Hennessy’s 2019 Grape Harvest

Following weeks of gathering their precious grapes in Cognac, Hennessy has begun to release their early impressions of this year’s harvest. Maison Hennessy has stated that this year’s ‘summery weather’ resulted in a harvest of ‘healthy [and] mature grapes.’

Hennessey always waits to begin harvesting the fruit of their vineyards at the best possible moment, for 2019 that moment was September 13th. Very high temperatures in combination with dry summer weather required the produce to be picked very quickly because of the grapes rapid maturation, which resulted in an absolutely astounding sugar concentration in the fruit.

The 2019 vintage can be characterized by this year’s cold May and rainy June followed by a very dry summer, which created a much more mature grape when compared to the 2018 vintage. It is predicted that this year’s harvest will likely result in an Eau de vie that is both fruity and fresh, with the necessary undertones of acidity that will allow for a smooth distillation process.

Image credit: © Hennessy courtesy of LVMH

Experience the World of Cognac with Hennessy

Maison Hennessy is now offering visitors the exclusive opportunity to experience the world of Cognac “From Grape to Glass”. The offering is a 4 hour private tour where two or more guests are accompanied through the process of Cognac production at Hennessy’s world renowned facilities.

In an attempt to welcome more visitors to the Maison, Hennessy offers the tour in six languages. Hennessy’s goal with this new offering is to envelope their guests in a ‘multi-sensory experience’ where education and passion come together. By integrating new technology, Hennessy delivers one of the most immersive experiences in the industry which includes a very special behind-the-scenes look at all of the different dimensions of Cognac production.

“From Grape to Glass”, takes visitors on an experience that spans vineyard to distillery production and heightens appreciation for the world of Cognac. Through the learning of the process to the meeting of the craftsmen who create Hennessy’s precious eaux-de-vie, this experience can only be described as very rare indeed. During the spring/summer season, the tour focuses on the grape vines. Guests will experience Hennessy’s experimental vineyard, Domaine de la Bataille. Here guests will be educated on several key aspects of the grape vine growing cycle.

A highlight of the “From Grape to Glass” tour is a guided journey through the Le Peu Distillery during the off season, which occurs in the fall/winter months. It is during this time of year that the copper stills remain full of eau-de-vie, which is in the process of being distilled. Here visitors are able to revel in the sweet scent of what is yet to become some of the most coveted Cognacs in the world. A particularly special experience during this tour is the ability to discover the mystery behind the Charentaise double distillation process.

The finale of the tour occurs in the cellars where the Maison ages their precious creations. Most importantly is the Le Paradis, translated as “the paradise” where Hennessy ages their most prestigious and vintage eaux-de-vie. The end of the tour is celebrated by indulging in “five eaux-de-vie at different stages of maturation, as well as three Hennessy cognacs.”

The “From Grape to Glass” private tour is available from €250 per person (with a two person minimum). For more information please visit: lesvisites.hennessy.com

Image credit: © Hennessy, provided courtesy of LVMH

Chika Tillman: From Wall Street Banker to Pastry Chef

“I really loved the job as a banker, but the first thing I checked every morning in the newspaper is not the stock market section but the restaurant section,” said Chika Tillman, founder and head pastry chef of ChikaLicious Dessert Bar.

In the late 90s, when Tillman was working amid the hustle and bustle of Wall Street, in a suit and heels, she would attend the evening classes at French Culinary Institute after work. Having helped out in the kitchen at home at an age as early as six years old, Tillman has had a passion for European cuisine since she was a baby, regardless of the fact that she grew up in a traditional Japanese family in Tokyo.

Not long later, she started to set foot in the fine-dining industry in New York. From joining the Gramercy Tavern in 1994 to working at the Ritz Carlton, Tillman was finally living the life where she could talk about food as much as she wanted – the dream she kept holding onto when she quit her job as a banker.

From the fine-dining experience, not only did Tillman learn more about cooking with a professional team, but also, she noticed something else. “For most fine-dining places, you already spend $300 before the dessert course,” Tillman said. “So why not having a pizza or ramen and going to a different place for dessert?”

In 2003, with a vision of providing a four-star yet affordable dessert experience, Tillman opened ChikaLicious Dessert Bar with her husband, Don Tillman, in East Village. With no waiters, this 20-seat eatery that is built around an open kitchen enables Tillman to work right in front of the guests and to serve them directly. Influenced by her fine-dining experience, Tillman created a 3-course prix fixe menu with wine pairing, which starts with a two-bite tiny tasting portion and onto a comfortable and nostalgic piece.

“If I am making something that uses strawberries, I want people to think about a time when they had fresh strawberries,” Tillman said.

Finally, it ends with a more sugary piece to satisfy the brain.

“Because I don’t put much sugar in the first two pieces, so I want people to have something sweeter in the end so that they have a feeling of ‘Oh, I ate the dessert,’” said Tillman as she presented the most popular “Fromage Blanc Island Cheesecake.”

On top of a plate of ice, this white snowball is more like a milk pudding than a cake. Covered with fresh cream, it not only looks different from the traditional cheesecake, but also has a unique taste. As smooth as mousse, yet as rich as cheese, the cake will melt in your mouth after the first bite, but leaves a satisfying creamy consistency. The menu is changed every day by Tillman, with inspiration from food, color and picture, but “Fromage Blanc Island Cheesecake” is the only exception because of popular demand.

When asked what is the ideal job if she stops being a pastry chef, “A cashier at the liquor store!” Tillman said without hesitation. “So that I can get a discount for champagne! You know how much I love champagne,” Tillman said with excitement, just like a kid who finds her favorite toy, as she decorated a freshly-baked cake with blueberries.

Chef Samuel Clonts: a Modernized Kaiseki Dining Experience at Uchū

Having come to realize his love for food at a very young age, Chef Samuel Clonts started down his cooking career by helping his mom out with everyday dinner. With a huge passion for food and the process of making food, it did not take long for Clonts to begin cooking professionally by attending a culinary program at high school while at the same time working as a dishwasher. The 15-year-old Arizona boy never expected that in five years, he would be working at a Michelin star restaurant in New York.

At the age of 18, Clonts transferred from the Ritz Carlton in Arizona to one of their other locations in New York while furthering his studies at the Institute of Culinary Education. The young starter was eager to get real-world experience, especially in a city filled with a wide range of opportunities.

“When I ate at Chef’s Table at Brooklyn Fare, I knew this was the best,” Clonts said.

In due time, he got a job at this three-starred Michelin restaurant and started cooking Japanese-inspired cuisine. During his five years at Chef’s Table, Clonts found his true career passion – modernized Japanese cuisine.

“I really fell in love with their approach to cooking, the way they think about food and the way they handle it,” Clonts said after recalling his trip to Japan, where he tried the traditional Kaiseki.

Kaiseki is a multi-course Japanese dinner with a focus on seasonality and ornate tableware. It requires hours of meticulous preparation by the chef to provide an ultimate dining experience – a visually appealing meal with the taste buds dancing with delight.

By eating at different places and reading a variety of books, Clonts quickly learned the essence of Kaiseki. Since no one was manipulating it into a more western style in the city, Clonts decided to be the first to combine traditional Kaiseki with western elements, making it more approachable to New Yorkers. And it all started with Uchū.

Having opened in June of 2017 in Manhattan’s Lower East Side, Uchū, the 1-starred Michelin Japanese place is a tale of two counters, with chef Eiji Ichimura helming the 10-seat sushi counter and Clonts running the 8-seat Kaiseki counter. In contrast to a traditional Kaseki, Uchū’s tasting menu uses more high-end luxury ingredients, like caviar, truffle and wagyu that are not commonly seen in a traditional setting. Following the typical Kaiseki progression, the course starts with a light yet impressive dish to set the tone, followed by a dashi course, sashimi, grilled dish and finished with rice course. The menu changes every couple weeks, either because there is a new product or Clonts gets bored with a dish that has been there for too long. From white asparagus coming from France to caviar from Shanghai, Clonts looks for ingredients that are the best of the best.

Among all the delicate dishes, the most popular one for customers is the caviar handroll, which includes caviar imported from the Kaluga farm in Shanghai. With a sheet of nori, a little sushi rice seasoned with black vinegar, some fresh wasabi and sumptuous caviar on top, the well-known handroll is ready to serve.

Aside from the customers’ favorite, Clonts himself favors the egg dish. By using a famous Japanese breed, called Jidori eggs, and some golden trout roe, this simple-looking soft scrambled egg tastes as smooth as clouds.

“The natural fat from the yolk gives it a really nice texture. On top of it is usually some pickle that changes seasonally,” Clonts said.

Now 27 years old, Clonts is already a very successful chef in the competitive restaurant industry in New York. However, he is still not satisfied with his accomplishments.

“I think there’s room to grow and I would love to cook in front of people,” Clonts said. Without the limitations of space, Clonts would be able to prepare the food right in front of customers so that they could fully appreciate the beauty of Kaiseki. 

Images Courtesy of: Uchū

Moët Imperial Celebrates 150 Years at the Recently Renovated Château de Saran

Covering the chalk plains and hills of eastern France, Champagne, home to the most famous sparkling wines in the world, welcomed an A-list crowd with an exclusive sparkling soirée and a dinner prepared by two Michelin-starred chefs on May 22 in front of one of the grandest 19th-century homes.

Alongside Roger Federer, Kate Moss and Uma Thurman, about 100 other guests had all come aboard a specially commandeered Orient Express train in Paris earlier that day for the unveiling of Château de Saran, a property of Moët & Chandon since 1801, with a celebration of the 150th anniversary of Moët Imperial, the signature champagne of the Maison.

Château de Saran was built for Jean-Remy Moët, grandson of the founder of Moët & Chandon in the village of Chouilly. In the lush landscape of Champagne, the house that was originally built as a hunting lodge turned into a family residence that has entertained the Maison’s most distinguished guests. After a five-year restoration, the renovated Château de Saran will once again become the site of festive celebrations for Moët & Chandon’s honored guests.

“We are thrilled to welcome our honored guests to the beautifully-restored Château de Saran to celebrate the 150th anniversary of Moët Impérial in grand style, and to mark a pivotal moment in our House’s history,” Stéphane Baschiera, President and CEO of Moët & Chandon, told LVMH.

Following the cocktail hour, guests were greeted with a seated dinner inside a striking mirrored structure set among the vineyard. The four-course, seafood-centric dinner with wine pairings was created by the three-Michelin-starred duo: Yannick Alléno and Dominique Crenn.

The evening did not stop there. The house lights were lowered, while the guests all looked toward a transparent wall as instructed. A stunning fireworks display erupted in the adjacent fields with a live piano performance by Freya Ridings to close out the evening.

“Elegant, generous, and beautiful,” said Roger Federer as fireworks sparkled across the sky.

Image & Video Credit: © Moët & Chandon courtesy of LVMH

Rolls Royce Introduces an All-new Epicurean Experience

When an automotive enthusiast share a gourmand passion for champagne, among other epicurean delicacies, then one never can go wrong with a champagne chest. And that is certainly the case when introducing the Champagne Chest by the House of Rolls Royce. In what marks the latest addition to the name’s accessory portfolio, the Rolls-Royce Bespoke Design Collective had created the new Champagne Chest to suit the most luxurious of outings. The epicurean accessory can complement any setting, be it on the deck of a superyacht or on the terrace of your quiet abode.

The concept of the Champagne Chest is set to not only appear aesthetically pleasing, but also serves as a phenomenal element for setting an amicable mood that would be a great assistance in strengthening familial bonds and entertaining business associates. The design reflects Rolls Royce’s long-standing heritage of genius craftsmanship and intricate care to detail. The chassis, for example, is forged from a combination of machined aluminium and carbon fibre that is encased in Natural Grain black leather adorned alongside the Spirit of Ecstasy which is then defined by Tudor Oak Wood, all being materials used in crafting their cars.

“The Champagne Chest by Rolls-Royce Motor Cars is a contemporary and sociable addition to the Accessories Collection. The approach is that of designing a Rolls-Royce motor car; the finest materials are married with pinnacle engineering to provide an experience like no other. The Champagne Chest is crafted for those that seek a heightened sense of occasion in an elegant, entertaining manner and offers the irresistible allure of gadgetry.” Gavin Hartley, Head of Bespoke Design, Rolls-Royce Motor Cars.

With but a push of a button the chest grandly opens as a beautiful display of immaculate 4-person Champagne sets reveals itself. The outer lid serves as a multipurpose application when doubling as a Tudor Oak Wood serving tray with a laser-cut stainless steel inlay. Furthermore, Hidden underneath the fine, lacquered Tudor Oak table is four cotton napkins sporting the ‘RR’ ensignia.

To provide those seeking a genuine epicurean experience, two hammocks bedecked in ‘Hotspur Red’ Rolls Royce leather extend from either side of the Chest automatically to hold some of their favorites: be it champagne, caviar, canapés, among other gourmet specialities. The Chest also offers Thermal Champagne Coolers, made out of black anodised aluminium and carbon fibre, that exposes the ‘RR’ ensignia and guarantees the champagne stays at just the right temperature.

Future owners can choose a caviar configuration that includes two thermal caviar caissons, which offer approximately 30g tin, as well as two blini caissons. It is an unstoppable combination to have when paired with a chilling, yet refreshing glass of champagne. Additionally, Two Mother-of-Pearl spoons with handles of anodised aluminium are sheltered above the hammock, which was added to prevent lessening the tasteful flavor of the caviar. Lastly, three porcelain bowls stored in a matching thermal capsule is an option when partaking in more than one type of champagne.

Not confined by the shackles of the automotive world, the Accessory Collection transcends the word ‘luxury lifestyle’ as each piece mirrors the same quality and innovativeness Rolls Royce owners’ have come to expect from the Marque. You can purchase the Rolls Royce Champagne Chest through the Rolls Royce dealerships worldwide. The price for owning this unique Rolls Royce accessory begins at £37,000, not including the local taxes.

Images Courtesy of: Rolls-RoyceMotorCars.com

Talking The Art of Wine With Lawrence Fairchild of Stones Wine

From a young boy raised on a farm in Nebraska to the reputable winery owner in Napa Valley that he is today, Lawrence Fairchild of Stones Wine is a prominent figure in the winemaking industry. Known for his top-class cabernets from both the Stones Wine and Fairchild Wine labels, Mr. Fairchild’s passion for winemaking is characterized by his desire for perfection above all else. We at The Extravagant discuss with Lawrence the profound art of wine.

How did you first become interested in wine and wine-making?

“Having grown up on a farm in rural Nebraska, it would be an understatement to say that my wine passion came from my environment; although my love for terroir and finely produced products did start on the farm. While I was attending the University of Nebraska, “Scotch Club” on Fridays was my entry into tasting – probably the James Bond brand of the moment. I was then fortunate while working on Capitol Hill to have staffer friends that loved the (free) National Symphony performances on the West Lawn of the Capitol Building – which included charcuterie, cheeses, …….and wine.”

What do you personally believe makes a great wine?

“Winemaking at the highest level in the world is an interesting process, as it entails approximately twenty (20) layers of detail over a period of years; a number of which have to be perfect, or as close to perfect as humanly possible. First and foremost is the vineyard location and soil, and applying farming practices that allow the vines to prosper, while at the same time providing a stress level that allows for depth and concentration. Without perfect grapes, there is no perfect wine. We follow through with every detail of winemaking; sitting on the skins for extended periods of time to enhance depth and structure; then finish with the best French oak barrels in the world.”

Where did your passion for French wines begin and how do you believe that passion has influenced Stones Wine?

“When I moved to San Francisco to pursue my professional interests, there was a small, fine wine shop down the street from my office conducting eight-week long wine courses; the first of which focused on Burgundy, followed by Bordeaux. The evening classes featured and discussed the different micro appellations, soil structures, winemaking, and a tasting of 10-15 different wines from multiple producers. Having the opportunity to taste and compare some of the best Burgundy and Bordeaux wines in the world–as it related to the soil and the winemaking style–was as good of an entry as you could get.  It was fascinating, and set my passion for the soil, wine, and the art behind it. Understanding the importance of terroir is what made Stones what is it today.”

Do you believe that your family’s background in agriculture has contributed to your success at Stones Wine. If so, what particular part do you believe it has played in the grand scheme of things?

“I have come full circle with farming and agriculture, although farming vines is slightly more technical and romantic than corn and soybeans. What did come from such a hands-on agricultural environment was understanding the importance of quality farming and seeing that the level of detail from one fence line to the next varied drastically. Farming the Stones vineyards in the Napa Valley is similar, in that the detailed level and attention to the farming and to the grapes determines what goes into the bottle.”

Can you take us through your process for selecting a vineyard? What particular characteristics do you pay most attention to?

“The vineyard characteristics: rocks, gravel, and more rocks. Rocky soils provide perfect drainage, more stress on the vines, layers of minerality – chalk, graphite, lead pencil, sage…all of the flavor profiles that I love in a great wine. The second most important characteristic is exposure – preferably southwest facing allowing for perfect sun and air. I seek out vineyards years in advance; tasting the grapes and walking the land for that perfect moment.”

How would you both compare and differentiate Stones Wine and Fairchild Wine?

“The Fairchild wines were my first two Cabernet Sauvignons beginning in 2005; produced in very small amounts. Stones was created in 2011 and featured my entry into rocky to extremely rocky vineyards. Fairchild and Stones are produced with the same high-quality standards; the difference being the vineyard terroir, all from different locations, with the Stones vineyards displaying more rock and minerality. And of course, the Stones packaging and design. Stones labels, packaging, and presentation were designed to be the most artistic, exquisite and collectible in the world.  Designed at the level of Hermes and Cartier, each bottle resembles art and should feel like a special gift. The Stones labels are hand-made in France, all hand applied. The wood cases made from white French oak sourced from France. Our clients love and appreciate our level of design detail.”

In addition to your passion for wine, you are a very creative individual which reflects both in your personal style as well as the label and packaging of your wines. To where do you trace your passion for design?

“My love for fashion and design dates back to (surprisingly) Nebraska, where I may have been the only university student reading GQ and buying entry level Armani. And today, I may be the only Napa Valley winery owner that wears runway Valentino and Gucci, and is comfortable rocking it. Although I have never studied architecture, I spent years pouring over architecture and design books and magazines; fascinated by the aesthetics of color, fabrics, and interior and exterior design combinations. My current residence feels like a small art gallery; simple, but with great pieces that I love. I have begun collecting large- and medium-scale, original modern art. The pieces provide me with label and design inspiration that I will incorporate into my future special wine projects.”

When you first launched Stones Wine did you intend for the winery to sell its product solely to wine club members?

“Providing our wines only to our private client members is a fortunate result of producing very limited amounts of wine of very high caliber, and not having enough wine to meet the demand. Early on with the Fairchild wines, I did not have that luxury. I want to begin providing our wines to select restaurants throughout the world once we have more wine available; primarily to 3-Star Michelin.”

Your 2013 Stones No 1 was simply a masterpiece. Many other Napa Valley wineries crafted exceptional Cabernets that year; however what do you believe set your vintage apart from other great makers?

“The 100PT 2013 Stones No. 1 was start to finish a magnificent wine. My winemaker friends joke with me that my 98 & 99PT wines must have a flaw! Our Stones No. 3 also received the honor of a perfect 100PT score with the 2016 vintage. For the 2013 vintage, I focused more on blacker fruit and greater extractions for all of my wines, resulting in huge depth on the palate. The 2013 Stones No. 1 achieved that goal.”

We’ve heard that you are going to produce a Chardonnay in the not to distant future; with that said, what characteristics can we expect from your first white wine?

“I had one directive for my winemaker; to create the Chassagne-Montrachet / Pulingy-Montrachet of Napa Valley. The best Chardonnay ever made in California; as Burgundian as possible. We did it.”

Where can we follow you?

“Follow us on our Instagram @Stoneswines, our website Stoneswines.com. Or contact members@stoneswine.com to be added to our waiting list for exclusive releases.”

Images courtesy of: Stones Wine via Quinn PR

A Capital Idea: A Jetsetter’s Guide to Mexico City

Long eschewed by Yours Truly in favour of its coastal climes, we have found that the Mexican capital; known as CDMX in the vernacular, offers a world of entertainment for the errant jetsetter. It is a city filled with a seemingly endless supply of art museums, stellar restaurants, and history alongside a decidedly metropolitan hustle and bustle. Its relative close proximity to New York makes it an appealing city escape in just under 6-hours when other destinations just seem too far, and there is that delightful currency exchange to consider. We began our trip departing Kennedy on Aeromexico at a reasonable hour. My travel companion blessed with the ability to sleep through any circumstance knocked off almost instantaneously, while I picked my way through the mute version of It (incidentally still terrifying, even without the sound).

Our flight brought us into the city in time for a civilized 2pm luncheon at Contramar, a breezy open plan restaurant that would not look out of place in Greece. Contramar became our first encounter with the exciting CDMX food scene. We might have even ordered second and third helpings of the tuna tostadas (simply divine)… accompanied by tuna tacos al pastor, and fish carnitas. Frankly nothing succeeds like excess when it comes to fish tacos.

Tuna Tostadas at Contramar

After lunch we happened across a charming weekly street fair that had a bewildering array of Kylie Jenner lip-kits and pom-pom trimmed tunics and dallied for a moment. Somehow failing to trace our steps backwards to our discrete hotel La Valise, we got lost in tree-lined art deco Condesa for about an hour which would have been less dire had it not been under a high afternoon sun. With three rooms La Valise is easily the smallest hotel I have ever been in. The seamless townhouse is so subtle that we walked past it many times on Tonola. La Valise is an absolute delight, melding all the attentiveness of a small luxury hotel with the feeling of being in your glamorous yet understated friend’s home. Our room comprised of an enfilade of sitting room, bedroom and a private checkered tile courtyard fully loaded with a chic black hammock and swing. This charming configuration was guarded by a porcelain walrus, naturally! I happily would have moved in forever, replenishing the vase of tall white lilies under the sitting room’s approving portrait.

The door at charming La Valise, and adjacent Alma Negra, a coffee shop with a glorious cointreau affogato.

We capped off our first night with the tasting menu at Pujol, considered among the best restaurants in the world. Given our lunchtime gorging, we had to power through, sampling the amuse bouche of baby corn with crushed ants, and some stellar courses like the perfection of softshell crab, the beautifully plated duck, and a stunning mango confection of sorbet, fresh mango, mousse, and ice cream. Having had a couple of mezcals before dinner we opted to pair dinner with a dry Mexican white from Baja. Aside from the food, I appreciated the elegant ephemerality of the dated and wax sealed hospital white menu cards.

The Summer Squash at Pujol topped with Camomile Blossoms

An 8am breakfast of fresh fruit and patisserie from nearby Rosetta Bakery put us in the mood for tourism. We headed over to the Zócalo to gawk at the Metropolitan Cathedral. The main square of the city acts as a crash course in Mexican history. It began its life as the religious center of the Aztec capital of Tenochtitlan. After changing to Spanish hands the cathedral was consecrated there in 1656. The sprawling building is an admixture of colonial interpretations of renaissance, baroque, and neoclassical architecture, making it an interesting building to read, and in true Spanish colonial fashion the main interior decorative feature is a lot of gold. The cathedral’s main building material; however, comes from the stones of the Templo Mayor. The ruins of this sacred Aztec precinct are visible adjacent to the church’s tabernacle. As we walked over there was some Aztec Flyers preparing for a street performance, a living reminder of the advanced civilization that predated Spanish conquest and continues to influence Mexico.

If you haven’t the time to make it to the glorious sun pyramid at Teotihucan; Templo Mayor Museum and the Anthropological Museum will fulfill your need for Aztec expertise.

Switching from the archaeological to the art historical, to the north east of the Templo Mayor lays Antiguo Colegio de San Idelfonso. The beautiful courtyard building was home to a Jesuit school before becoming the birthplace of the Mexican muralist movement, featuring the nascent works of Leal, Orozco, Siqueiros and of course Rivera. The building now hosts contemporary art exhibitions, and at the time of writing was exhibiting some works on urban planning. Continuing our Rivera Safari, we circled around to the Palacio Nacional first mistakenly entering the National Museum of World Culture. This detour proved diverting with exhibitions by contemporary Mexican photographer Favian Vergara, both kitschy and full of dark humour, as well as a more sedate Alfonso Mena offering, Habitar-Pensar-Construir, exploring the relationship between buildings and human psyche. We regained Rivera ground when we were directed across the street and into the right building. After waving off a ‘professor tour guide’ and forking over our I.D.’s, we entered the government complex only to find that Rivera’s History of the Mexican People was rudely undergoing a facelift. The sweeping bridal staircase was somewhat diminished by the diamonds of steel beams carefully concealing Hazmat suited painters diligently prodding the frescoed surface, although a helpful schematic upstairs with the other murals helped provide contextual reference.

Assassin’s Kiss, Favian Vergara

Exhausted after a quick enchilada stop at chic courtyard restaurant Azul and a churro pick-me-up from the original and much beloved Churros el Moro, we opted to leave the Franz Mayer collection for another time, and retreating back to leafy Condesa for a foray into the art gallery and boutique scene. Marching down Cordoba the first stop was Goodbye Folks, a vintage emporium cum custom cobbler. CDMX really goes in for the American rock star look so there was racks of moto jackets, varsity bombers, jeans, and plenty of band t-shirts, alongside a gorgeous white 40’s cocktail dress that barely fit over my thigh (le sigh). We also loved vintage mansion Void and spent some time drooling over the museum-worthy Courrèges pieces (which also didn’t fit but were amazing all the same). Through much consulting of Google maps I finally found the buzzer of Proyectos Monclova, a contemporary art gallery featuring From Metric to Imperial the work of Balkan artist Istvan Ist Huzjan, who works in that wonderfully soviet abstract sculptural tradition alongside some emotive silver gelatin prints covering a diversity of subjects. At Galeria OMR the current exhibition Ghost Nets explored of the role of bones by drawing on themes of structure. The cohort of artists responded to the prompt through a mixture of the personal psychology to the literal physiology. Among the artists featured were Pedro Neves Marques and Anri Sala. After a long day exploring, we cooled off with an aperitif at sleek Condesa DF’s rooftop bar, the perfect place to watch the sunset on a perfect day.

Gelatin Print by Istvan Ist Huzjan at Proyectos Monclova

Photo Courtesy of: Proyectos Monclova

It is amazing how quickly time slipped by without barely made a dent on what I expected to do. We missed entire neighborhoods such as Coyoacan, wherein lies Frida Khalo’s house (and rather oddly Leon Trotsky’s house). The truth is that even armed with my ambitious touring schedule and a custom Google map, CDMX is simply too large to take in on a Weekend. In fact it does the city a disservice to try and understand it in such a short span of time. Of course that just means we are plotting our return trip.

the National Anthropological Museum designed by Pedro Ramirez Vazquez.

The Culinistas

Let’s face it; a job with demanding hours makes it hard to prepare healthy meals. So, Jill and Tiana of The Culinistas make it easy for residents of New York and The Hamptons: every week, a personal chef shops for you and stocks your fridge with delicious meals you select together from a handcrafted menu. They also help with dinner parties and events, from sit-down dinners to backyard BBQs.

The two founders hosted The Extravagant for some fun conversation, delicious and healthy treats and, of course, wine. Check out the video and some photos of the food below:

Photos and video by Emilie Genuard, words and editing by Erica Commisso.

An Interview with Flynn McGarry: The Culinary Wunderkind

Flynn McGarry is exceptional. At the ripe age of nineteen, he opened his own restaurant GEM in New York City’s Lower East Side. It offers two components. The Living Room, a casual daytime space, is McGarry’s idea of a local coffee shop hang out, and serves house-made pastry creations as well as coffees and teas from small roasters. The Dining Room offers a $155, gratuity included set menu consisting of 12 to 15 courses. Also available is a $100 wine pairing. “The format follows a dinner party, like the ones I started throwing at 13,” McGarry, writes in an announcement detailing the opening. He was throwing elite dinner parties while his counterparts were in grade school, and he tells us about his life in cuisine.

Tell me about how you came to realize your love for food. 

“I think I came to realize my love for food around the age of 10, once I started researching and cooking. It was then that I learned how creative cooking can be.”

You’ve been called the Justin Bieber of food. How do you feel about that? 

“I think it’s very funny that that’s the thing that stuck with everyone… but, hey, Justin Bieber turned out okay, so I’m not mad at it. It’s just funny that that’s how everyone chooses to describe me.”

Where are your favorite places to eat in LA and in NYC?

“In Los Angeles – I love Sqirl, Badmaash, Felix, and Gjusta. In New York City – The Four Horsemen, Wildair, Le Coucou, and Wu’s Wonton King.”

Assorted Snacks

Tell me about GEM. What inspired you? What do you hope the guest will experience?

“It was inspired by dinner parties – the idea of coming to my house for dinner. Our guests start their night in the Living Room (like you would in someone’s home) with a glass of champagne and snacks. Then we move everyone into the Dining Room for the remainder of the meal. They can also choose to enjoy an after-dinner drink or coffee back in the Living Room after the meal. My hope is that people come in and relax – just as they would at a friend’s house.”

What’s your favorite food to eat?

“Pretzels!”

How would you like to see your career advance? 

“My goal has always been to be at the helm of my own restaurant – and now that it’s finally open, I’m sort of taking every day as it comes and evolving with the restaurant and the space.  I don’t think it can really be planned – we’re open, the public will have their opinion, and I can set new goals from there.”

Potatoes Cooked In Yogurt

Where do you get the inspiration for your menus at your pop ups and your restaurant? 

“I find inspiration from everywhere. Cooking is my creative outlet…. so anything that I see, encounter, think of…. it gets processed through my cooking and my food.”

Have you travelled anywhere that has inspired you?

“Everywhere! But the one place that has really stuck with me the most is Italy. I am inspired by the way people treat food there.”

Who would be your ideal collaborator? 

“Chef collaborator? I would have to say Rene Redzepi, just because no one else thinks about food the way he does. Another type of collaboration? Probably Glenn O’Brien.”

Lamb Loin

What’s your favorite dish from GEM’s menu? 

“I really love the Lamb Feast – it really breaks up the traditional experience of a tasting menu and drives home our idea of feeling like you’re at someone’s house for dinner. Right now, the Lamb Feast consists of four courses – lamb loin with vadouvan bagna cauda, lamb shank braised with warm spices and apple cider, grilled sunchokes with sunflower seed and chili salsa, and a simple bitter green salad.”

How do you hope to see the food/restaurant industry change in 10 years?

“I hope it becomes more inclusive – whether that’s inclusive of age, gender, orientation… The industry should be more accepting of different kinds of people, different ways of learning. I hope it will begin to adopt change the way other industries have started to. While I think food has adapted and evolved, I hope that the culture and the way restaurants are run will catch up.”

To keep up with Flynn and GEM, you can follow them on Instagram at: @diningwithflynn and @gem.nyc

Featured image credit: Chloe Horseman courtesy of Bolster Media.

Additional images courtesy of Gem.