Gold Coast Luxury Magazine
March 2014
25A Fran Drescher Courtney Reed Eden Roc at Cap Cana Baker House 1650
Food Issue Alex Guarnaschelli Kingside Damaris Phillips Vitae American Cut Revel Gold Coast Chefs
BOBBY
FLAY Art | Design | Fashion | Features | Food | Health | Luxury | Profiles | Sports | Shopping | Travel
28
Oleg Cassini
www.sarahrichey.com
Amethyst Gold
Jonnie
Sea horse
Bubble Gold
Falcor
Patty
Batman
Druzy Snake
Healing Stones
Cover Photo Courtesy Food Network
contents March 2014
46 14
38
Cover
Bobby Flay
Celebrity Chef and Author Bobby Flay
Towns 14 Brookville Beauty 16 Ralph Lauren, Ahana, Alba Botanica Couture 22 Spring Fashion Robert Talbot JHaus Danielle Stevens Jewelry Ora Delphine Ro & De Clothing
Regimen 34 No Gain, No Pain
Dr. Wells’ own research has led him to adopt a gluten-free diet, which has alleviated most of his complaints and is sustainable without much difficulty
36 Indulge Your Immunity
They say you are what you eat. Therefore, it is safe to assume that eating healthy foods can help you stay healthy
38 Food for Fitness
The two largest components in reaching fitness goals are what we eat and how we train. Food choices are at least 80 percent responsible for building, or creating, your ideal fit body
BMW of Oyster Bay
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contents
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march 2014
Celebs 40 Fran Drescher From fashion girl from Flushing to belter on Broadway, there is no twang in the world more identifiable than that of Fran Drescher
44 Courtney Reed
Every little girl dreams about being a Disney princess. For Courtney Reed, that dream has come true as she takes on the coveted role of Jasmine in the much-anticipated Broadway production of Aladdin
Celebrity Chefs 50 Alex Guarneschelli
Chopped Tournament of Stars and Iron Chef Alex Guarnaschelli gives 25A a peek into the life of this acclaimed chef
54 Damaris Phillips
Winner of Food Network Star season nine, Damaris Phillips is living her dream with her new show Southern at Heart
Taste 60 Marc Murphy’s Kingside
The famed Chopped judge’s latest creation in American cuisine
62 Marc Forgione’s American Cut Iron Chef Marc Forgione teams up with LDV to create his latest steakhouse
64 Revel Restaurant & Bar A carnival for the senses, bringing its Manhattan vibe and glitzy design to the neighborhood
66 Living the Good Life at Vitae
64
Derived from the Latin word for life, Vitae does not disappoint in bringing the good life to Huntington
Chefs & Recipes 68 Kale Ravioli with Red Pepper Pesto
66
By Celebrity Chef Serena Palumbo
69 Roast Chicken with Potatoes & Vegetables By Celebrity Chef Marc Murphy
70 Lobster Roll
By Chef Steven Ferdinand of Bleecker Kitchen & Co
72 Taco de Res
By Chef Scott Wojcik of Besito
74 Pan-Seared Red Snapper
By Cehf Daniel McAvoy of Danny Mac’s Kitchen
76 Arctic Char over Roasted Fennel By Chef Keith Davidson of Vitae
72
74
Introducing our 564 mph recharging station. We believe that inspiration and relaxation go hand in hand. That’s why we’re the first U.S. airline to introduce the new 777-300 with First and Business Class cabins where every seat lies flat and offers aisle access. We’re putting the wonder back into air travel, one innovation at a time. The new American is arriving. aa.com/flybetter
AmericanAirlines, aa.com and the Flight Symbol logo are marks of American Airlines, Inc. oneworld is a mark of the oneworld Alliance, LLC. © 2013 American Airlines, Inc. All rights reserved.
March 2014 | 7
contents march 2014
Taste (cont.) 78 Alla Wolf-Tasker
Re-shaping Australia’s culinary landscape
82 On Long Island, Taste Takes the Cake Meet specialty cake shop owner Corina Elgart
88 Wine Friendly Restaurants
82
Features 90 The Gold Coast Under Glass
Not since Queen Victoria built her monolithic Crystal Palace in 1850 had anything like it been built anywhere on the Gold Coast. These towering glass-ceiling structures were designed to house a kind of Disneyland amusement park for the very rich in the event that, God forbid, it should rain
96 Defining Succe$$
You cannot buy success but it can be inspired
100 Relive the Gilded Age at the Biltmore
There are many mansions on Long Island built by the very wealthy during the Gilded Era, but George Vanderbilt built the largest private home in America a bit farther south
100
Jetset 104 Everwunder Great getaways for March
106 St. Regis Aspen Resort
It’s never too early – or too late – to become a foodie
110 Journey to Eden Roc at Cap Cana Exotic luxury is closer than you think
110
114 The Fabulous Baker House Art Form 116 Furniture Reinvented For designer Benjamin Rollins Caldwell, everyday objects are inspiration
118 Master British Painter Mary Jane Ansell Mary Jane’s paintings possess flawless technique
116
memories
…start early. And continue to grow no matter where you are. Change the way you live, by changing where you live.
800.942.5334
publisher’s note
Welcome to 25A’s annual food issue!! This month we are featuring some of the Food Network’s Top Chefs such as Bobby Flay, Alex Guarnaschelli and Damaris Phillips. Celebrity Chefs Marc Forgione and Marc Murphy treat us to exceptional dinners at American Cut and Kingside in New York City. In addition to our celebrity chefs’ contributions of delicious recipes, we are also featuring some local dishes from some of your favorite local chefs. For this special issue, the beautiful Venus Quintana with the golden palate has a treat for you, sampling the finest cuisine at Vitae and Revel. One of my favorite restaurants, 388 in Roslyn (featured in February) has been satisfying discriminating palates for a few years now. The food is exceptional! Matty and Chris know the secrets and they’re sharing them with all who come through their doors. Go and enjoy a plate of linguini with the famed huge Kobe meatball. You’ll be floating on air when you’re done eating. Also in this issue, 25A sits with actresses Fran Drescher and Courtney Reed to chat about their Broadway shows. And if you’re looking to get away, we have great features on places to stay in the Dominican Republic, Aspen, Colorado and East Hampton.
10 | 25A www.25Amagazine.com
Bon Appétit!
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25A
Long Island’s Gold Coast Luxury Magazine
Publisher Editor-In-Chief Art Director Jr. Art Director Office Manager Copy Editor Director of Strategic Marketing Director of Financial Marketing Features Editor Society Editor Editor-at-Large Fitness Editor Nutrition Editor Contributing Health Editor Features Writer Arts and Travel Editor Food Writer Gold Coast Writer Contributors
Contributing Photographers
Chase Backer Jason Feinberg Brooke Morgan Gracemarie Louis Lori Biddiscombe Carla Santella Prof. Jack Mandel Georgia Gerosaus Victoria Caruso Christopher Robbins Gwen Wunderlich Pam Polestino Lindsay Brustein Rosen, M.S., R.D. Scott B. Wells, M.D. Victoria Crosby Diana Pinck Venus Quintana Monica Randall Dr. Gerald Acker, M.D., Paul Anthony, Melissa Argueta, Andrea Correale, Shane Fonner, Natalie Gaebelein, Olivia Katz, Jane Lerman, Liz Mendoza, Kelly O’Malley Mattone, M.D., Andrea Mineo, Aline Marie, Alyssa Nightingale, Ilena Ryan, Iris Wiener Patrick McMullan Paul Prince, Johnny Schiano, Paul Gerben, Kat Rabbit, Jennifer Thomas, Van Cushny, Clifton Parker, Neil Tandy
Contributing Photo/Videographer
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Contributing Illustrator
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Contact: 1057 Jericho Rd East Norwich, NY 11732 516.864.2525 (f) 516.399.2444 www.25Amagazine.com facebook/25amagazine twitter/25amagazine Writers, Models, Musicians and Photographers please inquire © Copyright 2013 by 25A magazine, All rights reserved. 25A magazine is published ten times per year. Reproduction without permission of the publisher is prohibited. The publisher and editors are not responsible for unsolicited material and it will be treated as such and unconditionally assigned for publication subject to 25A magazine’s right to edit.
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AmericanAirlines, aa.com and the Flight Symbol logo are marks of American Airlines, Inc. oneworld is a mark of the oneworld Alliance, LLC. © 2013 American Airlines, Inc. All rights reserved.
Brookville Reformed Church
Gate to Planting Fields Arboretum
Brookville By Lori Biddiscombe
Photos provided by Deann Arce
T
he town known as Brookville was purchased from the Matinecock Indians by the Town of Oyster Bay in the mid 17th century. At the time, the area was known as Suco’s Wigwam and for most of the 19th century was called Tappentown; the name Brookville didn’t come into use until after the Civil War. While the area had been held in esteem for centuries thanks to its fertile and extensive farmland, that all changed in the early 20th century when wealthy New Yorkers headed east to build opulent mansions and playgrounds on the land. Affluent residents of Brookville, part of Nassau County’s famed North Shore Gold Coast, have included such diverse names as Winthrop W. Aldrich, US Ambassador to the United Kingdom; Alfred Gwynne Vander14 | 25A www.25Amagazine.com
bilt II, owner of Belmont and Pimlico racetracks; Marjorie Merriweather Post, daughter of cereal magnate Charles William Post; the illustrious C.Z. Guest; actress Angie Dickinson; singer/actress Jennifer Lopez and singer Marc Anthony, to name just a few. Brookville is home to some of the most luxurious mansions in the world. One famed estate is Hillwood, a lavish 70-room home built on 178 acres by Marjorie Merriweather Post and her husband, financier Edward Francis Hutton. The Post estate was sold to Long Island University for its C. W. Post Campus in 1947. The campus is distinguished as home to the Tilles Center for the Performing Arts. Another famed estate, the DeSeversky Conference Center of the New York Institute of Technology, is also located in Brookville. This estate, formerly named Templeton, was the
Library at LIU Post
Horses at Brookville Estates
A town filled with opulence, history and old world charm home of Winston Guest and family, and was featured as one of the settings in the 1981 movie Arthur starring Dudley Moore, Liza Minnelli and Sir John Gielgud. History surrounds the Brookville Reformed Church as well. The church was founded in the 17th century by Dutch settlers and is one of the oldest congregations still in existence in the United States today. In another nod to the cinematic fame of Long Island’s Gold Coast, a shot of the Brookville Reformed Church is featured briefly in the 1970 film The Outof-Towners, which starred Jack Lemmon and Sandy Dennis. If you are looking for things to do in Brookville, do not miss a visit to the
Planting Fields Arboretum, a former Gold Coast estate as well, this one belonging to the Coe family. The arboretum encompasses 469 acres of greenhouses, formal gardens, woodland paths, rolling lawns and astonishing plant collections. The arboretum is open daily and there are events planned periodically throughout the year (www.plantingfields.org). Another hidden gem with quaint old world charm is Young’s Farm, founded in 1892. Young’s specializes in local produce, homemade fruit pies, baked goods, jams and preserves, and a variety of homemade soups. Representative of the way life used to be, yet as modern as today, Brookville is a town filled with history, old world charm and all the luxury the famed North Shore Gold Coast is so well known for.
March 2014 | 15
beauty
25A M idnight R omance
W
ith the enchantment of feminine mystery, Midnight Romance is the fragrance of passionate desires. A sensual embrace of pink peony and black vanilla, it creates a modern contradiction, much like today’s woman, and captures Ralph Lauren’s understanding of feminine sensitivity and beauty that is staged through his world of fashion.
A floriental fragrance, Midnight Romance combines an exhilarating mix of notes, including:
TOP NOTES: raspberry, Italian bergamont, juicy lychee MID NOTES: peony, jasmine sambac, freesia BASE NOTES: black vanilla, iris absolute, ambrox Developed by a male and a female master perfumer, each note adds a facet of femininity and mystery to create chemistry and the thrilling anticipation of passion.
Midnight RoMance will be available beginning april 2014 at RalphLauren.com and select retailers. Suggested retail price: $94 for 100ml.
Ralph Lauren Fragrances 16 | 25A www.25Amagazine.com
AHAVA AgE PERFEcTIng HAnD cREAM BROAD SPEcTRUM SPF 15
AHAVA AcTIVE MOISTURE gEl cREAM
This robust formula helps protect against and undo visible signs of aging caused by the sun and other environmental aggressors. Harnessing the power of theOsmoter™, proprietary complexes and SPF 15, this light-textured emollient cream offers broad-spectrum UVA/UVB photoprotection, helps reduce dark spots, evens the skin tone, and restores radiance and elasticity. It has been clinically proven to lighten skin and reduce the contrast between dark spots and surrounding tissue. After eight weeks, 88% reported a significant decrease in the appearance of dark spots. AHAVA is the first to make a claim this strong.
This multitasking formula increases skin’s ability to activate and retain moisture using Moisture Suspension RE Technology, which helps deliver highly-bound Dead Sea water to the inner epidermal layers of the skin; the result is the “active water” effect – a lower evaporation rate and ultimate hydration. The unique and refreshing gel texture also helps seal in moisture for a plumper, more vital-looking appearance. And, it is clinically proven to double skin’s moisture levels and retain them for up to 12 hours. Suggested retail price: $40
Suggested retail price: $32
AhAvA Age Perfecting hAnd creAm BroAd SPectrum SPf 15 and AhAvA Active moiSture gel creAm available at AhAvAuS.com in march.
AHAVA active DeaDsea Minerals
March 2014 | 17
beauty
25A
AlbA boTAnICA速 EVEn AdVAnCEd CC CrEAM
Introducing a fierce new contender in the CC cream market, The Even Advanced Mineral Color Correcting Cream instantly delivers six skin benefits with one miracle product, made with 95% natural ingredients. The formula is packed with Algae Extracts and Vitamin C to replenish moisture while helping to minimize dark spots and improve uneven complexion.
KEy bEnEfITs InCludE: Evens tone brightens complexion Corrects areas of discoloration Hydrates Protects with broad spectrum sPf 15 smoothes away roughness
ALBA BOTANICA Products are available at Whole Foods Market, natural food stores, and on the web at www.AlbaBotanica.com. 18 | 25A www.25Amagazine.com
110 Walt Whitman Road, huntington Station, nY, 11746. 631.549.7401 | Š 2014 douglaS Elliman REal EStatE.
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great Homes maKe great memories. Find yours.
As the largest regional and global network of real estate experts, Douglas Elliman has a way of understanding your home and what makes it unique. From buying and selling to appraisals, mortgage financing and rentals, top experts on AskElliman.com offer timely answers to today’s questions about all things real estate. With a powerful combination of talent and technology, we have the experience, insight and access to guide you skillfully from beginning to end. Visit AskElliman.com for a list of our office locations in your area.
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ULTIMATE COMPOUND & WATER VIEWS
LONG BEACH HISTORIC MANSION
Mill Neck | Price Upon Request | Designed by English Architect Henry G. Harrison in 1863. This twenty room residence on sixteen acres is surrounded by formal gardens with guest cottage. Web# *1150390. Robert J. Olita 516.987.0180
Sands Point | $3,750,000 | Wonderful floor plan with luxurious living quarters including master suite, 4 bedrooms, 4.5 baths. 2 acres with pool and pond. 7,500 sf. Highest quality, best location. Private beach with dues. Web# 2615313. Maggie Keats 516.449.7598
Upper Brookville | $1,998,000 | Private Gated compound on over 2+acres, in-ground heated pool, pool house and outdoor kitchen. Impressive entry foyer with marble floors, soaring ceilings and floor to ceiling windows. Web# 2550252. Angela Dooley & Nicholas Colombos 516.315.7781 | 917.453.9333
Sands Point | $6,900,000 | Waterfront with panoramic water views, 13,000 sf Contemporary with 4 bedrooms x 8.5 baths, high ceilings with indoor pool, 2.19 acres, beach rights and tennis court. Web# 2634981. Angela Dooley & Mark Leventhal 516.315.7781 | 516.330.8001
Sands Point | $3,500,000 | 7-year young custom home. 6 bedrooms, 7.5 baths, including 1st floor master suite. Built with superior quality and every imaginable extra. Best location on private lane looking out to golf course. Web# 2606084. Maggie Keats 516.449.7598
Sea Cliff | $1,629,000 | Rare find in the village. Main house 5 bedrooms/3.5 baths plus 1,000 sf Artist Studio both with stellar views of the Long Island Sound. Newly expanded great room and terraces. Web# 2632351. Michael Stanco 917.293.0915
Old Brookville | $6,850,000 | For discerning buyer in search of true luxury. 8,000 sf Georgian brick colonial plus finished lower level on 4 acres with pool and 2-story pool house. Nothing like it. Web# 2591089. Richard Stein & Ludmilla Stanco 516.708.6001 | 516.426.9536
Muttontontown | Price Upon Request | 24 hour gated community featuring 80 custom estate homes on 1 to 2.67 acres and range from 5,500 to 8,752 square feet of luxury living with endless community amenities. Web# 2591701. Roberta Feuerstein 516.364.2505
Long Beach | $1,250,000 | Tuscan-style Villa seconds to the Atlantic Ocean. This historic mansion boasts 7 bedrooms and 5 bathrooms. Open contemporary kitchen. Amazing full width front veranda. Web# 2640144. Joyce Coletti Sales Agent 516.763.6150 | 516.313.2700
FOR GUIDANCE AND INSIGHT ON ALL THINGS REAL ESTATE, PUT THE POWER OF ELLIMAN TO WORK FOR YOU. ASKELLIMAN.COM 110 WALT WHITMAN ROAD, HUNTINGTON STATION, NY, 11746. 631.549.7401 | © 2014 DOUGLAS ELLIMAN REAL ESTATE. ALL MATERIAL PRESENTED HEREIN IS INTENDED FOR INFORMATION PURPOSES ONLY. WHILE, THIS INFORMATION IS BELIEVED TO BE CORRECT, IT IS REPRESENTED SUBJECT TO ERRORS, OMISSIONS, CHANGES OR WITHDRAWAL WITHOUT NOTICE. ALL PROPERTY INFORMATION, INCLUDING, BUT NOT LIMITED TO SQUARE FOOTAGE, ROOM COUNT, NUMBER OF BEDROOMS AND THE SCHOOL DISTRICT IN PROPERTY LISTINGS ARE DEEMED RELIABLE, BUT SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. EQUAL HOUSING OPPORTUNITY.
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WATERFRONT BEACH ESCAPE
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Sands Point | $5,400,000 | Magnificent sunset and Manhattan skyline views, spectacular contemporary style home with open layout situated on over 2 acres & private beach front, tennis & pool. Web# 2554557. Angela Dooley & Nicholas Colombos 516.315.7781 | 917.453.9333
Old Brookville | $4,800,000 | Gold Coast estate home community featuring lavish appointments and masterful architectural details. Custom designs to suite from 7,00011,000 square feet on 3-4.5 acres. Web# 2565046. Roberta Feuerstein 516.364.2505
Rockville Centre | $850,000 | Rockville Centre luxury condominium living, totally renovated mint condition, Park Lane condo, featuring 3 bedrooms, 2 full baths, custom built units, gourmet kitchen. Web# 263408. Alex Rubin | Monika Dvorak 516.236.3924
Flower Hill Roslyn | $1,828,000 | Extraordinary new luxurious 5–bedroom, 3.5-bath construction built by local reputable builder. Wide open interior and high ceilings. Gourmet kitchen opens to family room, plus more. Web#2633799. Connie Liappas 516.319.3274
Long Beach | $2,995,876 | Oceanfront penthouse with 2,000 sf roof top deck, amazing panoramic views roof top kitchen hot tub bar pool. Oceanfront, sun deck, and 24/7 concierge. Web# 2589457. Tom Tripodi, Associate Broker 516.902.3497
Price Upon Request | Luxury condominiums: 1-3 bedroom private residences with 4+ bedroom customized floor plans available. Amenities include an all-season pool, wine cellar and 24/7 valet parking. DE Development Marketing 516.592.5670
Northport | Price Upon Request | Custom-built home with quality craftsmanship throughout. Brazilian wood staircase, imported Peacock slate, two master bedroom suites all on 2.64 spectacular level acres. Web# 2631301. Robert J. Olita 516.978.0180
Sands Point | $2,880,000 | 6 bedroom, 4.55 bath, brick Colonial includes luxurious master suite with new bath. Graciously scaled rooms. All new systems. Pool, pool house. 1.36 Lavish, private acres. Prime location. Web# 2643671. Maggie Keats & Denise Silverstein 917.859.3500
Priced From $499,990 | All homes offer a luxurious first floor master suite, generous living space, full basements and two garages. DE Development Marketing 631.722.5900
Opposite page: Lucy Knit Blazer in Satsuma $595 Blair Multi Ruffle Blouse $225 This page clockwise: Bow Ties $65-$95 Vintage Washed Knit Shirts $168 Suede Belts $198
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This page clockwise: He’s wearing: Terracotta Bullitt Garment Dyed Jacket $595 Orange Estate Sport Shirt $278 Ocean Ventana Pants $178 Hibiscus Stretch Belt $145 She’s wearing: Raspberry Gretchen Silk Dress $395 Sand Paisley Scarf $295 Opposite page: He’s wearing: Pink Trim Fit Estate Sport Shirt $278 Multi Caramel Coat $898 Mediu Grey Laguna Trouser $375 Sky Pocket Square $50 Caramel Leather Belt $245 She’s wearing: Sapphire Gretchen Silk Dress $395 Sapphire Jacquard Scarf $240 www.roberttalbott.com
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Danielle Stevens Jewelry
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D
anielle Stevens is an independent, costume jewelry company based in New York. Founded in 2001 by designer Danielle Zackman, the company has emerged as a leading jewelry brand in the US, recognized by its uniquely trend driven and affordable designs. Danielle’s collections are widely anticipated each season by its fashion savvy clientele, stylists, and celebrities, who have come to expect a line that delivers a characteristic balance between timeless, collectable jewelry, and the ultimate statement in fashion accessories without breaking the bank. $65
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March 2014 | 29
Ora Delphine
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Maddy Mini Wristlet
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March 2014 | 31
Ro & De
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regimen
25A
No Gain, No Pain By Scott Wells, MD
A
t times in my life I have gone on a ‘no-carb’ diet regimen to shed a few pounds. Every time I tried this, I not only achieved the requisite weight loss, but also noted I felt much better and more energetic. Invariably and often, however, for a few months to sometimes years, I fell off the wagon, gained a few inches in the midsection, felt bloated and lost some energy. Ultimately my own research led me to adopt a gluten-free diet, which I am happy to report has alleviated most of my complaints and is sustainable without much difficulty. I would like to share with 25A readers some information about gluten and wheat sensitivity, which is a rapidly growing epidemic throughout the world. Bread has always been considered the staff of life. It is, in fact, the dawn of agriculture some 10,000 years ago that is credited in a big way with actual civilization. The cultivation of crops, specifically ancient wheat, took man from being peripatetic hunter-gatherers to stable non-nomadic societies along with all the cultural advances that ensued! Unfortunately over the last 2,000 years, and especially within the last 50, wheat has been overly cultivated to the point of being genetically modified into a potentially harmful crop.
Gluten is a complex protein present in many grains, especially wheat but also rye, barley, spelt and others. It is this protein that actually allows for the wonderful textures, chewiness and structure in wheat-baked breads, pastas, cakes, cookies, etc. In fact, the desire to magnify these qualities in food is what drives increasing gluten content in most processed and baked goods. Evolutionarily, humans were not designed to digest gluten. Many of us lack enzymes needed to break down this protein in our digestive tracts. Substances in our diets that we cannot fully break down can cause myriad problems in our bodies. One such problem of gluten toxicity leads directly to inflammatory processes in the intestinal wall. The damaged intestinal lining loses its barrier function, allowing other dietary substances unwanted entry into the blood stream. This is the definition of ‘leaky gut’ or, as it is medically termed, increased intestine permeability.
Chances are great that every one of us, if not somewhat sensitive ourselves, knows someone who is. Gluten-free awareness in the food industry has become quite mainstream and is growing every year. So what exactly is gluten? And what is the problem?
Gluten intolerance falls into one of three categories: celiac disease, wheat allergy, and non-celiac gluten sensitivity. True celiac disease is a potentially very dangerous condition that occurs in less than 0.75 percent of Americans. Causing a complete disruption of the intestinal lining
34 | 25A www.25Amagazine.com
The Breakdown of Gluten
Types of Gluten Intolerance
“humans were not designed to digest gluten”
leading to malnutrition and worse, celiac disease requires a complete abstinence from all wheat. Equally rare is true wheat allergy, whereby consumption of wheat causes an immediate histamine response such as hives, nasal congestion or even anaphylaxis. This too is a potentially fatal disease if left untreated. Far more ubiquitous and insidious, however, is the growing incidence of gluten sensitivity. As many as one in 20 Americans suffer from this condition (myself included) and this number is probably underestimated. Gluten sensitivity is more difficult to diagnose because its symptoms are usually vague, relating to autoimmune reactions. The adverse effects of gluten elicit inflammation within, as well as outside, the digestive tract. Though the gluten sensitive person does not have the immediate and potentially fatal consequences of gluten ingestion seen with celiac disease or allergy, clearly their overall heath improves with gluten absence and symptoms return with ingestion.
Read the Signs Common signs of gluten sensitivity include: • Digestive abnormalities such as a feeling of bloating, gas or even diarrhea • Autoimmune disorders – psoriasis, arthritis, ulcerative colitis, fibromyalgia • Migraine headaches • Chronic fatigue syndromes • Dizziness or vertigo • Joint pains, myalgias • Mood disorders such as anxiety, depression or ADD
Now What? If you believe you may be wheat or gluten sensitive due to any or all of the above manifestations, consulting a physician who specializes in functional medicine is the best place to start. One of the best ways to confirm you might have a problem is to avoid wheat or gluten for three weeks to see if you feel better. If the reintroduction of wheat or gluten makes you feel worse again, you may have gluten sensitivity. There are some blood tests available but they are not entirely reliable.
Say Goodbye to Gluten! So how do we treat gluten sensitivity? Well, essentially by strict gluten avoidance. To begin, avoidance of all wheat products such as bread and pasta is a must. As well, avoiding processed foods is important as there are glutens invisibly hidden in most commercially prepared foods. Brewed or fermented products such as alcohol, beer, soy sauce and even most vinegars harbor some gluten. Excellent substitutions for wheat are whole plant-based foods such as fruits and vegetables, and some grains such as quinoa, beans, nuts and seeds. Consulting a nutritionist or even reading some of the popular books on a gluten-free diet currently on the market can help one to become more gluten savvy.
In Conclusion
The deliberate adoption of a gluten-free diet has gone from being a passing fad to more of a healthy lifestyle choice. Not everyone will do better on this diet (my wife felt worse, until she ate pizza!), but a large number of people are finding that gluten is wreaking havoc on their overall health. If you’re like me, you may just find that those insidious aches, pains and general malaise are not the signs of aging but the symptoms of gluten intolerance!
March 2014 | 35
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Indulge Your Immunity By Lindsay Brustein Rosen, MS, RD, CDN
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hey say you are what you eat. Therefore, it is safe to assume that eating healthy foods can help you stay healthy. During this time of year, many people are battling colds, the flu and other immune infections. Incorporating foods rich in vitamins, minerals and antioxidants into your daily diet can help keep your body strong and resilient when fighting off these illnesses.
Fatty Fish Oily fish such as salmon, tuna and mackerel are rich in omega-3 fatty acids, which help reduce harmful inflammation in the body. Chronic inflammation prevents your immune system from working properly and can contribute to colds and flu as well as more serious diseases.
Citrus Fruits We’ve all heard that foods packed with vitamin C may be useful in preventing colds. Newer research indicates that ingesting vitamin C-rich foods at the first sign of illness may reduce a cold's duration. Consuming fruits like oranges, lemons, limes and grapefruits will provide this powerhouse nutrient.
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Probiotics Low-fat dairy, including yogurt and kefir, is a good way to replenish beneficial strains of bacteria, which promote digestive health and help prevent stomach ailments. A 2011 study found that consuming probiotics might also lower the risk of upper respiratory tract infections.
Garlic Garlic contains allicin, a sulfuric compound that produces potent antioxidants when it decomposes. These allyl compounds work on numerous immune pathways by being antibacterial, antifungal, antiviral and anticarcinogenic. The antioxidant effect is even greater when the cloves are eaten raw. If the flavor is too bold for you, consider taking aged-garlic extract capsules. A 2001 study in the journal Advances in Therapy found that people who took garlic supplements for 12 weeks between November and February got fewer colds than those who took a placebo.
Tea All teas - black, green, or white - contain a group of antioxidants known as catechins, which may have flu-fighting properties. Similarly, a steaming cup of hot tea soothes a sore throat and clears up chest congestion.
Leafy Greens Leafy green vegetables such as spinach and kale are rich in vitamin A, vitamin C, chlorophyll, antioxidants and essential fatty acids, which have immune-protective effects. Darker greens are even more nutritious. Choose arugula, spinach and kale over iceberg lettuce when preparing salads and side dishes. Newer research indicates that bitter greens like arugula may even help relieve chest congestion, sniffles and coughs.
Fennel Fennel contains many minerals and vitamins, including vitamin C, fiber, manganese, potassium, magnesium, calcium, iron and vitamin B3. The vitamin C from the bulb of the plant is antibacterial and very useful to the immune system. Overall, fennel is a natural expectorant and can help clear chest congestion and soothe a persistent cough.
Fennel and Citrus Salad Ingredients: 2 red grapefruits 2 navel oranges 2 tbsp extra-virgin olive oil 1 tbsp honey 1 tbsp fresh lemon juice 2 fennel bulbs (halved, cored and thinly sliced on a mandolin) 2 tbsp chopped mint leaves Salt
Directions: 1) Using a sharp knife, cut skin and white pith from grapefruits and oranges. Working over a bowl, cut between membranes to release sections into bowl. Squeeze membranes to extract juice. 2) In a small bowl, stir olive oil with honey and lemon juice. Add 3 tablespoons of citrus juice and season with salt. Discard remaining citrus juice. 3) In a shallow serving bowl, toss fennel and citrus sections with dressing. Garnish with chopped mint leaves and serve immediately. Serves 4
Lean Protein Lean protein is critical for building antibodies and fighting infection in the body. In fact, research indicates that deficiency of high-quality protein sources can result in depletion of immune cells, inability of the body to make antibodies and other immune-related problems. Load up on chicken, turkey, lean beef and pork as well as meatless sources such as beans, lentils, nuts and low-fat dairy.
nutritionbybru.com
Lindsay Brustein Rosen, MS, RD is a registered dietitian and the founder of Nutrition by Bru, a nutrition counseling and consulting practice in New York. She received a Master of Science in Nutrition and Dietetics from New York University, and has a Bachelor of Arts in Psychology from the University of Pennsylvania. She is an active member of the Academy of Nutrition and Dietetics, as well as the Greater New York Dietetic Association.
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Food for Fitness By Pam Polestino
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he two largest components in reaching fitness goals are what we eat and how we train. Food choices are at least 80 percent responsible for building, or creating, your ideal fit body. I have seen many people spend hours a day training in the gym and yielding little or no results because they have not modified their lifestyle with food. Most who follow an appropriate meal plan or a correct calorie intake will achieve their desired results. I can tell you from personal experience that ‘fad diets’ are a temporary solution to bigger problems and temporary losses do not lead to permanent losses. Learning how to eat is the biggest key toward success! When making food choices I think about two things: nutritional value and calorie content. Calories absolutely matter to anyone who wants to lose weight. You must burn off more than you ingest to create the loss. Diets will not work if you view them as doing something different for a while and then stopping.
Eat Lightly Many ask if they should eat before their workout and my answer is twofold. Personally, I must eat a small carbohydrate meal to get the most out of my training. Others may feel nauseous or sick if they eat before exercising. Digestion does take time, so when pressed for time a small snack prior to your workout may work best. Following a workout, protein is recommended for muscle recovery and/or growth. I am a huge fan of building muscle! A pound of fat-free tissue burns 14 calories a day, while a pound of fat burns two to three calories. Over time, that difference is actually tremendous. 38 | 25A www.25Amagazine.com
Plan Wisely Your meal plan should in fact be personalized, so that you enjoy what you are eating. A lot of times the preparation of your food is the most important aspect of your meal. Even a salad with fat-free dressing can pack on unwanted carbohydrates and many extra sugars and calories. ‘SOS’ (sauce on the side) actually prevents you from wasting calories. Vegetables served with garlic and oil can be as much as 300 calories more than ones that are steamed or grilled. Requesting oil and garlic on the side allows you to use just a teaspoon of oil, while still giving food great flavor.
On the Go If you spend a lot of time on the go, choose your protein bars wisely. Many of them have similar qualities to a candy bar. Look for low sugar, more protein, as well as fiber. Quest bars are an amazing choice with many great favors to choose from. If you are ready to tweak your meal plan to lean out or lose weight, start by creating a food journal. This journal not only holds you accountable, but is also a great tool to use in monitoring your progress. As always, email me with any of your fitness questions. Ppolestino@yahoo.com
388
Restaurant & Catering
Fine italian
cuisine
Where every night is a celebration
388 Willis avenue | Roslyn nY 11577 | (516) 621-3888 | www.388restaurant.com
Fran Drescher By Iris Wiener
Photos courtesy of Carol Rosegg
Raises Evil to a Fine Art
The Nanny star reflects on her roots in Queens while tackling her Broadway debut as Cinderella’s evil stepmother
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rom fashion girl from Flushing to belter on Broadway, there is no twang in the world more identifiable than that of Fran Drescher, the wacky personality behind television’s favorite nanny, Fran Fine. The star of The Nanny, Happily Divorced, and Living With Fran has shared her talent with New York in off-Broadway productions of Neil LaBute’s Some Girl(s); Love, Loss and What I Wore, written by Nora and Delia Ephron, and the highly acclaimed drama The Exonerated, and now she is finally making her Broadway debut in yet another role that showcases her unique voice and flair. As Madame, the evil stepmother in Cinderella, Drescher brings her aptitude for physical comedy to a character that is as eccentric as the actress herself. “Well, you know what Fran Fine always said,” laughs Drescher of her character’s costumes. “‘The bigger the hair, the smaller the hips look.’ And with these huge costumes, I say, ‘The bigger the hoop skirts, the smaller the waist looks!’ I’m very well balanced. I’m all the more petite with huge hair and big hoop skirts, so I love it. The designers are re-
“The designers are really going to town with me because I love wearing wardrobe and I’m not afraid to go big and dramatic.” ally going to town with me because I love wearing wardrobe and I’m not afraid to go big and dramatic.” The Queens native could never be accused of not having a flair for being outspoken. Drescher is as well known for television and films such as American Hot Wax, This is Spinal Tap and UHF as she is for being a uterine cancer survivor and LGBT rights activist. She’s no stranger to politics either. A public diplomacy envoy for women’s health issues, she is even thinking of running for elected office. “I’m very active in Washington, so [politics] might be on the horizon,” she says. “I would probably run as a New York representative.” March 2014 | 41
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“[I have] the largest speaking part and the smallest singing part – a ratio that suits me well.”
Drescher credits her success in the entertainment business to her upbringing in Queens in the ’60s and ’70s. “It was a time when public school education was in a very healthy place and the schools had big arts programs, wonderful career incentive programs and progressive programs,” she says. “It was a great place to come from. I’m very proud that Simon and Garfunkel’s ‘My Little Town’ was about my neighborhood. Paul Simon’s mother was my ex-husband’s sixth-grade teacher, Mrs. Simon. She actually attended our wedding!” If Drescher was going to continue to name-drop, she might mention that she graduated from Hillcrest High School with fellow funny person Ray Romano and later attended CUNY Queens with Jerry Seinfeld. The actress speaks very fondly of her love for her hometown. “I loved bowling in the neighborhood and we would always go to Flushing Meadow Park and walk around the lake,” she says of her childhood, during which time she also worked at Flushing’s Main Street Cinemas. “Years after working there, when I had already gone to California, the movie theater did a double feature of Saturday Night Fever and American Hot Wax. My parents were still living in Queens and they went to a Fran Drescher double feature at this theater where I was a ticket girl and my ex-husband Peter [Marc Jacobson] was an usher!” she says, laughing. 42 | 25A www.25Amagazine.com
“Now I think the pizza place around the corner from my house on Kissena Boulevard has a Fran Drescher pizza. The area is lovely. It was just suburban and homey enough. And with just a bus and a train you were in Manhattan where your dreams of being an actress can come true.” Though her own dreams of being an actress came true when she famously delivered the line: “So, are you as good in bed as you are on the dance floor?” to John Travolta in Saturday Night Fever, Drescher is finally checking Broadway off her bucket list with Cinderella. “I love theater and I would do more of it but I’m usually shooting,” she says of the timing. “This was a perfect window for me and a really great opportunity to play the evil stepmother, a character that you love to hate. A Rodgers and Hammerstein musical is such a luxury. The music is so lush and the lyrics are so witty, smart and romantic.” Drescher also appreciates the more contemporary, feminist qualities of Douglas Carter Beane’s rewritten story. “This Cinderella is probably a more 20th century role model for many of the young girls that will be attending the show,” she says. “She’s a stronger character and the prince is a little more lost and in need of a woman to help him find who he is.” Drescher remembers wanting to be Lesley Ann Warren, the star of the
“If Mr. Sheffield could see me, he would say, ‘Miss Fine, Brava! Brava!’” 1965 TV movie version of Cinderella. “I loved the music, I loved her dresses and I loved that she got to be with the handsome prince and move to the castle and be a queen. This is the stuff that my generation was fed with a spoon,” she says of her first experience with the material. Though pop-singer Carly Rae Jepsen (of ‘Call Me Maybe’ fame) gets to wear the glass slippers, Drescher says she has found her own handsome prince in a scientist who is famous for being the inventor of email. “Life is an interesting journey!” she says, wistfully. Rita Moreno and Charles Shaughnessy, Drescher’s co-stars in Happily Divorced and The Nanny, respectively, are famous for their work in theater and have sent well wishes to their friend as she makes her debut. Some might raise an eyebrow at the thought of Drescher, with her sig-
nature high-pitched voice, singing in a musical. However, she is quick to point out that she has “the largest speaking part and the smallest singing part: a ratio that suits me well.” When her 10-week stint at the Great White Way’s Broadway Theatre comes to an end, Drescher says she would like to get back to feature films, possibly even as a director. “I love directing and I’m a fine-art collector, so I have an eye for creating pretty shots. I think that might be a fruitful direction for me,” she says when considering her career in entertainment and politics. But for now she’s happy to be in hoop skirts and zany wigs in front of a live audience. “If Mr. Sheffield could see me he would say, ‘Miss Fine, brava! Brava!’”
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Photo by Cylia von Tiedmann
Photo by Cylia von Tiedmann
Courtne y Reed
is Aladdin’s Shining, Shimmering, Splendid Princess Jasmine Broadway’s newest leading lady demonstrates the charm that earned her one of the decade’s most coveted roles By Iris Wiener
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very little girl dreams about being a Disney princess. For Courtney Reed, that dream has come true as she takes on the coveted role of Jasmine in the much-anticipated Broadway production of Aladdin. The Illinois native caught the eye of New Yorkers with roles in Mamma Mia! and In the Heights, but is set to take the theater scene on a magic carpet ride that continues to amaze the actress, after having played Jasmine in regional productions since 2011. “If I was telling my 6-year-old self about this, I definitely wouldn’t believe it,” Reed says of playing the free-spirited Arabian princess. “It’s pretty hard to believe that this timed out in the right way and that I happened to be selected. What’s really funny is someone had said to me, ‘You know what, you could be Princess Jasmine at the Disney parks. You know, the girl that dresses up and takes pictures with the kids…’ I remember thinking at the time: That will never happen.”
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It’s not difficult to understand how Reed landed the coveted role when one considers her training and ensuing career. In fact, she was already taking part in the Disney canon from the age of 6 when she played a mouse in Cinderella. It wasn’t long before her childhood career began to foreshadow her adult one, when from the approximate age of 11 she was cast in a community theater production of Aladdin. “I really wanted to play Jasmine, but I just thought, they’ll never cast me as her,” she says, laughing. “They ended up casting me as Abu instead. I have pictures of me in the monkey costume; it’s hilarious!” Reed’s passion for entertainment continued as she attended a performing arts high school and graduated from the Chicago College of Performing Arts at Roosevelt University. Casting directors took notice quickly and six months after getting her diploma she was making her debut in Mamma Mia! “When I was in college I thought I would never make it on
“Any time I see a Broadway show I think, I’ve also been on Broadway. This is crazy.” Broadway unless I was a big movie star,” she says of her career trajectory. “I had been doing a lot of on-camera auditions and commercials because I thought that was my way to make it to Broadway.” Even after planning to move to L.A. to make it in television, the bright lights of New York were always on her mind. “I never anticipated making my Broadway debut as fast as I did. It’s still hard to believe. Any time I see a Broadway show I think, I’ve also been on Broadway. This is crazy.” Her next stop before hitting the Middle East in Aladdin was Washington Heights, that is, in the 2008 Tony Award-winning musical In the Heights. Her versatility in playing characters of various nationalities has clearly added to her appeal. “I think it would probably be really tough to be a blonde, blue eyed ingénue,” Reed says. “People have a hard time figuring out what my ethnicity is so they have a hard time placing me sometimes. But they have an easier time saying, ‘Oh, she looks this way to me so we’ll cast her [as Latina] in In the Heights,’ Or ‘She looks this way to me so we’ll cast her in Aladdin.’” Reed takes pride in being able to fit in with other groups. “One of my fortes is being able to blend in,” she says. “Backstage at In the Heights I’d hear ‘Ay, Mami, Papi…’ I would blend in, be an honorary member. It was pretty funny.” As Jasmine, Reed gets to blaze her own trails. After all, this is the first role she has originated for the Broadway stage. Though the show is based on the film, there are many surprises, such as new songs – one of which Reed gets to perform. “Alan Menken wrote this brand-new song that has never been done and I get to sing it,” she says. “This guy has won eight Oscars and was asking me what made me comfortable with singing it! They’re morphing the role and the songs to me and I think that’s a dream come true, let alone to even sing a whole bunch of Alan’s previous songs.” In addition to songwriter Menken’s touch, this Aladdin will also feature the original voice of Jafar, Jonathan Freeman, in the role of the deepthroated villain. “On the first day when we did the full read-through, when Jonathan spoke his first word, we all jumped to our feet and started giving him a standing ovation,” Reed remembers. “It was just so haunting and it really brings you back to the movie.” The new Jafar may be very similar to his counterpart but Reed aims to bring her originality to Jasmine. “I’ve always felt that Jasmine wasn’t the typical Disney princess,” she says of the first princess she considered to have had her same skin
tone. “Jasmine had a little bit more sass and she really stood up for herself. I’m bringing a bit more comedy to her. Girls aren’t what they used to be; they throw it back a little bit. I want to highlight that. And I think guys kind of like that.” Young girls seem to be responding to Reed’s portrayal of the princess. “One of the funniest things that happens is when I come out of the stage door with my Aladdin, Adam Jacobs,” she explains. “Little girls run to me and they’ll be so excited to meet me. And then their parents ask them if they want to meet Aladdin. They’ll just smile and shake their heads no. They don’t care about Aladdin; they just want to hang out with the princess! It’s so cute.” While Reed is tackling ‘A Whole New World’ on Broadway, she’ll also be featured in the popular Web series Submissions Only, the third season of which premieres on March 3 on BroadwayWorld.com. The series is a humorous look at struggling actors, featuring over-the-top characters played by mostly familiar faces in the Broadway community. Reed will reprise the role of Deborah Lee. “She’s just a little behind everyone else,” she says of the character, laughing. “But she means well and she’s so cute and bubbly – a real girly girl.” A fun sense of humor is never in question with the actress, especially when she explains the nicknames by which many people know her. “Budgie was my nickname growing up. My parents will never even call me Courtney! It started off because my dad would pinch my cheeks as a little kid and say, ‘Budgie budgie budgie budgie.’ I don’t even think about it until people hear it used and ask about it,” she laughs. “Coco was my college name and a lot of my professors even call me that. I have nicknames everywhere I go. A lot of my parents’ friends get afraid that they can’t still call me Budgie because it’s such a kid name. I tell them, ‘It’s my name!’” So is Reed prepared to hear Budgie’s name (or even Courtney’s) on the lips of New Yorkers when she explodes as Broadway’s biggest star on March 20, Aladdin’s opening night? “People keep saying that’s going to happen but I don’t quite believe them yet. It’ll be scary to know that we’ll be doing shows for real people in a theater community,” she says. “When you do it out of town you don’t really know anybody in the audience. This time around, it won’t just be friends. Celebrities will even come take their kids to see Aladdin. That will probably be the scariest part of being known!”
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Photo Courtesy of The Food Network
Flay Mignon Chef, Restaurateur, Author and TV Personality
Bobby Flay
By Victoria Caruso
46 | 25A www.25Amagazine.com
Photo Courtesy of The Food Network
Photo Courtesy of Ben Fink
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or more than two decades, New York native Bobby Flay has been sharing his love for food with others. The acclaimed chef and restaurant owner – who prides himself on creating surprising, interesting and delicious Southwest dishes – is also host of a handful of national cooking shows and a best-selling cookbook author.
1996, followed by Hot Off the Grill in 1998 and Boy Meets Grill in 2003. He is currently host of Brunch @ Bobby’s on the Cooking Channel and host of Food Network’s Iron Chef America, Throwdown With Bobby Flay, Grill It! With Bobby Flay and Worst Cooks in America, which he co-hosts with Chef Anne Burrell. Additionally, he participates in many holiday and seasonal Food Network specials throughout the year and is a judge on the popular competition series The Next Food Network Star.
Chances are you’ve googled how to make something and come across one of Flay’s recipes, or perhaps you’ve flipped through the TV channels and caught Flay sharing his knowledge and enthusiasm for food on CBS’ The Early Show or one of his many cable network cooking competitions and series.
According to Flay, popularity in cooking shows has not only changed the way people cook but also the way Americans eat. By providing people with an understanding as to what is out there to eat and how to cook it, Flay believes cooking shows provide home chefs with options they didn’t have before.
Since debuting on Food Network in 1994, Flay has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin' & Chillin', premiered in
Needing a job after quitting high school, Flay was just 17 years old when he began working as a cook at the famed theater district establishment Joe Allen's before going on to study at the French Culinary Institute.
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“cooking shows provide home chefs with options they didn’t have before” Following his graduation in 1984, Flay worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet heat of Southwestern ingredients. After Jams, Flay debuted as executive chef at the East Village's Miracle Grill, where he caught the attention of restaurateur Jerome Kretchmer, who ultimately offered a then-25-year-old Flay the opportunity to make his mark. That mark was Mesa Grill, Flay’s first restaurant, which opened in Manhattan in 1991. And although his inaugural eatery closed its doors last August, it paved the way for what has become Flay’s growing restaurant empire, which today includes Mesa Grills at Caesars Palace in Las Vegas and Cove Atlantis on Paradise Island in the Bahamas; two Bar Americain restaurants – one on 52nd Street in NYC and another at Mohegan Sun in Uncasville, CT; and Bobby Flay Steak at the Borgata Hotel Casino & Spa. While Flay’s fine restaurants offer diners bold dishes with complex flavors, the awardwinning chef hasn’t lost sight of his favorite things to eat, with fried chicken, fish tacos and cheeseburgers ranked among his personal list of all-time favorites. In fact, his love for good ol’ American cooking was the inspiration behind Bobby’s Burger Palace (BBP), Flay’s latest and fastest growing restaurant endeavor. At BBP, which opened its first location in Lake Grove at the Smith Haven Mall in 2008, Flay presents an array of burgers and 48 | 25A www.25Amagazine.com
Photo Courtesy of The Food Network
other menu items inspired by his extensive travels and love of the grill in a convenient, casual setting. Today there are 18 BBP eateries across 11 states, including a second Long Island restaurant at Roosevelt Field Mall. So what does the restaurateur and celebrity chef do when he isn’t busy cooking up something delish at one of his restaurants or on TV? Well, he writes books, of course! To date, Flay has authored 12 best-selling cookbooks, including his most recent release, Bobby Flay's Barbecue Addiction.
Named after his Emmy-winning show of the same name, the book features 150 recipes and 100 color photographs as well as Flay’s Top 10 Tips for the perfect cookout and helpful information on the pros and cons of different cookers, fuels, woods and grilling gear, how to light and tend a fire and how to tell when your steaks are done. And with a personal line of sauces and rubs available for purchase on his website (BobbyFlay.com), Flay makes it even easier for determined home cooks to duplicate many of his signature dishes in their own private establishments.
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Food Network’s
Chopped Tournament of Stars
Alex
Guarnaschelli
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ood Network personality and renowned chef Alex Guarnaschelli most recently won the title of Iron Chef as a competitor on The Next Iron Chef: Redemption and can currently be seen as a judge on Chopped, Tournament of Stars., also on the Food Network. The daughter of esteemed cookbook editor Maria Guarnaschelli, Alex graduated Barnard College in 1991and decided to explore her culinary interests. She began working under the tutelage of acclaimed American chef and restaurateur Larry Forgione. Shortly thereafter, Guarnaschelli moved to France for a work/study program at La Varenne Culinary School in Burgundy. Following her schooling and some successful years working in France, Guarnaschelli returned stateside, gaining additional experience and knowledge at the likes of Patina in Los Angeles before heading back east where she worked at a number of esteemed establishments, including Daniel Boulud’s highly rated restaurant Daniel. In 2003, Alex became the executive chef at both Butter and The Darby restaurants in New York. Chef Guarnaschelli released her first cookbook, titled Old-School Comfort Food: The Way I Learned to Cook, in 2013. 25A was privileged to have the opportunity to sit down with the illustrious
By Jason Feinberg
chef and gain insight into her inspirations and aspirations, with a pinch of advice for neophytes looking to enter the world of culinary arts. 25A magazine (25A): You grew up surrounded by food. When did you know you wanted to turn that into a profession? Alex Guarnaschelli (AG): I didn’t know until I graduated from college that I wanted to pursue it as a profession. I meet people now, far younger than I was, who already know they want to be chefs! 25A: What’s it like balancing restaurants, TV and your personal life? How do you do it? AG: Not well! A restaurant is very consuming. I love it. But it’s like a child that never grows up. 25A: What’s your favorite thing to cook? AG: I really love baking. I find it relaxing and it departs from a lot of the savory cooking I do at the restaurant. 25A: How do you infuse your personality into what you cook? Do you have a signature ingredient/style? AG: I cook food [that] balances between French techniques and Ameri-
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Alex and the cast of Chopped
“I have always enjoyed that my hobby and profession are one and the same.” can ingredients. I really can’t live without lemons or Dijon mustard!
market. When I wrote my first menu. When I became an Iron Chef …
25A: What’s it like being part of the Iron Chef family? AG: It’s a goal I had for such a long time. Some people want to win a Nobel Prize; I wanted to be an Iron Chef. It’s an amazing feeling. I feel so lucky to join that pantheon of chefs!
25A: Are there any ‘rookie moves’ you see in young chefs, whether on Chopped or otherwise, that you want to tell them to stop doing? AG: There are no rookie moves, in my opinion. Cooking is often something delicious on the brink of not being delicious.
25A: Why is cooking important to you? AG: I have always enjoyed that my hobby and profession are one and the same. I like that moment when a bowl of soup comes together. I love a great salad.
25A: Do you have advice for aspiring young chefs? AG: Be patient with yourself and develop your skills comprehensively. Then, do whatever you like!
25A: Do you have a favorite career moment? AG: I have had many. The time I made my first good potato cake at Guy Savoy in Paris. When I tasted my first ramp at the Union Square Green52 | 25A www.25Amagazine.com
25A: Any upcoming projects you’d like to mention? AG: I am really excited about the new location of Butter, just opened in midtown Manhattan.
25A: Who is your biggest culinary inspiration and why? AG: I have so many! I love cookbooks (Deborah Madison, Alice Medrich, Dione Lucas, Judy Rogers); I love many restaurants (Hearth, L’Artusi); I have many mentors (Guy Savoy, Daniel Boulud). 25A: Can you speak a bit to your charity work? AG: I am partial to Share Our Strength [www.nokidhungry.org] and Alex’s Lemonade Stand [www.alexslemonade.org]. They are two charities (and causes) dear to my heart.
“Be patient with yourself & develop your skills comprehensively.”
25A: What do you do when you’re not working? AG: Sleep and then drink strong espresso. I also love to go to the Union Square Greenmarket. It’s peaceful and calming to be in the midst of all those plants and vegetables.
Alex’s Braised Chicken Thighs and Legs with Tomato Total Time: 55 min Prep: 10 min Cook: 45 min
Ingredients 4 tablespoons canola oil 6 chicken thighs 6 chicken legs Kosher salt 1 teaspoon whole cumin seeds
2 teaspoons chili flakes 1 large white onion, peeled, halved and thinly sliced 1 large ginger knob, peeled and grated 6 garlic cloves, peeled and halved lengthwise 1 (28-ounce) can whole, peeled tomatoes 2 cinnamon sticks 4 fresh or dried bay leaves Water, as needed
Directions Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside. In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.) When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
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Cooking with Love
Meet Damaris Phillips, The Next Food Network Star
Photos courtesy of Food Network
By Victoria Caruso
The second season of Damaris Phillips’ Southern at Heart cooking show will premiere on Food Network this month.
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W
inner of The Next Food Network Star season nine, Damaris Phillips is living her dream. “I always wanted to have a show and would go around telling people that one day I was going to be on Food Network,” Phillips, who last year beat out 11 other hopefuls for the once-in-a-lifetime opportunity to host her own TV cooking show, told 25A magazine. Last October, Phillips’ cooking show Southern at Heart premiered on the cable network and over the course of its seven-episode first season Phillips’ ‘southern food is the food of love’ philosophy and quirky sense of humor led the way as she played both matchmaker and chef. Her easy, approachable recipes are designed to help build confidence for new cooks and show how simple it is to prepare fresh southern-style date-night meals and desserts. By adding a contemporary edge and combining complex flavors and locally grown ingredients, Phillips dresses up traditional southern fare, all the while keeping the food deliciously simple. “When I come up with a recipe, I try to make it as simple as possible so someone will not stress out, make it again and enjoy being in the kitchen,” she said. Whether it’s main courses such as chili over chai grits, baked quiche with country ham, beer cheese and mac, veggie potpie with cornmeal crust, black-eyed pea fritters or sweet tastes like pumpkin scones with maple cinnamon icing, bourbon pecan cake, homemade granola parfait, sorghum candy apples and burnt orange marshmallow cupcakes, Phillips works to prepare dishes that truly come from the heart. Although she isn’t of the competitive nature, Phillips said she couldn’t have asked for a better experience on The Next Food Network Star, which is hosted by Bobby Flay. “I absolutely loved the other contestants and never expected the others who were competing to be such standup people so the best part for me was meeting those people and the friendships that have continued since the show is over,” she said. Born and raised in Louisville, KY, Phillips graduated from Jefferson Community and Technical College with a degree in culinary arts and took on various restaurant and baking jobs, working in the front and back of house before taking on a teaching job, which she has continued despite her newfound stardom.
“My mom was of the mindset that kids should help out. We were always in the kitchen helping in different ways.” When she isn’t busy filming episodes for Southern at Heart’s upcoming sophomore season, Phillips can be found at Jefferson College, teaching aspiring up-and-coming chefs. “Teaching is probably the most fun job of all time. When I wake up in the morning, I still get excited. I get to go to work and talk about something I love and teach something new every day. It never gets old or tired,” Phillips said, adding, “I am never not amazed by it because I am constantly seeing others being amazed at themselves. I love seeing those moments on a student’s face where it clicks and see their passions growing. It truly feeds my love of cooking!” 25A magazine had a chance to speak to Phillips before the premiere of Southern at Heart’s 13-episode second season, which is set to air Sunday, March 16 on Food Network. Here’s what she had to say … 25A magazine (25A): Were you in the kitchen at an early age? Damaris Phillips (DP): My mom was of the mindset that kids should help out. We were always in the kitchen helping in different ways. We would serve the food and set the table and pretty early on each of us would be responsible for one meal a week. I was probably about 8 years old and, of course, my dinners weren’t anything special, mostly just sandwiches. 25A: So food played an important role in your family and upbringing? DP: Food has always been joy to my family. We didn’t have a ton of excess growing up but simple things like food and cooking became entertainment and things we did together. We would be eating dinner and be talking about what we were going to have the next morning for breakfast! Today, I still equate food and cooking to spending time with a loved one. 25A: Is that where the idea behind Southern at Heart came from? DP: [After winning The Next Food Network Star] I was trying to think of
March 2014 | 55
Photos courtesy of Food Network
celeb
25A
Damaris Phillips
a new show idea; first I thought maybe it should be about teaching guys to cook. But then I thought about it and wanted to do a show that really teaches people how to cook for that special someone. I’ve always felt food is fundamental to life and connecting to people; it is something that reminds you of the little things in life. And who doesn’t like the thought of someone making them a home cooked meal? I have always melted when guys cook for me. 25A: Southern food is often considered unhealthy. Is it possible to make an authentic, yet healthy, dish? DP: Absolutely! Not all my food is healthy, it’s delicious first,
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but my dad passed away about eight years ago and since then I try to be mindful and use things in moderation. I cook a lot of veggies; I don’t think people realize the abundance of vegetables used in southern cooking and how prevalent they are at the dinner table. I pay tribute to veggies a lot and, as times change, I’ve replaced items with more healthy options. I use lots of yogurt and natural sugars, whole grain everything and lots and lots of coconut oil instead of butter. It is so delicious that once you have it, everything pales in comparison. 25A: How do you transform a typical dish into something you are proud to call your own? DP: By adding something different you can always make it your own and that’s something I always try to do with my southern cooking. International flavors have
Photos courtesy of Food Network
Damaris Phillips’ Miso Greens
always influenced me personally and a lot of times I will incorporate them into my food. A chef once told me ‘a good chef knows how to find good products and use those products’ and that’s probably the best advice I have ever received. 25A: As a cook, is it difficult to enjoy a meal out without critiquing the dish? DP: I usually go for what I am not good at cooking myself. I’m not good at Indian food and I’m even worse at making Ethiopian food! I love both and can’t make either well. It makes it really easy to just enjoy the food. 25A: What ingredients must your kitchen always be stocked with? DP: Coconut oil, of course, rice-wine vinegar or sherry vinegar, miso paste, some sort of dry chili and roasted garlic. 25A: What are your must-have gadgets? DP: A cast iron skillet, a good, sharp knife, a large cutting board and, of course, a dishwasher because I hate washing dishes! Oh, and someone to clean up! 25A: What is your advice for aspiring home cooks? DP: Just cook. You will be better every time. Start out simple and cook simple things. Cook things you love, whatever it is. If it gets you up into the kitchen at all that’s a start. It can be fun! Southern at Heart is produced by LEG/Triage Entertainment and airs on Food Network.
Total Time: 25 minutes Prep: 15 minutes Cook: 10 minutes Yield: 4 servings
Ingredients 1 lb kale 8 oz mustard greens 1 tbsp white miso paste 2 tsp Sriracha or other chili-garlic sauce 2 tsp coconut oil 2 tbsp water
Directions Stem and chop kale and mustard greens, discarding half the stems and chopping the rest. Combine miso paste, Sriracha and 2 tablespoons water in a small bowl. Set aside. Heat oil in large sauté pan over medium heat.
For recipes, show times or information about Damaris Phillips, visit www.FoodNetwork.com/southernatheart or follow the conversation on Twitter at #SouthernAtHeart.
Add stems, cooking until tender (about 3 minutes) then add chopped greens and pour the miso mixture over. Cook until greens are tender (about 5 minutes).
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Whatever you’re celebrating… celebrate it in lavish classic grandeur.
Weddings • Mitzvahs • Sweet 16’s • Corporate Events • Milestones • Fundraising
LEONARD’S PALAZZO
555 Northern Blvd, Great Neck NY | 11021 | 516-487-7900 | www.LeonardsPalazzo.com March 2014 | 59
Dining Room: With a central portico design, the focus is the open kitchen. The space is lined with subway tiles, black and white checkerboard flooring, and the bar stools give the restaurant a modern diner feel
Kingside: a royal space for New American cuisine
F
By Olivia Katz
amed Chopped judge Chef Marc Murphy has ventured to create New American cuisine at his latest restaurant Kingside, located in the Viceroy Hotel on West 57th Street in NYC. The interior of Kingside has a central portico design similar to a church, where the altar here is the open kitchen and diners come to pay homage to the savory delicacies of Chef Murphy’s new twist on modern comfort food with French, Italian and Spanish influences. It’s a foodie playground that brings Murphy’s childhood delights to the innovative menu. What is lovely about the menu is Chef Murphy’s ability to introduce different textures into every dish. The Crispy Artichokes start off crunchy and melt in your mouth. The creation of this dynamic of textures is in the
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preparation of the dish. Each artichoke is marinated for 24 hours, then flash-fried in safflower oil. These were the highlight of the menu; like Pringles, once you pop one in your mouth, you can’t stop. The briny flavors with a hint of spice complemented by the splash of lemon are magical and should be favored by anyone with a desire for savory dishes. Another textured win is the Grilled Kale Salad with fluffy, light goat cheese and green olives sparsely distributed in a medley of fresh and fried kale with crunchy sliced almonds in a light vinaigrette. Also recommended is the Tuna Crudo with fatty and buttery substantial cuts of tuna, simply dressed with an uni vinaigrette that adds rich flavors to the dish, while still keeping it light fare. The East Coast Oysters are a great option to share with Barnstable Oysters from Cape Cod, served with jalapeno
Chicken for Two: A popular favorite of diners, served for two, with roasted chicken,
Kingside Burger: Marc Murphy signature dish based on the famous New Orleans
roasted vegetables and potatoes.
muffletta with 100 percent Angus beef, soppressata salami, melted white cheddar on a ciabatta bun served with giardiniera relish.
“chic comfort in a midtown space.” mignonette and marinated beet mignonette. The creative vinegary mignonettes liven up the fresh oysters. If you enjoy the classics but want a twist, try the Kingside Caesar. Chef Murphy uses charred escarole instead of romaine and creates an anchovy panini instead of croutons. It has a strong taste of garlic and anchovy so one really needs to be a lover of salty dishes to enjoy this delight. We had fun piling up the salad on top of the panini. As a hotel restaurant, the focus is not only about the food; the bar and the ambiance play important parts in its success. At Kingside, both work well for the youthful crowd at the Viceroy, with a well-lit bar, the perfect volume of cool music that doesn’t drown out conversation and a cocktail menu that is novel yet not over the top. The feel is retro, like an upscale diner, with subway tiles and banquettes, along with red leather stools for the single diners. The chess term ‘Kingside’ has both creative and visual meaning here. The restaurant is a collaboration of two kings: Chef Marc Murphy and hospitality success Scott Gerber of Gerber Group, while the design of the flooring is chessboard tile. Murphy and Gerber also decided to incorporate chess and culinary terms onto chalkboards that line the walls
to give patrons something fun to learn and discuss, making the venue welcoming and comfortable for any diner, foodie or not. It is a hotel restaurant that brings downtown style to midtown. Kingside is a place where friends can share the experience and wonder of an array of savory and rich dishes. It is a modern twist on the American diner … chic comfort in a midtown space. The food is perfection, as is the atmosphere with its communal open space and understated music. Kingside is open for breakfast, lunch and dinner. After our outstanding dinner, we look forward to coming back to experience Murphy’s sure-to-please breakfast.
Kingside Restaurant Viceroy Hotel New York 124 West 57th Street New York, NY 10019 212.707.8000 kingside-restaurant.com
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Short Ribs
Tomahawk Ribeye Chop with Marble Potatoes, Malt Brownie
I
Broccolini, Latkes & Cauliflower
Marc Forgione’s Latest A Cut Above the Rest
By Jason Feinberg
had the pleasure of meeting Chef Marc Forgione and dining at the eponymous Marc Forgione restaurant when he won the Food Network’s Next Iron Chef competition. His food creations were exquisite. So when I heard Marc teamed up with John Meadow and the LDV Hospitality Group at American Cut restaurant, I jumped at the chance to experience another great meal.
Located in Tribeca on Greenwich Street, American Cut blends subtlety into its surroundings with a warm and cozy feel, yet pulsates with lively and satisfied patrons. But we were there to eat and you can spend a lifetime just gazing over American Cut’s menu filled with an extensive array of fine choices. The restaurant features three ‘Wet Aged 21 Days’ choices (hanger, filet mignon and braised short ribs) and two ‘Dry Aged 28 Days’ choices (bone-in ribeye and NY strip). If you’re looking to share, try the 42 oz. Tomahawk Ribeye Chop, the 40 oz. porterhouse or for that seaside blend, the surf and turf specialty – a 42 oz. Tomahawk Ribeye and 2 lb. Chili Lobster. Continuing down the menu are different choices to satisfy the most demanding of palates with Coloradso Lamb, Upstate Veal, Berkshire Pork Chicken and Wagyu Beef. But if seafood is your preference, American Cut also offers salmon, swordfish and Montauk fluke.
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Now it wasn’t my intention just to list some items off the menu. This synopsis serves to give you a feel of the challenge I had facing me. Having had the pleasure of being served by Chef Forgione once before, I knew that there would be no over-the-top item that I could order, since all items would be over-the-top. I even asked the in-house wine sommelier for some assistance in picking out wine and dinner. While she was extremely helpful, I kept debating with myself between the swordfish and the braised ribs. But in the end that inner voice said, ‘It’s a steakhouse’ and pushed for the bacon and lettuce wedge salad, braised short ribs, side of cauliflower and a Malt Blondie (butterscotch pudding with coffee stracciatella ice cream). It not only left my taste buds more than satisfied, it made me want to order more. I’ll have to save those menu items for my next visit. Both American Cut and Marc Forgione restaurant are most definitely at the top of my list and I highly recommend you visit one or the other (or both) if you haven’t yet been there. I can pretty much guarantee the eateries will shoot to the top of your list, also. American Cut 363 Greenwich Street New York, NY 10013 Su-Sa 5:30-11p.m. Americancutsteakhouse.com
Also visit: Marc Forgione 134 Reade Street New York, NY 10003 Chefmarcforgione.com
John Meadow Creating the Ultimate Dining Experience By Jason Feinberg
J
ohn Meadow is a co-founder and principal of LDV Hospitality. It would seem the man was essentially born a restaurateur. At 6 years old, having Easter dinner at The Plaza Hotel, John announced to his family that one day he would own the place. Following his graduation from Cornell University’s School of Hotel Administration, his first job was, serendipitously, food and beverage manager at the Plaza. Soon after, John partnered with Curt Huegel to open Local West, adjacent to Madison Square Garden. The partnership continues to flourish and has resulted in the multi-faceted brand that is LDV Hospitality.
Following Local West was a collaboration with celebrity chef Scott Conant called Gin Lane. Gin Lane became Scarpetta and the men went on to open Scarpetta locations in Miami, Toronto, Los Angeles and Las Vegas. Many success stories followed in the creation of the LDV Hospitality brand, including Lugo Caffe, considered the company’s cornerstone. The restaurant, opened in 2009, offers la dolce vita to all who dine there. Another LDV triumph is American Cut, touted as the ‘new’ American steakhouse, located in Tribeca, NYC and a collaboration with Iron Chef Marc Forgione. American Cut opened its doors in 2013. Over the years, LDV has teamed with other famed restaurateurs and chefs, including Sam Hazen, Alain Allegretti, Amy Sacco and Hiroyuki ‘Zama’ Tanaka, to name just a few, to establish LDV as one of the premier hospitality brands in the country.
In all LDV properties, John puts an emphasis on genuine service, quality products and a charming environment. His secret to success? “You simply have to have passion for delivering your vision while always remembering to put your guests first.” 25A magazine was happy for the chance to sit with this entrepreneurial virtuoso and talk about what’s cooking. John Meadow, Marc Forgione, & Curt Huegel
25A magazine (25A): How best would you describe LDV Hospitality? John Meadow (JM): LDV is a New York Citybased independent restaurant group working to create charming social experiences for our guests, allowing them to embrace and enjoy la dolce vita, the good life. 25A: What's the secret in keeping a restaurant, if you’ll excuse the pun, fresh, both in its appearance and its food? JM: Every day you have to push yourself and team to get better. A restaurant not only has to be maintained but enhanced, every single day: the food, the service, the facility itself. It requires unwavering dedication, time and money. 25A: Typically, how many venues does LDV open in a year? JM: It all depends on opportunities that are presented. Fortunately, we are experiencing tremendous growth and exciting opportunities now. 25A: What drives your focus during the creative process? Is it the location, the food served, the chef? JM: I am a dreamer. Every new restaurant starts with a vision of a bustling room, a feeling, a song and then the details are driven from
there. I start with an image in my head and then we have a fantastic team that pulls together every last detail to bring that dream to life. 25A: How did you team up with Marc Forgione? JM: We needed the right chef for our steakhouse concept; we met Marc through friends and it was clear from the beginning that he was the right partner for us. We share a common vision and sensibility: a respectful approach to enhancing the classics and making them relevant for today. 25A: What is it about American Cut that stands apart from other steakhouses? JM: American Cut is our new American steak restaurant. Unlike the old school steakhouses, we offer a modern dining experience rooted in the classic tradition of the New York City steakhouse experience, and unlike many of the new trendy steakhouses, we offer extraordinary cuisine prepared by an Iron Chef. 25A: Is there a particular style of restaurant or specialty restaurant you are looking to create that you haven't yet? JM: I would love to do a simple, elegant café, like Gigli in Florence. March 2014 | 63
taste
25A Revel Restaurant & Bar:
A Carnival for the Senses By Venus Quintana
G
arden City is well known for its plethora of dining spots, particularly along Franklin Avenue where ‘Restaurant Row’ beckons diners with a multitude of enticing cuisines. New restaurants are emerging on the scene faster than we can keep up with them. Dining out has now become so much more than a one-dimensional experience; diners are looking for an all-encompassing night out that will last hours past their final spoonful of crème brulee. The ‘new world’ foodies want to eat out and stay out; they crave the hip bar scene, the live music and the noise. Revel restaurant and bar has perfected this formula with ease, boldly announcing itself in September 2013, bringing its Manhattan vibe and glitzy design to the neighborhood. Positioned in a prime location on
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Franklin Avenue, Revel offers diners access from the main street and also from the rear parking lot. Incorporating two separate dining areas, Revel aims to please more than one personality. For those arriving through the back, the double glass doors lead into a high-octane room charged with a lively crowd and elevated acoustics. A mosaic tile floor flows throughout a large bar area providing a sophisticated setting for inspired libations before or after your meal. From the main street entrance, a large dining room offers a more subdued setting for intimate dining. A peek-through window allows a glimpse into the kitchen and its culinary artists at work. Running the show at Revel is veteran restaurateur Jim Doukas, former owner of Cafe Angelica in Garden City Park. Executive Chef David
Martinez takes the helm in the kitchen, having earned his culinary stripes from Manhattan mainstays Aureole and Bouley. Together, the winning team has created an exceptional menu that showcases bold American dishes with global influences. For starters, we sampled the char-grilled octopus with citrus-crushed Yukon potatoes, dehydrated Kalamata olives and chorizo sofrito. The imported burrata and slow-roasted tomatoes were accented with a white balsamic gelée that packed a flavorful punch. Hearty entrees received the most acclaim. We opted for the crab taglietelle that was overflowing with Chesapeake crab, spring onion and roasted tomato in a saffron broth. The melt-in-your-mouth beef short ribs atop wild mushroom and goat cheese polenta took first prize, while the bone-in rib eye was perfectly cooked and served with duck fat French fries. Desserts were standard, including an individual lattice apple pie à la mode, which was big enough to share, triple-layer chocolate mousse and red velvet cake.
“It embodies the celebration of food in a way that is unique and exciting.”
Revel’s produce is cultivated from various farms across Long Island and Sullivan County, NY and all natural prime-aged blackangus beef hails from an exclusive family-owned ranch in Aspen Ridge, CO. The restaurant is also dedicated to using sustainable seafood and is a member of the Clean Fish Alliance. Without a doubt, Revel lives up to its name. It embodies the celebration of food in a way that is unique and exciting. Let the carnival begin!
Revel Restaurant & Bar 835 Franklin Avenue Garden City, NY 11530 516.246.9111 www.revelrestaurant.com Open for lunch and dinner. Live music nightly.
Charred Octopus
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taste
25A
Living the Good Life at Vitae in Huntington By Venus Quintana
L
ife is all about change. In the restaurant industry, change is what makes the world go around. Even mainstay winners in the business need a little revamping every so often. In 2010, the renowned Abel Conklin’s in Huntington shut its doors after 25 years; one year later, Vitae restaurant took over, breathing life back into the historic building and becoming one of the area’s top hotspots.
The name Vitae (pronounced VEE-TAY) derives from vita, the Latin word meaning life. Aptly named, Vitae’s lively personality and exciting cuisine has proved to be a winning combination for diners seeking the good life. Though Vitae resides in a building that dates back to 1841, there is nothing old about it. The building has been completely renovated with modern design evident in the dining room and lounge and in the newly installed kitchen.
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Vitae
Scallops at Vitae
The discreet exterior façade of Vitae is by no means an indication of what lies within. The intricately designed and modernistic interior is cool and contemporary while exuding a warmth that is charming and inviting. Walls are robed in soft and textured metallic shades of bronze, copper and gold. A striking floor-to-ceiling wine room, encased in glass with brushed chrome racks, showcases the 1,400-bottle inventory. The dining room is eye-catching with burgundy-leather banquettes and mahogany-topped tables accented with the glow from brass and fabric sconces. Running the kitchen is executive chef Keith Davidson who has 20-plus years in the restaurant business under his belt. After being mentored by Peter Fischl from The Plaza Hotel, Davidson attended Johnson & Wales University, followed by early stints in Sag Harbor at Rocco’s and in Manhattan at Spice Market. Vitae’s Continental menu is bold and thought provoking. Among the dozen appetizers one will find soups and salads, but the hand-stretched tandoori naan with seared beef tenderloin, tiger sauce, baby arugula, roasted peppers and truffle oil as well as signature crispy beef short rib meatballs with red wine demi and crème fraiche took first prize. Entrees include steaks and chops, pasta, chicken, seafood and sides. Notable
Chocolate Cake at Vitae
winners were the pan-roasted Berkshire cut pork chop with sautéed onions, cherry peppers, artichoke hearts and Yukon gold potatoes; panseared scallops with shrimp and chorizo paella in a smoked paprika butter sauce; and the blue crab crusted sole, grilled vegetable orzo, lemon beurre blanc and red pepper emulsion. Dessert selections featured a warm ‘Falling Down’ chocolate cake and marsala sabayon as well as other classic mainstays. General manager John Estevez oversees the dining room and has created an impressive list of international wines to suit every palate. Paired with a prize-winning menu and incredible ambiance, it is clear to see that Vitae has fulfilled its promise of the good life!
Vitae Restaurant and Wine Bar 54 New Street Huntington, NY 11743 631.385.1919 www.vitaeli.com Open Tuesday through Sunday for dinner. Reservations highly recommended.
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taste
25A
Serena Palumbo Serena Palumbo, a Next Food Network Star finalist and self-proclaimed nerd was born and raised in southern Italy and ate her fair share of French food on family trips. The family always ate as locals, and once home, they painstakingly tested and reproduced their favorite dishes, which include onion soup, cassoulet, pissaladière, quiche Lorraine, salad Nicoise and many more traditional dishes.
Kale Ravioli with Red Pepper Pesto By Serena Palumbo
Ingredients: The ravioli:
The red pepper pesto:
2 red bell peppers, chopped 1 bunch curly kale, chopped 2 tbsp canola oil and steamed 2 tbsp EVOO (extra virgin olive oil) 2 cups ricotta, drained 1 tsp harissa paste 2 tbsp pecorino, grated zest of 1 lemon 1 tsp salt ¼ cup of pine nuts, toasted and chopped 36 wonton wrappers ½ cup of vegetable broth ¼ cup of fresh basil, cut into a chiffonade 2 tbsp Parmigiano, grated
Assembling the dish: Place ricotta, pecorino and salt in a large bowl. Squeeze as much moisture as possible from the kale. Mix kale and ricotta together and set aside. Place half of the wonton wrappers on a floured surface. Using a small ice cream scoop or melon baller, divide the kale and ricotta mixture among the wrappers. With a pastry brush, wet remaining wonton wrappers and place them on the stuffing, making sure to seal each ravioli without leaving any air bubbles inside. In a pan over medium low heat, sauté peppers with canola oil and salt, stirring from time to time until they are cooked through (about 20 minutes). Once the peppers are ready, place them in the bowl of a food processor with the harissa, vegetable broth and EVOO and mix until smooth. Set aside in a clean bowl and mix in the basil, lemon zest and Parmigiano. Salt to taste. Cook the ravioli in salted water until they surface from the water. While they are cooking, warm the pesto in a large pan with about 1 cup of pasta cooking water. Sauté the ravioli with the pesto sauce and serve immediately. You can garnish with more Parmigiano, lemon zest, basil and chopped pine nuts, if you wish.
Enjoy!
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Marc Murphy Celebrity Chef, Marc Murphy, is noted for his regular role as a judge on Food Network’s hit show Chopped, as well as appearances on Iron Chef America, The Best Thing I Ever Ate, The Best Thing I Ever Made and Cooking Channel’s Unique Eats. He owns Benchmarc events and Benchmarc Restaurant Group which includes his restaurants Landmarc, Ditch Plains and Kingside. He is the vice president of the Manhattan chapter of the New York State Restaurant Association; a board member of City Harvest, Culintro, Passport NYC at the 92nd Street Y Culinary Camp; and both the official spokesperson and a member of the Leadership Council for Share Our Strength’s No Kid Hungry campaign.
Roast Chicken with Potatoes & Vegetables By Chef Marc Murphy, Kingside (Serves 2)
Ingredients: 1 whole chicken 6 small Yukon gold potatoes (cut in half) 6 whole shallots (peeled) 2 carrots (peeled and cut on the bias) 2 heads of escarole (rinsed and cut into 1 ½-inch pieces) 4 sprigs thyme 4 sprigs rosemary 1 onion (cut in half) 2 cloves garlic ½ lemon (cut in half) 2 tbsp Dijon mustard salt pepper olive oil
Procedure: Preheat oven to 450 degrees Rinse chicken inside and out and pat dry. Generously sprinkle salt and pepper inside cavity and add thyme, rosemary, garlic, onion and lemon. Once herbs are inside cavity, truss the chicken. Place chicken in roasting pan and rub olive oil over the skin. Season with salt and pepper. Place in oven for 15 minutes. After 15 minutes, take chicken out and add potatoes, carrots and shallots to pan. Roast for another 45 minutes until juices run clear. Remove from oven and let rest on carving board for about 10 minutes. While chicken is resting, remove vegetables from pan and drain most of chicken fat On medium heat, add escarole and sauté until wilted halfway. Combine Dijon mustard, vegetables and escarole into serving dish. Carve chicken, place on top and serve.
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taste
25A
Meet the Chef
Steven Ferdinand Restaurant:
Bleecker Kitchen & Co.
Years at location: 4 months Years in the INdustry: 15 years Favorite Food: East Coast fish and shellfish, oysters and blue claw hard and soft shell crab
Favorite Food to make:
Brunch items- dishes
like Eggs Benedict
S
teven grew up spending the summers on Chesapeake Bay where seafood was lush. His parents took him on a trip to Cape Cod where he became infatuated with the taste of lobster. Now that lobster is a treat and costs a fortune, he tries to enjoy it in a simple but tasteful way, combining the flavors of the Chesapeake Bay and the bounty of Cape Cod.
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Lobster Roll (Yields 4 lobster rolls)
This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.
Ingredients 1 tbsp butter, softened 4 classic rolls, split 4 butter lettuce leaves 1 ½ pounds cooked and cubed lobster meat 2 tbsp mayonnaise 1tsp fresh Meyer lemon juice 1 tsp of Old Bay Seasoning 2 green onions, chopped 1 stalk celery, finely chopped 1 pinch of sliced chive salt and pepper to taste
Procedure Lightly butter insides of rolls; toast and line with butter lettuce leaves. Set aside. In a medium bowl, stir together mayonnaise, Meyer juice, Old Bay Seasoning, salt and pepper until well blended. Mix in green onion and celery, then lightly mix in lobster so it just gets coated without falling apart. Stuff lobster filling into rolls and sprinkle chive lightly over filling.
Enjoy!
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25A
Meet the Chef
Scott
Wojcik
Restaurant:
Besito
Years in the INdustry: 19 years Favorite Food: Street food of Mexico Favorite Food to make: Homemade bread
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Taco de Res Ancho adobo marinade 5 oz whole guajillo 7 oz whole ancho 10 oz garlic 2 tbsp fresh oregano 2 tbsp fresh thyme 6 oz white vinegar 1 stick canella 4 qt water
Procedure: Remove all seeds from dried chilies and toast under broiler. You can see them start to turn darker and release a fragrant aroma. The chilies will toast very fast. You might have to turn them over to get the other side. Do the same with the garlic. Once everything is toasted put all the ingredients in a blender. Use the water to help blend the ingredients. Blend until smooth. Cover skirt steak in marinade overnight.
Salsa Cascabel 6 oz whole cascabel chili 2 oz garlic 1 oz jalapeno Salt to taste
Procedure: Toast all 3 ingredients the same way as marinade. When blending, you can leave it a little chunky for texture. Use water if you need to get it moving in the blender.
Tomato Jalapeno 3 lb large tomatoes 2 oz garlic 1 oz jalapeno salt to taste
Procedure: Toast all 3 ingredients the same way as above. You might need to do the tomatoes separately from the garlic and jalapeno. The tomatoes could take longer.
Pico de Gallo 2 lb large tomatoes 12 oz white onion 2 ozs jalapeno 1 bunch cilantro 2 oz lime juice salt to taste
Procedure: Small dice tomatoes and onions and place in a bowl. Mince jalapeno and add to bowl. Coarse chop cilantro and add that with tomato mixture. Use fresh lime juice and salt to taste.
Garnish 1 head romaine, sliced thin ½ cabbage, sliced thin 6 radishes, sliced thin
Presentation Cook meat on a grill to your desired temperature. When finished place on skillet with cheese and top with pico de gallo. Add two salsas on the side with lettuce, cabbage and radish.
Enjoy!
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taste
25A
Meet the Chef
Daniel McAvoy Restaurant: Danny Mac's Kitchen Show on YouTube Years in the INdustry: 25 Years Favorite Food: Sliders, paninis and slow roasted ribs Favorite Food to make: Asian inspired dishes and fish
D
aniel has been cooking for as long as he can remember. When the time came, it was a no-brainer for him to attend culinary school. He graduated from the Florida Culinary Institute in 1995 and progressed to executive chef shortly thereafter. Most notably he was at the helm of distinguished restaurants such as Cafe Chardonnay in Palm Beach Gardens and Max's Grill in Boca Raton, Florida. Collectively he has 25 years in the hospitality industry. Although he no longer cooks in a professional setting, along with partner Brian Delcastillo, he created Danny Mac's Kitchen on YouTube. The program is presented in a "how to" format and teaches the watcher of any skill level to cook like a professional chef at home in an easy and fun manner. The channel is relatively new with 45 videos but growing weekly!
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Pan-Seared Red Snapper with Watercress, White Beans, Capers and Lemon Zest (Yield: One entree/portion)
As far as I'm concerned there is nothing better to celebrate the advent of spring than a delicious piece of fresh fish. One of my all-time favorites is red snapper. This recipe is easy, delicate and bursting with flavor!
Ingredients
Procedure
1-8 oz piece of red snapper (cut in half), skin removed 1 oz white wine 1 tsp butter 1 tbsp capers (rinsed) 4 oz white beans Zest of 1 lemon 1 tbsp chopped oregano 2-3 oz chopped sun-dried tomato 1 oz chopped garlic 2 oz olive oil 1 bunch watercress Salt and pepper to taste
(This is a fast preparation) Heat oil over medium-high heat until almost smoking Season fish with salt, fresh pepper and oregano Pan sear fish about two minutes on each side until a golden color has been achieved Using a fish spatula (if applicable), remove fish and allow to rest Using the same pan and oil, add garlic and cook for 30 seconds Add white wine and butter; cook for 1 minute Add capers, zest, beans and sun-dried tomato; cook for 1 minute Add watercress and toss with remaining ingredients to achieve a nice wilted product; should only take 30 seconds Plate snapper with watercress mixture Season with salt and pepper
So fresh, easy, and delicious! Enjoy! March 2014 | 75
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Meet the Chef
Keith Davidson Restaurant:
Vitae Restaurant & Bar, Huntington
Years at location: 1 year Years in the INdustry: 20+ years Favorite Food: Savory food with sweet elements, like tamarind glazed pork tenderloin with mango chutney.
Favorite Food to make:
Anything for my friends and family. At the restaurant, my favorite food to make is locally sourced and in season.
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Arctic Char over roasted fennel, oranges, raspberry-lemon butter topped with olive tapenade (Serves 2)
Ingredients
Procedure
2-8 oz filets Arctic char, skin on, pin bones removed 1 bulb of fennel cut into 8 wedges (tossed in olive oil, salt, pepper, ground fennel seed), roasted at 375° for 20 minutes 1 orange, peeled with a knife and segments cut out Tapenade ½ cup chopped Kalamata olives 1 roasted red pepper, small diced Zest and juice of 1 lemon and orange 2 tbsp chopped herbs EVOO Raspberry-lemon butter 1 shallot, diced 1 sprig thyme 1 cup white wine Juice of 1 lemon
Reduce in pan until dry Add 2 tbsp heavy cream, reduce by half, blend in 1 stick butter and 2 tbsp raspberry puree, salt and pepper Season char with salt, pepper and ground fennel seed. Pan roast, skin side down. Cook 75 percent, then flip and remove from heat; the fish will continue to cook in the pan.
Plating Make a circle of the raspberry sauce on the plate. Arrange fennel pointing towards 12, 3, 6 and 9 o’clock. Place the orange between the fennel. Place fish atop the fennel and orange. Place a quenelle of tapenade on top the crispy skin.
Enjoy!
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A
lla
Wolf-Tasker
Re-shaping Australia’s Culinary Landscape
By Venus Quintana
A
t a time when regional Australia was anything but a regarded destination for good food, Alla Wolf-Tasker had the remarkable foresight to establish a regional restaurant, with aspirations for fine dining and a sense of place. The driving force behind Lake House in Daylesford Victoria, one of Australia's most highly respected gourmet retreats, Alla has more than 40 years in the industry under her belt. The restaurant has now truly come of age and is part of the Lake House small luxury hotel, complete with picturesque accommodations, a 10,000-bottle wine cellar and Salus Spa. Alla’s pursuit of excellence at Lake House and her continued successes over the ensuing three decades has led many to emulate her aspirations and standards for culinary tourism in regional Australia. 25A magazine caught up with Chef Alla at the landmark James Beard House in New York City, where she was cooking up a storm for Evenings Afar, a new culinary series in conjunction with Afar Media and Tourism Australia. 25A: How have your childhood experiences shaped you into who you are today? Alla: I grew up in a post-war immigrant family
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where sharing food was a way of expressing love. We also ate food largely grown, preserved and prepared by us or grown and cooked by people we knew. It was in essence a very local and seasonal way of eating.
ers. The area was mostly populated with struggling potato farmers. It was into this economic climate and location that we both plunged with all the stubborn ambition of youth to build the restaurant of my dreams.
25A: Tell us about the humble beginnings of the Lake House. Alla: After training in France in the ’70s, my dream was to emulate the wonderful regional destination restaurants of that country. My artist husband and I had not stopped to consider why there were no such restaurants in Australia at the time. I had been dreaming of battalions of knowledgeable, long-aproned waiters, a cellar of note, verdant gardens, a discerning clientele and a raft of wonderful small artisanal local suppliers. The disconnect between this vision and reality was considerable – our bank balance was anything but healthy, we had purchased a badly eroded gorse and blackberryinfested paddock in a down-at-the-heel forgotten little village. There was no trained local staff. And as far as discerning clientele was concerned, once we finally opened our doors customers came asking for toasted sandwiches and scones with jam and cream. There were also, I discovered, no small-scale local suppli-
25A: How has your Russian background inspired your cooking? Alla: As they say, the apple doesn't fall far from the tree. Almost in spite of the rigors of my training in French culinary technique, palate memory continues to add layers to and influence my dishes. Much of this has to do with the strong sense of seasonality that permeated our family table and that has become embedded in my DNA, but also the use of key favorite ingredients – pickled cabbage, cucumber and tomato, sour cream, dill, beets, horseradish, smoked and pickled fish, wild foraged mushrooms, grains and much more. 25A: How has the Lake House evolved into what it is today? Alla: Well, it's really been a three-decade love affair. Lake House has grown in response to our own needs and those of our clientele. We now occupy six acres of splendid and lovingly tended gardens that cascade down to the
Photo by Mitzi Morris
Dining Room at The Lake House
Lake House overlooking Lake Daylesford
James Beard House lake. We have 35 rooms and suites including a private country house retreat on the property. We also now have our award-winning Salus Day Spa and of course our flagship restaurant, which also pleasingly continues to garner accolades and awards. In terms of milestones, having been listed as one of Tatler's 101 Best Hotels of the World has been quite something. There's no doubt that original vision I had as a very young woman has been exceeded beyond my wildest dreams. 25A: You are a firm believer in fresh, local produce. How can all of us adopt this way of eating no matter where we live? Alla: I'm delighted to see the proliferation of farmers markets and also urban community gardens across the world. Also many people would be surprised to find how much can be grown in pots or in tiny plots of land. Teaching children from the earliest possible age to connect with food through growing it or through
meeting those who do is one of the most pleasurable and life-affirming activities to be had. At the end of the day, it's all about priorities. We are all busy but good food, sourcing it and cooking it, should really be at the apex of our concerns. 25A: What are some of your favorite winter ingredients to cook with? Alla: We have the most wonderful chestnuts and wild mushrooms in our area. When both of these coincide – sometimes in late autumn and early winter – they are a marriage made in heaven, especially cooked with game birds. And then we also have truffles (foraged by locally trained truffle digs). Add those to the mix and you have something very, very special. 25A: Tell us about a few of your favorite world vacation destinations. Alla: New York will always be on that list – it is simply like nowhere else in the world. The vibrant food scene is a must for any chef inter-
ested in what's happening. The camaraderie I experience each time from colleague chefs and restaurateurs is also quite extraordinary. I think the Basque Country in Spain is wonderful for good food and I've been fortunate enough to spend time in Marrakesh and Turkey recently – both wonderfully broadening experiences in terms of culture, cuisine and historical perspective. But for everyone in the US, I can't recommend Australia and my home state of Victoria strongly enough. Whenever I get the opportunity for a short break, I get blown away by the raft of available interesting experiences and in particular, the excellent food and wine.
Lake House King Street, Daylesford 3460 Victoria, Australia +61 3 5348 3329 www.lakehouse.com.au March 2014 | 79
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25A Let’s Talk
Food Trends By Andrea Correale
Grilled Vegetable Cones
F
ood trends come and go. We first witness them at the finer restaurants and taverns; then the items, dishes and the way they are served trickle down to the party at home. A few years back the slider and the truffle-infused mac ’n’ cheese were at the forefront; now those trends have subsided somewhat and have been replaced by the gluten-free movement, the raw movement, sushi post-modern and bar snacks. The new food trends are worth embracing for a myriad of reasons. Some are healthier and more exciting to the palate and digestive system; others are just downright unique. Gluten-free is quickly becoming the ubiquitous menu item. Know thyself; know thy ingredients. Make sure you have a gluten-free option on your menu at all times. The raw movement has been on the outskirts of home entertaining but could very well become a line item. Start small with kale, a super food that now partners nicely with proteins. Have you tried a kale Caesar? It’s fabulous and packed with an abundance of important vitamins and minerals. It’s one of the healthiest vegetables on the planet.
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Chocolate Crepe with Vanilla Scented Cheesecake, Mangos and Kiwis Top R: Crispy Kale Chips tossed with Sea Salt and Lemon Pepper Bot L: Chocolate Dipped Hickory Smoked Bacon drizzled with Salted Caramel Top L:
Bot R:
Quinoa Salad with Sun-Dried Cherries, Bell Peppers and Sunflower Seeds
Quinoa has upstaged pasta and it’s here to stay. It looks and tastes like a grain, but is packed with protein as it is more closely related to beetroots. Take any of your favorite accompaniments to pasta and combine them with quinoa instead. Move over mozzarella, move over bufala mozzarella and pass the crown to the new king in town: burrata. It’s still mozzarella; it’s just a creamier and more delicious configuration. The demand is so high I made it into a food station and called it The Burrata Bar. You can use this concept by serving it with grilled Tuscan bread and the usual vegetable accoutrements. Sushi is in the midst of its own evolution. Fruits and vegetables are rolled into rice combinations that include black rice (loaded with amino acids) as well as six-grain rice blends. In fact, sushi has entered the dessert arena as well. The bar snack is no longer a binge on carbohydrates. Now we indulge more on beet chips, shishito peppers, sprouted seeds and nuts, and yes, edamame is still around. Sweet and salty combinations have increased to include chocolate-covered salted caramel and chocolate-covered bacon. It’s actually the taste receptors on your tongue that delight in the sweetness for energy and the salt for survival. It’s a one-of-a-kind experience for the palate!
Andrea Correale, president of Elegant Affairs, is considered a celebrity caterer, event planner and entertaining expert. She has been featured in multiple magazines and television programs such as US magazine, Woman’s Day magazine, Oprah.com, VH-1 Fabulous Life, New York Housewives, and Martha Stewart Living. L’Oreal Paris Academy calls her their lifestyle expert as she inspires women across the country with a series of ‘how to’ videos.
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25A
On Long Island,
‘Taste’ Takes
the Cake
Meet Specialty Cake Shop Owner Corina Elgart By Victoria Caruso A beautiful cake from specialty shop Taste
G
rowing up in an Italian family, pastry chef Corina Elgart had a passion for cooking but rarely baked. In fact, she said, the family’s baked goods usually came from the finest Italian bakeries in Brooklyn and you didn’t mess with something that worked. But a little over six years ago, Corina Elgart turned to baking as a means of easing her anxiety and satisfying her sweet tooth after her second child was born. A former criminal investigator turned stay-at-home mother of two, Corina would spend her days experimenting with different recipes, offering her husband several to taste-test. “My husband would come home and I’d have six cakes lined up on the counter with index cards, all different variations to creating the most delicious yellow cake. After I mastered that I moved on to chocolate, then red velvet,” Corina told 25A magazine. By the time her daughter turned a year old, Corina had mastered her first fondant cake and, realizing she had a passion for something that she
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was also quite good at, began attending night classes at the Culinary Academy of Long Island (now Star Career Academy) all the while baking talk-of-the-town specialty cakes for friends and family. In April 2010 she signed a lease for a storefront in Syosset and four months later opened Taste, a small specialty cake shop, only to temporarily close it a month later – but for good reason. Within weeks of the shop opening, Corina applied for and was selected from tens of thousands to be one of 10 contestants on Next Great Baker, a new TLC reality series hosted by celebrity chef Buddy Valastro of Cake Boss fame and the famous family-run Carlo’s Bakery in Hoboken. “I had just opened the bakery in August 2010 and then I left for filming the next month. That was the strangest part – a new shop opens, then closes,” Corina said, adding that although she couldn’t tell customers why, she did give them a hint by placing a sign on her door that said she was ‘closed for all good things’ and that they should set their DVRs.
Corina Elgart
Taste offers specialty wedding, birthday and special occasion cakes as well as cupcakes, cakepops and other delicious edible creations
Corina Elgart’s specialty cakes taste as good as they look
“I want to make everything from scratch.” After filming the eight-episode series, Corina reopened Taste and by the time Next Great Baker premiered in December 2010, business was thriving, with news of her being on the show bringing in customers and fans alike. “It made for a very exciting first year,” said Corina, who made it to the finals and ultimately placed third. Although she wasn’t awarded the coveted $50,000 grand prize, Corina is more than okay with the outcome. “Just look at [American Idol finalists] Jennifer Hudson and Chris Daughtry,” she joked. And she should be okay! Last November, when Taste outgrew its moderate 400-square-foot space in Syosset, Corina closed her doors once again only to reopen a few miles away in neighboring Woodbury. With now triple the space, Taste not only offers walk-in customers a place to sit and enjoy an expanded line of baked goods, gourmet coffees and fresh juices but can also accommodate a growing interest in bakingthemed parties.
Currently, Taste offers beautifully designed and elaborate custom cakes, cupcakes, cookies, cakepops, brownies, tartuffos and other savory creations in a variety of flavors, including chocolate, vanilla, marble, red velvet, carrot, banana chocolate chip, lemon and such seasonal favorites as pumpkin, to name a few. When it comes to fillings, the sky is the limit with two dozen mouthwatering options available. Best of all, since Taste has an ‘if you can think it, we can bake it’ philosophy, nothing is mixed, stirred or baked without Corina or a member of her team discussing everything from flavors and color schemes to design ideas with a client. And since nothing is made from frozen or pre-made ingredients, custom flavors, gluten- and dairy-free options and kosher/parve-style creations can easily be whipped up upon request. In fact, Corina is committed to only using fresh, real and high-quality ingredients, something she feels she wouldn’t have been able to do if she worked for someone else. “I want to make everything from scratch and not many people do that
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“Our local customers, those we see on a weekly basis, have become part of our Taste family and I love that.” anymore. I want to always use real ingredients, butter not lard, and from scratch recipes that are my recipes,” she said. “The only way to do it was to do it on my own.” A lifelong Long Islander, Corina grew up in Old Brookville and currently lives in Huntington Bay with her husband and two children, Jasper, 8, and Domenica, 6. So it’s no surprise that when it came time to choosing
where to open Taste – not once, but twice – location was essential. “I knew I wanted to be somewhere in the middle … and we are in an ideal location, close enough to Huntington yet still in Nassau so as to not scare off potential city, Westchester or Connecticut clientele.” Located in and around Long Island communities rich in religious diversity, Taste generates a great deal of business for a wide range of special occasions in addition to weddings, birthdays and corporate events. Economically, it was a smart decision and, ultimately, one that has also helped Corina develop a close-knit relationship with her customers. “Our local customers, those we see on a weekly basis, have become part of our Taste family and I love that. I love that we are watching their kids grow, watching their families grow and being a part of all of the celebrations in their lives.” For Corina, what began as a hobby has since grown into something she
Specialty birthday and wedding cakes made by Corina Elgart, pastry chef and owner of Taste
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Funfetti Butter Cake Total time: 1 hour Prep: 20 min Bake: 30-40 min Yield: 2, 9-inch rounds/12-18 cupcakes
Ingredients:
Everything is edible on this custom order,
12 oz unsalted butter (room temperature) 1 ½ cups sugar 2 eggs 1 tsp vanilla extract 1 cup milk 2 ½ cups cake flour 1 tsp baking powder ½ tsp baking soda 1 tsp salt rainbow sprinkles
right down to the lipstick. | Left: detail.
Directions: 1. In a large mixing bowl, cream butter and sugar. utterly enjoys and it doesn’t hurt, too, that she is good at it. Even after nearly four years of owning and operating Taste, Corina said the feelings she gets when something wonderful and delicious comes out of the oven is indescribable. “Nothing beats the feeling of putting the finishing details on a wedding cake, or when customers come in talking about our product with the same amount of passion as we put into making it,” she said, adding, “I still feel warm, fuzzy and accomplished when we pull product out of the oven at the bakery. For me, that’s the greatest gift!”
Taste is located at 102 Woodbury Road in the Woodbury Junction Shopping Center and is open Tuesday through Saturday. Walk-in customers are always welcome to stop in and try seasonal favorites and signature staples. For more information or to find out which products and flavors Taste has baked up this week, visit cakesbytaste.com or call 516.802.2212.
2. Once blended, add eggs and vanilla. 3. Combine all dry ingredients in a separate bowl. 4. Add flour mixture and milk, alternating about a third of each at a time.
5. Incorporate after each addition before adding ½ cup (or more) rainbow sprinkles.
6. Prep cake pans with non-stick spray, divide batter evenly and bake at 350 degrees.
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Food For Thought Playing With Fire: Whining and Dining on the Gold Coast by Thomas G. Schaudel Review by Victoria Crosby
Y
ou would expect a book written by a chef who has had many successful restaurants to be a cookbook, or at least to be focused on food, but while Tom Schaudel’s book Playing with Fire: Whining and Dining on the Gold Coast features cooking and includes 11 recipes, the real stars are the people in the crazy stories he recounts about his experiences, both with his staff and his restaurant clientele. Some of the stories are ridiculous, but they are laugh-outloud funny, and Schaudel claims it is a true memoir of his life in the restaurant business. As Schaudel said, “Stephen King couldn’t make this stuff up. It’s wackier than fiction.”
“I’ve eaten all over the world …” and then, according to Tom, the fun starts. For example, he relates the story of a woman who ordered the calamari, but “without the testicles” and the man who said, “I ordered my tuna black and blue and it’s raw.” There’s the person who sent back a bottle of wine with a screw top and said the wine was “corky” and the couple who tried to pay the check with a forged gift certificate. You get the picture. Apparently these sorts of offbeat things do happen to some extent in every restaurant, but not every chef is writing his 40-plus years of restaurant experiences in a book. Nelson DeMille wrote the forward in which he jokes that he threatened to open a restaurant next to one of Tom’s if he wrote a book, but after reading a few chapters came to the conclusion that Tom is a good writer and tells very funny stories. The contents of the book have headings such as ‘Cocktails’, ‘Appetizers’, ‘Entrees’, etc., but you don’t have to read the book in order; you can go to any chapter and have a good laugh, such as Tom’s description
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of a specially ordered chocolate cake covered with chocolate curls: “It looked like a Rastafarian version of Shirley Temple.” There are also several imaginative illustrations by Christopher Donovon in the book. Each chapter is a short vignette of the many ways customers try to get a table at a popular and busy restaurant without a reservation or try to get a free meal by making up a story. One of the ways many people start a complaint is with the phrase, “I’ve eaten all over the world …” and then, according to Tom, the fun starts. Schaudel started out working as a dishwasher in a restaurant when he was only 15. After graduating from the Culinary Institute of America in 1973, he worked in various restaurants under many chefs on Long island until he opened his first restaurant, Panama Hatties, which was a very successful venture. Since becoming a celebrity, Chef Schaudel has owned many restaurants in Nassau and Suffolk counties including 107 Forest Avenue, Lemongrass, Downtown Grille and Wine Bar, Tease, Starfish, PassionFish, Spring Close House, Thom Thom, Maxwell’s, CoolFish, the Jedediah Hawkins Inn, Gabrielle’s, A Mano, Jewel, A Lure Chowder House and Oysteria, and the most recent, Be–Ju. If you visit one of these restaurants try to behave or you may end up in Schaudel’s next book!
Matador Cigars Tobacconist and Lounge
Enjoy Life’s Simple Pleasures.
ADOR CIGARS MAT
516.626.4966 38 Lincoln Avenue, Roslyn Heights, NY 11577
www.matadorcigars.com
Mon - Thur: 10 am – 11pm • Fri & Sat: 10 am – Midnight • Sunday: 11am – 11pm • Overall: Flexible Closing Hours
taste
25A Wine Friendly Restaurants By Anthony Fiamma
W
hen I dine out, I always consider the wine I am drinking first. Then I pick the cuisine. I have often become frustrated by the lack of effort put into the wine selection at many restaurants … and many times it determines whether I patronize the restaurant or not. Over the years I have come up with my own term – ‘wine friendly restaurant.’ My definition of a wine friendly restaurant is a place with someone in that organization who has put thought and effort into the wine program. A simple formula for me that determines a wine friendly restaurant is value, selection and creativity:
Value There isn’t any reason for most wines to be very expensive. In Europe it is considered a food. I like when I see restaurants offer great wines for a great price. A cost of $30 and under is a great criterion for a good value wine. And on certain nights, some restaurants offer a half price wine night or a no-corkage fee night.
Selection A wine list needs balance. After a restaurant offers a fair amount of value selections, it is nice to also offer higher end choices. Some customers like unique wines that are harder to get or come from legendary regions from around the world. On a Tuesday you may want a reliable everyday wine; on a special occasion you may want to drink a pricey Napa Valley Cabernet Sauvignon. The best courtesy a wine list can offer is choices to meet the customer needs.
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Creativity Nothing screams boring and lazy like a restaurant that has a majority of one kind of wine in its category. For example, it is depressing to see a wine list by the glass when the list consists of seven Chardonnays, two Pinot Grigios and maybe a token Sauvignon Blanc. With so many amazing choices from around the world and customers becoming more demanding in their choices, creativity is an important part of a successful wine program. If I see this formula at work in any restaurant, it tells me the restaurant is paying attention to customers and respects their customers’ palates and wallets.
Wine friendly restaurant recommendations
The Coach, Oyster Bay A great selections of wines with a modest markup. Wonderful international selections for a medium-sized list. Many gems to choose from. Also half-priced wines on Monday. A definite deal for wine lovers.
Meridian, Locust Valley With its eclectic food menu that ranges from sushi to homemade pasta Bolognese, the wine list also offers a wide selection, from sake to Super Tuscans. Meridian’s great value is their wine of the month selection, offering unique wines at a discounted price.
Heirloom Tavern, Glen Head A well thought-out list with many great wines under $40. Plenty of the classic varietals to keep the regulars happy mixed in with great wines from around the world.
Bairrada, Mineola This place is sort of an enigma. With sangria at every table, you would never imagine they have an amazing selection of Portuguese wines. Why would you? They do not put them on a list; you have to ask for them. It is almost a secret that only the regulars know: incredible wines at a modest markup. Be sure to ask your waiter about any good Portuguese wines.
“A place with someone in that organization who has put thought and effort into the wine program.”
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Photography by Monica Randall Harry Payne Whitney’s Tudor style playhouse is now part of the Old Westbury Country Club.
The Gold Coast Under Glass Story and Photos by Monica Randall
N
ot since Queen Victoria built her monolithic Crystal Palace in 1850 had anything like it been built anywhere on the Gold Coast. These towering glass-ceiling structures were designed to house a kind of Disneyland amusement park for the very rich in the event that, God forbid, it should rain. Originally there were about 36 of these covered playlands that were referred to simply as playhouses or sports casinos. They were all that and more; whether it was a game of tennis, a steeplechase run, bowling, billiards, swimming or theater, everything the North Shore elite loved to do outdoors they could do under a ceiling of glass. At night, these fantasy structures glowed like a galaxy of stars as thousands of incandescent lights lit up the playing courts and made them visible for miles. Frankly, I’d put these remarkable feats of engineering right up there with the pyramids, Eiffel Tower and the Great Wall of China. The only difference is that today, very few people know they ever existed. Most of them have been destroyed. Almost all of them were designed by the noted architect James O’Conner and had the standard 162-foot by 84-foot clay courts whose ceilings rose 62 feet and were supported by steel girders. From the side walls, masses of long tendrils of ivy flowed down like a cascading waterfall. A groundskeeper claimed that the ivy was necessary to keep oxygen in the room so that the players wouldn’t faint. If you rode by one of these places on horseback, day and night you always heard the reverberating echo and steady popping of tennis balls being hit by unseen players. Occasionally you’d hear shots being fired from an indoor rifle range. Most playhouses had a squash court, bowling alley, sauna, gymnasium and a few housed an indoor training ring for the horses.
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For those millionaires who like to gamble, there was even a casino complete with roulette tables, blackjack, even slot machines. More than one had an X-rated room that was used for God knows what, but whips, chains and exotic artwork were part of the décor. Oh, the stories I’ve been told over the years are right up there with Catherine the Great’s kinky exploits, but we’ll leave that for the Discovery channel to dig up.
Huntington Hartford
Greentree
Photography by Monica Randall
At Huntington Hartford’s playhouse off Mill River Road in Oyster Bay, the walls of his glassed-in heated pool were painted with exotic animals engaged in X-rated activities. There was a polar bear getting frisky with a zebra and a chimp with its legs wrapped around a cheetah. In another scene a buffalo was nibbling on an elephant. It was all done to amuse Hartford’s guests as they sat around the pool in bamboo lounge chairs sipping champagne served by a waiter dressed as Tarzan. Orchids floated on the surface of the pool, which was heated to 102 degrees. In winter the room was so hot with steamy vapors that it eventually caused the painted murals to peel off. Everyone was sad to see the frolicking beasts go.
The tennis court at the former Dodge Sloan estate is now a private tennis club.
Photo Credit: New York Public Library
The largest and perhaps the most unique of these structures was Greentree in Manhasset. The estate’s 600 acres has everything from a racetrack for its 40 or so horses, dairy barns for the cows and the largest privately-owned indoor pool in the country. The playhouse from end to end was almost the size of the Titanic and housed the Olympic-sized pool along with a gym, squash court, bowling alley, billiard room and glassed-in tennis court. It was said there was even a gambling casino hidden behind a secret panel wall. Adjoining it was a massive glass palm conservatory filled with rare species of plants, orchids and exotic birds that were free to fly about the fragrant tropical room.
The billiards room at Harbor Hill, there was also a bowling alley, rifle range and squash court
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features
25A At the time Greentree was owned by the famous sportsman, socialite and movie mogul John Hay “Jock” Whitney, the grandson of William Collins Whitney. The estate was one of the few remaining Gold Coast properties that was still maintained as in the old days, with a full staff of servants, valets, stable hands and farm workers. It was Long Island’s Downton Abbey, complete with a French butler and his team of uniformed footmen. But the estate was best known for its famous racing stables and breeding farms.
If ever there was a place I was desperate to photograph, it was Greentree. But security there was tight and all my trespassing strategies failed, letters went unanswered and popping in for tea was out of the question. I was told by a guard that no one was ever allowed to photograph the estate … Plan B was going to be expensive. The closest I ever got to Greentree was 1,000 feet up in the air as I flew over it in a small private plane. It was my last hope and there were no laws against photographing the property from above. It turned out to be one of the best ways to see the sprawling colossus, the formal gardens, herds of happy cows and horses frolicking in the flowering fields. We flew over the transparent-roofed playhouse for nearly an hour. One could only imagine what it must have looked like at night all lit up. Through the glass you could make out the rows of stuffed animal heads of deer, buffalo, boar and other wildlife lining the walls of the court, all trophies from the owner’s big-game hunting days. There was also a hunt theme to the court lounge, where you could watch the games and of course, there was always a bartender on hand. From the air you could see the picturesque farm buildings, tiled silo, hayloft, and whimsical chicken and pheasant houses. There was also an English walled-in garden surrounded by a water lily pond and fountain. In all directions glades of cherry, magnolia and lilac trees led to hidden garden pavilions and quiet retreats.
“From the side walls, masses of long tendrils of ivy flowed down like a cascading waterfall.”
The heated indoor pool designed by Stanford White was fashioned after the Turkish Baths and also had a marble sauna and steam rooms.
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Photography by Monica Randall
Photo Credit: New York Public Library
Jock Whitney’s fortune was originally made by William Collins Whitney who attained a monopoly on the transportation system in New York City around the turn of the last century. He also replaced the horse-drawn vehicles in the city with trolley cars and went on to persuade the U.S. Navy to replace their wooden sailboats with a fleet of steam-powered boats made of steel. Following that he went on to build a transcontinental railroad across the country, locking horns
The indoor pool at the former Dodge Sloan estate off Lattingtown Road.
Photography by Monica Randall
Photography by Monica Randall The indoor tennis court at the former Woodward Playhouse in Oyster Bay.
Huntington Hartfords indoor pool where the walls and ceiling were once carved with X-rated murals of animals cavorting.
with the ruthless Jay Gould and with Commodore Vanderbilt. There is a mystery surrounding the sudden death of William Whitney, who in 1904 was said to have been shot one night at the opera. The case was never solved, but everyone had their suspicions. Whitney left a fortune of over $300 million to his two sons, Harry Payne and William Payne, but they too died under strange circumstances. Jock then became heir to one of the nation’s largest fortunes, second only to Rockefeller’s. Jock had the good sense to go into a different line of work – publishing. He owned The Herald Tribune, and was Ambassador to the Court of Saint James. But Hollywood was also one of his secret passions. He is alleged to have bought the movie rights to Gone With The Wind from Margaret Mitchell for $50,000. He and David O. Selznik went on to produce one of the most successful films in history. Jock Whitney passed away in 1982 but the playhouse and most of the outbuildings, along with two mansions, have remained mostly intact.
Harry Payne Whitney Harry Payne Whitney, Jock’s brother, presided over an even larger estate of 1,000 acres in Old Westbury. He married the famous artist Gertrude Vanderbilt Whitney, who built the Whitney Museum in New York City. Their sporting casino and indoor court was designed in the rustic timbered Tudor style and featured a large hunting lodge where guests could watch the games being played below on the red clay court. Next to that were a marble glassed-in pool and a billiard room. Also on the property was a massive neo-classic art studio Gertrude built for herself as a private retreat. It was surrounded by a high, ivy-covered wall and was off limits to just about everyone except her bohemian artist friends. During the ’30s, the estate became the scene of a scandalous and highly publicized custody battle over 12-year-old Gloria Vanderbilt
who grew up on the estate. Custody was granted to her aunt Gertrude rather than Gloria’s mother, who was neglectful and preferred the high life in Europe.
The Whitney Water Tower Next to the casino stands a surreal-looking boarded-up 200-foot-high water tower that can be seen for miles around. It is perhaps the most dangerous place on the North Shore. Though part of the Whitney estate, the decaying outpost has been abandoned for decades. It was used during the Second World War as a lookout tower by the military to search the skies for enemy planes. The 10-story, shingled building is now surrounded by a chain link fence and barbed wire to keep the curious out. Locals claim the tower is haunted by the ghost of a young man who jumped to his death from the top floor back in the ’40s. As one of the spectacular ruins to survive the era, it was always a popular site to visit with the horsey set, but few would venture inside. Back in the ’70s, on a dare, I managed to get inside the building only days before the place was boarded up. It was a stupid thing to do but well worth it. Inside most of the stairs on the lower level were unstable and many of the windows had been broken by vandals over the years. The damp walls gave off a cloying smell of mold and decay. There was a center shaft that led to a seemingly bottomless pit where a kind of pump or generator was rusting away in the darkness. If you dropped a stone from the top it would take a while before you heard it hit the black murky water below. For no reason I could think of, there were rusting chains bolted to the walls on several of the landings, along with piles of bones I assumed were those of long dead animals. At the very top there was an open porch with a series of arches and a rusting iron railing that had become unhinged from the outer wall. Up in the rafters March 2014 | 93
features
25A “Every playhouse was unique and much attention was given to the decorating and painting of wall murals by famous artists like Robert Chanler, an Astor descendent.”
of her husband’s love of the sea. The court was used as a stage set for the ’70s film A New Leaf starring Walter Matthau. The dressing room at another estate had an entire glass floor where guests could look down and see live fish swimming amid colorful coral and rare shells.
The breathtaking view takes you by surprise as you can see all the way to Connecticut, Hart Island and the New York City skyline in the hazy distance. But even more compelling than any skyline, from up there you could see the entire Gold Coast, and oh, the staggering beauty of it all. There really are no words to describe it. On the adjoining property you could see the old Francis P. Garvan estate and Henry Carnegie Phipps’ 80-room palace gleaming in the fading sun. From its entrance there was a half-mile alley of linden trees stretching out to the south with a Grecian temple at the end. From up there in the clouds it looked like a tiny wedding cake decoration. Both of these properties would be gone the following year. Close by, the playhouses of polo champ Pete Bostwick and Mrs. W.R. Grace could be spotted as the sun glinted blindingly off the tens of thousands of glass panels on their roofs. I was suddenly reminded of the famed psychic Edgar Casey’s vivid descriptions of the massive crystal temples from fallen Atlantis. No one knows what those antediluvian structures were used for, but I doubt it was an afternoon game of tennis. Every playhouse was unique and much attention was given to the decorating and painting of wall murals by famous artists like Robert Chanler, an Astor descendent. Life-sized statues of carved wooden Indians stood at attention along the walls of one tennis court in Old Westbury. Mrs. Harold Irving Pratt’s court in Glen Cove was draped with hundreds of yards of fish netting and yacht memorabilia because
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Greentree’s Playhouse in Manhasset had everything to entertain guests including an Olympic size swimming pool.
Photography by Monica Randall
was an abandoned nest of disjointed twigs and straw, probably the work of some misguided eagle or osprey. The wind made a strange whistling sound as it pierced the air and the whole building seemed to sway.
Photography by Monica Randall Harry Payne Whitney’s indoor tennis court.
Oak Point
The Woodward Playhouse
At Oak Point in Bayville, its owner Harrison Williams grew tired of tennis and had his court converted into a tropical rain forest filled with hundreds of parrots and other rare birds. He would sit on his balcony with a pair of binoculars watching the birds for hours. The adjoining lounge and pool were lavishly decorated in a mirrored art deco style with silvery-toned murals painted by Spanish artist Joseph Sert. There was even an unusual hydraulically operated floor that covered over the pool so it could be used for dancing. Peacocks were free to roam the building as Williams liked to hear their high-pitched love calls reverberating through out the spacious rooms.
The most famous of these luxury hideaways was the Woodward playhouse located at the end of a mile-long drive bordered by mountain laurel. Its most outstanding feature was its 17th century cathedral that was brought over from Essex, Scotland, and reconstructed on the property during the ’20s. The 100-foot room contained one of the finest pipe organs ever installed in a private home. Thousands of pipes were incased behind grillwork of carved oak. Hidden ducks carried the ethereal music throughout the building and adjoining court. The Woodwards were not that keen on tennis and during the ’50s they rented the massive court to a movie company that was developing what would become the new craze – Cinerama. When the new medium was finally perfected, the first screening of This Is Cinerama brought Hollywood bigwigs and celebrities to the property. But what brought even more attention to the Long Island showplace were the tragic events that followed in 1955 (see August 2012 issue of 25A: ‘The Shooting of the Century’). The playhouse still stands, though drastically altered. But according to one neighbor, if you listen closely, you might hear the phantom sound of two shotgun blasts echoing from the house on a dark stormy night.
“The breathtaking view takes you by surprise...”
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25A
DEFINING SUCCESS By Professor Jack K. Mandel
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magine: A color photo of three high-powered business-type executives brainstorming ideas around a table. Nothing really that special, right? That is, until you notice the table is shown inside the cabin of a multi-million dollar NetJet.
Matching Copy: ‘You cannot buy success but it can be inspired … Game changing ideas often come from the most unlikely of places – like 41,000 feet above the sea. That’s what being able to think in the quietest cabin in private aviation can do for you.’ Really? The above advertisement appeared in the Feb. 10, 2014 issue of Forbes magazine. The interesting point of this visual and verbal creativity is that neither you, I, nor any other 25A reader needs to be in a private jet, or for that matter, own an Aspen winter home, to generate success. Heck, I’ve come up with some very strong ideas to use both in and out of the college classroom on a lazy Saturday morning just lounging around in my PJs. All it really takes is a personal determination to focus on the individual goal that is important to YOU. And, coupled with the right mentor or coach, you will find the path to be a far less stressful one. In fact, getting a supervisor (or boss) on your side can often yield unexpected results. He or she can be a valuable asset in your quest for success.
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BTW, as I write this column during the first week of February, I have become acutely aware that within a 4-5 week period there is an avalanche of ‘award shows/sporting events’ including the Emmys (television), Grammys (music), Oscars (film), the Super Bowl and the Winter Olympics in Sochi, Russia. There is no letup on this media blitz because the public (worldwide, I might add) loves it.
I think we should all be proud that we are each a celebrity that makes the world go round. I like to think that most of the readership of 25A is secure in being a big fish in a small pond – the one we call home on Long Island. Just know that family and small personal triumphs are most important in life and that should be enough to keep us going in a positive direction.
“We are each a celebrity that makes the world go round” Those lucky enough ‘to win’ tout their good fortune as a result of the efforts of mom and dad, G-D, luck, work ethic and much more. Each winner provides their fanbase with words of wisdom to recognize this ‘crowning’ (at least for the moment) achievement in their lives.
So when my grandkids Grant and Sky win a taekwondo award or my youngest son Jaron receives a solid career offer upon graduation from the University of Florida this May – success IS (ours).
But, contrary to popular opinion, don’t you sometimes, on a more personal and intimate level, think a mistake was made? I know I do. Critics can be wrong; judges can make a wrong call.
Just something to think about...
Yet, in the journey of life, does it make a huge difference if the Seahawks beat the Broncos or vice versa? A year from now who is going to remember the Emmy, Grammy or Oscar winners? Only if you are a contestant on Jeopardy might it really matter. LOL.
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features
25A Don’t Be SAD
Light Up Your Life With Flowers By Victoria Crosby
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so treat yourself to a pot of hyacinths in bloom and inhale that heavenly scent or buy a bouquet of your favorite flowers and place them in a vase next to your bed so that you wake up in the morning to a bright array of color.
A few of the places I like to go are Martin Viette on Northern Boulevard, Paul’s Nursery in Brookville or Dodds and Eder in Oyster Bay. The perfume and colors of the many blossoms are just what I need for a touch of spring. There are many garden centers and florists on Long Island,
For a quick trip to a local paradise, I love to visit the Planting Fields Arboretum in Upper Brookville when the gorgeous camellias in the greenhouse are in full bloom in the middle of winter. These flowering trees with glossy green leaves and blossoms in shades of red, pink and white were first brought to the United States from Japan by the Coe family. A recent grant from New York State will allow for major renovations to take place over the next year at Planting Fields. This is welcome and long overdue, as the greenhouse was built almost 100 years ago and is in dire need of a facelift. The renovations should be completed by 2015, making the outside of the greenhouse as stunning and inviting as the inside.
n the gloomy midwinter weather, it isn’t uncommon for a person to be SAD. Seasonal Affective Disorder is a form of mild depression that affects people during the winter months when they are indoors a lot, and on the occasions they do venture outside, are bundled up against the cold wind and freezing temperatures and not exposed to bright sunlight for very long. One of the ways to chase away the winter blues, apart from spending the winter in a warmer climate or engaging in special light therapy, is to visit garden centers and florists where bright colorful flowers will lift your spirits and make you realize that spring is just around the corner.
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Winter by Victoria Crosby
Softly, gently, silently falling snow, a cozy winter blanket for the baby bulbs below. Children playing, laughing, snow angels, slipping, sliding, Skaters on the frozen pond, gliding
sledding down the hill.
across the smooth surface, while the fish beneath sleep in suspended animation, a water world in hibernation. Streaking down the mountainside, skis carving waves in the deep powder. A breeze unseen, frosts the air, fresh and clean. Icy limbs and branches, arms and fingers dancing, clinging to the trees, shimmering icicles, sparkling diamonds are these, jewels in the sun.
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Relive the Gilded Age at the Biltmore By Victoria Crosby
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here are many mansions on Long island built by the very wealthy during the Gilded Era, before income tax made the lifestyle difficult, to say the least, but George Vanderbilt, grandson of Cornelius Vanderbilt, built the largest private home in America a bit farther south: Biltmore in Ashville, North Carolina, which is still family-owned and operated. The 250-room mansion, built in the French château style and now a National Historic Landmark, took six years to build, utilizing the finest craftsmanship. Work was begun in 1889 and completed in 1895, with 35 bedrooms, 43 bathrooms and 65 fireplaces. The house itself covers four acres of the vast property, which at this time totals 8,000 acres. The house was modeled after Baron Ferdinand de Rothchild’s Waddeston Manor in Buckinghamshire, England (which I visited some years ago)
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and the Chateau de Blois in the Loire Valley in France. The name Biltmore, both the home and the family name, comes from the town de Bilt in Holland, where the family originated. The architect for the Biltmore was Richard Morris Hunt and the landscape architect was Frederick Law Olmstead. The formal gardens also reflect both French and English styles. In addition to the formal gardens, pastures, farmland and forest, the property includes the award-winning Biltmore Estate Winery. There is an indoor swimming pool, a bowling alley and a luxurious hotel, the Biltmore Inn, which has 213 rooms and opened to the public in 2001. During the years before the mansion was open to the public, the Vanderbilts entertained many famous people at the Biltmore, including three
One of the Many Staircases
Azalea Garden
The Conservatory
Winter Garden
The house was modeled after Baron Ferdinand de Rothchild’s Waddeston Manor in Buckinghamshire, England and the Chateau de Blois in the Loire Valley in France. March 2014 | 101
The Biltmore is a romantic place for honeymoons and to celebrate anniversaries.
presidents: Wilson, McKinley and Theodore Roosevelt. In 1898, George married Edith Stuyvesant Dresser, a descendant of Peter Stuyvesant, the first Governor of New York in Dutch colonial times. Their only child Cornelia was born at the Biltmore. Cornelia and her husband, John Amherst Cecil, opened the Biltmore to the public in 1930 during the depression; their great grandson Bill Cecil is now president and CEO of the Biltmore Company. Today there are weddings and corporate events at the Biltmore, a spa, restaurants serving foods raised and grown on the Biltmore farm, and shops with Biltmore-inspired home furnishings and accessories. The winery offers tours, tastings, a wine shop and tips from the experts. Library
On the property is an equestrian center with more than 80 miles of riding trails; you can board your horse there and even take lessons. Baby animals can be seen on the farm, a concert series is held on the grounds from August to October, and kayaking, hiking and biking make it an enjoyable holiday for the whole family. There is a charming two-bedroom cottage on the property designed by Richard Morris Hunt, who designed the main house, that was once the
Banquet Hall
Walled Garden
Front of Winery
residence of the market gardener, and can be rented with butler service as a bed and breakfast, where you will be served Biltmore organicallygrown, micro-roasted coffee. Allow plenty of time when visiting to see the house and gardens. Spring and autumn, when the weather is not too hot and the gardens are blooming is a perfect time to visit, although it is magical at Christmastime, with wonderful decorations, carols and a candlelight tour. There are ten varied eateries, from fine restaurants to more casual bake-
shops and cafes. While there, we lunched at the Stable CafĂŠ, which as the name suggests is a converted stable. Our visit was a memorable experience even though we only had time for a day trip while driving through North Carolina off the Blue Ridge Parkway, but the Biltmore is so spectacular that we plan to return for a longer stay in the future. The Biltmore is a romantic place for honeymoons and to celebrate anniversaries. Like other mansions the Biltmore has been used in many films and television shows. It is a perfect example of how the magnificent castles and mansions of the Gilded Era can be preserved for all people to enjoy.
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jetset
25A
ever wunder
Seal Cruise 2014
In this exciting time where winter is ending and spring is just around the corner, head out on a Riverhead Foundation Cruise for the unique opportunity to view the winter harbor seal population. Sailing from Freeport, LI on the Captain Lou Fleet, landlubbers will learn from an onboard naturalist about the behavior of seals as well as other marine life. A snack bar is provided, as well as a heated cabin. All proceeds will support the New York State Marine Mammal and Sea Turtle Rescue Program. Weekends through April 13. Reservations required. Call 631.369.9840 or reserve online at www.riverheadfoundation.org
Scully Mansion Tour
By Gwen Wunderlich-Smith This March is chock-full of fun events and festivities. From March Madness to St. Paddy’s Day to the Academy Awards, there’s so much to look forward to! It’s a time to treasure the last days of the winter season and celebrate the onset of spring. This month has special activities for everyone – family and friends alike. Add some magic and wonderment to your life by attending a seal-watching cruise in Freeport. Catch up with friends at one of the oldest Saint Patrick’s Day parades in the country or get your groove on listening to live music at Martha Clara Vineyards. This is a month of transition, full of unique opportunities and full of fun. Enjoy!
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Explore the intimate and unique Scully Mansion in Islip with a special behind-thescenes tour of this especially well-preserved estate that was inspired by a château from the Loire Valley. Tour takers discover the lavish enduring details of the mansion while learning about the family’s interesting history that resulted in Hathaway "Happy" Weekes Scully ensuring its preservation. Upon completion of the tour, visitors will gather around a table in the breakfast room to enjoy tea and light refreshments. Reservations are required. March 15 at 1p.m. For more information call 631.581.6908 or visit: seatuck.org
The New York City Saint Patrick’s Day Parade Don your finest green and take a trip into Manhattan to celebrate one of the biggest holidays this March and to enjoy the 253rd Annual Saint Patrick’s Day Parade. One of the city’s proudest traditions, get in the Irish spirit by watching marching bands, bagpipers, leprechauns and all that are Irish march up Fifth Avenue. Beginning at 44th Street and going up to 89th Street, this exciting event begins at 11 a.m. on March 17. For more information visit nycstpatricksparade.org
2014 Winter Jazz Experience Featuring Claes Brondal and The Groove Gumbo Collective
Catch the last concert of the 2014 Winter Jazz Experience Series at Martha Clara Vineyards. What better way to say farewell to the winter and welcome the spring than enjoying some live music with wine and laughs with friends? All tickets are general admission and are $20 in advance and $25 at the door (subject to availability). Each ticket includes a glass of wine to start the party. Friday, March 21. Doors open at 7 p.m. For tickets and further information visit www.marthaclaravineyards.com
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St. Regis Aspen Resort By Zorianna Kit
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here is no minimum age to embark on an epicurean journey. No one has a better understanding of this than the St. Regis Aspen Resort in Colorado, where a specialized food class encourages youngsters to be hands-on with their edibles. At the same time, adults have an opportunity to re-connect with food in a sensory way that involves plenty of eating and pampering at the resort’s Remède Spa. Last summer, the hotel debuted its Budding Chef program where children can take part in
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a private lesson with Executive Chef David Viviano, who leads the culinary team at the St. Regis Aspen. The team handles banquet catering, in-room dining and the resort’s Italian restaurant, Trecento Quindici Decano. The program took off immediately and Viviano feels it is reflective of today’s zeitgeist. “In our culture today, food and the culinary industry is very intriguing to the public,” Viviano said. “It’s a hot button topic now because of the Food Network and multiple food magazines. I run into so many children who are enamored by
cooking. They know their chefs.” He’s right. My own children, ages 6 and 10, are already familiar with Gordon Ramsey, Buddy Valastro, Paul Hollywood and the two sisters behind Georgetown Cupcakes, thanks to the various food shows on television. My daughters can both talk to you about fondant and ganache with ease, while the older one prefers cooking tools to toys. Needless to say, they were very excited to meet with Viviano at Trecento to begin their one-hour class.
Cookie Decorating with Chef David
Chef David Viviano
The King Room at St. Regis
It’s never too early, or too late, to become a foodie Viviano has designed two programs for two age groups. Children 12 and under participate in a cupcake and cookie decorating class involving half a dozen sugar cookies, different flavored cupcakes, colorful icings and a slew of toppings ranging from sprinkles to gummy worms. “It’s pretty simple,” said Viviano. “You teach the child how to correctly use a pastry bag, talk to them about different flavors and then just let them go and have fun.” When my girls arrived at Trecento, a table was already set up with ingredients. They donned chef hats and aprons and went to the kitchen to wash their hands. While there, Chef David gave them a tour where they watched the staff
prepping food for that night’s dinner, while in another section workers were readying dessert trays for a big event taking place at the hotel the next day. Back in the dining area, the girls began work on their creations. Kit, who is 10, took her time, showing true artistry in her choices of colors and toppings. Meanwhile 6-year-old Olivia seemed to be of the school of thought that ‘bigger is better.’ As she piled on the toppings, each cookie and cupcake grew to abnormal heights. It was like a freeform art class, but edible. For the over-12 set, Chef Viviano’s class focuses on knife skills with the final result being a
platter of decorative veggies or fruit. “We teach them to properly hold a knife, some basic cuts, [such as] how to julienne a bell pepper, slice a cucumber and cut carrot batons,” explained Viviano. “We talk about all those cuts and as we’re cutting the vegetables, we’re creating a crudités platter. We might add a bit of humus and then the parents get to eat the crudités with them.” Viviano finds it fulfilling to pass on his knowledge to the younger generation and he loves seeing the look of joy on their faces after they’ve completed their kitchen creations. “Children like to do things with their hands and be interactive,” he says. “You cut up some fruit or vegetables, or decorate a cookie and you
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Tasting Menu at Remède Spa
“It’s a beautiful culinary journey while at the same time, an amazing spa experience.”
get this instant gratification, not to mention a beautiful plate of food or a beautifully decorated cupcake.” When my daughters were finished, the staff boxed each of their finished products for us to take home, including their chef hats, signed by Viviano. While the girls loved eating their creations over the course of the next few days, more importantly, they were able to continually admire their own artistry each time they opened the box. The program gave them a sense of pride, achievement and confidence in their abilities, not to mention a bond with Viviano, whom they have placed on a pedestal alongside their other TV chef idols.
Scents and Sensibility The St. Regis Aspen has also a special food experience for adult foodies that is not found in the hotel kitchen; rather, it’s located inside Remède Spa in the form of a unique treatment called Farm-to-Massage-Table. The name is a play on the concept of farm-to-table where locally grown ingredients are delivered to local consumers. In this case, these local ingredients are delivered in a spa package.
Remède Spa
The Farm-to-Massage-Table includes a five-course tasting menu designed in collaboration by Viviano and spa director Julie Oliff and is paired with spa treatments like body scrubs and massages. Each tasting and corresponding treatment uses similar aromas, textures and flavors so the body and palette work in unison. “This is about harnessing all the senses at once,” said Oliff. The tasting menu is seasonal and ever changing, depending what the local growers have to offer and what Viviano chooses to concoct from those ingredients. For example, for the appetizer dish and corresponding body scrub, foods might include green tea-poached chicken lettuce wrapped with lemon black pepper, watermelon mint agua fresca and chilled cucumber soup with jumbo lump crab and mint yogurt.
St. Regis Lounge
During this phase, guests taste all three menu items and pick which scent from the dishes – lemon black pepper, watermelon/spearmint or cucumber/mint – they want in their scrub. “Once they’ve tasted the food and started that sensory journey, the last note they have on their taste buds is the scent they will experience on their body during the service,” explained Oliff. “There is something about the synergy of having just tasted it, then feeling it on your body and smelling it around you. It’s utterly all-enveloping and relaxing.” The approximately four-hour experience includes an amuse-bouche and intermezzo, with the main course being a customized body massage. A paraffin hand treatment and a scalp massage are also part of the treatment process. Post-massage means it’s time for dessert and a whipped body butter application. Tasting menu items might be mango mousse with a gingersnap crumble, oatmeal crisp and honey-infused milk, or a lavender scone with blackberry jam and vanilla bean cream. With that, the body butter scent choices are mango/ginger, oatmeal milk and honey, and lavender/vanilla. “Every body product we use is freshly mixed right before the service so everything is made-to-order,” Oliff said. “It’s a beautiful culinary journey while at the same time, an amazing spa experience.”
Tasting Menu at Remède Spa
The St. Regis Aspen Resort 315 East Dean St. Aspen, Colorado, 81611 970.920.3300 www.stregisaspen.com
Grand Staircase at the St. Regis
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Cap Cana Marina
Journey to Eden Roc
at Cap Cana By Gwen Wunderlich-Smith
Photos courtesy of Eden Roc at Cap Cana
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t’s officially March and you’ve almost made it through the winter. You’re thinking, just one more month of this and spring is here. Well, you can hurry it up a little by taking a warm weather break and before you know it, April will be upon you.
If you’re looking for somewhere easy and exotic, we have just the place: Cap Cana in the Dominican Republic. Many people do not equate the Dominican Republic with indulgence in the lap of luxury and European elegance, in part due to its longtime association with spring breakers in Punta Cana. However, Eden Roc at Cap Cana is elevating the Dominican Republic tenfold.
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Fusing the best of function, form and fantasy, Eden Roc at Cap Cana proves to be extraordinary, with lush greenery and awe-inspiring panoramas. Envisioned by Milan-based designer Marina Nova who collaborated with Dominican architect Franc Ortega, Eden Roc at Cap Cana is fashioned more after a luxe European village than just another resort. Redefining luxury in the Dominican Republic, Eden Roc at Cap Cana, the premier property by Solaya Hotels and Resorts, consists of 34 freestanding suites that offer its jet-setting guests an unprecedented level of intimate luxury that personifies glamour and elegance. The suites feature the most modern technology such as cutting-edge Bose audio systems,
Solaya Spa Experience Luxury Couple Massage
Bedroom Suite at Eden Roc
Exotic luxury is closer than you think
iPads with innovative apps to control the lighting, sound, temperature, and even the minibar. The iPad additionally allows guests to interact with the front desk and concierge without ever lifting the phone. The resort also includes 15 dynamic private villas that radiate a sense of peaceful zen, all with incredible ocean views. Elegant décor is featured throughout the well-appointed kitchen, expansive lobby, living and dining rooms and private courtyard, and each features the finest and most lavish amenities. The villas all include a private swimming pool complete with a jacuzzi, as well as a private jacuzzi in each master bedroom. In addition, each villa comes complete with a private butler, personal golf cart, and pre-arrival grocery shopping.
Blue Lagoon Pool Bar & Restaurant
Eden Rock at Cap Cana offers a wide array of activities and amenities, ensuring that all types of visitors and vacationers enjoy themselves. Relax by the clear, turquoise waters and flawless white sands at the private Caletón Beach Club, complete with a freeform pool, kids pool, and veranda where cocktails and delicious cuisine are served. Cap Cana offers three Jack Nicklaus signature golf courses that are as challenging as they are stunning. Thrill seekers and adventurists alike have the unique opportunity to soar atop the region’s plush greenery, experiencing the beauty of Punta Cana while zip-lining at Scape Park. There’s fun for kids, too at the Koko Kid’s Club, which provides games, scavenger hunts, arts and craft projects and a mini-spa. Night revelers should check out one of the hottest clubs in the area, the Dux Chivas Club at Cap Cana—the
Main Building at Eden Roc
Breakfast at Mediterraneo Restaurant
Be tantalized and delighted perfect place to let loose and dance the night away to the international music, live concerts and shows the club often features.
blend seamlessly with contemporary technologies that nurture the mind, body and soul.
Seeking relaxation, beauty and bliss? With the full service Solaya Spa, luxuriating in tranquility has never been more enjoyable. Surrounded by soothing lavender hues and golden stars, your journey will begin with a concierge handing you the spa’s refreshing signature drink. A grand locker room, plush bathrobes, Swedish sauna, jacuzzi and freeform pool all contribute to this haven of serenity, where native healing philosophies
Gastronomes will revel in the selection of fine dining and cuisine, having five inspired establishments to choose from, ranging from delectable seafood prepared to perfection to a sumptuous gnocchi that melts in your mouth. Mediterraneo showcases an array of Mediterranean dishes while providing diners with a stunning view overlooking the lagoon. The recently renovated La Palapa has been praised as one of the best res-
La Cava Wine Cellar
Strawberry & Caramel Sorbet at Mediteraneo
Caribbean Favorites at the Blue Lagoon Pool Bar
Riva Bar
Red tuna at La Palapa
Deck at La Palapa
Angus Beef fillet with Mediterranean vegetables salad and Tomato Confit at Mediterraneo Restaurant
Terrace at Mediterraneo Restaurant
taurants in the Punta Cana area. The eatery serves a mix of fish, seafood, sushi and delicious pasta dishes, a blend of cuisines generated by a team of experts from Italy, Switzerland and the Dominican Republic. The restaurant’s culinary expertise combined with the surrounding, aweinspiring views of the Caribbean Sea ensure that your meal here will be unforgettable. Other dining choices at the resort are the Riva Bar, La Cava and the casual Blue Lagoon. Even the pickiest eater will be sure to be tantalized and delighted.
Solaya Spa Beauty Salon
Visit Eden Roc at Cap Cana for the ultimate trip of indulgence and relaxation with extravagant amenities, the finest cuisines and the best activities Punta Cana has to offer.
www.edenroccapcana.com 809-469-7469
Main Pool at Eden Roc
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The Baker House
The Huntting Room at The Baker House
The Fabulous Baker House By Andrea Mineo
Photos courtesy of The Baker House
So I went to the Hamptons to relax. In the middle of winter. I thought it might be a good time to enjoy Long Island’s most famous and fabled summertime mecca with a few inches of snow on the ground. With a frozen coating of white on the immediate landscape, and temperatures in the teens, I took the drive to the South Fork for a little winter break. My destination: The Baker House 1650, an historic bed and breakfast in East Hampton. It sits quietly on Main Street as you approach the village. And it’s kept watch over that same road at that same address for more than 300 years. The Baker House isn’t the only historic home on Main Street but there is something singular about it. The Baker House 1650 is well worn with history in the best possible way. According to its biography, it’s one of the oldest homes in the United States. The house was built in 1648 by a sea captain who later sold it to Thomas Baker, one of East Hampton’s original founders. The home was changed and it expanded through the years but in 1899 James Harper Poor – a prominent New York merchant – bought the property and began perhaps its most relevant renovation. Poor brought in an ar114 | 25A www.25Amagazine.com
chitect who would transform the home into what it is now, with a nod to the Cotswold style of architecture. This was Poor’s summer home and his daughter Mildred was married at the house in 1915. Guests came out for Mildred Poor’s Hamptons wedding the same way they do today: by train from Manhattan’s Penn Station. Mildred’s portrait hangs on a wall in The Baker House as does her original wedding invitation and the newspaper clipping of her engagement. It’s a good bet that the home has seen quite a number of interesting characters walk through its doors since it’s been standing gracefully for all these centuries. Through the years the home has changed owners and names. It’s been called Baker’s Tavern, As You Like It and The J. Harper Poor Cottage. Current owners Antonella Bertello-Rosen and Bob Rosen renamed the home The Baker House 1650 when they acquired the property, with a tip of the hat to Thomas Baker. I knew I was staying in an establishment that had stories to tell. But let’s get back to my story. Full disclosure: I had never stayed in a bed and breakfast before. I knew B&Bs were supposed to have that homey feel-
Entry to living room
Spa
ing about them, you know, charm. Homey and charming are adjectives I’d use to describe The Baker House. But I also got this lovely feeling as I made my way to the house through the outside archway, with its carved wooden door. Does that sound like Alice in Wonderland? Once inside I was enchanted and happy to be there and I had only been there for a few moments. I wanted to look around this house, this Baker House. There seemed to be warm sunlight coming in from everywhere. I noticed the fireplace was lit and quietly burning in the open living room. Large window seats bookend the room that has many areas for guests to sit and engage in quiet conversation. Getting work done on a laptop or reading by the fireplace are other inviting options. The living room has a grand piano dating back to who-knows what year. I was later told by The Baker House General Manager Heather McCormack that the piano is so old that to properly tune it, it would have to be dismantled. McCormack also told me that a handful of famous musicians had tickled the ivories on the antique during their stays at The Baker House. My room was one of only seven guest rooms, which I think is fabulous, by the way. All of the rooms are named after families who originally settled in East Hampton. I stayed in the Huntting Room and was excited to see another fireplace just beyond the bed. I used it during my entire visit. The Hunting Room is rustic with wood beams; it is a perfect mix of antiquity and modern amenities. I had the option of bathing in the claw foot bathtub or the shower. I soon found out that the bed was more than comfortable and I had trouble getting out of it because of that fact.
Outdoors at The Baker House
Breakfast at the Baker House
The Baker House is a bed and breakfast and I can say, the morning meals during my stay were all delicious. Food is served in the Breakfast Room looking out onto the property’s garden. Again here, wood beams line the ceiling, a wood-burning oven keeps diners toasty in colder times and plenty of sunlight fills the room. But it was the fresh coffee and excellent food that really woke up this sleepy guest. You wouldn’t think a spa would exist in a home that was originally built in 1648 but The Baker House has one. On the lower level guests can find a swimming pool, a sauna and steam showers. Massage services and facials can be booked in advance. I took a dip and it was lovely. I also used the sauna. The spa can also be reserved for private use. “For us it’s more about the amenities you want when you’re traveling,” McCormack says. “It’s a hands-off kind of luxury; we kind of leave it up to the guests. Some guests don’t even want to talk to us.” There were other guests at The Baker House while I was there, but somehow my stay felt completely private. It was a beautiful, romantic visit back in time, a look at East Hampton history with everything I needed for today. I was relaxed from the moment I arrived until the morning I checked out, trudging back into the cold reality of winter. The Baker House 181 Main St East Hampton, NY 11937 631-324-4081 bakerhouse1650.com
March 2014 | 115
Furniture
Reinvented For Designer Benjamin Rollins Caldwell, Everyday Objects Are Inspiration By Victoria Caruso All photos courtesy of Benjamin Rollins Caldwell Benjamin Rollins Caldwell.
D
esigner Benjamin Rollins Caldwell uses everyday objects as a catalyst for inspiration, mixing such traditional materials as wood, metal, glass and stone with some not so conventional ones to design new, innovative and completely one-of-a-kind furniture.
A graduate of California’s Westmont College, Caldwell earned dual degrees in art and business and worked for several years as brand manager and designer for Votivo candles. In his spare time, he would install furniture and make custom pieces for clients. Realizing he enjoyed doing that more than designing candles and fragrances, Caldwell quit his day job in 2009 to focus on furniture design, opening his Spartanburg, South Carolina studio, BRC Designs, in spring 2010. A self-proclaimed re-inventor, Caldwell prides himself on using everyday objects to rethink, repurpose and, ultimately, reinvent signature furniture pieces. In doing so, he does not favor one particular material over another. “I like the variety of the materials and that’s what sets me apart,” Caldwell said. “If I had to live and work with just one material I would get sick and tired of it.” For the designer, the most fascinating aspect of a material lies under its exterior surface and since establishing BRC Designs, Caldwell has developed collections made from clothing labels, aluminum cans, copper piping, concrete and computer parts, to name a few. In his quest for new ideas and materials, Caldwell spends a lot of time
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perusing thrift stores, salvage yards, abandoned warehouses and antique shops for materials or for items that inspire. It is in these environments that Caldwell’s imagination runs freely until, in that spontaneous moment, something may spark an idea. “Sometimes the objects inspire an overall design idea and other times the objects actually become the raw material for the piece,” Caldwell said, admitting that he loves tearing things apart to see what interesting parts he can find and wield into something completely unique. Take his growingly popular Binary Collection, which features chairs and tables made out of thousands of computer parts he found sitting in an old warehouse, for example. Once he starting picking them apart, Caldwell found he liked the textures and different colors and worked to create a collection of bespoke furniture made out of old computer and printer parts. In addition to a table, Caldwell designed a Binary Chair with a structure made out of an outdated industrial printer disassembled and then riveted back together and a surface – a bit uncomfortable to sit on without a cushion – covered with a collage of motherboards, chips and LCD screens held in place by sheet-metal screws. The 400-pound chair also features ‘workable’ hard drives, keys, buttons and an antenna that can be raised and lowered. Over the past year, Caldwell’s Binary Collection has received national attention, with pieces showcased at the Industry Gallery in Washing-
Lady Gaga and Benjamin Rollins Caldwell. The singer/songwriter selected
The walls of the Binary Room, along with the table, sofa and chair, are made from
Caldwell’s Binary Chair as the artwork for her 2013 album ARTPOP.
motherboards, chips and LCD screens held in place by sheet-metal screws
“Everyday I am surprised by what materials I stumble across and what ideas pop in my head.” ton, D.C. as well as at Design Miami at ArtBasel and, most recently, FOG Design+Art, San Francisco’s premier modernism fair showcasing important 20th century and contemporary design dealers from across the country. And while art shows and exhibits are indeed a big deal, so is having your work handpicked by one of today’s most popular singer/songwriters. Yet that’s exactly what happened last fall when pictures of Lady Gaga sitting on Caldwell’s Binary Chair hit Twitter and, weeks later, the awardwinning recording artist prominently featured it in the art for her studio album ARTPOP. Since then, the now overwhelmingly ‘tweeted’ chair has accompanied Lady Gaga at her album launch party ArtRave in New York City, been flown to Berlin for a listening party and been on display at the singer’s ARTPOP Pop-Up Shop on West 14th Street in New York’s Meatpacking District. Next, it is set to embark on what Caldwell calls a ‘binary technology tour’ of West Coast Internet companies later this year. While he is focusing quite a bit of time on the Binary Collection, Caldwell hasn’t stopped production on any of his other one-of-a-kind creations. He is the creative mind behind furniture and accent pieces in the American Pipe Dream Collection (made from half-inch copper piping soldered together in a maze-like method); the Ballistic Collection (made out of bullet-resistant laminate acrylic that has been shot randomly with 16 .22 caliber rounds); the Risen in 30 Days Collection (made of concrete that has been poured and left in underground molds for 30 days before being ‘risen’ and acid-stained for a zombified appearance); the Wingin’ It Collection (made out of wood planks salvaged from defunct pianos and
secured by bolts and wing nuts); the Spineless Collection (patchwork designs made of book spines and brass upholstery nails); the Suicide Collection (made out of aluminum soda cans and nickel upholstery nails); and the Label Whore Collection (patchwork designs made of labels salvaged from secondhand clothing), to name a few. And furniture isn’t all BRC Designs has to offer. While Caldwell’s Pocket Rug Collection is made from jean pockets meticulously sewn together to form a patchwork rug, the Celebrations Collection features a bowl composed entirely of plastic trophy topper figurines affixed together at various points using small screws; the bowl is meant to signify the importance of the unity and bond between people. There is also Penetration, a perpetually wet painting consisting of hundreds of chemical test tubes filled with paint penetrating a stainless steel box at varying degrees, and the 12 Penny Vanity, a sculptural wall piece consisting of 64 12-penny nails cut at varying heights, each finished in different nail polish color and mounted on a black lacquer board. “For me, the physical act of making an object is just as important as the cognitive evolution of the concept,” Caldwell said. “Everyday I am surprised by what materials I stumble across and what ideas pop in my head.” Currently, select pieces from BRC Designs are on display at the Eric Firestone Gallery in East Hampton as well as at galleries in Los Angeles, Chelsea and Miami. For more on Caldwell’s furniture line as well as information on special orders and commissioned works, visit BRCDesigns.com.
March 2014 | 117
The Master British Painter
Mary Jane Ansell By Diana Pinck
Girl Ashore
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Above Through & Beyond Triptych
M
ary Jane Ansell’s portraits are strikingly beautiful and executed with complete mastery. The subjects are painted with infinitely delicacy yet seem to exude diamond-hard resolve. This is the key difference I see in female portraiture executed by contemporary women artists as opposed to male artists. Men have traditionally painted self-absorbed, dreamy women, bathing, looking over their shoulder, down at their feet or out into the sky. Often the sensuality, sex or beauty of the sitter is the main focus of the painting. Female artists, and Mary Jane is a prime example, will generally paint strong women who look right back at you from the painting. There is a real presence, almost a dialogue between the viewer and the subject. Although the sensuality and beauty of the sitter are apparent, they are not the main focus of the painting. When women paint other women, sensuality is the supporting rhythm of the piece, rather than the main melody.
Raised in an artistic family, Mary Jane knew early on that she wanted to be a painter. The Brit graduated from Brighton University in 1994 and was a finalist for the prestigious BP National Portrait Award in 2004, 2009, 2010 and 2012, an exhibit showcasing the world’s top emerging contemporary artists at the National Portrait Gallery in the United Kingdom. Mary Jane has also exhibited several times with the Royal Society of Portraits and has had recent solo and group shows in London, New York, Singapore and Los Angeles.
The last diamond in the tiara of Mary Jane’s paintings is her flawless technique. Mary Jane uses the same models over and over and has become close to them in the many sittings. In each painting of Gorgie Hobday (Girl Ashore), Mary Jane highlights one facet of Gorgie’s character, often using props such as hats, flags or shells to highlight the story of the painting. In the triptych Above, Through and Beyond of 11-year-old Mason, Mary Jane manages to express the magical phase of female adolescence: You can see the child’s playfulness in the first, mystery in the second and a sense of wonder of what is to come in the third painting. The last diamond in the tiara of Mary Jane’s paintings is her flawless technique with its clear lines, the interplay of solid and diaphanous shapes, warm and cold surfaces, and her crystal clear finish, which is achieved by applying many oil glazes over a finished grisaille painting. The results are astounding narrative paintings of great depth and beauty. For more information on Mary Jane Ansell, visit maryjaneansell.com. Ansell will be exhibiting this spring at Arcadia Gallery in SoHo, New York. For more information on the exhibit, go to www.arcadiacontemporary.com. Instagram: instagram.com/arcadiagallery Tel: 212.965.1387
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