Shop hours are Thursday - Saturday, 12:00 - 5:00.
Masks and social distancing required, as well as a limit to the number of people inside at one time.
March 16, 2018
When I moved to New York City after college, I worked at Cartier, in their flagship store on Fifth Avenue. It was a great job, although I was too young to appreciate how lucky I was to have it. Fashion was my first love and I wanted to work at a magazine. I had some promising leads, the best being an interview to be one of three assistants to Bazaar's then-editor-in-chief, Liz Tilberis.
I didn't get it, losing out to someone who spent junior year abroad with one of the other assistants. How unfair! This was the beginning of my crash-course on how New York City works; it's all about who you know, silly! I regrouped and decided to go in a slightly different direction. I still loved magazines, but instead of styling models, I wanted to style platters of food. Back then, Gourmet was at the pinnacle of American food magazines, with Martha Stewart Living and upstart, Saveur, right behind. Food styling wasn't a career anyone had heard of at that point and maybe the barriers to entry would be lower? I left Cartier, went to culinary school and interned at Saveur. I made the transition from fashion to food and never looked back.
I was a decent baker before culinary school but couldn't cook to save my life. In order to become the food stylist I wanted to be, I needed cooking skills, too. I learned them, and now I'm also a good cook. Baking is my default, though; it's something that feels natural and easy to me. I go through spurts where all I want to do is bake in my spare time and I'm in one of those right now. In the last week I've made gingerbread cake for a friend who came to dinner, crumb cake for a neighbor who helped me out of a jam with my car, and today, scones for Saint Patrick's Day.
Every once in awhile I think "what would have happened if I stuck with fashion instead of food?" I'll never know, of course, but I do know food is a universal language, something we all have in common. The ability to cook and bake has given - and will continue to give - me a way to say thank you and I love you to all the important people in my life. Based on that, I'm very happy with my choice.
Irish Soda SconesMartha Stewart Living March 2018
2 cups unbleached all-purpose flour2 teaspoons baking powder¼ teaspoon baking soda¼ cup granulated sugar½ teaspoon kosher salt1 stick cold, unsalted butter½ cup dried currants2 teaspoons caraway seeds1 cup cold buttermilk1 cup confectioners’ sugar2 tablespoons whole milk¼ cup grated orange zestPreheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt. Cut butter into small pieces; work into mixture with your fingers or pastry cutter until dough resembles coarse meal. Add currents, caraway seeds, and buttermilk; stir until just combined.
Scoop ¼ cup-size mounds onto a parchment-lined baking sheet, 3 inches apart; bake until bottoms are golden, 15 - 20 minutes. Let them cool on sheet. Meanwhile, combine confectioners’ sugar, whole milk and orange zest. Drizzle over scones; serve.
July 29, 2020
Muchas gracias. ?Como puedo iniciar sesion?
November 30, 2019
I so enjoyed meeting you today for the second time. Your shop is amazing and I wish you good luck with it! A perfect location with wonderful goods!
July 06, 2020
This is a Bon Appetit recipe I first had on the Vineyard over the summer of 2001. Coleslaw is something I can generally take or leave, however, this recipe was a standout and I end up pulling it out every summer, often for the 4th of July.
April 26, 2020
While savory tarts are standard fare in French pastry shops, at the time it seemed foreign and sophisticated to me. The truth is, there is nothing fancy about it.
May 08, 2018