Sunday, June 30, 2013

Fashion Weekly News (24/06-30/06)

   This week we are having a unique focus on the Men’s fashion week, otherwise not much has happened.

Hermes, Spring/Summer 2014


   Versace will take a decision by November whether it wants to sell a minority stake, privately or publicly. But who? Are last month's rumours true that Qatar Holding are "looking carefully" at investing in the Italian label?


   Delphine Arnault, Bernard Arnault’s (founder and CEO of LVMH) daughter is moving from a position of deputy general manager at Dior to the same position at Louis Vuitton this November. Antoine Arnault, Delphine’s younger brother is currently Berlutti’s CEO.

Delphine Arnault and her father Bernard Arnault


   Marc Jacobs has been the target of another graffiti attack by French graffiti artist Kidult, this time covering his Paris store. French graffiti artist Kidult tagged the shop windows with "$686" in neon green paint. Not one to miss out on an opportunity, and himself a huge art fan, Jacobs printed a photograph of the work onto a line of T-shirts and sold them for $686 (£446).




   Last Wednesday, Elizabeth Taylor’s first wedding dress—worn  when she married Hilton hotel heir Conrad Hilton in 1950—was bought at an auction at a Christie's auction today for £121,875 privately. The dress was estimated to sell between £30,000 and £50,000.



   Photo slideshow of the week: Celebrities wearing other celebrities’ T shirts!



Saturday, June 29, 2013

Beirut Design Week 2013




   I have been waiting as much as you have for a post that reads about fashion. Finally, I am here to talk to you about Beirut Design Week of this year, an event where all kinds of art workshops, conferences, and exhibitions are held. Un peu à la “journées particuliѐres de LVMH” for these talented and promising designers of Lebanon, who open up their atelier or studio to the grand sophisticated public. A couple of boutique that greeted us was located in the Saifi Village, downtown Beirut. We made a tour of the boutiques there and were pleased to see fine art and people enjoying it. In addition, the boutiques that were showing and welcoming new potential customers offered some aperitifs and refreshment.

   I will simply let you discover my charming journey at Saifi Village through my pictures and videos.





























Wednesday, June 26, 2013

Orange Crème Brulée



   One of my favorite desserts is crème brulée and I have it most of the time in restaurants. At all places, the taste is the same but what is going to make it better at a place or another is the ratio of crème brulée vs. the hard caramel topping. The crème brulée is always accompanied with an ice cream scoop, vanilla or caramel. When I was at Signor Sassi, Zeytuna Bay, I ordered that dessert and I was surprised with a dominant addition of taste, that of orange in the crème brulée. I thought it brought to it summer freshness and a mind-blowing twist to a rather traditional dessert.

   I can imagine that this recipe might come off as a second surprise since it’s not made from scratch but making a successful crème brulée is very delicate and it is
something I haven’t posted on my honor wall yet (honestly). 
Likewise, I need you to know that I judged the nutrition data about the box to be fairly not "dangerous". Although there is no dietary fibers and proteins, the level of sodium is less than 10% and there is no trans fat.


Here, I am adding a few tips that enhance the taste of the preparation provided by Dr Oetker, enjoy!

For 4 servings you will need,

Ingredients:
1 box of Classic Crème Brulée with caramelizing sugar, Dr Oetker, 4 servings
1 tsp of vanilla essence
2 drop of natural orange essence
1 tbsp of Grand Marnier
Additonal brown sugar for caramelizing, (amount depends on the serving recipient surface)
Vanilla ice cream to serve with

Cookware and Cutlery
4 ramekins

Guidance through preparation:

- Follow the instructions written on the box.
- Add the orange and vanilla essence along with the Grand Marnier before the crème preparation thickens.



- Cover the ramekins in plastic bags to refrigerate them.



- Spread the sugar onto the whole surface to guarantee that it will form a thick and hard caramel.





- Serve hot or warm with an ice cream scoop of vanilla or caramel preferably and fruits of choice.




Tuesday, June 25, 2013

Instagram Video


   The implementation of video on Instagram is providing great content for social fashion and retail space.

   TOPSHOP chief marketing officer, Justin Cooke, said “Instagram is such a beautiful site, the nature of the tools they provide you with makes you set the bar higher and feel like you shouldn’t post bad pictures on there,” and he added, “They’ve [Facebook and Instagram] got the scale. You don’t have to be the first; you have to be the best. We already have a video for Instagram ready to post.”

   Will Instagram video’s increasing popularity ruin Instagram's original appeal?

    The whole point of Instagram is it being an effective photography tool for amateurs. Yet, video quality on phones isn’t great and our skills don't help neither. (Instagram Video is the main and direct competitor to Vine right now, another video sharing platform from the people of twitter.) Vine could catch on Instagram because it is rather reserved to short documenting experiences and creative manipulations.





    But how is Instagram competing with Vine? (from a user point of view)

Leandra Medine of The Man Repeller (fashion blog), said, "I really love Vine and I feel a little sorry for them because this [Video inclusion in instagram] will steal the show from them. I used Vine last fashion week." She added, "Fashion people have about three months to get them acquainted with producing videos on the app. By the time New York Fashion Week rolls around, people will be so used to making videos that it will overtake photos [on Instagram]."




   How could Instagram win over Vine?

   Instagram video is part of Instagram as a whole compared to Vine being distinct to Twitter. More people are prone to adopt and try a new version of an app than start over/follow with another one. Moreover, Instagram include editing options that Vine don’t, such as the filters. Last but not least, Instagram has its own website and Vine doesn’t.



   Who would you choose now?


Sunday, June 23, 2013

Weekly Fashion News (17/06-23/06)



   Stefano Pilati, who left Yves Saint Laurent for Ermenegildo Zegna late 2012, (for the same position of head designer) makes his debut collection of summer 2014 on the first day of Milan Men’s Fashion Week.




Zegna, Summer 2014 at Milan's Men Fashion Week

Stefano Pilati

   Abercrombie & Fitch has been forced to withdraw a line of T-shirts, which referred to Taylor Swift's love life, after her legions of fans complained the slogan as “hurtful”. The T-shirt read the slogan: "# more boyfriends than T.S".



   Play the Karl Lagerfeld video game.




   Carine Roitfeld has become designer officially for once. Paired up with Mercedes Benz, she has designed a black dress for a campaign to the car company.

Carine Roitfeld at the shooting of the campaign

The Mercedes Benz Campaign

   After a 10-month illness, Jean-Louis Scherrer, French couturier and friend of Jacqueline Kennedy and Sophia Loren, dies in Paris on Thursday at the age of 78.

Scherrer in his early days

2014, Jean-Louis Scherrer et la princesse Milena de Liechtenstein



Court Cases:

   Following the verdict of the last LVMH-Hermѐs  court case, LVMH was not forced to let down of their important stake in the leather heritage brand. Recently, Hermѐs  files another lawsuit against the monster luxury conglomerate with an aim to the equity swaps that enabled LVMH to attain its initial 12 per cent stake. (LVMH now holds a holding of 22.6%)


   Domenico Dolce and Steffano Gabbana were proven innocent facing the accusation of having unfaithfully declared their earnings and escaped taxes at 8:30 pm of June 19, after they have been sentenced to one year and eight months in prison earlier that day at 4:45 pm. According to Italian legislation, the statute of limitations had already run out of the charge of misrepresenting income. Moreover, the two designers were charged with not having paid taxes for an amount of money, which was double of what they had actually earned.

Saturday, June 22, 2013

Italian Gnocchi with Creamy Pesto Sauce!


   Italian gnocchi are dumplings made from a base of potato, flour, and eggs, which we can add to: spinach, ricotta cheese, or even truffles. I first was acquainted with gnocchi a night, when my sister cooked some. What bothered me was the dense feeling and heavy taste of every spoonful of this dish. It weighted heavy on my stomach. Not long after, I tried the gnocchi again topped with creamy pesto sauce at Signor Sassi, Zeytuna Bay—they were soft, so light. Today I met the challenge to copy their recipe! You can judge yourselves, but as for me, I’m damn satisfied!

(Follow my recipe word by word)

Ingredients

For Gnocchi
About 1kg or 5 medium sized potatoes
2 cups of flour + more for dusting (about 1 cup)
1 large egg

For Creamy Pesto Sauce
4 branches of Basil
1 clove of garlic
2 tbsp of pine nuts
1/3 cup of olive oil
1 ½ cup of grated parmesan
½  medium sized potato
1 cup of cream

Preparation
-Preheat oven to maximum heat. Bake the potatoes in their skins until tender, about an hour (better than to boil for same amount of time).



-Let cool for a while and peel while still warm with the help of a knife.



-Immediately pass the 5 potatoes through a ricer on a bowl—cut the potatoes into rings to ease the task. Let cool completely.




Meanwhile, prepare the sauce:
- Combine the basil, pine, and garlic in a food processor and pulse until roughly chopped. Add the olive oil, parmesan cheese, and the half of a potato. Pulse again until mixture becomes homogeneous. Heat the cream in a saucepan over low heat until simmer. Pour half of the hot cream into the food processor with the basil pesto. Transfer to a large serving bowl.





-Put the potato on a clean surface and sprinkle with the flour.
-Break the egg in a bowl; add one drop of distilled white vinegar, and a pinch of salt. Whisk with a fork then top to the potato and flour.




-Knead the dough until smooth not elastic—do not overwork. Dust with flour if it is still sticky.



-Divide the dough into parts, Roll each in a thin rope, and cut each rope into about half the size of your pinky finger.




-Gently press the back of the fork onto the pieces in order to give the typical Gnocchi design.




-Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a slotted (perforated) spoon serve in dishes.




Et Voilà