At the Canadian Arts and Fashion Awards Gala on April 7, Jenny Bird walked the red carpet in a muted canary-yellow gown, accompanied by her mom, whom she affectionately refers to as the original birdgirl. That night the designer took home some new hardware: the prestigious Accessory Designer of the Year Award.
We’re not surprised. Jenny Bird’s beautifully proportioned hoops, slender bangles and chokers are bold yet simple. They master the art of the slender line and weave in streetwear-influenced details like pebbled leather and fringed chains.
This kind of aesthetic balancing act leads to pieces full of personality, capable of versatility and promising longevity. You can wear them in heavy rotation, yet they easily hold their own when worn solo.
We caught up with Jenny Bird to talk about her artsy hometown, memories of childhood crafting and her growing flock of birdgirls.
BIRD IS THE WORD: READ THE Q&A
As a designer, Rebecca Minkoff is known for artfully mixing bohemian romance with downtown rock-and-roll. At her recent spring show at The Grove in Los Angeles, Minkoff’s perspective emanated in a profusion of gauzy blouses and watercolor-inspired botanical prints that breathed fresh life into studded black leather and safety-pin earrings.
The show gave the impression that women can combine whatever they like, mixing and matching as they choose. And just as women can determine their own personal style, they can also craft their own path in life.
In the hope of gleaning insight into the professional acumen and personal grit that have sewn together her trailblazing career, we spoke with Rebecca Minkoff about her role as a designer, a businesswoman and an entrepreneur.
ADVICE FROM REBECCA: READ ON
Ah, champagne. There is no wrong way to drink it. But you can make it even better by using it in a cocktail. Traditionally, the champagne cocktail is made with a brown-sugar cube and aromatic bitters distilled from herbs, roots and fragrant bark. The botanical bitters cut the sweetness of the champagne, and the molasses-infused sugar cube folds it right back in, letting the sweetness sit underneath the first wave of bright freshness. The result is a nuanced and convivial cocktail.
Topshop variegated rib sweater | Leith slipdress | Karine Sultan cuff | L. Erickson faux pearl threader earrings | BP. set of 7 assorted rings
Mirroring the ball drop at Times Square, the sugar cube sinks to the bottom of the glass, captivating your attention as it fizzes and nearly sparkles. Bonus: the cube acts as your personal time drop. If you finish your drink before the cube dissolves, you might want to think about slowing your roll, ever so slightly.
Whether you’re looking for a fresh start in 2017, or savoring every last moment of 2016, we can’t think of a better metaphor for considering this year in retrospective. The sweet is rarely appreciated without the bitter, and the bitter adds depth and complexity to the sweet.
In the hopes of bringing in a new year that’s bright and balanced, we enlisted the help of an expert: Josh Batway. The bar manager of Good Bar, a well-provisioned and light-filled bar and restaurant in the Pioneer Square neighborhood of Seattle, shared his tips for putting a special twist on a classic.
FOR A BIT OF THE BUBBLY, READ MORE