Sss

Calvin Luo, the youngest designer to present at New York Fashion Week (NYFW) definitely made it feel like so, with almost a fusion of tailored and street style literally racing and skating across the runway at the eclectic choice of venue at the Whitney Museum. The whimsy commenced with what he called skater girl turned whimsical woman, with hoodies paired with skirts, sleeve-slit tops with pants and drawstrings pulling together entire dresses in red and bold hues. He even had women wearing pseudo formal wear with a twist, like a shimmering summer dress, a ruffled top, a cropped suede shirt with matching pants like a suit, a detailed suede blazer on a dress with sneakers, and other such juxtapositions that conveyed how modern girls had enough attitude and sass in today’s tech times. The looks were also gender fluid, with some men showing ruffled shorts with smocking, fishnet tunics shirts, crinkle shirts with chokers, mesh cardigans and flowing fabrics.

Truly epitomizing my sentiment towards food, I knew I had picked the right spot of a Michelin Star winner in San Francisco, situated in the luxurious Intercontinental Hotel with sunshine streaming through the massive windows and glinting off of immaculately white tablecloths. Called Luce, it was run by  Chef Daniel Corey, who won the restaurant its retained Michelin Star across the years, and came from the California Culinary Academy in San Francisco, having worked at several Bay Area restaurants. The bouche amuse was an asparagus and pea soup of sorts, topped with herbs and cheese, making for a cleansing, almost healthy juice-like slurp. It was a cream cheese cheesecake with carrot caramel, ginger cake and served with a candied baby carrot, pineapple sorbet and candied walnuts with a dollop of fried phyllo dough for crunch..