"luxury" news and stories

The Luxury Institute has released its annual Luxury Brand Status Index (did you know that even luxury brands have their own status index?) for the wine and spirits category. The index is based on surveys of the wealthy, sampling more than 1,200 American consumers with an average weighted income of $342,000 and an average weighted net worth of $2.9 million. Here are the top-rated brands in each category:

Champagne and sparkling wine: Dom Perignon
Cognac: Courvoisier
Gin: Hendricks
Liqueur: Grand Marnier
Rum: 10 Cane
Scotch: Macallan
Table wine: Opus One
Tequila: Patron
Vodka: Grey Goose
Whiskey: Woodford Reserve

Every niche in the food world is going to see their share of trends in the new year, from fast food to the ultra-luxe havens of molecular gastronomy, and Epicurious has just put in their two cents as to what some of those trends will be. Although they don't come right out and say so, it is pretty easy to see that their trends don't apply directly to all diners/cooks. Based on their selections, it appears that their picks are for the gourmet food niche. Not that there's anything wrong with that, but it's good to keep some perspective when reading forcasts for trends like number one on their list:

1. An increase in the number of "foie gras speakeasies", "private clubs having secret dinners, feasting on the forbidden fattened duck liver."
2. Iberico ham from Spain will become wildly popular.
3. More people will shop at farmers' markets and start to grow their own produce.
4. There will be more ethnic fine dining restaurants.
5. Fair trade will become a buzzword in the same vein as "organic" was this year.
6. More quality bread will be baked in restaurants.
7. Spicy drinks and cocktails will be big in restaurant bars. Jalapeno margarita, anyone?
8. Hot dogs will be the new hamburgers.
9. Small coffee roasters will be the new coffee trend (or you could just roast at home).
10. Consumers will continue to care more about the quality of the food they are buying/eating, not just the quantity.

Thanks to the trickle down effect of trends, the more accessible ones will hit the mainstream quickly (more hot dogs (#8) by summer), but the others might take more time to gain widespread popularity.

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In spite of the laws in Chicago and the thread of a fine if they are broken, many Chicago area chefs are planning on turning their restaurants in to "duckeasies" for New Year's Eve diners, adding foie gras to one or more menu items on the grounds that the "holidays just wouldn't be the same without a little fattened liver." Restaurants that will be serving foie gras include Gioco, Wave in the W Hotel Lakeshore and Cyrano's Bistrot & Wine Bar, among others.

City health officials are not surprised by the news, saying that there are some restaurants that never stopped serving the stuff. Health inspectors say that looking for the fatty livers is "without question the least-important thing [they]'re called upon to do" and some chefs even report that their health inspectors have turned a blind eye to it when it is in plain sight.

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At one point in time, not so very long ago, the word "rehab" conjured up images of less-than-glamorous institutionalized settings. This is no longer the case, especially not in Southern California, where there are more luxury rehab centers than you can shake a stick at. They offer everything from ocean views to full service spas and cater to the rich, famous and anyone else willing to spend up to $80,000 per month. Any anyone prepared to spend that much money for such a trip is not going to settle for cafeteria food. These centers also have gourmet chefs that are not only willing to meet the nutritional needs of the clients, but to go above and beyond. As the director of one such program said, "What good does it do to have a very wealthy person have a roommate, have to get up at 6 a.m., make their bed and go to breakfast? That's not their real life. They are used to getting weekly massages, to the food, the private bedrooms and everything. That's what gets them through the door to get the help they need."

Not to make light of serious problems or chemical dependencies for which many people need treatment, these ultra-luxe rehab centers do offer top shelf counseling that can really put people on the road to recovery.

You just might get to enjoy a seasonal tasting menu when you're done.

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There are a lot of different types of foodies, from those who love to cook at home to those who eat out exclusively, those who relish a great selection of seasonal veggies and those to whom meat is the most important part of a meal. No matter what types of food they fancy, there is going to be something out there, something extraordinary, that will make your favorite foodie's mouth water with anticipation. It could very well be one of the items on our list here. These are top of the line gifts, so some are quite expensive, but each and every one will be well-appreciated.

You can't go wrong with a good balsamic vinegar. It makes a wonderful addition to salads, as well as to sauces and marinades for all kinds of meat and vegetables. If you get a really good one, aged 25-50 years, the flavor will be rich and strong to the point where you might only need a drop or two to finish of a main dish or dessert. Aceto balsamico di Modena and balsamico di Reggio Emilia are the best types you can get, and they'll cost quite a bit more than the average grocery store brand, but are well worth it. Aceto Balsamico Tradizionale di Modena - 25 Years, $150.