My first morning of NOT sleeping in and having brunch at 1pm meant getting myself up and out at 7.45am in this. I had the challenging opportunity to stay calm and carry on… but maybe not the way I had planned. Life’s like that right?
And then here I am two weeks later…trying to find a chunk of time to sort through photos. A general, oft said statement and a valid dilemma in the day and age of digital photography. Not only sorting the bigger trips and excursions but the daily snapshots that are sometimes almost too easy to capture. My poor, only eighteen month old computer shouts daily “start up disk almost full” or when its pants are really in a wedgy “start up disk full”… and I have to force quit and clean out a corner.
The week in New York provided daily feasts for my eyes, tastebuds and heart. Inspired by all the new products, merchandise and ideas within the trade show, in my go to shops and on the street, food every night that left me in awe, and quality time with my son sealed the deal.
I generally spent a few hours at the show each day. I imagined more but reality declined. A couple of talks on social media and blogging were quite useful. But the majority of time, I perused and visited my vendors for new merchandise. Couleur Nature for linens always provides. I’m looking for more solids with accents this year.
Cecile at the French Farm, an importer, may have been one of the first vendors I connected with in 2006 and has held a strong presence at Chez Chloe ever since. They have such a wonderful range of products and have continued to grow through the years, recession and all. L’Epicurean’s shallots confit is wildy popular and delicious and I’ll look forward to picking up the fig and olive confit. I remember seeing L’epicurean on the shelves when we lived in Paris in 2003. I’m happy to report their repertoire has expanded greatly and the quality has not diminished.
These cheese confitures are always a win win I love the classic ivory and stainless steel Laguiole knives but will add a dash of color for the cheese knives or serving utensils. Fallot mustards might make their way to Chez Chloe shelves once again. La Favorita in the right corner makes an excellent basil pesto and artichoke garlic cream.
These never disappoint
Andresey jams and Bernard Michaud honeys. Citrus, lavendar and wildflower.
Izola was new to me this year being outside of the food or table realm. But being in a smaller space, I’ve strayed a little from only selling things related to food. I loved selling their beautiful green glassed, natural candles this year. The Heirloom was a delicious, popular summer scent. I look forward to carrying the new scents of Green Moss and Elderflower.
A company I’ve admired from afar, John Derrian. Beautiful work. I’m debating how I can fit this in Chez Chloe. He works cleverly with decoupage and design and also has an eclectic shop on the lower east side filled to the brim with his serving pieces, art, books, tablewares and all sorts of unusual items. These paperweights are just a small version of what he creates.
This wall of ribbon has little shop value for me but I had to add it in because it’s just so fun.
Same with the bed linen displays. I’m indulging my senses and the fantasy that I’d have a housekeeper who actually made the bed look like that everyday… or pretending like I’d have the patience to myself.
I also spent a couple hours in the personal body care aisles dreaming of a full on web shop just so I could buy and sell so many of the lovely products I tested and liked. Who doesn’t want to be surrounded by clean, all natural, salts, creams and age defying jars and bottles. All of course with packaging to match.
One afternoon took me to Chelsea Market on 14th. Always a lot of fun… This red fire hose asked to have its picture taken.
I spend the most time in Chelsea Market Basket, who also sell wholesale and where I do buy our own actual gift baskets and other products. They have an astounding amount of specialty foods from locals in Brooklyn and all over the UK and Europe tucked into every damn corner and inch of that store. Incredible.
I take so many notes when I’m in New York City. My brain is already bulging with the information I’ve been sifting through and I not even close to finished. Here’s one of many interesting producers, Hu Kitchen
I’ll end this post with one of our dinners at Colicchlo and Sons. Tom Colicchio debuted as a cook in many prominent NYC restaurants but I believed launched his career with the opening of Gramercy Tavern in 1994 with Danny Meyer. He has more than one venue from which to choose.
Starting with the steak tartare, always a favorite for me- it was fresh and you can check out chef de cuisine, Chris Lavey’s recipe video here. Only traditional ingredient missing in his recipe is a raw egg yolk- maybe he’s too chicken. Hahahahaha. ahem…to continue.. This photo does not do justice.
And for my main, the seared tuna. I was feeling raw that night:) Reminds me to get some radish seed started so I can garnish with radish sprouts like this at home!