15 Animal-Print Zara Pieces That Will Sell Out in October
Animal print, aka the number trend of fall 2018, is everywhere, but no other site or brand can quite match the vast selection of animal-print pieces currently available at Zara. In fact, the retailer even just introduced an entire edit devoted to the trend, and it is stocked. Leopard, zebra, snake, and tiger prints abound in the form of jackets, tops, skirts, dresses, shoes, and accessories galore. I was personally overwhelmed by the selection, which prompted me to create an edit of my own. Narrowing it down to 15 pieces wasn’t easy, but I think these selections are good enough to catch on and sell out by the time October comes and goes. (Many of them are already selling out, so don’t stall.) And in case you want a little extra styling assistance, the animal-print edit also features plenty of pieces that look perfect with animal print, from sweaters to trousers.
Keep scrolling to shop my animal-print picks. Your closet is about to get a lot more on trend for fall.
Next up: the Sienna Miller–approved Zara dress that looks perfect with ankle boots.
Mean Green unretire Mean Joe’s 75 for one game
North Texas will unretire the No. 75 jersey of “Mean” Joe Greene for one game Saturday as they honor the Hall of Famer with a statue.
Juicy Couture’s First Makeup Collection Is the Ultimate Early 2000s Throwback
‘Making a Murderer’ Season 2: Netflix Reveals New Trailer and Release Date
Along with NPR’s hit podcast, Serial, Netflix’s first season of Making a Murderer was responsible for a kind of true crime renaissance. It went from a genre full of covert devotees afraid of seeming creepy to a staple of casual conversations.
Making a Murderer is still sparking those conversations and it’s easy to see why. The story of Steven Avery—once wrongly convicted of murder only to be convicted again—is engrossing and unsettling. And it’s far from over, so a second season begins streaming in October.
Season Two is made up of 10 episodes examining continuing efforts to clear the names of Avery and his convicted accomplice and nephew, Brendan Dassey. While the trailer is brief, it takes fans right back to the heavy and often wrenching feel of the first season, embodied in the hashmarks indicating days in prison widening out to Avery’s mugshot.
Over the footage we hear a woman saying that “Once somebody’s convicted, they have to move mountains to get out of prison.”
For this second look at Avery’s ongoing efforts to gain his freedom, Laura Ricciardi and Moira Demos once again headed to Wisconsin, where they followed Avery’s and Dassey’s families and the attorneys working his case.
Many do believe Steven Avery is guilty as charged. The popularity of Season One even prompted production of Convicting a Murderer—a series involving prosecutors, police, and victim Teresa Halbach’s friends and family.
While Avery’s lawyers in the first season attained a measure of celebrity, they’re no longer on board. His new attorney is Kathleen Zellner, who specializes in overturning wrongful convictions. Viewers will follow Zellner’s efforts to find the truth that might set her client free.
Season Two of Making a Murderer begins streaming October 19.
‘In The Moment, You Just Fly’: Jon Batiste Lets Loose At The Piano
Batiste, the band leader for The Late Show with Stephen Colbert, sits at the piano and demonstrates his “everything in the pot” style of playing.
(Image credit: Eva Hambach/AFP/Getty Images)
Dave Grohl’s Pre-Show Drinking Ritual Is Pretty Amazing
The majority of us can’t get drunk before going to work, simply because we’d get fired. But for someone like Dave Grohl, an epic drinking session before playing with the Foo Fighters is an absolute must.
In an interview with KLOS-FM, Grohl spilled the beans on how he prepares for a show, and let me tell you – it involves a lot of booze, and this man goes hard.
“Should I tell people how to do it?” he asked during the interview, to which drummer Taylor Hawkins replied: “Not how to do it. How you do it.” You know, because Grohl is legendary and his methods are unlike anyone else’s, and anything he’s doing definitely works.
Without further ado, let’s dive right into Grohl’s intense evening ritual he follows every single night before a Foo Fighters concert.
First off, the rocker pops three Advil 90 minutes before the show, probably to prepare his body for the waterfall of booze he’s about to ingest. Then, “an hour before the gig, I have a Coors Light,” he explains.
“About 50 minutes before the gig, I hit my first Jag [Jagermeister], finish the Coors Light, get another Coors Light going. Now there’s a bunch of people around, so I’m throwing shots at everybody and I’m taking shots with everyone in the room.
“The next Coors Light is down, I got a cold one. Now it’s about maybe 20 minutes before going on. I’ve had three or four shots of Jager and three Coors Lights. Then they sort of clear the room and we get 15 minutes to ourselves.
“This is bad! This is how I’ve spent every night of the last year and a half. That’s why I’m not scared of the Lord. I’ve seen worse.”
Damn, dude.
“So then like 15 minutes before, we’re like, ‘We need our privacy,’ which is such bullshit. We totally don’t. So then, it’s all of us and I feel guilty because I’m the only one who’s been doing the shots of the Jag, so I start feeding shots of Jag to the rest of the band, who are all drinking white wine and champagne and whatever.
“So I’m pounding them with Jag but I have to take them with them, so now I’m five or six shots in. And it’s like, it’s time to walk to the stage, so I crack another beer just to have a cold one as I walk up and I pick up the bottle and drink the last inch of the Jag!”
However, he added: “Kids, stay in school, don’t do drugs.”
You heard the man.
Watch the full interview in the video below:
Well, now we know that Grohl gets a little loose before going on stage, but clearly, it works for him. In fact, all that booze probably helped his decision to invite a fan — lovingly nicknamed “KISS guy” for obvious reasons — up on stage to jam with him.
“I swear to god, Kiss Guy—he was the fucking best one we’ve ever had come up,” he said. “Goddamn, Kiss guy,” Grohl said.
Turning Tables & Unfiltered Go to the Ballgame: City Winery Opens All-Star Wine Bar for Wine-Starved Yankees Fans (Wine Spectator)
Yankees home-game attendees will have noticed something new pop up this season at Yankee Stadium: a wine bar from City Winery, the restaurant, urban winery and entertainment venue chain that includes Wine Spectator Restaurant Award winners in Atlanta, Boston, Chicago and Nashville, but calls the original Manhattan outpost home field. The stadium bar opened Aug. 27 for the last stretch of the Major League Baseball season; Unfiltered and Turning Tables, Wine Spectator‘s leading authorities on all things sports and dining, respectively, made the trek to the Bronx this past Friday, Sept. 21, to take in a ballgame and a few cups of the finest City Wine.
“It just makes sense: a local New York City winery partnering with the iconic baseball brand of New York City,” said Avi Kent, chief growth officer of City Winery. The folks at Yankee Stadium were looking for a wine experience and started talking to City Winery execs earlier in the summer. Christopher Buffa, general manager of concessions at Yankee Stadium, said that while there are bars around the stadium that offer wine, none of them were dedicated to it. But are there actually hoards of wine-loving baseball fans clamoring for an alternative to Bud Light? “Yes, you associate beer and baseball together, but there’s 40,000 people here, people want different offerings,” said Kent.
The bar is located near Gate 6, one of the highest-traffic areas in the stadium according to Buffa, in a little enclave where you can stand around a couple City Winery–branded barrels and knock a few back before first pitch. Four wines are currently on tap, including three from City Winery: the Sauvignon Blanc Lake County Windrem Vineyard 2017, the Rooftop Rosé Mendocino 2017 and the Cabernet Sauvignon Washington 2016. City Winery also has two offerings on deck by the bottle, the Chardonnay Sonoma Coast Scopus Vineyards 2016 and the Cabernet Sauvignon North Coast 2016, as well as a few other selections such as Moët & Chandon bubbly and the Yankees’ very own Cab.
Courtesy of City Winery
The wines had notes of Mystique and Aura.
The taps are poured and bottles “decanted” into plastic carafes (which you can take home as a souvenir!). The City Winery bottles are $60 each; all wines on tap are $12.49 a glass and $40 to fill a carafe. On a recent night when the Yankees were playing the Baltimore Orioles, patrons were lined up to get a taste of the wine offerings. Rosio, a bartender on duty that night, said the bar was a homerun, and that she had observed a particular type of clientele. “You can tell it’s people who are looking for wine and can’t find it, so go for something else,” she said, adding that the most popular orders were the rosé and Cabernet on tap.
And on several occasions, Rosio had seen people with a glass of some minor-league wine or other from a nearby concessions stand discover the City Winery bar as they walked by, and promptly abandon their purchase for a taste of the promising rookie wine that’s just joined the team.
“We’re already talking about ways to enhance it next year,” said Kent. “We’re excited about a long-term partnership here and exploring what else we can do, both within this room and elsewhere in the venue.”
On game day, the Yanks dispatched the O’s as confidently as we did a carafe of Chard, 10-8 (both performances completed in nine innings). The next day, the AL East rivals faced off again, but this time, the bigger wine splash landed down in the clubhouse. By knocking off Baltimore 3-2, the Bombers secured a playoff spot and celebrated in the traditional fashion: draping clubhouse furnishings in plastic sheets, donning goggles and blasting bottles of Chandon bubbly all over the room and each other. There’s plenty of baseball left in the season, but we’d advise City Winery to start stocking up trophy-shaped carafes and wineglass helmets should our hometown heroes make it back to the World Series.
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The 2019 Ducati Scrambler Icon Is a Retro-Inspired Modern Classic
When Ducati first introduced the Scrambler Icon in 2014, not even the Italian moto maker could have imagined they’d have such a hit on their hands. The retro look, smaller frame, narrow tank and more upright riding position paired with the 803cc L-Twin engine was impressive.
The Scrambler isn’t going anywhere—Ducati sold more than 55,000 of them in just five years. The 2019 model tweaks, without truly changing, the Scrambler Icon’s successful formula.
The biggest modifications made to the 2019 model are minor and almost entirely aimed at safety. First and foremost, is the addition of Bosche’s cornering anti-lock braking system that was first trotted out in the Scrambler 1100.
The new system makes for better brake distribution, yielding smoother braking and minimizing the rider’s chances of losing control. It’s a feature normally found in much more expensive bikes and it’s nice to see Ducati’s concern with safety making it across the product line.
Other new safety measures include LED daytime running lights, LED brake lights and self-cancelling turn signals. Most of these are long overdue but it’s still easy to be happy about seeing them make it into the Scrambler Icon’s 2019 design.
Beyond safety, the Icon gets a boost in comfort for 2019. There’s an optional phone-pairing multimedia system which marks an acknowledgment by Ducati that riders want their smartphones—for music, for calls, for GPS—on their bikes. A seat redesign (it’s still a banana) and other detail adjustments like adjustable cabling for the brake handle and a switch to a hydraulic pull on the clutch round out the boosts. They add up to the pleasing conclusion that Ducati is finally perfecting the Scrambler Icon now that they’ve had four previous iterations to lock down (and how!) the essentials of this bike.
Starting under $10k, the 2019 Scrambler Icon is one of the easiest entry points for someone looking to join the Ducati family. Dealers are beginning to arrange test drives and new and old riders alike will have no trouble admitting that, while the Scrambler Icon may not boast the break-neck performance of so many other Ducatis, it’s still a damn fun little bike.
Chef Talk: Chantel Dartnall’s South African Wine and Food Fantasia (Wine Spectator)
In 2006, chef Chantel Dartnall opened Restaurant Mosaic at her family’s Orient Hotel on a nature reserve outside Pretoria in South Africa’s Crocodile River Valley as a showcase for the European techniques and cuisine she had honed in Michelin-starred kitchens in the United Kingdom. But her surroundings—nearly 700 acres of “the most pristine nature you can imagine” in the Francolin Conservancy—soon became a guiding inspiration. She now defines her approach as “botanical cuisine—to feature Mother Nature on a plate, where each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature.”
That harmony extends to wine selections and pairings. Dartnall, 38, runs the restaurant with her father, Cobus Du Plessis, and mother, Mari Dartnall, the wine director and general manager, respectively. The family takes pride in showing off local Cape wines, which comprise some 60 percent of Mosaic’s cellar. With 6,000 selections and 75,000 bottles of inventory, Mosaic has one of the most extensive programs in Wine Spectator‘s Restaurant Awards program, earning our highest honor, the Grand Award, in 2018; the list also has exceptional reserves of Burgundy, Bordeaux and Champagne (the Jacquart Brut Mosaïque is a current favorite), as well as depth in Italy, Portugal, Germany and Spain. Every year, Dartnall, her family and her wine team make trips to vineyards and cellars in different parts of the world to shop for wine. Then, to complete the pairings, “we visit the markets, and that is how the influences and the flavors and the inspiration of those countries come together in dishes.”
Dylan Swart
The dish “Francolin’s Forest Fungi” is Chantel Dartnell’s wild mushroom and black truffle risotto.
Dartnall began cooking at a young age, attending culinary school and then working with Paul Rhodes at Chez Nico at Ninety Park Lane in London, and British chef Michael Caines. When she returned home to South Africa, Dartnall’s cuisine blossomed into something melding Western and Eastern influences with backyard ingredients. Dartnall spoke to editorial assistant Brianne Garrett about how she develops Mosaic’s unique pairings, the dynamics of going to work every day with her immediate family and a new ongoing project that’s keeping her busy.
Wine Spectator: What inspires your cooking style and techniques at Mosaic?
Chantel Dartnall: Everyone always asks me what style of cooking I have, and the closest interpretation that I could give is that we do botanical cooking. The one reference I could give is Michel Bras in Aubrac, France. It’s a very natural, very earthy approach. In the portrayal of this philosophy and inventing these dishes, we’ve become a lot more focused on really featuring the purest elements on the plate. It is not only about capturing nature’s natural nuances, but also to focus on [improving] the experience for my guests by studying the medicinal properties of the edible herbs and flowers I include in the menu to aid in digestion, promote blood circulation and a general feeling of wellbeing. For example, fennel aids digestion and stops bloating and the hibiscus flower helps to reduce the symptoms of alcohol.
WS: What’s your approach on food-and-wine matching, and what are some favorite current pairings at Mosaic?
CD: There are a lot of local wines, because we love supporting our local industry. But when it comes to the pairing, we need to see what is in season, what is in harmony and also which of the wines in our cellar are at their optimal “drink-after” date. So we listen to winemakers at this point if they say, “You know what, my wine needs to age five years, I suggest that you pull it out of the cellar [then], retaste it and then try and see if there’s a dish that complements it.” So we take those notes into account when we do our pairings.
I think my ultimate favorite we are currently featuring is the 2013 Lismore Chardonnay from a local South African producer in Greyton, Samantha O’Keefe. It’s just the most feminine Chardonnay that you can imagine. And we’re pairing this with a dish that I call the “Francolin’s Forest Fungi”—a wild mushroom and black truffle risotto.
We’ve also got the “The Flavours of Indochine” on the menu [suckling pig, coconut curry and star anise], and we’re serving this with a Trimbach Gewürztraminer Reserve 2007, which is just really combining with those exotic oriental flavors [in the dish] and is magnificent!
WS: What’s the dynamic like working alongside your family?
CD: Everybody always says that you should not work with family, but for me I find that there’s nothing better than working with family because it’s very hard to find people that share your passion and enthusiasm, putting in all of those hours just because they have the same goal. So my mom is with me every single day, she’s on the floor as my maître d. A very, very large portion of what happens overall, including the maintenance of the garden, everything is her hand.
Cobus, my dad, is the mastermind behind all of the design, including the architecture, the wine cellar. I think what makes us special is that everybody that comes through the door says it literally feels like they are visiting a family home. Irrespective of the fact that it’s a fine dining establishment, it’s a comfortable and welcoming environment.
Most of my staff has also been with us every since we opened the restaurant and they’ve come with us the entire journey. Moses Magwaza, our sommelier, initially started as our gardener, and he is in the final processes of his [sommelier] examinations.
WS: Are you working on any exciting projects heading into 2019?
CD: I am also happy to say that I am having a lot of fun working on my cookbook. It’s a rather lengthy prospect and the aim is to release toward the end of 2020, when Restaurant Mosaic celebrates our 15th birthday. One version is all hand-bound and will be filled with real pressed flowers and leaves with hand-written recipes. So this is a long-term project.
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