Spotted: Jason Wu & More at Project Paz’s Charity Art Event

By guest blogger Alejandro Lopez of Adentro Style

 
Fashion, art, and culture intersected Monday, October 21, at the 4th-annual Project Art charity event in a lofty factory space in New York’s SoHo. Organized by Project Paz, a volunteer-based nonprofit focused on promoting peace in Juarez, Mexico, the designer- and editor-studded silent auction and cocktail party was a sight to see (and be seen).

Project Charity

Photos by Neil Rasmus/BFAnyc.com

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October 30, 2013

Coconut Recipes: Get in a Tropical Frame of Mind

CasaSandra

The bikini is packed. You’ve stocked up on SPF. Chic new sunglasses are stored in their case. What’s left to do in preparation for an upcoming island getaway? I, for one, like to get into a tropical frame of mind – and nothing says tropical like a coconut concoction (liquid or otherwise).

Try one (or all, we’re not judging) of these delectable recipes before hopping the border so you’re totally prepared for the onslaught of relaxation.

Frozen Coconut Drink: Think of this as an embellished piña colada. All you need? Coconut ice cream and rum.

Coconut Macaroon Pancakes: Because you’re not on vacation until you stop counting calories. (Don’t feel too guilty – coconuts are healthy, after all.)

Coconut Shrimp: Dress up your favorite seafood with shredded coconut. Shrimp cocktail who?

Coconut Flan: For those of you more ambitious in the kitchen than I (a.k.a. anyone reading this), try your hand at this upgraded Iberian dessert.

Pineapple Coconut Smoothie: This basically begs to join you poolside.

Now that you’re ready (and an expert in all things coconut), start planning your getaway. Our CasaSandra – Holbox Island, Mexico Boutique opens Friday, March 1, at 11AM ET.

By Lauryn Paiva, Staff Writer

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March 1, 2013

Power Meal: Rue La La Brings Chef Rene Ortiz to the Table

AN INTERVIEW WITH CHEF RENE ORTIZ

Chef Rene Ortiz

Rene Ortiz spent years traveling the world, cultivating his skills, and learning new techniques in the kitchen. Now he comes home to take part in the the James Beard Foundation, which brings foodies face-to-face with their favorite chefs and one-of-a-kind dining opportunities. We sat down with Chef Ortiz himself to get the scoop on what goes on in his kitchen.

Rue La La: You spent some time in NYC and overseas. How has that had an impact on your cooking?
Chef Ortiz: My cooking is a fusion of everything that I’ve done, places I’ve traveled through, and the knowledge I’ve picked up from working with really, really wonderful people. My food is a different interpretation of what Mexican food is – it’s my interpretation and I think it’s a fresher approach. Some people may call it “fluffy,” and I like that word. It means quality ingredients and usually something you could get in Mexico City. It started in La Esquina, has progressed overtime, and people are actually copying what we are doing and it’s fun.
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July 6, 2010