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August 28, 2014
By Jason Chen | Home + Design

Patricia Urquiola's Milan Design Week Debut
Photo courtesy of Kartell

Stargazing at Salone: The big-name debuts that lit up the 2014 Milan design fair.

Nearly 40 years after Kartell introduced its In Tavola tableware collection, the Italian brand has revived the series, which includes Spanish designer Patricia Urquiola’s Jellies assortment of transparent and colorful glasses, plates and bowls with repeating contours. Prices upon request; kartell.com.

August 28, 2014
By Jason Chen | Home + Design

Philippe Starck's Milan Design Week Debut
Photo courtesy of Emeco

Stargazing at Salone: The big-name debuts that lit up the 2014 Milan design fair.

A follow-up to Philippe Starck’s now-legendary Broom chair from 2012—noted for being made of reclaimed polypropylene from discarded industrial materials—the new Broom stool offers the same sustainable highlights at bar-stool and counter heights, with a lower seat back. $350; emeco.net.

August 28, 2014
By Jason Chen | Home + Design

Tom Dixon's Milan Design Week Debut
Tom Dixon/Gold Mirror Balls

Stargazing at Salone: The big-name debuts that lit up the 2014 Milan design fair.

Industrial designer Tom Dixon continues to expand his collection of lighting, accessories and furniture with a gilded version of his iconic mirror ball lamp. The polycarbonate orbs are metallized internally to create a disco-inspired effect. From $475; tomdixon.net.

August 28, 2014
By Jason Chen | Food, Home + Design

How Thomas Keller Scrambles Eggs
Photo courtesy of Serge Bloch

Thomas Keller first collaborated with All-Clad more than a decade ago, and now the brand is launching the new All-Clad TK collection together with the chef, who opened The French Laundry in Yountville, California, 20 years ago. The 15-piece collection features flared edges for drip-free pouring, universal lids (which sit flush against the rim of the cookware, so only three are needed across the entire collection) and a wider base for faster heating at lower temperatures. “We really wanted to make cookware more practical for the home cook,” says Keller. “There are fewer pieces because each item is multifunctional—it all makes much more sense.” One of the chef’s favorite recipes is scrambled eggs made in the two-quart saucier, which features a uniquely curved shape that allows him to whisk the eggs without having anything stick to the corners. A four-piece set begins at $800; williams-sonoma.com.


OEUFS BROUILLÉS (Scrambled Eggs) 

Serves Two

INGREDIENTS

  • 4 farm-fresh eggs
  • 2 tbsp unsalted butter
  • 1 1/2 tbsp crème fraîche, such as Kendall Farms brand
  • Kosher salt, to taste 

DIRECTIONS
Break eggs into a mixing bowl and beat until homogeneous. (You can also use a blender.) Strain eggs through a sieve into All-Clad TK 2-quart saucier. Add butter and place pan over a medium-low flame. Continually whisk over heat until mixture begins to thicken and form fine curds that are still very creamy and not completely set. Whisk in crème fraîche and cook for a few seconds longer. Season to taste with salt. (Add freshly ground pepper or fresh herbs such as chives or dill, if desired). Spoon eggs onto warm plates and serve right away.

NOTE
I prefer to eat my eggs soft and somewhat creamy with small curds, but if you prefer your eggs with larger curds or more well done than I do, whisk less and cook more. Thomas Keller

August 27, 2014
By Jay Cheshes | Restaurants, Food

Milan's Hottest New Restaurant: Carlo e Camilla
Veronica Meewes / www.mywellfedlife.com

For years, Segheria, a former sawmill on the edge of Milan, was one of the city’s hottest venues for a fashionable event—for hosting exclusive, invite-only runway shows, art installations and A-list soirees (Sting performed at one of them), this was the place to book.

But this past spring, Tanja Solci, the freelance art director behind the unfinished industrial space, decided to make it far more accessible, and joined forces with top chef Carlo Cracco to open a restaurant, Carlo e Camilla.

The new spot features a tiled bar, crystal chandeliers, long communal wood tables and an open-door policy (walk-ins are welcome) that’s kept it packed every night. The offbeat food and cocktails often mirror each other—a poached egg with licorice and lavender might be paired with a bourbon cocktail with lavender smoke—making for a daring approach in this wine-obsessed city.

Carlo e Camilla’s eclectic yet minimal decor is also a real draw. While keeping the rawness of the space intact, Solci has filled her family’s once abandoned lumberyard with a striking mix of modern and flea market finds—a Ron Arad table lies beside antique steamer trunks that belonged to her grandmothers; Capellini chairs sit in front of old, mismatched Ginori plates. The mood boards she started with lean against a wall in the pebbled courtyard out front, showcasing in clippings and sketches how the whole look came to be. “My idea of modernity is respecting memories,” she says, “but also doing something up to date.” Via Giuseppe Meda 24; 39-2/837-3963, carloecamillainsegheria.it.

August 27, 2014
By Sasha Levine | Fitness, sports

Three Luxe Athletic Training Vacations
Photo courtesy of Eric Orton

These days vacations are not just for lounging—they’re opportunities for truly dedicated athletes to hone their skills. This fall, running, cycling and tennis devotees have the chance to indulge their passion with these three luxe athletic training vacations, which promise access to experts in three of the world’s most beautiful locales.

  • Jackson Hole Mountain Resort, celebrated running coach Eric Orton (Born to Run) and Hotel Terra and Teton Mountain Lodge & Spa have partnered to launch a four-day running camp in the Teton Mountains of Wyoming. From September 10 to 13, participants will receive personalized coaching from Orton on trail running and training in world-class terrain. Campers should be able to run a minimum of two to three hours comfortably upon arrival. $899; runningwitheric.com.
  • The Viceroy Snowmass (130 Wood Rd.;970-923-8000; viceroyhotelsandresorts.com) partners with sports concierge service Pros in Motion (aspenprosinmotion.com) all year-round to create custom itineraries for its guests, but there’s no better time than autumn to hop on a bike in Colorado. Bespoke private packages can include guided road or mountain bike tours complemented by post-ride clinics and massages, as well as gourmet picnics and protein breakfasts. Rooms start at $175; biking packages start at $611 a day.
  • From November 18 to 22, Rosewood Little Dix Bay (Lee Rd.; 284-495-5555; rosewoodhotels.com) in Virgin Gorda in the British Virgin Islands hosts The Legends Camp, a five-day tennis clinic taught by renowned tennis pros Wayne Bryan, Murphy Jensen and Brad Gilbert. The package includes transportation to Richard Branson’s Necker Island to watch tennis stars Björn Borg, Boris Becker, Kim Clijsters and others compete at the Necker Cup Charity Exhibition and entrance to the “End of the World” charity dinner, auction and party. Starts at $7,645; 800-376-0975; premiertennis.com.
August 25, 2014
By Tom Parker Bowles | Restaurants, Hotels

British Chef Simon ROgan's New London Restaurant
Photo courtesy of Maybourne Hotel Group

Fera at Claridge’s, chef Simon Rogan’s new restaurant in London, is named after the Latin word for “wild.” But there’s nothing untamed about the food. The cooking is complex but never fussy, refined but without pretension. Rogan excels in drawing the quintessence of flavor from each and every dish. Rabbit is slow-cooked until it’s soft and silken, then encased in a crisp, burnished onion batter; it arrives perched atop a slick of intense lovage purée. The result is a riot of textures and a taste that lingers long after the dish has disappeared.

Potatoes are whipped with soft cheese, a very British version of aligot, and topped with duck hearts. The contrast of seductively lactic and quietly meaty is sublime—and technically assured, too. Ingredients, as you would expect, are top notch, British and distinctively seasonal (most are harvested from Rogan’s own 12-acre farm in Cartmel Valley, about 278 miles outside London). In the dying days of spring, I found strawberries, young rhubarb, exquisite shellfish and an entire meadow’s worth of edible flowers. In other, less talented chefs’ hands, this sort of food could quickly become trite and showy, a triumph of appearance over substance.

Service is predictably deft, and the room is quietly impressive, with a sand-blasted manzanita tree at its center. It has the feeling of restrained opulence and the gentle well-fed and -heeled chatter of people actually enjoying their meal. There’s little doubt Rogan will soon be adding to his haul of Michelin stars. (He has two already at L’Enclume in Cumbria.) But unlike so many other temples to haute cuisine, Fera has real heart. At Brook St.; 44-20/7107-8888; feraatclaridges.co.uk.

August 25, 2014
By Jamin Warren | Technology

The Battle of Wearable Technology: Google Glas vs. Oculus Rift
Google / Oculus

With the release this year of Google’s augmented-reality device, Glass, and Face­book’s recent acquisition of virtual-reality technology company Oculus VR, we’re now officially entering the Viewfinder Age.

Superficially, Glass and Oculus appear to be cut from the same cloth. Glass ($1,500; glass.google.com) is a wearable computer that rests on your ears, with a small optical display in the right corner of your field of vision. The Oculus Rift (price undetermined; oculusvr.com), expected to go on sale before 2016, is also worn on your head, with an LED display across your eyes that is fed any manner of virtual experiences. Both change the way we see. Glass will help you find a new restaurant; Oculus will manufacture the restaurant from digital bricks.

But ultimately these devices have entirely different purposes, naturally driven by the commercial interests of their makers. By giving you an incentive to explore the physical world in a new way, Google wants to deliver users new information in the real world, what cyberpunk novels call “meatspace.” It sits neatly with the company’s other real-life projects, like planning to launch its own satellites and purchasing robotics manufacturers. Facebook, on the other hand, presumably wants to collect information by creating its own virtual world for you to explore. Facebook doesn’t care if you ever leave the home it has constructed.

Think about it this way: Google wants the world through your eyes and Facebook wants you through its world’s eyes. It’s all about where you place the lens.

August 25, 2014
By Rebecca Sacks | Hotels

A New Hotel in Tel Aviv
Photo courtesy of The Norman, Tel Aviv

On the heels of two big hotel openings in Israel in the last year—the Ritz-Carlton Herzliya (which Departures covered this spring) and the Waldorf-Astoria, in Jerusalem—comes Tel Aviv’s The Norman, an elegant boutique option centrally located near the city’s grand Rothschild Boulevard. The hotel comprises two immaculately restored 1920s residential buildings connected by a fragrant citrus tree garden; furnishings handpicked from French flea markets and ornate tile designs create the sense of a bygone baron’s Mediterranean estate. All the hotel’s services—including a French-Mediterranean brasserie and Japanese tapas spot—are in the main building, 25 Nachmani Street, which also houses 30 rooms. In the second building, 23 Nachmani Street, there are 20 suites. The bones of the latter building have led to unexpected treasures, such as the jewel-box bathrooms in the King Albert Suites and the walk-in closets in some of the Garden Suites. Rooms start at $375; 23–25 Nachmani St.; 972-3/543-5555; thenorman.com.

August 22, 2014
By Allen Morrison

A Laura Nyro Tribute Album
© Everett Collection Historical / Alamy

Despite her inimitable voice and phrasing, Laura Nyro is better known as the writer of other people’s hits (e.g., “Wedding Bell Blues” by the 5th Dimension, “Stoney End” by Barbra Streisand). The greatest pop experimenters of the 1970s—including Joni Mitchell, Donald Fagen and Elton John—have acknowledged her influence. As a performer, however, she remained relatively obscure, never achieving a Top 40 single or gold album and drawing only a small but fervent cult following before her life was cut short by cancer in 1997 at age 49.

The music world is finally repaying its long-overdue debt with the release of Map to the Treasure—Laura Nyro Reimagined (September 9). It’s a labor of love by two Grammy winners, pianist-composer Billy Childs and Larry Klein, who once talked with Nyro about producing what would have been her last album. The guest list includes singers Esperanza Spalding, Rickie Lee Jones and Lisa Fischer (of 20 Feet from Stardom fame) and musicians Yo-Yo Ma, Wayne Shorter and Chris Botti.

Nyro’s body of work is deeper and darker than her upbeat hits (for others) might indicate. That’s especially evident in the album’s closer, Alison Krauss’s haunting minor-key, country-blues interpretation of “And When I Die.” “We conceived the new version with Alison in mind,” Klein says, “praying that she would do it.” Prayers answered.

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