Chandler Burr is the host at a dinner of fragrance on June 18th at The Carlyle in NYC. It will be a night of magnificent food and my favorite L'Artisan fragrance, Saffran Troublant. This sounds like my kind of way to spend an evening. I can also vouch that Mr Burr is witty and a blast to be around. If you ever need help moving from your apartment...he is your man.
From the Press Release: Dedicated to providing guests with one-of-a-kind experiences, Rosewood Hotels & Resort has called upon the natural pairing of cuisine and scent to launch a unique culinary journey with a series of Scent Dinners highlighting the delicate intricacies of food and fragrance. Rosewood's Scent Dinners have been designed and will be hosted by Chandler Burr, Scent Critic for T, The New York Times Style Magazine and author of The Emperor of Scent: A Story of Perfume, Obsession, and the Last Mystery of the Senses. Burr has worked closely with The Carlyle’s Executive Chef Jimmy Sakatos to create a multi-sensory journey through a rare six-course Scent Dinner, pairing select perfumes with spectacular dishes to highlight culinary essences found in chosen fragrances. Burr and Sakatos will open Act I by immediately taking guests behind the scenes of the multi-billion dollar world of perfume. It will open with smelling exquisite perfume raw materials, from a natural essence of Sicilian lemon to a mouthwatering Granny Smith apple accord, the secrets behind the new blockbuster perfume Light Blue by Dolce & Gabbana. The dinner's aperitif, created by The Carlyle’s new mixologist, Brian Van Flandern, is a Light Blue vodka martini, mixed with natural flavors to echo the lemon and apple essence in the fragrance.
Bread is paired with a perfume from the niche Parisian house l'Artisan Parfumeur called Bois Farine, an astonishing olfactory concept of baking flour. A tasting of hamachi & blue fin tuna is paired with a premium Japanese sake—and the brilliant perfume Sake from Fresh. Also being featured is l’Artisan Parfumeur’s Saffran Troublant with black bass, fennel, artichoke and saffron crustacean jus and Roger & Gallet’s Gingembre highlighting the ginger in both the perfume and Chef Sakatos’ delicate butter-poached rock shrimp, heirloom baby carrots and carrot ginger emulsion. In Act II’s dessert course, Burr will reveal the connection between Tom Ford's Black Orchid and a delectable vanilla rum milkshake as well as Missoni's new self-titled perfume with a sweet dark chocolate brownie.