High West Distillery to Cook at James Beard House this November

High West Distillery is heading east this November. The famous distillery will showcase its culinary classics paired with their award-winning spirits for an exclusive dinner. Led by Executive Chef Michael J. Showers, the dinner will take place at the James Beard House in New York City on Friday, November 8th, at 7pm.  

“It is an absolute honor to prepare a meal at the renowned James Beard House,” High West Executive Chef Michael J. Showers said. “We are thrilled to bring High West’s unique alpine cuisine and a selection of our finest spirits for guests to imbibe, savor and enjoy.”

After collaborating with five other renowned Park City chefs to prepare a meal at the historic James Beard House last fall, High West Distillery was hand-picked to return this year to create a purely High West dining and imbibing experience for James Beard guests.  

The autumn evening will feature a range of High West Distillery cocktails and hor d’oeuvres, followed by a 5-course meal.

To Start

Hor d’oeuvres served will include an American Prairie Compressed D’Anjou Red Pear with Sesame & Nori, and Ginger & Duck Meatball with Whiskey Fish Sauce Caramel.

Cocktails will be the High West Old Fashioned Old Fashioned: High West Rendezvous Rye, Double Rye!, Demerara, Angostura, Orange, Lemon; and Wand’rin Star: High West Double Rye!, House Made Campfire Drambuie, Ramazzotti, Angostura, Grapefruit.

“[For the menu], we want to take our version of hospitality in Park City and bring it to Manhattan,” says Showers.

Images courtesy of High West Distillery

The Menu

Chef’s culinary influences stem from his experience cooking in Seattle, Spain, and Montana before settling in Park City. He had the pleasure of working with James Beard Award-winning chefs in Seattle. Chef Showers was also at Montage Deer Valley for two years. His emphasis is always on local, seasonal and farm-to-table cooking.

“Once we distilled the menu (pun intended), we came up with something that we are really excited about and very proud of,” adds Showers.

Courses will include a Fried Rabbit & Waffle: Buttermilk Fried Rabbit, Malted Barley, Sorghum & Rosemary Waffle, Maple & Sweet Chile Syrup; and “Corned Beef & Cabbage”: Niman Ranch Bavette, Tallow Fried Heirloom Potatoes, Creamed Napa Cabbage, and Sauce Au Poivre.

Lastly, dessert will be a Huckleberry Posset: Spruce & Late Harvest Huckleberry Posset, Brown Butter, and Oat & Pine Nut Shortbread.

Steve Walton, High West Beverage Director, and Arianne King, Whiskey Ambassador, have chosen a mixture of cocktails and spirits that pair perfectly with Chef’s delicious creations.

Tickets to dinner are $140 per person for members and $180 for non-members.


An Interview with Larry Scott, Founder of Lawrence Scott Events

Credit: ©Mark Sagliocco, Getty Images

Celebrity event planner Larry Scott, Founder of Lawrence Scott Events, throws the most epic parties throughout the Hamptons all season long, in addition to several in New York City and in Nassau County during the year. A signature Lawrence Scott Event offers guests a chance to enter a magical environment that allows them to escape and connect in a magnificent space unlike any other. Larry Scott has been planning one-of-a-kind-events for over two decades, and all of his event services are in-house, so clients receive only the best customized décor, food, flowers and entertainment which blends together to make a perfect event. Continue reading

An Interview with Tara Lazar, Founder of F10 Creative

The F10 Creative is a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs, California, less than two hours away from Los Angeles. The restaurant family includes the famous brunch hotspot Cheeky’s, the gorgeous modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, the sleek and seree hotel Alcazar, and F10 Catering, the go-to service for all top-tier brand and celebrity events in the desert area.

Tara Lazar, a Palm Springs native, who after spending time traveling and sampling flavors around the world, she returned home to build Cheeky’s as the first establishment in the F10 line. Tara has been hands on in every step of the way for each property, from creating the menu and cooking on the line, to designing the atmosphere and touching tables nightly. She now employs almost 200 residents of Palm Springs, and has been an influential voice across staffing, sourcing and serving in the hospitality industry.

Below, Tara discusses the background of Mr. Lyons while highlighting local farms the restaurant group works closely with in addition to which will be the new arrivals to the menu come late summer and early fall.

Tell us your background and how you have brought your expertise to Mr. Lyons.

My background is ten + years in the restaurant business with a lifetime in Palm Springs. I felt there was a need for a glamorous farm forward elegant restaurant in Palm Springs. Certainly a place to see and be seen but with really solid food.

Which dishes on the menu have stood out for you this summer? For guests?

I’m loving the raw zucchini salad with squash blossoms and the Carolina Gold fried rice. It’s nice to have the mix of really good veggie options at the steakhouse.

I noticed you work closely with a number of local farms and markets. Which ingredients are your favorites to utilize and describe your partnership with these farms and businesses.

Everything is local right now since we’re at the peak of summer. I’m always a sucker for our local corn that comes so fresh and sweet you can eat it raw – as the starch hasn’t even started to form. Milliken farms for corn. Munak farms for the heirloom tomatoes. Weiser farms for squash flowers, etc.

Which are your favorite cocktail and dish pairings?

Rittenhouse rye whiskey sour and our roasted bone marrow with oxtail tellicherry pepper gastric.  A great Amarone and our Beef Wellington checks a lot of boxes too.

Which are your favorite dishes? 

We have incredible steak but our sides are [also] the stand outs. Onion rings are exceptional. Crispy brussel sprout leaves with balsamic, and our wedge is dipped in a red wine vinegar so it has this acidic element that helps it stand up to all the rich blue cheese and bacon components that gives it the perfect balance.

What are your plans for transitioning into the fall as far as the menu?

We’re excited to start revamping more classic dishes that seem to have fallen to a bygone time. Everything from onion dips, to green goddess dressings, to an epic chopped salad, or even a perfect lobster bisque. That’s what is piquing my palate right now.

How was the restaurant [Mr. Lyons] concept created and what will be new this coming late summer/early fall?

I am very nostalgic in general – and food and restaurants are my link to my best nostalgic moments. I’ve lived and dined at Mr. Lyons for over 40 years, so I wanted to restore the magic of Palm Springs through this concept. Less and less restauranteurs want huge restaurants with fine dining because it’s a big feat to pull off, but we were ready. We wanted something glamorous and classic and “that” place where if you went to Palm Springs and didn’t visit Mr. Lyons, you didn’t do Palm Springs properly.

New things: Our steak is so good it should be left alone but I want to really play with more interesting bar snacks. Bring back old classics but with great ingredients and fun presentations. That’s what we’re focusing our efforts on in the kitchen lab right now.


An Interview with Reena Mathur of ReeMat Designs

Meet Reena Mathur, Founder of ReeMat Designs based on both the east and west coasts. A Civil Engineering graduate from Stanford University, Reena has creates one-of-a-kind statement jewelry pieces that evoke a fusion of culture and bold designs.

Below, Reena shares her styling tips for the upcoming autumn season, the details and inspiration behind her unique jewelry collections (including one collection with pieces crafted from recycled paper), and all about her journey with creating ReeMat Designs. Continue reading

An Interview with THE ENCHANTED WORLD’s Amy Zerner and Monte Farber

Amy Zerner and Monte Farber, longtime East Hampton residents, are the masters and creatives behind The Enchanted World, which includes works of art, fashion, accessories, books, card decks, and more. Together they have authored close to 50 different published works in well over a dozen languages. Zerner and Farber will also be at the Hamptons Interactive Brunch on Saturday, July 20th from 11am-3pm at The Maidstone. Amy Zerner’s Custom Couture Collection is sold at Bergdorf Goodman and she has created custom jewelry for many notable names in the entertainment industry. Amy’s jewelry collection encompasses so many dreamy pieces that are as alluring are as they are spectacular, true stand-out works of art that will electrify your summer style.

Farber, who has been studying the stars for decades, read and explained by birth chart last week. The experience was out of this world, how not only accurate it was but how detailed, which helped me to tap into my own destiny and manifestations for the future including why we see things a certain way and bringing to light certain dilemmas and how to best conquer them. Farber, who is the author of many popular astrology books including Karma Cards and Sun Sign Secrets, explained in great detail my unique personality chart that I was born with. It was a fascinating morning that I hope all of my readers will one day have the opportunity to experience. Learn more at MonteFarber.com.

After my birth chart was explained, the creators of The Enchanted World and I discussed books, summer style, and what is in store for the 2019 Hamptons summer season.

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An Interview with Jean Shafiroff – ‘The First Lady of Philanthropy’

Jean Shafiroff, philanthropist, activist, humanitarian, and author of ‘Successful Philanthropy: How to Make a Life by What You Give,’ is at the vanguard of a new movement of modern philanthropists, and has been named, The First Lady of Philanthropy by media. Each year she chairs numerous galas and hosts events benefiting numerous not-for-profit organizations, and has been honored by multiple organizations including the American Heart Association, American Cancer Society, Youth Counseling League, Jewish Board of Family and Children’s Services, The Ellen Hermanson Foundation, Pet Philanthropy Circle, Animal Zone International, Women’s Leadership Awards, Southampton Animal Shelter Foundation, and more.

Jean Shafiroff and her husband Martin are honorees at Stony Brook Southampton Hospital’s 61st Annual Summer Party on Saturday, August 3rd beginning at 6:30pm. The Shafiroffs are both longtime supporters of the hospital. Below, we learn more about Jean Shafiroff’s mission and her summer 2019 endeavors with an exclusive interview.

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An Interview with Interior Designer Cara Woodhouse- Holiday House Hamptons

Cara Woodhouse, Founder of Cara Woodhouse Interiors is one of two special guests at the 2nd Annual Hamptons Interactive Influencer Brunch on Saturday, July 20th at The Maidstone in East Hampton. This summer, Cara is featured as one of the lead designers at the summer 2019 Holiday House Hamptons presented by Hamptons Cottages & Gardens from June 23rd-August 4th.

Below, Cara Woodhouse dishes on her recent collaboration and design approach with Holiday House Hamptons and what she always look forward to most when coming out to the Hamptons during the summer months.

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25th Annual Taste of Tribeca: An Interview with Gigino Trattoria

Taste of Tribeca will be celebrating its 25th Anniversary on Saturday, May 18th from 11:30am-3pm. which will be held on Saturday, May 18. The annual food festival that draws between 3,000-4,000 ticket holders brings together more than 60 of Tribeca’s top chefs and restaurants to benefit arts and enrichment programs at local public schools PS 150 and PS 234. Ticket holders are entitled to six tastes and two pours on the Beer & Cider Tour.

In anticipation of this Saturday’s event, I sat down with Gigino Trattoria’s Special Events Manager, Julia Barker.

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An Interview with Board Certified Cosmetic Dermatologist Dr. Kenneth Mark

With summer sun and fun on my mind, I recently sat down with Dr. Kenneth Mark,  board-certified cosmetic dermatologist and Mohs’ skin cancer surgeon, who has offices in the Hamptons, Manhattan and Aspen. Dr. Mark is an expert in all things skincare and offers a wide range of services to his patients, including chemical peels, CoolSculpting, microdermabrasion, IPL photo facials and laser hair removal. He is a nationally-recognized injectables expert, who specializes in BOTOX® Cosmetic and fillers such as JUVÉDERM® and VOLUMA®.

Below, he shares his tips on this season’s top skincare, best practices for sun safety, and of course, his favorite Hamptons spots.

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An Interview with Nicole Miller: All Things Hamptons

Nicole Miller, iconic American designer and longtime Hamptons resident, shares her entertaining tips for the summer including her must-have in-home essentials, her favorite East End restaurants, and what she is most looking forward to this upcoming season.

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An Interview with Royal Chef Carolyn Robb

Carolyn Robb, Personal Chef to Prince Charles, Princess Diana, Prince William, and Prince Harry, has recently partnered with Harry & David to create an exclusive dessert collection that is available now online. The collection is reminiscent of her time creating extraordinary desserts for the British Royal Family and draws inspiration from cooking at home with her own family.

Her story is very much a fairy tale, reminding all of us that if you believe in yourself and your dreams, they will one day come true. From cooking at a very young age and attending a university in South Africa, Chef Robb went on to work at a resort while gaining experience in a commercial kitchen. She then graduated from Le Cordon Bleu London and was soon invited to Kensington Palace for an interview to be the chef for the Duke of Gloucester, a first cousin of the Queen.

After cooking for him and his family for two years, it was when the Prince and Princess of Wales were invited to dinner for the Gloucester that Chef Robb received a call from one of Princess Charles’s private secretaries, who stated that he was looking for a female chef.

She had an interview with Princess Diana, and the rest was history. She cooked for the Prince and Princess of Wales and their family for eleven years, with a total of thirteen years cooking in the royal household. Her Royal Chocolate Biscuit Cake was even selected by Prince William as his Groom’s Cake for his Royal Wedding.

After her career cooking for the royal family, Chef Robb went on to work in the Middle East as a consultant for some of the larger hotels, helping to integrate more a European flavor to their cuisine. She also worked as a Food Editor, reviewing many restaurants each month. She then moved to California for a couple of years and had the opportunity to experience the local cuisine and food culture.

“I grew up in a home where my mom was a fantastic cook and my father was a gardener. Everything was homemade. Cooking for Prince Charles has a love for organic ingredients. He is a great champion of the organic movement and is one of its’ early pioneers. Simple, healthy home cooking is what they ate together,” says Chef Robb.

“The ‘farmers market’/’ farm to table’ food culture that I encountered in California was remarkably similar to the food I cooked for Prince Charles and Princess Diana, apart from the difference in climate dictating more warm comfort food here in the UK and fewer of the fantastic California style salads! I have written a book with 100 of my favorite recipes from my time growing up in South Africa through to my royal chef years and subsequent spells in Dubai and California, with some good children’s food included! There are little influences picked up from around the world in my recipes [as well],” says Robb.

For Harry and David, how were the recipes recreated for American palates? “Flour in the UK has a different protein content, butter is different, a medium egg in the UK is a large egg in the US, and cocoa powder is generally sweetened in the US. We take into consideration all of those intricacies as English tastes and American tastes have subtle differences.”

The Royal Touch Collection includes a selection of gourmet baked goods that is available online. Would you like to bake your own cake at home? Chef Robb has generously shared her recipe for her own Macadamia and Salted Caramel Cake.

“This very delicious cake reminds me of my childhood in South Africa when I was able to pick macadamias off the tree at the bottom of the garden! This treat is based on the classic (and rather regal) British ‘Victoria Sandwich Cake’, with the addition of golden brown sugar and toasted macadamia nuts to add wonderful caramel overtones and a beautifully creamy texture. Filled with light vanilla buttercream and decorated with a salted caramel glaze and caramelized macadamia nuts—this cake looks every bit as gorgeous as it tastes. Perfect for a celebration, an indulgent dessert, or just as a well-deserved treat with a mug of coffee.”

Macadamia and Salted Caramel Cake

“For this cake I use a classic Victoria sandwich cake; recipe: substituting light muscovado sugar for white superfine sugar – giving the cake a lovely caramel flavor. The filling is a vanilla buttercream with a touch of crème fraiche in it (to allay some of the sweetness!) this has chopped toasted macadamias in it, which add a lovely unexpected crunch
to the cake. The topping is a salted caramel frosting. There are many options for decoration on the top. The cake itself
is beautifully soft with a velvety texture!”

You will need 3 x 20cm round cake tins.

340g butter, 340g light muscovado sugar
6 large eggs, 340g self-rising flour
5 ml vanilla, 2 tablespoons crème fraiche (or sour cream)

50g butter
100g icing sugar
2 TBSP crème fraiche (or sour cream)
1 tsp vanilla
50g macadamias
Salted caramel glaze:
50g butter
100g superfine sugar
125ml heavy cream
1/4 – 1/2 tsp coarse sea salt
80g confectioners’ sugar, sifted

Preheat the oven to 180 degrees C
Base line the tins with baking parchment and butter the sides of the tins.
For the cake, whisk together the butter and sugar until light and creamy. Whisk in eggs one at a time and the vanilla.
Fold in the flour and crème fraiche and divide mixture equally between the tins. Bake 25-30 min, until golden brown and spring back when touched. Leave to cool.
For the glaze: Heat butter and sugar in a pan until melted and starting to caramelize. Add salt and cream and simmer to a golden caramel. Cool slightly before adding the confectioners’ sugar and beat well.
Toast the macadamias in the oven for a couple of minutes whilst the cake is cooking. Cool and chop coarsely.
When cool, spread a little of the glaze onto one of the cakes top with half of the buttercream and sprinkle with half of the nuts. Repeat with the next layer. Place the third cake on top and pour over the salted caramel glaze. Decorate as desired.

Visit Harry & David’s website below to place your order:


An Interview with Jonathan Pearlman of The Artists’ Lounge

Sculptor, author and filmmaker Jonathan Pearlman is an iconic presence in East Hampton, and an even greater proponent of the arts on Long Island. This fall, Pearlman teamed up with East End Arts to kick off their new monthly discussion series, The Artists’ Lounge, where guests are invited to share their individual experiences with each other and engage in casual conversation about different creative roadblocks they face as working artists.

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An Interview with Danielle Candela of Tote Taxi

For those living in New York City, traveling to the Hamptons is a covetable perk. What’s not so covetable? Having to schlep all of your weekend bags down apartment steps (hello, 5th floor walk up), through Penn station and seemingly everywhere else.

Cue Tote Taxi, a luggage courier service that’ll make your weekend getaways to the Hamptons a whole lot easier. From golf clubs to your weekend baggage, Tote Taxi carries them for you, so you don’t have to. We sat down with Tote Taxi’s Founder and CEO, Danielle Candela, to find out more about this novelty service that is quickly becoming known as the “Haute Courier”.

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