Displaying all articles tagged:

Danielle Scutt

Most Recent Articles

Nicole Poree-Zayas Has the Hookup

Nicole Poree-Zayas
Fashion-design student Nicole Poree-Zayas gets bored and then dyes her hair. It was blue, but now there’s some purple in it, which matches her striped shirt and skinny jeans. Poree-Zayas is also sporting some Supreme X Nike Blazers, but it’s not like she had to camp out to get them. No — she knows some people. See what else she knows by watching this week’s Video Look Book. Video Look Book: Nicole Poree-Zayas

READ MORE »

Chef's Desperate Plea: Nominate Me for an Award!

We recently came across a poignant email written by a prominent young chef whose flashy cooking has earned him much praise, including ours. Judging by the note, which you can find after the jump, those plaudits weren't enough: The chef pleads with his friends to nominate him for a prestigious James Beard Foundation Award (the organization takes suggestions on their Website, as we explained last week). Prepare to cringe. (Identifying details have been removed.)

READ MORE »

How to Make Restaurant Desserts at Home (Hint: Use Methylcellulose)

Making weird restaurant dishes at home is a dicey business, especially when you're talking about avant-garde trademarks like Room 4 Dessert's "Ice Ice Café." (Ingredients: white coffee sabayon, espresso fluid gel, basil-seeds caviar, and passion-fruit sponge cake.) Still, ambitious suckers now have a glimmer of hope: Will Goldfarb, Room 4 Dessert's chef, doesn't mind giving away a few secrets, if it means another revenue stream. Through a service he's calling "Willpowder," Goldfarb's selling the obscure (in the supermarket, at least) constituents he uses to make his dishes — and offering live advice over the phone to supplement the recipes on his Website. "The idea is to be able to reproduce anything you had in our restaurant," Goldfarb tells us. You want it, he's got it: methylcellulose (a stabilizer: "it makes ingredients hold together so you can aerate them"), lecithin (an emulsifying agent: "hot chocolate mousse that doesn't fall or break"), and flavor agents like tandoori masala. But isn't Goldfarb worried about every nut in town calling and interrupting him and his people in the kitchen? "Nah. Every nut in town calls me up already." Willpowder

READ MORE »

Ralph Lauren to Feed East Hamptonites, Too

On Daily Intelligencer today, you'll find a story on upper-crust icon Ralph Lauren opening an eatery next to his boutique in the East Hampton. The former Blue Parrot has been bought by the former Ralph Lipschitz, who is said to be refashioning it along the lines of the Ivy in Beverly Hills. (The prior owner has moved to L.A. to pursue an acting career.) Lauren already has a big restaurant in Chicago, but somehow, this locale just seems like it was meant to be. Perhaps this summer we'll change our name, buy some new shirts, and drop in. Ralph Lauren to Open Hamptons Eatery, No Doubt to Be Filled With Old-Time Americana [Daily Intel]

READ MORE »