HIP HOSTESS NYC

Show Your Love: A 6-Step Plan for a Very Special Valentine's Day

noreply@blogger.com (Anonymous) — Thu, 4 Feb 2016 20:41:00 -0500

Get the formula for an intimate, caring, at-home-celebration-of-love. Skip the restaurant scene (and madness) and start the night with a dish you have spent cooking for two days. Then, make sure you are wearing the proper outfit—we have some alluring choices for you to adopt into your wardrobe. Music is mandatory, and we've got the set-up that can turn your entire space into an amorous den. Provide some not-so-serious bubbly in adorable packaging for a light touch. Create romantic keepsakes with a new "polaroid-style" instant camera by Lomography (enter our contest to win this baby!) so you can cherish the night for years to come. Finally, come clean with a shared shower, for the ultimate in togetherness! See the details at http://hobnobmag.com/issue/25-valentines-day/

[1] START WITH A French Obsession: Cassoulet, the Dish That is a True Labor of Love

[2] MAKE SURE TO Dress the Part in an Alluring Number

[3] CREATE A Sensual Serenade: Screw-In Wifi Speakers

[4] GET TICKLISH Bubble-licious Rosé Sparkling Minis

[5] MAKE IT LAST The Intimate-in-an-Instant Camera

[6] AND THE FINALE Clean Up Your Act

Miami Report 2016: Best Places to Eat, Drink, View Art

noreply@blogger.com (Anonymous) — Tue, 26 Jan 2016 11:41:00 -0500

Seeing the year come to an end in 2015 in Miami was a total blast. This vibrant city is in a state of fierce development, attracting interesting people from around the globe. We had the good fortune to connect with the most creative chefs and mixologists in the area. Take a peek at our triple Miami Report for all the details on the food, drink, and scene. Details at hobnobmag.com

HOBNOB Magazine: Celebrate Gay Pride with a Menu in the Colors of the Rainbow

noreply@blogger.com (Anonymous) — Fri, 19 Jun 2015 10:56:00 -0400

The June issue is out...with a stunning menu in the colors of the rainbow. Whether gay or straight, get into summer mayhem with this celebration.
• Set your table rainbow-style naturally with food and flowers.
• RED: Tuna Poke; ORANGE: Pork Cubes with Mango Nectarine Salsa served on edible spoons; YELLOW: a Raw Zucchini Curry Dip; GREEN: Chicken Harissa Mini Tacos in Spinach Shells; BLUE: Blue Cocktails that are Not Too Sweet: PURPLE: Dessert offer a bowl of Dark Chocolate Kisses in Violet Foil.
• The playlist? Remixes of your favorite tunes, that will get your guests on the dance floor.
Get all the details at http://hobnobmag.com/issue/17-pride-joy-party/

HOBNOB Magazine: Celebrate Gay Pride with a Menu in the Colors of the Rainbow

noreply@blogger.com (Anonymous) — Fri, 19 Jun 2015 10:56:00 -0400

HOBNOB Magazine: The Wild Party

noreply@blogger.com (Anonymous) — Mon, 18 May 2015 22:15:00 -0400

The May issue is out! See how to take your party over to the wild side...
• Start by inviting your guests to dress accordingly.
• Serve exotic meats, wild-caught fish & foraged foods.
• At the bar, bring an exciting new taste to your guests with Baijiu, China’s high-proof and high-priced spirit new to the U.S. market.
• Stage the scene with coasters cut from rare Brazilian stones.
• The playlist? A compilation of songs that go from Classic to Indie to Dance.
See the latest issue at hobnobmag.comhttp://hobnobmag.com/issue/16-wild-party/

HOBNOB Magazine debut

noreply@blogger.com (Anonymous) — Sun, 12 Apr 2015 16:38:00 -0400

Introducing HOBNOB—Hip Hostess NYC's latest debut into the world of entertaining. This lifestyle website will give you the tools, tricks and techniques to pull off your next party without a hitch. Each month the site features a unique, themed party with a 3-step formula for hosting: What to Serve, What to Drink, and What to Stage. Included is a playlist, party invitation, wine suggestions, recipes for small bites and a signature cocktail. Check out this month's theme, a tribute to all things mini: miniature veggies, teeny bites, and your guests in mini skirts and mini prints. hobnobmag.com http://hobnobmag.com/issue/14-mini-party/

HOBNOB Magazine debut

noreply@blogger.com (Anonymous) — Sun, 12 Apr 2015 16:38:00 -0400

PARTY NO. 12: APHRODISIAC

noreply@blogger.com (Anonymous) — Wed, 4 Feb 2015 21:11:00 -0500

Just in time for Valentine's Day, ideas for throwing a party whose menu features aphrodisiacs in the food and cocktails. Gather the gang together—OR THAT SPECIAL SOMEONE—for a night of sensual nibbling, flirting and listening to unusual love songs. See the details at http://hobnobmag.com/issue/13-aphrodisiac-party/

PARTY NO. 12: APHRODISIAC

noreply@blogger.com (Anonymous) — Wed, 4 Feb 2015 21:11:00 -0500

PARTY magazine: IN THE SPIRIT OF THINGS

noreply@blogger.com (Anonymous) — Mon, 10 Nov 2014 13:30:00 -0500

It’s an all-alcohol extravaganza. This party is full of booze-y bites and the rarest of spirits. Combine that with a mind-blowing black and white optic scene that will keep revelers on their toes. To see all the details on this gathering head to: http://hobnobmag.com/article/09-in-the-spirit/

PARTY magazine: IN THE SPIRIT OF THINGS

noreply@blogger.com (Anonymous) — Mon, 10 Nov 2014 13:30:00 -0500

PARTY magazine: IN THE SPIRIT OF THINGS

noreply@blogger.com (Anonymous) — Mon, 10 Nov 2014 13:30:00 -0500

PARTY magazine: The Indi-Mod Party

noreply@blogger.com (Anonymous) — Wed, 8 Oct 2014 13:38:00 -0400

The October issue is out! Find out how to launch a party Bollywood style. Pair swirling patterns of paisley with modern Indian small bites and a video playlist. See the whole party package at:
hipentertaining.com

PARTY Magazine: How to Host Weekend Guests

noreply@blogger.com (Anonymous) — Thu, 14 Aug 2014 18:04:00 -0400

This month's party gives you the ideal formula for hosting weekend guests with minimal effort. Cook once and parlay the inventory into sumptuous sandwiches, salads, a taco bar, and brunch. See the details at hipentertaining.com

PARTY Magazine: Wanna Take You Higher

noreply@blogger.com (Anonymous) — Mon, 14 Jul 2014 19:28:00 -0400

This issue of PARTY MAGAZINE, presents ideas for throwing a health-conscious party.

Combine the power of positive thinking with a bevy of superfoods, super light cocktails, and you’ve taken a party to the next level.

Yes, you can enjoy yourself and be healthy at the same time.

See the details at hipentertaining.com...

There's a new PARTY destination...

noreply@blogger.com (Anonymous) — Tue, 17 Jun 2014 20:51:00 -0400

Head over to HIPENTERTAINING.com, the website for the sophisticated host, adventurous eater, experienced drinker, fashion risk taker, music aficionado, and all those who love to mingle. This will be Hip Hostess NYC's new home. Thanks for you support, and come join me in my new venture.

BREASTMILK THE MOVIE

noreply@blogger.com (Anonymous) — Fri, 9 May 2014 21:59:00 -0400

Just opened in NYC and beyond is a documentary which holds an intimate peek into every pregnant women's dilemma: do I breastfeed or not? In Breastmilk, Director Dana Ben-Ari follows five very different women from pregnancy up to their child's one-year birthday revealing each family's philosophies and their subsequent ups and downs—managing jobs, physical issues, but mostly their expectations. Experts weigh in, and help in understanding the scope of things, opening up a dialogue that questions the powers-that-be at hospitals and the messages women receive from from the world at large. It is a heartwarming, often humorous portrayal that was fascinating to watch. I walked out of the movie feeling that I knew each and every one of the women portrayed. I highly recommend a viewing. Now playing at IFC theater on Sixth Avenue and West 3rd Street. breastmilkthemovie.com

Director Dana Ben-Ari at the opening with custom-made necklace.

Dirt Candy: Veggie to the NTH degree

noreply@blogger.com (Anonymous) — Sun, 9 Feb 2014 10:29:00 -0500

When my vegan (and now gluten-free) friend wanted to meet for dinner, I thought Dirt Candy would be the perfect place to venture to. It was quite the experience. First off, the space is absolutely tiny, but the minimal, modern design manages to maximize the space. Peach-colored lighting sets the mood, an open kitchen sits at the rear. The concept: Each dish takes one ingredient, interprets it in different ways, and then is plated quite imaginatively. Service is so friendly, you almost feel like part of a family. As a matter of fact, my friend and I were not crazy about the bottle of wine we ordered, and did casually mention it to the server at night’s end (after we drank it!). Unbelievably, the charge was removed from the bill. We did not expect that! This place is a total treat, whether or not you are vegetarian. Portions are generous, and each dish presents complex and interesting flavor combinations. (Something to keep in mind, this restaurant is vegetarian, and will adapt most dishes to accommodate vegans, but only two of the dishes were able to be made gluten-free.)

Flatware was streamlined, perfectly balanced and a joy to eat with.

Servers pulled glasses from a thin shelf lining the wall down one side of the restaurant.

Flaky bread plus gluten-free crackers with dipping oil.

Spinach: spinach & grapefruit mille-feuille, with smoked pistachios and ricotta

Potato: warm potato salad, crispy Japanese yams, grilled sweet potato, olives, bitter greens, apples

Beans: coconut poached tofu, sea beans, saffron sauce, long beans with Moroccan herbs, sizzling rice

Beets: salt-roasted beets, thai green curry, beet gnocchi, whipped coconut galangal cream

Popcorn Pudding: salted caramel corn

Buvette: Swarming with Charm

noreply@blogger.com (Anonymous) — Sun, 9 Feb 2014 10:12:00 -0500

On a perfect snowy day in December, friends visiting from Texas told me they were dying to head to Buvette, one of their favorite spots in NYC. I had it on my list of “places to go” so that was that, we trekked to the village. I don’t think we could have picked a more charming, and warm environment for that night. Buvette doesn’t take reservations, so we squeezed ourselves into the end of the bar near the window. While waiting for our table, we amused ourselves with samplings of charcuterie, cheese, and cocktails. Although crowded, the unruffled host constantly monitored the scene, and kept us informed as to our table status. The menu was simple, and the food presented nonchanlantly, but all was absolutely superb. Especially considering the prices of the entrees: $15. See details in the photos below.

A charming night awaits.

Super decor with tin ceilings, mirrors, antiques.

Erin, who loved being able to speak French for a night, and husband Jason peruse the cocktail offerings.

The book of cocktail selections.

The HOLIDAY cocktail looked sweet, but was just right.

The blackboard of cocktail selections was done with flair.

At the table, we were presented with their to-the-point, adorable, idiosyncratic menu.

We ordered a couple of side dishes to start. The beets...

and the carrot salad.

Cassoulet.

Coq au Vin.

Duck.

Tart Tatin.

Mousse.

County Restaurant: Rustic Modern

noreply@blogger.com (Anonymous) — Sun, 9 Feb 2014 09:45:00 -0500

County, located on one of the best blocks for eating in NYC (Gramercy Tavern, Il Mulino, Veritas [you will be missed!], Mari Vanna) got a new chef over the summer. Chef Jan Feshan has worked in some of the world’s finest kitchens—in NYC, at Maloney & Porcelli he tutored under David Burke and before coming to County he spent some years at ABC Kitchen where Dan Kluger was a huge influence. You can appreciate the freshness of ingredients and Feshan’s confident approach at County. The menu focuses on classic dishes orchestrated with a masterful touch. Extraordinary ingredients dominate, like the honey that is drizzled on the house-made ricotta, as well as 95 varieties of pepper that add a touch of heat to many of his dishes. County is cozy and friendly—if you go, you will return. Worth noting: they stay open between lunch and dinner, so perfect for a rest from shopping and grabbing a bite, or a sip of one of their nicely-mixed cocktails.

This was potent. Candied Ginger Old Fashioned: Bourbon, Ramazzatti, Candied Ginger, Angostura & Orange Bitters

Light yet intense. Hudson Swizzle: Vodka, Fresh Blueberry & Lemon, Ginger, Pomegranate, Orange Blossom Water

A hefty portion. Apple Walnut Salad with Bibb Lettuce, Apple, Spiced Walnuts, Parmesan Vinaigrette.

This was the special appetizer of that night, fried shrimp. Quite good.

Pan Roasted Chicken: Organic Chicken, House Smoked Bacon, Roasted Corn Succotash

Another special: Deconstructed Black Bass. Those yellow dollops of sauce were on the spicy side.

WHISPER Editions: Hand-crafted Limited Editions

noreply@blogger.com (Anonymous) — Sun, 12 Jan 2014 14:08:00 -0500

What a fantastic idea! Whisper Editions teams up with very cool photographers, furniture makers, jewelry designers, artists, apothecaries, and other creatives to bring innovative, collectible goods in limited quantities. Once the run is done, that’s it. This idea is the brainchild of Judith Puckett-Rinella, who was a photo editor at TMagazine and Vanity Fair, and brings her discerning eye to each commission. As seen on the website this week: tinctures, teas and salves made from homegrown herbs by Field Apothecary, located in the Hudson Valley. Owners Dana and Michael Eudy are passionate about herbs and their healing properties. They also supplied the tincture for the cocktail at the launch party, which was quite nice. Sign up at the Whisper Editions’ website to see the covetable weekly offerings. Photos below are some of the pieces that caught my eye at the opening.

INDIAN SUMMER COCKTAIL
by Field Apothecary & Herb Farm
Tulsi Tincture with Lemongrass-Ginger Simple Syrup
Bourbon
Soda Water
(Tulsi—also known as Holy Basil—Tincture is part of Edition No. 15: Winter Wellness Bundle available on the Whisper Editions website)

A sheer curtain with projection divided the space at the opening.

No. 11 Gold Pumps by Joseph Heidecker

No. 24 Secrets, Kauai, 2011 by Adrian Gaut

No.23 Steel Bench II by Stephen Schermeyer

No. 9 Infinity Bracelet by Chorthip

Louis Royer Cocktails: COGNAC for the Holidays

noreply@blogger.com (Anonymous) — Sun, 1 Dec 2013 22:20:00 -0500

When the days start cooling down, there’s nothing better than a warm sip of cognac. Louis Royer’s Force 53 stands up to cocktail immersion, lending an elegant, weighty presence. Bartenders, like Claire Needham seen here, experimented with a broad range of ingredients, from ginger to Dubonnet. Use this roundup as inspiration for all your holiday get togethers.

above: Red Light District by Claire Needham of The Beagle
Louis Royer Force 53 Cognac, Cocchi Americano Rosa, Pimms No. 1, Ardbeg Scotch

above: Forced Start by Jeremy Oertel of Soho Grand
Louis Royer Force 53 Cognac, Lustau Amontillado Sherry, Lime Juice, Cinnamon Syrup, Ginger Syrup topped with freshly grated nutmeg

above: La Pomme Rouge by Jaime Rios of The Standard
Louis Royer Force 53 Cognac, Dubonnet Rouge, Lemon Juice, Martinelli’s Sparkling Apple Cider with a sprinkling of fennel seeds

above: Monks Force by Raphael Reyes of the Experimental Cocktail Club
Louis Royer Force 53 Cognac, Elixir Chartreuse, Grapefruit Combier, Fresh Lemon Juice, Green Jasmine Tea with a rimmer of coconut sugar

above: Orchard in Manhattan by Sother Teague of Amar y Amargo
Louis Royer Force 53 Cognac, Cocchi Americano, Apple Brandy, Becherovka, Bar Keep Apple Bitters

above: The Big Sleep by Robert Krueger of Extra Fancy
Louis Royer Force 53 Cognac, Punt e Mes, Cointreau Noir

above: The Goodfellow Cocktail by Nicholas Bennett of Booker and Dax
Louis Royer Force 53 Cognac, Apricot Eau de Vie, Fresh Lemon Juice, Honey Syrup, Bittermens Hopped Grapefruit Bitters

above: Cocktail de Ruche by Jason Cousins of Mondrian Soho
Louis Royer Force 53 Cognac, Barenjager Honey Liqueur, Lavender French Honey, Laphroaig 10 Year Scotch Whisky, Bittermens New England Spiced Cranberry Bitters garnished with fresh cranberries and rolled orange peel

above: A Little Boom Boom by Christian Sanders of Evelyn Drinkery
Louis Royer Force 53 Cognac, Bonal Apertif, Lustau San Emililio Pedro Jimenez, White Burgundy, Hella Citrus Bitters

above: Bishop’s Wife by Joshua Perez of Middle Branch
Louis Royer Force 53 Cognac, Brancy Menta, Demerara Syrup, Water

above: The Wayside by Pamela Wiznitzer of The Dead Rabbit
Louis Royer Force 53 Cognac, Lemon Juice, Honey Water, Chai Tea, Dolin Sweet Vermouth

Best Bites Fall 2013: Louro

noreply@blogger.com (Anonymous) — Sun, 24 Nov 2013 23:08:00 -0500

Louro Restaurant: Chef David Santos’ Monkfish with Red Bliss Potatoes, Chorizo, Calamari, Ragu. All the dishes experienced on our visit were creative, fresh, and made with love. Planning to go back and experience a Nossa-Mesa-Supper-Club-themed dinner. See the schedule on the website.

Best Bites Fall 2013: County

noreply@blogger.com (Anonymous) — Sun, 24 Nov 2013 23:07:00 -0500

The new chef at County, Jan Feshan, is creating superlative bites, including these sliders on the brunch menu. Cute addition to Flatiron.

Best Bites Fall 2013: Trattoria Il Mulino

noreply@blogger.com (Anonymous) — Sun, 24 Nov 2013 23:05:00 -0500

At Il Mulino’s new location in Flatiron: This was available on the specials menu: Mixed Seafood and Vegetables in a Squid Ink sauce. Awesome. Hope they bring it back.