This little beauty, the Kate Spade Bicycle by Adeline Adleine, looks more my speed. The limited edition designer bike is $1,100, and  comes in the brand’s signature kelly green shade! She has cutesy features like a hidden chain (so you can wear a skirt!), matching leather Scout bag for your handlebars, a rear bag holder (and purse with clips to keep it on tight) and the prettiest leather seat I’ve ever seen.

I doubt I’d keep up with the road bikes, but who would want to if they could opt for a cruiser like this?

There’s only one bike per store- get it while it’s hot!

Last night I had the best appetizer experience ever at True Food Kitchen, I just had to share.

The restaurant has a crudité on their appetizer menu that instantly became my #1 TFK menu item. The locally-grown veggies are super fresh and differ depending on what’s fresh and available. This time around we had fresh cherry tomatoes, broccolini, orange, yellow and purple carrots, radishes, asparagus and zucchini. Boring sounding, but so fantastic. They are served with a cool tzatziki sauce and a tangy black olive dip- if I had this in my fridge at all times, I’d never touch another marshmallow peep.

With a glass of Prosecco, this made my night

Another cool discovery- Royal Coffee at the Biltmore, which is a recent expansion from the Royal at the Market and a welcome addition since the Coffee Plantation and Borders coffee shops are now kaput. Royal is housed in the first floor space of the Elizabeth Arden Red Door Spa. As a matter of fact, you enter the shop through the red door, itself.

Aside from the positively impressive 60′s chic decor, the coffee and food is absolutely delicious and the owner super-sweet. The method for making drip coffee is cool- she uses clear tea cup holders and coffee filters to create the perfect cup. You have to see it to understand it.

I wonder if they do home décor?

Speaking of cups, how insane are the Alessi dishes your drink arrives in?

The scone plates are little crescents!

My favorite part of all is that they serve almond milk, for those of us who prefer our lattes without a side of cow hormones or genetically-modified soy hormones. On second thought, I’m willing to wager their other milks are organic, too. That said, almond milk makes me happy!

Adorable, in a cup.

What did you do this weekend?

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No, I did not make all of this.

Check out Martha’s Parisian Macaroon Recipe. I wish mine turned out as delicious as I’m sure those are. I have tried out the recipe a few times and this weekend I actually achieved “feet” on the bottom of the cookies, but for some reason they ended up semi-hollow- a new problem. They look gorgeous, though, which is the important part. I’ll just set them nicely on a platter someplace and hope nobody eats any.

Less fatty than they look.

I also made Martha’s vegetarian Eggplant and Mozarella Melt which was insanely delicious but FAR too much food. I am grossed out by the leftovers. Basically you take a baguette or a soft loaf of bread and scoop out a little bread. Then, you egg and breadcrumb eggplant slices and roast in the oven at a very high heat until they’re nice and cooked. Then you layer bread, marinara, the eggplant slices and thinly-sliced mozzarella. It’s like an eggplant parm sammy without the oil, butter, cream, fat, whatever they put in it at fancy restaurants. The ingredients are simply bread, marinara, eggplant, egg, breadcrumbs, cheese. Delicious!

I need to learn to cook for one.

Last night, I made Martha’s Farmer’s Salad (sans turkey) which includes pea shoots, avocado, radishes, carrots and my favorite lettuce- Boston lettuce. I also made a few tweaks to the dressing recipe, for calorie’s sake. Fresh and delish. Go Martha!

Never understood people who don’t eat breakfast.

Finally, I made an INSANELY good recipe from this Easy Breakfast and Brunch book- Cheddar and Zucchini toast. Get this book, especially if you’re a breakfast connoisseur. Everything in it goes perfectly with Mimosas. For this recipe, you mix finely-shredded (and wrung-out) zucchini with grated cheddar or Monterey Jack Cheese, a blast of Worcestershire sauce, a scallion, salt and pep and an egg, then mix and broil on top of toast. It gets all melty and delicious and browned. You would die.

Once you pop the fun don’t stop.

While I was at the stores buying all this nonsense, I made sure to try a snack a friend suggested- SkinnyPop Popcorn. Please try. Only 39 calories a cup for glorious, salty olive oil-ey tasting popcorn. You can buy big, fluffy bags of it at AJ’s.

If you can keep it to one, you’re all set.

Also devilishly picked up Smashing S’mores from Trader Joe’s for the first time ever. Be sure not to buy them. The graham cracker and marshmallow stacks are dipped in chocolate and sold in little tubs like truffles. All you do is pop in the microwave for 6 secs for a campfire-ey bite.

This sounds like a lot, but it was over a period of six days. Don’t judge.

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Me, every time I visit Molina Fine Jewelers

Well, imagine the whimsy of fabulous Molina and add a jewelry scavenger hunt for charity complete with tons of vino, fine art and delicious appetizers and you have quite the evening, don’t you think? In this case, it was the kickoff event for the CHAIR-ity Gala, held to benefit the City of Phoenix’s Family Advocacy Center and victims of domestic violence. At this pre-event event, guests and supporters traveled around Old Town Scottsdale to four spots gathering answers for clues, which earned them chances to win a $5,000 piece of jewelry.

Who doesn’t enjoy traveling parties? I do, obviously, so I invited my friend Stacy for a glam lil’ evening.

Let’s begin.

For the first stop, we enjoyed Eddie Matney’s deelish appetizers (ceviche in cucumber cups a-plenty) and vino at Molina, while guests searched for answers to questions about their selection of jewels and heard a few words from Alfredo and CHAIR-ity chair Gregory Torres.

After all hopping on a limo bus, we made it to Calvin Charles Gallery, where we looked at the modern art and tried to count the number of buddhas found on it’s shelves and walls. Let’s just say there were a lot of them. Benedict’s Catering provided delicious bites and more wine.

For the third stop, we enjoyed the Fiesta Bowl Museum and learned about the Fiesta Bowl trophy Molina Fine Jewelers created. We counted jerseys, searched for clues in the various Fiesta-ey photos and drank even more wine. glug glug glug.

Finally, we crossed Southbridge for a delicious appetizer at Marcellino’s Italian Restaurant and a brief lesson about Italian food. At this point, we turned in our final scavenger hunt clues- each correct clue card was put into a bowl for a chance to win the sparkling necklace. I didn’t win (my clue cards were void because I was there for observing purposes) but I did enjoy a fabulous bowl of Shitake and Truffle Linguine. And my fourth (fifth?) glass of wine. Naughty. Luckily, I had a ride home. haha.

Alfredo and CHAIR-ity chair Gregory Torres.

For all the photos of the evening, click here. For the video, click here.

The CHAIR-ity Gala, which will auction off fabulous chairs designed by ASU students for the cause, will be held April 7 at the Phoenix Art Museum. For all the deets and to buy tickets, click here.

In Irish, this is pronounced CAR-bo-HY-draytes.

As if a grip of wine and pasta wasn’t enough drama just before swimsuit season, I had to (HAD TO) buy a loaf of Irish Soda Bread at Wildflower this week for St. Patrick’s Day. Also known as pure flour, this stuff is a must-purchase hangover helper. It’s only here through March 17, so grab it while you can or order online at Wildflower’s Web site. Just do it. It’ll make you feel more guilty, but it’ll make me feel less guilty.

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Not so mod this time, eh Fox?

The decor is the antithesis of the modern eateries Fox Restaurant Concepts is famous for. Designed to look as if it’s been around for years, the interior isn’t minimalist and graphic design-ey like Sauce or Bloom, but more lived-in- with steel, woven fabrics and neutral leather. Anybody can walk into the Arrogant Butcher, whether it’s white collar folks meeting for lunch, sports fans stopping by for a bite before a Suns game, or light rail riders looking for a stiff drink.

To my happiness/dismay, A.B. makes plenty of delicious vegetarian bites, like soft pretzel nuggets (optional cauldron of bubbling cheddar), homemade kettle chips and other delectables. Devil. Another awesome and unique offering are their Seafood “Raw Bar” options, which you tick off on a list like rolls at a sushi restaurant. You can order individual shrimp, oysters and mussels, and also single kinds of cheeses and meats. After carbs central, I balanced it out with a salty and charred-tasting Brussels Sprouts and squash salad, sans bacon.

A must-try.

Hightail it downtown to this place, if you haven’t already. I was happy to find they are on Open Table, so I didn’t even have to worry about rezzies.

Now, I also must point out that our favorite trinket supply store, Kate Spade, has completely revamped their Web site, and has pineapple-ey goodies available for Spring and Summer. Is it wrong to salivate over fruit you can’t eat?

Lookin’ good, KS!

This Lemon Drop Small Framed Lella Clutch is surprisingly not obnoxious, for a highlighter yellow-colored handbag. Not quite sure how much will fit in this little guy, but you could cram in the essentials- a Visa, some glossage and house key.

Impractical looks good on you.

If you’d prefer something more noisy (figuratively and literally), stash your change in this Pineapple Coin Purse. Not sure who uses coins these days, or sequined coin purses for that matter, but it’s just too insanely adorable not to have stashed in a drawer someplace.

Ching-ching.

One of my favorite little perks is having a secret link to lookbooks of up-and-coming designer goodies. I’ll give you a sneak peek (not to be confused with peak, which means mountaintop [pet peeve]) at my favorite Kate Spade item coming out for this summer- a vintage postcard-inspired bangle! Nothing like having a real live vacation taking it easy on your arm while you write proposals or e-mail your peeps.

I wish I was there, too.

Before I go, I must share my greatest discovery of the year with you before more innocent Fiji bottles are purchased and destroyed. Water Bobbles!

Save the Aquafinas.

Americans toss a nauseating 1.3 million TONS of plastic water bottles per year, and think about how little water bottles actually weigh. Sidebar, they’re also insanely expensive. These recycled! “bobbles” have a magic built-in charcoal filter, so you can fill ‘er up just about anywhere (except maybe Mexico) and enjoy fresh, purified water. They are only $9.99 and are good about 300 bottles of H20, which equates to way less trash and way more cashola in your pocket. After you’ve hit the 300 bottles, simply buy replacement filters for $6.95 each.

I got mine at a Borders, frowney face, but you can pick yours up at American Apparel or the Water Bobbles site here.

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Inspired by the passion and creativity of foodie culture, the displays at the Madison Avenue flagship will feature caricatures of famous chefs – a virtual pantheon of celebrity culinary icons. The tableaus will include:

The Bad Boys – everyone from Mario Batali and Bobby Flay to Jean-Georges Vongerichten and Barneys’ own Mark Strausman, chef at Fred’s.

The Gals – renowned females from Lidia Bastianich and Sylvia Weinstock to Rachael Ray and Paula Deen.

A Revolutionary Stew – with historic trailblazers and aromatic geniuses, everyone from Julia Child to Jamie Oliver.

Miss Illy – homage to illycaffe featuring a voluminous modern diva bursting out of her coffee tin dress.

Also on display will be paintings by students from The East Harlem School who were asked to portray their favorite chef. The artworks will be for sale with 100 percent of the proceeds benefiting the school.

In tandem with the unveiling of Barneys’ Madison Avenue holiday windows, the retailer will celebrate with Lee Brian Schrager, founder and director of both the Food Network South Beach and New York City Wine & Food Festivals; who also collaborated with Barneys on the “Have a Foodie Holiday” theme, the exclusive launch of his book Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs (Clarkson Potter, November 2010; $35/hardcover).

Barneys’ flagship stores in Beverly Hills, Chicago, Seattle, Boston, San Francisco, Dallas, Las Vegas, and Scottsdale will also join in the Foodie Holiday celebration, decking the halls with giant wreaths and garlands made from vintage cookware, iconic illycaffe imagery, and incorporating portraits and references to national as well as local celebrity chefs.

In addition, Barneys also announced the following holiday details:

Barneys’ holiday catalogue will feature the work of two famous photographers. In New York Magnus Unnar photographed model Kirsi Pyrhonen on location in Iron Chef America’s Kitchen Stadium at Food Network. In Japan, legendary photographer Nobuyoshi Araki photographed actress Kiko Mizuhara. The catalogue also features original drawings of celebrity chefs by Todd Selby.

Limited edition Barneys gift cards featuring photos by Nobuyoshi Araki will be available during the holiday season.

Barneys.com will present original content during the holidays including an enhanced digital version of the holiday catalogue and special videos, including interviews of celebrity chefs by Simon Doonan.

Barneys will also support the holiday theme with national print and online campaigns.

Barneys New York’s philanthropic efforts for “Have a Foodie Holiday” will benefit the Food Bank For New York City, one of the country’s largest food banks. In addition to its own contribution, Barneys has enlisted many of its designers to make donations to Food Bank For New York City. Barneys New York will also be supporting Food Bank For New York City’s text-to-donate campaign during the holidays. For more information on Food Bank For New York City please visit www.foodbanknyc.org.

Simon Doonan, Barneys’ creative director, will appear as a guest judge on a holiday-themed episode of Food Network’s Iron Chef America airing Sunday, December 5th at 10pm ET/PT.

Food Network will promote the campaign across its media assets including exclusive behind-the-scenes video of “Making of Foodie Holiday Windows” at foodnetwork.com.

Illy’s revolutionary new X1 iperEspresso machine will be featured in the Barneys holiday catalogue, available in select stores and on Barneys.com.

Illy will be providing complimentary espresso and cappuccino on the 9th Floor of Barneys’ Madison Avenue flagship throughout the holiday season. Illy’s Master Barista Giorgio Milos will be making special appearances during the month of December.

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WHAT:
Fleming’s Fall Prix Fixe Menu — Three Tantalizing Courses for $39.95

In celebration of fall, Fleming’s Executive Chef Russell Skall has created an
innovative 3-course dinner inspired by the vibrant flavors of the season. The new
Fall Prix Fixe menu offers the choice of appetizer, two entrees and dessert.

WHEN:
Available September 28, 2010 through January 3, 2011

WHERE:
Fleming’s Prime Steakhouse & Wine Bar

Please visit FlemingsSteakhouse.com for your closest restaurant.

COST:
$39.95 per person (tax, gratuity, and suggested wines
not included)

MENU:
Choice of one of two entrees and the option of Oysters Rockefeller or Autumn
Salad, and dessert. To take the guesswork out of the dining experience, Director of Wine
Marian Jansen op de Haar provides perfectly paired wine selections for each entree.

Veal Osso Bucco: veal shank served on creamy risotto with roasted seasonal
vegetables

Suggested wine: Masi, Veneto Campofiorin Italy, 2006/2007

Cioppino: shrimp, seabass, clams and black mussels in a spicy tomato
broth, served with a toasted sourdough crouton

Suggested wine: Von Buhl, Riesling Pfalz Medium-Dry Jazz Germany, 2008

Dessert: Dark Chocolate Cheesecake, served on creme anglaise with
raspberry coulis

Suggested wine: Renwood, Zinfandel Amador County Amador Ice, 2008

ABOUT FLEMING’S:
The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the
best in steakhouse dining – prime meats and chops, fresh fish and poultry,
generous salads and side orders—with a unique wine list known as the
“Fleming’s 100″ that features 100 wines served by the glass. Fleming’s is the
recipient of numerous prestigious awards, including Wine Enthusiast’s annual
Awards of Distinction and Wine Spectator’s annual Awards of Excellence.

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“There are so many wonderful and tasty vegetarian options,” said Chef Rochat. “Many of the vegetables featured are perfect for the season and it makes for a great culinary adventure.”

Chef Rochat’s special six-course vegetarian tasting menu features field greens and herbs delicately wrapped in cucumber with balsamic vinegar and hearts of palm. Next, enjoy a chilled tomato gazpacho with basil ratatouille, crispy tomato and basil crisps. Then experience a baked vegetable pot au feu in a crisp puff pastry shell followed by potato and leek “risotto” with Chanterelle mushrooms and Perigord truffles. For a satisfying main course, enjoy fall vegetables four ways featuring spice crusted tofu with Piquillo pepper purée, curried cauliflower with golden raisins and pine nuts, black truffle risotto and Tagine glazed vegetables and dried fruits. For dessert, choose from Crème Brûlée or Soufflé Du Jour or Mascarpone Tiramisu.

Reservations for this unique culinary event are strongly encouraged and can be made by calling (702) 951-7000. For more information including a complete menu for the Vegetarian Month Tasting, visit www.andrelv.com/alize/events.

ABOUT ALIZÉ AT THE TOP OF THE PALMS

Named after the gentle trade winds that sweep the French Caribbean Islands, Alizé features world-class cuisine, service and wine list, boasting the most dramatic view of the famous Las Vegas Strip. Chef and Proprietor André Rochat of the respected and award winning Andre’s Restaurant, opened Alizé – the crown jewel of his culinary empire in 2001 on the top floor of the Palms Casino Resort. Alizé quickly became the talk of the town and has gained notoriety and accolades being named by Condé Nast Traveler as one of the top new restaurants in the world. Located inside the Palms Casino Resort at 4321 W. Flamingo Road, Alizé is open daily from 5:30 p.m. For more information, go to www.facebook.com/alizelasvegas or www.andrelv.com.

ABOUT NEVADA CANCER INSTITUTE

Nevada Cancer Institute (NVCI) is the official cancer institute for the State of Nevada. A nonprofit organization, NVCI is committed to reducing the burden of cancer by pursuing the development of a comprehensive cancer center, as defined by the National Cancer Institute. Through the knowledge and expertise of the finest scientists, clinicians, educators and caregivers, the Institute provides hope to communities in Nevada, the southwest and beyond through research, education, early detection, prevention and high quality patient care. NVCI is striving for a future without cancer that is achieved through innovative and collaborative research in basic, clinical and population science. For more information, please visit www.nevadacancerinstitute.org or call (702) 822-LIFE.

*Pictured above: mélange of field greens salad

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BOA Steakhouse

BOA Steakhouse retains the finer qualities of the traditional American steakhouse, while boldly repackaging the concept with a sleek, modern design and a contemporary menu. Its menu celebrates twists on classics and more than one dozen ways to dress the signature prime steaks.

Hours: Mon. through Thurs., 12 p.m. to 10 p.m., Fri. through Sat., 12 p.m. to 11:30 p.m., Sun. 12 to 10 p.m.

Reservations: (702) 733-7373

The Cheesecake Factory

For more than 30 years The Cheesecake Factory has served more than just delicious food and cheesecakes, they helped their guests share lasting memories with family and friends. The Cheesecake Factory menu boasts more than 200 menu selections made fresh from scratch each day including appetizers, pastas, seafood, steaks, salads, sandwiches and more.

Hours: Mon. through Thurs., 10 a.m. to 11:30 a.m., Fri. through Sat., 10 a.m. to 12:30 a.m., Sun. 10 a.m. to 12:30 a.m.

Reservations: (702) 792-6888

Il Mulino New York

For more than 20 years, chefs and founders Fernando and Gino Masci have delighted guests and gourmands from around the world with the vibrant flavors of Italian cuisine and an absolute devotion to exemplary service. Il Mulino reflects the infectious enthusiasm and joy the Mascis take in bringing the Italian tradition of fine food and hospitality to your table. Simple, straightforward, wholesome and always fresh – it’s the Il Mulino tradition.

Hours: Lunch – Mon. through Sat., 12 p.m. to 2 p.m.; Dinner – Mon. through Wed., 5 to 10:30 p.m., Thurs. through Sat., 5 to 11 p.m.

Reservations: (702) 492-6000

Joe’s Seafood, Prime Steak & Stone Crab

Joe’s serves freshly cracked Florida stone crab claws with its signature creamy mustard sauce; the menu also showcases fresh seafood flown in daily from around the world, including seasonal specialties such as Madagascar shrimp, Nantucket Cape scallops and fresh Alaskan king crab and Copper River salmon. A meal at Joe’s would not be complete without a slice of its world-famous signature key lime pie.

Hours: Sun. through Thurs., 11:30 a.m. to 10 p.m., Fri. through Sat., 11:30 a.m. to 11 p.m.

Reservations: (702) 792-9222

La Salsa Cantina

The Southwest is famous for its Mexican restaurants, and La Salsa Cantina is superb, serving freshly-prepared, gourmet Mexican food. Also try the award-winning margaritas, featuring the original La Salsa Margarita by the Yard.

Hours: Mon. through Thurs., 11 a.m. to 11 p.m., Fri. through Sat., 11 a.m. to 12 a.m., Sun., 11 a.m. to 11 p.m.

Reservations: (702) 735-8226

Max Brenner – Chocolate by the Bald Man

Chocolate is not just about taste; it also represents romance, sensuality and decadence. A worldwide phenomenon with menu primarily made from chocolate, Max Brenner’s location at The Forum Shops holds the distinction of being the largest at two levels consisting of 9,400 square feet. Also to catch the guests’ eyes: enormous white vats mixing chocolate flowing into pipes that run throughout the entire space. The décor also feature huge bricks, candles, pralines, colorful toy tines and crates overflowing with cocoa beans.

Hours: Sun. through Thurs., 10 a.m. to 11:30 p.m., Fri. and Sat., 10 a.m. to 12:30 a.m.

Reservations: (702) 462-8790

Spago

Acknowledged as the spark that ignited the Las Vegas culinary phenomenon, Wolfgang Puck’s Spago is the preeminent trendsetter in cuisine, service and style, synonymous with fine food and celebrity clientele. Executive Chef Eric Klein’s menu features seasonal American cuisine with influences from around the world and trademark Wolfgang Puck touches.

Hours: Mon. through Thurs., 11 a.m. to 11 p.m., Fri. and Sat., 11 a.m. to 12 a.m., Sun., 11 a.m. to 11 p.m.

Reservations: (702) 369-6300

Sushi Roku

Sushi Roku is known for its fine contemporary sushi served in a sensual, sophisticated environment, with a menu that offers traditional sushi and sashimi with a splash of California innovation.

Hours: Sun. through Thurs., 12 p.m. to 10 p.m., Fri. and Sat., 12 p.m. to 11 p.m.

Reservations: (702) 733-7373

The Palm – Las Vegas

For over 80 years, The Palm has been serving USDA Prime Aged Steaks, Jumbo Nova Scotia Lobsters, the freshest available Palm Fish and their own heritage Italian cuisine in a remarkable atmosphere of warm, genuine hospitality. The Palm is more than a restaurant… it’s a unique experience. Elegant private dining rooms are available for all special events.

Hours of operation: Mon-Sun: 11:30am – 11:00pm

Reservations or more information: (702) 732-7256

Trevi Italian Restaurant

Trevi Italian Restaurant is named after the most famous fountain in the world located in Italy. Trevi creates an Italian Brasserie that transports guests to the piazzas and streets of Rome. The restaurant features café dining with elaborate street lamps surrounding a fountain and walk-up gelato/espresso bar.

Hours: Mon. through Thurs., 11 a.m. to 12 a.m., Fri. and Sat., 11 a.m. to 1 a.m., Sun., 11 a.m. to 12 a.m.

Reservations: (702) 735-4663

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The menu, created by Executive Chef Brian Howard, features selections made from the finest meats, fruits and vegetables, many of which are locally grown and farmed to ensure the highest level of quality and freshness. Social responsibility is also prevalent through the use of sustainable seafood and other ingredients, plus nu sanctuary bottles their own water. Small plates include kumamoto oysters, wok-charred edamame, fried chicken wings with thai flavors, beef carpaccio – “steak and eggs,” yellowfin tuna and watermelon bites and shumai. Entrees include the delicious nu burger, spring chicken, spaghetti and meatballs, kabobs, gnocchi, braised lamb, scallops and filet mignon. The cocktail menu showcases the same emphasis on fresh ingredients and creativity, and blends ingredients to craft new twists on classic cocktails with results that are both refreshing and delicious.

With design and disposition inspired by the works of Salvador Dali, the interior of nu sanctuary showcases world-class art and intricate details, all of which are anchored by the awe-inspiring tree at the heart of the venue. Floor-to-ceiling sliding glass doors convert the patio and dining room into an indoor-outdoor space, with total climate control to keep the patio open and comfortable year-round. The shift from dining to nightlife occurs at 11 p.m. nightly with a dramatic “transition” through which the room is divided into “heaven” and “hell” in a bold flash of light and sound, accentuated by a video display on oversized screens.

About the Management:
Developed by a group of eclectic partners including medical professionals, Tim Beckett, MD and Naz Wahab, MD, nightlife specialist, Gino LoPinto and Mediterranean dining and lounge entrepreneur, Zaher ‘Z’ Fakih, nu sanctuary features a myriad of creative offerings such as freshly made fruit hookah and cocktail selections, as well as extraordinary fare.

About Chef Brian Howard:
The high expectations set by the innovative atmosphere are met, if not surpassed, by the inventive creations of burgeoning chef, Brian Howard. An international fusion of fare, the menu is progressive, but approachable. From kumamoto oysters with Tabasco, lemon and horseradish, yuzu pomegranate and shiso jalapeno frost, green apple and ginger essence, to fried chicken wings with thai flavors, nu sanctuary will offer selections patrons will crave. Howard, who has developed his craft through experience with such celebrated chefs as Thomas Keller and Andre Rochats, brings his own signature style to the nu sanctuary menu.

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“We are thrilled to be partnering with Talbott Teas on this collection of tea which offers the opportunity to indulge in an affordable way. Our mission was to create unique blends that would make the tea-drinking experience both relaxing and luxurious,” stated Cathy Hoffman Glosser, Executive Vice President of Global Licensing for The Trump Organization.

All four gourmet blends have been created exclusively for the Trump brand, and offer delicious and indulgent flavors, providing the consumer the luxurious tea experience that Talbott Teas is known for.

The PARK AVENUE blend is inspired by the classic Upper East Side New York experience. Exquisite orange and raspberry teas are blended with the most precious of white tea leaves to create a naturally sweet tea with a silky texture that is rich in antioxidants.

The UNION SQUARE blend envelops you in the warmth of this robust blend of whole-leaf estate Assam black tea. With bourbon vanilla bean for smoothness and hints of cocoa for richness, this blend is the perfect recipe for sheer indulgence.

The MAR-A-LAGO variety is characterized by relaxation and rejuvenation. Lush with antioxidants and succulent fruit, this whole leaf Sencha green tea is sure to awaken the senses.

The WESTCHESTER blend unifies antioxidant-rich organic blueberries, bringing priceless elegance to an assortment of soothing herbs and delectable fruits. A blend of rosehips, hibiscus, and elderberry add depth and character to this wonderfully luxurious blend.

Like all things Trump, attention to detail was an important component in the development of Trump Tea. Each premium tea blend is packaged in a luxury keepsake tin, filled with silky pyramid sachets of all natural whole leaf tea and organic ingredients. Stately tins are embossed with gold detail. “Trump Tea is a luxury experience from the moment you open the tin to the first sip from your cup,” says Shane Talbott, Founder of Talbott Teas.

The Trump Tea collection will be available at select retailers beginning Fall 2010. For more information please visit www.TrumpTea.com

The Trump Organization

The Trump Organization encompasses global real estate development and global licensing, sales and marketing, property management, golf course development, entertainment, entertainment and product licensing, brand development as well as restaurants and event planning. The product licensing division of the company has selectively granted licenses for the manufacture and distribution of product under the Donald J. Trump Signature Collection brand (men’s suiting, dress shirts, neckwear, jewelry and accessories, small leather goods and eyewear) and the Trump Home brand (furniture, room decor, lighting and mattresses). In addition, licenses have been granted for gourmet chocolate, tea and premium spirits. Donald J. Trump is the Chairman and President of The Trump Organization, a privately held company in New York. For more information, visit www.Trump.com.

Talbott Teas, LLC

Talbott Teas, headquartered in Chicago, IL, is a premier designer and master blender of unique luxury tea blends. Talbott Tea products are distributed nationwide to select retailers. Talbott Teas is a proud member of the National Association of Specialty Food Trade. For more information, please visit www.TalbottTeas.com.

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