It opened on June 12 and runs until June 26. Le Pari des Libraires is a chance for book lovers in French capital to write love letters, postcards and songs to people who run their bookstores and bring them to life. The 2020 edition's godmother (maraine) was Leila Slimane. (* Image of this year's poster borrowed from Paris.fr -Ville de Paris- website) Continue reading

2 of the wines that crossed my table and filled my glass in the past week, one from east of France, the other from the southwest, made it there for similar reasons. Two wine stores that I visit infrequently had limited numbers of bottles of both of these. In the case of Cotes d'Ammerschwir '2011 from Domaine Maurice Schoech, only one bottle was there for the taking. I dis not regret taking the plunge as... Continue reading

These ice pops for grown-ups tame a heatwave. This is the first slice of Jude's Ice Cream & Desserts by Chow and Alex Mezger (Kyle Books, June 2019) that I am pleased to share. PEAR, PROSECCO AND ROSEMARY LOLLIES Fresh from Jude's Ice Cream barn in Twyford, Hampshire (UK) Lollies for the grown-ups! These beauties are refreshing, rather sophisticated treats to enjoy in the heat of the sun. So when the weather forecast looks promising,... Continue reading

Italian Summer meets Tangy Melon Ice with Sparkling Sake Sgroppino from 'Japanese Cocktails' (Over 40 highballs, Spritzes and other refreshing low-alcohol drinks) by Leigh Clarke (Ryland Peters & Small, 2019), photography by Alex Luck. Sparkling Sake Sgroppino A popular summer dink in Italy, this version of Sgroppino swaps the usual lemon sorbet for a tangy melon ice, which works in harmony with the delicate sparkling sake. Ingredients: 2 scoops Melon Sorbet* 15 ml...half fl oz.... Continue reading

From Cacasse a Cul Nu (Ardennes) to Pied de Cheval Oyster (Brittany), there is a lot to chew on in 'Let's Eat France' (Artisan Books, October 2018) . Our guide, Francois-Regis Gaudry and his friends take us on a magical culinary tour of the hexagon featuring 1,250 specialty foods, 375 recipes, 350 topics and 260 food masters. Taste this rich heavy tome in small bites so you don't get an indigestion. Continue reading

Since beginning of my concierge tenure, shoe and bag repairs as well as many clothing alterations are part of the requests. I have not been offered challenge to restore kimono to its original state. The Japan Society in New York invites us to explore Invisible Mending: The Magic of Kimono Restoration on May 21, 2019. In Japan Society's event notes: "Some might see a tear or stain on a beautiful kimono and think the garment... Continue reading

Sweets in bloom! Cherry blossom Sakura Caramels by Henri Le Roux...(1 Month shelf life) Spring Treats! Continue reading

Hugo Pratt Travels! Corto Maltese Anywhere but Ithaca in Valladolid, Spain Opens April 25... Continue reading

Amandes Fraiches, Fresh Almonds, At Marche des Carmes, Yesterday, Toulouse Continue reading

14 Juillet, Singing the Night Away, Toulouse, 2015 Happy Bastille Day Continue reading

Sweet as a Southern Peach comfort from Monster Shakes by Vicki Valsamis (Smith Street Books, May 2017). Sweet as a Southern Peach Peach iced tea and Southern Comfort are a perfect match. Shake 22 fl oz milk 5 fl oz peach iced tea syrup ½ cup Southern Comfort 1½ oz/¹⁄4 cup soft brown sugar 3 scoops vanilla ice cream Monster your shake 1 cup white chocolate buttons pink pearl dust, for decorating Strawberry syrup (recipe... Continue reading

Lips like sugar on 'World Kissing Day', Cherries in the Cake with 'Clafoutis' recipe from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books-April 2017) Clafoutis Makes one 8-inch round A cross between a Dutch baby (what a great name!) and a custard, clafoutis is a traditional French countryside dessert made by pouring a nutty batter over whole cherries and then baking it. A purist would argue that using anything other than whole cherries—pit... Continue reading

Salad a la Jules Verne from Around the World in 120 Salads by Katie and Giancarlo Caldesi (Kyle Books, photography by Helen Cathcart, May 2017) Endive, piquillo pepper & chorizo salad Crunchy endive leaves are the perfect foil for smoky chorizo and sweet peppers. These Catalan flavors come from our good friend and teacher Carolina Català Fortuny. She makes this on her tapas course and serves it in a bowl with more whole endive leaves... Continue reading

Dropping rental truck on Saturday led to Gowanus cathedral of flowers, Rebecca Shepherd Floral Design at 478 3rd Ave in Brooklyn. Loved space instantly. Space is available for events as well. I could see successful creative sessions or meetings taking place there, setting is inspiring with these very high walls and ceiling. Continue reading

Devil is in the butter as proven by Alla Diavola Butter recipe from Six Seasons, A New Way with Vegetables by Joshua McFadden (Artisan Books- Copyright © 2017). Alla Diavola Butter The Italians have a few dishes they refer to as alla diavola, which means “devil style”—in other words, spicy as hell. In this butter, I bring together layers of not just heat but all kinds of good chile and pepper flavors. You can adjust... Continue reading

Sweat that Rosé 'Rodon-Chiaretto' from Le Fraghe '( 2016) Corvina and Rondinella grapes, from Veneto region Continue reading

Something I would have liked for lunch, first excerpt from Oysters: Recipes that Bring Home a Taste of the Sea (Sasquatch Books. 2016) by Cynthia Nims. Oysters en Escabeche Every escabeche I’d encountered before seemed to have a lot going on: slivered vegetables, chiles, various seasonings in addition to the vinegar-heavy base. But while in Galicia in northwest Spain, I tasted the local mussels en escabeche and the dish was blessedly simple and outrageously delicious:... Continue reading

Kouign Amann Freshly Baked in Locmariaquer, notice the Citroen Truck, at Boulangerie Anthony Pongelard Continue reading

Driving while snowed This afternoon in Glen Ridge Continue reading

Punky Cake Pop Party With a Ramones sprinkle, live from Little Daisy Bake Shop Continue reading

Treats Trump Tricks, Halloween Illustrated Banshee Balls Also Salts made from Tears of Envy (featured in 2015) Both by way of Hoxton Street Monster Supplies (...'for the living, dead, and undead') Continue reading

After Elegance for Dessert with Lacquered Peaches from Lark' Cooking Wild in the Northwest' Cookbook (Sasquatch Books, August 2016) by chef John Sundstrom, here's a helping of fish as secomd recipe from the book Nettles Galore, April in Whidbey Island, Neah Bay Halibut with Creamed Nettles and Morels For a few weeks in April, we have a lovely convergence of spring delights: fresh halibut, young and tender stinging nettles, and the first true morels of... Continue reading

Bagpipes, Celtic Groove with a Twist, Carlos Cassado Project, Union Square Station, October 7 Bagpipes always bring to mind my native Brittany Continue reading

Tins Swimming Upstream At DeLaurenti, Pike Place, Seattle One of the best surprises I had in town Continue reading

It's hard to squeeze the essence of 315 pages of 400 Years of Drinking in American South narrated Deftly by Robert F. Moss in Southern Spirits (Ten Speed Press, Hardcover, April 12, 2016) Best thing I could do is give you a taste of it. Don't expect to find a book full of cocktail recipes between the covers of 'Southern Spirits'. It is a serious expose on history of '400 years of drinking in the... Continue reading