I hope you all had a wonderful Thanksgiving weekend. In the coming days, I will share lots of photos from our holiday celebrations - the ones enjoyed by our staff, and from my own delicious feast up at Skylands, my home in Maine.
Before Thanksgiving, I enjoyed several other gatherings including a lovely dinner at the Ai Fiori Restaurant in New York City. If you haven’t yet been to Ai Fiori, I encourage you to make a visit the next time you’re in the area. Owned by distinguished chef, Michael White, Air Fiori highlights Michael’s signature hand-made pastas, while emphasizing seasonal ingredients inspired by land and sea. Joining me for dinner was our American Made development team - we went out to celebrate this year’s successful event.
But first, I attended the annual Tiffany & Co. Holiday Luncheon to celebrate the success of this iconic luxury store, and to kick off the holiday season. Here are some photos - enjoy.
Tiffany & Co. rang in the holidays with their traditional luncheon. Hosted by CEO, Frederic Cumenal, the luncheon serves as a thank you to top tier media for their support throughout the year. http://www.tiffany.com
The Tiffany lunch table is set with its beautiful china, silver and crystal in a stunning palette of silver and of course, Tiffany blue.
The floral holiday centerpieces on each table were so pretty.
Tiffany & Co. CEO Frederic Cumenal welcomed the guests and spoke of the company’s progress, its worldwide expansion, and its sales business growth.
Here I am with James Aguiar, National Style Director of Modern Luxury.
Guy Trebay of The New York Times and James Reginato of Vanity Fair
Vanessa Friedman from The New York Times and Derek Blasberg of Vanity Fair
And, here I am with acclaimed chef, Daniel Boulud, and Frederic. Daniel posted on his Twitter page that this Tiffany & Co. tradition is always one he enjoys preparing. @DanielBoulud
Later in the evening, I took our American Made team out for dinner at the Michelin star rated Ai Fiori Restaurant, which showcases the modern interpretations of French and Italian Riviera cuisine. http://aifiorinyc.com
Just inside the entrance is this winding staircase around a beautiful glass teardrop that takes you up to the restaurant.
Here I am with Kimberly Dumer, and Blaney Rotanz.
I had a blush rose with vodka served in a martini glass – delicious.
Kim Miler-Olko, Anduin Havens and Kimberly
Blaze Pennington, Heather Kirkland, and Hannah Milman
Anduin had an English Milk Punch cocktail, made with clarified milk and gin.
The cocktail on the left is non-alcoholic and the short one with the flower garnish is a Hazel Havana made with rum.
This is called Ono Bianco made with bourbon, lemon, honey, and egg white.
This is called an “amuse bouche” – this one with parsnip purée and pistachio crumb
in a single, bite-sized hors d’œuvre serving. Amuse-bouches are different from appetizers in that they are not ordered from a menu, but served by the chef. These offer a glimpse into the chef’s approach to the art of cuisine.
This is Vellutata à lobster soup, with périgord black truffles and tarragon.
A leek and potato soup
This is called tortelli – ricotta and mascarpone ravioli sottocenere cheese with red wine glaze
This is the duck ravioli – cherries garnished the plate.
Here’s Heather’s first course – sardines. The presentation is beautiful.
This is called Anatra – long island duck, parsnips, braised lettuce, charred oranges, with seared foie gras.
This is polenta on top of gorgonzola. We all shared two of these. But wait — it’s not quite finished yet.
… the waiter topped it with an addition of white truffle. So delicious!
We ate every bit…
Garganelli pasta à ragu with Genovese, celery root, mustard greens, and pecorino toscano on top
This pasta is spaghetti with blue crab, bottarga chilies and lemon.
Trout with caviar
Swordfish with artichokes
Torchon – foie gras with apple chutney, hazelnut and sage
After dinner, some of us enjoyed espresso.
A neighboring table sent over a lovely digestif.
On the menu, we noticed the Pleasant Ridge Reserve cheese is Upland’s Cheese – they are one of this year’s honorees – how appropriate for our American made celebration!
We enjoyed a selection of sorbets and gelatos for dessert.
standout flavors included the lemon, coconut, and white coffee. What a fun evening!