Maloufs

Malouf’sForum/The Substance of Style/Fall 2011

REFLECTING ON FALL

INSPIRATION: IRELANDSTYLE MATTERS

MEN’S FASHION IN FILM

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GREETINGS FROM OUR HOUSESince our beginning in 1949, we have worked to create a home for the best products, the greatest customers and our family of associates. Quality, service, innovation and trust have always been our standard. Today, these values remain the foundation of our company. Our relationships with our customers have developed into true friendships, and our roots in the community have grown deeper than ever.

From two locations—our original store in Lubbock and our newest store in Southlake Town Square, part of the Dallas-Fort Worth metroplex—we strive to expand the Malouf’s brand to you. It is our commitment to feature the most carefully selected quality merchandise from the brands you know and trust and provide the best customer service through a personalized shopping experience. Our dedicated sales associates are here to serve your wardrobe needs and help you look your best. Behind the scenes, our team of expert tailors ensures your garments are fi tted specifi cally for you. After all, you are our priority and deserve no less than the best.

From fashion and food to cars and cocktails, you’ll find this issue overflowing with articles sure to inspire this season. For even more inspiration, visit one of our stores and let us assist you with the perfect piece to express your individual style. This is our house, and you are always welcome.

Sincerely,

John B. MaloufSIGN UP AT MALOUFS.COM OR FIND US ON FACEBOOK TO BE

THE FIRST TO KNOW ABOUT SPECIAL OFFERS AND EVENTS

YOU HAVE MADE MALOUF’S OUR HOME, AND WE GLADLY WELCOME YOU ANYTIME.

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Passion for Life15MilMil15 Suit

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Malouf’sKingsgate Center

8201 Quaker Avenue #106Lubbock, TX 79424

806-794-9500

Southlake Town Square190 State Street

Southlake, TX 76092817-416-7100

EDITOR-IN-CHIEFKaren Alberg Grossman

DESIGN DIRECTORHans Gschliesser

MANAGING EDITORJillian Sprague

PROJECT MANAGERLisa Montemorra

DESIGNERSCynthia Lucero, Jean-Nicole Venditti

CONCEPT DIRECTORSAndrew Mitchell, Russ Mitchell

MERCHANDISING DIRECTORBob Mitchell

DIRECTOR OF PRODUCTIONPeg Eadie

DIRECTOR OF PREPRESSHugh K. Stanton

BUSINESS JOURNAL S FASHION GROUPPUBLISHER

Stuart NifoussiPRESIDENT AND CEO

Britton JonesCHAIRMAN AND COO

Mac BrightonCHIEF FINANCIAL OFFICER

Christine Sullivan

APPAREL FORUM Andrisen Morton DENVER, CO

Garys NEWPORT BEACH, CAHubert White MINNEAPOLIS, MN

Kilgore Trout CLEVELAND, OHLarrimor’s PITTSBURGH, PA

Malouf’s LUBBOCK/SOUTHLAKE, TXMario’s PORTLAND, OR/SEATTLE, WAMitchells/Marshs HUNTINGTON, NY

Mitchells/Richards WESTPORT/GREENWICH, CTOak Hall MEMPHIS, TNRodes LOUISVILLE, KY

Rubensteins NEW ORLEANS, LAStanley Korshak DALLAS, TX

Wilkes Bashford SAN FRAN/PALO ALTO, CA

FASHION FORUM MAGAZINE IS PUBLISHED IN 12 REGIONAL EDITIONS FOR MEMBER

STORES OF THE APPAREL FORUM COPYRIGHT 2011. PUBLISHED BY BUSINESS

JOURNALS, INC, P.O. BOX 5550, NORWALK, CT 06856, 203-853-6015 • FAX: 203-852-8175;

ADVERTISING OFFICE: 1384 BROADWAY, NY, NY 10018-6108, 212-686-4412 • FAX: 212-686-

6821; ALL RIGHTS RESERVED. THE PUBLISHERS ACCEPT NO RESPONSIBILITIES FOR

ADVERTISERS CLAIMS, UNSOLICITED MANUSCRIPTS, TRANSPARENCIES OR OTHER

MATERIALS. NO PART OF THIS MAGAZINE MAY BE REPRODUCED WITHOUT WRITTEN

PERMISSION OF THE PUBLISHERS. VOLUME 14, ISSUE 2. PRINTED IN THE U.S.A.

FEATURES2 Welcome Letter32 Profile: A Decade of Agave 34 Profile: Edward Armah 36 Wardrobe: Men’s Fashion in Film

FASHION10 Fall 2011 Must-Haves38 Style: Trends for Men 42 Life Is But a Dream 48 Why Style Matters

DEPARTMENTS 26 Ask Forum for Him28 Ask Forum for Her 56 World Scene60 Travel: The Eyes Have It 64 Wheels: Vintage Road Show 66 Food: Cooking With the Stars 72 Spirits: Cutting-Edge Cocktails 76 At Your Service

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Malouf’sFALL 2011 MUST-HAVES

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VERONICA BEARD


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ISDA & CO


TED BAKER


Q:My girlfriend has been buying mescarves but I have no idea how to

wear them. Are they in style?Yes, more than ever! Whether cashmere or wool, bulky handknits or fine gauge with fringe, bright solids or patterned alpinedesigns, a scarf is the easiest way to add personality to yourlook. The trick to wearing them: don’t overthink it! Just wrapyour favorite scarf around your neck a few times, or try theEuropean way: fold a long scarf in half, drape it around yourneck and pull the ends through the loop. Voila! Instant panache.And don’t wait for the snowstorms: a beautiful scarf is a greatfashion accent, whatever the weather.

Q:Magazines show bright color pants,yet on the streets, most guys wear

jeans or khakis. What’s up with the color? Bright colors (best in slim five-pocket models) are definitely anew direction for men’s trousers, most popular with contempo-rary customers and guys with self-confidence. If you dare, givethem a try: color is fun, mood-elevating and not all that hard towear. (Nantucket red has been a staple in New England fordecades...) If you’re not so bold, try the new five-pocket modelsin neutral shades, in non-denim fabrics like brushed twill andcorduroy. With more options than ever in casual trousers,there’s no need to be boring—or bored.

Q:Why buy clothing in a specialty storewhen so much is available online?

While shopping online can be tempting, there are many caveats.First of all, not all designers produce the same quality goods forall accounts. So a designer polo from a flash sale, discount siteor outlet store might be a different weight or color than the“same” designer polo in an upscale store. Second, at independ-ent specialty stores like ours, you work with store owners,trained tailors and wardrobe consultants whose reputationdepends on making you look terrific. Most also offer free closetmakeovers: they’ll come to your home, sort through your closetand update your wardrobe with a new piece or two to bring it alltogether. In addition, store owners stand behind their product,so you’ll never get stuck with an impulse-purchase-gone-wrong.

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Q:I wear jeans almost everywhere, but wish Ihad alternatives. Can you recommend some

other stylish options? Colored denim is the way to go for fall 2011. Not your typi-cal jeans, the new colored denim adds personality to allkinds of tops and jackets. We love a bright jean (preferablyskinny ankle length with heels or boots) worn with a con-trasting bright top, or else with neutrals. As for your regularblue denim jeans, slim is still in but so are wide legs andflares. You really need both styles this season.

Q:I own a few scarves but am not sure how towear them. Any ideas?

Scarves and shawls are bigger than ever for fall 2011, incashmere, silk and blends. Fold a large square diagonallyand drape it around your shoulders. (Keep one in your hand-bag if you tend to get cold.) Or take a long oblong, fold it inhalf and put the ends through the loop (very European) orelse wrap it a few times around your neck or waist, or evenyour handbag. Stop by and we’d be happy to demonstrate.And while you’re here, check out our newly arrived scarvesin fabulous colors and textures. With a simple top andtrousers, the scarf makes the outfit (and makes a perfect giftif you’re unsure of sizes)!

Q:Are leggings still in style? (I see so manywomen wear them who shouldn’t...)

Most definitely yes! Leggings are a great way to add ayouthful flair to almost any outfit. They make maturewomen look young and chic, they cover winter-white legswhen there’s no time to get a tan, and they’re generally veryslimming.

Our main caveat: leggings are not pants! Make sure towear a long enough top so that your derrière is completelycovered. If you don’t own the right long tops (and there areplenty of gorgeous ones in our store for fall), you can wearyour leggings with a flowy dress or even a pencil skirt andhigh-heeled wedges. In fact, good-quality leggings makeeverything you own look just a little more hip.

Come into the store and we’ll be happy to show you how.

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T H E U L T I M A T E T R O U S E R

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y mission 10 years ago was to make the best jeans inthe world; that’s still our mission today,” assertsAgave founder Jeff Shafer. “We started with eightjeans; last year we did $11 million in sales, a recordfor us, just in men’s. My wife Lauren (who retired

from the business 16 years ago to raise our son Jacob) is back asdesigner of women’s. We’ve become a true luxury label focused onUSA-made quality product.”

How do you compete with bigger brands?I knew the secret of making the best jeans was inthe denim. I found the best denims from boutiquemills in Japan. I focused on fabric and fit, partner-ing with a Japanese jeans manufacturer with pro-duction and laundry in L.A. that made jeans forLevi’s. They knew how to make a jean authentical-

ly and accurately. Agave stands for the highestquality jeans, made authentically in the USA. Our customers

know this and appreciate our commitment.

How tough is it to work with your spouse?I wouldn’t be a designer today if it weren’t for Lauren. Twocompanies ago we started working together: I was theowner and she was doing production. We hit tough timesand had to let our designer go, and Lauren encouraged me

to do the design myself; she actually taught me how. Ifound my passion thanks to Lauren and I’ve been trying to get

her back to work with me for a long time. Last September, ourson Eli started high school and she finally agreed. Here’s why it works: We are equals; we trust each other and don’t

compete with one another. We try not to discuss work at home.

We have the same taste level but complementary skills. Weshare values, integrity and the same commitment to quality.

What’s the next big thing in denim for fall 2011?The news is COLOR in bottoms, not just shades of indigo,black and gray, but brown, olive and camel. The other excite-ment is alternative weaves (twills, cords, etc.) in five-pocketmodels, washed down to a beautiful patina.

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Above: Jeff andLauren ShaferLeft: Items fromAgave’s men’sand women’s fallcollections

A DECADE OF AGAVE

AUGUST 2012 WILLMARK THE 10-YEAR

ANNIVERSARY OFAMERICA’S COOLEST

DENIM. BY KARENALBERG GROSSMAN

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DIANE VON FURSTENBERG BY H. S TERN co l l e c t i on


dward Armah isnot your typicalfashion designer.Born in Ghana(his dad was a civil servant, his mom had a clothing business),he studied economics and political science but dropped it all forsewing school. (Needless to say, his family was not thrilled…) Hespent some time in London working on Jermyn Street where he

mastered the art of English sartorial dressing (“it’s all about propor-tion”), then came to the States and studied tailoring. Working at anexclusive department store, Armah would get more compliments on theclothes he was wearing, particularly his colorful bowties and pocketsquares, than on the clothes he was selling. So with a little help from hisfriends, he quit his day job and launched his own business, patenting aningeniously engineered silk bowtie that can be worn four different ways(and is uniquely shaped for a fuller bow).

His bowties and pocket squares (that he first made in the basement ofhis house in New Jersey) were an instant hit, but Armah longed to createsomething different. On a whim, he once wore a lace doily in his pocketand got barraged with compliments. So he made up a few pocket “circles”and a new business was born. Today, he produces about 500 pocket cir-cles a week, all made by artisans in NYC. Linen was hot this summer; forfall 2011, he’s using Italian silk and cashmere/wool, and fringed edges.

When he’s not traveling around the country to the finest stores inAmerica, Armah loves spending time with his wife and 18-month-old son,Manasse. He’s also very involved with organizations like Big BrothersBig Sisters, where he teaches school-age kids to follow their dreams.

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POCKET CIRCLES (AND BOWTIES)ARE THE NEW FOOLPROOF WAYTO DRESS FASHIONABLY. BY KAREN ALBERG GROSSMAN

DON’T BESQUARE

A pocket circleadds instant cooland charisma toyour sportcoat.(And you can’tpossibly fold itwrong!)

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“THE ACCESSORIESMAKE THE SUIT,”SAYS DESIGNER

EDWARD ARMAH.

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ward

robe 1941

Humphrey Bogart in The Maltese FalconDetective Sam Spade: cunningsleuth, dapper dresser

1962Sean Connery in Dr. NoA rare casual moment for 007, who dons a tuxedomore often than not. Whatever the occasion, hisfirearm (in this case, a Smith & Wesson CentennialAirweight) is never far from sight.

1974Robert Redford in The Great GatsbyRalph Lauren outfitted the entirecast for the movie adaptation ofF. Scott Fitzgerald’s classic novel.

1959Cary Grant in North by Northwest Proof positive that youcan still look put togetherand polished while runningfrom the bad guys.

70 YEARS OF CINEMATIC STYLE BY JILLIAN SPRAGUE

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1980John Belushi and Dan Akroyd in TheBlues Brothers

1994Jim Carrey and JeffDaniels in Dumb and Dumber

2007Rowan Atkinsonin Mr. Bean’sHoliday

SUITS CAN’T SAVE YOU NOWTHESE MEMORABLE MOVIE GOOFBALLSPROVE THAT YOU CAN DRESS THEM UP, BUTYOU CAN’T TAKE THEM OUT.

1987Michael Douglas in Wall StreetFat ties—and fat wallets—epitomized the1980s. The pleated pants popular thenare just starting to reappear on runways,but haven’t yet made it mainstream.

2001George Clooney and Brad Pitt inOcean’s ElevenUnbuttoned elegance as the bigscreen’s most charismatic criminals

1992The cast of Reservoir DogsThese guys were ahead of the trend in slim suits and ties.

2011The cast of The Adjustment BureauWhile overcoats and fedoras are classics,the style in multiples is downrightintimidating. These men mean business!

1980Richard Gere in American GigoloArmani became a household nameafter outfitting gigolo Julian in hissignature suits.

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FALL AND WINTER ARE JUSTHEATING UP. BY WILLIAM KISSELTRENDS

FORMEN

style

The runways of Milan, New Yorkand Paris showcase fashion at itsmost extravagant. Limited editionwool suits and belts made from the mostexotic skins were paraded out to cause astir—and it worked.

Thankfully there’s more to menswearthan one-off pieces singularly designedwith connoisseurs in mind. This fall,men’s clothing and accessory makershave created some of their most variedand versatile collections to meet theeveryday needs of the stylish modernman. Sharp suits and sportcoats in arich array of autumnal colors andtweedy textures, sporty jackets made ofweatherproof materials, big bold knits insolids and multi-hued variations, andeven a resurgence of cashmere, cor-duroy and camel hair are wearable andon-trend. So whether you’re loungingaround the house, dashing to the office,going for a weekend road trip, or prepar-

A patternedsportcoat can bedressed up ordown, and adouble-breastedcamel peacoatsatisfies threetrends in one.

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ing for that big formal affair, thisfall’s offerings have you covered.

DUAL-PURPOSE Perfect for the officein classic pinstripes or subtle win-dowpane patterns, these samejackets come alive at night whenpaired with casual slacks andjeans, coincidentally the way mostreal men now define weekendwear. If you want to try somethingnew, check out this year’s crop ofdouble-breasted jackets, or DBs, asthey’re known. Nearly everydesigner from Armani to Zegna isbanking on double-breasted suitsplaying a starring role in men’swardrobes, this fall and beyond. Tothat end, double-breasted jackets

come in many variations, from lowfour-button models with softshoulders and very straight lapelsto serious, military-inspired highsix- and even eight-button, peaklapel jackets with strong shouldersand streamlined waists. Many ofthese shapes also carry over intoouterwear and sportcoats.

SWEET PEAS The pea coat originat-ed in the 18th century, when thedurable jackets were used to clothesailors and other military person-nel who found the “pij” material(from the Dutch word pijjekkermeaning twilled cloth) used tomake them incredibly warm.Modern menswear makers couldnot have foreseen record cold tem-peratures across the globe whenthey developed their own versionsof these hearty coats, but rest

assured that the double-breastedtoppers are ready to work doubleduty when necessary.

STRIKE A CORD Corduroy comes inmany sizes—from pinwale to extrawide wale—and this season topbrands like Belvest, Kiton, Zegna,Loro Piana and Canali have

employed the time-honored ribbedcloth in everything from jeans,jackets and sport shirts to outer-wear, blazers and even tailoredclothing. Pinwale corduroy in acotton/cashmere blend is HugoBoss’s top dog this season, whilecashmere kingpin BrunelloCucinelli prefers brushed corduroyfor his collection of quilted coats.

OUT OF THE DESERT Few items in aman’s wardrobe have ever beenmore luxurious than a camel topcoat. Now that familiar topper—astaple of 1930s and 1940sHollywood royalty—has been rein-terpreted in everything from carcoats and high-waisted trousers tosportcoats and even full camel hair(or colored) suits. Designers asdiverse as Hermès, GiorgioArmani, Tom Ford andErmenegildo Zegna offered just apreview of the full camel stampedeto come this winter.

TECHNO? TECH YES! RememberZegna’s imaginative I Jacket withits built-in touch control panel atthe cuff, allowing one to interfacewith his iPod without touching it?Or how about Loro Piana’s innova-tive Storm System technology,which renders even the most opu-lent fabrics like superfine wool andcashmere water repellent? Thosebrilliant ideas have come full circleand spawned a whole generation ofhigh tech, high style garments.Whether it’s a polyester and nylonjacket that actually breathes as thetemperature rises, or a top coatdesigned with touch technologythat lets you hide your electronicsand control them remotely, thisseason, it’s high style to wearsomething high tech.

Technicallyspeaking... Thiswool and down

jacket offersThermore

insulation andtaped seams for

waterproofperformance.

THIS SEASON, IT’S HIGH STYLE TO WEARSOMETHING HIGH TECH.>>

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Fall 2011 has us dreamingabout texture... lush knits, comfy cashmeres, velvety cords. So many soft waysto stay warm this fall...

life is but a

PHOTOGRAPHY: Sergio Kurhajek | STYLING: Wendy McNett | HAIR & MAKEUP: Claire Bailey

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WHYSTYLE MATTERSMaking a good impressionhas never been more important. Nor has it ever been easier!

Studies show that well-dressed men

get higher paying jobs, enjoy better

social status and are more attractive to

the opposite sex.

Here are some simple tips on how

to spruce up your look, because

yes, style matters!

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BUILDING A GREATWARDROBE IS SIMPLERTHAN YOU THINK.

WITH A FEW NEW BASICS, A WONDERFUL

FOUNDATION (AND BETTER FIRST IMPRESSIONS)

CAN BE BUILT.

1. Dressy Casual 2. Sartorial 3. Sporty Casual

simple updates forall your modes...


Plaid ClassicA great neutral

plaid adds instant

style to jeans and

moves gracefully

from offi ce to

dinner.

Color StatementA bolder plaid

in rich fall colors

adds excitement

to solid basics

and layers well

with sweaters.

THE ESSENTIAL SPORTCOATTHE MVP OF DRESSY CASUAL

Dressy Casual

No single item is more effective in transforming

a man’s wardrobe than the sportcoat. It makes

a man look “dressed,” while enhancing and

concealing all the right body parts...


UnconstructedA soft, unlined

jacket is an

indispensible

basic this season.

It looks casually

elegant and fi ts like

a second skin!

CollegiateCorduroyToasty warm and

versatile, corduroy

has come back

with a vengeance.

Soft CashmereUnconstructed

and elegant, it

works with dress

pants, jeans and

everything in

between.


The IntellectualAdd a sweater

to a windowpane

wool suit for a

super smart look.

The Young TurkA well-cut dark

suit can take you

everywhere... and

a great wool tie is

an easy way

to add some

personality.

The PlayerA fun shirt (without

a tie) with an open

suit jacket is a

refreshing upgrade

to jeans.

Sartorial

FITThe New

Slimmer

Silhouette

is here

to stay

From a fi rst interview to the corner offi ce,

one properly fi tting neutral suit in a transitional

fabric is an essential basic for the well-

dressed man.

(NEW)


The StatesmanHerringbone in

warm fall tones

plus a buttoned

vest spells

confi dence.

The MogulNavy pinstripe

suit, blue shirt,

red tie, slim cut...

need we say

more?

whichSUITSyou?


Sporting Event With ClientA quilted, fi tted,

double-breasted

jacket is as warm

as it is fl attering.

Weekend OutingCold, blustery

days can be faced

in style with an

elegant update to

the classic parka.


Soccer SidelinesThrow a great

scarf over a

versatile pullover

and be the

best looking

dad on the fi eld.

Country DriveGo antiquing and

lunching in style in

a chocolate suede

driving jacket,

also perfect for

everyday.

Sporty Casual

RELAXEDSTYLE

Whether it’s

the weekend,

or you just

want it to

feel that way.


COLD COMFORTA

s cold weather approaches, ‘tis time forwinter sports, a cozy new coat and aheart-warming cocktail. After ice skating,

cross country skiing or snowshoeing at theLake Placid Lodge in New York’s Adirondackmountains, guests keep out the chill with thehotel’s winter drink, the Barkeater. BartenderLori Kudelski, who created the Barkeater,shares the recipe for this snug concoction.Ingredients: 1 oz. vanilla vodka, 1 oz.Frangelico, 1 oz. Amaretto, a splash of NewYork State maple syrup, and 4 oz. cream. Mixvodka, Amaretto, Frangelico and maple syrupin a shaker, then pour over ice in an old fash-ioned glass. Top with cream and garnish witha mint leaf. Cheers!L

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Experience life’s little luxuries. BY DONALD CHARLES RICHARDSON

GREEK REVIVALA

few steps behind the Kapsaliana Village there’s an ancient olive tree. It stands alone, determinedly rooted into a slightrise. From here, the view stretches across the largest olive grove on Crete, over a lush valley, to the sea. The scene isquiet and stunningly beautiful. Originally home to a thriving olive press worked by monks (the historic Arkadi

monastery is nearby), the settlement was gradually abandoned after the press was closed in 1955. Today, under the brillianttuteledge of architect Myron Toypoyannis, Kapsaliana Village has been rebuilt and restored and named a member ofHistoric Hotels of Greece. The age-old architecture is combined with modern comforts. Twelve guest houses, hewn from theoriginal dwellings, are set on cobblestone alleys. The olive press is now a museum. The restaurant offers superb traditionalCretan food, and there’s a luxurious swimming pool. But most of all, there’s an atmosphere of tranquility and seclusion, as iftime had paused to offer visitors a few moments of complete serenity.

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COUNTRY CHICI

n the Kentucky countryside not far from Lexington, there’s a historic eight-room house. Originally named Bellevue, it was built in 1779 by Colonel JohnBowman (the state’s first military governor) for his wife, Elizabeth. Now, it’s

the home of Jayne Thompson Antiques, decorated with a lavish collection ofEnglish and Italian furniture and accessories. The shop is so popular withantiques aficionados, collectors often fly in (there’s a nearby private airport) toshop. For visitors with an urge to experience a more gracious time, JayneThompson will also arrange a dinner. Catered by Debbie Long of Dudley’sRestaurant in Lexington, the meal is prepared from seasonal ingredients andpaired with appropriate wines. It’s served either in the home’s stunning diningroom filled with antiques, or on the lawn, where the hostess places 18th-centu-ry Windsor chairs and a 17th-century oak farm table, set with EnglishIronstone china.

GILT TRIPA

long with golf, rock climbing and fly fishing,guests of The Broadmoor Hotel at the foot ofthe Rockies in Colorado Springs can go for

the gold. The sparkling festivities begin in a chauf-feured Hummer (gold-flecked handcrafted choco-lates and a bottle of Champagne are provided),which brings you to the Money Museum. Here,caterers serve dinner in the Bass Gallery, whereover $20 million dollars worth of paper money andrare coins, including the most comprehensive col-lection of American gold coinage in existence, isstored. Between courses, the curator of the muse-um joins guests and passes around several million dollars in coins and notes. The Broadmoor’s wealthy revelry culminatesat the hotel bar with chocolate sorbet decorated with 18K gold leaf, created by executive restaurant pastry chef RémyFünfrock, and director of wine Tim Baldwin opens a bottle of Moët & Chandon, Cuvée Dom Perignon Oenothèque, 1966.

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A STRETCH OF BEACHA

mong the many trendy—and usually pricey—goings-on in Miami, there’s one very stylish eventthat’s amazingly inexpensive. For just $5, resi-

dents and visitors, serious yoga practitioners and firsttimers alike, can join certified instructors for “BeachYoga at 3rd Street, Miami Beach.” This ultimate SouthBeach insider happening, which attracts vacationingBroadway stars and fashion editors, among others, hasbeen meeting every day at sunrise and sunset for thepast 12 years. Take water and a towel, and spend anhour reaching new horizons. D

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ROBERTGR AHAM.US


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Green visions abound in thegardenscapes of the Dublincountryside. By David Lyon

trave

l

When filmmakers want to evoke the formal lush countrysideof Georgian Ireland or the mythical Celtic landscape of dap-pled glades, they train their cameras on Powerscourt Estate,one of the greenest corners of the Emerald Isle. Set onDublin’s doorstep in County Wicklow, the gated lands origi-nally surrounded a 13th-century castle that helped guardthe city. In 1731, the lord of Powerscourt upgraded to theiconic Georgian manor that still occupies the high ground,gazing across a rich array of gardens and over a small laketo the hunched backs of the Wicklow Mountains.

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FALL 2011

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For full immersion in the lifestyleof latter-day Irish gentry, retire tothe Ritz-Carlton Powerscourt,where you can nurse a tumbler ofTyrconnell single-malt Irishwhiskey on the terrace. The 200-room resort opened in 2007 and isjust a five-minute saunter from thePowerscourt manor. Its statelyPalladian architecture andGeorgian-inspired décor are com-plemented by the sybaritic ESPAspa and invisible (but indispensa-ble) contemporary technology.

Concierges can advise guests onthe best woodland hikes and runsand provide maps and electronickeys to the hidden, gated parts ofthe estate. They can also arrangehorseback riding through thecountryside, golf on either ofPowerscourt’s two 18-hole courses,or fly fishing for sea-run trout onthe River Dargle.

Dublin is only a half hour away,making it possible to combine therustic pleasures of the Irish coun-tryside with the urban rush of theIrish capital. It’s worth making apilgrimage to the august neo-Gothic grounds of Trinity Collegeto see the Book of Kells displayedin the library. Created in the 9thcentury, this stunning volume ofthe Gospels is one of the earliestsurviving illuminated manuscriptsand an Irish national treasure.

The Irish also treasure the out-sized personalities of their artists.At the National Gallery of Ireland,one section is dedicated to theYeats clan: portraitist John ButlerYeats and his sons, poet and some-times painter William Butler Yeatsand modern Expressionist master

Jack Yeats. The gallery backs ontoMerrion Square, one of Dublin’sfinest Georgian squares, whererows of elegant townhouses aredistinguished by differently col-ored doors and hand-burnished

brass fixtures. Oscar Wilde lived at1 Merrion Square from 1855 to1876, and should you wonderwhere he wet his whistle, a goodbet might be O’Donoghue’s, a pubestablished in 1792 only a blockaway. The barkeeps still pull a finepint of Guinness, and the room isfamous for its nightly live music.

The Ritz-Carlton has its ownpub, McGills, where the AlbaquirkyTurkeys play a driving version oftraditional Irish music. The resort’sgastronomic jewel, though, is itscasual fine-dining restaurant,Gordon Ramsay at Powerscourt,the London-based chef’s first Irishventure. Conceived as a farm-to-fork venue relying intensely onIrish products, the restaurant pro-vides a literal taste of the country-side in a country about the size ofWest Virginia. The lamb is raisedless than 20 minutes away, thevegetables come from an organicfarm a mile down the road. As forthe mushrooms, the kitchen staffforages them in the woods andmeadows of Powerscourt.

Previous page: The 19th-centuryPepperpot Towerwas modeled on

a peppermillbelonging to the

seventh ViscountPowerscourt,

Mervyn Wingfield.This page, top: A

fountain inWalled Garden at

PowerscourtGardens.

Center: GordonRamsay’s County

Wicklow lambwith potato

galette. Bottom: The

Mountain ViewSuite at Ritz-

CarltonPowerscourt.

YOU COULD SPEND DAYS AT POWERSCOURT SAVORING THE IRISH GENIUS FORLANDSCAPE GARDENING OR WANDERING LIKE MYTHIC KING FERGUS IN THE GENTLEWILDS OF THE WOODLANDS AND MEADOWS OF THE 1,000 ACRE ESTATE.

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It all started earlyone Saturday, when mybest friend showed up at my housedriving his uncle’s 1959 AustinHealy Sprite. He parked it outsidemy bedroom window and blastedits air horn, prompting me tovault three feet out of bed. Wespent the day driving aroundBoston in the coolest car I hadever been in, and I promisedmyself right then that when I wasold enough to drive, I would buy aBritish sports car. The day cameshortly after my sixteenth birthday,and nothing was the same againfor me. I now have a humble col-lection of these wonderful cars and

drive them as often as possible.There are many extraordinary

automobile museums around theworld, but also numerous privatecollectors whose magnificent carsare worth fortunes. Perhaps theyalso had friends who introducedthem to the world of classic cars.Or it may have simply been themajesty of the machines thatinspired them to covet and collectthese amazing vehicles.

One such man is Richard Myers, aformer math teacher turnedEuropean car dealer who is nowretired and lives in New Jersey andRhode Island. A collector of vintagecars for over 40 years, his 38 classics

include some very rare machines.Like me, his first was an MGA thathe bought while in college. Backthen British sports cars were rela-tively new to the area where helived, so he soon learned how to domechanical repairs on his own. Hehas always considered these beauti-ful cars not just transportation, butrolling works of art. After college, hebought and restored a Jaguar, fol-lowed by Rolls Royces and Bentleys,which he fixed up and sold for prof-it. After a while he realized that heno longer wanted to sell the cars herestored, and his classic car collec-tion was born. It was the 1970s, andclassic car values were nothing like

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CAUTION: MAY INSPIRE SERIOUS GARAGE ENVY BY DAVID ROSE

The 1953 Allard J2X

BEAUTIFUL CARS ARE NOT JUST TRANSPORTATION, BUTROLLING WORKS OF ART.wh

eels

VINTAGE ROAD SHOW

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they are today: he was able to acquiresome amazing vehicles, which intoday’s market would be untouchable.

nd he’s still in the market. “Iwould love to find a perfectFerrari Dino and aPorsche 356Speedster,” Meyers con-fides. “Both cars wouldhave to be black: I base

my color sense on the design of thecar and those two cars say ‘black’ tome... I just bought two 550 MarinelloFerraris, and I couldn’t go with thetraditional red or yellow peopleassociate with Ferraris; one is silverand the other titanium.”

All of Myers’ cars are drivable,and drive them he does. His currentcollection, which includes an AstonMartin, a 1954 Corvette and a 289Cobra, is essentially a microcosm ofsports car history.

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OTHER COVETABLE COLLECTIONS• When Ken Lingenfelter, whose father was a GM

executive, was growing up, stylish high perform-ance automobiles were a way of life. He boughthis first Corvette in 1977 and has since assem-bled a magnificent collection of 150 Corvettesand other Detroit muscle cars, as well as selectexotics from around the world.

• The Simeone Foundation Museum outside ofPhiladelphia, although now open to the public,began as a private collection assembled by neu-rosurgeon Dr. Fred Simeone. This collection cen-ters on racing cars from around the world and isconsidered one of the best in the country.

• In summer, cream-of-the-crop classic cars gatherat Concours d’Elegance events around the world.In the U.S., Pebble Beach Concours d’Elegance isthought to be the best. The Greenwich, CT eventis considered the best on the East Coast.

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t’s a crisp fall day, perfect fora bike ride in the park orbrunch with friends at an out-door cafe. But thanks to theFrench Culinary Institute, Iam instead joining 200 otherfood enthusiasts at the thirdannual New York Culinary

Experience. The event raisesmoney for the The Future ChefsScholarship Fund, enabling aspir-ing chefs to attend culinary insti-tutes. It’s also a unique opportu-

nity to spend two days with theworld’s most renowned chefs.

For foodies, tasting a truly greatdish is pure bliss. But cooking sideby side with illustrious chefs likeTodd English, Morimoto, MarcusSamuelsson and Jacques Torres,among many others, is ecstacy.

Participants attend two classeseach day. Between morning andafternoon sessions, lunch seminarsfeature conversations with

key experts. In the evening, winereceptions and tastings provide yetanother opportunity to get up-closeand personal with culinary heroes.

Unlike other “fantasy foodcamps” I’ve attended, these classeswere truly interactive. For starters,a pastry class with Gina di Palma,who insists that baking need notbe an exact science: even if resultsvary, it will likely still be

PURE HEAVEN FOR A FASHION FOODIE. BY SUSAN F. SIDOR

COOKING WITHTHE STARS

food

WINE RECEPTIONS AND TASTINGS PROVIDE AN OPPORTUNITY TOGET UP-CLOSE AND PERSONAL WITH CULINARY HEROES.

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delicious! Next, bouillabaisse withAlain Sahlac, Dean of the FrenchCulinary Institute, a warm, gentleFrenchman who instructed us inthe fine art of putting lobsters tosleep. Then we prepared pan roast-ed duck and asparagus with Comtécheese foam with David Bouley, afan of healthful artisanal cooking.

My final class was Thanksgiving-themed, led by superstar chef ToddEnglish, whose demonstrationswere entertaining and informativewith a side order of dry humor. Tobreak with the whole-bird tradi-tion, we made a cornbread stuffedboneless roast turkey breast (andeven took home ingredients forour own Thanksgiving feasts).

After spending my entire careeraround fashion’s who’s who, thesewonderful food masters havebecome my new rockstars. Iremain their ever-devoted groupie.

Previous page,left: David Bouleywith his students

Right: Panroasted duck

This page, left:Todd English

slices stuffedturkey breast. Right: English

tops off hispumpkin lasagna.

The next NewYork Culinary

Experience willbe held on April28th and 29th,

2012. [email protected]

to request moreinformation.

PUMPKIN LASAGNARecipe by Todd EnglishServes 2

Ingredients:1 sugar pumpkin7 sheets blanched rosemary pasta(substitute 7 sheets fresh pasta)1/2 cup mascarpone cheese1/4 cup ground amaretti cookie1/4 cup ground almonds1/2 cup parmesan cheese, gratedbutternut squash sauce watercress, for garnish

For the Butternut Squash Sauce:(Yields 1 quart)1 butternut squash1 sprig rosemary, choppedsalt and pepper, to taste2 cups half and half2 cups heavy cream2 oz. butter1/4 cup maple syrup

Directions: Peel the squash and dice into large

pieces. Place the squash in saucepot and add the liquids and rose-mary. Slowly cook until the squashbecomes soft. Drain off the liquidand reserve. Place the squash intoblender. Add just enough liquid tocover, then blend and add butter.Adjust seasoning and consistency.

Next, slice top off pumpkin, scoopout seeds and any membrane.Clean seeds and toast separately.Roast pumpkin at 400°F for 40minutes, or until inside meat iscooked. Turn oven down to 350°F.Toss pasta in butternut squashsauce. Lay one sheet of pasta inthe bottom of the pumpkin. Spread1-2 tablespoons of mascarponecheese on top, then sprinkle alayer of cookie, almond andparmesan. Continue layering untilpumpkin is filled. Top with parme-san cheese and bake 30 minutes.

Garnish with watercress and serve.

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WE WEAR MEPHISTO SHOES WITH SOFT-AIR TECHNOLOGY!TIRED FEET? NEVER AGAIN!

ILGAR

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e live in an excit-ing time when itcomes to drinks.The so-calledCocktailRevolution, invok-ing premium spir-its, fresh ingredi-

ents and careful measures, hasevolved beyond trendy neo-

speakeasies to rooftop lounges andnightclubs. But this revolution isalso an evolution, for ‘round thecorner, another intrepid bartenderis crafting the next big drink.

Organic Ingredients: Five years ago,only a handful of organic spiritsexisted. Today there are organictequilas, vodkas, single malts, bit-

ters, even sake. “To get USDA cer-tification is very hard,” says HenrySiedel of Chikurin, the onlyJapanese sake to hold that distinc-tion. Not only does the rice need tobe grown sans pesticides, but irri-gation floodwaters from neighbor-ing farms have to be gunk-free aswell. In most cases, you’re doingmore to protect the environment

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FASTER THAN YOU CAN ORDER A MANHATTAN, ANOTHER COCKTAILTREND AWAITS YOU. BY ROBERT HAYNES-PETERSON

CUTTING-EDGECOCKTAILS

This may seem like an ordinarygin and tonic, but it features of-the-moment bar trends likehand-cracked Kold Draft ice,fresh small-bottle tonic, andtrendy Copa glassware.

spiri

ts

THIS REVOLUTION ISALSO AN EVOLUTION,

FOR ‘ROUND THECORNER, ANOTHER

INTREPID BARTENDERIS CRAFTING THE NEXT

BIG DRINK.

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WWW.RENALANGE.COM


than your own body. But still, whoneeds Monsanto in their Mojito?

Says Paul Abercrombie, authorof Organic, Shaken and Stirred(Harvard Common Press, 2009):“People [should] care about what’sin their glass, the same way theycare about what’s on their plate.”

Aged Cocktails: The hottest geektrend of 2011: mixing up batches ofclassic cocktails, dropping theminto used whiskey barrels or othercontainers, and aging for severalweeks. Jeffrey Morgenthaler, barmanager at Portland’s ClydeCommon, is widely credited forkicking off the trend in the U.S.

Aging a cocktail does the samething as aging whiskey or tequila:“The edges are softened, but not ina way that makes the drink seemflabby,” says Morgenthaler.

“Anything with vermouth or forti-fied wine will be lightly oxidizedand gain earthy notes that lend a lotof depth.” A second- or third-usebarrel, like a bourbon or sherry cask,will also influence the final drink.

You’ll find aged cocktails in top-tier bars around the country,including the Boxcar Bar (Austin),

Girl & The Goat (Chicago), GrantHotel (San Diego, where guestscan purchase aged cocktails by thebottle), and Summit Bar(Manhattan). London’s Artesianbar, meanwhile, is mashing two hottrends by offering barrel-aged MaiTais featuring clarified lime juice.

Act quickly if you hear of a newbarrel being tapped at yourfavorite watering hole: Innovativebatches can be drained in a singlenight by thirsty fans.

Farm-to-Bar: As in the restaurantworld, bartenders are hot on local,farm-fresh ingredients. “Guestslove a drink with a homegrownangle,” says Evan Powell, themixologist for Fish restaurant inCharleston, SC. “I grow about adozen herbs, including chocolatemint, lemon thyme and shiso.” AtIdaho’s Shore Lodge in McCall, thestaff picks wild huckleberries formixologist John Wood’shuckleberry mojito. Meanwhile, inSan Francisco, the Fairmont israising its own honeybees andusing the fresh honey in cocktails.And Murf Reeves at New Orleans’Sylvain puts his 15 years as a cook

to good use behind the bar,emphasizing regional foodpairings with mixed drinks.

House-Made Mixers: “Bitters is one ofthe three major components ofclassic cocktails,” says James Leeof Boulder, CO’s Bitter Bar. Theonce-ubiquitous astringent infu-sions are now used mostly toenhance aromas in cocktails. “Youcan’t really substitute forAngostura or Peychaud’s wherethey’re called for, but otherwise,the sky’s the limit.” Lee and histeam make their own bitters usingingredients like Japanese five-spice, grapefruit and (in season)Rainier cherry bitters. At the newLexington Social House in L.A.,you’ll find house-made yuzu, laven-der and orange bitters, along withThai chili-infused simple syrupand even their own version of PopRocks to rim glasses.

For the new Theater Bar in NewYork City, owner/bartender AlbertTrummer takes the house-madeconcept to new heights. The barmakes all its own liqueurs, tinc-tures, bitters and more, co-createdwith a doctor versed in homeo-pathic medicine. “Cordials thathave artificial colorings and sweet-eners sit on your liver, along withthe alcohol,” says Theater bar-tender Duane Fernandez. “At theend of the day, even with cocktails,you want the most natural productyou can have in your body.”

What’s coming up next? We’realready witnessing single filteredvodkas that actually have flavor,craft distilleries in almost everystate, and 18th-century punchbowls that seduce scenesters anddrinkers alike. Drop in to yourfavorite bar to discover what yourown Mad Mixologist is concocting.

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Both complexpunch bowls andobscure Europeandigestifs takecenter stage incocktails at manyof the trendiestbars around thecountry.

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PERSONAL SHOPPINGAs our clothing experts come to know your style and wardrobe needs, they can pre-select garments for your next visit to our store or deliver them to your home or offi ce. Our associates will also keep you informed as new selections arrive, fi nding specifi c items that will complement your wardrobe.

EXPERT FITTING AND TAILORING Our on-site team of expert tailors will ensure your selections are specifi cally fi tted for your physique. From a simple waist adjustment to a complicated re-cut, our tailors will make the appropriate alterations to help you create a perfectly tailored wardrobe.

APPOINTMENTSWe understand your busy schedule, so let us make shopping convenient for you with a one-on-one appointment. Our fashion experts are happy to pre-select garments and have them ready for you in our store or deliver them to your home or offi ce if it better suits your schedule.

Since the fi rst doors opened in 1949, Malouf’s has prided itself on a reputation of excellence. Our knowledgeable sales associates are passionate about making you look your best and will help with everything from fi nding a gift to updating your wardrobe. Off ering one-on-one consultations at your home, offi ce or in the store, our stylists will give you expert advice and make your shopping experience convenient and eff ortless.

AN EXPERIENCEUNLIKE ANY OTHER

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COMPLIMENTARY GIFT WRAPPerfect for any occasion, add a special touch to your purchase with our complimentary gift wrapping service.

MALOUF’S EMAIL UPDATESBe the fi rst to know about special off ers, events and our newest arrivals by signing up to receive our emails at www.maloufs.com.

PERSONALIZED WARDROBE ASSISTANCEOne of our skilled fashion consultants will personally visit your home to evaluate your closet and determine your wardrobe needs. Our fashion experts will help you fi nd the perfect pieces to maximize your wardrobe’s versatility by integrating your new selections with your current wardrobe, providing suggestions to create new combinations.

GIFT CARDSGiving a gift couldn’t be easier! Available in any amount, a Malouf’s gift card is a gift everyone will love. We are happy to ship your wrapped gift for you, as well.

HOME DELIVERY AND SHIPPINGWe ship anywhere in the continental United States. If you’re in town, we off er free delivery within the Lubbock or Southlake, Texas city limits.

MADE-TO-MEASURE SELECTIONSMade-to-measure garments off er a fi t and style that expresses your individual personality. Featuring top designers and quality craftsmanship, we off er an extensive line of the fi nest made-to-measure clothing for men. You will always be confi dent and create the right impression when you choose made-to-measure apparel, shoes or ties.

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