Nov 15, 2017 | By Harriet Kilikita
GANT Rugger unveiled its F/W 12 collection last week at an intimate dinner slash presentation at The Fat Radish, a favorite downtown eatery in New York City’s Lower East Side. The event launched a season celebrating food, eating out and entertaining. The collection is inspired by New York’s surging locavore, farm-to-table food scene: an approach to craftsmanship that GANT Rugger designer Chris Bastin likens to his own process of design. “Good restaurants are grounded in tradition, knowledge, craftsmanship and an internal drive to take the past and turn it into something better,” Bastin said. So is making clothes. A chef’s mise en place is like the designer’s fabrics. GANT Rugger is full-on foodie this season. The brand even created custom chef’s knives and selvedge denim aprons for attendees.
The designer is dressing two guys from the world of food next season: the Chef and the Restaurateur. Key pieces include formal peak-lapel jackets, the dandy-ready Chesterfield coat, chunky Donegal knits, trim and dressed-up smarty pants, the Fair Isle jersey crew, a range of army jackets and a selvedge denim apron.
The inspiration was peppered throughout the evening at The Fat Radish, where guests, including Douglas Friedman, Nick Sullivan, Brian Boye, Tennessee Thomas, Nick Wooster and the restaurant’s creators/owners Ben Towill and Phil Wisner, took in the new collection before sitting down to The Fat Radish’s signature vegetable-driven fare. Guests were treated to a custom, one-time only menu featuring whole salt-baked black bass, heirloom carrots and roasted cauliflower.
Recipes of the dishes served at the event, as well as ingredients to recreate them at home, were given to each guest along with a hand-crafted high carbon steel chef knife designed in collaboration with Bastin and artisanal knife maker Wildfire Cutlery.
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