. Save me a spot!

Gallery: Francois Chocolate Bar at Mauboussin in NYC

Francois Payard

LuxistFrançois Chocolate Bar at Mauboussin in NYC originally appeared on Luxist on Thu, 17 Dec 2009 18:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>chocolatechocolate barChocolateBarFrancois PayardFrancoisPayardMauboussinNew YorkNew York CityNewYorkNewYorkCityNYCpayardThu, 17 Dec 2009 18:02:00 EST<![CDATA[Gourmet Magazine's Archive Finds A New Home]]>http://www.luxist.com/2009/12/16/gourmet-magazines-archive-finds-a-new-home/http://www.luxist.com/2009/12/16/gourmet-magazines-archive-finds-a-new-home/http://www.luxist.com/2009/12/16/gourmet-magazines-archive-finds-a-new-home/#commentsFiled under: ,

Gourmet magazine may be gone but its library lives on. The NY Times reports that the 3,500 cookbooks in Gourmet magazine's research library will become a key part of the impressive Food and Cookery Collection at the Fales Library of New York University. According to the Times article cookbook author Rozanne Gold gave N.Y.U. $14,000 to buy the books from Conde Nast. The wide-ranging Gourmet collection will arrive at Fales next week in some 500 boxes.

Fales already has about 20,000 volumes about food, with 1,500 titles from before the 20th century. The collection includes books and manuscripts documenting food with a particular emphasis on New York City. The Fales Library is open to all NYU students, faculty, staff, administrators, alumni, researchers, and scholars from other institutions throughout the US and abroad but appointments are necessary for researchers looking to consult archival and manuscript materials. Private scholars and others need to make appointments to use both print and archival collection. The Fales Library operates on a closed stack system which means that books are retrieved for patrons who read them in the reading room but the books do not circulate outside of the library.

LuxistGourmet Magazine's Archive Finds A New Home originally appeared on Luxist on Wed, 16 Dec 2009 22:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>cookbookscookingfales libraryFalesLibrarygourmet magazineGourmetMagazinelibraryresearchWed, 16 Dec 2009 22:01:00 EST<![CDATA[Pennsylvania Resort Showcases Gingerbread Village]]>http://www.luxist.com/2009/12/16/pennsylvania-resort-showcases-gingerbread-village/http://www.luxist.com/2009/12/16/pennsylvania-resort-showcases-gingerbread-village/http://www.luxist.com/2009/12/16/pennsylvania-resort-showcases-gingerbread-village/#commentsFiled under: ,


I've been chronicling a series of massive gingerbread houses this season. At the Nemacolin Woodlands Resort in Pennsylvania a whole gingerbread village is on display. The village has more than a half-dozen gingerbread structures which are made from 100 pounds of gingerbread, 200 pounds of powdered sugar, 40 pounds of egg whites, 5,000 jelly beans and hundreds of peppermints, gum balls, candy canes, chocolates, marshmallows and pretzels. The village is on display through January 6. The hotel sells a gingerbread house kit for $65 so you can make your own.

The resort has a ski mountain with snowboarding, skiing, snow tubing and other winter sports which opens Christmas day. The resort also has spas for adults, children and even dogs. Rates start at $229 during December.

[via ABC News]

Gallery: Nemacolin Gingerbread Village

LuxistPennsylvania Resort Showcases Gingerbread Village originally appeared on Luxist on Wed, 16 Dec 2009 03:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>gingerbread housegingerbread housesgingerbread villageGingerbreadHouseGingerbreadHousesGingerbreadVillagenemacolin woodlands resortNemacolinWoodlandsResortpennsylvaniaWed, 16 Dec 2009 03:01:00 EST<![CDATA[Baseball Pitcher And Chef Partner On Super Brunch]]>http://www.luxist.com/2009/12/15/baseball-pitcher-and-chef-partner-on-super-brunch/http://www.luxist.com/2009/12/15/baseball-pitcher-and-chef-partner-on-super-brunch/http://www.luxist.com/2009/12/15/baseball-pitcher-and-chef-partner-on-super-brunch/#commentsFiled under: , ,

In the short-lived world of professional sports Jamie Moyer is a bit of a legend. He has spent 22 seasons in Major League Baseball and will enter the 2010 season as the oldest pitcher in the game at the age of 47. Moyers and his wife, Karen are extremely active off the field as well. Together they founded The Moyer Foundation which has a mission to provide comfort and support to children enduring a time of profound physical, emotional or financial distress. The Moyer Foundation has raised more than $19 million to assist over 200 different non-profit organizations that serve the needs of children in severe distress. The Moyer Foundation created and funds Camp Erin, the largest national network of bereavement camps for children and teens.

The Moyer Foundation, founded by MLB pitcher Jamie Moyer and his wife, Karen, are joining together with The Mario Batali Foundation to present their "Super Bowl Super Brunch" on Saturday, February 6th from 11:00 a.m. to 2:00 p.m. at the Viceroy Hotel in Miami. This brunch has tickets priced at $1,000 and will be hosted by the Moyers and Batali, with honorary celebrity co-chairs - Jimmy Fallon, Jimmy Buffett and Emeril Lagasse. Other guests will include professional athletes and sports personalities. The afternoon will feature a gourmet brunch designed by Batali, wine and specialty cocktails, cooking demonstrations by Batali and Lagasse, live entertainment and a silent auction. Proceeds from the special event will benefit The Moyer Foundation's Camp Erin[TM] program and The Mario Batali Foundation.

Charity Folks is also holding an auction that includes two tickets to the 2010 Super Bowl in Miami, Florida on Sunday, February 7, two tickets to the Super Brunch and hotel accommodations at the Viceroy Hotel Miami in one room for two people are included for February 4 - February 8, 2010. Bidding was at $5,500 last time I looked. Proceeds from this auction also benefits the Mario Batali Foundation and the Moyer Foundation.

LuxistBaseball Pitcher And Chef Partner On Super Brunch originally appeared on Luxist on Tue, 15 Dec 2009 18:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>jamie moyerJamieMoyermario bataliMarioBatalimoyer foundationMoyerFoundationTue, 15 Dec 2009 18:01:00 EST<![CDATA[The New American Sushi]]>http://www.luxist.com/2009/12/15/the-new-american-sushi/http://www.luxist.com/2009/12/15/the-new-american-sushi/http://www.luxist.com/2009/12/15/the-new-american-sushi/#commentsFiled under: ,

Delightful Tracy Griffith makes sushiChef Tracy Griffith (right -- and yes, she's the half sister of Melanie Grifftith) has created a whole new kind of sushi, Americana style. Think BLT and Cowboy rolls, and a vegetarian option served with fresh Green Goddess dressing.

Griffith, who has the distinction of being the first female graduate of the California Sushi Academy and one of the few female certified sushi chefs in the world, has compiled her creative new sushi recipes into a book called Sushi American Style. The delicious, raw fish-free fare is also available (as of Monday) in NYC Dean & Deluca stores, and is coming to the rest of the country in 2010.

So, what's it all about? We had a quick chat with Tracy at the New York Times building store and sampled all the sushi in the gallery below.

Luxist: So, Tracy, you developed all these rolls yourself, right?

Tracy Griffith: Yes, for my cookbook, Sushi American Style.

L: What was your inspiration?

TG: My inspiration was sushi customers in LA. I worked in a sushi bar and they always ordered California rolls, and I was like "Why?"

L: Why indeed!

TG: They said "I don't like raw fish." So many people are afraid of, or don't like, raw fish. So, being a chef, I had to start making something else besides California rolls. I started thinking, "What's good with white rice?" It's a very neutral base, like pasta or bread, so [I made the] BLT roll after my favorite sandwich, and Green Goddess, because it's so great with asparagus. Chicken Run has chili-garlic peanuts on it because I was in Bali, and in Bali they put chili-garlic peanuts on everything, and I thought, "Wouldn't that be good?" So, that's how it all started; it was for customers who don't eat raw fish.

L: What are people saying so far?

TG: Oh, they love it! Actually, it's kind of funny, because they walk in and look at me like "What?" and then they taste it and go "Oh, wow! That's great!"

Click through the gallery to see our tasting notes on all the new American sushi that you'll find at Dean & Deluca.

Gallery: American Sushi by Tracy Griffith

BLT RollGreen Goddess Roll (Vegetarian)Chicken Run RollCowboy RollLobster Love Roll




LuxistThe New American Sushi originally appeared on Luxist on Tue, 15 Dec 2009 06:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>dean and delucaDean DelucaDeanAndDelucaDeanDelucasushiTracy GriffithTracyGriffithTue, 15 Dec 2009 06:01:00 EST<![CDATA[Double Cross Vodka Welcomes Park Avenue Winter]]>http://www.luxist.com/2009/12/14/double-cross-vodka-welcomes-park-avenue-winter/http://www.luxist.com/2009/12/14/double-cross-vodka-welcomes-park-avenue-winter/http://www.luxist.com/2009/12/14/double-cross-vodka-welcomes-park-avenue-winter/#commentsFiled under:



As New Yorkers pull out their sleeping bag jackets to weather the biting cold, and now the wave of winter rain, at least one friendly standby is here to mark the passage of the new season: the reopening of Park Avenue Winter. The decor of this New York institution, with crystal and glass chandeliers, white lacquered moldings, and lighting integrated with sparse birch branches, is one of the few things that can warm us up coming in from the cold. Add a fine vodka to your dinner, and you'll be set for the season.

Double Cross Vodka has teamed up with Park Avenue Winter to celebrate the restaurant's arrival. The gorgeous bottle reflects the restaurant's design: an icy white frost with silver snowflakes. But we really love what's inside: Double Cross is one of the purest spirits available on the market, expertly distilled seven times and filtered seven-times. This singular vodka is produced in the Slovak Republic, sourcing local winter wheat and mountain spring water, and distilled in a 13th century village in the foothills of the Tatra Mountains.

For the first time ever, Park Avenue Winter will offer a Tableside Ice Bar, featuring the exclusive winter bottle served with winter mixers: Citrus-Lemongrass, Bartlett Pear, and Lychee Elderflower. This exceptional bottle is the perfect complement to your wintertime meal, and the best way we know how to enjoy the chill.

Park Avenue Winter
100 East 63rd Street at Park Avenue
New York, NY 10021
212.644.1900 for reservations

LuxistDouble Cross Vodka Welcomes Park Avenue Winter originally appeared on Luxist on Mon, 14 Dec 2009 18:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>double cross vodkaDoubleCrossVodkaentertainingholiday eventsHolidayEventsnew york cityNewYorkCitypark avenue winterParkAvenueWinterMon, 14 Dec 2009 18:02:00 EST<![CDATA[Hook's Aged Cheddar Flies Off The Shelves]]>http://www.luxist.com/2009/12/13/hooks-aged-cheddar-flies-off-the-shelves/http://www.luxist.com/2009/12/13/hooks-aged-cheddar-flies-off-the-shelves/http://www.luxist.com/2009/12/13/hooks-aged-cheddar-flies-off-the-shelves/#commentsFiled under:

Earlier this year I sung the praises of aged cheddar from Hook's Cheese in Wisconsin and it seems I'm not alone. There have been a flurry of news reports about the 15-year cheddar which has been selling like crazy to turophiles all around the world. The rarity of the cheese and the distinctive taste have led to a run on the cheese even after the Hooks raised their price to $50 a pound from $39.95 to slow demand. The cheese is expected to sell out this week but Hook will have more of the 15-year old available in around three months. You can also order the 12-year-old cheddar for $50 a pound from the Cheese Store of Beverly Hills. All the Hook's aged cheddars have distinctive crunchy bits of calcium crystals which provide sharp bursts of flavor. It's definitely an experience worth having.

LuxistHook's Aged Cheddar Flies Off The Shelves originally appeared on Luxist on Sun, 13 Dec 2009 14:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>15-year-old cheddar15-year-old cheese15-year-oldCheddar15-year-oldCheesecheddar cheeseCheddarCheesehooks cheeseHooksCheesewisconsin cheeseWisconsinCheeseSun, 13 Dec 2009 14:01:00 EST<![CDATA[Is The Bazaar by Jose Andres The Perfect Storm of Restaurants?]]>http://www.luxist.com/2009/12/12/is-the-bazaar-by-jose-andres-the-perfect-storm-of-restaurants/http://www.luxist.com/2009/12/12/is-the-bazaar-by-jose-andres-the-perfect-storm-of-restaurants/http://www.luxist.com/2009/12/12/is-the-bazaar-by-jose-andres-the-perfect-storm-of-restaurants/#commentsFiled under:

Is The Bazaar by José Andrés in the SLS Hotel in Beverly Hills the future of restaurants? An article in the Wall Street Journal takes a long analytical look at the restaurant's appeal. The article breaks down the allure of the restaurant which was also Esquire's restaurant of the year. The trendy bar and restaurant serves a tapas-style menu and caters to a lively bar scene. This along with its trendy hotel location are components that the Wall Street Journal sees as a major key to the spot's success in a time of restaurant failures and slow business. Bazaar has grossed $13 million making it a bright light in SBE Entertainment Group chief executive Sam Nazarian's portfolio of hotels and nightclubs.

Why so popular? Part of it is the Beverly HIlls location, part of it is the celebrity watching factor but it is also the fact that the food is more experience than sustenance. José Andrés serves food with a molecular gastronomy angle making use of liquid nitrogen, spun sugar and other theatrical food displays. As the WSJ article points out, the restaurant combines a bunch of things that are currently trendy and makes them work but whether or not any of these trends will stick around is anyone's guess. The Bazaar is a unique place combining lots of flash with a bit of substance and while the individual components that make it popular can be replicated the magic of this one particular spot likely cannot be.

LuxistIs The Bazaar by Jose Andres The Perfect Storm of Restaurants? originally appeared on Luxist on Sat, 12 Dec 2009 22:00:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>jose andresJoseAndressam nazarianSamNazariansls hotelSlsHotelthe bazaarTheBazaarSat, 12 Dec 2009 22:00:00 EST<![CDATA[Alpine Lodge Pops Up On London Rooftop]]>http://www.luxist.com/2009/12/12/alpine-lodge-pops-up-on-london-rooftop/http://www.luxist.com/2009/12/12/alpine-lodge-pops-up-on-london-rooftop/http://www.luxist.com/2009/12/12/alpine-lodge-pops-up-on-london-rooftop/#commentsFiled under:

London's seeming quite cozy this winter. First we heard about a Swiss chalet in the heart of the city, now Jonathan Downey, owner of New York's Milk & Honey, has opened London's first roof-top Alpine lodge. From December through February, 'The Clubhouse Shoreditch' is offering guests a chance to warm up around a roaring open fire and enjoy piping hot plates of Tartifelette, four cheese fondue, Pot au Feu and classic desserts such as Bramley Apple Crumble with winter spices and clotted cream. Wash it down with house recipe Vin Chaud, ice cold Eristoffee vodka shots, and specialty Alpine cocktails like The Fish House Punch Bowl (a steaming hot mix of Barcardi 8 rum shaken with peach brandy, lemon and sugar) served in tin camping mugs. To increase the apres-ski feel the lounge is decked out with an installation of the Mont Blanc Massif, complete with fake snow, twinkly lights and a vintage helicopter. Serious partiers can order Grey Goose Glaciers - a giant 4.5L rehoboam of frozen vodka encased in a block of ice (£600 with all the mixers) or an 88 pint barrel of beer with a hand pump to help yourself.

'The Clubhouse Shoreditch' is above The East Room, a wine room, dining room, terrace and roof garden which opened in 2008. It is generally members only but non-members are always welcome at lunch during the week (Mon to Fri from noon to 3pm) and all day on Sundays for brunch and lunch from 11am to 5pm. The East Room Dining Room & Terrace are open to non-members in the evening for dinner from 6pm. The Clubhouse Shoreditch is open to everyone during the day Mon to Fri (from noon until 5pm) and all day Sundays from 11am until close. It is also available for private hire in the evenings for groups of 20-40 guests.

LuxistAlpine Lodge Pops Up On London Rooftop originally appeared on Luxist on Sat, 12 Dec 2009 08:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>alpine lodgeAlpineLodgeclubhouse shoreditchClubhouseShoreditchlondonthe east roomTheEastRoomSat, 12 Dec 2009 08:01:00 EST<![CDATA[How to Select and Cook The Perfect Holiday Rib Roast ]]>http://www.luxist.com/2009/12/07/how-to-select-and-cook-the-perfect-holiday-rib-roast/http://www.luxist.com/2009/12/07/how-to-select-and-cook-the-perfect-holiday-rib-roast/http://www.luxist.com/2009/12/07/how-to-select-and-cook-the-perfect-holiday-rib-roast/#commentsFiled under:

beef rib roastThere are many elements that contribute to the perfect holiday meal. A beautifully set table, good wine, the guests and for many families, the beef rib roast has become part of the tradition. It can be daunting to figure out how to select, and cook a good roast.

Really the first step to a good meal is to start with the best ingredients. This is just as important with meat as it is with fresh fruits and vegetables. Lobel's of New York is an old fashioned family owned butcher shop that has been serving the city with the finest meat for over 50 years. They along with other purveyors such as Dean and Deluca, recently winning the Luxist Reader's Choice Award for Best Online Gourmet Food, have made it easy to have quality meat delivered to your doorstep.

Not only will Lobel's send you the perfect piece of meat but they have many suggestions on their web-site to help you pick and prepare the perfect roast. Their tips include:
  • To estimate the size of roast you will need by weight, rather than number of ribs, as the size of the eye varies and will affect the final size of your roast. They suggest 1 -1 1/4lbs per person. (see Lobel's chart here)
  • To think ahead about the size of your roasting pan. An average dry-aged beef rib bone is approximately 2 inches in length. Do the math ahead of time to make sure your roast will fit in your pan.
  • Bring the roast to room temperature before roasting.
  • To use an instant read thermometer to test for doneness but to not poke your roast full of holes! You want to keep the juices in the meat. Wait until you are close to the estimated cooking time before you start to test. (see Lobel's chart here)
  • Let your roast sit for at least 20 minutes before serving.

Lobel's offers several types of rib roasts, including Dry-Aged Waygu bone-in roasts which range in price from $359.98 for a 4lb roast to $1259.98 for a 14lb roast that comes with complementary horseradish and cream sauce. The USDA Prime Dry-Aged roasts run from $115.98 to $405.98 for the same sizes.

Dean and Deluca will ship you either a frozen or fresh 5 bone 9.9lb rib roast for $275.00 from their exclusive supplier Brandt Beef. A perfectly cooked version is pictured above.






LuxistHow to Select and Cook The Perfect Holiday Rib Roast originally appeared on Luxist on Mon, 07 Dec 2009 10:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>beefDean and DelucaDeanAndDelucaholiday diningHolidayDiningLobelsRib RoastRibRoastroasting tipsRoastingTipsMon, 07 Dec 2009 10:02:00 EST<![CDATA[Chocomize Custom Chocolate Bars]]>http://www.luxist.com/2009/12/06/chocomize-custom-chocolate-bars/http://www.luxist.com/2009/12/06/chocomize-custom-chocolate-bars/http://www.luxist.com/2009/12/06/chocomize-custom-chocolate-bars/#commentsFiled under: ,

Chocomize Custom Chocolate BarsChocolate-lovers, brace yourselves: Chocomize lets you create custom chocolate treats. You pick the chocolate (dark, milk, or white, all premium Belgian), then select from more than 80 ingredients (nuts, fruit, herbs and spices, candies such as Gummies and marshmallows, decorations such as edible gold, or "other" -- try bacon!), then select one of three charities, to which Chocomize will donate a portion of its profits. Gift certificates are available, or you can join the Chocolate of the Month Club, and even order in bulk for weddings and parties. Check out their fun blog, too.

LuxistChocomize Custom Chocolate Bars originally appeared on Luxist on Sun, 06 Dec 2009 10:03:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>candychocolateChocomizegiftssweetsSun, 06 Dec 2009 10:03:00 EST<![CDATA[How to Serve Gourmet Cheese for the Holidays]]>http://www.luxist.com/2009/12/04/how-to-serve-gourmet-cheese-for-the-holidays/http://www.luxist.com/2009/12/04/how-to-serve-gourmet-cheese-for-the-holidays/http://www.luxist.com/2009/12/04/how-to-serve-gourmet-cheese-for-the-holidays/#commentsFiled under: ,


For more than a century, Beemster has been hand-making gourmet cheese on its sustainable farm in the Netherlands. The cheese is matured for a minimum of 18 months and carefully crafted by master cheese makers. Michael Blum, Beemster's resident cheese expert, has some tips for holiday entertaining ranging from presentation to accompaniments and wine pairings:

1. Consume at Room Temperature: Cheese is most flavorful to consume at room temperature. All cheeses are best stored below 7 degrees Celsius/45 degrees Fahrenheit.
2. Make the Cut: allow cheese to sit at least one hour at room temperature before cutting. Remove the rind by cutting back into the cheese half an inch before grating. Cut small snack-sized squares for cheese-plates or salads and grate cheese into small slivers for pasta or pizza.
3. Go Nutty: Cheese pairs excellent with nuts. Spruce up your cheese plate by including pecans, walnuts, macadamias or cashews. If you or your guests have a nut allergy, other snacks that go well with cheese are apples, grapes, pears, figs, dates, olives and picles.
4. Old and Sweet: Older cheeses, such as Beemster X-O, pair well with sweeter wines like Rieslings and ports.
5. Get Fresh: Young and fresh cheeses taste best with lighter beers. A good rule of thumb is the more mild the cheese, the lighter the beer.

LuxistHow to Serve Gourmet Cheese for the Holidays originally appeared on Luxist on Fri, 04 Dec 2009 10:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>Beemstercheesefood-pediaholiday 09Holiday09main-pediaNetherlandsFri, 04 Dec 2009 10:01:00 EST<![CDATA[The Gingerbread White House Gets A Garden Too]]>http://www.luxist.com/2009/12/03/the-gingerbread-white-house-gets-a-garden/http://www.luxist.com/2009/12/03/the-gingerbread-white-house-gets-a-garden/http://www.luxist.com/2009/12/03/the-gingerbread-white-house-gets-a-garden/#commentsFiled under:


The gingerbread White House is a holiday tradition but the first Obama White House has a few renovations. The replica White House, made out of 400 pounds of gingerbread coated in white chocolate took six weeks to make according to White House Executive Pastry Chef Bill Yosses. For the first time it is missing a wall revealing an interior with a tiny miniature State Dining Room with furniture created of dark chocolate. Outside the massive gingerbread house there is a marzipan version of Michelle Obama's kitchen garden and the first dog, Bo, is also rendered in marizipan. Check out the hi-res images in the gallery below for close-ups of the intricate masterpiece.

Gallery: The Gingerbread White House 2009

Marzipan Vegetable GardenExecutive Pastry Chef Bill Yosses White HouseBoMiniature White House Interior

LuxistThe Gingerbread White House Gets A Garden Too originally appeared on Luxist on Thu, 03 Dec 2009 19:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>bogingerbreadgingerbread houseGingerbreadHousemarzipanobamawhite chocolatewhite houseWhiteChocolateWhiteHouseThu, 03 Dec 2009 19:01:00 EST<![CDATA[Chicago French Market Brings <i>La Campagne</i> to Chicago's West Loop]]>http://www.luxist.com/2009/12/03/chicago-french-market-brings-i-la-campagne-i-to-chicagos-wes/http://www.luxist.com/2009/12/03/chicago-french-market-brings-i-la-campagne-i-to-chicagos-wes/http://www.luxist.com/2009/12/03/chicago-french-market-brings-i-la-campagne-i-to-chicagos-wes/#commentsFiled under:



There are more than a dozen Euro-inspired food markets in Chicago, but they're seasonal. If you wanted your favorite bottle of Brittany's cidre doux to keep you warm in December, you had to stock up on it in September. Good news, then, for the francophiles: with the opening of the open-year-round Chicago French Market on Thursday, December 3, that kind of unholy abstinence -- and planning ahead -- is no more.

Taking its place in the Metramarket in The Windy City's West Loop, the French Market will be the only 365-day, Euro-chic indoor purveyor. Offerings from local farms and artisanal shops include certified organic produce, meat, fish, bread, pastries, small batch cheeses and wines, and flowers. And don't forget the chocolates and Lavazza coffee. Prepared meals can also be had for when you want an evening in Provence without spending business-class fare.

Six days a week the 15,000-square-foot market will exist to serve you, and there's covered, ground-level parking to entice you further -- validated for an hour free if you spend $20. The adventure begins at 7:30 Thursday morning, just in time for a pain au chocolat and a cafe creme.

LuxistChicago French Market Brings La Campagne to Chicago's West Loop originally appeared on Luxist on Thu, 03 Dec 2009 06:03:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>chicagochicago french marketChicagoFrenchMarketfoodfood-awardsfrenchluxist-awardsmarketorganicThu, 03 Dec 2009 06:03:00 EST<![CDATA[A Picture (Cake) is Worth a 1,000 Calories]]>http://www.luxist.com/2009/12/03/a-picture-cake-is-worth-a-1-000-calories/http://www.luxist.com/2009/12/03/a-picture-cake-is-worth-a-1-000-calories/http://www.luxist.com/2009/12/03/a-picture-cake-is-worth-a-1-000-calories/#commentsFiled under:

SusieCakes, a custom-cake bakery already well-known to Southern Californians, has gotten some big mileage nationally from two "guest cake appearances" on the popular Bravo "Million Dollar Listing" show. Realty agent Chad Rogers shows off the confectionery artwork in a segment where he holds an open house (with the $700 cake showing the house and "Cake Chad" standing outside it, dressed identically to "Real Chad.") The cakes made a repeat appearance in another episode about Rogers getting legal joint custody of Starla, the longhaired Chihuahua he shares with his girlfriend, who is much prettier than her cake.

Custom cake orders are extremely popular and account for over half of SusieCakes' sales. All the desserts are made on-site in one of the four locations, and follow traditional recipes -- read: They use real sugar and real butter. Being purists, SusieCakes only uses buttercream or cream cheese frosting - no fondant or marzipan.

Chad isn't the first celebrity to have ordered a custom cake from SusieCakes. Frequent patrons have included Brooke Shields, Marcia Cross, Laura Dern, Kobe Bryant, Maria Shriver, and Jim Belushi.

LuxistA Picture (Cake) is Worth a 1,000 Calories originally appeared on Luxist on Thu, 03 Dec 2009 04:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>birthday cakesBirthdayCakescakescelebrity shoppingCelebrityShoppingcustom cakesCustomCakeslos angelesLosAngelesspecial cakesSpecialCakessusiecakesThu, 03 Dec 2009 04:02:00 EST