Nightlife: Mansion - South Beach, Miami, FL

On a warm, humid night, dressed in well-tailored white, I approached a simple marquee found near Washington Avenue and 12 Street in Miami's South Beach. The name on the plainly lit sign read "MANSION", concealing the well-known party locale by its banal appearance. More of a clue to the club's unfettered scene was its 2 block long line, filled with the SOBE's best-dressed and least-inhibited.

On entry, a large archway leads to three adjacent party spaces, keenly decorated with columns and plush furniture. The music was "the best," spun by famed Miami deejay, DJ Khaled. A stright-forward rotation of modern hip-hop and old-school classics made the dance floor pulse with energy.
In the main, ground-floor party space...a central VIP is demarcated by plush seating and suit clad bouncers. On the upper, balcony level, a smaller VIP section accomodates more intimate groups.An added bonus was the facilitated smoking. With such a huge vertical expanse, ventilation was excellent and the smoke cleared almost instantly. I was able to indulge in 3 great cigars that evening, while enjoying the music and great crowd.

I highly recommend Mansion South Beach; its very much like its sister in NYC (also called Mansion) with a theatrical layout of balcony levels and large central "orchestra" VIP on the main dance floor. Mansion SOBE espouses the perfect blend of exclusivity, ambiance, and a laid-back, party-hard atmosphere.

For more info, visit Mansion Miami on-line.

Luxe Quick Tips: White Undershirts

Fashion tip: Gentlemen, whenever you are going out, you must wear a white tee shirt. Whether it is underneath that Brooks Brothers shirt or that Lacoste polo make absolutely sure its white. Not almost white, but white, even if you have to buy a new pack of those Nautica tee's that i love so well. For a great example check out these shirts at Lord & Taylor http://www.lordandtaylor.com/eng/search/EntireSite-undershirts.

Pay attention people!

Neiman Marcus....Gucci & Gourmet

Everyone knows Neimans is a premier department store for fine apparel. Very few are familiar with the mail order gourmet food service. I have used this service from Neimans before. Once on Thanksgiving I ordered a Cajun seasoned fried turkey. The turkey did not arrive on time so we ended up cooking a turkey anyway. But since the delivery date was not met the best turkey I've ever eaten that wasnt made with love was delivered one day late free of charge. Any other time the always fresh easy to prepare already prepared perishables was delivered as promised.
If the thought of ordering food through the mail makes you feel uneasy just relax. This isnt some new founded idea. Everything is packaged accordingly hot, cold and even in coolers if need be.





Here are some tasty examples of the gourmet items available if you ever find yourself having to entertain but not in the mood or lack of time to cook. Or just for you and the family to enjoy. Lets start with hors devours.





This cocktail pizza assortment comes in a 36 count of 3 flavors. Garlic and eggplant,shrimp pesto & porcini mushroom. $68 and serves 12-18.





These pastries stuffed with curried vegetables are Samosas. Must take into consideration that some people dont eat meat or seafood. They could just eat bread but you know.... $60 & serves 24-36.






The seafood & mushroom dip is a must try for me. 16oz. of blue crabmeat and an unknown mushroom. Maybe shitake? serves 10-15 for an affordable $38.






Entrees
This beef tenderloin stuffed with red and yellow bell peppers, spinach, shallots, and feta cheese comes fully cooked weighing in at 5lbs. I have tried the beef brisket and can say from that experience it was juicy and seasoned just right. This beef will serve up to 15 for $150.







Stuffed Quail
These Texas quail are stuffed with Italian style herb sausage stuffing and wrapped in hickory smoked bacon. It says most bones have been removed. These tender little game birds will feed 8 for $90.






Raspberry Cheesecake
They even cover dessert people. This is a vanilla cheesecake with chocolate & raspberry insides with a ganache topping. Serves 8 for $55. Personally I could make it serve 16.





Mostly everthing Neimans offers from Manolo Blahnik shoes to a $280 Sassy Satchel pocketbook shaped cake is extravagant. You hear the name you associate it will quality. And it will reflect on you from your guests. If you feel this is over the top another option of mine is the Stop and Shop brand appetizers. They are frozen but prepared and cook in minutes and easy on the wallet.



As Carlton says,"You only get one chance to make a first impression", sometimes its worth it to spend a little more.






http://www.neimanmarcus.com/store/catalog/templates/SC3.jhtml?itemId=cat16130978&parentId=cat16130743&masterId=cat17640731&cmCat

Restaurant Review: Bar Boulud

On a recent spring evening I ventured to Bar Boulud in New York City's Lincoln Center, the newest addition to famed chef Daniel Boulud's list of successful, well executed dining spaces. The experience was as expected...glorious!

Opting to sit inside, in order to experience the architectural efforts of the space's lauded designer, we found ourselves centered in a most casual, yet highly refined ambiance, composed of a softly lit, wine cellar-esque, organically shaped tunnel and a pebble/mesh wall contrasting with the brightness & texture of the cream-colored vertical elements. Plain, uncovered oak tables & chairs exuded a chic simplicity. I couldn't help but draw the analogy of the lately fashionable donning of lightly wrinkled clothing...a statement of carefree, effortlessly conceived haut couture (in the case of Bar Boulud's casual feel: haut cuisine).

Service was attentive, if compulsory. The well-trained, foreign-accented servers & sommeliers, displayed meaningful knowledge of the cuisine and wine list.

Beginning with a charcuterie sampler, we were treated to a trio of pates, ham, and other accompaniments. The flavors, rightfully, were delicate and subdued. My favorite, the pate of beef cheek, onion confit, & pistachio was delightful. The gaminess of the beef was well complemented by the elegant sweetness of the onion confit. Simultaneously the nutty crunch of the pistachios added textural depth.

For the second course, the saucisson sec over fine lentils served as a robust, rich change to the subtlety of the charcuterie. The lentils, with their almost-pasty, earthy character, balanced the salinity of the dried sausage.

Additionally, the escargot reclaimed the seemingly lost, delicately earthy flavor of Burgundy snails. Classically served in a sectioned server, each snail was dressed with a parsley/ garlic butter that was more restrained than that of other establishments. The penchant for elegance and a clear expression of the featured ingredient seems a stylistic signature of Bar Boulud's culinary philosophy.

The entrees of braised beef and tagliatelle with a pork bolognese were the final bastions of this balanced cuisine. The bouef was extremely tender, almost flaky as it rested atop a reduction of its reduced braising jus, accompanied by a puree of sweet peas.

The fresh tagliatelle was perfectly executed, al dente with a glutinous stickiness which allowed the bolognese to adhere to the thickly cut pasta. The sauce itself was again restrained, lightly singing of fresh cherry tomatoes and olive oil.

Paired with inventive, super-premium cocktails like the Brazilian Mojito or Pear Cosmopolitan, the rich yet delicate charcuterie and appetizers were exquisite.

In the mood for whites with our entrees, we ordered two glasses that complemented the plates well. The Premier Cru Muersault, 1 of 2 White Burgundies served by the glass, was lush for its appellation, redolent with gooseberry, pear, and cinnamon notes on the finish. The stewed complexity of the braised beef (Yes! A white wine with beef. :P) was highlighted by the wine's hint of minerality and finish of cinnamon spice.

Similarly, the tomato sweetness of the bolognese, with the weight of the pasta was deliciously complemented by the acidity and citrus notes found in a glass of white Getariaka Txakolina, an appellation in the Basque region of Spain. The indigenous grape utilized here produced a wine of great balance and bright acidity, very much like that of a heftier Touraine Sauvignon from the Loire.

Whew! What a lengthy post... It just goes to show that Bar Boulud's casual, yet refined setting and cuisine is beyond merely filling its patrons' bellies; it is about producing a dining experience, memorable for its flavours, textures, and the harmony of it all. Indulge.

For more information, visit Bar Boulud Online.

Lifestyle:Car Service

First lets be clear that I'm talking about limos not taxis or livery cabs. I have become accustomed to using professional car service over the years for special occasions, airport runs or if I get the feeling its going to be a long alcohol fueled evening. Limos are not just for proms or funerals. These vehicles whether stretched or normal sized are for business and pleasure. I get questions all the time from people inquiring about the car service I use. Actually its always the same question,"How much is it?". Some never get past that and those that do get spoiled. Well I'm going to discuss how to roll in Luxe mode when you have decided you've worked so hard your going to go hard and in style.

So as much as I would like to skip past the money issue I cant. Sure taking your own car over to see that play in the theater district is cheaper. I'm not going to break down cost of toll+gas+parking=blahblahblah!! The fact is you're paying for convenience and comfort. Why ride to JFK in a yellow gym locker? Why sit in Lincoln Tunnel traffic and not sip Remy? Cost is also less of a factor when traveling with a group. Divide by the number of people and keep it moving.

When going for that wild night out on the town with the crew take a head count and choose your vehicle wisely. If there are 8 people going you can not reserve an 8 passenger vehicle. The purpose is to relax stretch your legs and get the party started. If you want to be squished take the train. 10 passenger vehicles will fit 6-7 adults comfortably so 8 will not fit in 8. You want to be able to reach the Imperial Nectar. Sometimes the group thing doesn't work. If your looking for more of an intimate evening request a 4 passenger Town car or a normal Escalade. And always get black vehicles never white. Looks more classy less sweet 16.

Your driver should have all of your info before hand. No need to call asking,"Yo where you at?",relax. You said pick up at 6pm he will be at your door. Any special requests for the bar make them ahead of time. Asking the driver to stop at the liquor store is not a good look. Its a waste of time your paying for and its tacky. I prefer to bring my own drinks of choice with me. Except for a 6am airport run I'd like oj already there. No need for gallon jugs of Henny in my opinion. Maybe just some 375ml sizes of your personal faves. Enjoy yourself but don get drunk on the way. Vomiting in the vehicle will cost you extra.

At this point the car is the club and music is a must. Have your soundtrack ready before hand on ipod or disc. Most likely the driver will have something to your liking but why risk it. There are T.V.'s so use them. You wont be able to hear the movie or care to watch but it makes for good ambiance. My personal favorite when being chauffeured is Belly. Its nice to glance over just in time to catch Lenox and Bunz riding through Kingston. No food in the car eat when you get to where your going. And no smoking cigars...nothings perfect.

When I arrive no circling the block looking for parks. My door is opened and I am let out at the front door. When its time to leave my charriot awaits. Nothing can begin to drag me down like the thought of having to drive home after an awesome night or red and blue lights. When going to the airport and hopping out of the limo the skycaps approach and walk you past the line to check your bags immediately. Expecting a generous tip ofcourse. You want convenience, comfort and professionalism its gonna cost extra. I think its worth it or your just cheating yourself.

Lifestyle: Selecting and Enjoying a Cigar

When it comes to enjoying a fine cigar, there is a right way (the Luxe way) and a wrong way. Like any worthwhile past time, it involves a series of rituals which serve to prolong one's enjoyment. It begins with the selection of the cigar.

When selecting a cigar, always look for "hand made", a statement which generally ensures that you're purchasing a cigar made of long-filler (not the scraps of tobacco left over from premium cigar production).

Next, when selecting your cigar from amongst the many others in the box, don't be bashful. Inspect as many cigars as needed to find one free of blemishes; these could be small holes in the wrapper, cracks, a particularly large vein, or an inconsistent structure.

To check for the latter, gently squeeze the cigar between the face of your thumb and your index & middle fingers, moving along its length. A well rolled cigar will result in either a dense, spongy structure running the entire length OR a firm structure feeling almost light in weight. If you find a spongy cigar with some hard spots, do not purchase it; it'll most likely have draw issues & burn unevenly. Inspect another.

Also, smell the foot and lower third of each cigar you consider purchasing...this should give you a hint of the smoke's character, whether it be spicy, etc. Pick one that has a personally pleasing aroma.

Once you've selected your cigar, its time to cut it. The head, or wrapped end of the cigar, is from where one draws smoke. (The foot is the open end of the cigar, where you can see the filler tobacco.) When making a straight cut, also called a guillotine cut, snip off only the cap of the cigar (use the visible line of the cap as a guide); imagine snipping just the tip of your index finger where it begins to taper or curve.

In the same way, if you select a cigar with a pointed end (a figurado) clip off just enough so that your cut exposes an area of the inner filler with a slightly smaller diameter than the body of the cigar.

(In Europe, the Cat's Eye or V-cut is popular, utilizing a v-shaped blade to cut a recessed V into the head of the cigar. This has the advantage of a cooler smoke with no annoying bits of tobacco getting into one's mouth; nonetheless it allows a build-up of tar & nicotine at the interface while sometimes restricting the draw of the cigar. Same goes for the Punch cut, which pierces a small hole into the cap of the cigar.)

Now you get your first taste of the cigar. After gently blowing/ brushing away any loose tobacco from the freshly cut end, take a few gentle pulls of the cigar, pressing the tip of your tongue lightly against the now exposed end of the cigar. This gives you a pre-light impression that serves as an introduction. Time to light-up.
The proper way to light a cigar is NOT debatable. NEVER touch the flame of your heat source (match, butane lighter, or cedar stick) to the foot of the cigar; it will impart the flavors of your fuel to the cigar. Also, in the case of butane, you would char the foot of the cigar, causing a change in the true flavor of the stogie. When using a match, allow it to burn a few seconds before using it to light the cigar...this allows the sulfur to subside, saving you from notes of rotten eggs in your smoke.

When lighting, hold the foot of your cigar an inch or more above the tip of the flame...depending on how large your flame is. Holding the cigar at a 45 degree angle, rotate the cigar so that the foot can be heated slowly. After some time (patience, patience), you will begin to see the outer edge of the wrapper near the foot become lighter in color. Once you see this light ring the entire way around the foot, you're ready to puff (DON'T INHALE! EVER!).
Maintaining the 45 degree angle and 1" distance from the flame, begin to gently puff (NOT PULL!) on the cigar while continuing to rotate. If properly toasted, your cigar should catch fire within seconds. Don't be alarmed at the flaming cigar...continue to puff and hold the cigar in the proper position until you make 2 complete turns while puffing. This should ensure that you are evenly lit.

Inspect the foot of the cigar by blowing on it, making sure the entire surface glows when lit. If not, repeat the step of puffing and rotating.

Now, after lighting, allow your cigar to cool a bit; don't puff on it for 30 seconds to a minute. When smoking, puffing too frequently will cause the cigar to overheat and it may crack along its wrapper and unravel.

Now you're smokin'! Take your first post-ignition puffs. Allow the smoke to rest on your palate briefly while you contemplate the flavors, aromas, and strength of the smoke. Exhale. If you've made a good choice, you'll be rewarded with a delicious palate and inviting aroma.

When smoking, NEVER leave a cigar sitting in your mouth...despite how cool it may look, a saliva soaked cigar is never good for many reasons. Take a puff. Remove. Repeat.

If you're a new enthusiast, don't be afraid to ask your tobacconist for suggestions. Smoke on a full stomach with water, cleaning your palate after each puff while slowing your body's absorption of nicotine.

The ritual of selecting, cutting, and lighting your smoke should be done without haste. It is a part of the experience of each cigar and should be savoured just as one appreciates a smoke's flavors and aroma. Enjoying a cigar is an unhurried, restful past time...enhanced by great company, conversation, and ambiance. Indulge.

Greetings!

Hello and welcome from the Luxe Kultur in-house Men's Fashion Consultant and #1 promoter. We at Luxe Kultur would like to take this time to thank all of those who follow us and read the blog, please look for future events and luxe lifestyle entries everyday. And remember, you only get one time to make a first impression.

Look for the Luxe Kultur Summer Smoking Groove...coming at you Summer 09.

A laid-back, Luxe evening...

On a Friday night its not always necessary to get dressed to the nines and spend the night breaking a sweat on the dance floor. For me, some of my most memorable weekend evenings were spent among good company, enjoying the simple things in life (cigars, wine, food, conversation, etc.). Take for example this typical, idyllic Friday night.

Enjoying an evening respite from the gloomy weather of late, Carlton & I hung out at one of our favorite haunts: Fume Cigar Lounge, on Bloomfield Avenue in Montclair, NJ. The much-needed warm weather allowed us to enjoy our fine cigars (for me: 2 Cabaiguan Guapos in the Corona Gorda vitola; for C a Select Perdomo Double Corona & a Punch Rare Corojo Toro) out of doors, where we could take in the dynamic scenery of beautiful women and balmy weather.

There, in the center of Montclair, one is surrounded by a great deal to do. We strolled to a local wine shop, took in the scene at a local dive bar, and finished the night back on the benches outside Fume.

It was a great evening, made better by the wine we chose as an accompaniment to our stogies: a Barbera d'Asti, estate bottled by Az. Ag. Trinchero: "Vigna del Noce" 2001 (a great vintage for Piedmont). Organically made with fruit harvested from 75+ year old vines (talk about old vines!), it was a perfect accompaniment to our cigars.

After popping & pouring, a bright acidity cleared our palates for the lush raspberry jam and plum notes that followed on the midpalate. The finish was silky with firm tannins adding structure. Paired with my Cabaiguans, the wine was redolent of cacao and ever so soft fruit. After an hour, the acidity softened to revealed more dark fruit, earth, and a graphite-like minerality.

The only thing that could have improved our evening was the presence of our hard-working associate, SeriousBok. We definately raised a glass & took puffs in his honor.

Hip Hop & Cigars...

Whats up people! I hope everyone is enjoying life and what it has to offer. Yesterday Swizz Beats hit the fam up on twitter to let everyone know he was at the Cigar Inn in NYC enjoying a smoke. Nice pic Swizz you look at ease.





Also here are some pics from the yet to be premiered video,"A toast to the good life", from Fabolous. The video takes place in a cigar room with plenty of wine,live music,catered food,beautiful women and professional gentlemen. Sound familiar? Yeah your right this video does remind me alot of our Wine Tasting last Saturday!

Is that the proper glass F -A- B- O is sipping his Pinot from?
I guess its cool when the rappers do it....catch up people!
Its a great song & I'll post the video when it world premieres. Rappers claim the Hip Hop crowd of the late 80's early 90's is growing up. I can only speak for myself and my (some) people when I say," we been grown fam."

Wine & Jazz @BluDoor..

Thank you everyone who came out to support and have a great time this past Saturday. There was plenty of wine and bottomless glasses for all. Along with the cheeses,bread,fresh fruit & the best prosciutto I've ever eaten. Thank you to the Champian Fulton/Alex Stein Trio who were very impressive and soldout of all thier CDs. The renditions of Billy Holiday and Dizzy Gillespie were amazing. Look for the download on itunes. Thank you to Sanj's Smoke Shop for donating cigars for all who attended.




The evening did not end after the music stopped. Blu door hosted fight night immediatley after where the cigars were lit and Haddon got his lights put out. Thanks to all who refrained from smoking during the Wine tasting.

Special thanks to the owners over at the Bludoor Cigar Lounge for hosting this special evening.
And much respect to A.S.R. whos vision and hard work made it happen!


Stay tuned for more Luxe events if your ready...