VOLUME 28, NUMBER 6
AUGUST 27-SEPTEMBER 9, 2015
MERRY RAVES FLOW FOR FISH CAROUSEL OPENING BY YANNIC RACK hree friends from Long Island, Christina, Millie and Jessica, made the long trip to Downtown Manhattan to celebrate Millie’s birthday last week. They hadn’t made a restaurant reservation, however, and at around noon they were a little early for drinks, too. Instead, they joined a steadily growing queue of visitors from near and far that stretched through The Battery (formerly historic Battery Park) last Thursday, Aug. 20, to catch a ride on
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MURDER DOWNTOWN AT FEDERAL BUILDING
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ast Friday afternoon, deadly violence hit Hudson Square as a disgruntled former federal worker shot and killed a security guard at the federal building at 201 Varick St. at Houston St. After shooting the guard, the man encountered a friend in the lobby who he knew from the New York Athletic Club, who slowly backed toward the elevator, according to The New York Times. The gunman then turned the weapon on himself and took his own life. The guard, Idrissa Camara, 53, was pronounced dead just before 6 p.m. at Lenox Health Greenwich Village, according to police. The Continued on page 10
Downtown Express photo by Milo Hess
Happy time blues Things were far from gloomy for Hudson River Park’s 16th annual Blues BBQ fest Sat., Aug. 22 on Tribeca’s Pier 26. Thousands came out to hear the bands, dance and eat plenty of barbecue.
Knife-wielding Tribeca teen is a top chef on Food Network BY DUSICA SUE MALESEVIC Like a typical teen, Allison Lee, 13, likes pizza and really really likes tortillas. What is not typical, however, is that she’s probably a better chef than most adults. Lee knows what she calls the “basics” — how to make a roux, the base for many classic French sauces, how to make a bechamel sauce, break down a chicken, and balance the flavors in a dish. At age 3, she remembers going into the kitchen with her mom to
bake brownies. “But the first thing that I made on my own were pancakes,” she recalled during an interview at her Tribeca apartment last week. “My dad was so nervous about letting me stand alone in the kitchen with the fire on.” Around four at the time, she was so short she had to stand on a stool to cook. Her father then took over the training in the kitchen, teaching her things like sauces and how to con-
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trast flavors. The interest in cooking grew slowly over the years as she continued to learn. If she had a dish in a restaurant, it would spur her to look up online different recipes for it. From those, she would create her own recipe and then try to see if it would work. Her sister Erica, 11, is often the taster. “She likes to experiment,” said Jonathan Lee, her father. Continued on page 6