Friday, February 14, 2020

Design and Thousands of Exotic, Colorful Orchids Mark NYBG's 2020 "Kaleidoscope" Orchid Show Featuring Famed Floral Designer Jeff Leatham



Design marks the 18th year for The New York Botanical Garden’s (NYBG) signature art feature: the much anticipated, annual Orchid Show.  
I came away from the Tuesday Press Preview smitten.  New decade ~ new look.  This year’s display is marked by an integration of a thoughtful, sophisticated design - with a capital “D.”  Which only makes sense because this year’s designer is Jeff Leatham, the award-winning artistic director of the Four Seasons Hotel George V, Paris, with studios also at the Four Seasons Hotel Philadelphia at Comcast Center and the Four Seasons Hotel Los Angeles at Beverly Hills. According to NYBG, “He has been creating a sensation with his floral installations since he began his career in 1995. His work is a combination of his love for flowers and passion for design. Using shape, color, and simplicity, his creations are dramatic, bold, unforgettable statements that are always an integral part of the setting. Leatham has produced spectacular displays in Paris for nearly two decades, and in 2014, he was knighted with the Ordre des Arts et des Lettres—the highest honor for artists and others who have made a significant contribution to French culture. His clients include Cher, Dolly Parton, Tina Turner, Oprah Winfrey, the Kardashians, His Holiness the Dalai Lama, and many others. His publications—Flowers by Jeff Leatham, Flowers by Design, and Jeff Leatham: Visionary Floral Art and Design—remain best-selling design books worldwide.”
Later, the very huggable Jeff told a smaller group of us that he is also a brand ambassador for Waterford (Oh brother, now I have to have his amethyst-colored champagne flutes from the Icon Collection - so colored because the Vanda is his favorite orchid.  So much so that he has a Vanda tattoo on his ankle. Very sexy homage, indeed. (Plus, you have to love a man who so loves orchids that he literally wears his love on his - well, not sleeve, but you know what I mean!) 
 Further, NYBG named a Vanda orchid in Jeff’s honor.  
Last year, the Garden saluted the Bronx’s own Awkwafina! Love her. 
This year’s Orchid Show is: Jeff Leatham’s Kaleidoscope. With color his admitted passion, the designer clearly found inspiration in the Garden’s world-class orchid collection.  I later learned his father is a botanist - so Jeff has a plant pedigree that informs his floral designs. “Color is the first and most important aspect of my work, always,” Jeff Leatham said when describing his creations for The Orchid Show. “I want every gallery to be a different color experience for visitors as they move through them, like looking into a kaleidoscope. I loved kaleidoscopes as a child. You start dreaming as you look through one. People have seen the interiors of the Conservatory already, but with this exhibition, I want them to look through them like never before.”
I too love kaleidoscopes and have one perched on a favorite coffee table in our country house's garden room. I was already feeling the affinity...
Here, according to NYBG, “Thousands of orchids are on dramatic display in dazzling creations on view February 15 through April 19, 2020. Leatham’s captivating designs and installations transform each gallery of the exhibition in NYBG’s historic Enid A. Haupt Conservatory into a different color experience, like the turn of a kaleidoscope.”
In the 2020 Orchid Show, incredible orchids provide bursts of forms and colors—in purples, reds, oranges, and hot pink—revealed through overhead arches, vine-inspired ribbons, mirrored sculpture, and dramatic lighting, and other artistic embellishments. Leatham worked with horticulturists from NYBG, including Senior Curator of Orchids Marc Hachadourian, to assemble orchids from its collections as well as from some of the finest growers in the world. Orchids of seemingly every conceivable shape and provenance, including rare and iconic specimens, are on display in breathtaking configurations. 
We were most fortunate to have Marc lead the tour of the Kaleidoscope show.  
Marc too, is also a rare jewel - his knowledge of orchids is incomparable.  You must get his new book if you don’t already have it in your home library.  Although, his Orchid Modern, is not a book that will sit on your bookshelf, rather you will be referring to it frequently for design and care tips.  
 I love the creative ways Marc shows to use orchids to amplify your home floral designs with his step-by-step projects. I’m making the bonsai orchid art! And I can’t help but note the subtle yet pointed kind of parallelism between Marc’s emphasis on orchid Design and Jeff’s bold emphasis on Design for the show.  Orchid Karma, you might say…. 




Visitors to The Orchid Show: Jeff Leatham’s Kaleidoscope are greeted by a most dramatic display: purple Vandas suspended above a 10-foot-tall mirrored orchid sculpture with a fountain of water streaming into a black pool. 



We were treated to Marc’s tour of the other galleries and spaces of the exhibition, each designed in its own color scheme, include plantings of green and white cymbidiums amid grasses, yellow orchid arches, and a most dazzlingly - a breathtaking kaleidoscopic tunnel of pulsing orchid-hued lights.  




The light tunnel is ever-more astonishing because previously - this was just a dark, rather dank passageway from one Gallery to another.  I think some of you know, I worked at NYBG (and BBG) and always thought this was a forlorn space, not fitting for the glamorous Garden. But here, Jeff took a challenge and transformed it into a hearth-clutching experience.  
This talent for making lemonade out of lemons is another key reason to visit the Orchid Show this year.  A bit of background if you don’t know is that there is a massive restoration (nearly $18 million investment) going on in the main dome of the Enid A. Haupt Conservatory.  Yet, rather than lament the loss of using that space (or using an add-on temporary space as was done for the Holiday Train Show), the Garden and Jeff teamed up to use many, too-often overlooked spaces - the ones more often thought of as pass-throughs rather than the show-stopping ones. Maybe design lessons for your home, as well…. 
I very much respect that design challenge; moreover, you as the visitor get to see the places you probably don’t see nor visit.  It’s a seamless, sensory experience for the visitor Marc and Jeff explained as we toured the Galleries. 
Jeff told me that in addition to flowers and plants, he most often works with lighting, noting that it’s a valuable investment to spend on special lighting and/or candles because it creates an unforgettable ambiance - especially at night.  So here too, please make a point to visit this special Kaleidoscope Orchid Show during the day - and at a twinkling, magical twilight. 

In addition to the Tunnel of Light, there is more design art: here is a hanging passementerie of orchids on a newly-painted grayish wall that Jeff said, “Points up the vibrancy of the orchid space.”  He explained how the visitor experience is different as they experience the change in the visual focal point. There’s that element of surprise and discovery, yet again. The design composition does indeed make the orchid colors pop, along with “pocket designs” you first glimpse as you descend the stairs from the Desert Gallery, while trying not to remain longer in order to view that ornamental edging: 



Seeing the “pocket” design vignettes Jeff created, I followed up on a comment he made earlier about his background growing up where he loved working indoors with his mother on interior designs, teasing how these exquisite examples show his time with Mother was indeed well spent.  He smiled and said he agreed. Jeff is a true sweetheart talent.

And I love that the Garden has you walking through the Desert - to discover an “extreme” orchid whose natural habitat is an arid place.   Did you know that orchids grown on every continent except Antarctica? (Although, I read it was 69 F degrees there today - arghhh - so maybe that too will be impacted…)
Nevertheless, the Eulophia petersii is one of the most desert-adapted orchids, as Marc explained to us.  I viewed this orchid recently at the Tucson Botanical Garden where they detail this orchid as “…growing in arid habitats from Namibia all the way to the southern Arabian Peninsula. An extreme succulent, it stores water in its large pseudobulbs, thick rigid leaves, and an ample system of fleshy roots.” This kind of “aha” is so joyful and educational and lends an added sense of surprise and discovery to the show, especially as the orchid is part of the Garden’s permanent Collection is probably overlooked.
  

Please do pay tribute to the Garden’s extraordinary exhibit interpretations.  After all, NYBG is a cultural institution - and its artful plant collections and designs are ever more potent now.  I believe it’s imperative we not only bask in the glory of our plants - and these orchid jewels but also pay homage and revere our plants - learn how to protect them and in turn, they will provide for us as they have done for millennia.  While you will undoubtedly be dazzled by the orchid beauty, please stop and also read the signage. They are like the Signs of the Cross … and oh-so-fascinating. Learn about our plants… Here, the Garden points out important points about biodiversity, science, and the environment that, increasingly, cannot be overlooked… 



And please don’t miss a Vanda that Marc pointed out to us: a rare Himalayan orchid that is on the endangered species list:  The Vanda coerulea. Honor this orchid… 


And then there are the layered exhibits to be enjoyed as you climb the stairs to three different landings in the Rainforest.  These too are a new feature to be discovered due to necessity. Now there you can enjoy a vertical design and the skywalk. Love it:
 

Very cool to look down through the landings at Orchids! 



This year’s emphasis on design is further captured in Jeff’s  desire to promote a sense of discovery and enchantment - as there are oodles of incredible orchids tucked into and about the Galleries.  Look for them. Stop and, well, smell the orchids!
 
Jeff also has placed very tall, orchid-colored, painted, bamboo reeds in and among the orchid exhibits.  They add a touch of design whimsy and surprise much like jewelry to an ensemble. More garden glamour.  


In the Desert Gallery the reeds are a sapphire blue, inspired by Yves St. Laurent’s Moroccan idyll vacation home.

There were magenta reeds in the Rainforest Gallery: 

Furthering the design element is the extraordinary “Rise and Shine” exhibit, as it’s referred to because of the focus on yellow and orange-colored orchids and plants.  There are always the arches over the black pool, but whereas there’s now an emphasis on the yellow to changing red and orange spectrum over the mirror reflected pool that adds depth and mystery.  Further transforming the space is that Jeff and the NYBG team covered the fountain there in moss, to accentuate the orchid showcase - 
Years ago, I rendered this in pen and ink - when I find it, I’ll share.  (Smile).  

And ta-dum - the orchid arches are reflected in the dark pool below -giving an illusion of a full circle. 
I couldn’t help but comment to Marc that the design amplifies the Tunnel of Light full-circle design…  Ahhh, the art of floral design …. 

Exhibition Programming Features Stylish Orchid Evenings, a Designer Talk, and More

During Orchid Evenings on select dates throughout the run of The Orchid Show: Jeff Leatham’s Kaleidoscope, adults 21 and over can experience the exhibition at night with music, cash bars, and light bites. Princess Lockeroo, one of today’s leading Vogue and Waacking-style dancer-choreographers, teams up with renowned musician Harold O’Neal for a fierce and fabulous performance. Come dressed in your boldest floral-inspired fashion and express yourself on the runway. Purchase a cocktail, beer, wine, and more from one of NYBG’s seasonal bars. Local flavors from the Bronx Night Market celebrate the city’s diverse culture. Advance ticket purchase is recommended to guarantee admission to these signature events. Visit www.nybg.org/event/the-orchid-show/orchid-evenings/ for more details.
On Thursday, February 20, at 11. a.m., in NYBG’s Ross Hall, hear Jeff Leatham discuss how he brings his floral designs to life. A Q & A session and book signing will follow. Registration for “Floral Design Talk with Jeff Leatham '' is required.   
Other exhibition programming includes Orchid Basics Q&A on Saturdays and Sundays, 1–4 p.m. at NYBG Shop where staff help customers select the best orchid for the home, and Orchid Care Demonstrations on Sundays at 1 and 2 p.m. in the Haupt Conservatory GreenSchool, where orchid experts provide advice on how to choose and successfully grow these elegant plants.

The Garden is offering a special photographers’ session, Friday, March 6; 8:30 -10 am for the professionals.  This is the only time that tripods will be allowed in the Conservatory - so register early for this rare opportunity. 

I get asked very often about caring for the Phalaenopsis orchid - the rather ubiquitous and honestly, easy-to-care for smiling face of an orchid.  But if you’re rather befuddled by its growing habit, be sure to sign up for the Phalaenopsis Care session, Saturday, March 7th.  
You can also benefit from the March 14th session, Orchids: Divide, Repot, Rejuvenate

Round out an Orchid Show visit at NYBG Shop and select from thousands of top-quality orchids, from exotic, hard-to-find specimens for connoisseurs to elegant yet easy-to-grow varieties for beginners available for purchase, along with orchid products and books.

For more information about The Orchid Show: Jeff Leatham’s Kaleidoscope and to purchase tickets, please visit nybg.org.

Sunday, February 2, 2020

Learn How to Garnish Your Drinks with Art of the Garnish Author & Two World-Class Mixologists at Kosaka Restaurant, Feb 10th Cocktail Party


It’s rather difficult to add anything nor change this invitation to the upcoming Art of the Garnish event at Kosaka restaurant (see their link under Art) next Monday, February 10th.

It’s truly an honor to be asked to host a fabulous cocktail party at Kosaka - the only Michelin-starred restaurant in Gotham!

Kosaka is an elegant restaurant, revered not only for its food, but for its art program, curated by EunYoung - the extraordinary horticulture talent, who I’ve had the honor of working with -- in New York, in New Jersey and in Ecuador - at Hacienda Cusin - where she introduced the gardeners there in the edible garden to microgreens. (just one of EunYoung's extraordinary talents).

See the overview and links below for Art of the Garnish details.

Please share and invite your garden-to-glass cohort in Gotham area to this tasty, pre-Valentine, fun event. Long live love!

We’ll be serving up four cocktails, food-pairings, barscapes, and readings. There will be the opportunity for book signings, too, naturally.

I sincerely hope you can join us.

Doug Young photo 


Here is the Kosaka invite:

We are happy to announce a special cocktail event Art of the Garnish by Leeann Lavin for Valentines' week. Tickets are available at Event brite.

Learn the "ins & outs" of garnishing your drinks with the specially prepared garnishes with star mixologists featured in her new book. You’ll be delighted to learn tips, tricks, and instructions on the right way to prepare a dizzying array of garnishes, from herbs and citrus to nuts, candy, meat, and jewelry. Sip and see how these garnishes enhance cocktails and will help make you the star of happy hour while enjoyed craft cocktails from the Art of the Garnish along with food pairings.

A special sponsorship provided by Hudson Whiskey. The recipe will showcase the classic New York Rye Manhattan, created by Hudson brand ambassador, David Powell. It is very exciting to have mixologists Jessie WohlersTom Sebazco in our special evening!

Leeann Lavin wrote a Food & Drink column for Examiner.com, curating the food spectrum that dazzles and elevates the radical New York food and drink world. She writes the popular Garden Glamour blog covering the nexus of garden art and culinary art, food events, artisanal food makers, and cookbook reviews. She is also the author of The Hamptons & Long Island Homegrown Cookbook and a contributing author to Savoring Gotham.

A 2015 IACP Cookbook judge, Leeann is also a BlogHer Influencer and a SheKnows Expert. A passionate food and garden thought leader and frequent guest speaker, Leeann has worked in restaurants, bars, and food catering; and creates food and drink recipes with passion, using ingredients from local greenmarkets, her herb garden and farm-ette at her country house in the Garden State, making sure to always add the best ingredient: love.

Here is the official invitation link to Kosaka art’s Art of Garnish event

Thank you all so very much. I am forever deeply grateful.

Cheers! 

Sunday, January 19, 2020

Art of the Garnish - My New Book Shows How to Finish Cocktails With Glamorous Style

The Art of the Garnish

I recently wrote -- with great excitement and full of hard-earned pride -- about the publication of my latest book, Art of the Garnish:

“Tis the season!” is heralded throughout the holidays. We toast, we Prost, we Sláinte, and Salute! And what sparks the salutations is the drink! A frizzy, frothy, bubbly, elixir fashioned with a redolent, glittering garnish to top it all off. So why not gild the lily; give the perfect gift - Art of the Garnish.

Now that it’s January - my Capricorn birthday month -- I can’t believe that I only recently learned that a Capricorn is not “just” a goat but a she-goat! Curious by nature, I needed to learn more. And indeed there is more. (What does this have to do with garnishes and cocktails, you, my dear reader, may be tapping out. Please wait…) (smile) Besides, who doesn’t just love astrology and fairy tales?

I learned (according to Greek Mythology.com) that while Capricorn is usually depicted as a goat or sea-goat, in Greek Mythology he is the God Pan. Pan ruled over forests and woodlands, (see how I’m feeling the connection?!). Eventually, Pan became the God (or maybe, just maybe, the Goddess of Nature - wink). Some of the deity’s qualities, such as sexuality and love of nature have become part of the character of people born under this sign. (oooh la la)
Consequently, Capricorn is an earth sign and people born under this sign are responsible, patient, and loyal.

Loyal. That brings me back to Art of the Garnish -- and my enduring passion for all things natural, plant-based and horticulture. I’ve been enchanted by gardens, garden history, garden art, secret gardens, native plant gardens, ecology, along with garden design, edible gardens, and more - for - well - for ever. I’ve so enjoyed sharing this farm-to-table and fork-to-table and dock-to-dish journey with you. And now -- it’s a garden-to-glass celebration.

In the Beginning I’ll have more to share in subsequent posts but for starters, here’s how the Garnish book came about.
Even with this introduction, I’ll summarize; there are plenty of chapters in this part of the saga. And as most everyone knows - books take a very long time to incubate and birth. A very long time…

After my first book, The Hamptons & Long Island Homegrown Cookbook was published, I wrote even more about food, drink, restaurants, dining, growing food, sustainable agriculture, gardens, garden design, and eventually designing tablescapes and cocktail compositions, as well as book reviews for both my Garden Glamour blog and for Examiner.com. I also contributed several chapters to Savoring Gotham and wrote the foreword for Alive and Cooking: An Easy Guide to Health for You and Your Parents.

It wasn’t long after I reported on the The Essential NY Times Cocktail Book that I got a call from its publisher, Cider Mill Press, asking if they could schedule a call with me.

I came to learn that they wanted to talk about me working with them to write a book.
About cocktails.

You can almost picture this all-too-hilarious scene straight out of a Lucile Ball or Melissa McCarthy comedy sketch where the publishing executive asks if I am interested and while you want to feign calm and check your calendar to see if the Ask can be accommodated -- sheer thrill precludes any diplomacy or restraint. A hearty and honest “YES, I’d be honored,” was in order.

And then, in a kind of Rumpelstiltskin riddle - there was just one catch.
Naturally.
The book’s research and manuscript needed to be completed in three months. Or less.

There was no time to waste.

The Manuscript
I did indeed clear my calendar.
I immediately dove head first (or “bottoms up”!) into what we could offer in the cocktail book.
Initially, I knew we could offer a garden-to-glass perspective both in terms of the spirits and the mixes, and the garnishes. After all, I couldn’t think of any spirit that was not plant-based!

And given how very much I adore storytelling, I figured I could not only provide the history and context for some of the classic cocktails, but also offer drinks from some of the places that I have traveled to or lived in that have had a profound influence on me and my cocktail culture, including, Switzerland where I attended school, Japan where I traveled frequently for business, Cuba where I visited for sustainable urban agriculture - and had always dreamed of seeing (it doesn’t disappoint), Ecuador where I’ve worked doing garden design and horticulture and menu development, Aruba where we have a place and sojourn every winter for R&R, and Denmark where I lived and worked - helping compile background research about America’s distinguished early jazz musicians for a Danish notable.

And then I had the idea that most folks don’t embrace the cocktail hour as much as it once was - not for lifestyle reasons, although that is nevertheless true. I was thinking more from a food and drink perspective. We indulge in food pairing with wine and beer but cocktails -- not so much. Why? I believed it was because so many of our cocktails were made with mixes that contained a lot of sugar and processed ingredients that to my palate, not only didn’t taste good, but could also render you rather peaky at the same time.

So the book would showcase the real, regional spirits from a diverse geography of places that use their local, homegrown flowers, roots, bark, fruit, and herbs, for their digestifs, bitters, soda, and simple syrup mixes.
After all, many of the spirits began their jobs as tonics and medicines at the local apothecary and pharmacy. I wanted to showcase that distinctive, handmade, artisanal world of cocktails.

I’m devoted to creative design - elegant and whimsical, as well as crafted, authentic, quality ingredients. I figured all these elements would contribute to the storytelling intrigue of the Garnish book.

And finally, I wanted the book to offer the reader a fun, jaunty journey into the world of cocktails, libation lore, drinks, food, mixology tools cum art, and the festive barscape presentations and ambiance, along with the accessories that mark this ephemeral art.

In putting together Art of the Garnish, I started by thinking of it as the embodiment of a great cocktail party. Beside my one inspired garnishes and cocktails and food pairing, I was privileged to invite some of the world’s best mixologists to the party.

Elevating the Art of the Garnish
I began by recreating my favorite cocktail recipes: my Duchess martini is featured in Art of the Garnish as is the classic Manhattan. I make my own maraschino cherry garnishes, too. (I'll add image later. Sigh)

Recipe for maraschino cherries:
A pound of fresh, pitted cherries (when in season) or cans of Oregon or MIchigan sweet cherries, Peel of one whole orange, a cup of water, cup of sugar, cup of cherry liqueur, fresh vanilla bean seeds scraped from half a vanilla pod, 2 teaspoons lemon juice, 1 cinnamon stick, dash of nutmeg. In a saucepan, combine all the ingredients except the cherries and the liqueur and bring to a boil. Then reduce the heat. Add the cherries and simmer for 5 minutes. Even less time is needed if using canned cherries. Remove from the heat and add the cherry liquor. Let cool. Store in airtight container.


I also added my own rendition to some cultural classics of my special places. And people too. One of my dear garden design clients has her own honeybees; to honor her and those pollinators I created “Maria’s Mead: Nectar of the Goddesses.” It’s a great story too. Mead is the oldest spirit and its use gave rise to the term, honey-moon. I’ll explain more later…

In addition, I asked some of my favorite spirit makers to suggest some of their favorite top-tier mixologists and brand ambassadors who would best showcase their brand(s). Of course, Macchu Pisco and their star executive and friends, the sisters Melanie and Elizabeth and their London-based cousin, Natasha immediately came to mind. These women are true “she-roes” and straight away offered talent from London and Miami, including Isaac Morrison, drink consultant at Dash Concept, Fabiano Latham, beverage director for Chotto Matte, Valentina Carbone, bartender at Nobu Berkeley St, Calum O’Flynn, The Botanist at Sloane Square, London; Maria Pottage, beverage director at COYA Restaurant & Members Lounge, Miami.
You must read about and taste Macchu Pisco if you don’t already drink their award-winning, hand-crafted Peruvian nectar. It’s a true American success story.

I also worked with Joe Gallo and his clients, including Patron tequila and Cutty Sark Scotch Whisky. I was also gifted to work with Hennessy and their US National brand ambassador, Jordan Bushnell.

Of course, I tapped into family: Jessica Wohlers, fine artist and general manager of Leyenda Brooklyn - one of the best cocktail bars in America, frequently cited as the Best American Bar. Jess is super networked to the world of bartenders and craft cocktail artists and tiki masters. She introduced me to a cohort of Gotham-based professionals who contribute meaningfully to the Garnish book, including, KJ Williams, bartender at Flatiron Lounge, Brian Miller, Ryan Liloia and Jelani Johnson, bartenders at Clover Club and Leyenda; Marlo Gamora, bartender, Dante NYC and Mother of Pearl, NY.

I knew Tom Sebazco, entrepreneur and bartender at Fitzerald’s Pub - having worked with Tom and his multi-talented wife, EunYoung.

I did identify one artist via Instagram: Josh Suchan, Ice and Alchemy, who creates some breathtaking cocktail creations. I was astonished looking at his feed. Further, Josh is a truly nice man. I’ve very much enjoyed working with him. You can readily see his work in the thumbnail images my publisher posted as part of the Amazon link.

Chandon was yet another brand that I very much like; having worked with them in the past. Chandon was kind enough to contribute a few of their world-class recipes to Garnish.

Using my design style, it was relatively easy - and fun - to create the Finishing Touches for the cocktail creations. I was inspired and informed by the ingredients, of course. And fantasy; Hollywood glamour; my fashion garden design background, too.

Garnishes that inspired me were in that same lane. Edible flowers and herbs came naturally to adorn seasonal drinks. Did you know you can eat passion flowers? Or orchids? Or Fuschia?





And talk about fun, for “I’m Nutty for You,” for example, I used Cracker Jacks - complete with a prize.

Or jewelry: think brooches or a tie tack - perfect for spearing a fruit or candy garnish. You know you've lost an earring or cuff link or two. Repurpose it to a memorable garnish.


Knitting needles in a Sweater Weather drink? Of course!

Did you think about candy licorice or passion flower blossoms or sesame seeds with a tahini pairing?



Or smoke? Or toys? Or gold dust? And you thought parasols were the bees knees!

The team at Cider Mill Press was a clutch of delightful and supportive professionals - all women -- who aided and assisted every step of the journey with humor and charm. We had fun, too. But I must confess, I did get worried when the original team changed over the course of time… And then Buzz - my new editor came on board. He sherpa’d Garnish - with grace and courtesy - through the challenges of tying up the loose threads to completion, as well as the somewhat daunting initiative of tasking me last year to produce all the instructions about what tools to use to create citrus garnishes; how to craft the garnishes -- Reamers, Rimmers, zesters, wheels, twists, tattoos, citrus baskets, sculpted garnishes, to name a few and all the detailed drawings to accompany the how-tos.


And much to my heart-fluttering joy, Buzz - and I’m guessing John, the publisher, created the perfectly pretty and glamorous book cover. I clutched my heart and sighed with delight upon first seeing it.

So, while it wasn’t three months to completion - rather three years. It was, undoubtedly, worth it.

Photography
Then, there is the undisputed genius of the professional photographer, Doug Young. While there are a number of my own photos in the book and some stock photos - you will surely recognize the superior quality of Doug’s composition, lighting, craft, and talent that adds so very much to Garnish. I’ve worked with Doug in the past -- was introduced to him and his work through my Long Island Homegrown Cookbook cohort - and was sincerely honored that he agreed to come to our country house to photograph the cocktails for the book. What a day! It was crazy - rushing the natural light. Trying this and that. Cutting flowers; dripping honey; igniting fire (near or on my antique dining table that gave me a sincere case of the frets!). Bill brought in slate from the walk; I mixed and whipped and garnished trying to keep pace with Doug and his unswerving eye and dedication. Bless you. Thank you.





Art of the Garnish
It’s said you can judge a book by its cover - and the glamorous, tactile and textured hardcover Art of the Garnish book beauty is a sight to behold - and touch. It’s pretty-in-pink, accessorized by the Garden-to-Glass green garnishes herbs, flowers, and spices that star in the book. It’s a great size too (6 x 8ish) - ideal for gracing your bar cart, bar, or island mixing station (or bedside table!).

According to Amazon, as supplied by my publisher, the incredible Cider Mill Press - (who I couldn’t love more) - the Garnish book is described as:
Full of tips, tricks, and instructional illustrations about how to prepare a wide range of cocktail garnishes, The Art of the Garnish is a mixology must-have!

The perfect cocktail is a sight to behold, and it is often enhanced both in flavor and appearance thanks to a garnish. Learn the ins and outs of garnishing your drinks with The Art of the Garnish. Full of tips, tricks, and instructional illustrations on the right way to prepare a dizzying array of garnishes, from herbs and citrus to nuts, candy, meat, and jewelry, this book is a must-have for the aspiring mixologist! Like all the books in the “Art of Entertaining” series The Art of the Garnish offers easy-to-follow recipes and colorful photographs; the beautiful images detail how these garnishes enhance cocktails and will help make you the star of happy hour.


I promise -- you will so enjoy the book! I relished researching the cocktail lore: exploring “Where did these drinks originate? Who gave birth to which garnish?” Besides the patina of time, the stories passed on are fueled with booze, not surprisingly, so the true tales are often a bit hazy - but no less intriguing. These are fun stories - the ones you hear from your favorite bar tender who knows her cocktail history.

I based my cocktail recipes and food pairings on the idea that one could enjoy cocktails even more when using natural, garden-inspired spirits that, more often than not, are regional, seasonal, and at one time - gave drinks their special, homegrown panache. For example, Crème de Violette liqueur is made from violet wildflowers native to Austria and Switzerland, adding a light vanilla and floral note to champagne or sparkling wine and cocktails. Moreover, Crème de Violette’s regal color adds more glamour to your drink compositions.


Likewise, the Italian, bitter amaro is an herbal liqueur that started out as a digestif - as did many liquors. I love its regional distinctions; contributing so much flavor due to its artisanal creators. It stands to reason that every amaro is different: it’s a mix of herbs, flowers, aromatic bark, citrus peel and spices—a blend that can include anything from cardamom to elderberry flowers. Therefore, each and every cocktail made with this luscious liquor is unique.
A rather existential experience... True luxury. Plus, I love this sense of adventure.

Yet one more example is that of the Boba Pearl drink recipes. Boba pearls are made from tapioca. I love tapioca - and as a kid, asked that my birthday celebrations include either tapioca - or angel food cake - in place of the traditional birthday cake.

But what is tapioca? Most shrug. Yet, tapioca comes from the cassava plant. Therefore, I paired the drink with a root vegetable appetizer so that the cocktail and food complement one another in the same way that cooks and chefs admonish, “What grows together, goes together.”

More food pairings - and that didn't make it into Garnish:






Let’s not overlook the ice. It’s such a key ingredient in most every drink and yet… Of course, we invested in a pure ice maker so can indulge in those ice nuggets. And pretty ice too - we have skull cubes and heart cubes and…

In a punch, I use flowers in a bundt pan filled with distilled water. As the ice melts, the floral wreath emerges and adds an elegant finishing touch. Below is a video of a Halloween punch with dry ice and a floral ice ring.  Have fun with your ice - more ephemeral cocktail art!



It’s often said that there’s no doggie bag for cocktails. I adore that in-the-moment cocktail experience that cries out for family, friends, community - and conversation; glamour, and style. And you get to do it over again the next evening.

In a home bar or in our case, a speakeasy - complete with a hidden door!


Or in a local tavern, swanky hotel lounge, a terrace, or a beach, or cocktail lounge or bubble bath! The possibilities of place and garnish are limitless. 

As I joyfully herald in Art of the Garnish, cocktail culture is one of the few if only customs that has so many iterations that span many categories - including fashion: a cocktail dress; interior design - a speakeasy or cocktail lounge or bar or tiki hut; a time of day - cocktail hour or happy hour and let’s not forget the Morning After.

Please enjoy my latest book, Art of the Garnish. You’ll be equally smitten with the “libation lore,” the history, the food pairings and tablescape compositions, as well as the cocktail style and the glamour…  Here's a video of my remix on the classic Grasshopper - mine is the Verdant Green Jangala.  The Barscape composition includes the green drinks and garnish, along with plants. and smart devices tuned to jungle or animal YouTube videos - to add to the jungle ambiance!  Fun and immersive.
The smart technology adds to any number of parties - especially those with strong visual elements such as an Oscar or Super Bowl party. You can play old films or previous games.  Or maybe an opera party with Madame Butterfly videos charming your guests.

And I must ask because it's so important to the success of the book - when you do receive your copy, can you please post your review on Amazon or B&N or your local Indie.
We very much appreciate the book love...

Cheers.

Tuesday, December 24, 2019

What is the Legend of the 7 Fishes & the Recipes to Make


Do you wonder what is the history and legacy of the Feast of the Seven Fishes on Christmas Eve? And do you know how to cook this special dinner celebration?

If you’ve been baffled about the history and significance of the Feast of the Seven Fishes that’s celebrated on Christmas Eve -- and what to serve - Chef Marisa Iocca - the country’s foremost proponent of authentic yet playful cucina Italiana will explain and demonstrate.

What’s the Seven Fishes lore? Is it the seven days of the week? The seven sacraments? The seven hills of Rome? It’s all a mystery.

And yet…

Chef Marisa - is the award-winning chef and owner of Spigga restaurant who can interpret the La Vigilia - the never-ending fish feast celebrated by Italian Americans.

Do you prepare linguini and clams? Scungilli, calamari, anchovy? Or ...

Chef Marisa cooks with the best ingredients: especially high quality EVOO from Europe.

There are a number of other Meditierranean Holiday dishes, including, fried vegetables, fried potatoes, fried artichokes, fried squash blossoms, and more.

Not surprisingly, there are quite a number of fish dishes featured in my first book, The Hamptons and Long Island Homegrown Cookbook - my love letter to artisanal growers and the chefs they inspire to create seasonal, market-driven menus. After all, Long Island is surrounded by some of the best fishing waters anywhere.  T

There’s Arctic Char filets with miso, grapefruit, and yuzo; PEI Mussels; Rakmacka - contributed by Homegrown chef Joe Isidori.

Arroz de Choco (squid with rice) - contributed by Homegrown chef, Rosa Ross

A Spiced Fish and Vegetable Stew is a happy new take on traditional 7 Fishes meal; the Monkfish with Stewed Leeks - are both from the incomparable Chef Eberhard Müller, now of Satur Farms fame. And making this a “hat trick for Chef Eberhard, I also recommend Chef’s Tuna Tartar with Radishes.

Fluke Crudo - created by Chef Gretchen Menser

Pistachio-Crusted Halibut and a fabulous Grilled Octopus (one of my true favorite dishes) are recipe contributions from Chef Mitchell SuDock

Oysters - hands down, my favorite, especially when they are farmed locally. This pure, is from Cuvée Bistro & Bar owner and chef: Deborah Pittorino. And the classic Long Island Oysters with Mignonette Sauce - this is how I serve my oysters - from the oh-so-creative Chef Kevin Penner. I’m afraid for the “Out East” shellfish farming and the Peconic Bay oysters. I hope I’m wrong…

Speaking of Peconic Bay, these Bay Scallops with butter and lemon is pure joy from Nick & Toni’s chef Joseph Realmuto

Baked Seafood Sagaponack from our dear, late chef, Anna Pump. I adored her, her culinary creations, her indomitable spirit and generous support… And don’t get me started on her famous Lobster Salad that we made at on of the Homegrown booksignins at her Bridgehampton store.

Chef Starr Boggs - a beloved and true culinary star of the Hamptons created the Softshell Crabs with Southern Succotash recipe - after all, chef Starr originally hailed from what many recognize as the crab capital - the eastern shore of eastern Virginia. Chef Starr also contributed the recipe for the Basil-Crusted Swordfish

Striped Bass Grilled with Six Spices - from Greenport’s incredible chef: Robby Beaver

& Striped Bass Montauk - pan-roasted is a favorite - from Chef Michael Rozzi

The Grilled Swordfish Montauk Style with picatta-style sauce is a classic from Shelter Island’s Vine Street Café’s Chef Terry Harwood

The Tuna Crudo is also from chef Kevin Penner’s collection.

All dishes are made with local ingredients -- and love…

If you don’t already have access to the recipes via your much-used, sauce-stained pages of the Homegrown Cookbook, please reach out to me and I can share the recipe(s) you are hungry to make.

BUON NATALE A TUTTO IL MONDO