Welcome to the Katikies Hotel in Santorini, mid-week mavens. Comprised of a series of ultra-crisp cubist cottages surrounded by crystal blue water, this Greek Island gem literally hugs the volcanic rim of Caldera. Guests are perfectly perched to enjoy 360-degree vistas of the Mediterranean dream world.

Consider this one filed away for future whisk aways!

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Nestled in the beautiful New Forest you’ll find a whole new type of tree house experience. Forget rickety log shacks—this is high-end luxury among the trees—with resident wildlife, stunning scenery, and a large hot tub to truly appreciate the view.

Chewton Glen is the classic luxury British country house hotel, enjoying a reputation as one of the U.K.’s first and finest. The last few years have seen the hotel adapting with the times and adding a new more holistic twist to the traditional, not only with its new treetop accommodations but also with its food and spa treatments. Together the executive chef, head gardener, and spa director have updated the experience, including more produce grown on-site to enhance the hotel’s ecosystem and provide guests home-grown food on the table and hand-picked wildflowers in their rooms. (The wildflowers also feed the 20 bee hive colonies that supply raw honey for guests—a lovely gift to take home!)

So how best to spend your day? We would recommend an early morning dip in the ozone-treated pool, followed by the all singing and dancing breakfast in the hotel restaurant before lazily wandering over to the spa.

At the spa, lose yourself with an Ila Kundalini back treatment or go all out and choose the Ila Bio Rhythm—you won’t regret it! At Hemsley & Hemsley we share a similar ethos to Ila, to look beyond just the legal requirements of an organic label. This is a company that cares and goes to great lengths to gather the purest ingredients and harness the vibrations of nature—all you have to do is kick back and surrender to the healing hands of impeccably trained therapists.

You’ll find a deliciously healthy, post-spa lunch at the Alkaline pool bar—so tasty we ordered it again the same evening!  A smorgasboard of delicious salads went leaps and bounds above the typical spa fare and was definitely our type of food. For a beautiful dinner, Vetiver is incredible—it’s a “Three-Star Sustainability Champion” in the Sustainable Restaurant Association star-rating scheme, which is the highest award possible. You can walk, or a golf buggy will to take you down if it’s door-to-door service you fancy. Or try room service—a trunk of goodies delivered through a hatch in your treehouse, straight into your larder!

Courtesy of Executive Chef Luke Matthews, we have the recipe for our favorite salad on the  Alkaline pool bar menu. It’s a dish that ticks all the boxes.

Enjoy x

Chestnut, Onion, and Fig Salad

½  white onion, thinly sliced
2 tbsp white wine vinegar
1 cup hot water
75 gm cooked chestnuts
8  fresh/dried figs, sliced
2  large handfuls of baby spinach or rocket
2 tbsp balsamic vinegar
½ tsp honey
2 tbsp extra virgin olive oil
Sea salt and cracked black pepper to taste

Marinate the thinly sliced onion in vinegar and hot water. Rinse and dry the salad leaves. Whisk together the balsamic vinegar, honey, salt, and pepper while drizzling a small amount of olive oil a little at a time. Toss with the rest of the ingredients and serve.

It’s time for some delicious atonement in the form of a beautiful plate of green almond salsa rustica with asparagus courtesy of The Year in Food and inspired by the Bay Area temples of freshness, Heirloom Cafe and Chez Panisse.

Ingredients:

2 shallots, minced
1/2 cup thinly sliced green almonds (rinse thoroughly!)
2 tablespoons red wine vinegar
2 tablespoons capers
1/2 cup chopped flat leaf parsley
1 tablespoon chopped thyme
1/3 cup olive oil, plus more for cooking asparagus
Sea salt and pepper to taste
1 bunch asparagus
4 quail eggs or two hen eggs, optional

Directions:
In a mixing bowl, toss the shallots and green almonds with the red wine vinegar. Set aside to macerate for at least 15 minutes.

If using quail eggs, bring a small pot of water to a simmer. Using a slotted spoon, carefully drop the quail eggs into the water, and set a timer for 3 minutes. Drain, and place in an ice bath to cool. Set aside.

Next, add the capers, parsley and thyme to the bowl with the shallots and green almonds. Slowly whisk in the olive oil. Add salt and pepper to taste. Set aside.

Heat a large skillet over a medium flame. When hot, add 1 tablespoon of olive oil. Add the asparagus, and saute until tender, about two to three minutes per side, depending on the thickness of the spears.

Divide the asparagus among four plates. Top generously with salsa rustica.

Dish made: Kangaroo filets served with field mushrooms and a quinoa and pumpkin salad.

Hometown: Melbourne, Australia

Current location: Sydney, Australia

Day job: Director of Zwift International

Daily uniform: Jeans and, most days, my favorite hat. I don’t wear a suit very often anymore.

In the kitchen, I swear by: Super fresh ingredients and a dangerously sharp knife.

I have a few: Very strange friends that keep life interesting!

The taste I couldn’t live without: Chili and garlic. No dish is complete without them. I usually start cooking by chopping a healthy serving of chili and garlic and then I decide on the dish.

Any hidden talents? I can juggle with  four balls. What a disappointing hidden talent…

If my kitchen could talk: I would have to silence it, it already knows too much!

Most romantic thing I’ve ever done for a girl: Unexpectedly sending flowers to her workplace with no card and no explanation. That’s pretty romantic right? (ed. note: yes!)

In life what is most important to me is: Doing what I love. Avoiding unnecessary politics. Scaring myself by taking big risks and fully committing. Having fun with life.

At 30 years old: I’ve learned that the more I know the more I realize how little I know.

At 40 years old: I will be living in NYC and regularly escaping to the Maldives (on my private jet).

I’m not afraid to admit my dude crush is: Mark Wahlberg. Who wouldn’t?

I get nervous: At the thought of becoming complacent. Nothing could be worse than waking up in 20 years, looking back and regretting lost opportunities.

Favorite drop of wine? Oh, so many. In winter I love any heavy shiraz from the Barossa Valley but my all-time favourite would be the 2008 Katnook Estate Prodigy Shiraz. Wow.

Top 5 meals:

1. Everything at Per Se in NYC

2. Hot and numbing crispy duck, Spice Temple, Melbourne, Australia

3. Fried crickets, La Esquina, NYC

4. Braised oyster blade, Woods of Windsor, Melbourne, Australia

5. Mum’s pumpkin soup

My motto: The harder you work the luckier you get.

But, we digress.

In honor of Father’s Day—it’s just two days away, people!—we’re celebrating the world’s best (or at the very least, hottest) dads.

We caught up with floral guru Amy Gardella of Seaport Flowers to see how we might whip up some pretty for the boys. “For masculine flower arrangements it’s all about strong, bold, graphic shapes and textures,” she says. “Also, don’t be afraid to use unconventional things such as artichokes, herbs, pods, ferns, etc. When creating your own at-home arrangement look for neutral tones or create a bouquet based on vegetables using cool tomato vines, squash blossoms and vegetable leaves.”

OK, got it. But how about a cheat sheet? Amy generously broke down her petaled picks for all different types of dads.

For the Urban Gardner:
-Artichoke
-Thistle
-Scabiosa Pods
-Dusty Miller Poppy Pods
-Ferns

For the Cook:
Herbs & Textures
-Verbena
-Black Basil
-Green Basil
-Wild Thyme
-Thistle
-Hosta & Ginger Leaves
-Ferns

For Mr. Sensitive:
-Delphium
-Green Roses
-Green Mist
-Blueberries

For the Modernist/Minimalist:
-Clematis Vines

For the Hot Tamale:
-Calla Lillies
-Amaranthus
-Clyvia
-Astilbe
-Astrantia
-Red Charm Peony

For the Uber Manly:
-Allium Balls
-Rysimachia
-Privet
-Ferns
-Hydrangea Leaves

Grungy Gentleman
Jace Lipstein is a friend and I have watched and followed along as he has taken this site, which was essentially a blog in its infancy, and turned it into a brand. I am really proud of his place in the menswear market and believe he has a valuable (AKA relatable) POV. Plus he’s a sports face, like me, which is rad.

Grantland
I am that creep that likes to read every recap and every review of their favorite TV show (sometimes, as spoilers before even watching). My Google Reader (RIP, still haven’t found a suitable replacement) is filled with entertainment blogs I follow along with, but Grantland’s is the best. They have great writers and are what I would consider an intelligent person’s take on fluff.

The Style Blog
Shameless plug but I really DO read every single post on Esquire‘s The Style Blog, especially considering I don’t work exclusively for dot com and we have SO much original content posted daily. I think we serve up a great mix of service and humor in delivering our style content — I am proud of our perspective. Check out: My ESQ&A column I do mostly with athletes, like this one with David Wright of the New York Mets.

Blueshirts United
What’s the likelihood of me being the only fashion editor who has the New York Rangers official blog bookmarked? I have a few clients on the team and am super proud of every puck block and shot they’ve made all season. I have to keep up and follow along, even though they’re out of the Stanley Cup chase.

City Notes
My husband is a software and applications developer for Martha Stewart Ominmedia, and City Notes is his passion project he started with travel and tech writer Dan Frommer. It is more of an iPad app as of now, but legit useful. Check out their newest one, on the best surf shops in New York City.

Style Girlfriend
I obviously share a likeness and sensibility with the author of this site, Megan Collins — being a few of not too many ladies who dabble in the menswear genre. What I love about her site is her reliability. She breaks fashion down in a way that is non-threatening, yet aspirational, and I think really reaches a demographic of men that really crave and really care about that female perspective.

Alex Thomopoulus
Any female who can preach the awesomeness of gluten-free baking, reference Tim Riggins (twice) and humor me with some lady boner chat—all in one posting—earns my allegiance.

The Crosby Press
I recently discovered the awesomeness that is the Fat Jew and his unapologetic and ridiculous “An Intimate Conversation” video series. This interview with New York Giants Victor Cruz is only my favorite thing ever.

Refinery 29
Not original, but I actually taught a fashion writing course last semester at my alma mater, the University of Florida, and used this site to teach “the importance of voice.” I think R29 does a really great job at channeling and reaching their audience. I had my student’s write a R29 news piece from a press release, in the voice R29, about the Kate Young/Target collaboration. They loved and killed the assignment.

Whether you’re a wee bit sick of the classic beef and ketchup combo, or want a meat-free alternative, don’t just rely on a cute, new sundress to spice up your next BBQ party—whip up this delicious veggie version for you and your guests, courtesy of V.K. Rees. This beauty of a burger (it looks as gorgeous as it tastes) screams summer with avocado, grilled pineapple and divine dressing on top of a zesty patty.

It’s time to veg OUT.

Burger Ingredients

• 1 package of Gimmie Lean, ground beef style
• 1 cup of cooked brown rice
• 1/2 small onion, diced
• The pulp of 1 large beet after juicing
• Annie’s Vegan Worcestershire sauce
• 1 Tbs Olive Oil, for cooking

Burger Directions

1. Combine the Gimmie Lean, rice, onion, and beet pulp in a large bowl and stir until it is all very well incorporated.
2. Form into 5-6 patties.
3. Coat the patties with a thin layer of the Worcestershire sauce.
4. Add the oil to a pan and heat it up on the stove. Fry the patties on both sides. Add more oil if needed.
5. Serve on a toasted bun with grilled pineapple, ripe avocado, red pepper, lettuce, sauteed onion, and vegan ranch. …Or whatever you like on your burger. =)

Memorable quote: “This is no longer a vacation, it’s a quest. It’s a quest for fun, I’m gonna have fun, and you’re gonna have fun, we’re all gonna have so much f*cking fun we’ll need plastic surgery to remove our goddamn smiles!”

Globe Trotter Suitcase, $1,750.00 | Old Glory Tent, $614.92 | Floral Swim Shorts,  $270 | Journey’s of a Lifetime Book, $28.27

George Banks (Father of the Bride)
The sentimental dad who might just need a break

Memorable quote: “Drive carefully. And don’t forget to fasten your condom…seat belt! I meant seat belt.”

Presso Espresso Machine, $199.00 | Stress-Free Head Massager, $2.80 | Black Tuxedo Flask, $19.95 | Making the Father of the Bride’s Speech Book, $4.79

Jack Butler (Mr. Mom)
The stay-at-home dad

Memorable quote: “My brain is like oatmeal. I yelled at Kenny today for coloring outside the lines. Megan and I are starting to watch the same TV shows, and I’m liking them! I’m losing it.”

50 Day Dry-Aged Prime Black Angus Bone-In Rib Steaks, $102.00 |  Six-Pack Ab Apron, $ 22.90 | Hand Tool Pens, $4.95 | The Myth of Mr. Mom Book, $2.99

King Triton (The Little Mermaid)
The water-loving dad

Memorable quote: “Have lost your senses completely?! He’s a human, you’re a mermaid!”

Underwater IPhone Case, $79.99 | Sea Salt Soap, $5.95 | Underwater Scuba Mask Camera, $140.99 | Waves Book, $3.33

Andre (My Father the Hero) 
The dad on vacation

Memorable quote: Andre: “What are you wearing?”
Nicole: “My bathing suit!”
Andre: “The whole thing? Are you sure you didn’t leave part of it in the box?”

Multi-Currency Wallet,  $285 | Plane ticket | Pendleton Hawaiian Shirt, $139.00 | Aquabumps Book, $150

Father’s Day is coming up (Sunday, June 16th) so we decided to take Male Monday to the streets! Here we meet six handsome dads in Tribeca—the BABYBJÖRN capital of Manhattan neighborhoods—where it’s all about good-looking dads and bugaboos.

DAD #1
Name: Chris
Child: Rowan, 2
Favorite thing about being a dad: Everything
Most used phrase: I say “no” too much and “Way to go to, Ro!”

DAD #2
Name: Mattia
Children: Humberto, 4, and Carlo, 3
Most used phrase: “I love you so much.”
Before I was a dad: I was incomplete.

DAD #3
Name: Khalid
Children: Jayda, Anaya, Khalid Jr, Azaia
Favorite thing about being a dad: No matter how tired you get it’s a whole lot of fun.
Most used phrase: ”What are you doing?!”
Before I was a dad: I was more selfish.

DAD #4
Name: Larry
Child: Boston
Favorite thing about being a dad: Getting to spend time with this little guy. Who has more fun then us?
Most used phrases: “I love you,” and “You’re a piece of work!”

DAD #5
Name: Trevor
Children: Charla, 4, and Liam, 8
Favorite thing about being a dad: The joy of watching them grow up and fulfill their dreams.
Most used phrases: “Listen,” and “Try your best”

DAD #6
Name: Adam
Child: Harry, 11 months
Favorite thing about being a dad: It’s constant entertainment.
Most used phrase: “Come on, buddy!”
Before I was a dad: I was blissfully ignorant.

Designed to feel like your chic friend’s house (nice friend!), the property’s 34 rooms look out onto the Aegean Sea from private balconies, the pool’s surrounded by hammocks and inside, it’s all whitewashed minimalism and local objets.

We say—just add your honey!

That’s a pretty delicious party trick if you ask us. Here, Frances Janisch shows how to pull it off.

Beet and Goat Cheese Jewels 

Ingredients:
About 12 beet roots, in as many different colors as you can find.
Soft goat cheese, about 500 grams / 1 pound
Salt and pepper
Olive oil
2 bread tins
Basil leaves, pistachios and any kind of edible flower for garnish
Maldon salt for finishing
A VERY sharp knife

Method:
Cook the beets in boiling water until soft, about 30 minutes.
Peel and let cool.
Slice very thinly.

Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed. Start layering the beets and goat cheese, as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Start with the lighter colored beets first (ie golden beets), followed by a layer of goat cheese (don’t worry if you don’t make an even smooth layer. It’s pretty hard to do that with goat cheese any way), followed by more golden beets, until they are finished. Then repeat with the red beets and goat cheese, making sure that the last layer will be the beets.

Don’t worry if you haven’t reached the top of the bread tin. If you do, that’s great, but if you don’t it really doesn’t matter. Once you have finished the layering, fold the plastic over to seal. Now the trick is to place a weight on the terrine so it compresses.
I did this by placing another bread tin the same size, on top of the terrine, and placing a can of corn, or beans, or whatever can you have to act as the weight. Place in the fridge for at least 2 hours, or overnight.

When you are ready to serve, pull the terrine out of the tin on to a board. Unwrap the terrine and carefully slice (with that very sharp knife), making each slice about 1/2 an inch or 15mm thick. I trimmed the edges to make them nice and neat, but you don’t have to. Using a spatchula, place the slices on a long platter and decorate with basil leaves. I added pistachios and sage flowers, but any nuts and edible flowers will do. Whatever you think will look pretty.

Finish off with a sprinkle of Maldon Sea Salt. Serve with crusty bread, and a crunchy arugula salad.

Rice Burger – Kumisolo from Kumisolo on Vimeo.

This is freakin’ cool. Check out this cookbook collab between French-Japanese singer, songwriter and film director Kumisolo and French meat-loving food site, LaKitchenMusic.com.

Thirteen deliciously meaty recipes accompanied by a curated playlist of “finely prepared musical treats to devour bite by bite,” as well as with Pin-worthy pics of Kumisolo preparing the dishes. It’s quirky, fun, fab, and we love it.

#ThisIsCool Notables:
–The stylin ‘no onion cryin’ shades
–Kumisolo’s metallic sweat suit
–The six-pack-man-ab apron must-have
–The misuse of meat accessories

A little French-to-English translation help necessary. French hotties need apply.

Check out some pics from Bon Appetons in the slideshow and watch Kumisolo put together a Rice Burger in the awesome vid above.

Buy the book sold exclusively at Colette here!

In one of the most beautiful films we’ve ever seen (sorry Baz Luhrmann) our good friend Michael Chernow of The Meatball Shop teamed up with Equinox and Mr Porter on an inspiring mini film about life, work and working out.

The film will run for one more week so we wanted to make sure our peeps saw it, too—we like it so much we’ve missed a few spin classes just watching it in the Equinox lobby (We know, we’re missing the point).

So does Michael seem like the perfect man? Well, not exactly according to him but Michael we love you just as you are. Vices included.

My 5 Vices:
1) Cigars
2) Honey Wheat Pretzels
3) Tasti D-Lite
4) Snus (Swedish pouch tobacco)
5) Peanut M&Ms

My 5 Imperfections:
1) I am terrible at relaxing
2) I am not great at eating unhealthy
3) I am not as tall as I’d like to be
4) My ring finger on my left hand is crooked from breaking it in Jui jitsu… and I’ve never had it fixed
5) I have a bit of an outy belly button

OK, that wasn’t too bad. To see Michael’s predominant good side and get a little motivation, check out the video.

Hometown: Stavanger, Norway

Current Location: London

Day Job: Salmon smoker and CEO of Hansen & Lydersen.

Daily Uniform: Oilskin, shirts and a cravat.

In the kitchen, I swear by: Small produce from family producers.

The taste I couldn’t live without: Monjo and St. Lucian ripe mangoes.

Hidden talents: Singing country songs, building huts and making hot chocolate.

Favorite travel spot: Beijing before the Olympics—I enjoyed the amazing culture and living in a hutong with locals.

I’m dying to visit: The moon.

Current playlist: Josephine Foster and Madrugada.

Latest splurges: A huge party at the smokehouse, and a nice sweater.

If your kitchen could talk, it would say: “Let’s talk produce and ingredients.”

Go-to method for impressing a girl: Sing and dance.

Best way for a girl to impress you: Sing and dance.

Recipe: Sel de guerande, beechwood from Denmark, juniper from my brother’s farm and the best farmed salmon in the world from hidden fjord—everything enhances the sweet taste of salmon.

Top 3 restaurants you supply with salmon:
1. Viajante, London
2. Nopi, London
3. The Albion, London

How did you get started? I wanted to recreate a lost taste from my childhood.

Do you have a secret for the salmon blend? Yes.

What are the important steps when it comes to smoking salmon perfectly? Every step of the process is handled gently, with care and love. We wash the fillets and salt one salmon a time so we really care about each individual fish.

What makes Hansen & Lydersen the best? We have the best ingredients in provenance and integrity. We only focus on one thing: smoking salmon. We don’t do anything else, and the perpetual focus pays off.

Any tips on how to get rid of the fish smell? No, and I’ve tried it all.

My Top 5 Meals:
1. Picolo Lago, Lake Lugano, Italy
2. Taibs, London
3. Viajante, London
4. Eros, Italy
5. Ombra, London

My motto: Never give up, never surrender

Besides the Sunday afternoon appeal of Sandy and Ryan’s chemistry and Betty White’s all-around fabulousness, we were swooning over the gorgeous family compound in the Last Frontier with its midnight-sun views and sprawling, rustic luxury.

Now, something very similar—and just as fantastic—is on the market right up there in Sitka. For a cool $7.75 mil you can get your hands on three wood-paneled bedrooms, three baths, a dock, a guest house and the most spectacular views Mother Nature has to offer.

Mush, mush!

This is just the latest reason to love Paris (it’s pretty much our Disneyland)! To celebrate we pay homage to the wonderful women of the City of Lights, and present some of our favorites from today and way back when.

Well damnit if the Jezebel girls aren’t some smart, funny-ass feminists! I want to throw back a couple bourbons with them and then talk about burkas and Kate Upton and Lyle Hillyard all night long

Every New Yorker reads Grub Street, and for good reason. The team behind it is always on their game with well-presented, of-the moment food coverage.

I love Patrick Janelle‘s window into the world. A pair of clean toes on a white shag rug, a cold, graphic escalator, street crossings in midtown…He makes every day life look sexy. I’m lucky to know Patrick in “real” life, and this helps me get inside that brain of his.

This blog is also about getting inside someone’s mind, in this case, my own personal style icon (yes, I used that overused word), Shala Monroque. I wish she posted more often—what a fabulous, wacky little universe she’s created.

Carissa and Andrew Gallo make moody, narrative short videos. I first discovered them through the work they did for Kinfolk magazine—thanks to editor Nathan Williams for introducing me! Beautiful stuff. Carissa’s Tumblr is also pretty badass.

Another day, another street style blog. But Jak and Jil pays special attention to detail—a zoom-in on a sleeve, a funny angle on a hooded coat—and that ultra-crisp photo quality doesn’t hurt.

Thank God for Ari Seth Cohen, turning to the most stylish of stylish New Yorkers for inspiration. “Advanced Style offers proof from the wise and silver-haired set that personal style advances with age,” he writes. Amen.

Matchbook can be a wee bit precious, but the “Portrait of a Lady” feature is always interesting: they’ve covered Margaret Mitchell, Nancy Lancaster, Virginia Woolf. And I’m always nodding my head “yes” to the editor’s wish list section up front.

Okay, there are a lot of food blogs out there (I could have done a Blog City on those alone), and there are a lot of food bloggers who take great photos. But these—The Year in Food and Not Without Salt—are two of the best. TYiF’s Kimberley Hasselbrink and Ashley Rodriguez of NWS have both hit their strides–and I’ve even roped them into shooting for Bon Appetit (pat on back). Which brings me to…

I mean, I have to say Bon Appetit. But, really, it should be #1 because it’s the first thing I look at when I wake up, the last thing I see when I go to bed, and the thing that’s on my mind every minute in between. There are so many things we want to do with the site, and we’re getting more resources to do it every day, it seems. It’s damn exciting.

Keep up with Julia on Twitter, Instagram and Bon Appétit.

Real Housewives of Beverly Hills
Hats off to the women who turned awkward, argument-ridden and full-out confrontational dinner parties into an Olympic sport. Is that what botulism, bleach and too much Hervé Léger will do to you in the end?

Goodfellas
It may not be explicitly mentioned in any hostessing guides but generally the threat of being killed hanging over the heads of your dinner companions isn’t such a good thing for a convivial dinner experience.

The Anniversary Party
So you’re at a party and have to put a big fat foot in your mouth when you trash the annoying neighbors in front of their faces. And then everyone fights. But really, it’s not totally down the tubes—or saved, depending on how you look at it—until someone hallucinates and jumps into the swimming pool.

My Best Friend’s Wedding
Rupert Everett can save any dinner party when he sings for his supper. Here’s one of our favorites, when he leads the whole room in a rousing rendition of Dionne Warwick. Note the awesome cameo by Rachel Griffiths.

American Beauty
Caught in the trappings of a miserable life crisis Kevin Spacey channels all his Oscar-worthy glory when he finally snaps. I mean, someone please pass him the f-ing asparagus. And SIT DOWN.

Wedding Crashers
Under-the-table hanky panky, repressed parental resentment, sexually starved matriarchs  and one giant douchebag—dating the girl of the nice guy’s dreams—well, at least we’ve got Vince Vaughn’s adorably priceless panic to entertain us throughout the pain.

Beetlejuice
Again, we should only hope our next meal culminates in an around-the-table musical extravaganza. Day-O!

See you Tuesday…

Pin Us! Like Us! Tweet Us!

Pippa x

Serve these up!

Cocktails served:

Summer Crush: Chandon Brut Classic, St. Germain, Cucumber

Cabana Boy: Chandon Riche, St. Germain, Pomegranate Seeds

Strawberry Granité: Chandon Rosé and Fresh Strawberries

Chandon Brut Classic & Rosé

Or, as Liberace once said—”Shall I step out and slip into something more spectacular?” Why, yes. YES. Here’s to excess!

Anyway, here is my idea of the ultimate cocktail party: BYO cute outfit, cheeky conversation, and a four-legged friend in tow. Oh I like it!

See the full post on The Window at Barneys.com

Pippa x

Arianna Huffington to Smith Class of 2013: “Sleep your way to the top.”

“Another Smith graduation speaker, Alistair Cooke, notoriously told the class of 1954 that their way to the top would be determined by whom they married.

I want to do old Alistair one better, and tell you that you don’t get to the top by marrying someone. A much simpler way is to sleep your way to the top. Right now I imagine President Christ is thinking she probably should have vetted this speech.

But no, I’m talking about sleep in the literal sense. I know of what I speak: In 2007, sleep deprived and exhausted, I fainted, hit my head on my desk, broke my cheekbone and got four stitches on my right eye. And even as it’s affecting our health, sleep deprivation will also profoundly affect your creativity, your productivity, and your decision-making.”

Dolly Parton to UT-Knoxville Class of 2009: “Tight clothes. Push-up bras. Five-inch-high heels.”

“Now the night I graduated from Sevier County High School, back in 1964, we were all asked to stand up and talk about what we were going to do with the rest of our lives. And everybody had a different story. And when it came my time I stood right up there. I said I’m going to Nashville and I’m going to be a star. Well the whole place laughed out loud. And I was so embarrassed, cause I thought how odd. Why is everybody laughing, cause that is what I’m going to do. But as bad as I felt at that moment and as embarrassed as I was, it did not shake me from my dreams. So I guess I showed them, huh?”

Sheryl Sandberg to Barnard Class of 2013: “You are awesome.”

“I hope that you—yes, you—each and every one of you have the ambition to run the world, because this world needs you to run it.  Women all around the world are counting on you.  I’m counting on you. I know that’s a big challenge and responsibility, a really daunting task, but you can do it.  You can do it if you lean in.  So go home tonight and ask yourselves, “What would I do if I weren’t afraid?”  And then go do it. ”

Melinda Gates to Duke Class of 2013: “Technology is just a tool.”  

“I want to encourage you to reject the cynics who say technology is flattening your experience of the world. Please don’t let anyone make you believe you are somehow shallow because you like to update your status on a regular basis.

The people who say technology has disconnected you from others are wrong. So are the people who say technology automatically connects you to others. Technology is just a tool. It’s a powerful tool, but it’s just a tool. Deep human connection is very different. It’s not a tool. It’s not a means to an end. It is the end — the purpose and the result of a meaningful life — and it will inspire the most amazing acts of love, generosity, and humanity.”

J.K. Rowling to Harvard Class of 2008: “As is a tale, so is life: not how long it is, but how good it is, is what matters.”

“The friends with whom I sat on graduation day have been my friends for life. They are my children’s godparents, the people to whom I’ve been able to turn in times of trouble, people who have been kind enough not to sue me when I took their names for Death Eaters. At our graduation we were bound by enormous affection, by our shared experience of a time that could never come again, and, of course, by the knowledge that we held certain photographic evidence that would be exceptionally valuable if any of us ran for Prime Minister. Today, I wish you nothing better than similar friendships. And tomorrow, I hope that even if you remember not a single word of mine, you remember those of Seneca, another of those old Romans I met when I fled down the Classics corridor, in retreat from career ladders, in search of ancient wisdom: As is a tale, so is life: not how long it is, but how good it is, is what matters.”

1. Space NK Apothecary goes for botanical beauty with larger-than-life perfume bottles, lipsticks and, going right after our girly-girl hearts, an explosion of pretty pink.

2. Neighborhood florist Moyses Stevens, instead of loudly showing off their stem skills, keeps it subtle and sweet in typical British style. Potted ferns and peonies? Child’s play.

3. The mannequins at Massimo Dutti trade concrete views for a wild patch of forest at their feet, hanging out among mossy tree stumps and climbing blossoms. Their blank stares might seem to ask, “Where are we?” but we have a feeling they like the change of scenery.

4. More lucky mannequins stand tall at Browns, proudly presenting their new pet swans, sitting pretty in beds of white flowers. Not only can they wear clothes like champs, they do quite well standing under a cascading arbor.

5. Next door, Brunello Cucinelli invites passersby in—or almost in—for tea, it seems, with a pair of garden perches flanking its front doors. Providing the perfect backdrop for a dandy, the store is sure to see a spike in pastel suit sales this week.

Dish made: My mom used to make this dish called “welfare slop” or “the slop.” It was awesome. Super cowboy style: baked beans, cut-up hot dogs, and potatoes. We have been making it for ourselves since college. We’d try and make it her traditional way or remix it *Airrrhornnnnnnn!* either by cooking all of the ingredients separately and mixing them together later, or mixing the ingredients together as a spread for hot dogs in the summer.

Recipe:
Combine these ingredients
Nathan’s Famous Franks
Maple bacon
Potatoes
Butter or vegetable oil or both
Brown sugar (Joshua: “My nickname in high school”)
Worcestershire sauce
The cheapest buns you can find (a bun so cheap it falls apart when you’re trying to get it out of the bag)
Jalapeno juice
A beer of your choice (several beers later, any beer will do).

Hometown: Buffalo, NY

Current location: Brooklyn

Day job:
Joshua: Play bass in Selebrities, a band I’m in with my brother and few other friends.
Jeremiah: Publication Buyer for Opening Ceremony

Daily uniform:
Joshua: Today’s clothes are always last night’s pajamas. Unless it’s the cat’s pajamas and I have no clue what I’m talking about.
Jeremiah: Anything we want, which is always great.

In the kitchen, I swear by:
Joshua: Sriracha!
Jeremiah: Copious amounts of olive oil.

I have a few:
Joshua: Dreadlocks, but some are natural curls, and I’m cool with that.

The taste I couldn’t live without:
Joshua: Mint chocolate chip ice cream
Jeremiah: Bacon

Any hidden talents?
Joshua: I draw things and skateboard on things. I also run a hidden pizza place with its own tumblr. I should’ve made you guys a pizza! Next time!

If my kitchen could talk it would say:
Joshua: This kitchen better keep my secrets… Snitches get stitches.
Jeremiah: CLEAN ME!

Most romantic thing I’ve ever done for a girl:
Joshua: Asked her to be my wife so we could watch Jaws every night.
Jeremiah: Tucked my shirt in.

Most romantic thing a girl has ever done for me:
Joshua: Let me watch Jaws every night.

Ideal date:
Joshua: Let me pick the movie and pretend you like it, even if you don’t. J.J. Abrams is a god.
Jeremiah: The classic: dinner and a movie.

Easiest way to tell us apart:
Joshua: The one that’s not in jail. Joke! I’m shorter and have a full head of hair.

Ever been interested in the same girl?
Joshua: Yeah! In middle school. She ended up posing in Playboy a few years ago. Weird. True story though.
Jeremiah: We’re both Kate Upton fans.

Meaning behind the name Selebrities: A little kid had spelled it wrong in an old comic book (nerd) and I liked it. And I think if you change one letter of a word it becomes your own in a way.

How would you describe your sound? Vogue-ish summertime goth.

Why should we listen to you? It’s nice to make new friends.

Your new album, Lovely Things, is out June 25th. What does it represent to you?
Joshua: It represents some bad times wrapped up in beautiful packaging.
Jeremiah: It represents all the best and worst parts of a relationship, and coming to terms with them. It’s the ultimate break-up album.

What type of music is romantic buzzkill? The theme song to Happy Days remixed by Skrillex playing out of your 1988 Honda Accord. Sadly a true story.

If a girl in the crowd at a show wants your attention, what should she do?
Joshua: “Take yo shirt off, twist around yo hand, and spin it like a helicopter” -Petey Pablo
Jeremiah: I actually notice girls in the crowd because they’re always dancing. And that’s always a good sign the show’s going good.

Top 5 meals:

Joshua:
1. BBQ anything
2. Lobster
3. Wing challenges
4. Sometimes I’m in the mood for just a big salad.
5. “Revenge is a dish best served cold.” –Old Klingon proverb

Jeremiah:
1. Meatloaf sandwiches
2. Deli sandwiches
3. Country-fried steak
4. Double cheeseburgers and fries
5. Fish and chips

My motto:
Joshua: There is always tomorrow.” Also “kinda sorta.”
Jeremiah: “Well now we know.”

Hear Selebrities here.

Our 10 Favourite Recipes:

1) Quinoa risotto - Protein rich quinoa has been the buzz/new food on everyones lips for the past few years. Thankfully this ancient seed’s popularity means it’s getting easier to find. You can now get it in black and red as well as the usual white.  So many people we meet are scared to cook it or find it tasteless – but this way of cooking quinoa means that it’s delicious and comfortingly stodgy, a great rice substitute.

2) Quick ragu & courgetti - the name ‘Courgetti’ alone was enticing enough to draw plenty of traffic to this recipe. We love our spiraliser  there are many ways to make vegetable ‘pasta’ but none like a spiralizer.  We’ve served courgetti with classic Italian sauces and people barely bat an eyelid, when we let them in on the secret they are straight on to Amazon!

3) Superfood salad - got an instant response from omnivores, vegetarians and vegans alike – our health conscious readers were happy with this, our first salad recipe of the year, and it’s super tasty miso tahini dressing. AND we timed it perfectly with some decent weather in the UK, at last!

4) Socca pizza - this has become a ‘bread’ for many people who have gluten intolerances or choose to eat gluten free but still want nourishing wholefoods rather than bread imitators. So simple - only two ingredients/just chickpea flour and water to make this pizza base which also doubles as a flat bread. The toppings are up to you.

5) Chocolate Molton pots - You’d never know from/by the taste just how much better this (indulgent tasting) dessert is for you than the traditional sugar and gluten laden recipes because it tastes just as delicious/indulgent.  We pack in quality cocoa, coconut butter and nutrient rich eggs with just a dash of maple syrup to make it  ‘melt in the mouth’.

6) Broccoli, ginger & white bean soup - This features our secret weapon – bone broth – our favourite cure all.  We had such a surprising response to this, receiving many e-mails including mum’s who found their kids, loved this green soup – even though it features cayenne and ginger! Some advanced tastebuds out there…

7) Banana bread - this has become a cult classic.  Friends have cut short Sunday brunches so that they can go home and bake up our banana bread and Choc chip cookies ready for the week ahead!

8) Sticky toffee pudding - not only did this experimental pudding of whole dates, ground almonds, eggs and butter become the base of our anniversary cake but it brings back a fantastic memory. Recreating our Sticky toffee pudding for a friend at his supper party without scales, measuring cups or even ground almonds! Just a blender jug owned by his nan in the 60’s  - the motor spewed out smoke but the pud was a success.

9) Cottage pie with cauliflower mash - of course in the UK this classic was always going to go down a treat – a comforting dish that always draws an ‘ah!’ served hot from the oven. But our version has even more veg packed in – it also features our popular cauliflower mash as a topping making this is a nutrient dense dish that doesn’t leave you feeling like you’ve eaten a sack of potatoes

10) Mung daal - our Mung has become popular with our readers who like to work hard and party hard, and know that they have something simple and restorative at the tip of their fingers. Cheap to make but wonderfully nourishing the subtle flavours have made it an excellent tonic for life’s excesses!

OK we couldn’t get it down to just 10 of our best so we’ve snuck in just one more….In at number 11:

11) Chestnut stuffing & quinoa mushroom nutloaf - our proudest creation to date. We set ourselves the task of creating a gluten free vegetarian loaf that could hold the hotspot at the Christmas table or indeed any Sunday lunch.  It’s so delicious, we didn’t mind recipe testing it again and again!

xx Jasmine & Melissa

]]> http://sousstyle.com/2013/05/16/hemsley-hemsley-vogue-anniversary-special/feed/ 0 http://sousstyle.com/2013/05/15/harry-please-dont-go/?utm_source=rss&utm_medium=rss&utm_campaign=harry-please-dont-go http://sousstyle.com/2013/05/15/harry-please-dont-go/#comments Wed, 15 May 2013 17:50:26 +0000 lianna http://sousstyle.com/?p=24293 Continue readinggg ›]]> 1. Harry likes blondes and we’re the most elite blondes on the planet—NYC blondes are a rare breed of power groomers who spend hundreds of dollars keeping their roots touched up and blown out.

2. As New Yorkers we are partiers who refuse to grow up—Harry would be right at home.

3. The Male-to-Female ratio alone should suit him.

4. In a city where NOT having your cab stolen from you marks a sign of chivalry, a British accent goes a long way. A loooong way. Actual manners, a bonus.

5. Among a sea of bankers who think they rule the universe, an actual Prince of something would really stand out.

Hometown: Spring Lake, NJ

Current Location: Manhattan

Day Job: Founder/Chief Design Officer, Faherty Brand. Formerly a designer at Ralph Lauren for 7 years.

Daily Uniform: Boardshorts, a pocket t-shirt, flip flops.

I have a few: Hawaiian Shirts; and I have no shame rocking them.

In the kitchen, I swear by: Good knives

The taste I can’t live without: Fresh herbs and seafood.

Most incredible dinner out: Pala Pizza in the Lower East Side. A great little spot in Manhattan I go to with my brothers and their wives. It has the best gluten free pizza in the world. We split the Etna Pizza: eggplant, cherry tomatoes, mozzarella, ricotta salata and basil and the Zucca: butternut squash puree, pancetta, smoked scamorza cheese and mozzarella.

Any hidden talents? I played basketball in College, so my Jump shot is pretty good.

I’m dying to go to: Paris, France.  I am looking for some recommendations…

Favorite surf spot: A point break right below the Closenberg Hotel near Galle, Sri Lanka.

If I could cook for anyone:  I’d make a pork roll, egg and cheese breakfast sandwich for my dad. It’s a local Jersey favorite.

My TOP 5 Meals:

1. My mom’s meatloaf, mashed potatoes and gravy.

2. The smoked brisket at Merchants in Nashville, TN

3. The Tandoori at the The Kebab House in Chennai, India

4. A Steak and a glass of Cab at Wollensky’s Grill in NYC

5. Jerk Chicken Enchiladas at Cha Cha Chicken in Santa Monica, CA

My Motto: Everyday is my best day yet

To learn more about Faherty Brand- follow them on their Facebook, Twitter, Pinterst and Tumblr.