Press

David Patrick Columbia's New York Social Diary

29 September 2008

Grand Finales

Doubles, the private club in the Sherry Netherland opened for the new season, unveiling its “new look” by designer Tom Britt. “The rejuvenation of Doubles was based on the glamour days of the mid-20th century: young, fun and exciting,” declared Mr. Britt, who with his associate Valentino Samsonadze, created the clubs dazzling new décor. Wendy Carduner, the popular chairman of the club’s board celebrated with a dinner dance last week, and yes, it’s still red.

The guests that night: Tara and Michael Rockefeller, Somers and Jonathan Farkas, Jill and Andrew Roosevelt, Sharon Bush and R. Couri Hay, Felicia Taylor, Mark W. Smith, Christine Schott, Kevin Krier, Gillian and Sylvester Miniter, Katharine Bryan, Bartle Bull, Ellen Niven and Chris Deery, Mark Gilbertson, Jennifer Creel, Geoffrey Bradfield, Debbie Bancroft, Richard Mishaan, Alexandra Lebenthal, Jake Bright, Jackie Astier, Peter Davis and Jackie Rogers were among the first to head down the fabled staircase – with its new pastel burgundy striped walls hung with beautifully framed Sem prints that are on view for the first time.

The bar was buzzing with old friends being introduced to new ones including Ann Downey, Geoffrey Thomas, Michelle Marie and Jon Heinemann, Tom’s wife Julie Britt, Christopher Mason, Frances Schultz, Doug Steinbrech, Michèle Gerber Klein, Jeff Sharp, Alison Minton, Jason Grant, Georgina Schaeffer, Alex and Shafi Roepers, Katrina Pavlos, George Gurley, Hilary Heard, Roric Tobin, Mona de Sayve, the tromp l’oeil artist Gregg Lewis, Diane Mellina, Caroline Dean, Rose Sachs, Sasha Bonvikh, Jennifer Ceaser, Tom Farley, Lauren Ezersky, Mark Langrish, Beth Landman, Norah Lawlor, Carol and Sonny Dellaire, Montgomery Frazer, Christine Cachot with Michael Foggio, and Lauren Thierry Watkins.

Doubles is famous with its international membership for its fabulous (usually luncheon) buffets. Chef Steven Mellina, who was instrumental to the entire redecorating process, served up an inspired buffet in the game room.

The menu comprised cold buffet selections of Smoked Fish Platter; Bronzini Escabeche, Green Salad, Grilled Calamari, Smoked Salmon and Dill Crepes; Grilled Asparagus with Toasted Almond and Orange Rind, Baby Artichoke, Sun Dried Tomato and Olive Salad,Miso Eggplant Salad; Quinoa Tabbouleh, Cold Spinach and Goat Cheese Pie, Greek Orzo Salad, Jamaican Spiced Charred Shrimp with Jicama Turkey Tunato, Proscuitto with Figs and Blue Cheese; Roasted Pepper Hummus, Roman Cauliflower Salad, Portobello and Roasted Peppers, Tomato and Mozzarella, Broccoli Rabe and Pine Nuts.

And the following hot buffet selections: Leek and Proscuitto Gratin, Baked Mushroom and Phyllo, Mini Crab Cakes; Five Spiced Duck with Citrus Sauce; Mediterranean Whole Fish with Fennel; Lamb Chops with Lemon Pignoli Crust.