the boulevard magazine december 2010

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11 Mansions and Millionaires Mill Neck Manor The Boulevard Designer of The Year

16 Resort Wear Oleg Cassini

24 Gift Ideas Music, Bikes, Flight, Gems and more

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PUBLISHER’S NOTE ANGELA SUSAN ANTON TABLE OF CONTENTS DECEMBER 2010

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It’s time for one of my favorite issues of The Boulevard, the Food Issue! Where do I start? With the cover, I suppose. The Boule-vard is thrilled to feature television host, author, restaurateur and Iron Chef Bobby Flay, whose zest for life easily equals his zest for cooking. I’ve had the opportunity now to visit a few of Bobby’s restaurants and each one is a new experience. From

the elegant Bar Americain in New York City to the fun Bobby’s Burger Palace in Lake Grove, L.I., you simply can’t go wrong. His new book, Bobby Flay’s Throwdown, was recently released and it makes a great holiday gift.

Throughout the summer and fall The Boulevard was busy trying to pull together the perfect complement of celebrity features, just as any chef would do with the ingredients of a meal. We started with Aarti Sequeira, who at the time we booked her was still a contestant on The Next Food Network Star. Then we added Marc Forgione, who was still a contestant on The Next Iron Chef. I’m happy to say that both Aarti and Marc came out as winners, thanks to Mr. Bobby Flay. Additionally, we ran into Andrew Zimmern between his exotic travels and we found out that the legendary Carlos Santana has moved from music into food. Lee Brian Schrager, who founded both the New York and Miami/South Beach Wine & Food festivals, sat with us to discuss his new cookbook, The Food Network South Beach Wine & Food Festival Cookbook. Tina Guiomar flew out to Chicago to meet with the innovative Future Food Guys.

As always, some wonderful celebrity chefs and friends of The Boulevard have graciously sent delicious recipes for us to share with our readers. For that, a special thanks goes out to Guy Fieri, Ingrid Hoffman, Jean Georges, Serena Palumbo and Devin Alexander.

This issue also offers a gift guide for the holiday season and its usual array of travel, health, lifestyle and fashion highlights.

To all, I wish you and your families a very happy and safe holiday season!

ANGELAANTON

ANGELAANTON

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42 Andrew Zimmern Tasting the World One Bizarre Meal at a Time

46 Carlos Santana La Cantina de Carlos Santana

50 Sunny Anderson The Sunny Side of Anderson

52 Future Food

Ben Roche and Homaro Cantu Create the Future of Food

54 Marc Forgione Meet the Next Iron Chef

56 Lee Brian Schrager Turning Food into Festivals

Taking the Joy of Cooking to a New Level

profi lesTABLE OF CONTENTS DECEMBER 2010

Aarti

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FOODFUTURE

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A lmost everyone has felt some de-gree of neck or back discomfort. But for those who suffer repeated

pain due to injury or disorder of the spine, all areas of personal well-being can be compromised. Until now, specialized, world-class care has been accessible only by commuting into Manhattan or travel-ing even further off.

Meet Alexandre B. de Moura, MD, an internationally recognized leader in spinal wellness, who founded the New York Spine Institute located in Westbury as a means for bringing his affi liation with NYU Hospital for Joint Diseases and other world renown specialists home to Long Island.

The son of an orthopaedic surgeon, Dr. de Moura took an early interest in the fi eld and enthusiastically followed in his father’s footsteps. Upon being graduated from Chicago Medical School as an MD, Dr. de Moura completed his residency in Orthopaedic Surgery at the Temple University Medical Center. He then subsequently completed his fellow-ship in Orthopaedic and Neurosurgi-cal Spine Surgery at the NYU Langone Medical Center. In 1996, Dr. de Moura returned to Long Island with the copious experience he gained handling extremely complicated cases at some of the greatest orthopaedic facilities in the world. He has in fact helped thousands of patients over-come their spine conditions and return to normal levels of function.

And now the many distinguished suc-cesses Dr. de Moura has been amassing are within reach to Long Islanders: His caring for patients and passion for the fi eld have led him to open the New York Spine Institute. Refl ecting Dr. de Moura’s

unique 360° approach to spine care, the Institute can serve a broad range of pa-tients by incorporating care options from MRI scans to a physical therapy center to cutting-edge surgical procedures. If your problem can best be treated with medica-tions or physical therapy, that’s precisely

what your practitioners will recommend. But when it comes time to consider surgery, they’re able to perform the safest and most effective procedures available at NYU Hospital for Joint Diseases.

Dr. Alexandre de Moura’s care phi-losophy is based in attending to patients’ individual situations with the utmost of his respect, patience and understand-ing. He is interested in understanding

your lifestyle because it plays a big role in making decisions about your care, and he is committed to thoroughly explain-ing your condition, available care options, the circumstances of your treatment and addressing any concerns or questions you may have in terms you can understand. He also takes extra steps that you’ll ap-preciate, like calling you at home to check on your recovery and lending you a caring ear when you need it.

This is the foundation for New York Spine Institute and the charter that all the care practitioners share. If you’re ready for care based on unlimited attention, the best experience in the fi eld and the high-est medical principals, skip the drive into Manhattan and visit them today.

For more information call 516-357-8777 or go to nyspine.com.

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page 008-009 NYSpineAd.indd 9 11/23/10 12:29:59 PM


MICHEL

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The Marriott ResortPalm Beach, Aruba

Travel GuideSome great escape packages

74 Health Watch with Dr. Suzanne Steinbaum

75 The Neck’s Best Thing by Dr. Deborah S. Sarnoff, M.D.

76 Long Island Events

80 On The Boulevard Charity Events

health

calendar

on the boulevard

travelTABLE OF CONTENTS DECEMBER 2010

Next

70travel70travelEDITOR IN CHIEF/Jason Feinberg

EXECUTIVE EDITOR/Carla Santella

ART DIRECTOR/Tina Guiomar

TRAFFIC MANAGER/Kristen AntonPROFILES CORRESPONDENT/Ruth BashinskyWINE & DINE EDITOR/Heather MuhlemanSHOWHOUSE LIVING EDITOR/Matt PiacentiniHEALTH EDITOR/Barbara Capozzi D.O., CNSSOCIETY/ENTERTAINING EDITOR/Christopher H. RobbinsCONTRIBUTING EDITORS/Ilena Ryan/Barry KayCELEBRITY PHOTOGRAPHER/Patrick McMullanCELEBRITY CONTRIBUTORSJonathan Clarke/Joe Gannascoli/Gina Glickman/Dr. Max GomezJohn Lilley/John BasedowCONTRIBUTING WRITERSTom Albright/Shoshanna Blasko/Beth EdwardsDr. Stephen Greenberg/Helen Jensen/J. Anthony Parise/Pam PolestinoVenus Quintana/Jules Rabin/Robert RizzutoHarry Rocker/Dr. Deborah Sarnoff/Dr. Suzanne SteinbaumSasha Wallace/Sara WidnessCONTRIBUTING PHOTOGRAPHERSJoe Schildorn/Nick Hunt/Ed Kennedy/Thomas Carroll/Tina Guiomar Jason Feinberg/Shaun Mader/Rob Rich/Clifton ParkerVideographyJason Feinberg/Brenden Ashby

THE BOULEVARD MAGAZINE146 East Second St.Mineola, NY 11501(m) 516.747.8282(f) 516.742.2597

PUBLISHER & CEO/Angela Susan Anton

GENERAL MANAGER/William Delventhal

MANAGING EDITOR/Cary Seaman

DIRECTOR OF SALES & MARKETING/Frank Virga

ADVERTISING ART DIRECTOR/Paul ScheuerACCOUNTING/Darrie EasonCIRCULATION/Peter NyquistMAJOR ACCOUNTS MANAGER/Gerry LaytinSYSTEMS ADMINISTRATOR/Tom BaadeADVERTISINGAndrea Bernstein/Dianne Finkel/Mari Gaudet/Tom HarrisHarriet Heffernan/Wendy Kates/Edwina Krutick/Valerie LinkLillian Litvack/Rosanne Peritore/Lou Sanders/Ann Schilder

www.antonnews.com

Anton Media Group132 East Second St.Mineola, NY 11501(m) 516.747.8282(f) 516.742.5867

© Copyright 2010 by Long Island Community Newspapers, INCAll rights reserved. The Boulevard is published six times a year. Reproduction without permission of the publisher is prohibited. The publisher and editors are not responsible for unsolicited materialand it will be treated as unconditionally assigned for publication subjectto The Boulevard magazine’s right to edit. Supplement to Anton Community NewspapersThe Boulevard & Logo are protected Trademarks

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Breathes New Life iNto MiLL Neck MaNor/ By Matt Piacentini / Photography By Tina Guiomar

BriNgiNg graNdeur Back to historic goLd coast MaNsioNs

Designers’ showcase

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ShowhouSe Living Mansions & Millionaires

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Coming off the winding, wooded roads of Mill Neck, with its grand estates peaking through the dense trees, visitors cannot help but feel a little awed as they pull onto the 86-acre grounds of Mill Neck Manor. As you walk the stone path to the towering English manor-styled mansion and enter through heavy, ancient doors of oak and iron into the great hall, you look up at bronze chandeliers and stained glass windows that rise to high, hand-decorated ceilings and get a sense of the grandeur and luxury that was the Gold Coast era.

And that is what Mansions & Millionaires, Inc.’s Designers’ Showcases and The Boulevard’s Designer of the Year Award are all about – helping people relive the Gold Coast experience, by not only opening up magnificent estates to the public, but bringing in teams of top designers to breathe new life into the historic structures.

Carole Aronson and Arlene Travis of Mansions & Millionaires have been doing these showcases for 39 years, fighting to keep important homes from falling into total disrepair or getting sold off and torn down. To do this, first, the mansions must get back into the public eye. And, more importantly, professionals must “rejuvenate” the interiors so that the homes can have a use again to support themselves.

“We want to show people that these houses are not past tense,” said Arlene Travis. “We bring them up to date, illustrat-ing how yesterday’s architecture is compatible with today’s lifestyle.”

In the case of Mill Neck Manor, the once-summer home has been dusty and empty. It was originally known as Sefton Manor or the Dodge Residence, as Lillian Sefton Thomas Dodge owned it since 1922. Dodge was president of the world’s largest cosmetics company, Harriet Hubbard-Ayer, which was sold to Lever Bros. in 1947.

The entire Mill Neck Manor estate was purchased from Dodge two years later by a group called Lutheran Friends of the Deaf for a mere $216,000. By 1951, Mill Neck Manor Lutheran School opened to 19 deaf boys and girls. Mill Neck Manor School has since become an important institution in New York State, providing educational services to children who are deaf, blind or physically disabled. The school facilities are situated across the estate from the mansion, in Tudor buildings converted from garages, barns and stables. The manor itself has been empty and only open to the public on rare occasion.

“Mill Neck Manor was particularly wonderful for us to show,” said Travis. “It is in the National Register of Historic Places and won an award for the most sensitive caretaking of a historic site.”

The 34-room Tudor Revival mansion overlooks the Long Island Sound. It was designed by the firm of Clinton & Russell, Wells, Holton & George, and cost $2 million to construct. Granite blocks trimmed in limestone cover the exterior. The solid oak doorway reported to be between 400 and 500 years old is studded with iron details and unusual hardware. Certain features immediately stand out, like the leaded stained glass windows that depict a series of five Shakespearean plays overlooking the main stair landing. The bronze chandeliers came from a castle in England. A 16th century fireplace was imported from Europe as well as wood paneling that adorns the walls, some of which was said to be the last timber taken out of legendary Sherwood Forest.

Travis said that the idea has been to rethink this empty architectural treasure as a small conference center. A wireless network has been installed to support computers and the school anticipates hosting corporate or educational gatherings.

To create this kind of second life for a place like Mill Neck, Mansions & Millionaires must first go in ahead of their showcase and start the rejuvenation of the interior. In this case, for eight months, the basic needs of the rooms were addressed. They carefully refinished the wood on the half-millennium-year-old doors, for instance.

Next, they hold an open house for designers. A large group of professionals come in as part of a selective process, ultimately resulting in the right group of designers for the showcase. The designers have to mesh in terms of styles that will complement each other throughout the house.

“They have to be team players,” said Travis. “So we can have a kind of cohesiveness. It’s like doing a puzzle.”

Then the fun starts. Each designer gets a room. The idea is to work from what is there, using the existing architecture and décor, and doing nothing to remove or alter original features. But after that, the rest is up to each individual’s creativity.

“A Designers’ Showcase is like a laboratory,” said Travis. “Each person tries out new things. They look at a room and it becomes their canvas. This fosters not just the Gold Coast mansions, but the design industry itself. It is a great way for people to see new trends developing and to bring out wonderful, fresh ideas.”

Designers: Art McShane and Janusz Filipowicz

the boulevard Decemeber 201012



Designer: Karen Arpino

Designer: Susan Bloom

Designer: Margreet Cevasco



To further highlight the accomplishments of the designers involved, The Boulevard magazine sponsored its annual Designer of the Year award. Five judges walk through the entire mansion and award points based on creativity and that extra something that can only be called the “wow factor.”

This year’s Designer of the Year award went to Linda Rich, founder of Willow of Locust Valley, LTD. Her room, called Archi-tect’s Study, combined some elegant contemporary elements with a rising trend in design - industrial style. Rich infused the room with artifacts of the manufacturing world throughout time. A cocktail table, for instance, was made from an antique factory scale. This was adorned with tools from various past eras. These pieces created a fresh, interesting feel.

There were also two notable designers selected, Richard L. Schlesinger and Margreet Cevasco. Schlesinger’s kitchen, called Recipe for Success, was done with one guideline: “Do not disturb the original structure.” He kept the long stainless steel sink, wood cabinets and slate fl ooring, and around it added a modern, sleek kitchen. There was a touch of the industrial here as well.

Cevasco’s Maldon Street room was a well-meshed vision of old and new. The design combined contemporary and traditional

elements, using things like upholstered walls to communicate a feeling of affl uence in the room.

A Producer’s Award was given to Billy Ceglia’s The Great Hall, a gentleman’s sitting room. He brought a masculine and inviting feel to the sitting area located by the fi replace and windows, adding an unusual style to the magnifi cent space by decorat-ing with only menswear fabrics. Elements like Chesterfi eld coat material with velvet trim served as surprisingly appropriate window dressing. Wool suit fabrics used for the chair covers really worked as well.

The 2010 Designers’ Showcase did more than bring one more fantastic piece of architectural history back into the hearts and minds of local design enthusiasts. Proceeds from the event will benefi t Mill Neck Manor’s Early Childhood Learning Center. This program provides early assistance to hearing children, ages 3 and 4, with special communication needs including speech and language delays and disorders, cognitive and motor defi cits, and autism-related disorders. After completing the program, most preschoolers are able to attend kindergarten in their home school districts.

Designer: Linda C. Rich


the boulevard December 201014


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LANVIN

RACHEL ROY

1 / Lanvin Pewter Python-Print Satin Coat, Pewter Python-Print Swimsuit, Amalia Python-Print Canvas Trolley & Amalia Python-Print Canvas Bowling Bag 2 / Lanvin Medium Biege Swimsuit 3 / Lanvin Washed Techno Liquid Satin Meadow Green Dress 4 / ila & i I Heart You Locket, $1,125 5 / Giuseppe Zanotti Suede Leopard-Print Flat Sandal, $695 6 / Devon Leigh Aua Agate, Blue Chalcedony, Chryso-phase Necklace, $775 7 / Alzerina Alcina

Bracelet, $495 8 / Paul Morelli Shell Ring, $9,100 9 / Giuseppe Zanotti Leather Blush T-Strap Sandal with Swarovski Crystals,

$1,195 10 / Devon Leigh Fossil 18K-Dipped Cu� , $650 11 / Alzerina Fatiane Chandelier Earrings, $195 12 / Lanvin Pewter Python-Print Satin Dress 13 / Lanvin Silk & Bronze

Embroidered Evening Clutch

1 / Paul Morelli Medium Appllique Pendant, $5,100 2 / Rachel RoyCobalt Silk Crochet Cardigan and Nautical Stripe Crochet Skirt 3 / Devon Leigh Red Coral Spike Necklace, $728 4 / Paul Morelli Plaid Bracelet, $125,000 5 / Serpui Marie Shell & Metal Minaudiere Clutch with Swarovski closure FAM0171, $600 6 / Felix Rey Bird of a Feather Basket Tote, $140 Shopbop.com 7 / Paul Morelli Open Leaf Ring, $4,600 8 / Devon Leigh Amber Quartz Coral Cluster Earrings, $335 9 / ila & i Bottle Locket, $875 10 / ila & i White Sea Ring, $3,625 11 / LanvinPlatform Heels 12 / Rachel Roy Fire Coral Leather & Matte Jersey Moto Jacket with Fire Coral Silk Rib Knitted Dress 13 / Rachel Roy Ivory Cashmere & Silk Rope Print Scarf Cardigan, Silk & Cashmere Wild Print Scarf Halter & Black Double Face Wool Slim PantCashmere & Silk Rope Print Scarf Cardigan, Silk & Cashmere Wild Print

THE BOULEVARD DECEMBER 201016

FASHION RESORT WEAR

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CYNTHIA ROWLEY

1 / Devon Leigh Coral 18K Gold-Dipped Ring, $435 2 / Cynthia Rowley X-Ray Silk Cotton Dress, $395 3 / Paul Morelli Circle Pearl Necklace, $8,100 4 / Paul Morelli

Turquoise & Ruby Rosary, $19,000 5 / Cynthia Rowley High Waisted

Swimsuit, $225; 3-D Dot Cardigan, $330 6 / Giuseppe Zanotti Suede

Black Cut-Out Bootie with Laces, $695 7 / Devon Leigh Carved Tur-quoise 18K Gold-Dipped Ring, $455

8 / Paul Morelli 9-Strand Turquoise & Ruby Bracelet, $7,700 9 / Serpui MarieMalaga Ra� a Clutch SD5702, $285 10 / Devon Leigh Rainbow Quartz, Coral Branch 24K Overlay Pendant, $958 11/ Lanvin Turquoise Stone “Bird”, Coral Stone “Frog” & White Stone “Elephant” Brooches

Alzerina - www.Alzerina.comCynthia Rowley - www.CynthiaRowley.comDevon Leigh - www.DevonLeighDesign.com

Giuseppe Zanotti - www.GiuseppeZanottiDesign.com

ila & i - www.ilaandi.com Lanvin - www.Lanvin.com

Morelli - www.PaulMorelli.comRachel Roy - www.RachelRoy.com

Serpui Marie - www.SerpuiMarie.com.br

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The Boulevard December 201018

Oleg Cassini COuture jeans

Vivid red silk velvet is adorned with jet crystals and silk rope for this glamorous floor length stole. The unique Cassini jeans are done in a matching holiday red color and are embroidered with colored beading. The body-hugging Cassini tee is embroidered with a trompe l’oeil necklace of multicolor crystal beads.

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“I like sumptuous fabrics with simple lines, a look I like to call Timeless Elegance” ... Oleg Cassini

A classic Oleg Cassini floor length slip gown is done in an opulent fabric of rich red silk crepe extravagantly embroidered with crystal bugle beading.




Junior Debs Connor and Diana are wearing holiday red satin and chiffon party dresses. The chiffon empire gown is beaded at the raised waistline, and the red satin A-line gown is beautifully seamed and shaped and flares gently to the floor. Girls sizes 6-12


www.TheBoulevardMagazine.coM 21

Wrapped in red satin ribbons, Lee is wearing the vivid red silk satin Oleg Cassini gown. The floor length gown is stunning in its simplicity and is perfect for holiday parties.

“Simplicity is the key to perfection” … Oleg Cassini



the Cassini hOliday table

The Casa Cassini Crystal Collection decorates the magnificent table set for the December holiday season. Warm and wonderful, the European crystal reflects the shimmering lights from the welcoming fireplace.


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THE GIFT THAT TAKES YOU TO NEW HEIGHTS!

Having a hard time � nding that perfect gift? You may want to try a beginner � ight lesson with Mid Island Flight School. For around $99 your � ight enthusiast will be behind the controls of a single engine Cessna and soaring the skies in minutes.

For our lesson, we met with � ight operations manager Jim Orehosky and instructor Greg Pinto at Mid Island’s MacArthur Airport location. After a brief instruction about the aircraft, I was taxiing out to the runway right behind a Southwest 737. With a push of the throttle and pull of the yoke, the plane lifted o� and I banked left towards the Great South Bay. We climbed to about 1,500 feet and ran parallel to Fire Island, west to Robert Moses State Park, then turned around and � ew out toward the Hamptons. After about one-half hour, I was lining up to the runway and with a gentle bump, we touched down. The experience was amazing – as were the views!

For more information, check out www.midislandair.com or call 631-588-5400. Look for more photos and videos on The Boulevard’swebsite.

TOMMY BAHAMA INTRODUCES ELECTRIC BIKES

Tommy Bahama, known for capturing the essence of island living, has partnered with Pedego to produce a lightweight, aluminum, electric bicycle just in time for the holiday season. The manual 6-speed bike allows you to navigate various grades while you pedal or, with a � ick of a switch and a twist of the throttle, let the 36-volt lithium battery do the work for you. With a speed of up to 20 mph and approximately 40 miles per charge, the Tommy Bahama electric bikes o� er exercise and recreation that is both fun and environmentally friendly.

The bikes sell at a suggested retail price of $2,575 and are available at select retailers nationwide. More information is available at www.tommybahamaebikes.com.

LISTENING TO MUSIC HAS NEVER BEEN SO EASY

HoodieBuddieT integrates HB3 TechnologyT into fun, func-tional and wearable garments that embody a carefree and vibrant lifestyle. From simple and bright solids to bold patterns, HoodieBuddieT is a must-have at the game, on the plane and everyday - from Main Street to Downtown. Pictured is Standard Issue, retail price: $44. Visit www.hoodiebuddie.com.

FUN FOR THE FAMILY

The brand new Beamz Player is the perfect gift for the entire family at only $199.95.

Using laser beam technology, the Beamz connects to your PC via a USB hub and allows you to begin making music without having to know how to read music.

You simply pass your hand through each laser beam to hear streams of harmonious instruments and musical sounds. You can't play a bad note! In addition, you can interact with music videos by adding your own music or sound e� ects. For more information, visit www.thebeamz.com.


GIFT GUIDE

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THE DIAMOND BOUTIQUE

/ Beautiful 18K gold, 1KT, GIA certi� ed, D color, VS1 clarity, microset pave Design by Simon Kushir, $20,500

Buy this stunning diamond ring at 40 percent until Dec. 23. Diamond Boutique will create any piece of jewelry from your personal custom design. Diamond Boutique also carries Roberto Coin, Adami & Martucci, Raquelle Bianco and Rosato. For more information please call The Diamond Boutique at 516.767.0220

DODDS & EDERThe must-have ladies’ accessories this season include hats,

gloves, scarves, handbags, cashmere socks, aromatherapy, sweaters, jewelry and shoes. The � nest assortment from several premier brands has been selected speci� cally for the ladies in your life and is o� ered in one shop, Dodds & Eder.

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DIAMOND KRUSH

Diamond Krush is a brand new concept from Ron Rizzo. The Krush collection is an assortment of many shapes and sizes of polished diamonds that are individually arranged and set into a high-gloss ceramic, framed in our exclusive silver, platinum or gold. It is captivating and mysterious all at the same time; every piece is a one of a kind collectible. Prices start from $450. For more information please call Ron Rizzo at 516.484.0030

SKINCARE FOR A YEAR

The most coveted gift this holiday season is the exclusive “Skincare For a Year” package from the Aesthetic Center, the medi-spa at Long Island Plastic Surgical Group (LIPSG).

Skincare For a Year includes six signature facials, two professional makeup applications, a pre and post skin analysis and a selection of products from LIPSG’s skincare line. A value of over $1,000 for only $500. Gift cards also available. The Aesthetic Center is located in Garden City and Manhasset, Long Island. Call now to purchase and learn more (516) 535-6728.

the boulevard DECEMBER 201026

GIFT GUIDE

MANHASSET JEWELERSOpen Sunday - Friday • Closed Saturday

446 Plandome Road • Manhasset516-869-9542 (near the movie theater)


MANHASSET JEWELERSOpen Sunday - Friday • Closed Saturday

446 Plandome Road • Manhasset516-869-9542 (near the movie theater)


/ PENDLETON – Wool throws with leather carrier $99.99, available at Bloomingdale’s Roosevelt Field

When it comes to holiday gift giving, this season’s hottest items, courtesy of nuBest salon and spa, truly bring on the heat! Combining high performance and durability, the nuBest Twin Turbo hair dryer ($145) is one of the most powerful professional hair tools available on the market. It is lightweight for easier use, o� ers a range of temperature settings and speeds for styling versatility, and has a removable � lter. The nuBest Styling Iron ($145) is the perfect gift for those who wish to achieve sleek, smooth styles. Visit www.nubestsalon.com for more information.

TEES FOR CHANGE: SUSTAINABLE TEES ON A MISSION

Tees for Change are inspirational shirts adorned with uplifting messages such as Laugh Often,

Dream, Hope, Choose Happiness and Today Matters. Each shirt is made from

eco-friendly, organic cotton or a soft blend of 70 percent bamboo/30 percent organic cotton and dyed with low-impact dyes. For every tee purchased, Tees for Change plants a tree through its partnership with Trees for the Future. To date, Tees for Change has planted

more than 10,000 trees and is on its way to doubling that this year.

The shirts retail for $32 to $39 and are available at nearly 200 retailers internationally or at www.teesforchange.com.

/ WORN FREE presents the Muhammad Ali Luxury Robe priced at $89 and available at www.wornfree.com.

As a photographer, I have had a photo of a bamboo forest that I have been dying to print on canvas but have had no time to do it myself and have found it too pricey to order. Just in time for the holidays, I discovered CanvasPop.com. At CanvasPop, the prices are reasonable and the quality is top notch. I was able to take an 8x10 image, crop it and enlarge it to a canvas size of 24x72. The image came out beautiful, a perfect addition to my home.

CanvasPop allows you to take any photo and enlarge it to any size on a professional grade canvas. This makes a terri� c and very personal gift for anyone on your list. Visit CanvasPop.com for its many available options, from special artistic e� ects to multiple panels.

TINA’S PICK CANVAS POP


GIFT GUIDE


FOR A BIT OF VENICE

Masi Agrico offers Masianco Pinot Grigio ($17.95), an exclusive blend of Pinot Grigio and Verduzzo grapes. The estate also produces Campofiorin ($19.95), an affordable luxury wine. The estate specialty, Costasera Amarone ($60), is a high-quality Amarone with majesty and complexity.

A complementary meal to the Campofiorin is the Baked Lasagne, please visit The Boulevard’s website for the recipe.

FOR A BIT OF VENICE

Pinot Grigio ($17.95), an exclusive blend of Pinot Grigio and Verduzzo grapes. The estate also produces Campofiorin ($19.95), an affordable luxury wine. The estate specialty, Costasera Amarone ($60), is a high-quality Amarone with majesty and complexity.

Campofiorin is the Baked Lasagne, please visit the recipe.

FOR A TASTE OF TUSCANY

Recently rated among the top collectible wines, Tenuta dell’Ornellaia o� ers gift wines that can be enjoyed on the spot or saved for years to come. Ornellaia is available for $175-190. More a� ordable options are the second and third vins of the estate – Le Serre Nuove ($50) or Le Volte ($28).

At $400, Masseto is the gold standard of Merlot; older vintages have been known to auction for thousands of dollars. A limited number of cases is slated for U.S. distribution, making this an exclusive gift.

SUR LA TABLE/ Miyabi Birchwood 7-Piece Block Set, $1,505

They traveled to Japan to develop this exclusive set of knives. Japanese in design, each knife has 101 layers of steel forming a delicate Damascus pattern with 63 Rockwell. The geniune hamon edge is reminiscent of legendary Japanese swords.

/ Di Bruno Wine-Tasting Sampler, $129.95

A sampler makes a perfect gift for the wine lover. Set includes a sampling of Carre du Berry, Gres du Vosges, Ewephoria, Moliterno, French Comte, Rogue Smokey Blue, Barolo, Bellei Strawberry Jame and Black Lava Cashews. Visit www.SurLaTable.com for more information.

WILLIAMS-SONOMA/ Riedel Amadeo Wine Decanter, $340

A wine aficionado favorite, this crystal decanter makes an impressive presentation of favorite vintages. Its freeform shape provides a generous surface area for aeration. Crafted entirely by hand at Riedel’s family-owned glassworks in Austria.

/ The Smoking Gun™, $99.95

The smoking gun quickly and e� ortlessly infuses foods and drinks with natural smoky � avors such as applewood or hickory without the extra heat. All the heat is contained in the anodized aluminum smoking chamber resulting in cool smoke at release. Visit www.WilliamSonoma.com for more information.


GIFT GUIDE


Come in and spend $250 receive a $50 Gift Card.Spend $500 & receive a $100 Gift Card.

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complimentary gift bag. Purchase any item from Jada Skye

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When you think of a chef who represents Southwest cooking at its finest, one name comes to mind: Bobby Flay. Known for taking zesty Southwest flavors and putting his own surprising and interesting, not to mention delicious, spin on classic dishes, Flay has created an empire based on bold flavors and delicious results. With a slew of shows on the Food Network, multiple cookbooks and restaurants, Flay has proved that a love for food can go a very long (and tasty) way.

Armed with a strong New York spirit and a passion for food, Flay began to professionally pursue cooking at the age of 17, working at New York City’s Joe Allen Restaurant. Once he realized his talents and saw the direction he wanted to take his profes-sional career, he moved on to the French Culinary Institute to perfect his craft.

After graduation, Flay worked at a restaurant that was heavily influenced by Southwestern flavors, which fired his love for the cuisine that would eventually make him famous. Flay went on to meet such greats as Wolfgang Puck, whom he calls “one of my

greatest mentors” and his inspiration, although he admits he’s “inspired by a lot of people.”

Flay opened his first restaurant, Mesa Grill, in 1991 and its three current locations include Fifth Avenue in New York City, Las Vegas and Paradise Island. From this auspicious beginning, Flay’s success took off, thanks in no small part to his attention to detail and his endless inspiration. “I do it [take on new projects] sort of methodically. I don’t think of it as a competitive thing, or how do I stay on top, or anything like that. The things that I look at most every day are the things that I already have and continue to run, and those are my restaurants. And if something new inspires me, I think about how I can transition that idea into something that’s real, and [how] I’ll do it. And sometimes, that actually becomes a new restaurant idea.”

It’s that renewable source of inspiration that has allowed this chef, television host, restaurateur, writer and entrepreneur to expand his range. His successful restaurants continued to open to, and maintain, rave reviews. With a personality big enough to

ThrowingIt DownB o B B yw

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Flay/ By Jason Feinberg


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match the big flavors in his food, it only seemed natural for Flay to take his charisma to the Food Network with his own show. He started in 1996 with his first show, Grillin’ & Chillin’, and continued with a few different grill-based series, as well as The Next Food Network Star and his most grueling television role on Iron Chef America.

The next natural progression was for Flay to join the great chefs of Iron Chef, starting in Japan, then joining the cast of Iron Chef America. It was an ultimate test of Flay’s cooking chops and continues to be, even with years of experience under his belt. “The challenge of Iron Chef America is that it’s Iron Chef America,” he says. “It’s 60 minutes of trying to make five dishes and multiples of each for the judges, so you’re basically making 25 dishes in an hour. Just even thinking about that and getting it done is always an incredible challenge; it never gets easier.”

The world of Iron Chef has allowed Flay to compete against the greats, such as Chef Masaharu Morimoto, known for his incredible Japanese cuisine and beautifully unique presentations. Flay appreciates being able to compete with him—they’ve gone up against each other twice, Flay beating Morimoto in Japan years ago and Morimoto beating Flay once in America. But the competition only makes Flay grow stronger.

Being part of the Food Network is not something Flay takes for granted. In fact, he sees the network as being incredibly revo-lutionary within the culinary world. “It’s changed not just cooking, but the way people eat in America. I think the Food Network has given people an understanding as to what is out there to eat and

how to cook it, and I think it gives people so many more options than they used to have,” he says.

And while Flay is fully capable of complex flavors incorporat-ing different sauces and textures on Iron Chef America, when it comes down to what he likes to cook, Flay sticks to the basics. “There are so many different things I like to cook, but I always say that my favorite foods are fried chicken, fish tacos and cheeseburgers.”

This appetite for good ol’ American staples provided inspira-tion for Flay’s latest restaurant: Bobby’s Burger Palace (BBP), which offers 10 signature burgers inspired by Chef Flay’s career-long passion for the grill. BBP can be found in five different locations, including Long Island, NY and Flay has every intention to continue expanding. Based on Flay’s presence in Manhattan with restau-rants such as Mesa Grill and Bar Americain, it’s interesting that the first location of BBP was in Lake Grove, Long Island, though Flay says he had every intention of opening in the suburbs of New York from the start. “We did not want to open in New York City; we have five Bobby’s Burger Palaces now, we wanted to open outside of New York and prove that the idea could work outside of the city. The Long Island location was our first one and it proved to be a really good place to start.”

In terms of new projects, Flay says he has no plans to open up any new restaurants at the moment aside from new locations for his current places. “We sort of have what we have right now, we definitely have expansion plans for Bobby’s Burger Palace that’s sort of our big push coming up,” he says.

Profile BoBBy Flay




CRUNCHBURGER (AKA THE SIGNATURE BURGER)

This is the house burger at Bobby’s Burger Palace. It’s a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with crunch. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I’m here to say that you’re not! Oozing, melted cheese becomes a part of the chips and those crunchy chips become a part of the burger – delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it’s a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby’s Burger Palace “crunchi� ed.”

Serves: 41½ pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)Kosher salt and freshly ground black pepper1½ tablespoons canola oil8 slices American cheese, each ¼-inch thick4 potato hamburger buns, split; toasted, if desired 4 slices beefsteak tomato (optional)4 leaves romaine lettuce (optional)4 slices red onion (optional)Horseradish mustard mayonnaise (page 109 from Bobby Flay’s Burgers, Fries & Shakes), optional4 handfuls of potato chips

Divide meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a ¾-inch thick burger and make a deep depression in center with your thumb. Season both sides of each burger with salt and pepper.

Cook burgers, using the oil (see page 16) and topping each one with 2 slices of cheese and a basting. Cover during last minute of cooking (see page 21).

Place burgers on bun bottoms and, if desired, top with tomato, lettuce, onion and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with bun tops, and serve immediately.

*Adapted from Bobby Flay’s Burgers, Fries & Shakes Cookbook by Bobby Flay. Copyright 2009. Published by Clarkson Potter/Publishers a division of Random House, Inc.

As for career highlights, one moment seems to top all others. Flay was given the opportunity to cook with the President in a private lesson at the White House. Doing what he does best, Flay grilled with POTUS Barack Obama in 2009. To this day, Flay recalls it as an amazing experience, “probably the most exciting experience of my professional life,” he says.

For Flay, the secret to success seems to be his hands-on manner in every aspect of his career, including his restaurants; he takes the time to visit each of them on a regular basis, tasting, experimenting and deciding when it’s time for change. When asked about his success secrets, he’s modest. “There’s no magic to it; I get up every morning and I go to the place that feels like it needs the most attention. I’m on a constant tour of my restaurants, that’s what I do; I go from place to place and make sure they’re running the way they’re supposed to. And we’re constantly trying to make them better, changing the menus. Mesa Grill has been open for 20 years. A few months ago, I changed 22 dishes on the menu,” he says. “We don’t ever rest on our laurels. We try to make things better every day.”

And while his success might mean slight sleep deprivation, Flay doesn’t mind. Food is what he’s passionate about: “I just get it done. Sleep is overrated. I get up and I go to work every day.”

Currently, Flay is winding down from an intense book tour for Bobby Flay’s Throwdown, which, according to the cover, includes “more than 100 recipes from Food Network’s Ultimate Cooking Challenge.” If you’ve ever seen the show Throwdown! With Bobby Flay, you know how much fun it is. Flay travels to different restaurants famous for particular dishes and tries (many times successfully) to beat these restaurants at their own game. The book presents many of the dishes seen on the show with the same fun and enthusiasm radiating from the pages.

As for Flay, he plans to expand Bobby’s Burger Palace and continue to promote his new book, as well as continue to be a regular member of the Food Network Family. Flay proves how a chef with a dream can take his passion and form it into a burgeoning career. We all look forward to what he has to o� er food enthusiasts next.

WE don’t everREST on OUR LAURELS.

We TRY to MAKE THINGS

BETTER every DAY.

“

”


PROFILE BOBBY FLAY



DELIVERY MENU: NOON - 10:00PM (min. order $20.00)Home or Office Event Catering Available

Book Your Holiday Party Now - Private Room Available

THE BEST OF CHINESE & JAPANESE CUISINEZagat Survey Rated Excellent

“Pearl East is a gem not too Far East.” - Long Island Business News

Rated Excellent byThe “Today Show”

On Channel 4 New YorkAlso Given a Great Review

by “Eyewitness News”Channel 7 New York

1191 Northern Blvd., Manhasset, NY 11030Tel: (516) 365-9898 (516) 365-4630 Fax: (516) 365-8813

www.pearleastny.comDining Hours: Sun-Thurs 11:30-10:00, Fri & Sat 1:30-11:00

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Profile AArti SequeirA

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Just talking with Aarti Sequeira can make a person giddy. She exudes warmth and has an infectious laugh that makes anyone conversing with her feel like they’ve been friends for years. Combine that personality with her delicious food, and you have the Next Food Network Star. Aarti hosts her own show, Aarti Party, on the Food Network as well.

While Aarti didn’t anticipate hosting her own Food Network show, let alone make a career of her cooking, she always loved food. Born in Bombay, India and raised in Dubai, UAE, she says, “I was born into a family where the whole day revolved around food! When we went on vacation we would say, ‘What are we going to have for breakfast?’ … and then, ‘Are you hungry? Is anyone hungry for lunch yet?’ when we’d just eaten,” she recalls with a laugh. Aarti describes her mother as a wonderful cook whose joy for cooking inspired Aarti early on. “We would watch cooking shows together, look at recipe books together … just for the joy of seeing what was possible.”

But the confidence of cooking needed to cook wasn’t instilled in Aarti until about seven years ago when she moved to Los Angeles with her husband. While waiting for her visa she couldn’t work, and she couldn’t drive because “we had a stick shift and I was petrified of it.” To pass the time, Aarti would walk to the supermarket daily, purchase ingredients for dinner, walk back home and cook. “That was the highlight of my day,” she says. “Cooking took on a new significance in my life because I didn’t know what I was doing. I was between jobs, [and] cooking became a solace and a comfort.”

When she says “between jobs,” she is referring to her previous life as a journalist. After attending the Medill School at Northwestern University, Aarti landed a gig at CNN just one week after graduation. “I lived in Dubai during the Gulf War; that’s what made me want to become a journalist, watching this amazing reporting on CNN. That was the first time we had seen CNN being piped through for free on our TVs, and I saw people reporting and I thought, this is what I want to do.” And so she did. But after a time working as a producer for CNN, she found that what she had thought was a dream job was no longer fulfilling. While she had talent for it, it didn’t feel natural to Aarti.

“I got to a point where I realized I didn’t have the fire for [CNN] anymore,” she says. She then worked on an HBO docu-mentary, Sand and Sorrow, on the Darfur conflict. Aarti knew she wanted to make a difference, but she still wasn’t completely connecting with her work. “It was at first hard to embrace cooking as a real career, because I thought well, how am I going to make a difference with this? I don’t want to over-hype or over-elevate what we’re doing, but there’s a reason that, for a lot of families, the Food Network is on all day, because it’s one of the few places where everybody can watch and enjoy.”

But it was no piece of cake jumping from hard news and documentaries to the Food Network. Back when she had begun to explore the art of cooking in LA, Aarti’s husband had bought her a gift certificate to the New School of Cooking in LA for Christmas. “I think that’s when I started to think, oh wow, I

can make a living out of this? I can actually do this?” Her teach-ers gave her the validation that got the wheels turning. After interning at a restaurant Aarti realized she wasn’t cut out for the industry (“those guys – they’re warriors!” she says); she found herself again at a crossroads. A friend suggested she do her own cooking show, so Aarti and her husband shot the videos in their kitchen and began posting to YouTube.

Having her own cooking show allowed Aarti to tap into her passion for filming and editing. She built up a following and was asked by another website to do cooking videos … for pay. “When I got paid to do it, that’s when I thought, Okay, this is my job. This is my career,” she says.

It was only a matter of time before friends and fans told Aarti about the casting call for The Next Food Network Star, which seemed daunting at the time. “I had watched a few episodes and thought I had nowhere near the culinary chops to compete on this show. These people are experienced and I’ve just been cooking in my kitchen! To me, it’s nothing short of a miracle that I won.” And while Aarti produced delicious food, she had the personality to boot. “I really think it’s 60 percent personality and 40 percent food. I have to believe it’s going to be incredibly tasty for you, too, so I have to sell it; I have to make you believe.”

Aarti went from shooting at home in her kitchen to shoot-ing a show for network television. And while the videos Aarti and her husband produced for YouTube were high production quality (she and her husband both have editing and producing experience), she transitioned to a set with four cameras and a full crew. “I tried to take with me that same intimacy of my YouTube show and bring it to the Food Network show, and ultimately that’s what people connect with – if you make them feel like it’s just the two of you in the kitchen hanging out.”

And while it can be daunting to be surrounded by cameras, a crew and huge studio lights, Aarti knows that once the direc-tor says, “Action,” the consummate professional gets into her cooking zone. “I don’t look at the teleprompter; I don’t notice everyone else moving around; it’s just me and the camera,” she says. “I don’t ever want to be different on camera than how I am in real life,” and Aarti hopes to achieve this goal fully in upcom-ing seasons.

Her new current favorite thing to cook is “anything out of a wok.” She loves being able to throw a variety of ingredients into the wok and have dinner ready in10 minutes. Aarti is experi-menting with recipes to present on her show. She also enjoys roasting vegetables. “No one can resist a roasted carrot, even a kid, because it just tastes like sugar and it’s all natural and it’s like you’re coaxing out the beauty of the vegetable.”

She shares a piece of advice with The Boulevard. “When cooking in a wok, the only thing is that you do have to be careful. You can’t walk away from it – you can’t ‘wok’ away from it!” Aarti laughs enthusiastically, infectiously, at her own wit and wisdom.

While Aarti makes the art of cooking look easy, she admits that it’s not all as perfect as it seems on television. “I’m going

www.TheBoulevardmagazine.com 39


to pull the curtain back and tell you, even I mess things up on a regular basis. I will burn things or burn myself or I will make something and it won’t taste right!” She tells cooks not to feel like everything you cook has to be perfect. “Ultimately, it just has to be edible.” More laughter. “Once you take the pressure off yourself and enjoy the process of cooking and create and make it into something edible and beautiful and good for you, then you’ll start to fi nd some of the joy of cooking – and that’s going to transfer into good food.”

And we wouldn’t expect anything other than good food from Aarti.

BAKED SAMOSAS WITH MINT CHUTNEY

Aarti’s recipe for baked samosas with mint chutney represents the “quintessential Indian snack food.” Aarti loves this recipe because the fi lling is diff erent from typical Indian fl avors and she suggests that once you get the technique down, you should feel free to put your own spin on it. “It’s a great vehicle for putting yourself into that little samosa and making it your own!” Aarti says. Enjoy!

Filling:1 large russet potato

WaterSalt2 bay leaves1½ teaspoons coriander seeds½ teaspoon black peppercorns½ teaspoon red chili fl akes

3 ounces boneless, skinless chicken breast1 mango, peeled, pitted and fi nely diced

½ lime, juiced 5 tablespoons chipotle sauce ½ teaspoon cumin seeds Big handful cilantro leaves, minced Freshly ground black pepper

Samosa:2 packages puff pastry, thawed1 egg1teaspoon water

Mint chutney:1cup mint leaves

½ cup cilantro leaves and soft stems 1tablespoon fresh ginger, chopped ½ lime, juiced, plus more to taste About ¼ cup water

Salt and freshly ground black pepper1tablespoon vegetable oil or olive oil

1teaspoon brown mustard seeds

Preheat oven to 425 degrees F

Filling: In a small saucepan, place potato in enough cold water

to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce heat and simmer until tender, 12 to 15 minutes.

In a second small saucepan, bring 4 cups water to a simmer and add generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili fl akes and chicken breast. Simmer until cooked through, 8 to 10 minutes.

Mash potato, shred chicken finely, and put both into a large bowl. Combine with mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper to taste. Mix with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside.

Samosas: Roll puff pastry out slightly, to fl atten seams. Using a paring

knife to trace a 7-inch ring mold, cut dough into 8 rounds. Cut each into 2 semicircles.

Put a tablespoon or so of fi lling in center of a semicircle. Have a small bowl of water handy. Dip fi nger in water and run it along edges of semicircle. Arrange samosas so fl at side is facing away from you. Grab left corner and fold over the dough in a triangular motion, so the corner lands on the bottom right side of the fi lling. Do same with other corner.

Squeeze bottom shut and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and fi lling. Arrange 8 samosas on a lightly greased baking sheet.

In small bowl, whisk egg and 1 teaspoon water with fork until thoroughly combined. Brush tops of samosas with egg wash.

Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees and bake for 10 more minutes. You can fl ip them over just before you turn the heat down, if you like.

Chutney: In food processor, whiz together mint, cilantro, ginger,

lime juice, water, and salt and pepper to taste, until it all comes together as sauce. (There'll probably still be little bits of leaf in the sauce, but I like how those taste, so no worries.) Pour chutney into bowl.

In small pan, over medium heat, warm oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add seeds and oil to chutney. It will sizzle, so stand back. Once you've poured in all the oil, you can even spoon a little chutney into the pan (sizzling alert again!) so that you pick up all that lovely oil. Pour into the bowl with chutney.

Serve samosas hot, with chutney… and bask in gratitude for the great ideas we all come up with for our sensitive taste buds and for the blessing of good friends!

Yield: 8 samosas; about ½ cup chutneyPrep Time: 30 minutesCook Time: 30 minutes


Profile AArti SequeirA


I ta l ian Restaurant

997 Northern BoulevardManhasset - Great Neck • NY 11030www.Antoninos.comTel: 516-627-0660 • Fax: 516-627-8459

The Perfect Place To Go ForThe Perfect Lunch or Dinner!

For the Freshest, Most Delicious HomemadeItalian food... Antonino’s is The Place!

The creation of Antonino’s has truly been a laborof love. We are very friendly, cozy, old fashionedrestaurant, where you’ll feel at home.The food is great, and you won’tgo away hungry. Laured byItaly’s aura romance andtradition, we soughtout the elementsessential to the cre-ation of a restaurantdedicated to the“Authntico SpiritoD’Italia. An insis-tence on authenticitywas a primary factorinfluencing the selection ofeverything. It’s the perfect place to go for theperfect lunch or dinner..

There’s something for everyone at Antonino’s Italian Restaurant.

We offer fabulous appetizers,soups and salads. The

pasta list is endless withentrees such as Filettodi Pomodoro, PenneFantasia and baked

pastas like Manicottiand homemade lasagna.

Choose from our deliciouslist of chicken, seafood and

veal dishes. Or go simple with ourpizzas, heros, calzones & rolls.

page 041 AntoninosAd.indd 41 11/23/10 1:58:51 PM


ANDREWZIMM TASTING THE WORLD ONE BIZARRE MEAL AT A TIME


PROFILE ANDREW ZIMMERN

page 042-044 AndrewZimmern.indd 42 11/12/10 3:24:40 PM


For Andrew Zimmern of the Travel Channel’s Bizarre Foods, no food is off limits and his appetite for adventure is never sated.

Andrew describes himself as a “weaker version” of his father, from whom he devel-oped his sense of adventure and love for travel. “I’ve always been interested in the transformative power of travel,” he says. As a child, Andrew saw the world. His father’s idea of a fun weekend or family vacation would be a trip to Boston or San Francisco, or Christmas in Europe with a drive across the continent.

With the desire for travel and new cultural experiences instilled in him at a young age, Andrew spent years developing his passion into the career he has today. Beginning as a chef, he was fortunate to have the opportunity to operate successful restaurants in New York City (his hometown) and Minneapolis. “I was always in the food business; I’m a chef and restaurants are a great way to touch the rest of the world through food. I could go to China and eat street food for a week and come back to my restaurants and cook Chinese-style dump-lings and people would say ‘Wow, that tastes like Shanghai.’

The opening of his restaurant in Minneapolis in the summer of ’92 opened him up to the world of television. When the restaurant gained popularity and positive reviews, he was approached by the local NBC affiliate’s morning show to cook a recipe live on camera.

“I get in there and I come on the show, I do my recipe and I can see the guy waggling the finger that we have 15 seconds left and my recipe is done and the host tastes the food and we’re done. The host looks at me and says ‘Wow, you’re the first chef we ever had on that could speak and cook and end on time.’ I said, ‘Really?’ I was home that night talking to my then-girlfriend, now-wife, and I said “Wow, it felt really comfortable.” After that, he began aggressively pursuing televi-sion cooking gigs.

After landing a couple of spots on HGTV cooking shows, he left restaurants to volunteer at a television station. A volunteer gig turned into a paid job doing live local TV for six years, which Andrew refers to as

“the greatest training ground for what I do now…you learn to write and edit and shoot and move on the next day.”

Eventually he found himself in front of executives at the Travel Channel to present his Bizarre Foods concept. He drew from what he learned as a child. “With traveling, I saw how I was challenged and pushed and allowed to grow and develop and I learned that my preconceived notions of what a person, place, or thing was going to be like would change once I was actually in front of it for the first time,” he says.

His main goal was to break with the convention of “typical” food shows. For Andrew, it was all about exploring stories on the fringe. “I’m bored by boneless, skinless chicken breasts. I want different flavors; the world of food is extremely diverse so when I got into the room with the Travel Channel folks I started telling them stories, the ones I intrinsically find more interesting … the ones from the fringe. Rather than doing a turtle soup show, which is a classic New England and Mid-Atlantic dish made famous by old school restaurants, in my show, I don’t do turtle soup at a fancy restaurant. I go into the back country of Western PA with some old gritty, kooky old-timers and we catch giant snapping turtles and cook them and eat them. And I just think that’s a more interesting story.”

Andrew’s charisma and enthusiasm draw viewers in, despite how inedible the food he eats appears. Most of the time Andrew handles these foods like a cham-pion, but occasionally, even he finds it hard to choke down. “The 14-day-old stinky tofu in Taiwan was rough; the two-day-old stuff is pretty radical, but that is sold on the street as snacks and I loved it, I ate it every day, but the last day the crew says, ‘Okay, we’re going to do stinky tofu.’ I say ‘Great, I love it!’ But this was old stuff that tasted and smelled like a dead body,” he says with a laugh.

While there are audience members who find it hard to watch him choke down such foods, Andrew wants them to know that watching on a screen and actually being in the moment are two very different things. “You have to remember, the disconnect I have with people who are really shocked by the food that I eat is [that] unfortunately,

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I’m on television – I wish I could have the people watching the show with me on the road because as hard as it is to get that fi rst swallow of fermented mare’s milk in Mongolia up to your lips, once you taste it and you’re in the tent with Mongolian horse-men, all of a sudden you start drinking it and you say, ‘Oh, this isn’t bad!’ One million Mongolian horsemen can’t be wrong!”

WOK-TOSSED, TWICE-COOKED, CRISPY SALT AND PEPPER PRAWNS: FU XIAN STYLE

Andrew Zimmern’s favorite meals do not involve the elaborate fl avors of a three-star Michelin restaurant. Instead, he prefers the meals with his family after he has been on the road for a few weeks. “I’ve eaten in every market, street festival, traveled around the world, I have a fairly evolved food life. When I go into a city I’ll eat at eight restaurants in a day because I have an unquenchable thirst to taste everything that’s out there. But nothing tastes quite as good as my wife’s roast chicken after three weeks on the road,” he says.

And what about when Andrew is in charge in the kitchen? “We do more fi ve-ingredient cooking in my house; we don’t want to make things complex,” he says. He loves working with seafood, such as a steaming pot of mussels with butter, garlic, parsley and white wine. Now that it’s fall, Andrew can be found roasting a pork shoulder with apple cider.

Keep an eye out for the new season of Bizarre Foods in January, as well as the Bizarre board game, which will be available around the holidays. If there’s one thing to learn from Andrew Zimmern, it’s to explore your own sense of adventure—it will open your eyes, and your taste buds, up to the world around you.

This dish is as good with soft shell crabs as it is with shrimp. For the crab version, skip the salt rub and simply cut the crabs in half before dipping in the egg white. The sauce recipe came from my pal Vikram, who uses it all the time on all manners of fried seafood in his house in Bangalore. Whether you make it with shrimp or soft shells, you’ll love this recipe.

INGREDIENTS2 pounds shrimp3 tablespoons kosher salt1cup cornstarch4 cups peanut oil12 scallions1tablespoon sea salt1tablespoon black pepper2 tablespoons sugar5 dried red chilies

FOR DIPPING SAUCE½ cup thinly shaved shallots1cup thinly sliced red and green hot chilies (I like to use two red jalapenos, four serranos, and a piece of habanero to round out the heat. You can also use small red and green Thai chilies.)½ cup soy sauce1/3 cup chicken stock3 tablespoons (metric) Chinese rice wine or sake3 tablespoons sugar2 tablespoons minced ginger3 cloves thinly sliced garlic

INSTRUCTIONSPeel and butterfly shrimp, leaving tail attached. Toss with salt and let sit for 15 minutes. Press in dry towel to remove moisture.Heat peanut oil to 375 degrees over high heat in wok. Dip shrimp in egg whites, then dredge in cornstarch. Fry to crisp in two batches. Tip off oil leaving two tablespoons behind and increase heat. When it smokes, add scallions, chilies and shrimp. Toss to coat, adding salt, pepper and sugar as you rotate food across wok surface.For the sauce, merely combine all the ingredients.Toss and serve with sauce.

Yield: 4Prep time: 30 minutes

PROFILE ANDREW ZIMMERN



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Many people got a first glance at the playing of Carlos Santana from his incendiary performance in the original Woodstock film from 1969. Carlos, then 22, had not even released an album yet (he was signed to Columbia by legendary record man Clive Davis and was working in the studio at the time). His manager, the late Bill Graham, had called in a favor from the promoters of the concert to get Carlos onto the bill. Carlos has said he was so high on acid during that performance that the only way he ever remembers any of it is when he watches the film. Despite this, that performance at that concert became legendary and after wowing the crowd at the show, and the world soon after from the film, he went onto release his debut album, Santana, with hits like “Evil Ways,” “Jingo” and “Soul Sacrifice,” followed by his Abraxas album, which spawned

more hits like “Black Magic Woman” and “Oye Como Va.” In the ’70s, ’80s and ’90s, band lineup changes came, but so did more hit albums and songs like “No One To Depend On,” “Europa,” “She’s Not There” and “Winning.” In 1998, Carlos was inducted into the Rock ‘n’ Roll Hall of Fame. Then, in 1999, Carlos released Supernatural, which teamed him up with the guy who originally signed him to Columbia right after his Woodstock performance, Clive Davis. As the executive producer of Supernatural, Davis paired Carlos up with other top artists and singers like Eric Clapton, Dave Matthews, Everlast, Lauryn Hill and Rob Thomas (Matchbox 20). The Thomas collaboration was on the worldwide smash hit “Smooth.”

Supernatural exposed Santana’s music to a whole new audience around the world. That album went on to sell 27 million copies worldwide and won Carlos a whole mantle full of Grammy awards (he now has nine). The formula worked so well that two more albums followed in the 2000s that teamed Carlos up with more of today’s top artists. Shaman was released in 2002 with Chad Kroeger from Nickelback singing on the track “Why Don’t You and I. ” The album also yielded a top-five smash single from Carlos’ collaboration with Michele Branch on the song “The Game Of Love.” The third album in the collaborative series came in 2005 with the release of All That I Am. That album paired Carlos up again with more of today’s hottest artists including Steven Tyler, Mary J. Blige, Big Boi from Outkast, Kirk Hammett, Robert Randolph and more.

Now, almost 11 years after Supernatural came out, Carlos has just released Guitar Heaven: The Greatest Guitar Classics of All Time, again helmed by Clive Davis, who brought in singers like Chris Cornell for Zeppelin’s “Whole Lotta Love,” Train’s Pat Monahan on Van Halen’s “Dance the Night Away,” and Rob Thomas on Cream’s “Sunshine of Your Love,” among many more.

In 1998, Carlos started his Milagro Foundation, a publicly supported foundation which benefits underserved and vulner-able children around the world by making grants to community-based tax-exempt organizations that work with children in the areas of education, health and the arts. Milagro means “miracle.” The image of children as divine miracles of light and hope, even as gifts to our lives, is the meaning of the name.

CarlosSantana/ By Jonathan Clarke / Photography By Timothy Saccenti

La Cantina de


Profile Carlos santana

page 046-048 CarlosSantana.indd 46 11/12/10 2:52:02 PM


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The path you’ve chosen for your life has led you here, where you’ll fi nd a few more paths worth exploring, enjoying and strolling.

They all weave and wander over miles of vineyards, beaches and farmlands. And no matter which you choose, you’ll discover the fi rst thing we’ve preserved

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Carlos has put out a line of women’s shoes, Carlos by Carlos Santana – fashionable shoes inspired by the passion and energy that surround his music and designed for women who demand fashion and love shoes. A portion of the proceeds from the sales of these shoes is donated to the Milagro Foundation.

Recently, Carlos added a chain of restaurants to his repertoire, Maria Maria La Cantina. With fi ve locations (three in California, one in Texas and one in Arizona), Maria, Maria is a creative collaboration between Carlos and Chef Roberto Santibañez. Named for his song “Maria Maria,” the restaurant’s look, sound and feel are inspired by the emotion and spirit of the music of Santana. Carlos’ contributions also include selected artwork and memorabilia to enhance the décor. The menu has been created so every guest will savor contemporary, freshly prepared Mexican cuisine as it was meant to be enjoyed. Carlos Santana and Maria Maria’s dedication includes the commitment to provide its family of employees with a respectful and healthful work environment. Some proceeds from Maria, Maria also are donated to the Milagro Foundation.

I had a few minutes to sit down with Carlos recently and talk about his new album, the restaurants and other things in his life.

Jonathan Clarke – Tell me about your chain of restau-

rants, Maria, Maria.

Carlos Santana – Whether it’s shoes, or Maria Maria, or anything and everything we do, it gives us an opportunity to

invest in children all over the world … feeding, clothing and investing in education. As you know, the world will be heaven on earth the more we invest in education; the more you educate people, the more sense of self-worth they have. And then people will not do brutal things and violent things to one another. The most important things we can do with humans is like Martin Luther King said, “Learn, baby, learn, not burn, baby, burn.”

JC – On the new album you do a song with one of your Woodstock alums, Joe Cocker, on Jimi Hendrix’s “Little Wing.”

CS – I swear to you, I get chills just saying the name Joe Cocker. We are [two] of the few survivors from Woodstock; we are still here. And Joe said to me, “Can you believe it, we’re still here since ’69?” And I told him, “We used to be charcoal, now we are diamonds.”

JC – You cover The Door’s “Riders on the Storm” on the new album with Ray Manzarek on keyboards and Chester Bennington from Linkin Park on vocals.

CS – That was a lot of fun and this is one of the highlights of this CD. I love utilizing the second best muscle that we have, which is imagination. “Riders on the Storm” conjures up a lot of imagery. My favorite band is still The Doors, with respect to The Stones, Cream, The Beatles and Jimi Hendrix. But, The Doors are my favorite because of John Lee Hooker and John Coltrane that I know, as a band, they were all deeply infl uenced by.

JC – So another new thing in your life, you are engaged to be married and you can’t get more rock ’n’ roll than this. Do I have this right? You asked your girlfriend, also your drummer, now your fi ancée Cindy Blackmon, to marry you onstage right after a drum solo she did during one of your shows in Illinois this past summer?

CS – It was a hell of a drum solo. You should have been there! I feel absolutely grateful to God because Cindy is pristine. She’s totally invested like Bruce Lee was in her discipline of a higher standard of excellence when she plays drums. It’s one thing to say it, but another to own it. She won’t say it, but I can say it. She’s in the top one, two or three in what she does and how she does it. She’s not a domesticated kitten; she’s a black panther. So when she plays the drums, she’s a hardcore jazz musician, plus she played with Lenny Kravitz for such a long time, she understands both sides of the energy. So I am very blessed and grateful that she said yes and we look forward to having the rest of our lives as a honeymoon.

JC – Carlos, an honor to speak with you.

CS – Thank you. Jonathan, best to you, and everyone in New York. Stay happy!

Profile Carlos santana



RockofAgesAd.indd 49 11/12/10 6:28:01 PM


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page 050-051 SunnyAnderson.indd 50 11/24/10 11:38:20 AM


For the dough:¼ cup pecans¼ cup sugar½ teaspoon salt¾ cup all-purpose � our, plus extra for shaping dough6 tablespoons butter, ice cold 2 to 3 tablespoons ice cold water

For the � lling:1 egg, plus 1 egg yolk½ cup dark corn syrup1 tablespoon sugar½ cup canned pumpkin � lling1 teaspoon vanilla extract¼ cup pecans, chopped, plus 24 halves for garnish

Making the dough: In a food processor, pulse pecans with sugar, salt and � our until nuts are ground and ingredients are combined. Add butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with � our.

Preheat oven to 350 degrees F.Spray bottoms and sides of 2 (12-cup) mini mu� n tins

with nonstick cooking spray.Form dough into a ball and divide evenly into 24 pieces.

Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your � nger in � our � rst.

Bake 15 to 18 minutes, until crusts are very golden. Check periodically to make sure they don't get too brown.

While dough is baking, make the � lling: In a medium bowl, whisk egg and yolk with corn syrup, sugar, pumpkin � lling and vanilla. Stir in chopped pecans.

Remove dough from oven and spoon one tablespoon of � lling into each cup. Top each with one pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin � lling is set. Allow to cool before removing from the pans.

Yield: Two dozen

Prep Time: 25 minutesCook Time: 30 minutes

Ease of preparation: Easy

MINI PECAN PUMPKIN PIES

Just as Sunny Anderson glows on TV, in person she is very warm and “just one of the girls.” The Boulevard sat down with Sunny to discuss her life, her career, her aspirations and her hit show, Cooking For Real.

Sunny grew up as an army brat, the child of a military doctor. As such, the family moved constantly, all over the globe. Rather than focusing on the hardships of such change, the Andersons embraced the excitement of new places and new cuisines. Sunny joined the military right out of high school and was trained in broadcasting. With radio experience under her belt, she moved from military radio in Korea to New Orleans, Montgomery, Detroit and � nally to the Big Apple, landing at the hip-hop station HOT 97. In 2005, a door opened into the culinary industry when by sheer luck a sta� er at Emeril Live shared with her boss Sunny’s on-air talents as well as her catering talents (at Sunny’s Delicious Dishes). Sunny appeared as a guest on Emeril Live and that was the spark she needed. Sunny believes it was her determination to “just keep working and doing everything that’s necessary to actually land the dream” that has given her the success she has earned with the Food Network’s Gotta Get It to How’d That Get On My Plate? to Cooking For Real.

Cooking For Real brings the audience a littler closer to Sunny’s worldly experiences. She combines global cuisine with America’s kitchen. “The real part is o� ering accessible food; there might be foreign names but I’ll Americanize them so you can understand how they correlate to American food. I want to show people that they can do it and it doesn’t have to be just chicken and rice.” Sunny relates to her audience with an understanding of people’s everyday lives and the need for down-to-earth meals.

Sunny can’t pick one particular food or culture as a favorite but works with her favorites from each culture. “I hate to say it’s Germany and the Jagerschnitzel or Korea and the Yaki Matsu. There are so many things that I can � nd in di� erent countries [and] regions that I love … the unique � avors you can’t get anywhere else. It’s really hard to choose: Texas for the TexMex and Louisiana where I fell in love with seafood.”

Looking back at Sunny’s three years with Cooking For Real, we discussed the insight she has gained working in TV. Perhaps most importantly, Sunny says she has learned to welcome the viewpoints of the director, the camera person, the makeup artist and the hair stylist. “I’ve learned TV is a collaborative e� ort and that credit goes to more than just the host. I’ve learned how cool America is, and the viewers, and how neat it is to make a bond with people that I’ve never met before. Taking a little snippet of your life reminds them of something in their own life.” She has also cemented the concept that to be a successful dreamer, you have to be a doer.

This is the eighth season of Cooking For Real and new episodes will air all winter long. Cooking For Real airs Monday through Friday at 10:30 a.m. and 4:30 p.m. with new episodes on Saturdays at noon.

For more of Sunny Anderson’s recipes, visit www.foodnetwork.com and be sure to read her blog at www.sunnyanderson.com.

WWW.TheBoulevardMaGaZINe.CoM 51

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&Cantu

the Future of Food/ By Tina Guiomar / Photography Courtesy of Planet Green & Tina Guiomar

I have always been obsessed with both environmental issues and food, so after one episode of Future Food on Planet Green, I was hooked. Chefs Homaro Cantu and Ben Roche make the show a cross between Kitchen Confidential and Myth Busters; they are an adventurous team that takes food to a futuristic extreme. I convinced The Boulevard that we had to meet this dynamic duo to find out how they do it and where they are taking the future of food.

We met up at their famous Chicago restaurant, Moto, the conceptual foundation behind Future Food. The restaurant is based on molecular gastronomy with a “molecular tasting room” where diners not only enjoy exquisite cuisine but also explore the unimaginable, awakening the taste buds in a multi-sensory encounter.

To create the food of the future, Homaro and Ben bring science to the kitchen with a fully functioning science lab. The lab consists of non-traditional kitchen equipment such as a centrifuge, a freeze-drying machine, a Class IV laser and liquid nitrogen, all necessities for the outcome of the show.

How did two chefs become innovative gastro-scientists? They “have been interested in science and the scientific process” since they were kids “but never anything formal.” Homaro’s first invention was aromatic utensils with a spiral handle filled with herbs so that as you “hold the aromatic utensil to your face … you actually start to inhale through your nose and you smell stuff.” Another twist of perception used at Moto is the Class IV laser,

which is used to infuse aromatic vapors into dishes and wine samplings. Ben mentions “taking a vanilla bean, where we would pair [wine] with a certain dish and we would introduce notes of vanilla into the wine by vaporizing the spice into an inverted glass. So you wouldn’t really taste the vanilla … you just kind of perceive it. And sometimes we would do a smoked dish, like smoked duck or salmon, where we would actually take a clear glass, fill it with a type of smoke, put it over the entire dish and it would perfume the entire dish.”

Using the Class IV laser on a global scale, it could cut the freeze-drying process to one-tenth the time, or laser a freshness date on fruits and vegetables, eliminating the need for a paper label. Homaro has even patented a polymer box that in time will replace the conventional oven. The polymer box uses “microwave receptors” that heat up to 500 degrees and can retain heat up to six hours; it’s 90 percent more efficient than the microwave.

As a fan of the show Iron Chef America, I was excited to see the Moto team in competition against the honorable Morimoto for the Beet Challenge. Ben recalled, “Iron Chef America called and asked if we wanted to be on the show and we said, ‘Only if it’s against Morimoto.’ We’ve been fans of the old-school Japanese version and Morimoto is the guy to beat. We trained for two months before going on the show.” But with just one intense hour to cook, things can go wrong. “What you didn’t see on the show were two things: one was our sous chef, Darryl, heating some oil. The oil started to smoke and as he grabbed it, the pot just burst

Ben

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Profile Future Food

page 052-053 FutureFoods.indd 52 11/29/10 2:10:26 PM


CRACKER JACK QUAIL

Quail:1 cup fl our2 eggs1 cup peanut fl ourBoneless quail

Season quail with salt and let sit for at least 2 hours in the fridge to season all the way through. Season each stage of the breading station with salt. Dredge quail in fl our fi rst, then egg, then peanut fl our. Fry at 350 degrees for1minute or until cooked to medium.

Cherry Coke puree:8 oz. fresh cherries4 oz. freeze-dried cherries1 can Coca-Cola1 tsp. salt

Place all ingredients in a blender and blend until smooth.

Popcorn Powder:1 cup popcorn kernelsOil to cover seedsSalt/sugar to taste

In large pot, place popcorn kernels with just enough oil to cover them. Cover and shake back and forth until you start to hear popping. Turn fl ame to medium low and keep moving pot until popping stops.

Place popcorn in a blender and blend until it forms a powder. Pass through a strainer to remove un-popped kernels. Season with salt and sugar.

Coke reduction:6 cans of Coca-Cola reduced to 8 oz.

Ben Roche using liquid nitrogen to create instant ice cream; Moto’s edible menus; Edible packing peanuts is the main ingredient on one of Moto’s 10 course menu.

into fl ames. If you look closely, you can see guys in black pouring salt in the background.” Homaro adds, “The other thing was that Ben and Darryl had gotten the fl u the night before and I was about to go on alone. It was the fi rst time in my career I didn’t have an idea. But it all came together and we won, by, like, a point!”

Everyday at Moto is like an Iron Chef Challenge. On Tuesday the staff gets together for a weekly meeting and utilizes the rest of the week to solve the challenge. In the Junk Food episode, Homaro and Ben challenged the staff to use a protein bar and a super food shake and make it delicious enough to pass as junk food, or better than junk food. The staff was able to create French fries, ketchup, chocolate cake, chips and salsa, onion rings and a banana split.

Homaro and Ben want to get people thinking about ways they can eat healthier without sacrificing taste. With their Something’s Fishy episode, they make an entire menu that tastes like fi sh but isn’t fi sh, getting the thought process going about sustainable eating. On the Edible Packing show, they get a package in the mail, consider the detriment of Styrofoam peanuts and create a new version that is edible and useful.

Homaro introduced me to the miracle berry, that will be groundbreaking in the fi ght to fi nd a cure for famine. It is the true alternative to sugar. The berry ingredients consist of miracle fruit powder and cornstarch – no glucose, no caloric content. “It’s a purely physiological eff ect with your tongue.” Homaro makes a great point. “What happens when you eliminate diabetes? What happens when you eliminate sugar?” Homaro and his miracle berry are on the cusp of helping to end diabetes issues, lower health-care costs and possibly end world hunger. For demonstration I was given a glass of lemon water and a spoonful of sour cream with a squeeze of lemon; what I tasted was lemonade and a lemon cheesecake … that is the miracle of the berry. Their objective is expansive. “We don’t just deal with issues regarding the restaurant world; it’s broader than that. We address and take on issues that are happening – like overfi shing, people eating unhealthy food, things that are processed too much for your own good.”

To dine at Moto is to imagine the possibilities of food. Homaro and

Ben encourage diners to think about the environmental possibilities of food. With edible menus and edible packing peanuts on the menu, not to mention Homaro’s polymer box, these chefs are revolutionizing the way we eat. In season one, they dealt with the issues of today – what they were sick of seeing and tired of reading – and trying to fi x those issues. “In season two, who knows? We’re going all the way. Nothing has limits; we’re just going to go bigger and crazier.” The Boulevard can’t wait to see what’s up next, maybe turning trash into gas. With their brilliant young minds, the future of food is theirs to create.

Check your local listings to see Future Food on Planet Green, visit PlanetGreen.com for more information.


page 052-053 FutureFoods.indd 53 11/29/10 2:10:41 PM

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It was a clear and warm September evening when The Boulevard sat down at Restaurant Marc Forgione, a rustic, earthy, naturalistic tavern with a modern twist located in Tribeca. The menu looked handcrafted by a master sculptor, blending an array of delicacies into a torrent of flavor, or, to quote our waitress, Miriam, “the perfect pitch for the palate.” We were told that the chef had prepared a special meal for us and I put down the menu reluctantly, as I had been eyeing several options.

Our eight-course meal consisted of an intermingling of fruits, vegetables, salts and sweets, spices and herbs, all delicately prepared as if they were fine pieces of art. Marc’s creativity wows your palate. Initially I worried that the assortment of flavors would fight for my gastronomical attention, but instead they create a balance that doesn’t pull you from one to the other. After all, you don’t come to Marc Forgione just to eat, but to experience flavor at its finest. What seems to be an unassuming restaurant surprises you as a flavor factory, taking simple components and spices and pushing the envelope.

As our last course was brought over by the creative artist himself, I should have noticed by the slight smirk on an otherwise poker face that Marc was trying to contain a very big secret. It turned out we were not just being served dinner by the owner of a restaurant, but by one of the select few contestants

of The Next Iron Chef competition. Forgione had been burdened with the secret for two months and would have to wait another two before the final episode aired. Now the secret is out … Marc Forgione is, in fact, the next Iron Chef. That news overshadowed any review of our exceptional meal and became the topic of our talk.

“I still can’t believe it. We packed 250 people in the restaurant and turned into a theater with big screens and everyone just went wild, ” Marc said. A Long Island native, Forgione, son of the famous chef Larry Forgione (a man he has far too much respect for than to even think of competing against), had grown up watching the original version of Iron Chef but never thought that one day he would enter, let alone win, the competition.

It began with an invitation to audition for the show. As Marc explained it, the process was at the very least intimidating. After what seemed like an eternity, he received the call to compete against some of the finest chefs around. Coincidently, during this time, Marc had a little tiff with a New York Times reviewer whom he asked to leave his restaurant (Note: Marc didn’t kick us out).

I followed the show and while I was confident that Marc would win (OK, so I’m a little biased), there were certainly some moments where I didn’t think so much that Marc would fail,

the Boulevard December 201054

Profile Marc Forgione

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NATIVE POTATO SOUP 1½ cups water½ cup dry white wine8 pounds olde salt littleneck clams, scrubbed and rinsed1 pound mussels 3 tablespoons unsalted butter5 ounces bacon, diced (about 1 ¼ cups)1 large onion, peeled and cut into ¼-inch dice3 cloves garlic, peeled and chopped2 celery stalks, cut into ¼-inch dice3 sprigs thyme, chopped2 bay leaves1 ½ pounds sweet potatoes, peeled and cut into 1/4-inch dice1 sweet potato, thinly sliced (for sweet potato cream)2 cups heavy cream2 tablespoons chopped fl at-leaf parsley2 tablespoons chopped mint1 tablespoon Ararat (available at laboitepice.com) or smoked paprikaFine sea salt and freshly ground black pepper to tasteSalt-water crackers

Cook the clams: Pour water and wine into large pot. Bring to a boil over high heat. Add clams, cover and cook until they pop open, approximately 5 minutes. Remove clams to a bowl, discarding any that have not opened. Strain liquid and set aside. When cool enough to handle, remove clams from shells and set aside.

Make the sweet potato cream:Put cream and sliced sweet potatoes in pot and cook until potato is cooked through. Puree in blender until smooth and pass through a fi ne mesh strainer.

Cook the chowder:In a pot, melt butter with bacon over medium-high heat until bacon is crispy. Add onion, garlic, celery, thyme and bay leaves. Sauté until onion is translucent, approximately 4 minutes. Add potatoes, reserved clam juice and sweet potato cream. Simmer until the potatoes are tender, 8 to 10 minutes. Fish out and discard bay leaves. Add mussels and cook until open. Return clams to pot. Stir in parsley and mint, season to taste with salt and pepper. Finish with Ararat.

Serve: Ladle soup into six warm bowls and serve with salt-water crackers on the side.

but that some others might succeed better. “Yeah, that stupid potato battle, ” Marc recalled. During episode fi ve, something went terribly wrong, something that still stumps Forgione. “It’s like a signature dish in my restaurant; I make it all the time. When I saw the [truckload] of potatoes I [fi gured I] had it in the bag. I was cashing the check. When I took that fi lling out of the fridge … again, I still to this day don’t know what happened. Maybe it was sabotaged,” he laughed. Knowing that he couldn’t possibly make any excuse, he gracefully voted for himself for the worst dish and gained the disadvantage for the next challenge.

In the end, it was down to the two chefs from New York, Chef Marco Canora and Chef Marc Forgione, to battle it out in the kitchen stadium. The challenge: a traditional Thanksgiving feast. Forgione, in his true creative fashion, went on to turn out something that not only wowed the judges but educated them as well. “[My family] has always had a weird spiritual connection to Native Americans. We were just always attracted to the culture. About a year ago, I really dove into it and found out more and more about the culture. What bothers me, they [schools] don’t even teach it. If it weren’t for the Native Americans, we wouldn’t be here. They taught us how to hunt, what to hunt. If it weren’t for them, we would not have survived and that is what that big festival was all about. But at that particular moment it was two unknown cultures coming together and celebrating each other. When I found out that [the competition] was going to be a Thanksgiving battle, there wasn’t any hesitation.”

His fi nal presentation consisted of a collection of ingredients taken from the pages of Edward Winslow’s Mourt’s Relation, an accounting of the fi rst Thanksgiving. From this Marc was able to contrive a meal that had people wondering if a turkey-less Thanksgiving just might be possible.

The winning menu off ered a seafood harvest soup of clam chowder with mussels, cod and sweet potatoes; duck sausage wrapped in Swiss chard with cornbread croutons; butter-poached lobster with smoked lobster shell and sunchoke and spinach puree; chestnut-stuff ed venison with raisins, butternut squash and lemon confi t puree; and inside-out plum cobbler with vanilla ice cream and candied walnuts.

In the end, it was clear that Forgione was in disbelief when the chairman announced him as the next Iron Chef. He had received some criticism, but mostly he was complimented, and Judge Simon Majumdar really nailed it when he said Marc was “a risk taker capable of brilliance.”

“I really want to thank everyone for the well wishes,” said Marc. “It has been so overwhelming.” For now, Marc will stay focused on the restaurant in anticipation of a busy holiday season, with the addition of the Iron Chef tasting menu in early January. I highly recommend that you take the time, make your reservations and treat yourself to dinner at Restaurant Marc Forgione. After all, the Iron Chef is preparing your meal!

For more information, visit www.marcforgione.com

WWW.theBoulevardMaGaZINe.CoM 55

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Lee

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PRoFile Lee Brian Schrager

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A graduate of the Culinary Institute of America, Long Island native Lee Brian Schrager began his entrepreneurial journey in South Beach at the very beginning of its culinary and fashion ascendancy. For three years Lee owned Torpedo, one of the hippest nightclubs in South Beach, frequented by such luminaries as Versace and Gaultier, as well as famed movie stars. It was all about beauty, glamour, glitz and non-stop partying every night, all night. When Lee began his move toward becoming Miami’s premier caterer/event planner, he never looked back. He landed at the famed Inter-Continental Hotel in Miami and for years his charity and non-pro� t events were legendary.

From there, Schrager joined Southern Wine and Spirits of America, Inc., where he is currently a vice president. The company was already sponsoring a daylong wine tasting event that attracted a few hundred people, according to Schrager, and he got the idea to move it to the beach. The following year brought a few thousand people. “Now we’re up to 50,000,” Lee says, and the event has evolved into The Food Network South Beach Wine and Food Festival. It is considered one of the world’s most prestigious cuisine events.

I was privileged to have the opportunity to speak with Lee, who just weeks ago was named an honorary board member of Feeding South Florida, about his passions, his festivals and his book. Now in its 10th year, the South Beach (SoBe) festival is one of Miami’s biggest tourist attractions and has raised more than $10 million for the Florida International University School of Hospitality and Tourism Management and the Southern Wine and Spirits Beverage Management Center. The funds are used to help educate future culinary stars that otherwise would not be able to a� ord the training.

To celebrate the � rst decade of the festival, Lee and Julie Mautner, the founding editor of Food Arts, have compiled the ultimate SoBe Festival cookbook titled, appropriately enough, Food Network South Beach Wine & Food Festival Cookbook, with recipes and stories from Lee and the world’s most famous chefs. The book has an intimate and humorous foreword by good friend Anthony Bourdain and o� ers recipes from Ferran Adrià, Bobby Flay, Scott Conant, Martha Stewart, Rachael Ray, Tom Colicchio, Daniel Boulud, Paula Deen, Guy Fieri and other stars of the culinary world. In all, the book features 100 easy-to-follow recipes from 100 chefs, accompanied by brilliant color illustrations and photos. Readers are given a virtual tour of the festival in pictures and words – from the spectacular public events to the as-yet-untold behind-the-scenes stories.

The SoBe festival book is organized into a series of highly readable chapters featuring Barbecue, Burgers, Drinks, Small Plates, Comfort and Casual Food, Haute Cuisine Main Courses and Fabulous Desserts. Recipes include Nobu’s Black Cod in Butter Lettuce Wraps; Daniel Boulud’s Melon Salad with Lemongrass Shrimp; Tom Colicchio’s Caramelized Tomato Tarts; Rachael Ray’s Cubano Burger with Mango Black Bean Salsa; Emeril Lagasse’s Sambal Shrimp; Sandra Lee’s Lemon Cucumber Cocktail; Tony Abou-Ganim’s Sunsplash; Françoise Payard’s Chocolate Coconut

Cake and Nigella Lawson’s Caramel Croissant Pudding.Schrager’s festival and his love for Miami/South Beach have

enhanced the city’s cachet as an international cuisine destination for sophisticated gourmands. The February 2011 South Beach Food and Wine Festival is projected to once again draw in excess of 50,000 visitors with 200 companies participating. The culinary events will take place at three key locations: the 60,000 square foot Grand Tasting Village, the North Venue with two 100 x 300 foot tents on the beach behind the Delano and Ritz Carlton, and the command post at Loew’s Miami Beach.

I asked Lee what I thought would be a di� cult question: Who do you think is the world’s � nest chef? Without hesitation, however, his immediate answer was Ferran Adrià. But New Yorkers (and Long Islanders are indeed New Yorkers) tend to remember their roots and in keeping with that philosophy, Lee expressed great admiration for the fabulous chefs of Manhattan and Long Island. In fact, he told me, it was his love of Manhattan that led to the creation of the Food Network New York City Wine and Food Festival, which just celebrated its third year. The New York City festival, which bene� ts the Food Bank for New York City and Share our Strength, welcomed 40,000 visitors this past October and is an event that as a Long Islander, I, for one, wouldn’t miss for the world.


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Above: Celebrity Chef Todd English enjoying a Coors Light during his demonstration; Todd English hands out shreds of pulled pork to the audience; Right: Mable’s Smokehouse staff adds the special ingredient to the warm pulled pork and bacon baskets; Scott Smith’s amazingly delicious house-cured and smoked bacon with Berkshire pork belly and pickled chard.

Below: Morimoto’s Tuna Pizza served with jalapeno, red onion and a spicy aioli drizzle; Roy’s Hawaii Chef Roy Yamaguchi’s “All Island” big eye carpaccio with Hawaiian local goat cheese, arugula and tomatoes served with an edamame tapenade; Chef Marcus Samuelsson, Blue Ginger Chef, Blue Ginger’s Executive Chef Ming Tsai and Food Network fans.

Food Network New York City Wine & Food Festival, now in its third year, is a thriving culinary scene that takes over the Meatpacking District and environs for four days. This year the festival ran from Oct. 7 –10 and was the place to be seen, to eat well, and to hang out with celebrity chefs at more than 120 events, including culinary demonstrations, lectures, book signings, wine-tastings, wine and cocktail seminars, sit-down dinners, kid’s activities and after-hours bashes. The festival is not just about eating and drinking; 100 percent of the net proceeds support the Food Bank of New York City and Share Our Strength.

My mouth was salivating at the thought of what awaited me at Todd English, Morimoto and Andrew Zimmern’s events.

I headed to Andaz for Thrillist’s Bacon and The Blues hosted by Todd English. No self-respecting foodie, man or woman, can resist the power of bacon – it’s crispy, crunchy and best of all, it’s salty! Of the many chefs’ delights, I enjoyed Wall & Water’s home-smoked bacon with pickled cauliflower, Dijon mustard on a whole wheat cracker with a horseradish-apple rosemary sauce and Todd English’s Ça Va’s crispy pork rillette sliders with pickled red onions, sweet mustard on a toasted pretzel bun with a side of chorizo dusted chips. The major player was Mable’s Smokehouse Banquet Hall with its warm pulled pork and bacon baskets smothered with the owner’s special barbecue sauce. Another fan favorite was barbecue king Scott Smith’s pork belly with pickled

Wine & dine Food Network’s New York CitY wiNe & Food Festivals


ThrillisT’s Bacon & The Blues wiTh Todd english

rock & roll wiTh MoriMoTo and Friends

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chard, with a kick of heat playing against the sweet � avors of the sauce. Since bacon and pork taste better accompanied by complementary spirits, Michael Collins’s Irish Whiskey and Bud Light � owed. The night concluded with a cooking demonstration by Todd English, delivered with his signature charm.

To my delight, the next evening was a rockin’ time with the infamous Iron Chef, Morimoto, at Rock and Roll with Morimoto and Friends. And what goes better with sushi than karaoke? Morimoto and every major Asian-inspired chef took over the Harvard Club with fresh concoctions of sushi and sashimi and Morimoto and Ming Tsai jumpstarted the night by belting out some beautiful music. The 20 chefs on hand tantalized the tongue for this sushi lover. The favorite of the evening was Roy’s Hawaii “All Island” big eye carpaccio with kai wai kunana goat cheese, wild farm tomatoes, Awaho’s Nalo Farms arugula and Hawaii’s big eye tuna; I could have eaten it all night. Morimoto never disappoints. His culinary skills slicing a 5-foot blue � n tuna were as appealing at his dishes. With so much to experience, it was unfortunate that the night had to end, but not before we greeted celebrity chefs Marcus Samuelsson and Tyler Florence.

You can’t fully appreciate New York City cuisine without a taste from the best food carts and trucks, and on Sunday, Carts in the Parc, hosted by Bizarre Foods’ own Andrew Zimmern, delivered. The event was set in a park-like atmosphere complete with bluegrass music. The city’s hottest food trucks lined up around the FoodParc with pizza, falafel, cupcakes, ice cream and everything in between. King of Falafel’s vegetarian falafel was juicy, spicy and � lling, and Long Island’s own Eddie’s Pizza represented with its famous ultra-thin crust pizza. Andrew Zimmern collaborated with Michael White creating a rustic panino di lingua con salsa verde slider that was bizarre but delicious. The Food Network’s New York City Wine & Food Festival is a highly anticipated event and The Boulevard can’t wait to dive in again next October.

/ Photography and Article By Tina Guiomar

www.nycwineandfoodfestival.com

Left: Celebrity Chefs Morimoto and Ming Tsai get the party started with some � avorful karaoke; Festival founder Lee Brian Schrager promotes Carts in the Parc; Long Island celebrity local Eddie’s Pizza, known for its ultra-thin-crust pizza; Travel Channel’s Celebrity Chef Andrew Zimmern awakens taste buds to the rustic panino di lingua con salsa verde slider.


CARTS IN THE PARC



What better way to end the summer than with a trip to Atlantic City and what better way to heighten the entertainment than at the Food Network’s Atlantic City Food and Wine Festival hosted by Harrah’s Entertainment and Condé Nast Traveler? Bringing the most prestigious chefs and celebrity chefs to the Jersey Boardwalk, the festival ran from July 29 through Aug. 1.

The Food Network kicked off the festival with a party at the posh pool lounge at The Chelsea Hotel where guests rubbed elbows with Food Network stars like Sunny Anderson, Melissa D’Arabian, Triple D’s Guy Fieri, Anne Burrell and Robert Irvine, along with the Next Food Network Star Winner Aarti Sequeira and finalists Aria Kagan and Brad Sorenson.

On Friday, fans lunched at Phillips Seafood for Secrets of Seafood with Anne Burrell. That evening, Guy Fieri hosted the Cheesesteak Battle at which guests crowned the king of the cheesesteak. A local Atlantic City boy, Tony Boloney, beat out the competition. The evening ended with whiskey and a robust cigar at Maker’s Mark Cigar and Whiskey Gala where guests received a full education and hand-rolled cigars at Sammy Hagar’s Beach Bar.

A Saturday dim sum brunch at the Buddakan hosted by Ted Allen was spectacular, with the communal 30-person table serving family-style fare of chicken and ginger dumplings, pork pot stickers, vegetable firecracker rolls, crispy mushroom dumplings, roasted duck and chanterelle bao buns, shrimp sui mei, char sui spare ribs and vegetable fried rice along with

Buddakan’s bubbly Sunrise cocktail of vodka, Lychee, Domaine du Canton and kalamanski. At the picturesque restaurant One Atlantic, guests enjoyed the Wine Down Art Show created by Ted Allen, Andrew Levine and wine celebrity Michael Green. With a hop over to Harrah’s, fans arrived at Condé Nast Traveler’s Taste of the World: Grapes and Global Tapas. As the sun set, folks headed to the rooftop of Caesar’s for Sunset, Spirits and Sliders with Sunny Anderson. The evening ended with Sweet and Stylish, an event hosted by Sandra Lee. While celebrity chefs presented their favorite desserts, guests enjoyed a fabulous Betsey Johnson runway show with Sandra Lee as star.

The festival ended at the Farm-to-Table Brunch with Chef Alex Guarnaschelli. On arrival at One Atlantic, guests were offered a light and bubbly Jersey Peach Bellini. The communal tables were adorned with fresh flowers but the fragrant aroma of raspberry beignets is what caught my attention, dessert being a perfect way to start the day. The beignets were fried right before serving and the raspberry jam was freshly made. Chef Guarnaschelli spoke passionately about his use of local fresh food when discussing the menu. The first course presented was an heirloom tomato and corn salad made with a variety of roasted and fresh Jersey tomatoes, radishes, basil and homemade mozzarella and ricotta that was paired with a Wild Horse Chardonnay. Second course was steak and eggs with a grilled

Clockwise: Caesars Atlantic City Hotel & Casino is in the mood for food, decorating the hotel with everything Food Network; Tony Baloney and crew celebrate victory with Guy Fieri as they are announced creating the Best Cheesesteak; Anne Burrell and Guy Fieri have a moment at the Kick-Off Party at The Chelsea Hotel; Wine Down co-founder Andrew Levine and guest with Celebrity Food Writer Michael Green at the Wine Down Art Show with Ted Allen

Wine & Dine Food Network’s AtlANtic city Food & wiNe FestivAl




spice-rubbed strip steak and a crustless Swiss chard and bacon quiche complemented by Wild Horse Unbridled Pinot Noir. Served alongside was my favorite part of the course – lightly � ash-fried zucchini blossoms with caper aioli; delicate yet ful� lling. Dessert was blueberry cobbler made with local blueberries and a scoop of homemade buttermilk ice cream.

The Food Network’s Atlantic City Food and Wine Festival was a memorable weekend � lled with opportunities to explore the beauty of the Jersey Shore, learn the history of Atlantic City, and chill out with some really cool celebrity chefs who are as passionate about their fans as they are about their food.

/ Photography and Article By Tina Guiomar

www.harrahs.com/acfoodandwine

Right: Serena Palumbo, Rebecca Brooks and Aarti Sequeira enjoying the sunset at Sunny Anderson’s Sunset, Spirits and Sliders; Food Network’s favorite couple, The Neely’s at Sunny’s party ; Farm-to-Table Brunch with Chef Alex Guarnaschelli’s Flash-Fried Zucchini Blossoms with caper aioli and the Heirloom Tomato and Corn Salad with fresh Jersey tomatoes, radishes, homemade mozzarella and ricotta.


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Jiggle-No-More giNgerbread Truffles

/ Courtesy of Guy Fieri

4 - 6 ounce salmon filets, skinned and deboned2 teaspoons sea salt1 teaspoon black pepper, fresh cracked4 rosemary sprigs, 3” long, fresh1 tablespoon olive oil¼ cup jalapeno, seeded, finely diced1 tablespoon garlic, minced1 cup apricot preserves½ cup white wine3 tablespoons mustard, whole grain4 pieces parchment paper, 4” x 4”4 pieces cedar plank, food service quality1 lemon, for zest

Place cedar planks in a sink or container, cover with warm water, weigh down, and allow soaking for 30 minutes.

In a small sauté pan, over medium heat, add oil; when hot add jalapenos and sauté until lightly caramelized. Add garlic,

(Devin’s note: This truffle mixture is sticky, so I recommend you remove any rings before shaping the truffles. Though the process is a bit messy, trust me that the end result is so delicious, you’ll quickly agree it’s worth it!)

1 cup pitted dates 2 tablespoons molasses¼ teaspoon ground cinnamon1/8 teaspoon ground ginger2 pinches ground cloves2 pinches ground nutmeg2/3 cup + 2½ tablespoons old fashioned oats, divided

Photo credit: Mitch Mandel

JohNNy garlic’s cedar PlaNk salMoN

Place dates in bowl of a food processor fitted with a chopping blade. Process until they are very finely chopped and stick together. Add molasses, cinnamon, ginger, cloves and nutmeg and process until well combined, stopping the processor inter-mittently to scrape down the sides of the bowl with spatula if necessary. Add 2/3 cup oats and process until slightly chopped and the mixture sticks together (do not over-process the mixture at this point or it will become extremely sticky and very difficult to work with). With spatula, transfer the mixture to small mixing bowl.Place remaining 2½ tablespoons of oats on large plate. Divide truffle mixture into 12 equal amounts (about 1 table-spoon each). Shape each into a ball. Gently roll the truffles, one at a time, in the oats, making sure the outside is coated. Serve immediately or store in an airtight plastic container for up to three days.Makes 12 truffles. Each serving (2 truffles) has 151 calories, 3 g protein, 34 g carbohydrates (24 g sugar), <1 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g fiber, 3 mg sodium.

/ Courtesy of Devin Alexander

Comfort food chef, weight loss expert and bestsell-ing author Devin Alexander is the host of Healthy Decadence on Fit TV. Having maintained a 55-pound weight loss for more than 16 years, Devin lives her message: You don’t have to deprive yourself to be healthy.

Just published, The Biggest Loser Dessert Cookbook is the only all-dessert cookbook to feature low-calorie, low-fat desserts made with all natural ingredients, with most under 200 calories. Devin is currently trav-eling the country lecturing and consulting for major food and cookware companies and is working with First Lady Michelle Obama’s initiative, Let’s Move.

cook for one minute and before it begins to brown, deglaze with white wine. Allow to reduce for 2 minutes. Stir in mustard and apricot preser ves, reduce heat to low and simmer for 20 minutes. Cool to room temperature.

Preheat oven to 400 degrees.Place parchment paper on planks, add salmon, season all

sides with salt and freshly cracked pepper, place rosemary sprig on filet, and liberally apply cooled apricot mixture.

Place cedar plank directly on gas burner or gas grill and begin to set wood on fire. When plank has begun to smoke and is lightly charred, place in oven on baking sheet.

Cook salmon until medium rare (5-6 minutes), remove from oven and allow to rest for 2 to 3 minutes before serving. Garnish with lemon zest.

Prep time: 35 minutesCook time: 30 minutesInactive time: 30 minutes


Wine & Dine Recipes

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Grilled Bronzini

/ Recipe Courtesy of Ingrid Hoffmann

For the sauce1 (28-ounce) can chopped tomatoes, drained 2 tablespoons red wine vinegar2 garlic cloves, finely chopped1 tablespoon tomato paste1 teaspoon ground cumin 1½ teaspoon paprikaSalt and freshly ground pepper¼ cup olive oil

For the chicken2 tablespoons olive oil½ small red onion, finely chopped3 garlic cloves, finely minced2 (8-ounce) packages sliced white button mushrooms (about 4 cups)Salt and freshly ground pepper1 tablespoon dry sherry½ teaspoon dried or fresh thyme½ teaspoon ground coriander4 boneless, skinless chicken breasts, tenderloin removed (and reserved for another meal) and trimmed of excess fat2 teaspoons achiote powderThyme sprigs for garnish

Place tomatoes, garlic, tomato paste, cumin, paprika and vinegar in a food processor and pulse until well combined. With the motor running, slowly add olive oil in a thin stream and process until combined. Season to taste with sea salt and black pepper. Cover with plastic wrap and set aside on counter or in refrigerator.

Heat olive oil in a large skillet over medium high heat. Add onion and garlic and cook until onion is softened and just starting to brown, about 5 minutes, stirring occasionally. Reduce heat to medium low and add mushrooms. Season with salt and pepper and cook until mushrooms release their moisture, about 10 minutes, stirring a couple of times. Add sherry, thyme and coriander and continue to cook until mixture is dry, another 5 minutes. Turn off heat and set aside.

Place one chicken breast between two pieces of plastic wrap and pound until it is 1/4-inch thick using a flat meat mallet or rolling pin. Repeat with the other three breasts. Pat chicken dry with paper towels and season both sides with salt and pepper. Sprinkle skin side of chicken evenly with ground achiote powder and turn it over (this will be the outside of the roll). Place two heaping tablespoons of mushroom mixture in center of chicken breast and wrap top and bottom flaps tightly around the filling. Fold sides around to make a nice little package. Tightly wrap stuffed breast in a 12 X 18-inch sheet of plastic wrap, twisting ends like a candy wrapper. Knot the ends and wrap the roll in a sheet of aluminum foil. Repeat with remaining breasts and filling.

Bring large pot of water to a boil. Add chicken packages and reduce heat to medium low. Simmer chicken for 18 minutes. Carefully remove the rolls from the water; set aside to cool slightly.

While chicken cools, place tomato cumin sauce in small saucepan over medium high heat to warm through. Using kitchen shears, cut ends off foil packets and carefully remove foil and plastic from each rolled breast (use tongs if hot). Slice each breast into 1/2-inch discs. Place sliced rounds on a plate, drizzle with sauce and serve.

Serves 4.

MushrooM-stuffed ChiCken Breasts with toMato-CuMin sauCe

/ Recipe Courtesy of Antoninos Restaurant

Bronzini, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. The fish, which is cooked with lemons and herbs, is grilled until the skin is browned and crispy to add even more flavor.

Ingredients: 1 ¼ - 1 ½ pound whole bronzini, guttedSalt and freshly ground pepper1 lemon 2 tbsp. extra virgin olive oil2 cloves fresh garlic (thinly sliced) 1 tbsp. capers2 oz. white wine

Directions:Season fish cavities with salt and pepper, Rub outside of

bronzini with olive oil and season with salt and pepper.Grill bronzini over high heat, turning once, until browned and

crisp and just cooked through – about 7 minutes per side. Sauté garlic and oil, slowly add white wine and capers. Add

grilled bronzini and sauté 2-4 minutes. Serve right away.

63www.Theboulevardmagazine.com

page 063 IngridHoffman_Antoninos63 63 11/24/10 12:37:17 PM


Chili Oil:1 dried ancho chile, stemmed and seeded1½ dried chipotle peppers, stemmed and seeded1 whole allspice berry1 whole clove¾ teaspoon fennel seeds1 small piece of mace or nutmeg, cracked1 whole star anise½ cinnamon stick½ teaspoon salt½ cup grape seed, corn or other neutral oil

Ginger Marinade:¼ cup sugar¼ ounce kaffir lime leaves, roughly chopped¼ cup fresh lime juice1 cup peeled chopped fresh ginger1/3 cup extra virgin olive oil½ cup champagne or other wine vinegar½ cup soy sauceOne 4-inch square, 1-inch thick piece of sushi-grade tunaSalt1 fresh red Thai chili, seeded and minced2 shallots, minced2 tablespoons extra virgin olive oil1 ripe avocado, seeded, peeled and diced1 teaspoon fresh lime juice4 small red bunch radishes, stemmed, scrubbed and cut into ¼-inch slices½ small daikon radish, stemmed, peeled and cut into ½-inch slices½ small icicle radish, stemmed, peeled and cut into ¼-inch slices

To make the oil:

Put chilies, allspice, clove, fennel, mace, anise and cinnamon in a large dry skillet and set over medium heat. Cook, stirring occasionally, until fragrant and toasted, about two minutes. Transfer toasted ingredients to blender or spice grinder with salt and blend until finely ground.Transfer mixture to small saucepan and cover with oil. Set over medium-low heat until very warm, then remove from heat and cool completely. Strain oil through a fine mesh sieve and set aside at room temperature to use immediately, or cover and refrigerate until ready to use.

To make the marinade:

Put sugar, lime leaves and ¼ cup lime juice in small saucepan. Set over medium-high heat and bring to a boil, stirring occasionally. Remove from heat and cool to room temperature, then strain lime syrup through a fine-mesh sieve and set aside.Put ginger in the bowl of a blender and blend, adding olive oil in a slow, steady stream through the feed tube, until the mixture becomes a smooth puree. Transfer to medium mixing bowl and stir in champagne vinegar, soy sauce and reserved lime syrup, and set aside.Cut tuna into thin strands lengthwise, 1/8-inch thick, so that cut pieces resemble spaghetti. Season lightly with salt, then gently toss with chili, shallots and one tablespoon of olive oil. Season avocado lightly with salt, then toss gently with lime juice and remaining one tablespoon of olive oil. Season radishes lightly with salt, then toss gently with half the reserved chili oil.Divide avocado among four serving bowls and decoratively arrange half the radish slices, then half the tuna strands on top. Stack remaining radishes and tuna on top and spoon ginger marinade around the dish and drizzle remaining chili oil all around. Serve immediately.

Jean Georges Vongerichten has a number of restaurants throughout the world. Please visit www.jean-georges.com for their locations.

Jean GeorGes’ Tuna noodle recipe/ Courtesy of Jean Georges Vongerichten


Wine & dine Recipes

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/ Recipe Courtesy of Serena Palumbo

T h i s r e c i p e f o r tagliatelle with sweet sausage and stracchino is a tradition in the northern part of Italy. It is rich and decadent, which makes it perfect for the holidays! In my home in Salerno, Italy we would normally eat very light meals but during the holidays we would prepare wonderful feasts for all the family. Some of the ingredients might be a little "exotic" to the

American public, especially the spelt tagliatelle, but I think they give the dish a really rustic flavor. Spelt flour tagliatelle is made in Tuscany and Emilia Romagna. It has a nutty flavor that goes well with more rustic dishes that include the richness of sweet sausage. Also, stracchino is a cheese made in the same area, with a silky and rich texture due to its cow’s milk content. Because of its neutral but rich flavor, in Bologna it is used to complement wraps called piadina with mortadella and arugula.

These days, Italian sausage is a common American food but it is interesting to note that it is one of the most ancient ways of preparing and cooking meat in Italy. The first celebrity chef and cookbook writer, Apicius, dates back to the first century AD. He wrote about encasing minced meat in a fashion very similar to modern sausages. During the Middle Ages, the pork was

butchered on Fat Tuesday (yes, the same Mardi Gras celebrated in New Orleans). Italian peasants had to stretch the meat for as long as possible, so they started mixing the meat with spices and other ingredients in order to preserve it. In many cases it was seasoned and aged and became salami. Nowadays we make our sausages in many ways but this dish represents the best Italian tradition as cooked during the holidays and other times of celebration.

2 Italian sausage links 6 ounces stracchino cheese½ tablespoon sage, chopped¼ tablespoon tarragon, chopped½ tablespoon mint, chopped¼ nutmeg, grated½ cup dry white wine½ pound spelt flour tagliatelle

Remove casing from sausages and discard. In a pan over medium heat, sauté minced sausage meat. When the meat starts browning, add the nutmeg and stir to combine while separating the clusters of meat. Continue browning meat and stirring occasionally until cooked (approximately 10 minutes). Deglaze pan with the white wine and let the alcohol cook through. Add herbs, stir to combine and turn off the heat.In the meantime, bring water to a boil in a pasta pot and add a generous pinch of salt. Cook pasta until it is al dente, drain and transfer to pan. Add cheese and ½ cup of starchy water from the pasta pot. Sauté over medium heat and let cheese melt and combine.

Buon appetito!

TagliaTelle WiTh SWeeT SauSage and STracchino

/ Recipe Courtesy of Tami Racaniellohealth empowerment coach and raw foods chef

Not Cheese Spread is a quick and easy recipe that will wow anyone at a party and it’s gluten and dairy free! The kind of miso used will determine the taste of the recipe. Miso also provides the saltiness. I prefer the sharpness of the three-year aged dark but experiment with different types to find what you like.

This recipe is nice as is, but instead of parsley you can substitute basil and also mix in a finely chopped raw red pepper. The great thing about most raw food recipes is that they are so adaptable to change.

Not Cheese Spread2 cups Brazil nuts2 tbsp. miso (I used a three-year aged dark)1 tbsp. nutritional yeast ½ cup parsley2 tbsp. olive oil

Add ingredients to a food processor and process until smooth. Cheese should be thick and creamy. You may need to add a very small amount of water, just to get the processing started.

Serving idea: Place on plate, molded into a ball, and serve with crackers. Keeping it raw option: Serve with veggies to dip, or make it a bit fancier by stuffing a cherry tomato and celery sticks, putting a small amount on a cucumber slice, and arranging on a plate.

noT cheeSe Spread


Wine & Dine Recipes

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SpeakSpeakVineVine

It's the end of another year. It � ies by so fast, doesn't it? The holiday season is the perfect time to stop for a moment and celebrate your family, your health, your prosperity. And what is a celebration without a bit of bubbly? While most people know that Champagne is only from France, there are numerous sparkling wine options for your holiday celebrations this year.

The classic way to make sparkling wines is the méthode champenoise, or the traditional method, which is creating a secondary fermentation in the bottle. This secondary fermentation produces those CO2 bubbles that we love to watch in the glass and feel on our tongues – those bubbles.

Here's a little breakdown of what sparklers are out there.

ChampagneOf course, this classic wine heralds from Champagne, France

and is made using the méthode champenoise with Pinot Noir and Chardonnay grapes. Popular belief is that Dom Perignon, a Benedictine monk, invented Champagne, but it has been documented that Christopher Merret, a physician and scientist, developed this secondary fermentation some 40 years before Dom Perignon. Regardless, our beloved monk has contributed greatly to what Champagne is today. Some great producers are Moët & Chandon, Veuve Cliquot and Piper Heidsieck.

Sparkling WinesMost sparkling wines are made in the same way, using

the traditional method. Sparkling wines can be found all over,

from the United States to Australia and New Zealand. Many Champagne houses, such as Mumm and Roederer, have opened up facilities in the States and create some fantastic sparkling wines with grapes grown right here in the U.S. Some other producers include Schramsberg and J Vineyards (both CA), and Lindauer (New Zealand).

CavaInspired by Champagne in the late 1800s, Cavas are also

made using the méthode champenoise. Made all over Spain, but mainly in the Penedes region, these bubblies are made from one or more of � ve grape varieties: parellada, xarel-lo, macabeo, chardonnay and subirat (malvasia). Some Cava producers to know: Codorniu, Segura Viudas and Freixenet.

ProseccoProsecco is made using the charmat or metodo italiano

method, where the grape must go through secondary fermentation in the tank, not in the bottle. The town of Prosecco is located in the Veneto region of Italy. The Prosecco grape is what this bubbly is made from. Prosecco producers to look out for: Adriano Adami, Mionetto and Nino Franco.

I suggest you try each of these sparklers this season and

see which you like best. What is New Year's without a kiss at midnight and a little sparkling to celebrate? Cheers to bubbles and a happy, healthy New Year.

MAKE YOUR HOLIDAY SPARKLE!

/ By Heather Muhleman

VINE SPEAK

67WWW.THEBOULEVARDMAGAZINE.COM

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CHARLIE PALMER’S MÉTRAZUR RESTAURANT AT GRAND CENTRAL STATION

/ By Barry Kay

CHARLIE PALMER’S MÉTRAZUR404 Grand Central Terminal, East Balcony

New York, NY 10017212.687.4600

www.charliepalmer.com

Grand Central Station, located at 42nd Street and Park Avenue in New York City, opened in 1871 and has major renova-tions in 1913 and 1994-2000. The Supreme Court, Donald Trump, a terrorist bombing and assorted � nancial disasters have played major roles in the fascinating Perils of Pauline-type history of this iconic venue.

We entered the main concourse on our way to dine at Charlie Palmer’s Métrazur Restaurant at Grand Central. Métrazur occupies a pre-eminent space on the east balcony, high above the concourse on a marble-railed platform. The view from the balcony is stunning and to dine here is to participate in a reality show; one becomes part of the Grand Central experience. There are no walls to shield diners from the sights, smells and sounds of the station and it o� ers a “unique people-watching” experience. To some it may prove uncomfortable and disconcerting, while others will � nd it intensely exciting and enjoyable. We fell into the latter group.

Charlie Palmer took over Métrazur from its original owner after a series of delays and poor reviews, and at that point Métra-zur became both a must-see tourist spot and a great place for a business lunch or dinner.

On our visit, Thadee, our maitre-d’ and Jessibel, our waitress, seated us at the lip of the east balcony at the top of a magni� cent marble staircase. We were presented with a special tasting menu as prepared by Chef Stefan Bahr. Chef Bahr sent over a small oyster dish in a delicate but tasty sauce as the amuse- bouche, along with a delightful assortment of sourdough and cranberry breads.

He personally stopped at our table to welcome us and explain the tasting menu. Selections included hand cut ahi tuna with caper berries, avocado, pecorino sotto vino and taro crisp; Artic char with citrus-cured pink grapefruit, bitter greens, candied pistachio, with a sheep milk yogurt drizzle; and duck rillettes, con� t duck and foie gras torchon, pickled Georgia peaches and charred baguette.

Each appetizer o� ered sweet and spicy taste sensations and proved a great start to our tasting.

For our main course, we were presented with Chef Palmer’s own unique surf and turf - small-plate dishes of treasures from the sea along with hearty and mouthwatering meat dishes: crisp soft shell crab with watermelon relish, apple mustard vinaigrette, watercress aioli; pan roasted large, round sea scallops on Melba toast, warm green apple slaw, with Berkshire ham vinaigrette; a spectacular pappardelle (prepared for 10 hours so that the veal melts o� the bone) with caramelized porcini, fava beans, parme-san foam and veal crackling; and a grilled loin lamb chop with braised endive, minted pomme purée, beechwood mushrooms and sauce Robert.

Each tasting portion was picture perfect and delicious.After a spectacular opening and main course, we looked

forward to an amazing selection of desserts. The dessert selec-tion was at best acceptable and in truth, the Key lime pie was o� the mark in terms of taste and presentation and the bittersweet chocolate torte made with passion fruit and candied orange and clobbered cream was forgettable. Dessert was followed by a wonderful plate of assorted American artisan cheeses on toasted cranberry-pecan bread.

Throughout the meal we sipped a light Pisani Prosecco wine that complemented the dinner perfectly.

After 2-1/2 hours we made our way down the marble stair-case feeling fully sated from great food and wonderful service. Aside from the generic dessert, the tasting was well worth the trip into the city for an evening of both visual and tasty treats.

WINE & DINE MÉTRAZUR


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Paola’s Restaurant is located in the Carnegie Hill section of Manhattan, at the corner of 92nd

Street and Madison Avenue. On my first visit, I managed to find parking right on Madison Avenue, which I took as a good omen. The feeling grew stronger as soon as I walked through the door. Despite it being a Tuesday evening, the tables were � lled. The atmosphere was comfortable and settling, blending a fine combination of subtle lighting, wood paneling and an old-style black and white mosaic tile � oor. Music was playing in the background, loud enough to enjoy but soft enough to allow for conversation. At each place setting was a dazzling hand-painted plate from Italy, a touch of beauty not found in many restaurants.

I was introduced to Paola, the proprietress, and her son Stefano. As I watched them engage with their guests, I was struck by their obvious commitment to providing an overall pleasurable dining experience and not just a good meal.

We were treated to a sampling of several dishes that evening. The appetizers included homemade warm mozzarella with roasted peppers, fresh basil and a taggiasca olive vinaigrette. It was made fresh to order and was delicious. We were also treated to calamari in padella, a dish of calamari in aromatic bread crumbs, extra virgin olive oil and a squeeze of lemon, served in a cast iron pan. It was very flavorful, with a nice texture (not rubbery or chewy). We sampled the lobster ravioli, which was very tasty, and fried artichokes, which had a taste to match the exquisite presentation. Since a first course would not be complete without salad, we had the insalata i’indivia, an interesting combination of endive and watercress with

toasted walnuts, Granny Smith apples and crumbled Gorgonzola cheese.

I was sorely tempted to continue with these teasers, but I paced myself to leave room for the main course. My restraint was well rewarded, as the enticing entrees that appeared offered something tantalizing for every taste. If your preference is pasta, you might have trouble choosing between the agnolotti (veal- and spinach-filled pasta tossed in butter with veal reduction and shaved black truffles) and the trofie (Ligurian hand-rolled pasta served with fresh basil pesto, toasted pine nuts, potatoes and string beans), but would not go wrong with either. Prefer � sh? Try the pan-seared cod with lobster mushrooms in a reduction sauce; we found it quite � avorful. If you are more inclined to fowl, we sampled a delicious seared duck with wild rice pilaf and an interesting homemade apricot mustard that we highly recommend.

We finished our meal with a variety of desserts that would surely please the most discriminating palate. The lemon mousse with bits of zest was light and sweet, the chocolate mousse was luscious and creamy, and the tiramisu was rich and moist, yet not overly sweet. We wound down our evening by lingering over cappuccino and for an after-dinner drink, Sicilian sweet wine.

With the combination of delicious fare, warm ambiance and � ne service in an unhurried, comfortable setting, the next time I’m asked, “Where should we go for dinner?” I’ll gladly answer “Paola’s!”

PAOL

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y M

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adill

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PAOLA’S RESTAURANT1295 Madison Avenue

New York, NY 10128212.794.1890

www.paolasrestaurant.com


PAOLA’S

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Travel ArubA

page 070-072 Aruba.indd 70 11/26/10 2:40:20 PM



ARUBA

ARUBA

Marriott r

esort & S

tellaris Casino


/ By Jason FeinbergUsually when I travel to the Caribbean, I leave behind

some cold northeast weather. On this trip, I left hot, 90-degree weather for hot, 90-degree weather. However, once o� the plane, I found that the sight of Aruba’s turquoise water and palm trees, accompanied by the sound and feel of steady tropical breezes, had the soothing e� ect on me that it always does, and I took a deep, refreshing breath. I had arrived at the Aruba Marriott Resort and Stellaris Casino in Palm Beach, Aruba and while the weather was similar to home, it was time to relax, although I was working … really.

Thanks to the hotel’s recent $50 million makeover, the stellar lobby is very welcoming and allows guests a glimpse of the tempting pool and ocean just beyond. My eighth-� oor room was very spacious and comfortable, with a balcony view of the beach and all the water sports an adult playground could o� er.

That evening we were treated to a seafood dinner at Simply Fish, a casual restaurant built on the beach where shoes are not recommended and sunsets are a must. However, if you feel the need to eat inside, the hotel is home to the famous Ruth Chris Steak House; La Vista, an Italian dining experience; Ketsu Sushi Bar; the Waves Beach Bar & Grill and, of course, a Lobby Café and Lobby Bar.

We headed out to explore some of what Aruba had to o� er and explore we did! We joined a De Palm Tours’ Jeep Safari that took us through Aruba’s eastern side of the island, which looks surprisingly like the lunar surface. This desert-like area features beautiful ocean views, winding dirt roads, abandoned gold mines, the famous California lighthouse and Aruba’s famous rock formation, Ayo.

Another treat was the tour of Aruba’s very own Belashi Beer Brewery where we experienced � rsthand the painstaking process of waiting for a cold beer at the end of the tour!

It was then time to indulge and relax at the Marriott’s Mandara Spa where they offer several signature, luxurious treatments including the Balinese Boreh Scrub and Aloe Cucumber Wrap, the Neo-Marine Spa Treatment and “That’s a Wrap.”

After dinner and cocktails, it was o� to the Stellaris Casino. Located on the property, it is Aruba’s largest casino. If you’re feeling lucky, go ahead and try any one of the Stellaris’ table games, slots or even race and sports betting.

With beach tennis, parasailing, lounging about, swimming up to the bar or just rolling the dice, you can’t help but leave this fun and relaxing resort feeling like a winner!


Travel ArubA


COTTON TREE IN GRAND CAYMAN

Cotton Tree is running a special rate for couples looking to book a cottage. Couples can book one bedroom in the cottage (and have the use of the entire cottage except the second bedroom) for $675 per night from Dec. 2010 through April 2011 and $455 per night from May through November. Visit www.caymancottontree.com for more information.

ECONOMIC ANTIDOTE PACKAGE AT THE EQUINOX

The ECONOMIC ANTIDOTE package o� ers unparalleled luxury at an unbeatable price, including one -night room accommodations and a $50 gift certi� cate to the Manchester Designer Outlets. Rates apply by date: through Dec. 23 rates range from $199 weekday and $299 weekend; Jan.1 through May 26, 2011 rates range from $209 weekday and $309 weekend. Lowest rates are based on a Superior queen-bedded room and the $25 resort fee is waived. Visit www.equinoxresort.com for more information.

VILLA ESCAPES PACKAGE AT CUISINART RESORT & SPA

Stay 4 Nights and Pay for 3 – Stay 7 Nights and Pay for 5

Plan your 2011 Anguilla getaway now! CuisinArt Resort & Spa will o� er the VILLA ESCAPES package from January 3, 2011 until December 16, 2011, which includes complimentary one and two night stays. Guests who book a three-night reservation in any of the private Villas By CuisinArt will receive the fourth night at no additional cost. Guests who make a

reservation for five nights are asked to stay the week, receiving two extra nights at no additional cost. As an added bonus, guests who travel April 3 - November 22, 2011 will receive $100 credit per day to be used for food & beverage when they book a � ve night stay.

Pro-rated nightly rates for the Villa Escapes packages are as follows:

- 3-bedroom beachfront $3,140 per night (for 7 nights) -- January 3, 2011 - April 2, 2011- 3-bedroom beachfront $2,215 per night (for 7 nights) -- April 3, 2011 - April 30, 2011 Value Add: $100 Food & Beverage Credit Per Night with 5 Night Stay- 3-bedroom beachfront $2,000 per night (for 7 nights) -- May 1, 2011 - November 22, 2011 Value Add: $100 Food & Beverage Credit Per Night with 5 Night Stay- 3-bedroom beachfront $2,215 per night (for 7 nights) November 23, 2011 - December 16, 2011

A WHALE'S TALE AT HILTON WAIKOLOA VILLAGE

Experience whales like never before at Hilton Waikoloa Village, located at the Waikoloa Beach Resort on Hawaii's Big Island. The Hawaiian Islands Humpback Whale National Marine Sanctuary is located directly off the Waikoloa Beach Resort coast and protects these incredible creatures during the winter months. The package includes: Breathtaking resort room accommodations at Hilton Waikoloa Village, Whale Watching Cruise from Ocean Sports (for each adult con� rmed on the reservation) and immersion into Hawaiian landscape and culture.

Rates begin at $249.00 per night, per room based on double occupancy. Minimum 3 night stay & 3 day advance booking required.

To book a reservation under the special A Whale's Tale package at Hilton Waikoloa Village, visit www.hiltonwaikoloavillage.com or call 1-800-HILTONS.

HOLIDAY STORIES PACKAGE AT WILLIAMSBURG LODGE

Enjoy nightly accommodations at the Williamsburg Lodge with daily breakfast

and length of stay admission passes to the Historic Area and Art Museums. Guests will experience the Christmas Decorations Walking Tour, as well as receive a $100 activities card to be used at any Colonial Williamsburg shop or restaurant, the Spa of Colonial Williamsburg or the Golden Horseshoe Golf Club.

Price: $499 per couple for 3 days/2 nightsValid Dates: Nov. 27 – Dec. 31, 2010Visit www.visitwilliamsburg.com for more details.

WINTER PACKAGES AT HALF MOON

The holidays are a time for families to come together and Half Moon is honoring that tradition with the FAMILY ESCAPE package. For a minimum of four nights, the Family Escape package includes daily nanny service for up to two children under the age of 4 and complimentary daily breakfast in the most deluxe accommodations. This package is available from Jan. 5 through April 15, 2011 and rates begin at $690 for double occupancy for a Junior Suite.

Guests who want it all are invited to experience HALF MOON’S GOOD LIFE all winter long. Beginning January 5, 2011 rates start at $629 for double occupancy for a Superior Room ($449 for single occupancy). Included in the package are accommodations, 5-star dining, premium beverages at resort bars and in-room minibar, one Swedish massage for each adult, a welcome gift, champagne in-room, plus much more.

TRAVEL GUIDE


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HEALTH HEALTH WATCH

Food. We are all in some way obsessed with it and like it or not, the process of buying, preparing and eating our food consumes a huge portion of our day as well as a signi� cant amount of our minds. If your internal voice is obsessed with non-stop chatter of how healthy an item is, if it is a carb or not, how many calories it is, the fat content, whether it is the right time of day, or eaten in conjunction with another type of food, rest assured you are not alone. We are supposed to consume food, but in many ways, our food consumes us. Between Thanksgiving and Christmas, these food-related thoughts tend to be more important to some of us than other truly important things, such as spending quality time with our family and friends and celebrating life, giving and receiving love.

I recently joined two of my closest friends at a vegan Japanese restaurant when it all became clear. The complex thoughts surrounding the issues of food need to be boiled down to the basics. Michael Pollan gracefully stated in his book, In Defense of Food, “Eat food. Not too much. Mostly plants.” I am often amazed about the depth of information regarding eating plans and diet plans, when in fact the healthiest diet was captured in those seven words. As we sat dining on the most scrumptious food, all vegan in preparation, ful� lling every taste bud, I wished every one of my patients could experience food in this way. As it is. In reality, food has become a drug, a substance not just for sustenance, but also for comfort, a mark of our heritage and our culture, and literally, a competitive sport to some. It is clearly di� cult to navigate what to eat when all these things need to be considered. Unfortunately, what we eat is making us more unhealthy, more overweight and more riddled with chronic illness.

Some believe this enormous complexity simply boils down to one concept – that the issue is not really about what you eat, it is more about how you eat. New research points strongly to the theory that the “satisfaction meter” in our brains, otherwise known as the satiety meter (the neurological sensors attached to the switch that says “enough is enough”), is impaired, which prevents us from “hearing” our bodies’ physiological signals saying that we’ve had enough to eat and that our fuel tanks are full. Think about the process of putting fuel in your car. We � ll the tank until we hear the click and we know that the car’s tank is full. This is also how the human brain works, except that in

about one-third of the U.S. population, the click can’t be heard and we continue to eat, causing us to be overweight or obese. If we think about the body’s internal signals, the brain should tell us to stop eating when we have consumed all the calories we need. Retraining the brain to cognitively learn how to eat might in fact be a way to lose weight. Researchers in Sweden have proven this by using a behavioral mechanism as a way to combat overweight and obese children and adults. The results have shown that once the brain’s satisfaction meter is reset, it becomes very di� cult to overcome it and the body naturally loses weight.

I’ve learned that I cannot explain to everyone the tastiness of my vegan meal or the magical nature of the ritual behind eating it, but I can say that maybe tasting our food more slowly and eating with intention, purpose and a bit more deliberation might just result in that certain part of our brains waking up to tell us that we have enough gas in our tanks and the food delivery device can shut o� . The � rst step in determining this is to listen and pay attention to the cues. This is more challenging today when the ritual of eating is convoluted by drive-through windows, eating in front of the computer or TV, or chewing on calories without a conscious awareness that food is even being consumed. As we enter the holiday season, there is a moment when we take time to be with our families, pause and eat a meal together to celebrate … we just need to be sure that halfway through the meal we don’t take our plates to the couch, start eating there and begin screaming at the football game on TV.

As we approach the holidays, enjoy the anticipation of experiencing meals with those you love. This year, bring some intention and commitment to slow down and rather than just eating the food, experience each bite and every chew. That’s a start. Then eat – not too much – and if you can, make most of the meal green, leafy and other vegetables. Then of course, you can have a little turkey on the side.

Dr. Steinbaum is consulting for The Mando Center NYC, www.mandonyc.com, which is committed to a cognitive behavioral approach to weight loss. “It’s not what you eat, it’s how you eat.”

212.434.6902212.434.6971www.srsheart.comwww.forwomenshearts.com

IT’S

NOT

WHA

T YO

U EA

T

/ By Dr. Suzanne Steinbaum

It’s

How

You

Eat


page 074 HealthWatch.indd 74 11/29/10 4:45:06 PM


Deborah S. Sarno� , M.D. is a board-certi� ed dermatologist and pioneer in state-of-the-art cosmetic dermatology, lasers and Mohs surgery for the treatment of skin cancer. A clinical professor of dermatology at NYU Medical Center, Dr. Sarno� is senior VP of the Skin Cancer Foundation and director of dermatologic surgery at Cosmetique Dermatology, Laser & Plastic Surgery, LLP, with o� ces in Manhattan and Greenvale. Dr. Sarno� has been interviewed on The Today Show, 20/20, Good Morning America, Dateline, Nightline, The View, CBS News, NBC News and The Doctors. Dr. Sarno� was named one of the Best Doctors in NY by New York Magazine, one of New York’s Super Doctors by The New York Times and a Top Doctor in America and the NY Metro Area by Castle Connolly Medical Ltd. For additional information, call 516.484.9000 or visit www.cosmetiqueMD.com.

I believe that best-selling author Nora Ephron speaks for many of us in her book titled I Hate My Neck. Day after day I hear patients say how much they dislike their “turkey necks,” jowls or loose skin and fat in their chin. Even Ms. Ephron admits to wearing high-collared blouses and turtlenecks to avoid drawing attention to her aging neck.

In the past, improving the appearance of your neck in a single treatment session with little downtime was simply not possible. Today, however, the development of new technology makes it easy to lose the unwanted fat in your neck and tighten sagging skin with minimal discomfort and quick recovery time.

Some of you may already be familiar with Cynosure’s FDA-approved Smartlipo laser, which has changed the landscape of liposuction over the past several years. The Smartlipo uses a miniature � ber optic laser introduced through a tiny pinprick to melt fat from areas such as the abdomen (for that “six-pack” ab muscle de� nition), upper arm batwings, lower legs and ankles.

The Smartlipo™ – set at a wavelength of 1440 nanometers – can now be used to dramatically improve the appearance of your sagging neck. During a single treatment session, three small incisions are made – one under each earlobe and a third under the chin. Once the area to be treated has been numbed with a local anesthetic, a � ber optic wire called a cannula – thinner than a strand of uncooked capellini – is inserted through one of the miniscule openings in the skin. The beam of light from the laser is attracted to the fat and water in your skin. The laser gently melts away the fat and simultaneously causes new collagen to be produced in the dermis (the undersurface of the skin), all of which results in superior skin tightening.

This amazing process yields very little trauma to the tissue, as well as minimal discomfort and downtime. After just one treatment session, which lasts for about an hour, a chin strap is worn for several days to keep the treated area protected and secure. Results of the skin tightening treatment keep getting better and better, and � nal results are usually appreciated at three months.

Ideal candidates for this procedure are women or men with a body mass index (BMI) –a measure of body fat based on height and weight – of below 30. Even if you have just a little bit of excess loose skin in the neck or chin area without a lot of fat, you may still be an excellent candidate for treatment. Extremely obese individuals, however, are not ideal candidates.

THE NECK’S BEST THING / By Deborah S. Sarnoff, M.D.

The current trend in cosmetic dermatology and body sculpting is toward less invasive types of treatments. Many people prefer shorter downtime compared to larger procedures with a need for a greater recovery period. If you are considering any type of elective cosmetic procedure, it is important to be well informed. Be sure to consult with a board-certified dermatologist or plastic surgeon who can guide you in selecting the most appropriate option for you.

Before

After

SKIN DEEP


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/ December 2010 /Acquired richesThrough Dec. 17Tuesday – Friday 10 a.m. - 5 p.m. Saturday & Sunday 1p.m. - 5 p.m.

This exhibition acknowledges the significant contributions of Hofstra University Museum's art donors. The collection consists of approximately 5,000 works of art from six continents, including paintings, prints, drawings, photographs and sculptures from the 18th to 21st century and Asian and Chinese stone and ceramic works, Japanese prints and scrolls, African and Oceanic ethnographic pieces and pre - Columbian artifacts.

hofstra university emily Lowe Gallery, south campus hempstead, NY 11550Phone: 516.463.5672Website: www.hofstra.edu

The civiL WAr iN PAiNTiNGs bY MorT KüNsTLerThrough Jan. 9, 2011

The Nassau County Museum of Art presents For Us the Living, an exhibit with works by Mort Künstler that portrays the drama of the Civil War, a conflict that tore the United States apart, pitting brother against brother. Künstler’s work is esteemed for its dramatic artistry and authenticity. The exhibition includes many as yet unseen sketches, drawings, preliminary studies, photographs and props.

Nassau county Museum of Artone Museum driveroslyn harbor, NYPhone: 516.484.9337Website: nassaumuseum.org

PeNGuiN eNcouNTerThrough Dec. 31, 2011Daily: 11 a.m.; 1:30 p.m.; 3:30 p.m.

Find out what it’s like to be up close and personal with a penguin at Penguin Encounter – a new, interactive program. Guests will experience the inner workings of the Penguin Pavilion exhibit, will learn how staff cares for the exhibit’s residents and will meet one of the three penguin chicks in Penguin Preschool where the chick will be walking freely among the group, perhaps even allowing guests to pet it.

Atlantis Marine World431 east Main street riverhead, NY 11901Phone: 631.208.9200, ext. 426Website: www.atlantismarineworld.com$50, all ages ($45 aquarium members) Note: A paying adult must accompany children under 12.

PoWer of coLor WorKshoPThrough Dec. 2010 - 11 a.m. or 5 - 6 p.m.

Learn how to use the power of color along with the arrangement of your space with Feng Shui to create your own personal sanctuary.

A victorian on the bay b&b57 south bay Avenueeastport, NY 11941Phone: 631.325.1000Website: www.victorianonthebay.com$45

NiGhT oN The ToWNThrough Jan. 2, 2011

Night on the Town focuses on evenings out in a wide range of images depicting dining, dancing, music, theater and other nightlife scenes. Paintings, drawings, photographs and prints.

heckscher Museum of Art2 Prime Avenue huntington, NY 11743Phone: 631.351.3250Website: www.heckscher.org

sPies!Through Oct. 3, 2011 1 - 4 p.m.

Spies! How A Group of Long Island Patriots Helped George Washington Win the Revolution is the new exhibit at the Three Village Historical Society. Colorful wall panels with interactive computer software tell the story of General Washington's most successful and best-organized spy ring. Hands-on activities include writing with quill pens using invisible ink and decoding real spy letters.

Three village historical society93 North country road setauket, NY 11733Phone: 631.751.3730Website: www.tvhs.org$5, $3, members & children

ToYs –The iNside sTorYThrough Jan. 7, 2011

This traveling exhibition lets you peer inside some common toys

while exploring the basics of pulleys, cams, gears, linkages and circuits. Twelve hands-on stations are featured.

Long island children’s Museum11 davis Avenue Garden city, NY 11530Phone: 516.224.5800Website: www.licm.org

NeW YorK isLANders seAsoNThrough April 9, 2011

New York Islanders season is here! Visit the official Islanders website for dates and tickets.

New York islanders and New York dragons1255 hempstead Turnpike uniondale, NY 11553Phone: 516.501.6700Website: www.newyorkislanders.com

hoLidAY LiGhT shoWDec. 3 – 30 (closed Dec. 24 & 25)5 - 9 p.m.

Long Island's holiday destination – now in its seventh spectacular year! At Girl Scouts of Suffolk County's Holiday Light Show you drive through a beautiful woodland trail surrounded by dazzling light displays and holiday vignettes. Each year offers new, custom-built displays. The Holiday Light Show is entirely produced, built, assembled and coordinated by Girl Scouts of Suffolk County staff and volunteers. All proceeds are dedicated to Girl Scout program and outreach services.

Girl scouts of suffolk county 600 Lakeview Ave bayport, NY 11705Phone: 631.472.1625Website: www.gssc.us$12 per car

The suNshiNe boYsDec. 11 at 8 p.m.; Dec.12 at 2:30 p.m.; Dec. 17 at 8 p.m.; Dec. 18 at 8 p.m.;Dec. 19 at 2:30 p.m.

A young theatrical agent attempts to re-unite his elderly uncle, a former vaudevillian great, with his long-time stage partner for a TV reunion. Despite their celebrated reputation, the two old men have not spoken in 12 years. Besides re-mastering their sketch, the two men have numerous issues to work out before they are ready to return to the public eye.

studio Theatre141 s. Wellwood Ave.Lindenhurst, NY 11757

Phone: 631.226.8400Website: www.studiotheatreli.com$18 adults, $16 seniors (65 & over), $16 students, $14 12 & under. $20 at the door

hiLToN hoLidAY sPecTAcuLArDec. 1210 a.m. – 5 p.m.

More than 75 artisans present their work.

hilton Long island/huntington598 broadhollow roadMelville, NY 11747Phone: 631.845.1000Website: www.hiltonlongisland.com

TeA ANd TourDec. 9; Dec. 14 – 1611a.m. and 1p.m.

Plan a gracious visit to beautifully decorated Westbury House. A guided tour will follow tea and light refreshments. Reservations required.

old Westbury Gardens71 old Westbury road old Westbury, NY 11568Phone: 516.333.0048 ex 310Website: www.oldwestburygardens.org$15 Adults, $12 groups of 10 or more & members

NorTh shore PoPs coNcerT bANdDec. 168 p.m.

Christmas and holiday music to benefit Mommas House. Come hear the beautiful music of George Gershwin, the snappy tunes of Cole Porter and the elegant jazz of Duke Ellington. Tap your toes to exciting Sousa marches and sing along proudly with American patriotic selections. Enjoy Broadway's best music and classical selections, too.

st. rocco's church18 3rd street Glen cove, NY 11542Phone: 516.574.3059Website: wwwnorthshorepops.org

TrANs-siberiAN orchesTrADec.178 p.m.

Nassau Coliseum presents The Trans-Siberian Orchestra.

Nassau veterans Memorial coliseum & exhibition center1255 hempstead Turnpike uniondale, NY 11553Phone: 516.794.9303


Calendar Long IsLand EvEnts

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Website: www.nassaucoliseum.com$68.50, $58.50, $46 and $28.50Tickets are available through Ticketmaster or at the Coliseum box office.

EvEning Tours of WEsTbury HousEDec. 17 – 187 p.m.

Enjoy wine, desser ts and live holiday music in the Red Ballroom.

old Westbury gardens 71 old Westbury roadold Westbury, ny 11568Phone: 516.333.0048Website: www.oldwestburygardens.org$18; reservations required

Holiday CElEbraTion aT old WEsTbury gardEnsDec. 10 – 12; Dec. 17 – 19Friday - Sunday; 10 a.m. – 4 p.m.

Period rooms are beautiful and exquisitely decorated with wreaths, mantelpiece drapes, topiaries, plants and other hor ticultural arrangements. Antique clothing and toys from the Westbury House collection will be on display. Bring the children to create crafts and share their holiday wishes with Santa. Visit the gift shop for unique, hard-to-find presents. Enjoy hot cider and cookies on the West Porch.

old Westbury gardens71 old Westbury road old Westbury, ny 11568Phone: 516.333.0048Website: www.oldwestburygardens.org$8 general admission; $5 seniors and children; members free

solsTiCE CElEbraTionDec. 186 p.m.

Long Island Traditional Music Association presents its annual celebration of the Winter Solstice, featuring a bonfire, a mystic procession, a feast of pot luck, singing, a Mummers play (with audience participation) and a dangerous climatic sword dance.

brush barn239 Middle Country road smithtown, nyPhone: 631.265.6768

THE EglEvsky ballET in THE nuTCraCkErDec. 18 – 19

The whole family will enjoy this

fairyland performance.

Tilles Center for the Performing artsC.W. Post Campus Tilles Center for the Performing artsgreenvale, ny 11548Phone: 516.299.3100Website: www.tillescenter.org

CandlEligHT EvEning ToursDec. 18 – 19; Dec. 26 – 305 – 9:30 p.m.

The Old Bethpage Vi l lage Restoration presents Holiday Candlelight Evenings.

old bethpage village restoration1303 round swamp roadold bethpage, nyPhone: 516.572.8400

bounCEu CookiEs & CoCoa WiTH sanTaDec. 19

A holiday event full of bouncing, games and good times topped off with a visit from Santa himself!

bounceu101 Carolyn blvd farmingdale, ny 11735Phone: 631.777.JuMP$10 and an unwrapped gift for Toys for Tots per child

gingErbrEad HousEs and gardEnDec. 192 p.m.

Children can enjoy hot cocoa and gingerbread cookies while they decorate their own gingerbread house and garden using natural materials.

old Westbury gardens71 old Westbury road old Westbury, ny 11568Phone: 516.333.0048Website: www.oldwestburygardens.org$10 for one child and an adult

song sWaP & JaMDec. 19; Jan. 16, 2011; Feb. 20, 2011; March 20, 2011 1 p.m.

On the third Sunday of every month, Babylon Citizens Council on the Arts brings together some of Long Island's most talented musicians and songwriters. Accompanying the songwriters may be one or more members of the Usual Suspects - BaCCA's own talented loose-knit group of in-house musicians. Things heat up when the Usual Suspects jump in with an eclectic repertoire that

ranges from folk to rock to country to ’60s pop to ...

baCCa arts CenterPhone: 631.0587.3639$5 suggested (not required) donationWebsite: www.babylonarts.com

norTHPorT arTWalk EvEry THird sunday Dec. 19; Jan. 16, 2011; Feb. 20, 2011; March 20, 2011

northport Chamber of Commerce100 Main street northport, new york 11768Phone: 631.754.3905Website: www.nptartwalk.com

ToTal lunar ECliPsEDec. 21

While the building may not be open (check website closer to the date), undoubtedly folks will gather on Custer's grounds to view the eclipse, which begins at 1:32 a.m., with totality extending from 2:40 – 3:53 a.m., and the eclipse concluding at 5:02 a.m.

The Custer institute and observatory1115 Main bayview road southold, ny 11971Phone: 631.765.2626Website: www.custerobservatory.org

CandlEligHT TourDec. 266 – 8 p.m.

Pagen-fletcher restoration 143 Hendrickson avenuevalley stream, nyPhone: 516.561.2115Please bring canned food for local food pantries

oCEan ExPlorErs CaMP!Dec. 29 – 30Ages 4 -6 from 10 a.m.–12:30 p.m.; Ages 6-9 from 2:30 – 5 p.m.

Explore amazing under-the-sea themes such as whales and sharks in fun, hands-on ways. Play ocean games, run around in ocean tag, try science experiments, and get creative with arts and crafts. Snacks served.

Cold spring Harbor Whaling Museum301 Main street route 25aCold spring Harbor, ny 11724Phone: 631.367.3418Website: www.cshwhalingmuseum.orgMembers $22, nonmembers $27; 15 percent sibling discount

nEW yEar's EvE undEr THE sTarsDec. 318 p.m.

Now in its sixth year, there's no better way to celebrate the passing of the old and welcome in the new than at the Custer Institute. Refreshments include finger foods, desserts, and beverages (all are welcome to bring a favorite dish or dessert to add to the buffet). Dance to live R&B, jazz and favorites by Ahmad Ali and Friends. Champagne toast at midnight and more! Contact to reserve.

Custer institute 1115 Main bayview road southold, ny 11971Phone: 631.765.2626Website: www.custerobservatory.comsuggested donation: $25, members ; $30 nonmembers; $15 students, $5 children

n E W y E a r ' s E v E b r oa d Way forEvErDec. 317:30 p.m.

The Long Island Philharmonic brings together another glittering year-end evening featuring Broadway 's mo s t b e l oved showstoppers.

Tilles Center for the Performing artsC.W. Post Campus greenvale, ny 11548Phone: 516.299.3100Website: www.tillescenter.org$110, $85, $70, $55

/ January 2011 /annual nEW yEar's day sEal WalkJan. 1, 201110:30 a.m. – noon

Join the TR Nature Center for a program about the seals that visit our area each winter. Meet at the Nature Center for an introductory program, then drive to another close location and take an easy walk along the water where seals are frequently viewed. Remember that it’s always colder by the water, so dress accordingly!

Theodore roosevelt nature Center at Jones beach state Parkocean ParkwayWantagh, ny 11793Phone: 516.679.7254

island Passions ExHibiTionJan. 1 – April 4, 2011Mon. – Fri. from 7a.m.- 7 p.m.; Sat. from 8 a.m. - 1p.m.

Featured works by artist members John Ellsworth, Pamela Nolan,

Calendar Long IsLand EvEnts




Jennifer Law, Edward McEvoy and Robbie Schneider

Huntington Arts Council, Inc.25 Melville Park Road Melville, NY 11747Phone: 631.271.8423Website: www.huntingtonarts.org

DIsNeY oN ICe PReseNts PRINCess WIsHesJan. 6 – 9, 201110:30 a.m. – 7 p.m.

Come see your favorite Disney princesses! Cinderella, Jasmine, Ariel, Sleeping Beauty, Belle, Mulan and Snow White will all be here for eight performances!

Nassau Veterans Memorial Coliseum & exhibition Center1255 Hempstead turnpike Uniondale, NY 11553Phone: 516.794.9303Website: www.nassaucoliseum.com$83, $58, $35.50, $30.50, $23. tickets are available through ticketmaster or at the Coliseum box office

stRegA NoNAJan. 8, 20112 p.m.

Strega Nona is the musical tale of a friendly magical witch who strives to cure the ills of her tiny Italian town of Calabria. With an energetic and tuneful score by composer Aron Accurso, this fantastical tale teaches that witches can be good and that you can't judge a pot by its pasta! Recommended for ages 3–9

tilles Center for the Performing ArtsC.W. Post Campus greenvale, NY 11548Phone: 516.299.3100Website: www.tillescenter.org$20, $13

CHAPteR tWoJan. 8 – 29, 2011

A love story by Neil Simon

theatre three Productions412 Main street Port Jefferson, NY 11777Phone: 631.928.9100Website: www.theatrethree.com

FIlM 'N' FUN FoR CHIlDReNJan. 17, 201111:30 a.m. and 2:30 p.m.

Film ’n’ Fun on Martin Luther King Jr. Day. Have fun designing a whale craft and watch the 1993 film Free Willy (rated PG). Enjoy free popcorn!

Cold spring Harbor Whaling Museum301 Main street Route 25ACold spring Harbor, NY 11724Phone: 631.367.3418Website: www.cshwhalingmuseum.orgMembers free; others free with admission

ADAM PAsCAl & ANtHoNY RAPPJan. 15, 2011

Tony winner Adam Pascal takes the stage with his Rent co-star Anthony Rapp in a special presentation that spans Broadway and rock music.

landmark on Main street232 Main street Port Washington, NY 11050Phone: 516.767.1384Website: www.landmarkonmainstreet.org$55, $50

IDeNtIt Y CRIsIs: AUtHeNtICIt Y, AttRIbUtIoN AND APPRoPRIAtIoNJan. 15 – April 10, 2011

Identity Crisis explores issues relating to the artistic use of other artists' styles and images. Historically, popular artists had followers, imitators and forgers, while more recent artists openly adopt well-known images and styles to comment on authorship and culture.

Heckscher Museum of Art2 Prime Avenue Huntington, NY 11743Phone: 631.351.3250Website: www.heckscher.org

The Music ManJan. 21, 20118 p.m.

This timeless classic and five-time Tony Award winner (including Best Musical) brings the golden age of Broadway to the Tilles Center. You will be humming perennial favorites, including “76 Trombones,” “Goodnight, My Someone,” and “'Til There was You,” all the way home.

tilles Center for the Performing ArtsC.W. Post Campus greenvale, NY 11548Phone: 516.299.3100Website: www.tillescenter.org$61, $47, $38

DIANe bIRCHJan. 22,20118 p.m.

Birch was raised in Zimbabwe, South Africa; Australia; and Oregon – and her music reflects this worldly exposure. She's jammed with Prince,

toured with Joan Armitrading, performed at South by Southwest and released the tour de force album Bible Belt. Truly remarkable for a woman in her mid-20s! Hosted by WFUV's John Platt.

landmark on Main street232 Main street Port Washington, NY 11050Phone: 516.767.1384Website: www.landmarkonmainstreet.org$45, $40

MIltoN AVeRY AND tHe eND oF MoDeRNIsMJan. 22 – May 8, 2011

The exhibition examines the contributions of Milton Avery as a significant figurative painter from the late 1920s through the early 1960s, taking a concerted look at the development of Avery’s signature paintings from his idiosyncratic drawing style. This project places Avery's work within a long history of modernist practice, which recognizes the artist's sketch as a finished work. Within this emergence of an avant-garde, Avery can be recognized as one of the preeminent American painters of his time.

Nassau County Museum of Artone Museum Drive Roslyn Harbor, NY 11576Phone: 516.484.9337Website: www.nassaumuseum.com

DoNAlD bAeCHleRJan. 22 – May 8, 2011

The newest Contemporary Gallery exhibition at NCMA features a large-scale installation by artist Donald Baechler accompanied by several of his collaged paintings. Baechler has had solo exhibitions in this country and abroad. His works are in the collections of the Whitney Museum of American Art, the Museum of Modern Art, the Guggenheim Museum, Boston’s Museum of Fine Arts and other museums in Amsterdam and Paris.

Nassau County Museum of Artone Museum Drive Roslyn Harbor, NY 11576Phone: 516.484.9337Website: www.nassaumuseum.com

CHINg-YUN HUJan. 23, 20112:30 p.m.

Taiwanese pianist Ching-Yun Hu

brings her inimitable style and award-winning skills to Planting Fields for a concert you’ll long remember.

Planting Field Arboretum Historic state Park1395 Planting Fields Rd oyster bay, NY 11771Phone: 516.922.8676Website: www.nysparks.state.ny.us/parks/$30

tHe YelloWJACketsJan. 29, 20118 p.m.

RenaissanceJazz sponsored by Renaissance Technologies. The Yellowjackets’ modern jazz sound has thrilled audiences and inspired musicians the world over for 25 years. Though a few of the names and faces have changed since the group’s founding, what exists is a powerhouse quartet – including original members Russell Ferrante on keyboards and Jimmy Haslip on bass – that's fiercely dedicated to the group’s original vision of improvisational jazz drawing from a vast range of musical sources. The initial buzz the Yellowjackets created is no less intense today than when the group originally formed.

staller Centerstony brook University Nicolls Roadstony brook, NY 11790Phone: 631.632.ARtsWebsite: www.stallercenter.com$34

/ February 2011 / AN eVeNINg WItH CHARlIe toDDFeb. 2, 2011 8 p.m.

Charlie Todd causes scenes of chaos and joy in public places. Videos of the troupe Improv Everywhere have catapulted Todd into prankster celebrity.

Adelphi University1 south Avenue garden City, NY 11530Phone: 800.233.5744$30, $20

Additional events provided by the Long Island Convention & Visitors Bureau. For a complete listing of events, attractions and accommodations, visit www.discoverlongisland.com




On Oct. 14, The Boulevard magazine joined in celebrating the grand opening of the Long Island Plastic Surgical Group’s sixth location at the Americana Manhasset. More than 350 guests attended the stylish gala, held at the Americana’s Salamantina Art Gallery. The evening’s host was Jill Nicolini, PIX TV anchor, and special guests included Jill Zarin from the popular TV show Real Housewives of New York. The celebration included a silent auction held to benefit two noteworthy causes: the LIPSG Foundation, which provides plastic and reconstructive surgery to patients in need both locally and globally, and 1 in 9: The Long Island Breast Cancer Action Coalition. LIPSG is the oldest and largest private plastic surgical practice in the nation.

Dr. Kaveh Alizadeh, President of LIPSG Ian R. Siegel and Angela Susan Anton

Karen Loeffler and Ed Cortez Jill and Bobby Zarin Geri Barish, President of 1 in 9, with Liz Johnson

Geri Barish, President of 1 in 9; Dr. Vincent DiGregorio of LIPSG; Dr. Jerry Chang of LIPSG

and Mrs Sarah Chang


LIPSG and The BouLevard maGazIne CeLeBraTe oPenInG of The LIPSG’S SIxTh LoCaTIon

/ Photography by Tina Guiomar

On The BOulevard

page 080-088 Lifestyles_Designer80 80 11/29/10 5:34:02 PM


Hors d’oeuvres by Q EventsPresident and CEO of Castagna

Realty, John J. Gutleber

Angela Susan Anton, Jill Nicolini, Geri Barish and Jill Zarin

Ellen and Robert Guerrero Jordana Hazan

LIPSG and The BouLevard MaGazIne ParTy

(conTInued)



To Reach

Judy

To seT up an appoinTmenT

please call

papaRazzi salon aT

516.676.4526oR VisiT

www.papaRazzisalon.com

Hair coloring, for both men and women, is a private affair as Judy Edelman does her magic - one customer at a time. Judy at Townsend, is now located in Roslyn. She still pampers her customers, one hour at a time. It will be a stress-free hour as she tends to your needs: coffee, tea, juice, fruit or a sandwich are the perks. Judy does hair coloring for skin tone, eye color and for life style as well as highlights and low lights. Prices are $40 and up for single process color and $120 and up for highlights and low lights, glazes and belliage (a French technique of hair painting with botanical hair color). She excels at

correcting color mistakes.

JudyHairColor-halfpage.indd 1 11/24/10 12:54:49 PM



North Shore ANimAl leAgue AmericA’S ANNuAl DogcAtemy


2010 Dogcatemy MC Sandra Bernhard Lola, Diana and Joe Gannascoli

New York Islanders’ Wives

Albie and Carolyn Manzo

Taylor Dayne

Andy Karl and Orfeh

Stephen Baldwin

Deborah Cox Marc Bouwer, Deborah Cox and Sandra Bernhard


On The BOulevard



The Marriage of Cosmetic Dermatology and Plastic Surgery

With a 25-year history,Cosmetique Dermatology,Laser & Plastic Surgery, LLPis directed by the internation-ally renowned husband-and-wife team of board-certifiedplastic surgeon Dr. Robert H.Gotkin and board-certifieddermatologist Dr. Deborah S.Sarnoff.

Dr. Sarnoff is clinical profes-sor of dermatology at NYUMedical Center and seniorvice president of The SkinCancer Foundation. She isone of the country’s foremostexperts in the use of fillers andstate-of-the-art laser technolo-gy for facial rejuvenation.

Dr. Sarnoff has demonstratedher procedures on televisionshows that include The TodayShow, Good Morning America,20/20, Dateline, Nightline, TheView and The Doctors.

Dr. Gotkin specializes inliposculpture, body contour-ing and aesthetic facial sur-gery. Named a “Top Doctorin the NY MetropolitanArea” for 14 consecutiveyears and one of America’s“Top Plastic Surgeons,” Dr.Gotkin pioneered the use ofSmartlipo™ (laser liposuc-tion), Body-Jet (water-jetliposuction) and BodyTite™(radio-frequency liposuc-tion).

Dr. Gotkin’s procedures areperformed in his own fullyaccredited ambulatory surgi-cal facility.

Their special bond as hus-band and wife strengthensthe harmony and efficiencyof their practice. The blend-ed expertise of Dr. Sarnoffand Dr. Gotkin – along withthe personal touch they pro-vide – ensures that youreceive the best of bothworlds of dermatology andplastic surgery, all under oneelegant roof.

Dr. Sarnoff and Dr. Gotkinhave made a career of beingpartners in medicine and life.

DERMATOLOGY, LASER & PLASTIC SURGERY, LLP

DEBORAH S. SARNOFF, MD“Best Doctor,” New York Magazine

“Top Doctor,” Castle Connolly

ROBERT H. GOTKIN, MD“Top Doctor,” Castle Connolly

“Top Surgeon,” Consumers’ U.S. Research Council

www.cosmetiqueMD.com

®

31 Northern BoulevardGreenvale, NY 11548

(516) 484-9000

625 Park AvenueNew York, NY 10065

(212) 794-4000



Panera Breads

Promotes Breast Cancer Awareness

aBout Face: Making changes

raises Funds For doMestic Violence VictiMs

On The BOulevard The 6th Annual About Face: Making Changes Gala to benefit Face to Face: The National Domestic Violence Project as well as the Nassau County Coalition Against Domestic Violence was held Oct. 21at the Carltun on the Park. Face to Face is a program conducted under the sponsorship of the American Academy of Facial and Reconstructive Surgery through which plastic surgeons offer pro bono consultations and reconstructive surgery to victims of domestic violence who have suffered facial disfigurement and scarring. Facial plastic surgeon Andrew A. Jacono, M.D., FACS chaired the event and the honorees were Stephen Gassman, Esq. and Edward Mangano, Nassau County Executive. More that 150 guests helped make the event a resounding success.

Bobby Sessa,Gerard Trimboli, Dr. Andrew A. Jacono and Scott Neher

Mr. and Mrs. Stephen Gassman, Sandra Oliva, Dr. Andrew A. Jacono, Mindy Perlmutter and Nassau County Executive Edward Mangano

In recognition of October as Breast Cancer Awareness Month, Panera Breads offered Pink Ribbon Bagels all month long. For each Pink Ribbon Bagel sold, a donation of 25 cents was made to the Women’s Breast Cancer Fund. Panera Breads teamed with radio station WALK 97.5 to award grants to numerous organizations in Long Island and throughout New York.

Panera Bread Team





Dr. Kevin Tracey, president, The Feinstein Institute for Medical Research and VP, North Shore-LIJ Health System; Monsignor Thomas Hartman, founder and spiritual director, The Thomas Hartman Foundation for Parkinson's Research; Dr. David Eidelberg, director, The Center for Neurosciences at The Feinstein

Institute for Medical Research

On Oct. 19, 2010, Commerce & Industry Council (CIC) and North Shore-LIJ Health System Foundation hosted the second annual Corporate Breakfast at North Hills Country Club in Manhasset. More than 100 prominent business leaders from across Long Island gathered to celebrate the exciting progress that has been made on North Shore-LIJ Health System’s new two-campus Katz Women’s Hospital. Michael J. Dowling, president and CEO of North Shore-LIJ, served as keynote speaker. North Shore-LIJ hopes to unveil the completed Katz Women’s Hospital at North Shore in May 2011 and at LIJ in March 2012. Pictured are Susan Somerville, executive director, North Shore University Hospital; Ed Travaglianti, president, TD Bank; Michael J. Dowling, president and CEO, North Shore-LIJ Health System; Jeanine Bondi, co-chair, Commerce & Industry Council and associate trustee, North Shore-LIJ Health System; and Roger Blumencranz, co-chair, Commerce & Industry Council and trustee, North Shore-LIJ Health System.

Monsignor Thomas Hartman knows better than anyone that the key to spreading messages is through partnership. And that is why his organization – the Thomas Hartman Foundation for Parkinson’s Research – has teamed up with The Feinstein Institute for Medical Research in a shared goal of understanding Parkinson’s disease.

The Feinstein Institute and the Hartman Foundation announced the affiliation agree-ment at a scientific symposium celebrating recent Hartman Foundation grant recipients. The foundation awards $1 million annually to Parkinson’s researchers in an effort to identify new insights into disease mechanisms and treatment. Father Tom, as he is known throughout the New York area, was diagnosed with the neurodegenerative disorder in 2001.

On September 29, the Feinstein Institute was endowed by the National Institute of Neurological Disorders and Stroke as one of 11 Morris K. Udall Centers of Excellence in Parkinson’s Disease Research. The Feinstein's partnership with the Hartman Foundation was a contributing factor in achieving that prestigious designation.

Feinstein institute, Hartman Foundation

Sign Affiliation Agreement

BreakFast supportsnortH sHore-LiJkatz Women’s HospitaL

North Hills Country Club, Manhasset



Pound 4 Pound 5K WalK

Saturday September 25, 2010

Partners CounCil for Women’s HealtH raises fundsat fall lunCHeon and fasHion sHoW

On The BOulevard Old Westbury Gardens was the place to be on Sept. 22 when Partners Council for Women’s Health and the North Shore-LIJ Health System held the 18th Annual Fall Luncheon and Fashion Show. The glamorous afternoon, sponsored by Americana Manhasset and featuring the Fendi Fall 2010 collection, attracted a record 640 guests and raised a total of more than $415,000 for the new Katz Institute for Women’s Health and Katz Women’s Hospital. Good Day New York co-hosts Rosanna Scotto and Greg Kelly served as Masters of Ceremonies.

Construction is well under way on the Katz Women’s Hospital at both North Shore University Hospital in Manhasset and LIJ Medical Center in New Hyde Park. North Shore-LIJ

hopes to unveil the completed Katz Women’s Hospital at North Shore in May 2011 and at LIJ in March 2012. In addition, the Katz Institute for Women’s Health has been established to provide women with educational and outreach programs, lifestyle and wellness programs, and groundbreaking clinical trials devoted to discovering treatments and cures for a wide range of conditions affecting women.

Robin Wagner, Merry Slone, Ruth Furst and Dr. Barbara Meyers

Anita Salzberg, Laurie Drucker, Roz Bernstein and Sarah Bernstein

On Saturday, Sept. 25, more than 25 people took part in the Pound 4 Pound 5K Walk, a free event in Southampton held to promote wellness and organized by Dr. Medhat Allam.

Partners Council for Women’s Health 2010 Luncheon Committee




Summer Soiree for mS reSearch iS Green SucceSS

Parker JewiSh inStitutehonorSSolovey BrotherS

Monday, October 4, 2010at Essex House, Manhattan

T h e P a r k e r J e w i s h Institute for Health Care and Rehabilitation held its 2010 Gala Dinner on Monday, Oct. 4 at the Essex House in Manhattan. The event honored Alex Solovey, CEO of Theradynamics Physical and Occupational Therapy

and his brother, Jimmy Solovey, vice president of SmartLinx Solutions, whose staffing and monitoring applications are employed in health care facilities across the country. The two men were chosen for their collective philanthropic and professional contributions to the heath care field.

Alex Solovey, Jerry Landsberg, Norma Parker and Jimmy Solovey

The 5th Annual Summer Soiree for MS Research boasted an amazing theme of going green with creative and colorful flowers made from recycled plastic bottles gracing the tables

of the 300 guests who gathered on Aug. 5 both to honor Ron Rizzo of Ron Rizzo Jewelry and to support the National Pediatric MS Center at Stony Brook University Medical Center’s vital medical research. The event raised a milestone amount of $1 million to help the Pediatric MS Center advance a research program that has the potential to make a huge difference in the lives of all individu-als with MS, according to Dr. Lauren Krupp, director of the center, which is part of six Pediatric MS Centers of Excellence across the country supported by the National Multiple Sclerosis Society.

2010 Summer Soiree Committee




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the boulevard magazine december 2010

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