The Fashion File

Last night I went to a verrrry chic book party for my friend Monica, who collaborated with Mad Men costume designer Janie Bryant on a fab new book, The Fashion File. I wish I’d had my camera to snap a pic of Monica, who is 8 1/2 months pregnant. She arrived in a mod color block dress and knee high boots (seriously, only Monica could brave boots moments before going into labor) and looked totally gorgeous. The book is every bit as fantastic as its authors—loaded with clever advice and a must for the fashionista on your list.

Mad Men Bash

Last night I attended one of two Mad Men bashes happening in LA. The other, I’m told, was for the actual show. Ours was a Mad Men-themed gala fundraiser for Tiny G’s new preschool and was fantastic! You should have seen some of the dresses on the other moms…amazing. Styled by Ilene Rosenzweig, who was wearing an insane white fur shrug, every detail of the evening was swish, from the champagne cocktails in coupes to the Marilyn Monroe transvestite auctioneer. Mr Foodinista looked dashing in a grey suit and thin black tie. For fashion advice, I turned to my sage friend Monica Corcoran, who is literally writing the book on Mad Men style along with the show’s costume designer, Janie Bryant. I wanted to wear a black cashmere sheath, already in my closet, so here’s what Monica recommended:

I think a black sheath sounds perfect. You could make a mini splurge on a matching costume earrings and necklace set — all the rage in the early 60s — in jet beads, aurora borealis, enamel or even pearls. Matching jewelry was a must!

Gloves work too. Also, per Janie, Betty loves to match her shoes to her bags–lizard or alligator, of course.

Also, for cocktail chatter, wear a cream blush in coral (there were no powder blushes back then) and a matte lipstick (no gloss either). A thick black line on the upper lash line with a slight kick — a la Bardot — was the eye look of choice.

As it happens, I look awful in coral so I went with a matte red M.A.C lipstick (Ruby Woo), and attempted a Bardot eye with a liquid liner. For gloves, I stopped by The Way We Wore on La Brea and picked up the most beautiful cloth pair. They had a whole basket full of gorgeous vintage gloves if you are in the market, and you won’t find friendlier service anywhere! They are SO nice and knowledgeable! And for shoes, a favorite pair of square-toed Chanel black pumps. My one splurge was on the earrings to go with this necklace—a gift from my dear friend Vincent. Thanks to my generous friends, I felt like Cinderella at the ball—if Cinderella drank too many gin and tonics, that is.

Mad About Mozza2Go

Last night, we got takeout from Mozza2Go (the newish takeout spot next door to Osteria Mozza on Melrose) to accompany a few cocktails while watching the season premiere of Mad Men. Roasted peppers stuffed with tuna, chicken liver and guanciale bruschetta, salumi salami, and butterscotch budino, divine. Most of all the budino, which was almost as delicious as Joan vs Moneypenny.

Roasted Tomatillo Slaw

Last Saturday night we had friends over to grill Berkshire pork chops and drink cheladas. Our friend Adam, who has a superb fashion piece on that disturbing neighbor kid from Mad Men in tomorrow’s Los Angeles Times (preview: the kid wears a monocle in real life; he’s 8), brought over some Mexican slaw. But not just any slaw. This was super delicious, super spicy, roasted tomatillo slaw from the Jimtown Store Cookbook. You roast garlic, tomatillos and chiles for smoky spicy heat, while jicama and cabbage give a refreshing crunch. It takes slaw to a new level.

And it was great the next day in pork tacos with sliced up pork from a leftover chop. I’ve said it before, and I’ll say it again, The Jimtown Cookbook is one you should have in your arsenal. Here’s the slaw recipe to give you a taste of just how inspired these recipes are, while being very rustic and unpretentious—just plain GOOD.

Roasted Tomatillo Slaw

From The Jimtown Store Cookbook

4 ounces (about 4) tomatillos, husked

4 whole garlic cloves, unpeeled

1 serrano chile, split, most of the seeds removed

6 scallions, green tops only, thinly sliced (about 1/2 cup)

1/2 cup coarsley chopped cilantro leaves and tender stems

1/4 cup corn oil

2 teaspoons kosher salt

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 cup white wine vinegar

3 cups finely hand-shredded green cabbage (about 1/4 medium cabbage)

2 cups julienned jicama

2 cups julienned carrots

Lime wedges for serving

Line a heavy medium skillet with foil and set over moderate heat. Add the tomatillos, garlic, and serrano chile and roast, shaking the pan and turning the vegetables occasionally, until all are brown and soft, about 5 minutes for the serrano and up to 20 minutes for the tomatillos and garlic. Remove the chile when it is done, and set aside. Remove the garlic from the pan. When the garlic is cool enough to handle, peel it.

In a food processor, combine the tomatillos, garlic, serrano, cilantro, scallions, salt, sugar, pepper, and vinegar. Process until smooth. With the motor running, gradually add the oil through the feed tube.

In a medium bowl, toss the cabbage, jicama, and carrots with the dressing. Serve immediately, if you like your slaw crunchy, or let your slaw sit for up to 1 hour to soften a bit. Adjust the seasoning just before serving. Squeeze a little lime for extra zing.