“My name is Vitalie. My legacy is Taittinger. My passion is Champagne.” – VI TALIE T AITTINGER VITALIE T AITTINGER IS AN ACTIV E MEMBER OF THE FAMILY C HAMPAGNE H OUSE. ©2009 Kobrand Corporation, New York, NY www.kobrandwineandspirits.com York, New Corporation, ©2009 Kobrand ttg_ad_HauteLife_vitalie_1009.inddBrushstroke S11.indd 1 1 11/6/095/2/11 12:26:19 1:13 PM RecDivsionPrintAd_HauteLife.pdf 1 4/23/10 1:33 PM Publisher MICHAEL GOLD Editor-in-hief PAMELA JOUAN Be More Popular at Parties. Design Director Especially Your Own. JANA POTASHNIK BAIRDesign, The Recreational Division at The International Culinary Center teaches the caliber of cooking that Copy Editor draws a crowd. Like at our sister school The French KELLY SUZAN WA Culinary Institute (The FCI), you’ll work in cutting- edge facilities with renowned Chef-Instructors. Contributing NICOLE BA E These intimate, hands-on courses are available for PAMELA JOUAN a fraction of the time and cost of The FCI’s career CLAUDIO LOCASCIO programs. With skills like these, you’ll need a velvet YOSHI MUTO rope to keep your guests out of the kitchen. www.kitamaruyuji.com Photography NICOLE BA E www.tribecanative.com KENJI TAKI www.kenjitakigami.com THOMASR www.schauer.cc Artisan TAKASHI POTATO www.superpotato.jp YOSHIYUKI O Moto Co, OSAMU AKAI www.hikari-design.jp C AKI MIYAZONO+ ATA www.yt-design.com M YEOHLEE www.yeohlee.com Y Special thanks to Jake Martz, CM Keiko Ito, numaru, and Jamie Graves for their energy on all fronts. MY Advertising CY [email protected] CMY HauteLife Press a division of . K 321 Dean uite 1 Brooklyn, 11217 www.hautelifepress.com [email protected] Subscription nquiries 718.858.1187 [email protected] or visit www.hautelifepress.com Printed and bound in the HauteLife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions. © 2011 All rights reserved. Reproduction without permission is strictly prohibited. Knife Skills | Parisian Breads | Classes for Teens | Chocolate Desserts | Wine Uncorked | Handmade Pasta | and More! Find out more: 1.888.90.TASTE | 462 Broadway, New York, NY 10013 | www.InternationalCulinaryCenter.com/Recreational Brushstroke S11.indd 2 5/2/11 1:13 PM Publisher MICHAEL GOLDMAN Editor-in-Chief From the publisher, HauteNotes is about the discovery of all things innovative PAMELA JOUAN HAUTENOTES and exciting in food and wine, art and design, and style and travel. Visit hautenotes.com. Design Director JANA POTASHNIK BAIRDesign, Inc. HAUTEEVENTS Copy Editor KELLY SUZAN WAGGONER A SOCIAL EPICUREAN EXPERIENCE Contributing Writers MEET at Natirar will commence Friday evening NICOLE BARTELME with Table at the Farm, an elegant and unique PAMELA JOUAN chef’s dinner set within The Farm at Natirar. The AT NATIRAR CLAUDIO LOCASCIO YOSHI MUTO menu will be created and executed by renowned a social epicurean experience www.kitamaruyuji.com chefs Thomas Keller, Daniel Boulud, and Photography Jerome Bocuse, chef-owners extraordinaire, September 23-24, 2011 NICOLE BARTELME who continually push the envelope on distinction www.tribecanative.com in culinary culture. The dinner will benefit the KENJI TAKIGAMI page 3, lower right Bocuse d’Or USA Foundation, a not-for-profit www.kenjitakigami.com organization devoted to inspiring culinary THOMAS SCHAUER excellence in young professionals and preserving www.schauer.cc the traditions and quality of classic cuisine in Artisan Connections America. TAKASHI SUGIMOTO/SUPER POTATO www.superpotato.jp Saturday’s event, Epicurean Fields, will feature YOSHIYUKI TAKASHIRO a reserved-seating chef service by renowned Moto Co, LTD, Japan chefs, food trucks serving delectable dishes, OSAMU WAKAI and a beer and wine garden. Music, farm stands, www.hikari-design.jp and cooking demonstrations will take place AKI MIYAZONO+YASUHIRO TABATA throughout the day. www.yt-design.com YEOHLEE www.yeohlee.com HAUTETASTINGS Special thanks to Jake Martz, Keiko Ito, Shoko Inumaru, and Jamie SOUTH WEST WINES AT BOULEY TEST KITCHEN Graves for their energy on all fronts. In December 2010, Bouley Test Kitchen hosted a festive Advertising [email protected] walk-around tasting of South West Wines of France. Taking HauteLife Press inspiration from the region, Chef Bouley created special a division of C-BON MEDIA, LLC. hors d’oeuvres to pair with the selections of red and white 321 Dean Street, Suite 1 varietals and spoke about his personal experiences in Brooklyn, NY 11217 discovering the wines of South West France—and why the www.hautelifepress.com Bouley Test Kitchen was a perfect venue to showcase the [email protected] wines. “Our Test Kitchen is a place of discovery, education, Subscription Inquiries 718.858.1187 and innovation,” Bouley explained. [email protected] or visit www.hautelifepress.com “For both sommeliers and wine enthusiasts, there is a Printed and bound in the U.S.A. huge opportunity to explore all these different appellations HauteLife Press makes every effort to ensure and grape varietals. One thing that is so fantastic about that the information it publishes is correct but cannot be held responsible for any errors the South West wine is that you have this myriad of styles, or omissions. from fruit-forward and approachable to wines with just an © 2011 All rights reserved. Reproduction without permission is strictly prohibited. incredible depth, complexity, and structure, which make them great for a wide variety of foods. You can really find a wine that can pair with vast array of dishes.” Bouley Test Kitchen Locations davidbouley.com brushstrokenyc.com Private Events & Catering Bouley Restaurant Brushstroke Studio Test Kitchen Danielle Falcone 163 Duane Street 30 Hudson Street 130 West Broadway By appointment only [email protected] New York, NY 10013 New York, NY 10013 New York, NY 10013 88 West Broadway David Forziati New York, NY 10007 [email protected] Tel: 212.964.2525 Tel: 212.791.3771 Tel: 212.964.2525 Tel: 212.964.2525 Tel: 212.962.2902 2011 brushstroke 34 Brushstroke S11.indd 3 5/2/11 1:13 PM Brushstroke S11.indd 4 5/2/11 1:13 PM B012004_1a_PQ_EV_HauteLife_ad.pdf 1 12/6/10 2:09 PM All natural and perfectly pure for the best dining experience. ©2010 Danone Waters of America, Inc. Brushstroke S11.indd 5 5/2/11 1:13 PM Skills Seasonal Visual Celebrations The chef’s attention to festivals and the seasonal ingredients magnify the detail of work created in each dish from week to week. Daikon radish is one of the key vegetables in Japanese home cooking, inexpensive and versatile, even transformable to a candle shade by a master chef’s knife-carving technique. 31 brushstroke 2011 Brushstroke S11.indd 6 5/2/11 1:14 PM Brushstroke S11.indd 7 5/2/11 1:14 PM Cocktails COcktail AS CUISINE In early spring of 2008, Chef Isao Yamada met Gen Yamamoto at a promotional sake event in New York, where Yamamoto was demonstrating his original cocktails using Japanese sakes and shochus (distilled vodka-like Japanese spirits). Yamada was so impressed with Yamamoto’s West and East. And so it was agreed that Yama- daikon radish and rice shochu cocktail that he moto’s concoctions would be a perfect comple- told his mentor at the time, executive chef Tidao ment to the restaurant’s Japanese cuisine, which Mikami of Bouley Upstairs, he had found a great is also calming and thought provoking. candidate for the bartender position at the new Thirty-one-year-old Yamamoto was born in a small restaurant Brushstroke. fishing village in Japan’s Mie Prefecture, 60 miles Mikami was familiar with creating cocktails having south of Nagoya. Arriving in the United States at worked closely with the Austrian “bar chef” Albert the age of 24, he began to make cocktails of his Trummer, who was hired by David Bouley for the own style, using fruits, tomatoes, cucumbers, opening of Danube. Together, they created excel- and Japanese herbs and vegetables. He came in lent original cocktails with fresh fruits and new second place in the Marie Brizard Cocktail Com- ingredients, such as the Danube Cocktail with petition in New York in 2006. Last year, NHK, a elderflower jelly and champagne. When Mikami Japanese national TV station, created a 20-minute 山本幻 tasted Yamamoto’s creations, he saw that his documentary about him as a young Japanese originality and talent were along the same lines as bartender active in the Big Apple. Yamamoto also Trummer’s. has a regular magazine column about his recipes Mixologist Gen Yamamoto in Suntory’s Chopsticks NY. Compared with Trummer’s creations that elegantly sing and dance on the palate, making one feel At Yamamoto’s counter, try his omakase menu, surprised and happy, Yamamoto’s creations are a bartender’s tasting course, starring his unique calming and introspective, promoting a peaceful cocktails. Chef Yamada, Murashima, and Sushi and philosophical demeanor in the consumer. Chef Tetsu Yagi will play supporting roles as they Those differences are a good contrast between pair their dishes with his libations. 29 brushstroke2011 brushstroke 2011 27 Brushstroke S11.indd 8 5/2/11 1:14 PM Cocktails Kiwifruit Cocktail キウィフルーツと茴香 米焼酎鳥飼仕立 INGREDIENTS DIRECTIONS 1 whole kiwifruit Muddle a kiwifruit in a shaker. 2 oz. Torikai Rice Shochu Pour all ingredients 1 tsp. fresh lemon juice into shaker. 2 tsp. simple syrup Stir well and strain to glass. chopped fennel Sprinkle chopped fennel and leaf for garnish and leaf on top. 2011 brushstroke 28 Brushstroke S11.indd 9 5/2/11 1:14 PM Sake A closer look at some of the toji’s most important decisions illustrates this point. Before brewing even begins, the rice used to make sake is polished in order to remove the harsher elements found on the brown outer shell of the rice kernel, leaving only the pure white center.