NY ALLIANCE YEARBOOK - 2024-2025

ABOUT ALEXANDER WOLF

DESCRIPTION

Alexander Wolf & Son has a century-long legacy. Based in New York City, we collaborate with architects, engineers, owner’s representatives, and building owners. Our offerings include general construction, construction management, and pre-construction services. Our focus is on commercial, institutional and non-profit sectors. As a fourth-generation familyowned business, AW&S is renowned for its hands-on expertise and is highly respected among general contracting firms in the greater New York area.

PRIMARY SERVICES

General contracting, pre-construction, construction management, construction budgets

INDUSTRY

General Contracting and Construction Management

WEBSITE

www.awolfandson.com

MEMBER PORTRAIT

PETER BERNSTEIN

COO

I love golf.

Tel: (646) 584-1320

Email: pbernstein@awolfandson.com

Immediate family members:

Jennifer (wife), Ben, 12, Eli, 9 (sons)

BRIAN GELLER

Director of Business Development

61 years young. Married with three sons from my first wife, and a stepson and stepdaughter from my current wife, Julie. We live in Scarsdale and have a golden retriever, Nash.

Tel: (917) 510-4974

Email: bgeller@awolfandson.com

Immediate family members:

Julie (wife), Sage, Reece & Hudson (sons) Matthew & Katie (step-children)

Favorite quote: "Calm breeds calm. Chaos breeds chaos."

Professional affiliations: Young Presidents’ Organization

Hobbies/interests: Golf, tennis

Fun fact:

I sang in the Cornell glee club as a second bass.

Favorite quote: "Be sure you put your feet in the right place, then stand firm." - President Lincoln

Professional affiliations: RWU Alumni; NAPE; OEMNY; Search & Rescue Northern Westchester

Hobbies/interests:

Spinning vinyl, golf, tennis, coin & currency

collecting, guitar, cooking, wine

Favorite book/movie/music: Good Fellas/A Bronx Tale/Steely Dan

Fun fact:

I was a professional radio DJ.

ABOUT ARISTA

DESCRIPTION

Arista is the premier HVAC/R service provider in the New York metro area. We install, maintain, and repair HVAC/R systems for commercial office space, retail establishments, restaurants, health clubs, and elite residential properties.

PRIMARY SERVICES

Arista provides plan and spec, as well as design-build installations along with comprehensive planned maintenance programs designed to reduce energy consumption, extend the useful life of the HVAC/R equipment, and protect and optimize the investment made in HVAC/R equipment. We look to identify issues and offer solutions to problems that, if left unresolved, could result in expensive equipment failure and/or down-time.

INDUSTRY

HVAC & Refrigeration

MEMBER PORTRAIT

SCOTT BERGER

President

Scott is a business leader and entrepreneur. A connector of people. A loyal friend, devoted father, and husband.

Tel: (917) 577-1497

Email: sberger@aristair.com

Immediate family members:

Amy (wife), Lauren and Meg (daughters), Sam (son)

Favorite quote: "Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple." - Willy Wonka

Professional affiliations: MSCA; MCAA; MACC; WDB of NYC; NYS Brewers Association

Hobbies/interests:

Hiking, biking, sailing, beer, skiing, tennis, golf

Favorite book/movie/music: Harry Potter/Airplane/Billy Joel

Fun fact: I was the eighth man on my H.S. varsity golf team.

MICHAEL ROSONE

Vice President - Service Sales/Marketing

Tel: (718) 706-4415

Email: mrosone@aristair.com

Immediate family members: Kristen (wife), Daniel, Alexandra and Jake (children)

Favorite quote: “How you do anything is how you do everything."

Professional affiliations: MSCA Board of Managers

Hobbies/interests:

Golf, kayaking, cooking

Favorite book/movie/music: Weekends with You/Goodfellas/Bruce Springsteen

Fun fact: I won an open-mic night at Standup NY comedy club.

ABOUT AVALON

DESCRIPTION

Avalon Net Worth is a leading independent investment banking firm specializing in mergers, acquisitions, private placements, financial advisory, and financial restructuring.

PRIMARY SERVICES

Consumer products, financial services, business and distribution service providers, importers/manufacturers, architectural/engineering, retail and e-commerce, technology, media and entertainment succession advisory

INDUSTRY

Banking & Finance

WEBSITE

www.avalonnetworth.com

MEMBER PORTRAIT

JACK HENDLER Co-CEO

I am chairman of a children’s charity that has existed for 55 years. Previously on the Board of the RUSK Institute for pediatric medicine. Trustee of my temple and other active involvements. I am driven to assist business owners to determine their best exit or strategy for the future. I am motivated to "give back" to those who cannot help themselves!

Tel: (212) 390-3600

Email: jhendler@avalonnetworth.com

Immediate family members:

Denise, Shayna, Jared, Marshall, Everett

Favorite quote:

"The more things change, the more they are the same."Alphonse Karr

Hobbies/interests:

Traveling, novels, golf, biking, museums, lectures

Favorite book/movie/music: The Ten Commandments

Fun fact:

I know all the punch lines to Jackie Mason’s jokes from working as a waiter in the Catskill Mountains.

ABOUT BENHAR OFFICE INTERIORS

DESCRIPTION

Benhar Office Interiors is New York City’s platinum certified MillerKnoll dealer. As we represent over 300 product manufacturers, we pride ourselves on our company’s culture, team, and industry expertise. We create professional environments with a personal touch, and do this by providing furniture and architectural products and services to commercial clients, as well as the architectural and design communities.

PRIMARY SERVICES

INDUSTRY

Commercial Furniture Sales

Benhar curates and procures office furniture in addition to these services: design, project management, turnkey solutions, space planning, architectural glass wall solutions, refresh occupied office space (paint, carpet), warehousing, delivery, and installation. WEBSITE

www.benharoffice.com

MEMBER PORTRAIT

DAVID QUINN

Executive Vice President

David has been in the furniture industry for over 25 years, and became Benhar’s Executive Vice President in 2022.

Previously, he led Teknion’s Global Accounts, managing major clients like Bloomberg and Citi, and later launched the NYC office for a Boston dealership.

Tel: (646) 271-7077

Email: dquinn@benharoffice.com

Immediate family members: Carole, Olivia and Hannah

CLAUDIA SCHEINMAN

Vice President

I have been at Benhar Office Interiors since June 2016. My husband and I have a two-year old daughter and we are expecting a baby boy. We live on the UES with our dog, Benson.

Tel: (516) 965-0923

Email: cscheinman@benharoffice.com

Professional affiliations: CoreNet; AMFP

Favorite quote: "The cautious seldom err." - Confucius

Hobbies/interests:

Golf, traveling, hiking

Favorite book/movie/music:

The Referral of a Lifetime/Breaking Bad/Big fan of the late Tom Petty

Fun fact:

Played college baseball and participated in two world series.

Immediate family members: Jason (husband), Sunny (daughter)

Favorite quote: "Your time is limited, don't waste it living someone else's life."

Hobbies/interests:

Cooking, organizing, exercising, family time

Fun fact:

My daughter was born on my third wedding anniversary.

ABOUT BLACE

DESCRIPTION

Our marketplace proudly provides access to some of NYC and LA’s most unique and premier event and production space as well as a trusted network of best-in-class vendors.

Founded in 2018, our team understands that the key to an unforgettable event lies in finding the perfect venue and the right vendors. Our user-friendly platform allows you to effortlessly discover and book your dream venue, along with all the services and support needed to make your event shine. From start to finish, we are dedicated to providing an exceptional event booking experience.

PRIMARY SERVICES

Blace offers a curated selection of versatile event venues, from stunning rooftops to waterfront gems and large white box spaces, boast top-notch amenities and captivating settings to suit every occasion. Whether you're hosting a social gathering, a corporate event, or a large-scale production, Blace has the ideal space for you.

INDUSTRY

Corporate Event Space

MEMBER PORTRAIT

FARRELL

Katelin, an Event Designer and Visual Director with 15+ years in NYC and LA, has produced award-winning fashion events and installations for brands like Tommy Hilfiger and Condé Nast. A Northeastern alum, she blends her passion for travel and adventure with creative expertise in high-profile, VIP event spaces, and visual merchandising strategies.

"The future belongs to those who believe in the beauty of their

Traveling, photography, hiking, yoga, fashion

ABOUT BLONDIE’S

DESCRIPTION

Blondie's Treehouse is a dynamic horticultural company offering exceptional design, installation, and maintenance services for interior and exterior plantscapes. Our Floral Studio specializes in unique designs and event planning, and our Holiday House brings you festive holiday decor.

PRIMARY SERVICES

Interior Plantscapes, green roofs, exterior garden design, green walls, floral design, urban gardens, design-build, interior plant service, holiday decor, horticultural design

INDUSTRY

Landscape Design & Installation

WEBSITE

www.blondiestreehouse.com

MEMBER PORTRAIT

MICHAEL MADARASH

Business Development, Principal Designer

I’m a Long Island-based landscape designer and business owner with 30+ years in the horticultural industry.

Tel: (516) 351-2088

Email: michael@blondiestreehouse.com

Immediate family members: Lindsay, Mason and Cooper

Favorite quote: "Wrinkles will only go where the smiles have been."

Professional affiliations:

Long Island Nursery & Landscape Association, 2nd Vice President

Hobbies/interests:

Golf, skiing, fishing, gardening, coaching lacrosse, music and playing drums, carpentry, cooking

Favorite book/movie/music:

A Salty Piece of Land/JFK/James Taylor

Fun fact:

Lived in an apartment that once housed the toughest/roughest/craziest bar on the entire gulf coast.

JOSH FLEISCHMAN

Marketing Director

I focus on building a strong sales pipeline and creating strategies to grow business with top-tier clients, using a mix of modern and traditional tools for sustainable growth. Outside work, I enjoy running, biking, and cooking—ask me about wings or gazpacho!

Tel: (646) 649-9298

Email: josh@blondiestreehouse.com

Favorite Quote:

“One good thing about music, when it hits you, you feel no pain." - Bob Marley

Immediate Family members:

Nicole (wife and very best 2nd grade teacher in Brooklyn), Liam (14) loves gaming and wrestling, Noa (9) is learning cello and enjoys drama club.

Hobbies/interests:

Running, biking, kayaking, cooking, eating

Favorite book/movie/music:

A Walk in the Woods, Bill Bryson; Alien/s/3, Beastie Boys

Fun fact:

A nice pinch of dried dill and mint will make a cuke/tomato salad absolutely kill.

ABOUT CAPITOL FIRE

DESCRIPTION

Family owned and operated since 1952, Capitol Fire Sprinkler is a fire sprinkler installation, inspection, testing, maintenance, and repair company that proudly serves New York City, Long Island, Westchester, and New Jersey.

PRIMARY SERVICES

NFPA 25 inspection and testing, FDNY testing, violation consultation, 24/7 emergency repair service, fire sprinkler installation for all building types, design-build

INDUSTRY

Fire & Life Safety Services

WEBSITE

www.capitolfire.com

MEMBER PORTRAIT

ADAM LEVINE

President

I love the gym, Peloton, sushi, Costco, WWI history, fantasy sports, and Phish

Tel: (516) 410-1909

Email: adaml@capitolfire.com

Immediate family members: Ali (wife, 39), Max (son, 6), Lexie (daughter, 6), Reese (daughter, 3), Zoza (Norwich terrier, 8)

Favorite quote:

"Be vocal, be visible, be visionary. There is no shame in stepping forward, but there is great risk in holding back and just hoping for the best."

Professional affiliations: Young Presidents' Organization; Vistage; AFSA; NFSA; SFPE; NFPA

Favorite book/movie/music: Hyperion/Not Another Teen Movie/Phish

Fun fact: I once ate 56 pieces of sushi in a "Sushi Eating Olympics" (came in 4th place).

ABOUT CARGOTRANS

DESCRIPTION

Delivering seamless global logistics solutions with precision, integrity, and innovation, ensuring timely, cost-effective shipping and customs compliance for every client.

PRIMARY SERVICES

Customs brokerage, trade compliance management, international and domestic transportation, warehouse and distribution, technology, and visibility

INDUSTRY

Shipping

WEBSITE

www.cargotrans.com

MEMBER PORTRAIT

NUNZIO DE FILIPPIS

Co-CEO

I was born in Brooklyn, NY and grew up on Long Island, where I currently live with my wife and two daughters.

Tel: (516) 655-1857

Email: nunzio@cargotransinc.com

Immediate family members:

Nicole (wife), Alessandra and Isabella (daughters)

ANTHONY DE FILIPPIS

Co-CEO

My purpose in life is to make the world smaller. I seek to do this through my work – shipping products, travel – experiencing the world and different cultures, but most importantly deepening human relationships.

Tel: (516) 524-8185

Email: anthony@cargotransinc.com

Immediate family members: George (partner), Nunzio (brother), Maria and Michael (parents)

Favorite quote:

"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou

Hobbies/interests:

Soccer, weight training, running, biking, traveling

Favorite book/movie/music: Back to the Future

Favorite quote:

“When we are no longer able to change a situation, we are challenged to change ourselves.” – Viktor Frankl

Hobbies/interests:

Travel, cooking, film/TV

Favorite book/movie/music: Middlesex

Fun Fact:

I have completed two treks with silver back gorillas in Rwanda.

www.distinctiveoffices.com

MEMBER PORTRAIT

RICH COLUCCI President

Married for 31 years and have three daughters. I have lived in NJ my entire life, but consider myself a New Yorker. Started my company in 1998, and have been an Alliance member for almost 25 years.

Tel: (917) 416-6161

Email: richard@distinctiveoffices.com

Immediate family members: Liz (wife) and Alexandra, Francesca, Samantha (daughters)

Favorite quote: "You attract more flies with honey then you do with vinegar."

Hobbies/interests: Cooking, entertaining family and friends

Favorite book/movie/music: Rainbow Six/My Blue Heaven/Freebird

Fun fact: At 17, I owned and operated a food truck.

ABOUT DOUGLAS ELLIMAN

DESCRIPTION

As part of Douglas Elliman Real Estate, the Mittal Talwar Team provides real estate sales and investment advice and service, as well as a full-range of property management and concierge services. The team covers the Tri-State area, as well as the Hamptons and Florida.

PRIMARY SERVICES

INDUSTRY

Residential Real Estate

Sales, investment, rental, property management, concierge service WEBSITE www.elliman.com

MEMBER PORTRAIT

Real Estate Associate Broker

Tel: (917) 991-9528

Email: deepti.mittal@elliman.com

Favorite quote: "In everything, do to others what you would have them do to you."

Hobbies/interests: Traveling and reading

Favorite book/movie/music: Visual Intelligence by Amy Herman

Fun fact: Love to learn and practice magic tricks.

ABOUT DYNASTY ELEVATOR

DESCRIPTION

Dynasty Elevator Corporation is a full-service provider of vertical transportation services. Our highly experienced staff provides best-in-class solutions for all of your vertical needs in both residential and commercial applications. We operate in New York City, Westchester, Long Island, New Jersey, Philadelphia, and Baltimore.

PRIMARY SERVICES

Dynasty Elevator offers a complete spectrum of services around the complete life cycle and renewal of your vertical transportation systems. Services include: new installation, modernization of existing equipment, service maintenance and repair, code required testing and inspections, and special systems (e.g., truck lifts, ADA lifts, dumbwaiters).

INDUSTRY

Elevator Installation & Service

WEBSITE

www.dynastyelevator.com

MEMBER PORTRAIT

JOHN MEZZO

President

President/co-founder of Dynasty Elevator with 20 years of vertical transportation experience. Advanced from mechanical engineer to general manager while in cities across the country.

Tel: (702) 882-7293

Email: john@dynastyelevator.com

Immediate family members: Enzo and Luca (sons)

LAURA BRITO

General Manager

General manager and industrial engineer at Dynasty Elevator, specializing in process efficiency, productivity, and cost reduction. Dominican living in New York City.

Tel: (347) 749-6635

Email: laura@dynastyelevator.com

Favorite quote:

“The best revenge is massive success."

- Frank Sinatra

Professional affiliations: Chairman, NexGEN Group; National Association of Elevator Contractors

Hobbies/interests:

Watching football, golf, snowboarding, lifting weights, dining out

Favorite book/movie/music: The Godfather 1 & 2

Fun fact:

I am a big philanthropist, supporting several charities.

Favorite quote:

"Live as if you were going to die tomorrow. Learn as if you were going to live forever."

- Mahatma Gandhi

Hobbies/interests: Beach, family, friends, food

Favorite book/movie/music: How to Make Good Things Happen

Fun fact:

I love french fries with ice cream.

ABOUT EISNERAMPER

DESCRIPTION

Large enterprises, privately owned companies, governmental entities, and high-net-worth individuals have complex short- and long-term financial and accounting needs. These clients rely on EisnerAmper for comprehensive audit, accounting, advisory, consulting, andtax services, delivered with integrity, reliability, and expert insights.

PRIMARY SERVICES

Accounting and audit, tax, advisory, outsourcing

INDUSTRY

Accounting

WEBSITE

www.eisneramper.com

MEMBER PORTRAIT

CRAIG ROTHMAN

Favorite quote:

Partner at the accounting firm

EisnerAmper. Married my high school sweetheart and have two beautiful daughters.

Tel: (201) 320-5097

Email: craig.rothman@eisneramper.com

Immediate family members:

Lori (wife), Stephanie and Brooke (daughters)

“Actions speak louder than words. Too many people say all the things they are doing, and do none of the things they are saying."

Professional affiliations:

NYS Society of CPA’s; American Institute of Certified Public Accountants

Hobbies/interests:

Going to great restaurants with friends and family

Fun fact:

I am happy my credit card expired that was linked to my Peloton membership, which made it easy to cancel the subscription that I paid for for three years and never used.

DAVID KAUFMAN

Audit Partner Partner

David Kaufman, a retired Audit Partner with 30+ years in public accounting, now consults for the firm, serving middle-market companies, family offices, and private equity clients across various industries like tech, healthcare, and retail.

Tel: (646) 831-6358

Email: david.kaufman@eisneramper.com

Immediate family members:

Susan (wife), Andrew (son), Lauren (daughter), Noah (son-in-law), Kate (daughter-in-law), Teddy (grandson), Addison (granddaughter), Nathan (dog), Oscar (granddog)

Favorite quote:

"Those that fail to learn from history are doomed to repeat it."

Hobbies/interests:

All sports, high-end audio, tennis, cycling

Favorite book/movie/music:

Radiohead/Chris Isaak/London Grammar

Fun fact:

1972 NYC PSAL foul shooting champion.

ABOUT EPROMOS

DESCRIPTION

ePromos is a globally recognized promotional products agency advising some of the world's most recognizable brands. Our omni-channel approach takes clients from idea to concept, through sourcing and production, into sustainable packing, kitting, fulfillment, and deliveryall backed by cutting-edge analytics. Our solutions culminate in savings and efficiences while amplifying your brand.

PRIMARY SERVICES

Agency-style service supported by best-in-class technology, creative, and an award-winning management team. Expertise in brand strategy design, global solutions, importing, sinage/exposition materials, uniforming, company stores, creative marketing services, and in-house decorating.

INDUSTRY

Promotional Products

www.epromos.com

MEMBER PORTRAIT

JEFF PINSKY

Executive Vice President/Founder

Jeff Pinsky is a world-class storyteller, problem solver and communicator. Advisor to some of the best known brands in the world. Girl dad of identical twins and three golden doodles, dedicated husband, Mets, Giants, Islanders, and Knicks fan. Passionate about building and designing luxury real estate.

Tel: (917) 301-9770

Email: jeff.pinsky@epromos.com

Immediate family members:

Debbie (wife), Lindsey and Samantha (identical twin daughters), Lucky, Sunny, and Teddy golden doodles of all ages and sizes

Favorite quote:

"Only he who can see the invisible can do the impossible."

Hobbies/interests:

Home building and design, exotic convertibles, travel

Favorite book/movie/music: The Princess Bride/The Usual Suspects/EDM

Fun fact: My ADHD is my super power.

ABOUT ETTINGER ENGINEERING

ASSOCIATES

DESCRIPTION

Leading multi-disciplinary engineering consulting firm, primarily operating in the tri-state area. Winner of several prestigious awards for excellence in building design. Design principle is providing cost-effective solutions that integrate engineering, sustainability with sound financial practice. Committed to leave the world better than the one we inherited.

PRIMARY SERVICES

MEP Design: Mechanical, electrical, plumbing, fire protection, low voltage, civil

Sustainability: Consulting, code compliance, field verification

INDUSTRY

Engineering

WEBSITE

www.ettingerengineering.com

MEMBER PORTRAIT

ERIC ETTINGER

President

Determined and persistent businessman who strives for excellence and high quality, is honest, loyal, and hard-working. Caring and loving father husband and friend.

Tel: (516) 319-9360

Email: eric@ettingerengineering.com

Immediate family members: Renee (wife), Jacob (stepson), Edward and David (sons)

Favorite quote:

"Happiness is not something ready-made. It comes from your own actions. Luck is for losers."

Professional affiliations:

Board-certified professional engineer; LEED certified; Tau Beta Pi

Hobbies/interests:

Golf, skiing, swimming, guitar, backgammon, bridge, crossword, travel

Favorite book/movie/music: The Power of One/A Little Life

Fun fact: There are more trees on earth than there are stars in the Milky Way.

ABOUT GARDINER & THEOBALD INC.

DESCRIPTION

Gardiner & Theobald was formed in 1835 in London, UK. The North America division of G&T was fomed in 1992, and has offices in New York, Boston, Chicago, Miami, Tampa, Dallas, Austin, Los Angeles, San Francisco, and San Diego.

PRIMARY SERVICES

Provide consulting services to real estate, development, and construction sectors, which include project management, fund/development monitoring, cost estimating, cost management, contract compliance.

INDUSTRY

Project Management

WEBSITE

www.gardinerusa.com

MEMBER PORTRAIT

JONATHAN ANDREW

Managing Director

Tel: (646) 206-2099

Email: j.andrew@gardinerusa.com

LEILA JADA

Director Joined G&T London office in 1989, and relocated to New York office in 1997. Prior to G&T, Jonathan attended Nottingham Trent University graduating with a BSC in Quantity Surveying. Received membership of the QS RICS division while working at another firm in 1989.

I am from Portland, OR. I studied architecture at Pratt Institute in Brooklyn and have been with G&T for eight years. Currently, I live in Manhattan with my husband, Sam.

Tel: (503) 347-9993

Email: l.jada@gardinerusa.com

Immediate family members: Sam (husband)

Immediate family members: Audrey (wife), Victoria (daughter)

Professional affiliations:

Royal Institution of Chartered Surveyors

Hobbies/interests: Golf, walking the dogs, hiking

Favorite book/movie/music: Forrest Gump

Favorite quote: "Comparison is the thief of joy so stay kind and keep loving life."

Hobbies/interests: Cooking, eating, reading, exercise, home renovation, gardening, travel

Favorite book/movie/music: Red Rising/Wedding Crashers

Fun fact: I read over 100 books in 2023.

ABOUT INFINITY INTERACTIVE

DESCRIPTION

We’re not your typical dev shop; not your typical IT consulting firm. We’ve been here since 1998—before the “dot-com” boom (the first one) and long enough to maybe even have a little grey in our hair. You can’t come to our office, because we don’t have an office. Our distributed team of 30 proud polyglots live and breathe solving problems through the creative, focused application of technology.

PRIMARY SERVICES

Strategy, implementation, maintenance/support, code hospital, staff augmentation, systems integration, innovation

INDUSTRY

IT Consulting

WEBSITE

www.iinteractive.com

MEMBER PORTRAIT

JEREMY SHAO President

Focused on solving problems with technologies, meeting great people, experiencing life to the fullest, and taking care of friends and family.

Tel: (917) 612-4800

Email: jeremy.shao@iinteractive.com

Immediate family members: Zinia (wife), Sarah, Matthew, and Catherine (children)

Favorite quote:

“If you resolve to give up smoking, drinking, and loving, you don't actually live longer; it just seems longer.” ― Clement Freud

Hobbies/interests:

Travel, food, golf, luxury

Fun fact:

My love of travel started early...my parents met in Australia and married in Singapore, I was born in Virginia and have lived in New York City since the age of five.

ABOUT LAYR

DESCRIPTION

Layr is a leading window film company, renowned for its rapid growth in New York and nationwide. Specializing in premium film and graphic solutions, Layr enhances energy efficiency, privacy, and security for office buildings, national retailers, and schools. Founded by Will Pulman, Layr has built a strong reputation for precision and innovation. Now part of the Solar Art family, Layr continues to expand its reach on the East Coast, delivering exceptional service while upholding its commitment to quality and excellence.

PRIMARY SERVICES

Energy efficiency, safety and security, interior privacy and distraction markers, custom printed signage, 3M DINOC (architectural vinyl)

INDUSTRY

Window Film & Graphics

WEBSITE

www.layr.com

MEMBER PORTRAIT

WILL PULLMAN Founder & CEO

Self-motivated investor and entrepreneur.

Tel: (617) 820-1511

Email: will@layr.com

Immediate family members: Ashley, William, Parker

Favorite quote: “Knowledge is good.” - Emil Faber

Professional affiliations: BOMA; Chartered Financial Analyst

Hobbies/interests: Football, research, reading

Favorite book/movie/music: Atlas Shrugged/Gladiator/The Strokes

ABOUT LIEBHABER COMPANY

DESCRIPTION

Established in 1993, Liebhaber Company is a general contracting, construction management, and architectural millwork firm focused on luxury residential and hospitality projects in New York City. With a reputation built on providing exceptional service, precision craftsmanship, timely performance, and honest communications, our goal is simple - to provide design professionals and property owners with a seamless and frictionless project experience.

PRIMARY SERVICES

Liebhaber Company offers the services of an in-house construction team and state-of-the-art architectural millwork shop. We also provide pre-construction, construction, and postconstruction management services and advisory.

INDUSTRY

General Contracting & Architectural Millwork

WEBSITE

www.liebhabercompany.com

MEMBER PORTRAIT

ANDREW LIEBHABER

President

I am one that tries to find any hint of positivity in challenging situations. Professionalism is paramount without taking myself too seriously.

Tel: (917) 731-3673

Email: andrew@liebhabercompany.com

Immediate family members: Lisa Beth (wife), Josh and Sari (children)

ROGER MARQUIS

Business Development Director

Originally from Long Island and now living in Connecticut, I enjoy spending time with family and friends and traveling. I've always dreamed of sailing across the Atlantic...there's still time.

Tel: (646) 596-3056

Email: roger@liebhabercompany.com

Immediate family members: Robyn (wife), Paige (daughter, 15), Willow (English golden doodle, 2)

Favorite quote: "There goes the neighborhood."

Hobbies/interests: Sporting events, concerts

Favorite book/movie/music: Rocky

Fun fact: I always wanted to be a game show contestant.

Professional affiliations: American Institute of Architects; Board Member, Society for Marketing Professional Services

Hobbies/interests: Reading maritime and military history, sailing, cooking, travel

Favorite book/movie/music: Two Years Before the Mast/Das Boot/80s alternative

Fun fact: I'm an identical twin.

ABOUT LISS TECHNOLOGIES

DESCRIPTION

LISS Technologies was formed in 1984 as an outsourced IT firm for small- to medium-sized companies. As information technology has expanded over the years into every area of business, our capabilities have expanded with it. Our progressive approach involves constantly learning and growing through this willingness to consider new ideas, as we’ve worked with businesses in a broad range of industries. Where others who specialize develop tunnel vision, our diverse, cross-industry experience enhances our ability to provide rich, creative solutions. We help you plan and implement projects that are customized to your specific needs.

PRIMARY SERVICES

Managed IT support, help desk support, security and compliance, disaster recovery planning, public/private/hybrid cloud, virtual CTO services

INDUSTRY

IT & Technology

www.lisstech.com

MEMBER PORTRAIT

EYAL ISAAC

CEO

Tel: (212) 699-4600

Email: eisaac@lisstech.com

Immediate family members: Jacqui (wife), Ethan and Soleil (children)

Favorite quote: “If you're not getting outside of your comfort zone, then you're not growing.”

Hobbies/interests: Golf

Favorite book/movie/music: Die With Zero/Coming to America/Love all good music

Fun fact: I was a DJ in my younger years.

IRA REISMAN

President

Ira brings decades of tech management experience, identifying new service opportunities to enhance business efficiency.

Tel: (212) 699-4600

Email: ireisman@lisstech.com

Favorite quote: "The simplest explanation is usually the best one.”

Hobbies/interests: Golf, motorsports, cars, hiking, culinary experiences, comedy.

Favorite book/movie/music: Heat 2/Heat/Tool

Fun fact: I've worked at LISS since I was 13.

ABOUT LONGMAN LINDSEY

DESCRIPTION

Now part of Trinity Consultants, Cerami and Longman Lindsey bring unmatched expertise to the scientific, natural, and built environments. As North America's leading acoustics and technology design consulting firm, Trinity’s Built Environment practices deliver innovative acoustic, audiovisual, IT, and security solutions to clients worldwide. With over 60 years of excellence, we serve architects, engineers, developers, builders, and government entities with unparalleled service and innovation.

PRIMARY SERVICES

Trinity | Cerami – Longman Lindsey delivers custom-built environment experiences inspired by global best practices. We are experts in: acoustic design, audio visual, security, telecommunications infrastructure, site assessments, vibration, commissioning, and sustainability.

INDUSTRY

Acoustical Consulting

WEBSITE

www.longmanlindsey.com

KEN

SHOOK Partner

Ken is a principal at Trinity and an acoustical engineer with 20 years of experience. Ken has been an Alliance member for over eight years. Grew up in New York and now resides in Hoboken with his wife Nicole.

Immediate family members: Nicole (wife)

Tel: (917) 971-8624

Email: kens@longmanlindsey.com

Favorite quote:

“Surround yourself with great people who you admire and then just listen.”

Professional affiliations:

Acoustic Society of America; ASHRAE, Technical Committee

2.6 - Noise & Vibration; Institute of Noise Control Engineering; NYC-approved noise consultant

ABOUT MERCURY

DESCRIPTION

Founded nearly 25 years ago as a boutique corporate and strategic communications firm, Mercury Public Affairs has grown into a national presence with over 120 experts across 12 offices. Since 2003, Mercury has been part of Omnicom Group Inc. (NYSE: OMC), a leading global marketing and communications company serving over 5,000 clients in 100+ countries. Omnicom specializes in advertising, media planning, digital marketing, public relations, and more.

PRIMARY SERVICES

Mercury’s services include: advocacy advertising, corporate communications, crisis management, financial communications, coalition building, international affairs, merger and acquisition, reputation management, strategic communications, political consulting, and more.

INDUSTRY

Crisis Communication & Government Relations

WEBSITE

www.mercuryllc.com

MEMBER PORTRAIT

JONATHAN GREENSPUN

Managing Director

Senior-level executive with 30 years experience advising public and private companies. Deep understanding of modernday politics and how to influence the current environment to benefit clients. Unique expertise in strategy and tactics pertaining to legislation, agency rules, and regulations.

Tel: (347) 403-1297

SCALFANI

Immediate family members:

Rosesara (wife), Andrew, Matthew, and Liliana (children)

Favorite quote:

“One half of knowing what you want is knowing what you must give up before you get it.” Sidney Howard

Hobbies/interests:

Fishing, biking, music, meditation

Favorite book/movie/music: Atomic Habits/The Pixies

Fun fact:

I remain among the youngest commissioners in New York City history.

Tony advises clients on strategic communications, media relations, crisis management, and brand building. With over 20 years of experience, he is one of New York's top PR strategists, having held senior communications roles at the Javits Center, NYC Department of Buildings, and FDNY, and served as a reporter for the New York

(646) 354-3087

Email: jgreenspun@mercuryllc.com tsclafani@mercuryllc.com

Immediate family members: Silvana (wife) and two daughters

Favorite quote:

"The two most important days of your life are the day you are born and the day you find out why." Mark Twain

Hobbies/interests:

Lifelong New York Yankees fan, softball player, novice golfer

Favorite book/movie/music: The Insider, Moneyball, Pearl Jam

Fun fact:

Participated in the 2006 Bravo reality TV show on the New York Daily News called Tabloid Wars.

ABOUT METROPOLIS

DESCRIPTION

Founded in 1988, Metropolis Group is a family-owned and operated business. Specializing in new buildings, major buildings, and site renovations, they are poised with a complete understanding of how to navigate the building code and zoning resolution in order to best assist developers, owners, managers, architects, and engineers.

PRIMARY SERVICES

Code and zone consulting, approvals, permits, compliance, sign-offs, special services

INDUSTRY

Zoning & Building Code Consultancy

WEBSITE

www.metropolisny.com

MEMBER PORTRAIT

FRANK FORTINO

CEO

Frank started Metropolis in 1988 as an expediting firm. Today, the company is one of the largest code consulting firms for the construction and real estate industries in New York City. Recenlty expanded the company's footprint to provide services nationally.

Tel: (212) 233-6344

Email: frankf@metropolisny.com

GREG FORTINO

COO

Gregory joined Metropolis Group in 2018 as project management officer and became COO in 2022, driving the firm's growth. A Syracuse University graduate, he has a background in general contracting and code filing strategy. He supports several foundations and enjoys fishing and sports.

Tel: (917) 992-5864

Email: gregoryf@metropolisny.com

Immediate family members:

Camille (wife), Kristen, Marisa, and Gregory (children)

Hobbies/interests:

Travel, golf, lifting weights, decorating for Christmas, spending time with his growing family

Immediate family members:

Camille (mom), Frank (dad), Marisa and Kristen (sisters)

Favorite quote: “The magic you are looking for is in the work you are avoiding."

Hobbies/interests: Baseball, football, fishing, friends and family

Favorite book/movie/music: Remember the Titans

ABOUT MKDA

DESCRIPTION

Family-owned since 1959, MKDA is a full-service interior design, planning, and advisory firm with studios in New York, Stamford, Miami, and Washington, DC. Guided by integrity and excellence, MKDA creates human-centered spaces through relationship-driven design, addressing clients' unique needs with empathy and senior-level expertise

PRIMARY SERVICES

We create high-performance spaces through integrated design and expert project management. Our designers specialize in trends, space planning, and design development, while our project managers ensure budget, schedule, and quality control. Together, we deliver purposeful, inspired interiors

INDUSTRY

Integrated Corporate Interior Design

MEMBER PORTRAIT

MICHAEL KLEINBERG

President

Michael Kleinberg, CEO of MKDA, is a trusted advisor to real estate owners, brokers, and corporate occupiers. Known for his expertise in workplace design, he remains deeply involved in creating innovative, research-driven design solutions tailored to real estate and business needs.

Tel: (914) 391-4731

Email: michael@mkda.com

JARAD KLEINBERG

Director of Operations

I am the third generation and a principal at MKDA, a distinguished family-owned architecture and design firm renowned for its innovative design solutions and client-centric approach.

Tel: (914) 227-6952

Email: mkleinberg@mkda.com

Immediate family members: Stacey (wife), Harley, Skyler, and Maverick (children)

Immediate family members:

Arlene (wife), Alyssa (daughter), Joshua and Arielle (twin son and daughter)

Favorite quote:

“Life is like riding a bicycle. To keep your balance, you must keep moving.” – Albert Einstein

Professional affiliations: REBNY

Hobbies/interests:

Tennis, swimming, reading, an occasional nice scotch

Fun fact:

I’m a car enthusiast.

Favorite quote:

“Success is not final, failure is not fatal. It is the courage to continue that counts. Success is stumbling from failure to failure with no loss of enthusiasm.” - Winston Churchill

Professional affiliations: CoreNet; Navy Seal Foundation

Hobbies/interests:

Golf, hiking, camping, canoeing, fishing, BBQ

Favorite book/movie/music:: The Chimp Paradox

Fun fact:

I owned a downhill mountain bike team, sponsoring local racers and competing nationally and internationally.

ABOUT PARETO

DESCRIPTION

Pareto specializes in delivering top sales talent, sales leadership, and sales training to drive growth and take businesses to new heights.

PRIMARY SERVICES

INDUSTRY

Sales Recruitment & Training

End-to-end talent solution, which includes emering talent, executive and senior commercial talent, and performance consultancy. WEBSITE www.paretolaw.com

MEMBER PORTRAIT

AYTON

VP of Sales at Pareto USA. Passionate about sales. Originally from England. Lived in China, France, Spain, and now the U.S. Leeds United fan. Always selling, except when Leeds is playing!

Favorite quote:

"You miss 100% of the shots you don't take."Michael Jordan

Hobbies/interests:

The 4 F's: Football (not soccer), food, family, and friends

Favorite book/movie/music: The Chimp Paradox

Fun fact: I'm not ginger, it's strawberry blonde. (929) 595-4052 kayton@paretolaw.com

Immediate family members: Lisa Beth, Josh, Sari

MACKENZIE EHRLING

Head of Delivery

As Head of Client Delivery at Pareto, I connect sales and delivery teams to execute our assessment process, placing top candidates in sales roles. A lifelong New Yorker, I enjoy staying active, exploring NYC, cooking, and planning trips or events with friends and family.

Tel: (516) 547-4330

Email: mehrling@paretolaw.com

Favorite quote:

"Of all the books in the world, the best stories are found between the pages of a passport."

Hobbies/interests:

Playing soccer, cooking new recipes, Orange Theory, trying a new restaurant, fashion

Favorite book/movie/music: Catch Me If You Can/Country

Fun fact:

I am a dual citizen - American and Irish.

ABOUT PARITY

DESCRIPTION

Parity is an HVAC Optimization-as-a-Service company. We remotely control and optimize HVAC systems to deliver automatic energy savings and revenue to multifamily residential buildings and hotels 24/7/365. Parity is contracted with over 175 large apartment buildings and hotels.

PRIMARY SERVICES

Parity’s Optimizer service slashes energy usage, cuts CO2 emissions, automates demand response curtailment, and reduces on-site staff workloads. Optimizer consists of Parity’s control optimization software, demand response automation, real-time and continuous monitoring, Parity Insights (Pi) dashboard, and a team of HVAC experts. As energy efficiency and GHG emissions regulations tighten, Parity offers a low or no upfront cost opportunity to reduce your building’s energy consumption and decrease your energy spend.

www.paritygo.com

INDUSTRY

HVAC & Refrigeration

MEMBER PORTRAIT

JAMES HANNAH

Managing Director

James Hannah leads Parity's U.S. business, focusing on HVAC optimization and clean energy adoption in real estate. With experience at Bright Power and in renewable energy and financial services, he advises on energy policy and works with major real estate companies. James holds a degree from the University of Pennsylvania and lives on the Upper West Side with his family.

ROBERT POST

Senior Account Executive

Robert Post, VP of Sales at Parity, specializes in co-ops and condos, delivering energy savings and reducing carbon footprints through HVAC automation.

Tel: (516) 865-7700

Email: robert@paritygo.com

Tel: (646) 669-9871

Email: james.hannah@paritygo.com

Immediate family members: Elizabeth (wife), Sean (son), Gwendolyn (daughter)

Hobbies/interests: Hiking, skiing, competitive sailing

Favorite book/movie/music: Old Man and the Sea

Fun fact: Was an All-Conference quarterback in high school.

Professional affiliations: 2024 Vendor of the Year for Metropolitan Building Managers of NY

Hobbies/interests: Biking, football, dogs

Favorite book/movie/music: Catch Me If You Can

ABOUT POM TECHNOLOGIES

DESCRIPTION

Peace of Mind Technologies (POM) is a premier systems integrator for enterprise-level technology solutions nationally. The company offers a wide range of services, including security, audio/visual, and telecommunications systems. POM works with sites of all sizes, including commercial buildings, cultural institutions, education centers, entertainment and studio venues, distribution hubs, and multi-unit residential buildings.

PRIMARY SERVICES

Security installation, design-build services, remote video monitoring, 24/7 monitoring and support, managed services, POM Advantage support services

INDUSTRY

Commercial Security Systems

WEBSITE

www.pom-tec.com

MEMBER PORTRAIT

JOHN ECKER Founder

Jon founded Peace of Mind Technologies (POM) in 2002. Previously, VP of Sales at VitalLink and contributed to 200+ hotel projects at US Franchise Systems. A University of Arizona graduate, he combines commercial and tech expertise to lead one of NYC’s top security firms and lives on the Upper West Side.

Immediate family members: Alison (wife), Brooke (15), Charley (10)

Tel: (917) 297-4322

Email: jecker@pom-tec.com

Favorite quote: “The Journey is the Joy.”

Professional affiliations: Young Presidents' Organization

Hobbies/Interests:

Biking, hiking, golf, squash, reading, travel, live music, motorcycles

Favorite book/movie/music: Kane & Abel

Fun fact:

Drove across the country seven different times while camping in the national parks.

ABOUT PREMIER PERK

DESCRIPTION

Founded in 1992 as a paper distributor in New York City, Premier Perk has grown into a leading provider of comprehensive workplace solutions. Our company offers everything from office supplies to janitorial essentials to breakroom amenities. At Premier Perk, we believe the breakroom is the heart of the office, where team bonds are strengthened, and a relaxed, inspiring culture is nurtured. Premier Perk delivers more than just coffee and snacks, they provide full pantry services that enhance your team's experience and elevate your workplace environment.

PRIMARY SERVICES

Full pantry service for breakfast and lunch (coffee, tea, hot cocoa, cold beverages, water, chips, candy, healthy Snacks, fresh foods), equipment/machines, break room design, maintenance programs, Premier customer service

INDUSTRY

Office Supplies Sales

www.premiersupplies.com

MEMBER PORTRAIT

MITCH WERGILES

President

Self-motivated serial entrepreneur

Tel: (917) 797-4598

Email: mwergiles@premiersupplies.com

Immediate family members: Christina, Nicole, Dani, Jordan

PHILIP JOSOVIC

Account Executive

Proven VP of sales and business development manager, skilled in client relations, solution proposals, and team collaboration. Excellent communicator.

Tel: (646) 402-1370

Email: pjosovic@premiersupplies.com

Immediate family members: Jennifer (wife), Lukas and Khai (sons)

Favorite quote: “Success doesn't find you. You have to go out and get it.”

Hobbies/interests: Exercise, fishing

Favorite book/movie/music: The Godfather/Rocky

Favorite quote: “Stop selling, Start helping!”

Professional affiliations: The Bridge, Junior Board Chairman

Hobbies/interests: Tennis, classic car restoration

Favorite book/movie/music: Any music before the 90s!

Fun fact: I’ve lived in five different countries over the past 15 years.

ABOUT RICHARD L HOFFMAN & ASSOC

DESCRIPTION

Richard L. Hoffman & Associates, founded in 1987, is a relocation consultancy specializing in managing office moves in New York City and nationwide. We support relocations, activations, and decommissions for offices, labs, hospitals, trading floors, academic spaces, and more across various industries. Experienced with projects of all sizes, including millionsquare-foot spaces, we prioritize client needs, building lasting partnerships through improved service, cost savings, and sustainability. Committed to environmental responsibility, we’ve developed a proprietary decommissioning model to enhance sustainability in our industry.

PRIMARY SERVICES

Relocation management, FF&E receiving, logistics, receiving/storage/delivery of new desktop IT, commercial moving, sustainable decommissioning, degaussing and recycling of e-waste, and life restoration (low voltage and power, patch, paint, signage removal)

INDUSTRY

Commercial Relocation

MEMBER PORTRAIT

RICK HOFFMAN

President

I am a family man first. I treat my colleagues as family and respect that they have always stood by me and my family.

Tel: (516) 429-4100

Email: rick@rlhai.com

Immediate family members: Ricki (wife)

PAUL CARTULARO

Business Development Manager

Tel: (914) 260-1315

Email: paul@rlhai.com

Immediate family members: Sandra, Isabella, Victoria

Hobbies/interests: Golf, beach

Favorite book/movie/music: The Beatles

Fun fact: My father was the baker on Mr Rogers.

Favorite quote: "Tough times don't last, tough people do.”

Hobbies/interests:

Fitness, boxing, kickboxing, golf

Favorite book/movie/music: A Few Good Men

ABOUT RUCKUS

DESCRIPTION

For nearly 20 years, Ruckus has been delivering work that powers game-changing companies and global influencers.

PRIMARY SERVICES

Branding, digital platforms, content, campaigns, experiential

INDUSTRY

Marketing Agency

WEBSITE

www.ruckusco.com

MEMBER PORTRAIT

ALEX FRIEDMAN

President

Marketer, brand builder, growth strategist, commercial real estate investor. Passion for hockey, golf, tennis, and baseball. Love my family, my children, and my dog.

Immediate family members: Melissa (wife), Aaron and Jacob (sons), Liba (dog)

Tel: (516) 384-8887

Email: alexf@ruckusco.com

Hobbies/Interests: Tech, sports, cooking

Favorite book/movie/music: The Godfather/Rocky

Fun fact: Speak fluent Russian.

ABOUT SAVILLS

DESCRIPTION

Savills is a global commercial real estate advisory firm that specializes in delivering real estate and workplace solutions to their clients. With 40,000 professionals in 180 commercial locations, we pride ourselves on providing creative real estate strategies to companies across a diverse spectrum of sectors. Our expansive reach and experience are complemented by an intimate knowledge of local markets, trends and above all, relentless advocacy for our clients.

PRIMARY SERVICES

We view our role as an advisor to our clients in a holistic manner, bringing more than just transactional expertise. At Savills, we provide the following services: real estate strategy, financial consulting, transaction services, lease administration & audit, workplace strategy, account management, project management, change management, labor & location analytics, ESG/sustainability strategy, economic incentives, lab & facility planning, and industrial services.

INDUSTRY

Commercial Real Estate

www.savills.us

MEMBER PORTRAIT

MARC SHAPSES

Vice Chairman

Dedicated to creating customized real estate strategies that empower executives to make informed, datadriven decisions, and drive business growth. President of the NY Alliance, and most importantly, the lucky father/husband (as well as family chef) to my wonderful daughter and wife.

Email: mshapses@savills.us

Immediate family members:

Marla (wife), Emmory (daughter)

Professional affiliations:

Board Member, ERS Charitable Foundation; Member, Lower Manhattan Office Building and Real Estate Board of New York

Favorite quote:

“How you do anything is how you do everything.”

Hobbies/interests:

Cooking, basketball (go Knicks!), travel

Favorite book/movie/music: The Godfather/Rocky

Fun fact:

I have been in the commercial real estate business for 38 years (and I’m ready for 38 more!).

EVA SHIH

Managing Director

Passionate in partnering with leaders and their teams to help advocate and solve their business and people challenges through creative real estate strategies. Currently residing in Queens with my fiance, Steve, and share parental duties to a strong-willed shiba inu named Mookie with my parents.

Tel: (212) 588-3431

Email: mshapses@savills.us

Immediate family members:

May (mom), Tommy (dad), Stefanie (younger sister), Stephen (fiance)

Favorite quote:

“My mission in life is not merely to survive, but to thrive; and to do so with some passion, some compassion, some humor, and some style.” - Maya Angelou

Hobbies/interests:

Snowboarding, live band concerts, adventures to beach and mountain destinations.

ABOUT SHER-DEL TRANSFER

DESCRIPTION

Sher-Del Transfer was founded in 1947. Today, we own and operate a fleet of more 30 trucks and numerous storage warehouses, making us the largest and best equipped office mover in the New York City area.

PRIMARY SERVICES

We offer a full range of transportation and storage services for our clients. Whether you need to relocate an office, store furniture and equipment, store and manage your business records, or logistical services we offer the facilities, equipment, skilled personnel, and experience to meet your needs.

INDUSTRY

Commercial Moving & Storage

WEBSITE

www.sherdeltransfer.com

MEMBER PORTRAIT

MARK GREEN

President & CEO

President of Sher-Del Transfer and Relocation Services for over 35 years. 46 years of experience in the corporate relocation and storage/furniture liquidation and installation industry.

Tel: (917) 440-9569

Email: mark@sherdeltransfer.com

Immediate family members: Robin (wife), Jack (son), Jamie (daughter)

I have worked for Sher-Del Transfer since 2003.

(646) 302-8535

eric@sherdeltransfer.com

Immediate family members: Alicia Algeo (partner), Emma and Nicholas (children)

Favorite quote: “Never do today what should have been done yesterday!”

Hobbies/interests:

Golf, boating, sports fishing, attending my children’s sporting events

Favorite book/movie/music:

The Godfather

Fun fact:

Love to entertain and host guests at home or on the boat!

Favorite quote:

"In the middle of difficulty lies opportunity."Albert Einstein

Professional affiliations:

International Facility Management Association; Association of Legal Administrators

Hobbies/interests:

Traveling, cooking

ABOUT SUMMIT FACILITY SOLUTIONS

DESCRIPTION

Summit Facility Solutions is a New York-based facilities management firm, offering a widearray of solutions to our client partners. We specialize in janitorial, porter, and maintenance services, while offering pest management, security services and ancillary services through our vetted vendor network.

PRIMARY SERVICES

Janitorial services, restoration and maintenance, window cleaning, landscaping, construction, office supplies, security, pest control, fire/flood/mold remediation, snow and ice removal, painting, lighting and engery

INDUSTRY

Janitorial Services

WEBSITE

www.summitfacilitysolutions.com

MEMBER PORTRAIT

ROCCO BOVE

Principal

I pride myself on paying it forward and making every moment count in all aspects of life. "Make it Count- Time is Running Out."

Tel: (516) 547-3629

Email: rocco@summitfacilitysolutions.com

Immediate family members: Samantha (wife), Luigi (son)

Favorite quote: “Do not confuse movement with progress." and "If it were easy, then everyone would do it.”

Professional affiliations: IFMA; BSCAI; ISSA; RFMA; INC 5000

Hobbies/interests:

Boating, travel, pickle ball, deck hockey

Favorite book/movie/music: The Gap and The Gain

Fun fact: Disney Vacation Club Member

KRISTEN MCDERMOTT

Principal

Always on a journey of constant betterment, I believe health is wealth. I always have an audio book in my ear, and truly love connecting with others.

Tel: (631) 464-1542

Email: kristen@summitfacilitysolutions.com

Immediate family members: Christopher (husband), Riley Kathleen (daughter)

Favorite quote: "Nothing will work unless you do." - Maya Angelou

Professional affiliations: IFMA; BSCAI; ISSA; INC 5000

Hobbies/interests:

Summer: beach. Fall: hiking. Winter: snowboarding. Spring: gardening

Favorite book/movie/music: Four Agreements/90's alternative

Fun fact: I am an international baton twirling champion.

ABOUT SUPERIOR OFFICE SOLUTIONS

DESCRIPTION

At Superior Office Solutions, our mission is simple: to put a personal touch into office equipment leasing and management. Everybody claims to have superior service; we let our reviews speak for themselves. Compare us to the competition!

PRIMARY SERVICES

Office copiers, desktop printers, wide-format printers, managed print, document management, secure printing, mobile printing, VoIP solutions (over 80 carriers)

INDUSTRY

Commercial Print & Copier

WEBSITE

www.sosny.com

MEMBER PORTRAIT

TIM GLOVER

Partner

I believe I have integrity, honesty, and understand that I don't always have the right answer, but not afraid to ask for help in order to get the right one.

Tel: (212) 792-8222

Email: tglover@sosny.com

Immediate family members:

Michele (wife), Brandon (son), Aerin (daughter)

ERIC WOLF

Owner

I have been in the office equipment business for over 30 years. I enjoy trying to help make introductions to friends and clients to help them get new business.

Tel: (917) 797-8452

Email: ewolf@sosny.com

Immediate family members:

Michelle (wife), Ariel (daughter), Justin (son)

Favorite quote: “We make a living by what we get, but we make a life by what we give.”

Hobbies/interests: Golf, soccer, travel

Favorite book/movie/music: The Great Escape

Fun fact:

Was originally illegal, reported to INS, eventually became Citizen.

Hobbies/interests:

Golf, family vacations

Favorite book/movie/music: Lions of the Lucerne/Caddy Shack/Grateful Dead

Fun fact:

Really enjoy to cook and barbeque.

ABOUT THSH

DESCRIPTION

Tannenbaum Helpern Syracuse & Hirschtritt LLP is a full-service commercial law firm providing legal services in all areas of business law. Our mission is to deliver the highest quality legal services in a practical and efficient manner. We are committed to exceptional client service, providing partner-level attention on all matters, large and small.

PRIMARY SERVICES

General corporate and regulatory matters, real estate, construction and design law, nonprofit law, litigation and dispute resolution, financial services, private funds and capital markets, distribution and e-commerce, intellectual property, employment, employee benefits, executive compensation, estate planning, and tax

www.thsh.com

MEMBER PORTRAIT

JOEL HIRSCHTRITT

Managing Partner

I have four married children and ten grandchildren, with three families on the Upper East Side and one in Chicago. A Bronx native, I graduated from City College and NYU Law and founded Tannenbaum Helpern, growing it from 4 to 55 lawyers. Passionate about family and giving back, I serve on the Hebrew Free Loan Society board and support various charities. I enjoy vintage photography, biographies, and books on NYC.

Tel: (212) 508-6707

ADAM FELSENSTEIN

Partner

Adam is an experienced litigator with extensive trial and appellate experience in state and federal courts nationwide. He represents individuals and businesses in complex legal disputes, government actions, and criminal investigations, providing solutions that balance business goals and risk management.

Tel: (212) 508-7533

Email: felsenstein@thsh.com

Email: hirschtritt@thsh.com

Immediate family members: Nancy (wife)

Professional affiliations: New York State Bar Association

Favorite book/movie/music:

Truman/The Godfather/Frank Sinatra

Fun fact:

Served in the US Army at Fort Polk, LA; Managed the soda fountain at Howard Johnsons at the Cross County Shopping Center in Yonkers, NY.

Immediate family members: Michelle Ross (wife)

Favorite quote:

“Try not to become a man of success, but rather a man of value.” - Albert Einstein

Favorite book/movie/music: Shantaram

ABOUT TITLEVEST

DESCRIPTION

TitleVest is an award-winning, New York City-based national title insurance company. It is owned by First American Title, one of the leading and most respected title insurance underwriters.

PRIMARY SERVICES

TitleVest offers a full range of title insurance and related services throughout the United States, from large complex commercial transactions to residential purchase and mortgage refinances. TitleVest is widely regarded as the industry’s most technologically advanced title company. Recently, TitleVest partnered with Simplex and acquired a platform called Envelope to provide clients with information about New York City development sites and the 3D renderings of new developments. Other services include: condominium, townhouse, single family residential title insurance, Eagle 9 cooperative UCC coverage, direct coverage in 44 States, renewable (solar, wind, battery), co-op and condo offering plan library, and sightline.

INDUSTRY

Title Agency

www.titlevest.com

MEMBER PORTRAIT

BRIAN TORMEY

President

Brian has a strong history of successful business and client relationship development that has resulted in impressive 25%+ year over year growth for 21+ years.

Tel: (917) 696-8039

Email: brian@titlevest.com

Immediate family members:

Sarah (wife), Jameson (son), Annabelle (daughter), Sean (brother), Diana (mother)

JAMES MELNICHOK

Managing Director, Client Services

TitleVest client services director for 12 years and an associate member of the Alliance for 12 years. I am originally from Maine and now live in Connecticut.

Tel: (917) 371-0046

Email: james.melnichok@titlevest.com

Immediate family members:

Erica (wife), William, 12 and Oliver, 11 (sons)

Favorite quote:

“It may be that humanity has but one chance in a thousand of survival; but I would not be human if I did not struggle for that one chance."

- Albert Camus

Professional affiliations:

New York State & other State Land Title

Associations; American Land Title Association (National), One Year Lease (Non-Profit)

Hobbies/interest:

Gardening, glass blowing, wood carving, fishing

Favorite book/movie/music:

The Stranger

Fun fact:

Growing up on the ranch in Oregon, every morning began with starting a fire for hot water.

Favorite quote:

“You wasted $150,000 on an education you could have had for $1.50 in late fees at the public library.” - Matt Damon, Good Will Hunting

Hobbies/Interests:

Sailing, jogging, music, volunteering, cooking

Professional affiliations:

First American Title DPK Circle of Excellence Alumni

Favorite book/movie/music:

Emotional Intelligence/Ferris Bueller’s Day Off /Coldplay

Fun fact:

I was a member of the University of Tennessee Marching Band from 1998-2002.

ABOUT USI

DESCRIPTION

USI is one of the largest insurance brokerage and consulting firms in the world, delivering property and casualty, employee benefits, personal risk, program and retirement solutions to large risk management clients, middle market companies, smaller firms, and individuals. USI has become a premier insurance brokerage and consulting firm by leveraging the USI ONE Advantage®, an interactive platform that integrates proprietary and innovative client solutions, networked local resources and expertise, and enterprise-wide collaboration to deliver customized results with positive, bottom line impact.

PRIMARY SERVICES

Risk Management, property and casualty, employee benefits, personal risk, and retirement

consulting

INDUSTRY

Commercial Insurance

WEBSITE

www.usi.com

MEMBER PORTRAIT

FRANK ABBATIELLO

President

Love family, friends, business, music, and sports. Work hard, play hard attitude.

Tel: (516) 578-5428

Email: frank.abbatiello@usi.com

Immediate family members:

Diana (wife), Kristen, Kellianne, Alec, and Lucas (children)

Favorite quote:

"If you can’t run with the big dogs stay on the porch."

Professional affiliations: Nationwide Insurance Advisory Board

Hobbies/interests:

Skiing, travel, music concerts, beach

Favorite book/movie/music: Grateful Dead

Fun fact:

I have visited 45 states in the USA.

TOMMY WILLIAMS

Vice President, Sales

Property and casualty insurance broker.

Tel: (516) 419-4095

Email: tommy.williams@usi.com

Favorite quote:

“The distance between insanity and genius is measured only by success.”

Hobbies/interests:

Sports, music

Favorite book/movie/music: Scarface

ABOUT USI

DESCRIPTION

Increasing healthcare costs and an evolving regulatory environment demand highly technical benefit expertise. USI’s employee benefits professionals provide the knowledge and resources to optimize our clients’ critical benefit decisions for maximum impact. We offer a broad and deep set of measurable employee benefit solutions that help our clients use their employee benefit offerings to attract talent and improve retention while maintaining an efficient and affordable cost structure.

PRIMARY SERVICES

Underwriting and analytics, HR services, benefits administration platforms, population health management, disease management analysis, compliance/healthcare reform, healthcare cost management, pharmacy benefit consulting

INDUSTRY

Employee Benefits

MEMBER PORTRAIT

KEVIN M. QUINN

Partner/ Practice Leader Long Island

Live in Huntington Bay with my wife of Nancy of 33 years.

Tel: (516) 445-8089

Email: kevin.quinn@usi.com

Immediate family members:

Nancy (wife), Brendan (son) and his wife Jen, Elizabeth (daughter) and her husband Brian, Kelly and Tim (grandchildren)

MIA IMBESI

Long Island native, currently live in Huntington. I have a lot of passions and hobbies in addition to work. So, I am very thankful and proud to live in a place where I can pursue them all.

Tel: (516) 780-3508

Email: mia.imbesi@usi.com

Immediate family members: Chris (mom), William (brother), Bob (stepfather)

Favorite quote:

“Look at life through the windshield not the rearview mirror!”

Hobbies/interests:

Golf, paddle tennis

Favorite book/movie/music:

Dave Matthew’s Band

Fun fact: I am an avid Eagle watcher!

Favorite quote:

“There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.” - Ernest Hemingway

Hobbies/interests:

Surfing, sailing, skiing, fishing, golf, aviation, reading, cooking, travel

Favorite book/movie/music:

Big Ernest Hemingway fan

Fun fact:

I restored my current boat (a 45-year-old 25ft sailboat) completely solo. It was abandoned for three years, and I had the pleasure of bringing her back to life.

ABOUT WORLD INVESTMENT ADVISORS

DESCRIPTION

World Investment Advisors, formerly Pensionmark Financial Group, is a network of more than 350 advisors and staff across more than 65 U.S. locations with thousands of retirement plan and wealth management clients.

PRIMARY SERVICES

World Investment Advisors offers wealth management, defined contribution, defined benefit, terminal funding, not-for-profit, and executive/deferred compensation services.

INDUSTRY

Retirement Plan & Financial Advisors

MEMBER PORTRAIT

BOB SCHERZER

Managing Director

Robert Scherzer heads World Investment Advisors Metro New York office. He is primarily responsible for the development and oversight of its institutional consulting business for corporate and tax exempt retirement plans. (Specializing in 401(k), 403(b), and traditional pension plan consulting).

Tel: (201) 240-0606

Email: bscherzer@pensionmark.com

Favorite quote: “Fool me once, strike one, but fool me twice...strike three.” – Michael Scott

Hobbies/interests:

Family, friends, travel, English bulldogs, avid NY sports fan, love to coach youth sports

Favorite book/movie/music: The Five Wishes of Mr. Murray McBride

Fun fact:

Since college, I have only had two jobs: first one lasting 26 years, current one since 2014.

RICKY NOVICK

Managing Director

I am a registered investment advisor focusing on retirement plans with Bob Scherzer.

Tel: (917) 518-6907

Email: rnovick@pensionmark.com

Favorite quote: “If you will it, it is no dream.”

Hobbies/interests:

Running

Favorite book/movie/music: Ferris Bueler’s Day Off

Fun fact:

I have five kids who keep me busy.

Ra¯·ed T‡a· S¼¨

Ingredients:

3 (28 oz) cans chopped tomatoes

1 cup extra-virgin olive oil (EVOO)

Salt and fresh ground pepper, to taste

3 stalks celery, diced

2 carrots, diced

4 medium yellow onions, diced

4 cloves garlic, diced

6 cups chicken stock (or vegetable stock for a vegetarian option)

2 bay leaves

6 tablespoons salted butter

Instructions

Preheat oven to 450 degrees; strain chopped tomatoes, reserve juices and spread onto 2 large baking sheets, season with salt/pepper and drizzle 1/3 cup of olive oil over the two baking sheets. Roast until caramelized (approx. 15 mins).

In a dutch oven (or large saucepan) add butter and melt and then use the remaining olive oil over med-low heat. Add celery/carrots/onion/garlic and cook until softened (approx. 10-12 mins). Reduce heat to low.

Slowly ladle the tomatoes into the dutch oven then add reserve juices, stock, bay leaves and simmer until very tender (approx. 20 mins).

Remove bay leaves and then using a handheld immersion blender transform this amazing blend of ingredients into liquid form.

Contributor MICHAEL MADARASH

Ma«c’¯ Chlc}eˆ S¼¨ T«ea¯¼«e

Ingredients:

1 (3-pound) whole chicken, cut into pieces (or preferred dark/white meat)

1 bag of mini carrots

4 stalks celery, cut into bite-size pieces

1 large onion, cut into bite-size pieces

1 bunch of fresh dill

2 turnips

2 parsnips

Water, enough to cover ingredients

4 teaspoons chicken bouillon granules (used instead of salt)

Ground pepper, to taste

Instructions

Gather all ingredients.

Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, covered, until meat falls off the bone, about 90 minutes.

Skim off foam every so often, as needed.

Remove chicken from the pot and let it sit until cool enough to handle.

Make separately a lb. of egg noodles (brown rice) to add to the soup.

Serve and enjoy!

Contributor MARC SHAPSES

Ingredients: Instructions

Pizza dough

Olive oil

Dried oregano

Cherry tomatoes

Salt Pepper

Preheat oven to 350F. Pour some olive oil on the bottom of a round non stick oven pan and rollout the pizza dough. Season the dough with olive oil, dried oregano, salt and pepper. Halve the cherry tomatoes and gently push into the dough (cut side facing down). Sprinkle with a little more olive oil, dried oregano, salt and pepper. Place pan in oven for about 20 minutes. Serve warm.

Contributor NUNZIO DE FILIPPIS

Ch«l¯·‡a¯ M¼¯¯e¯

Ingredients:

1 loaf of Italian bread (preferably from Brooklyn)

10 lbs mussels

6 (28 oz) cans whole peeled plum tomatoes

1 stick of butter

5 cloves of garlic

1 large onion

1 bunch of parsley

1 cup red wine

1 tablespoon red pepper flakes

Instructions

First, finally chop up all the ingredients, sauté the butter, add the onions and garlic at a low heat until melted. Then add the parsley and red pepper flakes. Add the wine and let simmer until the alcohol smell dissipates. Then add the tomatoes (blended) and let the sauce cook for a while (stirring often). Taste the sauce (I usually add more pepper flakes to give it a little more heat) then you are ready to add the mussels. They will begin to open up and then you are ready to eat them. P.S. The best part is dunking the bread in the sauce.

Contributor RICH COLUCCI

Ingredients:

Flour

Potatoes

Peas

Cumin seeds

Salt

Garam masala powder

Oil (for frying)

Instructions

Mix flour/salt/1 tsp of oil and make dough, adding little water. Boil potatoes and peas, salt, cumin seeds, garam masala, chili powder (optional). Make a small round ball of the dough and roll out. Cut into half. Place a tsp of the potatoes filling in the middle. Add water to the edge and then shape it into a cone. Make few and keep aside. Deep fry in hot oil and serve.

Contributor DEEPTI MITTAL

Mea·ba¯ Ñl·h Ma«¯aa aˆd

M¼¯h«‡ Sa¼ce

Ingredients:

For the Meatballs:

4 tablespoons oil

1.5 lbs ground beef

1/3 cup breadcrumbs

1 large egg, beaten

1/2 cup chicken broth

1/4 teaspoon black pepper

Instructions

For the Mushroom Sauce:

2 tablespoons oil

12 oz mushrooms

1/2 teaspoon salt

Pepper, to taste

1 tablespoon all-purpose flour

1 cup dry Marsala wine

1 cup chicken broth

Combine all the meatball ingredients, mix and form approximately 12 - 15 meatballs. Broil on high for 8 minutes but do not cook until done.

Marsala Mushroom sauce: Heat oil in pan over medium heat, add mushrooms, salt and pepper. Cook until mushrooms are softened. Sprinkle flour and stir to coat. Stir in wine and bring to a boil. Add chicken broth, return to a boil. Reduce and add the meatballs. Simmer and stir for about 2 - 4 minutes until the sauce is thickened.

Contributor JONATHAN GREENSPUN

F«eˆch B¼e B«ead Recl¨e

Ingredients:

• 280g (1.2 Cups) Warm (98F) Water

• 2g (0.75 tsp) Yeast

• 400g (3 Cups) All Purpose Flour

• 10g (1.75 tsp) Salt

Instructions

• Mix Water, Yeast, Flour, Salt and any other flavorings (Rosemary, herbs, etc.) and mix thoroughly and rest for 30 minutes

• Pull and fold one side up and over on itself (“Slap & Fold”) and do 6-8 to create a taut ball in the bowl and then let rest for 30 minutes

• Do 6-8 Slap & Fold moves again and let rest for 60 minutes

• Dust flour on dough and over your work surface and scrape dough out to the counter

• Grab a side and fold over (sticky to sticky) and rotate around the dough as you do this 3-4 times to create a near-ball shape

• Now grab opposing sides of the near-ball shape and do a criss-cross tuck over each other in the middle another 3-4 times to create a ball

• Flour the “seamed” part facing up and then flip over onto a freshly floured section of counter

• Using hands round the ball out on the counter

• Liberally flour the top of the ball and the bottom of the proofing bowl

• Flip the ball of dough (seam side up) into your proofing bowl and cover with the towel

• Let rest 60 minutes (preheat oven to 500F with the Large Dutch Oven in the oven)

• Flip the boule seam-side down onto a floured 16” square of parchment paper

• Pull the fully heated Dutch Oven out of the oven and lift and set the boule into the Dutch Oven

• Place the Dutch Oven with lid into the 500F oven

• Bake with lid for 18 minutes, then 24 minutes without the lid and remove to a wire rack

Contributor BRIAN TORMEY

Ab¯¼·e× Kle« C¼}e/T‡a· Saad

Ingredients: Instructions

3 summer tomatoes

2 or 3 firm cucumbers, peeled or unpeeled

A pinch of fresh or dried dill

A pinch of fresh or dried mint

1 tablespoon olive oil

1 tablespoon red wine vinegar

2 generous squeezes of fresh lemon juice

Chop those tomatoes, chop them cukes. Toss with remaining ingredients. Let it think about itself for about 15 mins to an hour then have a go at it. You’re going to like it, I promise.

Contributor JOSH FLEISCHMAN

Wa«‡ S¨lˆach Saad

Ingredients:

Fresh spinach

Hard-boiled eggs

Crispy bacon

Creamy garlic dressing

Instructions

Cook, chop, mix, warm, add dressing, and serve

Contributor DAVID KAUFMAN

Ingredients:

For the Croutons:

Seeded bread, lightly toasted and fried

Salt

White pepper

Italian seasoning

Garlic powder

Onion powder

For the Salad:

Romaine lettuce

Cherry or Sugar Bomb tomatoes, halved

Shaved Parmesan cheese

Instructions

Cae¯a« Saad

For the White Sardine Dressing:

1 egg

Garlic, for coating the bowl

Oil

Lemon juice

Worcestershire sauce

Dijon mustard

White pepper

Make Croutons: Lightly toast seeded bread, then fry with salt, white pepper, Italian seasoning, garlic powder, and onion powder.

Prepare Dressing:

Poke a hole in the flat end of the egg and boil for 90 seconds. Split the egg and scrape it into a garlic-coated bowl.

Add oil, lemon juice, Worcestershire sauce, Dijon mustard, and white pepper. Stir to combine.

Assemble Salad:

Arrange romaine lettuce and halved tomatoes.

Add croutons and shaved Parmesan.

Dress and Serve: Pour the dressing over the salad, toss, and serve.

Contributor ERIC ETTINGER

Llˆg¼lˆe Ñl·h Ca‡ Sa¼ce

Ingredients:

Kosher salt

1 pound linguine

6 tablespoons extra-virgin olive oil

½ cup finely chopped shallots (about 2 shallots)

6 cloves garlic, coarsely chopped

1 cup dry white wine (e.g., Pinot Grigio, Chardonnay, or Sauvignon Blanc)

½ teaspoon red pepper flakes

Instructions

2 pounds Littleneck clams (40–45), scrubbed

¼ cup + 2 tablespoons fresh flat-leaf parsley, finely chopped

3 tablespoons unsalted butter

1 teaspoon lemon zest (from 1 lemon), plus more to taste

1 tablespoon lemon juice (from 1 lemon), plus more to taste

In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.

Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid ‘cooking wines’ which are salty and include additives.

Contributor

MICHAEL ROSONE

I·alaˆ Mea·ba¯

Ingredients:

1 lb ground beef (or ground turkey for a leaner option)

1/2 cup Italian-seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, finely chopped

Instructions

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 large eggs

1 tablespoon olive oil (for baking)

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Mix Ingredients: In a large mixing bowl, combine ground beef (or turkey), Italianseasoned breadcrumbs, grated Parmesan cheese, chopped parsley, salt, black pepper, onion powder, garlic powder, and eggs. Use your hands or a spoon to mix everything thoroughly until well combined.

Shape Meatballs: Take small portions of the mixture and roll them into 1 to 1.5-inch meatballs. Place each meatball on the prepared baking sheet, leaving a little space between each one.

Bake Meatballs: Drizzle or brush the tops of the meatballs with a little olive oil to help them brown nicely in the oven. Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and nicely browned on the outside.

Serve: Once cooked, remove the meatballs from the oven. You can serve them immediately with your favorite pasta and sauce or let them cool slightly before freezing for future meals.

Contributor DAVID QUINN

T¼«}e× Chll

Ingredients:

2 teaspoons olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken (99%)

4 tablespoons chili powder (mild, McCormick recommended; if using another brand, start with 2 tablespoons)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/2 teaspoon salt, plus more to taste

Instructions

(28-ounce) can diced or crushed

tomatoes

1 1/4 cups chicken broth

2 (15 oz) cans dark red kidney beans, rinsed and drained

1 (15 oz) can sweet corn, rinsed and drained

For Topping:

Cheese

Avocado

Tortilla chips

Cilantro

Sour cream

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.

Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Contributor CLAUDIA SCHEINMAN

Meatballs

Ingredients:

2 lbs ground buffalo

1 lb ground veal

2 cups Italian breadcrumbs

1 cup lukewarm water

1 cup grated Parmesan cheese

2 eggs

6 cloves of garlic Pignoli nuts

Instructions

Combine ingredients in a bowl and mix with hands. Weigh out 6 oz portions and roll into balls. Place additional breadcrumbs on a plate and roll the meatballs in it to coat the outside and place in a baking tray. Put in 350-degree oven for 15 minutes and add to tomato sauce and let simmer for 4 hours.

Contributor JOHN MEZZO

Los Tres Golpes

Ingredients:

1 red onion, sliced into rings

Salt, to taste

1 cup vinegar

2 plantains

2 cups water

2 cups canola oil, divided

Instructions

3 slices Dominican frying cheese (queso de freir)

1 cup flour

3 slices Dominican salami (salami frito)

2 tablespoons butter, sliced

1 fried egg, for serving

1/2 avocado, for serving

Place the sliced onions in a medium bowl with a heavy pinch of salt and vinegar. Let soak while preparing the other ingredients, about 1 hour. Peel the plantains and cut into quarters. Place the plantains in a large pot with enough water to cover. Add salt to taste. Bring the plantains to a boil over high heat and cook until they are very tender, about 30 minutes. Meanwhile, in a medium skillet, heat the canola oil to 350°F (180°C) over high heat. Coat each slice of Dominican frying cheese, and then place the slices in 1¾ cups (420 ML) canola oil and fry until both sides are golden brown, about 3 minutes. Remove and transfer to a paper towel-lined plate. Add another tablespoon of oil to the skillet and fry the salami until brown and crispy on both sides, 4 minutes. Remove and transfer to a paper towel-lined plate. Wipe out the skillet, and add another tablespoon of oil to the pan. Pour in the onions and their soaking liquid. Sauté until the onions are soft and bright pink, about 10

Once the plantains are tender, scoop them out from the water and place in a separate large bowl, and keep the starchy boiling liquid warm on the stove. Add the butter and about 1 cup (240 ml) of the hot starchy plantain liquid. Mash the cooked plantains together until it is creamy and smooth. Add more liquid as

Serve the mangú with the fried cheese, fried salami, avocado, and fried eggs. Garnish with pickled onions.

Contributor LAURA BRITO

Salmon and Herb Salad

Ingredients:

3 salmon fillets

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon turmeric

2 limes

1.5 cups pearl couscous

Instructions

2 cups arugula

1 cup Greek yogurt

1/4 cup chopped dill

1/4 cup fresh mint

2 cucumbers

2 scallions

Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, ½ teaspoon cumin and ½ teaspoon turmeric. Roast the salmon on the center rack, about 18 minutes. Remove from the oven and let cool slightly.

While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing. Prepare the dressing: In a serving bowl, combine the yogurt with ¼ cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining ½ teaspoon cumin, plus ¼ cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.

Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the lime half over the dish, then garnish with the scallions, remaining feta, and mint.

Contributor LEILA JADA

Eggplant Parmesan Deconstructed

Ingredients:

1 large eggplant, sliced into 1/4-inchthick rounds

3/4 teaspoon kosher salt, plus more to taste

Black pepper, to taste

About 3/4 cup extra-virgin olive oil, plus more for drizzling

5 garlic cloves

Instructions

4 cups cherry tomatoes, halved

4 sprigs oregano

3 sprigs basil, plus 5 large leaves

5 tablespoons finely grated Parmesan

1/4 cup panko bread crumbs

1/3 cup ricotta

2 ounces fresh mozzarella

Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper. Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant. Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer. While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.

Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

Contributor IRA REISMAN

Grilled Steak & Arugula Salad

Ingredients:

Two 8- to 10-ounce strip steaks (1-inch thick)

Kosher salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

¼ cup good quality balsamic vinegar

Instructions

1 cup sweet cherries, halved and pitted

5 ounces baby arugula

½ small red onion, thinly sliced

2 ounces feta or goat cheese, crumbled

-Remove the steaks from the fridge and allow them to come to room temperature.

-Preheat the grill over high heat.

-Season the steaks generously on both sides with salt and pepper. Place them on the hot grill and cook for 3 minutes per side.

-Transfer the steaks to a cooler part of the grill and cook for another 3 minutes or so for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes or so then slice thinly against the grain.

-While the steak is resting, heat a large skillet over medium-high heat. When the oil is hot and shimmering, add the cherries and cook for about 3 minutes, shaking the pan occasionally, just until the fruit begins to soften.

-Add the balsamic and reduce the heat to medium. Cook for about a minute just until the balsamic has thickened slightly. Remove from the heat.

-Add the arugula to a large bowl or serving platter. Toss the greens with a pinch of salt. Top with the red onion, steak, and cherry “dressing.”

-Sprinkle with cheese and add a few cranks of black pepper if you like. Serve immediately.

Contributor KEN SHOOK

Uˆce G'¯ Slgˆa·¼«e SaˆdÑlch

Ingredients:

Seeded semolina bread

Breaded chicken cutlet

Pesto dressing

Sun-dried tomatoes

Provolone cheese

Instructions

Gather all the ingredients and start layering on the semolina bread. Once completed... toast it in the oven for 10 minutes on 350 degrees.

Contributor GREG FORTINO

A¼be«glˆe Pa«‡lglaˆa

Ingredients:

1 large aubergine, sliced into 1 cm thick rounds

1½ teaspoons olive oil

1 clove garlic, peeled and crushed

2 teaspoons tomato purée

150g tinned chopped tomatoes

Instructions

1½ teaspoons red wine vinegar

Pinch of dried oregano

Salt and pepper, to taste

80g mozzarella, sliced

10g Parmesan or hard cheese, finely grated

Preheat the Oven: Set your oven to 200°C (392°F).

Cook the Aubergines: Heat a frying pan over medium-high heat. Brush the aubergine slices with a bit of olive oil and fry in batches until golden brown. Remove from the pan and set aside.

Prepare the Sauce: In the same frying pan, add the remaining olive oil and the crushed garlic. Fry for about a minute. Stir in the tomato purée, chopped tomatoes, red wine vinegar, and oregano. Simmer gently for a few minutes, then season with salt and pepper to taste.

Assemble the Dish: Spoon half of the tomato sauce into a shallow roasting dish. Arrange the aubergine slices on top, then spoon over the remaining sauce. Top with the sliced mozzarella and grated Parmesan.

Bake: Place the dish in the preheated oven and bake for 25 minutes until the cheese is bubbling and golden.

Serve: Let the dish rest for a few minutes before serving. Enjoy your delicious and healthy aubergine parmigiana!

Contributor KURTIS AYTON

R¼¯¯laˆ Rlce

Ingredients:

1 cup long grain white rice

24 oz chicken broth

1 tablespoon oil

Instructions

Use a medium sized pot. Heat pot over medium flame with oil and put the rice in. Brown rice for about 5-7 minutes until it’s golden brown. While browning the rice, heat up chicken broth in microwave so its lukewarm. Once browned, add chicken broth to the pot and cook for about 15-20 minutes until the broth is fully absorbed by the rice. Leave pot covered the whole time while cooking. Contributor

Jˆ'¯ Chl¨·e Chlc}eˆ

Ingredients:

2-3 chicken breasts, pounded thin (1 pound)

Chipotle Chicken Rub:

2 tablespoons olive oil

1 teaspoon chipotle chili powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Instructions

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon lime juice

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

STOVETOP DIRECTIONS

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

GRILLING DIRECTIONS

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)

Remove chicken from grill and let rest 5 minutes before slicing.

Contributor JON ECKER

Beef G¼a¯h

Ingredients:

3 tablespoons vegetable oil

900 g (2 lbs) beef braising steak, cut into bite-size chunks

2 tablespoons plain (all-purpose) flour

¼ teaspoon salt

½ teaspoon freshly ground black pepper

2 brown onions, peeled and diced

2 cloves garlic, peeled and minced

2 tablespoons tomato purée

2 tablespoons paprika

Instructions

1 tablespoon smoked paprika (or regular if unavailable)

Large pinch of salt and pepper

2 x 400 g (2 x 14 oz) tins chopped tomatoes in juice

600 ml (2 1/4 cups) hot beef stock (or water plus 2 stock cubes)

1 tablespoon honey (optional, to reduce tomato acidity)

2 red bell peppers, deseeded and sliced

225 ml (1 cup) sour cream

Preheat the oven to 325°F. Heat the oil in a Dutch oven or oven-friendly dish. Dredge the beef in the flour, salt, and pepper, and fry in 2-3 batches until wellbrowned.

Remove from the pan and set aside.

Lower the heat, add the onions to the pan, and cook for 2-3 minutes, stirring to scrape up any brown bits from the bottom.

Add the garlic and tomato puree, stir, then return the beef to the pan.

Sprinkle the beef with paprika, salt, and pepper, and stir to coat.

Pour in the chopped tomatoes, beef stock, and honey. Stir and bring to a simmer. Once simmering, scrape up any bits from the bottom of the pan, stir, cover, and place in the oven for 3 hours 30 minutes. Stir 2-3 times during cooking to ensure nothing sticks and there is enough liquid (add a splash of water if needed).

After 3 1/2 hours, add the peppers, stir, and return to the oven for 30 minutes. Enjoy your delicious Beef Goulash with fresh Italian bread.

Contributor PHILIP JOSOVIC

K«eaˆ B«al¯ed Beef Sh«· Rlb¯

Ingredients:

Short Rib Sauce

Chili garlic sauce

Sesame oil

Low sodium soy sauce or Tamari

Brown sugar

Rice vinegar

Instructions:

1.

Heat oven to 350°F.

2.

Mince garlic and scallions.

3.

Peel a 1-inch portion of ginger root.

Short Ribs

Garlic cloves

Scallions or green onions

Fresh ginger

Olive oil

Boneless beef short ribs

Flour

Beef broth

Kosher salt or sea salt

Black pepper

Combine chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar in a medium bowl. Whisk until thoroughly combined.

5.

4. Place the short ribs in a bowl. Sprinkle them with flour and toss until the ribs are coated.

6.

Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high heat on the stovetop and add oil.

7.

Once the oil is hot (it should sizzle as the meat hits it), add half of the short ribs and a pinch of salt and pepper. salt

9.

8. Turn the heat to medium and more olive oil. Add the minced garlic and scallions and grated ginger to the pan.

Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.

Saute for 2-3 minutes, stirring often. 10.

11.

Return the seared short ribs to the pan. Pour the prepared sauce over the top, along with the beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.

12.

Cover the Dutch oven and bake for 1 hour.

13. Remove and add more beef broth.

Remove from oven and add more beef broth. Cook for one more hour, covered.

14.

15.

Return to the oven and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs.

Once the ribs are tender, remove from the oven and serve. 16.

Contributor ALEX FRIEDMAN

Chlˆe¯e S¨a«e Rlb¯

Ingredients:

For the dry rub

1/2 cup brown sugar

1 1/2 tablespoons kosher salt

1 tablespoon pepper

1/2 teaspoon Chinese 5 spice powder

1 teaspoon granulated garlic

For the sticky sauce

1/2 cup low sodium tamari sauce or soy sauce

1 cup sweet chili sauce found in the Asian section

1/2 cup hoisin sauce

1/4 cup honey

1/4 cup brown sugar

3 tablespoons rice wine vinegar

1 teaspoon granulated garlic

1/2 teaspoon Chinese 5 spice powder

a few drops red food coloring totally optional

Additional ingredients

2 racks loin back ribs 3 1/2- 4

pounds each apple juice

Instructions

To make dry rub

1.

In a small bowl combine all the ingredients for the rub and combine well. Set aside.

To make sticky sauce

1.

In a medium-sized saucepan, stir together all the ingredients. Place over medium-low heat, cover and simmer for 20-30 minutes stirring occasionally.

2.

Remove from the heat and let cool. The sauce will thicken and become "sticky" when cooled.

To make ribs

1.

Remove ribs from packaging, rinse off and pat dry. Place the ribs on a cookie sheet and liberally cover all sides of both racks of ribs.

2.

Heat your smoker anywhere from 180-225 degrees. Place the ribs on the smoker and smoke for 1 1/2-2 hours (up to 3 hours if you like a smokier rib). Spritz the ribs every 1/2 hour to prevent from drying out.

3.

After the smoking process, place the ribs back on the cookie sheet. Pour about 2 cups of apple juice in the bottom of the pan and cover tightly with tin foil.

4.

Heat your grill to 325 degrees and place the covered ribs back on the grill and cook for 1 1/2 hours

Remove from grill. This can all be done ahead of time if you are getting ready for a party.

When you are ready to finish your ribs, set the heat high on your grill. Liberally brush all sides of the ribs with the sauce. Place meaty side down and cook for 5-8 minutes. Flip over and baste again. Repeat this process of flipping and basting 2-3 times.

6.

5. Remove from grill and let cool for a few minutes before serving. Enjoy and make sure that you have extra napkins.

Contributor EVA SHIH

S‡}ed P«l‡e Rlb

Ingredients:

1 prime rib roast (around 9 lbs)

Salted butter

Coarsely ground black pepper

2 cups beef broth

3/4 cup salt

1/4 cup sugar

1/4 cup cumin

1/4 cup granulated garlic

1 tablespoon granulated onion

1/4 cup cayenne pepper

Instructions

Dry off the prime rib and then rub a thin even layer of butter on the prime rib followed by the seasonings . Get your smoker up to 250 degrees with a wood of your preference, I prefer hickory for prime rib. After about 2 hours open up the smoker and mop the meat with with beef broth. Continue this process every 45 minutes until your internal temperature reaches 135 degrees. Enjoy with a nice glass of red wine.

Contributor ERIC TOTH

Ge«ge’¯ Ra¯· Chlc}eˆ

Ingredients:

1 5- to 6-pound roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

Instructions

2 tablespoons butter, melted

1 Spanish onion, thickly sliced

1 cup chicken stock, preferably homemade

2 tablespoons all-purpose flour

Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken Slice the chicken onto a platter and serve immediately with the warm gravy.

Contributor ANTHONY DE FILIPPIS

Pa«‡e¯aˆ Chlc}eˆ Wlˆg¯

Ingredients and Instructions

For the wings:

2 packages of wings, cut the wings into winglets

Dry with paper towel

Add a couple of spoons of baking powder (makes them crispy)

Salt and pepper

Pre-heat oven to 250 degrees

Place on oven rack for 30 minutes

Then increase heat to 450 degrees for another 30-40 minutes

For the garlic parm sauce:

Stick of butter, 2 spoons of olive oil, ½ cup parmesan cheese, melt in pan

Spread over the wings

Sprinkle freshly grated Parmesan over the wings

Contributor

KEVIN QUINN

M× F«leˆd Saˆza×’¯ C¼««×

Ingredients:

Oil

Onion

Garlic

Bay leaves

Ginger

2 cinnamon sticks

Cloves

Black peppercorns

Black cardamom

4 green chilies

1 tablespoon star anise

1 tablespoon ground almonds

1 tablespoon coriander

1 teaspoon garam masala

1 tablespoon cumin

1/2 teaspoon chili powder

1 tablespoon turmeric

Salt, to taste

450 grams tomato paste

Instructions

Stir in chicken with spices, add a little water. Stir in ground spices. Let spices sink into meat. Then add tomato paste.

Contributor TIM GLOVER

Mea·ba¯

Ingredients:

Chopped meat

Chopped veal

Chopped pork

Sweet sausage

Spicy sausage

Sweet onion

Fresh basil

Dried oregano

Fresh garlic

Bread crumbs

Crushed tomatoes

Tomato paste

Instructions

Put the crushed tomatoes, basil, oregano, garlic(crushed), onion(pureed) in large pot. Add the sausage to the pot. Put the chopped meat, veal and sausage in a large dish and add seasoned bread crumbs. Make into meatballs. lightly brown them in the oven and then add to sauce. You can cook everything for 3-4 hours. They will not overcook. Stir occasionally.

Contributor ERIC WOLF

C«ea‡× T¼¯caˆ Chlc}eˆ

(Slˆge Paˆ)

Ingredients:

1 small yellow onion

3 cloves garlic, minced 1/2 cup sun-dried tomatoes (drained if oil-packed)

1 ounce Parmesan cheese, freshly grated (about 1/2 cup firmly packed)

2 large boneless, skinless chicken breasts (1.5 to 2 lbs total)

Instructions

1.5 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper

2 to 3 tablespoons olive oil, divided

2 teaspoons dried Italian seasoning

5 ounces baby spinach (about 5 packed cups)

1.25 cups heavy cream

1. Dice your onion (should yield about 2/3 cup). Mince garlic cloves. Thinly slice sun-dried tomatoes. Finely grate your Parmesan cheese - in my opinion, you can't really have too much of this.

2. Butterfly your chicken breast, you want them on the thinner side, but a little thicker than you'd slice for cutlets. Pat dry with paper towels. Season all over with your salt and pepper.

3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add half of the chicken in a single layer and sear until it's browned, usually about 3 to 5 minutes per side. Transfer to a large plate (it's ok if the chicken is not cooked through yet - it's going back on). Add another tbsp of olive oil to the pan and repeat browning the remaining chicken. Transfer to the same plate.

3. Reduce the heat to medium. Add the remaining 1 tbsp of olive oil, if needed, and heat until shimmering. Add the onion and cook, stirring occasionally until softened, 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and dried Italian seasoning. Cook until fragrant, 30 seconds to 1 minute (don't burn your garlic :)) Add in baby spinach a handful at a time. Cook, stirring regularly, until just wilted, 1 to 2 minutes.

4. Add the Parmesan, 1 1/4 cups heavy cream, and a pinch of kosher salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to maintain a gentle simmer.

5. Now put your chicken back in (include any juices on the plate) - cook until the chicken is cooked through - should be about 4 to 7 minutes.

6. Pro-tip: Add bacon - because why not!? Enjoy :)

G¼«‡e· Sea Sa·

Chca·e Chl¨ C}le¯

Ingredients:

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ pound (2 sticks) unsalted butter

1 ½ cups granulated sugar

¼ cup dark brown sugar

1 egg

Instructions

1 ½ teaspoons pure vanilla extract

1 tablespoon water

8 ounces semisweet chocolate

chunks (or any chopped chocolate: white, dark, or milk)

Sea salt, for sprinkling

Line 2 baking sheets with parchment paper. Allow butter to soften at room temperature.

In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, whip butter with a whisk until creamy and pale, 2-4 minutes. Whisk in the granulated and brown sugars and whip until light and fluffy, 5 minutes more. Add the egg, vanilla, and 1 tablespoon water, and mix to combine. Add the flour mixture, and stir gently until just combined. Add the chocolate and mix into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)

Preheat oven to 350F. Form the dough into 1.5-ounce balls (or 3 heaping tablespoons each). Place 6 balls an equal distance apart on a prepared pan.

Transfer to oven and bake 12-15 minutes, until the cookies are golden on the outside and puffed slightly in the center.

Immediately sprinkle cookies with flaky sea salt and allow to cool for 5 minutes on the baking sheet.

Repeat with remaining cookies, using more baking sheets and parchment as needed.

Contributor ADAM LEVINE

Baˆaˆa B«ead

Ingredients: Instructions

1 cup sugar

1/2 cup butter

2 eggs

4 ripe bananas

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup raisins or chocolate chips

Mix butter, sugar, eggs and beat for 1 minute; Add bananas and mix.

Add flour, salt, baking soda and raisins or chocolate chips. Beat 1 minute.

Bake in greased loaf pan at 350 degrees for 1 hour.

Contributor CRAIG ROTHMAN

Kl·cheˆ Slˆ} C}le¯

Ingredients:

1 stick unsalted butter

½ cup light brown sugar, packed

¼ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

½ teaspoon baking soda

Instructions

¼ teaspoon salt

1 ¼ cups all-purpose flour

1 cup chocolate chips (½ milk, ½ semi-sweet)

½ cup pretzels, chopped

½ cup caramels

Preheat oven to 350°F. Chop half of the chocolate chips (½ cup) into small shards and slivers. Cut caramels (½ cup) into small chunks (about the size of the chocolate chips) and break up the pretzels (½ cup). Set aside. In a medium-sized microwavesafe bowl, add unsalted butter (½ cup, i.e. 1 stick) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). Add in light brown sugar (½ cup) and granulated sugar (¼ cup) and use a spatula to stir until combined. Stir in egg (1 large) and vanilla extract (2 teaspoons). Next, mix in baking soda (½ teaspoon) and salt (¼ teaspoon). Add allpurpose flour (1 ¼ cups) and mix until all the flour disappears into the dough. Mix the chopped chocolate chips (½ cup), whole chocolate chips (½ cup), chopped pretzels (½ cup), and chopped caramel (½ cup) into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up). Line a baking sheet with parchment paper. Scoop dough into ¼ cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. Bake at 350°F for 12-14 minutes.

Contributor JEFF PINSKY

NeÑ Y«} S·×e Chee¯eca}e

Ingredients:

For the Crust:

1 ¼ cups flour, sifted three times

1/3 cup sugar

¼ teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1 large egg yolk

For the Cake:

2 ½ pounds cream cheese, room temperature

1 ¾ cups sugar

3 tablespoons flour

1 teaspoon lemon zest

½ teaspoon vanilla extract

5 large eggs

2 large egg yolks

½ cup heavy whipping cream

Instructions

Crust:

Preheat the oven to 400°F. Lightly grease the bottom of a 9-inch springform pan and dust with flour, removing any excess. In a bowl, whisk together the flour, sugar, and salt. Add softened butter and mash with a fork until coarse crumbs form. Add the egg yolk and mix on medium speed in a standing mixer until the dough forms a ball, which may take a few minutes. Take about one-third of the dough and press it over the bottom of the pan, working from the center outwards to ensure there are no cracks. Spread it thinly if needed. Wrap the remaining two-thirds of the dough in plastic wrap and refrigerate. Prick the dough in the pan with a fork and bake until golden brown, about 1015 minutes. Set the pan on a rack to cool completely. Once the bottom has cooled, use the remaining dough to cover the sides of the pan, pressing to avoid cracks and ensuring a tight seal between the bottom and sides. Brush the bottom and sides with a beaten egg white, just enough to cover. Cake:

Preheat the oven to 500°F. In a standing mixer, beat the cream cheese on medium speed until creamy, about 30 seconds. Scrape down the sides and mixing blade, then gradually add the sugar and flour, beating until smooth (1-2 minutes). Add the lemon zest and vanilla extract. Beat in the eggs and yolks one at a time, scraping down the sides after each addition. On low speed, add the heavy whipping cream and beat briefly to ensure everything is well mixed. Pour the batter into the prepared pan, filling it to the top, and tap the pan on the counter to smooth the surface and remove air bubbles.

Bake at 500°F for 15 minutes on the middle oven rack. Reduce the temperature to 200°F and bake for an additional 1 hour and 40 minutes, until the internal temperature in the center reaches 150°F. Turn off the oven, prop the door open, and let the cake cool for 30 minutes. Remove the pan from the oven and let the cake cool completely on a rack for at least 3 hours. Cover and refrigerate for at least 6 hours before unmolding and serving.

Contributor ROGER MARQUIS

Chca·e Chl¨ C}le¯

Ingredients:

1/2 cup (100 grams) granulated sugar

1/2 cup (120 grams) firmly packed light brown sugar

8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/4 cups (175 grams) all-purpose flour

1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)

1 1/2 cups (200 grams) semisweet chocolate chips

1 cup (130 grams) walnuts or pecans, toasted and chopped

Instructions

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Contributor RICK HOFFMAN

G«ea· A¼ˆ· L««alˆe’¯ B¼··e«

C}le Recl¨e

Ingredients:

1/2 lb butter

2 cups sugar

4 eggs

3 cups flour

2 teaspoons baking powder

1 tablespoon vanilla extract

Instructions

Preheat oven to 375 degrees.

Cream butter and sugar together then add slightly beaten eggs.

Sift flour with baking powder and add 1/2 to the butter and sugar. Mix.

Add the remaining flour mixture and vanilla extract. Mix.

Place spoonfuls on an ungreased cookie sheet.

Bake until soft to the touch (edges will be slightly brown)

Contributor ROCCO BOVE

Negroni

Ingredients:

0.75 oz Tanqueray London Dry Gin

0.5 oz Italian aperitif bitters

0.5 oz Sweet Vermouth

Ice cubes

Instructions

Combine gin, bitters, and sweet vermouth in a mixing glass over ice.

Stir gently until well chilled.

Strain into a rocks glass over fresh ice.

Garnish with an orange twist.

Contributor SCOTT BERGER