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jerryking : katy_mclaughlin   19

Private Libraries That Inspire
April 25, 2019 | WSJ | By Katy McLaughlin.

Difficult to build and maintain, these elaborate spaces contain the passions and obsessions of their owners. Libraries That Inspire -- These spectacular rooms house the owners’ collections of books, antiques, art and ephemera representing their unique, life-long passions and interests.

Forget the Dewey Decimal System: Entrepreneur and inventor Jay Walker’s 25,000 books, manuscripts, artifacts and objects are organized in his personal 3,600-square-foot library “randomly, by color and height,” he said. When he walks into his library, part of his Ridgefield, Conn., home, the room automatically “wakes up,” glowing with theatrical lighting, music and LED-lit glass panels lining various walkways. He finds items to peruse by a system of memory, chance, and inspiration, he said.

The Walker Library of the History of the Human Imagination is a dramatic example of the rarest of residential amenities: A vast, personal, custom-built repository of intellectual stimuli. In the age of the e-reader, it is a status symbol on par with wearing a Patek Philippe watch when the cellphone already tells the time. For wealthy homeowners, personal libraries provide both a quiet refuge from the world and a playground for their minds—as well as a solution to the challenge of warehousing books from which they cannot bear to part......To create enough shelf space and to counteract the visual heaviness of walls lined with books, private libraries may aim for two or more open stories......The private library is a classic example of a highly personal amenity that is expensive for the builder of a dream home to create and hard to recoup upon resale. .......the library has stimulated new ideas that have translated into an array of inventions and helped him make many new friends.

For some private library owners, especially those who aspire to world-class book collections, the serious expenditure isn’t in the physical structure, but in the contents. “It is not uncommon for collectors at this level to be spending in excess of $1 million a year” on books ......
antiques  antiquities  art  bespoke  books  collectibles  collectors  curation  design  high_net_worth  ideas  inspiration  insurance  Katy_McLaughlin  life_long_learning  personal_libraries  physical_place  owners  passions  shelf_space  status_symbols  uniqueness 
april 2019 by jerryking
Get Your Goat On -

Get Your Goat On
See for yourself why everybody's new favorite meat has two horns and a goatee
recipes  Katy_McLaughlin  meat  goat 
february 2012 by jerryking
What's the Next Big Restaurant? -
OCTOBER 1, 2011 | WSJ | Katy MCLAUGHLIN What's the Next Big Restaurant? Which of today's lesser-known eateries will be tomorrow's impossibly booked dining meccas? We analyze the patterns, interview the influencers, gauge the buzz and pick out the ascendant stars
Katy_McLaughlin  restaurants  movingonup  trends  patterns  best_of 
october 2011 by jerryking
Ferran Adrià, Master of Foam, Whips Up Dinner -
SEPTEMBER 16, 2011 | WSJ | KATY MCLAUGHLIN. Ferran Adrià,
Master of Foam, Whips Up Dinner
First he created avant-garde cuisine. His next challenge: Getting you to
make an affordable three-course meal…every night of the week.
Katy_McLaughlin  Ferran_Adrià  book_reviews  cookbooks 
september 2011 by jerryking
Making the Perfect Paella -
SEPTEMBER 25, 2010 | Wall Street Journal | By KATY MCLAUGHLIN
Katy_McLaughlin  recipes  Spanish  rice  tomatoes  chicken 
september 2010 by jerryking
Mario Batali Has Plans in Singapore, New York and Orange County -
JULY 3, 2010 | Wall Street Journal | By KATY MCLAUGHLIN.
Batali Fires All Burners. Next for the chef: a Singapore eatery, a New
York grocery, grandmas on TV. Mario Batali, whose collection of 14
upscale restaurants in New York, Los Angeles and Las Vegas had $140
million in sales last year, he says, will chart new territory this year.
He's getting into the grocery business with a 50,000-square-foot
Italian gourmet emporium in Manhattan, slated for mid-September. For the
first time, his company is replicating restaurant concepts: His Mozza
restaurants will open in Singapore this fall, and most likely there will
be a Pizzeria Mozza in Orange County next spring. He also plans a
television show in which "the old babes" of Sicily—Italian
grandmothers—show him their secrets.
recipes  restauranteurs  Mario_Batali  branding  inspiration  interviews  restaurants  pasta  Katy_McLaughlin 
july 2010 by jerryking
More Online Restaurant Reservations
MAY 20, 2010 | | By KATY MCLAUGHLIN. More Ways to Snag That Restaurant Table
Katy_McLaughlin  restaurants  reservation_systems 
may 2010 by jerryking
Thai, Korean, Japanese and Other Traditions Spice Up U.S. Grilling -
MAY 14, 2010 Wall Street Journal by KATY MCLAUGHLIN The Grill
Looks East--Asian techniques are shaking up American BBQ; making much
of small servings.
BBQ  grilling  spices  recipes  ribs  Katy_McLaughlin  Asian 
may 2010 by jerryking
How the Bazaar by Jose Andres Is Changing Restaurants -
DECEMBER 10, 2009 | Wall street Journal | by KATY MCLAUGHLIN.
Restaurant of the Future? [To survive the economic downturn] ...A new
model is changing the dining landscape across the country. The rise of
small plates, big bars and hotel restaurants.
restaurants  restauranteurs  luxury  economic_downturn  business_models  Katy_McLaughlin 
december 2009 by jerryking
Finding Prime Beef at Your Local Grocery Store -
JULY 15, 2009 | Wall Street Journal | by KATY MCLAUGHLIN.
Many top steak houses specialize in serving beef that’s ranked USDA
prime, a grading given to between 1% and 3% of the country’s beef that
designates the meat with the most marbling—the tendrils of fat running
through meat that enhance its flavor and texture. Given a choice between
cuts of USDA prime beef, Mr. Raichlen says he would choose a New York
strip or a T-bone in order to take advantage of the firm meat, which
tastes lush and juicy when well-marbled. But take a page from top steak
houses and don’t bother buying prime tenderloin, or filet mignon. This
cut is only slightly marbled, so buying prime barely changes the eating
experience. Rib eyes, which are very rich, can be too fatty when they
come from Wagyu beef, but they are the perfect choice for grass-fed
beef, Mr. Raichlen says. The best way to showcase the concentrated,
beefy quality created by dry-aging is to choose a T-bone or porterhouse.
steaks  beef  BBQ  USDA  seasonings  grilling  Katy_McLaughlin 
july 2009 by jerryking
Cooking & Dining -- The Main Course: Spicing Up Chicken, Pork and Steak
Oct 15, 2005 | Wall Street Journal pg. P.8 | by Katy
McLaughlin. (1) Chicken Roasted With Garlic and Limes ;(2) Spicy Tomato
Rice With Raisins and Bananas ;(3) Pork Chops Baked in Red Chili Sauce
(4) Braised Cabbage With Raisins and Cilantro; (5) Flank Steak With
Spicy Peanut Sauce and Roasted Sweet Potatoes.
chicken  pork  steaks  recipes  rice  beef  Katy_McLaughlin  roasted 
june 2009 by jerryking
A Potent Brew -
FEBRUARY 2, 2008 | Wall Street Journal | by KATY MCLAUGHLIN
recipes  beef  chilis  Katy_McLaughlin 
june 2009 by jerryking
Food Truck Nation
JUNE 5, 2009 | Wall Street Journal | By KATY MCLAUGHLIN. A
growing fleet of vehicles around the U.S. is serving high-end, gourmet
fare (e.g. locally sourced lamb and grilled sweetbreads with sherry) and
changing the lunchtime landscape. Includes recipes for: (1) Pico de
Gallo; and (2), Guacamole.
recipes  entrepreneur  mobile  vending  food_trucks  local  food  gourmet  Katy_McLaughlin 
june 2009 by jerryking
Grand Openings in Grim Times -
FEBRUARY 27, 2009, WSJ article by KATY MCLAUGHLIN on contrarian
chefs who are opening lavish new restaurants. Will they get burned?
opportunistic  restaurants  luxury  cost-cutting  restauranteurs  Katy_McLaughlin  hard_times 
march 2009 by jerryking
Expanding in a Wall Street Crisis -
Sept. 27-28, 2008 | Wall Street Journal | by Katy McLaughlin.
Article details plans by chef David Bouley to open multiple new
locations despite the unfolding of the worst financial crisis in
business_development  restaurant_reviews  food  restaurants  economic_downturn  David_Bouley  restauranteurs  Katy_McLaughlin 
january 2009 by jerryking

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