You’ve read, you’ve shopped, you’ve swooned. But do you want to truly live the Manolo Blahnik lifestyle? Turns out that’s not just about those divine red suede BB pumps—or any of the brand’s other to-die-for footwear.

Meet Veronica (above), one of the pretty little ladies of Arethusa Farm Dairy, a Connecticut dairy farm owned and operated by George Malkemus and Anthony Yurgaitis, president and vice president of Manolo Blahnik in America. Despite their glamorous day jobs, Malkemus and Yurgaitis live the farm life outside of the Manolo offices, breeding cows, bottling milk and distributing their products—which includes milk, cheese, ice cream and yogurt—to stores and restaurants. That’s where Barneys New York comes in.

We’re proud to serve Arethusa Farm Dairy products at both Fred’s and genes@CO-OP in our Madison Avenue flagship store—just a few floors up from where you can browse and buy Mr. Blahnik’s legendary shoes. In fact, our Fred’s executive chef, Mark Strausman, has kindly shared the recipe for Fred’s Autumn Salad—featuring Arethusa Farm Dairy cheese—from the new Fred’s dinner menu.



1 cup quartered and cooked Brussels sprouts
1 cup cubed and cooked butternut squash
1 cup cubed and cooked beets
1/2 lb. mixed lettuce
1/4 lb. shredded Arethusa Tapping Reeve and Crybaby cheeses (find out where to buy them here!)

2 tbsp. red wine vinegar
1 tsp. Dijon mustard
6 tbsp. extra virgin olive oil.
Salt and black pepper to taste

To cook the vegetables, either roast or boil separately and let cool before assembling the salad. You can cook them the day before and keep refrigerated. In a small mixing bowl, assemble the dressing, mixing with a whisk to slightly emulsify the dressing. It can also be made a day ahead of time.

In a large wooden salad bowl, add the mixed greens and all the cooked vegetables. Mix dry so all the ingredients are well distributed. Drizzle the dressing into the salad and keep tossing to coat all of the greens and vegetables.

Shred the cheese right before serving. It is not good to pre-shred the cheese; it will affect the quality of the finished product.

Plate each of the salads, add the cheese to the top, and serve.


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Open for Dinner!
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Sat: 11am – 8pm
Sun: 11am – 6pm