Q&A: Nightlife Mogul Robert McKinley Talks Surfing
August 07, 2012
Robert McKinley's love of surfing shows in Montauk spots like The Surf Lodge and Ruschmeyer's (pictured).
Robert McKinley is best known for his creative vision behind Hamptons hotspots, The Surf Lodge and Ruschmeyer’s. But beyond his life as an environmental designer, hotelier, DJ, installation artist, clothing designer, and a window dresser, the 36-year-old loves to hit the beach and catch some Montauk waves. Here’s more on McKinley’s love of surf culture and hanging ten in the Hamptons.
When and where did you start surfing?
ROBERT MCKINLEY: I started surfing in California. I’ve been surfing for about six years.
How often do you surf? Is it a form of meditation for you?
RM: I’m in Montauk five days a week—yeah, it’s like meditation. Sometimes it’s half an hour or sometimes it’s three hours, it just depends on the day. Sometimes you’re so busy that you go, eat a sandwich in the car, jump in the water for half an hour, then get back to work.
How does your love of surfing, the beach, and the ocean affect you and your career?
RM: Surfing definitely changed my life quite a bit. I think it changed my priorities. I’ve always loved the beach and the beach lifestyle, but when I became heavily involved in surfing the kinds of the things that made me happy changed. It's being on the beach with friends, being able to surf, and being able to enjoy that time with nature [that] really fills a lot of your life, so you don't get so caught up in nightlife.
Would you say surfing renews your soul and your creativity?
RM: Yes, definitely. Especially if I’m having a bad day, I go in, and it washes it all out.
How do you relax?
RM: Surfing, spending time with friends, and cooking with friends and family.
See more on McKinley’s transformation of the Montauk nightlife scene here>>
—R. COURI HAY
PHOTOGRAPHY BY JOE TERMINI
Scenes from the Weekend
August 06, 2012
Photo Friday: Crashing Surf
August 03, 2012
Each Friday, we choose a photo from our "Share Your Best Shot" gallery that's especially inspiring and authentically East End. Submit a photo here or tweet us your snap with hashtag #HamptonsShots.
It can't get any better :) —Nicole Squier, Bridgehampton
Polo Insider: Q&A With Innovators of Polo's Cocktails and Cuisine
August 03, 2012
Caviar has long been a preferred dish for the elite, but what of modernizing it? Owner Alexandra Kline and the team behind Pointy Snout Caviar have redesigned the dish from overly stuffy to of-the-moment, even sourcing its sturgeon using eco-friendly best practices. Bolstering the brand’s cutting-edge image is its sponsorship of the 2012 Bridgehampton Polo season and partnership with the French-based Experimental Cocktail Club. In this week’s edition of my six-part Polo series, Kline shares her inspirations, fun conversation-starters on caviar, and the secret behind the Opening Day drink that complemented Pointy Snout.
Alexandra, can you give us a little background on Pointy Snout Caviar and how it came to be?
ALEXANDRA KLINE: We were sitting on a beach in Lamu. We thought about caviar, and immediately wanted to redefine it. Why not make it an everyday pleasure—fun, easy, and accessible? Why not do away with rules and stuffy decorum? And, for a counterintuitive punch, do something good for the planet? So, we regard the sturgeon, and we regard the environment.
Tell us more about your partnership with the Experimental Cocktail Club, and why you thought it would be a great fit for Bridgehampton Polo Club this year.
AK: We met Romee de Goriainoff and his ECC colleagues over a year ago, and recognized each other as fellow travelers. Beyond their evident charisma, we love ECC’s aesthetic—call it a reinvention of tradition with verve and style. It completely resonates with what we’re doing with caviar, and we knew we would be a perfect match for the polo season. For the VIP tent, we created a purposeful environment. In homage to the ECC’s London venue, we built a bar that envelops a 1941 Steinway piano; we imported three 1930’s Kuba ceremonial “skirts” as its backdrop; we incorporated a 1920’s industrial cart as the back-bar. The whole idea represents how more and more people will enjoy our caviar in the future. In mid-September, we’ll be launching Pointy Snout Caviar in Paris at two ECC-owned venues—the Beef Club and La Compagnie des Vins Surnaturels.
Romee, for those that are not familiar, can you give us a little history on The Experimental Cocktail Club and what fans of your divine cocktails will see next in your growing empire?
ROMEE DE GORIAINOFF: In 2007, Paris had no real cocktail scene to match other cities like London, New York, and Tokyo. So, I partnered with two friends of mine—Olivier Bon and Pierre-Charles Cros to fill that void. We opened the first Experimental Cocktail Club in Paris, later expanding to London in 2010 and to New York this past April. ECC is all about inventive drinks made with fresh ingredients and top spirits; housemade infusions that are unique and understated.
Alexandra, can you give us an in-the-know fact about caviar that will make us look good at a cocktail party?
AK: Some anecdotes on caviar:
-An 1808 Dictionary of Food—The Source of Health describes caviar as having aphrodisiacal effects that are “exciting to the blood.”
-A 16th century recipe for “sturgeon roe baked in poppy seed milk” claims it is a “blood-agitating substance.”
-At the turn of the 20th century, sturgeon were plentiful in the Hudson River, and were thought to be a “nuisance fish.” Thus, caviar was given away at bars throughout Manhattan—the modern-day equivalent of peanuts.
-The more recent idea that caviar should be reserved exclusively for Tsars and rich people is an invention of marketers. In some parts of the world, families eat caviar in the normal course of life—at the beach or on weekend picnics.
I know your recipes stay under lock and key, but can you give us an idea of some of the ingredients you choose to pair with Pointy Snout Caviar?
AK: This is the recipe for the drink we served at Opening Day for polo this season:
5 centiliter Fair Vodka
2 centiliter elderflower cordial
2 centiliter lemon juice
1 lemongrass peel
2 basil leaves, chopped
1 lemongrass stick
Combine vodka, elderflower cordial, lemon juice, and the lemongrass peel with ice in a cocktail shaker. Shake and strain into a coupe. Garnish with the chopped basil and the lemongrass stick.
Note: 1 centiliter is 1/3 fluid ounce, or 2 teaspoons
Stay tuned every week during polo season on hamptons-magazine.com for a new Insider Polo Q&A.
—SAMANTHA YANKS
Charity Register: August 4-5
August 03, 2012
Montauk Playhouse Community Center Foundation
Bailey House
What: Works from artists including Iris Brosch, Bettina Rheims, and Peter Hammar are up for auction at Bailey House’s inaugural An Evening of Wine and Roses event. Bailey House CEO Regina Quattrochi, event chair Chris Rizzo, and chairman of the board Thomas Farrell play host for the exclusive cocktail party.
When: Saturday, August 4
Where: The home of Jane and Tom Otis, 9 Penniman Point Road, Quogue
Hallockville Museum Farm
What: The inaugural gala fundraiser, ’60s Rock ‘n’ Roll Reunion, for the nonprofit Hallockville Museum Farm takes guests back in time. Classic cars from the ’50s and ’60s and 1960s memorabilia will be on hand at the event that will also feature music of the era from the band, Plan B.
When: Saturday, August 4
Where: Naugles Barn, 6038 Sound Ave., Riverhead
Guild Hall
What: The 66th annual Clothesline Art Sale exhibits original works by nearly 400 East End artists. As the name suggests, works on paper or canvas are hung along a clothesline for viewing. A portion of the proceeds from the sale benefits the institution’s arts programming.
When: Saturday, August 4
Where: 158 Main St., East Hampton
Montauk Playhouse Community Center Foundation
What: Honorary cochairs Aida Turturro and Jerry O’Connell welcome guests to dine, dance, and enjoy live music at the tented Diamond in the Rough Gala. The evening supports the foundation’s future projects and expansions.
When: Saturday, August 4
Where: 240 Edgemere St., Montauk
Southampton Hospital
What: Laura Lofaro Freeman chairs the Hospital’s 54th annual Summer Party with a Grand Prix Monaco theme. The benefit, emceed by Chuck Scarborough, supports the Jenny and John Paulson Emergency Department. This year’s party features cocktails, dinner, three Formula 1 racing cars on view, and dancing to the enchanting sounds of Alex Donner Entertainment.
When: Saturday, August 4
Where: Corner of Wickapogue and Old Town roads, Southampton
Chabad Lubavitch
What: Chabad Lubavitch of the Hamptons celebrates eight years on the East End with the annual Twilight Cocktail Reception. The soiree features a concert from the Alumni of the Perlman Music Program, a silent auction, a cocktail reception, and specialty food stations.
When: Sunday, August 5
Where: Private residence, East Hampton
Peconic Land Trust
What: The Halsey’s Whitecap Farm welcomes the 10th annual Through Farms and Fields benefit to celebrate the local crops with a Sunday country supper. The unique event features dancing, hayride tours, and a live and silent auction with items ranging from a private suite at a New York Knicks game to a weeklong trip for four in the Napa Valley. All proceeds support land conservation.
When: Sunday, August 5
Where: Halsey Whitecap Farm, Mecox Road, Water Mill
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