World’s largest whiskey barrel oak headphones created to launch festival of handcrafted whiskey and music at the Old Bushmills Distillery
The worlds largest barrel oak headphones handcrafted by two local artisans to celebrate the launch of Bushmills Live 2014. Made using almost a dozen giant whiskey barrels, the headphones stand at over 10ft high and will form an interactive centrepiece with…
The 2014 CFDA Fashion Awards will take place on Monday, June 2 at Alice Tully Hall, Lincoln Center and recognize extraordinary design excellence in: womenswear, menswear, accessories, as well as accomplishments in journalism, creative vision, and lifetime achievement. And the 2014 CFDA Fashion Award Nominees Are…
WOMENSWEAR DESIGNER OF THE YEAR
Joseph Altuzarra for Altuzarra
Alaska Airlines, the official airline of Taste Washington, is inviting foodies to the Emerald City to experience Seattle’s premier wine and food event March 29 and 30. The carrier has launched an online sweepstakes inviting wine enthusiasts to enter for a chance to win a trip for two toSeattle, including roundtrip airfare on Alaska Airlines, hotel accommodations and admission to Taste Washington.
NEW MENU OFFERS LINEN TABLE SERVICE, A COCKTAIL HORS D’OEUVRES COURSE AND A CUSTOM CREATED HUMPHRY SLOCOMBE ICE CREAM FLAVOR DESIGNED FOR VIRGIN FLYERS
Travelers to Help Select New Signature Virgin America Ice Cream by Casting Their Vote via Twitter for One of Three Custom Flavors Created by the Cult-Favorite San Francisco Ice Cream Makers
Virgin America, the California-based airline already known for its award-winning cuisine and international-grade First Class cabin, has announced a new enhanced First Class menu and service that will launch on its long-haul business flights between San Francisco and Los Angeles to Newark, New York, Boston and Washington, D.C. (Ronald Reagan Washington National Airport) — as of March 4, 2014. To supplement the traditional after-takeoff cocktail service, the new menu will include the addition of cocktail hors d’oeuvres of roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts — as well as a choice of two appetizers and three entrées in-flight. The ‘cherry on the top’ of the new service is the debut of the airline’s first custom ice cream flavor, developed in collaboration with San Francisco’s cult favorite ice cream maker, Humphry Slocombe. The artisanal ice cream will be hand-delivered daily to the airline’s sleek home base at San Francisco International Airport’s (SFO) Terminal 2 to be served to First Class guests on the airline’s eastbound flights from SFO.
The airline is inviting its ‘foodie’ travelers to help decide the soon-to-be signature Virgin America ice cream flavor by casting their vote via Twitter for one of three exclusive ice cream flavors created for the airline by Humphry Slocombe. Travelers in any cabin can also score a free scoop of Humphry Slocombe’s ice cream at either of the outlet’s two San Francisco locations (The Ferry Building & Mission) by presenting their Virgin America boarding pass from March 4-June 30th. The airline is also updating its First Class service settings, with hot towel and linen table service available on all flights. Full menu highlights are listed below.
Humphry Slocombe — ranked as “SF’s Best Local Ice Cream” by Thrillist — was founded in 2008 in San Francisco and is known for its witty and inventive approach to mixing unusual flavors — like the bourbon and cornflakes featured in their popular “Secret Breakfast” flavor.
Virgin America’s First Class cabin features international-grade amenities such as plush white leather seating with 55-inches of pitch, 165 degrees of recline and lumbar massagers. The airline’s premium service has helped it capture the “Best U.S. Business/First Class” award in Condé Nast Traveler’s annual Business Travel Poll for the past six years. In addition, Virgin America’s menu was named the “Best Domestic Airline for Food” award in Travel + Leisure’s World’s Best Awards. As the only airline headquartered in San Francisco, Virgin America focuses on seasonal and locally-sourced ingredients for its menu, including fair trade coffee, local cage-free eggs, and emerging local food purveyors like Humphry Slocombe.
First Class guests on Virgin America will enjoy an even more upscale menu and service experience as of March 4, with tempting offerings like a mixed herb salad with bresaola, soba noodles with lemongrass shiitake broth and faro risotto with spring succotash. The full First Class menu can be found here starting March 4, and highlights from the upcoming spring menu include (selections vary by route):
Scrambled Eggs with Herb Créme Fraîche and Tropical Fruit Salad: Cage-free scrambled eggs served with herb crème fraîche, sage-roasted Yukon Gold potatoes, a grilled Roma tomato, and optional maple chicken-and-bacon sausages. On the side is a tropical fruit salad of mango, kiwi, strawberry, pineapple, and a basil-lime dressing.
Protein Plate with Farro Pudding and Edamame Hummus: Coconut-mango cardamom farro pudding served with a protein plate of edamame hummus, one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, marinated artichoke heart, mini pita breads, and sliced cheddar and camembert cheeses.
Protein Plate with Granola and Strawberry Yogurt: Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, mango, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.
Cocktail Hors d’ oeuvre: Roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts.
Mixed Herb Salad: A fresh mixed-herb salad of cilantro, basil, parsley, chervil, and chives, served with roasted cashews, Japanese cucumber, red teardrop tomato, hearts of palm, and a sweet chili vinaigrette.
French Green Bean Salad with Prosciutto: Cold haricot verts salad sprinkled with shaved parmesan cheese, pitted country olives, lemon and olive oil zest, and a toasted hazelnut-lemon vinaigrette with savory prosciutto on the side.
Chicken Breast with Apple Fig Compote: Roasted chicken breast in an oregano, rosemary, and lemon marinade and a fig-apple Madeira jus compote, served with roasted garlic cauliflower puree and collard greens sautéed in sage and pancetta.
Protein Plate with Mixed Nuts and Edamame Hummus: Edamame hummus and mixed nuts with a protein plate of one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, a marinated artichoke heart, mini pita slices, and cheddar and camembert cheeses.
Tomato Bisque Soup with Spanish Turkey Prosciutto Sandwich: Half Spanish turkey prosciutto sandwich and tomato-bisque soup with an herb and lemon crème fraîche garnish and a Belgian chocolate truffle.
Spiced Chocolate Cake: Rich Chocolate cake drizzled in sherry sauce and a pinch of candied sunflower seeds.
Humphry Slocombe Ice Cream: San Francisco creamery Humphry Slocombe sweetens the skies with two mile-high flavors, Tahitian Vanilla and one custom flavor created exclusively for Virgin America.
Raspberry Key Lime Pavé: Vanilla sponge cake with ginger and raspberry and key lime mousse.
Virgin America also is refreshing its full seasonal menu across cabins in March that will be available through the spring season. The full menu will be available at www.virginamerica.com on March 4th and selections vary by route. With top-notch service, beautiful design and a host of high-tech amenities, Virgin America has built a loyal following since its 2007 launch. The airline offers fleetwide WiFi, power outlets and personal entertainment at every seat. The airline’s Red™ in-flight entertainment platform offers guests their own seatback touch-screen TV, with 25 films, live TV, Google Maps, 4,000 song library and an on-demand menu — so flyers can order a cocktail or snack from their seatback any time during a flight. In 2012, Virgin America opened its first airport lounge, The Loft at LAX, and rolled out enhancements to its Elevate frequent flyer program — including Elevate Gold and Elevate Silver status levels.VIRGIN AMERICA INTRODUCES POSH NEW FIRST CLASS FOOD SERVICE NEW MENU OFFERS LINEN TABLE SERVICE, A COCKTAIL HORS D’OEUVRES COURSE AND A CUSTOM CREATED HUMPHRY SLOCOMBE ICE CREAM FLAVOR DESIGNED FOR VIRGIN FLYERS…
Airline Wants To Bring More Business-Friendly, Low-Fare Flight Competition To Dallas With New Flights From Love Field
Award-winning Airline Plans to Expand in the Big D with a Move to Love Field (DAL) and New Daily Nonstop Flights from DAL to LaGuardia (LGA), Washington National (DCA), Los Angeles (LAX), San Francisco (SFO) and Chicago O’Hare (ORD)
Virgin Americaannounces plans to significantly…
The season’s trend toward fresh colors and spring florals comes to life in stores and at macys.com
New partnership with the National Recreation and Park Association helps raise funds for more than 550 local parks nationwide, with every dollar matched by Macy’s, up to $250,000
In celebration of spring, Macy’s Secret Garden campaign will be in full bloom at Macy’s stores across the country, on http…
MATT LEE AND TED LEE TO HOST 2014 JAMES BEARD FOUNDATION BOOK, BROADCAST & JOURNALISM AWARDS ON MAY 2, 2014
The James Beard Foundation announced that Chopped host, Emmy Award-winning TV personality and multiple James Beard Award winner Ted Allen will be accompanied by renowned multiple James Beard Award winning chef, author and restaurateur Mario Batali as the Master of Ceremonies and Gala Chef…
G-Technology, a leader in delivering premium storage solutions for audio/video production, photography and the creative professional market, today announced that it is shipping its new G-DRIVE with Thunderbolt and G-DRIVE mobile with Thunderbolt external storage solutions. Supporting the growing base of Thunderbolt-enabled Mac® and PC computers, the two new drives set the standard for consumers…
Absolut is proud to announce Absolut Berlin, the first ever Absolut City Limited Edition in Germany. Absolut Berlin features the artwork of Berlin-based artist Zhivago Duncan, known for his messy, anarchic, multimedia creations. Duncan’s design turns the iconic Absolut bottle into a window looking onto one of Berlin’s own iconic Monuments – the Fernsehturm. The bottle features a magnified image of the Fernsehturm’s famous sphere, with a Dick Flash quote done graffiti-style: “Es ist nicht einfach immer ein Rebell zu sein” – “It’s not easy to always be a rebel.” A perfect expression of the spirit of a city that has long been at the forefront of contemporary art and culture.
“As a brand known for promoting a spirit of independence, Absolut is thrilled to celebrate a city of immense energy that has long been a trailblazer in the arts. Perhaps no city better embodies the sense of transformational possibility,” says Franz Drack, Global Marketing Director at Absolut. “Absolut Berlin is an homage to a multicultural and artistic mecca and to the people who fuel it with talent, ideas and energy.”
To capture the spirit of Berlin in the bottle design, Absolut turned to Zhivago Duncan, an artist whose work displays a dazzling energy and virtuosity. Born in the United States, studied in the U.K., and now based in Berlin, Duncan, who speaks six languages, and works in as many artistic mediums, is a global citizen with a unique perspective on our contemporary world.
“Painter, sculptor, mixed media and installation artist Zhivago Duncan is a true original,” says Drack. “Like Absolut, Duncan never shies away from pushing the boundaries. He’s drawn to those abstract areas of culture where the future can be glimpsed and created.”
“As soon as I moved to Berlin, I fell in love with it,” says Duncan. “It’s a vibrant city directed towards the future. A place where people work hard and play hard, and where you don’t have to yield to all the conventionalities that other capitals have given into — where at 2 AM you may be at a club or in your studio working. But wherever you are, the creative energy of the city blasts through the windows. For me the idea of tagging the Fernsehturm suggests how the creative impulse can lead to remarkable feats, or a spray can mounted on a drone. Berlin is known to have always been a free and creative city. This open-mindedness and sense of adventure underlies the rebellious spirit that fuels the fire of the creative heart.”
The color palette reflects aspects of Duncan’s own experience of Berlin: gray for the old cement structures, green for the urban forests, turquoise for the oxidation of old statues, cadmium yellow for the golden bricks during a Berlin summer sunset, and pink for the sunrise after a long night out engaging the city and its people.
Absolut Berlin will be available in a limited edition and for a short time only. The German launch date is May 15, 2014. Austria and Switzerland will launch on June 1. It will not be available in travel retail. For information on Absolut products, please visit http://www.absolut.com or youtube.com/absolut.
Absolut Berlin serving suggestions, by Axel Klubescheidt (Brand Ambassador for Absolut in Germany):
ABSOLUT BERLIN SOUR
4 cl Absolut Vodka
2 cl Woodruff syrup
4 cl Apple juice
2 cl Fresh lime juice
A dash of Pastis
Shake all ingredients and strain into a tumbler with ice.
ABSOLUT KREUZBERGER SCHRAUBE
3 cl Absolut Vodka
1,5 cl Ramazzotti Limone / Brown herbal liqueur
Slice of Cucumber
Slice of Orange
Slice of Lime
5-6 Mint leaves
Fill with Ginger Ale
Built in glass on ice cubes.
3 cl Absolut Vodka
2 cl Elderflower syrup
1 Lime, Cucumber, Mint
5 cl Soda
8 cl Riesling Wine
Built in a wine glass on ice cubes.
ABSOLUT SPREEWALD MULE
4 cl Absolut Vodka
2 cl gherkin-water (from the jar)
3 slices of gherkin
Fill with Ginger Beer
Built in glass on ice cubes.
The Kimbell Art Museum’s renowned European masterpieces are now back on view in Louis Kahn’s 1972 landmark building, built specifically for their display. “With the opening of the Piano Pavilion and the Kahn Building fully installed with the Museum’s outstanding European paintings and sculptures, the breadth of the Museum’s celebrated collection is at long last on view for all visitors,”…