
Monday, February 28, 2011
Oscar Party

Saturday, February 26, 2011
Suprasensorial: Experiments in Light, Color and Space

Friday, February 25, 2011
PROST
Taschen's Oscar Special

Quick Energy Boost #5

Another Candle on the Birthday Cake
Hey Wendy, thanks for sending out your birthday wishes, I always love getting them..You are so sweet to do that every year. I always love reading about myself and how accurate the things they say about me are correct.
I hope your doing well, I need to stop by for a drink and see you soon.
Take care, Brett [Sr. Travel Consultant@ Warner Bros. (Burbank)]
I hope your doing well, I need to stop by for a drink and see you soon.
Take care, Brett [Sr. Travel Consultant@ Warner Bros. (Burbank)]
Thursday, February 24, 2011
Stephen Webster

Tuesday, February 22, 2011
A Contented Guest
Hi my Dear Wendy,
Mr. Marciano told me how happy he is with the rooms at the Luxe. I wanted to say thank you again and I will push for him to stay more often. Luv, Joann (Eres)
Mr. Marciano told me how happy he is with the rooms at the Luxe. I wanted to say thank you again and I will push for him to stay more often. Luv, Joann (Eres)
Monday, February 21, 2011
Elegy: Reflections on Angkor

Happy President's Day
Friday, February 18, 2011
A Happy Client
Hi Wendy,
It was great to meet you recently at The Luxe Beverly Hills. Thanks so much for showing Maddy and I around the property, it was great to finally get to see it! If there is anything I can do to assist with your efforts in the UK & Ireland, please do let me know. I head up the travel trade efforts for Beverly Hills CVB as well as California Tourism and work with a full team of individuals whose goal is to bring more business to your destination!
I hope to see you again soon. Best wishes, Beth [Travel Trade Director, Black Diamond]
It was great to meet you recently at The Luxe Beverly Hills. Thanks so much for showing Maddy and I around the property, it was great to finally get to see it! If there is anything I can do to assist with your efforts in the UK & Ireland, please do let me know. I head up the travel trade efforts for Beverly Hills CVB as well as California Tourism and work with a full team of individuals whose goal is to bring more business to your destination!
I hope to see you again soon. Best wishes, Beth [Travel Trade Director, Black Diamond]
Agent Provocateur

Thursday, February 17, 2011
Edelweiss Chocolates

Travel Fact

Wednesday, February 16, 2011
Quick Energy Boost #4
Eat a Piece of Chocolate: This one can present a challenge if willpower is something you are lacking in addition to energy. To help limit your intake to one piece, keep some individually wrapped chocolate squares on hand. Eating one will give you an endorphin buzz. Plus, the slight amount of caffeine chocolate contains — dark chocolate has more than milk chocolate — won't hurt, either. Marie Claire Magazine
Travel Fact

Tuesday, February 15, 2011
Solange

Monday, February 14, 2011
Rolls Royce of Chocolates

Red Velvet Truffles recipe
2 cups cream
2 cups crème fraiche
2 oz. milk chocolate
12 oz. semi-sweet chocolate
2 cups shredded sweetened coconut
Chopped red food coloring
4 cups semi-sweet chocolate
powdered sugar
· Bring cream and crème fraiche to a boil, while melting chocolates over a water bath. Once chocolate is smooth add the hot cream mixture and whisk continuously until chocolate thickens and becomes shiny. Add the coconut and mix until combined. Add a few drops at a time of red food coloring until desired color is reached. Pour into a half sheet tray lined with parchment. Wrap well and refrigerate overnight.
· Once truffle base is set, remove from pan by running a warm knife around the edges. Invert tray onto a parchment lined cutting board. Cut the truffles into whatever shape you desire. I recommend a small bite sized rectangle: Cut tray into 1 inch strips, then cut each strip into 1 inch squares, quarter each square to get 4 bite sized rectangles. Freeze cut truffles until ready to dip.
· Melt down the remaining 4 cups semi sweet chocolate over a water bath. Remove your truffles from the freezer. Dip each truffle in chocolate, carful to remove any excess chocolate and place on parchment. Once all the truffles are dipped return them to the freezer to set, about 30 minutes. Repeat this process of dipping each truffle; place each freshly dipped truffle into a bowl of powdered sugar. Once all the truffles are coated in powdered sugar place bowl in a cool place and allow to set, about 30 minutes. Sift the truffles knocking off any excess sugar. Serve. Truffles can be stored for up to one week in an air tight container in a cool dry place.
2 cups crème fraiche
2 oz. milk chocolate
12 oz. semi-sweet chocolate
2 cups shredded sweetened coconut
Chopped red food coloring
4 cups semi-sweet chocolate
powdered sugar
· Bring cream and crème fraiche to a boil, while melting chocolates over a water bath. Once chocolate is smooth add the hot cream mixture and whisk continuously until chocolate thickens and becomes shiny. Add the coconut and mix until combined. Add a few drops at a time of red food coloring until desired color is reached. Pour into a half sheet tray lined with parchment. Wrap well and refrigerate overnight.
· Once truffle base is set, remove from pan by running a warm knife around the edges. Invert tray onto a parchment lined cutting board. Cut the truffles into whatever shape you desire. I recommend a small bite sized rectangle: Cut tray into 1 inch strips, then cut each strip into 1 inch squares, quarter each square to get 4 bite sized rectangles. Freeze cut truffles until ready to dip.
· Melt down the remaining 4 cups semi sweet chocolate over a water bath. Remove your truffles from the freezer. Dip each truffle in chocolate, carful to remove any excess chocolate and place on parchment. Once all the truffles are dipped return them to the freezer to set, about 30 minutes. Repeat this process of dipping each truffle; place each freshly dipped truffle into a bowl of powdered sugar. Once all the truffles are coated in powdered sugar place bowl in a cool place and allow to set, about 30 minutes. Sift the truffles knocking off any excess sugar. Serve. Truffles can be stored for up to one week in an air tight container in a cool dry place.
Friday, February 11, 2011
Pacific Design Center open to the public

Valentine's Day is all sewn up
Girls Night Out in Cafe Rodeo
Dear Wendy: Fantastic night!! Thank you so much Wendy! Excited to do it again next year!!!Love, Cecilia
Seen in the Luxe lobby
Thursday, February 10, 2011
Quick Energy Boost #3
Flirt: It's fun, it's harmless (or, at least, it should be), and it's effective. Nothing gets the heart pumping and the brain working like a little flirtin' action, just don't do anything stupid. Keep it to conversation — thinking on your feet, cracking jokes, and intellectual banter will energize you plenty. Marie Claire Magazine
33 Variations

Tuesday, February 8, 2011
Page Turner

Monday, February 7, 2011
Another Candle on the Birthday Cake
Wendy Dear,
Thank you sooooo much for remembering me. This is a big one for me!! I was so happy to receive your card and good wishes, and reminded me to be more thoughtful to others. Hugs to you always, Linda [CONTRACT TRAVEL]
Thank you sooooo much for remembering me. This is a big one for me!! I was so happy to receive your card and good wishes, and reminded me to be more thoughtful to others. Hugs to you always, Linda [CONTRACT TRAVEL]
Lanvin's mannequins

Friday, February 4, 2011
Cheese Great
Just in time for the Super Bowl, the cheesehead is "fly" - as in cool, awesome, attractive, amazing - and not just because the Packers are in the game. Some talented University of Wisconsin-Madison students and alums are helping to redefine the image of the foam headgear, which made its debut before most of them were born. Their hip-hop video, "Feelin' So Fly Like a Cheesehead" - a Packers-themed parody of last October's hit record "Like a G6" by the band Far East Movement - has gone viral on YouTube. As of Wednesday, the Cheesehead video had been viewed online more than 830,000 times - with the Super Bowl yet to happen.
http://www.facebook.com/l/3aedae-I6m_0IIsVFChGD3w5kxg;www.jsonline.com/business/115158204.html
http://www.facebook.com/l/3aedae-I6m_0IIsVFChGD3w5kxg;www.jsonline.com/business/115158204.html
Vive L'Amour Series

Another Candle on the Birthday Cake
Hi Wendy,
Happy New Year! Thank you so much for the birthday wishes. You are so kind and I love how you always send the “On this day” cards. Have a great day and a great weekend! Antonella [Vertu Assistant Store Director]
Happy New Year! Thank you so much for the birthday wishes. You are so kind and I love how you always send the “On this day” cards. Have a great day and a great weekend! Antonella [Vertu Assistant Store Director]
Thursday, February 3, 2011
So oh la la

Happy New Year!

Wednesday, February 2, 2011
Happy Groundhog Day!

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