Luxist http://www.luxist.com Luxist http://www.blogsmithmedia.com/%SiteURL%/media/feedlogo.gif Luxist http://www.luxist.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/<![CDATA[How to Serve Cheese]]>http://www.luxist.com/2009/12/24/how-to-serve-cheese/http://www.luxist.com/2009/12/24/how-to-serve-cheese/http://www.luxist.com/2009/12/24/how-to-serve-cheese/#commentsFiled under:


Everyone loves cheese, but do you know how to compose a cheese plate? What cheeses go well together? How many different varieties should you include? In this video, Genie McPherson Trevor, who is Editor of Edible Rhody and one of our Food Expert Panelists, asks Taylor Cocalis, Director of Events & Education at Murray's Cheese, located in the West Village of New York City, for her tips on how to best serve cheese. Watch it and you'll learn why "something old, something new, something stinky, something blue" is advice worth following.

LuxistHow to Serve Cheese originally appeared on Luxist on Thu, 24 Dec 2009 09:32:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>awards-mainawards-moduleawards-promofood-pedialuxist-awardsmurrays cheeseMurraysCheeseThu, 24 Dec 2009 09:32:00 EST<![CDATA[Too Many Sweets Will Impair Your Immunity]]>http://www.luxist.com/2009/12/24/too-many-sweets-will-impair-your-immunity/http://www.luxist.com/2009/12/24/too-many-sweets-will-impair-your-immunity/http://www.luxist.com/2009/12/24/too-many-sweets-will-impair-your-immunity/#commentsFiled under:

It doesn't matter what time of year it is, sugar and sweets always seem to be in abundance. Cookies, cakes, pies, candy, ice cream -- it's a never-ending temptation that we all fight (and all too often lose) on a daily basis. But in this time of concern over illness and viruses like H1N1, you might want to rethink your sugar habit and get your sweet tooth under control.

Sugar is not necessarily evil, however. In small amounts sugars (in the form of carbohydrates) are necessary for life. The problem comes when refined, processed sugars are eaten in large quantities. Too much sugar can affect your weight, your mood, your energy level, and perhaps most worrying of all: your immunity.

According to Dr. Sears ingesting 8 tbsp of sugar (or the equivalent of just two and a half 12 oz sodas) can impair the effectiveness of your body's white blood cells by as much as 40%. Sadly, most of us probably do ingest that much sugar at least a few times a week (if not daily) in the form of a soda habit, donuts, chocolate, or eating too many non-sweet processed foods that have high fructose corn syrup hiding in them (like ketchup, peanut butter, and even wheat bread). All those little sugar doses add up.

So next time you're about to reach for another bear claw or find yourself heading to the vending machine for a Mt Dew stop and think: is it worth the risk of getting sick?

LuxistToo Many Sweets Will Impair Your Immunity originally appeared on Luxist on Thu, 24 Dec 2009 08:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>flugermsh1n1healthimmunitysugarsweetssweets-pediaThu, 24 Dec 2009 08:01:00 EST<![CDATA[Todd English's Plans For The Plaza]]>http://www.luxist.com/2009/12/23/todd-englishs-plans-for-the-plaza/http://www.luxist.com/2009/12/23/todd-englishs-plans-for-the-plaza/http://www.luxist.com/2009/12/23/todd-englishs-plans-for-the-plaza/#commentsFiled under:

Celebrity chef Todd English has announced his latest restaurant, The Plaza Food Hall by Todd English which will open in Spring 2010 in New York's Plaza Hotel, The 5,400 square-foot Food Hall will have eight stations and kitchens where visitors may choose their selections and watch as they are being freshly prepared. These include a wine bar that serves tapas, a cheese and charcuterie station that also offers caviar, a sushi bar, a burger bar and rotisserie, an Asian noodle and dumpling bar, an espresso and tea bar with desserts, a pizza station and a fish and seafood grill. The Plaza Food Hall by Todd English will also sell gourmet foods like olives and olive oils, vinegars, spices, gourmet coffee, teas and cocoas, artisan jams and sauces as well as cookware, linens and home goods.

English, who started as a Boston-based chef, now has a global empire that includes a chain of restaurants with Eva Longoria, several cookbooks, a line of cookware and his own olive oil.

LuxistTodd English's Plans For The Plaza originally appeared on Luxist on Wed, 23 Dec 2009 18:04:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>the plazaThePlazatodd englishToddEnglishWed, 23 Dec 2009 18:04:00 EST<![CDATA[Ideas for Setting a Memorable and Beautiful Dinner Table]]>http://www.luxist.com/2009/12/23/ideas-for-setting-a-memorable-and-beautiful-dinner-table/http://www.luxist.com/2009/12/23/ideas-for-setting-a-memorable-and-beautiful-dinner-table/http://www.luxist.com/2009/12/23/ideas-for-setting-a-memorable-and-beautiful-dinner-table/#commentsFiled under:

A dinner party is a perfect opportunity to show off your personal style, taste, and flair for decorating. It's especially fun because it's on a small scale so you can be braver than you might be otherwise and try something new and different. There are very few rules, here are a few ideas to get your creative juices flowing.

Go with a monochromatic color theme Decorating the table in nothing but luxe shades of one classic color theme like all in whites, silvers, or shades of gold can add an impressive visual impact to the meal. To keep everything from blending together choose elements that have different hues, textures, and patterns for lots of visual appeal within the single color family. Don't be afraid to mix matte pieces with glittered or sparkling ones.

Choose a theme Themes are always a fun and interesting way to decorate almost anything, and dinner tables are no exception. Holidays lend themselves especially well to themes (i.e. use personalized Christmas ornaments in place of name cards) but other themes like winter (everything in smooth white and glittering crystal), contemporary chic (minimalistic, simple, and clean with lots of geometric shapes), or just mix and match whatever you think looks good together and call it eclectic.

Focus on one spectacular piece If you have one amazing or particularly impressive item, like a centerpiece or set of glassware, then decorate the rest of your table in a way that complements and draws the eye back to it. The approach will vary depending on what your highlighting but in general the focus piece should contrast with the rest of the table either in color, texture, or pattern, and everything else should somewhat match each other.

LuxistIdeas for Setting a Memorable and Beautiful Dinner Table originally appeared on Luxist on Wed, 23 Dec 2009 14:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>cadillac-pediadinner partyDinnerPartyfine-dining-pediamain-pediatableWed, 23 Dec 2009 14:01:00 EST<![CDATA[Bid on a Piece of New York History, Tavern On The Green Auction Planned]]>http://www.luxist.com/2009/12/23/bid-on-a-piece-of-new-york-history/http://www.luxist.com/2009/12/23/bid-on-a-piece-of-new-york-history/http://www.luxist.com/2009/12/23/bid-on-a-piece-of-new-york-history/#commentsFiled under: ,


Famed Central Park restaurant Tavern on the Green, with its six elaborate dining rooms and 10 miles of white Christmas lights wrapping trees out front, will sadly twinkle no longer. The restaurant is closing its doors for good on Dec. 31, when its operating license expires. That New Year's Eve party will be one for the ages, but hopefully revelers won't be too destructive - the restaurant's ornate decorative objects are being auctioned off a few weeks later.

Tavern on the Green is a Central Park landmark dating back to 1934, when Mayor Fiorello LaGuardia opened it. In 1974 it was reopened after a $10 million renovation by the colorful LeRoy family, who still own it today. The LeRoys filed for bankruptcy after the city didn't renew their operating license.

Current manager, Jennifer Oz LeRoy, is named in honor of her showman grandfather, Mervyn LeRoy, who was a producer of The Wizard of Oz. Perhaps as a way to seal the restaurant in history, Jennifer, along with Kay LeRoy, have written a 300-page book about the restaurant's history, including recipes.

Guernsey's Auction House is handling the sale, which includes decorative items from the 25,000-square-foot restaurant. Previews take place Wednesday, Jan. 6 through Tuesday, Jan. 12, noon to 8 p.m. each day. The public auction is Jan. 13-14 with 1 p.m. afternoon sessions and 6 p.m. evening sessions each day. The auction will take place in the Tavern's Crystal Room at 67th Street and Central Park West.

Some of the items being auctioned include:
  • Antique Tiffany stained-glass lamp shades
  • large, art nouveau mirrors, etched glass and Venetian glass
  • Baccarat crystal chandeliers
  • copper weathervanes
  • stone sculpture
  • garden furniture
  • Japanese lanterns
  • china place settings, silverware, glassware and linens
  • canvas murals from the walls
  • holiday decorations
  • outdoor topiaries

Gallery: The Tavern on the Green

The Rafters Room decorated for the holidays.Antique Tiffany chandeliers.The Park Room's murals will be part of the auction.An antique crystal chandelier.

LuxistBid on a Piece of New York History, Tavern On The Green Auction Planned originally appeared on Luxist on Wed, 23 Dec 2009 09:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>guernseys auction housenew years evenew years eve new yorkNew Years Eve partiesnew york citynew york city restaurantstavern on the greentavern on the green closureWed, 23 Dec 2009 09:02:00 EST<![CDATA[Pairing Chocolate and Wine]]>http://www.luxist.com/2009/12/22/pairing-chocolate-and-wine/http://www.luxist.com/2009/12/22/pairing-chocolate-and-wine/http://www.luxist.com/2009/12/22/pairing-chocolate-and-wine/#commentsFiled under: ,

Chocolate and wine, two of our favorite things. It only makes sense to pair them together, right? There are some who feel they don't mix well at all, but many people find that wine and chocolate can really enhance and bring out the best in each other. To get started remember that there are no rules, just the fun of experimenting with whatever combinations you like. There are, however, a few rules of thumb to consider.

Approach wine and chocolate tasting the same way you would any other tasting: start with the light options and move your way through the spectrum to the darker, heavier flavors. In general, the sweeter the chocolate the sweeter the wine should be, and the lighter the chocolate (consider flavor, not just color) the lighter the wine. Full-bodied, heavy red wines will best complement dark and bittersweet chocolates, while a light riesling or dessert wine will more likely pair well with a sweet milk chocolate. Many think champagne is wonderful with white chocolate.

One other aspect to think about when considering which wines and chocolates will go well together is each of their predominate and underlying flavors -- you'll get very different results when you choose varieties that have similar flavors versus those with very contrasting ones.

LuxistPairing Chocolate and Wine originally appeared on Luxist on Tue, 22 Dec 2009 10:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>cadillac-pediachocolatechocolatesmain-pediasweets-pediawinewine-pediaTue, 22 Dec 2009 10:02:00 EST<![CDATA[Celebrate New Year's Eve in New York]]>http://www.luxist.com/2009/12/22/celebrate-new-years-eve-in-new-york/http://www.luxist.com/2009/12/22/celebrate-new-years-eve-in-new-york/http://www.luxist.com/2009/12/22/celebrate-new-years-eve-in-new-york/#commentsFiled under: , ,


Granted Times Square is the epicenter of New Years Eve activity, but the freezing temperatures, packed-in crowds and lack of bathroom facilities keep most of us as far away as possible. But don't rule New York out completely - it's one of the the most festive places to ring in the New Year. You just need to know where to go.

Here's a list of five of the best of New York's New Year's Eve 2010 parties - held inside (and one on a boat). Cheers!

Continue reading Celebrate New Year's Eve in New York

LuxistCelebrate New Year's Eve in New York originally appeared on Luxist on Tue, 22 Dec 2009 09:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>cipriani wall streetnew years eveNew Years Eve partynew yorknew york citysoho housetavern on the greentemptress yachtTue, 22 Dec 2009 09:01:00 EST<![CDATA[How to Store Fine Chocolate]]>http://www.luxist.com/2009/12/21/how-to-store-fine-chocolate/http://www.luxist.com/2009/12/21/how-to-store-fine-chocolate/http://www.luxist.com/2009/12/21/how-to-store-fine-chocolate/#commentsFiled under:

It can be seriously disappointing to unwrap a chocolate candy only to find it covered in gray spots and gone past its prime. Thankfully, though, chocolate will stay fresh and flavorful for quite awhile if you store it properly.

The best place to store chocolate is in a cool, dry, dark place -- like a pantry in the basement. You want it cool enough not to soften the chocolate but not so cold (like in the refrigerator) that condensation will form when you take it out. Condensation dehydrates chocolate and downgrades the texture and flavor, and it can also cause "sugar bloom," the unsightly white or grayish spots caused when the sugar rises to the chocolate's surface.

Also, chocolate will absorb the smells and flavors of the foods stored with it, so although it doesn't normally have to be kept in an airtight container you might want to seal it up if you'll be keeping it in a pantry with something pungent, like onions.

As a general rule, fine chocolates (especially those with fillings) should be eaten within a few weeks to a month for the best flavor and texture. When stored properly, however, milk chocolate can last up to a year and dark, unsweetened chocolate slightly longer.

Note: If you must store chocolate in the refrigerator (i.e. you live in a very hot and humid climate) then keep it in an airtight container and let it come to room temperature before opening or unwrapping it (to help prevent condensation).

LuxistHow to Store Fine Chocolate originally appeared on Luxist on Mon, 21 Dec 2009 10:04:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>chocolatechocolatesmain-pediastoragesweetssweets-pediaMon, 21 Dec 2009 10:04:00 EST<![CDATA[What is a Sweet Tooth, Really?]]>http://www.luxist.com/2009/12/21/what-is-a-sweet-tooth-really/http://www.luxist.com/2009/12/21/what-is-a-sweet-tooth-really/http://www.luxist.com/2009/12/21/what-is-a-sweet-tooth-really/#commentsFiled under:

When someone claims to have a sweet tooth we all know they aren't referring to an actual physical tooth that's sweet. But do you know what a sweet tooth is, really?

The simplest definition of a sweet tooth is that it's a craving or desire for something sugary or sweet. Although the reasons behind the how and why of a sweet tooth are based in science, in many ways they still aren't totally understood. In studies rats were shown to develop addictive behaviors when fed a diet rich in sugar, and they experienced withdrawal symptoms when the sugar was abruptly taken away. Based on this scientists discovered that sugar stimulates the brain to release dopamine, a 'feel good' brain chemical that gives us a natural high. It seems that it's that natural high that makes sugar so appealing. Theories are that the brain gets accustomed to the raised dopamine levels and that natural high is what the body is really after when a 'sweet tooth' starts acting up.

That's not to say that sometimes you don't just want something for the pure flavor and enjoyment of it, because of course that happens too. And I think some of our cravings are based in our lifestyles and upbringing -- sometimes you crave something for the 'warm fuzzies' and comfort it brings based on childhood memories and old habits. And of course sugar isn't all bad -- having it in moderation is not only not harmful but some sugar is necessary to life.

LuxistWhat is a Sweet Tooth, Really? originally appeared on Luxist on Mon, 21 Dec 2009 08:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>main-pediasweet toothsweetssweets-pediaSweetToothMon, 21 Dec 2009 08:01:00 EST<![CDATA[Setting a Formal Dinner Table: What Goes Where?]]>http://www.luxist.com/2009/12/20/setting-a-formal-dinner-table-what-goes-where/http://www.luxist.com/2009/12/20/setting-a-formal-dinner-table-what-goes-where/http://www.luxist.com/2009/12/20/setting-a-formal-dinner-table-what-goes-where/#commentsFiled under:

Hosting formal dinner parties isn't an everyday event for most of us, so don't feel bad if you need a refresher course on how to properly set a table. Here are a few basics.

Start with the dinner plate, which we all know goes in the center, and place a salad plate or soup bowl on top of it. The charger, if you're using one, goes underneath the dinner plate. To the upper left of the dinner plate goes the bread plate and butter knife, and to the upper right goes the water glass and wine glass (and the coffee cup, but it usually isn't placed until the dessert course).

Continue reading Setting a Formal Dinner Table: What Goes Where?

LuxistSetting a Formal Dinner Table: What Goes Where? originally appeared on Luxist on Sun, 20 Dec 2009 11:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>diningdinner partyDinnerPartyfine-dining-pediatableSun, 20 Dec 2009 11:01:00 EST<![CDATA[Petrossian's Caviar Holiday Experience]]>http://www.luxist.com/2009/12/19/petrossians-caviar-holiday-experience/http://www.luxist.com/2009/12/19/petrossians-caviar-holiday-experience/http://www.luxist.com/2009/12/19/petrossians-caviar-holiday-experience/#commentsFiled under:


Caviar purveyor and Luxist Reader's Choice winner, Petrossian has created a new luxurious feast, the American Caviar Holiday Experience. This package includes four varieties of American Caviar, caviar complements, chocolate truffles and a bottle of white wine.

Two of the caviars in the American Caviar Holiday Experience, the Royal Transmontanus Caviar and Alverta Caviar, are sustainable caviars, taken from White Sturgeon grown in the Stolt Sea Farm in California. The package also includes Hackleback Caviar and Chataluga Prestige, harvested wild from rivers in Tennessee and Illinois. The wine, Chateau Olivier White 2005 Pessac Leognan, was selected by Petrossian's sommeliers to accompany caviar. Petrossian also adds in creme fraiche and blini. For dessert, the Petrossian's Chocolate Truffle Sampler features flavors like Salted Butter Caramel, Chile-Limon Mayan Truffle, and Lime with Coconut and Ginger. This package retails for $537 and includes free shipping.

LuxistPetrossian's Caviar Holiday Experience originally appeared on Luxist on Sat, 19 Dec 2009 16:02:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>american caviarAmericanCaviarcaviarholiday feastholiday giftsHolidayFeastHolidayGiftspetrossianSat, 19 Dec 2009 16:02:00 EST<![CDATA[How to Store Cheese]]>http://www.luxist.com/2009/12/18/how-to-store-cheese/http://www.luxist.com/2009/12/18/how-to-store-cheese/http://www.luxist.com/2009/12/18/how-to-store-cheese/#commentsFiled under:

How long can you keep cheese in your refrigerator? Why should you keep your cheese in the vegetable crisper drawer? Why shouldn't you wrap cheese in plastic before putting it in the refrigerator? How long in advance should you remove cheese before serving it? In this video, Genie McPherson Trevor, Editor of Edible Rhody and one of our Expert Panelists, asks Taylor Cocalis, Director of Events & Education at New York City's Murray's Cheese, for her tips on how to best store cheese. Watch it and you'll learn how to extend the life of your cheese.

LuxistHow to Store Cheese originally appeared on Luxist on Fri, 18 Dec 2009 09:31:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>awards-mainawards-moduleawards-promoEdible RhodyEdibleRhodyfood-pediagenie trevorGenieTrevorluxist-awardsmain-pediamurrays cheeseMurraysCheesetaylor cocalisTaylorCocalisFri, 18 Dec 2009 09:31:00 EST<![CDATA[Fast Food Deluxe: Bouchon Offers Black Truffle French Fries]]>http://www.luxist.com/2009/12/17/fast-food-deluxe-bouchon-offers-black-truffle-french-fries/http://www.luxist.com/2009/12/17/fast-food-deluxe-bouchon-offers-black-truffle-french-fries/http://www.luxist.com/2009/12/17/fast-food-deluxe-bouchon-offers-black-truffle-french-fries/#commentsFiled under:


It's black truffle season and Thomas Keller's Bouchon in Yountville is celebrating with a tasting menu and the return of a delicious favorite Bouchon's black truffle French fries. The classic French fries are tossed with chopped fresh black truffles, fleur de sel and truffled clarified butter and are offered separately or as a supplement to selected menu items.

The Perigord tasting menu is a three-course prix-fixe option that includes a complimentary Terrine de Joue de Porc amuse-bouche and selection of mignardise. Shaved black truffles will be available for each course and special wine pairings designed to enhance each dish will also be offered. The menu includes gooseneck stuffed with black truffle sausage, creamy polenta, sauce Périgourdine, cassoulet of rabbit leg confit, foie gras, tarbais beans, matignon of garden vegetables and rabbit jus and baked Cabécou wrapped in puff pastry with truffle-prune jam. It costs $70 per person and accompanying wine selections will be available for $40 per person. Shaved black truffles will be offered supplementary for $15-$20 per course and the black truffle French fries will be available for $17 or as an accompaniment to selected menu items for $14. The special fries are available through January.

LuxistFast Food Deluxe: Bouchon Offers Black Truffle French Fries originally appeared on Luxist on Thu, 17 Dec 2009 22:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>black trufflesBlackTrufflesbouchonthomas kellerThomasKellertruffflesThu, 17 Dec 2009 22:02:00 EST<![CDATA[François Chocolate Bar at Mauboussin in NYC]]>http://www.luxist.com/2009/12/17/francois-chocolate-bar-at-mauboussin-in-nyc/http://www.luxist.com/2009/12/17/francois-chocolate-bar-at-mauboussin-in-nyc/http://www.luxist.com/2009/12/17/francois-chocolate-bar-at-mauboussin-in-nyc/#commentsFiled under: ,

François Chocolate Bar at Mauboussin in NYCIf you live in the NYC metro area or will be visiting for the holiday season, and love chocolate, let me share with you a sweet spot I recently learned about: François Chocolate Bar. Famed pastry chef and chocolatier François Payard has teamed up with Parisian jeweler Mauboussin to open the François Chocolate Bar on the fourth floor of Mauboussin's Madison Avenue flagship boutique. Described by Payard as "a chocolate jewelry shop," the Chocolate Bar is entirely devoted to chocolate and features signature pastries from Payard as well as a new line of verrines, macaroons, and the "François Quatre Quarts" (pound cakes), along with hot chocolate, tea, coffee, and cappuccino. All the chocolate items are reasonably priced -- from $2.00 for the macaroons to $6.50 for the verrines. The Chocolate Bar also offers signature gifts.

The Chocolate Bar is running a special holiday promotion. Until December 24, customers who spend $100 or more at the store (or a bit more if ordering online) will receive a complimentary Payard signature Voyager Bag and a 15% discount at Mauboussin. One idea for how to ring up $100 is a gift basket. The Chocolate Bar's baskets range from $100 to $200, or you can customize one starting at $15. See the gallery for photos of the Chocolate Bar as well as four gift basket options.

François Chocolate Bar
714 Madison Ave. (between East 63rd and 64th Streets)
Monday - Saturday, 11 a.m. - 6:30 p.m.; Sunday, 1 p.m. - 6 p.m.
212-759-1600

There are 11 tables of two and three seats at the bar. Save me a spot!

Gallery: Francois Chocolate Bar at Mauboussin in NYC

Francois Payard

LuxistFrançois Chocolate Bar at Mauboussin in NYC originally appeared on Luxist on Thu, 17 Dec 2009 18:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>chocolatechocolate barChocolateBarFrancois PayardFrancoisPayardMauboussinNew YorkNew York CityNewYorkNewYorkCityNYCpayardThu, 17 Dec 2009 18:02:00 EST<![CDATA[Gourmet Magazine's Archive Finds A New Home]]>http://www.luxist.com/2009/12/16/gourmet-magazines-archive-finds-a-new-home/http://www.luxist.com/2009/12/16/gourmet-magazines-archive-finds-a-new-home/http://www.luxist.com/2009/12/16/gourmet-magazines-archive-finds-a-new-home/#commentsFiled under: ,

Gourmet magazine may be gone but its library lives on. The NY Times reports that the 3,500 cookbooks in Gourmet magazine's research library will become a key part of the impressive Food and Cookery Collection at the Fales Library of New York University. According to the Times article cookbook author Rozanne Gold gave N.Y.U. $14,000 to buy the books from Conde Nast. The wide-ranging Gourmet collection will arrive at Fales next week in some 500 boxes.

Fales already has about 20,000 volumes about food, with 1,500 titles from before the 20th century. The collection includes books and manuscripts documenting food with a particular emphasis on New York City. The Fales Library is open to all NYU students, faculty, staff, administrators, alumni, researchers, and scholars from other institutions throughout the US and abroad but appointments are necessary for researchers looking to consult archival and manuscript materials. Private scholars and others need to make appointments to use both print and archival collection. The Fales Library operates on a closed stack system which means that books are retrieved for patrons who read them in the reading room but the books do not circulate outside of the library.

LuxistGourmet Magazine's Archive Finds A New Home originally appeared on Luxist on Wed, 16 Dec 2009 22:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>cookbookscookingfales libraryFalesLibrarygourmet magazineGourmetMagazinelibraryresearchWed, 16 Dec 2009 22:01:00 EST<![CDATA[Pennsylvania Resort Showcases Gingerbread Village]]>http://www.luxist.com/2009/12/16/pennsylvania-resort-showcases-gingerbread-village/http://www.luxist.com/2009/12/16/pennsylvania-resort-showcases-gingerbread-village/http://www.luxist.com/2009/12/16/pennsylvania-resort-showcases-gingerbread-village/#commentsFiled under: ,


I've been chronicling a series of massive gingerbread houses this season. At the Nemacolin Woodlands Resort in Pennsylvania a whole gingerbread village is on display. The village has more than a half-dozen gingerbread structures which are made from 100 pounds of gingerbread, 200 pounds of powdered sugar, 40 pounds of egg whites, 5,000 jelly beans and hundreds of peppermints, gum balls, candy canes, chocolates, marshmallows and pretzels. The village is on display through January 6. The hotel sells a gingerbread house kit for $65 so you can make your own.

The resort has a ski mountain with snowboarding, skiing, snow tubing and other winter sports which opens Christmas day. The resort also has spas for adults, children and even dogs. Rates start at $229 during December.

[via ABC News]

Gallery: Nemacolin Gingerbread Village

LuxistPennsylvania Resort Showcases Gingerbread Village originally appeared on Luxist on Wed, 16 Dec 2009 03:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>gingerbread housegingerbread housesgingerbread villageGingerbreadHouseGingerbreadHousesGingerbreadVillagenemacolin woodlands resortNemacolinWoodlandsResortpennsylvaniaWed, 16 Dec 2009 03:01:00 EST<![CDATA[Baseball Pitcher And Chef Partner On Super Brunch]]>http://www.luxist.com/2009/12/15/baseball-pitcher-and-chef-partner-on-super-brunch/http://www.luxist.com/2009/12/15/baseball-pitcher-and-chef-partner-on-super-brunch/http://www.luxist.com/2009/12/15/baseball-pitcher-and-chef-partner-on-super-brunch/#commentsFiled under: , ,

In the short-lived world of professional sports Jamie Moyer is a bit of a legend. He has spent 22 seasons in Major League Baseball and will enter the 2010 season as the oldest pitcher in the game at the age of 47. Moyers and his wife, Karen are extremely active off the field as well. Together they founded The Moyer Foundation which has a mission to provide comfort and support to children enduring a time of profound physical, emotional or financial distress. The Moyer Foundation has raised more than $19 million to assist over 200 different non-profit organizations that serve the needs of children in severe distress. The Moyer Foundation created and funds Camp Erin, the largest national network of bereavement camps for children and teens.

The Moyer Foundation, founded by MLB pitcher Jamie Moyer and his wife, Karen, are joining together with The Mario Batali Foundation to present their "Super Bowl Super Brunch" on Saturday, February 6th from 11:00 a.m. to 2:00 p.m. at the Viceroy Hotel in Miami. This brunch has tickets priced at $1,000 and will be hosted by the Moyers and Batali, with honorary celebrity co-chairs - Jimmy Fallon, Jimmy Buffett and Emeril Lagasse. Other guests will include professional athletes and sports personalities. The afternoon will feature a gourmet brunch designed by Batali, wine and specialty cocktails, cooking demonstrations by Batali and Lagasse, live entertainment and a silent auction. Proceeds from the special event will benefit The Moyer Foundation's Camp Erin[TM] program and The Mario Batali Foundation.

Charity Folks is also holding an auction that includes two tickets to the 2010 Super Bowl in Miami, Florida on Sunday, February 7, two tickets to the Super Brunch and hotel accommodations at the Viceroy Hotel Miami in one room for two people are included for February 4 - February 8, 2010. Bidding was at $5,500 last time I looked. Proceeds from this auction also benefits the Mario Batali Foundation and the Moyer Foundation.

LuxistBaseball Pitcher And Chef Partner On Super Brunch originally appeared on Luxist on Tue, 15 Dec 2009 18:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>jamie moyerJamieMoyermario bataliMarioBatalimoyer foundationMoyerFoundationTue, 15 Dec 2009 18:01:00 EST<![CDATA[The New American Sushi]]>http://www.luxist.com/2009/12/15/the-new-american-sushi/http://www.luxist.com/2009/12/15/the-new-american-sushi/http://www.luxist.com/2009/12/15/the-new-american-sushi/#commentsFiled under: ,

Delightful Tracy Griffith makes sushiChef Tracy Griffith (right -- and yes, she's the half sister of Melanie Grifftith) has created a whole new kind of sushi, Americana style. Think BLT and Cowboy rolls, and a vegetarian option served with fresh Green Goddess dressing.

Griffith, who has the distinction of being the first female graduate of the California Sushi Academy and one of the few female certified sushi chefs in the world, has compiled her creative new sushi recipes into a book called Sushi American Style. The delicious, raw fish-free fare is also available (as of Monday) in NYC Dean & Deluca stores, and is coming to the rest of the country in 2010.

So, what's it all about? We had a quick chat with Tracy at the New York Times building store and sampled all the sushi in the gallery below.

Luxist: So, Tracy, you developed all these rolls yourself, right?

Tracy Griffith: Yes, for my cookbook, Sushi American Style.

L: What was your inspiration?

TG: My inspiration was sushi customers in LA. I worked in a sushi bar and they always ordered California rolls, and I was like "Why?"

L: Why indeed!

TG: They said "I don't like raw fish." So many people are afraid of, or don't like, raw fish. So, being a chef, I had to start making something else besides California rolls. I started thinking, "What's good with white rice?" It's a very neutral base, like pasta or bread, so [I made the] BLT roll after my favorite sandwich, and Green Goddess, because it's so great with asparagus. Chicken Run has chili-garlic peanuts on it because I was in Bali, and in Bali they put chili-garlic peanuts on everything, and I thought, "Wouldn't that be good?" So, that's how it all started; it was for customers who don't eat raw fish.

L: What are people saying so far?

TG: Oh, they love it! Actually, it's kind of funny, because they walk in and look at me like "What?" and then they taste it and go "Oh, wow! That's great!"

Click through the gallery to see our tasting notes on all the new American sushi that you'll find at Dean & Deluca.

Gallery: American Sushi by Tracy Griffith

BLT RollGreen Goddess Roll (Vegetarian)Chicken Run RollCowboy RollLobster Love Roll




LuxistThe New American Sushi originally appeared on Luxist on Tue, 15 Dec 2009 06:01:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>dean and delucaDean DelucaDeanAndDelucaDeanDelucasushiTracy GriffithTracyGriffithTue, 15 Dec 2009 06:01:00 EST<![CDATA[Double Cross Vodka Welcomes Park Avenue Winter]]>http://www.luxist.com/2009/12/14/double-cross-vodka-welcomes-park-avenue-winter/http://www.luxist.com/2009/12/14/double-cross-vodka-welcomes-park-avenue-winter/http://www.luxist.com/2009/12/14/double-cross-vodka-welcomes-park-avenue-winter/#commentsFiled under:



As New Yorkers pull out their sleeping bag jackets to weather the biting cold, and now the wave of winter rain, at least one friendly standby is here to mark the passage of the new season: the reopening of Park Avenue Winter. The decor of this New York institution, with crystal and glass chandeliers, white lacquered moldings, and lighting integrated with sparse birch branches, is one of the few things that can warm us up coming in from the cold. Add a fine vodka to your dinner, and you'll be set for the season.

Double Cross Vodka has teamed up with Park Avenue Winter to celebrate the restaurant's arrival. The gorgeous bottle reflects the restaurant's design: an icy white frost with silver snowflakes. But we really love what's inside: Double Cross is one of the purest spirits available on the market, expertly distilled seven times and filtered seven-times. This singular vodka is produced in the Slovak Republic, sourcing local winter wheat and mountain spring water, and distilled in a 13th century village in the foothills of the Tatra Mountains.

For the first time ever, Park Avenue Winter will offer a Tableside Ice Bar, featuring the exclusive winter bottle served with winter mixers: Citrus-Lemongrass, Bartlett Pear, and Lychee Elderflower. This exceptional bottle is the perfect complement to your wintertime meal, and the best way we know how to enjoy the chill.

Park Avenue Winter
100 East 63rd Street at Park Avenue
New York, NY 10021
212.644.1900 for reservations

LuxistDouble Cross Vodka Welcomes Park Avenue Winter originally appeared on Luxist on Mon, 14 Dec 2009 18:02:00 EST. Please see our terms for use of feeds.

Permalink | Email this | Comments]]>double cross vodkaDoubleCrossVodkaentertainingholiday eventsHolidayEventsnew york cityNewYorkCitypark avenue winterParkAvenueWinterMon, 14 Dec 2009 18:02:00 EST<![CDATA[Hook's Aged Cheddar Flies Off The Shelves]]>http://www.luxist.com/2009/12/13/hooks-aged-cheddar-flies-off-the-shelves/http://www.luxist.com/2009/12/13/hooks-aged-cheddar-flies-off-the-shelves/http://www.luxist.com/2009/12/13/hooks-aged-cheddar-flies-off-the-shelves/#commentsFiled under:

Earlier this year I sung the praises of aged cheddar from Hook's Cheese in Wisconsin and it seems I'm not alone. There have been a flurry of news reports about the 15-year cheddar which has been selling like crazy to turophiles all around the world. The rarity of the cheese and the distinctive taste have led to a run on the cheese even after the Hooks raised their price to $50 a pound from $39.95 to slow demand. The cheese is expected to sell out this week but Hook will have more of the 15-year old available in around three months. You can also order the 12-year-old cheddar for $50 a pound from the Cheese Store of Beverly Hills. All the Hook's aged cheddars have distinctive crunchy bits of calcium crystals which provide sharp bursts of flavor. It's definitely an experience worth having.

LuxistHook's Aged Cheddar Flies Off The Shelves originally appeared on Luxist on Sun, 13 Dec 2009 14:01:00 EST. Please see our terms for use of feeds.

Read | Permalink | Email this | Comments]]>15-year-old cheddar15-year-old cheese15-year-oldCheddar15-year-oldCheesecheddar cheeseCheddarCheesehooks cheeseHooksCheesewisconsin cheeseWisconsinCheeseSun, 13 Dec 2009 14:01:00 EST