Olloclip has expanded on its popular set of lenses for iPhone 6’s and 7’s with a comparable set for iPhone SE’s, the smaller version of the iPhone product line.
After years of planning and preparation, the curated marketplace center for restaurants, food, wine and other items recently unveiled its primary floor to guests of China Live in San Francisco.
Billabong has released Warhol Surf, an exclusive apparel and accessory collaboration with one of the world’s most iconic artists, Andy Warhol. The collaboration comes through Billabong LAB, a division of the company that supports artists, musicians, designers, photographers and surf icons, and The Andy Warhol Foundation for the Visual Arts, a non-profit organization recognized as one of the leading funders of contemporary art in the United States.
Warhol once said “I came out of the womb on a surfboard.” Warhol Surf showcases Andy Warhol’s little-known fascination with surf culture and is rooted in a mutual desire to challenge convention – a driving force found in both Warhol’s work and Billabong’s product innovation. The collaboration comes as a natural evolution of Billabong’s rich history in partnering with the most influential artists, including Bob Marley and Metallica.
“Warhol’s rebellious spirit and attraction to non-conformists led him to Southern California in 1968 where he spent two weeks filming surfers as part of his underground film, San Diego Surf. The Foundation is proud to collaborate with Billabong to celebrate individuals who refuse to be defined by convention,” says Michael Dayton Hermann, The Andy Warhol Foundation’s Director of Licensing.
“Andy’s dedication to progressing art and his love for the surf culture became a powerful connection to our brand and inspired us to create this collection,” says Billabong’s Global Brand President, Shannan North. “To see Warhol’s iconic art come to life on our silhouettes is an important and celebrated moment in our brand history.”
Warhol Surf is available globally at select specialty retailers and online at www.billabong.com. The collection features a range of surf-inspired products for men and women including boardshorts, swimwear, tops, tees and accessories, born as a result of combining Andy Warhol’s iconic art with Billabong founder Gordon Merchant’s original designs and signature silhouettes.
For more information on Billabong, Billabong LAB, The Andy Warhol Foundation for the Visual Arts, Inc., and Andy, visit warholsurf.billabong.com and warholfoundation.org or on Instagram at @Billabong and @Billabongwomens.
Festival Style means how you dress whenever you feel like relaxing, getting together with friends, listening to great music, and having some good food. Here are some of our picks in our Roundup #1 of recent festival selections.
If you are looking for comfort food with an exotic twist, food that might bring you flavors that remind you of a great vacation, look no further than Chef Adrianne Calvo‘s recipe for Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli.
Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli
2 Corn Tortillas, Quartered, Fried Crispy
2 garlic cloves, minced
1 tablespoon cilantro, minced
1 teaspoon lime juice
1 teaspoon honey
1/4 cup mayonnaise
1/4 lb Blue Fin Tuna, fillet
1 teaspoon brown sugar
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 cup Pineapple, chopped
1/4 cup Hass Avocado, chopped
1 tablespoon cilantro
Pinch kosher salt
1 teaspoon lime juice
1 teaspoon black sesame seeds
1 tablespoon mayonnaise
1 teaspoon ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon horseradish
1 teaspoon Tabasco hot sauce
Scallions for garnish
Preheat fryer to 375 degrees F. Season Tuna fillet with brown sugar, garlic salt, and pepper. In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit: