“My parents were in the restaurant business in Colorado before I was born. They wanted to be in the center of food & wine in America so they moved to Napa Valley.  My dad ran a restaurant called Mustards Grill. We grew up next door, so my dad was there 24 hours a day. When I was little, I had a white platinum blonde bob and I was really bossy. I would walk across the Vineyard to the restaurant and hang out with my dad. I got to take school off and work in the kitchen when I was a bit older. I was always eating in restaurants, I mean before I could talk, so my childhood definitely shaped my future as a food and wine lover.”

“My parents started their own brand of wine when I was younger so they have always been in the industry.” Michele’s mother does branding and marketing for smaller cult wines so has been a dream partner in Michele’s Rose endeavor. “She is very brilliant.” She boasts. “Working with my mom is the best. I wouldn’t want to work with anyone else. Its natural and for the most part we are on the same page.” As for Michele, the model speaks eloquently about the processes, grapes, vines and notes, proving she herself has become quite learned. But she admits, the learning process is never ending. “In the wine world you are learning until the day you die. I have some amazing mentors and am constantly wanting to learn more and more and more!”

Michele learns about wine through a very hands on approach. “We are heavily involved during the whole process- in the vineyards, testing the grapes during the growing season. We purchase the grapes from a few different growers in Lodi. They have all the Rhone varietals that we love. We go out there and meet with these old farmer guys who look at us like “who are you?” she laughs. It’s a Rhone blend made out of old vines, 60-100 years old to be exact…” she smiles. This year, I came back from Brazil from a shoot, and the next day we were bottling. This was my first time being the boss lady at bottling. So it was just me and the crew of all the guys. When the wine is ready to go, it comes in on a trailer with a big tank and on the inside is this crazy maze. You have a line that goes to the tank…” She describes the bottling process with exaggerated hand motions and makes “squish” sounds to mimic the sound of the machines. “It’s really cool looking and it’s fun! My biggest job is at the end. I put the wine into the cases and seal them with this really scary big glue thing. Then at the very end you twist all the bottles to see if there are any wrinkles on the label and make sure everything looks right.” The label itself showcases Michele’s modeling finesse, featuring the beauty posed against an Americana themed background. “A friend of mine took that picture. I used to wear that mask all the time for like a whole year. I lost it and I was heartbroken. I would wear it almost everyday when I was living out here!” She laughs. “It was taken after I was bowling at Chelsea Piers.”

Since deciding on the photo that would appear on the bottle, Michele has not only acted as creative director of the brand, but also remained its number one fan. “I really don’t go anywhere without it. Like I had a bottle today and didn’t really know what to do with it, but I always have a bottle, or two! I bring it to all my shoots, on location and if it’s easy enough I bring it to the studio. In Napa where I am from, I love to drink it outdoors. On a river or a lake, on the beach, on boats, everywhere! We also drink it year round. We call it “all the time wine”. It goes with everything. The wine is not sweet, it’s bone dry, so I like to drink it with anything savory; like Fried Chicken and Rose or Rose with Truffle Fries, anything salty really.”

“My Favorite thing about being in Wine is that I like having something tangible. It’s the most beautiful medium to work with. It’s so different yet so similar to the Fashion World so I love the balance that it brings me. It’s cool because you make exactly what you want to drink and you can always bring something you made anywhere you go. As a model you collaborate with people to make beautiful pictures, but I am not going to show up to a dinner party with a magazine!” she laughs. “It’s really scary because its all your eggs in one basket but it’s cool. They have similar sensibilities- branding a wine and being in Fashion. I love them equally. You can think about it like when I go on “Ride-withs” which is when you go to different restaurants to have them taste the wine-its like going on castings, You hope they book you!

Find Lorenza Rose Here!

http://www.intersectionwine.com/Lorenza/where.html

On a crsip Sunday morning, we met Kerry & Rob outside their Carroll Gardens restaurant with strong coffees in hand. The farmer’s market across the street was just setting up shop. Stands were being erected while fresh produce was being arranged in wicker baskets atop red and white checkered table clothes.  Kerry a striking blue eyed brunette dressed in a festive floral floor length dress took us through a typical “brunch day” at the restaurant. First order of business-making sure the windows have no smudges or streaks. “I am a master window squeegee-r” she proclaims demonstrating her skills- “the trick is to wipe off the squeegee after each stroke…” Fingerprints on a window drive the restaurant owner and former beauty executive up the wall. So one can always expect to see CLEARLY out to the street which makes people watching ideal. You can always catch the fashionable Brooklyn set strolling by on the weekends.

The market that sits across the way is the secret behind the restaurant’s fresh fare. “Almost all of our ingredients come from these local farmers.” Explains Kerry.  “We really believe in supporting small family farms, not only because they are rich in culture, but it is also a healthy choice!  All the animals are raised humanely, with no hormones, free range, grass fed…  All the fruits and vegetables are grown without pesticides.  We get everything from these guys, chicken, beef, pork, fish, vegetables, eggs, spices, yogurt, artisanal cheeses, fruits, you name it!  We consistently order ingredients from each vendor each week. We genuinely value the relationships we have with everyone here.” This statement is affirmed when the couple greet each vendor by name. “We’re also really into pickling and preserving so we can have and serve them in the months ahead by buying fruits vegetables and grains now”

For those of you who have not yet experienced Seersuckers, they offer a seasonal menu, which changes, you guessed it, by season! But the general theme always remains- clean Southern Food. “There’s been a rapid emergence of the southern comfort food “trend” (as Rob gestures the air quotation marks) but what people don’t realize is that southern comfort food isn’t really a trend at all, it is the quintessential American cuisine.” He also explains traditional Southern Food is not “heavy” in actuality. “Our take on southern comfort isn’t the typical heavy and rich dishes that are seen on other menus, for us, it’s about a balance.”  The balance that Rob is referring to has to do with incorporating lighter notes into traditional recipes to compliment and balance out each dish.  For example, the Fried Chicken Sandwich that is served during Brunch, is balanced out by a light and airy Field Pea Salad.  “I don’t want our customers to feel like they have to take a nap after eating a meal because it’s so heavy.”

Kerry who grew up in Staten Island and Rob who hails from Arkansas, met while Rob was working for Le Cirque in NYC.  Soon after, Rob proposed the idea of opening up their own restaurant and gave Kerry a book by Danny Meyer called Setting the Table.  Upon finishing the book, Kerry, inspired, was ready to venture into the restaurant business.  Armed with Rob’s experience in the kitchen and Kerry’s PR skills, the two set out to open their own place.  “Deciding on a location was easy, we knew we wanted to be in Brooklyn, (Kerry’s been a Brooklynite for the past six years while Rob’s been there for two) but deciding on a name was a little trickier.  The idea came to us when we were at a friend’s wedding and Rob was wearing a J.Crew seersucker suit. We thought, the seersucker fabric  is fresh, seasonal, and there is a southern gentility about it too, so why not call it Seersucker!”

And so it began, the months of preparation, from working with an architect, designing the interior, and configuring all the branded materials, to testing the hundreds of recipes, building relationships with vendors, and finalizing all the small but significant details, the restaurant dream was finally coming true for both Rob and Kerry.  “There is definitely a performance aspect to operating a restaurant, from both the front and the back of house perspectives.   Five minutes before you open, you turn on the music, light the candles, flip the sign, unlock the door…”  Explains Kerry, one who has executed a fair share of events in her career.  Seersucker is a 12-person operation ranging from host, cooks and bus-ers, to baristas, cleaners, servers, and bar tenders.  “It really is a group effort since we are such a small team and we really love and trust everyone that we work with.  The décor of the restaurant is also a group effort on our part, between Rob, myself, and our friends and family, we come up with various ideas for the décor.  From the flowers, plants, and candles, to the mason jar displays, front window, and signage.  We tend to see eye to eye on almost everything when it comes to the restaurant, which is great! The only thing we do not see eye to eye on is the temperature in the restaurant!” (both laugh)  The décor is constantly changing with the seasons to compliment the current offerings on the menu.  Music is the only aspect of the restaurant solely controlled by the woman of the house who has been to many live concerts in her day. Kerry has created a playlist on PING for customers and friends to download due to constant inquiries about the music selection.

Now almost two years in, the restaurant has become a local favorite, often frequented by fashion editors and celebrities alike. (Comedian Aziz Ansari was quoted saying that Seersucker has the best friend chicken in NYC hands down-we agree) But both Kerry and Rob are constantly brainstorming and implementing new ideas to keep things fresh and interesting.   Somehow, they manage to still find time in their ever-busy schedules to spend time with each other, with a little bit of work involved of course.  “The restaurant is closed on Mondays, so we try to visit the Northfork often, it’s a nice getaway and because we work with many of the wineries out there, I like to visit them to see how they are doing. Rob is a wine enthusiast so when he retires, he would love to own a vineyard or winery.  Santa Barbara would be ideal!” And who does the cooking outside the restaurant? Rob likes Kerry to whip things up at home, but Kerry admits it is a bit intimidating. “Cooking for a chef is hard!” But Rob likes everything and anything Kerry puts on the table, the simpler the better. One of Kerry’s go-to’s- grilled lemon salmon.

Places we love:

Luna Rosa – The most under rated pizza place in the area

Palo Cortado – Really great tapas bar with a great selection of Spanish wines

Four and Twenty Blackbirds – Obsessed with their pies

Al Di La – Great food and great service

Brooklyn Larder – Like a Dean and Deluca, has everything

Brooklyn Flea – Love all the food there, especially the donuts and the gourmet chocolate bars

Stinky Brooklyn – Great local cheese and meat shop

Mile End – Sort of like a Montreal deli

The Ice House – Dive bar with amazing pulled pork sandwiches

“I drink about 10-15 cups of tea a day!” proclaims Emeric Harney, a third generation owner of Harney and Sons, as he prepares the counter with various teas for our tasting.  As we soaked in the airy atmosphere of the tea salon, admiring the photos taken by Emeric from his tea buying trips around the world, we noticed him setting up the long bar table with a beautiful display of black, white, green, and oolong teas.  The aroma enveloped us as we watched Emeric prep each flavor in its own unique manner.  “Today, we’re going to try the four basic teas in order to show you the difference between them, and demonstrate some basic techniques for tea making as well.”  As he opens each oversized tin from the displays behind him, Emeric passionately explains in detail his impressive knowledge of where each tea comes from, how they are grown and picked, what climates grow the best kinds of teas, and the importance of using the correct temperature to brew each type.  Emeric demonstrates that certain teas require less than boiling water otherwise the tealeaves will burn and have a bitter taste, which often happens with green tea.  He does so by making one cup with boiling water and another with less than boiling water, and the difference was extremely noticeable.

As we watched and listened, Emeric’s passion and knowledge as a tea connoisseur became clear but “that wasn’t always the case!” he hesitantly admitted.  “It wasn’t until about a few years ago when I went on a buying trip to India with my dad that I realized that this is what I wanted to do.”  While the teas steeped, Emeric pulls out his iPad and scrolls through richly colored photographs of his “tea adventures” in India.  Each photo captured something unique to the environment.  Manicured piles of tea leaves being tended to, teas being smoked, weighed and sorted.  He explained that on this trip he was able to fuse his two interests of photography and the art of tea.

Growing up in Connecticut, Emeric was the younger of the two Harney brothers.  He was never one to be tied down to a place for too long, always longing for adventure and exploring various interests, Emeric dabbled in music, acting, fashion and photography.  It wasn’t until his father sat him down and said “Emeric you can’t keep doing this, you need to figure out what it is you want to do.” (insert Emeric’s imitation of his father’s voice)  Soon after, he realized that his true calling was right in front of his eyes.  Fast forward to today, he proudly shares with us that many of the exclusive tea combinations that are currently available, were developed by him.

After getting a crash course in proper tea preparation, our attention shifted to the tea salon, where they offers small tea snacks, tea floats and tea flavored macaroons. “We don’t offer the typical tea sandwiches in our café.  We try to do things a bit more special, like our Tea Floats, which are made with our seasonal carbonated iced tea, today is the Paris tea (a flavor developed by Emeric), topped off with a scoop of tea infused ice cream (earl grey was our favorite).

Started in the 1980’s Harney and Sons was the brainchild of John Harney, 81, (Emeric’s grandfather) who to this day is still active in the business, and remains as the head buyer for all teas.  You’ll always be able to find a “Harney” in the store, which makes the visit even more special.  We concluded our tour with warm bellies and walked out with a bag full of their signature tea tins.

TFL: How often a month do you entertain?

RK: I would say at least twice. There have been months were I’ve done it more.  At the very least I try and do it once a month even if that means I am helping someone else entertain.  I just love the idea of having my closest friends and family over for a night with good food, stiff drinks, and interesting conversation.

TFL: What are some key entertaining tips that you always abide by?

RK: To me, two very important elements to any type of entertaining are flowers and scent.  The first thing I always do when I’m about to entertain is consider the scent of the gathering.  For instance, I keep in mind the occasion, the crowd, and the mood of the party, which can then help me determine the scent.  I mostly use candles, but sometimes I opt for a nice room diffuser.  I then consider what types of flowers will be used based on the same considerations as the above. These are the two most important elements for me.  Then of course, there is lighting.

TFL: What do you like to serve when it comes to food at your holiday parties?

RK: Well, tonight, since the format of this party is more of an intimate sit down dinner, I wanted to serve my favorite type of cuisine, Chinese.  But not just any kind of Chinese, it’s Chinese from Mr. K on Lexington.  I was able to get them early and have them cater for us this evening.

TFL: Any special/favorite dishes?

RK: I love their crispy beef, sesame chicken, spring rolls, chicken lo mein, and pork fried rice.  It all sounds super Americanized, but they taste authentic. My Asian friends swear by it! (RK jokingly said)

TFL: What is the beverage of choice for the evening?

RK: Champagne, and lots of it!  My favorite kinds are the ones by Perrier Jouet

TFL: How long do you typically give yourself when it comes to planning a party?

RK: I try to stick to the two week rule, but sometimes during the holidays, since there are so many people planning parties, I try to get in on it a bit earlier just so I can beat the “traffic” and make sure I get everything I want and guarantee nothing is “out of stock.”

TFL: Where do you source your flowers & arrangements from?

RK: I always get flowers from the wholesale flower market on 28^th street in Manhattan.  When I get flowers for myself or for at home entertaining, I stick to simple types of flowers, and not pre-arranged, as I like to arrange them myself.  Large quantity and repetition is always a good guide to follow.  I love when flowers are not picked, long stemmed white roses in large bundles with all the leaves on them is always my personal favorite. I love tying them in a bouquet and then placing them in a tall black glass vase.  This is a very Parisian approach to arranging.

TFL: Where do you go to pick up last minute items (decor trinkets, candles, lighting, serve ware, etc) needed for a party?

RK: For me, those elements are never last minute. They are usually what I plan to pick up first.  I always approach drink and food as the last details. There will always be a liquor store or a food market open.  For me, the decor is what will create a captivating environment so those things are always the most exciting and the first things I do.  For items such as candles, Dyptique always has some basic scents that I love, such as their Rose scent.  Otherwise, I love ByKilian candles, it comes in a simple black glass with a silver top cap to put out the flame without you having to blow it out and the variety of scents will cater to any kind of gathering.  As for lighting, luckily my living room has a dimmer, so the lighting in my apartment is pretty simple, especially with compliments from the candles. Dean and Deluca is a one-stop shop to throw something chic together at the last minute.

TFL: What advice do you have for those who have small spaces but still would like to entertain?

RK: Go grand, go extravagant! Even though you may have a small square footage, you still can be grand and extravagant.  Don’t let the size of your apartment dictate your ideas.  Just find ways to scale back a bit.  Going tall is always a good way to accomplish this.  Whether it is tall branches or balloons on the ceiling, playing up the height in small spaces makes things feel bigger than they are.  Also, don’t be afraid to take furniture out just for one night or move things around, you’d be surprised what a difference it can make.

TFL: What is your favorite place/places to source decor items for the home?

RK: Again, the flower district is an amazing place to source party decor.  For special items such as ashtrays, vases, lamps, pillows, or rugs, Flair on Grand Street in New York has everything you need.  As for glasses, plates, trays, utensils, and centerpieces, Sur la Table has a great selection.  Although with glasses, I am inclined to buy in bulk because at my parties, they tend to break fairly quickly and easily- thanks to my friends!

TFL: If you weren’t an interior designer, what would your other career choice be?

RK: I’d be a theater actor.

How did you celebrate Halloween this year?

I went to a few different parties on Saturday and Monday.
Tonight I am stopping by my friend’s Halloween party at his record
store then ill go to a party at the Dream Hotel hosted by Milk.

What was your favorite Halloween costume you ever wore?

Every year I make a costume so every year I think that the current is the best. But, one of my favorites was when I was a white rabbit. I just wore this all white sweatsuit, had a white face- it was really fun.

Favorite Halloween snacks?

Candycorn!

When did you start making sugar skulls? Why?

I have always been interested in the Mexican holiday, Dia De Los Muertos (day of the
dead). It is one of my dream vacations to go to Mexico this time of
year. My sister, Marlee bought me a sugar skull mold and all needed
ingredients to make sugar skulls for Christmas last year and so when
my boyfriend and I got bored inside the apartment during Hurricane
Irene this past summer, we decided to make them and see how they
turned out.

What is your favorite thing about making sugar skulls?

Its sort of like carving pumpkins! Its fun. I like mixing the icing colors.

Apparently sugar skulls aren’t to be consumed. They
are mostly granulated sugar-hardened. Traditionally, you place them on graves and doormats.

I don’t really have favorite colors, I usually prefer black and
white and shades of grey, but for the skulls, its fun to use bright
colors.

What was the inspiration behind your most current collection?

My SS12 collection is called Red Red Blood. The inspiration comes from the
blood that flows inside of us (think Magic School Bus blood). Nothing
gory about this kind of blood.

Where do you draw inspiration from in general?

My paintings and drawings.

Where are your favorite places to eat in New York?

One of my favorite things to do is to go to restaurants and bars! My very favorite places
to eat are Cafe Katja, Barrio Chino.  For Drinks: White and Church.

What do you miss most about your hometown in Pennsylvania?

I miss nature and open air. Also, the ability to go outside and not see
anyone at all unless you really want to.

How did you celebrate Halloween when you were younger?

It was always a big celebration as were all other holidays! Halloween has always been
my favorite. My sisters and I would always dress up and then we would
go to my grandma’s house to trick-or-treat.

How do you celebrate Halloween now?

Unfortunately, I’m too old to trick-or-treat but I do always dress in costume and go to parties.

Can you provide our readers with a “how to” for making sugar skulls at home?

KATIE GALLAGHER’S DIA DE LOS MUERTOS SUGAR SKULLS

Ingredients:

Granulated Sugar
Meringue Powder
Water
Large Mixing Bowl
Skull Molds
Water Bottle
Cardboard Square (approximately 5″X4″)
Powdered Sugar (Royal Icing)
Food Coloring (Royal Icing)
Decorations

1. Mix together in a large bowl: 1 teaspoon meringue powder for every
one cup of granulated sugar used. Mix dry ingredients well.

2. Sprinkle sugar mixture with 1 teaspoon water per cup of sugar
used.( For a 5 pound bag of sugar, use 1/4 cup meringue powder and 10
teaspoons of water: Yield 20 skulls. For a 10 pound bag of sugar , 1/2
cup meringue powder, 7 tablespoons water: Yield 42 skulls.)

3.Mix well with hands. Until every bit of sugar is moistened. Test
sugar by squeezing a small amount of sugar in your fist, open slowly,
and if your fingerprints remain, sugar is ready to be molded. The
texture should feel like beach sand that can be used to make sand
castles.

4. To mold: Pack sugar mixture firmly and use straight edge to scrape
the back of the mold perfectly flat. Pack down some more.

5. Place stiff cardboard square over mold and invert immediately.

6.Lift mold off carefully. If all of the sugar mixture does not fall
out of the mold easily, it is too wet. Re-mix with a bit more sugar.

TIP: Hand wash and dry your mold after every 5 skulls to avoid
sticking. Also, throw any molded sugar “mistakes” back into the bowl,
stir and try again. If too dry, spritz with water bottle. Keep
re-testing your sugar for proper moisture content.

7. To dry: The molded sugar skulls need to air-dry on their cardboard
squares from 8 hours-overnight. DO NOT MAKE SKULLS ON A RAINY  OR HIGH
HUMIDITY DAY!

8.When the skulls feel dry, it is time to decorate! Use royal icing,
sequins, gems, beads, feathers, colored foils, buttons, straight pins,
candies (like candycorn), shiny eyes, and whatever else you want to
use on your skulls.

Royal Icing:
Mix 2/3 cups water, 1/2 cup meringue powder and 2 pounds powdered
sugar until icing peaks (about 9 minutes). Do not mix up more than 2
pounds at a time, Keep in a tightly covered container. DO NOT
REFRIGERATE. Royal icing is a cement type icing used for ginger bread
house construction. It isn’t very tasty, but it is strong and dries
pretty and lasts. Mix icing and colors in separate containers or
bowls.Use pastry bags or metal decorating tips if you want for finer
lines and dots.