David Coggins | A Continuous Lean. - Page 2

North Maine Woods Dispatch: Libby Camps

Jun 12th, 2013 | Categories: David Coggins, Dispatch, Hunting & Fishing, Maine, Travel | by David Coggins

The Ride

You haven’t visited most of Maine—few people have. It’s an immense state that’s largely unpopulated. Well, try this: fly to Bangor, then drive three hours north. You’re getting up there. At the end of an 18-mile dirt road is Libby Camps. Established in 1890, it’s been in the same family for five generations. That all sounds promising, and it should. We’re partial to lodges and cabins that don’t dress themselves up (wall-to-wall carpeting is a telltale warning sign). When you arrive at Libby you know you’re in a place that has earned the right to take the long view.

Come in May and June to fish for native brook trout in many of the remote ponds that can only be accessed by foot or, even better, by float plane. Or come back in September when the water falls and they turn red before they spawn. Either way, you fly fish from a 20’ Old Town canoe and cast out one of the idiosyncratic flies made by the guides. Or, if you’re more classically minded: a caddis or March Brown. You can hope for a trophy 3 pounder, but that’s a setting the bar high. Aim a little more realistically, while expecting regular action from strong, healthy fish.

Essential Transport

Cabin Main Lodge





The Wine Trade: Carla Rzeszewski

May 1st, 2013 | Categories: David Coggins, Drinking, The Wine Trade, Wine | by David Coggins

Master of her domaine: Carla Rzeszewski in The John Dory. Photo by: Lauren Mowery

This is the first in a series about people working in the wine trade.

Carla Rzeszewski is the wine director across April Bloomfield’s irreverent restaurant empire: The Spotted Pig, The John Dory and The Breslin. Those are disparate restaurants require a wine guru who fits their impressive profile. Indeed, in addition to being, at various times, an actress, a bartender and a nude model. Rzeszewski is sharp, capable, profane, and a strong advocate of sherry. We spoke recently over a beer, of all things, at her local in the East Village.

David Coggins: It’s funny that you suggested meeting at a bar specializing in beer. Does that mean that when you’re not working you’re a beer drinker?

Carla Rzeszewski: When I’m not working or if I’m just relaxing with a book, it’s always with a beer, i’s never with a glass of wine.

DC: So you’re a believer in wine with food.

CR: For sure. They historically have gone together, and they’ve been nurtured together.

DC: So when wine is tasted officially and there’s no food—

CR: It’s a joke. Quiet wines, wallflower wines have a beauty and complexity all their own. They don’t stand out in a huge lineup. Other wines have a broader structure and bully their way to the front.

DC: Then how do you, as a director of a wine program, introduce people to these quieter wines, especially if they haven’t heard of them before?

CR: Well the Dory serves more delicate food. Whites, for the most part, and light, low-tannin reds. A lot of those whites are too acidic on their own and yet with the food it works perfectly. Like the razor clam ceviche works very well alongside a Pigato, or even a Sherry. They need food and when they have food they begin to sing. The other day at the Dory I had this clam I’d never seen before. It’s got excess levels of hemoglobin so it’s bloody. It’s pretty but sinister. Alongside this basic Chablis, you put them together and it’s awesome. But the Chablis on its own isn’t as exciting—it needs the food to wake up a bit.





The Case for White Shoes.

Apr 8th, 2013 | Categories: David Coggins, Footwear, Menswear | by David Coggins

Astaire

When warm weather finally arrives there’s a natural desire to get into the optimism of the season. You drink Negronis with a vengeance, dust off the fly rod even though the fishing hasn’t picked up yet, you even watch the Mets before they take their annual swan dive in the standings. Spring is a time to express yourself, and that’s a very fine case for white shoes. Real shoes mind you, not Vans or something straight from the court: bucks, cap-toe oxfords, cricket shoes, even wingtips. A few years ago, Crockett & Jones released an elegant pair made of deerskin—they were practically criminal.





South by Southwest: Dead Reckoning

Mar 20th, 2013 | Categories: Austin, David Coggins, Music | by David Coggins

French Legation

Drink Today Dignity in the Saddle

Some time around 3am Sunday morning, the end of South by Southwest drew nigh. The phones needed to be recharged and the people did too. The streets were full of walking wounded and you vowed you were never going to subject yourself to this again. Then you remember you said the same thing last year, and maybe the year before too. A man stood on a balcony dressed as a Pope, but his hat was green, so eager was he to honor St Patrick’s Day, just a few hours old.

Near the closing bell we nearly stumbled over a man’s seeing eye dog in the back of a dark club. What was it doing there? That’s a worthy question that we didn’t ask. After four days strung out on music, performed everywhere from Goth clubs to sunny backyards, you’re not sure what you’re seeing. Was that really an origami swan sitting in a martini glass? When we looked again it was gone. Somebody probably tried to drink it.

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Man of the Hour: The Michael Hainey Interview

Feb 20th, 2013 | Categories: Books, David Coggins | by David Coggins

After Visiting Friends by Michael Hainey

You may know Michael Hainey from GQ, where he’s the deputy editor, a writer and resident wise man. He’s an elegant and reassuring presence in a menswear world that can breed exhaustion. You may also see Mr. Hainey on television, walking in the West Village or on your favorite street style site. He carries himself with a sense of courtliness that makes him seem approachable, which is very much the case. Prepare to get to know him much better—his new book, the memoir “After Visiting Friends”— is deeply personal and incredibly moving. It’s also a brilliantly reported, completely absorbing mystery about the death of his father, which happened when Michael was a boy. It’s a genuine accomplishment by one of New York’s dapper men of letters.

We spoke recently at the Spotted Pig.

David Coggins: The title of your book is “After Visiting Friends.” Can you explain what it means? It’s a good introduction to what the book’s about.

Michael Hainey: It’s the reason the mystery begins. You could say it’s a euphemism, but really it’s a line inside of a couple of the obituaries that ran after my father died. One said he died after visiting a “friend” and the other said “friends.” It gave an address in Chicago, so as a young guy I said “who are these friends?” So it’s the engine of the mystery.





Upward Mobility: The Beard Goes Corporate

Jan 25th, 2013 | Categories: David Coggins, Grooming | by David Coggins

Blankfein I

We’ve ruminated in the past on Lloyd Blankfein’s sartorial strategies and the tradition of executive dressing, particularly among Italian titans of industry who know how to do it. So we were curious to discover recent shots of Mr. Blankfein, CEO of Goldman Sachs, in Davos, with a beard. Apparently he grows them when he’s on vacation and this time he felt confident enough to go on the record before the cameras.

While this did not cause as much comment as the First Lady’s bangs, it does represent the migration of the beard from the urban woodsman to the corporate boardroom. Mr. Blankfein’s beard is certainly not radical—it’s more of a thin layer of snow than an avalanche of white—but it is progress of a sort for those of us who support beards in all tax brackets and all locations, including the corridors of power.





The Bull Shot: Where Vegans Fear to Tread

Jan 20th, 2013 | Categories: Cocktails, David Coggins, Firenze, Spirits | by David Coggins

Bull shot II

This is an age of cocktail enlightenment—savvy drinkers aren’t surprised to discover artichoke infused vodka or persimmon bitters in their glass or a shiso leaf as garnish. They venture forth seeking vision and innovation, the eccentric and the unfamiliar. Yet it’s a classic cocktail, of all things, that causes consternation among the imbibing faint of heart. We speak of course of the endangered Bull Shot.

Why is this downright nourishing drink more difficult to find? In a phrase: beef broth. Yes, the Bull Shot is essentially a Bloody Mary that substitutes goodly beef broth for tomato juice. So rare is this historic concoction that on a recent trip to Florence we were overjoyed to find it listed at Harry’s Bar (not the endangered Venetian original, but, after more than 50 years on the bank of the Arno, nothing to scoff at).

At Harry’s, upon ordering, the broth arrives from the kitchen and the barman takes it from there. Where does that Bull Shot take you? Well, it’s a hearty daytime drink, unusually good when you told yourself you were going to take a day away from liquor. It’s downbeat but reassuring—like an old cardigan, like Chet Baker.