Long Branch, NJ June 2024

Celebrating Men and Their Impact on Our Lives

As we approach the month of June, we are all well aware of the special day dedicated to honoring fathers and all the important men in our lives. This June issue of our magazine is dedicated to celebrating men and fathers in all their forms.

In this issue, you will find stories of fathers who have made a significant impact in the lives of their children, as well as articles that highlight the impor tance of fatherhood and the role that men play in shaping the next generation.

We have also included a special on grilling and tips on how to make this day extra special for the father figures in your life. Whether it's a heartfelt card, a thoughtful gift, or simply spending quality time together, we hope to inspire you to show your appreciation for the men who have played a significant role in your life.

As we celebrate Father's Day this month, let us not forget to acknowledge the diverse and unique contributions that men make to our lives and society as a whole. May this issue serve as a reminder to express our gratitude and love for the fathers and men who have shaped us into the individuals we are today.

Happy Father's Day to all the amazing dads out there!

Sincerely,

DIMES, PUBLISHER

June 2024

PUBLISHER

Amy Dimes | amy.dimes@citylifestyle.com

EDITORIAL COORDINATOR

Bernie Augustine | bernie.augustine@citylifestyle.com

CONTRIBUTING WRITER

Ryan Gallagher

CONTRIBUTING PHOTOGRAPHER

Ryan Gallagher

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Zach Miller

LAYOUT DESIGNER Kelsi Southard

Learn how to start your own publication at citylifestyle.com/franchise.

city scene

1: Kids are hooked at the Long Branch PBA's fishing derby. 2: Dozens of helpers turn out at Brighton Ave. Beach to help with COA's beach sweep. 3: LLS "Visionary of the Year" Kickoff 4: Carol Wright, Director of the Community Garden, Maggie Fischer and Alice Kessler 5: Two Men and a Truck Grand Opening 6: "Meet the Board" of the Long Branch Chamber of Commerce. Hosted at Mar Belo 7: “Sneak Peek” of the Long Branch Fire & History Museum.

SURF'S UP!

ARTICLE AND PHOTOGRAPHY BY RYAN GALLAGHER

AT A WAREHOUSE IN LONG BRANCH, TOMMY GEORGE MAKES SURF BOARDS THAT TRAVEL THE WORLD.

“Let’s go sit in the sun outside,” Tommy George said before leading us out of the dimly lit surfboard-shaping warehouse and into the brilliant sunlight. “It’s cold up here.”

Screeches from the Long Branch train station interrupted the conversation before it even began. So, Tommy opened his notebook and grabbed a surfboard order form with the “Eye of the Sun” logo on top.

It was time to order a new longboard. George invited me over to the West Ave. warehouse to take a deposit and talk surf craft design. We poured over details about my last longboard; the size, the width, the edges, the rails, the tail, and more.

Tommy listened as I told him what I liked about the board and other aspects I didn’t love. He also listened as I tried my best to equate how I surfed on my previous board, to the design elements he might include in the custom shape he’d eventually hand back over to me. The thought of waxing this board, putting a single fin in it, and riding waves on it was still hard to rationalize.

At any given time, “The Shop” can go from a place of silent craftsmanship to a symphony of terrific power tool drones backed by sonic “Master of Reality” tracks from the boys’ boombox. These are signals that work is taking place.

In other instances, this musty garage run by board builders turns into a surf community networking event. All in one day, George might shape boards, take an order, talk to his friends, glass a board, and tell the same friend they need to leave because it’s time to work, or close shop.

When entering the shop, it’s common courtesy to let work take precedence though. Board-building is an art, a learned skill and step-by-step process all its own. And it's not good for anyone to interrupt a board-builder who's in the zone.

After the order, I watched as Tommy mowed foam. The bright outside world turned to black and white as foam flew into the air, almost like surf crashing into the sand. Just as every shaper does, George hangs tools, lights, and inspiration around a pair of racks to facilitate the shaping process.

On this day, he was shaping a “mid-length” or “fun board” single-fin surf craft for a friend from Little Silver. George began by drawing the outline on an 8-1/2 foot chunk of foam, cutting it, taking preliminary measurements, and started whittling away.

“I'd say most people come to me for alternative, high-performance boards. Also, I guess for a modern take on classic nose rider longboards,” said George. “Stuff you can’t get in surf shops. Taking aspects from the past that worked great as far as outlines go, and then adding rocker, and bottom contours, and fin placements, and rails that are updated, and still being refined.”

The life and business of a surfboard shaper here are ruled by ever-changing conditions. Fall and winter are characterized by boards for large swells -- think hurricanes and winter storms. Shapers working during spring and summer will often receive orders in anticipation of the smaller waves of the warm season.

“Not only the volume changes season to season, but climate control and workability changes,” he explained. “April to June are good months for work weather-wise. Glassing [surfboards], you want 75 degrees. But we’re making chemical adjustments to push outside those ranges.”

His small business allows George to test his handmade craft in waves all around the world.

“The biggest months are from May to October. Every day you’re at the shop — shaping, glassing, organizing t-shirt stuff, inventory, social media — unless the waves are firing. And when wintertime hits from January to March, head south to Panama for the winter to test out designs we made. We come home and the new creative juices are flowing from time in the tropics. And we try to make it better every year. It seems to be going in that direction.”

This lifestyle has become a business model for George. Eye of the Sun surfboards are now being ridden by beginner, intermediate, and expert surfers from New Jersey, the East Coast and beyond. These boards are all hand-shaped by George in Long Branch. Some boards are glassed and finished by George and friends on West Ave, others by friends at The Heavens in Asbury Park.

Along with George, Justin Perry of Long Branch is chasing a similar endeavor. J. Perry Surfboards come out of the same warehouse as Eye of the Sun. Both Tommy and Justin feed off each other as well as other shapers and surfboard glassers like Mike Covello in Ocean Grove, and James Piehler from Middletown.

Today, surfers from Long Branch can watch the board-building process, and experience the fruits of American-made labor when in the water trading waves.

“Building boards allowed us to be all on the same page working together and having a common understanding that this is about surfing,” recalled George. “We can make money in the process, and build community in the area which was lacking. Those guys and people like Josh Peterson helped me.”

The recent success of Eye of the Sun surfboards is just a drop in the growing surf industry bucket. Even so, George feels proud to help progress a respectful and fun surfing community.

Tommy George putting the finishing touches on a custom board in his shop on West Ave.

"IT’S

“We don’t get waves very often. So, the whole community aspect of bringing surfers together and giving common ground for everybody partially through business and connecting with everyone in the water. If someone is riding the boards it might strike up conversation, rather than riding a board made in China or Thailand. It’s special for people to get a board from someone they know, start to finish around the corner from waves they're surfing and designed for them. It takes surfing a step further because there’s a deeper connection to the way of life. And that’s why I’m shaping to preserve that way of life, definitely not because it’s the most lucrative thing.”

Ryan Gallagher is a business owner and freelance journalist based in Long Branch. He covers local news, community events, restaurants, and the hospitality scene. He can be reached at ryanpgallag@gmail.com.

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A dry-aged porterhouse

A CUT above

ARTICLE BY BERNIE AUGUSTINE PHOTOGRAPHY COURTESY OF THE BUTCHER’S BLOCK

There are few things that are as satisfying as cutting into a perfectly prepared steak. It is an experience that appeals to all of the senses; feeling the weight of a porterhouse as you rub it with salt, the sound of the cut cooking on the grill and the aroma that comes with it, the beautiful color as it sits on the plate and finally, the mouth-watering first bite.

For steak enthusiasts, we are in peak grilling season, and luckily for anyone in the area, there’s a top-notch butcher in your backyard at The Butcher’s Block in Long Branch.

We leaned on Pat Gaughran, director of operations at The Butcher’s Block, for some tips to make your at-home steak experience sizzle.

HOW TO BUY A STEAK

“We’re looking to make sure that the meat has that bright, red color," Gaughran said, adding that it’s also important to look at the color of the fat. For something like Wagyu or a ribeye, you want marbling that is even and fat content that is “pure white and not turning gray or yellow.”

BEEF UP YOUR GRILLING SKILLS WITH HELP FROM THE EXPERTS AT THE BUTCHER'S BLOCK.

Perfectly cooked ribeye

The open-flame cooktop at The Butcher's Block.

Ribeye

Tomahawk steak

Wagyu

CHOICE CUTS

According to Gaughran, based on what sells in the restaurant, customers gravitate toward ribeye, porterhouse and filet mignon. When you're cooking at home, ribeye and porterhouse are good on the grill. "For a ribeye, you want one that’s kind of equal or more meat. Some of them are super-fatty," Gaughran suggests. If you're looking for something with less fat content, look toward a strip or flank steak.

SEASONING 101

"We just stick to kosher salt. Don’t have to get too crazy or advanced," Gaughran says, joking that going overboard with seasoning is "like having too many toppings on your pizza." If you're going to use an oil, go with something with a high smoke point (like avocado or canola oil) and avoid extra-virgin olive oil. For a piece of meat that might be a little tougher and in need of some TLC, like a London broil, marinating is the way to go.

GRADE-A GRILL TIPS

At The Butcher's Block, the steaks are cooked over an open wood flame, but not everyone has a setup like that at home. So for the gas or charcoal griller, there are a few things to note.

• A meat thermometer is a good item to add to your suite of kitchen tools, especially if you are cooking a thicker cut of meat (think a 1-1/2 or 2-inch strip).

• If you're cooking a porterhouse, keep it together (don't take the filet and strip off the bone). "A lot of the flavor comes from the bone and keeping it on there," Gaughran says.

• Get the grill up to temperature before you start cooking and let your steak warm up a little; don't go right from the refrigerator to the fire. "Keep one side nice and hot and the other medium-high. Put the cuts right down and get 2-minutes a side on hot to get that char and then move them over," Gaughran says." Eight to ten minutes could be good total time for cuts like those."

• One of the biggest success factors is to let your cooked steak rest. "Let the juices sit in there so it’s not all running out," Gaughran says.

The Butcher's Block is located at 235 West Ave. in Long Branch and online at www.thebutchersblocknj. com/pages/the-block-shop

Cooking over wood fire adds to the meat's flavor profile.

Sliced porterhouse

DON'TROCK THEBOAT

One of the great benefits of living here is the ability to get out on the water. Up and down the Jersey Shore, there are plenty of locations where people can take their boats out, rent a vessel or go out on a fishing charter. We surveyed the team at TAK Waterman Supply in Long Branch, who offered up three recommendations for anyone who wants to get off the pier and into the ocean to cast a line. Scales & Tails, LongShot and the Fisher Price were the first that jumped to mind, and Capt. Derek Bieletz of the Fisher Price shared some expert tips for anyone looking to book a fishing experience.

The dos and don'ts aspiring anglers need to know before booking a fishing charter.

ARTICLE

BY

BERNIE AUGUSTINE | PHOTOGRAPHY BY DEREK BIELETZ

DO YOUR HOMEWORK

Bieletz recommends being informed about what you're getting into. "You kind of get what you pay for, so don't let price be the biggest factor," he said. "Make sure you get a licensed, fully insured captain." Part of the planning process is knowing what kind of boat you're getting onto. The Fisher Price, which Bieletz captains, is "bare-bones" with no cabin to sit in. Additionally, be aware that where a boat is "based" doesn't mean that is where it is. For example, Bieletz keeps his boat in Highlands for the fall and late winter, is in South Amboy in early spring before moving to Point Pleasant for 3.5 months in the summer; the boat goes where the fish are. "Book in advance, don't wait until the last minute," Bieletz says, adding that an outing can be canceled at the captain's discretion due to the weather or other factors.

SAFETY FIRST

If you are subject to motion sickness, Bieletz recommends taking Dramamine, or a similar nausea reducer, the night before and also the day of. Stick with something light for your pre-fishing meal. Sunscreen is a must, along with clothing to protect you from the UV rays. When on board, make sure you're wearing sneakers or deck shoes.

IT'S NOT A BOOZE CRUISE

“Every boat is different,” Bieletz says of alcohol policies. "If you want to drink, go to the bar. For one, it's about safety standards. But also, it's not the time and place." And while marijuana use is legal in New Jersey, it is not legal in federal waters, and licensed captains follow federal regulations.

SET YOUR EXPECTATIONS

"At the end of the day, it is fishing. We can't always guarantee fish," Bieletz warns about the possibility of coming back to shore with an empty cooler. "But we can try to have a good time out on the water."

So

“

ALL TOGETHER NOW

Like father, like son (almost): How the next generation stepped up for family businesses.

ARTICLE BY BERNIE AUGUSTINE

Thinking back on his childhood, and growing up in a family-owned business, Mike Gemignani can only laugh at how much different things were.

Louis Gemignani, founder of Louis & Sons Drywall

"We just had so much respect for my father. He came to this country with nothing."

"There were no vacations for us," he recalled with a laugh. "We had to work in the business."

Instead of summers at the beach, Mike and his twin brother Bob were put to work by their father, Louis, an Italian immigrant who was trying to make his way as a small business owner in America.

"I remember that clearly," Mike recalls of the early days working for his dad, which began when he and his brother were around 13. "We got paid nothing. Like $5 a day," he said with a laugh. "I learned sheetrock and Bobby learned spackling."

In trading sunburns for sweat equity, the pair picked up valuable lessons about how to run a business, starting at the ground level, watching and learning as their father navigated the ups and downs. The 1993 economic downturn, and seeing how their father handled that time, served as a blueprint for

Mike and Bob when the economy crashed in 2008 as the housing market imploded.

"In one day we lost all of our business. We lost half our clients," Gemignani said of the situation in 1993. "My father had a lot of money out on the street as they say, so to collect it was not easy. But he made sure every supplier, creditor and most importantly, every employee got paid."

When history repeated itself in 2008, the brothers, who are co-owners of Louis & Sons Drywall in Long Branch, ran back the same playbook.

"We had to scale back; we got leaner and meaner to help the business survive," Gemignani said. "I remember holding a meeting with all of the employees and I made a pledge to every employee: we're not going to cut your pay, but we're going to expect more out of you and that's how we're going to survive. Instead of going cheap, we're going with customer satisfaction."

Bill (l.) and Scott Bogliogi

The tactic worked. Louis & Sons survived when others didn't, and employees were able to keep their jobs. In fact, Gemignani says, much of the staff is generational, just like him and his brother, with several sons following their father into the business and sticking with it.

"We just had so much respect for my father," Mike Gemignani said of the business's patriarch, who died in 2004. "He came to this country with nothing. He was a POW in the Italian army and had come to Fort Monmouth. Whatever thoughts we had about doing something else, he had different plans."

There is a pride that comes along with keeping a generational business going, or advancing one. Whether it's like what Gemignani and his brother have done, or what the team at The Butcher's Block is doing -- pivoting and expanding from a meat distributor into the restaurant business -- or what is happening at Woolley-Boglioli Funeral Home, where Bill Boglioli is handing off to his son Scott.

"Not only has he settled in, he's a terrific leader. I'm big on, someone has to be in the leadership role and he just rose into that as he settled into his role. He's kinda giving me a break," Bill Boglioli said with a laugh. "I'll say to him, 'What do you need me to do?' and he'll say 'Go play golf. I've got it, Dad'."

The industry that they work in requires a level of empathy that may not be common across most work environments, and having their family so heavily involved in the business allows both Bill and Scott to tap into that part of their personality.

"You have to be patient. It's not easy for people who are in this time, they need someone who can listen to them and work with them," Scott said.

"They need people who understand what they're going to and being mindful of that and going forward," said Bill, who operates businesses in Long Branch and Holmdel. "It's all about helping people."

Top: Bob (l.) and Mike Gemignani

"I'll say to him, 'What do you need me to do?' and he'll say 'Go play golf. I've got it, Dad'."

Working in a family business, there is a tricky balancing act of  Where does work end and life begin? and every family has a different way of walking that high-wire act.

"I think any time that you work with a family member, you're going to butt heads," Scott said. "But you know that everything is in good hands when it's a family member who is taking

over for you. A person you can always trust is there."

For Bill, the secret ingredient for making the family business work has been respect. "As the first generation, you have to have respect for the next generation. "I think that you have to give them their space, let them make mistakes and coach them into a leadership role."

Perfecting Your Golf Swing

ARTICLE BY DANIEL SCHOWENGERDT

Whether you are a new golfer or have been playing for decades, we all want the same thing—to be a single-digit handicap (or better). In some professions, golfing with clients is a must, and slicing off the tee box can kill the deal.

Get fit for equipment.

01.

If you are buying clubs off the rack, you aren’t giving yourself the best chance for success. Golf technology is evolving every year, and although you don’t need to buy a new driver each year, if you’ve been playing with the same clubs for 5+ years, it’s time to take advantage of the new equipment. Newer clubs have lower and deeper center of gravity (CG), creating an easier launch off the face. Even off-center strikes can produce a straight shot with the right set of clubs. Any major golf store will fit you for free—just make sure you get the correct length club and size grip. The clubs don’t swing themselves, so don’t neglect instruction and practice, but getting the right equipment is a vital piece of the puzzle.

On drivers and hybrids, some of the newest equipment have premium shaft options off the rack. Generally, a $300 driver has a low-grade $15 shaft that you should change. The shaft is the engine of the club, so getting custom shafts will add distance and forgiveness—guaranteed.

As for the putter, you use it more than any other club in your bag on every round of golf. It should be the most tailored club in your bag.

02. Get good golf instruction, REGULARLY.

We’ve all heard someone say, “I should get a lesson sometime.” To be effective, you need regular lessons from a PGA certified pro, not just one lesson. Getting quality instruction from the same instructor can turn slices into draws and give you the confidence to play with anyone on any course. Years ago, golf instructors started instruction with chipping and putting and then graduated to the driver. Now, instructors have been pressured to start with the driver because we all want to outdrive our friends. Resist that temptation! Get instruction on your short game and irons first. My friend regularly outdrives me by 50 yards, but my ball is in the hole first most of the time because of my training and practice on the short game.

03.

Read quality golf books for a higher golf IQ.

There are thousands of golf books, but don’t worry, you only need to read a handful of them to up your golf IQ. Here are some top reads:

Short game: Dave Pelz’s Short Game Bible by Dave Pelz

Mental game: Golf is Not a Game of Perfect by Bob Rotella Mechanics: Practical Golf by John Jacobs

Ball flight laws: The Practice Manual by Adam Young (only read the first 50 pages)

04.

Practice your short game every day.

You don’t even have to spend time away from your family while practicing if you don’t have a golf simulator. You can practice putting and chipping on the carpet while watching TV with your family.

Chipping and the bump and run: The only mechanical advice I will give is the most important lesson you can learn in the short game. When you miss your approach shot you must be able to chip the ball within 8 feet of the hole for a one putt. Try this shot from Dave Peltz’s short game book. It gets me up and down from 25 yards out to just off the green.

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Position the ball in the back of your stance, just inside your back ankle. This will help avoid hitting it thin. That ball position will also help you hit the ball with a descending blow, and as Dave Pelz says, “hit the little ball (golf ball) before the big ball (the earth).”

Turn your feet 30 degrees toward the target and have 70% of your weight on your front foot which also promotes the descending blow.

Use a putting stroke to hit the ball. That’s right—do not use your hands or wrists for power. Using a putting stroke just off the green will create consistency and clean contact.

Don’t take the club back very far (depending on the length of the shot) and make sure your follow-through is 20% further than your backswing. This will ensure accelerating through the ball.

Use the right club. I use anything from a 9 iron to 60-degree wedge for this shot. Use a 9 iron or wedge when you need the ball to roll further once it hits the green, and use a more lofted club for less roll. 1. 2. 3. 4. 5.

If you perfect this shot, you’ll be chipping in and getting up and down much more often.

Our Favorite Bourbons

$150

The “Best Bourbon” Is Truly Up To The Individual and Occasion Under

ARTICLE BY ANTHONY ADAMS

We were recently asked to suggest the Best Bourbon under $150 and as I reflected on my list of favorites, providing a single answer wasn’t as straightforward as it appeared. Think of it like this. If we asked 100 people in our community what their favorite restaurant is—the answers would be varied based on the individual’s personal palate or even the moment you asked them in!

Here is our list of favorites that will have you covered at any price point and occasion.

BLANTON’S SINGLE BARREL BOURBON

Blanton’s is recognizable on sight due to the round bottle with a brass horse and jockey for a stopper. Taken from the center-cut or middle sections of the famous Warehouse H. The taste profile is sweet, with notes of citrus and oak. The creamy vanilla nose is teased with caramel and butterscotch, all underscored by familiar baking spices such as clove, nutmeg, or cinnamon.

— BlantonsBourbon.com ($100-$150)

BASIL HAYDEN’S RYE BOURBON –AGED 10 YEARS

In a sea of cask-strength offerings, Basil Hayden’s stays true to its 80 proof roots. The high rye content of its mash bill charges the nose and palate with notes of caraway and spice, while 10 years in the barrel have added leather and an attractive nuttiness. If you aren’t looking for high proof, this is a remarkable bourbon.

— BasilHaydens.com ($75-$100)

PINHOOK ‘BOURBON WAR’ VERTICAL SERIES 5 YEARS

Pinhook pulls 150 barrels from a special lot to create this straight bourbon whiskey with a lively nose of butterscotch,

cinnamon stick, licorice, and vanilla. These aromas set the stage for a robust palate of cherry, chocolate, toasted brown sugar, and chicory. With the additional 5th year of age, what was tropical fruit transitions to darker fruit flavors and what was brighter candy is now rich and caramelized; hints of smoke now start to appear for the first time.

— PinhookBourbon.com ($75-$50)

EAGLE RARE 10 YEAR

Eagle Rare 10 Year lives somewhat in the shadow of its 17-yearold elder sibling, but don’t let that shy you away. This is a sweet and mellow bourbon with definite signs of maturity and its orange peel and toffee aromas are a little shy, but the palate serves sturdy sweet and spice notes and a toasty finish.

— EagleRare.com ($30-$50)

OLD FORESTER 86 PROOF

While others in Old Forester’s impressive lineup claim the hearts of bourbon geeks (such as the 1920 Prohibition Style), this bottle stands head and shoulders above everything at this proof and price point. It oozes aromatic charm and follows with a palate that is lithe but in no way lacking flavor.

— OldForester.com ($20-$30)

MCAFEE’S BENCHMARK OLD NO. 8

Sometimes you find a $20 laying around or just need a good mixing bourbon. Benchmark Old No. 8 is made at the same distillery as Blanton’s and the ever-coveted Pappy Van Winkle! The nose bears caramel notes with a delicate stone-fruit backdrop. A robust and sturdy palate with some fine leather notes mingling with dry tobacco, a touch of oak, and a hint of dried cherries. The finish is smooth and calming.

— BuffaloTraceDistillery.com (Under $20)

MOST SUNDAYS IN JUNE

Bands by the Beach

West End Park | 7:00 PM

June lineup for this free concert series: Philadelphia Funk Authority (June 9th), Johnny B and the Blues Blazers (June 23rd), Peter V Blues Band (June 30th).

MOST THURSDAYS IN JUNE

Thursdays by the Sea

Pier Village | 7:00 PM

June lineup for this free concert series: Tim McCloone and The Shirleys (June 13th), Moroccan Sheepherders (June 20th), Motor City Revu (June 27th).

JUNE 10TH

Arc of Monmouth’s 46th Annual Golf Classic

Deal Golf & Country Club | 10:00 AM

Get your foursome together and hit the course for a good cause. The event begins with registration at 10a, includes a buffet lunch, a full round of golf, dinner and silent auction. Warren Swindlehurst, longtime Arc supporter, will be honored at this year’s event, which helps raise vital funds for 1,600 people in Monmouth County with intellectual and developmental disabilities.

JUNE 12TH

Gary Clark Jr.

The Stone Pony Summer Stage, Asbury Park | 5:00 PM

Gary Clark Jr., whose powerful guitar performances and evocative lyrics dance between rock, blues and soul with an influence of hiphop, will take the stage for a mid-week show. A four-time Grammy winner, Clark has been hailed as one of the guitar heroes of the 21st century. Tickets start at $49.50.

CONTINUED

JUNE 15TH

Shake it in Silence

Baronet Rooftop at the Asbury Hotel | 9:30 PM

Feel the music in a truly immersive way at this event put on by Space of Balance. Guests will wear headphones and listen to the music at the volume of their choosing. Tickets can be purchased at the Asbury Lanes box office.

JUNE 16TH

Cruise to the Jersey Shore Car Show

Pier Village area | 9:00 AM

For Father's Day, take dad down to the beach where he can get up close and personal with some of the coolest cars on the Jersey Shore. Attendance is free, with donations going to the Ronald McDonald House.

STREET

Simple Sipper

ARTICLE BY BERNIE AUGUSTINE

The Negroni is an ideal summer cocktail, a perfect pre- and after-dinner drink.

If the simple things in life are truly the best, then it doesn't get any simpler or better than a Negroni. Glass, ice, three ingredients and you're done.

Anthony Bourdain, the acclaimed food and culture explorer, was a fan of the kind-of-bitter, but absolutely delicious, Italian summer cocktail.

"First taste of your life, it's a little bitter or a little sour," he said.

"Second sip, Oh, I see why people like this. By the third sip, you're hooked. It's a real grown-up drink." Let's make one.

ingredients:

• Gin

• Campari

• Sweet Vermouth

prep:

Rocks glass, one big cube or sphere of ice

directions:

Mix equal parts gin, Campari and sweet vermouth with ice in your cocktail shaker and shake vigorously. When the shaker is so cold you can barely hold it, pour it into the glass and garnish with an orange slice.

P L A N F O R

T H E F U T U R E .

T O G E T H E R .

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Anthony "Tony" Frigoletto, AIF CEO, Owner