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Crispy Mushroom Bundles with Spicy Mayo

By
Kylie Thomas
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0
Various crispy mushroom bundles sit on a brown plate beside a small bowl of spicy mayo beside two green cups and two forks.

Crispy Mushroom Bundles are a perfect appetizer to wow your guests with your culinary knowledge. To create these little works of art, bundle groups of seafood mushrooms with strips of Japanese nori. Dip them in batter made with flour before frying them up in canola oil to make Crispy Mushroom Bundles. Finally, dip them in Spicy Mayo… and savor the symphony of heavenly locavore flavors.

What Do Seafood Mushrooms Taste Like?

Just as the name suggests, this type of mushroom carries a subtle seafood flavor that’s almost like lobster or shrimp. But, beneath this hint of the seas is a mild, earthy undertone. Granted, once you cook these crispy bundles for our recipe, they’ll take on some of the flavors within the batter. Not to mention, the spicy mayo helps to contextualize the flavor notes and add in a bit of heat.

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Various crispy mushroom bundles sit on a brown plate beside a small bowl of spicy mayo beside two green cups and two forks.

Crispy Mushroom Bundles with Spicy Mayo

  • Author: Anna Franklin
Print Recipe

Description

These crispy bundles of mushrooms bound with nori strips pair perfectly with a homemade spicy mayo.

Ingredients

Scale

For the batter:

  • 1/4 cup flour
  • 3 tbsp cornstarch
  • 3/4 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 cup water

For the sauce:

  • 1 cup mayonnaise
  • 1/4 cup sriracha
  • 1 tsp sesame oil

For the mushrooms:

  • 1 qt non-GMO canola oil
  • 1–2 nori pieces, cut into long thin strips
  • 1–2 lb local mushrooms (we used seafood mushrooms)
  • 1/4 cup green onions for garnish
  • 1 tbsp sesame seeds for garnish

Instructions

For the batter:

  1. In a large bowl, mix together the batter ingredients until a thin batter is formed and set aside.

For the sauce:

  1. In a small bowl mix together all the sauce ingredients and then set aside.

For the mushrooms:

  1. Firstly, in a large pot or fryer, heat 1 quart of canola oil to 350 degrees. While your oil is heating up, start making your mushroom bundles.
  2. Cut the nori into long thin strips and then piece together some small bundles of mushrooms. Then take a thin piece of nori and wrap around the base of the mushroom bundles to secure them like a little bouquet. Wet the end of the nori with a little bit of water so it sticks.
  3. Dip each bundle of mushrooms into the batter and deep-fry in oil until golden and crispy. At last, garnish with fresh green onion and sesame seeds. Then serve immediately with spicy dipping sauce.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Story by Keith Recker
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant

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Must-Have Barware

By
Kylie Thomas
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0
A smoked grey bottle sits in front of an old fashioned cocktail with smoke rising up through the photo.
Photo courtesy of Viski

We at TABLE love a well-prepared cocktail. And — just as with food — the prep and the presentation are almost as important as the final product. These must-have special barware tools for making and serving drinks — be they for yourself, your partner, or your guests — elevate day-to-day life. And isn’t that what it’s all about?

By the way, these items also make fantastic gifts…

A four piece barware bottle set from Pols Potten in the colors blue, orange, and pink sit on a blank background.
Photo courtesy of Bergdorf Goodman

Polspotten, Bubbles & Bottles Mix

Mouth-blown, hand-worked glass in intriguing colors (there are three sets available — black and white, cognac [shown], and multi-color) that look great alone or in a group.

A smoked grey bottle sits in front of an old fashioned cocktail with smoke rising up through the photo.
Photo courtesy of Viski

Alchemi, Smoked Cocktail Kit

If you’re into the wildly popular trend, this 5-piece set is an easy way to prepare your Smoked Manhattan or Old-Fashioned. Includes everything, even whiskey-smoked oak pellets.

A golden cocktail shaker from Zanetto Barware sits on a blank background.
Photo courtesy of Artemest

Zanetto, Corteccia Cocktail Shaker

Handmade in Italy, with an all-over hammered finish that makes it feel both glamorous and organic. The juxtaposition of textured and smooth parts amplifies the fine craftsmanship.

A clear soda siphon with a black nozzle top sits against a blank white background.
Photo courtesy of Katom

Steelite, Utopia Siphon

You mean you don’t have an elegant, old-school soda siphon? We thought you would. Now’s your chance to raise your Scotch and sodas — and your whole cocktail game — to new heights.

A black barware set sits beside a cocktail featuring a cocktail shaker, stirring spoon, strainer, and more.
Photo courtesy of Williams Somona

Williams Sonoma, Encore Ultimate Set

Professional-quality gear that brings something extra in the style department with an enticing matte black finish. All the tools you need to be the host/ess with the most/ess.

A grey cocktail shaker sits to the left of a silver barware kit with stirring rods, measurement cups, and a strainer.
Photos courtesy of Texxture Home

Tomini, Hand-Forged Stainless Steel Cocktail Shaker and Hand-Forged Stainless Steel Barware Set

If your decor is more New York loft and your tastes skew more industrial chic, this full complement of barware is perfect. Made of solid stainless steel — and comes gift boxed.

A stack of cold coasters and their container sits on a site backdrop.
Photo courtesy of Food 52

Schoolhouse, Brass Coaster Set

Everything you have should be as beautiful as possible, and these brass coasters are a way to add easy luxury to your bar area. Simple and shimmering on top, with non-slip cork below.

A stainless-steel ice bucket with a smooth top sits on a beige backdrop.
Photo courtesy of Food 52

Mepra, Italian Stile Ice Bucket 

Simplicity, Italian style. No extraneous details, just a pure gesture with clean lines and a brushed finish. There are even matching ice tongs. And it’s all dishwasher-safe to boot.

Story by Stephen Treffinger

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Perfect Avocado Toast

By
Anna Franklin
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0
three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

The Aztecs say that avocados are an aphrodisiac. Since it’s not a big step from guacamole on a warm tortilla to avocado on freshly toasted bread, did the perfect avocado toast become trendy for its boudoir potential? Since it’s unlikely we will ever see data to confirm or refute this hypothesis, let’s just enjoy every bite of toasted sourdough bread slathered in a whip of ricotta, chèvre, and honey. In addition to slices of fresh avocado, we suggest layering fresh shaved or grated carrot, salmon roe, and hemp hearts on top. An edible flower or two wouldn’t hurt either. We’re putting this Perfect Avocado Toast in our Meatless Monday dinner rotation, which we will enjoy with a glass of Gewürtztraminer.

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three slices of toast sit with perfectly slices pieces of avocado, cheese, and carrots.

Perfect Avocado Toast

  • Author: Anna Franklin
Print Recipe

Description

If you’re an avocado toast fan, we’re about to blow your mind with this recipe.

Ingredients

Scale
  • 2 tbsp ricotta cheese
  • 2 tbsp chèvre
  • 1 tbsp honey
  • 2 slices sourdough bread
  • 1 avocado, sliced
  • 1 carrot, shaved into thin peels for garnish
  • Salmon roe for garnish
  • Hemp hearts for garnish

Instructions

  1. In a small bowl mix together the ricotta cheese, chèvre and honey until evenly incorporated, set aside.
  2. Toast the slices of sourdough bread and spread on the ricotta mixture.
  3. Top with sliced avocado, carrot curls, salmon roe, and hemp hearts and enjoy.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Dinnerware courtesy of Blue Pheasant

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Khachapuri

By
Anna Franklin
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0
Bread in the shape of pointed ovals and filled with eggs sit on a table with herbs around them. Kachapuri recipe

Inspired by a traditional dish from the Republic of Georgia, our khachapuri recipe blends farm-fresh eggs with two kinds of cheese and fresh herbs. All of this goodness is sheltered in ovals of scratch-made dough. The results? Bites of quiche-like filling, dippy eggs, and light, crispy bread.

The History of Khachapuri

The history of khachapuri dates back to ancient Georgia. Georgian culture is famous for its hospitality, including as the birthplace of wine. Some say khachapuri originated as a way to combine the country’s abundant dairy resources with a staple food of celebratory Georgian feasts, bread. Over time, regional variations of developed. One of the most famous is “Adjarian khachapuri,” which features an open-faced bread boat filled with cheese, topped with a raw egg and a pat of butter. This variation is particularly popular in the seaside city of Batumi, located on the Black Sea coast. Khachapuri remains a symbol of Georgian hospitality around hte world. 

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Bread in the shape of pointed ovals and filled with eggs sit on a table with herbs around them. Kachapuri recipe

Khachapuri

  • Author: Anna Franklin
Print Recipe

Description

A cheese-filled recipe from the Republic of Georgia.

Ingredients

Scale

For the dough:

  • 3 tbsp unsalted butter from
  • 1 cup milk from
  • 1 1/2 tsp granulated sugar
  • 1 1/2 tsp salt
  • 2 tsp instant yeast or active dry yeast
  • 2 3/4 cups bread flour

For the filling:

  • 2 cups Moshannon cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup crumbled feta cheese
  • 1 large egg
  • 2 tbsp bread flour
  • 1/2 tsp table salt
  • 1/2–1 tsp coarsely ground black pepper
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 2 tbsp finely chopped chives

For assembly:

  • Homemade dough
  • Khachapuri filling
  • Egg wash
  • 8 quail eggs for garnish
  • Additional fresh herbs for garnish

Instructions

For the dough:

  1. Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
  2. Place the sugar and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100-110 degrees.
  3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap and let rest for 10 minutes.
  4. After the rest, knead until smooth: 8-10 minutes by hand, or 6-8 minutes at medium speed in a mixer. Knead in an additional 1-2 tablespoons flour if the dough is uncomfortably sticky.
  5. Place the dough in a greased bowl, cover, and let rise for 1-1 1/2 hours, until it increases in size by at least one-third.

For the filling:

  1. Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor.

For assembly: 

  1. Line two baking sheets with parchment. Turn out the risen dough onto a lightly floured surface and divide it into 4 equal pieces.
  2. Roll each piece into an oval shape about 10 inches long and 6 inches wide. Cover with greased plastic wrap, and let rest for 15 minutes.
  3. Spoon ¼ of the cheese mixture into the center of each and spread to within 1 inch of the edges.
  4. Pull the dough’s edges up around the cheese, folding and twisting the ends to form a boat shape.
  5. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375 degrees with two racks toward the center.
  6. Brush the exposed edges of the khachapuri with an egg wash and bake for 15-20 minutes, until they feel set; they will not have started to brown nor will the filling be bubbly, but don’t worry! They’ll continue to bake once you add the egg-and-butter garnish.
  7. Remove from the oven and use the back of a spoon to make an indentation about 3 inches across in the filling of each khachapuri. Crack two quail eggs into each and bake for an additional 8-10 minutes (for soft-set eggs), or 12-15 minutes (for firmer eggs).
  8. Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Keith Recker
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant

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Our Favorite Colors in 2024

By
Jordan Snowden
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0
A pale blue bedroom wall, with built in book shelves on either side fo the walls, and a white bed in the middle. favorite colors 2024

Sometimes something catches your eye — a shape, a texture, a color — and immediately takes hold of you. It feels as if you’ve never seen it before, or that you’re seeing it in a whole new light. For me, it was the color Eau de Nil, revealed during a particularly interesting lecture about ancient Egypt’s representation in art and design on a Viking cruise on the Nile. I’ve always loved celadon, but this shade is a bit less obvious, a bit more elusive. There are even differences of opinion as to what the color actually is, whether it’s bluer or greener or grayer. I’m officially obsessed!

With this in mind, we reached out to interior designers to share their favorite colors of the moment, hues that have crossed over from mere swatches or ideas and become something more, something that has captured their imagination — and won’t let go.

A blue lacquer from Benjamin Moore contrasts with wallpaper by Phillip Jeffries, drapery fabric by Zoffany, and Kravet-covered ottomans in the living room. The Barcelona chairs are from Knoll.

This living room features a gorgeous lacquered blue ceiling that perfectly complements the area rug in the space. It’s a great idea to look at your decor and accessories for color inspiration. (Photo by Nick Sargent. Design by Betsy Wentz)

Betsy Wentz
YInMn-Blue (pronounced “yin min”)

“Discovered in 2009 and noted for its vibrant, near-perfect blue color. We took a family trip to Mustique in the West Indies and the colors were so vivid — from the sky to the water to the food to the sea turtles — the whole place is really special.”

an off green button up sweater lays flat.

Photo by Emily Mann

Emily Mann
The off-green of a favorite sweater

“My favorite color is “off-green” as I call it. I have a Marion Foale sweater I bought at Barney’s in the ‘90s that is the perfect shade. It’s like the kelp I encountered swimming in Hingham Harbor as a girl. It’s the color ferns get when they are slowing down and moving from summer’s bounty to winter’s dormancy. It’s the olives in Valencia in Spain, so yummy! Or in Madrid, stuffed. My mother recognized how much I loved it and while growing up, if she saw it she’d say “That’s your green, Emily.” I gave the sweater to her at some point and had forgotten about it. When she died last year, I was so happy to find it again. So now it is both of us intermingled forever.”

Shown here: Munna Chantal armchair with polished nickel feet covers, upholstered in Creation Baumann. The curtain is Maharam's Valor in color Alfresco

Munna Chantal armchair with polished nickel feet covers, upholstered in Creation Baumann. The curtain is Maharam’s Valor in color Alfresco. Photo by Garrett Rowland

Ghislaine Viñas
The blue of nudibranchs (vibrant sea slugs)

“While I’m certainly not a pioneer in drawing inspiration from nature, nudibranchs, vibrant little sea slugs, continue to mesmerize me. The serene powdery blue they exhibit is swiftly becoming my favorite go-to neutral. Its calming effect is unsurprising, given that every person has encountered this color while gazing up at the sky.”

a bright red console sits in front of a window.

Photo of Fisher Wiseman’s Casablanca console

Jeffry Weisman
Venetian red

“Venetian red is our current obsession because of the drama and warmth it gives a space. The glow of the color draws you in and is happy. As a background, so many colors and materials stand out against Venetian red. We love the color in paint, in velvet, and in lacquer. It’s classic and modern.”

A pale green wallpaper with a repeating leaf color

Photo is of Asha indoor/outdoor fabric in Pale Green by Peter Dunham Textiles.

Peter Dunham
Pale green

“After the claustrophobia of winter, I gravitate toward airy colors, particularly pale green. It’s earthy yet fresh, and is the ultimate sign that spring is coming — or finally here!”

A living room opens out to a beautiful outdoor beach scene.

Photo by Skornicka Designs & Construction

Susan Skornicka
Denim blues

“I love designing with denim blues. I am always inspired by the hues of the ocean and the sky when looking through the windows of our homes. Taking cues from the surroundings, I create comfortable environments to live in, that are grounded in a cool and natural ambience. I also live in denim jeans. In my opinion, denim is the perfect neutral in home design and fashion. And it never goes out of style.”

A beautiful jewel box powder room with antique mirror.

Interior Design by Suzanne Tucker, Tucker & Marks. (Photo by Roger Davies)

Suzanne Tucker
Shagreen green

“I have always had a soft spot for shagreen green, a sophisticated and cool shade somewhere between jade and sage. Case-in-point: my growing collection of antique shagreen eyeglass cases. They were the inspiration for the jewel box powder room I recently designed for a San Francisco family home: a little bit Deco, a little bit glam, and a whole lotta chic.”

A pale blue couch sits next to a fireplace. Artwork hangs on the above wall.

Allison Tick
Various colors

Brooklyn-based Tick sticks to a few colors that are always on her mind. She chose a selection of Benjamin Moore wall colors that she feels go beyond trends. “I tend to like colors that aren’t immediately definable, and change with varying light qualities throughout the day,” she says. Himalayan Trek, for instance, is “a warm gray, with lavender undertones.” Grey Owl is “pale enough to be subtle, but saturated enough to provide interest.” She deems Glacier Lake her “favorite robin’s egg blue. The best soothing bedroom color.”

Story by Stephen Treffinger

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Ghostbusters: Frozen Empire Cocktail

By
Star Laliberte
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0
A frozen lemon cocktail in a collins glass sitting on a black reflective surface with lemons, and 2 pineapple leaves in the glass as garnish.

Gear up, grab your proton pack, and sip on our delightful Ghostbusters: Frozen Empire Cocktail, a frozen ‘New York’ Lemonade libation. Get ready to bust some heat and enjoy the cool, refreshing blend of fresh, tangy lemon and sweet sorbet in this simply chilling cocktail! Who you gonna call when you’re ready to unleash the spirit of a frozen empire?

Ghostbusters: Frozen Empire Cocktail

Frozen ‘New York’ Lemonade Cocktail Recipe

INGREDIENTS

1 pint lemon sorbet
1 cup Tito’s Vodka OR Bacardi Tropical Rum
8 oz New York Style Lemonade (recipe below)
1 pint of ice
Garnish with pineapple leaves to fashion the cocktail after “Tall, Dark and Horny,” Garraka

INSTRUCTIONS
  1. Add sorbet, liquor, lemonade, and ice to a blender.
  2. Blend until smooth.
  3. Pour into a Collins glass.
  4. Garnish with pineapple leaves and serve!

New York Style Lemonade

INGREDIENTS

1/2 fresh lemon, squeezed
1/4 cup granulated sugar
12 oz water

INSTRUCTIONS
  1. Add water, lemon juice, sugar, and ice to a cocktail shaker.
  2. Shake vigorously until sugar dissolves.
  3. Strain and pour.

Recipe by Sarah Cascone / Styling and Photography by Star Laliberte

Try another one, or two, of our movie-inspired drinks, like the Godzilla x Kong: The New Empire Cocktails.

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Sommelier Kristina Hayden Bustamante Shares Her Wine Journey

By
Kylie Thomas
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Kristina Hayden Bustamante, Santa Fe Sommelier, sitting and showcasing exquisite wine selection at Rio Chama Prime Steakhouse

Like the proverbial kid in a candy store. That was how Kristina Hayden Bustamante appeared, ensconced in the 300-plus bottle cellar of Santa Fe’s Rio Chama Prime Steakhouse. She pulled bottle after bottle, in a wonderfully innocent mix of exuberance and awe, talking taste profiles, age, producers, and pricing. 

Since 2018, on most evenings, loyal patrons of Santa Fe’s famed The Compound could find Kristina attentively tending to guests at the restaurant. Always dressed for the role in a sharp, tailored jacket, crisp white shirt, and wine opener in hand, for six years, she directed, or perhaps orchestrated is the more apt verb, the wine program at the restaurant. 

Now in her newest iteration as director of wine for Santa Fe Dining, Kristina is overseeing the wine programs at both Rio Chama and at La Casa Sena restaurants, as well as retail in the charming and well-curated La Casa Sena Wine Shop. Between the three locations, Kristina is certain that it is among the finest of wine collections in all of New Mexico. “It’s a treasure hunt,” she exclaims in recounting the weeks she has spent delving into the cellar inventories. 

Finding Her Niche

Born in California and raised on a ranch in West Texas, Kristina’s journey into wine and to Santa Fe was circuitous and included time in New York, Austin, and Los Angeles. In 2018, she found herself back in Santa Fe and back at The Compound. She’d lived in Santa Fe previously in the early 2000s, did a stint as a server at The Compound for a few years, and also tried her hand at real estate. 

As she shares the tale of her return, she casually references that she’d been working as the sommelier at a Michelin-star establishment in LA and had also just come off curating the wine program for the Emmy Awards. It was as if she’d just recounted the monotony of her daily morning routine as she shared these bona fides, seeming little interested in expanding upon them even after being invited to do so. 

How to Enjoy Wine

It’s that modest and unassuming nature that is a key part of Kristina’s success. Too many sommeliers can come across as imperiously confident. Kristina eschews this archetype. She relishes in listening and learning about a patron’s palate, asking relevant questions, and then, like the artist she is, choosing the exact right bottle from her list. Her personal joy comes from the patron’s own delight in declarations of “perfect” and “delicious” when the wine is tasted. 

A bottle of wine with an old label and red lettering lays carefully in a Kristina Hayden Bustamante's hands.

“Drink what you like,” is the phrase Kristina often invokes when it comes to wine. As a sommelier, her own artistry emerges in the matchmaking role she plays in not just adequately meeting what a patron knows they like, but perhaps also in encouraging them to explore. 

These approaches to her profession have served her well. Under her direction, the wine list at The Compound has received the coveted Best of Award of Excellence from Wine Spectator magazine three years running, from 2020 to 2023. 

Listening to the Customer

“Always listen to your guests and learn to read the room. I deeply respect the classics, but I also try to give my guests the opportunity to be surprised by new and sometimes unusual wines,” she shared. 

Kristina’s own choice to return to Santa Fe is one she fully embraces. “Santa Fe is my home now and I can’t imagine being anywhere else.” She loves that people approach her at the grocery store, asking which wine they should purchase. “I want to be everybody’s somm whether at the grocery or on the floor at a restaurant.” 

As for why this career path was the one for her, Kristina pauses and then thoughtfully leans in, “Great food and great wine can each stand on their own, but when you put them together, it is transcendent.”

Story by William Smith / Photography by Gabriella Marks

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Braised Pork Belly

By
Anna Franklin
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0
A silver spoon with pours raw apple cider over a bowl of braised pork belly and fresh vegetables.

The luscious fat of pork belly plays harmony with the acid of raw apple cider vinegar. Singing backup are garlic and ginger. This dish is a catchy tune, and you’ll want to hear it over and over again.

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A silver spoon with pours raw apple cider over a bowl of braised pork belly and fresh vegetables.

Braised Pork Belly

  • Author: Anna Franklin
Print Recipe

Description

  • 1 ½ lb pork belly
  • 2 green onions, cut into large pieces
  • 3 garlic cloves, smashed
  • 2 ginger pieces about the size of a thumb
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp mirin
  • 2 tbsp apple cider vinegar
  • 1/2 tsp sesame oil

Ingredients

  1. Cut the pork belly into strips about 3 inches thick. Roll each strip up into a spiral and tie off with butcher’s twine.
  2. Place inside a gallon-size Ziplock bag and add the rest of the ingredients. Seal the bag trying to get out as much air as possible. Give the bag a good shake making sure all the ingredients are evenly covering the pork.
  3. Marinate in the refrigerator for at least 3 hours but preferably overnight.
  4. Once the pork belly is done marinating, place the entire contents of the bag into a crock pot and cook on low for 6 hours.
  5. Once the meat is tender, strain the juices into a sauce pot and reduce it by half, creating a thick glaze. Drizzle with glaze before serving.
  6. Serve this pork with your favorite vegetable; we used fresh peas and radishes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant

Subscribe to TABLE Magazine‘s print edition.

Mathieu Lehanneur’s Unique Design Perspective

By
Keith Recker
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0
An interior white space with various funky furnishings around the room such as a pink chair on the left side and a blue orb in the middle that designer Mathieu Lehanneur sits beneath.

Mathieu Lehanneur, named Designer of the Year by Maison&Objet for 2024, often takes the hard edges off high technology and adds something poetic. For example, the dreamy portal below, Demain est un autre jour (Tomorrow is another day). Designed to provide comfort to patients in hospice care, this very much of-the-moment design seems to be making its way into homes and offices, too. When users choose where in the world they’d like to see the sky, the device retrieves the location’s weather and replicates it on-screen. Lehanneur’s most recent work includes the torch for the upcoming 2024 Olympic Games in Paris. He based the torch on the idea of symmetry (and, by extension, equality).

A circle window showing a blue sky and clouds sits on a white wall as Mathieu Lehanneur sits to the right, looking at it.

Café Mollien, Musée du Louvre, Paris

For the Café Mollien in the Louvre, Lehanneur wanted to create a space where you could catch your breath and prepare yourself for the priceless artworks and grand settings. “We must let our eyes relax to see the best views over Paris and the paintings in the museum.”

In a white room sits a pink elephant armchair and a pink smoke lamp with a glass globe.

Elephant Armchair and High S.M.O.K.E Floor Lamp

The gentle pachyderm in the room has a sense of humor while providing a very comfortable place to perch. Nearby, the pink onyx base supports a dimmable hand-blown glass cloud fixture.

A lamp with a glass pink shell sits in a room with tall reaching windows and columns.

Story by Stephen Treffinger and Keith Recker / Photography by Felipe Ribon©

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Godzilla x Kong: The New Empire Cocktails

By
Star Laliberte
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0
Kong and Godzilla figurines standing next to cocktails. One in a rocks glass and the other in a coupe with a deep purple background and a peeling black surface.

An epic battle for the ages between two powerful monsters can only mean one thing: Godzilla x Kong: The New Empire Cocktails! It’s a showdown of two tasty beverage concoctions inspired by the iconic monsters, Godzilla and King Kong, that will transport you right to the heart of the action. Take your tastebuds on a thrilling ride with these uniquely crafted cocktails.

Godzilla x Kong: The New Empire is scheduled to be released internationally on March 27, 2024, and in the United States on March 29.

Kong Cocktail Recipe

Ingredients

Instructions

  1. Add rum, marmalade, and lime juice to a cocktail shaker.
  2. Shake vigorously until a frost forms on the shaker.
  3. Strain over ice in a rocks glass, top with ginger ale, garnish, and serve!

A photo of a light yellow cocktail in a fancy rocks glass with a King Kong figurine next to the glass on a peeling black surface with a deep purple backgroundGodzilla and the almighty Kong face a colossal threat hidden deep within the planet, challenging their very existence and the survival of the human race.

Godzilla Cocktail Recipe

Ingredients

  • 1 1/2 oz Haku Vodka
  • 2 1/4 oz Haiku Gekkeikan Sake
  • 1/4-1/2 oz spicy ginger simple syrup (recipe below)
  • 1/4 oz fresh squeezed lemon (to taste)
  • Garnish: shiso leaves and takanotsume pepper bunch 

Instructions

  1. Add ice, vodka, sake, spicy ginger simple syrup, and fresh lemon juice to a cocktail shaker.
  2. Shake vigorously until a frost forms on the shaker.
  3. Strain into a chilled coupe glass, garnish, and serve.

A coupe glass with a light colored cocktail garnished with a red pepper and shiso leaves with a blurred. Godzilla figurine in front of the cocktail

Spicy Ginger Simple Syrup Recipe

Ingredients

  • 1 cup thinly sliced fresh ginger
  • 2 cups sugar
  • 4 cups water

Instructions

  1. In a small saucepan add water over medium-high heat and bring to a boil. Then add ginger and reduce to a simmer.
  2. Cook for about 45 minutes.
  3. Syrian the mixture into a container and measure the liquid.
  4. Discard all solids.
  5. Next, dissolve the sugar (1:1 ratio based on the volume, taking into consideration the evaporation) into the ginger concentrate.
  6. This simple syrup will keep in the refrigerator in a sealed container for up to 2 weeks.

Tip: If you add a tbsp of vodka or rum, your simple syrup will last longer!

Recipes by Sarah Cascone

Every movie requires a hefty helping of popcorn! Try our Chili-Lime Popcorn Recipe. We think it pairs quite nicely with both of these cocktails.

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