Russo's Modern Traditions Fall/Winter 2011

Fall/Winter 2011

RUSSO’S MODERN TRADITIONS MAGAZINE

Inside the Russo Legacy A Closer Look Inside Our Preview Legacy Edition Featuring, Frank Russo, Jr. and What Makes Russo’s On The Bay and Vetro Successful

Iconic Couture Wedding Dresses Choosing The Perfect Dress Featuring Couture Designer Angel Rivera With Wedding Dresser Couture by Vassa

A Continual Spark of Culinary Genius Chef Michael DeGeorgio Shares His Inspiration and Life Story, He Also Presents a Book “17 Tasty First Recipes for New Brides”

www.RussosOnTheBay.com

Photo Credit: InfinityPhotography.com

www.allstarlimo.com

Arrive in style

Bridal

Savings Account Dreams Within Reach

The Perfect

Fairy TaleWithin Wedding Reach

Exclusively At Russo’s On The Bay Call Ed: 718-925-9547

elaw@Sovereignbank.com

The TEN biggest MISTAKES consumers make when purchasing a diamond. Make sure you are asking the

Right Questions!

MISTAKE:

1 2 3 4 5 6 7 8 9 10

Purchasing a low-quality diamond for thousands of dollars from a shopping mall chain store because it is on “sale”.

Assuming that you will receive a better quality diamond from a designer brand name.

Not having a firm understanding and working knowledge of the 4 C’s.

Making a decision without knowing your partner’s style.

Purchasing a diamond without viewing it under magnification.

Buying a diamond with a thick girdle.

Assuming that a lab report and an appraisal are the same thing.

Not understanding the importance of depth and table percentages.

Not possessing a good understanding of fluorescence and its effect on a diamond.

Not receiving the customer service, guarantees and professional guidance you deserve.

Raineri Jewelers offers a FREE one-hour education consultation for every prospective client. Whoever you trust to help you ask the most important question of your life, ensure that they are reputable, honest and truly have your best interest in mind. At Raineri Jewelers, your jewelry is our passion and our commitment is to ensure that you and your loved one are satisfied every time you leave our doors.

Magazine Publisher Frank Russo, Jr. Russo’s On The Bay Owner Magazine Director Trisha Ahlman Editor-in-Chief LaCosta Lolly Columnist/ Contributors LaCosta Lolly Brett Bachman Maite Ballesteros Trisha Ahlman Advertising Sales Johnny Dezago Kelly Greco Joe Vacca Joey Iaboni Staff & Administration Vinnie Vitucci, Executive Assistant Mark Sweeney, Banquet Sales Manager Design Team Trisha Ahlman, Sr. Creative Director LaCosta Lolly, Sr. Creative Director Mark Ahlman, Sr. Designer Karl Tilston, Assistant Jr. Designer Photography Team Infinity Photography SilverFox Photography and Video

Modern Traditions To live is to celebrate occasions such as love, life and special moments that last for a lifetime. From traditional to modern, family values still remain.

Whether simple or lavish, events are the heart and memories of tomorrow. Russo’s On The Bay where it all begins –

Russo’s On The Bay

Throughout my years in the hospitality industry, I’ve had the honor and privilege of helping thousands of couples create the most memorable moments of their lives. Some of the brides whose communions took place at Russo’s On The Bay have hosted their weddings here and then their children’s communions. However, one thing has remained consistent throughout the last twenty-five years, no matter the party, the family, or the event; each of us shares a commitment to family and traditions.

Russo’s Modern Traditions is all about the passion that brings us together – a passion for a better life, more quality time with the people we love, and events that create legacies within our own families. Knowing our world is different now with technology, busy lives and going our separate ways, our goal is to give the reader tools, information and support to bring each of you closer to your own spouse, children and relatives so that we don’t lose sight of our family values. From creating an incredible party at home to hosting a spectacular catered affair, we will focus each issue around things that matter to our clients and readers.

From gourmet food and recipes to a night out on the town, this magazine will take you on the journey of modern traditions and leave you with a renewed sense of what matters most – celebrating life, love and special occasions together.

In each issue, we’ll highlight some of the people that have made our legacy possible including both team members and clients. Were it not for the loyalty our clients have shown us over the years and the incredible staff that we have here at Russo’s On The Bay and Vetro, our company could not have become what it is today. Without the unwavering dedication to each and every event, we would certainly not be the force that we are. Starting with our Preview Bridal Edition as a sneak peak of what is to come in the near future, Russo’s Modern Traditions Magazine will highlight in the first edition the “Legacy of Russo’s” story – A True American Dream, features highlighting the expertise of employees, our loyal clients and their special moments, editorials, how-to advice, and much more. Most importantly, we will capture the nostalgia of bringing people together for many issues to come.

Set to launch this fall, my family is proud to publish this magazine to showcase the best of the community and inspire everyone to live greater, more passionate lives.

Thank you,

Frank Russo, Jr Russo’s Modern Traditions | Page 13

Content

Iconic Wedding Secrets

26 16 20 30 32 36 40 44 55 56 99 100 107 110 123

Frank Russo, Jr. A True American Dream and Local Icon, a Special Preview of the Legacy Edition

72 Choosing the Perfect Dress Picture Perfect On Your Wedding Day Planning for Your Wedding Limo Entertain Like Royalty Inspired Designs that Mirror the Season The Perfect Entertainment Holiday Décor - It’s More Than Just Flowers Take Your Taste Buds Out For the Evening Cooking Classes at Vetro Unique Corporate Branding: Holiday Gifts The Business of Branding, Featuring Randy Narod Building a Foundation of Hope with Nets Announcer, Chris Carrino Five Iowa Moms Launch a Campaign to Prevent Stillbirth Resource Guide

Russo’s Modern Traditions | Page 14

Tell Us Your Love Story Contest - A Royal Affair at Russo’s On The Bay

112

ExperienceRoyalty Socially Speaking Party Advice

43

Favorite Holiday Drink Recipes

61

Chef Michael DeGeorgio

66

Russo’s Modern Traditions | Page 15

Occasions/ Weddings

Choosing the

Perfect Dress

Vassa Halatas of Wedding Dresser Couture by Vassa, has been in the fashion industry since the start of her career.

Her specialization in wedding and evening apparel has allowed her to work closely with brides for over twenty years, helping each excited bride-to-be to choose the perfect gown for their big day. Vassa gives us her seven favorite tips for brides-to-be as they start their own journey of choosing a gown.

1 2 3 4 5 6

DON’T dismiss a gown before you’ve taken it off the hanger!

Every gown looks and fits differently when you try it on. It’s amazing how often brides-to-be are stunned by the gowns that weren’t that interesting on the rack.

DO be open-minded!

Try all different silhouettes and fabrics even if you unsure of how they will look on you. You will be VERY surprised at the differences

DO stay true to your own personal style.

Your wedding gown should reflect your personal style. Don’t be afraid to try colors, styles and shapes that fit your personal taste, but keep in mind that you want to be happy looking at the gown in your photos for years to come.

DO make certain you love the WHOLE GOWN.

When shopping for a gown to wear on the most important day of your life, make certain that you love the entire gown. While you may love several different trains, bodices, or shapes; try to find a gown that you love from head to toe. Remember that most of your pictures are from the waist up and the train is usually bustled for a reception.

DON’T settle just to have a gown You should never have a “BUT” in the sentence when choosing your wedding gown, (i.e. “I like the dress, but.....”). A wedding dress should feel like the most beautiful item you will ever wear. If you have to say “but” when describing the gown, look for another gown.

DON’T bring the whole family shopping Don’t bring everyone you know with you when choosing your wedding gown. It’s a big decision and a very personal one. Not everyone will have the same vision as you and it is a nice surprise for your friends and family on the day of the wedding.

As Seen On the Runway at

A Royal Evening at Russo’s On The Bay

1044 Broadway Woodmere, NY - (516) 792-5955 – WeddingDresserCouture.com

Russo’s Modern Traditions | Page 17

New York’s preferred hair stylists and makeup artists for brides

www.metanewyork.com Call 866-864-3851

Occasions/ Weddings

Picture Perfect

Wedding Photos

By Maite Ballesteros, Special Contributor The big day is around the corner and one of the top concerns on your mind is just how stunning you have to look for the wedding. A trifecta of close up photographs, videos, and seeing friends and family you haven’t been with in a long time all combine to make you think about those imperfections you’d like to correct for your wedding day. Thanks to the new techniques in the field of plastic surgery, a few non-invasive procedures can help you attain the appearance you want in a short period of time. Dr. Germán Newall, a founding partner of the Aesthetic Center For Plastic Surgery, LLP in Houston, Texas, recognized as one of the leading plastic surgeons in the nation, performs some of the latest non-surgical procedures for face and body that can restore a younger, fresher look to the skin just when you need it most.

Dr. Germán Newall, certified by the ABPS since 1995, had an interest in medicine since he was in high school. After he graduated at Georgetown Medical School in the top 10% of his class, Newall did an internship in general surgery at the Episcopal Hospital of Philadelphia, affiliated to Temple University and general surgery training in Cleveland. He then undertook plastic surgery training in Houston at Saint Joseph Hospital with Thomas Cronin and Frank Jeroh, the two pioneers of breast plastic surgery during the 60´s. “I was very fortunate to work with the legends of breast implants in Houston, the city where this procedure originated,” says Newall.

Next, Dr. Newall started his own practice in Houston, Texas, joining a major private aesthetic plastic surgery group known as The Aesthetic Center for Plastic Surgery, (ACPS). He combines an artistic eye for beauty with high standards of excellence. He is a leading contouring surgeon in the area of large-volume liposuction. Patients from all over the world come to his clinic to get advice on what´s the best procedure to follow to improve their appearance. “What makes me different from my colleagues is my ability to contour and sculpt the body using the most innovative techniques,” says Newall.

Not everyone has the desire or the need to undergo plastic surgery, a painful process that may require a few weeks for recovery. Dr. Newall proposes a few rejuvenating procedures that have the same effect without having to go under the blade.

For those brides who want a little pick-me-up without a lot of pain or risk, Newall suggests some simple and non-invasive procedures that can fix the imperfections that can make you feel less than flawless on your big day.

Continued on next page

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Occasions/ Weddings

Zap Wrinkles Botox/Dysport

Botox and Dysport are protein products that are used to soften and diminish the appearance of lines around the eyes, forehead, mouth and the areas between the brow. As years go by, the skin loses its; elasticity and lines become more evident due to repeated movements from frowning, laughing or squinting. Injections of Botox and Dysport in specific areas of the face will decrease the activity of the muscles and lines will appear smoother. The cost ranges between $350.00 and $850.00 and it lasts between three and six months

Artefill

Artefill is a non- reversible gel filler consisting of millions of synthetic microspheres (polymethylmethacrylate or PMMA) suspended in purified bovine (cow) collagen. Men and women of any age can use Artefill to reduce fine lines.

Artefill is injected directly beneath the wrinkle to add a permanent support structure to a specific area. The synthetic PMMA microspheres in Artefill are not absorbed into the body or metabolized allowing this filler to last significantly longer than other injectable fillers. Artefill injections cost around $1,000.00 per syringe.

Hyaluronic Acids

Advances in the science have led to the development of injectable synthetic hyaluronic acids that can be injected into the skin to diminish the appearance of lines, folds and hollowness. The hyaluronic acid in Restylane is called non-animal stabilized hyaluronic acid (NASHA) because it is not derived from animal sources. When Restylane is injected into the skin it adds fullness and reduces the prominence of the wrinkles in the previously wrinkled area. Perlane or Juvederm are other type of hyaluronic acids that work just as well. The effects of hyaluronic acids are reversible- and can last nine to eleven months. Prices range from $700.00 to $1,900.00 depending on the dose.

Radiesse Stimulation through Collagen Stimulation

If you want to add firmness and volume to the skin, Radiesse is a filler that stimulates the production of collagen to the skin. Injections beneath the wrinkles can last from 6 months to a year. Prices range from $1,200.00 to $2,400.00 depending on whether it is necessary to use one syringe or two syringes

Sculptra

Sculptra is a great procedure to achieve a beautiful and firm skin. This procedure stimulates the production of collagen filling fine lines and wrinkles. You see results gradually and the full benefits appear after 4-6 months of the injection.

The good side of it is that it can last up to two years. The average price is approximately $1,200.00.

Even Skin Tone and Ban Blemishes Microdermabrasion

Microdermabrasion is an excellent procedure that helps diminish blemishes caused by acne and hyperpigmentation and is recommended for dry and oily skin-types. Microdermabrasion promotes skin renewal and collagen growth as a result of blood flow and oxygen to the face. The treatment uses tiny crystals to buff away dead cells and give the skin a fresh and glowing appearance. Dr. Newall recommends a series of 30-minute treatments.

Peels

Improve the texture of the skin and diminish brown spots, lines, wrinkles and pores, through the application of an acidic solution which will cause the skin’s damaged top layers to peel away. Peels come in a variety of types and are available through the spa services, while the stronger TCA (trichloroacetic acid) peel is administered only by a doctor.

Russo’s Modern Traditions | Page 22

Alpha Hydroxy Peels (AHA): Alpha hydroxyl peels are ideal for achieving a more even skin. Flaking may last 1-2 days with a superficial peel and 7-8 days with a deeper AHA. Beta Hydroxy Peels (BHA): Dr. Newall recommends a Beta Hydroxy Peel to improve skin that is acne prone and/or environmentally damaged. Its key ingredient, salicylic acid, is a beta hydroxy acid that exfoliates dead skin cells that can clog pores and lead to blemishes. Skin is left smoother and more refined.

Flaking may occur 2-4 days after the peel is applied and lasts for approximately three days. Best results are achieved by applying a series of peels, with approximately 2-6 weeks between each treatment.

TCA Peel: Also named Trichloroacetic acid peel, is a much stronger peel than the AHA or BHA peels, administered by Dr. Newall. TCA diminishes skin imperfections such as fine lines, sun damage, and uneven pigmentation by sloughing off the damaged surface layers of the skin. Dr. Newall adjusts the strength and depth of the peel based on each individual necessity. The healing period is typically 7-14 days. The price of a chemical peel can be up to $700.00.

Skin Tightening Laser Infrared heat causes soft tissues to coagulate, giving the skin a tighter appearance. Collagen regrowth is stimulated, which helps to give the skin a firmer, more youthful look. The lasers can improve the appearance of skin that has sun damage, facial spider veins, port wine stains, or acne scars. The LuxDeep IR-Skin Tightening laser helps to reduce the appearance of cellulite and stretch marks.

Bleaching and Hydrating Creams

Bleaching creams help to reduce dark spots and even out the skin tone that has been damaged by the sun. Highly hydrating creams keep the skin moist and nurtured and prevent wrinkles or premature aging caused by external agents such as the sun or pollution. Dr. Newall recommends Obagy Nu-Derm or the Dermal Repair Cream from SkinMedica.

Say Bye-Bye to Cellulite Cool Sculpting by Zeltik

The best procedure for those who want to loose from 10 to 15 pounds and who have fat bulges that are resistant to reduction through diet and exercise. Cool Sculpting targets specific fat areas of the body such as the outer thighs, abdomen or tummy by freezing the fat at 40 degrees. The fat will be absorbed by the body and excreted by the liver. Cool Sculpting is a non-toxic procedure that can reduce about 20% of fat. Price ranges from $750.00 to $1500.00.

For more information on Dr. Newall, visit DrNewall.com or call 1-877-707-2277.

What is a Facial?

A cosmetic procedure for the face, facials consist a group of skin treatments that last approximately one hour Following a gentle cleansing, an esthetician observes a client’s complexion using a brightly lit magnifying lamp. With a steam vapor pointed at the face, the esthetician then starts the procedure of exfoliation, which takes away old skin cells from the skin’s outer layer. Exfoliation is a critical part of the facial as it assists in revealing newer and more robust-looking skin beneath.

Exfoliation also aides in rejuvenation to the skin and assists prevention of acne and blemishes. Serious use of exfoliation, by dermabrasion and microdermabrasion, essentially takes away the top layer of epidermis by abrasion, or sanding. Both methods are good for suninjured skin or to help fade scars and discoloration.

Estheticians then remove blackheads if it suits your skin type.

A facial massage comes next. This helps to relax the customer and energize the skin and facial muscles.

Next, a potent mineral mask is placed on the skin. The kind of mask will vary depending on skin qualities (brittle, greasy, combination, sensitive, older). In conclusion, the esthetician uses toners and protective lotions to the area.

Michele Horan, is a licensed New York State Esthetician, Certified Novalash Eyelash Extensionist, and Reiki Master as well as the owner of Revite Skin Care. She specialized in

- ANTI-AGE TREATMENTS - MICRODERMABRASION - REIKI MASTER - EYELASH EXTENSIONS - INTENSE PULSE LIGHT - CONSULTING The company is located in the millennium salon in Syosset, New York. She can be reached at 516-4579982 or MCHLHRN3@GMAIL.COM

reviteskincare.com

Occasions/ Weddings

“Being an Icon is All About Being True to Yourself”

Secrets to a Truly

IconicWedding

Every bride dreams of the perfect gown, the perfect place and the perfect day, but for those short of a $10 million budget to reenact the royal wedding of Prince William and Catherine Middleton, planning the perfect wedding is all about understanding priorities. Your wedding day is just one day, a mere 24 hours in a lifetime of marriage. The true importance of this particular day is that it is the day that you celebrate finding the person you want to spend the rest of your life with, your one perfect mate.

It Starts With a Happy Couple Anyone can have an iconic wedding, but it starts with understanding that the most important part of your wedding is you and your soon-to-be spouse! Throughout the engagement and wedding planning process, remember to spend time together enjoying the journey. An iconic wedding starts with a happy couple which should always be your primary focus.

Show Your Style as Couple You and your spouse have your own personalities, cultures, traditions and style. Your wedding day is all about the two of you. Don’t be afraid to step out of the box and show off your personal style and your style as a couple. There are several options for customizing your wedding day including customizing your cake, gown, rings, music and so much more.

Set Your Wedding Day Priorities Consider sitting down with your spouse-to-be and coming up with a list of your personal priorities. Feel free to keep it broad.

Are you seriously concerned with the environment? Are you a vintage-inspired girl? Do you dream of fairy tale wedding glamour? What matters to your fiancé? Come up with creative ways to blend your personal styles to create a customized wedding experience. Remember to take into consideration family traditions, culture and heritage, religion, personality traits, important causes, and family remembrance.

Most locations and vendors will work with you in regards to style and design of your wedding from the menu to the lighting and from fashion to music.

The first priority for every couple should be the relationship itself, but how do you start organizing the rest of your priorities?

Unless you are eloping, your first priority for your wedding will likely be your guests – being surrounded by friends and family on your special day. What follows that is entirely up to the two of you as a couple. Is the food most important or do you want the ideal setting?

Determining your priorities will help you plan your wedding and your budget in a less stressful way.

Your Wedding is Your Day and Your Chance to Show Off Your Personal Style

What is Your Top

Planning Priority?

To relieve some of the stress of the planning process, start with your top priority. If your top priority is handled, you can begin to relax and enjoy the process. What is your priority? To determine what your priorities are, list all of the important wedding components such as food, location, gown, music, cake, personal taste, guest list, floral decoration, and transportation. Go through the list with your spouse and rate each one in order of priority. What are the most important aspects of your own perfect wedding day?

My Rating

My Fiance’s Rating

Food Gown Cake Entertainment Location Photography

Food

If your top priority is for your guests to experience incredible food, be satisfied with their meals and have several menu choices – start your wedding planning process by interviewing and touring catering halls and be sure that you have the opportunity to taste the food and understand the quality. Ask about how their food is prepared, what type of ingredients go into the menu and where their food comes from. Make sure that what they serve is fresh to ensure the highest quality for your guests.

Entertainment

The best entertainment can sometimes book up early, so talk to some of the leading entertainment vendors early. When you pick an entertainer, make sure that you select a reception venue that can accommodate the technological and acoustic needs of the entertainment group. To get better entertainment for less cost, consider looking at weekday evenings instead of weekends, when many entertainment groups are already booked.

The Gown

If the perfect gown is the highest priority on your list, think about the gown shopping first. You don’t have to purchase the gown first, but start shopping early. Have you always dreamed of a princess gown with large cathedral train? You may want to avoid outdoor locations where the train will be cumbersome. Keep in mind that the perfect gown is not always the most expensive. Many designers can help you design a custom dress. Seamstresses can also help you to create the perfect gown from great vintage finds. Start trying on gowns early to make your decisions on style and type of gown.

Then pick the locations and settings that will best compliment the gown.

Cake If your cake is #1 on your list, look for a catering hall or baker that is seasoned in creating customized, detailed, and delicious wedding cakes. Look for opportunities to taste their cakes and desserts if possible to ensure that you not only have beautiful design, but incredible flavor.

Photographer Most reception halls and catering venues offer incredible places to take photos.

Look through the catalogs and speak to recommended photographers. Most photography studios are happy to show you catalogs and portfolios to help you make a decision. Ask the photographer questions and check their skills and capabilities. It’s important to know the camera types, styles, lighting, and effects that are used to ensure you receive flawless prints to remember your perfect day.

Location

If a perfect location is the most important priority on your list, start with the location. Visit the venues, browse photo catalogs, and ask the salesperson about how they can make the locations suit your personal style. Look at the venues photo catalogs to get ideas for your own reception, ceremony and photography. Remember that wedding locations often offer several different options to customize the location including lighting packages, linens and more.

Occasions/ Weddings

Planning for Your

Wedding Limo

Photo Credit: Silver Fox Photography, Highlighting All Star Limos

The transportation for your wedding day is a key element to a smooth event. Finding the best transportation company for your wedding day isn’t as difficult as it sounds. Most people will get referrals from friends, relatives, associates, the internet, and even the reception venue; but the transportation company you choose should be based on educated question and answer sessions with potential limousine companies. We had the opportunity to speak with Tony Saverese of All Star Limousine Service, who has over 28 years of experience providing executive limousine service, wedding limousine service, prom limousine service, and leisure limousine service to New York, Long Island and worldwide clients. Below, Tony outlined the most important questions to ask your limousine company.

His most important advice is “Don’t rely on price quotes over the phone. Schedule a time to see the vehicles and make sure that you see the specific vehicle coming on your special day. This prevents false promises and ensures that you know exactly what you’re getting and have an accurate proposal,” says Savarese. “When it comes time for the contract, make sure the contract includes all necessary information and that the company does not require a large deposit. Once the company has your money, there is little action you can take on the day of your wedding if your car does not show.”

Savarese and All Star Limousine offered our readers an exclusive questionnaire to assist in asking the right questions and making the right decisions when considering transportation options.

Company Name How many years have you been in business?

Are you a member of the Better Business Bureau or Consumer Affairs?

Are all of your vehicles on site or does another company provide your vehicles?

How are your vehicles licensed and insured?

For 15+ passenger vehicles, do all vehicles have a D.O.T. sticker on the window and do all operators have a CDL license and a 19A certification from D.O.T.?

Do your vehicles come equipped with GPS navigation systems?

What are the contingency plans if a Vehicle breaks down that day?

What beverages are stocked in the Limousine?

What are your hiring practices for screening your Chauffeurs? Are they professionally trained?

Do the Chauffeurs coordinate the activities with the Bridal Party, Guests, and Photography Personnel?

Are the Chauffeurs attired for the wedding?

What percent is required for a deposit?

Does the contract information include all necessary details for your special day?

For more information on Tony Savarese and All Star Limousine, visit www.AllStarLimo.com or call 1-800-43-ALL-STAR.

Occasions/ Weddings

Entertain Like

Royalty

At Russo’s On The Bay, we feel that every one of our guests should be treated like royalty. In suit, here are some trends and ideas for an old world, Renaissance royal wedding on your big day.

Begin With a Royal Gown

Start with a gown that has a princess bodice and princess skirt. If your ceremony location has the room for it, opt for a cathedral train. Don’t be afraid to play with colors in your gown. Authentic pieces should offer a cinched waist through plastic or metal boning. During the Renaissance, the white rule was not accepted by all countries.

Authentic Invitations

Old scroll papers were not as soft, flexible or white as the paper we use today. For an authentic Renaissance feel, make sure that you use properly treated, unbleached paper for invitations. You can also have custom scrolls created to invite your guests. For a less expensive option, some of the most authentic invitations are created by staining linen papers with teas.

Unique Entertainment

For a new spin on the old concept of entertainers, try hiring performance artists such as jesters, mimes or actors to portray roles authentic to the period.

These entertainers bring the authentic feeling of a royal event to your wedding or other party.

Junior Bridesmaids

One of the most endearing trends of any royal wedding is the young junior bridesmaids that take part in the event. Not only do all of your favorite nieces and nephews love to participate, it gives the look of a royal wedding. Just be sure to include your most important adults in the wedding party as well.

Bring On The Trumpets!

Let the heralds announce your arrival and the arrival of your most treasured guests. Imagine the faces of your attendees as the trumpets sound your arrival into the room as husband and Russo’s Modern Traditions | Page 33

Occasions/ Weddings

Inspired Designs

That Mirror the Season

Your wedding day is filled with choices, but none quite so pressing as the color scheme. Just as the menu at Russo’s On The Bay highlights the delicacies of the season, one of the most classic ways to choose your color scheme is by relying on the seasonal choices available to guide you. Each season has its own style and colors just as each bride as her own personality.

To create a truly unique event, consider blending your own personal style with the color selections available for the season.

It will not only create a pleasing sensation for guests and wonderful photo opportunities, but it will help to save costs by selecting items that are seasonally available.

With the assistance of expert florist and event designer, James Anthony, we’ve developed a guide for brides getting married in any season. James, a seasoned veteran in both wedding and party design and holiday décor in some of the most prestigious NY locations, sat down with Russo’s Modern Traditions to give our brides the scoop on creating the perfect mood for your big day.

Fall Brides For fall, consider choosing warm, rich colors that mirror the changing leaves and contrasting patterns of the season. Red, chocolate, and gold color pallets serve as an inspired choice for fall brides. For a more subtle or vintage effect, fall brides can choose browns, creams, and pale golds. To create a bold, dramatic splash of color, opt for rich red or deep chocolate and add splashes of bright gold. James Anthony’s choice for the perfect fall floral accent is berries. “Berries can add a splash of color in just the right places without overpowering the location,” says James.

Winter Brides Winter brides can look to the season for several different color pallets and styles. Take your inspiration from the cool colors of the snow and ice or opt for a warmer holiday feel. Perhaps one of the most flexible seasons in terms of color choices, winter offers modern brides choices such as a crisp white wedding with splashes of pale blue or a metallic color pallet filled with silver and gold hues. To play off seasonal trends, use bare limbs or trees for added height and balancing colors. To add splashes of bright color, James Anthony suggests using holly or evergreen to brighten the room. For true Ice Princess effect on your big day, Anthony suggests using crystals and diamond style accents to add a little sparkle to every corner.

Russo’s Modern Traditions | Page 36

Spring and Summer Brides

James Anthony’s Floral Advice

Depending on what part of spring you choose to have your wedding in, your flowers can play off of winter or summer colors. “Early spring weddings can revel in the newly blossomed dogwood and cherry plants, while later spring and summer weddings can enjoy the beauty and delicacy of wildflowers,” says James.

“The choice of which direction to take the event and the color pallet is a decision that the bride and groom can make based on their own personal preferences.” Spring generally brings to mind pale hues, delicate color patterns and soft textures. “Summer’s preferred choice is wildflowers for the abundance of color, but bolder brides can really take their style up a notch with sun flowers.”

Remember that this is your day and your event – cookie cutter solutions are simply not an option.

Sit down with your florist and discuss your personality, style, and desires for your big day.

Choosing flower colors for your wedding should be based on your plan for the day. Factors like the colors of the hall, planned colors of bridesmaid dresses, and accent colors desired for each table should all weigh heavy on the colors you choose.

It’s beneficial to find a florist that is familiar with the location you are having your wedding or make a point to walk the premises with your florist while planning the event.

A floral expert will be able to translate the vision you have for the event while taking into account things like lighting, design, style, colors, and texture to ensure the perfect presentation for your big day.

For more information on James Anthony Floral and Event Design, visit the showroom at 22-12 40th Avenue, Long Island City, NY 11101 or find them on the Web at www.JamesAnthonyFloral.com

Occasions/ Weddings

The Perfect Entertainment is

closer than you think The entertainment at your wedding can be the highlight of the event. For the perfect evening, it’s important to remember that the entertainment should speak a wealth about your personal style as a couple and the theme of the evening. Take an inventory of your plans for the night including your color scheme, your wedding style (formal, modern, traditional, or theme), and the guest list. Be certain to take into account your own favorite bands or artists and any first song you have chosen as a couple. There is little that compares to having the right entertainment. The wrong entertainment can result in bored and unhappy guests almost as quickly as bad food can.

Many couples have experienced absolute disasters while planning their wedding entertainment. You can prevent several disasters by planning ahead and being cautious about which company you hire to be the face of your event while you are enjoying the evening. Speak to at least three companies and screen every potential band or DJ; making certain to ask for video clips, audio clips and references.

Beyond checking your entertainment company’s experience, there are several other problems that can quickly arise in your wedding entertainment plans. Follow our easy checklist to be sure that you are hiring the right company for you:

Contracts

What is included in their contract? Make sure that your entertainers are very specific and clearly state the expectations that you can have on your wedding day. Review the contract thoroughly and double check that any items you may have discussed with the entertainer are on the signed contract as well.

Equipment

Will they be providing AV equipment or should you plan to have your reception venue set up the stage and equipment for the entertainer? How much time would be required for set up and tear down of their equipment?

Find out these questions early because providing equipment to a DJ or band for your dream presentation or video reel can cost more in rentals.

646-431-8786

www.GioVenutoBand.com

Insurance

Is your group or DJ properly insured? Do they need to be? What other qualifications might your entertainer require?

This depends heavily on the entertainment options selected, but many are required to have some level of insurance to work with reputable reception facilities.

Rehearsal Times

You and your fiancé have picked the perfect wedding song – it’s uniquely you. Find out how much rehearsal time the band would need to play the song or ask the DJ early what you need to provide to ensure that there are no snags with having your perfect first dance song.

Experience… at YOUR Reception Hall

Has the entertainer ever worked with YOUR reception hall? This is important for basic reasons such as understanding the layout, where to enter the building, when to come in to set up, and what equipment is available at the hall. Most importantly; however, an entertainer with experience playing in the venue will understand the room’s acoustics and how best to adjust their equipment to ensure the perfect volume and levels that will provide an enjoyable entertainment experience for your guests without the muted, muffled, or off balance effect of someone who has never played at the venue.

Guarantees

Ask about guarantees on satisfaction. Sometimes, the vendor is guaranteed by the reception hall if you use a vendor on their preferred list. For example, Russo’s On The Bay’s Preferred Vendor Program guarantees its vendors for on-site events within reasonable limitations.

Russo’s Modern Traditions | Page 41

Italviaggi Travel

Exotic Honeymoons & Cruises Luciano Saladino, President 69-43 Myrtle Avenue Glendale, NY 11385 718-381-2493 718-381-1094 718-366-7258 italviaggi@aol.com

Occasions/ Socially Speaking

Socially

Speaking

The best advice in each issue for planning your next event.

In every issue, we offer you our best advice on planning events, event trends, and ideas to make your next party spectacular.

From our vendors to our staff, the professionals that give you advice are some of the most seasoned professionals in the industry who are skilled at producing incredible events. This issue, we bring you our favorite staff tips and advice as well as expert advice from Event Planner, Robyn Billings, and a special holiday feature from Cambridge Holiday NY. Russo’s Modern Traditions | Page 43

Occasions/Socially Speaking

Holiday Dècor Ideas

Meet Modern Traditions

The holidays are right around the corner and some of the most exciting events occur around your own dinner table.

For an added touch to this year’s holiday events, we’ve interviewed the experts and searched some of the best ideas to dress up your holiday décor from table decoration to trees.

Our first tip for blending modern and traditional ideas is to venture out of your comfort zone with colors. Don’t be afraid to use blues, purples, or other shades that suit your taste. Instead of buying all new décor items each year, pick out a base color that can be reused with several color schemes such as white, gold or silver and stock up on these items first. Combine a consistent base color each year with splashes of color for a very cohesiveness and well thought-out look.

Gold, white and silver can be paired with almost any color for a beautiful color scheme. Select several items in traditional bulb styles as well as more traditional garlands, wreaths, and serving dishes or chargers. Focus on using your base colors in table arrangements and other décor throughout the home. These base colors can pair with any china, crystal and silver that you may use in the dining room and create a sparkling base for all of your decorating plans.

One of the best places to add color is the tree itself. Focus on ornaments that work well with the base color you choose such as blue colors with white and silver or earth tones such as brown with gold. The trick to playing with color is to simply balance the shape and style with traditional simplicity.

Russo’s Modern Traditions | Page 44

We asked expert event designer, James Anthony, of Cambridge Holiday NY to share his expert advice to help you make your home the most festive and show-stopping house on the block.

What is James’ favorite idea this holiday season?

“Place one set of unstrung lights per foot behind a piece of furniture to create ambiance lighting in a room.” This helps to create a soft and warm light throughout the room that will enhance the festive feeling. Use white, gold or clear to accent the other colors in your holiday décor.

James Anthony offered another idea that is easy for any beginning decorator with little work and a lot of impact. Select matching clear, crystal or frosted vases to place throughout the home.

Place lights inside the large clear vase mixed in with tree ornaments. The effect looks its best when you use a solid color ornament with a complementary color light. To maximize the cohesive effect of your holiday décor, opt for colors that are complimentary to the rest of your décor.

There isn’t anything better in the world than Christmas in New York. From the chestnuts roasting on the open fire to the lighting of the tree at Rockefeller Center, there is magic in the air during the holiday season. Cambridge Holiday Decorators is one of the leading installers of holiday decorations in the tri-state area. Like Frosty’s hat, we breathe life into holiday decorations.

For more information on Cambridge Holiday NY, visit them on the Web at http://cambridgeholidayny.com

Occasions/Socially Speaking

The Ingredients for the

By Expert Event Planner: Robyn Billings

Perfect Party

As I grow from year to year in experience, creating a successful party has moved to the top of my list. Deciding on a theme and selecting a space appropriate for the number of guests you expect to invite can be time consuming and sometimes confounding, but it doesn’t have to be overwhelming. Your space should be in proportion to your guest count, music and planned production. Bigger is not always better. One sure fire way to have your event fail is to separate your guests and dilute the sound of your music. You want to create an atmosphere that encourages your guests to mingle. Oversized venues may require the assistance of an event designer who has experience in renegotiating space.

The menu you choose is as important as the event itself. You will need to decide if you are doing a buffet or sit down dinner.

Pay special attention to guests who have dietary requirements or special needs. Then come up with alternative choices that will ensure your guests do not feel as if they are missing out. A theme-related menu is always a great touch.

Choosing music is just as vital a decision as the venue. Live music creates an ambience and memorable atmosphere if correctly chosen. DJ’s are a great alternative for events that want a night club feel. Choose the size of your musical ensemble and instruments based on the size of your room. Also, if you have a space with two or more rooms, you will need to consider where to locate the musicians. There are plenty of musical styles that theme an event just as much as dressing a venue or the catering. We always recommend discussing the music with the musicians and or DJ to create a range of musical styles before the event to suit different tastes and age groups.

Lastly, we have the most important ingredient: budget. With an open-ended budget, anyone can plan a great event. But, if your financial resources are limited, an event planner and or designer can always create a great event to fit your budget.

The room decor of the venue can easily be transformed to create a mood that is befitting your theme. Ambiance, Ambiance, Ambiance! Get it right, and you can consider your event a success. Get it wrong, and you’ll leave your guests with nothing more than a “What were they thinking when they were planning this?” They will have little to remember your special event by.

Russo’s Modern Traditions | Page 46

A good start to your event and theme is the first visual your guests receive, the invitation. Room décor can start by choosing the right table linens, cloths, napkins, chairs and or chair covers. Next you will want to address the table setting, centerpieces, china, crystal, candles and cascade of other exciting elements available.

Best Advice Trom Our Expert Staff Too Big, Too Small, Just Right?

Custom light packages are a great way to create excitement as the event progresses from a wonderful intimate dinner to a dance extravaganza. The possibilities are endless! Event designers will not only expose you to all the décor possibilities, but, also keep you from making expensive mistakes.

Using an event designer from the start can keep all your details and décor cohesive.

Most importantly, design your event with your personality in mind and the experience you want your guests to have. While it’s great to be inspired by what you see on TV and magazines, make your event your own.

Susie Serra, Manager

Before you start interviewing and touring catering halls and reception venues, run through a rough guest list to get a good idea of your count. Keep in mind that a room too big will lessen the intimate atmosphere of the affair and will challenge the entertainment to bring together the party on the dance floor. On the other hand, a room that is too small will hinder the comfort of your guests and the flow of service. Make sure that you work through the layout and see room diagrams in advance. It’s also helpful to speak to your entertainer before you book if you are concerned with the guest count and the room size.

Budget Sensibility

Don’t underestimate the importance of prioritizing. Look at your total budget and prioritize your needs; list each item in order of what is most important to you and your fiancé. Usually your first reaction is the first action to take.

Don’t limit your thoughts, jot them down as you go along and match which type of vendor will be able to execute it for you.

About the Author Robyn Billings is the founder and designer for Party! Party! Party! with CPC Events, a boutique event planning and design company with a flair for creating stellar events. Robyn’s incredible vision for unique and creative events has made her an expert in the event planning field. Her goal with each event is to translate the personality and interests of the client into incredible event that truly represents the unique needs of the client. Her company offers comprehensive event planning that addresses every detail of your event.

For more information on Robyn Billings or Party! Party! Party!, call 718-987-7733 or visit www.letspartypartyparty.com.

Don Atienza, Banquet Sales Consultant

To cut costs in less important areas, look at creative ways to cut down the budget. Think about your months and look into it as a total package. Consider the guests that will have to fly or travel in high-cost months; the higher price of catering services in peak months might also mean the higher costs of items like flowers or entertainment. Ultimately, the guests will be more concerned with food and service and not with which month you choose for your wedding date.

www.triplecrownsportsonline.com

Charity Auction Fundraising

Never Underestimate the Importance of

Great Balloons

Balloonatic which comes from the words balloon and lunatic, is what I am known as. I admit- I’m crazy about balloons!

I twisted my first balloon in 1968 and 43 years later I’m still twisting balloons. That’s not really a long time considering the balloon was invented in 1824 in England by Professor Michael Faraday, who took 2 pieces of rubber, added flour to the inside so the rubber wouldn’t stick and filled it with water to do projects. Pioneer rubber manufacturer, Thomas Hancock, later took Professor Faraday’s idea, added air to it, and invented the first balloon kit. In 1938 at the Pittsburgh magic convention, a man named H.J. Bonnett took a balloon on stage, twisted it into a dog, and that’s how balloon art started.

It’s amazing how far the balloon has come. In today’s modern medicine, the balloon is used to open up a clogged artery.

This procedure is called balloon angioplasty. If you think about it, throughout the course of the day, you encounter various types of balloons. The inside of a basketball, floatation devices, inner tubes, etc. were all derived from the basic idea of a balloon.

So, as you can see, because of Professor Faraday and H.J. Bonnett’s invention, I have the ability to bring joy to people all around the world by twisting balloons into all kinds of fun and crazy things. I am Nick and yes, I’m a Balloonatic.

Sweet Sixteen

Secrets

When it comes to planning the perfect party, the expert team at Flowers by Brian offers (3) tips to make your next event perfect.

Tip #1: “Make It Personal” If you are planning a Super Sweet 16, Bar Mitzvah or Quinceanara, it is essential that your child’s individual personality shines through. At Flowers by Brian, we conduct in depth planning sessions and ask the honorees about hobbies and special areas of interest that we can develop into fabulous party elements and themes.

Tip #2: “Delight the Senses” Beautiful, fragrant flowers, delicious food and interactive entertainment, today’s best parties engage guests from the moment they arrive until the very last dance.

Tip #3 “Keep them talking” Over the years at Flowers by Brian, we have made many suggestions; however, every sensational party needs one thing that your guests just can’t stop talking about.

• Use objects in unique places, such as a fountain on your escort card table.

• Transform your space with custom fabric and light displays.

• Use a personal talent. If you are a great dancer- dance. If technology is your area, create an amazing video montage.

By following these planning tips as suggested by the Flowers by Brian staff, your party is guaranteed to be a success.

Russo’s Modern Traditions | Page 51

Take The Plunge

Winterize Your Pool

Pool closing time is usually a sad time of year as the weather is getting cold, the leaves are changing color and the warm memories of summertime fun are fading away. This is not usually the time of year that people like to think about their swimming pools, but this is really the most important time of the year to pay attention to the pool to avoid unnecessary problems and costly repairs come Springtime.

The following are generalized instructions on how to properly close an in-ground and an above ground pool. Please note however, that all pools are somewhat different and your pool may need specific care not mentioned here. If you have any doubts about how to properly close your particular pool then either give us a call or email your query to us. Remember, it’s better to be safe than sorry & prevention is better than cure!

Locate all your winterizing supplies. This should include: the cover, the water tubes, the plugs for the skimmers and return jets, your winterizing chemicals. You will also need an air compressor or a powerful shop vac. For more details preparing your pool for winter or summer, call: Clear Water Pools at 718-848-3128.

• Backwash the filter very well to clean it out.

• Drain DE filter tanks and leave backwash valve open.

• On sand filters, unplug the filter drain plug and leave off.

• Put drain plug with other removed items in the pump basket.

• Make sure multiport valve has no water in it.

• Blow it out with a compressor or shop vac if necessary.

Vino at Vetro

Educational Experience

A Wine Trip Around the World

A six-week introductory course and tasting of wine from the finest growing regions in the world hosted by Sommelier and General Manager, PJ Connolly.

Gourmet Food & Wine

Take Your Taste Buds

Out for the evening

Choosing the right drink for the right dish takes some expertise Perhaps one of the most important parts of the perfect evening out is the food and wine. For a seasoned wine connoisseur, the concept of pairing wines is relatively simple; however, for most people, it’s a different story. In most locations, you will have to understand the basics of pairing to make the best decision. It is recommended that you start with a wine. This is often one of the most pressing preferences. Some people are inclined to white, while others prefer red, making your broader wine category a great starting point for pairing. We’ve compiled some basic tips for those who are not connoisseurs to begin making better pairing choices.

Begin with your primary category of wine. This is the easiest choice for most as it’s simply a matter of choosing white or red. Then narrow down your flavor preference to either a dryer, more robust flavor or a cleaner, lighter flavor. For those that do not drink wine often, a good place to start is with a Sauvignon Blanc or other delicate white wine.

Depending on your wine choice, you’ll have several food options at this point. Generally speaking, pairing a white wine with seafood or poultry or pairing a red wine with red meat or pork are both safe choices. Pay attention to the flavor in the wine. A more delicate wine will work best with lighter foods like seafood or vegetables served in light sauces with a lemon or other similar base. More robust and flavorful wines like Cabernet Sauvignon should be paired with red meats and heavier, wine based sauces.

You’ll find, when paired properly, both the food and wine complement each other. The experience is definitely worth the education. Some high-end restaurants train their staff on their wine selections as well. You can take advantage of the incredible knowledge of the staff in helping you to enhance your experience. Look for a restaurant like Vetro with a sommelier on staff. These are often the restaurants that are capable of guiding the guests through selecting the perfect wine to compliment a meal and perfect meal to compliment a wine.

For budding connoisseurs, wine classes (like the Vino at Vetro Education Experience) are a great place to start learning the basics of selecting a wine. For more information on Vetro Restaurant and Lounge or on the Vino at Vetro Educational Experience, visit www.VetroNYC.com or call 718-843-8387.

Dates and Courses: 1. Introduction to tasting and White Wines of Italy on Wednesday, March 14th, 2012 2. Red Wines of Northern Italy on Wednesday, March 21ST, 2012 3. Red Wines of Central and Southern Italy on Wednesday, March 28th, 2012 4. Great Wines of The United States on Wednesday, April 4th, 2012 5. The Wines of Bordeaux on Wednesday, April 11th, 2012 6. The Wines of Burgundy and Other Regions of France on Wednesday, April 18th, 2012 The cost for the complete course and tastings is $450 per Semester and Course Includes Six classes with tastings and study material, Complimentary Membership to the Vino at Vetro VIP Club, and Certificate of Completion.

Seating is limited and all applications and payments must be received by January 31st, 2012. Call Us Today at 718-843-8387 to learn About Our Early Bird Registration Discounts.

Gourmet Food & Wine

Cooking Classes

At Vetro

Dining at Vetro is a unique and tasty experience. The recipes range from classic Italian favorites to new and creative Mediterranean-inspired cuisine. Every month, Vetro and Executive Chef Michael DeGeorgio host cooking classes for those attendees fortunate enough to get a spot on the list. The classes usually fill up quickly as restaurant patrons and the general public alike are eager to learn more about how to create some of the incredible dishes available at Vetro Restaurant and Lounge. The biggest highlight of these classes is the hands-on approach taken by Chef DeGeorgio in creating a true learning experience for a small class size. Compared to many lecture-style cooking classes, the Vetro classes are hands-on and interactive, limiting the classes to small group sizes who can participate in creating their favorite menu selections.

Before you go, there are a few things to keep in mind. The most important thing to remember in recreating your favorite recipes at home is to purchase fresh, high-quality ingredients. While not every home kitchen has an expert purchasing department or an import/export company for easy delivery of the freshest produce, meats, and seafood on the market; everyone has the ability to take just a little more time and energy to get the best ingredients. Russo’s On The Bay and Vetro use several of the local markets for fresh produce, meats and other items. For our students, we recommend finding local farmer’s markets or seafood markets to ensure that you always receive the highest quality ingredients for your recipe.

For Kids

The recipes you learn in cooking classes should serve as a foundation for your own unique spin on a dish. You can always take your favorite recipes and change or adjust them to make them your own. Remove the items you may not be so fond of from the recipe or add some additional seasoning to taste. The recipes should become your own and reflect the tastes of you and your family after you have mastered them.

When recreating the recipes at home, remember that passion and attention to detail go a long way in cooking. While it’s not something a class can teach, your own passion for creating the perfect dish will help you to truly recreate what our chefs teach you.

While you enjoy the cooking classes for adults, be sure to enroll the kids in our Jr. Chef Cooking Classes that appeal to younger tastes and inspire children to enjoy and appreciate food, while bringing your family closer together.

For Adults Russo’s Modern Traditions | Page 56

For more information on cooking classes at Vetro Restaurant and Lounge, visit www.VetroNYC.com.

Be Inspired

Italian Recipes

Embrace your passion for food and wine. Learn the Secrets of Classic and Modern Italian Dishes, the Best Food and Wine Pairings and so Much More!

Education at Vetro Restaurant and Lounge January 25th, 2012 “Soups and Minestras” February 29th, 2012 “After Valentine’s Romance” March 14th, 2012 “Introduction to tasting and White Wines of Italy” March 21st, 2012 “Red Wines of Northern Italy” March 28th, 2012 “Red Wines of Central and Southern Italy” March 31st, 2012 “Brunch Signature Favorites” April 4th, 2012 “Great Wines of The United States” April 11th 2012 “The Wines of Bordeaux” April 18th, 2012 “The Wines of Burgundy & Other Regions of France” April 25th, 2012 “The Spring Fling” Vetro Restaurant and Lounge 164-49 Cross Bay Blvd. Howard Beach, NY 11414 718-843-8387 www.VetroNYCcom

Sunday Brunch

With aView

There is nothing better than the relaxing and restorative quality of a lazy Sunday, enjoying time with friends and family. Whether you are attending your hall of worship with the family or just taking a break from the daily grind, a Sunday brunch is the perfect complement to any plans. One of the most appealing ideas is a relaxing Sunday brunch with a beautiful water view.

Increasingly popular to local residents is the Sunday Brunch menu at Vetro Restaurant and Lounge. The venue houses several areas for patrons to take advantage of the waterfront views – even on the coldest days of the year. In fact, it’s so popular with patrons that the restaurant recently started hosting their Sunday brunch menu on both Saturday and Sunday.

The incredible menu offers much more than a typical Sunday brunch, starting guests off with fresh baked goods and pastries and an antipasti course with meats and cheeses while they enjoy coffees, mimosas and other brunch cocktails. The Primi Piatti course features yogurt and fruit, caprese, artichokes, grilled vegetables, shrimp cocktails, and the popular asparagus and lobster salad. Following the Primi Piatti is the Secondi Piatti featuring classic breakfast favorites and more robust lunch favorites such as stuffed shrimp, Maine lobster, and traditional Italian Sunday favorites with authentic sauce.

One thing is for certain at Vetro Restaurant and Lounge, brunch is anything but cookie-cutter. With the incredible menu selection and combination of both modern and traditional dishes, guests can easily visit 100 times and never have the same meal.

Russo’s Modern Traditions | Page 58

Holiday Memories Begin in the Kitchen

Vincent Vaiano, Owner/Broker 718-738-2626 113-01 Liberty Avenue, Richmond Hill

www.AJRealtyNY.com

Gourmet Food & Wine

Beverage Recipes

for Fall &Winter Thanksgiving Special Ingredients ¾ oz. apricot brandy ¾ oz. dry vermouth ¾ oz. gin ¼ tsp. lemon juice 1 cherry Instructions Shake apricot brandy, dry vermouth, gin and lemon juice with ice and strain into a cocktail glass. Top with the cherry and serve.

Candy Cane Ingredients ¾ oz. peppermint schnapps ¾ oz. creme de cacao ¼ oz. grenadine syrup Half and Half 7-Up® soda Instructions Combine peppermint schnapps, white crème de cacao & grenadine. Shake with ice. Fill glass with half-and-half. Top with 7-up. Garnish with a small candy cane.

For a festive look, serve in a martini glass with colored sugar.

GREY GOOSE PEPPERMINT FROTH Ingredients 1 ½ Parts GREY GOOSE Vodka 1 part peppermint schnapps ½ part simple syrup ½ part cream

Instructions

In a cocktail shaker filled with ice, add all ingredients. Shake vigorously, and strain into a rocks glass filled with crushed ice. Present with chocolate covered candy sticks.

Russo’s Modern Traditions | Page 62

Vi W

ur ITE tO S si EB

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www.Giardinos.com

44-37 Douglaston Parkway Douglaston, NY 11363 718 - 428 - 1090

Searching for the perfect San Marzano tomato? We’ve got the skinny on the best. Carmelina ‘e…San Marzano® Italian Tomatoes are grown in the Campania region of Italy (Italy’s Tomato Heartland), in the shadows Mount Vesuvius. The combination of rich volcanic soil, a rainy spring and warm summer months, create a uniqueness in flavor and quality that cannot be duplicated in any other region of the world.

At Giardino’s by Russo’s On The Bay, we only make our brick oven pizza with the freshest ingredients and Carmelina ‘e… San Marzano® tomatoes are our first pick. Great tasting. All-natural. Preservative-free. Low in sodium. Real Italian, just like Nonna uses in her kitchen.

Try this Authentic Pizza Sauce recipe by Carmelina Brands® and Mangia, Inc.™ Corporate Executive Chef Giacomo Pagano for a true taste of the Mediterranean.

For more information and recipe ideas visit www.carmelinabrands.com or come to Giardino’s for a taste!

Carmelina Brands ® Authentic Pizza Sauce Yield: 3 1/2 cups (Approx. 4 Pizzas)

Carmelina…’e San Marzano® …Italian Whole Peeled Tomatoes Fresh garlic, minced Fresh basil, chiffonade Italian dry oregano Kosher salt Black pepper Finely grated Parmesan cheese (optional) Extra Virgin Olive Oil

1, 28 ounce can 1 tablespoon 1 tablespoon 1/2 teaspoon To taste To taste 1 ounce 1/4 cup

Procedure: In a large mixing bowl, combine all the ingredients listed above except olive oil. With a hand blender, blend the sauce adding the oil gradually. Check the flavor and spread sauce onto your favorite pizza dough recipe. Add toppings, bake and enjoy! Save leftover sauce and use over pasta. *Recipe created by Mangia, Inc’s. Corporate Executive Chef Giacomo Pagano. For more information about Carmelina Brands® and great recipe ideas, visit www.carmelinabrands.com.

Download Your Free Wedding Planner TODAY! www.VillaRussoWeddings.com

11816 101st Avenue Jamaica, NY 11419-1230

(718) 849-0990

www.VillaRussoCatering.com

Gourmet Food & Wine

Michael DeGeorgio

A Continual Spark of

Culinary Genius

Executive Chef

Michael DeGeorgio Interviewed and written by: LaCosta Lolly

Standing in the kitchen with Executive Chef Michael DeGeorgio can easily be compared to watching DaVinci create a masterpiece. While many people frequent restaurants and everyone loves to eat, tasting something that DeGeorgio creates for you is certainly a different experience. He exudes passion and intensity as he effortlessly floats around the kitchen, spouting recipes and instructions as a grade school teacher reciting the alphabet. As he speaks, he blends ingredients into the perfect combination to create dishes that simply melt in your mouth.

Chef DeGeorgio’s food, which combines traditional Italian and Greek influences with modern twists, creates an irresistible cuisine rarely found in most Italian restaurants. It’s as though you can actually taste the expertise, the passion and the love that each dish was so carefully prepared with. As a would-be chef and passionate ‘foodie’, it’s easy to admire the skill and elegance that goes into each perfectly presented plate.

While it seemed from a young age that DeGeorgio would be destined for a career as a chef, it almost wasn’t so. Michael DeGeorgio was born in Brooklyn, New York to Vincent and Mary DeGeorgio. His father, Vincent DeGeorgio, was a master butcher who owned several gourmet delicatessens throughout New York and one on Madison Avenue.

His father and mother shared with him their strong Italian and Greek traditions, culture and food; traditions that he incorporates in every dish he makes still today. Michael’s uncle, Nick Loukas, was in the luncheonette business as well. DeGeorgio worked for both talented men, learning the skills and work ethic that he would use for the remainder of his life.

Despite his familial calling to food, DeGeorgio went to college for business at Pace University. His major in business lasted only a year before he decided to enroll into the Culinary Institute School of America, located in Hyde Park, NY. “As soon as I stepped into that building, I knew that it was for me” says DeGeorgio about his first experience at the Culinary Institute. DeGeorgio had found his calling, and was soon participating in an apprenticeship at Yale University’s Private Club and graduating number one in his class.

After leaving the Culinary Institute, he was asked to become a partner in a new restaurant, And Then Michael’s. He and the owner, also named Michael, turned the start-up endeavor into a successful restaurant on Cross Bay Boulevard in Howard Beach. Even as DeGeorgio moved on, the restaurant thrived for ten years in that same location. DeGeorgio moved onto different restaurants, establishing himself as an expert and learning the systems and processes of fine-dining establishments such as Il Cortile and Maxim’s on Madison Avenue.

Photos: Top: Vincent and Mary DeGeorgio, Middle: Nick Loukas, Bottom: Chef Michael DeGeorgio with Ken Dashow of Q104.3 FM

Russo’s Modern Traditions | Page 67

Murano Room at Vetro Vetro Blue Lounge

www.VetroNYC.com

“Whether you attend a class for wine or food, with your spouse or children, food brings us together in such a spectacular way, we only hope to share our passion and love for what we do with as many people as we can.”

- Chef Michael DeGeorgio In 2009, DeGeorgio came full circle when he joined forces with catering entrepreneur, Frank Russo, Jr., a longtime friend. Ironically, DeGeorgio was back in a restaurant on Cross Bay Boulevard, where his career truly began to take flight, but this time the concept was a vision of inspiration. Vetro Restaurant and Lounge

by Russo’s On The Bay would combine the excellence in catering Russo’s On The Bay was known for with an exceptional a la carte restaurant; providing a unique and exciting location to the Howard Beach community.

Russo and DeGeorgio were hands on throughout the process of developing Vetro Restaurant and Lounge; recruiting designer Bob Goldberg to create a building as magnificent as their combined skills and experience – a taste of Italy in Howard Beach. Vetro, an Italian word that means glass, was inspired by the Wynn Hotel in Las Vegas and the beauty of Murano glass, the product that made the Venetian island of Murano famous.

It wasn’t enough for DeGeorgio and Russo to have a restaurant - their natural drive to innovate led them to the creation that is one of the most popular locations in Howard Beach. The beauty of Vetro is only surpassed by the quality, service, and creativity that went into the development of the business. Vetro only serves fresh local and imported ingredients, the best premium and top shelf options available, and over 428 wines from around the world. The location features two separate private event rooms, the Blue Lounge for cocktails, the main restaurant, terrace, and the increasingly popular Rooftop. For those who are eager to learn from the masters, Vetro offers wine classes and cooking classes several times a month.

“The base menu stays as original as possible to the traditional Italian cuisine,” says DeGeorgio, who personally supervises every dish that lands on a table. “People love the comfort and warmth of traditional Italian cuisine.

We would never take that away from our patrons, but to distinguish yourself as a Chef or as a restaurant, you have to give it your own style. I constantly find myself inspired by new places, cultures and trends. While most of my dishes are Mediterranean-inspired, my job is about blending different traditional foods into the perfect palate of tradition and creativity.” Vetro by Russo´s On The Bay has been recognized two years in a row by the Wine Spectator for it´s incredible selection of wines. “Our General Manager and sommelier, PJ Connolly, is really passionate about the wine. It’s a great combination. We have one of the most incredible wine selections and we feature wines from all the different regions of Italy every month.”

DeGeorgio admits that he has learned that conversation, energy and involvement in the kitchen are equally important for bringing all the pieces together in a dish. Two years after its grand opening, DeGeorgio is proud of the accomplishments to date with Vetro Restaurant and Lounge, though his natural drive for innovation and creativity leads him to continue to strive for perfection and innovation with the brand. His latest venture with Vetro is sharing the wealth of knowledge that he has acquired, offering cooking classes so patrons can learn how to create some of Chef DeGeorgio’s incredible dishes. Children can also take part in Jr. Chef Cooking Classes designed especially for children and their parents. “It’s really an incredible activity to bring the family together and instill traditional values in your children’s lives,” says DeGeorgio of the cooking classes. “Whether you attend a class for wine or food, with your spouse or children, food brings us together in such a spectacular way, we only hope to share our passion and love for what we do with as many people as we can.”

Russo’s Modern Traditions | Page 69

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Executive Chef Michael DeGeorgio Vetro Restaurant & Lounge There was never any doubt that Michael was destined to be a great chef. He graduated from the Culinary Institute of America in 1987, and received the Waldorf Astoria Award for graduation atop his class that year. After more than 20 years as Executive Chef in a Five-Star Manhattan restaurant, Michael found a new home with the Russo’s family in 2004 as Executive Chef for Russo’s On The Bay, Vetro, and Giardino. Michael has numerous commendations by the James Bear Foundation, and is a consultant chef for Colavita Company, Darden Restaurant Group, Carmelina Tomatoes, and Unilever Foods. Michael helped play a pivotal role in the development of Vetro Restaurant and Lounge, and will play a big part in the future endeavors of the company. Join Master Executive Chef Michael DeGeorgio any night of the week at Vetro www.VetroNYC.com.

Legacy Special Edition

The Story of a Local Icon

Legacy Special Edition

The Russo Family

Legacy

Some say that the keys that help you get where you want to go in life are passion, a good attitude, and the willingness to take risks, but for Frank Russo, Jr. there´s more to success than that. He believes that having a strong entrepreneurial spirit, compassion and pride in your work product are also important ingredients to achieving success.

These are just some of sacred values that he learned from his father, Frank Russo Sr., a man born to Italian immigrants, who opened Russo´s Pizzeria on 101st Avenue in Queens during the 1950´s. The small pizza joint in Queens would eventually give birth to a catering empire.

Humble Beginnings Frank Russo, Sr. was born in 1932 to Italian immigrant parents in Ozone Park. He served in the United States Army, stationed in Alaska, during the Korean War. Among other things, Frank Russo, Sr. was a dedicated family man and an excellent athlete. He was capable of using his strong work ethic and passion to do most anything he set his mind to, but his passion lied in entrepreneurship and he was optimistic about the legacy he would leave his family, going so far as to turn down a contract with a Major League Farm System.

Always standing by his side was his devoted wife of 53 years, Dolly. They raised three successful children, George Russo, JoAnn Connolly and Frank Russo, Jr. His 14 grandchildren were the joy of his life. When he spoke of his children, their spouses or his grandchildren, you would always see a sparkle in his eye and a smile on his face. He loved telling stories of the “good old days” and all enjoyed listening to them. When asked if everything was good, he would answer “better than good” and always did good, even when no one was looking.

Photos: This page, Villa Russo and Il Palazzo; Next page Top: Frank Russo, Sr., Middle: Il Palazzo; Bottom: Frank Russo Jr. with Mother, Dolly and brother, George Russo

Russo’s Modern Traditions | Page 74

The Russo´s Family Legacy began with Frank Russo Sr. and his pizzeria, which he managed with his brother, Joe. The brothers opened Russo’s Pizzeria on 101st Avenue in Richmond Hill in 1955. The Russo´s brothers not only were in charge of the pizzeria, but they also delivered the orders themselves. As with any business, the first few years in business test the founder’s strength as “entrepreneur” as well as the model of the business.

Both tests were passed with flying colors as the brothers’ business grew substantially.

Their incredible work ethic combined with good food and genuine care for their customers made their business a huge success. A few years later they moved the restaurant across the street, to a slightly larger location, Villa Russo Restaurant. The Russo brothers built this pizzeria into the Il Palazzo catering hall in 1977. As business continued to grow and an established clientele was built, the Russos turned their pizzeria into Il Palazzo catering hall.

In fact, despite the growth and success of Frank Russo, Jr.’s other ventures, the businesses Frank Russo, Sr. worked so hard to build were never neglected.

Today, Villa Russo is still going strong in its original location, owned and operated by Frank Russo, Sr.’s son, George Russo.

Legacy Special Edition

The Russo Family

Legacy

“I always remember my father as a very hardworking, humble, family oriented man, always taking care of his customers, making sure that the restaurant was a home for them. From my parents I learned to respect others as you want to be respected, and always remember that your work is your most important thing,� says Russo

Frank Russo, Jr Frank Russo, Jr. began his career at a young age, working with his father and uncle at the restaurant, Villa Russo, and Il Palazzo Catering Hall; learning each position from the ground up and gaining the shared knowledge of both successful men.

This is where his love for the catering business began. Frank’s drive, work ethic and incredible passion for the business led him to turning his dreams into reality.

In 1987, he expanded the business – opening the doors of Russo´s On The Bay in Howard Beach, New York, for the first time. For nearly 25 years, Russo´s On The Bay has been a tradition for family and friends celebrating life´s most important moments, from weddings to social gatherings to corporate meetings. Professional banquet consultants are available to help select the services and menus that are right for every occasion. Chefs work diligently to create new recipes, seasonal menus, and the finest cuisine in the two kitchens and an in-house bakery.

“Today it’s a challenge to be able to sit with the family for lunch or dinner when everybody has a busy schedule, but no matter how busy we are, we try to maintain family values at all cost and this is one of the most important things we have brought to Russo´s On the Bay, a place where you will feel at home celebrating a special occasion with the ones you love the most,” says Russo, Jr..

“One of the things that I value the most is reputation, and thanks to a team of experienced staff that has been with me for the last 25 years, we make sure that we give our clients the best service so that they come back for more,” assures Russo, Jr. Russo believes that keeping classic, traditional recipes and a friendly staff who has the same connection with clients over time makes the clients feel at home because they have been there for years and are important elements to the success of the Russo´s legacy. A family managed team who has built strong family values, for more than 50 years when Villa Russo in Richmond Hill opened its doors, is what makes Russo’s On The Bay and all of its ventures so successful today.

Legacy Special Edition

The Russo Family

Legacy

Rarely; however, will Russo admit his own role in the success of his business. For an icon, he remains relatively humble, often crediting his staff well before he will consider himself. The truth remains that his strong commitment to his own business and ability to fearlessly lead his team in new directions has catapulted the brand into what it is today. Russo’s drive and desire to excel in the hospitality industry still has not changed. It’s rare to see business owners with such commitment to their company that they participate in everything, but Russo is hands-on in everything from food and service to business development. He still meets with guests personally and stops into all parties to thank his clients for their patronage. In fact, he’s the type of owner that continues to drive into work on the weekends just as inspired and motivated as the very first day. This is exactly why clients continue to entrust their most precious moments to Russo’s year after year.

When asked about what motivates him the most, Russo explained, “It’s always about the customer. They keep us going. We’ve worked with brides whose Christenings and Sweet Sixteen parties have been held at Russo’s – even some whose mother was married at Villa Russo,” he explains.

Frank Russo Jr. has been married to his wife, Jamie, since 1983 and has three children who have worked for the family business; Toni Ann, Frank Russo, III and Robert. Each has worked their way up the ranks to understand the many different aspects of the catering business. “I always tell my kids to treat a job like a sport, but know the rules and how to keep score, a hobby and a place you like to wake up in the morning to go to,” says Russo.

Over the years, he has successfully opened two other restaurants: Giardino Ristorante and Vetro Restaurant and Lounge. In addition to his business success, he has been rewarded time and time again for community involvement from receiving awards for the beautification of Cross Bay Boulevard to accolades and appreciation from several local non-profit and religious organizations. Frank Russo, Jr.’s proudest accomplishment is the children’s charity which he, his family and friends founded; Angels On The Bay. In 1995, the daughter of one of his closest friends was diagnosed with cancer. He, along with family and friends, began their mission to raise funds for pediatric care. Since its inception, Angels On The Bay has raised and donated over $3 million dollars for children in need of a little miracle.

Looking Toward the Future Besides Russo´s On The Bay, Vetro Restaurant and Lounge and Giardino Restaurant in Douglaston are two Italian restaurants run by the Russo family that combine fine dining, catering and entertaining in one impeccably designed building. “Listening to clients, what they are looking for and what they enjoy gave us the idea to open two other new locations that offer the same services that Russo´s On the Bay offers but on a smaller scale,” says Russo.

After the success of Russo´s On the Bay, Vetro and Giardino, the Russo family has once again began a new project, Russo’s Modern Traditions Magazine, a high-end publication that will be distributed in local businesses in Queens, Brooklyn and Long Island. “The magazine puts together where we started, where we are today and where we are going, a tool that will help clients understand modern traditions that still maintain some classic old traditions.” The magazine is mainly dedicated to groups of event hosts that see Russo’s On The Bay as a multi-generational meeting place for their families where they celebrate special events. “What I really want to do with the magazine is to highlight the best of family traditions; a magazine you can pick up and be inspired to take your loved one out on a date, to stay home and cook for the evening, or to find ideas to plan your next family gathering,” says Russo.

The growth and future success of Russo’s On The Bay and the Russo brands is undeniable. By 2014, Russo´s On the Bay will have 26 rooms with glass roofs for picture taking all year round. A business that will keep on growing, and that according to Frank Russo Jr. – “won´t be sold any time soon.” The future is incredible for this local legend. The halls where so many have started their career, started their lifetime together, or celebrated a new life beginning will continue to be a central location for all those who want to celebrate or share in the legacy as a team member. Russo’s On The Bay may be growing, evolving and becoming more technology friendly, but their primary commitment remains the same – serving guests and making each person who leaves feel like royalty.

Photos: Previous page, Frank Russo, Jr. with son, Frank Russo, III; This page Top Left: Murano Room at Vetro Restaurant and Lounge; Top Right: Lounge at Vetro Restaurant and Lounge

Russo’s Modern Traditions | Page 79

Legacy Special Edition

The Russo Family

Properties Russo’s On The Bay

The Russo family tradition of hospitality started over 50 years ago when the Villa Russo in Richmond Hill opened its doors. Frank Russo Sr. believed that exemplary service and exquisite cuisine combined with professional attention to detail was the best way to achieve customer satisfaction. Those beliefs were passed down to his son, Frank Russo Jr. who opened Russo’s On The Bay in 1987. We have had the honor of hosting events spanning some of our customer’s lifetimes from baptisms to Communions to Sweet 16’s to Weddings.

Our senior management team has over 200 years of combined experience directing the most lavish events and parties. The most memorable of occasions calls for an exemplary standard in catering. At Russo’s On The Bay, we take pride in offering you the most elegant of surroundings. We have an award-winning, highly skilled staff, proficient in all aspects of the hospitality industry. You will find our staff to be courteous, prepared and genuinely concerned with the success of your affair.

At Russo’s On The Bay, we are not only in the business of executing fine events with superlative service and exemplary cuisine, but we are here to make memories that you will cherish for a lifetime. Each one of our customers is treated like family. In the summer of 2010, Russo’s expanded their outside area to include a lavish garden overflowing with a variety of beautiful flowers and trellises with climbing vines along with a floating gazebo on the water; a perfect setting for picture taking.

Our outstanding cuisine is prepared with great care by our chefs to guarantee sumptuous dining. With two kitchens and an in-house bakery, you are guaranteed the freshest foods along with superb quality. Our menus change seasonally highlighting the delicacies of Winter, Spring, Summer and Fall. In addition to personally handpicking the freshest ingredients at Hunts Point and the New Fulton Fish Market daily, we also manage our own import company to guarantee only the highest quality products reach our shores from Italy and many other parts of the world.

At Russo’s On The Bay, our goal is to render impeccable service and graceful dining in an atmosphere of elegance. We are aspiring to build a lifetime clientele of satisfied customers that feel confident in entrusting their very special occasions to us. It is our personal promise that any occasion celebrated with us will be an extraordinary and treasured event. We know from years of experience that great tasting cuisine is at the heart of every great event.

Russo’s On The Bay is dedicated to satisfaction and incredible service both to our clients and our employees.

In fact, we work hard to instill values and passion for internal job satisfaction through continually nurturing a raving fan culture that inspires and fuels our organizational growth. Our unique team-based approach and focus on education and development for all employees makes Russo’s On The Bay and its subsidiaries an environment that employees and management alike can thrive. We value each piece of the entire value chain including employees, preferred vendors, customers and even their guests . Everyone we touch should experience the passion and dedication that Russo’s On The Bay brings to every occasion and individual path we cross.

Russo’s Modern Traditions | Page 80

Legacy Special Edition

The Russo Family

Properties

Vetro

Vetro Restaurant & Lounge - where a unique dining experience awaits you. From the moment you walk through our doors, you will experience service like never before as you savor mouthwatering sensations prepared with fresh, seasonal ingredients. World renowned Chef Michael DeGeorgio personally creates the creative and classic Italian cuisine; combining traditional offerings with exciting international, modern inspirations.

Vetro is guaranteed to change the landscape of fine dining from our exquisite cuisine and expansive wine cellar to private rooftop cocktail lounge – all with the exemplary service of any Russo’s Brand. As a restaurant, lounge, and catering venue, Vetro offers a modern, elegant setting for any event or occasion. Most importantly, you and your guests will be treated like royalty throughout your visit from your first moment of contact with one of our experienced and capable servers.

Our restaurant was voted the #1 Best Restaurant in the Tri-State Area by OpenTable.com and was voted #4 for Best Service and #5 for Ambiance. As a Russo’s On The Bay brand, we exemplify the Russo’s On The Bay commitment to service and outstanding events from a simple brunch to a wedding for 100. With the opening of our private rooftop, we can accommodate indoor and rooftop events in one of our five rooms including the restaurant, lounge, Murano Room, Rooftop, and Wine Cellar.

The award winning wine list features more than 428 wines from around the world. The Wine Cellar is a perfect setting for private parties or large groups. The spacious catering room, Murano, is available for intimate weddings and any special occasions. The restaurant is open seven days a week for lunch, dinner and late night drinks in the Blue Lounge. The elegantly decorated lounge featuring live music is perfect to relax, have a drink and catch up with friends, family or business associates. Should you prefer the outdoors, the rooftop lounge with a panoramic waterfront view of the bay would be the ideal setting. For those times when your preference is a more casual atmosphere under the sun or stars, you are invited to the outdoor waterfront dining area. Should you be out for a beautiful day on your boat and wanting to stop to have a drink or a bite to eat, Vetro’s marina is available to you as well.

Giardino Giardino by Russo’s On The Bay is a quaint family restaurant located in Douglaston, Queens. Owned by Frank Russo, Jr., Giardino is proud to indulge you with delicious food and a warm, friendly ambiance in an atmosphere of casual but elegant dining. Frank Russo, Jr. truly believes the most treasured memories are those shared with family and friends. Whether stopping in for a quick lunch with friends or for happy hour with business associates, an intimate dinner for 2 or spending a night out with a large group, Giardino is guaranteed to have just the right menu choice for everyone. We have something for everyone from the most savory menu selections to family style offerings. Choose between bringing the children for a family affair or opt for a romantic evening for two; whatever your desire, Giardino’s is the place for you.

The Chefs’ innovative recipes are sure to entice taste buds, offering hearty portions at reasonable prices.

You can feel confident our recipes are prepared using only the finest quality of food. We have an awardwinning, highly skilled staff, proficient in all aspects of the hospitality industry. You will find our staff to be courteous, prepared and genuinely concerned with the success of your affair. The staff is cordial, helpful and caring in the overall goal of serving our customers. It is Giardino and Frank Russo, Jr.’s personal assurance that your dining experience will surpass even your highest expectation.

There is a restaurant and two catering rooms which affords the opportunity to have an intimate dinner for 2 or a larger celebration of 100. The restaurant has just a touch of Italy with the beauty of hand painted murals, accentuated by a glass enclosed ceiling which covers the main dining room.

As a Russo’s On The Bay brand, we are committed to the same standards of excellence in catering and all that we do.

Our outstanding cuisine is prepared with great care by our chefs to guarantee sumptuous dining. Our menus change seasonally highlighting the delicacies of Winter, Spring, Summer and Fall.

In addition to personally handpicking the freshest ingredients at Hunts Point and the New Fulton Fish Market, we also manage our own import company to guarantee only the highest quality products reach our shores from Italy and many other parts of the world.

The private dining rooms at Giardino are located in the midst of our warm, modest atmosphere. Our rooms can accommodate an intimate gathering of 25 guests or a larger celebration of up to 100. For small gatherings of 25-40, our Patio Room offers warmth and elegance fit for any type of occasion; while our Italian-inspired Tuscany Room offers a larger space for any type of affair. We offer a choice of multi-course, eloquent menus where you can decide what best fits your occasion.

Russo’s Modern Traditions | Page 83

Legacy Special Edition

The Russo Family

Legacy

Founded in 1994 by Frank Russo, Jr. and George Russo, family and friends, this small group of “Angels in Training” began their mission to be the keepers of hope and the guardians of dreams to all children in need of a little miracle. Their inspiration came from personal encounters with pediatric illness and their personal concern for the daughter of Mr. & Mrs. Bruno Rinaldi, Adrianna Rinaldi, who was stricken with terminal cancer in 1994.

Angels On The Bay is a non-profit children’s charity sponsored by caring individuals who, from personal experiences, have been affected by the heartbreak of children’s suffering. Their mission is to raise funds and awareness to help provide life enhancing services for the chronically ill, developmentally disabled and physically challenged children of our community. Our contributions are strictly designated for children / pediatric services, medical equipment, education and the research of life threatening diseases. The Angels On The Bay wish to support organizations & facilities that provide genuine care, education and hope to children with special needs.

Accomplishments • 1995 Mary Immaculate Hospital Pediatric Unit • 1997 St. John’s Hospital Pediatrics Division - NeoNatal Center • 1998 St. Dominick’s Family Health Center - The Adrianna Rinaldi Pediatric Suite; Peninsula Hospital Center - Angels On The Bay Pediatric Unit • 2000 Jamaica Hospital Pediatric Emergency Department • 2001 The Brooklyn Hospital Center/Caledonia Hospital Pediatric Unit. Mary Immaculate Hospital Pediatric Emergency Department & Pediatric Ward • 2002 Peninsula Hospital Center - Pediatric Emergency Department. Staten Island University Hospital Pediatric Giraffe Omnibeds • 2003 Franklin Hospital Medical Center Pediatric Waiting & Treatment Room • 2004 Peninsula Hospital Pediatric Health Center • 2005 St. Mary’s Hospital for Children • 2006 North Shore Long Island Jewish Health System • 2008 New York Methodist Hospital • 2008 Flushing Hospital Medical Center • 2009 Jamaica Hospital Medical Center, Flushing Hospital, St. Mary’s Hospital for Children, St. Mary’s Hospital for Children, Peninsula Hospital Center, HeartShare Human Services • 2010 Riverfund, St. Mary’s Hospital for Children, Peninsula Hospital Center, Flushing Hospital Medical Center, Jamaica Hospital Medical Center, Franklin Hospital

Legacy Special Edition

The Russo

Management Team

RV

Legacy Special Edition

Our

Culinary Geniuses Michael DeGeorgio

Executive Chef

There was never any doubt that Michael was destined to be a great chef. He graduated from the Culinary Institute of America in 1987, and received the Waldorf Astoria Award for graduation atop his class that year.

After more than 20 years as Executive Chef in a Five-Star Manhattan restaurant, Michael found a new home with the Russo’s family in 2004 as Executive Chef for Russo’s On The Bay, Vetro, and Giardino. Michael has numerous commendations by the James Bear Foundation, and is a consultant chef for Colavita Company, Darden Restaurant Group, Carmelina Tomatoes, and Unilever Foods. Michael helped play a pivotal role in the development of Vetro Restaurant and Lounge, and will play a big part in the future endeavors of the company.

Teodoro Lambiasi

Executive Chef, Russo’s On The Bay

Frank Russo, Sr. had to go all the way to Italy in 1977 in search of a Chef that could fulfill the standard of quality he set for his operations. Teodoro began at Villa Russo in 1979, and worked his way to the top by upholding that standard.

When Frank Russo, Jr. opened Russo’s On The Bay in 1987, he was the clear choice for Executive Chef. With more than 30 years of delighting customers time and time again with his creations, Teodoro is an asset whom we hope to keep a part of the Russo’s family for a long time to come.

Marco Valencia

Executive Pastry Chef

Initially studying Art at Cooper Union, and later Philosophy and Biology at Queens College, Marco is the last you would expect as the master behind the fabulous pastries served at Russo’s. Having a father as an artist and restaurateur, however, left something to be desired in his blood. After becoming involved in pastry arts as a student via a part-time job in college, Marco felt he had found his passion and opted to make a career out of it. If you’ve tasted any of his delightful creations, odds are you will thank him for his choice, as he has spent the majority of that career with the Russo’s family. Marco most enjoys Russo’s commitment to quality and freshness, and the many opportunities he has to innovate and create through Russo’s restaurants and catering operations.

William Gibleski

Kitchen Manager

William Gibleski came to Russo’s On The Bay in November of 1992 with several years of previous experience in the catering industry. His first position with Russo’s On The Bay was as a prep cook. As the business grew, William took on additional responsibilities and learned every aspect of the kitchen including pasta making and ice carving, eventually becoming a chef’s assistant and cook.

For the last fifteen years, Gibleski has been the Kitchen Manager for Russo’s On The Bay, ensuring the quality and excellence in food service that Russo’s On The Bay is famous for. It is through William’s attention to detail and commitment to excellence in service that he has kept the kitchen operations at Russo’s On The Bay running like a well-oiled machine throughout the last fifteen years and immense organizational growth.

Luis Enriquez

Chef D’Cuisine Giardino

Luis acquired his understanding of the Russo’s commitment to quality while working alongside Frank Russo, Sr. at Villa Russo as an assistant chef. He is wellschooled as a saucier, in all Italian regional cuisines, and in the nearly lost art of butchering. Luis trained extensively with executive Chef Michael DeGeorgio, and for his hard-work and extensive tenure with the company received the title of Chef D’Cuisine. Luis’ commitment to the consistent quality that has made Russo’s famous has made him an invaluable part of our team.

Legacy Special Edition

Our Incredible

Management Team PJ Connolly General Manager, Vetro

PJ Connolly, like many others on our team, began his restaurant career as a young man at Russo’s On The Bay over 23 years ago. While studying Accounting in college, PJ worked his way up through the ranks of Russo’s On The Bay holding many front of the house positions. Earning an honors degree from the New York Restaurant School in 1994, he quickly found himself amongst the management ranks at Russo’s On The Bay. PJ has continued his education in the hospitality industry earning a Sommeliers’ Certificate from the Sommeliers’ Society of America. For the last 2 years, he has played an integral part in the development of Russo’s newest venture, Vetro.

Michael Russo Building Manager Michael began with the company as a teenager, starting as a busser at Villa Russo under the tenure of Frank

Russo, Sr., where he remained for 10 years before transferring to Russo’s On The Bay. Starting there as a bartender, he quickly climbed the ranks to a supervisory position. When the previous building manager resigned, Michael was quick to accept the new position, and has since worked diligently with the management staff to ensure customers have the best possible experience in the facilities at Russo’s On The Bay.

Susie Serra Manager

Susie brings more than 30 years of experience in the hospitality industry to the table at Russo’s. Having worked in every facet of the dining operations since 1988, from server to maître d’, she assumed management of the dining room in 1994. Having inherited functions in many other departments as well, Susie is an important asset in ensuring consistent quality that is representative of the Russo name.

Mark Sweeney Banquet Sales Manager Mark Sweeney has been a dedicated employee of the Russo Family establishments for 10 years. Mark quickly

moved up the ranks from host to Restaurant Manager at Giardino Ristorante, before taking on the role as Banquet Sales Consultant at Russo’s On The Bay. He was later promoted to Banquet Sales Manager; where he currently oversees the Banquet Sales office for both Russo’s and Vetro. Mark brought with him a world of knowledge of the restaurant business which, coupled together with his dedication and dynamic personality, has him soaring to new heights in the catering field.

Mark holds a Master’s Degree in English Education as well as holding a NYC Department of Health Food Protection License. Mark has also worked at Vetro Restaurant and Lounge, the newest project of Russo’s On The Bay owner, Frank Russo, Jr. Working in both the restaurant and catering end of business affords Mark the expertise his customers truly appreciate. Mark is very proud of his accomplishments and brings to his staff the high standards set by Giardino Ristorante, Russo’s On The Bay and Vetro Restaurant and Lounge.

Russo’s Modern Traditions | Page 90

Vinnie Vitucci Chief Executive Assistant Now serving as Assistant to owner Frank Russo Jr., Vinnie joined the Russo’s family in 1994 as a receptionist for the company. Hard work and dedication quickly advanced her to Office Manager, and currently, she serves as Mr. Russo’s direct assistant as she continues her involvement in the office operations. Vinnie has also been a board member of Russo’s non-profit charitable organization “Angels on the Bay” since 1997, which helps children in need of a little miracle throughout the communities served by the company.

Catherine Burns Payroll & Billing Manager

Catherine has been with the Russo’s family since 6 months after the inception of Russo’s On The Bay. Beginning as a receptionist, she quickly assumed responsibilities in Payroll and Billing as the company grew, and within a year accepted a promotion as Manager of the Payroll & Billing department, where she has been since.

Catherine has also been a board member of Russo’s non-profit charitable organization “Angels on the Bay” since 1995, which help children in need of a little miracle throughout the communities served by the company.

Joey Iaboni Purchasing Manager Ensuring quality masterpieces come out of the kitchen for our guests begins with making sure the freshest

and best ingredients go into it, and Joey is personally responsible for making sure the chefs at Russo’s, Vetro, and Giardino have the best-of-the-best. With more than 15 years of dedicated service under our roof, Joey has worked through the operation to the top, and is well versed in the consistent quality we demand, representative of the Russo name. Everything from artichokes to Zinfandel at Russo’s must first pass Joey’s test that it’s the best.

Jeremy McMilleon Dining Room & Beverage Senior Manager Bringing a wealth of knowledge as a prior entrepreneur himself, Jeremy started at Russo’s in January 1990 as a

food runner, and quickly worked his way through the ranks before becoming a manager in 1996. He has worked in virtually every department in all of Russo’s locations, helping to ensure the quality we guarantee for each and every one of our clients.

Anthony Vernaci Human Resources Manager Anthony Vernaci is the newest member of the Russo’s On The Bay management team, joining Russo’s as

the HR Manager. Anthony graduated Summa Cum Laude from Manhattan College with a B.S. degree in Psychology and Biology and served as President of the Manhattan College Chapter of Psi Chi and Phi Beta Kappa. He has continued work on M.A. Degree in Industrial/Organizational Psychology at Iona College; receiving the program’s departmental award for highest GPA. Anthony is responsible for hiring and managing the talented team of professionals at Russo’s On The Bay for the developing HR department that services the myriad of needs across employees and locations.

Legacy Special Edition

Our Incredible

Management Team Charles Gomes Manager

Charles has been in the hospitality business for more than half his life, having been a part of the Russo’s family for the better part of 15 years. His prior specialties include corporate catering and event planning, and he has worked with clients such as MTV, Merrill Lynch, Chase, USTA Tennis Center, Citigroup & Hyatt Hotels.

Charles is currently a tremendous attribute to Vetro Restaurant and Lounge serving as Rooftop bar and a-la-carte Manager. Charles brings a wealth of experience in the industry to Russo’s and will hopefully be an asset for us for a long time to come.

John Harris Valet Manager John was finishing his Bachelor’s Degree in accounting when he started working for Russo’s On The Bay in

1991 as a valet attendant while finishing his Bachelor’s Degree in Accounting. He completed his degree, and for a time worked in the accounting field, but his presence was missed, and John in fact decided that it wasn’t his calling, and we were lucky to have him return to the team in 1996. In 2000 he inherited the Assistant Valet Manager position at Russo’s On The Bay, and as of 2008 is managing the valet operations for Russo’s On The Bay, Giardino, and Vetro. John finds himself as happy with the Russo’s family as we are to have him as a dedicated member of our team, working diligently to ensure client satisfaction literally from the moment our guests arrive.

Reinaldo V. Avila Dining Room Manager Reinaldo began with Russo’s in May of 2002, and in-line with the company’s spirit of promoting the hardest

workers from within the organization, advanced to Terrace Supervisor within his first year. A dedicated employee who is willing to fill shoes as necessary in all aspects of the operation, Reinaldo has received internal awards for Outstanding Effort in 2005 and Employee of the Year in 2008. In fact Reinaldo has only missed 1 day in his 9 years with the company. As manager of our dining room today, Reinaldo works diligently to ensure that Russo’s is able to fulfill the same standard of excellence to each and every one of our clients.

Martha Tursi Office Manager

Martha started her career at Russo’s On The Bay in 1997 as a receptionist. She then moved to the position of assisting the Office Manager with clerical and accounting matters within the office. Her hard work and dedication led her to hold her own managerial position in the office, working with Mark Sweeney, handling all organizational and statistical aspects within the office.

Suzana Prange Manager Suzana Prange is a Manager at Vetro Restaurant & Lounge and has worked at the Russo Family establishments for over 17 years. Suzana has worked her way up, touching all departments in each of the establishments owned by Frank Russo, Jr. starting with Server, Captain, Maître’ D, Receptionist and Vendor Concierge at Russo’s On The Bay. In 2007 she moved to Giardino Ristorante to learn all aspects of the a la carte business in preparation for the opening of Vetro Restaurant and Lounge where she has worked since its opening in 2009. Suzana not only works in the catering end of Vetro but supports the general manager with the day to day responsibilities of running a restaurant/catering hall & lounge.. This experience has allowed her to become a well-rounded individual who has familiarity not only in the front of the house but behind the scenes as well.

Suzana holds a Bachelor’s Degree in Communication. She also has recently attended Anthony Robbins’ Peak Performance Coach, Joseph McClendon’s “Living With Passion” Seminar. This degree and seminars further her expertise in the hospitality industry. Bringing to the table years of experience and technique in the catering and restaurant business has afforded Suzana the success she is so proud of as a Manager of Vetro Restaurant and Lounge. Suzana holds herself to the same high standards Russo’s On The Bay and Vetro Restaurant and Lounge are so elegantly known for.

Frank Russo, III Dining Room Manager

Russo’s On The Bay is proud to have a new generation of Russo as part of our team. Starting out at a young age with the family business, Frank has learned the operation virtually from the ground up, working diligently in all back-end aspects of Russo’s to ensure the same consistent level of quality that has extended the success of the family’s ventures into its Third Generation. Now managing the dining room, he has the same passion for the catering business as his predecessors, and is looking forward to a bright future with the company.

George Kiladitis General Manager, Giardino George has over 15 years in the hospitality industry, and has held positions at major NY golf courses, catering

and entertainment companies, and lounges. He came to Giardino to work closer to home for a smaller company, and instantly knew this was the company he wanted to be a part of after meeting the staff and ownership.

George helped bring fresh new perspectives to the team, taking pride in trying to evolve Giardino into a new venue, while keeping it rooted in the Russo family’s tradition of service.

Gennaro Picano Assistant Manager Giardino Gennaro has the kind of dedication and commitment to the Russo’s vision that is just difficult to find anymore;

that’s because he came to us all the way from Formia, Italy. Gennaro attended “Istituto Alberghiero Turistivo di Stato” in Formia, Italy where he received his formal training in Culinary Arts. He traveled Europe where he honed his craft as an artisanal pizza chef and maître’d. Gennaro came to the United States in 1994 where he started his tenure working for Frank Russo Sr. at Pulcinella in Great Neck, and helped with the opening of Giardino Café in 1997. In 2000 he moved to Giardino Ristorante, where he has worked to diligently to help preserve the vision of Frank Russo Sr. and his ideal restaurant.

Gabriella Gambino Office Manager, Giardino Gabriella was born in Lima, Peru and worked as a school teacher until coming to the United States in 1989. She began working in the hospitality industry as a waitress. As a seasoned professional in the hospitality industry with impeccable organization, Gabriella quickly made her way to management. In 1997, she began working at Russo’s On The Bay and its subsidiary restaurants until making her home at Giardino’s. Her incredible attention to detail helps to keep the well-oiled machine of Russo’s On The Bay’s Giardino Restaurant running.

Legacy Special Edition

Our Incredible

Sales Team

Kelly Greco

Vendor Concierge

Kelly Greco is the Vendor Concierge at Russo’s On The Bay. She realized her passion for event planning almost a decade ago while working in public relations for a high profile fashion designer in Manhattan. During this time, she planned personal appearances, charity functions and retail store events. Kelly Greco graduated from Fordham University with a Bachelor’s degree in Communications and specialization in business. It was not until a friend suggested she plan weddings did she make a career move into the hospitality and catering industry.

In early 2002, she began to work for Russo’s on the Bay as the Front Desk Receptionist and months later was promoted to Banquet Sales Consultant. It was here that she honed her skills as a detailed event planner where she specialized in wedding coordination, as well as planning and executing special events for individuals and large corporate clients.

As her love for planning events grew, so did her creativity. She later moved on to the position of Vendor Concierge where she currently maintains relationships with some of the most talented vendors in the wedding and event industry. She is on staff to guide clients through the party planning process from choosing music & specialty entertainment, to room decor, photography and everything in between. She provides outstanding ideas, resources and referrals for all types of occasions. Through her experience and knowledge, she is able to help create special events keeping in mind the client’s tastes and budgets. Her bubbly personality and fun-loving approach make each client feel at ease as she guides them through their very special day.

Carol Silva

Banquet Sales Consultant Carol Silva started her career off with Russo’s On The Bay 18 years ago as a part time waitress with a growing family. She worked her way up from Cocktail Waitress, Server, Receptionist and Banquet Consultant to obtaining the coveted position of Office Manager. While a successful Office Manager for over four years, she returned to the position of Banquet Consultant due to many requests of satisfied returning customers. Her dedication, hard work and wonderful sense of humor helps ease the nerves of our clients through the stressful process of planning the momentous events of their lives.

While Carol has always been devoted and enthusiastic in assisting our customers, she has also had the opportunity to sit on the other side of the Banquet Consultant’s desk when she was the mother of the bride to her only daughter. She understands firsthand how professionalism, patience and understanding are imperative to help plan an event that will provide the memories of a lifetime.

Jennifer Falco

Banquet Sales Consultant

Jennifer Falco is a Banquet Consultant at Russo’s On The Bay. She started her career and worked in her family restaurant for over 20 years. This experience afforded her the opportunity to learn the hospitality industry from every aspect. She has worked in various restaurants as a Waitress and Manager/Bartender. Her experience has enabled her to become a well rounded individual who can advise customers on all aspects of their affairs both in the front of the house and behind the scenes as well. Jennifer holds a Bachelor’s degree in Psychology attained at Pace University. This degree helps her tremendously in dealing with people in the hospitality industry. Jennifer has also worked at Vetro Restaurant & Lounge, also owned by Frank Russo, Jr. Bringing to the table years of experience and technique in the catering and restaurant business has afforded Jennifer the success she is so proud. Jennifer is proud to work for such establishments as Russo’s On The Bay and Vetro Restaurant and Lounge and holds herself to the same high standards they are so eloquently known for.

Don Atienza

Banquet Sales Consultant

Don Atienza is a Banquet Consultant at Russo’s On The Bay and has worked at this establishment for over 10 years. Don has worked his way up, touching most departments such as Waiter, Captain, Terrace Supervisor and Kitchen expeditor just to name a few.

This experience has allowed him to become a well rounded individual who has familiarity not only in the front of the house but behind the scenes as well. Don holds a degree in Hospitality Management attained at Baruch College. This degree furthers his expertise in the hospitality industry. Don has also worked at Vetro Restaurant and Lounge, the newest project of Russo’s On The Bay owner, Frank Russo, Jr. Bringing to the table years of experience and technique in the catering and restaurant business has afforded Don the success he is so proud of as one of Russo’s On The Bay’s Banquet Consultants. Don holds himself to the same high standards Russo’s On The Bay and Vetro Restaurant and Lounge are so elegantly known for.

Audrey Farino

Banquet Sales Consultant Audrey Farino is a Banquet Consultant at Russo’s On The Bay and has worked at this establishment for over 15 years. Audrey started her education in the Hotel and Hospitality Industry right out of high school after receiving a grant to participate in a postsecondary degree in Hotel Management at Queens College. Audrey has worked at such establishments as Deluxe Catering, Tony Roma’s & Sheraton West Hotel, coordinating reservations for catering, corporate events, social and wedding events as well. While employed at Best Western Hotels, she was in charge of hiring and training staff, scheduling and assisting with all activities of the property. This experience has allowed her to possess great knowledge of the catering and hospitality industry both behind the scenes and in the front of the house as well. Audrey prides herself on being a hard worker and is proud of the success she has achieved. Her latest accomplishment which she is so proud of is appropriating the highest wedding sales ever for Russo’s On The Bay in the first quarter of 2011. Audrey has also worked at Vetro Restaurant and Lounge, recently opened by Russo’s On The Bay owner, Frank Russo, Jr. Audrey brings to her customers the high level of dedication and expertise Russo’s On The Bay and Vetro Restaurant and Lounge are so elegantly known for.

Legacy Special Edition

Making Every Event Royal

Maître D’s

Tracey Retas Maître D

Tracey Retas began with Russo’s On The Bay at the age of 16. For 22 years, she has been a team member in some capacity, working first as a cocktail waitress and later gaining experience as a server, captain, bartender, and assistant Maître’ D before becoming a Maître’ D. At 18, Tracey joined the office team as a Banquet Sales Consultant while attending school to receive her degree in Restaurant and Hotel Management. From the experience in nearly all positions in the front of the house, Tracey has developed a well-rounded set of skills that has helped her to excel in her position as Maître’ D; helping each and every client to manage the perfect event from the moment their guests enter the doors.

Dara Grombliniak Maître D

Like many of our management members, Dara began working at Russo’s On The Bay twelve years ago while attending high school and then while attending college to complete her BA in Communications (Advertising/ PR) and MA in Broadcast Journalism. While the position started as a part time job, it quickly turned into a second career due to her love of the Russo’s On The Bay culture and team and her commitment to assisting our clients with making each event spectacular. Dara’s strong commitment to the parties she manages ensures that every event will be an incredible success.

Jason McMilleon Maître D

Jason began his career with Russo’s On The Bay at the age of 17. As a senior in high school, he worked part time in several positions from food runner to busboy. Upon graduating with his Associate Degree in Hospitality from Queens Borough Community College, Jason joined the Russo’s team full time. His skill and dedication quickly moved him through the ranks from busboy to server and then captain. He began working as a Maitre’ D twelve years ago and has found his passion in coordinating and managing events for clients. As part of the Russo’s on the Bay family for 18 years, Jason understands the high standards that the guests have come to expect from and always goes above and beyond for each and every guest to ensure that their expectations are met.

Joe Vacca Maître D

Joe Vacca is a Maître’ D at Russo’s On The Bay and has worked at this establishment for over 22 years. Joe has worked his way up, touching most departments such as Waiter, Captain, and Marketing Consultant to name just - a few. This experience has allowed him to become a well-rounded individual who has familiarity not only in the front of the house but behind the scenes as well. Joe’s dedication, personality, hard work, love of people and his wonderful sense of humor helps ease of our clients events. Joe has also worked at Vetro Restaurant and Lounge, the newest project of Russo’s On The Bay. Bringing to the table years of experience and technique in the catering and restaurant business has afforded Joe the success he is so proud of has one of Russo’s On The Bay’s Maître’Ds. Joe holds himself to the same high standards Russo’s On The Bay and Vetro Restaurant and Lounge are so elegantly known for.

Diane Denaro Maître D From the year that Russo’s On The Bay was first opened in 1987, Diane Denaro has been a member of the

Russo’s On The Bay family. She began as a cocktail waitress and developed her knowledge of the operation and each position such as server, Captain, and Assistant Maitre’ D before becoming a Maitre’ D fifteen years ago. Diane takes great pride in her job and loves working with people. She is detail oriented and incredibly organized with every party that she works. Her passion is to create spectacular events for each client and she is always willing to go above and beyond to ensure incredible success for each guest.

Franklin Weigold Maître D

Franklin H. Weigold has been with Russo’s On The Bay as a Maître D for 24 years. As one of our most experienced Maître’ Ds, Franklin is passionate about his career as a Maître D and making each client’s event an incredible experience. He is committed to the same values and excellence in service that has made Russo’s On The Bay the thriving business that it is today. In addition to his dedication to Russo’s On The Bay, he is wholly committed to his wife, Carolyn and their four beautiful children.

Luis Garay Maître D Luis Garay has been with Russo’s On The Bay for fourteen years. He holds each and every event he manages as an important day in a client’s life and takes the Russo’s On The Bay commitment to service and excellence very seriously. His professionalism and courtesy toward every client, staff member, and vendor that walks through the doors exemplifies the Russo’s commitment to service, not just with the clients, but with all who enter our building.

Joanne Russo Maître D Joanne Russo began with Russo’s On The Bay in 1995, working as a server for parties. Her hard work and

dedication quickly moved her to the Captain position in 1997. Her attention to detail and commitment to the Russo’s On The Bay standards of excellence quickly promoted her to the Maître’ D position where she has been since. Joanne’s commitment to excellence assists her in helping each client execute the perfect event in each and every detail.

Christina McCabe Maître D Christina McCabe has been with Russo’s On The Bay for 22 years. She first began her career at Russo’s On The Bay as a server in the dining room, advancing to captain and Maître’ D over her first six years with the company.

Christina began working as a Maître’ D sixteen years ago and found her passion in meeting new people and helping each client to orchestrate their dream event, from weddings to christenings and even corporate affairs.

Corporate/ Featured

Dress for Corporate

Success

The corporate world is all about branding – and not just your company! Branding yourself as an expert in your field takes more than just great work, it also takes personal style. Whether in the boardroom or strolling around town, the most important apparel in any man’s closet are his suits.

For custom style and old-world craftsmanship, Giliberto Designs crafts New York’s finest. Since 1979, Giliberto’s expert tailors have provided quality handmade garments to the business and theater elite. Their precision and attention to detail have created high demand from custom clothiers and individuals alike.

Beautiful suits, sports jackets, tuxedos, overcoats and custom shirts are individually cut, hand stitched and pressed, to create a one of a kind, custom fit. With over 10,000 imported fabrics to choose from, clients are guaranteed to find a look that will set them apart.

Giliberto’s handcrafted custom made suits ensure the perfect look and fit. Our tailors design clothing for men, women, and boys ages five and up, specializing in Bar Mitzvah suits and Kosher suits for non-shatness.

www.gilibertodesigns.com

We guarantee the highest standard of quality and attention to detail. All of our fabrics are imported – most coming from Italy and England. We offer materials from the foremost names in the industry: Ermenegildo Zegna, Scabal, Dormeiul, Holland & Sherry, GRM International, Loro Piana & Vitale Barberis Canonico.

Every step in the process is designed to provide the client the utmost convenience. Anthony Giliberto personally travels to homes or offices to take client’s measurements and consult about designs. He also returns for all necessary fittings.

In addition to crafting custom garments, Giliberto’s tailors consult with clients about personal style choices to develop a complimentary wardrobe.

142 West 36th Street 8th Floor New York, NY 10018 212-695-4925

For samples of our work, look no further than your television set. Giliberto’s currently designs clothing for the hit TV show, Law and Order. They have also worked with such well known actors as Paul Sorvino, Billy Crystal, Brian Dennehy, Aidan Quinn, Hank Azaria, James Gandolfini for the Sopranos, Anthony Anderson, Lionus Roach and Will Smith.

From Wall Street to Broadway, Bar Mitzvahs to the Red Carpet, Giliberto’s custom men’s clothing and custom garments provide convenient style for any occasion.

Unique Corporate Branding

Holiday Gifts

It’s that time of year again and corporate holiday parties are an essential part of any professional’s life. As you float through the seemingly never-ending sea of parties, you begin to realize how important it is to make your company’s party stand out from the rest. Whether you are crafting holiday gifts for your team or planning your corporate holiday party, consider cigars as an option.

As cigar clubs and connoisseur’s groups pop up around the country, the trend of smoking premium, hand rolled cigars is certainly a luxurious and fastgrowing trend. If you’re giving cigars as a gift, the most important is to take your gift a step above the rest and ensure that you provide only the finest handrolled cigars as gifts. Look into personalized labels and matches like the ones provided by La Casa Grande Cigars.

For parties, premium cigar companies, such as La Casa Grande Cigars, offer incredible packages for parties including personalized matches, labels, and cigar boxes as well as bringing cigar girls to your event to distribute their flavorful, authentic, premium hand-rolled cigars to your guests.

Dear La Casa Grande Cigars, Just wanted to thank you for the cigars and the hospitality you showed me on my recent trip to the market. I enjoyed them “on the beach” when I returned to California.

And now I know why your card says “best fresh hand rolled cigars in the world.

It’s true! And just in time for the holidays, your cigars are fantastic gifts.”

Best Regards, Michael

Corporate/ Featured

The Business of

Branding

How Entrepreneur Randy Narod Transformed Cambridge Who’s Who into a Leading Personal Branding Firm If anyone understands the power of branding and networking, it’s seasoned Long Island-based entrepreneur, Randy Narod.

This youthful, bold and vibrant leader has effectively launched 10 companies over the past 15 years — some from the groundup and others by taking existing businesses to greater heights of success. No matter the industry, Randy’s approach is always the same: create an authentic, recognizable brand and promote it widely by using every platform possible, from the conventional business card exchange to the latest search engine marketing techniques.

A typical day for Randy includes countless phone conversations, meetings and calling the shots executive style, particularly as president of Cambridge Who’s Who® Publishing, Inc. The evergrowing organization is supported by a staff of 150 employees and is comprised of more than one million listees. Active members are provided with a comprehensive suite of branding platforms, networking opportunities and career development resources. Under his direction, Cambridge continues to forge ahead of the competition and break the mold of the traditional “Who’s Who” registry, making it one of the premier personal branding companies in the world.

To further raise members’ visibility within and outside of the Cambridge Who’s Who network, Randy added a public relations and marketing arm, offering individuals increased opportunities for print and online exposure. Members can now take advantage of personalized online profiles, biographies, press releases, websites, video interviews, social media spotlights and more. For professionals consumed with their daily responsibilities and hectic schedules, having access to proficient writers, copyeditors, graphic designers, web developers and search engine advertising experts is extremely valuable.

Moreover, every Cambridge Who’s Who member is assigned a branding specialist who works closely with them to define their image, tailor their messaging and select the communication platforms that best meet their needs. The specialist is responsible for checking in with the member on a periodic basis to request updates to their biographical information, and present new opportunities for career advancement or business growth as they arise. “People come to us, so that we can do the leg work needed to help them develop strong personal brands and expand their networks,” Randy says.

Russo’s Modern Traditions | Page 100

This expansion has been boosted by a recent corporate partnership with Donald Trump Jr., executive vice president of development and acquisitions for The Trump Organization, who concurrently serves as executive director of global branding and networking for Cambridge Who’s Who. “No one knows branding more than The Trump Organization,” says Randy. “I have observed and admired their worldwide presence and felt there was a way for Donald to convey this global way of networking and doing business to our members.”

Earlier this year, Cambridge embarked on one of its most dynamic projects to date: the debut of Pro-Files Magazine™.

The glossy publication highlights members who are making a difference in their respective fields. From healthcare to finance and everything in-between, no profession goes unturned as the company tributes some of the best and brightest career trailblazers in its network. Pro-Files Magazine heralds a new phase in the evolution of Cambridge Who’s Who. Instead of leafing through a bulky hardbound registry, members can now immerse themselves in an attractive, contemporary and informative magazine issue.

When Randy Narod speaks, people are moved to act. Anyone who has worked with him, knows that they are dealing with an individual who is motivated to deliver creative solutions for today’s world, while anticipating tomorrow’s challenges.

And as Cambridge Who’s Who celebrates its 15th anniversary, it is clear that his staff is committed to helping him deliver innovative products and services that change the very way things get done around the globe.

For more information: www.cambridgeregistry.com

For more information on Cambridge Who’s Who or Randy Narod, please visit www.cambridgeregistry.com or scan the code.

Dr. Kelly O’Mailey Mattone, M.D.

As a woman looking at 50 in the rearview mirror, cosmetic physician, Kelly O’Malley Mattone, M.D. is not only aware of your aesthetic needs, but sensitively attuned to them herself; she shares your same anti-aging concerns. The passion to look good without undergoing painful surgery, ablative lasers, or weeks of traumatic recovery time inspired her to create the Aesthetic Medical Studio; a unique, cozy cosmetic practice in an historic townhouse in Great Neck. Dr. O’Malley Mattone custom designs non- surgical cosmetic services for men and women to erase years from your face and sculpt inches off your body, without pain, surgery or downtime.

Russo’s Modern Traditions | Page 102

The culmination of over 20 years of astute medical skills, expert anatomy training and teaching and her inherent artistic ability has earned Dr. O’Malley Mattone respect from patients and peers and lead her to the top of the field in aesthetic medicine.

She is sought out nationally and internationally for her novel innovative safe and soothing cosmetic procedures which clearly produce visible and measurable results. One look at her unretouched before and after photo albums will prove that you can look 10-15 years younger instantly and that aging in reverse is no myth.

In 2001, Dr. O’Malley Mattone was the first physician in New York to perform InvisiLift, a non-surgical ultrasound facelift which also minimizes pores, and creates beautiful, healthy, dewy, radiant skin. In 2008, Dr. O’Malley Mattone introduced Hollywood’s red carpet secret, MicroCurrent Facial Sculpting to Long Island, courtesy of Oprah, and has since won international awards for her work. This is a must have treatment for brides on their wedding day. As a Master Level Injector, with exceptional artistic vision and sculpting skills, Dr. O’Malley Mattone is an expert in the use of Botox/Dysport and dermal fillers. Using a conservative approach, her results are as natural as nature intended. She is passionate about educating her patients in preventive aging through the use of sun blocks, skin friendly make-up and professional strength skin care products, of which her own line is now available.

Dr. Kelly O’Malley Mattone is a mother of four and an over 50 model. She has been featured in More Magazine, and has appeared on the Today Show, CW 11 PIX News and Lucille Roberts TV commercial. She is the medical expert on national infomercials for Bare Escentuals Bare Minerals Make-up, and ThermaClear anti-acne device. She has been a medical correspondent on a syndicated TV show and currently appears on John Basedow’s Fitness Made Simple national television commercial. Dr. O’Malley Mattone mentors young women in medicine and is an advisory board member for the Center of the Women of New York and the Navel Health Expo. She is a guest lecturer available

RUSSO’S Modern Traditions is Proud to Announce Our Partnership with BELLA Magazine to Celebrate Modern Traditions.

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Community/Featured

Building a Foundation

of Hope

Net’s Announcer Chris Carrino Takes on the Most Prevalent Form of MD with Chris Carrino Foundation for FSHD Chris Carrino has led an incredible life as the announcer for the New Jersey Nets. Last season marked an implausible ten years of being the play-by-play announcer for Nets basketball. In addition to his career in radio for the NBA, he also serves as the NFL play-by-play voice for Compass Media Networks and pre-season announcer for the NY Giants.

His career accomplishments, however, pale in comparison to the success he’s seen in such a short time with his latest venture, the Chris Carrino Foundation for FSHD. Born in the Bronx in 1970, Carrino grew up in Yonkers and attended Fordham University. Once an avid sportsman, Carrino noticed a drop off in his ability to compete athletically during his college days. He was diagnosed with a type of muscular dystrophy known as facioscapulohumeral dystrophy or FSHD, a genetic disorder that has resulted in the progressive weakening of the muscles mostly in Chris’ upper arms, shoulders and upper legs. It was shortly after graduating from Fordham University that Carrino was diagnosed with FSHD (facioscapulohumeral muscular dystrophy), the most common form of muscular dystrophy. Carrino knew at a young age that there were no cures and no treatments. The disease would weaken his muscles and cause pain for many years. Being convinced there was little he could do at the time; he went on with his life and dealt silently with the disease for several years.

In 2000, Chris met his wife, the Brooklyn born and raised, Laura Ferrity. The two married in 2002 and welcomed their son Christopher into the world in 2004. The family currently resides in Central New Jersey. At the age of 40, with an accomplished career underneath him and relationships that could fuel his efforts, Carrino contemplated whether it was time to stop waiting.

Continued on Next Page

With a little encouragement from his wife, Chris Carrino made a move forward by launching the Chris Carrino Foundation for FSHD, joining forces with the Long Island FSHD Foundation, an established non-profit organization making great strides in research and awareness for FSHD. The Long Island FSHD Foundation was founded

by Jennifer Burgess in 2008 to stimulate and fund further FSHD research. The LI FSHD Foundation funded the first FSHD-specific genetic study in the New York metro area. While FSHD is the most common form of muscular dystrophy, it is inadequately researched and funded. Many people afflicted with FSHD are diagnosed in their teens or early twenties, though all are born with the condition. The disease initially affects the muscles of the face (facio), shoulder (scapulo), and upper arms (humeral); causing progressive muscle wasting and weakness. The degeneration of muscle can also spread to the back, pelvis and legs.

The disease may be the most common, but because the disease affects many people differently, it is often misdiagnosed and sometimes is simply hidden by those who have it. This makes research into genetic markers and the causes of the disease itself and specific symptoms one of the most important goals for nationwide FSHD organizations. In 2011, Carrino joined forces with Burgess to rebrand the foundation as the Chris Carrino Foundation for FSHD and lend his well-established name and connections to the cause.

This proved to be a successful choice for both as the inaugural event for the Chris Carrino Foundation for FSHD attracted more than 260 guests on a busy August day to the dinner and charity auction held at Russo’s On The Bay. As Carrino ventured into the new role in non-profit fundraising for the inaugural event, he had several things to concentrate on including auction items, guest lists and media promotions. His sister-in-law’s brother, Steven Retas of Classie Sounds Entertainment had suggested an event at Russo’s On The Bay. As a Preferred Vendor at Russo’s On The Bay, Steven was confident that there was no place better. Having been to several events at Russo’s, Carrino was positive that no matter how many details he would have to worry about, he would never have to worry about the food, service and event details by having his event at Russo’s On The Bay. The event was not only a success in turnout, service, food and fundraising; but a great personal success for Carrino. “The support and love that was in that room, that night, at Russo’s On The Bay, was pretty incredible,” said Carrino. “This has been an incredible personal journey for me and has truly opened up a whole new world for me; knowing how much of an impact I can have on this serious disease and those who suffer with it.” Chris and the members of his foundation are eager to continue building the foundation’s reputation and funding throughout the coming years, in hopes to impact the millions of lives affected by FSHD.

Russo’s Modern Traditions | Page 108

The Chris Carrino Foundation for FSHD(formally the Long Island FSHD Foundation) is a 501(c)(3)non-profit organization dedicated to the effort of eradicating the life-altering effects of facioscapulohumeral muscular dystrophy (FSHD). We are an independent, volunteer foundation providing funding to research scientists in the hope that stimulating scientific research in the field of FSHD will lead to an effective treatment and eventually a cure.

For more information on the Chris Carrino Foundation for FSHD or to donate online, please visit www.ChrisCarrinoFoundation.org

Community/Featured

Five Iowa Moms Launch a Campaign to Prevent Late-Term Stillbirth and Birth Complications The Count The Kicks campaign originated with five Iowa moms who each lost daughters to late-term stillbirth or infant death.

We had no idea that the birth of our daughters would lead to such a powerful friendship. Each of us comes from a different background and circle of friends.

“I just wanted to thank you for your awareness campaign for “count the kicks.”

You could say we are a success story.

I was 37 weeks pregnant and contacted my doctor one evening because of reduced activity confirmed with a kick count (baby had only moved once in an hour long period). My doctor had me come in immediately, and within a short period of time my son was born via c-section.

Turns out the cord was wrapped around his neck 4 times and he could no longer move.

Our doctor said if we haven’t come in when we did we couldn’ve had a “different outcome” than his healthy birth.

Baby Danny is now 8 months old and all is well. Thanks again for all you do - just making parents-to-be aware can make all the difference.“ ~Jennifer

When we first met, no one was talking about stillbirths. We were frustrated after learning the startling statistics about how frequently stillbirths and infant deaths occur in the United States and how little was being done to prevent them.

The National Institute of Health estimates that of the 4 million births a year in the U.S., there are 26,000 stillbirths; meaning 70 American women deliver a stillborn each day.

Overall, one in every 150 births results in a stillborn. The lack of a consistent standard of reporting suggests that this number may actually be even higher.

We decided to begin the conversation and try to make Iowa ‘the safest place in the country to have a baby.’ Most of the initiatives and campaigns we’ve started began as ideas at various coffee shops around town – a statewide stillbirth registry project, parent-to-parent network, education seminars for the medical community on how to effectively care for grieving parents, and the Count The Kicks campaign. Our goal of making Iowa ‘the safest place in the country to have a baby’ hasn’t changed, but the work is bigger than the five of us ever imagined.

In 2009, we founded the nonprofit organization, Healthy Birth Day. Healthy Birth Day is dedicated to preventing stillbirths and infant deaths through research, education and advocacy.

About Count The Kicks Several years ago we learned that Norway had launched a public health campaign on kick counting and dramatically reduced their stillbirth rates. We decided to see if we could achieve the same success in Iowa by creating a grassroots campaign with national and worldwide growth potential...and Count the Kicks was born! Our hope is that Count The Kicks will become as well known and followed by expectant parents as other call to action campaigns like taking prenatal vitamins or putting your baby ‘back to sleep.’

With the financial support of Heinz Family Philanthropies, we first produced a radio public service announcement (PSA) campaign in Iowa. In 2008, we added posters, brochures and kick track cards for expectant parents and maternal health care providers.

In 2010 we produced a How-To-Video to further reach expectant parents via prenatal classes and social media. Through the generous printing help of Meredith Corporation, the Iowa Dept. of Public Health, and the Iowa Chapter of the March of Dimes, we provide these materials free of charge to maternal health care providers in Iowa. As of February 2011, Count the Kicks materials were being used by more than 70% of Iowa OB/GYN and Birthing Center providers.

Count The Kicks

w w w. C o u n t T h e K i c k s . O r g

Download Your Free Chart Today

How to:

By keeping track of each time your baby kicks, rolls or pokes, you can monitor your baby’s health and begin to create a bond with him or her.

As a parent, it’s reassuring to Count The Kicks to make sure your baby is active and healthy. And counting may reduce the risk of a stillbirth, which occurs in one out of every 150 pregnancies in the United States.

Count The Kicks every day, preferably at the same time. Pick your time based on when your baby is usually active, such as after a snack or meal.

Make sure your baby is awake first; walking, pushing on your tummy or having a cold drink are good wake-up calls.

To get started, sit with your feet up or lie on your side. Count each of your baby’s movements as one kick, and count until you reach 10 kicks Most of the time it will take less than a half-hour, but it could take as long as two hours.

Count The Kicks Log your recorded times into a kick chart.

Charting your baby’s activity is a great way to get to know your baby and can alert you to potential problems. Your charts are also useful for visits with your doctor.

The American College of Obstetrics and Gynecology recommends you begin counting the kicks at your 28th week, or at 26 weeks if you are high risk or pregnant with multiples.

Each day, simply check the box that corresponds with the number of minutes it took to feel 10 kicks. After a few weeks, you will probably see a bit of variance from day to day in the results, but for the most part the numbers should be similar. This will continue to be the case for a healthy baby—call your doctor if you notice a significant change in your baby’s movement pattern.

If you don’t feel 10 movements during your usual two-hour counting period, try to wake your baby up by

drinking fluids, pushing on your tummy or taking a quick walk. Then, repeat the kick count. Call your doctor immediately if you still don’t feel any movements.

Don’t wait!

You should also call your doctor if you notice a significant change in your baby’s movement patterns. For, example, if you normally count 10 movements within 30 minutes and then for a few days in a row you notice that it is taking the full two hours to record 10 movements.

Remember that all babies have frequent sleep/wake cycles and will sleep often.

But very rarely does a baby kick fewer than 10 times during a two-hour period, as most babies don’t sleep longer than an hour at a time near the end of pregnancy.

Make sure to count every day with our easy FREE downloadable count the kicks chart found at www. countthekicks.org!

Community/Featured

Tell Us Your Love Story - The Most Exclusive Bridal Event Of the Year

A Royal Affair at Russo’s

Community/Featured

Setting the Stage

It all began in July, when Russo’s On The Bay first announced their “Tell Us Your Love Story” contest and exclusive bridal event. Hundreds of soon-to-be-brides submitted entry forms and entered love stories at GetMarriedatRussos.com. The stories were incredible and each newly-engaged couple took careful time and energy to give their absolute best stories. The event of the year took months of planning to achieve a truly royal evening for each of the newly-engaged couples who attended. Each tiny detail was planned to ensure the most incredible experience for everyone in attendance. The team at Russo’s On The Bay began sorting through each and every love story, narrowing the list down to a select handful of brides who would be invited to attend and picking the best of the best for the top four finalist spots.

The stage was set for an incredible evening as October 4th grew closer. Frank Russo, Jr. of Russo’s On The Bay and Roy Raineri, of Raineri Jewelers, worked to plan the perfect custom designed pair of diamond earrings for the winner. Executive Pastry Chef Marco Valencia prepared for days working on incredible cakes and the immaculate Venetian display for the evening from the Royal Wedding Cake replica to cake pop stations. Sponsors for the evening contributed on several levels from gift bag sponsors such as Nick Chavez and Metamorphosis to contributing Platinum Sponsors including Raineri Jewelers, Silver Fox Photography, Wedding Dresser Couture by Vassa, All Star Limo, and Classie Sounds Entertainment.

Finalists Kristin Fox and Fiancé Ryan Kosiba, Michele Steinhauser and Fiancé Brian Flynn, Shahana Mohamed and Fiancé Feroz Ali, and Josephine Spatola and Fiancé Antonino Cintorrino were contacted one week before the event to coordinate the first part of their finalist gift – a VIP experience catered by Russo’s On The Bay. Finalists were each picked up in a limousine by All Star Limo early for the event and were whisked away to Russo’s On The Bay, where they received hair and makeup by Metamorphosis NY. The ladies were then sent upstairs to enjoy the evening with the other brides.

As attendees arrived for the cocktail hour, each could see the immaculate décor and careful attention to detail. Upon registration, each guest was entered into door prize drawings with prizes from several companies. Guests enjoyed cocktail hour and then made their way to the beautiful Tivoli Room of Russo’s On The Bay for an educational presentation from special guest speaker, Anja Winikka, the site editor for The Knot, one of the leading national bridal publications.

Russo’s Modern Traditions | Page 114

Contest Winners and their guests were picked up in limos courtesy of All Star Limo and received hair and makeup service from Metamorphosis NY

Executive Pastry Chef, Marco Valencia, prepares the royal wedding cake, shown below, for the event.

Anja Winikka, Site Editor, The Knot Anja Winikka combines her writing and editing skills with her wedding expertise to bring the most of-the-moment wedding trends to millions of engaged couples across the country. Winikka immersed herself in the wedding industry while in college, when she took a job as a wedding coordinator at a local reception space, helping to make hundreds of couples’ wedding days perfect.

In addition to writing and editing wedding articles of all kinds for the website and magazines, Winikka loves the challenge of finding a variety of the most stunning Real Weddings from every corner of the US to feature in the magazines.

Winikka has been a popular source for her expertise on destination bachelor and bachelorette parties, honeymoons, and bridesmaid etiquette in national McClatchyTribune newspapers and is has also appeared on NBC’s Weekend TODAY, CNN, FOX News, and segments across the country.

For additional information, please visit www.theknot.com.

Pick Up the Latest Issue of The Knot on Newstands Now

Display pieces make the rooms complete – from James Anthony Floral and Flowers by Brian.

Community/Featured

Spectacular Evening

After Ms. Winikka finished her incredibly insightful and educational presentation, the first door prize of the evening was announced. The guests were in a state of awe as the paintings of Boris Jairala, a Brooklynbased artist whose talents range from photo-realistic oil paintings to emotionally driven abstracts. The grand prize winner was announced and received an incredible custom engagement portrait from Jairala valued at over $2,500.00.

Following the announcement, guests moved to Russo’s extraordinary Grand Ballroom, the Renaissance, to view a fashion show by Wedding Couture by Vassa and designer, Angel Rivera Couture. The grand entrance to the Renaissance Room, a lit staircase that slowly slides out from the wall of the building, served as a runway and the brides were led through imagining their own wedding entrance as dramatic and elegant as the entrance the models made. As the models sauntered down the runway in incredible bridal gowns, our brides in the audience were inspired and captivated. Four of these gowns were never before shown to the public.

Guests were delighted by the attention to detail and incredible innovation and creativity in each gown.

Metamorphosis NY, national make-up artistry brand and sponsor of several event items including fashion show hair and make-up, spoke to the brides-to-be, demonstrating the different looks and styles that are hot and trendy this season for bridal make-up.

Top: Artist Boris Jairala reveals his artwork as prize is announced and poses with Prize Winners.

Right: Designer Angel Rivera of Angel Rivera Couture with models (left to right) Saglara Lidzheeva, Tina Lauren, Adrianna Allen, and Allessandra Cardoso during fashion show finale.

Next Page: Models during Wedding Dresser Couture by Vassa featuring Angel Rivera Couture show at Russo’s On The Bay

Photos by: Silverfox Photography & Video

Community/Featured

Tell Us Your Love Story

The most anticipated part of the evening was by far the contest winner announcements. Each and every bride submitted a love story and a panel was set up to judge the top four love stories. From that point, it was anybody’s selection as the panel opted to randomly select the best from the incredible stories at the top of the list. The three runner-ups were announced first: Josephine Spatola , Michele Steinhauser, and Kristin Fox. Each received baskets filled with coupons, discounts, prizes and products valued at over $4,000.00. Finally, the grand prize winner was announced. Ms. Shahana Mohamed, engaged to an active member of our Armed Forces, was the winner of the grand prize. Her fiance, Feroz Ali, could not attend the event due to military deployment, but would have been delighted at over $15,000.00 of gifts and prizes awarded to Shahana including a pair of hand-crafted custom diamond earrings created by Roy Raineri of Raineri Jewelers himself. The entire evening contributions by sponsors totaled over $150,000.00 in prizes, gifts and services. Everyone who attended will never forget the Royal Affair evening at Russo’s On The Bay.

Raineri Jewelers, Russo’s Royal Affair Platinum Sponsor, with contest winner Shahana Mohamed and Mr. Frank Russo, Jr. as they celebrate Shahana’s Grand Prize winnings valued at over $15,000.00.

Royal Princess Earrings

Top: Maître D at Russo’s On The Bay displays the hand-crafted custom diamond earrings before they are awarded to the winner. Perfect for a Wedding Day Princess, valued over $12,000.00.

Over 300 stories reviewed and only 50 seats available for the Royal Affair evening, it was a difficult decision for our 12 contest judges.

The story began two summers ago when Shahana met and fell in love with Feroz right before he had to leave for the United States NAVY. “We loved each other so much but decided a long distance relationship wasn’t the smart move to make, despite our efforts to give up what we had, we ended up falling deeper and deeper in love.

The distance between us brought us closer than we imagined,” said Shahana. He returned May 2011 and asked her to marry him. She said yes and two days later he left for Sasebo, Japan. He’ll be returning next year for their wedding. She says it’s not easy to plan a wedding alone but she is hoping and praying that Russo’s will help make their dreams come true! Shahana Mohamed truly had a night she’ll never forget and Russo’s expert consultants will be with her every step of the way to help her create an unforgettable wedding.

CongratulationsFeroz Ali &

Shahana Mohamed

From Russo’s On The Bay and All of Our Sponsors

Community/Featured

Event Sponsors Platinum Sponsors Russo’s On The Bay

(P) 718-843-5055 (W) www.RussosOnTheBay.com Roy Raineri of Raineri Jewelers (P) 888-718-7686 (W) www.RaineriJewelers.com Silver Fox Photography & Video (P) 631-393-6966 (W) www.SilverFoxVideo.com Steven Retas of Classie Sounds Entertainment (P) 718-256-5700 (W) www.ClassieSounds.com Flowers by Brian (P) 718-843-6400 (W) www.FlowersByBrian.com James Anthony Floral (P) 718-472-2935 (W) www.JamesAnthonyFloral.com Executive Chef Michael DeGeorgio (P) 718-843-8387(W) www.VetroNYC.com All Star Limo (P) 631-753-1234 (W) www.AllStarLimo.com Metamorphosis New York (P) 866.864.3851 (W) www.MetamorphosisNY.com

Gold Sponsors Vetro Restaurant & Lounge

(P) 718-843-8387(W) www.VetroNYC.com Angel Rivera of Angel Rivera Couture (W) www.AngelRiveraCouture.com Vassa of Wedding Dresser Couture (P) 516-792-5955 (W) www.WeddingDresserCouture .com Nick Chavez Hair Products (W) www.NickChavezBeverlyHills.com Satisfaction Guaranteed DJ Entertainment

Silver Sponsors Crystal Couture by Toni Ann

(P) 917-745-6854 (W) www.CrystalCoutureByToniAnn.com Your T-Shirt Co. (P) 516-358-1970 (W) www.ImprintableFashion.com/ Boris Jairala, Custom Hand-Painted Portraits (P) 917-326-1979 (W) www.Jairala.com La Casa Grande Tobacco Company (P) 718-364-4657 (W) www.LCGCigars.com

Bronze Sponsors Let’s Party Party Party of CPC Events

(P) 718.987.7733 (W) www.LetsPartyPartyParty.com Chaminade Players (P) 646-431-8786 (W) www.ChaminadePlayers.com Divine Artistry (P) 917-470-2212 (W) www.ArtistryMakeup1.com Fairy Tale Affairs (P) 718-845-7000 (W) www.MyFairyTaleAffairs.com Gio Venuto Band (P) 646-431-8786 (W) www.GioVenutoBand.com Infinity Photography (P) 718-256-2637 (W) www.InfinityPhotographyInc.com Riccardo Studios (P) 347-825-3460 (W) www.RiccardoStudios.com Godiva Chocolates - The Walt Whitman Mall (P) 631-427-3843 (W) www.Godiva.com

Upcoming Holiday Events at Russo’s, Vetro and Giardino Thursday, November 24, 2011 Thanksgiving Dinner at Giardino’s & Vetro

Saturday, December 31, 2011 New Year’s Eve Celebration at Giardino’s and Vetro

Saturday, December 24, 2011 Christmas Eve at Giardino’s and Vetro

Thursday, February 9, 2012 Carnevale at Russo’s

Every Sunday in December Brunch with Santa at Giardino’s

RV

Saturday, December 31, 2011 “Psychedelic Flashback” New Year’s Eve Party at Russo’s

Seating is Limited, Reserve TODAY!

Tuesday, February 14, 2012 Valentine’s Day Dinner Dance at Russo’s Sunday, April 8, 2012 Easter Celebration at Russo’s, Giardino’s, and Vetro

www.RussosOnTheBay.com/Events or call 718-843-5055

RV

RUSSO’S ON THE BAY

Your Family’s

Resource Guide and Directory

The one black book every family should own Home . Health . Love . Family . Wellness ...And more

Automotive

Entertainment

Lakeview Mercedes

Russo’s On The Bay Catering Hall

650 Sunrise Highway Rockville Centre, NY 11570 Phone: 516-766-6900 www.LakeviewMB.com

162-45 Cross Bay Blvd.

Howard Beach, New York 11414 Phone: 718-843-5055 www.Russosonthebay.com

BAM’s Auto Body

Classie Sounds Entertainment

86-25 Liberty Avenue Ozone Park, NY 11417 Phone: 718-738-8314

195 Bay 19th Street Brooklyn, NY 11214 Phone: 718-256-5700 www.ClassieSounds.com

Sal & Son Collision 9721 101st Street Ozone Park, NY 11416 Phone: 718-845-8546

Chaminade Players Phone: 646-431-8786 www.ChaminadePlayers.com

Beauty/Hair/Make-Up Metamorphosis New York Phone: 866-864-3851 www.MetaNewYork.com

Satisfaction Guaranteed DJ Entertainment 478 Jericho Turnpike Mineola, NY 11501 Phone: 516-747-2747 www.SGEDJ.com

Gio Venuto Band

Explosion Hair Salon

161-11 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-845-8784

Divine Artistry

Phone: 917-470-2212 www.ArtistryMakeup1.com

Phone: 646-431-8786 www.GioVenutoBand.com

Adrenaline Entertainment 57 Harris Drive Oceanside, NY 11572 Phone: 516-351-0423 www.RushOfFun.com

Nick the Balloonatic

Cigars La Casa Grande Tobacco Company 2344 Arthur Avenue Bronx, NY 10458 Phone: 718-364-4657 www.LCGCigars.com

Phone: 718-441-2440 www.nicktheballoonatic.com

Kings Brass Phone: 516-485-4717 www.kingsbrass.com

Better Bodies – Fitness for Women Studio

Open 7 Days a Week * New Trainers * New Classes (718) 322-7127

Event Planning

Let’s Party Party Party with CPC Events 1206 Richmond Road Staten Island, NY 10304 Phone: 718-987-7733 www.CPCEvent.com

Classie Sounds Entertainment 161-09 Crossbay Blvd.

Howard Beach, NY 11414

195 Bay 19th Street Brooklyn, NY 11214 Phone: 718-256-5700 www.ClassieSounds.com

jbgeneralcontracting.com

• New Homes Construction • Demolition • Roll Off Containers • Alterations • Concrete

J.B. Contracting 104-11 101st.

Ozone Park, NY 11417 Tel: 718-322-9093 Fax: 718-322-8784 jbgeneralcontracting.com

Sal & Son AUTOBODY, Inc.

24 Hour Service 2 State-of-the Art Factory Spray Booths Uni-Body Straightening & Measuring System Computerized Estimates E- salandson@aol.com |

P-718-845-8546

Floral and Decor

Favors, Accessories and Invitations Fairy Tale Affairs 162-38 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-845-7000 www.MyFairyTaleAffairs.com

Crystal Couture by Toni Ann Phone: 917-745-6854 www.CrystalCoutureByToniAnn.com

Fashion and Apparel

Flowers by Brian 162-42 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-843-6400 www.FlowersbyBrian.com

James Anthony Floral 22-12 40th Avenue Astoria, NY 11101 Phone: 718-472-2935 www.JamesAnthonyFloral.com

Vassa of Wedding Dresser Couture 1044 Broadway Woodmere, NY 11598 Phone: 516-792-5955 www.WeddingDresserCouture.com

Giliberto Designs, Inc. Men’s Suits 142 West 36th Street 8th Floor New York, NY 10018 Phone: 212-695-4925 www.GilibertoDesigns.com

Your T-Shirt Co. Phone: 516-358-1970 www.ImprintableFashion.com

Food and Fine Dining Godiva Chocolates

160 Walt Whitman Road Huntington Station, NY 11746 Phone: 631-427-3843 www.godiva.com

Vetro Restaurant & Lounge 164-49 Cross Bay Blvd.

Howard Beach, NY 11414 Phone: 718-843-8387 www.VetroNYC.com

Giardino Restaurant 44-37 Douglaston Parkway Douglaston, NY 11363 Phone: 718-428-1090 www.Giardinos.com

Financial and Banking Sovereign Bank 162-38 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-925-9547 www.SovereignBank.com

Health, Fitness and Wellness

Better Bodies 161-09 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-322-7127

Revite 327 Jackson Avenue Syosset, NY 11791 Phone: 516-457-9982 www.ReviteSkincare.com

Aristocrat Plastic Surgery - Manhattan 521 Park Avenue New York, NY 10065 Phone: 212-464-8575 www.AristocratPS.com

Aristocrat Plastic Surgery - Long Island 560 Northern Boulevard Suite 109 Great Neck, NY 11021 Phone: 516-498-9790 www.AristocratPS.com

Dr. Lary Verasco, Cosmetic Dentistry 95-31 156 Avenue Howard Beach, NY 11414 Phone: 718-848-5465 www.ToothRepairShop.com

Dr. Kelly O’Malley Mattone, M.D. 8 Bond Street, Suite 200 Great Neck, NY Phone: 516-482-2424 www.Aesthetic-Associates.com

Bella In You Magazine www.BellaInYou.com

Home Improvement

Limousines

Instant Air HVAC

All Star Limo

94-28 103rd Avenue Ozone Park, NY 11417 Phone: 718-845-8560 www.InstantAir.net

380 New Highway Lindenhurst, NY 11757 Phone: 631-753-1234 www.AllStarLimo.com

Non-Profits

JB Contracting 104-11 101st.

Ozone Park, NY 11417 Phone: 718-322-9093 www.JBGeneralContracting.com

Clearwater Pools 162-01 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-848-3128 www.Clearwater-Pools.com

Benson Tile 63-60 Woodhaven Blvd.

Forest Hills, NY 11374 Phone: 718-458-7208 www.BensonTile.com

Franklin Stucco Supply Inc. United Building Supply 354 Franklin Avenue Franklin Square, NY 11010 Phone: 516-358-5061 www.FranklinStucco.com www.UnitedBuildingSupply.net

Fazio Traina Sprinklers 3305 Avenue N Brooklyn, NY 11234 Phone: 718-951-8181 www.FazioTraina.com

Insurance Prudential Insurance Company Donna Guglielmi, LUTCF, CLTC 82-12 151st Avenue Howard Beach, NY 11414 Phone: 718-674-7575 www.Prudential.com/us/d.guglielmi

Jewelry Raineri Jewelers

Paramount Diamond Center 82 Bowery New York, NY 10013 Phone: 888-718-7686 www.RaineriJewelers.com

Russo’s Modern Traditions | Page 128

New York Families For Autistic Children, Inc. 95-16 Pitkin Avenue Ozone Park, NY 11417 Phone: 718-641-3441 www.NYFAC.org

Chris Carrino Foundation 4940 Merrick Road #187 Massapequa Park, NY 11762 Phone: 516-680-5752 www.ChrisCarrinoFoundation.org

Angels On The Bay 162-45 Cross Bay Boulevard Howard Beach, NY 11414 Phone: 718-843-5055 www.AngelsOnTheBay.org

Count The Kicks and Healthy Birthday www.CountTheKicks.org www.HealthyBirthday.org

Photography and Portraiture Silver Fox Photography & Video 380 New Highway Lindenhurst, NY 11757 Phone: 631-393-6966 www.SilverFoxVideo.com

Infinity Photography 1665 Bath Avenue Brooklyn, NY 11214 Phone: 718-256-2637 www.InfinityPhotographyInc.com

Riccardo Studios 162-38 Cross Bay Boulevard Howard Beach, NY 11417 Phone: 347-825-3460 www.RiccardoStudios.com

Boris Jairala, Custom Hand-Painted Portraits Phone: 917-326-1979 www.Jairala.com

BAM’S Auto Body 24 Hour Towing 718-845-7554 • Specializing in Collision & Theft Repairs • Leasing Returns Repair Work • All Insurance Claims Settled by Licensed Appraisers • All Original Factory Authorized Parts

Ozone Park | Call Us at 718-738-8314 | Mention This Ad for Special Offer

Lifetime Guarantee on All Collision Repairs

Real Estate A J Realty 113-01 Liberty Avenue Richmond Hill, NY 11419 Phone: 718-738-2626 www.AJRealtyNY.com

Dr. Lary Verasco Family and Cosmetic Dentistry

www.ToothRepairShop.com

Century 21 Amiable Realty Group II 82-17 153rd Avenue Suite 202 Howard Beach, NY 11414 Phone: 718-835-4700 www.Century21.com

Continental Home Loans, Angelo Gionis 175 Pinelawn Road Suite 400 Melville, NY 11747 Phone: 800-516-2127 www.ContinentalHomeLoans.com

Sports Memorabilia

Triple Crown Memoribilia 1160 East Jericho Turnpike Huntington, NY 11743 Phone: 631-754-5757 www.TripleCrownSportsOnline.com

Travel

Italviaggi Travel Agency 6943 Myrtle Avenue Ridgewood, NY 11385 Phone: 718-381-2493

Wedding Ceremonies

Rev. Francine Decicco Phone: 917-822-4754

718-848-5465

95-31 156th Avenue Howard Beach, NY 11414

AdvertiseWith Us Russo’s Modern Traditions Call 718-843-5055

www.RussosOnTheBay.com Learn about all our NEW announcements

About Our

PreferredVendor Program

Our Preferred Vendor Program has existed for some time, with Vendor Concierge, Kelly Greco, handling all of Russo’s Brides’ vendor coordination efforts. As Vendor Concierge, Kelly researches, tests, and spot checks each and every vendor that is part of Russo’s Preferred Vendor Program. Most importantly, when having your event at Russo’s On The Bay or Vetro Restaurant & Lounge, using one of our Preferred Vendors provides you our courtesy guarantee that if you are unsatisfied with the service of a Preferred Vendor, our team will guarantee your service with them. We do this because we know the risk of choosing just anyone to assist in your wedding plans and we believe in the strong relationships that we have with our vendors.

Becoming a Russo’s on the Bay Preferred Vendor is reserved for the best of the industry in weddings, events, and corporate functions. For 25 years, Russo’s on the Bay has exemplified an unwavering dedication to service and excellence in both corporate and social events.

It is our desire to provide our clients with that caliber of service always and to partner with vendors in floral, apparel, planning, stationery, transportation, and music that offer clients the same caliber of exceptional service that Russo’s on the Bay and its’ subsidiary brands have always aspired to.

It’s never more important than during a special event to make every client and guest feel important, If you are an event vendor who is dedicated to exceptional service, the Russo’s Preferred Vendor Program is the right solution for your needs.

To learn more, contact: RussosOnTheBay.com or Kelly Greco, Vendor Concierge Tel: (718) 843-5055 Fax: (718) 641-7537

www.VetroNYC.com