Author Archives: msshoescocktails

Off to the movies

Posted on October 1, 2009 | 1 comment

I’ve never been more disappointed with the outcome of a Project Runway episode than I was with last week’s film genre challenge. Maybe it’s because Nicolas drives me crazy. Maybe it’s because Christopher has been passed over two challenges in a row (he should have won the newspaper-fabric-design-challenge also). Maybe I wasn’t ready for Ra’mon to go home. Maybe if Michael Kors and Nina Garcia had been there, the outcome would have been different.

Despite these complaints, I did like the film genre theme. The challenge went something like this: after selecting one of five genres (Action/Adventure, Film Noir, Period, Science Fiction, and Western), designers had to create a costume for an invented “character” in their movie. Nicolas won with his Sci fi ice queen, even though Christopher killed with his Victorian vampire bride. Ra’mon was sent home because his reptilian woman was a “hot green mess,” (and it was). But, Louise, whose mixed-genre “snoozefest,” with no interesting concept, squeaked by.

As far as pairing shoes with the winning design — I’m passing over Nicolas’ design for Christopher’s. Christopher’s dress — the gathering at the neckline, the cinched waist, the layers, the open back — it was Victorian, yet modern. I think Heidi said, “Christopher gave us something special.” And he did. It was gorgeous. And, he made for $150! When looking for shoes with the same kind-of wow factor, I like to turn to Christian Louboutin. Both options here are jaw-dropping for two reasons: the design and the price (both are over a grand). The Clic Clac‘s are au courant with the platform bootie, but the lace instep is certainly Victorian inspired. The blood red color and the strappy maryjane style platform of the Dillian speaks to the vampire character, while the ruffled instep takes it back to another period.

posted by Ms. S&C

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Tagged christian louboutin, project runway shoe pairing, shoes I can't afford

Deconstructed

Posted on September 29, 2009 | Leave a comment

The theme of last week’s Top Chef episode was dynamic duo-ing and deconstruction. Presumably the dynamic duo idea comes from Penn & Teller being there as guest judges. The deconstruction concept comes from the oft misunderstood culinary technique.

Here are a few highlights:

The Quickfire was an “angels vs. demons” duo challenge. The chefs were asked to created two dishes of conflict, i.e. healthy vs. unhealthy, or new vs. old. Robin, who can’t be long for the show, won. Everyone was shocked. Eli, in poor taste, attributed the victory to her playing the cancer survivor card.
Deconstruction was the focus of the Elimination Challenge. The chefs had to “deconstruct,” or separate out all the ingredients, of a classic dish — yet, the newly re-constructed dish should maintain the dish’s original flavor. I think this means that meat lasagna shouldn’t look like meat lasagna, but it should taste like it.
At judges’ table: Michelle Berstein, and strong-opinioned Brit, Toby Young, rejoined the group.
On the top: Jennifer (lasagna), Ashley (pot roast), Kevin (chicken mole), and Michael Voltaggio (caesar salad). Kevin won.
On the bottom: Laurine (fish and chips), Ron (paella), Ash (shepherd’s pie). Ron was sent home.

Kevin Gillespie’s Deconstructed Baked Chicken and Chicken Croquetta,
Mexican Coffee, Chili Flake, Pumpkin and Fig Jam

For the drink pairing — Kevin’s fig jam recipe includes strong brewed coffee and hot chocolate. Having tried the most incredible bean-to-cup hot chocolate at Rick Bayless‘ restaurant, XOCO, that’s what I want alongside this dish. I don’t even care that it doesn’t have booze in it. The hot chocolate is that incredible. It is ground from Mexican cacao beans right in the restaurant, and was my surprise favorite on a menu with a lot of great food (try the ahadoga torta also). As you can see from the pic, I drank it with hot-from-the-fryer churros, but I think the bitter sweetness would complement many savory creations as well. Muy delicioso!

hot-chocolate Bean-to-cup hot chocolate and hot-from-the-fryer churros at
Rick Bayless’ XOCO restaurant in Chicago.

posted by Ms. S&C

Making headlines

Posted on September 24, 2009 | 1 comment

Project Runway contestants took a field trip to the L.A. Times during last week’s episode. Their challenge? To create a design using newspaper as fabric. I often enjoy these artsy-craftsy type-of challenges, and this one was no exception. Here’s a straight and to the point recap of this go round.

On the bottom: Nicolas and Johnny, who were so whiny and just effing miserable the whole.entire.episode. Johnny is a liar to boot (that spitting steamer story was ridiculous), so naturally and justifiably, he went home.

On the top: Althea (who had immunity) created a great structured architectural-inspired dress, Christopher designed a flowy feathery show-stopping gown, and Irina (who won) with an embellished trench coat.

Guest judges included: Tommy Hilfiger, Eva Longoria Parker, and Marie Claire editor, Zoe Glassner (Nina’s soon-to-be replacement?). Nina and Michael Kors were M.I.A., again.

For the shoe pairing, I found so many shoes that I loved with the newspaper designs. Shiny patent leather is my fave, and shoes with studs and rivets are kind-of industrial-chic and therefore an excellent complement to the paper fabric. Options: the ultra glossy London Fog patent leather boots (which I own and adore), Calvin Klein pumps with the metal rivet detail and rubber traction outsole, and Bandolino heels with platform stud accents. All fit the industrial-chic bill.

posted by Ms. S&C

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Tagged industrial-chic, patent leather, project runway shoe pairing

Roughing it

Posted on September 21, 2009 | 5 comments

Cactus, camping, and cowboys — that’s what last week’s Top Chef episode brought us. The chefs left the Vegas strip and headed to the desert. Tim Love, whose website describes him as a chef of urban Western cuisine, was guest judge.

The Quickfire challenged the chefs to cook with cactus, and Mike Isabella won. In addition to knowing that risotto is a way of cooking, he apparently knows how to make cactus less slimy. Good for him. For the Elimination Challenge, the chefs went camping and prepared an outdoor lunch for cowboys. I’m sure the desert heat was brutal, but I felt the chefs were a little too whiny about this challenge (Eli and Michael Voltaggio included). I don’t think it’s too much to ask professional chefs to cook something on a grill, which is why I was so baffled that two people prepared ceviche, (Mattin was sent home as a result), and no one cooked steak.

Bryan Voltaggio’s Roasted Pork Loin with Corn Polenta,
Dandelion Greens, and Glazed Rutabega

The Voltaggio brothers found themselves in their usual spot at judge’s table — at the top. For a second time in a row, Bryan won. His Roasted Pork Loin with Corn Polenta, Dandelion Greens, and Glazed Rutabega captured the spirit of the challenge. In addition to being a talented chef (obviously), he appears to be incredibly organized. If that isn’t enough, he’s totally likable.

For the drink pairing – when you’re outdoors, in the heat, and grilling — you want a cold beer. You’re not going to bother with simple syrups, crushing ice, and garnishes. And lord knows, you don’t want that coconut mojito that Ron made. Anchor Steam, the flagship beer of the Anchor Brewing Company, is my choice for Bryan’s pork loin and polenta. Steam beer, also referred to as California Common Beer, is an unique beer. The brewing technique is a combination of ale and lager methods (brewing lager yeasts at ale fermentation temperatures). This technique gives the beer the easy-drinking quality of a lager, but it has the noticeable hop flavor and amber color of an ale.

posted by Ms. S&C

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Posted in beer

Tagged top chef drink pairing

S&C advice column — my fall suede shoes

Posted on September 18, 2009 | 1 comment

Ms. S&C,

Me again, one of your most loyal followers! … I am seeing suede pumps everywhere now that we’re all in the “fall” mindset. …

Can you help me find a good fall colored suede pump for this season? I need it to go with a LOT of outfits, considering my dehydrated and parched discretionary budget!

Help!

Yours, KG

————————————-

Dear KG,

I’m loving suede shoes right now, including suede boots and booties. Really. I desperately want a pair (or pairs) for myself, and I’m finding too many options. I also need to be budget conscious (overspent at Anthropologie–and sadly, on too few items), so your question is a great one.

I don’t know about you, but I think I prefer suede shoes in warm neutral colors. Not sure why, but dark colored suede doesn’t work for me. Below are a few favorites I’ve come across. I think the tiered ruffled booties in nude ($69.95) are so adorable. They would look great with skirts and skinny jeans. I also really like the taupe rouched platforms ($69.95). They are both daytime and nighttime appropriate. I know they are open-toe too, but I’m not afraid to go open-toe year round these days. And, not to overdo it on the ruffles, but I like these suede boots in taupe ($79.95), and for one heck-of-a price.

If you are looking for a sexy statement shoe, how about these cut-out booties ($89.95)? They’re edgy, but not too extreme (except for the 4+ inch heel). If you’re looking for something more conservative, here are two other reliable brands with good options. The Ralph Lauren pumps ($98.00) are classic and come in a myriad of colors. The Nine West can’t-go-wrong peep-toe platforms ($89.00) are pretty great (I just wish they came in more colors–I want them in brown!).

Even if you do not choose any of the above, please report back when you make a decision on your fall suede shoes. I’d love to see them! Thanks so much for reading, and being one of our most loyal followers!

Happy shoe shopping,
Ms. S&C

posted by Ms. S&C

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Posted in advice column, shoes

Tagged booties, fall 2009, nine west, peep-toe pumps, S&C advice column, suede shoes

Déjà vu

Posted on September 16, 2009 | 1 comment

After watching le épisode quatre of Top Chef, it appears this recap will be a lot like the others — Jennifer still kicks ass, the Voltaggio brothers are still on fire, and Kevin Gillespie is pretty awesome too. Not sure any of the other contestants are even in the same league as these chefs.

Last week’s show highlighted le cuisine français. The Quickfire featured escargot, the guest judge was French chef and restaurateur Daniel Boulud, and the Elimination Challenge involved classic French sauces and proteins. There were a few twists and turns — the Quickfire was “high-stakes,” which meant the loser (Jessie) was sent home, and the winner (Kevin G.) received immunity and a coveted dinner invitation with the best French chefs in the world, including Joel Robuchon.

Bryan Voltaggio’s Warm Cured Trout with Deconstructed Bearnaise

Michael V. worked with Jennifer to create the second best dish of Rabbit Chasseur with Mustard Noodle and Shiso. Bryan V. worked with Mike Isabella (who is totally riding the coattails of the Voltaggio brthers) on the winning dish of Warmed Cured Trout with Deconstructed Bearnaise. The photo of the dish doesn’t do the trout justice. In Tom Colicchio’s blog, he described the far more complex preparation of the dish, where Bryan took the two top fillets of trout, placed a thin layer of prosciutto between them, “glued” them together, and sous-vide them. And since Isabella admitted to never having made bearnaise before this challenge, Bryan V. clearly deserved his second win. The loser was Hector. As with episode three, I’m not sure Hector was entirely responsible for the failure of his and Ash’s dish of Chateaubriand and Sauce a Poive. But the competition is tough this season.

What to drink with la truite avec bearnaise? Perhaps something from the Loire Valley. The Sancerre is beloved in France. Made of 100% Sauvignon Blanc grapes, this wine is delicate, semi-dry, crisp and refreshing. And, with aromas of grapefruit and white flowers, it is an ultimate summer wine and a good pairing for the winning dish. Want a recommendation? Try the Château de Sancerre.

posted by Ms. S&C

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Posted in wine

Tagged sancerre, top chef drink pairing

Surf’s up

Posted on September 9, 2009 | Leave a comment

The Project Runway designers head to the beach for episode three. They are in California, after all. Their challenge — to create a surf-inspired look, and to work in teams of two. One would think experienced designers shouldn’t have too much trouble designing a bikini top and a sarong, so halfway through the show, Tim surprises the teams by asking them to create an additional piece — an avant-garde look to complement their surf wear design. Working in teams, a surprise challenge, and Mitchell still in that workroom — naturally, conditions are perfect for drama.

The big kahuna, Tim Gunn, on the beach in sunglasses, flip flops and a blazer.

A few comments/highlights:

Ra’mon is paired with Mitchell, and he looks like he is going to have a meltdown every three minutes. Mitchell, on-the-other-hand, is oddly carefree and seems to be amused that: (a) he has been in the bottom two each week, and (b) he can’t really sew.
Ra’mon’s neoprene hand-dyed dress wins. I like Ra’mon, I really do. But, I can’t believe he won. Was it a sympathy win for pairing him with the worthless Mitchell? I guess he should be given some credit for creating it in an hour, but I thought there were better avant-garde looks on the runway (Althea and Johnny in particular).
Epperson and Qristyl‘s collaboration was painful to watch, and even worse to listen to.
Um, not sure what Rachel Bilson added as guest judge. She basically just restated everything Heidi said. Where’s Michael Kors? We need him back stat!
Mitchell (“I picked Ra’mon to carry me in this challenge”) becomes the first winning team member to get kicked off. Aloha, dude.

Ra’mon’s surf-inspired, hand-dyed, avant-garde look was the winning design.

For the shoe pairing, I like these metallic sandals from Burberry. Ra’mon’s dress has some edge to it, and these extreme strappy sandals, with the cool spiked heel, should pair well with his tie-dyed look. Love the platform, the straps, the dark nickel color. Hate the price.

The Project Runway Shoe Pairing is a reoccurring feature on the S&C blog, where we recap the previous week’s episode, and pair spectacular shoes with the winning design.

posted by Ms. S&C

Reporting for duty

Posted on September 8, 2009 | Leave a comment

Michael Voltaggio is on fire. Every week he is vying for a win on Top Chef. In episode two, Michael’s Golden Delicious inspired dessert was second best, losing only to his brother. In the most recent episode, he wins the Air Force Challenge, convincingly.

Let’s hope Michael Voltaggio isn’t burning too bright after
a red hot start in the competition.

A few highlights from last week’s Air Force Challenge episode:

The Quickfire competition challenges the cheftestants to create an “out of this world” potato dish. Guest judge is Mark Peel, who landed his first culinary job peeling vegetables for Wolfgang Puck. The challenge involves potatoes; his last name is peel — get the connection? I didn’t at first, but it’s clever all right.
Jennifer, who is also on fire, kicks ass and wins the Quickfire (with steamed mussels with lemongrass potato sauce), giving her immunity — and more importantly, total respect in the kitchen.
The Elimination Challenge has the cheftestants working as a team to prepare a meal for 300 airmen at Nellis Air Force Base in Nevada. The menu includes hearty classics such as clam chowder, braised pork shoulder and potato salad, and chocolate bread pudding with peanut butter sauce.
Michael V stands out, making a more contemporary dish of braised pork belly with soy mustard, wrapped in lettuce and served with a peanut garnish.
Preeti is the chef sent home, because she was inexplicable in her defense of her and Laurine’s hodgepodge, yet unflavorful, pasta salad. I felt bad for Preeti. The dish was as much Laurine’s fault as her own. But someone’s gotta go.

Michael Voltaggio’s pork belly lettuce wrap is on the right.
Ignore Michael Isabella’s greek salad on the left.

For the drink pairing — over the weekend, I made my own version of Michael V’s pork belly lettuce wraps and served the dish with sake, a rice wine from Japan. Whole Foods has a good selection of inexpensive sakes, so Mr. S&C picked us up a 375 ml bottle of Fudo Myoo, for less than $6.00. The Fudo Myoo brand is fairly sweet (hints of banana and anise), and is best served chilled. The chilled sweet beverage is a nice counter balance to the richness (and absolute deliciousness) of the pork belly. Kanpai!

The Top Chef Drink Pairing is a reoccurring feature on the S&C blog, where we recap the previous week’s episode, and pair the winning dish with a cocktail, or other suitable alcoholic beverage.

posted by Ms. S&C

Dress boldly

Posted on September 4, 2009 | 5 comments

The goal for Ms. S&C’s fall wardrobe? To dress boldly. That means wearing color. And prints. Ms. S&C plans to brighten up her fall look with richly colored tights, footwear, and lipstick (in red, please). She’ll also add a dash of paisley and polka dots here and there. Read on for what has inspired Ms. S&C this season.

J.Crew’s fall collection has some of my favorite looks, including lots of vibrant-colored hosiery and footwear. Verdict is still out on the short neon socks though. Actually, no it is not, I don’t like them.

But, what fall trends are catching Ms. S&C’s eye?

Tights — the brighter, the bolder, the better. I have a few pairs leftover from last year: gray, black, and red (purchased originally for a holiday party), but I would like to add another bright color (maybe orange) and a textured or printed pair (like herringbone).
Shorter-length skirt — otherwise, what will you wear your tights with? This piece is primarily for weekend wear and travel, so get something that’s versatile, like this wool one I picked up at J.Crew. It goes without saying, it is easier on the wallet to buy one skirt and a few pair of tights, rather than vice versa.
Boyfriend/tomboy look — slouchy jeans, blazers, vests, long cardigans, and oxfords are still in. I already have a long, black cardigan and a gray vest (understand why I need color?), so I think I’ll invest in a new blazer. It will be good for work, good for the weekend, good for forever. It’s a classic piece. Now, only thing left to decide: corduroy or wool?
Biker chic accessories — this means studs and zippers. You’ll find them on outerwear, bags, belts, and footwear (like the awesome Jessica Simpson pumps shown below).

S&C Style Tip: When you’re talking about trends — less is more. Don’t go all biker or all boyfriend (i.e. don’t pair the studded shoes with the studded belt and the zippered pants.). Wear these things separately. I think you know this, but just in case. Trends, in my opinion, are best utilized sparingly, and when paired with classic pieces.

Kate Spade’s fall clothing line is funky and fun, but falls in the category of “aspirational-and-quite-possibly-unattainable buy.” However, I may be willing to trade my first born for the polka dot shirt and the quirky owl bag. I feel like I could channel my girl crush, Zooey Deschanel, with those pieces.

As for fall footwear, boots are still e-v-e-r-y-w-h-e-r-e. Ankle boots, suede boots, western boots (I’ve loved red cowboy boots ever since I saw them on Katie Holmes in Wonder Boys—Lucky Brand are pictured below), biker boots (these tall, and affordable, ones in black from Nine West are great), over-the-knee boots (a trend I plan to ignore by the way). However, we cannot live on boots alone, so other footwear can be embellished with ruffles and bows, studs, and straps (the Miz Mooz pair below have it all–color, interesting criss-cross straps, perfect rounded toe).

Ms. S&C wants to know: What do you think of these fall trends? Love ’em? Hate ’em? Never wear ’em? Would love to hear what new items you plan on having in your closet this season.

posted by Ms. S&C

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Posted in shoes

Tagged booties, boots, fall 2009, S&C style tip, trends

The brothers Voltaggio

Posted on August 31, 2009 | 2 comments

The second episode of Top Chef was typical Vegas – dice rolling, shots, bachelor and bachelorette parties. They even threw in a battle of the sexes. Though the episode focused on men vs. women, it looks like the season is shaping up to be Voltaggio vs. Voltaggio.

Todd English appears the second episode of Top Chef as a guest judge

The show started with the Quickfire Challenge, where the cheftestants rolled the dice and had to create a dish with the same number of ingredients (as shown on the dice). Michael V won with a nitro [liquid nitrogen] gazpacho, compressed cucumbers and toast point.

Both Voltaggio bros end up preparing the top two dishes of the Elimination Challenge. In the Elimination Challenge, it was men vs. women, and the chefs created dishes for a joint bachelor/bachelorette party, with the food complementing one of three shots: the Moscow Mule, tequila, and something called the Golden Delicious (which one chef described as sweet, gooey, and disgusting).

Michael V reworked the ingredients (fresh ingredients, of course) from the Golden Delicious, and made an apple and ginger sorbet with a goat cheese cookie. The judges loved it, but his big bro Bryan V won with his sweet and sour macaroon, filled with guacamole, corn nuts and corn puree, which he paired with tequila. His dish was a modern version of the all-time favorite Mexican appetizer — chips and guacamole.

Bryan Voltaggio’s sweet and sour macaroon, with guacamole
and corn puree, paired with tequila

For the drink pairing, S&C is hot-to-trot over tequila lately. Recent blog posts have highlighted watermelon margaritas and a modified cantarito. We’ve also shared recipes for cranberry margaritas, the pink panther, and a Q-cumber fizz. Using the categories on the right-hand side, you can search for all blog posts featuring tequila.

Because Ms. S&C recently drank a great Paloma at Bar Pilar in DC, she’ll share a new tequila drink, to go with Bryan’s macaroon (otherwise, she may have picked Miss Mojito’s cantarito). The traditional Paloma drink is made with grapefruit soda (same as the one at Bar Pilar — and similar to the cantarito), but the below recipe uses freshly squeezed white grapefruit juice and club soda, to add fizz. It was featured in a great article on tequila, from the Washington Post’s spirits columnist, which was recapped by S&C last year.

Paloma
serves one

Ingredients:

Ice
2 ounces blanco or silver tequila
3 ounces freshly squeezed white grapefruit juice
1/2 ounce freshly squeezed lime juice
1/2 ounce agave nectar
Sea salt, to rim the glass
1 lime wheel, for garnish
Club soda

Directions:

Fill a cocktail shaker two-thirds full with ice and add the tequila, grapefruit juice, lime juice and agave nectar. Shake well and strain into an ice-filled collins glass rimmed with sea salt. Garnish with the lime wheel and top with a splash of club soda.

Recipe Source: The Washington Post, from Apothecary in Philadelphia. Photo: Julia Ewan for The Washington Post.

posted by Ms. S&C

2 Comments

Posted in cocktails, spirits, tequila

Tagged agave nectar, paloma, top chef drink pairing