PH Matthew Kristall
stay tuned for the Fall 2010 shoot featuring Georgia
Friday, July 2, 2010
Friday, June 4, 2010
WILLIAMSBURG: THE SPOTS
MOON RIVER CHATTEL
We have been going to Moon River Chattel for years. Moon River is modeled after a general store so there's something for everyone. The owner is a craftsman himself and finds great slabs for country style tables and novelty furniture. It's a gentleman's dream for trinkets.
www.moonriverchattel.com
SPUYTEN DUYVIL
The red lacquered door marks the spot. You'll find the best selection of international beers accompanied by your choice of cheese and meats served on our favorite, wood.
www.spuytenduyvilnyc.com
HOLLANDER & LEXER
Hollander & Lexer recently opened on Metropolitan and it is right on. They carry their own line of Men's clothes but have great leather products and Santa Maria Novella soaps and fragrances. The best part about the experience is they use a feather and ink for signing receipts. Make sure to stop by next door for their home products--It's a collector's haven.
www.hollanderandlexer.net
MARLOW & SONS
Finally, you can't leave Williamsburg without trying Marlow & Sons. Even if it's just for a few oysters and a glass of wine, it's well worth the few extra blocks ------------------> way down Bedford.
www.marlowandsons.com
We have been going to Moon River Chattel for years. Moon River is modeled after a general store so there's something for everyone. The owner is a craftsman himself and finds great slabs for country style tables and novelty furniture. It's a gentleman's dream for trinkets.
www.moonriverchattel.com
SPUYTEN DUYVIL
The red lacquered door marks the spot. You'll find the best selection of international beers accompanied by your choice of cheese and meats served on our favorite, wood.
www.spuytenduyvilnyc.com
HOLLANDER & LEXER
Hollander & Lexer recently opened on Metropolitan and it is right on. They carry their own line of Men's clothes but have great leather products and Santa Maria Novella soaps and fragrances. The best part about the experience is they use a feather and ink for signing receipts. Make sure to stop by next door for their home products--It's a collector's haven.
www.hollanderandlexer.net
MARLOW & SONS
Finally, you can't leave Williamsburg without trying Marlow & Sons. Even if it's just for a few oysters and a glass of wine, it's well worth the few extra blocks ------------------> way down Bedford.
www.marlowandsons.com
Thursday, April 22, 2010
ULLA
It's hard not to be in awe of Ulla van Zeller.....Photo taken during Spring 10 hair and make up test.
www.modelsown.blogspot.com
www.modelsown.blogspot.com
KANOKO MIZUO: HAIR STYLIST
Kanoko is our hair leader. She began her career in Paris assisting Julien d'Ys and continues to work with him on shows and the Met Costume Institute (http://www.youtube.com/watch?v=YvvZ-l6PD5E). 
When Kanoko's not flying to Paris for Comme des Garcons and YSL she's in town coming up with amazing ideas . She recently started her own candle line called LAND and made a scent for us, No.31. Check it out.
www.land-newyork.com
When Kanoko's not flying to Paris for Comme des Garcons and YSL she's in town coming up with amazing ideas . She recently started her own candle line called LAND and made a scent for us, No.31. Check it out.
www.land-newyork.com
FALL 2010: EMMET GOWIN
Emmet Gowin informed us for Fall 10. A great photographer and lover of the Land, Gowin's work combined a sense of mystery and rawness that was hard to escape. Here were the most inspiring.
Friday, April 9, 2010
ELIZABETH DAVID
Elizabeth David was a worldly woman that used her passion for food to enrich the lives of many. In terms of local and seasonal she was the precursor to Alice Waters. One of her favorite meals is An Omelette and a Glass of Wine (and is also the title of one of her anthologies). -VW
OMELETTE MOLIÈRE, David's French Provincial Cooking, 1960
This delicious omelette is called after a little restaurant in Avignon where I used often to eat very cheap and simple meals. This was one of my favourite dishes there.
Beat 1 tablespoon of finely grated Parmesan with 3 eggs. When the omelette is in the pan, add 1 tablespoon of very fresh Gruyère cheese cut into miniscule dice, and 1 tablespoon of thick fresh cream. In a few seconds the Gruyère starts to melt and your omelette is ready. Fold it over, serve and eat it without delay.
OMELETTE MOLIÈRE, David's French Provincial Cooking, 1960
This delicious omelette is called after a little restaurant in Avignon where I used often to eat very cheap and simple meals. This was one of my favourite dishes there.
Beat 1 tablespoon of finely grated Parmesan with 3 eggs. When the omelette is in the pan, add 1 tablespoon of very fresh Gruyère cheese cut into miniscule dice, and 1 tablespoon of thick fresh cream. In a few seconds the Gruyère starts to melt and your omelette is ready. Fold it over, serve and eat it without delay.
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