New Year’s Day is arguably the best day of the year for the Bloody Mary. Lauded as a restorative tonic, the beverage is the perfect antidote to a late night and a few too many cocktails. So if you’re planning a New Year’s Day brunch or open house, revive your guests with the Ultimate Bloody Mary Bar.
Make up several pitchers of tomato juice, varying the amount of spice to your taste. We like the way bartender Anne Vanderzee from the Spotted Pig in New York City dresses hers up … and makes it ahead of time. (See recipe below.)
Vodka is what makes this cocktail merry. Offer a selection of fine vodkas such as Tito’s, Effen, Ketel One, Stoli or Smirnoff No. 57.
As an option for non-vodka drinkers, a good-quality tequila or gin is just as tasty with the tomato juice.
Ice is a must. And the flavored ice cubes made by Food & Wine chef Craig Schoettler are sublime. As the colorful ice cubes melt in the cocktail, they slowly season the drink. See the recipes below. […]
This is a third in a series of guest posts from Marc Friedland, stationer to the stars.
In a day and age when your friends read about your every daily move on Facebook, the act of sending an annual holiday card may seem like a nostalgic ritual of a bygone era.
Paper lovers, don’t despair: we are seeing (in our Los Angeles atelier) that paper is BACK – not that we ever thought it went away! Now more than ever, especially after being digitally overloaded, people are seeking to reconnect in heartfelt ways – and holding a card in your hands, touched first by the sender and then by you, celebrates this human connection in a way that pixels simply cannot.
This year alone, some 1.6 billion holiday cards will be purchased. Surprisingly, it’s young adults – the millennial generation – who are embracing this annual tradition. With their family and friends dispersed far and wide, the holiday card seems like the most authentic way of connecting, often becoming part of the decor – earning a prized place on the mantel.
But after the holidays, what do you do with all the cards … the personal messages, the adorable pictures? After all, these represent the real fabric of our lives.
Our Treasures of the Season Keepsake Box is a simple, yet stunning solution to that dilemma. This beautifully crafted archival box is an elegant way to store all the cards you receive. Plus, it includes “The List,” a handy journal to help you keep track of names (kids’ names, too), addresses and personal details. The Keepsake Box makes a wonderful gift … for yourself or for those on your list who love paper and making memories as much as you do.
Enjoy the holidays!
Read more about how Marc works to “Usher in a New Era in Personal Communications.”
Imagine a gorgeous mansion, decked to the nines by the country’s leading interior designers … all for the benefit of a great cause.
That’s what interior designer and breast cancer survivor Iris Dankner envisioned when she inaugurated the first Holiday House NYC in 2008. Seven years later, the glamorous designs continue to awe and inspire.
Selected to decorate the front entry, acclaimed interior designer Carleton Varney worked with Frontgate to transform the space in holiday style.
Even before visitors step inside, they’re welcomed with the holiday spirit. The door is flanked with Frontgate’s Park Avenue Spiral Topiary in a Tuscany Urn. Majestic 30″ Cordless Wreaths and LED Winter Bark Tree line the walk.
Inside, Varney chose a 7½ ft. Deluxe Fraser Fir Tree with an array of glittering ornaments and picks to fill the foyer with holiday cheer.
The Ainsworth Eglomise Bar Cabinet looks dynamite as a console table. It’s decorated with Antique Mercury Glass Candle Holders, Dream Candles, a Poseidon Beaded Placemat and Williamsburg Centerpiece.
Holiday House runs through Saturday, December 21 at The Academy Mansion, 2 East 63rd Street in New York City.
It pays to know people in the world’s top wine regions – and here’s delicious proof.
On a journey to the mountain-ringed village of Friuli in northeast Italy, the Laithwaite’s team was introduced to the talented staff at the centuries-old Castello di Spessa estate by their good friend Alessandro Gallici. Alessandro knew that the estate’s wines were outstanding … the types of whites the locals usually keep to themselves.
|The Wine:||Friuli Isonzo 2013|
|The Maker:||Castello di Spessa|
Made with local star grape Friulano, the Castello di Spessa 2013 Friuli Isonzo is perfect for sipping with Italian delights like prosciutto-wrapped melon, grilled branzino with lemon, or linguine ai frutti di mare with clams, mussels, scallops and calamari. Part of the Frontgate Reserve Top 12 hand-selected wine collection, it’s our featured Wine of the Month.
An excellent alternative to Pinot Grigio or Sauvignon Blanc, the Friuli Isonzo offers lush, delicate stone fruit and floral aromas, with subtle notes of almond (Friulano’s calling card). The crisp, elegant palate is brimming with pear, cantaloupe and apricot, again accented by those cool, classic nutty notes. Serve lightly chilled (its subtle flavors can become muted if the wine is too cold).
Courtesy of Food & Wine
The good news: Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Food & Wine Star Chef Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor. Even better news: In less than 30 minutes, you’ll have a fast and healthy dinner on the table.
Four 1 lb. whole branzino—scaled and gutted, heads and tails removed
Salt and freshly ground pepper
4 thyme sprigs
4 bay leaves
2 lemons—1 thinly sliced, 1 cut into wedges
1 Tbsp. extra-virgin olive oil
Finely chopped parsley, for serving
Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the fish with the olive oil and season with salt and pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.
Shop all of Frontgate’s Hand-selected Wine Cases.