Monthly Archives: October 2011

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Happy Halloween! And how cute is this baby lobster??

October 31, 2011

Is it possible to pinch her cheeks before she pinches...um..anything else?

And click here for more cute-slash-borderline-mean things parents do their kids for amusement on Halloween…

What are you dressing up as??


x
Shy


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FOOD - "The Delicious"

Add some bling to your food

October 28, 2011

Not available in the US yet, but check out Food Finish:

Photo: Esslack


Photo: Esslack


Photo: Esslack


Photo: Esslack

Stumbled upon by my friend Nabila via Trendland. For 25 euros, this bling aint cheap either. Check out www.the-deli-garage.com for more info!

x
Shy


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Beauty - "The Lovely" - Lips - Product Review

My intro (& maybe yours) to the beautiful makeup from Mirabella

By Nicci Jordan Hubert

Mirabella signature brushes

I had the distinct privilege of attending a launch event for Mirabella in Flatiron’s Antonio Pietro Salon. A privilege, because I was clearly surrounded by people who so unabashedly love their brand. Not that most industry people seem unenthusiastic about their products, of course, but there was something special about this particular group of people that had me glowing. If I may psychoanalyze for a moment, I’d say that that particular joie de vivre may have been inspired by hope. This event, while ostensibly a launch for Mirabella’s (gorgeous) new Madame Rouge line and to preview their new (achingly beautiful) signature brush collection, it was really about letting the world know about Mirabella. The Mirabella people buzzed about getting the word out, and they hoped we would receive it well.

Mirabella cosmetics


Mirabella event

For ten years, Mirabella has been a leading salon makeup brand and had a vibrant online sales community, but they had never relied on media to get the word out about their products. Honestly, I simply can’t figure out why they would have kept mum in such a way, but I guess sometimes the best things are kept a secret. Thankfully, though, Mirabella is no longer a secret to me, and it’s no longer a secret to you.

Mirabella blush palette

I haven’t tried all of Mirabella’s products so I’ll focus on the ones I have. As I mentioned, their new signature brush collection, which launched in January, are so beautiful aesthetically, but also, they’re incredibly high quality. They remind me very much of MAC brushes. Absolutely soft and the application is flawless and smooth. I am in love. Their blush palettes are also gorgeous. I loved chatting with the adorable Amber Bowen, Mirabella’s creative director, about the product creation. She explained—with contagious pride—that all of the products are “clean luxury,” in that Mirabella’s focus is on making organic and mineral-based makeup, but only to the extent that it doesn’t sacrifice pigmentation or staying power. It’s like baking chocolate chip cookies with half whole-wheat and half white flour. You want the health value of the whole wheat, but not so much that it would sacrifice taste of the cookie.

They served my absolute favorite dessert: macaroons!

But my favorite product was the new Madame Rouge Velvet Lip Pencils. They are to die for.

Mirabella Velvet Lip Pencils

I was treated to a lipstick application by a Mirabella makeup artist, and the application was so soft I couldn’t believe she had actually given me a full red lip until I looked in the mirror. The color was rich and vibrant. I was literally stunned. The stuff is lighter than air. And one thing Mirabella doesn’t advertise about is that it’s incredibly long-lasting. Of course, with any red lipstick, you’ll need to be sure to treat the area immediately around the lip with foundation or a blocking product so the color doesn’t bleed onto your skin. But either way, you’ll notice that the color stays on for a shockingly long time. Ultimately, it seems clear that the people at Mirabella have a good reason to hope. Their products, as far as I can tell, seem well primed for a cult-like reception.

Me and Amber Bowen, Creative Director, post red-lip application


I took home both the Red Velvet and Crushed Velvet lip colors and I like them equally. I’ve been very into a bold lip these days so the lipsticks came in perfect timing. Tis the season for a bold and dark lip… so don’t be shy. Apply with confidence.

A grainy pic of me in the crushed velvet. It's a bit pinker in real life, but this shows you just how rich the color is.


Have you tried Mirabella before? What are your favorite of their products? And I’m curious: what other lipsticks have you been loving lately?


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FOOD - "The Delicious"

Chef Curtis Stone dishes on food and the Locals Knows Best campaign

I had the pleasure of meeting chef Curtis Stone (whom I had interviewed about healthy eating habits back in July as well) to ask about his Locals Know Best – Dish on the Dish campaign, where he’s been traveling and asking locals about their favorite dishes and local food experts in the area. I met Curtis (who is every bit as charming in person as you’d imagine) at Hotel Indigo in Chelsea to talk more about his initiatives in learning about the best of the best in local food culture.

Me and a towering Chef Curtis Stone


Beauty and the Feast:
Let’s me start by asking what your relationship is with Hotel Indigo with this campaign?
Chef Curtis Stone: As you know, we’re doing a thing called Locals Knows Best, which is all about driving people into hotels with local knowledge, so when guests come they get to experience where they should go shopping, where they should eat their food. The event is called Dish on the Dish, where the hotel bring in their favorite dishes around NY, and we share it with the guests.

Food from Dish on the Dish

Food from Dish on the Dish


BATF:
What do you like about the food here today? Any favorites?
CS: I really like the way they approach it. They have a nice chili dish and nice panna cotta too. Have you tried it yet?


BATF
: Not yet! I actually have some reader questions first: What inspired you to be a chef?
CS: I always loved to eat. I was a greedy kid when I was young and I was a little bit tubby, always be going for the food. My mum was strict with us in terms of what we could and could not eat when we were young. And my way around her was to learn how to cook. We couldn’t have any processed, but then she let me bake, so I learned how to bake too.

Panna Cotta


BATF:
What do you like to do more — cook or bake?
CS: I like to cook more than bake. I would only bake out of necessity to get my hands on the sweet stuff.

BATF:
It sounds like you grew up with a sort of consciousness of eating local too –what are some places in New York you like to eat local?
CS: I love ABC Kitchen. It’s my favorite restaurant! It’s just beautiful. I love their style of natural, rustic, organic, great quality ingredients cooked very simply. To me, food is all about your mood, right? If you want to do something fancy, there’s certainly places to do that. I love Per Se. I love Yakitori Totto for something on the go. There are a lot of places for delicious food, really.

BATF:
Is there a cuisine you feel like you haven’t perfected?
CS: Oh, there are lots. The beauty of food is there’s no way in a lifetime you can absorb it all. There’s always something new to learn. That’s the amazing thing about it. I’d love to spend some time in Japan, I’ve never been. I love to eat it. I cook it occasionally, but I’d love to go to Japan and learn more about it.

BATF:
What has been your worst cooking disaster?
CS: I’ve had some pretty famous ones! I once had a big disaster on a stage. I put a cake in, and it wasn’t the right temperature so I thought I’ll just dial it up and it’ll be ok. I kept talking about this lemon cake and how fabulous it was. I knew I needed a bit longer, so I kept trying to buy myself time by talking it up. And I finally took it out and it just spread all over the floor…in front of 500 people.

BATF:
Oh no! Where was that?
CS: It was in Melbourne. It was one of the first time I cooked on a stage in front of people so I was mortified. I’m surprised I went back for more.

BATF:
Is there a quick dish you like to make that tastes very gourmet?
CS: I think the best thing is to follow the seasons. As we start to transition into fall, you get amazing mushrooms, great squash. Mushrooms are so incredible on their own, and there are so many different varieties. Sautee them with a little bit of shallots, or onions, some garlic, a splash of balsamic or cherry vinegar and serve it with poached eggs and wilted arugula. A poached egg with all those delicious mushrooms is amazing for brunch or even dinner.

Food from Dish on the Dish

Food from Dish on the Dish


BATF:
So I’ve been to a lot of restaurants that are supposed to be “Australian” but I don’t know if that’s because it’s Aussie-owned or really the cuisine itself. I guess you’re the best person to ask: What exactly constitutes Australian food?
CS: That’s a good question. Australian food’s really steeped in European traditions, but you know a lot of Asian people live in Australia. Geographically, we’re more or less a part of Asia. So we get a lot great ingredients from Asia and knowledge from Asian chefs. It can mean anything. I think culture is always represented by cuisine, and the Aussie culture is quite anti-authoritarian, very young, very multi-cultural so all those things comes across in the food. So chefs there, they try to break a lot of rules, try new things, cutting-edge – it’s an exciting cuisine, the Aussie cuisine. It’s still quite organic in its nature. We live near the ocean, so we eat a lot of sea food, lots of natural foods, and  lots of tropical fruits.

Food from Dish on the Dish


BATF:
Do you think Australians eat better than Americans?
CS: I would never blanket Americans and say this is what Americans are like. Let me give you five spots for example: New Orleans, New York, Seattle, Des Moines, Los Angeles….they’re so different! They all got such different food cultures. The Midwest has their own thing, then places on the coast, the Creole/Cajun thing in the south. It’s the United States of America — it’s not just one country in my opinion from a food’s perspective. It’s many things under different umbrellas. You can eat beautiful Indian food in New York, and incredible Chinese food in San Francisco. You can’t get those things in certain parts of the Midwest. In the Midwest they have incredible steak and potatoes culture, and in the south they have great barbecue – everywhere is different.

BATF:
I can imagine as a chef, you’re constantly nibbling on food — how do you keep in shape?
CS: You gotta find a way to exercise, something that you love doing. I love to surf so I spend a lot of time in the water. I have a dog, so we run a lot together. I stay really actively. And actually, when you cook you’re on your feet a lot so it’s not like you’re sitting in the office. I also eat a balanced diet, a lot of fruits and vegetables. I eat a lot of chocolates as well, but I stay pretty active.

BATF:
What’s your guilty pleasure food?
CS: Tacos! I love tacos.

BATF:
What kind of tacos?
CS: I eat them all! In Australia we don’t really have great Mexican food. In East LA I do late night runs to taco stands. There’s a place Loteria in the Farmers Market. You can just drive into East LA and find there are little caravans selling great Mexican food.

BATF:
I read that you want to go back to Australia, is that true?
CS: I’ll never say never. I’ll always been open to it. I’d love to spend more time in both. My family’s all there. I miss my brother and his little boys and I miss my mum. I’d like to spend more time there than I am now. But I do love America too. I’m starting my own family here, so I love being in the States.

Let’s hope he decides to stay! At least the majority of the year, yes? Thanks again to Curtis Stone and Hotel Indigo for the interview!

x
Shy


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BATF Giveaways - Beauty - "The Lovely"

Thinning hair? Here’s the celeb and hairstylists’ treatment of choice

October 27, 2011

Let me start off by saying that I have yet to meet a guy who doesn’t think he’s thinning. Now, if he really is or not, that’s a whole other issue!! Not that this post is directly just to the males, but since we’re on the topic, there’s something that I have been coming across more and more as I hop around different mags and talk to a number of stylists, and that’s Viviscal. Viviscal (which retails for $50 for a one-month supply) is a natural hair treatment that has taken Europe pretty much by storm, and has been celebs’ and models’ best kept secret until recently (you bastards were holding out on us, weren’t you?). Lately, it’s been getting an insane amount of press for its wondrous results. Among its advocates are Reese Witherspoon, mega stylists like Orlando Pita, Garren, Guido Paulo, and Danilo…even Vogue dubbed it “the miracle hair pill.”

Viviscal tablets

But what’s in it that makes it so special? It’s main hair-growing factor is its proprietary AminoMar C Marine Complex that provides nourishment to thinning hair, and horsetail extract is a proven hair strengthener. Take it once in the morning and once at night, and it has clinically shown to work in four stages over a period of 4-6 months.

Viviscal hair supplements

Celeb stylist Mark Townsend recently said, “Two of my clients shaved their heads for movies and then one of them took it—her hair grew back so much faster and even came in thicker. It’s not an overnight fix, but all of a sudden, three months later, your hair has grown two inches instead of one.”

I read about it a few months ago while working on some hair stories at a magazine and was totally intrigued. I decided to try it out for a few months just to see if it makes a difference — I really would tell you if I thought it was total BS but I can’t deny that my hair really feels healthier than ever (and that’s considering all the wear and tear — and recently, highlighting — I’ve been putting my hair through). The fact that it’s a 100% natural supplement makes me feel more comfortable recommending it as well. I’ve spoken to stylists who have said it mostly spurs hair growth for what you already have and I know in some cases there may be factors like genetics and health that might result a different effect depending on how severe your case is. But I guess the only way to really know is to try it. So I figure, now’s a great time for a giveaway :).

I’m giving away a 3-month supply of Viviscal to THREE winners ($150 value)! Do either to enter or both to increase your chances:

1) LIKE Beauty and the Feast AND Lifes2Good (Viviscal’s distributor) on Facebook, and LEAVE A COMMENT ON THE BEAUTY AND THE FEAST PAGE about Viviscal to enter.

2) FOLLOW ME on Twitter and tweet the following: “Retweet to win a 3-month supply Viviscal hair supplements from @BeautyNDFeast http://ow.ly/7akDq”

Feel free to leave a comment below about where you entered to make my life easier in tracking entries!! Ladies, enter for yourself or the guy in your life who probably thinks he’s losing his hair (whether he really is or not 😉 ). And guys…just enter. Winners will be announced November 3rd. Entrants must have a US shipping address. Good luck!!

x
Shy


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*Although these are 100% natural supplements, check with your doctor prior to use if your have a previous medical condition. While I haven’t found any side effects to speak of, BATF is not liable for your own option to use Viviscal.