INTERIEURS' Lighting Artist Jose Esteves in NYC for RE-BORN Exhibit

On May 5th Jose Esteves, Interieurs' exclusive lighting artist, came to our New York Showroom from France to unveil his most recent collection of stunning one-of-a-kind pieces. The "Re-Born" collection, pictured in part below, is the fourth unique item collection Jose has prepared for Interieurs. The last show, titled "Curiosites-Bis," was held November 12, 2008 at Interieurs' West Hollywood Showroom in conjunction with our L.A. opening party.

"Used Globe"

"Branche Lampion"

"Burning Tree 1"

"Nature Messenger"

"Recycle Tree"

"The Power"

A few of the intrepid New Yorkers who braved a triple-witching convergence of Cinco De Mayo, threatening storm clouds and Swine Flu Pandemic Hysteria to make it to our New York Showroom for the "Re-Born" Exhibit:

Francine Gardner and Jose Esteves

David Kies, Kate Kies & Robert Danes

Jose Esteves (center) with Team Mise-en-Scene of Greenwich CT
Mise-en-Scene is Greenwich's best home design showroom

Julia Gusakova Kelly with friend speaking with Jose

Elle Decor Magazine trio Parker Bowie, Melissa Goldfischer & Nicole Qualls
discussing the "Re-Born" Collection with the artist

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On Friday night, after a grueling week of press meetings and such, I brought Jose and his partner Monique Duveau (see my post below of February 22) to my house in Connecticut for a real New England feast of steamed clams and steamed lobster, cooked to perfection by my exacting Boston born and partly Maine bred husband who insists on remaining entirely unidentified.

Clams, steamed in broth of water, 4 cloves of garlic, 2 diced
sauteed shallots, 5 celery stalks (cut fine) and 1/2 bottle dry white wine

Lobsters, steamed in broth of water, 6 cloves of garlic
4 Bay leaves, palm full of black peppercorns and 1/2 bottle dry white wine

Monique Duveau, an accclaimed French food critic and
author thoroughly enjoying the fruits-de-mer of the North Atlantic.

Jose Esteves pondering his 2.5 pound lobster

Well chilled Rose wine and lobster are a truly great combination

TOAST BAKERY CAFE - GREAT BREAKFASTS

When I travel to Los Angeles on business for my showroom in West Hollywood, one of my favorite breakfast places is Toast Bakery Cafe at 8221 W 3rd St., West Hollywood, CA 90048

Pictured above is Toast's unbelievably delicious egg-white omelette called "The Favorite"

Infused Oil (l'huile aromatisee)

For gastronomes, a great way to to spend time while waiting for the spring and summer growing season (far too short here in the U.S. northeast) is to make your own infused oils.

Here are a few great ideas from Monique Duveau, a friend and renowned French food critic:

Lemon Zest Oil: Great for fish, this oil is prepared by inserting three thin slices of lemon and the shaved lemon zest from a whole lemon into a bottle of high grade vegetable oil.

Herb Infused Oils: For salads, bread and meats, add fresh sprigs of Rosemary, Oregano and Basil to a bottle of high grade olive oil.

Cinnamon Stick and Clove Oil: For pastries, place one cinnamon stick and four clove "nails" into a bottle of a neutral tasting high grade vegetable oil (such as Canola oil)

Cap and seal and keep your oils in a dark cupboard to prevent rancidity.

Photo by Francois Godier