Here’s the latest from London-based editor and resident zoologist, Justine Aw when she went to check out the 2013 Experimental Food Society Spectacular in London! A meadow of sugarpaste flowers billowing in the wind created by Rosalind Miller Cakes.
While Shawn was in NY earlier this week, he came home taunting me (and my juice addiction) with pictures of Summers Juice & Coffee that was just opened by one of his closest friends, Alex Kleinberg. So, here’s a peek at the fun design details and deliciousness. Congrats, Alex!!!
On happy places, you can’t help but smile when you arrive at the freshly opened Summers Juice & Coffee in Williamsburg, Brooklyn. We’ve enjoyed following their Instagram all summer as Alex Kleinberg and Christopher Taha (and their friend, Steffan Elzinga, of Wood Mgmt.) got their hands dirty and converted the 50 year old bodega space into their adorably refreshing neighborhood juice/coffee/pastry/sandwich spot. They found surprises like exposed brick and a large window under the drywall, which combined with some reclaimed wooden fence planks (which turn into herringbone ceiling and counter facade) and the addition of concrete flooring and counters, projection surf flicks, a stunning red surfboard on the wall, and a fun surf mural on the roll gate… it’s easy to forget there was a bodega there!
As for the food and drinks, Summers isn’t just fun decor, Shawn swears by the egg sandwich. (Here’s a peek at the making-of THE Egg Sandwich!) Part of the secret is definitely the parker roll from Clinton St. Baking Co. and the spiral of sriracha… also the bacon + avocado… oh, and the cheese folded in the fried egg. But i digress, with Alex’s history at his family’s award winning Clinton St. Baking Co., it’s no surprise the food and juice is delicious. (For Clinton St. fans, they also carry their pastries!) And as for coffee, they brew Brooklyn Roasting Company goodness. But, back to the visuals - take a peek inside Summers Juice & Coffee on the next page!
On delicious surprises, today’s LA to San Diego road trip lead us to the discovery of the new Lobster West in Encinitas. As their site says, “Lobster West is bringing New England’s love affair with lobster to the West Coast! As a family business, we are proud to offer fresh, sustainable and delicious Maine lobster rolls (along with crab rolls, shrimp rolls, seafood chowders, locally-grown organic salads and more).” As for where their lobster comes from, “We source all of our lobster directly from our friends who fish the icy cold waters of Maine and then we ship them overnight to Southern California, ensuring freshness in every bite! Our sweet and delicious Maine lobster is 100% certified and sustainable, and is served up in our favorite form - the lobster roll!” And you can taste the fresh deliciousness while you watch footage on their TV hanging over the door of their fishermen (lobstermen?) in action! We had to try their shrimp and lobster rolls… and couldn’t resist trying their monstrous whoopie pie… Looks like this one may make the list of our usual socal roadtrip pit stops between our usual taco/burrito joints! OH! It’s also worth noting that you can ask for Gluten-Free rolls! They use Udi’s. Take a peek at all the details and their menu on the next page!
p.s. Spontaneous trip = spontaneous pics, so all the pics are from the HTC One (vs giant dslr!)
Here’s the latest from NOTCOT’s London-based editor and resident zoologist, Justine Aw.
Our adventures with Baileys began a few weeks ago, at the enigmatic Dennis Severs House, where we joined Bompas & Parr for a secret event which promised Culinary Alchemy, marbled foods, chocolate and rhapsodomancy. We didn’t know much, but marbling was suggested and a touch of alchemy… Once inside, we learned about the years or development behind Baileys’ Chocolat Luxe, which officially launches today at Harvey Nichols and will be available more widely from October. The new liqueur combines Belgian chocolate, Irish whiskey, and cream (alongside Madgascan vanilla and other delicious ingredients).
Baileys Chocolat Luxe was revealed among a sumptuous brunch of treats from Lily Vanilli with a marbled theme. The swirling marbling, mixing of chocolate, whiskey and cream is key to the new Chocolat Luxe as is its decadence, captured beautifully by the venue of the launch, which even included a dining room train! More photos of the teaser launch and Chocolat Luxe on the next page!
Wow. There is light, then there is “i can barely feel this in my hand” light… which the Baladéo G-Series Ultralight Knives feel like. They are ridiculously thin, ultra-light, and seem more like an elegant letter opener from afar. I was (and still am) surprised at how solid and comfortable it feels in your hand! They pride themselves on combining “an excellent grip and the pleasure of the perfect cut.” They can be opened with one hand, have a “liner lock” which you depress to fold the blade down, and some even have a belt clip. It truly is incredible the weights they come in ~ the lightest weighs in at 15g, then there’s 22g, 27g, 34g, and 37g. They are supposedly the “lightest pocket knives available on the market,” and when they launched in 2010 at the Outdoor Show in Friedrichshafen, Germany they received the Industry Award! (Now i’m so curious about heading to that show!) Honestly, though this was one of the earlier booths we visited at OR, it instantly had us lusting for one… take a look at the booth and knife details on the next page!
p.p.s. See more of our Outdoor Retailer Show adventures here!
EPIC Bar. The name is perfect, as these bars are truly EPIC. Gluten free, paleo friendly, grass fed protein bars that are impressively branded (from their packaging to graphics… sprinter van to bandanas… hats, matchboxes, booths and more!) Based out of Austin, TX, these bars went wild across the internet a few months back (we even had it on NOTCOT.org) and we’ve been meaning to order some to try, so when we ran into the EPIC Bar booth at OR, it was like its own little oasis tucked along the wall in one of the pavilions, and we had to taste them all.
I wasn’t sure what to expect out of a “protein bar” that was made of meat and packaged to resemble something like a clif bar wrapped like an artisanal chocolate bar… my head could never figure out what to expect, but it turns out it tastes more like something between a sausage/beef jerky/energy bar… think meaty with a little fruit mixed in. The flavors are Turkey/Almond/Cranberry, Bison/Bacon/Cranberry, and Beef/Habanero/Cranberry. They are all delicious, but i think my favorite is the Bison currently! I expected it to be tough to taste as good as the packaging, but it does, and it’s definitely worth trying ~ especially if you’re on a high protein, paleo, etc diet. They even had a 9 month shelf life, and each bar has one of those little “do not eat”moisture absorbing packet, so it’s perfect to stash as a snack in case of emergencies. Take a peek at the fun booth, design details, and more on the next page!
p.s. See more of our Outdoor Retailer Show adventures here!
Here’s the latest from NOTCOT’s London-based editor and resident zoologist, Justine Aw.
An evening of fruit salad and jelly, taken in through kaleidoscopic glasses and hosted in a masonic temple, within a hotel, in the heart of the City of London. The festivities were all to celebrate the launch of Bompas & Parr’s latest book, Tutti Frutti with Bompas and Parr and friends! A self-published, collaborative piece, the new book features architectural pineapples, the spaces of banana control, how blue became the international colour for raspberries and a luxurious host of fruity recipes from a host of characters including Sam Jacob of FAT, Alexis Gauthier, Martin Parr, Justin Piers Gellatly of St John, Joana Vasconcelos, Inventory Studio and more. More photos of the celebration of fruit and jelly on the next page!
Happy Meals come with toys… kid’s cereal comes with toys… but this is the first WINE i’ve seen that comes with fun toys! While in Sitka, AK at Ludvig’s Bistro, we had Torres’ Sangre de Toro and it came with a little plastic bull toy adorned on the side! It got even more interesting when the second bottle arrived, and the bulls were different! Then the waitress gave us a third from their house bottle, and it was different too! On the back of each bull is a number, and so far, we’ve seen them go up to 7, but who knows how many there are? Can you line them all up on a disc and spin them to animate a running bull? Also, out of curiosity i picked up another bottle at Bevmo when home, and between that and quick internet searches, it looks like the bulls and the ways they are attached evolve regularly. Take a peek at the bulls and packaging shifts up close on the next page!
Here’s the latest from NOTCOT’s London-based editor and resident zoologist, Justine Aw!
Last night we enjoyed the launch of The Gilbert Scott’s new Gin Garden created in collaboration with Hendrick’s Gin. A garden under the arches at George Gilbert Scott’s stunning Midland Grand Hotel at St Pancras Station, the space was filled with playful touches including a bathtub bench and Hendrick’s phonebooth/bar. More photos of the new Gin Garden and stunning architecture on the next page.