Bulletin Board 2

watch strap swap, a good walking stick and an easy midnight snack

OBJECT OF DESIRE

Some time ago I got this Rolex Submariner Ref. 16618 on a horse trade (I traded a couple of stainless steel pieces in for it). I love the watch and have worn it on very special occasions, mostly in the summer—with the 18k, a tan helps. But honestly, I wanted to knock down the bling factor a bit and get it back to its more utility roots as a dive watch, while still keeping a certain amount of elegance, and well, I guess a bit of bling. My idea was to replace the gold bracelet with a NATO strap—but not just any NATO strap—one made with an exotic hide. I was lucky I was in Rome because I quickly sent a Whatsapp to the man I feel is the master at these kinds of custom slightly off piste watch strap projects—Federico De Peppo of Huitcinq 1988. I met Federico at Pitti Uomo (the men’s style fair held in Florence) a few years ago, and after a giant Fiorentina steak and many cocktails, we became fast friends. Shortly after our first visit, we met up in Rome, where I toured his atelier and shot him for a feature in Wm Brown. Let me back up: Federico makes all kinds of beautiful things in leather and exotic hides like, alligator, croc, stingray, and even shark. But I was seeing him specifically about his custom watch straps. He is a one-man show, and from start to finish, he is hands on with your specific creation picking the hide ( and color) designing cutting, hand sewing and finishing. He has made some amazing alligator and crocodile straps for me in the past and I wanted his advice on tackling the subs NATO. We decided to meet in Piazza Farnese (near my apartment in Rome) at a place that makes excellent martinis. We talked hide (black Nile crocodile), style of NATO (not too long as I don’t like to fold the strap at the end), and most importantly hardware. Gold on a NATO always looks cheap in my opinion so I was thinking matte black. Federico had a better idea “Bronze—trust me” he said. Well even after a couple of very dry, mind altering martinis I had the good sense to do so. After a couple weeks we met again for the delivery (same place but one less martini), and it is a masterpiece. The color, texture and finish of the strap is better than I could have imagined. He was also right about the bronze hardware—more subtle than gold, and much more elegant than matte black. Always trust the master.

You can custom order your next strap by contacting Federico through his website or his or Instagram.

FROM THE ROAD

On a recent trip to Geneva I found myself walking the lakeside. It was a particularly warm sunny day for February, and I passed a guy sitting on the rocks near the water enjoying a cigar. After one whiff I thought—that is a good idea, I would love to continue this walk smoking a cigar myself. So after a brief conversation in English, French and even a bit of German, I found my way to one of this gentleman’s favorite cigar shops in Geneva—the Tabac Rhein on Rue de Mont-Blanc 3, just near the lakeshore. It was a shop styled in a way that you could image Roger Moore (circa late 1970s) walking into to grab a stick or two from the well stocked humidor room and then strolling out to the streets of Geneva. There were a few guys ( with their terriers) smoking and drinking rum when I walked in, as well as a very welcoming staff. I stocked up on a few of my Cuban favorites like Partagas, Upmann, Montecristo and Hoya and headed to the streets to finish my walk around the lake—lit cigar in hand.

In case you missed it—our Cigar Shop Black Book in this link.

FROM THE ARCHIVE: MIDNIGHT SNACK

Photograph by Gentl + Hyers

By Wilson Tang

My wife and I have a 7.5 and a 6 year old in the house, and with such a busy schedule overseeing 4 locations of Nom Wah, I try to spend as much time with my family as possible. That means family dinner at 6:00 pm with the kids on most nights. With early dinner comes a decent amount of pre-bedtime snacking. I try not to overdo it, but here are a few things in my fridge and pantry that I keep on hand.

I love the hot dogs from Brooklyn Hot Dog Co—they make an all beef frank that is pasture raised with no hormones and nitrates. They taste great, and you can order them online or pick them up at Murray’s Cheese, which gives me an excuse to get some good brie. I love a hot dog with a glass of bubbles—I'm currently feeling Calsac Champagne, and I have just a glass and save the rest for dinner the next day. 

I love eating the hot dog with a toasted Martin's potato bun with some ketchup and relish. What I like most about this hot dog brand is that they are made extra long with a lot of snap. It's nice to have just two bites without the bun as well! For cooking the dogs, I do this thing called hydrotoasting—it makes the skin extra snappy. I found this technique on the Brooklyn Hot Dog Co site: Pour about a ¼ inch of water in a large pan. Place the pan over high heat and bring to a simmer. Add hot dogs and gently simmer allowing the water to reduce and develop a lightly toasted sear.