What makes an excellent occasion? Good meals, an excellent setting, and good folks. Final night time’s occasion to have a good time the launch of Claridge’s: The Cookbook had all three.
At Ken Fulk’s Tribeca loft, glamorous company like Zac Posen, Misha Nonoo, and Wes Gordon mingled amid the Silicon Valley designer’s playful furnishings and distinctive decor.
Carmen Dell’Orefice held courtroom on a inexperienced velvet sofa, Chanel bag positioned neatly by her facet, as partygoers orbited round her.
Suave waiters served a few of Claridge’s signature dishes, like truffled lobster risotto, quail’s egg and caviar, and smoked salmon Moscovite cornets—all paired completely with a glass of Champagne.
And whereas most attendees dressed of their cocktail finest, one stood out within the crowd: Martyn Nail. The manager chef of the London resort donned a crisp, head-to-toe white chef’s outfit—hat included—as he chatted concerning the success of his new cookbook. But when he was right here in New York and never in his world-famous kitchen, who was captaining the high-stakes ship?
“Don’t worry,” he laughed. “They’re in good hands!”