New York fashion week happened in mid-February, and we were there to feed the hungry masses backstage. BLU AUBERGINE catered the tent show for YIGAL AZROUEL, a very talented Israeli designer who's become a fashion media darling. It was an early call time for models and stylists backstage -- and even earlier for us: 7:30 a.m. Those of you who know me, and chefs in general, know we don't do so well with early morning anything. But we managed, all in the name of homemade coconut muffins and banana-pecan bread, mini wild blueberry muffins and pumpkin-cranberry bread. We had homemade veggie frittata diamonds and mini bagels with butters, jams, and smoked salmon-scallion whipped cream cheese. And we had fresh fruit, fruit, and more fruit. And of course, we couldn't resist adding a platter of my famous deep chocolate brownies. Evil temptation for models watching their figures? Perhaps. But hey, the stylists and makeup artists need some kind of reward for their hard work.
Our reward? We got a few. By the time the show was over, everything had been happily consumed, with a lonely mini-muffin remaining. This is the catering equivalent of a plate licked clean: good news. Our other reward? The runway show itself. Yigal's Fall '10 collection was gorgeous as expected, with buttery leathers and smart, architectural cuts. I find it impossible to resist a sparkly something, so his works designed for Swarovski were some of my favorite statement pieces. Crystal AND distressed leather in one fabulous dress? Sign. Me. Up. It was difficult to discern what was most delicious at the Yigal show: the food backstage, the clothing, or the gorgeous designer himself.
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