‘To launch the Sartorialist book there will be a pop-up shop in Barneys New York (“The Sartorialust,” he says, “selling great accessories that really define a look. A great watch, great pyjamas, great suspenders…”)’ – although Fashionista points out that this hasn’t actually been confirmed yet. Still, it does tie in nicely with my retail experience fantasy of stores having specially-curated areas by guest ‘buyers’, so if it does happen at Barneys, maybe it would happen in other stores…
As much I appreciate our excellent designers for their new-found commerciality, I still get a frisson when I see something truly madcap, yet in a fun way.
When I first clocked Yang Du’s wonderfully witty knitwear I just thought, I need to know more about her. What kind of a person dreams up giant animal-shaped jumpers in shaggy fun-furry textures? As Yang doesn’t have a website, Susie Bubble gave me her email address so I made contact that way. I was hoping she would show at London Fashion Week but it wasn’t meant to be, however the next best thing is Yang sent me these new pics of her A/W 09 collection entitled “Buda and Pest”, photographed by Bella Howard. Forget bodycon dresses and eighties rehashed power-dressing, who wouldn’t want to wear a strawberry-shaped hat or knitted flowers?
Lots of fun was had at last night’s SOUL i-D party to celebrate the launch of the SOUL i-D book. Everywhere I looked was a member of the i-D ‘family’, from eighties icons Caryn Franklin, Philip Sallon and Pam Hogg to Simon Foxton and his gorgeous gaggle of faithful followers.
I was mighty impressed with the PR’s tactics to ensure attendance at the bash – namely emailing not only a list of ‘confirmed celebrities’ (as is now the norm) but also a sneak peak at the menu. Now if there’s one way to drag me to an event it’s to entice me with some fancy canapes. Here you go:
CANAPE MENU
Parmesan shortbread with roasted cherry tomato, goats cheese & pesto
Black olive biscotti with aioli, tomato confit & tapenade
Fontina & prosciutto di san daniele with purple figs
Burnt mushrooms, shallots, & red wine drizzle on toasted brioche
Crab lemongrass & cilantro salad on brioche – topped with mango & red onion marmalade with beetroot cress
Beetroot cured salmon with crème fraiche & wasabi caviar on lightly toasted blinis
DESSERT
Raspberry, elderflower & champagne jelly on baby shortbread rounds (orange zest to finish)
DRINKS MENU
Champagne
De Nauroy Brut NV, France, Reims
Wine
San Rafael Sauvignon Blanc 2007, Chile, San Rafael
Libertad Red Malbec/Shiraz 2007, Argentina, Mendoza
Cocktails
Asian Tonic
Lychee Belvedere cocktail
Soft Drinks
Cucumber, lemon & ginger cooler
Strained cucumber with fresh lemon & topped with ginger beer
Rhubarb & apple
Muddled rhubarb & vanilla served tall with cloudy apple
