EXPLORE
A travel magazine with a practical approach, sometimes with a little hint of entertainment involved. Sometimes with mix of both. That’s where our travael magazine brings our professionals travel team with the wealth of globe-trotting experience. Perfect for reading while you are on the go or looking to escape for a holiday. This edition brings along the known resorts, hotels, restaurants, chefs, bar tender teams. Packed with the facts, opinions, and observations. Moreover, this magazine can lead you to discover unknown countries to their interesting resorts/ hotels/eating areas and must-visit locations. Happy reading and discovering!
KRITIKA ARORA - EDITOR’S NOTE BELLEZA MODA MAY 2015
PRETEESH SINGH
KRITIKA ARORA
Assistant Editor
Editor
CONTRIBUTORS CLARAPAULA REYES
Graphic Designer
PHILIP GLOWACKI
NEW YORK THE CITY THAT NEVER SLEEPS
The Bronx River was named for Jonas Bronck, who created the first settlement as part of the New Netherland colony in 1639.
Man
The name the word Manna-ha of Robert Juet, an o Halve Maen (Half M name as Manna-hat east sides of the Ma Hudson River. The translated as “island language.
NEIGHBOURHOODS • Arthur Avenue Little Italy • Woodlawn Irish ATTRACTIONS • Bronx Zoo largest metro zoo in the US • Yankee Stadium RESTAURANTS • Artuso’s Pastry Shop • Mike’s Deli • Sam’s Soul Food • Dominick’s
2
NEIGHBOURH
• Midtown Broadway, T • Harlem • Greenwich Village • SoHo
ATTRACTIONS
• Broadway • Times Square • Empire State Bu • Central Park • Chrysler Buildin
RESTAURANTS
• Katz’s Delicatessen • Red Rooster Harle
3
4
Queens was named for t
Catherine of Braganza (16 Portuguese princess who m Charles II of England in 16
NEIGHBOURHOODS • Astoria Greek and Brazilian cuis • Flushing East Asian cuisine • Corona Mexican • Woodside Irish and Thai ATTRACTIONS Citi Field Mets RESTAURANTS • Ovelia Restaurant • Sik Gaek Restaurant
Manhattan derives from
Manna-hata, as written in 1609 logbook Juet, an officer on Henry Hudson’s yacht en (Half Moon). A 1610 map depicts the Manna-hata, twice, on both the west and f the Mauritius River (later named the ver. The word “Manhattan” has been as “island of many hills” from the Lenape
1
BOURHOODS
Broadway, Times Square
h Village
CTIONS
y quare State Building ark r Building
5
URANTS
elicatessen ster Harlem
amed for the queen consort, aganza (1638-1705), the ess who married King gland in 1662.
Staaten Eylandt (literally “States Island”) was named in honour of the Dutch parliament known as the Staten-Generaal.
HOODS
NEIGHBOURHOODS • St. George • Tompkinsville Little Sri Lanka
nd Thai
NS
ATTRACTIONS • Staten Island Ferry • St. George Theatre • Historic Rchmond Town
TS ant urant
RESTAURANTS • Jade Island Restaaurant • New Asha Cafe • South Fin Grill
Brazilian cuisine ian cuisine
TR
TRUMP SOHO NEW YORK
ABOUT TRUMP INTERNATIONAL HOTEL & TOWER NEW YORK The 52-story Trump International Hotel & Tower is simply dedicated to exceeding expectations. Named the only Forbes Five-Star and Five-Diamond hotel with a Five-Star and Five-Diamond restaurant in New York, guests are surrounded at all times by impeccable style, spectacular service and rich, luxurious amenities.
ABOUT TRUMP SOHO, NEW YORK • SoHo is the epicenter - where celebrated art galleries, boutique shopping and nightlife thrive. • Soaring above it all is the enviable Five-Diamond Trump SoHo New York, with 46 stories and 391 rooms, tending to guests’ every desire with unmatched services and amenities. • Inspired by the cobblestone streets and the history of the neighborhood, Trump SoHo combines rich and natural design elements that reflect SoHo’s environs. • Trump SoHo offers such Trump Hotel Collection hallmarks as The Spa at Trump, which features New York’s only private luxury hammam experience, plus indoor and outdoor relaxation rooms, a salon and health club. Unwind over cocktails in The Library or retreat to the seasonal Bar d’Eau with its outdoor pool deck. • Trump SoHo invites all guests to enjoy a welcoming atmosphere, whether for leisure travel or weddings and events.
CONTACT INFORMATION • Email: NYSoHo.Info@trumphotels.com • Website: www.trumphotelcollection.com/soho • Hotel: 212.842.5500 • Hotel Reservations: 1.877.828.7080
Photo Credits: Trump Soho New York
WALDORF ASTORIA The most legendary landmark on Park Avenue, the Waldorf Astoria New York is an iconic hotel that inspires the world. An art deco masterpiece, it has impressive public spaces and luxuriously appointed guestrooms of elegant and timeless design. The Waldorf Astoria New York brings together New York’s social elite, FOR MORE INFO: the world’s leaders, captains of Visit industry, and travelers from Waldorf Astoria New York’s website every nation for most LOCATION www.waldorfnewyork.com memorable occasions. www.facebook.com/TheWaldorf In the heart of mid-town Manhattan @WaldorfNYC between Park and Lexington Avenues @waldorfnyc and 49th and 50th Streets. Comprising an entire city block of prestigious midtown Manhattan, one can experience refined cuisine at the Bull & Bear Prime steakhouse, a pampering therapy at the Waldorf Astoria Spa, and the renowned hospitality of Peacock Alley. An official New York City landmark since 1993, the 625foot, 47-storied, Art Deco property occupies an entire city block of prime, mid-town Manhattan real estate.
WALDORF ASTORIA
te
orf
Photo Credits: Waldorf Astoria
The spa’s luxuriously appointed treatment rooms afford an oppulent hotel guest room experience
Features the exclusive Gerlain Methode
Architectural firm AC Martin together with Guerlain created a lavish space inspired by the hotel’s legendary Art Deco design.
Offers stunning views of Midtown Manhattan
The Guerlain Spa in the Towers of the Waldorf Astoria, which opened at the hotel in September 2008, occupies 14,000 square feet of the 19th floor of the hotel.
Photo Cred
Guerlain’s iconic Exceptional Orchidee Imperiale Treatment and skincare
GUER LAIN SPA
Each spa treatment also comes with the signature Final Touch inclusive of garment steaming, show shine, and a make-up refresh.
Guerlain Spa Treatments are designed to enhance the individual’s beauty and well-being through a personalized analysis and precise skin diagnosis
Photo Credits: Waldorf Astoria, Guerlain Spa
Worldrenowned, Kenneth and his dedicated team of professionals offer a diverse menu of beauty services and salon treatments.
Kenneth’s Salon at The Waldorf Astoria New York is located off the main lobby
app on
THE WALDORF ASTORIA’S BEEHIVES AND ROOFTOPS
“The Waldorf Astoria is passionate about innovatively providing guests an unmatched experience,” remarks General Manager Eric O. Long.
W Th CHEF DAVID GARCELON
The Waldorf Astoria hotel will install six beehives in a rooftop space on the 20th floor next month. The new feature will consist of one mature hive with 20,000 bees and five starter hives of 5,000 bees each. Andrew Cote, the head of the New York Beekeepers Association, help check the hives each week to ensure the bees are healthy and happy.
The hotel’s recently appointed director of culinary, Chef David Garcelon, is spearheading the initiative as the bees take up residence and become part of the hotel’s ecosystem. EMPIRE BREWING
The Waldorf is excited to partner with Empire Brewing from the Finger Lakes region of Central New York to create a Waldorf Honey Beer (official name TBC), which will be offered for the first time in October 2014.
ROOFTOP GARDEN and BEEHIVES
th wi
T “ Hon ro hon over Ho
A offe V
ke up e
How many bees are there? Currently, there are approximately 360,000 bees living on the 20th floor rooftop space at the hotel. Will the hotel sell the honey? The intention is for the chefs to use the honey in various dishes throughout the hotel. The honey will not be sold, but may be given out on occasion to some VIP guests to take home.
How much honey? The first year (2012) 125 lbs of “Top of the Waldorf Rooftop Honey” was produced. With the new rooftop garden, a record year of honey production was realized with over 255 pounds harvested in 2013. How will the honey and garden items be used? A few examples of the culinary offerings include: Honey Poppyseed Vinaigrette, Mini Honey Cakes, and many more!
PEACOCK ALLEY COCKTAILS
serves: • Time after Thyme (Cane Rum, Homemade Falernum, Lemon Juice, Lime Juice, Sprigs of Thyme) • Wax Poetic (Zubrowka Bison Grass Vodka, Top of the Waldorf Honey, Lemon Juice) • Rooftop Ramble (Nolet’s Silver Gin, Fresh Sour, Rooftop Basil Leaves, Combier Creme de Fruits Rouges, Club Soda)
PEACOCK ALLEY serves: • Summer Peacock Alley Salad (Rooftop Kale, Oregano & Mesclun Greens, Charred Corn, Pancetta, Hardboiled Egg, Green Goddess Dressing) • Rooftop Herb Grilled Chicken Paillard (Sauce Gribiche, Arugula Salad, Pickled Radish)
BULL & BEAR STEAKHOUSE
serves: • Rooftop Honey Fried Chicken with Cornbread
GUERLAIN SPA • Milk, Haute Honey and Rooftop Herbs Nail Treatment • Urban Island Escape • Top of the Waldorf Rooftop Honey taste before the new Abeille Royal facial Treatment launching • Honey Lemonade served as a complimentary beverage
ABOUT THE PENINSULA NEW YORK The hotel’s newly designed Gotham Lounge, a wonderful restaurant called Clement which is designed by the Canadian/NYC design firm Yabu Pushelberg, and, a rich collection of ‘Peninsula Academy’ programs that take guests on exclusive journeys throughout the city.
LOCATION The Peninsula New York is ideally located on Fifth Avenue and 55th Street, in the heart of New York City’s most prestigious shopping, cultural, and business neighborhood, in midtown Manhattan. A 23-storey, 1905 landmark building, The Forbes Five Star and AAA Five Diamond Peninsula New York features 185 spacious and luxurious guest rooms and 54 suites, decorated in a classic, contemporary style with art nouveau accents.
THE PENINSULA NEW YORK
THE PENINSULA SPA • The Peninsula Spa is pleased to introduce a new approach to men’s skincare, developed exclusively by Biologique Recherche. • Taking into consideration the special needs of men’s skin, the new Gentleman’s Facial is highly-tailored and designed to address a range of male-specific needs including hydration, irritation and anti-aging. • The award-winning Peninsula Spa is located on the top three floors of The Peninsula New York, and features 11 treatment rooms, a Private Spa Suite, men’s and women’s relaxation lounges, the Asian Tea Lounge and changing rooms featuring aromatherapy steam rooms, saunas, ice fountains and an “experience” shower. The Spa’s bespoke treatments are sophisticated, timeless and uniquely reflect a fusion of Asian, Ayurvedic and European therapies
WEBSITE For additional information on The Peninsula New York please visit www.peninsula.com/newyork.
ABOUT MANDARIN ORIENTAL Soaring abaove the city, Mandarin Oriental, New York enjoys an unbeatable setting in the midst of the action.
MANDARIN ORIENTAL, NEW YORK SPA • The spacious spa offers guests a range of treatments in luxurious and soothing surroundings. • Beautifully designed with the city skyline as its backdrop, the spa’s chic decor blends Eastern influences with contemporary New York touches.
DINING • With inventive cuisine, tempting cocktails and chic surroundings, the property’s bars and restaurants are among the most enciting in Manhattan. • Asiate: Asiate’s modern American cuisine features sophisticated interpretations of traditional fare that is accented with artistic touche, presenting one of the most unique dining experiences in Manhattan. • Lobby Lounge: The property’s elegant Lobby Lounge is the perfect place to enjoy a light meal or perfectly mixed cocktail. Mixing art deco style with modern Oriental touches, the ambiance is luxurious yet cozy, making the Lobby Lounge an ideal place to unwind after a busy day in Manhattan. • MObar: Situated on the 35th floor , the perennially popular MObar offers a sophisticated spot in which to meet for drinks and light bites. With a polished, hammered nickel island bar as its focal point, MObar’s design was inspired by the elegance of 1930s New York.
MANDARIN ORIENTAL NEW YORK
At 3,100 square foot fitness center, guests have 24-hour access to the state of the art equipment by Technogym.
Altamarea Group’s Ai Fiori, a Michelinstarred interpretation of French and Italian Riviera cuisine and traditional regional dishes, as defined by James Beardnominated Chef Michael White, is located on the hotel’s second floor.
The spa offers a welcoming respite from everyday stresses.
It is open seven days a week, starting at 10 am.
Health, wellness, and beauty needs are all addressed within the sprawling fitness, spa, and salon facilities at Langham Place, New York.
Ai Fiori has been included in Esquire’s2011 list of Best New Restaurants in America
Photo Credits: Langham Place, New York
LANG
HAM Langham Place, New York is a redefined five-star urban oasis in Lower Midtown Manhattan
Conde Nast Traveler’s Reader’s Choice Awards 2014 placed Langham Place, New York among the “Top 10 Hotels in New York City.”
PLACE NEW YORK
Julien Farel’s Sallon is open Monday-Saturday, also starting at 10 am.
Ai Fiori is also rated as #1 New Restaurant in 2012 by Zagat, and has been lauded by New York Post critic Steve Cuozzo.
AUREOLE RESTAURANT Photo Credits: Aureole Restaurant
Charlie Palmer Marcus Pierre and Will Shear
ABOUT AUREOLE RESTAURANT Aureole Restaurant is the flagship showcase for Charlie Palmer’s unabashed, energetic signature Progressive American cuisine. Now under the culinary leadership of Executive Chef Marcus Gleadow-Ware, who learned the importance of the classics at London’s world-renowned Savoy Hotel, the kitchen turns out elegant, simple dishes with sharply focused flavours.
CHARLIE PALMER: HOSPITALITY ENTREPRENEUR, CHEF, HOTELIER • Charlie Palmer has received critical acclaim for his signature Progressive American cooking. • Over the years, Palmer combined his creative cooking spirit and flair for business to open dozens of notable restaurants across the country, award-winning boutique hotels, and a growing collection of food-forward wine shops. • 2014 has been a banner year for Chef Palmer and his eponymous restaurant group. • Palmer is a respected and admired hospitality figurehead. A frequent guest on NBC’s Today Show, he is also the author of five cookbooks, Great American Food, Charlie Palmer’s Casual Cooking, The Art of Aureole, Charlie Palmer’s Practical Guide to the New American Kitchen, and Remington Camp Cooking.
MARCUS GLEADOW WARE: EXECUTIVE CHEF • In Spring 2011, Marcus Gleadow Ware was selected by Charlie Palmer to take command of Aureole’s kitchen. He contributes a background of top class Europan skills and elegant, simple dishes with sharply focused flavours. • In 2007, Chef Ware made a bold move and relocated to New York City. There, he was invited by renowned Chef Charlie Palmer to fill a key role at the original Upper East Side birthplace of Aureole. • As the newly appointed Executive Chef, Marcus Gleadow Ware strives to enhance the gastronomic experience of the restaurant’s clientele, building on the experience of the past with a team founded in a new generation of exceptional talents.
PIERRE POULIN: PASTRY CHEF • Pierre spent three years working at Paris’ prestigious four-star Hotel Lutetia. • After 3 years at Lutetia, he as offered the position of Demi Chef de Partie at Restaurant Taillevant. • Pierre traveled to New York in Spetember 2006. He landed a job as the Pastry Chef of L’Absinthe Restaurant before joining Le Cirque in 2008. • He became an Executive Pastry Chef at the three-star Le Cirque restaurant for two and a half years, before joining Chef Charlie Palmer’s Aureole. • Poulin’s menu is composed of the flavours of fruit, chocolate, nuts and spices.
Photo Credits: Eleven Madison Park, New York
ELEVEN MADISON PARK NEW YORK
CHEF Daniel Humm
ABOUT ELEVEN MADISON Their multi-course tasting menu focuses on the extraordinary agricultural bounty of New York and on the centuries-old culinary traditions that have taken root here. They invite guests to share any allergies, dietary restrictions, and ingredient preferences with their team so that they can tailor each menu to each individual.
RESTAURATEUR Will Guidara
CHEF DE CUISINE Chris Flint EXECUTIVE PASTRY CHEF Mark Welker BAR DIRECTOR Leo Robitschek
WINE DIRECTOR Dustin Wilson
GENERAL MANAGER Paul Downie BOOKS I Love New York: Ingredients and Recipes Eleven Madison Park: The Cookbook
MILE END NEW YORK ABOUT MILE END • Mile End is a Jewish delicatessen in New York City committed to breathing a new life into old-world traditions. • With locations in Boerum Hill Brooklyn, and NoHo Manhattan, Mile End redefines delicatessen classics by fusing the spirit and craftsmanship of the past with a thoroughly modern essensibility and aesthetic. • Mile End Delicatessen, in Brooklyn, New York, opened January 2010. • The Jewish delicatessen has grown from a quirky startup into a real family business. With a team of over 60 talented men and women, Mile End creates and produces a wide variety of cured and smoked meats and fish, pickled goods, and freshly baked bagels, breads, rolls, and pastries along the historic Red Hook Waterfront. • From James Beard House dinners to Chinese food on Christmas, Mile End is proud to participate in New York City’s finest food festivals and markets and to actively contribute to esteemed organizations within our community.
ACHIEVEMENTS • Mile End Sandwich, in NoHo, Manhattan, opened on May 2012 in a former hardware store on gritty Bond Street serving the heart of the delicatessen playbook. • Released in September 2012 by Clarkson Potter, The Mile End Cookbook looks back at the past three years of working and cooking and a lifetime of dreaming to spread the philosophy of good, homemade Jewish food.
Photo Credits: Mile End, New York
THE CHEF’S TABLE AT BROOKLYN FARE
ABOUT THE CHEF’S TABLE AT BROOKLYN FARE The Chef ’s Table at Brooklyn fare is an intimate 18 seat communal dining experience at a stainless steel preparation table shaped in a U-formation. The dining room is also a working kitchen.
LOCATION/CONTACT The Chef ’s Table at Brooklyn Fare 200 Schermerhon Street between Hoyt and Bond Brooklyn, NY 11201
CUISINE A tasting menu inspired by Japanese cuisines and French technique.
SEATING Main Dining Room: 18 Private Events: 18, maximum
DRESS CODE The dress code to dine is formal business attire. Jackets are required for men.
OWNER Moneer Issa
CHEF DE CUISINE Cesar Ramirez
SOUS CHEF Samuel Clonts
WINE DIRECTOR Michele Smith
HEAD SOMMELIER
David Chapel
Photo Credits: The Chef ’s Table at Brooklyn Fare
ABOUT PER SE Per Se, the acclaimed New York restaurant from Chef Thomas Keller, opened in February 2004 in the Time Warner Center at Columbus Circle and has brought the Keller’s distinctive hands-on approach from Napa Valley’s The French Laundry to New York City.
ACHIEVEMENTS • The most prestigious honour bestowed by the Michelin Guide New York City: a three star rating • Keller’s famed California outpost, The French Laundry, also received three stars in the Michelin Guide San Francisco, making Keller the only American-born chef to have two Michelin three-star properties. • “Highest Ranking New Entry” by Restaurant Magazine in 2005 • In 2004, Per Se received a four star rating from both the New York Times and Crain’s New York Business, as well as the coveted award for “Best New Restaurant” from the James Beard Foundation. • In 2011, Per Se was awarded the “Outstanding Service Award” from the James Beard Foundation, and was reviewed by the New York Times and received another four star rating.
LOCATION The Columbus Circle, Time Warner Center, Fourth Floor New York, New York 10019 (212) 823-9335
PER SE NEW YORK
INTERIOR Striking views of Central Park and Columbus Circle
Photo Credits: Per Se, New York
CHEF / PROPRIETER Thomas Keller
CHEF DE CUISINE Eli Kaimeh
GENERAL MANAGER Antonio Begonja
EXECUTIVE PASTRY CHEF Elwyn Boyles
CHEF’S TASTING MENU For guests of The Salon, Chef ’s tasting menu is offered a la carte. The menu changes daily.
PASTRY CHEF Anna Bolz
HEAD SOMMELIER Michel Couvreux
PRIVATE DINING AND EVENTS MANAGER Jennifer Murray
CAPACITY 64 seats within the main dining room
WINE SERVICE The Salon’s wine list features more than 50 half bottles and offers several unique wines by the glass.
SWEET TOOTH RECOM MENDA TIONS MUST VISIT PLACES IN NEW YORK
HAPPY TUMMY
MOTORINO PIZZA
ABOUT MOTORINO Working hard, using the best of everything and staying true to every pizza that comes out of the oven is what they’ve built on since they opened in Brooklyn.
Pizza is their business. As a neighborhood pizzeria, whether in NY or Hong Kong, Motorino strives to be the reliable option both on a plate in the shop or in a cardboard box delivered at home.
LOCATIONS New York East Village Williamsburg Manila Singapore Hong Kong Soho and Wan Chai
Photo Credits: Motorino
FOR MORE INFO Visit Motorino’s website: www.motorinopizza.com
ABOUT PAULIE GEE Paulie Gee serves Neapolitan inspired wood-fired pizza with creative topping combinations such as their Hellboy pizza with Hot Sopresatta and
Photo Credits: Paulie Gee
PAULIE GEE
Mike’s Hot Honey. They also serve wine and locally crafted beer. They also have a number of vegan pizzas available on their menu, as well as a build your own option.
LOCATION Brooklyn, New York
FOR MORE INFO Visit Paulie Gee’s website: www.pauliegee.com
ABOUT DI FARA In September, Di Fara will be in business for 50 years. They are known for their $5 slice of pizza. It is made with two cheeses, top quality tomatoes, extra virgin oil,
and fresh snipped basil. Domenico De Marco, who is now 78 years old, has made 90 percent of the pizza in the last 49 years. People come from all over the world to watch him stand in one
Photo Credits: Di Fara
spot putting special attention to each and every pie. WAITING TIME Waits are up to 2 hours. “Creating a special balance in the blend of all the flavours.”
FOR MORE INFO Visit Di Fara’s website: www.difara.com facebook.com/difarapizza
@difara
DI FARA PIZZA
Photo Credits: Dos Toros Taqueria
ABOUT DOS TOROS Dos Toros Taqueria is a California style taqueria serving legit burritos and tacos in the heart of NYC. They try to marry a total commitment to authentic flavours and
recipes. They are known for their burritos above all, but the quesadilla is atypical and a killer. Dos Toros keeps it simple with the drinks- Mexican beers like Tecate and Pacifico, and Jarritos, a soft drink.
LOCATIONS Midtown East Park & 23rd West Village Upper East Side Union Square Battery Park City Williamsburg
FOR MORE INFO Visit Dos Toro Taqueria’s website: www.dostoros.com
DOS TOROS TAQUERIA
ABOUT KORILLA Korilla was founded by Edward “3D” Song, a pioneer of the NYC food truck explosion, Queens Kid, and Columbia grad. When Korilla was a mere concept, Eddie took to
partnered with the Weitzel twins of SoHo’s digital agency, Box Creative. ACHIEVEMENT Korilla won Rookie of the Year at the Vendy Awards.
A KORILLA BBQ
Korilla BBQ brings you the best of Korean cooking, in a format you already love. In other words, a burrito with bulgogi and bacon kimchi fried rice has been a favourite burrito all along.
FOR MORE INFO Visit Korilla’s website: www.korillabbq.com facebook.com/korilla @korillabbq @korillabbq
Photo Credits: Korilla BBQ
Photo Credits: Donny Tsang BEHIND THE NAME When the Big Gay Ice Cream Truck started, it wasn’t a “gay business.” It was just the truck was jokingly called, and the name stuck. It works because, while the owners
are gay, it also embraces the idea that ice cream is the most fun food to eat. DAIRY SUPPLIER BGIC is partnered with Ronnybrook Farm as the supplier for New York dairy needs. MOST POPULAR The Salty Pimp: a vanilla cone that BGIC coat and inject with dulce de leche, sprinkle on sea salt, and then dip into chocolate.
ABOUT BGIC Douglas Quint and Bryan Petroff are the owners of BGIC. The first ice cream shop opened in September 2011 in NYC’s East Village, followed by a
BIG GAY IC
West Village location in December 2012. This year, they are planning to open shops in LA and Philadelphia (TBD). The BGIC Book will be published in Spring 2015 by Clarkson Potter.
AY ICE CREAM
TRUCK OPERATIONS The truck is no longer on the streets on a regular basis. It is currently only used for special events, catering, and pop-ups around the country.
LOCATIONS New York City East Village West Village Philadelphia Los Angeles
FOR MORE INFO Visit Big Gay Ice Cream’s website: biggayicecream.com facebook.com/ biggayicecream @biggayicecream @biggayicecream biggayicecream
Photo Credits: Donny Tsang
ABOUT COOLHAUS Coolhaus is a gourmet, all-natural, super premium ice cream company featuring sustainably and locallysourced ingredients in its signature ice cream
sandwiches, bars and pints. They become known for unique sweet meets salty flavours and elevated classics. Natasha Case and Freya Estreller are the founders of this ice cream company. Coolhaus has 10 trucks in 4 cities including LA, NYC, Austin and Dallas. ACHIEVEMENTS Named best ice cream, ice cream truck, and most unique ice cream store by media outlets
Photo Credits: Coolhaus
COOLHAUS
FOR MORE INFO Visit Collhaus’s website: eatcoolhaus.com
ABOUT LEVAIN BAKERY Levain Bakery was founded in 1994 by friends Connie McDonald and Pam Weekes. Within just a few years, the bakery had
become a neighbourhood institution and a destination for epicurious travelers from around the world. In 2000, they opened a second bakery in the village of Wainscott on Long Island’s East End. And today, through their website, they now ship their world-famous cookies to happy fans around the globe.
Photo Credits: Levain Bakery
FOR MORE INFO Visit Levian Bakery’s website: www.levianbakery.com
LEVAIN BAKERY
CLINTON ST. B
CHEF NEIL KLEINBERG He is the co-owner of Clinton St. Baking Co., and Community Food & Juice. APPEARANCES He appeared on Martha
Photo Credits: Clinton St. Baking Co.
Stewart Living, The Today Show, Good Day New York, The Cooking Channel’s “United Tastes of America”, “Real Food” on PBS, and Food Network’s Bobby Flay. BOOK The Clinton St. Baking Co. Cookbook ACHIEVEMENTS Neil’s Pancakes are voted best in the city. He also serves on the Advisory Board of NYCCT.
DEDE LAHMAN She is also the co-owner of Clinton St. Baking Co., and Community Foof and Juice. ACHIEVEMENTS Her Clinton St. Baking Cookbook was named
T. BAKING CO.
a best of NY Times’ 2010. She proudly serves on the Board of Directors of New York Sun Works, a non-profit organization that builds innovative greenhouse science labs in schools.
Neil and DeDe first met randomly as patrons at A Salt and Battery -- the takeout fish&chips shop in Greenwich Village. Ten months later they were married, with restaurant.
Photo Credits: Clinton St. Baking Co.
LOCATIONS New York Tokyo Dubai
FOR MORE INFO Visit Clinton St. Baking Co.’s website: www.clintonstreetbaking.com
DREW ANTHONY What is your favorite food to eat? Anything someone else takes the time to cook! Whether it is from another chef or a home-cooked meal. What is your favorite cuisine to cook? North American classics with a twist. What is your favorite wine? Tell me about your wine knowledge. Tell me about pairing wine and food. When pairing wine with food, I like to create a menu and then taste different wines to see which wine matches the best. Sometimes, without tasting them together, you might think the cabernet is the right choice when a pinot matches your dish better. Is there a chef you admire the most? Who and why? Jason McLeod. I have worked for him in the past and he has instilled many cooking techniques and beliefs in me. His outlook on fresh, local, products inspires me. I hope I can impact my cooks’ lives the way he did for me. What is an example of a fall time menu you would prepare for me? Braised meats and roasted vegetables. Items that are local and seasonal, but prepared in a way the makes you feel warm and comfortable. If you were asked to reduce fat and sodium in a menu, what would you do to maintain flavor in the quality of the dish? What do you do to stay current on new trends? Research. Either by going out to local restaurants, reading a new cook book or researching online. I like a good old fashioned cook book paired with a good pint or glass of wine.
I’d say I’m happiest on a warm beautiful day with a patio full of happy guests. This makes everyone in the front and back of house happy, so I’m happy. How do you test the quality of your ingredients? By the smells, the feeling, texture and taste. How involved are you in the beverage component of your establishment? How involved are you with menu development and overall design?
As far as menu development, I work with our Concept Chef Kai Chan, in developing the new ATG menu ideas. We do tastings with our owners Sean Bayley and Jost Rittershaus. From there, as a group, we decide what we like or what needs to be tweaked. It’s a collaboration from all parties.
DISCOVER Belleza Moda Magazine 1135 A, Derry Road East Mississauga ON L5T 1P3 (416) 469-4242 info@bmmag.ca