· Impossible Tikka Masala: fenugreek and tomato sauce.
· Impossible Korma: cashew and almond sauce.
· Impossible Vindaloo: vinegar, red chili paste, spices.
· Impossible Xacuti: roasted spices pureed with coconut.
· Impossible Cafreal: coriander, mint, tamarind and green chili sauce.
· Impossible Dosa: rice flour crepe.
Below are details about the restaurant.
Concept: Roasted Masala is the Indian restaurant tucked away inthe Upper West Side serving authentic Northern disheswith bold flavors and spices, using time-honored recipes passed down from the Chef’s grandfather. The restaurant is led by owner and Goa-born Samson Severes, who has a storied history in the culinary industry working for over 25 years in India and the U.S. and Chef JawadRehman, who learned the ins and outs of cooking from his grandfather in India. Longtime friends, the duohave created a dining destination to bring the true tastes of India to New York City.
Executive Chef:Chef Jawad Rehman grew up in the kitchen helping his mother with different recipes, but his real inspiration for pursuing his culinary dreams came from his grandfather. Chef Rehman’s grandfather loved to try new dishes, and as a child he would watch his grandfather help craft lavish Indian wedding feasts using elaborate recipes to create one-of-a-kind dining experiences at these large-scale events. These are the recipes that Chef Rehman is plating up at Roasted Masala to inspire his diners.
Cuisine: The menu features a melody of regional dishes and kicks off with an array of appetizers with vegan and vegetarian options such as Spinach Chaat, a very lightly breaded and fried spinach fritter dish; Lasooni Gobi, a tangy and subtly spicy crispy cauliflower dressed in a tomato and garlic sauce; and Katori Chaat, an edible bowl made with white flour and roasted cuminand filled to the brim with dahi bhalla, tikki, sev and pomegranate. For non-vegetarian options, the restaurant offers a perfectly crisped Crab Cake infused with a secret seasoning and Recheado Shrimp, spiced with curry leaves, Goan chili and a touch of vinegar.
Entrees spotlighted are separated into chicken, goat, lamb, beef and seafood, vegetarian and vegan dishes providing a taste for everyone’s palate. For chicken offerings, guests can enjoy Methi Chicken with fresh not dried fenugreek curry and Chicken Xacuti, which is cooked in roasted spices pureed with coconut. Goat dishes spotlighted include Goat Bhuna, sautéed goat with bhuna sauce. Lamb selections include a succulent Lamb Cafreal with coriander, mint and tamarind in a green chili sauce and a juicy Lamb Shankentrée with a caramelized onion sauce.
The restaurant also highlights beef choices such as Beef Meatball Curry, meatballs cooked in a special sauce made with yogurt, onions and split chickpeasand Beef Nihari, a dish inspired by Chef Rehman’s grandfather which takes seven hours to create in a three part process and features a boneless beef shank with caramelized onions and garam masala. Seafood highlights include Goan Fish Curry, with melt in your mouth Chilean sea bass in a flavor packed coconut sauce and Xec Xec Crab meatballs infused with a specialty Roasted Masala sauce.
Vegan options featured include a savory Daal Palak with yellow lentils and spinach as well as Bhindi, baby okra with tomatoes and onions. Vegetarian specialties come in the form of Baigan Mirch Ka Salan, juicy slow pressure cooked eggplant and Navratan Korma, assorted vegetables cooked with cashews and almonds.
The tandoor oven churns out an assortment of fresh breads including neighborhood favorites such as Garlicand Sesame Naan as well as more unique offerings like Cheddar Cheese, Cream Cheese and lamb stuffed Naan. They also present Roti and Poori, a whole wheat balloon bread. Guests can also select the Tandoori Chicken, a whole Cornish hen that is marinated and baked in the oven.
Indian crepes known as Dosa can be found with varieties such as Paneer Dosa filled with Indian cottage cheese and Mustard Shrimp Dosa. While Kati Rolls, which are an Indian street food staple in Bombay, are highlighted with choices such as Goat Kebab Roll as well as a variety of Biryani rice dishes. They also feature the classic Indian rice selections and sides such as mango chutney and cucumber raita.
Desserts: A few select traditional Indian desserts can be found on the menu with offerings such as Shahi Tukda, fried and soaked in condensed milk, sprinkled with saffron and sugar and dressed with almonds and cashews; andStrawberry Shrikhand, light and airy hung yogurt, saffron and cardamom.
Beverages:It’s BYOB at Roasted Masala with no corkage fee, but the drinks they do offer provide a unique glimpse into some specialty Indian sips that should not be overlooked. Most notably they have a take on a bubble tea with their Falooda Milk, a pink lightly sweetened strawberry milk shake with basil seeds that is irresistibly refreshing.
Design: The space atRoasted Masala was designed by Stellar Design based in NYC. The dining room is inspired by the lavish Indian palaces bathed in gold and red with high ceilings. Chandeliers hang overhead to create an elegant aesthetic and greenery is incorporated throughout the space to pay homage to the lush gardens these palaces are known for in India.
Catering & Delivery: Roasted Masala provides catering services and can be found on popular service sites includingSeamless, GrubHub and DoorDash.
(Austin, TX – March 7, 2019) – The Salonniere, the nation’s leading website dedicated to the art of entertaining, has announced the 2019Salonniere 100, a list of America’s 100 best party hosts.
With this fourth installment of the annual list of exceptional party throwers, the 2019Salonniere 100 spotlights honorees from 33 cities across the United States and represents a diverse and brilliantly creative group of people who share one common trait: an exceptional ability to leverage the power of parties to enhance the lives of others.
“Social gatherings play a vital role in our lives and communities, whether to connect people, advance ideas, support causes, or promote joyfulness, and those who host them provide a great gift to humanity,” said Carla McDonald, the founder and editor in chief of The Salonniere. “The Salonniere 100 is our way of honoring the people in America who are the absolute best at hosting parties with passion and purpose.”
Among those making their debut on the Salonniere 100 this year are:
Jennifer Aniston (Los Angeles). Known for her deep-rooted love of entertaining, Aniston is regarded as the “social glue” that holds together the mover-and-shaker crowd in Hollywood. She recently threw herself a headline-grabbing 50th birthday party that underscored her exemplary hosting skills: among the attendees were Aniston’s ex-husband Brad Pitt and his ex-girlfriend Gwyneth Paltrow, along with Aniston’s ex-beau John Mayer, his ex-girlfriend Katy Perry and her current beau Orlando Bloom.
Gabrielle Union and Dwyane Wade (Miami). The Miami Heat basketball player and his actress-activist wife are well-known in Miami for their über-creative, lively, and elaborate theme parties. Last October, to celebrate Union’s 46th birthday party, they hosted a 90s-themed birthday bash that featured a surprise performance by Lil’ Kim. No wonder E! News recently said: “Nobody throws a party like Gabrielle Union and Dwyane Wade.”
Sara Blakely (Atlanta), the founder and chief executive officer of Spanx. Blakely hosts parties to build relationships among women and promote girl power. She regularly hosts fundraisers for charities that empower women and uses her birthday as an opportunity to invite a group of women on a surprise adventure that will help them connect, bond, and grow.
Derek Blasberg (New York). Blasberg, a fashion journalist and international bon vivant, is known for throwing parties that attract A-listers and make headlines. Most recently, the stylish salonniere, who has been called the “BFF of seemingly every celebrity ever,” hosted a party during London Fashion Week to celebrate Victoria Beckham’s new YouTube Channel. The chic fête attracted everyone from Chris Rock and Joel Edgerton to Alexa Chung and Olivia Palermo and included a performance by drag troupe, The Spice Gurrls.
Mike Meldman (Los Angeles), the billionaire real estate developer and partner—along with George Clooney and Rande Gerber—in Casamigos. Meldman was recently labeled “Real Estate’s Party Boy” by the Wall Street Journal and for good reason. His parties are sexy, fun, and filled with tequila and interesting people; his annual Halloween bash is one of the hottest party invitations in the country to score.
Jill Kargman (New York). Author and former Odd Mom Out writer and actress, Kargman is known for throwing high-spirited soirées that combine style with wicked sophistication. Her wit, irreverence, and attention to detail—even down to themed toilet paper—are legendary, making her parties fun and full of surprises.
Among those returning to the Salonniere 100 this year are:
Patricia Barnstable Brown and Priscilla Barnstable (Louisville). The former Doublemint twins host an annual Kentucky Derby party that raises more than $10 million each year for diabetes research and draws a fascinating mix of guests—from actors Blair Underwood and Ty Burrell and musicians Kid Rock and Boyz II Men to athletes Tony Romo, Tara Lipinski, and Johnny Weir.
Sheikha Rima Al-Sabah, (Washington, D.C.). The wife of Kuwait’s Ambassador to the United States, Al-Sabah is known for hosting purpose-driven fundraisers that are bridge-builders and attract politicos from both sides of the aisle as well as Hollywood luminaries. In 2018, her parties raised millions of dollars to support refugees and displaced women. Marie Claire once noted that she has “single-handedly strengthened ties between the U.S. and Kuwait and changed our view of Arab women.”
Oprah Winfrey (Santa Barbara). The media mogul and philanthropist uses parties to raise awareness for important issues and connect and empower others. Guests called her “Girls Getaway” 65th birthday party last month “inspiring, uplifting, and empowering.” In a story on The Salonniere, event-designer-to-the-stars Colin Cowie said Oprah is the one person in his mind who stands out as a great party host.
Stephanie Nass (New York). The culinary influencer hosts a modern supper club that brings together friends—and friends of friends—twice a month for dinners inspired by the culinary and visual arts.
Alessandra Branca (Chicago). The Rome-born interior designer brings her extraordinary design skills to her dinner parties by creating tabletop environments that are so beautiful they read like art installations.
The 15 “super hosts” who have made the Salonniere 100 in each year since its inception in 2016 are:
Aspen: Amy and John Phelan
Atlanta: Annette Joseph and Danielle Rollins
Dallas: Cindy Rachofsky
Houston: Becca Cason Thrash, Lynn Wyatt, and Phoebe Tudor
New York: Ashley McDermott and Lela Rose
New Orleans: Julia Reed
Newport: Bettie Bearden Pardee
Palm Beach: Annie Falk
San Francisco: Ken Fulk
Washington D.C.: Hilary and Wilbur Ross and Katherine and David Bradley
To determine the 2019Salonniere 100, The Salonniere team spent six months surveying social authorities and local in-the-know experts, including journalists, philanthropists, not-for-profit fundraisers, social luminaries, event planners, and cultural and business leaders. Only cities with a sufficient number of nominees are included. A special focus was placed on those who entertain with enthusiasm, creativity, passion, and purpose. The nominees most frequently mentioned were reviewed by The Salonniere team to compile the final list of honorees. Honorees are listed as they were nominated most frequently, i.e., as an individual or couple. Event professionals are not eligible. To see the full list of 2019 Salonniere 100 honorees, please visit https://thesalonniere.com/salonniere-100-2019/
History: At 21 years old, Bottino, if human, would finally be coming of age, but in restaurant years, 21 represents an even more dramatic milestone in NYC’s uber-competitive dining scene. Owner Danny Emerman and his partner, Alessandro Prosperi, have been feeding the art world since 1987, when they opened Barocco, a no-nonsense, Tuscan restaurant in Tribeca. The restaurant was wildly successful, attracting an A-list crowd including Andy Warhol, Bianca Jagger, Isabella Rossellini, Madonna, S.I. Newhouse, and Isaac Mizrahi. (Gael Greene was an early champion.) When the art galleries started to migrate to West Chelsea, gallerist Barbara Gladstone enticed the team to open a new restaurant there, and soon found them the perfect spot – a century old hardware store on Tenth Ave, with an improbably serene backyard. With the assistance of the German-born Brooklyn-based architect named Thomas Leeser, the space was stripped to the brick walls, painted gallery white, and fitted out with mid-century modern influences and recycled Eames chairs. The design was simple and clean, with no art on the walls, in deference to their artworld clientele. As the once grimy neighborhood blossomed into an international art center, Bottino soon became the local canteen. The location of innumerable gallery dinners for over 21 years, Bottino provides a well-lit, uncluttered space, where the crowd is the center of attention in the room, and conversation is audible at the table. A place where dealers, architects, artists, musicians and the fashion world feel at home. David Byrne, Cyndi Lauper, Sandra Bernhard, Laurie Anderson together with the late Lou Reed have been frequent frequenters.
Concept: Now after more than two decades, the Bottino team decided to renew the lease, refreshing the décor and bringing on a new executive chef/partner. The welcoming atmosphere of the restaurant and its appeal to the art world remain the same (along with many of the long-time staff), but Executive Chef/Partner Jamie Kenyon is infusing new life into the menu to make Bottino more of a chef-driven restaurant. Chef Kenyon has put his own twist on the comforting Italian food Bottino customers love, as well as enticing new and existing customers to take a fresh look at the cuisine, lingering over his creative and seasonal Italian menu. He hopes to bring his “nose-to-tail” ethos of not wasting any part of the animal, to the evolving menu in dishes including ingredients such as pork cheeks and oxtail. Other developments to look for include a chef’s table and special events such as whole-animal dinners.
Chef: Executive Chef/Partner Jamie Kenyon, a native of Manchester, England, began his career at Daniel, and then went on to Bar Boulud. While the Michelin-starred French experience was amazing, Kenyon was most passionate about Italian food. After stalking the chef at Babbo for a job that didn’t exist, he finally made enough of an impression to be considered for an opening at Manzo, at Eataly, where he was one of the first employees. There he delved further into the concept of nose to tail, learning what to do with every part of the animal. While he was there, he was offered a job to help open Gabe Stulman’s Perla, which really took off within the first few months and was sold out every night for the two years he was there. Eventually, he moved on to Lupa as Executive Sous Chef. Initially, the food was a bit rustic for his sensibilities, but he grew to love the amazing large bowls of pasta, with massive flavors and other dishes. After a couple of years, he was asked to help open La Sirena from the ground up, as executive sous chef at the restaurant and executive chef of private dining. He was surprised and delighted when the restaurant earned a Michelin star with his menu after just six months. While he had a growing reputation, he felt he could do more and after two years moved on to corporate Chef de Cuisine for six restaurants at Eataly. The goal there was to make classic Italian dishes even better. But when Emerman, with whom he had done some consulting, offered him a partnership, Kenyon knew this was the right place for him to really put his stamp on a Manhattan restaurant that already had a massive following.
Food: The food is everything you would expect from Bottino—approachable, delicious, and Italian—with something to please every palate. Kenyon’s experiences with both Italian peasant food and international fine dining are both clearly represented on the new menu, which will change with the seasons and includes daily specials. Starters such as Frittelle (bite-sized fritters), are kicked up a notch with zucchini and jalapeno, as well as smoked ricotta. Murray’s Burrata, is a stunning plate of oozing fresh cheese paired with delicata squash, a puree of butternut squash, topped with pumpkin seeds. All fresh pastas are made in-house, including the new fall dish of Oxtail Garganelli, prepared with meat braised for 6.5 hours with a touch of cocoa powder to deepen the flavors, and lifted with bitter lettuces such as radicchio and endive over toothsome curls of pasta. For main courses, Kenyon puts a very different spin on the Baby Chicken from Bottino’s past menu, preparing it in a tea brine – and served with spaghetti and butternut squashes and gaeta olives, and Pork Cheeks are braised in hard and non-alcoholic apple cider, with granny smith apples and an apple reduction. An Autumn Salad includes butter lettuces, pomegranate, honey crisp apples, honey vinaigrette, and stilton cheese. Available only at lunch, the Burger is a masterpiece on a crispy grilled Italian bread canvas, sandwiching a layer of bone marrow-cippolini agrodolce atop a dry-aged burger with creamed spinach below, paired with mind-bending “chips”—fried fingerlings coated in malt vinegar powder (an ode to Kenyon’s British heritage). Another special lunch entrée is a filet of Branzino served with a pomegranate vinaigrette reduction, cauliflower puree and topped with pomegranate seeds. The menu will always be a work in progress, evolving with the seasons. Desserts will also continue to evolve under the direction of sous chef Annabelle Sharahy, formerly of Eleven Madison Park, and will include delights such as gluten-free charred olive oil cake and carrot panna cotta.
Beverages: The boutique wine list, selected by Emerman, is 99% Italian organized by regions, offering up to ten whites and reds by the glass and a small collection of craft bottled beers. The cocktail program is overseen by General Manager Teddy Namauleg, formerly GM, beverage and creative director at The Norwood, who also has extensive experience introducing and developing new spirit brands. The cocktail list includes a changing seasonal roster of drinks such as the Grey Gardens Tea-infused martini, the Pompelmo of mezcal, Campari with a splash of Pellegrino grapefruit soda, and the Bottino Manhattan built with Maker’s Mark and Carpano Antica Vermouth with a touch of Luxardo. The cocktail menu is firmly rooted in the classics with signature Negronis and Manhattan’s and a growing offering of small-batch Italian amari.
Design: The classic mid-century modern design has been updated and refreshed but maintains its original aesthetic with the same Eames chairs and white brick walls. Divided into five sections: the front room where the bar is located, the back dining room, now with wooden accents and re-upholstered burnt orange banquettes, the spacious and beautifully landscaped garden dining area, which is covered year-round and enclosed for cooler weather, a private enclosed East Garden dining room, and the large interior private Pool Room (the name pays homage to the Four Seasons Restaurant), where innumerable artists have been feted for 21 years and counting!
Bottino is located at 246 Tenth Avenue, New York, NY, www.bottinonyc.com, (212) 206-6766, and is open for lunch Tues-Sat noon-3:30pm; bar menu Tues-Sat 3:30-5:30pm; dinner Mon-Sat 6-10pm ; Sun 5:30-9:30pm. Private dining room available by request.
This Thanksgiving consider letting Chola, the acclaimed two-star New York Times Indian restaurant by Shiva Natarajan, meet your holiday meal needs. The authentic Indian Midtown spot is celebrating with a unique menu for diners looking for a new way to experience staple Thanksgiving dishes.
Aimed at modifying the American holiday dishes with Indian culinary methods, the menu offerings include:
· Brown rice vegetable biryani
· Turkey butter pepper
· Pumpkin bharta
· Cranberry chutney
· Potato madras
· Fish cafreal
· Goat biryani
The menu will be served from 12:00pm – 3:00pm buffet style at a wallet friendly price of $19.95 per person on Thursday, November 28th.
The regular menu will also be served, however it is not part of the Thanksgiving special, priced at $19.95. Highlights from Chola’s popular signature dishes include Cafreal Paneer Tikka, a house made fire grilled cheese fresh from the Tandoor oven that comes out smoking with green masala and Meen Moilee, a light and flaky Branzino with turmeric, coconut and curry leaves, topped with green banana chips among other exceptional Indian dishes.
Chola also offers a variety of specialty cocktails like Himalayan Sunset (Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice) and East of Manhattan (Ragtime rye, La Copa sweet vermouth and saffron syrup) as well as a curated international wine list.
DE MOLE, WILLIAMSBURG’S NEW TRADITIONAL GOURMET MEXICAN BRUNCH
MENU
THAT SERVES “UNLIMITED FOOD & DRINKS.”
The new brunch, UNLIMITED-FOOD MENU, is available for 2 HOURS on
SATURDAYS AND SUNDAYS between 10AM – 4PM, starting NOVEMBER 2ND
and
also includes BOTTOMLESS DRINKS and is priced at $45 PER PERSON.
IT IS SERVED BY RESERVATION ONLY!
Food is SERVED SMALL PLATES STYLE, during the two-hours, providing
diners with the option of trying various traditional Mexican
gourmet
brunch dishes.
Menu highlights includes:
· “DE MOLE” BENEDICT, tequila cure salmon, lemon-kale, corn
bread, and CHIPOTLE HOLLANDAISE SAUCE.
· CHORIZO SLIDERS with coleslaw and JALAPEÑO AIOLI which
are
just two examples of their unique offerings.
· The restaurant also CATERS TO A VEGETARIAN CROWD with
TACOS
DE NOPALES, grilled CACTUS with pico de gallo on a corn tortilla
among
other delicious vegetarian dishes.
For more tantalizing options, please view the COMPLETE MENU which follows the story of the restaurant below.
BOTTOMLESS COCKTAIL options like MIMOSA, Bellini, LIME MARGARITAS,
RED
SANGRIA and Bloody Mary (vodka or tequila) are included.
Concept: de Mole is a family-owned and operated Mexican restaurant with a storied mole recipe, which is their namesake, and has been passed down from generation to generation, taking three days to make using 26 different ingredients. Celebrating their first anniversary this June at their Williamsburg location, the restaurant is led by Executive Chef/Co-OwnerJose Luis Flores, who was mentored byJames Beard awardedChef Douglas Rodriguezand Chef Richard Sandoval, who received two stars in the New York Times for Maya.Together with the help of his son General Manager Daniel Flores, Chef de CuisineRuth Nunez,his sister Mireya Mendez Co-Founderand brother-in-law Chef Ramiro Mendez, theteam craft a premier authentic Mexican menu using time-honored family recipes.
Executive Chef: Jose Luis Flores has been in the culinary world for almost two decades. He started his journey working with his grandmother in their kitchen in Mexico City, where he caught the cooking bug. From there he worked his way up, moving to Manhattan and beginning at China Grill. He soon attended a dinner and had a chance encounter with Chef Douglas Rodriguez at his then popular Latin restaurant Patria. Rodriguez took him under his wing and over the course of 12 years he was appointed the Corporate Executive Chef & Pastry Chef forPatria in New York, Alma de Cuba in Philadelphia, Deseo in Scottsdale, Ola Miami and D Rodriguez Cuba in Miami.
After his stint with Rodriguez, Flores went on to be the Regional Executive Chef working under Chef Richard Sandoval, traveling to Mexico several times a year to develop new recipes for Zengo, Maya New York and Pampano. Flores is also the author of Dulce: Desserts in the Latin American Tradition, a cookbook that gives readers a look inside the unknown Latin-American dessert world.
For de Mole, Chef Flores has appointed Ruth Nunez as Chef de Cuisine, who worked under him at the popular Zengo.
Food: The menu at de Mole kicks things off with an array of appetizers featuring a fresh and zesty Ceviche de Veracruz with either sea scallop or mahi– mahi with special offerings like red snapper depending on what the Chef can find at the local fish market, all poached in fresh lime juice with onion, tomato, jalapeno, avocado, cucumber; Queso Fundido with house blend of melted cheese and a choice of chorizo or wild mushroom, served with flour tortillas; and the “de Mole” nachos with house made corn chips, black beans, cheese, guacamole, pico de gallo and sour cream for the ultimate dipping experience.
The menu highlights a range of tacos with choices such as Carne Asada, grilled skirt steak, Al Pastor, Achiote marinated pork with grilled pineapple, and Baja, crispy beer battered mahi-mahi with mango habanero. Burritos include options like Pollo con Mole Poblano, grilled chicken with mole poblano and sesame seeds, and Camarones, sautéed shrimp with vegetables and cilantro. Enchiladaslike the Enchiladas Rojas con Pollo are also featured, which come in a corn tortilla with Guajillo Chile sauce, rice, beans, onion, cilantro, queso blanco and sour cream.
PlatosPrincipales spotlights include the Pan Sautéed Salmon, served with jasmine rice, esquites and their signature mole poblano; Pollo con Mole Poblano, a slow cooked chicken leg with red rice, beans, sesame seeds, and served with corn tortillas; and Tinga de Puebla, a beef brisket stew with red rice, beans, avocado, queso blanco and corn tortillas.
Executive Chef Flores also showcases a number of limited quantity rotating specialty dishes like a beautifulregional dish fromthe eastern coast of Mexico with their octopus salad that is slow cooked and glazed with tamarin–pasilla sauce; an ancient inspired dish similar to an Ossobuco, which is braised with pibil, a sauce made with achiote and dry peppers, usingacooking technique dating back to the Mayans, and served over a bed of pinto beans; and a tenderpork belly guacamole.
Vegetarian and vegan plate options include Seitan Fajita with mixed vegetables, garlic spinach, red rice, guacamole and tofu sour cream, served with flour tortillas; Enchiladas Verdes con Espinaca, sautéed spinach in a corn tortilla with rice, beans, onion, cilantro, queso blanco, sour cream and green tomatillo sauce; and the Nopales Burrito with grilled cactus, red rice, beans, cheese, sour cream, pico de gallo with tomatillo sauce.
Dessert is a must with recipes from Flores’ cookbook with classic choices such as the Coconut Flan, crispy on the outside and fluffy on the inside homemade churros with chocolate dipping sauce and a not-to-be-missed Tres Leches cake with bananas and strawberries.
Breakfast and Brunchis also served at de Molefeaturing a variety of egg dishes like “de Mole” Benedict, tequila cured salmon with lemon kale, corn bread, mixed green salad and hollandaise sauce; Ahogados – Baked Eggs with spinach, cheese and spicy tomato sauce on sour dough bread; Avocado Toast, sour dough with poached eggs, lemon, chipotle and mixed greens.
The menu also includes pancakes with assorted toppings such as agave nectar, apple compote, Cajeta(Mexican caramel sauce)and Whipped Requeson, a Mexican style ricotta.
Tortaswith options such as Milanesa de Polloand Chorizo con Huevo, all served with refried beans, avocado, cheese, and homemade pickle jalapenos. Guests can indulge in other dishes like Unusual Twin Beef Burger, a classic hamburger with pickled cucumber, a chorizo slider, provolone and served with home fries.
Drinks: Bartender Felix Penaloza, who got his start at La Esquina, has curated a selection of Mexican takes on classic cocktails. Spotlights include the El Anticuado, a mezcal old fashion with Montelobos mezcal, Hornitos Reposado, charred orange, angostura and orange bitters; Oaxacan Mule with Yuu Bal Espadin Mezcal, lime and Thomas Henry ginger beer; and Blood and Popocatepetl, paying homage to the Mexican volcano made with WahakaEspadin mezcal, blood orange, sweet vermouth and Luxardo maraschino cherries. The bar also includes a curated list of tequilas, including one on draft for margaritas, as well as a diverse mezcal selection.
Design: The space was designed to create an essence of Mexico with little touches found throughout the space. Wooden tablesand chairs are scattered through the restaurant with a long bar placed at the centerand black clay lamps from Oaxaca are hung above. The family helped to build almost everything found in the restaurant and all of the plate ware including the coffee cups are from Mexico and made by Mexican artist Javier Servin.
Luv Michael Co. is the non-profit that produces high quality organic, gluten-free granola, helping young people with autism pursue their culinary dreams. They will be opening their first high-capacity, commercial kitchen and learning center in Manhattan at 42 Walker St. in Tribeca on October 24th.
The company was started in 2015 by Founder and President Dr. Lisa Liberatore when her autistic son, Michael, could no longer work after the age of eighteen. She wanted to create a place where he and others on the autism spectrum could be trained, educated and have a real job working in the culinary field to fuel their confidence and have them gain enough experience to have future jobs elsewhere.
Dr. Liberatore notes that, “Luv Michael Co. was never designed to be a charity or provide young autistic adults with ‘something to do.” Instead, Luv Michael’s mission has always been to “provide a meaningful culinary vocation for the Autistic population and to produce exceptional gluten-free and natural products.”
The new state of the art commercial space, which will have a small retail kiosk, is 3,000 square feet and the “granologists” will work and train five days a week until they are prepped to take part in the manufacturing process. They use a 5-point curriculum, developed in cooperation with autism education and culinary specialists and based, in part, on the New York State food handler’s license exam. This process helps to ensure that they learn the necessary skills for working at Luv Michael, but also to thrive as they grow to become members of the working world.
Luv Michel Co. currently employs 10 ‘granologists’, providing fresh granola to Starbucks, Fresh & Co., D’Agostino Supermarkets, Gristedes Neighborhood Grocers, Wild by Nature, as well as over 60 other retailers in the greater New York City area. A replication expansion project at the Greek Orthodox Church of The Hamptons, employs ten more.
Luv Michael Co. is the winner of a competition for non-profit food companies–sponsored by JetBlue–and was awarded the opportunity to have their all-natural, locally sourced, granola product distributed on U.S domestic JetBlue flights. With the addition of this new commercial kitchen, Luv Michael Co. will soon be able to meet JetBlue’s production requirements and the ever-growing demand for healthy, all-natural products.
On Wednesday, October 16, the Dominican Women’s Development Center, the largest independent Dominican founded organization in the United States, held their 31st Anniversary Gala at the New York Hilton, where they honored actress, dancer and performer, Amara La Negra with the Outstanding Artist Award.
Amara La Negra
Mistress of Ceremony, Damaris Diaz, of Univision opened the gala with this year’s theme “Standing Shoulder to Shoulder to End all Violence Against Women” a re-affirmation of one of the most critical aspects of the feminist movement and one the Dominican Women’s Development Center has embraced from the start. The gala raised hundreds of thousands of dollars to help fund the centers diverse programs for Latina women and families of the Washington Heights community.
Damaris Diaz
Gala Chair Jean Shafiroff introduced Rosita Romero, DWDC’s Executive Director, who received a standing ovation for her 28 years of service to the Washington Heights community. Mrs. Romero gave a moving speech and asked guests to observe a moment of silence for women such as Gladys Ricart who was killed by a former boyfriend on her wedding day. Following her speech, she played a moving video from the Brides March Against Domestic Violence, which takes place annually to commemorate Gladys and all victims of domestic violence.
Jean Shafiroff
The nights honorees included Hope M.Field, The Coca Cola Company, who was presented with the Corporate Engagement Award; Dr. Carmen Garcia Albarran, Private Practice Pediatrician with the Outstanding Medical Practitioners Award; Karima Khawja, Univision, was presented with the Outstanding Media & Marketing Award; and Alana Cantillo, Charter Communications was presented with the Outstanding Communications Award.
The corporate sponsors for this year’s gala included MirRam Group, Hispanic Federation, New-York Presbyterian, Columbus University Medical Center, The Coca-Cola Company, Liberty Beverages, Inca Kola, Goya, Charter Communications, Somos, United Federation of Teachers, UPS, ADP, Univision, Healthfirst, Consulting Just For You and Cibao Pharmacy.
An auction was then held where people bid on luxury handbags including one by Oscar de la Renta, vacations and artwork, and signed baseballs by baseball greats Carlos Beltran and Bernie Williams. Amara La Negra closed the gala with a heart stopping performance which had the entire room on the dance floor.
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The Gala Chairs were Jean Shafiroff and Dr. Casilda Balmaceda. The Gala Co-Chairs were Martin Pena, Jannetta Malloy, Sabine Poisson and Gillian Harding. Benefit Committee Members were Luz Bermudez, Petra Cruz, Fermin Espinosa, Josefa Ruiz, Maritza Santiago, Nathalie Tejada, Carolina Encarnacion and Rosita Romero.
About the Dominican Women’s Development Center
The mission of DWDC is to empower all women and communities to advance gender equality and social justice. Since 1998 and with an uncompromised resolve, the DWDC has made tremendous strides to fulfill its mission to empower all women and communities to advance gender equality and social justice. Fueled by an unrelenting quest to see families and individuals realize their potential, the DWDC has been a compassionate source of hope and inspiration to countless women, children and households through programs and services that restore their dignity and self-esteem while encouraging the pursuit of possibilities far beyond their personal circumstance and socioeconomic conditions.
At their annual events, the DWDC is able to showcase some of the lives they are privileged to shape, and equally ecstatic about recognizing individuals who share our passion for service as well as honoring our selfless organization partners without whom the mission of changing lives cannot be achieved.
Thirty years is not just a DWDC milestone: it is the perfect embodiment of a collective community accomplishment. The DWDC believes in treating all people with dignity and respect, that promoting gender equality is fundamental to social justice, that all people have the right to opportunities and resources that support them in reaching their full potential. They believe in practicing holistic, culturally sensitive, inclusive and innovative community engagement. They are committed to serving all communities regardless of background gender, race, ethnicity, economic status, age, religion, culture, sexual orientation, or other identities, and believe in the power of advocacy for ourselves and their communities.
To continue to donate to Dominican Women’s Development Center’s go to dwdc.org/donate.
On Thursday, October 17th, Gynecologic Oncologist, Dr. Sharyn Lewin, on behalf of The Lewin Fund, hosted a Women’s Health & Wellness Symposium at the Jewish Federation of Northern New Jersey in Paramus.
The three-hour event included presentations by top health and wellness experts for an interactive discussion about the latest in research, awareness and prevention of women’s cancers, including what patients need to know to take charge of their health.
Experts presentations included: Sharyn M. Lewin, MD as the host and moderator, Debbie Besson, MS, RD, CSO, Shari Brooks, Dr. Dorothy Chae, L.Ac., Ph.D. and Shari Siegel-Goldman, MD.
Guests also had the option to partake in on-site genetic testing and flu shots.
The Lewin Fund hosts monthly educational events to help educate and raise awareness for traditionally underfunded gynecologic cancers that impact one in three women and their families. The Lewin Fund’s next event will be a free genetics symposium focusing on “Updates in Hereditary Cancers & Genetics,” on Sunday, October 27th from 1:00 PM – 3:30 PM at the Holy Name Medical Center’s Marian Hall (718 Teaneck Road, Teaneck, NJ). Guests can register at holyname.org/GeneticsSymposium or by calling 201-833-3392.
About The Lewin Fund
The Lewin Fund to Fight Women’s Cancers is a non-profit based in New York City that supports cutting-edge and comprehensive care for women with cancer.
The Lewin Fund is committed to sponsoring innovative women’s cancer research and collaborating with women’s cancer support programs to prevent cancer and extend life for women with cancer. The Lewin Fund is inspired by the vision of one courageous woman who battled gynecologic cancer and sought to push the frontiers of clinical research initiatives.
We are focused on: enhancing preventive and screening techniques to reduce the incidence of malignancies; funding cutting-edge, innovative research; supporting personalized medical strategies to treat cancer and decrease morbidity and mortality; and improving the quality of life during treatment and recovery by partnering with individuals on the front lines of cancer care.
Our founder, Sharyn Lewin, M.D., FACS, is a board-certified gynecologic oncologist, specializing in the diagnosis, treatment and management of ovarian, endometrial, uterine, cervical, vulvar and vaginal cancers. Her practice employs a comprehensive, multidisciplinary team approach to screening, treatment and overall improvement in quality of care for women at high risk for ovarian cancer and other gynecologic malignancies.
Dr. Lewin serves as medical director of the Regional Cancer Center’s Gynecologic Oncology Division at Holy Name Medical Center and spearheads the development of a Women’s Comprehensive Health Center, a female-focused initiative providing care and support for women of all generations.
Jewish Federation of Northern New Jersey is dedicated to preserving, fostering and securing a vibrant Jewish community locally, in Israel and around the world. We provide the guidance, vision and resources necessary to help those in need. They work collaboratively with donors, volunteers and other Jewish organizations to ensure that your contributions will be distributed to achieve the maximum impact.
In today’s hyper-connected, uncertain world — where rapid response is critical — Jewish Federation of Northern New Jersey has their fingers on the pulse of issues and are nimble enough to react to crises and respond to where the need is greatest. They are the eyes, ears and voice of your Jewish community.
Executive Chef Jared Sippel of Trattoria Italienne will hold an exclusive Piedmontese dinner to honor the of wines of legendary producer Bruno Giacosa.
Guests will be taken on a journey through the Piedmont region with Chef Sippel’s curated five-course pairing menu with selection that include Agnolotti ai tres Arroisti, a traditional piedmontese stuffed pasta with tartufi bianchi and served with a Nebbiolo D’alba Valmaggiore from 2017, and Sformato Di Verdure, cardoon with radicchios dressed in Cesare giaccone barbera vinegar and served with a Barbera D’alba from 2017.
The dinner will be held on November 18th at 6:30pm in Trattoria Italienne’s warm and picturesque back dining room.
The evening is priced at $229 and a reservation is required.
Initiated by Grammy-nominated conductor Vladimir Gorbik, Breaking Boundaries is a unique project geared toward uniting the shared creative efforts of American and Russian composers and performers during a time of heightened political tension. The artistic vision for this concert places in front of the audience the human desire for beauty, transcending cultural barriers, expressed through a mutual heritage of music. Made up of performers who hail from Anglophone and/or Slavic countries, the strings of the Capital Symphony Orchestra will realize the diverse program chosen by Gorbik. In the words of the conductor: At my invitation, Adelphi University professor and composer Nicholas Reeves, will begin the evening with a brief lecture on the need for citizens from different nations, presenting the potential for conflict, to develop an ongoing dialogue through numerous musical collaborations.
Breaking Boundaries, the first in a series of concerts dedicated to peaceful international relations, will be premiered at St. John Nepomucene Catholic Church (411 East 66th Street and 1st Avenue, New York, NY).
The Capital Symphony Orchestra, Tania Stavreva (Pianist) | Video,
Comprised of two parts, the evening opens with Peter Ilyich Tchaikovskys Serenade for Strings in C major, Op. 48. This composition is a prime example of the composers ability to unite the artistic ideals of Eastern and Western concert music. Tchaikovskys works continue to be well-loved by Americans, while never abandoning their deeply rooted Russian provenance.
In the second part of the concert is the music of another Slav, Bulgarian composer Alexander Vladigerov. His Variations on the Bulgarian Folk Song Dilmano, Dilbero, Op. 2 for solo piano will be performed by New York based multi-award winning Bulgarian-born piano dynamo (Time Out New York) Tania Stavreva. Her energetic playing has been described as Unique! (AXS.com), World-Class (Classicalite News), and Edgy Stavrevas got rhythm (The Huffington Post).
Near the end of the concert, Reeves Concertino Campane for solo piano and string orchestra will receive its premiere performance. Specifically written for Stavreva, this work is based on the acoustics of bells found throughout different cultures, promising to showcase her rhythmic intensity at the keyboard.
Anna Clynes plaintive Within Her Arm ends the evening in a hushed air of contemplation and embrace. Originally from the U.K, but now based in the U.S., Clyne wrote this work for the Los Angeles Philharmonic in memory of her mother. Alex Ross of the New Yorker describes this composition as, a fragile elegy for fifteen strings; intertwining voices of lament bring to mind English Renaissance masterpieces of Thomas Tallis and John Dowland.
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On a beautiful October day I got to meet Tania in person. Below is an organized summary of our conversation:
1. Could you tell me a little bit about the concert you have coming up (much of this information, and much more, is in the above press release)?
I am very excited to be a part of this unique concert and also to have the opportunity to perform the world premiere of “Concertino Compane” by acclaimed American composer Nicholas Reeves for solo piano and string orchestra. I am looking forward to be collaborating also with Grammy nominated Russian conductor Vladimir Gorbik and the Capitol Symphony Orchestra New York branch. In addition to the Concertino, I will be performing also Variations on a Bulgarian Folk Song “Dilmano, Dilbero”, Op. 2 by Bulgarian composer Alexander Vladigerov.
Photo on the Red Carpet at the Grammy Awards red carpet, Los Angeles, CA _ Credit Tania Savrera
2. Who is your favorite composer?
It is impossible to name one. I have a new favorite every time I work on a new piece or bring back an old piece :) If I have to try to speak a bit more generally, I tend to connect more to the music by Russian and Bulgarian composers (Rachmaninov, Prokofiev, Scriabin, Vladigerov, Stoyanov, etc.). The music by Bulgarian classical composers is still not so well known in the West and it is often similar in some ways to the music of the famous Russian composers but many Bulgarian composers use the traditional asymetrical rhythms which are very unique, exciting and typical for Bulgaria and the Bulgarian folklore. Examples of such rhythms are 9/8, 7/8, 11/8 and etc. You can hear a lot of those at my album Rhythmic Movement on tracks 1, ,2, 3, 13, etc. But lately, a lot of similar rhythms are used in many movies – for example the Wonder Woman soundtrack, as well as in the music of many modern composers. Currently I collaborate with a lot of American composers and some of them are very influenced by new rhythms and use percussive style in piano writing (similar to Prokofiev, Ginastera) and etc.
On another hand…if I really have to pick one and only one composer….well maybe that would be Bach. He is like the beginning of everything in music (not literally of course)… I played a lot of Bach growing up and at the moment I do not perform so much of his music at my current programs but I will soon, and his compositions are very healing and spiritual to me. There is so much light and harmony in his music! We are living in a chaotic world, where there is more time for communicating through tech devices and less time for in person communication… and at many places, surrounded by traffic, constantly rushing for the next thing, stress, traffic, etc.. And then all of a sudden in this world of chaos you play Bach…. it is like all of a sudden a ray of light comes from the darkness.Playing Bach to me is like going into a different world where you are putting everything at the right place, it is like taking a deep breath and using mindfulness to guide you in the present moment.. And then playing anything after that feels different. Playing Bach is light a dose of healthy food for the musical brain.
Tania Stavreva live at the Berlin Philharmonie, Berlin, Germany, 2018 _ Credit Alexander Baumbach
3. I’ve always wondered how Beethoven made the compositions he did being deaf. Do you have thoughts about his music?
Beethoven made the impossible possible. It is a pure genius! In his music there is so much struggle but he never gave up no matter how hard his life was and how difficult the struggles were. There is so much fight for life to win over death. There is so much fight for the positive, for light to win over darkness. I don’t know how he did it. But he did it especially in his Ninth Symphony “Ode To Joy”. He left us a great message and this music is very deep and eternal.
Tania Stavreva at Place des Arts, Montreal, QC, Canada, Sept 19, 2019 _ Credit Richard Bastarache
4. When did you begin playing piano and how did that evolve to where you are now?
I began playing the piano when I was four years old. Friends of my parents had a piano and when we visited I would tinker around with the keys. Since I liked the piano so much, my parents bought me a piano and I started lessons. My father was a professional musician. He played violin, guitar and was also conductor. He was one of the smartest man in the world (not because he was my father but because it is the truth) and an amazing artist interested in languages, all types of literature, art, philosophy and mathematics. So, I entered the National Music School Dobrin Petkov” in Plovdiv, Bulgaria where I got a very solid musical training and then I continued my studies in the USA. During my student years I had to do what I was told to do by my teachers: perform at my juries, master classes, auditions, competitions and classical music festivals. The repertoire at a lot of these activities is pretty standard so after graduating, I started experimenting with composing, as well as working with living composers and new music. Coming from old school traditions gave me a great foundation and it has an impact on my current ideas in terms of concert programming. Being able to have the freedom to curate my own solo recital programs, is really a way to speak better to my audience through my heart.
Tania Stavreva at The Sembrich Museum, NY, Photo by Guptill Photography
5. What is your most memorable performance?
It is also impossible to name one. They are all so different. It depends on the point of view. For example, in popular music, success is determined by the sales and number of people showing up. But to me, a performnace could be memorable even in an intimate setting. Sometimes I play at 50 people size intimate salon or chamber music hall and sometimes I play in front of 1000 + audience. To me what’s memorable is how I feel and how was the energy at the space and how did connecting to the audience felt.
Playing on stage is like throwing yourself in fire. There is nothing like a life performance on stage. You could never get this feeling in the practice room, no matter how many hours you practice. And performing a new piece, especially a world premiere, is nerve racking lol (such as the Nicholas Reeves’ Concertino that I will be performing for a 1st time on Oct. 30th). But I like the challenge because a challenge is something that makes my one’s life bigger.
Tania Stavreva live at the Berlin Philharmonie, Berlin, Germany, 2018 _ Credit Alexander Baumbach
Pianists always use a different piano – we don’t carry around the instrument we know like a trumpeter of a tubist.
Tania Strevera’s Foot_ Credit Will Calhoun (Living Colour)
6. What do you feel when you perform?
Well… it depends on what I am performing and on what the composer intended. My repertoire ranges from Baroque to Contemporary, some pieces are peaceful, some more energetic. Each composer of music is like a script writer. They write the story and we, the musicians are the actors playing the story. Being a pianist, I often feel like an actress, because I need to get into different characters based on what the story of the music is about. Yes, I have my own interpretation but I also want to say what the composer intended.
I often see colors when I play music. Sometimes in the music of the French Impressionists I see painting by Monet. In 2012 I even collaborated with body painters Danny Setiawan and Derrick Little on music and body painting project available to see here: https://www.youtube.com/watch?v=I9ETa_iIG9s
Many composers have been inspired by paintings and visual art. Alexander Scriabin for example had synethsia. In one of his late compositions “Vers la Flamme”, it is such a visual work! To me, the story starts like a flame from a small candle growing bigger into fire, light, heat, senses, and then it explodes.. And he composed this piece before the term global warming even existed. It is like he almost predicted it in his music.
Tania Stavrera _ Credit Reggo Wilson Photography
7. Have you thought of music as a way to heal?
Certain music could really be healing and there many studies and specialists working in this area. I participated in the past at a couple of benefit and charity concerts where I performed at hospitals (Dana Faber Cancer Institute, Los Angeles Children’s Hospital, centers for Alzeimers, Autism and such.) The organizers explained that music really helps their patients and asked me to play anything I’d like.
8. Do you work out?
When I have time! I just started barre, I am new to it. I have tension in my shoulders/upper back so I can see it being helpful to me. I do feel better when I work out so I should do it more often :) I also meditate and I should do this more regularly. It is hard when you travel so much and jet lags.
9. What impact can music have on the development of a child’s mind?
Many studies show that when I child is playing a musical instrument, the brain develops differently, it is basically the full body workout for the brain and no other activity develops it as comprehensively as music, not even chess lol. Here it is explain more in depth: https://www.youtube.com/watch?v=R0JKCYZ8hng
Tania Stavreva at Place des Arts, Montreal, QC, Canada, Sept 19, 2019 _ Credit Richard Bastarache
10. You also teach and model?
I have been teaching for 12+ years or so. I work with children and adults and I love sharing my knowledge with others who would like music to a part of their world. In general I think classical music should be more accessible and teaching is a great bridge. Classical music is often isolated, it has its own small community but I think it should expand and reach to more people. Often students decide to start piano lessons because they saw a piano cover, or they want to learn a pop song, but when you show them music by classical composers and provide more music history and background, often people are fascinated. They didn’t learn about classical music at school or in the media, but at their piano lessons.
I was very fortunate that I was raised in a very cultured and highly intellectual family and I also went to a special music school but a lot of people didn’t have that luxury. That’s why being exposed in more media, educational programs at schools, TV, etc. is a way to reach more people. Modeling is fun and by collaborating with designers (remember, the work attire of a concert pianist is a gown dress ;) ), photographers, magazines, fashion media and etc. is also a way to feature a musician but also reach new audience of all ages.
Tania Stavrera_ Credit Reggo Wilson Photography
Tania Stavrera _ Credit Paul Stetzer Photography
Tania Stavreva is also performing in New York on December 3rd (her birthday) and December 7th, 2019. For more information, sign her mailing list at www.taniastavreva.com
Click here to buy her Billboard Classical Top 10 Album.
