Boston Common - Niche Media - A side of Boston that's anything but common.
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Calderin celebrates special occasions at Vejigantes because of its authentic cuisine—like the paella being served here—and its friendly atmosphere. "I heard someone say the one thIng they'll never get rId of Is Items they bought from local desIgners. that's the kInd of attItude I lIke to see." —jay calderin do you have planned for the 20th anniversary of Boston Fashion Week? The focus this year has been primarily on making connections with science, technology, the arts, and cultural institutions. That's what's keeping me excited—I wanted to have a reason to move forward with Fashion Week after 20 years. There is this incredible pre- Fashion Week event that's happening right before our kickoff called Descience. Scientists and designers will join forces to explain their research and work, and make it understandable to the general public. I'm really excited that this year's Fashion Week is going to open and close at the W Hotel Boston. Our opening event will be our launch show. Will it celebrate young designers? Yes, it's a program that Boston Fashion Week and Fashion Group International teamed up on to launch a group of six new young designers. You have to be recommended by a head at one of the fashion design programs in Boston, where there is the highest concentration of fashion programs in the country. the ensalada verde con aguacate and the pasteles en hoja Puertorriqueños are served. What do you think young local designers need to succeed in Boston? For designers, just define what success means to you right now. For some it might mean doing what you love and holding down another job or going the corporate designer path, and then some of them are actually starting their own businesses. Paella valenciana with chicken and spanish chorizo, inside a bowl made from shredded fried plantains, is served. That plantain, by the way, is amazing. This is what Puerto Rican food is all about, passing around and sharing. Anything you can do with a plantain has been done in Puerto Rico. a trio of sauces is delivered to the table. Are sauces a typical part of Puerto Rican food? Yes, I grew up with this one made from mayo, ketchup mix, and spices. This was the sauce that every mom would make super-quick, but it tastes so good. dessert—coconut ice cream inside a coconut shell—is served. Where do you see BFW going in its next 20 years? I want people who aren't fashion people to have more of a connection to what's happening locally. From a completely practical perspective, that is how our designers are going to grow. I just heard someone say they were cleaning out their closet, and the one thing they will never get rid of is items they've bought from local designers. I thought, Wow, that is the kind of attitude I'd like to see moving forward. We had nearly 70 events last year, but even in the beginning I think we had 30 or 40 events. I'm less concerned with scale or "getting bigger" and thinking more about the next step rather than the next level. boston fashion Week runs october 5–11; for information on events and locations, visit bostonfashionweek.com. BC contInued from Page 94... Vejigantes's drink menu ranges from coconut water to a variety of natural fruit juices to six flavors of daiquiri. 96 bostoncommon-magazine.com taste On the town