Jennifer Chun S/S 2013

Images: Jennifer Chun


Jennifer Chun's lookbook for Spring/Summer 2013 is live. And a breath of fresh air, totally what I needed to cure these midwinter doldrums. 

Her latest line is true to her aesthetic, but introduces some bold tribal/ikat print, with orignami type layering and cuts to brilliant effect. This woman can do no wrong.

I can't wait to check it out in person, at Louis Boston, who carries her line exclusively in the Boston area.

Check out her fall 2012 collection here and an interview with the designer, here.


Not your Granny's Toile


Toile, stalwart of my grandmother's home, now with a twist for the home and closet. Toile, or Toile du Jouy, is a decorative pattern, usually complicated, detailed, quite often pastoral but tame no more.


Ruffian designers Brian Wolk and Claude Morais put their stamp on the print this Spring (one of my personal favourite shows), seeking a mix of aristocratic hipster, part Brooklyn, part court of Versailles, dubbing it "Baroque in the street" backstage.


Toile wallpaper with teeth, and again full of NYC and Brooklyn references, the background for my image above is dubbed Brooklyn Toile, designed by Mike D (yes, that Mike D of the Beastie Boys) and Revolver NY. Originally created for Mr. D's brownstone, now available to the masses.


Sheila Bridges, who launched her popular Toile de Jouy wallpaper a few years ago, has branched out and now retails glasses and plates in her design. 


Are you ready to Toile? Options abound.


1. Boy. by Band of Outsiders Toile Jacket & Skirt
4. Boy. by Band of Outsiders Toile Dress
5. Anthropologie Beaded Toile Scarf
7. St Honore Toile de Jouy Tile
8. Sheila Bridges Harlem Toile de Jouy Glasses


*Background Flavor Paper Brooklyn Toile 


La Bernardin & Eric (Silver Fox) Ripert's Salmon Rillette



Slight deviation from my bar cart and cocktail series, which oh yes, is still continuing into the new year..... to bring you a delicious, somewhat healthy (the mayo is home made after all), recipe for the New Year. Courtesy of La Bernardin and Mr. Eric Ripert. Whom I have a crush on, in case you weren't sure from the post title. I mean, the man is French, a chef, and yes, a total silver fox.


Enough of my chef crushes though, I could write a whole new series here actually, and on to Salmon Rillette. 


The dish was originally created by Le Bernardin’s co-owners, Maguy Le Coze and her brother, Gilbert. Eric Ripert continues the tradition of serving before each meal. I confess, my own version isn't quite as good as the one I sampled at Le Bernardin, but I'm sure ER could out cook me any day of the week.  I served it in an espresso cup, along with toast, and followed with some soup for a light lunch. Making your own mayonnaise is essential! 


Bon appetit and XOXO Eric.


Salmon Rillette (via Departures)

Serves 6

2 cups dry white wine
1 tablespoon minced shallots
1 pound fresh boneless, skinless salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced fresh chives
1/2 cup mayonnaise (see recipe below)
3 tablespoons fresh lemon juice
Fine sea salt and freshly ground white pepper
Toasted baguette slices

1. Combine the white wine and shallots in a large saucepan and bring to a boil. Simmer over medium-low heat for about 2 minutes, until the shallots are tender. Add the salmon pieces and poach for about 2 to 3 minutes, until they are barely opaque. Remove the salmon pieces from the wine and immediately drain them on a baking sheet lined with a towel. Strain the wine, reserving the shallots. Place the salmon and shallots in the refrigerator to cool completely.

2. Combine the poached salmon pieces, reserved cooked shallots, smoked salmon, chives and some of the mayonnaise and lemon juice in a stainless-steel bowl. Use the mayonnaise and lemon juice sparingly so that just enough is added to moisten the mixture. Gently stir the mixture until thoroughly combined—do not over-mix or mix too hard. Season the rillette to taste with salt and pepper. Serve cold with toasted baguette slices.


Makes 1/2 cup

1 egg yolk
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon fresh lemon juice
Fine sea salt and freshly ground white pepper to taste
1/2 cup canola oil

1. Combine the egg yolk, mustard, vinegar and lemon juice in a small bowl. Lightly season with salt and pepper; mix for about 1 minute or until ingredients are thoroughly combined.

2. Continue to mix and slowly drizzle in the canola oil, being sure the mayonnaise does not break and that it comes together as a thick emulsion. Transfer to a tightly sealed container and store under refrigeration for up to one week.