The LAMBS CLUB

THE LAMBS CLUB AT THE CHATWAL HOTEL

132 WEST 44TH STREET NEW YORK, NEW YORK 10036 T: 212.997.5262

F: 212.997.5261 WWW.THELAMBSCLUB.COM

lambs club bar

The 1905 landmark Stanford White-designed building was originally host
to the famous Lambs Club*, America’s first professional theater club, which included legendary members Spencer Tracey, Douglas Fairbanks, Cecil DeMille, John Barrymore, Milton Berle, Fred Astaire, Charlie Chaplin, Irving Berlin and Will Rogers.

Internationally renowned architect and interior designer Thierry Despont has meticulously restored the original details while adding modern amenities to create a visual masterpiece that combine the glamour of  early 20th Century travel with the tradition of Empire Deco aesthetic. Paying homage to the building’s original occupants, actress Drew Barrymore has graciously lent her celebrated family name to The Chatwal’s 4,500-square-foot Penthouse Floor called The Barrymore
Suite. Throughout the property, Despont has made subtle nods to the building’s theatrical and historical origins.

lambs club dining room

A striking floor-to-ceiling is" -century stone fireplace, which was originally a gift from Stanford White to the Lambs, acts as a centerpiece for the hotel’s restaurant, lovingly named The Lambs Club (the walls of which are lined with black-and-white photographs of original Lambs members). Distinctive elliptical doors, originally part of the Grill Room, have been restored and reinstalled in The Club Room, the private event room. These meeting rooms feature elliptical wine cellars designed by
Despont to match the existing doors and lacquered wood wainscot and ceiling beams that recall the original Grill Room. The landmark facade of the building has been restored to its former glory, complete with original marble Ram’s heads and a marble plaque alluding to the glory days of the Lambs.

Celebrated Michelin star chef, Geoffrey Zakarian is the creative force behind the 80-seat restaurant and serves a menu highlighting modern American cuisine and seasonal ingredients. In addition to the restaurant, Chef Zakarian, along with his partners David Rabin, Will Regan, Jeffrey Jah and Margaret Zakarian, oversee the mezzanine bar, the in-room dining and the special event and
meeting spaces.

Copyright 2012 By Punchin International. All Rights Reserved.

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SOUTH AFRICA CAPTURED WITH PROFESSIONAL PHOTOGRAPHIC SAFARI

tigers

tigers

Capturing safari experiences on camera has always been an integral part of the Sabi Sabi Private Game Reserve experience, and the new digital age has made it easier for everyone to try their hand at taking the perfect picture. While deep in South Africa’s bushveld, guests opt for the Sabi Sabi Photo Safari, a unique experience with a professional photographer who will guide you through the intricacies of getting the very best out of a camera for that once-in-a-lifetime wildlife picture.

Prior to your arrival, the professional will be in touch to ascertain the level of your interest and expertise, as well as to get details on the equipment you have been using. He will then tailor your course, provide cameras and lenses if necessary and customize subjects such as a camera setup, photography in the field, working with wildlife and light sources.

The photographic safari runs for one full day, beginning at lunchtime on the first day and ending before lunch the following day. These thrilling open Land Rover game drives allow exclusive up close encounters with Africa’s Big Five and hundreds of other species living in the bush. This is the perfect opportunity to get a clear night shot of the leopards that prowl at night or the eagle soaring through bright rays of sunshine.

At the end of the safari, you and your instructor will review the images and you will discover the various methods and merits of post-processing. The photos you select will go home with you on a CD or flash drive.

Sabi Sabi is an award winning private game reserve that offers world-class standards in luxury accommodation, exceptional close wildlife encounters, personal service and delicious cuisine. Located on the South-Western section of the Kruger National Park, Sabi Sabi is described as a classic bush experience with its four five-star lodges.

The rate $588 per guest photographer per 24 hours, and includes the services of a professional photographer for up to a maximum of six guests on a photographic vehicle. These Professional Photographic Safaris are available on request and must be pre-booked. Additional equipment can also be rented, with rates available on request. And, partners of registered participants may accompany the photographic safaris, but will not be provided with photographic equipment.

Camera equipment provided will be as follows or similar (depending on availability):

– Nikon D700/ D3 or D3S with Nikon 200 – 400mm f/4 lens

– Canon 70/ Mark III or VI with Canon 300mm f/2.8 or 500mm f/4 lens

Copyright 2012 By Punchin International. All Rights Reserved.

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Las Rocas: A Wine like No Other, From a Place like No Other

la roca BOTTLE_LAR_GarnachaCalatayud_750_09Deep in the interior of Aragon, Spain, lies a place few have heard of: Calatayud. Here, the air is dry, the terrain is unforgiving, and shattered rock stretches as far as the eye can see. It would seem that nothing could grow here.

Yet somehow, Garnacha vines thrive on the arid, rocky slopes of Calatayud , creating some of the world’s most sought-after wines. Spain is one of the few places on Earth where vintners bottle pure Garnacha – or Grenache, as it is called outside of Spain – and Calatayud is home to some of the country’s highest Garnacha vineyards.

Rooted deep in rocky, limestone soils at elevations of up to 3,500 feet, these vines see intense sunlight, prompting thicker skins and, ultimately, grapes with richer flavors. Cool evening temperatures mean fruit with greater acidity, giving Las Rocas wines a unique elegance and structure.

Many of Calatayud’s Garnacha vines are nearly a century old, producing rich, robust wines. With flavors and tannins reminiscent of a Cabernet Sauvignon, matched by a structure similar to Pinot Noir, Las Rocas Garnacha has a distinct palate of red fruit, black pepper and earthy notes.

“Las Rocas wines are unique in every sense of the word,” says Yolanda Diaz, managing director of Bodegas San Alejandro, a co-operative of 350 local farmers who grow the grapes for Las Rocas wines. “The rocky slopes create vines that can only be found in Calatayud. The precise combination of climate, soil and elevation here makes our Garnacha unlike any other wine, anywhere else in the world.”

Founded in 1962, Bodegas San Alejandro is located in Miedes, a town of 530 inhabitants about 55 miles north of Madrid, in the valley of the Ebro River. The dynamic winegrowers and winemakers of Bodegas San Alejandro bring the distinct characteristics of Calatayud and the unique flavors of Garnacha into every bottle of Las Rocas. The collection includes a Garnacha made from 30- to 50-year old vines, a Viñas Viejas Garnacha made from vines that are 60 to nearly 100 years old, and a Spanish Red Blend that brings Garnacha together with Tempranillo and Syrah.


Las Rocas® 2009 Garnacha  (Pictured Above)

SRP: $14

Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:

The vibrant red color of our 2009 Garnacha hints at its rich dark cherry and blackberry aromas and flavors. This well-structured wine integrates nuances of oak with round tannins to deliver a rich palate of decadent fruit flavors.

Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. The vines for our Garnacha are 30 to 50 years old, with loose, rocky limestone soils. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional grapes with rich flavor characteristics.

Winemaking Notes:
Following harvest at the end of October, the Garnacha grapes were cold soaked for several days to extract the deep, intense flavors of the fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in French and American oak barrels for nearly one year.
Varietal Content: Garnacha
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.57g/100ml
pH: 3.63
Alcohol Level: 15.20%
Residual Sugar: 0.1 g/100ml
Residual Sugar: 0.1 g/100ml

We liked the dark fruit colors, depth and food friendliness of this Garnacha wine. The red blend was more fruity and terrific for a picnic or easy going dinner (perfect for coq au vin) . The king (and what value for $20  . . . well worth double the price . . . ) was the Vinas Viejas. Bursting with cranberry and dark cherries, the tannins were subtle, but indicate good aging potential. Go with cheese, game, dark fish or Brazil nuts.

Spanish wines rule.

Copyright 2012 By Punchin International. All Rights Reserved.

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