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214.520.8300 ERINHOME.COM ERIN @ ERINHOME.COM 9207 Sunnybrook Lane | Preston Hollow | $6,850,000 32 OBSESSIONS. DECORATION. SALIENT FACTS. T hings are buzzing even more than usual in Highland Par k Village. The former Frédéric Fekkai salon changes from the hands of one gorgeous man to another, as Ceron — solamente Ceron, never a last name — takes over the 2,000-square-foot space located behind Carolina Herrera. We know the opening will be over the top; Ceron is married to Todd Fiscus of Todd Events. In other HPV news: Audemars Piguet expects to open its fi rst Texas boutique in May. Also in May, Valentino opens a menswear boutique in the newly expanded space n e x t d o o r, formerly Dior Beauty. Lawrence Bock of Bachendorf's plans to open a Rolex boutique, with a probable debut of late summer or early fall. Market (owned by Elisa Summers who, along with husband Stephen Summers and Ray and Heather Washburne, own HPV) has completed a sweeping remodel and expects to open a boutique-within-her- boutique, La Ligne, in May. Founded by former Vogue editors Michelle Melling and Valerie Macaulay, along with Rag & Bone's Molly Howard, La Ligne's leitmotif is the iconic French stripe. Rebecca Sherman THIS JUST IN … A nastacia Quiñones- Pittman is one of the most creative chefs in Dallas. And if you've eaten her glorious seasonal ceviches and inventive tacos and modern Mexican dishes at José, you'll want to know more: Where does she find her best ingredients — and the inspiration to build them into something exciting. Here, in the first edition of a new monthly feature, are the secret sources of this acclaimed chef. Essential appliance: Vitamix blender. It will crush anything! The creaminess of a puree or a sauce depends on it. Go-to knife: Six-inch Shun utility knife. It's flexible and sharp and keeps its form. Where does inspiration strike: Half Price Books on Northwest Highway. I go to the cookbooks section. Favorite cookbook: Mexico from the Inside Out by Enrique Olvera. Every time I look at this book, I feel like I'm seeing it for the first time. Best fishmonger: TJ's Seafood Market. For ceviche, I like redfish — it absorbs lime juice really well but stays buttery and light. Best produce source: Fiesta Mart. They have things I've never seen anywhere else, like culantro, a leaf that's like a very intense cilantro. Gas or electric: Gas, 100 times over. It's easier to control heat, and you can actually see how hot the flame is. Off-duty dining: Ka-Tip Thai Street Food and Del Sur Tacos in Oak Cliff. I'm obsessed with the crispy pork taco. Beverage: Barr Hill Gin from Vermont with Q Grapefruit tonic over ice. That's what they call my chef water. Michalene Busico SECRET SOURCES Anastacia Quiñones-Pittman The new Audemars Piguet boutique is on its way Highland Park Village