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You know I love a great historical novel, probably my favorite genre, and here we have real history that reads like the plot of a novel. And if that isn’t reason enough to grab this fascinating tale then just look at the cover (in this case, you can definitely tell the book by its cover), putting on the Ritz or Ritzy come to mind, both in todays vernacular.
Cesar Ritz and Auguste Escoffier
The innovations these genius’s brought to the hospitality industry set the standard, in the late 19th Century, that are followed by today’s Grand Hotels and fine restaurants world-wide. They weren’t afraid of doing whatever it took to give their esteemed clientele the best and newest of everything in food, service, accommodations, and, of course, the best staffs in each property. Ritz was known for only wanting the best and had no problem spending money to achieve his high standards often to the chagrin of his partners and shareholders. Think bathrooms in each guest room and suite, electricity throughout the properties, elevators, special meals for unaccompanied ladies to be in the hotels restaurants without male escorts and on and on.
I remember my first trip to London going to The Savoy for cocktails before the theater, I don’t remember what we saw that night, but do remember a feeling of nostalgia for a time long ago when I got out of the car and saw that amazing SAVOY sign….wow!
Cesar Ritz came to The Savoy in London at the request of the owner, Richard D’Oyly Carte (think Gilbert and Sullivan, that D’Oyly Carte!). He already had made a name for himself managing several properties on The Continent where he made each prosperous and unique. He turned The Savoy into THE place to go with the partnering of Auguste Escoffier, who had already established himself in the world of haute cuisine as an ingenious creator as well as his streamlined working ofvhiskitchens. Both gentlemen knew how to “work the room” and charmed their ever growing clientele, which included all of high society from around the world and, of course, had the blessing and attendance of the Prince of Wales, at the eleborate meals Escoffier invented and prepared in his perfectly orchestrated kitchen. All went beyond expectations until scandal breaks out (no spoilers from me!) and forces the men to Paris and The Ritz…..
The Ritz, Paris
Gabrielle Chanel in her apartment at The Ritz, Paris
I can go on and on about how much I enjoyed this book, the history of the hospitality and food industry and the men and women (their wives, who wore gowns from the Couture Houses of Charles Frederick Worth and Jacques Doucet, played a huge part in the story as do the celebrities of the day, Nellie Melba…think Peach Melba and Melba Toast, Sarah Bernhardt, Oscar Wilde….all came to The Savoy). I not only learned so much but did so in a most entertaining way, Luke Barr has written a book (get it you will truly enjoy the story on so many levels) that I will refer to often and wish, yet again, that I could transport myself back into that creative time of the Belle Époque, of course with all the modern amenities we have now, in addition, of course, to those Ritz provided, elevators, bathrooms, individual service, exquisite food…..well maybe I don’t need to be that modern and can be extremely comfortable without today’s tech devices!!!!! And you………..
Two more for your library, they are going into mine.
One of my favorite Escoffier recipes, there are so many i couldn’t possibly mention them all including Melba toast…love making it from my French Brioche loaf, is Baked Alaska, which he called “eggs and ice” and served to great acclaim. I have always loved this photo from the original Betty Crocker (yes, even Betty Crocker bows at the Escoffier throne!) cookbook I gave my mother when it was first published (I still have the book and use it all the time, its spine is held together with masking tape!). I have never made it but isn’t it the most fabulous photo ever….the styling, even back then, is perfection. Maybe, just maybe this summer with homemade raspberry ice cream…..just saying….
I for one can’t wait to get my hands on the book when it is published on April 27th, (you can pre-order on Amazon or Paper Studio Press right now!) I will actually need two, one to treasure and make it’s home in my fashion library, the other to cut up and ”play” dress up with like I did as a child. There are many ”celebrity” paper doll books but trust me this has the authenticity of being championed by one who knows what he is talking about! I believe this will start a new trend in paper doll book collecting, move over coloring books!!!
When these two gentlemen greet you at the door of Casa Hyder/Smith you know you are in for a great time, their annual Christmas Tree Trimming Party was not an exception. I have been after Greg Hyder since I began nenasnotes to join me with his stories, all of a sudden he became shy and kept putting me off. I finally said, “you are off the hook”! A sigh of relief from him and then he thought better of it and said: “how about coming to our Tree Trimming Party and documenting it!” Why not indeed! I have known Greg for years and Jim for just about as long. I worked with Greg when I was still at Saks and he was always very generous with chefs from 
Picking out the perfect tree at 
Lights on and the ornament placement begins….each area of the tree has its own themed ornaments, let’s look at some of them, there are hundreds! Many collected on their trips and many are family traditions.
And, of course, a Cubs section!!!! Our hosts are avid Cubs fans!
Some baubles were held aside for the party guests, remember the theme of the day was a tree trimming party!!!! We were told if their placement didn’t meet with Mr. Hyder’s approval off they would come (after the party!) Pictured are Tim Emond, Becca Smith (Jim’s daughter), Julie Machmon and Jean Antoniou.
The crystal chandelier is festooned with red ribbon and the bobeche are filled with cranberries rather than drippings of candle wax, finished with a huge ornament.
Another chandelier looking from the hall into the living room.
The hall from the living room into the rest of the home.
Santa has forgotten his hat on the bed…
Another wall in the bedroom, I love icons and have done a post on them.
One of the bathrooms, of course, in its festive attire!
In the dining room..
And inside the backdoor in the kitchen….
The back bedroom with its African theme gets in the holiday spirit!
The drinks tables…special Christmas Mimosas, yummy!
The tree in the corner of the dining room with more treasured memories
Oh, and did I mention food……my oh my what a spread. Top photo the sweets table (I suggested a cookie exchange next year they were so good!!!!!) Bottom the baked ham, cheeses., paté, relishes and on and on and on……(I got a goodie bag, yay!!!!)
Jim, Nena, and Greg in front of the tree (still wasn’t finished the tinsel had yet to be placed piece by piece by piece!) that rivals the one in The Walnut Room and this one is alive!!!!! Thank you so much, my friends, for allowing me to share your Christmas story with my readers, I am most grateful!
I like to think we could have looked like this, but alas, we didn’t! I know Thanksgiving is behind us but we still have Holiday events to plan in the next month and through the end of the year. I thought some of our Thanksgiving plans might have some suggestions for your upcoming get togethers and I’ve included a recipe.
It was a lively fun show, I must admit I’m not much of a Buffett fan but did enjoy the engery of the performers. Back to the Island for us and to bed to get ready for the big day….
The tables ready for the guests…such fun to play in someone else’s home with their linens, china, glassware, etc.
I want to do this next year…stuffing “muffins”…found on someone’s blog, sorry didn’t keep info but you can use your own recipe. We put some stuffing in each bird and the rest in casseroles.
Hot carrot mold slid out perfectly, I precut and plated.
The Tom’s cranberries which we made a couple of weeks ago….yum, yum, yum!!!!
Two of these babies and they were perfection, Tommy decided to use the Confection Oven and they were really, really perfect and delicious and cooked much faster!
Including the squirrels, who were devouring the pumpkins on the side of the house. It was fascinating to watch…I think they will probably explode!
My Toms with me at the feast….
And in actuality…Tommy, Nena, and Tom……
As the bark looks before it is harvested.
The look of the pressed cork that would have been on my Father’s drawing board and wall.
Champagne corks for this chandelier.
Of course a book on the subject, you know me and books, To Cork or Not to Cork by George M. Faber.
Two exquisite headpieces by Philip Treacy for Alexander McQueen worn by Isabella Blow.
This movie has very little to do with cork but it is one of my favorites and I adored Alan Rickman in anything and he is superb in this film, I highly recommend it if you haven’t seen it or see it again!
Each definitely has a story to tell. I particularly like the gentleman who is looking directly at us…what is he saying with his very blue eyes and jaunty mustache!!!! Love all of them. Melissa, thanks so much for sharing.
Isn’t she a charmer with the pearls and magnificent hat.
Really, really old but I really, really like her gaze and the primitiveness of it (is that a word!!!!)
I believe a Chagall…
My photo at RSM, frames all ready for your art!
Just a few suggestions on how to display your collection.
A pastel done by an American in Paris at Le Montmartre.
A portrait of Kevin at 13 from a show in San Antonio, no art could be more than $10, it was called the Starving Artists Show, no wonder!
Kevin done a couple of weeks ago at the Lakeview Festival of Art.
She is my favorite find on Pinterest…I have become addicted to the site. I have always be a “clipper” it is in my DNA both my Mother and Father were clippers and I am proud to carry on in the family tradition…I must admit I still pull things out of magazines and newspapers but with all the ways you can save on the Internet I am in pig heaven!
The two large photos are of vintage Sophie garments and are the first things you see when you enter the restaurant. You can see in this photo, the bar where you can have a refreshing drink to enhance your shopping experience and/or a bite to eat.
The restaurant, I was seated by the windows to the right. It is a view like no other. This space was formally the Beauty Salon at Saks, in my opinion, a waste…I can only dream of the events I could have done here! Oh well, I’ll have to be content with eating delicious food instead!
My view…isn’t it perfection!!
My first starter Marrakesh Watermelon Salad, red and golden watermelon, mint, crispy feta, on mixed greens with a balsamic reduction with an olive tapenade. Truly photo op ready and more importantly totally delicious…and I am not a fan of watermelon nor feta, this dish completely changed my mind!
Next was Focaccia Soppresata, fresh mozzarella, green olives, roasted tomatoes and truffle oil. Chef’s version of pizza! Amazing presentation and was very good.
And now the entrees…Pan Seared Chilean Salmon, with green beans, grape tomatoes, shishito peppers and truffle corn sauce. I am a major lover of salmon and this was one of the best preparations I have had!
Not your usual Avacado Toast…isn’t it incredibly beautiful and tasted just as wonderful. I posted this picture on Instagram and it has gotten the most hits by far of any of my photos. The ingredients, toasted harvest wheat, a perfectly cooked soft boiled egg (you can see it tucked into the greens at the top of the photo) mixed greens, radish, marinated tomato salad. Extraordinary!
Dessert was this lucious panne cotta on a cake base surrounded by a medley of fresh berries, a berry puree with a dollap of lightly whipped cream, not only gorgeous to look at but a delight to eat.
Oh, my goodness, the finale and at the time wasn’t on the menu….grilled fresh peaches with candied pecans and a scoop of ice cream….unbelievably good!
This was our table and I was facing a wall of wine bottles, how appropriate!
The place setting, my photo.
I think this was the Farmer’s Market Bhel Puri my photo, absotutely delicious.
Tempura Elotes amazing!
Salad of Sugar Snap Peas and Carrotss, yuzu kosho, sesame, miso brûlée my photo
Our whole grilled fish “Pescado Zarandeado”. My photo.
One of our meat courses, BBQ Lamb Ribs with mango pickle and cashews. Our other choice was Wagnyu Beef Short Ribs with Malyasian curry, sort of a medley of ribs….also my photo
Andrew Zimmeman and Emmanuel Nony
Notice the original barrel ceiling and the custom fixtures, a great blend of old (read original) and the new, stunning.
Two views of the bar, adore all of it, but especially the tile floor!