No kidding. The hottest spot in Europe now is POLAND. I just blew in from the land of pierogi and kielbasa, sauerkraut and beet soup, all of which have graced our Easter and Christmas Eve tables since I was a little girl. The Kulhawik’s (pronounced “kool-HAH-veek”) were a colorful bunch. My grandparents were born near or in Bialystok, in what was then PRUSSIA.
Continue Reading...
The lush river suite we called home during our first week was located at The Royal Horseguards, situated in the stunning Whitehall area of London. Overlooking the Thames, the hotel’s central location (next to Embankment and near Trafalgar Square) made for effortless navigation through London’s prestigious attractions.
Continue Reading...
Who doesn’t love a cocktail served straight up? How often are we served cocktails in some designer contemporary faux martini glass that appears ready to tilt, roll over and light up? I am here to confirm that a martini served in a non-stemmed vertical glass with round features of at least six inches in height that is proportionately constructed—and visually pleasing to the eye—is just not a proper martini.
Continue Reading...
You may recall my love of dim sum—a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served at the brunch hour in small steamer baskets or on small plates . . . carted around the restaurant for customers to choose while seated at their tables.
Continue Reading...
How many aspiring writers do you know? How many books by aspiring writers actually make it to print (or ePrint for today’s eReaders)? I am delighted to announce that In Classic Style’s very own Culture Correspondent Justin Bog has been honoured with a second publication.
Continue Reading...
Born in Switzerland, Chef Daniel began his culinary training at the young age of 14 by cooking at several Swiss hotels and restaurants—earning his first Michelin star at the age of 24 as executive chef at Gathaus zum Gupf in the Appenzell Mountains of the Swiss Alps. In 2003, Daniel became executive chef of the upscale Campton Place in San Francisco, receiving a four-star review from Michael Bauer of the San Francisco Chronicle.
Continue Reading...
© Copyright 2013 / In Classic Style. All photographs, images, and text are owned by the respective authors and cannot be reproduced, republished, transmitted, or used in any other way without express permission. All rights reserved.