25A magazine March 2013 by Jason Feinberg

Gold Coast Luxury Magazine

March 2013

25A The Food Issue Anne Burrell Geoffery Zakarian Bobby Deen Local Chef Round Up

Food Guru photo by Steve Henke

Andrew Zimmern

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Bermuda’s National Drink is a Little Like Her National Dance. Unique, exciting and passed down for generations.

It’s true for our exotic Gombey dancers, who duck and twirl in practiced moves handed down since the 1700s. And it’s true for our notorious Dark ’n Stormy® cocktail. Made with two oz. of Gosling’s Bermuda Black Seal Rum, twirled with Gosling’s Ginger Beer over ice, this exciting drink’s been helping Bermudians keep cool for generations. Happily, you’ll now see it at more and more fine establishments here in the States. And Gosling’s Black Seal at more and more spirits retailers. But to see a Gombey in person, you’ll need to board a plane and come to Bermuda. And would that be so bad?

Gosling’s. For Seven Stubborn Generations. www.goslingsrum.com We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY.

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contents

march 2013

Splurge 16 Woodbury

Woodbury offers an endless array of options sure to satisfy even the most insatiable shopping appetite. The community, nestled on the North Shore border of Nassau and Suffolk counties, is home to specialty and designer retailers, top-notch dining and several luxury salons and spas.

Beauty 18 Brighten Sparkle Glow

2013 Spring Collection from Bobbi Brown

20 Iâ&#x20AC;&#x2122;m starving.

May I have a bite of your lip?

Beauty Tips from Richard Calcasola

Couture 22 Adrienne Bailon

by photographer Clifton Parker

32 Spring Trends

Bringing couture to a new level.

36 25A model search

25A magazineâ&#x20AC;&#x2122;s model seach contest on Feb 12

40 Da Laza Couture Bridal designer Ceszar Dalaza

Cover 72 Andrew Zimmern

Breaking down the barriers of a bizarre world. An exclusive interview with revolutionary Chef, Andrew Zimmern

WRAITH And the world stood still

Introducing Wraith. A car with the power, style and drama to make the world stand still. Experience the darker side of Rolls-Royce for yourself.

Rolls-Royce Motor Cars NA, LLC, P.O. Box 1227, Westwood, NJ 07675-1227 Tel: 1-877-877-3735 www.rolls-roycemotorcars.com ÂŠ Copyright Rolls-Royce Motor Cars Limited 2013. The Rolls-Royce name and logo are registered trademarks.

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contents Design 52 Make your home fabulous with Art

Interior Designer Denyse Rinfret’s 20 plus years of designing for the rich and famous creates awe-inspiring interiors.

Auto 56 The McLaren MP4-12c Sleek, Luxurous and oh yeah...FAST!

Regimen 58 Eat to Get Fit

Exercise with a “smart” eating plan will be the ultimate combination program to bring you your desired results.

60 The Rachlin Center

Providing Integrative Health Care for over 25 Years

Features 64 Winfield

The Gold Coast Home of Frank Winfield Woolworth

68 The Green Rhino

Assisting with all conservation efforts so animals such as the rhino will continue to flourish in the wild for years to come.

70 Singles Culture

Professor JM Love. When dating, why settle for plain vanilla?

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contents Celeb 76 Anne Burrell

Chef Round Up

Perhaps best known by her trademark spiky blond hair and pumped-up personality, Anne Burrell has been busy cooking up a storm.

78 Home is Where the Heart is

Chef Geoffrey Zakarian has a lot on his plate. Aside from being a judge on Chopped, he’s also an Iron Chef and he runs restaurants in New York City, Atlantic City and Miami.

80 Bobby Deen

Since the age of 18, Bobby Deen has been an essential ingredient in the recipe that has made his mother – Paula Deen! – an American hospitality and cooking icon.

Chefs from around the town dish up their favorite recipes

Jetset 104 Eating your way through Latin America

Latin America offers an array of food varieties and flavors ranging from the benign to the bold.

108 The Resort at Pelican Hill Where it All Feels Like a World Away

Art Form 112 Going Once, Going Twice...

Vanessa Ferrelli Brings Art to the Island With Style and Passion

114 Minimiam A tiny tiny bit of art

25ALIST

Events from around the town

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25A

Long Island’s Gold Coast Luxury Magazine

Publisher

Chase Backer

Editor-In-Chief

Jason Feinberg

Art Director Office Manager

Brooke Morgan Christina Fusco

Director of Strategic Marketing Copy Editor

Prof. Jack Mandel Carla Santella

Society Editor Editor-at-Large Contributing Fashion Editor Contributing Beauty Editor Fitness Editor Features Writer Arts and Travel Writer Food Writer Gold Coast Writer Intern Contributors

Christopher Robbins Gwen Wunderlich Julie Leventhal Richard Calcasola Pam Polestino Victoria Crosby Diana Pinck Venus Quintana Monica Randall Muhammet Akca Melissa Argueta, Victoria Caruso, Richard Calcasola, Andrea Correale, Kim E. Courtney, Jane Lerman, Wanda Mann, Kelly O’Malley Mattone, M.D., Alyssa Nightingale, Ilena Ryan, Scott B Wells, M.D.

Contributing Photographers

Patrick McMullan, Paul Prince, Johnny Schiano, Paul Gerben, Kat Rabbit, Jennifer Thomas, Van Cushny, Clifton Parker

Contributing Illustrator Advertising Account Reps

Robert Bergin Alexandra Carton, Karen Denner, Lauren Glick, Justin Friedberg, Bonnie Goldstein, Couture Marketing advertising@couturemarketing.com

Contact: 56 Glen Cove Rd Roslyn Heights, NY 11577 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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VISIT OUR STORE AND DISCOVER OUR SPRING COLLECTION.

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Manhasset 1950 Northern Boulevard Adjacent to the Americana

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DATE/TIME: January 14, 2013 12:06 PM

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PUBLISHER’S NOTE

Food, glorious food! As our previous issue of 25A touched on our readers’ sense of beauty and romance, our annual food issue continues with a glimpse into our sense of taste. We present to you some delectable cuisine from talented chefs with new takes on old favorites, new favorites you might never have thought of, and a hope that we generally satisfy your gastronomical desires. Pasta? It’s boiling. Fish? We caught it. Vegetables? Straight from the garden. We are honored to have the talented and always fascinating Andrew Zimmern of the Travel Channel as our cover this month. While he may be best known for his Bizarre Foods, we think you’ll find the man himself more fascinating than bizarre, with strong ideals and motivation to change the less-than-healthy eating patterns in today’s society. From the Food Network, we present offerings from Anne Burrell, Bobby Deen, Serena Palumbo and Geoffrey Zakarian. In addition, Shane Fonner takes us on a tour of some of Latin America’s most interesting eateries. But we all know there’s no place like home and 25A has rounded up some of the North Shore’s best local chefs who share some of their favorite recipes to entice your taste buds. And since man does not live by bread alone, we’ll venture out of the kitchen to find white rhinos in South Africa, pelicans at Pelican Hill, and perhaps some ghosts in F. W. Woolworth’s mansion. Of course, it will all be done with the style, trends, fashion, design and artistry the readers of 25A have come to expect. Enjoy!

Chase Backer Publisher

BMW of Oyster Bay

OysterBayBMW.com 1-516-922-5555

A LOOK AT ALL

WOODBURY HAS TO OFFER

By Victoria Caruso

1. NATIONAL JEAN COMPANY Brittany DeVeau and Rachel Luongo 2. IAVARONE BROS MARKET Joseph “Pepe” Bonafedi 3. KENNY’S Michael Rosen and Burt Kraus 4. OPTIC MASTERS Arthur Singer and Melanie Sheinheit 5. WOODBURY PIZZA Lorenzo Mannino and Raffela Sorrentino 6. JOHN MICHAELS JEWELRY Michael Altinel 7. MS’TIQUE WOMENS BOUTIQUE Rose Rivera 8. MR’TIQUE MENS BOUTIQUE Roya Nazmiyal 9. GABBY’S GOURMET Adel Elsokary and Cassie Mernick 10. DAKOTAH SALON & SPA Joe and Lauren Pergola

| 25A www.25Amagazine.com

5 W oodbury offers an endless array of options sure to satisfy even the most insatiable shopping appetite. The community, nestled on the North Shore border of Nassau and Suffolk counties, is home to specialty and designer retailers, top-notch dining and several luxury salons and spas. At the Woodbury Village Shopping Center, conveniently located on the corner of Jericho Turnpike and Southwoods Road, boutiques such as the National Jean Company, Jerrie Shop swimwear, efrem, Max & Ginos and Ms’tique are sure to satisfy any female shopper. Have to buy a gift for someone special? Well, you’ve come to the right place.

3 Stop by Woodbury Village’s Spoiled Rotten for unique adult and children’s gifts or head over to Mayfair Jewelers or L’Amore Cosmetics. Additionally, Woodbury Sports offers a wide range of name brand sports and athletic apparel and equipment while Jacadi offers a wide selection of children’s clothing options and One Small Step specializes in fine European children’s footwear for all occasions. Need to shop for the man in your life? Well, that’s easy and close by! Stop by Kenny’s Men’s and Boys’ Wear on Piquels Lane or Mr’tique Men’s Boutique, the Jericho Turnpike shop that offers a highly edited selection of the season’s finest fashion from well-known and up-and-coming designers. And, for those who worked up an appetite

after an afternoon of shopping, the options are sure to satisfy any craving. Stay at Woodbury Village and eat at Butera’s Italian Restaurant, Laguna Grille, Café Diane and Nisen Sushi or head over to Iavarone Brothers Market and Woodbury Pizza, just minutes away. Still have some me time left? Head to the Red Door Salon & Spa, Estilo Salon and the Dakotah Salon & Spa, just a few of the options available for those looking to be pampered. With its wide variety of restaurants, spas and unique and designer boutiques, it’s no surprise that Woodbury is fast becoming one of the most affluent shopping markets in America.

March 2013

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BEAUTY

25A

EXTRA SOOTHING BALM

Apply anywhere where extra hydration is needed. Can also pat lightly over makeup for a soft and lustrous appearance on cheeks. $58

HIGH SHIMMER LIP GLOSS

This lip gloss gives lips a lush look and is pretty on all skin tones. Now available in Bare Sparkle. $24

BRIGHTENING FINISHING POWDER

All-over powder enlightens the skin, giving it a natural glow with a skin brightening blend of plant extracts. Now available in Porcelain Pearl and Brightening Nudes. $50

TINTED EYE BRIGHTENER

BOBBI BROWN

SPRING 2013 COLLECTION

To give skin a hue of color, smile and apply Pale Pink Blush on the top of your cheek bones and blend back towards the hair line. Next, apply Brightening Nudes Brightening Finishing Powder on the high points of the face to highlight and brighten the skin. 18 | 25A www.25Amagazine.com

Apply under the eye to brighten darkness with this lightweight concealer. The new built-in brush makes it easier to apply. $30

2. 3.

Apply Bare Sparkle High Shimmer Lip Gloss.

Apply Ballet Pink Sparkle Eye Shadow as the base. Then apply Bone Shimmer Wash Eye Shadow on the inner corner of your eye to make your eyes look brighter.

4. 5.

Line the upper lashline with Violet Ink Long-Wear Gel Eyeliner. Finish with two to three coats of Black Extreme Party Mascara.

Define Cool

March 2013

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I’M STARVING... MAY I HAVE A BITE OF YOUR LIP By Richard Calcasola

When told this was a food-focused issue, I started thinking about Grandma’s recipes for hair, skin and dry lips. One was Bertoli Extra Virgin Olive Oil: just a few drops massaged into your hair, rinsed thoroughly (and I mean thoroughly), can render it smooth and shiny. Too much and you’ll slide out of bed. If you’re not ready to venture with actual food products, there are many beauty products that rely on nature’s gifts to keep you looking your best. Try Kerastase’s Oleo Relax for dry, rebellious hair. It contains apricot oil, camelina oil and ceramide. Kerastase is one of the leading and most effective professional hair care lines in the beauty industry and is manufactured by L’Oréal. Color Retention Systems, another professional brand, offers an intensive treatment mask using natural plant proteins that preserves your hair color. These are available at professional salons only.

Lips Organic lipsticks are derived from fruits and plants for color and are typically mixed with castors, palm oil and herbal ingredients. I learned from Organicskincarepro.com that these types of lipsticks also double as moisturizers.

When choosing a natural lipstick, be sure to seek out natural oils in place of mineral oil and look for natural, instead of synthetic, color agents. Here’s a beauty tip I find essential: strong lips, soft eyes; bold eyes, quiet lips. And a gentle reminder: lipstick looks great on a smile, but never on your teeth.

Nails A healthy diet for your nails is made up of Vitamin A (oranges, carrots, egg yolks and spinach), Vitamin C (citrus fruits, red peppers and strawberries), biotin (salmon, bananas and legumes), iron (red meat, eggs, green, leafy vegetables and beets) and zinc (wheat germ, pumpkin seeds and dark chocolate). All will help strengthen and grow healthy nails, prevent hangnails and eliminate white spots. A great resource for delectable natural products is www.farmhousefreshgoods.com. You can be sure your body will absorb all the available goodness, with no weight gain worry. Another resource to check out is Anne L. Fritz for her “10 Foods That Can Enhance Your Skin and Hair.” These are just a few: blueberries, wild salmon, oysters, tomatoes, walnuts, kiwis and yogurt. Find her at Lifescript, Healthy Living for Women (www.lifescript.com).

If you’re planning to travel, Spa Desert Springs in Palm Desert, CA offers a Velvet Heavenly Meltdown Red decadent massage - the active ingredient is shea butter to help alleviate tension and it is safe for calorie counters! The Ritz Carlton Spa transports you into a totally relaxed state with its Hot Stone Chocolate Massage. Sounds very sexy, hopefully sans almonds, and no fat points. Of course, there is no replacement for a professional hairstylist, trichologist, and licensed aesthetician to examine, cleanse and treat all your hair and skin care needs, but not in your kitchen! You’re much better off at your favorite salon or spa. So see a pro to help with your hair cocktail, skin salad or nail appetizer.

Spa In an effort to be completely transparent, I should say I do not consider myself an expert in organics, chemistry or food. Basically, I read the labels and use as directed. I am not suggesting going to Whole Foods or your favorite supermarket for all your beauty needs. Bon appétit? (Editor’s note: Richard Calcasola is president of Maximus Spa/ Salon.) March 2013

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I chose Closets By Design because I deserve the best!

Custom Closets • Garage Cabinets • Home Office • Pantries • Laundries • Hobby Rooms

www.closetsbydesign.com Licensed, Bonded and Insured. Nassau, Lic#H0445340000, Suffolk Lic#47713-H, NYC Consumer Affairs Lic#1360201

FASHION HANGOUTS

COUTURE

25A

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Christie’s Leifsdottir mint green cut-out sleeve mini dress is from Gwynn’s of Mt. Pleasant. Gold earrings and bracelet from Nice Ice. Hidalgo green enamel peridot ring from Dazzles. Shoes from Biton.

White shorts by Theory from Biton; Lafayette 148 New York gold shimmer tank from Gwynnâ&#x20AC;&#x2122;s of Mt. Pleasant. Necklace from Out of Hand. Judith Ripka lemon citrine diamond ring from Nice Ice. Gold Cuff bracelet from Nice Ice. Shoes from Gwynnâ&#x20AC;&#x2122;s of Mt. Pleasant.

March 2013

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25A

COUTURE

Christie relaxes in a fringe-back dress. Earrings, bracelet and ring from Oxette. Shoes from Bob Ellis. William takes five in a Gimo lambskin leather jacket (on handlebars), AG Adriano Goldschmied black jeans and Carrera sunglasses, all from Biton. (1976 Triumph Bonneville T140 provided by Arne Flaten.)

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March 2013

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COUTURE

25A

Cintra models a Leifsdottir watercolor print dress with black chiffon shoulders and bra cup detail from Gwynnâ&#x20AC;&#x2122;s of Mt. Pleasant. Blue topaz necklace from Dazzles. Gold bracelet from Nice Ice. from Reeds Jewelers. | 25A bracelet 26 Bronze www.25Amagazine.com

Colorful Mara Hoffman dress with front zipper from Biton. Turquoise slab necklace from Loy Harn Jewelers. (1968 Mustang Coupe provided by Clear Reflections Restorations.)

Photographer and Art Director: Clifton Parker Photo Assistant: Travis Teate Photographerâ&#x20AC;&#x2122;s Assistant: Jazmin Cortes Fashion Editor: Anna Stahl Model: Christie Trainer Model: Cintra McGauley Model: William Thompson Makeup Artist: Elina Mille Hair Stylist: Charlotte Coggin Belk Retouching and post-production: CliftonParker.com and Ellev.com

March 2013

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25A

COUTURE

ADRIENNE BAILON Photographer Clifton Parker captures the very fashionable New York native, Actress and singersongwriter Adrienne Bailon.

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March 2013

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COUTURE

25A

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March 2013

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SPRING TRENDS

DREAM JOB DENIM Miu Miu Spring 2013 fashion collection featured this seasonâ&#x20AC;&#x2122;s hottest trend: denim, denim, denim. The collection as a whole has a very ladylike Mad Men feel. This dark denim skirt suit is paired with a boxy swinging jacket, loose white midriff top, slim pencil skirt and cotton candy pop-of-color pointtoe heels. Designer Miuccia Prada brings the all-American blue-collar material into sophisticated offi ceappropriate attire.

Denim Coat Satin Bra Top, Denim Pencil Skirt, Patent Leather Pump

fur fallen over Another astonishment is fur for summer as many designers created colorful looks with fur being the luxe accessory. Runway model Jessica Stam exudes femme fatale in a dusty rose satin boxy coat, black satin bra top, crinkled smoky grey pencil skirt, silk elbow-length white gloves, Rorschach-inspired dipdyed Shibori fur stole and raspberry satin kitten heels with jeweled embellishments.

Fur Stole, Crinkled Pencil Skirt, Creased Coat, Satin Bra Top, Embellished Kitten Heels

SPRING TRENDS

PINK AND POWERFUL For spring, color plays a big part on the runway, where are we seeing the color…in accessories. To dress up a daytime neutral, add a splash of magenta pink pumps to a pristine white polished lady’s suit. With a creased pencil skirt and a tailored boxy three quarter sleeve jacket, fi nish the look with a champagne lady’s handbag. A modern day Peggy Olson – innocent but determined in a powerhouse suit.

Glazed Leather Accordion Tote, Crinkled Jacket and Pencil Skirt, Magenta Pink Pumps

25A MAGAZINE

These are a few, first round participants.

ROUND TWO WILL BE HELD AT LEONARD’S ON MARCH 4TH, 6-9PM. LOCATED AT 555 NORTHERN BLVD GREAT NECK

| 25A www.25Amagazine.com

MODEL SEARCH No prior modeling experience required.

TEEN GIRLS & BOYS, WOMEN & MEN IN THEIR 20’S AND 30’S.

Register Now at 25Amagazine.com. walk-ins acceptable. Winners will receive prizes and will be featured in Spring Issue of 25A Magazine wearing designer clothing. March 2013

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FASHION FOR THE MOMENT AG JEANS FOR MEN & WOMEN 7 FOR ALL MANKIND MICHAEL KORS ROBERT RODRIGUEZ SHERI BODELL HUGO BOSS BYRON LARS MADISON MARCUS JAMISON BOND NO. 9 FRAGRANCES TRUE RELIGION

LINK TO EXCLUSIVE NYC FASHION 1079 WILLIS AVE. ALBERTSON, NY 11507. 516. 299. 4466

Exclusively @ LINK NYC 1079 Willis Ave Albertson, NY 11507 516.299.4466 www.linkNewyorkcity.com

COUTURE

25A

Ceszar Dalaza DEFINITION couture brings new

by Jason Feinberg

There is a distinct difference between fashion and couture. Couture isn’t just high-end fashion. It’s about that custom unique look with exceptional quality and guidance throughout the design process. Ceszar Dalaza, owner of Da Laza Couture in Old Brookville started designing clothes when he was actually a child. “When I was little, my grandmother would give me dolls to play with when I was sick. So I would dress up the dolls.” At the young age of 13 he was asked to design his cousins bridesmaid’s dresses for a wedding in the Philippines. “I like to design things that are unique and different”. While in the Philippines, Ceszar took the opportunity to venture out to the local market for inspiration and material. “I appreciate the use of feathers” he says with a smile, “ I don’t like to stick with traditional things. At the market, I found it easy to get [local] things to design with”. As he grew older, he traveled extensively through Europe and Asia. Soon he would develop a flair for European Culture and an appreciation for his own Puerto Rican and Philippine heritage. His “hobby” would soon transition to his lifestyle and career. “Where ever I go, I try to take a piece of the culture with me” says Dalaza, “it makes me who I am today”. While his family heritage instilled humbleness and defined where he came from, it also gave him a greater love for New York and allowed him to design clothing with that city sophistication, attitude and sassiness. He’s not afraid to break the mold that others have placed around them and when you meet him, its immediately obvious that this is someone who clearly thinks outside of the box. After meeting online, Dalaza feels it was his husband Bruce, who really helped shape him. As their relationship developed it was only natural that they take the next step and in May of last year, Ceszar and Bruce were married. This not only gave Dalaza and new life but also a new opportunity and some may say a challenge in designing his own clothing

| 25A www.25Amagazine.com

for the wedding. “My vision was to walk down the isle in a suit but with a five foot train.”. And walk down the isle he did! As you can see by the photo, his Tuxedo breaks all tradition as its not just couture fashion but a piece of art, as something as special as your wedding day should be.

Ceszar with Iman

Ceszar purchased Iman Bridal Couture in Old Brookville, which is now Da Laza Couture. “We feed off each other.” says Iman Baccash whos thirty plus years in the industry created the store that Dalaza fell in love with. “He’s more New York and I’m more North Shore Long Island. He has the eye, the vision.” His vision for this bridal couture boutique is to boost the customer experience. Unlike a fashion boutique, Da Laza is total couture and offers that delicate touch and guidance for those who are seeking both traditional and non traditional designs.

Da Laza Couture 565 Cedar Swamp Rd Old Brookville, NY 11545 516 656 0674

Its obvious when you meet Ceszar that he does it from the heart. He wanted to make sure he continues to build a local Long Island business and values those who support local merchants. His focus is about his employees, the store and most importantly his clients and his designs. Its no wonder he has a passion for fashion.

March 2013

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COUTURE

25A

SPRING 2013 TRENDS

The season’s beautiful, bold new florals are abundant at Lester’s, paired here with Henry & Belle Skinny Jeans.

| 25A www.25Amagazine.com

TWO-TONED SKINNYS

BOLD FLORALS

Casual chic takes on a new meaning with Rory Beca’s printed tank and Paige Denim two-toned ultra-Skinnies.

D A L AZA COUTURE

Iman Bridal

565 Cedar Swamp Rd Old Brookville NY 11545 516•656•0674

March 2013

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your home and what makes it unique. With a powerful combination of talent and technology, we have the

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Sands Point | $5,400,000 | Magnificently set on one of Long Islands most treasured waterfront properties, this home boasts over 2 acres of pure delight, including a gunite pool and tennis court. Web#2554557. Angela Dooley, LSA Nicholas Colombos, VP 516.315.7781 | 917.453.9333

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Nissequogue | $3,900,000 | Magnificent 10,000 square foot Traditional Manor on 3 acres of gorgeous property. Gracious details and custom amenities abound. Luxury living in this private paradise! Web# 2525714. Maria Orlandi, Licensed Salesperson 631.858.6955 | 631.697.0474

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Sands Point | $3,800,000 | 4 bedrooms, 5.5 baths, gourmet EIK, lavish gathering spaces, pool with pool house and tennis court make this one of those rare homes that only occasionally come on the market. Web# 2553023. Maggie Keats, Associate Broker 516.449.7598

Manhasset | $3,639,000 | All brick colonial located in a private cul de sac within the gated community of Stone Hill. Boasts 5 BR 4 BA and a walkout basement, 0.6357 acre. Web# 2529244. Nicholas Colombos, VP Angela Dooley, LSA 917.453.9333 | 516.315.7781

Roslyn Heights | $2,795,000 | Almost new majestic Center Hall Colonial on almost one acre with pool and sport court. 5/6 BR, 4.5 BA, oak flooring and moldings, East Williston Schools. Web# 2537346. Mollie Grossman, Associate Broker 516.629.2221 | 516.521.5335

MEDITERRANEAN STYLE VILLA

WATERVIEWS & WESTERN SUNSETS

HAMPTONS ALTERNATIVE - WINCOMA

Upper Brookville | Price Upon Request | 4+ acres with 2 entry’s, new chef kitchen with fireplace, hardwood floors, wine celler, new gas heating system, 4 car garage, sprawling open property, room for pool/tennis. Web# 2529930. Malia Guercia, Licensed Salesperson, 516.629.2260 | 516.946.4671

Cove Neck | $2,595,000| Beautifully maintained 4BR Ranch style Manor Home, spacious rooms, magnificent usable flat 3+ acres of property just steps to private beach & mooring. Endless possibilities! Web# 2530647. Jyll Kata and Patty Santella, Associate Brokers 516.624.9000

Huntington Bay | $2,395,000 | Gold Standard Craftsmanship from Rosewood Developers. Impeccably designed European Style home. Amenities galore, Old World Charm throughout. Room for a pool. Web# 2548344. Maureen Polye’, Licensed Salesperson 516.582.5646

GATED COMMUNITY OF GRACEWOOD

RESORT LIVING

SERENE PLANDOME SETTING

Manhasset | $2,185,000 | Outstanding 4BR, 2.5 BA. One of the most sought-after lots in development. Unrivaled clubhouse-in/outdoor pools, tennis gym playground 24/hour security. Only 28 minutes to New York City. Diane Calderone Licensed Salesperson 516.459.1814

Upper Brookville | $2,199,000 | Live the good life in this secluded resort like gated property. Over 2 acres of pure enjoyment including pool, Jacuzzi and cabana. Completely renovated interior. Web# 2550252. Nicholas Colombos, VP Angela Dooley, LSA 917.453.9333 | 516.315.7781

Manhasset | $2,099,000 | Classic 4 bedroom Brick Colonial jewel sits on .33 acre in quaint waterfront neighborhood. Grand entertaining rooms offer incredible waterviews of Manhasset Bay. Web# 2526256. Traci Conway Clinton, VP 516.857.0987

FOR GUIDANCE AND INSIGHT ON ALL THINGS REAL ESTATE, PUT THE POWER OF ELLIMAN TO WORK FOR YOU. ASKELLIMAN.COM

BEYOND COMPARE...

THE

NORTH

FORK

RIVERDALE

WESTCHESTER/PUTNAM

FLORIDA

CHIC, EASY, MODERN...

ESTATE-LIKE LUXURY LIVING

AURA OF ELEGANCE

Sands Point | $2,000,000 | 5 bedroom, 3.5 bath stunner, thoughtfully and elegantly designed, offers the ease of an open layout and the privacy of lavishly landscaped grounds with pool, in a cul-de-sac location. Web# 2518077. Maggie Keats, Associate Broker 516.449.7598

Sands Point | $1,939,000 | 5 Bedroom, 4.5 baths. Magnificently updated home offers pampered lifestyle on 1.61 acres with pool. Landscaped for privacy and continual bloom. Perfect as entertainer’s paradise or retreat. Web#2507336. Maggie Keats, Associate Broker 516.449.7598

Great Neck Estates | $1,725,000 | Stately Villa on .5+ acre of luscious property, in-ground heated pool & circular drive. Bright formal rooms, 5 bedrooms, 3+ baths, finished bsmt. South or North Schools. Web# 2549222. Patricia Erker, LBA / Elinore West, LSA 516.946.3122 | 516.428.4674

BUILDERS OWN “RETREAT”

VERMONT ON LONG ISLAND

NEWLY RENOVATED MOVE IN READY

Centerport | $1,749,000 | Luxury Mansion designed and exquisitely renovated by Rosewood Developers. Poised on a hilltop, offers both maximum privacy and dramatic unobstructed views of the Harbor. Room for pool. Web# 2474465. Maureen Polye’, Licensed Salesperson 516.582.5646

Upper Brookville | $1,599,000 | Impeccable 5BR, 3.5BA Colonial on private pastoral hilltop of 7+acres. Numerous luxurious amenities; fabulous great room, gourmet kitchen, beautiful baths. Convenient location. Web# 2472995. Barbara Brundige & Taryn Peel, Associate Brokers 516.624.9000

Manhasset | $1,459,000 | This Beautifully Renovated Brick Colonial in South Strathmore boasts classic style throughout with incredible craftsmanship. Move in ready and hassle-free luxury! Web# 2551057. Chris Pappas, Licensed Salesperson 516.627.2800 | 516.659.6508

PROTECTED WATERFRONT! REDUCED!

FLAT 1.04 ACRE BUILDING LOT

LUXURY 55+ RENTAL COMMUNITY

Lloyd Neck | $1,449,000 | Barrier Beach protects 2 glorious waterfront acres. Overlooks Bird Sanctuary in Huntington Bay. Deeded Beach - Dock Rights. Homeowners assoc. Serenity & privacy. CSH SD#2. Web# 2496822. Susan Morgan, Associate Broker, SRES 516.624.9000 | 516.297.4759

Old Westbury | $1,100,000 | Quiet Tree Lined Block. Cleared, level and ready to go! Planning board and architectural board approved. East Williston Schools. Build Your Dream Home. Web# 2536944. Nina Naqvi, Associate Broker 516.629.2295 | 516.697.3456

Roslyn | Starting at $2,950 | 2-3 bedroom units some overlooking Roslyn Harbor, hardwood floors, 24-hour doorman, fitness center, indoor parking, outdoor heated pool, community room, convenient to all. Web# 2512574. Stuart Bayer and Carolyn Gelb 516.629.2223 | 516.627.2800

MANHATTAN

B R O O K LY N

QUEENS

LONG ISLAND

THE HAMPTONS

captivating 12,000 square foot Georgian Revival Manor home. Offering the grace of a by-gone era with high ceilings and ten fireplaces. Or build a brand new home or superb compound. Individual 4 acre land parcel also available in this new dynamic 21 acre community. Entrance for new cul-de-sac off Bacon Road. East Williston School District. Web# 2530813. Michael Stanco & Ludmilla Stanco, Associate Brokers 917.293.0915 | 516.426.9536 | michael.stanco@elliman.com | ludmilla.stanco@elliman.com

EQUESTRIAN COMPOUND ON DIVISIBLE ACREAGE | Muttontown | Price Upon Request | One of the last remaining grand estates on the North Shore. This Bradley Delehanty designed manor with spectacular indoor pool is set on twenty-two plus pastoral acres with a large three bedroom guest house, heated pool, cabana, a working twelve stall horse farm with four paddocks, a quarter-mile training track and groomâ&#x20AC;&#x2122;s cottage with two apartments. Main manor can also be purchased on eight plus acres. Web#2485505. Anna M. Alyskewycz, Associate Broker 516.680.5399 | anna.alyskewycz@elliman.com

YOUR ONE-IN-A-MILLION HOME NEEDS THAT ONE-IN-A-MILLION BUYER. HOW DO YOU ENSURE THE TWO MEET? ASKELLIMAN.COM

ÂŠ 2013 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.

NEW COMMUNITY | Old Westbury | Price Upon Request | Life on a grand scale. The former Bostwick Estate is available on 7 acres. Opportunity awaits you to restore this

THE

NORTH

FORK

RIVERDALE

WESTCHESTER/PUTNAM

FLORIDA

MILL NECK | $2,595,000 | This one-of-a-kind traditional three story home, will take you back to another era. Built in 1888, the house combines the best of yesteryear with modern amenities. Sitting atop a lush 5.37 acres, this gem offers magnificent water views of historic Oyster Bay Harbor. Amazing historic details abound, enhancing the unique floor plan, designed with entertaining in mind. Privately set in-ground pool with cabana, and in-ground sprinklers to keep the greenery picture perfect. Web#2495907. Robert Olita, Associate Broker 516.978.0180

CENTRE ISLAND | $11,950,000 | On secluded Centre Island, only thirty miles from Manhattan, this exceptional contemporary home is perched on a promontory, separating Long Island Sound from Oyster Bay that affords three hundred sixty degree water views, with walk-out decks from every room. Lounge by the pool while enjoying views of Connecticut, New York City and Oyster Bay. Spectacular and green, the home is geothermally heated and cooled by groundwater with a backup system and its own generator. Web#2263643. Robert Olita, Associate Broker 516.978.0180

The Estates at Green Fields

A Premier Community of sixteen Estate Homes situated on 3 to 4.5 acre lots of which only 6 remain. Estate Residences range from 6,500 sf to 1,1000 sf. All sites are located in private cul de sacs and can also accommodate a 3,000 sf accessory structure and attend the Renowned North Shore School District #1. This Regal collection of custom homes offer masterfully designed architecturally distinctive exteriors that offer choices of brick, stone, shingle, plank and stucco with luxurious facade appointments. Floor plans include expansive living and entertaining areas with detailed moldings, and masterful craftsmanship in every architectural feature. Intricate ceiling details such as coiffured and trayed enhance all rooms. Grand foyers, elaborate bridal stairwells, and upper level lounge salon many with French doors and Juliet balconies overlook manicured lawns. Sweeping stairwells, intricately detailed wrought iron railings, and palladium windows, define Grandeur in every detail. Consideration will also be given to plans of your choice. Multilingual Appointments Accommodated. Price Upon Request

ROBERTA FEUERSTEIN

PATTY PASCULLO

Licensed Salesperson

roberta.feuerstein@elliman.com

patricia.pascullo@elliman.com

Douglas Elliman Development Marketing 516.364.2505

*The complete offering terms are in an offering plan available from the Sponsor. ÂŠ 2013 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.

DESIGN

25A

MAKE YOUR HOME

FABULOUS

WITH ART

photography Denyse Rinfret

By Denyse Rinfret

Living Room: Painting next to wing chair - Diebencorn 52 | 25A www.25Amagazine.com

Above Fireplace: Audrey Hepburn - no name, found in a flea market in Paris

Brass Instrument Sculpture: Arman

Having designed interiors for the rich and famous for almost 20 years, I can honestly say unless a room has a fabulous piece of art or a gorgeous mirror, it does not seem finished. Art is more than just decoration. It can create feelings of happiness, awe, social commentary or even wealth. There are pieces that are actual status symbols: an Hermes Kelly bag or a Cartier watch. A Jeff Koons sculpture can make your guests swoon. Art, though, does not have to be a privilege. Everyone should be able to enjoy it, own it and live with it. It is a great legacy. Your home should be a place that inspires and relaxes you. Some of my clients come to me with existing art and we decorate around it. Others have no clue and want to learn to include it in their design. Art is the icing on the cake when it comes to interior design. It defines, brightens and adds character to a space. You can turn an otherwise traditional, even boring, interior into something chic by simply adding a piece of art. Our job as designers is to guide you through the process.

Whether it is a Mark Rothko painting or something found on eBay, it is a reflection of you. Art satisfies a human need to be surrounded by beautiful things. The artwork should be a canvas of your emotion. The paintings that are shown are from a client of mine in Manhattan; her collection ranges from museum quality to pieces found at flea markets in Paris, New York, Bali and even China, but what matters is that each piece is unique and enhances the room in which it is placed. We created a gallery in a long hallway. The entrance is fun and stimulating. This is where the designer really comes in. Placement, size and lighting are just as important as the piece itself. Some helpful hints to collecting art are to know what you like and create it around your interests. Do not match it to your sofa! Educate yourself. Two sites that can help are Artform.com and Artfinder.com. These sites will sometimes include affordable emerging artists. You can also visit the galleries in Chelsea, always filled with fabulous finds. March 2013

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Entry: Green Settee - found in a flea market, no name. Covered in green faux leather

Enjoy the process. It will always bring you joy and sometimes a great investment. Your home should be a place you love, your sanctuary. We don’t hesitate to adorn ourselves with fabulous things, why not our homes?

Rinfret Interiors has been in business for over 25 years. Denyse Rinfret attended the New York School of Interior Design, which provided a critical understanding of the classics. Her style reflects an elegant and refined look. Denyse has been featured prominently over the years in the New York Times, Newsday, House Beautiful, New York magazine, Traditional Home, House, Better Homes & Gardens and Distinction magazine. Better Homes & Gardens referred to Denise as a “rising star” and in another article as a designer “worth watching.” She won Distinction magazine’s “Designer of Distinction Award” in 2000 and 2007. She has contributed to books including Decorating on a Dime and Breaking the Rules. Denise has appeared on television shows such as Good Morning America and NBC’s “LX Open House New York.”

For more information, please visit www.ddrinfret.com 54 | 25A www.25Amagazine.com

A new venture at Rinfret Interiors is Rinfret Design Group. Missy Rinfret, whose background includes the New York School of Interior Design, many years working with interior designers, and on the wholesale side with Cowtan & Tout, has joined the Rinfret Design Group. It will concentrate its efforts on first time homeowners and apartment living.

March 2013

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McLaren Legendary Power

BODY STYLE 2-seat coupe & convertible LAYOUT rear mid-engine, rear-wheel-drive ENGINE mclaren m838t twin-turbo 3.8 l v8 TRANSMISSION 7-speed dual-clutch WHEELBASE 2,670 mm (105.1 in) Length 4,507 mm (177.4 in) Width 1,909 mm (75.2 in) Height 1,199 mm (47.2 in) KERB WEIGHT 1,399 kg (3.084 lb) Base price about $229,000

ans of McLaren Automotive have to wait patiently for their favorite sports car company to present something new and exciting but they are never disappointed with the result. The first sports car designed and built solely by McLaren since the McLaren F1 in 1998 is the MP4-12C, which was unveiled in the fall of 2009 and launched in 2011. In late 2012, optional improvements became available and cars currently in operation were offered a retrofit to the newer standards. There was no change to the CO2 emissions, which remain at 279g/km, and which are also standard on the 2013 model. As with the McLaren F1, the company makes use of carbon fiber, vital in keeping the car at a light weight. The MP4-12C offers a carbon fiber composite chassis and a 3.8-liter V8 twin-turbo engine. The car also makes use of technologies culled from its Formula 1 genes, such as brake steering, which allows the inner rear wheel to brake during fast cornering, thereby reducing understeering. This is done by the transmission of power through the MP4-12Câ&#x20AC;&#x2122;s seven-speed dual-clutch gearbox.

56 | 25A www.25Amagazine.com

March 2013

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REGIMEN

25A

By Pam Polestino Most fitness enthusiasts share many of the same goals. Whether it is losing body fat, building muscle, increasing cardio endurance or elevating fitness level - we all want RESULTS! There is no one perfect training program that works for every individual. Through trial and error, you can find what will be the most effective training methods for you. Varying your workouts will keep the body continuously responding. Exercise combined with a smart eating plan is the ultimate combination program to bring about your desired results. Eighty percent of your success is linked to the eating plan. Nutritionists advise most people to eat smaller, more frequent meals. Eating every two to three hours can prevent you from overeating, because you actually are preventing your body from feeling hungry – the usual cause of overeating. In determining the meal plan that works for you, decide what you cannot live without and what you are willing to give up. Packing and planning all of your meals is probably the best way to keep with a 58 | 25A www.25Amagazine.com

smart and clean eating plan. Keep a food journal to help you see what is working for you and what is not. I always refer students and clients to a registered dietician if they are truly ready to invest the time and put forth the effort. Dieticians are the best people to assess health concerns and put together a completely personalized program that will help get your desired results. Many people focus on being stricter with their meals Monday- Friday and use the weekend to be more relaxed with eating. It is all what works for you – it’s personal. One great thing about living here in the North Shore is the choice of restaurants that can cater to every one of your dietary concerns, so you never have to give up the pleasure of dining on the Gold Coast.

Pam Polestino is a certified fitness professional and lifestyle coach who also manages Group Fitness Programming for Equinox of Roslyn. pßpolestino@yahoo.com 516.403.4444

HEALING THE NATURAL WAY The Rachlin Medical Center By Melissa Argueta Today, more and more Americans are turning to complementary and alternative medicine in pursuit of health and well-being. The Rachlin Medical Center offers patients integrative medical care through a unique combination of modern medical technology and holistic medical modalities to heal patients and restore their vitality, while simultaneously providing them with the essential knowledge to take

Vitamin Room

Jeanne Rachlin

Rachlin Medical Center 927 Willis Ave. Albertson NY

60 | 25A www.25Amagazine.com

control of their health. For more than 31 years, Dr. Steven M. Rachlin has been a leading pioneer in restorative health care using natural substances that assist the body’s innate ability to return to a healthy balance. As the founder and director of the Rachlin Medical Center, Dr. Rachlin established one of the first medical practices on Long Island that is dedicated to promoting health and preventing disease through holistic and complementary approaches. “At the Rachlin Medical Center, we believe that it is possible for everyone to achieve good health. We offer patients individualized and comprehensive health care treatment plans using a broad range of conventional and alternative therapies to reverse serious medical conditions and restore health,” Dr. Rachlin explains. The Path to Optimum Health In order to adopt a healthier lifestyle, Dr. Rachlin’s diverse treatments incorporate the clinical use of dietary supplements, lifestyle changes, therapeutic nutrition and complete medical screenings. According to the Center’s nutritionist, “Dr. Rachlin puts you on the path to optimum health by balancing your body chemistry and enhancing your immune system. Through the Rachlin Center approach, you can benefit in many ways, including having more energy, better sleep, losing body fat, gaining more strength, healthier skin and hair, fewer aches and pains, and renewed vigor.” Patients receive diagnosis and treatment for various health conditions, including chronic fatigue syndrome, metabolic imbalances, chronic pain, cancer, heart disease and hypertension, degenerative or arthritic disorders, hormone imbalances, diabetes and hypoglycemia, fibromyalgia, immune disorders, allergies, migraine headaches, joint

pain, gastritis, eating disorders, malabsorption, nutritional imbalances, candida and heavy metal toxicity. Individualized Treatment Plans After an initial consultation, a comprehensive medical evaluation as well as a state-ofthe-art chemistry profile is prepared for each patient. Subsequently, Dr. Rachlin creates an individualized health care plan that may use a combination of cuttingedge treatment modalities such as chelation therapy, IV vitamin therapy, allergy treatments, bioidentical hormone replacement, nutritional supplementation, acupuncture, weight loss and detoxification. Lifestyle Changes As part of each treatment plan, patients learn about the nutritional choices they can make to ensure long-term health. In addition, patients are urged to follow a daily exercise regimen such as walking, yoga and aerobics to make immune cells stronger and more numerous. The IV League The Rachlin Medical Center houses one of the premier chelation centers on Long Island and also offers immune enhancement IV vitamin therapy to treat fatigue, stress, fibromyalgia, hormone imbalances, skin concerns and improve athletic performance. Steven M. Rachlin MD, PC received his MD from the University Di Bologna, Bologna, Italy and completed his residency at Winthrop University Hospital in internal medicine. Dr. Rachlin first gained nationwide attention as the life-saving internist who delivered a baby boy aboard TWA Flight 265 in 1994. The former radio host of WLIE’s Health Alternatives, Dr. Rachlin is a Long Island resident and one of the country’s earliest practitioners in the field of integrative medicine. He is a member of The American College for Advancement in Medicine (ACAM).

Internal Medicine, Nutrition, Restorative Health, IV & Oral Vitamin Therapy and Chelation Therapy

The Rachlin Center Steven M. Rachlin, M.D. Nutritional & Preventive Medicine A Pioneer in Alternative Medicine Providing Integrative Health Care on Long Island for over 25 Years.

The Rachlin Center | 927 Willis Avenue, Albertson, NY 11507 | 516 873 7773 Cancer • Cardiovascular Disease • Allergies • Immune System Disorders Prostate Disorders • Metabolic Imbalances • Candida • Gastrointestinal Disorders Diabetes & Hypoglycemia • Chronic Pain • Nutritional Imbalances • Chronic Fatigue Syndrome • Hormonal Imbalances • Stress Reduction & Anxiety • Fibromyalgia Heavy Metal Toxicity • Weight Loss • Detoxiﬁcation

REGIMEN

25A ORAL HEALTH IMPACTS OVERALL HEALTH

By Bita Mosleh

Your mouth is filled with numerous bacteria – most of them harmless. Normally the body’s natural defense and good oral care keep these bacteria under control. However, harmful bacteria can sometimes grow out of control and cause gum disease, tooth decay and oral infections. The health of your mouth affects your whole body. Bacteria that build up on teeth make gums prone to infection. The body’s defense, the immune system, moves in to attack the infection and the gums become inflamed. The inflammation continues unless the infection is brought under control. Over time the bacterial infection and infl ammation affect the gums, tissue, and bone that support the teeth. The result is known as periodontitis. This gradual loss of bone and tissue can ultimately cause tooth loss. Inflammation can also cause problems on the rest of the body. There is a strong relationship between periodontitis and diabetes. People with diabetes have trouble processing sugar caused by a lack of the hormone insulin. Periodontal disease can further complicate diabetes because inflammation can also impair the body’s ability to utilize insulin. In addition, high blood sugar provides an ideal condition 62 | 25A www.25Amagazine.com

for infection to grow. Managing diabetes with your physician and controlling gum disease with your dentist is imperative to maintaining overall health. Studies have shown a significant correlation between gum disease and heart disease. The two conditions have several risk factors in common, such as smoking, unhealthy diet and excess weight. Researchers suspect that the inflammation in the mouth has a direct role in raising the risk for heart disease by causing infl ammation in the blood vessels. This can increase the risk for heart attack in a number of ways. Inflamed blood vessels allow less blood to travel between the heart and the rest of the body, raising blood pressure. There is also a greater risk that fatty plaque will break off the wall of a blood vessel and travel to the heart or brain, causing a heart attack or stroke. Several species of bacteria that cause periodontitis have been found in atherosclerotic plaque in arteries in the heart and elsewhere. Hormonal changes during pregnancy can increase a women’s risk to periodontal disease. Infection and inflammation can interfere with the development of the fetus in the womb. These factors can contribute to premature birth or low birth weight deliveries, often causing

other significant health problems, including underdeveloped lungs or heart conditions. A tooth abscess is a collection of infected material (pus) due to a bacterial infection in the center of the tooth. Trauma or openings in the enamel allow bacteria to infect the center of the tooth. With time the infection may spread out from the root and into the bone supporting the tooth and tissue. If left untreated the infection can cause severe conditions, including inflammation of the connective tissue (cellulitis), bacterial infection in the blood (sepsis), brain abscess or pneumonia and can affect the lining around the heart or heart valves (endocarditis). Researchers are also working on the possible links between oral health and osteoporosis, rheumatoid arthritis, lung conditions and obesity. Clearly, there is a direct correlation between the health of your mouth and the whole body. It is important to brush twice a day, floss and see a dentist for regular cleanings and checkups. Inform the dentist of any changes in your medical history at each visit. Our goal in dentistry is to treat each patient as a whole while concentrating on the mouth. A healthy mouth helps achieve a healthy body.

SMILE with CONFIDENCE

Roslyn Dental Group Veneers Porcelain Crowns Implant Restorations Root Canal Therapy Invisalign Bonding Whitening Restorative Preventative Family Dentistry

Bita Mosleh D.D.S.

1041 Willis Ave Albertson, NY 11507 516-484-2676

FEATURES

25A

F.W. WOOLWORTH’S D R E A M

P A L A C E

STORY & PHOTOGRAPHS BY MONICA RANDALL

Winfield is perhaps the grandest of the North Shore palaces. Although today it stands empty and engulfed in vines, it has survived two World Wars, the stock market crash of ’29, vandals, disturbing ghosts, suicides, movie crews and at least one police raid. It is a house that would have dazzled Gatsby himself. From top to bottom, it was built to impress. 64 | 25A www.25Amagazine.com

Every era has a man for whom the world is not big enough. Frank Winfield Woolworth was that kind of man. After amassing millions from his famous five-and-ten cent stores, in 1913 he built the tallest building in the world in lower Manhattan, paying for it with over $13 million in cash. At the time, he and his family were living in a sprawling waterview estate in Glen Cove that had been built in the 1890s. But in 1916, a mysterious fire burned the Mediterranean-style mansion to the ground. Woolworth then set out to build his dream house and hired H.P. Gilbert to construct a 60-room marble palace on the original foundation of the old house. This time it would be fireproof, and at an estimated cost of $9 million, the entire steel frame building was made of imported marble and limestone. Woolworth, always an impatient man, had construction crews working around the clock, using powerful arc lights at night to complete the job in six months. Built in a secluded, wooded area off Crescent Beach Road, the main entrance takes you by surprise with its 30-foot replica of the Arc de Triomphe in Paris. The towering marble arch is the first hint of Woolworthâ&#x20AC;&#x2122;s obsession with Napoleon. Once inside the gates, a long circular drive takes you past glades of ancient trees, a massive carriage house and a wide panorama of Roman statuary. A life-size statue of King Neptune stands in a pool amid pink-colored stone horses and dolphins, where Tiffany gold and blue mosaic tiles set off an arched grotto that was lit with amber-hued lights. Winfield stood to the north where at one time dozens of life-size Greek and Roman gods on marble pedestals guarded the long drive. Tragedy plagued the family from the beginning. Woolworth got to enjoy his luxurious hideaway for only two years before he died of a tooth infection after refusing to see a dentist. He was also devastated following the unexplained suicide of his second daughter, Edna Woolworth Hutton. Barbara Hutton, Woolworthâ&#x20AC;&#x2122;s granddaughter

Concealed behind an elaborately carved wall was a pipe organ that would float out into the room on a kind of stage by the pressing of a button.

The Dream Palace

March 2013

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FEATURES

25A

Winfield, west stairs

The Haunted West Staircase

came to live at Winfield and later described the place as a “house of horrors.” Was she referring to the stifling formality, ghosts or something else? We will never know. One thing we do know is that Woolworth was into the occult sciences in a serious way. The entire house is encrypted with Egyptian carvings and mysterious ancient symbols. Ominous serpents, cartouches and winged angels dance along the walls. Weird carvings of bees and scarabs line the walls of his pink marble Empire-style bath. Woolworth was said to be absolutely convinced that he was the reincarnation of Napoleon Bonaparte and to that end there was no limit to the extremes he would go to emulate the former Emperor of France. Woolworth’s bedroom was an exact replica of one Napoleon occupied at Malmaison, built outside of Paris in the late 18th century. Woolworth traveled the globe to find everything and anything that Napoleon had once owned, including a priceless sleigh bed topped with a 14K gold carved canopy. A former housemaid who I interviewed in the 1970s claimed she worked at Winfield when she was young, and said that Woolworth would sit for hours in one of Napoleon’s gold and red velvet thrones. She said he also had a rare collection of the little general’s uniforms and fur coats hanging in his massive closet. At Winfield, each of the upstairs bedrooms was an exact replica of those of famous and powerful people throughout history. It was like a tour of the ages, beginning in the west wing with the Napoleon room, then the Empress Josephine suite, the Edwardian and Elizabethan rooms. Across the hall facing the formal garden was the Marie Antoinette and Louis XVI bedroom. The Gothic room had high vaulted ceilings and allegorical carved stone mantles. There was also a Ming Dynasty suite and two rooms representing the Far East. At the far end of the east wing was Mrs. Woolworth’s bedroom, which was as plain as that of a church mouse, with nothing but a single bed, a dresser, and a rocking chair. Woolworth’s mistress occupied the Empress Josephine room in full view of the servants. A secret passageway connected Woolworth’s room to hers and is still there. Even more curious is the coat of arms that Woolworth designed for the massive fireplace in the main hall. Mr. Woolworth is represented at the top wearing a plumed warrior helmet looking very regal. Under him is Mrs. Woolworth, her face completely covered with an iron mask. She is wearing a famous pearl necklace Woolworth gave to her when he made his first million. Pictured underneath on the shield are his three daughters, Helena, Edna and Jessey. Helena built the infamous Playhouse in Oyster Bay, where the William Woodwards later lived. (See the fall issue of 25A: The Shooting of the Century.)

The King Neptune Fountain

I first stumbled upon Winfield when I was 14 while riding on horseback with a friend who lived on one of the nearby estates. Back then trespassing was a way of life, as many of the big houses had been abandoned for decades. I wandered in from the West Gate where a long abandoned tree-lined alley led to hundreds of vine-covered steps. From the bottom of those great marble stairs, the house rose up like some majestic phantom lost in time. It was late in the day and the fading light gilded the walls of the west wing in soft shades of gold as it caught the last rays of sunlight. A pair of giant stone lions flanked one of the landings that was engulfed in long tendrils of ivy. I was spellbound and would spend the next 40 years trying to figure out why everyone said it was haunted. Two million dollar marble staricase

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At the time Winfield was owned by the very colorful Mrs. R. J. Reynolds, of aluminum fame. She had kept the place as a kind of shrine and enjoyed giving

tours of the house, as nothing had changed since Woolworth’s day. The ballroom that dominated the west wing was breathtaking with its ornate 14K gold ceiling. In the center, a huge crystal chandelier seemed to explode in a shimmering rainbow of light. Mythological beasts and snarling dragons were carved into the towering alabaster fireplace. Concealed behind an elaborately carved wall was a pipe organ that would float out into the room on a kind of stage by the pressing of a button. While the organ no longer worked, Mrs. Reynolds liked to sit at the console and play to a phantom audience. Reynolds was in her late 90s when she decided the house was too much for her, and in 1962 she sold it to Grace Downs where, for the next 10 years it would become a charm school for young ladies. About 30 students lived in the main house on the second floor. Woolworth’s priceless furnishings were packed up and banished to the leaky nearby greenhouse. That was probably a bad idea, as things began to get weird almost from the beginning. I was just starting to put together a business making many of the local estates available to the TV and film industry, and Winfield quickly became the most popular location on Long Island. While onsite during film shoots, students would tell me they were hearing voices and seeing strange lights at night. They began holding séances in their rooms, and started exploring the house. They soon discovered secret passageways, hidden vaults concealed behind mirrors, underground tunnels, even a secret room up in the gold ceiling of the ballroom. Things took a dark turn and several students died under bizarre circumstances. The school eventually closed and the house and furnishings were put up for auction. In November of 1975, thousands attended the sale at the sprawling estate. Everyone wanted a piece of its gilded splendor. Two millionaires met at the auction and discovered they shared a passion for opera and gold ballrooms. They pooled their fortunes and bought the house for a fraction of what it was worth. The new owners, caught up in the drama of caring for such a place, soon realized they had taken on more than they had bargained for. Insane taxes, upkeep, leaky pipes, eccentric gardeners … all took their toll. The owners tried to keep things going with a series of fundraisers. At one event, billed as Casino Night (with real gambling), the Glen Cove police raided the mansion. Men in tuxedos and bejeweled ladies in gowns fled the building in panic. Sixty years after Woolworth’s untimely death in 1919, it was beginning to look as though the old man didn’t want anyone to live there. Woolworth was a fascinating man with peculiar interests, but what was he really up to with all those historic rooms? Surely there was more to it than fancy decorating. He kept a vast and curious collection of rare books on Egyptian history, occult rituals and myths in his Gothic library. Shortly after Winfield was completed, Woolworth was alleged to have brought

home an Egyptian sarcophagus. It was seen going into the house, but has never been found. There were three underground tunnels leading out from the basement. One led to the carriage house, another to the garden pavilion, and a third, now sealed, ran under the long west staircase, where two stone lions appear to stand guard above it. In 1980, audiences were charmed by a movie, Somewhere in Time, starring Christopher Reeve and Jane Seymour. The plot, while a romantic story of fiction, presented an interesting theory. In the film, Reeve’s character attempts to reunite with his lost love, who lived in another century, by recreating circumstances and location, and duplicating objects from another time. Some physicists now believe that there is some indefinable psychic element in the earth’s atmosphere upon which all physical events are recorded and that there may be a way to tap into it. Was Woolworth on to something we don’t yet know about? Another interesting point: why did Woolworth keep his association with the great inventor Nikola Tesla a secret? In 1913 Woolworth hired Tesla to design a revolutionary electrical system for his 800-foot high landmark building in New York. During that same time, Tesla was experimenting with time travel, which he believed was possible. He took out a patent on it but the complex workings of his theory have disappeared. In 1978, while staying at the house, I found an old guest list from one of Woolworth’s many dinner parties. Tesla’s name was on it. Around the turn of the 20th century, Woolworth’s five-and-ten cent stores made him a household name. The public never knew of the secret life of the eccentric genius who sat at home on Napoleon’s gold throne at his Long Island showplace. It is interesting to note that Woolworth had an elaborate mausoleum constructed at Woodlawn Cemetery in the Bronx. It is an exact replica of the King’s Chamber found in the great pyramid in Egypt. The entrance is guarded by a pair of Egyptian sphinxes and the granite pillars are carved with bands of bees, scarabs and horns of Isis. Winfield is an enigma, but it remains a shining symbol in the mythos of the Gold Coast’s fascinating history.

(Authors Note: The real story about this extraordinary house is far too complex to cover in this article, but for all of you who are reading this fine new magazine, you can read more of the story in my book, Winfield, Living in the Shadow of the Woolworths. It’s free at your local library, or available on Amazon and Kindle. Or you can wait for the movie to come out!) March 2013

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Social media has become a large part of our every day lives. There is a type of social media for every type of interest. Now, social media has crept into the outdoors. Less than two years ago I launched SeeMeHunt.com, the interactive social network for hunters. It is a social media outlet where you can share your experiences and pictures of your outdoor adventures and meet other hunters and outdoorsmen from around the world. South African Sunrise This past August I was invited to join the World Wild Adventure Team to go to South Africa to co-host part of their Big 5 African Game Series. This particular hunt really did peak my interest. We would be hunting a White Rhino. This was number one on my Big Five hunting list. This hunt would be a bit different than most. This was to be a “Green Hunt”. It would have all of the thrill and excitement of a big game hunt, but instead of using a 375 H & H, I would be hunting this great beast with a tranquilizer gun. The fact is, green hunting requires more skill and precision than hunting with a rifle because the animal must be shot at a much closer range. The darted animals can become very unpredictable. The animal could bolt or it could charge. The tranquilizer gun does not have immediate results like a conventional rifle which leaves a large margin of uncertainty. After twenty hours of traveling, we finally arrived in the Eastern Cape of South Africa. Our PH for this trip would be Stephan Tam, a young, 68 | 25A www.25Amagazine.com

confident and very competent professional. I must admit, I was a bit nervous to hunt my first Big Five animal, but all of that would change. We got settled in at the lodge and the hunt would begin the next morning. I was up before sunrise. I was overwhelmed with excitement. I watched the sun come up and I was in awe of just how beautiful it was. We discussed our strategy over breakfast and we set out about eight in the morning. The trackers were out about an hour before us looking for signs of rhino. Around mid day the trackers spotted a rhino going down into a creek bed. We carefully followed over the rocky terrain and down into the creek bed. It was a bit unnerving wading through the high reeds of the creek bed because rhino were not the only big game in the area. There are Lion and Cape Buffalo which are just as aggressive and just as dangerous. We followed the trail out of the creek bed and into the thick brush. My view was obscured by the thick thorny brush that adorns the plains. Our PH, Stephen was on point and he silently moved us within thirty yards of this six thousand pound colossus. As I cleared the brush, the rhino came into view. My heart skipped a beat when I realized that not more than eighteen yards away were TWO huge rhino’s. There is a certain degree of uncertainty of how a rhino will react when it is shot with a tranquilizer. However, when two rhino’s travel together the risk factor increases considerably. Stephan’s calm demeanor put me at ease while we got set to take the shot. I raised the tranquilizer gun and took careful aim right behind its shoulder. Stephan whispered “Take em when you are ready”. I squeezed off a round and watched as the tranquilizer dart hit home. The time factor for the tranquilizer to take full effect is approxi-

mately fifteen minutes. Fortunately, both rhino’s bolted in the same direction away from our hunting party. The two rhino’s ran for about a mile with our trackers in hot pursuit. We caught up with them in the truck only to come upon a very dangerous situation. The drug was starting to take effect on the darted rhino, however, his companion was not going to leave his side. With time at the essence, we needed to separate the two as quickly as possible. We tried to scare off the second rhino by beeping the trucks horn but it only seemed to agitate him. The rhino began to charge the truck. Only stopping yards from hitting us on three separate attempts. The situation was dicey to say the least. With the clock ticking, we were finally able to scare off the second rhino. We had to work quickly and efficiently to collect the DNA samples. The veterinarian drew a vile of blood while I took some hair samples and blood swatches. We were able to take some scrapings from the rhino’s horn. We took measurements of this prehistoric beast including its height, length and the length of its horn which measured 29.5 inches long. With our main task completed we still had a little time for our recap for SeeMeHunt.com and snap a few pictures for prosperity.

Chris Avena from SeeMeHunt.com and the veterinarian tend to the rhino after darted

The DNA samples were sent to James Derr PHD, the director of the DNA technologies laboratory at Texas A&M University. Doctor Derr supplied us with the DNA kits so we would be able to log the DNA from the rhino into their global data base. We have a responsibility as hunters to assist with the conservation efforts so animals such as the rhino will continue to flourish in the wild for years to come. You can find out more about our African adventures at www.SeeMeHunt.com the interactive social network for hunters or watch us on World Wild Adventures which airs on the Pursuit Channel. Our next adventure will take place in Costa Rica where we will team up with the wounded warrior foundation so we can show the men and women of our military just how much we appreciate their service, dedication and the sacrifices that they have made for our country to protect our way of life. We will take them on the trip of a lifetime to Crocodile Bay Resort where we will go deep sea fishing for Monster Marlin. These are not just any Marlin; these are 2-300 pound Marlin that you will be telling your children about some day. We will defy the laws of gravity while zip lining over a 1000 foot gorge, skimming the canopy of the rain forest and admiring the views below. If you are interested in attending one of these trips to Costa Rica or you are interested in becoming a sponsor, you can email me for details at SeeMeHunt.com@gmail.com March 2013

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WHEN DATING,

WHY SETTLE FOR PLAIN VANILLA By Professor JM Love

As a guy, I have to look at dating from the male perspective. As much as I try, it’s tough to view things from the other side of the coin. But in the six years I have been divorced from my wife, I have gained an appreciation for the differences that men and women bring to the dating game. In this column I would like to sum up several “types” of men who women often gravitate to. See if you agree with my assumptions … FIRST – David the Divorcé: This is the classic case of a guy who really liked being married, sharing a home with his spouse and kids. Whatever the reason they split, he would like to be in a committed relationship again. He is looking to close the deal – sometimes too fast. If he doesn’t carry too much baggage, he could be the one! SECOND – Frank the Friend: This might be a really old friend from high school or an acquaintance from work. He always is willing to listen to your problems … may even offer advice (which you never take!). Let’s call him “slow and steady.” Does he rock your world? Probably not. THIRD – George the Gentleman: Old-school guy, certainly over 50 years of age. Treats his woman like a princess … brings flowers, always opens the car door and will order for her in a restaurant. So many women today don’t know how to handle his manners because they are so independent. What a shame! FOURTH – Todd the Therapist: Has read every self-help book for the last two decades. Even bet he sees a psychologist weekly – maybe a life coach, too. If you are a “Mother Teresa type,” this could be a match made in heaven. 70 | 25A www.25Amagazine.com

FIFTH – Pete the Party Player: Here’s your perfect “hook-up” buddy. He always has a drink in one hand and a cigarette in the other. He knows a lot of people – maybe too many. When you’re getting tired, he’s just getting into second gear. I assume you’re under 30 to keep up with him … I sure can’t. SIXTH – Eddie the Entrepreneur: This is an independent, selfmade individual. He has learned to succeed by himself. He wasn’t born into money. He could be aggressive and pushy, and somewhat arrogant, but so what? Either you accept him and go along for the ride, or you look elsewhere. SEVENTH – Charlie the Cheapskate: Maybe I’m being a bit harsh … frugal would be a better word. But in today’s economy, you’d better worry about tomorrow. With downsizing and outsourcing, I sort of understand his logic. Maybe you should take him out for dinner once in a while. Would it hurt? EIGHTH – Paul the Procrastinator: Of course he wants to be in a committed relationship with you … but just not yet. Of course, he knows you are “soul mates” forever … but just not yet. Of course he wants to meet your kids (and grandkids) … but just not yet. Then when??? Well, 25A readers, I can go on and on. But do you get the picture in a clear 8x10? There are so many “flavors” of men out in the dating world, why rush and savor just one? Allow yourself time to make the right choice. Until next month, happy dating! (Editor’s Note: our resident Dating Guru at 25A, Professor JM Love welcomes your comments and suggestions. Please send them to his email at jkmjjjjj@yahoo.com).

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BIZARRE FOODS by Venus Quintana

Andrew Zimmern is taking the world by storm and he doesnâ&#x20AC;&#x2122;t plan on stopping anytime soon. He is in the business of telling stories; ones that inspire, educate, shock and delight. These stories are extraordinary yet familiar, astonishing yet beautiful and bizarre yet real. They expose our world and all the cultures that make it whole. So what do all his stories share in common? The universal language of food â&#x20AC;&#x201C; it is the great pleasure that binds us, yet separates us all at the same time. 72 | 25A www.25Amagazine.com

Andrew Zimmern

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Courtesy Travel Channel - Detroit with the pig’s tail at The Mower Gang’s cook-out in Detroit, Michigan

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If you don’t already know this incredible pioneer, then you should take the time to get to know him. Andrew Zimmern is a chef, revolutionist, father, food writer, author, teacher and is regarded as one of the most versatile and knowledgeable personalities in the food world. He is the creator, host and co-executive producer of Travel Channel’s hit series Bizarre Foods with Andrew Zimmern. He travels the globe, exploring different foods and cultures while discovering and sharing his authentic experiences. In his latest series, Bizarre Foods America, the widelyrecognized host explores in America’s own backyard. I had the distinct pleasure of interviewing Andrew by phone while he took some time away from the production of his show’s new season. I knew all the answers to all the questions that have been asked before. I was too excited and intrigued to ask them again. Instead, I decided to delve into Andrew’s mind and talk candidly about his life, his views on world cultures, our society and the food issues that we are facing as a nation. Andrew was destined to be in the food industry. His parents set the stage for what would be his most enlightened and transformative childhood years. “Everything starts at home and people respond to what the community around them is eating. Growing up in New York City in the 1960’s, it wasn’t a food forward place back then- fancy restaurants 74 | 25A www.25Amagazine.com

meant French food and ethnic enclaves were tucked away”, he recalled. His parents developed a love for food and travel and it infected him from a very early age. “We loved to eat at Chinese restaurants, but we wouldn’t order chow Mein or egg drop soup like everyone else. Instead, we would order the mint squab lettuce package and other Cantonese specialties that none of the other families were ordering. We would go to the hinterlands of the Bronx where my father attended the Bronx High School of Science- we ate in Italian restaurants that were mind boggling and completely different to the red- and -white -sauce places that were the norm in New York City”. By the time he was 11 years old, Andrew had been to Europe half a dozen times with this father. He started to become very curious about the relationship between food and the people who were eating it. He always knew he was going to be in the food business. “I remember the night I decided- I was 12 years old. My father took me and a bunch of friends to eat at restaurant Paul Bocuse in Lyon, France. Chef Bocuse was in the kitchen and preparing a tasting menu for us- it was a new and exciting thing back then. I had never seen food like that before or waiters taking orders and white- hatted, blue -aproned Grandma’s running out in to the garden to grab herbs and vegetables for every order. Butter was churned and bread was baked according to the reservation list. I had never seen tiny thimbles of terrines or truffled soups- all classic signature dishes. That night I was convinced that I wanted to be in that world”. Andrew’s family owned a second home in East Hampton where they would enjoy winter weekends and entire summers. “While my friends were getting jobs with landscaping companies, I got a job cooking in restaurants at night so I could spend my days on the beach hanging out with the girls. Some friends of mine owned a restaurant on the Montauk highway- The Quiet Clam- a local seafood place. This was my first restaurant job. I was so curious and quickly fell in love with the kitchen and the nightly theatre of the restaurant business”, he reminisced. While studying art history at Vassar College, Andrew was also traveling the world, and would spend his summers cooking in European kitchens. Before long, he had 3 or 4 years of summer kitchen experience under his belt. Andrew remembers vividly, the day his life was changed forever, “A transformative experience happened one day- I was sitting in art class and the teacher was showing a painting for the students to observe. She asked them to study it and comment on what they saw. They all said the same thing; no-one noticed that there was a banana in the bowl. She then spent the next hour telling us what she saw. Bananas don’t grow in Holland which is where the painting was set. Therefore it was invisible to the eye because no one expected it to be there. It was a huge lesson learnt and I realized that it was a brilliant observation of culture too. From that day on I became obsessed with the value of art and its history”. Learning about a place and its people’s culture has been life changing for Andrew, who has successfully applied it to his own career.

It took him nearly 30years since that art class, to gain his audience and tell the gripping stories of his adventures and discoveries. “It is very important to increase the quality of our relationships with others. It is necessary for human survival on every level. We live in a world where we are constantly defining ourselves by our differences - politically, spiritually, sexually, ethnically- there are so many different ways we separate ourselves from each other. By telling stories through food- interesting stories that haven’t been told before- I found a way to grab people’s attention and show them that we are all very similar after all. In every show we have a family meal and I love when we are in a country where they don’t speak English- the only communication is eating and the food. Everyone can relate to the thoughts and feelings conveyed when enjoying food no matter where in the world you are”, Andrew exclaimed. He believes that every story imaginable can be told through food, “I am trying to change the world and I do feel an incredible responsibility for that, because I have the attention of people and the means to get the message across”. After doing 100 shows overseas in the last two years with Bizarre Foods, Andrew started to wonder why he wasn’t turning his attention toward America. “I think Americans have the most varied, deepest and idiosyncratic food world imaginable. We have the least homogeneous food culture in the world. So we started up Bizarre Foods America and the season started out very well. Americans love hearing stories about themselves. The reaction from the fans and audience was fantastic so we kept it going.”

certain foods are allowed to be given to our children. I hope that in a relatively short amount of time, we can get school lunch programs in every school, federally-funded food programs in our prisons, senior centers and hospitals. We have to turn our attention to this.” Andrew also feels very passionate about the current lack of the “right to food” in this country, which is a human right recognized under international law. “What really angers me about the food community is hearing the food celebrities and famous chefs/restaurateurs talk about the beautiful hug that food gives; about the necessity of sharing good food with people that we love and not talking about the healing power of food that we can use. We have thousands upon thousands of hungry people in America, but we are serving trash food to people in the prison system, public hospitals and schools. Those people who are eating that food – they are the ones that need the hug the most!” So, the big question is what’s next for Andrew? It seems as if he’s done it all. Wait, no – what about the movie? “I’m hoping I get asked soon; executives in the entertainment business have seen something in me that would make for a great movie. I actually did some stunt work in one of my shows in Hong Kong, so we shall see,” he said. I think we will be seeing a lot more of Andrew Zimmern as he continues to connect the known world with the unknown world, one show at a time.

One of Andrew’s latest ventures is his food truck, AZ Canteen, which has been traveling the USA from Minnesota to Miami since last year. It evolved from his experiences visiting hundreds of food trucks and street stalls around the world. “I have always said that the narrow table of ingredients that Americans are eating from is killing us. It has destroyed our food system and made us one of the unhealthiest countries on the planet. I believe in the power of civil responsibility and engagement – not political. Instead of telling people you can’t eat commodity chicken and beef because it is killing our kids, why not simply start serving alternatives?” He started the truck for this reason and the two most popular items are the goat butter burger and goat sausage. “I want to introduce Americans to the most popular meat in the rest of the world. [Goat] is the number one meat outside of the USA.” He is excited to be entering into a partnership this year and putting goat products in supermarkets, spreading the gospel of alternative protein. “We need to start eating kidneys, heart, liver and offal. If prepared and cooked well, it is delicious. Encouraging food entrepreneurship and diversifying our food choices is what will save us. De-centralizing our food system will save us.” Andrew is a strong advocate for healthy eating. “The fast food epidemic is infecting our nation. Fast food should be illegal. The obesity epidemic and juvenile diabetes in our country is atrocious. Huge companies have an incredible power over us and I am angered as a parent as to why

For more information please visit Andrew’s website at www.andrewzimmern.com March 2013

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TALKING WITH FOOD NETWORK COOKING GURU

ANNE BURRELL By Victoria Caruso

The year is off to a busy start for celebrity chef Anne Burrell. Perhaps best known by her trademark spiky b l o n d h a i r a n d p u m p e d - u p p e r s o n a l i t y, B u r r e l l , a n a t i v e o f u p s t a t e N e w Yo r k , h a s b e e n b u s y p u t t i n g t h e f i n i s h i n g touches on a second book and filming her two Food Network shows, Worst Cooks in America and Chef Wa n t e d w i t h A n n e B u r re l l . On Chef Wanted, which premiered its second season Jan. 31, Burrell works to help prominent restaurants around the country find their next executive chef. In each episode, Burrell tests four top-level candidates on their culinary chops and business savvy in a gamut of kitchen challenges to find the one worthy of earning the job of their dreams. On Worst Cooks in America, which is aimed at turning kitchen zeroes into kitchen heroes, 14 cookingchallenged contestants are split into two teams for a grueling seven-episode competition designed to turn them into competent cooks. A $25,000 grand prize is awarded to the contestant who has achieved the most successful culinary transformation, along with a victory f o r t h e i r t e a m l e a d e r. T h e f o u r t h s e a s o n k i c k e d o f f Feb. 17 and, for Burrell, the undefeated team leader champion, the pressure is on in a rematch against c u l i n a r y m a s t e r B o b b y F l a y. B u r r e l l ’s p a s s i o n f o r c o o k i n g b e g a n a t a n e a r l y a g e a n d after earning degrees in English and communications from Canisius College in Buffalo, she enrolled in N e w Yo r k ’s C u l i n a r y I n s t i t u t e o f A m e r i c a . F o l l o w i n g graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at r e s t a u r a n t s i n U m b r i a a n d Tu s c a n y.

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When Burrell returned home she gained hands-on e x p e r i e n c e a t s u c h n o t a b l e N e w Yo r k r e s t a u r a n t s a s Felidia, Lumi, Savory and Italian W ine Merchants. She also taught at the Culinary Institute, served as Chef M a r i o B a t a l i ’s s o u s c h e f o n F o o d N e t w o r k ’s e s t e e m e d Iron Chef America series and was executive chef at N e w Yo r k h o t s p o t C e n t r o V i n o t e c a . I n 2 0 0 8 , B u r r e l l ’s show Secrets of a Restaurant Chef debuted on the c a b l e n e t w o r k a n d t h e r e s t , a s t h e y s a y, i s h i s t o r y ! 25A caught up with Chef Burrell just before the new s e a s o n s o f h e r s h o w s p r e m i e r e d a n d h e r e ’s w h a t s h e had to say …

THE INTERVIEW 25A magazine (25A): What a busy and exciting time for you! What are you most looking forward to? Anne Burrell (AB): I love the whole gear-up! I haven’t had a chance to see any of the episodes of Chef Wanted we taped yet and I am really excited about them. This is going to be a great season. We visited some really cool restaurants and places. 25A: On Worst Cooks in America, you work to transform hopeless home cooks. Throughout your career, is there one specific dish that stands out as the absolute worst? AB: I’m sure there was and it probably was something on Worst Cooks but I try to focus on the positive and forget the negative.

“WHAT ‘MUST-HAVE’ GADGETS DO YOU SUGGEST EVERY AMATEUR COOK INVEST IN?”

25A: You’re undefeated on Worst Cooks. No pressure, right? AB: There’s pressure! I’m going up against Bobby Flay again. I’m undefeated and I want to keep it that way. It’s a tough competition and my title is on the line. 25A: What do you think of the heightened interest in televised cooking shows? AB: Interest in cooking can never be a bad thing! And it helps ensure I always have a job. Also, it helps me to always do a better job and stay ahead of the curve. 25A: With your busy schedule and celebrity, going out to eat must be difficult! How do you decide what restaurant to eat at when you are on the road? AB: When I do get out, I like to eat where the locals suggest. If I am in a town that is known for something like great barbeque, I want to know where the best place is! Whenever I am on the road I always ask the locals where to go. When staying at a hotel, I never ask the concierge. Instead I ask the bellmen or the drivers. They always know the best places. 25A: Your first cookbook, Cook Like a Rock Star, garnered huge success, including a place on the New York Times bestseller list in 2011. What are your plans for the next one? AB: It will focus on my journey as a chef. I’m still working on the title and keep going back and forth between a few. It comes out Oct. 15.

STUFFED PIQUILLO PEPPERS WITH CHORIZO AND MANCHEGO Recipe Courtesy of Anne Burrell

INGREDIENTS Extra-virgin olive oil 1/2 small onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 garlic clove, smashed and finely chopped 1/4 pound chorizo, casing removed and finely chopped 1/2 cup bread crumbs 1/2 cup grated aged Manchego 1/2 bunch Italian parsley, leaves finely chopped 1 (10-ounce) jar piquillo peppers, drained and patted dry 2 cups washed baby arugula 1/4 cup sliced almonds, toasted 2 scallions, white and green, cut very thin on the bias Sherry vinegar Big fat finishing extra-virgin olive oil (high quality)

DIRECTIONS Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed. Preheat the oven to 350 degrees F.

25A: What “must-have” gadgets do you suggest every amateur cook invest in? AB: Everyone should have a good set of knives and a good set of pans, a food mill, a wooden spoon and a food processor.

Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.

25A: What about ingredients? AB: Definitely salt, olive oil, bacon, canned tomatoes and dried pasta.

While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.

25A: What is your advice to those looking to try something new or improve their personal cooking skills? AB: Always read the recipe before you start and make sure you have all the ingredients on hand. Also, start off with something that isn’t the hardest thing in the world to make. My advice is start off simple and small and become successful at that!

Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

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GEOFFREY ZAKARIAN A CHEF WITH A FULL PLATE By Ilena Ryan

ith the next season of Chopped All-Stars premiering in April, New York City-based chef Geoffrey Zakarian has a lot on his plate. Aside from being a judge on Chopped, he’s also an Iron Chef and he runs restaurants in New York City, Atlantic City and Miami. But keeping busy is what drives Zakarian. On Chopped All-Stars, culinary masters are challenged to create three courses from ingredients in the infamous “mystery basket,” with winnings going toward their favorite charity. Because Zakarian is a culinary master himself, we asked what it’s like judging his peers’ food. “It’s intimidating for the first five minutes,” he said, “and then you just get used to it. You give them a fair, objective view of the food they place in front of you – it’s kind of odd, but these guys are all really good chefs, so of course we judge them really critically, but fairly.” Chopped fans have seen contestants go down in flames, so to speak, but that’s all part of the fun. “It’s real-time cooking and it’s really stressful and we hope for nothing but the best,” Zakarian said. “We want to get a great plate of food in front of us – we don’t want them to screw something up.” For Zakarian, a great Chopped plate is transformative. “You give them ingredients like sea salt and vinegar potato chips. I don’t want to see sea salt and vinegar potato chips on my plate,” he said. This, along with a lack of effort, under-seasoning and sloppy plating, are pet peeves of Zakarian’s, although he’s willing to let messy plating go from time to time, due to contestants’ nerves. Zakarian experiences the other side of the judging table as an Iron Chef, after winning The Next Iron Chef competition in 2011. “I’m very appreciative to be a part of it – it’s a great group of people and an honor to stand next to them,” Zakarian said. Having his food judged on television doesn’t really faze him. “I own a bunch of restaurants and my food is judged every day – I’m used to that; you have to put that at the back of your mind. I cook the best that I can, and when I go to the table I try to impress the judges and tell them exactly how I did it in the most compelling way. You have to have an open mind and be a good storyteller.” 78 | 25A www.25Amagazine.com

ENDIVE SALAD Recipe Courtesy of Geoffrey Zakarian

Ingredients 1 large egg yolk 2 tablespoons sherry vinegar 1 tablespoon fresh lime juice 2 tablespoons mustard 2 tablespoons honey fine sea salt and fresh ground black pepper 3 tablespoons olive oil 4 heads of endive, julienned lengthwise 10 ounces arugula (about 2 bunches) cleaned and trimmed

Dressing Place egg yolk, vinegar, lime juice, mustard and honey in a bowl. Season with salt and pepper to taste and whisk to combine. Whisk continuously while gradually adding oil.

Salad Combine endive with arugula in a mixing bowl. Add 4 tablespoons of dressing, season with salt and pepper to taste and toss to mix well. The remaining dressing can be refrigerated for use within the next day or so.

Iron Chef provides a means for Zakarian to spend time in the kitchen. “We’re all very busy running our restaurants, so what’s great about Iron Chef is we get that intense time to cook and plan and battle and really get our chops working – it’s so much fun!” Food transcends being just an occupation for Zakarian. “I’m always working – my mind does not shut down and I’m never retiring. It’s what I like doing and I’m lucky. In this business, I think the people who are really passionate about it will say the exact same thing.” Zakarian’s favorite things to cook at home include breakfast for his kids. “I love seeing their faces when the try something new,” he said. He also tends to keep family meals on the simple side, with menu items such as soups, stews and roasted chicken. “We like the simple stuff – we leave the fancy stuff for the restaurants.” When asked for a recipe, Zakarian chose to share a salad that perfectly complements those simple, home-cooked meals. “This is one of my favorite recipes as it is a true study on the balance of simple flavors and ingredients that can come together to make a dish sing. The crisp nature of the endive marries perfectly with the richness of the mustard dressing. You can serve it as a first course or as a side dish with an entree like roast chicken.” March 2013

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America and while Bobby still loves traditional southern cooking, he is also health and weight conscious. I n t h e t h i r d s e a s o n o f N o t M y M a m a ’s M e a l s , B o b b y travels to restaurants throughout the country with one s p e c i f i c g o a l a t h a n d : c r e a t i n g l i g h t e r, l e a n e r b u t s t i l l d e l i c i o u s v e r s i o n s o f h i s f a m i l y ’s c l a s s i c r e c i p e s . I n each episode, he works alongside restaurant owners and chefs to present viewers with healthy alternatives, cooking tips and workout techniques, while still having fun in the kitchen. H e r e ’s w h a t B o b b y h a d t o s a y a b o u t h i s s h o w, s o u t h e r n roots and quest to make food healthier …

THE INTERVIEW

BOBBY DEEN’S SOUTHERN COOKING: TASTY AND HEALTHY By Victoria Caruso

ince he was 18, Bobby Deen has been an essential ingredient in the recipe that has made his mother – Paula Deen! – an American hospitality and cooking icon. But over the years, the selfproclaimed “Georgia Boy” has more than proved he can hold his own in the kitchen. E a r l i e r t h i s y e a r, t h e t h i r d s e a s o n o f B o b b y ’s s e r i e s N o t M y M a m a ’s M e a l s p r e m i e r e d o n t h e C o o k i n g C h a n n e l a n d h i s l a t e s t b o o k , F r o m M a m a ’s Ta b l e t o M i n e : E v e r y b o d y ’s F a v o r i t e C o m f o r t F o o d s a t 3 5 0 C a l o r i e s o r L e s s , w a s r e l e a s e d i n F e b r u a r y. B o b b y ’s c o o k i n g c a r e e r b e g a n a f t e r h i g h s c h o o l w h e n h e s e r v e d a s a n i n t e g r a l p a r t o f P a u l a D e e n ’s n o w l e g e n d a r y h o m e b u s i n e s s , T h e B a g L a d y. W h i l e B o b b y a n d his brother Jamie took care of customers, Paula worked to craft the recipes for the now infamous The Lady and H e r S o n s r e s t a u r a n t i n S a v a n n a h , G A . To d a y, t h e D e e n s are one of the most recognized and beloved families in

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25A magazine (25A): The third season of Not My Mama’s Meals is currently airing on the Cooking Channel and has received rave reviews! How does it feel? Bobby Deen (BD): I am as happy as I have ever been in my 42 years. I know that’s a cheesy answer but it’s the truth. This show is so much fun and when I am not shooting I get antsy and cannot wait to get back to work. I look forward to every aspect of it. I get to meet some really great people and the crew I work with is amazing – from the PAs to the executive director, everyone is delightful. It’s the most fun I’ve ever had and I am enjoying every moment of it. 25A: Not My Mama’s Meals focuses on not just preparing healthier meals, but also the importance of exercise. How do you feel the two go hand-in-hand? BD: There was a time when I would be inside our restaurant 15-16 hours a day. I was spending a lot of energy on the business and not taking care of myself. I wanted to change my lifestyle so I started going to the gym. It wasn’t an egotistical thing; I just wanted to feel good and improve my quality of life. One’s diet and exercise really do go hand in hand. One without the other doesn’t work. I began to understand how to eat for the way I wanted to feel. 25A: But you wouldn’t turn down a good, southern meal? BD: Believe me, I haven’t turned on my heritage. Instead I’ve just learned balance and moderation. If my mama called me to come over for dinner I would go and enjoy fried chicken, cornbread and collard greens. And then the next morning I will be at the gym on the treadmill. Eighty percent of the time I am strict and careful about what I do and eat; the other 20 percent I enjoy life. 25A: When you’re on the road, how do you choose where to eat? BD: When I come to [New York] City, I’m generally with people who know the area and who say, ‘Hey, I want to take you to this great place.’ When I am in other places I always ask the locals. That is how you find the best places. Typically, they are these small, offthe-map places that are great.

25A: Is it hard not to critique something you didn’t cook yourself? BD: I’ve been the restaurant business for over 25 years and have a great deal of empathy. If I go into a restaurant and something is less than perfect, I totally understand. 25A: What dish or type of food do you tend to order out? BD: I am a lover of sushi and frequent lots of sushi places. I like to sit at the bar and watch. It’s something I never learned to prepare myself and I find the whole technique fascinating. 25A: Do you still enjoy cooking for fun? BD: I grew up in South Georgia in the ’70s and was taught that food is something you love. When I am not out for a book tour or filming, I am home and working in our family restaurant. Growing up my mother always told me, and I find it to be true as an adult, that the kitchen is the heart of the home. It’s fun to be with your friends, turn on music and have a cocktail. So yes, I love cooking and I find it therapeutic. 25A: Many people think that in order for something to taste good, it has to be fancy and difficult to make. Is this true? BD: I don’t think good food has to be overly complicated. Are there great, complicated recipes out there? Yes. There are many that I haven’t tried and are out of my comfort zone. I’m a simple guy. I cook very simply. I like what I like and I like to know what is in my food. 25A: What ingredients do you feel are kitchen must-haves? BD: Olive oil, cornstarch, canned tomatoes, avocados, eggs, nuts, and fresh fruits and vegetables. Cornstarch is a great thickener without adding a great deal of fat and calories and canned tomatoes come in so many different flavors and varieties and are always in season. Another thing is Greek yogurt; it makes for a great substitute to cutting down high calorie ingredients. By using it you can turn recipes that would have otherwise been laden with calories into ones full of probiotics that are good for your body. 25A: What is your advice for aspiring home cooks? BD: Cooking should always be fun – that is the main thing. The worst thing you could do is over season or burn it. When making something for the first time, always go exactly by the recipe. After that, do whatever you want and make it your own!

MINI SAVANNAH CRAB CAKES Recipe Courtesy of Bobby Deen

Ingredients (8-10 crab cakes) 8 ounces fresh or canned lump crabmeat (drained if canned) 6 tablespoons dried breadcrumbs 2 tablespoons finely chopped scallions (white and light green parts only) 2 tablespoons light mayonnaise 1 jalapeño, seeded and finely chopped 1 large egg white, lightly beaten 1 teaspoon Old Bay seasoning 1 teaspoon Dijon mustard 1 lemon, cut into wedges, for serving

Breaking It Down In a large bowl, stir together the crabmeat, 3 tablespoons of breadcrumbs, scallions, mayonnaise, jalapeños, egg white, Old Bay and mustard. Form the mixture into 1½-inch patties. Place the remaining 3 tablespoons breadcrumbs in a bowl. Dip each crab cake in the breadcrumbs to lightly coat. Spray a skillet generously with cooking spray and place over medium-high heat. Cook the crab cakes in batches, until golden, 2-3 minutes per side. To prevent sticking, spray the skillet with more cooking spray between batches.

Trim Tartar If you’d like to serve these crab cakes with a dipping sauce, you can whip up a quick, lighter-style tartar sauce. Just substitute the mayonnaise with low-fat yogurt. Mix in a tablespoon or two of low-fat mayonnaise to give it some body. To skip the extra sugar, use chopped pickles instead of pickle relish and mix in some fresh herbs like parsley or tarragon for a fresh flavor.

Fat Calories

Before After 6g 1g 136 30 13g protein | 10g carbohydrate 1g fiber | 617mg sodium

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SERENA PALUMBO

PRESENTS HER PINEAPPLE TARTE TATIN 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, pissaladiĂ¨re, quiche Lorraine, salad Nicoise and many more traditional dishes. www.serenapalumbo.com

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THE FILLING

PINEAPPLE TARTE TATIN

2 tbsp. butter 1 tbsp. granulated sugar 1 pineapple, peeled, cored, quartered and cut in slices 1 9-inch disk of piecrust

Recipe Courtesy of Serena Palumbo

Directions

The Crust

Preheat oven to 400°F. Place sugar and butter in cast iron skillet over medium heat to caramelize. Stir caramel from time to time so it browns evenly. The caramel should be a light brown color – stay aware or it will burn.

(Note: store bought crust works, too) Ingredients: 1 ¼ cup all-purpose flour ¼ tsp. salt ½ tbsp. sugar 1 stick unsalted butter cut into small pieces ¼ cup ice water

Directions Combine dry ingredients in bowl of food processor. Add butter. Pulse until mixture resembles coarse crumbs. Stop food processor and add one tablespoon water. Start food processor for 30 seconds. Stop processor again and add water, one tablespoon at a time. Add water and keep processing until dough comes together. Set dough aside and let it rest in fridge for 30 minutes.

In the meantime, roll out dough and set aside. When caramel is ready (about 10 minutes), turn off heat and let cool. Position slices of pineapple on caramel with round part towards board of cast iron skillet. Keep positioning pineapple slices in circles until you reach the center of skillet, then place dough on top of slices. Make sure that sides of the dough are securely tucked in towards pineapple slices. With fork, make some holes in dough to let steam escape. Place skillet on middle rack of oven. Bake for about 40 minutes or until dough is completely cooked and flaky to the touch. When tarte is ready, remove from oven. Take a plate that is bigger than the diameter of the skillet and place on top of skillet. Using oven mitts, invert skillet and release tarte. If there are pineapple slices stuck to skillet, gently remove them and position them on tarte according to the geometrical pattern. Serve warm with some whipped cream or creme fraiche!

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TWO GREAT RECIPES BY DEBI MAZAR & GABRIELE CORCOS, STARS OF THE COOKING CHANNELâ&#x20AC;&#x2122;S EXTRA VIRGIN

TOFU PANINO

Directions: Ingredients: 1 (14 oz) block House Foods extra firm tofu, sliced into 6 even slices Extra virgin olive oil, plus more for drizzling 6 slices Pugliese bread, or other hard crusted artisanal bread 9 slices young pecorino cheese 3 marinated artichokes, thinly sliced 3 large pieces roasted red bell peppers, sliced Balsamic vinegar, for drizzling

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Lay tofu slices on paper towel or clean dishtowel and press gently with another towel to absorb some of the water. Brush lightly with extra virgin olive oil and season on both sides with salt and pepper. Heat grill pan over medium high heat. Grill tofu on each side for 2-3 minutes, until nice grill lines appear. Lay out 6 slices bread on cutting board. Drizzle with olive oil and season with sea salt and black pepper. Top 3 slices of bread each with 2 slices of tofu, 3 slices of cheese and divide artichokes evenly among sandwiches. Drizzle with extra virgin olive oil and balsamic vinegar. Top with remaining 3 pieces of bread. Slice in half to serve. Makes three sandwiches

TOFU CAPRESE WITH HEIRLOOM TOMATOES AND BASIL-INFUSED OLIVE OIL Ingredients: (Serves 6) 1 (14 oz) block House Foods medium tofu sliced into 8 even slices 2 tbsp olive oil 2 peeled garlic cloves 2 large heirloom tomatoes, sliced Fresh basil leaves Basil-infused olive oil (recipe below)

Directions: Press and pat dry tofu with paper towels. Season tofu on both sides with salt and pepper. Heat oil in large non-stick skillet. Add garlic cloves and once they begin to brown around the edges, add tofu and cook until browned, about 4 minutes on each side. Remove to paper towellined plate to drain and cool. Season tomatoes with salt and pepper. Layer tomatoes and tofu on platter with freshly torn basil and drizzle with basil oil.

Basil-Infused Olive Oil Ingredients: 2 bunches fresh basil, stems removed 1cup extra-virgin olive oil Kosher salt Freshly ground black pepper Juice of one lemon

Directions: (about 1 cup) Add basil to boiling water for 45 seconds to one minute. Remove to bowl of ice water to stop further cooking. Dry and place in blender. Add olive oil and blend until smooth. Strain oil through cheesecloth into bowl. Add salt and pepper to taste. Add lemon juice right before serving.

BASIL-INFUSED OLIVE OIL

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CHEF

COLT TAYLOR Restaurant: One if by Land, Two if by Sea Restaurant 17 Barrow St, New York, NY 10014 212. 255. 8649

Favorite Dish: Peekytoe Crab Salad with Thai Watermelon Soup

PLATE COMPONENTS: 3 oz crab, picked 2 oz Thai watermelon soup Small diced fresh watermelon Pickled watermelon rind

Small diced pickled Asian Pear Small diced cantaloupe

For Soup: For Crab: Peekytoe crabmeat picked over Finely chopped fresh cilantro Finely chopped mint 1 tablespoon olive oil Salt to taste

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Pickled watermelon rind: 250 g sugar 250 g champagne vin 250 g water

500 g coarsely chopped seeded watermelon (save rind for pickling) 1 fresh lemongrass stalk 30 g finely chopped shallot 15 g tablespoons finely chopped peeled fresh ginger 15 g finely chopped garlic 50 g tablespoons mild olive oil 1 small Thai chili, minced 2 limes juiced and zested Salt to taste

Method: Julienne watermelon rind. Boil pickling liquid, pour over rind, let cool.

CHEF

MIKHAIL APELSINOV Restaurant: Insignia 610 Rte. 347 Smithtown, NY 11787 631. 656. 8100

Favorite Dish: Frisee Salad with Cranberries, Walnuts, Sweet Peppers, Apple Wood Smoked Bacon, Aged Vermont Cheddar and Toasted Walnut Vinaigrette

TOASTED WALNUT VINAIGRETTE: ¼ cup maple syrup ¼ cup sherry wine vinegar 2 finely chopped shallots 2 tablespoons Dijon mustard 6 sprigs fresh thyme, picked

½ cup walnut oil ½ cup canola oil Ground black pepper Kosher salt

Salad: 4 cups frisee, outer parts removed, washed and spun dry 2 tablespoons fresh cherry peppers, seeds removed, cut in thin strips ½-¾ cup aged cheddar cheese, shredded 5-6 thick slices apple wood smoked bacon, cut crosswise into ½-inch slices ½ cup dried cranberries ½ cup toasted walnuts

For the Salad: Place cut bacon in large sauté pan and bring to a mediumhigh heat. Cook bacon until brown and crispy and fat has been rendered. Remove from fat.

For the vinaigrette: In a blender, combine sherry vinegar, maple syrup, chopped shallots, mustard and thyme. Season with salt and pepper. With the blender running, slowly add the walnut oil and canola oil until emulsified. Place salad ingredients in large bowl. Add vinaigrette to taste and gently toss to combine. Divide salad into four individual serving plates and sprinkle with cheddar cheese.

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CHEF

MICHAEL WILSON Restaurant:

Photograph by Noah Fecks

Monsoon 48 Deer Park Ave, Babylon, NY 11702 631. 587. 4400

Favorite Dish: Miso glazed black cod with baby spinach and spicy eggplant Chef Michael has been with Monsoon Asian Kitchen and Lounge (www.monsoonny.com) since its opening one year ago (February

INGREDIENTS: 7 oz. black cod fillet, cleaned, bones removed, skin on 2 oz. miso glaze ¼ cup spicy eggplant (see recipe below)

Photograph by Noah Fecks

Preparation:

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Marinate cod in miso glaze for 24 hours. Bake cod in 375° f until cooked through. Heat oil in pan and fry garlic, ginger and scallion. Add baby spinach and toss. Lay spinach on plate. Caramelize cod using a broiler or torch and place on top of spinach. Garnish with heated spicy eggplant and lime segments.

1½ cups baby spinach 1 tbs. cornstarch 1 tbs. grapeseed oil 1 tsp. ginger 1 tsp. garlic 1 tbs. scallion, chopped 2 tsp. sesame oil 3 lime segments (for garnish)

Monsoon Spicy Eggplant Marinade 1 tbs. grapeseed oil 1 tbs. onions, diced 2 tbs. shallots, diced ¼ cup Shaoxing wine 3 oz. chili sauce 1 tbs. honey ¾ cup eggplant cubed Sweat onions and shallots in oil. Deglaze with Shaoxing wine and cook until reduced by half. Add chili sauce and honey and cook to combine. Flash fry cubed eggplant and toss.

CHEF

DANNY GAGNON Restaurant: DoraNonnie 716 Glen Cove Ave, Glen Head, NY 11545 516. 759. 9100

Favorite Dish: Sweet Soy Calamari

INGREDIENTS: 4 cups of Vegetable oil 5 oz all purpose flour 4 oz of sliced Calamari (Tubes and Tentacles)soaked in milk. 1 oz of Roasted Red Peppers Sliced thinly ½ oz of diced parsley

½ oz of thinly sliced scallions 2 slices of lemon Sauce: 4 oz of Thai Chile Glaze(found at local Asian market) For garnish. ½ carrot julienned and ½ beet julienned

Method of Prep: Heat your Vegetable oil up to 375 Degrees in a large deep pan so oil doesn’t rise over the pot. Take the all purpose flour and the calamari and mix until the calamari is fully incorporated with the flour. Deep Fry Calamari for 2 ½ 3 minutes until calamari is golden brown. Once that is done put calamari into a bowl and mix in your roasted red peppers, parsley, scallions and your Thai glaze. Mix well over and under with a spoon then ready to serve. Add Lemons, Top with garnish and Done.

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JEFFREY SCALA Restaurant: Cipollini 2110 Northern Blvd, Manhasset, NY 11030 516. 627. 7172

Favorite Dish: Pappardelle with cauliflower, shrimp, speck, and toasted breadcrumbs

Bio: Executive Chef Jeffrey Scala has been working for Gillis and George Poll for 5 1/12 years. He has been the Executive Chef at Cipollini for three

INGREDIENTS: (Serves 4) 2 cups cauliflower florets, roasted 4 slices speck, cut into small dices 20 16/20 shrimp, cleaned 2 shallots, minced

3 cloves garlic, sliced ½ bunch parsley, chopped 1pound fresh pappardelle Extra virgin olive oil Toasted breadcrumbs

Directions: Boil water for pasta. Cook pasta for 5-7 minutes. Heat large sauté pan and add 2 tbs. extra virgin olive oil, then add diced speck. Cook 2-3 minutes. Add shallots and garlic and sweat for 1 minute. Add shrimp. Season with salt and pepper. Add cauliflower when pasta is al dente and add to sauté pan with 4 oz. pasta water. Toss in parsley, a little more olive oil, portion into four bowls and top with toasted breadcrumbs.

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CHEF

ANTONY GIRONTA Restaurant: Serata 160 Mill River Rd, Oyster Bay, NY 11771 516. 628. 2800

Favorite Dish: Pasta Serata pappardelle with heavy cream white truffle oil and prosciutto.

Bio: Executive Chef at Serata for almost two years.

VEAL CHOW SERATA: 1 veal chop handful of cherry peppers broccoli rabe garlic

olive oil salt pepper red pepper white wine

Directions: SautĂŠ broccoli rage in garlic and oil season with red pepper set aside SautĂŠ cherry pepper with garlic olive oil and white wine set aside Season veal chop with salt and pepper Grill about 2 minutes on each side turning 45 degrees after 1 min Plating set broccoli rage on dish place veal chop on top add cherry peppers on top of veal chop

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CHEF

BENG KIONG TONG Restaurant: Matsuya of Great Neck 6 Great Neck Rd, Great Neck, NY 11021 516. 773. 4411

Favorite Dish: All food inspired by any ingredient that is at the peak of freshness, prepared in simplicity so the flavors can express themselves in perfection.

Bio: Head sushi chef for 16 years Recipe: Top Neck Clams with X.O. Sauce Beng Kiong Tong of Matsuya cutting up top grade sushi tuna

INGREDIENTS: 1 Dozen Top Neck Clams (Shucked) 1 Dozen Empty Clam Shells 1 Jar X.O. Sauce (available most asian markets) 3 Tablespoons Butter

2 Cloves Minced Garlic 2 Tablespoons Chiffonade of Spring Onion 1 Tablespoon Minced Red Pepper

Directions: Place shucked clams in strainer and reserve clam juice. In a small oven, place the empty clam shells and bake them at 375*F for 10 minutes. In a small sauce pan over medium heat, add butter, garlic & x.o. sauce. Make sure not to overheat pan to avoid browning of butter. Once thoroughly sautĂŠed, add spring onions, red pepper & clams. Swirl the pan often so as to allow for even distribution of ingredients allowing the wet clams to combine with butter sauce. Drizzle in the reserved clam 92 | 25A www.25Amagazine.com

juice and continue to swirl & flip clams. This movement will ensure that the sauce will be creamy. Be sure not to overcook the clams as they taste best cooked for no more than a total of 1-2 minutes over low-med fire. Remove empty clam shells from oven, allow to cool, then spoon in one clam into each shell. Top each clam with remaining pan sauce and spring onions. Plate & Serve.

CHEF

ROMEO AUER Restaurant: Elegant Affairs Caterers

Favorite Dish: Fresh Burrata, Heirloom Tomato Salad and Homemade Roasted Peppers

Bio: Chef Romeo of Elegant Affairs Caterers is a classically trained European chef with more than 15 years of experience. He is an award-winning chef in Europe and has been featured on Great Chefs of the World. Chef Romeo has cooked for such prestigious individuals as Ralph Lauren, Jerry Seinfeld, Billy Joel, Carolina Herrera, L.A. Reid and Giorgio Armani.

ROASTED PEPPERS: 3 red bell peppers 3 yellow bell peppers Preheat oven to 500 ° F Cut peppers into quarters Remove seeds and membranes

Roast peppers until skin blisters and turns black Remove from oven and cover with plastic or a tea towel, or place in paper bag until cool Skins should peel off peppers easily when cooled

Ingredients:

Directions:

2 lbs. heirloom tomatoes of various colors and sizes Handful fresh basil, chiffonade 1 lb. fresh Burrata cheese 1 lg. shallot, minced 1 sm. clove garlic, minced 2 generous tsp. Dijon mustard 1 generous tsp. stone ground mustard 4 oz. package mache, stems trimmed ½ tsp. good quality honey ¼ cup good quality balsamic vinegar ½ cup good quality olive oil ½ tsp. salt ¼ tsp. freshly ground pepper ½ lb. roasted yellow and red peppers (recipe below)

In small bowl, whisk shallots, garlic, mustards, honey and vinegar. Once ingredients are fully combined, slowly pour in olive oil while continuously mixing vinaigrette to emulsify. Slice larger heirloom tomatoes and quarter or chop remaining tomatoes to create various sizes and textures. In large mixing bowl, add tomatoes, mache, fresh basil and vinaigrette. Mix well, then taste. Season if necessary with salt and pepper. Arrange tomatoes on plate. Place Burrata with pieces of roasted yellow and red peppers. Spoon small amount vinaigrette over platter and serve.

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CHEF

KENT MONKAN Restaurant: The Brass Rail 107 Forest Ave, Locust Valley, NY 11560 516. 723. 9103

Favorite Dish: Sweet - Chocolate ice cream with a side of peanut butter; Comfort - Chicken Parmesan; Highbrow- Roast squab and seared foie gras

Bio: Kent Monkan has been the chef and owner of The Brass Rail in Locust Valley for five years. He is also chef and owner of the new Heirloom Tavern in Glen Head, which opened in January 2013.

Recipe: Pepper Seared Tuna Tataki

PEPPER SEARED TUNA TATAKI: 1 lb. sushi grade tuna 1 pc. English cucumber 1 tbsp. wasabi paste 1 pc. jalapeno ½ cup soy sauce ¼ cup yuzu juice (lemon can be substituted)

¼ cup water 2 tbsp. ground black pepper 2 tbsp. pickled ginger 1 4-inch pc. kombu sea weed (optional)

Directions: This is a simple light appetizer that will be sure to impress your guests. The most important part of the recipe is to find the highest quality tuna available. Simple rule of thumb is the redder the better. But not neon. One day prior, combine soy sauce, yuzu (or lemon), water, pickled ginger and kombu. Let sit in refrigerator for 24 hours. Peel cucumber and julienne as fine as you can. Cut tuna into four 4-oz. pieces. Be sure to have your kitchen fan on. Put heavy-bottom sauté pan over high heat. 94 | 25A www.25Amagazine.com

Roll tuna in black pepper. When pan is very hot, add a little vegetable oil and tuna. Sear on all sides for 10 seconds each. Remove from pan. Arrange cucumbers on plate and pour ¼-cup soy mix over. Slice tuna with sharp knife as thin as you can and shingle on top of cucumbers. Finely slice jalapeno and lay some on tuna. Put some wasabi on the side and serve. Plate & Serve.

CHEF

TOM SCHAUDEL Restaurant: Coolfish 6800 Jericho Turnpike, Syosset, NY 11791 516. 921. 3250

Favorite Dish: “It’s not a dish but fish of any kind. The more unusual the preparation, the better.”

Bio: Tom Schaudel started out in the food business in 1968, when he was just 15 years old. He has owned restaurants since 1983 and his present and impressive lineup includes: CoolFish, Syosset; Jewel, Melville; aMano, Mattituck; A Lure, Southold and Ross-Schaudel Catering and Event Planning, Mattituck.

ASPARAGUS & SHRIMP RISOTTO: 1lb. Arborio rice 1 onion, diced 2 tbsp. shallots, chopped 1lb. asparagus, sliced, stems juiced 2 lb. shrimp, diced

2 tbsp. basil, chopped 1 cup white wine 1 qt. chicken stock 2 oz. butter 3 tbsp. olive oil Salt and pepper to taste

Directions: Sauté onions and shallots in olive oil and butter until golden. Add asparagus and cook until soft. Add rice and stir for two minutes. Add wine and asparagus juice and let it absorb, stirring constantly. Add stock a little at a time, allowing rice to absorb stock before adding next stage, stirring at all times. Add shrimp at the last stage and cook lightly. Continue until all stock is used. Adjust seasoning and serve.

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25A CHEF

RAMON HERRERRA Restaurant: Messina Market 6255 Northern Blvd, East Norwich, NY 11732 516. 624. 6800

Favorite Dish: Pastas!

Bio: Chef for seven years at Messina Market

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Planning on having an Affair?

delicious cuisine, stylish presentation, impeccable service

OFF-PREMISE CATERING & EVENT DESIGN for your HOME, BUSINESS or VENUE Southampton 631 324 9825 路 Glen Cove 516 676 8500 路 Manhattan 212 991 0078 An on-site caterer for The Nassau County Museum of Ar t, a neo-georgian mansion located in Roslyn Harbor

ElegantAffairsCaterers.com

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The Oeuvre of the

Hors D’oeuvre

By Andrea Correale

e are all so familiar with the word hors d’oeuvre ... but when and how did it come into existence? And what is its relevance today? The hors d’oeuvre has been around for centuries and like everything else, it has evolved through time. The literal translation of this French word is “outside the main work.” The hors d’oeuvres comprised small meals served before (and sometimes after) the main dish and was insignificant in relation to it. The cocktail hour was its accompaniment … today’s appetizers are yesterday’s hors d’oeuvres. The dish on 21st century entertaining, especially here on the North Shore, revolves around the power of the hors d’oeuvres; its simplicity, variety and opportunity to experiment with the savory bite of any main dish. That is the culinary opportunity to take for your next event. It is the first impression you make on your guests and it’s a stellar opportunity to truly cater to a variety of palates in an unforgettable fashion. The modern era of catering has turned an old tradition inside out and it works its magic at any type of event. Your guests will marvel at the visual feast before them and appreciate the healthy alternative to a large meal – small bites packed with flavor and variety. The formal style of dining will always have its place. Twenty-first century entertaining is exciting and evolving and a reflection of the overall social evolution of our lives. Meatballs have made a comeback. There are some delectable contemporary twists like these PLUM HOISIN GLAZED CHICKEN MEATBALLS with scallion confetti. 98 | 25A www.25Amagazine.com

The scoop on the top tier favorites at the swankiest parties are:

GRAPE AND MANCHEGO CHEESE WITH FIG JAM served on miniforks does away with the ordinary cheese platter setup and bursts with flavor in a millisecond.

CAJUN SEARED SALMON ATOP A CORN AND BLACK BEAN SALSA is a healthy, protein-rich hors d’oeuvre which makes as strong an impact as a main dish. Place a cluster of these pre-made appetizers on a platter for your guests to enjoy.

The bread cup is a favorite vessel to use -- a baseline for building exceptional hors d’oeuvres ; like this MINI BLT CUP with hickory smoked bacon, lettuce, Roma tomatoes, and mayo.

THAI CHICKEN SKEWERED WITH A GINGER PEANUT SAUCE served on a bed of peanuts informs your guests what’s in store visually before they take a delectable bite.

Andrea Correale, President of Elegant Affairs is considered a celebrity caterer, event planner and entertaining expert. March 2013

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Pistachio & Dijon Crusted Chicken by Amanda Gluck

Photography by Madeline Wolf

Some people may think of chicken as a boring dish to serve at a dinner party, but I beg to differ. Matched with the right ingredients, it can taste incredibly flavorful, not to mention look enticingly decadent ... two elements I strive for when I want to impress my guests.

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My inspiration for this recipe came from one of my favorite cookbooks, FRESH: Healthy Cooking and Living from the Lake Austin Spa Resort. In keeping with true Fashionable Hostess form, it is health conscious while not skimping on flavor. What I love the most about this recipe, though, is the rich color - the deep yellows from the spicy mustard and the bright greens from the crushed pistachio make this dish ideal for matching back to a gorgeous winter flower such as golden yellow daffodils (that bloom in February/March). So get ready for your next soirĂŠe with just a few easy steps, minimal ingredients and best of all, a quick prep time (under 20 minutes!). All you need is a healthy side dish such as quinoa to round out your meal. Enjoy!

Directions: 1. Lightly rub chicken breast with olive oil and season with salt and pepper.

Ingredients (serves 4): Four 3 oz Boneless / Skinless Chicken Breasts (I always opt for hormone free) 8 Teaspoons of grainy Dijon Mustard 1/2 Cup of Crushed Pistachio Nuts 1 Tablespoon of Olive Oil 1/2 Ripe Lemon 4 Teaspoons of Red Wine Vinegar Pam Spray Salt & Pepper to taste

2. On the side, take shelled pistachios, place in Ziploc bag and smash. This does not require a hammer; rather, use a strong utensil like an ice cream scooper. 3. Head to your stove, turn heat to medium-high, place skillet on top and spray thoroughly with Pam. 4. Place chicken in skillet and pour one teaspoon of vinegar to each breast and squeeze equal parts lemon juice directly to the chicken. Next apply Dijon mustard (easiest way is to use a marinating brush), then sprinkle with crushed pistachios, flip and repeat on other side. 5. Plate with quinoa and sprinkle a bit of extra pistachio on top. Serve!

Looking for more dinner party recipes, table decor, and more? Follow me at www.FashionableHostess.com; Facebook: FashionableHostess.com; Twitter: @FashionableHost; Instagram: @FashionableHostess

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25A per se By Venus Quintana

The New York interpretation of what many consider America’s finest restaurant, French Laundry in Napa Valley, Per Se is Chef Thomas Keller’s Broadway stage. Keller equally embraces French technique, a religious fervor for seasonality and a witty playfulness that speaks to his confidence in the kitchen. The large dining room is understated and elegant, with touches of wood, towering floral displays and sweeping windows with vistas of Central Park. Keller’s dishes are now world renowned, such as his tiny cones of tuna tartar topped with crème fraiche and “oysters and pearls,” delicate tiny mollusks suspended in a creamy custard with tapioca. Dessert service is a multi-course celebration of all things sweet, including a choice of dozens of house-made chocolates and, of course, treats to take home; the ultimate blend of rich cuisine steeped in romance!

ENTICING READING FROM THE OCEAN HOUSE: Food Never Sounded – or Looked – So Good The iconic Ocean House in Watch Hill, Rhode Island has launched its first-ever hardcover illustrated cookbook, Ocean House: Living and Cooking Through the Seasons. The beautifully designed volume highlights more than 70 recipes, expert tips from the Ocean House’s awardwinning culinary team and features bold food photography, mesmerizing full-page images and profiles of the resort, nearby farms and food purveyors. Given that the earth-to-plate cuisine served at the Ocean House relies on the freshest ingredients, it’s fitting that local farmers and fisheries are featured. The book, which will serve as a keepsake for resort guests, is also a perfect gift for anyone who loves good food and travel. It will be available for purchase at the Ocean House boutique and online at Amazon.com. 102 | 25A www.25Amagazine.com

s t s e u g r u o y Favor ! e r u l l with A

california bubbly pink moscato

fresh R fun R lively allure winery, ceres, ca

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info@allurewinery.com

www.allurewinery.com

855.874.2394

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Eat Your Way Through Latin America Savor the flavors and soul of Chile, Argentina, Peru and Brazil with trips sure to excite even the most discerning gourmet enthusiast By Shane Fonner

Latin America offers an array of food varieties and flavors ranging from the benign to the bold. From savory spices to home-grown palates, the Western Hemisphere’s Spanish-speaking world incorporates the intensity and soul of the culture. With restaurants like Ceviche, Sushi Samba and Bodega Negra popping up in NYC and London, it’s clear that the gastronomic flavors of South America have made their impact on the global culinary scene. Beneath its physical beauty, South America is a veritable feast for the senses and a gastronome’s paradise. Music and dancing are innate; the place as a whole seems to bounce to a beat. Its capital cities are crammed with sophisticated gastronomy, featuring emerging art galleries and cosmopolitan nightlife, world-class restaurants manned by award-winning chefs and countryside retreats, New World wine valleys laden with traditional bodegas and modernist vineyards that serve gourmet cuisine to accompany rich vintage wines. The diversity of the landscape is reflected in the traditions of its people. Jacada Travel (www.jacadatravel.com) has just announced the latest addition to their expanding portfolio, the Jacada Travel Gourmet Series – six once-in-a-lifetime guided food-focused adventures featuring exciting experiences such as cooking classes in South America’s culinary capital and a private dinner at home with a South American chef high in the wine region. And for the ultimate foodies, the Jacada Travel “Eat Your Way Through Latin America” tour that covers each of the gastronomical highlights of the region, allows foodies and adventurous spirits alike to enjoy plate after plate of some of the best food in the world. With spring’s soft warmth soothing the climes and fresh air swirling gently above, there’s no better time to indulge in a trip created to appeal to all of your senses - especially that of taste. This trip aims to satisfy the most discerning of gourmand travellers looking to taste their way through South America. From the established brassieres of Buenos Aires, the bodegas of Mendoza, the vineyards of Chile and the stellar tables of world-famous chefs in Latin America’s gastronomic capital, Lima, it concludes in the city that always leaves its visitors wanting more: Rio de Janeiro.

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25A Latin America reveals itself to the courageous visitor; enchanting, discerning, sensuous cities and landscapes dancing seamlessly with buoyant locals to bossa nova beats and a samba undertone. It’s an experience to cherish. Starting in Buenos Aires and ending in Rio de Janeiro, Jacada Travel provides a priceless excursion through all of South America’s gourmand attractions. Buenos Aires (three nights): Buenos Aires, the Paris of South America, is undoubtedly one of the continent’s most exciting cities, both culturally and gastronomically. Alongside a resurgent architectural and artistic atmosphere, a culinary scene has emerged that captures the essence of classic Argentinean flair; cafes that bustle after dark, tango salons, hip new restaurants and nightclubs in Recoleta and Palermo. Mendoza, Argentina (three nights): Mendoza, known for its lush wines and picturesque views is already a must-see among the wine set. Constant sunshine and a consistent water supply from the nearby Andes set perfect conditions for wine growing. But there is much more to see and do outside the vineyard culture – rafting rivers to spectacular restaurant visits make it a region for both excitement and indulging. Three nights are enough for visitors to immerse themselves in the serene natural settings and come away with a true sense of the Mendoza way of life. Wine Region, Chile (three nights): The Colchagua Valley, a Chilean treasure, has become one of the world’s most important wine regions – even rivalling Napa Valley in quality wine production. The ground

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is a tableau of swaying poplars and combed vineyards. Explore the wineries while enjoying hillside and valley views – the same hills that enable the robust harvests provide this scenic nirvana. Several small towns including San Fernando, founded in 1742, color the region with their vast history of artisanal wine-making methods. Lima, Peru (two nights): Lima, Peru, is the cultural center of the midwestern coast and ranks as the fourth largest city in the Americas. It is also considered the “Culinary Capital of South America” and has bloomed as home to some of the world’s most innovative chefs and haute cuisine restaurants, such as Astrid y Gaston (one of the World’s 50 Best Restaurants), unique for its cutting-edge cross-culture gastronomy. When not indulging in restaurant food, food lovers have the opportunity to take cooking classes with a traditional Cusqueño chef in the comfort of the chef’s home, to learn the secrets of the country’s most famous chefs inside their award-winning restaurant kitchens. Rio de Janeiro, Brazil (three nights): Amid one of the most remarkable topographies in the world, Rio de Janeiro is a thrilling cosmopolitan city aside pristine, arching coastlines and golden, sandy beaches. In a city with so much natural diversity, a colorful culture bustles with an innate energy, style and sophistication, and this melting pot brings forth some of the most sensational senses known to man, taste included. Enjoy traditional Churrascaria cuisine and then dance the calories off as you samba the night away in this dynamic city. The flavors of Brazil reflect its European, African and indigenous culture. From traditional cachaca tastings to acai-infused dishes, the flavors in Rio are some of the most unique, so if you’re looking to expand your palate, there’s no better place to start than Rio. And if “eating your way through all of Latin America” is not your thing, Jacada’s travel designers, who have all spent an extensive amount of time living the experience first-hand, making local contacts and discovering secret jewels, are able to customize all or part of these dream gourmet-focused trips to accommodate every individual traveller’s taste and pace. So whether you prefer the classic ceviche of Peru, haute cuisine of Buenos Aires, wine from Chile’s enchanting Central Valley or Mendoza, Argentina, there’s a trip to suit every palate and an indigenous culture whose spirit will stay with you for months, an everyday reminder of a robust, congenial people with a rich heritage of vivid consumption of life.

For more information on Jacada Travels Gourmet Tours, visit www.JacadaTravel.com.

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Welcome to The Resort at Pelican Hill Where it All Feels Like a World Away… By Gwen Wunderlich-Smith

for a magical maiden voyage and from the moment we arrived, we knew we would have an experience like no other. We were poised to enjoy all Pelican Hill had to offer.

Friday evening we made our way to Newport following a whirlwind trip in Los Angeles, ready for some rest and rejuvenation. Finally, there it was, Pelican Hill, a Palladian-style resort perched on 504 acres of sun-drenched hillsides. It was indeed a magnificent meeting of land and sea with views from every vantage point. The massive entryway set the stage

After a swift check-in and warm welcome, we settled into our well-appointed bungalow where we changed for the evening ahead, all while enjoying decorative chocolates set out for us on the hotel’s signature Majolica painted plates. The accommodations offer residential comforts with the first-class service of a fine resort. Guests can expect ocean views, crackling fires and private terraces in their homes away from home. The bungalows are perfect for couples, friends or a family of four, while the villas are particularly spacious and would make for delightful accommodations

here was a cold front on the West Coast a few weeks ago when my two colleagues and I retreated to the award-winning Resort at Pelican Hill in Newport Coast, California, to enjoy a quintessential girls’ getaway. Sixty degrees or not, with the sun, the air, and the beach shining around us, there was no stopping these Long Islanders from taking in every experience.

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for wedding parties or family reunions as they comfortably sleep up to 10 guests. Soon after our initial exploration, we were whisked away to one of the hotel’s four restaurants, The Pelican Hill Grill, for a dinner so memorable we’re still talking about it. We dined on Filet Mignon, Pan Seared Maine Diver Scallops and Mustard Glazed Skuna Bay Salmon accompanied by Garlic Truffle Mashed Potatoes, with everything cooked to savory perfection. We all agreed that it was hands down one of the best meals we had ever had. Even though we barely had room for one more sip of Pellegrino, we all gave in to the temptation to try the house specialty, the Strawberry Soufflé. The crème anglaise on the dessert is so intricate that you need to order it

when you first arrive to allow for 20 minutes additional prep time. However, it was well worth the wait for this succulent sweet. We rose to early cappuccinos, threw on bulky sweaters and met our group for the guided four-mile Crystal Cove Beach Hike. Nurturing our adventurer within, we discovered pristine ocean views, migratory birds, dolphins, tide pools, immaculate bluffs and more! Feeling invigorated by the walk, it was off to The Spa at Pelican Hill, where the goal is to have guests embark on a highly personalized voyage of fulfillment and realization in the most pampered and indulgent of spa ambiances. The menu features traditional rejuvenating treatments and heralded therapies from around the globe. I was lucky enough to enjoy a delightful and fully invigorating Amber Gold Signature massage while the girls decompressed in the Aqua Colonnade and enjoyed herbal steam rooms, saunas, whirlpools and soaking tubs. After our long hike and pampering sessions, it was off to The Coliseum Pool & Grill. Our poolside lunch - Traditional Chicken Tikka Masala, Blackened Ahi Tuna Salad and Thai Fettuccine Pasta - was refreshing and made with the most flavorful produce. The meal was complemented by Mai Tais all around. I’ll admit it was the Mai Tais that easily helped us de-robe in the sixty degree weather as we quickly jumped from the pool, which overlooks the Pacific, into the Jacuzzi, where for hours we basked in the sunshine, cocktails and our very own aqua heaven. After our day of delight, we were ready to head out to Andrea Ristorante, a Pelican Hill darling, which specializes in Tuscan cuisine. Lobster Tortellini - Tarragon Butter, Fusilli “San Daniele,” Prosciutto, Asiago Cheese and PanSeared “Bigeye” Tuna, Tuscan Tomato Bread Pudding and “Pappa Pomodoro” Saba Sauce tickled our fancies and to say our happiness became infectious is to say the least. The Resort at Pelican Hill has numerous onsite activities and is a great location for those who want to enjoy the amenities on the grounds. Keeping the Resort a beloved place, the architects remained faithful to Andrea Palladio’s Renaissance philosophy of grand scales and intimate details.Intricacy is such as acres of mature olive trees grace the property and provide the olives for The Resort’s signature olive oil. For golfers, the award winning Gold course designed by Tom Fazio features championship golf with panoramic views of both the North and South Ocean. For those looking to adventure and explore, it is also close to the town of Newport Beach. This picturesque place offered us the best of shopping and gorgeous scenery before we departed back to the hustle and bustle of L.A. I highly recommend The Resort at Pelican Hill for any occasion. You won’t be disappointed whether you’re looking for a wedding destination, a girls’ getaway like us, or a romantic weekend for two. The coastal promenade, the renowned restaurants and the unequaled customer service positions The Resort at Pelican Hill as a premier travel destination. For more information, visit www.pelicanhill.com. March 2013

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25A LONG ISLAND WINTER FARMER’S MARKET Now that spring is around the corner, delight your senses (and jumpstart your health) with a little bit of freshness! Explore new experiences and add a little bit of all-natural flavor to your daily diet with some of the highest quality produce from the New York region all under one roof (yes, it’s an indoor market!). Whether a fresh sprig of rosemary, just baked bread or handmade pasta is what you need, the Long Island Winter’s Farmers Market has it all. Come socialize with others, be entertained with some of their weekly talent and support local farmers every Sunday at the new Huntington location. For more info, visit www. winterfarmersmarketlongisland.com.

AN EVENING OF GOOD TASTE

BY GWEN WUNDERLICH-SMITH With so much to see and do on Long Island, do you just “Ever Wunder”? For many of us spring can’t come soon enough but let these delicious reasons (and indulgences) help you get through the rest of the cold days. Among National Caramel Day, Couples Cooking Classes and an Evening of Good Taste, you can plan on enjoying a culinary and sensory experience to cap off the winter season.

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This is the “cannot miss” event of the month! Drink, eat and dance the night the night away at an Evening of Good Taste, where you’ll enjoy samplings from more than 100 of the most prestigious chefs, restaurants, bakeries and wineries from all over Long Island. The best part? The proceeds raised at the event will benefit South Nassau Communities Hospital. A feelgood philanthropic event that promises to be fun for all. Tickets and more information are available at www.southnassau.org.

NATIONAL CHOCOLATE CARAMEL DAY Oyster Bay’s Chocolate Lady pulls out all the stops to celebrate National Chocolate Caramel Day on March 19. Lee Perrotta, The Chocolate Lady, fetes the sweetest day of the year with her famous sea salted caramel covered pretzel hot chocolate! After you thaw out with the most delectable cup of hot cocoa you’ve ever experienced, enjoy the large selection of caramel treats available only for the celebration, such as chocolate caramel turtles, handmade dulce de leche and sea salted caramel. Gather the kids and enjoy! For more information, visit www.chocolateladyboutique.com.

SPRING CRAFT BEER FESTIVAL

LOAVES AND FISHES COOKING CLASSES

Let’s hear it for the boys! Here is one for the men. Rally up with your group of friends and head on out to the Nassau Veterans Memorial Coliseum for the annual Spring Craft Beer Festival. Lucky number seven, this year’s festival is going to be bigger and better than ever. With over 50 craft brewers from around the country coming to serve over 100 samplings of their finest brews, take this chance to show off your real knowledge of beer. Five-ounce tasting glasses are given as souvenirs, so come on over and make the most out of Saturday, March 9; admission $45 online and $55 at event if available. For more information and scheduling visit www.springcraftbeerfestival.com.

PARADE AND PRIDE WITH ST. PATTY’S

Get whisked away to the Italian Riviera without ever leaving Long Island this March by unleashing your inner chef and learning the traditional regional cuisines of Italy at the Bridgehampton Inn. The cooking classes are presented every Saturday in March, each offering a full course meal from a different region in Italy. Ideal for couples or for those who want to improve their culinary skills, Loaves and Fishes is one of Bridgehampton’s bestkept secrets of things to do on Long Island. For scheduling and pricing visit: www.landfcookshop.com.

We all know that when New Yorkers think of the month of March, the annual St. Patrick’s Day parade comes to mind. Everyone, Irish or not, comes together in this celebration. Often regarded as the most popular parade in New York, this is one not to be missed. After the parade, keep the celebration going by checking out various Irish restaurants for some good ol’ Irish food and beer! Some of our favorites include Beckett’s Restaurant located in lower Manhattan right off the cobblestone street in the financial district. For an authentic vintage feel, the never-fail McSorley’s Ale House is the place to go. Established in 1854, this is a classic New York staple. For a more elevated Irish feel, head over to P.J. Clarke’ s for their well known burgers. March 2013

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GOING ONCE,

GOING TWICE... Vanessa Ferrelli Brings Art to the Island With Style and Passion By Marcus Meade

The events also throw a wrench in the idea of the typical auction because of her spectacular addition of both local and internationally renowned artists and art that can include sculpture, photography and other dazzling media. While many of the stables of Long Island provide the athleticism and glamour of equestrian sports, there is another stable that is rapidly growing in appeal—Vanessa Ferrelli’s roster of artists, photographers and venues for her famed art auctions. Her events, hosted weekly across Long Island, introduce the wealthy and affluent to masters such as Dali, Warhol and Pissarro.

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Vanessa Ferrelli’s journey to the upper echelon of artist management is one of passion and dedication. As a painter herself, she saw that the trends of the art world were skewed toward the appreciation of the most successful and popular artists, while never really allowing artists who have worked tirelessly to display their work to enter. She found that there were international artists who had worked with presidents or had portraits commissioned by celebrities that the active art community had never heard of.

them to a show. “No one wants to be the first person, because no one wants to be wrong,” she said about the risk of offering never-beforeseen artists in a talent pool that includes Monet and Basquiat. “Even if someone really loves a piece, they might be a little reluctant to buy something in the auction environment by an artist they’ve never heard [of] before. That’s why the selection of the artist is so important. Audiences do not realize they have seen this work before — in magazines, online or in the background of a celebrity home. “I want to create an environment where the culture of buying art changes and it’s not the same people appreciating the same work. It’s been that way for decades; the same wealthy families outbidding each other for the right to own work by Jasper Johns. I think that there’s an exciting counterculture of wealth and influence, especially on Long island, and I want to give that audience a chance to be included in this very real conversation about fine art and the value of it.” And so she set out to identify the trends of the art world. Vanessa herself had carefully selected the works in her own home, many pieces of which have tripled in value over the last few years. “I know what I like, but I also know what other people like. People want to feel something and that’s what makes fine art more than an investment. It’s a feeling that takes you somewhere. I want to show that kind of art to people.”

For more information go to VanessaFerrelli.com

It was only a matter of time before the word got out that this entrepreneurial maven was bringing old and new art to Long Island’s most affluent and intellectual neighbors. People wanted to get involved and she began fielding offers from some of the ritziest venues to bring her traveling art auction to their clientele. “The people who come to these events, they’re looking for a world-class piece they cannot find anywhere else, they’re intrigued by the competition of the auction environment and they want to enjoy themselves. The auctions are an experience worth clearing out your schedule for.” She allows herself to produce two or three events per month, integrating the luxurious world of fine art with the luxury of the Gold Coast. Her methods of contacting new artists are still very personal: first meeting with the artists and seeing their work up close before trying to add

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The Delightfully Deluctable World of

minimiam

By Diana Pinck Minimiam is the moniker that the French couple Akiko Ida and Pierre Javelle use for their delectable photographic vignettes. minimiam is French for “tiny yumm” and aptly describes the mesmerizing world that the pair creates with the help of miniature people, macro-photography, and a healthy dose of imagination. In this enchanted world minuscule men might be playing a serious round of golf on undulating mounds of glazed doughnuts (Sweet Green). People in blue smocks might be busy hoisting boulders of glazed Maraschino Cherries onto the lofty peaks of a frosted cupcake (Cup Cake), and astronauts might be exploring the crusty surface of a Crème Brûlée (Sauveurs de Crème). The magic of minimiam is, that the figures and their world form a suspended reality. When you look at one of minimiam’s diptychs, you can’t help but to be drawn into this captivating microcosm and wonder about the people that inhabit it. There is always an element of surprise in play. The first photo is a medium shot of a situation, while the second photo pulls out into a long-shot, revealing more about the story in a dramatic dénouement.

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In a telephone interview from their studio in Paris I asked Akiko Ida what comes first, the food or the story. She said that it varies. The couple loves to explore the pastry shops and new restaurants in their neighborhood. Other times they might meet a person or see a movie that inspires them. Often they are commissioned by large companies for an ad or PR campaign. Whatever their inspiration, I can’t wait to see where the delectable world of minimiam will take us next.

Smash. The tiny HO model figures stand 0.65 inches tall.

La Coupure. The fault line of a chocolate Eclair

Ninja-maki. Sushi burglars

Lolita. Beach scene atop an Ile Flottante, a popular French desert called floating island.

Romantic Cream. Love and sweetsalways romantic.

New York Lunchbreak. A play on the famous photo by Charles E. Ebbet. To see more photos by Akiko Ida and Pierre Javelle go to minimiam.com. They are represented in the US by the Madelyn Jordon Fine Art gallery in Scarsdale NY 914-723-8738 www.madelynjordonfineart.com. All photos are sold as diptychs in limited editions. The 3 available sizes are 16”x16”, 24”x24” and 32”x32”. Prices vary by size and availability. Photography By Minimiam

Sauveurs-de-creme. ‘Saviors’ and ‘Savorers’ of the burnt creme, another play on words.

Sweet Green. Sunday Golf on a glazed doughnut.

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Chocolate Sins By Victoria Crosby

Research has shown that chocolate has got a lot of the substances found in pot. I wonder if that’s the reason why I get high from chocolate pie? How many chocolates would it take to have the effect of a Devil’s Food Cake? Or those nutty chocolate bars made by that company from Mars. Godiva truffles or Hershey kisses, substitutes for love, and wishes that won’t come true, but the chocolate high will do it for you. You don’t have to smoke it, it’s legal to use, you can drive after consumption, which you can’t do with booze. Some like milk chocolate, some prefer bittersweet, dark chocolate or white, it’s the ultimate treat. So don’t let guilt stop you from indulging in the ultimate sensation, chocolate sin.

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FINE FOOD

CATERERS

LONG ISLANDS FAVORITE FOOD STORE

FAMOUS DELI • PREPARED FOODS • CATERING DEPARTMENT • BAKERY • GIFT BASKETS • CHOPPED SALAD BAR • OMELETTE STATION • PIZZA DEPARTMENT • JUICE & YOGURT BAR • SUSHI 409 GLEN COVE ROAD • ROSLYN HEIGHTS, NY. 11577 • 516.484.3320 87 SAXON AVENUE • BAY SHORE, NY. 11706 • 631.328.1140

DJ George Siozios rocked the house with his crew Nick and Stanley

25A-LIST

25A Kristin and Gillis Poll with family Jamie and Jason Shechtman

NEW YEARS EVE AT HENDRICKS TAVERN IN ROSLYN Photos and Text by Diana Pinck

An amazing time was had by all patrons of Hendricks Tavern, who were lucky enough to snag a reservations for their sumptuous, four course prix-fix dinner on New Years Eve 2013. All guests danced up a storm to DJ George Sioziosâ&#x20AC;&#x2122;s hot dance mix. It was a fabulous way to start the New Year and a fantastic time was had by all attending including myself and all my friends. George and Gillis Poll with Andrea Correale

Kristin and Gillis Poll John and Luz Tansey

An amazing and festive start into the New Year

Dina Cozzoli and Yanni Pardalis

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25A-LIST

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pookie& sebastian in Roslyn celebrates

Blue Pearl

by Allen Schwartz Feb 7, 2013 Photographs by Jason Feinberg

1.Alexa LaRocco, Enza Rizzo, and Emily Gokey 2.Kimberly Gabbay and Kevin Maruszak 3.Marguerite Venezia, Gail Hoffman, Amanda Bertoncini, Phyliis Goldstein 4.Dorota Paskuki 5.Jaclyn Schiano 6.Gwen Butler, Christopher Maldonado, Ana Fakiris 7.Amanda Bertoncini, Dorota Paskuki, Ana Fakiris

7 6

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For relaxed East-West relations.

An imposing time machine full of character, developed with the highest watchmaking passion: the Patravi TravelTec is a chronograph with chronometer certification, which displays three time zones simultaneously. Simply and comfortably thanks to the patented monopusher at 10 o’clock, the travel direction – eastwards or westwards – can be preselected and individual time zones jump across. The mechanism developed for this is integrated in the highly complex case and remains visible through a side window. Carl F. Bucherer’s philosophy of the intelligent, useful functions and mechanisms could not have been implemented more perfectly. Also available in 18k rose gold. www.carl-f-bucherer.com

Jupiter, Florida · 561.747.4449 Nick@ProvidentJewelry.com