Windler SA from Lausanne, Switzerland, was founded by Mr Windler in 1961, who was passionate about pearls. Since its buyout, the company has also specialized in precious stones of excellent quality and high-precision cuts. Nicolas Ruscio, Co-Director, talks about the company’s core business.
Your company has a very wide range of products. Can you tell us why?
Nicolas Ruscio: The company was founded by Mr Windler, a leading expert in the field of cultured pearls. My father acquired the company in 1991, and, in 2010, I came to work with him, and we started introducing high-quality precious stones.
You have continued to trade in pearls and you also offer findings and clasps…
That’s right, we also acquired a company specialising in findings and clasps to complement our services, particularly for strings of cultured pearls. We are known for very beautiful multi-coloured necklaces with pearls of 15-16.5 mm or very rare Tahiti cultured pearls of 19.3 mm.
Why did you expand into precious stones?
Trading in pearls has changed a lot in recent years. We used to work with wholesalers in Europe by offering quality matching pairs and a threading service. Over the last few years, brands have approached us directly and have also had enquiries for precious stones. So since the year 2000, this side of the business has been expanding quite naturally.
What sort of precious stones do you offer?
We mainly offer natural centrepiece stones of very good untreated quality of 10 to 20 carats like this cushion-cut Ceylon blue sapphire (10.53 cts) or a hot pink sapphire of 12.30 carats. Of course, we also offer a wide variety of precious stones: tourmalines, spinels, tanzanites… The important thing is that the stone is well cut and that it has a vibrant quality!
You also specialized in precision cutting?
That’s right, we work with some of the major watchmakers and, thanks to a precision cutting workshop in Sri Lanka, we can offer a very competitive quality/price ratio based directly on the rough stone. As we are on the spot, we can react quickly and everything is centralised. We also offer very specific bespoke cuts such as asymmetrical trapeze or any sort of shape imaginable. In contrast to pearls, precious stones can be calibrated in any way the designer wishes.
Do you offer any other services?
We work with a jewellery manufacturer in Bangkok so we can now offer not only the stones but tailormade jewellery too.
What do you think about the new dates for Baselworld?
As we are involved in both the jewellery and watchmaking sectors, we are very pleased that Baselworld and the SIHH will be synchronized from next year. It is an excellent idea and we welcome this decision.
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Preux & Proper Perfects Fine Art of Southern Hospitality By Introducing Upstairs Proper Dining Hall
Southern Hospitality is more than just a quaint saying, it is an earnest way of life. Opening one’s home is akin to opening one’s heart, andPreux & Proper, the preeminent Southern house on the west coast, would like to officially introduce Proper Dining Hall and Executive Chef Sammy Monsour’s innovative new dining menu of tantalizing New American cuisine with a Southern foundation!
Born in Baton Rouge, Louisiana, the spawn of bootleggers and retail giants, Preux & Proper Owner and Operator Joshua Kopel first launched New Orleans style bar Five0Four along the Hollywood Walk of Fame, establishing a slice of down home revelry in the heart of Tinseltown. Four years later, Kopel then set his sights on Downtown L.A. to broaden his focus beyond The Big Easy; a haven to exemplify Kopel’s passion for hospitality and Southern heritage to the fullest capacity in a concept that would encompass the entirety of what the American South has to offer.
Straddling the Broadway Theater District and the Fashion District, Preux & Proper is housed in one of the rarest architectural gems in all of Los Angeles, a historic turn-of-the-century flatiron wedge building that has stood witness to the tremendous evolution of Downtown. However, it was not until Partner and Executive Chef Sammy Monsour joined the family that Preux & Proper officially transformed into a true Southern home. “Everything fell into place when Sammy came on board,” says Kopel.
“His food is the vehicle for our guests to experience the warmth of the Southern table.”
A third-generation chef, Monsour was born in New York and raised in North Carolina, growing up among a large extended family centered by his immigrant grandparents, who brought the flavors and traditions from Beirut to their new home in the American South. Spending his formative years in the kitchen of his parent’s restaurant in Chapel Hill, Monsour became head cook by the time he was seventeen, with a menu featuring an eclectic range of Southern cuisine, stretching from the Carolinas all the way down to Texas.
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After graduating from The Culinary Institute of America, Chef Monsour spent four years in the catering industry in the Hudson Valley before he embarked upon an eighteen-month culinary expedition throughout the United States, working his way through twenty-five cities, tasting and connecting with an immeasurable amount of American people and their culture, until he finally landed in Boston where he became the Executive Chef of JM Curley Barroom and Bogie’s Place Steakhouse.
With his hand stirring many pots at any given time, Chef Monsour co-authored American Burger Revival: Brazen Recipes to Electrify a Timeless Classic and made numerous cooking appearances on programs such as Diners, Drive-Ins and Dives, The Untitled Action Bronson Show, Man Finds Food, Food Paradise, while also flexing his improvisational skills competing on Food Network’s Guy’s Grocery Games and Cutthroat Kitchen.
After a series of successful pop-up dinners in Los Angeles, Chef Monsour met business partner and kindred spirit Joshua Kopel and came full circle with his return to Southern cooking as they began crafting the vision for Preux & Proper.
“These are the flavors of our forebears. I am honoring the rich tapestry of people that make up the South, while consistently pushing the boundaries on what defines American cuisine.”
Situated upstairs, Preux & Proper’s new Proper Dining Hall provides an unrivaled, upscale intimacy for those seeking an evening of sumptuous Southern dining. Thursday evening kicks-off the weekend’s festivities with Live Jazz & Oysters, featuring the weekly offering of three unique varieties of raw oysters, freshly shucked and served with chunky horseradish cocktail sauce, fresh lemon, and apple cider mignonette, while jazz musician Ryan Cross & Friends entertain guests with their eclectic repertoire.
Friday and Saturday evenings are for weekend revelers on the hunt for that extraordinary dining destination ideal for creating memorable nights of love and laughter over delicious dinner and drinks. Offering three enchanting occasions to experience Southern charm at its finest, the Preux & Proper, Proper Dining Hall is a jewel box of convivial opulence.
Implementing the vast repertoire of regional techniques and variations acquired throughout Monsour’s travels, the beautifully rustic new Proper Dining Hall Dinner Menu is served in true Southern style, as guests are encouraged to share with the entire table. The rich bounty of a seasonal harvest is exemplified with Vegetables for the Table beginning with the Grilled Yellow Sweet Corn with pork cracklins, queso fresco, aleppo, and smoky miso aioli.
Like many Southern dinners, the evening starts with the iconic Holy Trinity, traditionally a blend of celery, bell pepper, and onion, but as Monsour elaborates, “Trinity is the foundation of Southern cooking and unites our menu, but I see the full spectrum of each component; I won’t solely utilize bell pepper, but the perfect pepper combination that will best service the dish.”
The Marinated Cauliflower Romanesco Salad, comprised of celery heart, Anaheim romesco, and Cajun dukkah is inspired by Monsour’s Lebanese heritage and his Grandma’s garden; the earthy Spicy Roasted Carrots is the perfect balancing act of texture, flavor, and color, featuring golden beets, labneh kefir, roasted greens, crunchy jerk chickpeas, and okra leaf. Balance out that greenery with Handmade Charcuterie featuring selections such as the Smoked Beef Heart Pastrami Toast, with rancho gordo domingo rojo beans, lemon, and shaved trinity, or the creamy Burrata, accompanied with house Tasso ham, toasted benne seeds, muffaletta relish, grilled bread, and mustard flowers.
Indulge in an array of Southern Frieddelectables, such as the quintessential Fried Mississippi Catfish, comprised of buttermilk marinade, cornmeal crust, house pickles, celery salt, and red remoulade. Crispy and succulent, the Chicken Fried Pork Belly features pickled radish, refried red beans, pineapple verde, blue corn crumble, and pomegranate glaze. Inspired by the mole from his Chef de Cuisine’s mother-in-law, Chef Monsour incorporates elements from the surrounding L.A. culture to create the vegetarian Squash Blossom Chile Relleno, with Humboldt Fog goat cheese, midnight bean succotash, cornmeal crust, and pumpkin seed mole.
On the seafaring side of the menu, Fresh Off the Hook has your catch of the day with choices like the Dungeness Crab Hushpuppies, with house bourbon barrel aged green hot sauce, boil spice, and charred poblano butter. For a taste of the classics, go for the Cast Iron Seafood Gumbo Pot, comprised of Louisiana crawfish, tiger prawns, Willapa Bay oysters, PEI mussels, rice, and tobacco leeks. Proudly partnered with the Monterey Bay Aquarium’s Seafood Watch, all of the seafood is certified green and sustainable on a global scale, with many selections sourced by Cape Seafood & Provisions. Founded by Michelin starred Chef Michael Cimarusti, Cape Seafood & Provisions connects chefs to the fisherman with a weekly dock report, allowing Chef Monsour to plan for the limited available, seasonal Weekend Seafood Special.
If meat is what guests seek, meat is what guests shall receive with selections from 16 oz. Cuts, starting with a twist on a familiar Southern dish, the Rabbit Jambalaya, comprised of bone-in half rabbit sourced from the highly sustainable Oz Family Farm, accompanied by asparagus and sugar snap pea risotto, mint, clothbound cheddar, charred lemon, and Thai basil.
The 36 Hour Prime Boneless Beef Rib is a feast for the whole party, with garnet yam purée, crispy parsnips, charred leeks, trumpet mushrooms, and potlikker demi, while the Liberty Farms Organic Duck Breastprovides a happy medium, featuring Anson Mills grits, white truffle, foie gras butter, roasted kale, and huckleberry jus. Keeping the Sweets classic and simple, Preux & Proper Proper Dining Halloffers three desserts to conclude the meal with, starting with the Beignets, comprised of Pâté a choux dough with “bananas foster” dulce de leche and powdered sugar.
Mum’s the word on the secret recipe for Kassady’s Mama’s Key Lime Pie, served with whipped cream and limited availability. Rounding out the sweet selections is the Seasonal Cobbler, served with lemon verbena, brown butter crumble, and homemade frozen custard.
Privileged to facilitate the camaraderie between individuals drinking at the same time in the same place, the Proper Dining Hall Bar is the ideal nook for guests to pull up a chair to sip and savor a thirst-quenching libation. Crafting her cocktails with Chef Monsour’s cuisine in mind, Beverage Director Kassady Wiggins ensures that every drink is blended seamlessly with the dinner menu. Applying the heart and soul from her Greenville, South Carolina upbringing, Wiggins infuses culture from various regions of the South with Dirty South Remedies, Low Country Cures, and Appalachian Elixirs. Compelling and revivifying from the first sip, each cocktail is perfectly balanced with freshly squeezed juices, house-made accoutrements and artisanal spirits.
For guests seeking a laid-back atmosphere with cold libations and a Southern spin on familiar bites, the ground floor Barroom is open seven days a week, the perfect neighborhood bar to unwind from the daily grind with co-workers and friends alike. Relax and enjoy a refreshing beverage from the open air Frozen Daiquiri Bar, and if you are feeling peckish, the Barroom offers an array ofBarroom Eats filled with true grit American cuisine. House Favorites like the Baked Mac & Cheese, Southern Sandwiches such as the Crawfish Roll, and three varieties of Deep Dish Biscuit Dough Pizza. Should the sweet siren call of a proper meal to stir your curiosity and cravings, the full dining menu is also available.
Fundamental to the principles of Preux & Proper is a passionate commitment to sustainability. A Local Leader for the Chefs Collaborative, a national network of chefs to stay up-to-date on methods to maintain sustainability, educate, and share the good food movement, Chef Monsour finds deeper meaning in all aspects of his career, from selecting food for the dining menu, to reducing landfill waste by implementing compost and recycling. “Our pledge to understanding the food system and how we play a part in it is paramount to the foundations of Preux & Proper,” says Chef Monsour. “Our guests can taste it in the food.”
As Chef Monsour eloquently says, “We don’t see customers, we see guests being welcomed into our home.” Whether it is day or night, a weeknight adventure or celebrating the weekend, there are no strangers at Preux & Proper, only friends you have yet to meet!
The Preux & Proper Proper Dining Hall is open for Dinner every Thursday from 6:00 pm to 12:00 Midnight, every Friday and Saturday from 5:30 to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm.
The Preux & Proper Barroom is open every Monday and Tuesday from 4:00 pm to 10:00 pm, every Wednesday through Saturday from 4:00 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm. The Preux & Proper Happy Hour is offered every Monday through Saturday from 4:00 pm to 7:00 pm, and every Sunday from 4:00 pm to 9:00 pm. Preux & Proper also serves Brunch every Sunday from 12:00 Noon to 4:00 pm. For more information or reservations, please visit www.PruexandProper.com or call Preux & Proper directly at 213.896.0090.
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2023 Hollywood Bowl is here! Taste a Preview of the incredible Food and Wine Menus
2023 Hollywood Bowl is here! Taste a Preview of Food + Wine presented by Los Angeles Philharmonic Association with award-winning chef Suzanne Goin and restaurateur Caroline Styne.
The Los Angeles Philharmonic Association announces it’s menus for the 2023 Hollywood Bowl Food + Wine season.
Eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne
Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue.
Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.
At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.
Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin.
Vibrant Summer Dishes
Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.
Hollywood Bowl’s Wine Selection
This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl.
In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more.
Returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.
Hollywood Bowl Food + Wine’s dining options
Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.
Notable additions for the 2023 Hollywood Bowl Food + Wine portfolio include:
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Suzanne’s Fried Chicken: This kiosk serves an all-inclusive bucket of chicken in two sizes, complete with sides of cornbread, coleslaw, house-made ranch dressing, honey and hot sauce
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Bar West, with batched craft cocktails, made with soju and other wine-based liquors by A.O.C.’s head barman Ignacio Murillo
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The Plaza’s new South LA Cafe, a thriving Black-owned, family-owned and community-owned and -focused company, operates daily 7 a.m. to 3 p.m. and during performances
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State-of-the-art customer self-checkout at Marketplace East, where guests can have their entire purchase of up to 12 items scanned at once
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Food kiosks – fried chicken, tacos, pizzas/BBQ and Kitchen 22 – have ordering stations, or guests can order from the Hollywood Bowl app or posted QR code
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Additions of smaller Sweet Shop and soft serve ice cream stations around the grounds to increase availability
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New beer pads for grab-and-go beers with self-checkout
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Comprehensive compostable food ware and greenware program used throughout all disposable food services
Highlights for the 2023 menus include:
Supper in Your Seats – Available by pre-order online until 6 p.m. the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats.
Menu Highlight: The Angeleno – summer fruit and arugula with Leonora goat cheese, jamon and candied pecans; a choice of soft polenta, wild mushrooms, Swiss chard, mascarpone and gremolata or slow-roasted salmon with farro tabbouleh, summer vegetables and cucumber yogurt; and dessert of crème fraîche cheesecake with stone fruit and blackberries.
Newly available Supper in Your Seats items for 2023 include:
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chopped Greek salad: romaine, cucumber, tomato, black olives and feta
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summer fruit and arugula with Leonora goat cheese, jamon and candied pecans
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tortiglioni pasta with heirloom tomatoes, pancetta, parmigiano-reggiano and garlic breadcrumbs (can be prepared vegan)
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diver scallops with saffron risotto, young spinach and Meyer lemon salsa
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braised short ribs with shell bean ragoût, rapini and whole grain mustard
Ann’s Wine Bar by A.O.C. – Showcasing a wine list personally curated by Caroline Styne, Los Angeles’ favorite wine bar comes to life at the Hollywood Bowl with a wine-friendly menu of artisanal cheese and charcuterie, farmers plates, grilled flatbreads, market-fresh salads and A.O.C.-style fish and meats.
There are also craft brews and farmers market-driven cocktails made with soju and other wine-based liquors.
Newly available Ann’s Wine Bar by A.O.C. items for 2023 include:
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grilled flatbread with summer squash, taleggio, sun-dried tomato pesto
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apricots and pickled cherries with soft ricotta, jamon and coriander hazelnuts
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cherry tomatoes with sweet peppers, stracciatella, basil pesto and torn croutons
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quinoa dumplings with spiced tomato, sugar snaps, pea shoots and feta
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cumin lamb chops with black beans, cucumber, roasted poblano, Urfa and pistachios
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milk chocolate torta with rum caramel and coffee cream
the backyard – The al fresco dining area, adjacent to the amphitheater, is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, an extensive raw bar and side dishes, in addition to the wood-grilled selection of fresh fish, seafood, organic chicken, chops and steaks.
Newly available items for the backyard in 2023 include:
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hamachi tostada with avocado, cucumber, citrus and salsa macha
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avocado bruschetta with cherry tomatoes, feta and piri piri
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heirloom tomatoes with Jimmy Nardellos, butter beans, aloreña olives and paprika
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whole sea bream with couscous, golden raisins, pistachios, kumquat and chermoula
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grilled lobster with toasted cornbread, succotash salad and smoked tomato butter
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chicken paillard with pecorino pudding, haricots verts, spring onions and mustard breadcrumbs
Picnic Boxes – All four of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats.
Menu Highlight: The Maple Drive – Grilled wagyu with arugula, cherry tomatoes and preserved lemon salsa; summer succotash salad; feta stone-fruit salad with beets, dandelion and hazelnut vinaigrette; 2 cheeses, pain aux fruits, nuts and dried fruit, fig jam; and crème fraîche cheesecake with stone fruit and blackberries
Kitchen 22 – Made-to-order beef and veggie burgers, Suzanne’s Spanish fried chicken, grilled Comté cheese on Larder sourdough and savory sandwiches anchor the Hollywood Bowl’s tribute to classic American fare.
Menu Highlight: Big and Juicy Burgers
Marketplaces – Three Marketplace locations – Plaza, East and West – specialize in “grab-and-go” salads, sandwiches, farmers’ market-driven main courses, charcuterie, cheese plates, desserts, and Magpies Softserve ice cream pies and sundaes.
Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers.
Lucques at the Circle full-service dining experience for Pool Circle
Lucques at the Circle – This is a full-service dining experience for Pool Circle subscribers, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.
Menu Highlights:
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ricotta gnocchi with chanterelles, sweet corn, spinach and sage brown butter
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“three sisters” gazpacho: yellow tomato, avocado, pepitas and queso fresco
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dandelion and radicchio with roasted wild plums, pecans and crumbled goat cheese
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arugula and Weiser melons with cucumber, Urfa, lime and pistachios
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grilled ribeye steak frites with arugula salad and smoked tomato butter
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Spanish stuffed chicken, romanesco, pickled golden raisins and Marcona aioli
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pistachio baklava Magpies: chocolate crust, almond pound cake and fudge
Authentic street foods and snacks
Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including Suzanne’s fried chicken, tacos (including vegan), artisanal pizzas, pulled pork BBQ sandwiches, assorted sandwiches and beverages.
The Sweet Shop offers signature desserts, cookies and brownies, coffee and ice cream. Visitors will find L.A.’s Magpies Softserve’s ice cream pies and their mix-in ice creams, which include nondairy and vegan options.
Please visit Hollywood Bowl Food + Wine for more information about the food and wine experiences available at the Hollywood Bowl.
Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922
One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone.
It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In February 2023 the venue was named the Outdoor Concert Venue of the Year at the 34th Annual Pollstar Awards, an honor bestowed 15 previous times.
The Hollywood Bowl was also named Amphitheater of the Decade at the 32nd Annual Pollstar Awards as well as Top Amphitheater at the 2017 and 2018 Billboard Touring Awards.
For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. hollywoodbowl.com
Hollywood Bowl Food + Wine is presented by the Los Angeles Philharmonic in partnership with The Lucques Group and Sodexo Live!
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Stars Celebrate Iconic Hollywood Restaurant Musso & Frank Grill Fri Sept 27
The town of Hollywood has experienced a greater number of facelifts than a maturing on movie star, however Musso and Frank Grill, with its celebrated red stalls and servers in red coats, has now been around for a century, originating before even the Hollywood Sign. The exemplary basics menu has barely changed since Frank Toulet and Joseph Musso opened the Hollywood organization (later purchased by Joseph Carissimi and John Mosso, whose relatives right now run the spot) in 1919. Its big name and artistic demographic return to Charlie Chaplin and F. Scott Fitzgerald, and it’s been seen in innumerable TV shows and films, most as of late Once Upon a Time in Hollywood.
The famous eatery will kick off its 100th birthday celebration at an event facilitated by the Hollywood Chamber of Commerce on Friday, Sept. 27th, respecting the venue with a Hollywood Award of Excellence, molded like a star, situated before the café and adjoining the Hollywood Walk of Fame. James Woods, Danny Trejo, Joseph Montegna, Marc Summers and Michael Callahan, Hollywood Chamber of Commerce president Rana Ghadban, city councilman Mitch O’Farrell and group of the proprietors will be in participation.
Be that as it may, as they celebrate a century in business and four ages of family convention and respectability, they realize their history isn’t behind them — they’re living it. The decades spent giving unrivaled administration and an inviting atmosphere have brought them world acknowledgment — and made them what they are today and set the course for their future. Truly, Musso’s has consistently been “some place to eat.” And they’re simply beginning.
You’ll feel like Hollywood star — regardless if you are or not. Their servers are genuine experts in each feeling of the word. Furthermore, they’re like to family. Many have been there 20, 30 and even 40 or more years, idealizing their craft. At The Musso and Frank Grill, service is actually that. True craftsmanship.
Starting with the well known French Chef Jean Rue, who went through over 53 years making and idealizing Musso’s unique plans, their marvelous meals have progressed toward becoming something of a Hollywood legend. Just two skilled official culinary experts have steered in their kitchen in the three decades since Chef Rue resigned.
Musso & Frank Grill, 6667 Hollywood Blvd., Hollywood; Fri., Sept. 27, 11 a.m.; free. (323) 467-7788, mussoandfrank.com.
