russelltrusso life/style magazine
love affair
Winter 2014
A CELEBRATION OF DESIRE
OOH! LA LA!
French Chef, Jo Gilson shares her passion
CHARLES PHILLIPS
The Grand Assembly Ball
LIGHTS! CAMERA! ROMANCE!
Heather Thomas puts us in the mood.
Life is beautiful; it’s up to you to make it fabulous.
Featuring Articles by: Sandy Borelli, Ron Greenwald, Amanda Montague, and many other talented artists.
DESIGN 04 The End of the “Mason Jar” 12 The Art of Giving 16 Dressing the Assembly Ball
STYLE 22 Coaxing Your Orchids to Bloom Again 31 Why to Apologize 36 Art Glass 41 Gifts of Love 47 Surviving Stage IV Cancer
JEWELRY 53 The New Classic Earring 57 Shakudo - From the Forbidden Collection
ENTERTAINING 59 Prosperity Social Club 66 Lily’s Chocolates 70
EDWINS Leadership and Restaurant Institute
FOOD 78 Pesce - Restaurant Review 80 Red Velvet Cake 82 Balsamic Vinegar Brussels Sprouts 84 Rack of Lamb ala Trusso 24 Chef Jo - From the Galley
LIFE & FINANCE 83 Talk Money before Wedding Bells 91 Advice from Your Accountant
FROM THE BENCH This issue is about love. Not the kind of love that you see in the movies. Not the kind of love that sends you a box of chocolates. This issue is about unconventional love; maybe "appreciation" is a better term. Why appreciation? When you talk to newlyweds, they gush how much they love each other. But it is the couple who has been together and who have weathered some personal storms that grow to appreciate each other. I used to love when my mother would make a red velvet cake. Now that she's gone, I have an appreciation for the joy and work she put into every dessert. Your daughter may love your special pearl earrings that you received when you got engaged, but it will be years until she will appreciate them. This is why I've retitled the "From the Editor" column to "From the Bench." I spend a lot of time at my jewelry bench. Every single pair of earrings, every necklace, every brooch, has a history of being drafted, designed, and originated on my wooden jewelry bench. My father crafted this bench when I became a jewelry designer and not a day goes by when I don't spend time at it. I loved it the day he gave it to me, but I appreciate it infinitely more today. The month of February is a good time to reflect on our lives. The colder temperatures slow us down and provide more meditative moments. What do you appreciate now that you once just loved? Which people and what things are becoming more cherished with each passing day? Heirloom tomatoes. A brooch I made for my mother when I was 9 years old. The odd spotting of a dragonfly. The "ugly" Christmas ornaments my family had to buy when we were children because we were too poor to buy the "pretty" ones. The time I spend with my friends. In this month's issue, I'm going to share with you some of the things I appreciate. My mother's Red Velvet Cake recipe, a little bar in Cleveland that has become a social center, and a restaurant where "redemption" is the mission statement. We will talk with Sandy Borrelli, who has an appreciation and zeal for life--after reading her story, you will, too.  Of course, I'll share with you beautiful antiques, flower arrangements, gardening tips, and jewelry. I hope that your "month of love" becomes a "month of appreciation". And may the warmth from your smile melt the winter's chills and usher in a new Spring for all of us.
Issue 2 - Winter 2014 Publisher Russell Trusso, russelltrusso@gmail.com
Editor In Chief Nick Vannello, nvannello@me.com
Copy Editor Grant Levy
subscribe to Russell Trusso Life/Style by visiting: http://russelltrussolifestyles.com/
From the Bench, Russell Trusso
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The End of the “Mason Jar� Era
Elegance Returns by Heather Thomas Some of our brides come to us with a 'rustic elegance' vision (which I tend to think of as "'refined casual elegance") when their reception is outdoors, whether it's a historic barn or a canopy style tent. A common statement that I hear during our initial consultation is, "I don't want a 'Mason Jar' wedding", which is music to any event designer's ears. Somehow this simple kitchen accessory has become a designer's archnemesis. Spend a few moments on Pinterest and you'll see an over saturation of mason jars being used as vases, candle holders, lemonade glasses and even soap dispensers. Many times they're accessorized with paint,
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A common statement that I hear during our initial consultation is "I don't want a Mason Jar wedding," which is music to any event designer's ears.
lace or burlap to dress them up (can you detect the sarcasm?). They have been done, done, and done...and done. A mason jar in the fashion world would be equivalent to some of the worst fashion trends, i.e.: shoulder pads, fanny packs, scrunchies and clear bra straps. Well, guess what? Their fifteen minutes are officially up, and I say it is high time to introduce something else. What would that be, you may ask? Etched crystal cut glass, mercury glass, patina metals, cast iron compotes, and vintage canisters, to name a few. While all of these items aren't going to be as affordable as mason jars, they are beautiful, sophisticated, and elegant in their own right; and they command attention. They say, "This is not a cheap wedding. Please don't break anything". Just as in the fashion world, it's all about creating layers of texture and movement through the use of flowers, glassware, flatware, linens, chairs, etcetera.
Allow me to paint you a picture: envision antique tea canisters filled with arrangements of fresh blooms surrounded by silver plated candle holders that are embellished with crystal bobeches. Now pair these with simple, natural burlap linens dressed with gold rimmed plates and glassware (or antique patterned chargers, for that matter), and accent those with cut crystal water goblets and ecru linen napkins. And the pièce de rÊsistance -- a collection of crystal chandeliers suspended from overhead hand-hewn barn beams. So even if you don't have access to a historic barn, all of these components fit together just right to create an instant eclectic feel. For the bride interested in the canopy style tent, I'd recommend disguising the interior mechanics with large birch trees which also double as rigging points perfect for suspending glass candle holders illuminated by candlelight. These candlelit globes pair beautifully with elevated crystal candelabras complete with etched glass candle holders displaying large, garden-style floral arrangements featuring peonies, hydrangeas, lady's mantle, and garden roses. I'll stop here, as the list can go on and on. To put it simply, while Pinterest and Instagram are wonderful ways to get ideas for your next event, don't let one mass trend that's on it's way out define what your event is going to be; your personality and tastes should define your event style. After all, in the story of your event, the details are the punctuation. They finish it and make it perfect!
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HeatherLily is a boutique event and floral design company that specializes in chic floral arrangements and decor for weddings and social soirees. We are as passionate about the creative collaboration process with our clients as we are about designing events in their entirety. Our spectrum of services include the essential event design variables from the very beginning stages, starting with your floral needs. Our in-house accessories such as accent lighting, fabric enhancement, prop design and custom stationery accents, ultimately work together in tandem to create a cohesive design. We specialize in event design conception to fruition and everything in between. Reach Heather hthomas@heatherlily.com at or visit her website at http://heatherlily.com/
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Winter Whites are perfect for the holidays. Go big, go dramatic.
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The Art of Giving “Itʼs not how much we give but how much love we put into giving” Mother Teresa I personally love this quote, as Iʼm the type of person who would rather give than receive. I was very fortunate to marry a “giver,” so a holiday like Valentineʼs Day can be really tricky because “givers” usually want for nothing. My most treasured love notes arenʼt in Hallmark cards, theyʼre on post-it notes that I carry with me everyday in my wallet. Sometimes the best gift of all is the effort and time spent behind the gift. This Valentineʼs Day photo shoot isnʼt meant for me just to be a show-off. Itʼs meant to inspire all the hopeless romantics, the givers, and the cupids out there. Letʼs start with the basics: flowers, dinner, and chocolate. Instead of sending the flowers to your love doneʼs office or home, why not try sending them to the restaurant where youʼve made dinner reservations? Rather than using a generic enclosure card with a strangerʼs penmanship to express your love, consider spending the time to write out a personal card of your own. Then slip it to the hostess for placement on the table before you take your seats. In lieu of making your annual dinner reservations, consider mixing it up with a scavenger hunt of clues, with the end prize being you at new restaurant location. Or for the hopeless romantics who want to skip dinner and go straight to dessert, consider lining the hallway with candles and scattered rose petals leading to a freshly drawn bubble bath complete with a box of chocolates and a bottle of champagne waiting to be opened. The common denominators with all of these ideas is the effort, time, and creativity behind them. You donʼt have to spend a lot of money in order to show your love. To know that youʼre loved and appreciated is the best gift of all. Happy Valentines Day to all of the incurable romantics out there! Your hopeless romantic, Heather Thomas HeatherLily Event and Floral Design
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Dressing the Assembly Ball Master florist Charles Phillips finds the perfect florals for the perfect debutantes.
The 76th Annual Assembly Ball was held on December 28th, 2013 at The Union Club on Euclid Avenue, Cleveland , Ohio. The highlight of the Holiday season is the presentation of the débutantes at the annual Assembly Ball held at the Union Club in the center of downtown Cleveland. At this past year's ball the débutantes and their presenters promenaded the grand staircase of the Union Club, the banisters were covered with clipped boxwoods set to look like beautifully groomed hedges. They paused in front of a twelve foot tall arrangement of magnolia foliage, Limelight hydrangea, Dark Engagement roses (clear pink) and Esperance roses (white with delcate pink edges), in a monumental antique iron urn. The beauty and scope of this arrangement provided was beautiful backdrop that framed the debutantes in a glory of flowers and foliage. Tall candles in gorgeous Georgian style silver candelabras towered over the scene, their bases massed with hundreds of Dark Engagement roses mixed with Esperance roses. Both of these luscious varieties of roses open to magnificent blossoms the size of small cabbages and are wonderfully showy with an almost Edwardian opulence that created a breathtaking vision. The débutantes , carrying their bouquets of Esperance roses then ascended in groups to the magnificent Italianate ballroom where they formed a receiving line to greet their guests. This beautiful room was decorated with large antique urns filled with magnolia foliage laced with beautiful birch branches swagged with miniature white lights. Later, the honorees, their families, and guests dined in the Union Club's main dining room. Its tables were draped in a subdued shade of peacock blue cut venetian velvet. Across the grand foyer in the Reading Room, sheer beribboned organza tablecloths in champagne tones were used.
The centerpieces in both dining rooms alternated between very tall silver trumpet vases filled with Limelight hydrangeas and Esperance roses and low full arrangements of roses and hydrangeas accented with chartreuse cymbidium orchids. The look was incredibly rich and opulent--so inviting as you walked into each dining room. After dinner, the attendees danced in the grand ballroom under high arches of huckleberry greenery laced with starry white lights and the entire room was bathed in shades of pink lighting that created an ambiance of romance and an evening no one wanted to ever end. Article and Photographs by: Charles Phillips Beautiful Flowers 12702 Larchmere Blvd. Cleveland, Ohio 44120 216-583-9076 There is no email or website available for this contributor.
In a Flurry Charles works with deft speed to create and assemble the hundreds of arrangements, sprays, archways, and centerpieces needed in time for the Assembly Ball.
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CHARLES PHILLIPS BEAUTIFUL FLOWERS
Remarkable occasions require a remarkable floral artist. CHARLES PHILLIPS BEAUTIFUL FLOWERS 12702 Larchmere Blvd. Cleveland, Ohio 44120 216-583-9076
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BLOOM! How to Coax Orchids Into Flowering Again by Russell Trusso The desire for orchids in Europe and America has been widespread since the Victorian era, but has been mainly restricted to those with vast sums of money or the few hobbyists with a dedication to home growing and bartering for plants with fellow orchid collectors. In the last 80 years or so the number of home orchid growers has dramatically increased, but still for the average person it has not been the typical house plant. Then in the last few years, orchids have appeared at home improvement stores, grocery stores, and at road side stands as the development of fast growing hybrids (imported as seedlings from Asia) has become widespread. The most classic orchid purchased in this manner for less than twenty dollars is the Phalaenopsis or "moth orchid" and is available in an amazing spectrum of colors and sizes.
From the miniatures being only six to eight inches tall to the classic large plants with spikes over 24 inches in height. For this small amount of money most of these plants come with two to three spikes of glorious flowers that last for weeks if properly taken care of. The big question I hear most people ask is, "how do I get this plant to bloom again?" The answer is actually fairly simple. For some people merely tossing the plant out when it is done blooming is the easiest solution; and then just buy another. For those that love to grow plants I have some answers to this question. Let's begin by looking a the photograph of the orchid marked #1. What I want you to notice is that the flower spikes have been cut down to within a few inches of the base of the plant. This is an absolute "no-no" if you want this orchid to bloom again, and soon. If you look at the orchid plant in the second photo, you will notice that the spike has been cut down only to where the last flower has fallen off. By leaving the majority of the spike in place you allow for one of the little nodes on the original spike to shoot out a new flowering spike. In this way you will get a new spike in a matter of weeks and a fresh crop of blossoms soon thereafter. Let's talk about how to care for the orchid. Now that you have clipped the blooming stalk back to just where the last flower fell off. Orchids of this type do not like to dry out completely. If the plant is kept indoors, take it to the kitchen sink and flood it with water approximately every five to six days. You should let the orchid sit in the sink and drain well. Do not let an orchid sit in water. They hate "wet feet". Orchids love to be fed like any other plant. You can buy special orchid food at home improvement stores or a plant shop, but usually most house plant fertilizers will work well. Orchids should be fed with very dilute mixtures, usually diluted by one half what you would give to an ordinary house plant. Feeding them once a week when you water them, or every ten days, is more than enough.Your plant will do well in a west or east window. In a southern window you may need to protect it from sunburn with sheers. As you can see in the last orchid photo, this is the results of weekly water and feeding, and cutting the old bud spike back to just where the last flower was. An orchid regularly taken care of in this manner will give you years of beautiful flowers. 23
Chef Jo Gilson
FROM THE GALLEY Italian Harvest Bread by Chef Jo This bread never fails to impress. It’s so easy and it a great end to a meal accompanied by some blue cheese, like Gorgonzola. In parts of Italy this bread was made to celebrate the harvest of the grapes. It contains grapes from the previous years harvest, in the form of raisins, these are soaked in wine from a previous harvest and the new grapes, from the current year go on the top. You will need: A hand full of raisins Some left over white wine 2 Tbsp Brown Demerara sugar 1Tbs whole fennel seeds 1 bunch of large pink grapes, seedless First of all you will need to make a batch of bread dough; For the Bread 500g Strong white flour 1 tbsp salt A glug of olive oil 300ml water 5-10g sachet of dried yeast 2bsp sugar 25
I cheat and use a kitchen aid with a dough hook or bread maker, on dough mode to do the mixing for me, but you can do it by hand too. Add all the ingredients, apart from the water, to your bowl or bread maker. Add ž of the water and mix together until it resembles a doughy texture, gradually add more water if it still looks a bit dry. If making by hand knead for ten minutes, the bread maker will have its own ideas, depending on your model. Leave to rise in a warm place, covered, until it has doubled in size, or until your bread maker beeps. (about an hour)
Once the Dough has risen, cut into two equal halves on a floured surface shape both pieces into thick rounds. Handle gently as to not knock too much air out of them. Take your bottom piece of dough and carefully place on a nonstick cookie sheet, or on some baking parchment. Take your soaked raisins and drain them. Place in the middle of one of the dough rounds, leaving an edge all the way round. Take your second dough round and lay it on top of the first layer. Pinch the edges all the way round to seal the two together. Next take your beautiful pink grapes and push them hole-end down into the bread, then sprinkle with the fennel seeds and the sugar. Cover and allow to rest for 20 minutes as the dough rises again, you don’t want it to rise too much more as the grapes will fall off. Place carefully in the middle of an oven heated to 390 and cook for 30 minutes. Check after the first five minutes to make sure that none of your grapes are trying to escape and push them back in. Check again after another five minutes. When half an hour has passed take the bread from out of the oven and allow to cool on a wire rack.
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Mille-feuille of Foie Gras with Caramelized Figs and Thyme Fig Compote
by Chef Jo Why not treat your Partner to an indulgent appetizer this Valentines? We have all been on a diet since New Years so why not go all out? Figs are incredibly sexy, an actual aphrodisiac‌. This is a very easy but impressive dish that can be made in part ahead of time to allow plenty of time to beautify your-self ready for a romantic dinner in.
Serves two: 1 Pack of puff pastry 5 Fresh figs 1 Portion of foie gras 2 tbsp caster sugar 1 glug of red wine Splash of olive oil Dash of balsamic vinegar I/2 French shallot, finely chopped Sprig of fresh thyme
To make the mille-feuille, roll out your puff pastry on a sheet of baking parchment until it is about the thickness of two dimes. Cover with another sheet of baking parchment. Place between two similar sized cookie sheets, this is to stop the pastry rising to its full puff potential Place the whole thing in a preheated oven at 370 degrees for about 15-20
minutes, or until golden. This will depend on your oven. Once cooked, cool on a rack. Using a large heavy knife on a chopping board cut 6 even sized rectangles from your sheet of thin and crispy pastry and set aside for later.
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Winter Whites are perfect for the holidays. Go big, go dramatic.
Making It Right How Apologies and Respect Build Bridges by Nick Vannello In our premier issue, I made a mistake. Actually, as publisher of Russell Trusso Life/Styles, I made several mistakes. I have been in this business for several years and I have a very strict workflow: Columnists are instructed to submit their articles and photographs via an online form. It is a process that occurs from the smallest publishing houses up to Vogue and The Robb Report. For the premier issue of Life/Styles, I relaxed my own rules and let the columnists email in their articles and photos directly to me. This proved to be a wrong move. Within a few
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weeks I was balancing hundreds of photos, dozens of articles and bits and pieces of information. Worse, I was now responsible for piecing them all together into the final product.
One of the causalities in this process was Gregg Lauck. Gregg submitted his article and directed me to an online source to choose photographs. As the deadline for the magazine approached, I forgot about his direction for photographs and chose some beautiful photos from his website instead. Unfortunately, these photos did not enhance the story Mr. Lauck submitted.
For my faults, I am sorry. I take responsibility. The photographs in this article are the ones that were supposed to accompany that article.
In admitting this fault, I give myself several gifts: I release myself from the stress this problem caused and I rebuild the relationship Gregg had with the magazine. Furthermore, I learned to trust my instincts and use my tried and true methods.
Are there relationships in your life that would benefit by offering an apology? How long would it take to make that apology? What would you lose if you apologized? What would you gain?
The Greenhouse, a fresh flower market, provides wedding flowers for every kind of wedding theme imaginable, but Owner/Designer Gregg Lauck will tell you that the most popular trends today are dramatic elegance and vintage rustic. To see more examples, check out their website – www.thegreenhouseflorist.com –find them on Pinterest– www.pinterest.com/thegreenhouse12 and like them on Facebook - www.facebook.com/TheGreenhouse. The Greenhouse is located at 12 Clinton Street, Hudson, OH 44236. You can reach them at 800-795-1366. Hours are Monday through Saturday 9am-7pm, Sunday Noon–5pm. Deliveries available Monday through Saturday.
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Art Glass From the ancients to today, the appeal of glass has enchanted by Ron Greenwald From its origins in Mesopotamia around 3500 BCE and until the beginning of the 20th Century, objects made of glass have been luxury items. At the turn of the 20th Century the process of glassmaking was reaching new
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heights; these developments allowed artists to express the Art Nouveau aesthetic using new colours, organic shapes and forms that had been, until then, only conceived in their imaginations. In 1878, this fascination with glass could have been responsible for transforming Jean Daum, a notary by trade, into the founder of one of the most successful art glass studios of the 20th Century. Daum became the owner of a struggling glass maker in Nancy, in the north-eastern region of France. After his entire family got involved in the business, Jean Daum hired some of the best artists he could find. Inspired by the success of Emile Galle he started producing art glass. The Daum Frères of Nancy gained recognition promptly and consequently developed some of the innovative techniques that made the company increasingly popular. Its elaborate enamel coloring techniques are still a popular artistic resource today used by fine artists and jewelers such as Russell Trusso. Many of the Daum vases resemble their contemporary Galle pieces. Both used wheel engraving and
acid-etching, however with the enameling techniques and his venturing into lamps Daum Frères took his own place in the art nouveau period. There have been few other times in history, when the symbiosis between art and technology have produced such incredible examples of artistic expression as the art nouveau lamps developed by the artists at Daum Nancy and at Louis Comfort Tiffany in New York. Around that time technology also served as inspiration in Italy for the Futurism manifesto that legitimized the marriage between technological progress and art. It is not hard to envision that glass, given its special light reflection and transmission properties which are found in no other material. Its properties were enunciated one century prior by the French physicist Augustin-Jean Fresnel which catalyzed the artistic talents of some of the best designers of the early 20th Century. Artists across Europe and North America saw the potential of combining electricity and glass to create functional objects of powerful artistic resonance. The transition into lamps was quite natural for Daum, which started using some of their vases as pedestals for their lamps. Tiffany, who applied his stained window techniques to create domes for lamps. Tiffany also created free form blown lamp shades as the one pictured below. When Tiffany started producing lamps,
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he expanded his customer base to wealthy families who did not have access to his famous windows but admired his company's glass making mastery and his colorful works. The lamps were an instant success and remained fairly popular for most of the 20th Century. It was this fascination with glass that started to produce record prices for the Tiffany and Galle lamps in the 1890s. Japanese artists at the turn of the century combined exquisite dexterity in their composition and economic success at the turn of the century during the Meiji period. However, Japan is a nation prone to earthquakes. That helps to explain why the Japanese aside from their realistic and delicate enamels avoided the use of easily broken materials in architecture and the arts. There is no stainedglass tradition, as in Europe. So it is no surprise that it was the Japanese who drove the art glass market at the end of the 1890s, and why in Japan today are exhibited some of the best examples of Daum, Galle and Tiffany art glass.
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The fascination of Japanese collectors with Art Nouveau glass it is just the second iteration of a love affair that started in the inception of this artistic movement. Emile Galle credited with being one of the founders of the Art Nouveau movement declared his love and captivation with Japanese design. Japonism, the influence of Japanese aesthetics onto European arts, started with impressionism. One can find many of the characteristic elements of Japanese works of arts in the compositions of Emile Galle. The works of Galle, known as "poetry in glass" depicts simple elements found in nature as their decorative main force. These works present elongated and asymmetrical compositions, and highlight the importance of leaving some emptied spaces. Galle, who studied botany and collected plants specimens, was a perfect candidate to absorb and manifest the Japonism aesthetic. Today, I still have witnessed a similar artistic process, every time I visit the Russell Trusso studio and greenhouse, where this magic synergy between art and nature translates into his pieces of jewelry. I have also always being partial to art glass. As the owner of a second generation antique gallery, I was able to grow up surrounded by an ever changing collection of art glass that my parents were able to acquire through the company that they started, and I now run. When my mother ran the business, her inner nature as an art glass collector sometimes conflicted with the company’s best interests, or even our family’s needs. In some regards her passion for art glass was visionary. Still today, it makes all of us laugh when we see one of her
favorite pieces of Tiffany favrile glass, known at home as "the fridge". The acquisition of this piece, similar to the gold iridescent pieces that are pictured in this article, was the collateral effect of a refrigerator breakdown. My mother decided to use the money that my father allocated to replace our defunct fridge to purchase a new piece of Tiffany. Even though I now understand the fascination my mother had with art glass and why she decided to replace a banal appliance with a piece of Tiffany, at the time it presented some challenges for our family and our food supply. My mother was always a very bright business woman, so it came as no surprise that the Tiffany piece that we all love to call "the fridge" happens to be a rare piece of Tiffany glass. Its value could buy several of the most expensive refrigerators that can be found on the market today. One could not deny that art glass with, or without, the Japanese craze it is still a very solid investment.
Contact us at info@greenwaldantiques.com or visit us at either of our two locations. Open Monday - Friday 10.00 to 5.30, Saturday 10.00 to 5.00, or by appointment. Closed Sunday. 28480 Chagrin Blvd. Woodmere Village, OH 44122 216.839.6100 23500 Mercantile Road, Suite E Beachwood, OH 44122 216.595.0555
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Gifts of Love available at
Greenwald Antiques
info@greenwaldantiques.com or visit us at either of our two locations. Open Monday - Friday 10.00 to 5.30, Saturday 10.00 to 5.00, or by appointment. Closed Sunday. 28480 Chagrin Blvd. Woodmere Village, OH 44122 216.839.6100 23500 Mercantile Road, Suite E Beachwood, OH 44122 216.595.0555
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We wish you and your family a Wonderful Holiday Season
KCNOV13
It is our pleasure to offer you Fine Antiques, Decorative Arts, Jewelry and Accessories for over 55 years. Come visit our Galleries for the Holidays. 28480 Chagrin Blvd Woodmere Village MON-FRI 10-5:30 SAT til 5 s 216.839.6100 23500 Mercantile Rd Suite E Beachwood MON-FRI 10-5:00 s SUNDAY DEC. 8TH, 15TH & 22ND 11:00-3:00
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Surviving Stage 4 Cancer the diagnosis that changed everything From the editors: We would like to thank Sandy Borrelli for sharing this amazing and very personal story. Sandy is the owner of Bella Capelli Sanctuario in Westlake, OH. For our readers who don't know your story, please give us an overview. How did you discover your cancer? The discovery of my cancer took place in July of 2007. I felt a hard lump on my hip. Within two weeks I had similar bumps in both of my breasts. After multiple scans and tests I was diagnosed with stage IV metastatic melanoma. I immediately started chemotherapy, under the care of Dr. Henry Koon at Seidman Cancer Center at University Hospital in Cleveland Ohio. 47
The treatment consisting of two standard drugs and a phase 3 clinical trial drug was a six month protocol followed by surgery. My surgeon, Dr. Julian Kim, removed the tumors in my breasts, on my hip, and also in the lower left lobe of my left lung.
collectively decided to remove my stomach. During that surgery they did a total gastrectomy removing a tumor that had ravaged the stomach and was wrapped around the aorta. He also removed a partial section of the liver. Upon completion, Dr. Kim said "Cancer Free"!
In the fall of 2008 via a cat scan, a tumor was discovered on my pancreas which resulted in a pancreatectomy and splenectomy.
On January 19, 2014, I will have been blessed with 1 year of being cancer free.
I did not have another tumor show up, or any further treatment until in November of 2010 when a tumor was discovered in the lining of my abdomen.
You had very aggressive cancer. The treatment alone was extreme. How did you prepare yourself for the rigors of your treatment?
I then received Inter-Leuken 2, or IL-2 as it is referred to. I was in the hospital at one week intervals, four consecutive times in intensive care and isolation. Then after I had a partial response to the IL-2, I received follow up IV chemotherapy for six months followed by a clinical trial that was cancelled during which time I was stable.
With each decision I took it one day at a time. Every one of the protocols created a new set of challenges. I am an avid yoga practitioner. I meditate daily and eat whole, healthy foods most of the time. I always knew the risks, however, no risk no gain. When my doctor said "you have an 8% chance (of survival)", I responded, "someone is in the 8%, It may as well be me". I sought out other survivors for advice. Although there were not many,this still gave me hope to meet others who continued to thrive.
We then moved on to a new oral drug called Zelboraf. This drug worked famously on the tumor but was giving me a taste of some sort of auto immune disorder that attacked my joints. On to the next drug.
Tell me about your treatments. I took a break for 3 months, then I was given the latest miracle melanoma drug IPI (Ipilimumab) in September of 2013. It takes 3 months to see if you get a result and in that time the stomach tumor doubled in size. We discovered I was IPI resistant. At that time Dr. Koon started to look for another trial. My condition rapidly worsened. I asked him to see if my surgeon Dr. Julian Kim could get at this tumor. After much deliberation they
With the first treatment I of course, lost my hair, got acne, gained weight, had the usual nausea, fatigue, memory loss, and listlessness that chemo brings. If there was a side effect to be had, I got it. IL-2 was the most difficult resulting in complete loss of my skin and all of the
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above symptoms accompanied by brain toxicity, pain, and constant diarrhea. Zelboraf was the worst. I had severe joint pain and huge welts, open sores and cysts all over my body. The pain was excruciating, hence the auto immune disease. IPI was not bad, however, I only had one round and we discovered my resistance to the drug. You changed your way of living. Your lifestyle changed. What did you do and why did you choose to make those changes? Cancer changes everything. Everything. Removing "toxic" people from my life was the first step I made. I surrounded myself with what I called my "A Team". I am mindful of what I eat. I make time for all things that bring joy in my life like practicing yoga daily, reading inspirational, spiritual books and spend as much time as I can with good friends and my family. You are one of the most passionate people I've met. What inspires you? What do you love? What gets you up in the morning? I am passionate about gardening, eating healthy, cooking and creating different foods that are nutritious. I love traveling and living life on the edge in the process. I am passionate about my carbon foot print and leaving the planet and the people I love better than I found them. And, in some small way, influencing people to love the life they have been given. In my business life, I am inspired to grow my team to their highest,
happiest potential. I always live and lead by example. I love my life with all its bittersweet turns. I love life!
You represent a lesson on appreciating life. Tell our readers your message about that. Don't wait! Live every day like it is your last, because someday it surely will be. Do what you love, with those you love and be grateful and joyful. Know how truly blessed you are. Your grandchildren have had a great impact on you. Why do you think that is? What are the lessons you teach them about living? They are my lifeline, purpose and greatest achievement, next to their mother, Theresa, my daughter of course. Yes, I am mother of Theresa. I think it is so important to pass on our way of life, our traditions, and experiences with the next generation. I do my best to teach them to be fearless, imaginative, and to inspire them to try whatever their heart desires. They know their "Nonni" lives life on the edge! If you can dream it, you can be it. Everything begins with and idea.
What advice could you give to someone who just found out that they are facing a diďŹƒcult situation - whether it's a health scare or otherwise? Think positively and know there is a solution to most everything. Surround yourself with people who love and understand you and
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always believe your higher good is right in front of you.
Any final thoughts that you would like to share with our readers?
Your surgeon told you that your scans are clean and that you're cancer-free. What are your thoughts now?
We have no control over what happens to us, but we have total control over how we react and greet the situations we are given. You can not go wrong with a glass half full. Odds are good, in that half full glass lives the love support and happiness you deserve. Â
I live day to day, grateful for each moment. I do not spend a lot of time thinking about "the other shoe dropping". If it does, it does. But for now, I live each day with gratitude for the second chance I have been give. Today, I am cancer free. Today I am free.
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Russell Trusso Diamond Embedded Earrings The new classic. Available at www.russelltrusso.com
my dearest valentine... the diamond embedded pearl becomes the new classic Valentine's Day always presents the dilemma of what gift to purchase for your sweetheart, be she your girlfriend, your fiancée, your wife—or possibly your mother, or sister. Most women love pieces they can wear all the time. These pieces become favorites, not an "objet" that merely sits in a jewelry chest or drawer. These favorites that women wear daily are usually classics, or become so, and are often passed down to daughters and nieces. They are items that she turns to when others pieces "just don't work". They are the ones that always look good with everything. There are classic gold bracelets , rings, earrings and neck chains; but most women have these already, and most everyone wants something new that makes them feel special and prompts compliments.
...they can be worn any time, day or night, and they are so comfortable to wear...
The answer to the Valentine's Day dilemma is a "new classic"—the diamond-embedded pearl. Small white button, or full round pearls, embedded with a third carat weight of diamonds will make the perfect gift for your sweetheart. These pearls lend themselves to being placed in a pair of earrings or a beautiful pendant. As earrings, they can be very small and discreet—their understated elegance being perfect for her
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when she wants something appropriate for work—or they can be large and dramatic, making an elegant statement with evening wear. These diamond embedded pearls come in classic white, but also in a gorgeous range of colors from natural pink, rose, blue, brown, green, pistachio, silvergray, gray and black. All of these colors are available in sizes from as small as 8-10mm all the way up to 15mm. A beautiful companion piece to these diamond embedded pearl earrings is a diamond embedded pearl pendant. These pendants are a perfect accompaniment for a number of reasons. First, they can be worn any time, day or night. Secondly, they are so comfortable to wear. And third, depending on their size, these pearl pendants can have over a carat of diamonds embedded in them. The pearl has a gold tube that the chain is threaded through. This allows the pearl to seem to just "float" on the wearer's neck, and it always returns to the center of the chain. We're certain that these diamond embedded pearl earrings and diamond embedded pearl pendant will quickly become your sweetheart's new new favorite, and thus, a classic.
These classic pearl earrings are available by visiting www.russelltrusso.com or by emailing russ@russelltrusso.com
russell trusso “The wonder of the natural world inspires every piece I make, from the garden to the oceans to the heavens.” — russell trusso trunk show december 11–14, 2013
Winter Whites are perfect for the holidays. Go big, go dramatic.
135 post street, san francisco, ca 94108 | 415.982.1616 | gumps.com
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SHAKUDO New from the Russell Trusso Forbidden Collection The Japanese artisans have been practicing the art of Shakudo since 15th century A.D. and have for many years been given credit for creating this dramatic art form. There is some evidence that in fact the process of applying chemicals to metals, and then adding gold, may go as far back as the Roman empire. It then slowly migrated East making its way to Japan. However, it is the Japanese that have taken the mix of copper and a small percentage of gold (usually about 3 percent) and treated it with a mix of simple things such as sake and sulfates which changes the coloration of the metals. In addition, most of these intricate alloyed pieces are engraved or carved, and then silver, brass, and gold are burnished (rubbed and pounded) into the carving. This technique enables the craftsman to create these micro scenes of flowers , villages, and mountains. The themes are endless and the intricate designs were only limited by the talent of the artist. One of the most intriguing aspects of Shakudo is how the coloration of the metal mix is achieved. We know that in rare instances artisans used iron and later some steel to create Shakudo but the vast majority of major works or even that of a hobbyist is done with 97 percent copper, 3 percent gold, and sometimes a little silver was thrown in allowing an artist to create his, or her own, alloy. Discussion with the major artists in this art form reveal some very interesting aspects of the "mystery solutions" that are used to obtain the grey into black backgrounds for these small works of art. Most of the solutions have common household items such as salt, sake, chalk, and lye in varying proportions. Of course, master artisans have their own secret recipes which are closely guarded. In fact, some recipes are held so secretly that even apprentices who have worked with and learned from the masters over a period of years do not know their masters' formula. They, in turn, have to develop their own chemical combinations as they evolve into a master artisan themselves. Shakudo has been used as adornments on Samurai military uniforms, swords, helmets, and knives. Later, after the Victorian era, some Shakudo was used to create small items of jewelry usually, bracelets and rarely earrings. Finding top quality Shakudo from the earlier periods is very difficult. Shakudo made today looks very different from the intricate designs of flora and fauna of the great masters. Because of this Shakudo panels which are about one inch by one and a quarter inches are very valuable if they are in mint condition and the images are clear and the burnished gold and silver are intact and brilliant. In the photograph is a panel of Shakudo in mint condition that has been framed in 18K yellow gold and topped with cognac diamonds, and from a remnant of an old armament comes a new life as a necklace, which still reflects the original idea of a small work of art, with its own frame just waiting to be worn once again.
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10 LOVES Simple joys that bring me happiness by Russell Trusso 1. My Tibetan terrier, Bunny. My constant companion. 2. "Sharpie" fine point markers for drawing. 3. My twelve-year-old Prada rubber boots. 4. Simple homemade dinners with my close friends. 5. "Good Morning" text messages from my two wonderful and beautiful nieces, Samara and Shim. 6. My personal stationary designed for me by Gump's. 7. Orchids around my home. 8. A bowl of my Mom's Pasta Sauce with meatballs and thick slice of bread. 9. My daily power walk. 10. Working in my studio while looking out at my garden.
Prosperity Social Club Food from the Heart. Food for the Soul. We chat with Bonnie Flinner, owner of one of Cleveland’s best kept secrets.
Tell our readers about Prosperity Social Club. What makes it special? What's the history of the building/local bar? Prosperity Social Club was created in October of 2005. Residing in a building built near the turn of the 19th century, originally a sausage house, the barroom was established in 1938. The same Polish family owned the original bar, called Dempsey's Oasis, from 1938 until 2000. Under the original ownership, it was a popular Cleveland institution among the working class crowd, politicians and labor unions. It was the type of place where when TV came out, the owner bought the biggest one he could get and placed it in the front window facing the street! Crowds gathered on the sidewalk every night to see the new invention!
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Back in the '30s, there were many "social" and "ethnic" clubs in this neighborhood. The words "social club" in the name sets the expectation of behavior and exclusivity, in a manner of speaking, like a tip of the hat to a bygone era.
A second owner purchased the building and bar
family, adventure, art, peace, comfort, good will,
from the original family and ran it into the ground.
happiness. The words "social club" describe the
I purchased the building and bar from the second
type of space this is. In addition to being a bar
owners. The reputation was a little dinged up at
and a restaurant, Prosperity is a social club. Back
that time, so I needed to create a new vision for
in the '30s, there were many "social" and "ethnic"
the business. I changed the name to Prosperity
clubs in this neighborhood. The words "social
Social Club and gave the business a rebirth.
club" in the name sets the expectation of behavior and exclusivity, in a manner of speaking, like a tip
The word "prosperity" was used a lot in the media
of the hat to a bygone era. Prosperity is a place
and political writings of the 1930s era. Prosperity
where folks come to celebrate, to grieve, to laugh,
is a beautiful word and has a deep meaning that
to find solace, to be appreciated, to see a friendly
translates to more than just a monetary essence.
face, to relax, to meet with friends or family, to
Prosperity is a state of having a full life; friends,
show off their neighborhood--to just be.
Prosperity quickly became a quintessential Cleveland experience. comfortable, non-pretentious and immediately embraceable. You've added some of your special touches that make Prosperity a special haunt for locals. Tell us about those special touches. Prosperity Social Club is immediately comfortable when you walk in. The space itself has a soul that is indescribable, your senses feel it and you like it! I feel that I am the caretaker of the space, it's history and it's soul. My job is to let the atmosphere speak to the customer. I try to complement this with my own philosophy and touches. Friendly, attentive service is a must. I feel my staff is excellent at the basics of service and excels at ensuring that customers enjoy themselves and feel special. Many of our customers are folks that come by on a regular basis. Others are visitors to the neighborhood or coming here as a destination. We get many people who are first timers. We pride ourselves on getting to know our customers and making them feel special. I enjoy introducing people to each other. A good bartender knows how to create an interaction between customers. It is a social club and we want people to talk to each other. It adds to the entire experience of going out and enjoying yourself. Our customers are very special. They help to make Prosperity Social Club what it is. Without the customer, Prosperity would not exist. Our customer base is very eclectic. You'll find families from grandparents to grandkids, professionals, artists, musicians, neighborhood folk, tourists, people from the suburbs. Landscapers sitting next to stock brokers. All diversity is welcome. Prosperity is people friendly. Although Prosperity is in a desirable neighborhood of Cleveland that boasts great fine dining and nightlife, we are very approachable in our price point and competitive in our offerings. Our menu selections run from $8.50 to $16.50, with most entrĂŠes at $12.50-$14.50. We feature a great happy hour and nightly specials to entice our
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neighbors to frequent as much as possible!
I am Polish and Irish, but I grew up in a
Tuesday's is $5 Cheeseburger night, Thursdays
Hungarian restaurant called the Bit of Budapest.
$10 Strip Steak and Sundays you can lasso a
Our Hungarian Stuffed Cabbage is the recipe
Fried Chicken Dinner with Southern Greens and
that was used at my family's restaurant. This
Mac and Cheese for $10! Chef Ed creates
dish is so popular and authentic, we can't roll
outstanding dinner specials for Fridays and
them fast enough! Prosperity features this dish
Saturdays and Prosperity has a full bar that can
at festivals and for food tours that come through
accommodate just about any drink request from
the neighborhood.
old school cocktails, specialty martinis, to craft beer and we have a decent wine list, too.
My chef, Ed Kubitz, has been with Prosperity since we opened. Together, we have focused on
Your menu is different than every other local
tweaking the menu and only doing items that we
bar. Burgers to cabbage and noodles. How do
can stand behind. It is a melting pot of a menu,
you expand your menu? What's your best
but everything is delicious; Andouille Sausage
sellers? What should everyone try?
Stuffed Banana Peppers, Empanadas, Potato Pancakes, Corned Beef Reuben, Tuscan Pasta,
The menu at Prosperity is much more than a
Shepherd's Pie, Fried Chicken with Southern
simple bar menu. The menu offers a large
Greens and Macaroni and Cheese to die for! We
selection with a wide variety of ethnicities! We
will change up a few items in the summer and
like to say that we are the "biggest little kitchen
fall to reflect seasonal options, but mostly our
in Cleveland"! You will find traditional bar fare
customers expect their favorites when they
such as great burgers and sandwiches, with
arrive, so we have a solid selection that stays on
hand-cut French fries to specialty entrĂŠes like
the menu.
our "Outta the Park Pork Loin" and Hungarian Style Stuffed Cabbage.
Prosperity brings in some fun entertainment. How do you choose which groups you book?
Tell us about some of the outstanding
is so ethnically diverse. I grew up with polka
performances.
music and every Wednesday it reminds me of being at an old family wedding! It's impossible
Prosperity has established itself for featuring
to be in a bad mood while listening to polka
great local bands. Lucky for me, in the Cleveland
music!
and Akron areas, there are some amazing and professional musicians. I have tried to create a
You host special "date nights.' Tell the
family of bands and musicians that work well in
readers what make those nights stand out
the space. I like to make an event out of the
from every other night at Prosperity.
music, rather than just having music that no one pays attention to. I
Prosperity has been
like the music to be fun,
experimenting with a Supper
while credible and
Club Series, which is a
entertaining. It needs
great opportunity for a
to be a draw,
date night! We did a
something
month of the
different.
Supper Club Series in October
A Prosperity
to rave reviews,
favorite is
so we will be
Lounge Kitty, a
setting up shop
wacky, vampy
again every
show that is part
Friday in
comedy, part
February. A
lounge singer. She
Supper Club hails
packs the house,
from the time when
everyone drinks and
people dressed up to
laughs and claps! I also
go out and smoking was
enjoy our house band that
excepted and fashionable! It
plays the second Friday of every month, Martini Five-O. They are all
would be a night out for dinner and live entertainment. For our Supper
instrumental, playing a variety of surf, lounge,
Club series, we dress the place up a bit with
and exotica. They set a great, swanky vibe and
crisp white table cloths, candles, great music
you will hear anything from "Wipe Out" to the
and upscale dinner specials. Reservations are
theme from Spider Man! Other favorites are the
encouraged, we usually sell out for the night.
Hollywood Slim Band; playing smoky versions of
The musical acts for each night are listed on our
songs from the 40s-60s, the Smokin Fez
website.
Monkeys; a hilarious jug band that rocks the house, and Rachel and the Beatnik Playboys; an
What are the future plans for Prosperity?
Americana, honky-tonk siren with an awesome backing band.
Prosperity will always strive to be true to its old school nature and foundation, but it is important
My favorite night at Prosperity is our Old World
to embrace new ideas and trends in food and
Wednesdays. We have an accordion player and
cocktails. I always look to what is popular in New
feature ethnic food and drink specials. Cleveland
York and San Francisco and try to consider if
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that idea would work for Prosperity here in
response was that it couldn't fail, that wasn't an
Cleveland. You also have to know when a trend
option.
has run its course and move on. Seasonally, you will find different drinks, and food specials and
There are some people with good hearts and
the patio will open in May, which everyone looks
talent, but no support. I like to give people the
forward to!
opportunity and support to succeed. It is really up to the person in the end. Some people will let
You must have a strong passion to help
you down and you have to cut loose and move
people redeem themselves. Why is that so
on. Others will become the most loyal employee
important to you?
and friend you could hope for.
It is important to me to see people succeed.
Let's pretend I'm your best friend and you haven't seen me in awhile.Â
I grew up middle class, but my family didn't have
Choose your favorite menu items--what
a lot of money. Hard work and education were
would you serve me? And pair that with your
very important. I was lucky. I had a ton of
favorite wine, beer or cocktail!
support from my family and I worked for amazing employers. When I opened Prosperity, I
There are so many options that Prosperity can
invested my entire life savings, my entire life's
provide depending on your mood or attitude!
work. It was a huge risk. Someone asked me
If we haven't seen each other and are catching
what would have happened if it failed. My
up, I would insist we start off with a Dirty Vodka
Martini! Not very "out of the box", but it will give
White liqueur, Stoli Vanilla, and Grand Marnier in
us a nice relaxing basis to chit-chat! I would say
a mug of hot chocolate, topped with whipped
that we should enjoy some Panko Breaded Fried
cream! Maybe we will have a bite of Chocolate
Oysters (with a spicy soy-mayo dipping sauce)
Molten Cake, too! What the heck!
with our Martinis! I like sharing items with old friends. So, I would suggest ordering a couple
Thank you for your time. Is there anything else
appetizers and sharing an entrée - I hope you are
that you would like our readers to know?
hungry! I would select the Loaded Potato Pierogies (potato pierogies topped with cheddar
Prosperity is very proud to have received local and
cheese, bacon, bacon aioli and frizzled onions)
national media attention. Upon opening, it was
and maybe the Andouille Sausage Stuffed Banana
voted "Best Neighborhood Bar' by the Free Times
Peppers (topped with roasted red pepper sauce
and "Best New Bar" by Cleveland Magazine.
and smoked gouda cheese). We should probably
Not only a local favorite, Prosperity has been in
have a refreshing beer because those peppers can
GQ, Travel and Leisure, USA Today, Continental's
be hot! I like the hint of coriander and refreshing
In-Flight Magazine, Maxim Magazine and the
flavor of Hefeweizen beers, perhaps the
Gaurdian, along with national travel blogs and
Weihenstephaner or Wittederke White Ale. If we
Irish Travel TV.
didn't share the appetizers, I would say we should have ordered the Fried Chicken with Southern
My favorite quote is: “...if I lived in Cleveland, I
Greens and Mac and Cheese. But we are probably
would go there [Prosperity Social Club] every day
too full to order that now! A nice glass of
to eat and drink and pump quarters into the
housemade Sangria would have gone nicely with
jukebox."
the Fried Chicken. We will have to save that for
- Joel Lovell, GQ Magazine
next time! There are so many great choices at Prosperity, you can keep coming back till you have had them all! Moving on, should we have a cocktail for dessert or a dessert for dessert! Hmmm...so many choices! Let's be decadent and have both! I am
Prosperity Social Club 1109 Starkweather Ave Cleveland, OH 44113
Email bonnie@prosperitysocialclub.com Website http://www.prosperitysocialclub.com
ordering you a Hot Chocolate Social! It is Godiva
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SWEET! Lily’s Chocolates entices Are you looking for a place to enjoy expertly crafted chocolates paired with unique craft beers and fine wines? Welcome to Lilly Handmade Chocolates. Lilly Handmade Chocolates is an artisanal chocolatier that specializes in pairing fine wine and craft beer with its handmade, fresh chocolate confections. Lilly is owned and operated by Amanda and Joshua Montague, who are both classically trained chefs. Born from a romantic marriage proposal and a whirlwind chocolate tour in New York, Lilly Handmade Chocolates opened its doors in May of 2008 much to the delight of chocolate lovers. Since its opening, Lilly Handmade Chocolate has won many accolades. It has been featured in the New York Times (“36 Hours in Cleveland” 2009), has been named "Best Truffles" (Cleveland Magazine 2009), "Best Places To Visit" (Ohio Magazine 2010), "Best Chocolatier" (Cleveland Magazine 2011). Most recently Lilly has been featured in the New York Post (“Cleveland is Seeing a Revival” 2013).
Lilly prides itself on creating layers of flavor, both sweet and savory. They are experts in pairing craft beers and fine wine with their handmade chocolates. All of their truffles and chocolate bars are fresh and made in-house using the finest quality ingredients available from around the world. Each hand crafted truffle and chocolate bar is an experience in itself. Lilly offers traditional flavors, such as the “Old School Truffle” made with malted milk, vanilla bean, and milk chocolate, and our “Terrapin Slider Bar” made with salted caramel, buttered pecans, and milk chocolate. Others are a bit more adventurous, such as the “Nut-N-Honey” made with black truffle honey, honey roasted peanuts, black truffle salt, and dark chocolate. The “Ninja Bar” is made with wasabi peas, black lava salt, and white chocolate. Along with its chocolate confections, Lilly Handmade Chocolates is a retail shop with a small (but mighty!) selection of craft beers and fine wine available for take-out. There is an intimate seating area for wine tastings, sampling of small craft beers, and chocolates. Amanda and Joshua will happily assist you in picking out the perfect chocolate, beer, and wine pairings to take home and enjoy with a loved one or alone. Lilly Handmade Chocolates is sure that your first visit won't be your last!
Visit Lilly Homemade Chocolates in person at 761 Starkweather Avenue, Cleveland Ohio 44113. On the web: www.lillytremont.com E-mail: info@lillytremont.com
Each hand crafted truffle and chocolate bar is an experience in itself.
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EDWINS Leadership and Restaurant Institute
a delicious story of redemption
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Tell our readers about EDWINS. What makes it special? Is there a mission statement at EDWINS Culinary Institute? EDWINS Leadership & Restaurant Institute is a unique approach at giving formerlyincarcerated adults a foundation in the hospitality industry while providing a support network necessary for a successful reentry into the workforce. EDWINS goal is to enhance the community of Cleveland’s vulnerable neighborhoods by providing its future leaders. Our mission is to teach a skilled trade in the culinary arts, empower willing minds through passion for the hospitality industry and prepare students for a successful transition into the world of business professionals. I understand the people who work at EDWINS are not your typical sta. What makes them special? How do they become a part of your excellent team? Is there special criteria? Everyone who was formerly incarcerated is free to apply. EDWINS partners with Passages, Inc., a non-profit company located in Cleveland that has been providing job placement services for a broad spectrum of individuals, including those that were formerly incarcerated. Passages does the pre-screening and then conducts interviews. They then filter the applicants and send us the applicants' information; we do a second round of interviews and filtering.
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How do you determine who works in the kitchen and who works the front of the house? Everyone does a rotation through each position so that they may get a full understanding of how a restaurant works and is run. Tell us how your employees are trained. It's a 6-8 month educational program of intensive training in food preparation, food service, and hospitality. The curriculum consists of classes taught over a 26-week period, each ranging in length from three to six weeks. Every class presents dierent concepts that are building blocks for the classes that follow. The program begins by providing a foundation about the history of food and the hospitality industry. Students are rotated through every station of the restaurant, having worked in the kitchen preparing food, served guests in the front of the house, and completed an apprenticeship at an Institute-approved restaurant or hotel. Students are then prepared to begin their careers. EDWINS Leadership and Restaurant Institute awards a certificate upon completion of the course. Once a student graduates from the Institute, they can look to EDWINS for assistance in job placement.
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This service will be ongoing and available to each individual for as long as they wish. EDWINS provides students exposure to experienced industry specialists as teachers, mentors, and potential employers The food here is amazing. Tell us about the chef. Chef Gilbert Brenot fell in love with food in his mother’s kitchen. Born in the southwestern part of France he grew up savoring the rich rustic foods of the region. Foie gras, duck and goose confit and game such as deer, rabbit and pheasant have most definitely influenced his sophisticated palette and passion for food. Brenot began his culinary career at the tender age of 11 while delivering bread during summer vacation and moved on to working in a traiteur, a company preparing meals for purchase. These early experiences with food shaped his decision to pursue his dream of becoming a chef in one of the first satellite culinary schools of France in 1968 at age 14. While in culinary school, Brenot was a voracious student learning all that his schooling had to offer. Trained in both traditional and nouvel French cooking and presentation techniques, he uses both styles of cooking but considers himself as a traditionalist at heart. Having worked in big and small kitchens around the world from France, Germany, New York City and in establishments around Cleveland, Brenot’s experiences are his greatest asset. Most recently, Brenot owned and ran Maxi’s in Little Italy from 1998 to 2011. Over the years,
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Brenot has trained several apprentices and recent graduates of culinary school. He is particularly excited about passing on his knowledge and giving back to the community. At EDWINS, Chef Brenot is looking forward to doing just that. EDWINS occupies a former wine bar. The transformation into the elegant interior is breathtaking. Who is responsible and what were the challenges to create EDWINS? The vision was industrial French with a sexy twist. Chris Kascsak and Bret Manning of In Design, Inc. saw it through. The only challenge was the budget which in this case ended up being an opportunity for a beautiful design. You must have a strong passion to help people redeem themselves. Why is that so important to you? The idea for EDWINS was born from a break that I received early in life. Everyone deserves a second chance. I could have been brushed aside and ended up in a vicious cycle, but I found a mentor who believed in me—and that was it. Let's pretend I'm your best friend and you haven't seen me in awhile. Choose your favorite menu items—what would you serve me? MacKenzie goat cheese salad, Horseradish-crusted salmon, Grand Marnier souflee for dessert.
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What have been the biggest challenges in creating EDWINS? What do you consider to be Edwin's biggest success story to date? Our biggest challenge was getting people to buy into something so progressive. One success story is steak au poivre with a 2008 Pauillac. It was one of our student's recommendations. But beyond that, our biggest success story to date date is the hope for a life and career after prison. It has already affected thousands. Thank you for your time. Is there anything else that you would like our readers to know? We are thankful for the support of diners, fundraisers and everyone who believes in a second chance.
EDWINS Leadership & Restaurant Institute 13101 Shaker Square Cleveland, Ohio 44120 Email info@edwinsrestaurant.org Website http://www.edwinsrestaurant.org
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PESCE San Francisco by Russell Trusso PESCE has been in San Francisco for a number of years but recently has moved to a much large space on Market Street at 2223. I make reference to 2223 Market because it is the location of a former restaurant that was extremely popular and that address is a great reference point for most any cab driver in the city. Pesce is designed as a simple open space with simple lighting and tables that have a welcoming feeling as you enter. It’s something like a large open seating and yet when you are at your table it feels very intimate and conversation is easy. There is no need for screaming to talk with the person across the table. Inspired by the flavors of Venice and cooked in the tradition of the region, the cuisine Pesce features is fresh, simply prepared fare served Venetian Cichéti style — small plates of hot and cold dishes to be shared among friends and family. The menu is interesting and it would be easy to say everything is delicious. The menu starts off with "Cicheti", small snacks to have by yourself or to share. Try the great polenta, an oyster shot with cucumber and a house made cocktail sauce, a marinated fresh catch; they are all yummy choices. Next on the table, the "Piccoli" and other small dishes The fried brussels sprouts are literally to scream about. They are accompanied by a lemon aioli that could be sold as face cream it’s so fabulous! I sampled the grilled
fresh sardines and the braised octopus - both amazing. Several pizzas are on the menu, too. I tried the " Scarola e salsiccia" - escarole, lemon zest and caggiano sausage. I was sorry I had to share this it was so good. The next course is Medio, a medley of plates from arugula salad, risottos , fritto misto , and homemade gnocchi with pork, pancetta and sage. Heaven. Pesce also features (if you can still eat at this point,) "Grandi" plates, main course delights such as seafood with saffron, lamb shank, black angus steak, and the list goes on and on. Pesce is dedicated to serving dishes that are environmentally responsible. All of their seafood is sustainable; which means that the animal is abundant, well-managed, and caught or farmed in environmentally friendly ways. An incredible wine list with excellent service makes the experience one to remember and give you yet another reason to plan your next trip to the Bay area. This restaurant easily takes all the stars. Not to be missed on your next trip to San Francisco. PESCE, San Francisco 2223 Market Street San Francisco, 94114 415-928-8035
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Crazy In-Love Red Velvet Cake Here’s my unconventional recipe for Red Velvet Cake. The coffee gives it a special kick!
Ingredients • • • • • • • • • • • •
2 cups all purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon of salt 2 Tablespoons unsweetened, cocoa powder 2 cups sugar 1 cup vegetable oil 2 eggs 1 cup buttermilk 2 teaspoon of vanilla extract 1-2 oz. red food coloring ½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions • Preheat oven to 325. • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. • In a large bowl, combine the sugar and vegetable oil. • Mix in the eggs, buttermilk, vanilla and red food coloring until combined. • Stir in the coffee and white vinegar. • Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. • Generously grease and flour two round, 9 inch cake pans with shortening and flour. • Pour the batter evenly into each pan. • Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools. • Let cool on a cooling rack until the pans are warm to the touch. • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. • Remove the cakes from the pan and let them cool. • Frost the cake with cream cheese frosting when the cakes have cooled completely. 81
Balsamic Vinegar and Brussels Sprouts 1.
INGREDIENTS •One package of fresh Brussels Sprouts about 30 pieces •5 tablespoons virgin olive oil •1/8 cup Balsamic Vinegar or more to taste •Salt and fresh ground black pepper to taste
2.
Clean any dead leaves off of brussels sprouts and wash in cold water and pat dry.
4.
Once browning is complete put 1/2 cup water into the hot pan and cover for 2 minutes, then check to see if they are "fork" tender. If not cook for another minute, once they are fork tender "splash" the balsamic in the pan and gently stir, add salt and pepper to taste and serve hot or at room temperature .
3.
Using a sharp knife cut the sprouts in half. Pour the olive oil in a large frying pan on high heat as it begins to heat up place the sprouts cut side down and begin cooking them and when they begin to turn brown flip them over and brown the uncut side.
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1.
Rack of Lamb a la Trusso When I need a main course that is easy and impressive, I stop at the West Side Market (a Cleveland gem) and get a rack of lamb. Here’s my favorite way to prepare it - with fresh garlic, rosemary and breadcrumbs in a current dijon sauce.
Ingredients •One 8 rib rack of lamb, have your butcher "French it", meaning clean all the fat and meat between the rib bones. •One glove garlic •1/4 teaspoon Dijon Mustard •1/2 cup seasoned bread crumbs •one sprig fresh rosemary and several other for garnish
2.
4.
Bring the rack of lamb to room temperature (takes about 45 minutes) and place in a shallow oven proof dish. Rub the meat with the cut side of one glove of garlic and then spread a thin (very thin) layer of d캐on mustard on the meat, you should barely be able to see the mustard.
3.
Gently pat the bread crumbs onto the rack and season with salt and pepper , add several fresh rosemary leaves and set aside. Turn your oven onto 450 degrees. Once oven is preheated cover the bones of the rack with a small piece of aluminum foil .
Empty jelly into a small sauce pan, add D캐on mustard and white vermouth. Begin heating on low flame and once it starts to bubble gently whisk ingredients into a smooth mixture, slowly bring to a boil continually whisking and then reduce heat to very low, just enough to keep sauce warm. 85
5.
Place the rack of Lamb in the preheated oven for 15 minutes and at the end of this time turn on the broiler for another 5 minutes. Remove the meat from the oven and let it rest for about 5-8 minutes. Carve into individual chops , place 2-3 on each plate and spoon sauce over chops add brussels sprouts and some steamed carrots.
For the Compote: heat the olive oil in a pan and gently fry the shallot until cooked through, add two of your figs and mash with your wooden spoon as they cook add a good glug of red wine, a dash of balsamic vinegar, a pinch of salt, a few thyme leaves and the sugar. Simmer until it has reduced into a thick figgy jam. Take two of those soft plump figs and cut them into slices, if you cut across the middle of each one you should get perfect circles. You can use them fresh and raw like this or sprinkle them with a little sugar and brulee them with a torch, or hot grill.
The foie gras these days is getting harder and harder to find in the states, but some specialists can get it for you by pre order. If you cannot get hold of any or for a vegetarian version of this dish use some goats cheese or Brie in place of the foie grass. Take the lobe of foie and cut it into slices a quarter inch thick, pulling out any veins or stringy bits as you go. Lay the pieces on a baking sheet and put in the freezer until ready to cook. You can begin to assemble this dish as your skillet heats on the stovetop. Lay your first layer of pastry on two plates and spread a little of your compote on each piece. Put a
dash under the pastry to hold it in place. Then take some of your fig circles and lay them on top ready for the foie. When you skillet is good and hot take your foie from the freezer, season with salt and pepper and flash fry the pieces on both sides. If cooked for too long it will just melt away. So it might be worth a practice with a piece just to see how quickly it cooks. It should be roughly 40 seconds a side! Blot the foie on some kitchen paper and then add to your stack. Repeat with the next two rectangles of pastry topping with some fig quarters for extra effect.Â
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Same-Sex Couples Talk Money Before the Wedding Bells Ring by Todd L. Lloyd, MBA, CFP®, ADPA This past year was a banner year for LGBT rights. The country doubled the number of states where lesbian and gay couples can marry and receive important federal rights and protections. With this historic change, many LGBT people now enjoy the same life opportunities as their straight counterparts. One of these is marriage. While marriage is a "many splendored thing", it is also a financial arrangement. Money flows in; money flows out. As long as the inflow exceeds the outflows, the arrangement usually works. When it doesn’t, studies show that money issues can fuel marriage troubles. To help smooth the path to marital harmony, here are some topics for same-sex couples to discuss before tying the knot. Financial Goals. A couple’s dream for their life together is integrally linked to their financial goals. Whether it’s retiring at age 50, buying a vacation home, raising children, or some other goal, all require setting money aside to help make the dream a reality. The first step is to estimate your monthly income and expenses as a couple. This information can then guide your discussion to determine your priorities together. You can next map out how much needs to be saved
and where it should be invested. Financial, tax and legal advisors can help with this step. They can assist with matching financial goals to suitable investment vehicles. Equally important, they can encourage or ensure that same-sex couples have the resources or tools to help protect themselves. These include basic legal documents like a will, living will, and durable powers of attorney for healthcare and finances. It can also include life, health, disability and long-term care coverage to help manage the financial consequences of illness or misfortune. Financial considerations surrounding housing can be particularly important for same-sex couples contemplating marriage. If each of you already own real estate separately, you could face a number of questions including: Will you live in one spouse’s home, or sell
both homes and purchase a new one together? What will be the likely tax consequences of selling – especially if the sale will result in substantial capital gains or losses? Again seek professional advice, if you have questions and before you act. Account Ownership. Many people start married life already owning their own savings, checking, and brokerage accounts. But as a couple, do you want to combine everything into joint accounts or keep them separate? Having separate accounts lets each of you feel independent, knowing that you can tap your finances whenever the need arises. On the other hand, joining accounts can help unite your goals and create a more effective investment program. Talk with your advisor about which type of ownership is best for you and your goals. Debt. Some people are raised to never borrow money unless it’s absolutely necessary. Others are taught that it is acceptable to take out a loan – even for a luxury item. Differing attitudes toward debt accumulation is just one reason it’s important to know before the wedding what, if any, debts each of you is bringing to the marriage. If there is debt,
decide whether to combine it or to keep separate credit histories and records. Many experts recommend that each individual retain his or her own credit cards and credit history. Lastly, open and honest communication before your wedding day may help you avoid money arguments and financial problems in your marriage. So before you say “I do,” talk frankly with your partner and when appropriate seek help from your financial, tax and legal advisors. This article was written by Todd L. Lloyd, MBA, CFP®, ADPA, Financial Advisor with Wells Fargo Advisors in Cleveland, Ohio at 216-574-7293 or Todd.L.Lloyd@wfadvisors.com Investments in securities and insurance products are: NOT FDIC-INSURED/NOT BANK-GUARANTEED/MAY LOSE VALUE Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company. CAR 0114-01649
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Advice from Your Accountant How to survive a tax audit How you May Avoid an IRS Audit 1. File all returns timely 2. Test reasonableness of Return Income vs. Expenses 3. Be sure that Demographics are in compliance with regulations ;i.e., signature, social security number, birth dates 4. File all attachments and explanations 5. Verify math and totals
Graham Joyce A CPA Inc. 25550 Chagrin Blvd Ste 100 Beachwood OH 44122; Phone: (216) 765-0821 shetax@yahoo.com
Points to Move through an Audit in a Positive Way 1. Reply and correspond with IRS consistently and timely 2. Arrange for either CPA or Attorney to handle audit. NEVER, NEVER handle your own 3. Organize. Tab and copy all support 4. Be respectful 5. Be persistent
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