NYLM June 25 Summer Grilling. Food, Travel & Events

HARRY HAMLIN & CHEF RENEE GUILBAULT

ELEANOR & HOWARD MORGAN

LYNN & BRUCE SURRY in association with LTV STUDIOS present

JULY 5 - AUG 30

SAT, JULY 5 MARILYN MAYE OPENING GALA

FRI, JULY 11 LEE ROY REAMS

SAT, JULY 19 LIZ CALLAWAY

SAT, JULY 26 ERIC COMSTOCK & BARBARA FASANO

SUN, AUG 3 STEVE ROSS, KAREN MURPHY & MARIA ABOUS

SAT, AUG 16 KT SULLIVAN, MARK NADLER, NATALIE DOUGLAS & MARTA SANDERS

SAT, AUG 23 CRAIG RUBANO

SAT, AUG 30 MOIPEI

LEE ROY REAMS MARILYN MAYE

KAREN MURPHY

STEVE ROSS

KT SULLIVAN

MARIA ABOUS

NATALIE DOUGLAS

MARK NADLER

CRAIG RUBANO

MARTA SANDERS

ERIC COMSTOCK & BARBARA FASANO LIZ CALLAWAY

PUBLISHER’S LETTER

As June ushers in Summer nothing sounds more inviting and delicious than a barbecue with family and friends. Just the scent alone of grilled cheeseburgers and hot dogs ignites the senses. Certainly nothing's better than ice cream cone sprinkled with a rainbow of colors on a hot steamy day. Or those first footsteps in the sand this season listening to some country stars rocking out on the beach. How about endless hours in the pool, cycling on the boardwalk, or just the sweet smell of fresh fudge and salt water taffy never seems to get old. This is summertime at it's best.

We have much to celebrate this month Graduation and Father’s Day to name two of them. Congratulations to this year’s Class of 2025. This is a major accomplishment and a great time to celebrate all your hard work and dedication. We wish you the very best in your future endeavors. Now let’s talk, being a dad myself and ready to celebrate this upcoming Father’s Day. I have to say it’s one of best accomplishments that I have ever achieved in life having three smart and beautiful daughters who I love and cherish with all my heart. But it goes without mentioning the reason who I am today is because of my role model my Dad who is the most fantastic person I know and trust. To all the dads out there Happy Father’s Day and enjoy your special day.

I would also like to take moment to thank everyone involved with NYLM being the success it has become over the last decade making us reach our 10th year anniversary, what a milestone. I can’t believe how fast 10 years flew by, but I’m sure looking forward to the next 10.

-Bill Mason Publisher

THE DELICIOUS SUMMER & FOOD ISSUE

Summer and food are like peas in a pod. Between the incredible produce that comes out this time of year as well as the thrill of being behind the grill, summer really is the most flavorful time of year. Yes, summer is packed with incredible dishes, flavorful cocktails and delicious discoveries. And this issue delivers on every level in terms of fulfilling those discoveries! Add a food revolution that Hollywood Legend Harry Hamlin and his niece, Chef Renee Guilbault, are mounting and you have an incredibly delicious and exciting issue!

Between BBQ tips and tricks, learning about new techniques to create incredible meals, and reading about culinary stars like Chef Andew Molen, Pitmaster Jordan J. Mallari of J.Bone’s Barbecue, as well as The James Beard Foundation’s PLATFORM space, the June issue is one of the most biggest we have ever published. Add into that the journey our cover’s stars have embarked on with Harry’s Famous Sauce and The Good Food Co., and it quickly became one of the most important as well!

With that, I have a special surprise for our readers: going forward, the food section of this magazine will be expanded every month, including a page dedicated to The James Beard Foundation. So, look for even more flavorful adventures with every issue!

Have a delicious June, my friends! Stay Real. Keep Rockin’.

Stay Real. Keep Rockin’.

Sean-Patrick M. Hillman, Editor-in-Chief

Vol. 11 #6 | JUNE 2025

President / Publisher BILL MASON

Co-Publisher/Editor-in-Chief SEAN-PATRICK M. HILLMAN

Art Director SCOTT CUOLLO

Director of Special Projects Adam Kluger Entertainment Jenny Peters

Contributors

Dr. Jennifer Ashton, MD, MS, FACOG, Jeffrey Pohn,Marie Saint,Jonathan Kent, Reni Gertner,Natalie Bickel,Ilyssa Panitz, Kerry Cheeseboro,Jenna Guarneri,Elizabeth Darwen, Norah Bradford,Peter Elston,Lillian Langtry, Stacey Zable,John Dake,Irvina Lew,Jeff & Stephanie Sylva, Anne Raso,Kylie Edmond

Columnists

Melanie Carden - Curated By Mel Jon Salas - The Look Mindie Barnett - The MINDIE Method

Dr. Jennifer Jablow - Healthy Mouth, Healthy Body Dan Grozev - Danny Rizzz

Internet Presence Michael McKenzie Magazine Distribution The Garrido Group

New York Sales Office  (646) 259-2651

Editorial/Sales Fax (212) 202-4888

Sales

Bill Mason Sr. - Director of New Business Development Don Fetherman - Director of Travel

For advertising inquiries, subscriptions, address changes or back issues, call:  (646) 259-2651 newyorklifestylesmagazine.com

Facebook: /NYLifestylesMag X: @NYLifestylesMag

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All rights reserved. Reproduction of any material from this issue is expressly forbidden without written permission of this publisher. Printed in the USA. New York Lifestyles is published 10 times a year. ©2025 New York Lifestyles Magazine.

CREDITS IN THE KITCHEN, AT THE HEART Photography Ctsy. Michael Moriatis/AMC/IFC

FEATURES

IN THE KITCHEN, AT THE HEART

HARRY HAMLIN, CHEF RENEE GUILBAULT AND A REVOLUTION IN FLAVOR

By Sean-Patrick M. Hillman | Photos: Michael Moriatis/AMC/IFC

Some stories practically write themselves—especially when they begin with a legendary actor, a world-class chef, and a pasta sauce that sparked something much bigger. Sitting down with Harry Hamlin and his niece, Chef Renee Guilbault, wasn’t just another interview — it felt like family. And if you’ve seen their hot show on AMC,  In the Kitchen with Harry Hamlin, you already know exactly what I mean.

Harry, of course, is instantly recognizable — whether you know him from L.A. Law, Clash of the Titans, Mad Men, or his Real Housewivesadjacent adventures with wife Lisa Rinna. And let’s not forget his most recent role as the patriarch of the Mayfair family on the AMC gothic horror drama, Mayfair Witches. But in this kitchen, celebrity takes a backseat. What you find instead is a man wholly comfortable in his own skin, wielding a knife (often with questionable form, as Renee lovingly points out), and sharing his passion for homemade red sauce — one that ultimately led to something much bigger than either of them expected.

It’s rare in today’s food media landscape to find something that feels at once deeply personal, radically intentional, and wildly entertaining. But that’s precisely what you get when you step into  In the Kitchen with Harry Hamlin. The show blends storytelling, culinary wisdom, and familial warmth; less a cooking show and more a celebration of connection. It’s no surprise that audiences are devouring it — not just for the food, but for the palpable bond between Harry and Renee. Their chemistry is authentic, unscripted, and deeply rooted in mutual respect.

I asked Harry how he felt about seeing his niece, who was once this little girl walking around his house with a Clash of the Titans lunchbox, become this incredible, talented, respected and beautiful woman. “I’ve known Renee since she was a sprout,” Harry laughed, eyes crinkling with affection. “Watching her grow from a determined young woman into a culinary force has been a revelation.” Every word spoken with complete adoration and clear respect for his world-renowned niece, Chef Renee.

Harry is the first to joke about being just a “cook with a small C.” So, of course, the natural question was when he started cooking. “When I went to acting school in San Francisco, I had an apartment with a kitchen, and that’s when I started cooking. And oddly enough, roast beef was my thing,” Harry answered with a nostalgic grin. “Not with bone in, but I would just get a little garlic and jam it in with a kitchen knife, cover it with kitchen bouquet and throw it in the oven. And I had food for like five days which, when you are a student in acting school running back and forth to the theater, unpaid, is perfect.”

Though despite Harry’s insistence that he is only a cook, Renee is quick to clarify that his humble, rustic instincts in the kitchen are part of the show’s charm, and its success. Not to mention the success of the sauce which we will get into in a minute.

It’s hard to believe that this show was born out of an episode of Real Housewives of Beverly Hills, but that is fact. The sum of it is simple; Harry made his sauce on the show for the Housewives. The show’s fans went crazy and started asking where they could buy the sauce. Obviously having seen the episode and ensuing social posts asking for where to buy the sauce, producers from AMC approached Harry about doing a cooking show.

Harry reflected, “I was flabbergasted when they asked me to do it. To do a cooking show? So, I told them the only way I’ll do it is if Renee comes along and they said OK. I called Renee and she said OK. I mean, it’s really how it happened.”

In an era of hyper-produced food shows wrought with competition and drama,  In the Kitchen with Harry Hamlin stands apart. There are no rehearsed lines, no flashy gimmicks. Renee and Harry just… cook. And talk. And laugh. Often at each other. It’s as if the cameras were never there.

They bring their full selves — flaws and all. When Harry nearly cuts himself, Renee’s glance says it all. When she raises a brow at his less-than-textbook chopping technique, you can feel the affection behind it. The love is loud. And the food? Soulful.

“I’ve never cut my fingers in 73 years,” Harry proudly told me. “And I plan to go to my grave with that record intact.”

Season two of the show saw a noticeable evolution. The episodes felt warmer, more intimate — reflecting both their growing ease and the depth of their partnership. It’s clear Harry’s kitchen instincts are growing, shaped by Renee’s gentle guidance. But make no mistake — this is not about perfection. “This isn’t a Michelin test kitchen,” Renee said with a grin. “These are real recipes for real people. Scratch cooking that anyone can do.”

So, what’s next for the popular show? Industry rumors are swirling that season three is getting greenlit though we could not get confirmation by press time.

The pair’s culinary collaboration, which began in earnest with In The Kitchen, has since expanded into something even more impactful: The Open Food Co. and Harry’s Famous Sauce.

“After the Housewives episode aired with me making the sauce, everywhere I went, people kept asking where they could buy the sauce,” Harry admitted. “Eventually, it just made sense.”

But neither he nor Renee were interested in just slapping a label on a product and calling it a day. For them, this was an opportunity to build something intentional — rooted in values, transparency, and purpose.

Renee, a classically trained chef who has worked with some of the most respected culinary programs in the world, brought the rigor. She also brought a sharp perspective on the food industry’s pitfalls — processed ingredients, lack of transparency, and the over-engineering of our meals. “The world doesn’t need another celebrity product,” Renee said. “It needs a revolution for good.”

Enter The Open Food Co.—a for-profit company that pledges 50% of net profits from Harry’s Famous Sauce to charity. Their mission: tackle food insecurity and nutrition insecurity in underserved communities. It’s not just about hunger; it’s about health. The difference matters. “Food is love. Food is gathering. It’s connecting,” Renee told me. “We wanted our company to reflect that.”

For Harry’s Famous Sauce, I begged my two new favorite people to give us a taste of what’s to come…and they obliged! Two new sauces: Lemon Pepper Dill (a vibrant, Mediterranean-inspired Pomodoro) and Marinara No. 7—so named for its stealthy inclusion of seven hidden vegetables.

“I’m telling you, it’s amazing,” Renee said, eyes lighting up. “Your kids won’t even know they’re eating their veggies.”

The sauces — like the show—are built around one core belief: food should nourish, not manipulate. Renee, who once had to Google the definition of food after too many encounters with lab-engineered ingredients, is a fierce advocate for real, whole ingredients.

“Everything we do is clean,” she said. “No fillers. No junk. If we can’t make it without additives, we just don’t make it.”

It’s a philosophy that ties directly into their charitable ethos. From Day One, The Open Food Co. has partnered with four nonprofits; Food Bank For New York City, Project Angel Food, The Open Door and Los Angeles Regional Food Bank. I will say, giving half their profits to causes fighting hunger and improving access to nutrition is a bold move in a profit-obsessed space— but exactly the kind of leadership the industry needs.

And the best part? None of it feels like a brand pitch. Because it’s not. It’s a lifestyle. It’s a legacy. “We don’t over plan,” Harry said. “We just show up and figure it out.”

And that, in many ways, is the magic of both the company and the show. Whether it’s a knife mishap, a heartfelt moment over garlic, or a conversation about changing the world one sauce jar at a time,  In the Kitchen with Harry Hamlin is a reminder that the best stories—and the best meals—come from showing up with heart. And that clearly translates into The Open Food Co. products.

So, the next time you pop open a jar of Harry’s Famous Sauce, know this: You’re not just adding flavor to your dinner. You’re joining a movement. One spoonful at a time.

A LEGACY OF GRIT AND GRACE

Renee’s journey, like Harry’s, has been full of flavor. A high school dropout who carved her path in the culinary world through grit, grace, and global experience, she’s now not only the engine behind The Open Food Co., but also the author of a career development and leadership book for the food industry. With a foreword by Michael Backer, President of the Culinary Institute of America and board member of the James Beard Foundation, Renee’s ethos is backed by authority — and authenticity.

Her belief? That the kitchen isn’t just a place of cooking, but a classroom for life. “There are so many different ways to achieve a goal,” she told me. “And the best way to do it is to give space and grace to all of them.”

That openness, that space, is evident in how she works with Harry. Rather than being a culinary dictator, she plays guide, offering structure when needed but always leaving room for improvisation. The result? A culinary dance that’s both educational and emotionally resonant. “You can feel the love in the food,” she said. “And that’s the point.”

As their culinary projects with The Open Food Co. expand, so does their reach. The duo has received interest from major grocery chains, boutique retailers, and online food platforms eager to carry Harry’s Famous Sauce and future products from The Open Food Co. Yet they remain deliberate.

“We’re not rushing,” Renee noted. “We want partners who share our values.” In fact, their roadmap includes more than just sauces. Plans are being drafted for more products in different categories. All are guided by Renee’s mantra: If it’s not clean, it’s not cuisine.

When asked what they want for viewers and fans of the show, Harry said, “We want people to fall in love with cooking again. It’s not about being a chef. It’s about finding joy in what you make.” And he clearly alluded to that very same philosophy being part of Harry’s Famous Sauce.

For Harry, this chapter of life is a surprise—but a fulfilling one. The man once known for mythological battles and courtroom dramas now finds satisfaction in stirring sauce and cracking garlic; pleasure in coming up with new product ideas. But make no mistake: He takes the role seriously.

“It’s not just about the food on the show or the product. It’s about what they represent,” he said. “A chance to do something good. To leave something behind that matters.”

What struck me most during our conversation was the reverence both Harry and Renee carry for not just the culinary world, but for the power of intention. This isn’t a gimmick or an image-polishing exercise. These are two people, two family members, leveraging their unique experiences to craft something tangible. Something lasting.

We live in a time where so much of what we consume, both literally and figuratively, feels fast, hollow, and disposable. This show, this company, this philosophy...it cuts through that noise. It asks something deeper of its audience: To slow down. To cook a meal with your hands. To look someone in the eye as you pass the sauce. To remember what it means to nourish and be nourished.

For Renee, the mission is personal. Her culinary roots trace back not just to formal education, but to years of experience traveling, experimenting, and working in every kind of kitchen imaginable. She’s passionate about elevating the food system from the inside out, and The Open Food Co. is her conduit. She talks about equity in food access, food deserts in urban neighborhoods, and how nutrition insecurity is often misunderstood.

“Hunger isn’t just about not having food,” she said. “It’s about not having the right food. The food that fuels you, that heals you. Everyone deserves that.”

Harry echoes this with his own brand of grounded wisdom. “I’m not a chef. I’m a guy who learned how to cook so I wouldn’t starve. And now I cook because it brings me joy.” His words remind us that culinary mastery isn’t a requirement for meaning. What matters is effort, heart, and a willingness to share.

Together, they’ve created an ecosystem. A show that entertains and educates. A product line that stands up to scrutiny. And a company that gives back more than it takes. They’ve also become cultural touchstones — proof that reinvention can happen at any stage of life, and that family collaborations, when done with honesty and humor, can unlock extraordinary magic.

In the Kitchen with Harry Hamlin may have started in Harry’s home kitchen, but it’s traveled far beyond those walls. It’s now part of a broader movement redefining what food media can look like. Less stylized. More sincere. Less performance. More purpose.

Even as their vision scales, they’re adamant about retaining intimacy. They read the comments. They respond to emails. That sense of smallness—their hands in the dough, so to speak—is part of what makes it all work.

In the end, it’s not about celebrity or polish. It’s about two people, a sauce, a cutting board, and a mission. It’s about inviting us all into the kitchen…not to watch, but to participate.

So, whether you’re a seasoned cook, a takeout devotee, or someone rediscovering your stovetop for the first time, know this: you have a seat at Harry and Renee’s table. And you’ll leave full—in every sense of the word.

A TASTE OF PURPOSE

PLATFORM BY JAMES BEARD FOUNDATION AT PIER 57

By Sean-Patrick M. Hillman

There are some places in New York City that surprise you — not just with flash or fanfare, but with intention. That’s exactly what I felt when I stepped into Platform by the James Beard Foundation (JBF) at Pier 57 inside Market 57. It’s not just an event space, and it’s certainly not just another culinary attraction in a city that practically breathes food. It’s a mission in motion.

Walking into Platform by JBF, tucked within the reimagined Market 57 along the Hudson River, I could sense something different. Maybe it was the subtle hum of a show kitchen where a chef in a pristine white coat was carefully plating, or maybe it was the buzz of a crowd—diverse, engaged, and wide-eyed. It’s not often you find yourself in a space where storytelling, food, and social impact are all on the menu.

Platform by JBF feels intimate in the best way. With seating for just under 60, it’s the kind of space that makes you lean in—literally and figuratively. I sat front row at a cooking demonstration led by a James Beard Award–nominated chef, where every sizzle, sprinkle, and sauté had a story. The chef spoke about his grandmother, about sustainable sourcing, about how food—real food—connects us. It was a masterclass in culture, heritage, and purpose disguised as dinner.

This is the beating heart of the James Beard Foundation’s mission: “Good Food for Good®”. That’s not just a slogan. At Platform by JBF, it’s a lived experience. Every event—whether it’s a panel on food equity, a hands-on cooking class, or an experimental tasting—puts community and conscience at the forefront. You don’t just eat here; you engage.

The location only adds to the magic. Market 57, where Platform by JBF resides, is itself a mosaic of New York’s culinary landscape. Think Japanese comfort food from Bessou, soulful Indian dishes from Ammi, or a sweet fix at Malai. Many vendors are womenor minority-owned, echoing the Foundation’s dedication to representation and access in an industry that hasn’t always embraced either. One stop I love: Good to Go by the James Beard Foundation™ is a fast-casual concept that brings their Good Food for Good® mission to life with award-winning, chef-crafted food and beverages.

What impressed me most was the atmosphere of welcome. There’s no gatekeeping here. Unlike some culinary institutions that feel off-limits unless you have connections—or reservations made six months in advance—Platform by JBF is refreshingly democratic. It’s for the curious, the hungry, the aspiring, and the experienced alike.

The James Beard Foundation could have chosen to keep things cloistered within the walls of their storied Beard House. Instead, they’ve extended the table, opened the doors, and built something vibrant on the waterfront. Platform by JBF is not just where food happens—it’s where the future of food is being shaped, right in front of you.

As I left that evening, my mind was full and my stomach even fuller. But more than that, I walked away with a sense of hope. In a city that moves fast and feeds millions, Platform by JBF is a reminder to slow down, pull up a chair, and savor not just the meal, but the mission behind it.

And that’s something worth coming back for.

© JBF_Max Flatow Photography

JUNE 2025: A MONTH OF CULINARY CELEBRATION AT PLATFORM BY JBF

Food enthusiasts will experience an extraordinary lineup of culinary events celebrating diverse cuisines, cultural heritage, and innovative talent this month. From Pride Month celebrations to Caribbean American Heritage Month festivities, the calendar features collaborative dinners, hands-on workshops, beverage seminars, and intimate chef demonstrations. Throughout June, guests can experience everything from Jamaica’s vibrant flavors with chefs Brittney “Stikxz” Williams and Andre Fowles to Oakland’s boundarybreaking culinary scene with chefs Anthony Salguero, Adiam Tsegaye, and the Feybesse duo.

Special Pride Month celebrations include the month’s kickoff discussion with two-time James Beard Award-winning author John Birdsall, exploring how queer people have used food to express joy and build community through times of fear and persecution. A collaborative brunch featuring chefs Jessica and Trina Quinn of Dacha 46 alongside Woldy Reyes, and a Pride parade weekend kickoff dinner showcase an inspiring lineup of LGBTQ+ chefs. The month also honors Italian cuisine with chef Cathy Whims, explores Malaysian drinking culture with Philadelphia’s Kampar Kongsi, and concludes with an omakase experience from James Beard Award nominee Chef Jesse Ito.

From Mediterranean island cuisine to Hudson Valley’s Spring bounty, modern Spanish paella to Caribbean plant-based dishes, June offers an unparalleled opportunity to experience the diversity and creativity defining today’s culinary landscape while celebrating the chefs shaping its future.

JULY 2025: COAST TO COAST CULINARY MASTERS AT PLATFORM BY JBF

Platform by JBF has an extraordinary culinary lineup in July featuring acclaimed chefs and unique dining experiences from across the nation. Food enthusiasts can indulge in diverse offerings including a Thai rice exploration with Michelin-starred chef Noah Sandoval, a luxurious lobster and rosé dinner by Saltie Girl, an exclusive omakase experience with Miami’s celebrated Ogawa restaurant, and a special Bastille Day celebration.

The month also highlights regional American favorites with Blood Bros. BBQ’s Texas smokehouse flavors, chef Yia Vang’s Hmong family feast, and Stacey Mei Yan Fong’s “50 Pies, 50 States” demonstration. Additional events include a North Fork wine and oyster tasting, summer spritz cocktail classes, and special dinners showcasing female culinary powerhouses from Wynn Las Vegas and acclaimed chefs from Atlanta’s Michelinstarred Lazy Betty. This curated calendar exemplifies Platform’s commitment to celebrating diverse culinary talents and traditions across America’s vibrant food landscape.

To learn more, or get tickets, please visit jamesbeard.org/platform

NYLM WILL FEATURE JAMES BEARD FOUNDATION EVERY MONTH MY PASSION FOR CULINARY COMES FULL CIRCLE

By Sean-Patrick M. Hillman

From a personal point of view, writing this article was a bit of a homecoming moment for me. It helped to bring a specific aspect of my life full circle as my Mother was one of the founders of the James Beard Foundation. I had met James many times as a young boy, recalling what a kind, talented man he was. This sentiment even boils down to the first photo in this story: the man who most consider to be the “Godfather of American Cuisine,” Chef Larry Forgione with his son, the renowned Chef Marc Forgione. I have known Larry my entire life and he is a personal culinary hero and inspiration.

Therefore, as an honor to my Mother, and to the success that James Beard achieved in his life, I am proud to announce that going forward, for as long as I am Editor-in-Chief, a story about James Beard Foundation, or any of their endeavors, will be in every issue of New York Lifestyles Magazine.

Eat Right. Live Well. Be Delicious.

© Max Flatow Photography

© Jeffre Gurwin Photography

SMOKE, SOUL & SOUTHERN COMFORT

THE STORY OF JORDAN J. MALLARI & J.BONE’S BARBECUE

By Sean-Patrick M. Hillman

If you had told me one of the best barbecue experiences I’d have this year would be tucked away in Westfield, New Jersey—run by a former television producer—I might’ve raised an eyebrow. But then I met Jordan Mallari and took a bite of his brisket. All doubt vanished.

Jordan Mallari isn’t your typical pitmaster. Before opening J.Bone’s Barbecue, he was behind the camera, not the smoker, working as a producer for BBQ Pitmasters on TLC alongside his future wife, Lindsay. While the rest of the world was binge-watching the drama and smoke rings, Jordan was studying every minute of footage, absorbing techniques from icons like Myron Mixon, Tuffy Stone, and Aaron Franklin. “Post-production was literally barbecue boot camp,” he told me. “Every rub, every firebox, every mistake — I learned by watching, producing and asking questions, over and over.”

J.Bone’s Barbecue is the result of that obsession. It’s not just a restaurant—it’s a love letter to American barbecue, signed with smoke and sauce. Located at 1117 South Avenue West in Westfield, the space is warm, unpretentious, and filled with the kind of energy only found when someone turns their passion into purpose.

Jordan ate up every kernel of experience and wisdom he could from the judges and contestants alike on BBQ Pitmasters. But it’s always experience that wins when you’re dealing with the science of barbecue, and the idiosyncrasies of opening a restaurant. As Pitmasters Myron Mixon and Tuffy Stone helped teach Jordan the ins and outs of barbecue, and have been supportive of his endeavors, the “Winningest Woman in BBQ,” Melissa Cookston, all but mentored Jordan as he built his business plan and mapped out how J.Bone’s was going to operate. Between these BBQ icons, Jordan had a virtual buffet of support, expertise and care for what he was trying to do. And it shows.

I visited on a Saturday afternoon, and from the moment I opened the car door, I knew I was in the right place. That unmistakable smell of oak smoke filled the air. Inside, the vibe was laid-back — jam bands and classic rock over the speakers while guests tucked into trays of food piled high. I ordered the Texas-style brisket, sliced thick, with a bark so flavorful it should be illegal. The pulled pork was Carolina-style with a vinegar-based zing that hit just right. Both were smoked low and slow, every bite telling its own story.

But what really surprised me was the creativity. Jordan isn’t afraid to take risks. His brisket egg rolls, inspired by his patriarchal roots of China and the Philippines, are pure genius—crispy shells stuffed with smoked meat and coleslaw, served with a tangy dipping sauce. Then there’s the Texas Twinkies: jalapeños stuffed with brisket and cream cheese, wrapped in bacon and smoked until every layer sings. It’s BBQ gone gourmet without losing its soul.

I asked Jordan why he traded in cameras for smokers and grills. “I was producing stories about people creating these incredible barbecue experiences,” he said. “But after a while, I realized that I had my own story to tell. It was time to step out from behind the lens and into the pit.”

That fire burns bright in every detail—from the perfectly rendered brisket to the banana pudding his wife Lindsay makes fresh every week (get two…trust me on this.)

J.Bone’s isn’t just a weekend BBQ joint—it’s Jordan’s journey on a plate. He’s eaten barbecue in 49 states, from the smokehouses of Texas to the vinegar pits of the Carolinas. What he’s created in Westfield is a greatest hits album of American barbecue, with his own original tracks mixed in. And it’s no surprise that locals are lining up.

Jordan Mallari may have traded television for tongs, but he’s still telling stories — only now, they’re seasoned, smoked, and served hot on a tray. For those who think great barbecue is hard to find north of the Mason-Dixon, J.Bone’s Barbecue is proof that passion and precision know no borders.

Like many in barbecue culture, Jordan’s a phenomenal guy who just loves great food. I asked him if he would help our readers out with a recipe, and he shared his amazing Smoked Then Fried Chicken Wings recipe for your grilling pleasure!

J.Bone’s Barbecue’s Smoked Then Fried Chicken Wings

First thing’s first – You’re going to need J.Bone’s Barbecue Wing Rub:

Ingredients

• 1 ½ Teaspoons Garlic Powder

• ¼ Teaspoon Ground Sage

• ½ Teaspoon Dry Mustard

• ¾ Teaspoon Black Pepper

• ¼ Teaspoon Cayenne Pepper

• 1 ½ Teaspoons Granulated Sugar

• ¾ Teaspoon Paprika

• 1 ½ Teaspoons Sea Salt (Not Coarse)

• 1 Tablespoon Brown Sugar

Instructions

Mix all ingredients thoroughly and store in an airtight container. Yields enough for one to two batches of wings.

Smoked Then Fried Chicken Wings Recipe:

Ingredients

• 12 Chicken Wings

• J.Bone’s Barbecue Wing Rub (Recipe Above)

• Wood Chunks Or Chips (Oak, Apple, Cherry, Or Hickory)

• 1-1.5 Inches Of High-Smoke-Point Oil (Peanut Oil Preferred)

• Sea Salt Or Kosher Salt, To Finish

Optional: your favorite dipping sauce

Instructions

1. Season the Wings: Coat the wings generously with the rub, making sure all sides are covered. Don’t overdo it-just an even coating.

2. Prepare the Grill for Smoking: Light your charcoal and let the coals get hot. Move them to one side of the grill to create a two-zone setup. Add wood chunks or chips to the hot coals.

3. Smoke the Wings: Place the wings on the cool side of the grill, away from the coals. Close the lid and maintain a temperature between 300-350°F. Cook until the internal temperature reaches 165°F, flipping once halfway through (about 30-40 minutes total).

4. Fry for Crispiness: Heat 1 to 1.5 inches of oil in a deep cast iron skillet over medium-high heat. When the oil reaches 375°F, fry the wings in batches for 3-4 minutes until crispy and golden.

5. Finish and Serve: Drain the wings on paper towels, sprinkle lightly with sea salt or kosher salt, and serve hot-naked or with your favorite dipping sauce.

J.Bone’s

CHEF ANDREW MOLEN

HIS CULINARY JOURNEY IS A CUT ABOVE THE REST

By Sean-Patrick M. Hillman

In the ever-evolving landscape of New York’s culinary scene, few have made a mark as indelible as Chef Andrew Molen. From his early days in his family’s restaurant to his current ventures across the East Coast and beyond, Molen’s journey is a testament to passion, resilience, and an unwavering commitment to excellence.

To be painfully honest, I have been friends with Chef Andrew for about 30 years. He was basically born into the business as his mom, Sandra Arcara, owned a bar lounge on the Upper East Side called Swells that catered to a lot of my fellow former “BRATS” in those days. Sandra also created a personal favorite supper club in the early ’90s called Tatou. My friends and I used to throw parties there on Tuesdays and Thursdays in the summer. As to Chef Andrew, well, my readers, you know I am not one to just give a pass. And while I could not be prouder of the hard work, dedication, talent and passion Chef Andrew has dedicated to his craft, he will always be Andrew to me.

A CULINARY LEGACY BEGINS

By age 11, Chef Andrew was already immersed in his mother’s business operations, washing dishes and learning the intricacies of the restaurant and food trades.

Molen’s hands-on experience in his family’s establishments laid a solid foundation for his future endeavors.

CLIMBING

THE CULINARY LADDER

He honed his skills in some of New York’s most esteemed restaurants, including Insieme at the Michelangelo Hotel, Chez Josephine, Southgate Restaurant at the Jumeirah Essex House, The Plaza Food Hall, Sunset Beach by AB Hotels, Restaurant Gordon Ramsay at The London Hotel, Topping Rose House by Jean-Georges, and Todd English Enterprises. These experiences not only refined his culinary techniques but also instilled in him a deep understanding of restaurant operations and guest relations.

ENTREPRENEURIAL VENTURES AND COMMUNITY COMMITMENT

Beyond the bustling streets of Manhattan, Chef Andrew expanded his culinary hustle and bustle to Ludlow, Vermont, where he became a pivotal figure in the local dining scene. As the managing partner and chef at multiple establishments, including Sam’s Steak House, Mr. Darcy’s, Off The Rails, Alta Tuscan Grille, and Calcutta’s, he brought a blend of innovation and tradition to the region. His commitment to community was profoundly evident during the catastrophic flooding in Ludlow in July 2023. Molen transformed the Fox Run Golf Club into an emergency shelter and meal distribution hub, ensuring that residents and first responders received warm meals and support during the crisis.

PRIVATE CHEFFING AND EVENT CATERING

Molen’s reputation as a private chef is unparalleled. His personalized approach to in-home dining experiences has garnered acclaim across New York, Boston, and the Hamptons, and even as far as Colorado. By collaborating closely with clients, he crafts bespoke menus that cater to individual tastes and dietary preferences, turning ordinary meals into extraordinary culinary events. On a larger scale, Chef Andrew has helped to elevate high-profile events like The Masters with his award-winning culinary excellence. He has entertained and fed some the most prominent business moguls and entertainers in the world at private events in Palm Beach, the Hamptons, Connecticut, New York City, and beyond; often blending gourmet cuisine with impeccable event execution through various partnerships.

INNOVATIONS AT STOREFRONTS

Chef Andrew Molen has also been integral to the launch of food businesses across the region. From bakeries to casual dining and everything in between, Chef Andrew’s combined kitchen and business acumen has delivered an unprecedented level of success for many small businesses. Whether it was fare that catered to the carnivore or the vegan, he has certainly shown depth and diversity in his work.

A VISION FOR THE FUTURE

Chef Andrew Molen’s journey is a blend of deep-rooted tradition and forwardthinking innovation. His ability to adapt, lead, and inspire within the culinary world sets him apart. Whether through his community initiatives, private dining experiences, or new ventures, Molen continues to redefine what it means to be a chef in today’s dynamic food landscape.

For those seeking a culinary experience that marries passion with precision, Chef Andrew Molen stands as a beacon of excellence in New York’s gastronomic community. And I, for one, cannot wait to see what he does next.

To learn more, visit andrewmolen.com

Welcome To An Enchangting, Exclusive And Unparalleled Island Escape To Anguilla

The Manoah

SHOAL BAY EAST IS AS PRISTINE AS EVER

Spotless beach, no seaweed, white sand, clear and warm water, mild waves, pollution free...

Idyllic Shoal Bay East – a shimmering, nearly deserted stretch of brilliant white sand strewn with tiny crushed shells – is still miraculously blight-free. There's a handful of small-scale resorts and villas as well as a string of laid-back beach bars along the sand, but it's surprisingly quiet, even in high season. Bring your snorkeling gear (or rent some on-site), as the glassy turquoise waters are perfect for underwater observation.

Unprecedented Destination Wedding & Anniversary Getaways

Romantic Rendezvous & Family Excursions

Island Adventures, Unparalleled Attractions & Exclusive Events

Exquisite Cuisine & luxury accommodations, with an unparalleled experience.

PRESIDENTIAL PENTHOUSE | 2 BEDROOM SUITE | SUPERIOR OCEAN VIEW | SUPERIOR BEACH FRONT THE MANOAH BOUTIQUE HOTEL Shoal Bay East Shoal Bay Village A.I. 2640 ANGUILLA B.W.I. www.the-manoah.com contact@the-manoah.com Tel : +1 264 498 5900

CURATED BY MEL

DADS & GRADS: GIFTS THAT BUZZ, WOW, AND EVEN DEFY GRAVITY

By Melanie Carden

As we look to celebrate our dads and grads this month, let’s relish the opportunity to align our gifts with their interests and passions. It’s easy to buy the latest luxe gin or a customized photo album—and those are wonderful gifts—but it’s especially memorable to go off-book, so to speak. If Dad loves a nice sip, incorporate that into a more extensive, unique experience like a simple brunch that features boozy ice cream bars. When you know a new grad is eager for some woodland R&R, skip the gift card and give them the coolest camp chair on the planet. In other words, use a traditional gift as a jumping-off point for something a bit more personalized or memorable. Here are a few ideas to get you started!

LUXE BUZZ BARS

Raise a stick (or spoon) instead of a glass this Father’s Day and honor Dad with luxuriously boozy ice cream treats. These alcohol-infused treats make for a memorable gift as-is or can be the grand finale to a Dad Day brunch, backyard celebration, or boat outing. Choose from varieties like Blitzed Berry Sorbet, featuring strawberry ice cream blended with rum, chocolate-dipped Bourbon St. Chocolate, Merlot Berry sorbet bars, and more. Check out the website for cocktail inspiration and to order 12 packs of the many varieties. Bozzy root beer floats, perhaps?

Info: buzzbaricecream.com

COZY WOMBAT, ANYONE?

Lovesac is the ultimate comfort splurge, but it’s not just for a man cave. The brand’s high-end fabrics, sectionals, and customization options are limitless. If an at-home theater is his dream, the optional embedded Harman Kardon technology provides an immersive StealthTech Sound system experience. If he’s more of a book-nook guy, the traditional oversized beanbag-inspired Sac, like this Supersac in comfy faux Wombat fur, is perfect for cozy afternoons. Info: lovesac.com

ECO-AWARE ADVENTURE-WEAR

This low-key floral print boasts breathable, move-with-you fabric, ready for hiking, biking, and any imaginable excursion. Better yet, it can go from adventure to craft beer brewery without a side trip to change. Functionality aside, the Royal Robbin’s Camino Pucker short-sleeve is made with wood-derived TENCEL™ Modal fibers and comes in six summer-ready prints, including this Redwood Yarrow style.

Info: royalrobbins.com

GOURMET EVERYDAY

Dad, What’s for Dinner? A common yet difficult question, especially when Dad is juggling work and everyone’s food preferences. This new cookbook by beloved chef David Nayfeld and co-author Joshua David Stein highlights recipes into relatable categories like Meltdown Meals, which take 30 minutes or less, and food-forfun Project Cooking recipes. With recipes like Chicken Enchilada Stew, Ziti with Ragu Genovese, and Pesto Grilled Chicken Sandos, it’s no wonder the book has earned praise from the likes of Giada De Laurentiis.

Available from Penguin Random House and Amazon.

Info: penguinrandomhouse.com

PUZZLES OF COLOR

Puzzles of Color is a Black-owned family business run by siblings Ericka and William, who spent hours (and hours) doing puzzles as children. They recognized, however, that most puzzles didn’t reflect images of people of color or their experiences and culture. So, they set out to change that. Their puzzles range from 100-piece quickies to 1,000-piece projects and touch on themes of art, yoga, holidays, empowerment, gardening, and more. Info: puzzlesofcolor.com

ULTIMATE CAMP CHAIR

Designed for those chilly mornings and nights at the campsite, the Kuma Outdoor Gear Lazy Bear Chair is the ultimate gift for outdoorsy dads and grads. First, it’s heated and can run (on low) for six hours. I appreciated the wrap-around design, which adds an extra layer of comfort and support. The chair is collapsible, of course, and rated to an impressive 350-lb capacity. I think the traditional Buffalo Check pattern is a classic, but it’s also available in Sierra-Black, Heather Grey, or Sage-Graphite. Info: kumaoutdoorgear.com

CORK VAULT

By far one of the loveliest gifts I’ve encountered in some time! These Wine Cork Safes from Atlanta-based Lucy’s Market are like little museum displays for celebratory corks. If you’ve ever saved a cork from a special day—wedding, promotion, new home, etc.—here’s your chance to display it properly. Of course, it’s great for Father’s Day but also for the many graduations this time of year. Buy six and give them to a new dad or grad so that they can cherish the many memories to come.

Info: lucysmarket.com

STUNNING FEDER KNIVES

When I saw the Feder Knives’ Bubblegum Lift Ticket knife set, I gasped aloud and clutched my imaginary pearls. As a former chef, I’m always on the lookout for a set that’s as stunning as it is functional, and Feder does not disappoint. Not only is the craftsmanship outstanding, but options like the offset serrated edge and 8.25-inch K-tip chef’s knife are noteworthy differentiators. Most 10-inch chef knives are a bit top-heavy for home chefs, so Feder’s 8.25” beauty makes for an exceptional gift.

Info: federknives.com

MODERN-DAY CHAUFFEUR

Just as ride-share services have changed the way we get from point A to point B, Blacklane is upending the luxe world of chauffeur service, and New York is one of its premier cities. Plan a special golf outing or night out or take advantage of the company’s more unique packages. Services range from traditional hourly arrangements and airport transfers to Blacklane’s signature day at the beach or city-to-vineyard routes. Info: blacklane.com

GENTLEMAN’S NOTE

Dogwood Hill remains loyal to the fine art of pen and paper. Their gentleman notecards line features a wide range of motifs—from fish and pheasant to equestrian and fanciful crests. If you search for a motif such as ‘fly fishing’ or ‘fox,’ you’ll often find a variety of giftables to create a themed gift, complete with matching gift tags and wrapping paper. It’s also a wonderful resource for hosting elegant dinners and brunches; look for the customized menu and place cards. Info: dogwood-hill.com

GLUTEN-FREE & FAB

I was delighted to find a company that supports my glutenfree-by-diagnosis lifestyle and has ingredient lists that I can pronounce. At the end of the day, sugar is sugar, but Sweet Addison’s ingredient list replicates what I’d make at home, including olive oil as the fat. I love this sweet treat gift for dads, but it’s also a fabulous apartment-warming or care package gift for college students. Build-a-box with varieties like Chocolate Peanut Butter, Vegan Chocolate Chip, Caramel Stuffed, and more. Info: sweetaddisons.com

SUMMERTIME SPLURGE

I always share a variety of gifts that achieve different budget goals, but I also love a good ol’ fashioned splurge. For the adventurous dad or grad who loves watersports, consider a surf foil, which literally lets them go above and beyond the usual limits of gravity. Lift Foil boasts plenty of options, but the brand’s eFoil is among the coolest because it allows riders to fly above the water without needing wind or waves. Buy online or test one out at one of several demo partners in New York or New Jersey. Info: liftfoils.com

CIGAR AFICIANADO

For the cigar-loving dad with a taste for refinement, Cigador offers a Father’s Day gift that’s equal parts elegance and innovation. Cigador is a premium cigar holder crafted with luxurious materials and precision engineering to preserve cigars in style. Its sleek, portable design ensures Dad can carry his favorite smokes wherever life takes him—whether while out for a walk with his pawesome pup, a trip to the golf course, rooftop lounge, or weekend getaway. More than just a case, it’s a statement of sophistication and care.

Info: thecigador.com

GYM IN A BOX

We know your dad’s a busy guy, and maybe doesn’t enough time to head to the gym or go for that run. Fear not as our friends at Man Crates has the right solution for the perfect gift for Father’s Day. Plyometrics and resistance training can turn dad into a lean, mean, strength-building machine without requiring a gym or any bulky equipment.

And to make sure the man that brought you into this world keeps healthy, dad can snack on three different flavors of beef sticks and drink a protein shake with the included shaker bottle to help fuel those epic gains.

Info: mancrates.com

THE GIFT OF CLEAR SIGHT

For the dad who’s always on the move, REKS™ Transition Glasses from reks.com make the perfect Father’s Day gift. Combining style, comfort, and cutting-edge photochromic lens technology, these lightweight, unbreakable glasses seamlessly adapt from indoor to outdoor light—ideal for golf, driving, or simply enjoying the day. With polarized options and a variety of frame styles, REKS™ ensures Dad looks sharp while protecting his eyes. Designed for durability and priced under $60, they’re a smart, practical gift that brings fashion and function together. This year, give Dad a pair of shades that work as hard as he does. Info: reks.com

BRING SOME HEAT FOR THE DAY

Spice up Dad’s Father’s Day with the bold flavors of Melinda’s Sauces. Known for craft condiments that bring heat and depth, Melinda’s offers a sizzling lineup perfect for any flavor-loving father. The Honey Money Wings Kit is a standout—featuring their signature hot honey sauce and everything needed to make crave-worthy wings at home. Whether Dad’s a grill master or just a fan of fiery flavor, this kit turns up the heat in the best way. Delicious, dynamic, and handcrafted with real ingredients, Melinda’s is a tasty way to show Dad he’s the real MVP.

Info: melindas.com

FOOTBALL DAD

For the football-loving dad who snacks like a champ, McCaffrey Protein Bites and sauces are the ultimate Father’s Day win. Packed with clean protein, no added sugar, and bold, tailgate-ready flavor, these bites are perfect for game day—or any day. Whether he’s cheering from the couch or grilling with the guys, Dad can fuel up with guilt-free, gluten-free snacks that bring serious taste and energy. Add McCaffrey’s signature sauces to the mix and you’ve got a flavor play he’ll never forget. This Father’s Day, upgrade his snack game with the MVP of protein bites.

Crafted with performance and taste in mind, McCaffrey’s lineup is perfect for dads who love football, fitness, and flavor. It’s a touchdown in every bite. Plus, the convenient packaging makes it easy for Dad to take his favorite snacks to the stadium, the gym, or wherever his busy life takes him.

Info: mccaffreybrands.com

THE LOOK

SUMMER AND THE CITY - NYC’S ‘SEE AND BE SEEN’ DINING HOTSPOTS

By Jon Salas

“And just like that,” New York’s summer dining season has arrived. Coats are a distant memory of season’s past and we’re now channeling our inner Carrie Bradshaw, enjoying the city in our summer’s finest, flocking to the latest and most trending eats around town. Dining out in New York City is unlike any other place. This is a city where we also eat with our eyes and where the environment is very much a deciding factor. Whether for a romantic rendezvous or a dine out with friends, here’s a rundown of the most in vogue and aesthetic hotspots to see and be seen this summer.

Opened in 2020, La Grande Boucherie instantly became a staple of midtown dining. The brasserie’s cuisine is unmatched, often celebrated as Manhattan’s most authentic French dining. La Grande Boucherie is however not only a feast on the palate but also for the senses thanks to its oneof-a-kind Art Nouveau design, evoking optimism and ornamental beauty of the Belle Époque. The restaurant’s pièce de resistance is its 150-year-old stained-glass skylight – originally a part of a private estate near the Opéra Garnier in Paris, which was painstakingly restored and installed above the dining room as a luminous centerpiece. The mirrors, chandeliers, and mosaic tiling instantly transport you to Rue de Rivoli making their boeuf bourguignon and escargot taste all the more authentic. It’s that combination of gastronomy meets style that earned Charlotte York’s seal of approval as seen in the recent Sex and The City spinoff. To learn more, please visit boucherie.nyc

THE DESTINATION

The beauty of dining in the Big Apple is that you can instantly be transported to the most exotic and trending destinations around the globe. When you walk in through Tán’s doors you instantly step into the Mayan jungle shores of Tulum. On the menu is a contemporary, seafood-centric list of options that pay homage to the Yucatan peninsula, paired with a vast list of ancestral Mexican spirits including mezcal and tequila. Adorned with living plants, fibered textiles, wooden and stone carvings and dimmed mood lighting, you forget you’re a few blocks down from Grand Central. A favorite amongst the city’s socialites including the Bravo Housewives, its inconspicuous exterior gives off a speakeasy feel which has appealed to the “in the know” crowd, making this a can’t miss oasis in the middle of the city’s busiest area. Come hungry, come thirsty and bring that summer rattan bag you have sitting at home – it was intended for this type of destination. To learn more, please visit tannewyork.com

© The Group Hospitality

© Richard Sandoval Hospitality

THE LEGEND

There are few names that withstand the test of time, especially in a city like New York where new restaurants open on what feels like a daily basis. Celebrating its tenth anniversary, Zuma is a legend not only in NYC but also on the international dining stage. With sister locations in luxury meccas like Dubai, Cannes, Maldives and more, Zuma has perfected the art of delivering an elevated culinary experience that starts well before the first bite and lasts eternally in memory. Their formula is simple, equal parts food and mood, with fine attention to every detail from plating and lighting to music and scent – from bathroom to entrance, every step inside is part of the experience. Their Japanese menu and globally inspired cocktail program is complimented by their multi-floor avant-garde design which incorporates natural materials and textiles that reflect New York’s vibrant, metropolitan energy and diverse cultures while also weaving in minimalistic details inspired by the four elements which are part of the brand’s ethos. Either for date night or after-work drinks, Zuma is a can’t miss – there’s a reason why it’s going a decade strong in the city. To learn more, please visit zumarestaurant.com

THE JET-SET’S PICK

Nestled in between Fifth and Madison Avenues, across from Central Park, lies a crown jewel of the Upper East Side, Casa Cruz. Situated in a historic six-story Beaux-Arts townhouse, this international hot spot is known for its opulent décor and Michelin-starred chef, featuring a menu inspired by South American cuisine with a European sensibility. The food is not the only work of art you’ll find here – the restaurant’s walls are adorned with original pieces by Andy Warhol, Keith Haring and Fernando Botero. Born as the sister-location of the famous London supper club by the same name, Casa Cruz boasts a jetset and celebrity clientele list including Sir Elton John, Kate Moss and the Beckhams. Word of caution – book that reservation in advance especially for weekend outings. This was one of the city’s best kept secrets until recently, now becoming one of the hottest and quickest-to-fill-up tables around town. To learn more, please visit casacruz.nyc

Honorable mention goes out to Zou Zou’s for Mediterranean flare, the bar at The Mark Hotel for an haute aperitif hour surrounded by a fashionista crowd, and nothing screams more summer in the city than Gitano, which just opened for the season at its new location in the Seaport.

So, whether you’re meeting with Mr. Big or gathering the crew for a fun dine out, there is no shortage of fun experiences on the menu this season. So, break out those heels or that fine linen shirt and enjoy your “Summer and The City.”

© Zuma New York

AUSTRALIA’S HIDDEN GEMS

CANBERRA AND TASMANIA’S UNIQUE CHARMS

By Jenny Peters

Heading to the Land Down Under is always an exhilarating experience, for Australia is truly a place like no other. I’ve felt the lure many times, beginning, as most visitors do, with visits to the “Big Three” – Sydney, Melbourne and Queensland (where the Great Barrier Reef awaits).

But there’s much more to this vast island country in Oceania that’s roughly comparable in size to the United States, beginning with two hidden gems on its East Coast that merit visits all on their own.

CANBERRA, AUSTRALIA’S CAPITAL

In the late 19th century, both Sydney and Melbourne were vying to become the capital of Australia, the island that Captain Cook and the British had claimed in 1770. Beginning with turning that island home of countless Aboriginal tribes into a penal colony by 1778, by the early 1900s Australia was solidly British – and not just those of the criminal class. In 1908, everyone agreed on the future site of Canberra to be established as the capital, and it took until 1927 for the city to be built and Parliament House to open.

These days, Canberra will remind American visitors of Washington, D.C., with its wide and green Federation Mall, and the numerous museums spilling down from the massive Parliament House to the Molonglo River basin, where the Captain Cook Memorial Jet River Fountain is the iconic symbol of the city.

It’s an art-and-museum-lover’s mecca, with the National Museum of Australia, the Old Parliament House Museum of Australia, the National Gallery of Australia, the National Science Museum, the Canberra Contemporary Gallery and more all centered right in that part of the city, so if that’s your jam, plan a day (or more) to see them all. Most have free admission, too!

All cities in Australia now embrace their Aboriginal roots, with indigenous acknowledgements and an ever-growing cultural awareness. So, it isn’t surprising to visit Canberra’s beautiful National Arboretum to the west of city central, located where the Ngunnawal nation once was, and find traditional Bush Tucker and Butterfly gardens, both with ancient stories to tell. There you can wander with a fascinating Ngunnawal docent guide, who will even teach you how to throw a boomerang, along with how to use indigenous plants to heal wounds, make dinner and more.

Also nearby is Canberra’s famed Wine District, our favorite spot, where 140 wineries are creating delicious vintages of cool-climate wine varietals that delight the palate. We joined Van du Vin, Laura Jallier’s luxury wine tour (in a very nice van) to discover beautiful places like Nick O’Leary Wines’ Cellar Door, where seasonal, locally sourced dining choices paired with his 2023 Flying Fox Riesling and Seven Gates Tempranillo for a wonderful beginning.

Later that afternoon, we took in The Vintner’s Daughter’s familyrun winery offerings, including a stellar 2022 Pinot Noir and a fascinating blend, their 2021 Estate Shiraz Viognier, a big red softened with the lighter white that cried out for pairing with a juicy steak. At Clonakilla Winery, their Small Batch series is exemplary, with Chardonnay and Pinot Noir reminding sippers just what a perfect cool climate can do to create wines with depth and lovely long finishes. Those three made us wish we had added time to visit many more places in this charming wine district.

Happily, the burgeoning restaurant scene in Canberra focuses on regional sourcing, so there was plenty of local wine to be found in popular hotspots like Bar Rochford and Rebel, Rebel. Both those bar-restaurants have cool interior designs, ever-changing seasonal menus and top-notch food. Seek out Corella Restaurant in the hip Braddon neighborhood to be in with the in-crowd, where you’ll find a small, packed place filled with happy diners tucking into focaccia with a taste of Vegemite, seared scallops and confit duck croquettes.

Stay in Braddon at the Midnight Hotel, an easy walk to the numerous shops, bars and even micro-breweries that have made this area so popular; and even if you have to wait for a table, there’s plenty of friendly Aussies at the bar, ready and willing to chat with visitors. The hotel features the Midnight Bar, which always seems to be hoppin’, offering up creative seasonal cocktails and a lively scene; plus, there’s a seriously nice, 20-meter indoor swimming pool for when you’re ready to swim or just soak.

For a Michelin Guide-recommended spot, choose the Ovolo Nishi, where opulent modern rooms pair up with a slew of amenities, including an on-site art gallery and an art-house cinema, plus a spa and pilates studio. It’s in New Acton, another Canberra district filled with a lively scene of bars, shops and welcoming dining spots.

No matter where you lay your head, be sure to consider getting up early to experience one of the city’s famed air-balloon adventures; the city’s populace loves them so much, they hold the annual Canberra Balloon Spectacular in March, so schedule accordingly if you do, too.

TASMANIA, THE PLACE TO BREATHE DEEPLY

The other less-visited East Coast destination is Tasmania, the island that is the southernmost state of Australia (there are six states total), and the place that is known to have the cleanest air on the planet.

So that’s the first thing to do when you arrive in Hobart, take a big deep breath! Then begin to explore this place that boasts the massive Tasmanian Wilderness, where almost a quarter of the island is protected. That’s what the UNESCO World Heritage cites as “one of the most spectacular temperate wilderness areas” in the world as well as an Aboriginal cultural landscape preserved for those people who have lived here for more than 35,000 years.

Visiting that western wilderness means you can hike the famed Overland Track, see Cradle Mountain and much more, by choosing an Aboriginal guided bushwalking tour from one to fifteen days long. If you’re not so hardy, book a small-plane flight with Par Avion and they’ll whisk you over it in one day or take you to their remote wilderness camp for a threeday adventure.

Back in Hobart, the state capital where you landed, there’s also so much to see and do that you just might want to spend a week or more here. Cool hotels abound, all very close to the city’s famous harbor, including The Tasman Hobart, which combines sleek modernity in an 1840s building with amazing water views, or the nearby Henry Jones Art Hotel, which is a transformed waterfront warehouse filled with so many artworks throughout that they even offer a tour of their collection.

Hobart is a sophisticated harbor city, bursting with fascinating history, amazing art museums, delightful restaurants and even Tasmanian Devils. Those little marsupials aren’t roaming the city streets, however, so make a plan to grab a rental car and head to Bonorong Wildlife Sanctuary to see them up close.

That’s where Greg Irons devotes his days to rescuing those little devils, as well as many other types of wildlife indigenous to Tasmania. You can actually look through one-way, soundproof glass right into where a veterinarian is assessing the latest critters to arrive at Bonorong. Irons and his team rescue countless animals every year, which is why the sanctuary is such a rewarding place to visit. Tasmanian devils (who are actually adorable little creatures) run to say hello to Irons, as do the kangaroos, wombats, ringtail possums, echidnas, emus, kookaburras and other rescued indigenous animals.

Getting out into nature is easy with Hobart as home base, so plan to spend a day on Bruny Island, south of the city. Drive down on your own, or take a guided tour with Pennicott Wilderness Journeys, to discover everything from the gorgeous Tasman Sea Lookout at The Neck, where spotting little penguins is a delight, to slurping down local oysters at Get Shucked and tasting locally made chocolate at Bruny Island Chocolate Company.

Perhaps the biggest delight on scenic Bruny Island is spotting the white wallabies, albino mutations of the normally brown Bennett’s wallaby. Those small versions of kangaroos pop up in unexpected places, like on someone’s lawn, when you’re tooling around this fresh-aired haven.

Once you’ve gotten a taste for the natural wonders of Tassie, it’s time to go to the avant-garde side, by hopping on the Hobart ferry to Mona, the Museum of Old and New; the brainchild of owner-collector David Walsh. This eclectic, mostly modern museum is a delightful assault on your senses with installations ranging from an ever-changing wall of moving words to an all-white library room designed to be interpreted as you choose.

Mona is a tumult of sensory artistic experiences, plus a wine bar featuring live chicken, the Moo Brew beer spot called Manky Sallys, and even a seriously cool Posh Pit private lounge on the ferry that zooms you to Mona from Hobart. For a deeper dive into Mona, check out the Cultural Attractions of Australia’s behindthe-scenes unique experience with a “Dinner with David Walsh” and delve into his Mona-vision.

To complete Hobart’s charm, the city is a food-lover’s paradise, with fine dining to be found on every little byway and long dock. At the award-winning Aloft Restaurant, elevated cuisine combines with locally sourced, seasonal bites into a chef’s menu that will make you swoon, paired with local Tasmanian wines. At Pitzi, find everything from fresh oysters to lovely melt-in-your-mouth pastas with Tasmanian truffles shaved on top; and don’t miss an actual winery visit a bit out of town at Frogmore Creek, where their fruit-forward 2023 Pinot Noir reminds you that berry flavors are delightful in a rich Pinot.

Combining visits to Canberra and Tasmania may not have been on your travel radar before, but next time find yourself dreaming of an epic trip to the Land Down Under, we promise that both places should be front and center in your REM sleep imaginings, as they are truly wonderful (and unexpected) Australian delights.

For more information about Canberra, go to visitcanberra.com.au For Tasmania, go to discovertasmania.com.au For Australia go to australia.com

CHEFS MAKING WAVES

KITCHEN

CRAZINESS ON THE HIGH SEAS

By Anne Raso

The Chefs Making Waves (CMW) cruise aboard the Norwegian Gem, which sailed roundtrip from Miami to Cozumel May 5–9, 2025, featured an impressive lineup of celebrity chefs, mixologists, and culinary personalities. This four-night food, wine and spirits festival at sea was presented by Sixthman (a company specializing in producing popular culture themed cruises), offering guests a unique opportunity to engage with some of the most renowned figures in the culinary world through curated dining experiences, live cooking demonstrations, and themed events. CMW is one of the few getaway opportunities where guests can fully immerse themselves in the culinary world at least ten hours per day while enjoying the convenience and economy of being on a major cruise line like Norwegian Cruise Line (NCL).

I just had to ask Sixthman CEO Jeff Cuellar about what highlights of the cruise stood out as a person behind the scenes. He responded, “A front row seat to sushi pizza with Richard Blais, getting to taste a 1971 Old Taylor in the Secret Sauce Speakeasy, dancing the night away with Maneet as the DJ… there were so many once in a lifetime moments from over 75 unique events that I am still trying to process everything.  The hardest part was picking what to do because there was more than anyone could handle.  Oh, the dinners were amazing, too.”

I also had to ask Cuellar if such a big undertaking on the sea created any “blooper” moments and he responded, “While it might not be a blooper in the traditional sense, the spontaneity of the chefs on board always leads to unforgettable moments. During the Headphone Dance Party, Chef Richard Blais and Chef Claudette Zepeda unexpectedly joined Chef Antonia Lofaso for a surprise DJ-off that had everyone on the dance floor. Throughout the cruise, chefs also popped into each other’s cooking demos to taste dishes and share their thoughts. This is not scripted TV--we are on a moving ship and these chefs love to have fun, so anything is possible.”

THE STAR-CHEFS

The cruise’s stellar lineup included Chefs Richard Blais, Maneet Chauhan, Tom Colicchio, Scott Conant, Robert Irvine, Antonia Lofaso, Jonathan Waxman, Geoffrey Zakarian, Claudette Zepeda, Michael Schwartz, Nyesha Arrington, Giorgio Rapicavoli and Lindsay Autry. Many of these people own restaurants in Miami Beach where the cruise originated and were also Top Chef alumnae.

How exactly was this great list of food personalities chosen for the CMW cruise? Cuellar reveals, “We are fans, too and with our expert partners a21 and EBG, we make it a collaborative effort to not only invite some of the world’s best chefs but to also ensure that they have the personality that embodies engagement.  While food is the inspiration, the fun and willingness to create genuine interactions is what makes it special.  We also look at all of the guest feedback, from the post event survey to our event Facebook group; we are paying attention and bring that guest feedback into the process.”

Food Network host and restauranteur Tom Colicchio was arguably the biggest “food star” of the cruise and popped into other chefs’ presentations — he even made Robert Irvine’s improvisational group cooking show (with members of the audience handling surprise ingredients) extra difficult by placing him in a straitjacket! It was to keep the usually very “hands on” Irvine from manually helping his onstage crew of audience members make a pork loin dinner (although he did get to verbally supervise them, LOL)! Speaking of improvisation, the most unusual and off the cuff cooking demo was called Blais-D And Confused: The Sushi Pizza Experience with Richard Blais. This Top Chef All-Star is always an amusing, high energy speaker but still clear and concise when explaining recipes and supervising audience members who join him onstage.

CALISTHENICS AND COCKTAILS

Chefs took part in fitness classes including yoga and classic weight bearing exercise as well as themed parties including a Cinco de Mayo fiesta and an ‘80s dance party. It was an odd realization but nearly every chef was ultra fit! A couple of the food stars even sang unannounced at the late-night cocktail parties including a formal one called A Night To Remember. Robert Irvine was pretty much the wild card, turning up at several late-night functions unannounced. His clever wit made him a favorite at the autograph sessions and he chatted up the several hundred cruise guests on line waiting to get official Chefs Making Waves merchandise and cookbooks signs. All guests were given blue Chefs Making Waves aprons in their cabins which they happily got autographed.

There were also a few charity cooking events. CMW hosted a raffle benefiting Fed by Blue, offering guests a chance to join an exclusive pizza-making class with Michael Schwartz! These raffle winners enjoyed an intimate session and it was delicious. I was delighted to grab a couple of the leftover slices from the class that wound up on the ship’s buffet! Fed by Blue focuses on broadening access to responsibly produced blue food (in other words, seafood) through increased transparency, empowering individuals to make responsible blue food choices, improving education, and supporting better policies and practices. Chefs Making Waves is proud to partner with Fed by Blue and has ongoing collabs with them.

SPIRITS OF THE SEAS

Not surprisingly, spirits were a big part of this foodie feast at sea. Besides several wine tastings including remarkable guided tastings with Red Car Wine, McKinney Family Vineyards and Sosie Wines founders, there was Bloody Mary Bingo with Richard Blais and a Martini Happy Hour, both presented by Bacardi. It goes without saying that everyone was a little tipsy after a couple of hours—it was one of the most popular events on the ship with more than 400 guests in attendance. After the sampling, a Merengue class was offered out on the ships Sports Court and it still has not been reported back to me if the spirit imbibing helped or hurt guests dance moves, LOL! There were speakeasies sponsored by Justin’s House Of Bourbon that were immensely popular as well; the atmosphere included 1920s props and signs.

The best reason to go on a Chefs Making Waves cruise is because the ship’s restaurants get taken over by world class chefs cooking in any style that you can think of—and often out of their cuisine comfort zone. Even the ship’s buffet (known as The Garden Café) features at least four dishes added by famous chefs on board at every meal. It is certainly rare to see food this elevated on a mainstream cruise line’s buffet.

THE PERFECT PERNIL

It was truly a joy to see and taste Claudette Zapeda’s excellent Pernil only five feet away from a bunch of burgers and Jello cubes known to always be on popular ship buffets! This Pernil was so tender—a little bird told me that Zepeda’s secret is putting Mexican Coke in the marinade which is traditionally just a mixture of garlic, oregano, adobo, sazón, and sofrito. It’s a main ingredient in the marinades of the former Top Chef contestant’s popular restaurant Leu Leu in San Diego. Zepeda also offered her fans a real treat by joining them in watching the newest episode of her show, The Food Network’s House Of Knives.

Food personalities did onstage Q&As in the pool areas, the most touching probably being the interview with Tom Colicchio hosted by Jonathan Waxman (famous for being a pioneer of California cuisine). These food superstars have known each other for decades and they both opened up about struggles with addictions and or esteem issues in their early days of their career. Both chefs talked about how it was to open up a restaurant for the first time about 40 years ago and how it was much easier to cut a profit when rents were lower and investors easier to come by. It’s well known that Colicchio has opened several ultra successful restaurants in his day and is not afraid to take a gamble. Speaking of gambling, Colicchio led a PlayIn Black Jack Tournament where the winner got to play side by side with him on the final round. For those who preferred quieter events, there was an event called Tea Time with Richard Blais and Brunch House Spritzes & Coffee with Gio Gutierrex and Gabe Urrutia.

There were plenty of autograph sessions that required tickets to get in and those were some of the most popular events of the cruise. All the chefs made a point of chatting and taking photos with guests— it was light years away from the “quickie signings” at book stores. There were cookbooks, hoodies, T-shirts and more available to be signed and the racks were all but cleaned out.

QUALITY AND QUANTITY

For me, a cruise with legendary chefs is all about chowing down more than learning recipes with fellow foodie cruisers or hobnobbing with the owners of famous restos! I was thrilled to be able to eat the “star dishes” of the chefs in any quantity that I wanted thanks to them being available on the buffet that’s open until 10 PM every night. I was also nuts for the specialty restaurant Chef Takeovers on board the NCL Gem that featured amazing items not even available in the chef’s own restaurants.

Great food continued on land during the one stop of the ship which was in Cozumel. Cruisers could stay on board and go to more Q&A sessions with the chefs or go out and take the amazing excursions offered by NCL. The choices included local snorkeling, scuba diving, helicopter rides, local beach club visits, Mexican wrestling, swimming with dolphins, ruins ramblings, boating and even a Tulum cave visit. Hardcore foodies took advantage of excursions like An Intimate Taste Of Mexican Tacos and Tabasco Chef Maestro: Cooking, Tasting And Drinks.

One meal was more spectacular than the next and I admit that I got a kick out of seeing the chefs come up to the buffet to see how their food was presented and how much was left over—including amazing gnocchi made with ricotta by Giorgio Rapicavoli that I discussed with him at length while standing on line. He served it with a light cream sauce at his cooking demo but the batch he gave to the Garden Cafe buffet came out with three different sauces over two days (cream, brown butter and marinara).

Now I know you are going to ask me what my very best meal of the five-day cruise was – that is kind of like asking who someone’s favorite child is! It was my “grand finale” meal, also known as the Chef Takeover of the Gem’s French restaurant, Le Bistro. I feasted on Roasted Red & Golden Beets with Watercress, Citrus, Za’atar, Marcona Almonds, Olives, Dried Cranberries, Feta Cheese and Chili Dressing (by Chef Robert Irvine); Porcini & Brown Sugar Dry Rubbed Tenderloin With Sauce Robert and Honey Glazed Carrots, Grilled Broccolini, Portobello Mushrooms, Potatoes Boulangerie, Caramelized Onions and Thyme (also by Chef Irvine); and Orange Olive Oil Cake with Raspberry Sauce and Vanilla Bean Mascarpone Chantilly (by Chef Geoffrey Zakarian). The waitstaff also brought me some New York Cheesecake Ice Cream With Raspberry Swirl made with cream cheese, mascarpone and sour cream by Chef Irvine on the down low as well.

If Chefs Making Waves sounds enticing to you, the cool weather version is coming up on October 24th through 28th. Picture starting out in Boston, saying through picturesque New England and Canadian harbors, while schmoozing with worldclass chefs through cooking demonstrations, curated dining, culinary conversations, and late-night hiking including karaoke and themed parties. Despite what you might think, this cruise offers a lot for solo passengers including several “social travelers socials.”

One unusual thing that I noticed was that the CMW guests clearly overlapped with the rock fans who take Sixthman cruises like The Rock Boat, Little Steven’s Underground Garage and Keeping The Blues Alive At Sea. I saw more than a few people who were Keith Richards doppelgangers and even classic punks with spikey haircuts.

I asked Cuellar about this odd foodie and rocker cruiser mix on board and he explained that Chefs Making Waves “is not just about the chefs on stage — it’s really about the community that naturally forms around food. Almost everyone has a kitchen, and most of us cook at least a little, so there’s this built-in sense of familiarity and intimacy. It’s not quite like music, where there’s a clear performer and audience--it’s more about shared conversations and meaningful connections, all centered around the communal joy of cooking and eating together. Just like music, food touches the soul and creates emotions, combine that with an extremely passionate community and you have the recipe for an amazing event.”

For more details om the next Chefs Making Waves cruise, go to boston.chefsmakingwaves.com. All Sixthman’s themed cruises (many of which focus on music and retro popular culture themes) can be viewed at sixthman.net

ISLAND ELEGANT ESCAPE

THE FOUR SEASONS RESORT & RESIDENCES ANGUILA

By Norah Bradford

Some destinations speak in whispers. Anguilla, the jewel of the British West Indies, is one of them—a quiet paradise where turquoise waters lap gently against sugar-soft sand, and time seems to stretch in the warm Caribbean sun. But nestled along the island’s pristine northwestern coast, the Four Seasons Resort and Residences Anguilla doesn’t whisper. It exudes a quiet confidence—a sophisticated rhythm that blends island soul with world-class luxury.

THE ART OF SEASIDE LIVING

Designed by renowned architect and interior designer Kelly Wearstler, the resort is a masterclass in Caribbean chic. Think sleek marble floors, sculptural lighting, and a palette that echoes the island’s natural beauty—sands, corals, seafoam blues. Whether you’re staying in a one-bedroom ocean-view suite or one of the spectacular five-bedroom beachfront villas, the common thread is a seamless integration of comfort, privacy, and style.

Residences are expansive and bathed in natural light, with floorto-ceiling windows that open to panoramic views of the ocean. Private pools, gourmet kitchens, and spa-inspired bathrooms are standard fare here, but it’s the thoughtful details—custom woodwork, handcrafted art, curated wine selections—that set the tone for something truly special.

WELLNESS, WONDER & WARMTH

Wellness here isn’t just a buzzword—it’s a lifestyle. The spa offers beachside massages, Ayurvedic treatments, and customized wellness journeys that feel indulgent and restorative all at once. The fitness center is fully equipped for those who like to sweat in style, and for something more adventurous, guests can explore yoga on the bluff, guided snorkeling tours, or paddleboarding across the crystal-clear bay.

Families, couples, and solo travelers all find their rhythm at Four Seasons Anguilla. There’s a Kids For All Seasons program for younger guests, while adults can enjoy live music under the stars, pop-up fashion boutiques, or romantic dinners by torchlight. And if you’re lucky enough to own one of the private residences, the personalized service extends beyond vacation—it becomes part of your lifestyle.

WHERE LUXURY FEELS PERSONAL

What sets this resort apart, even beyond its design and amenities, is the team’s unwavering commitment to personalized service. It’s not just hospitality—it’s a genuine warmth. The staff remembers your name, your favorite morning juice, and how you like your beach lounger set up. It’s the kind of care that turns a luxury getaway into a lifelong memory.

For New Yorkers looking for an island that delivers relaxation with refinement, the Four Seasons Resort and Residences Anguilla is a sublime escape. It’s where the horizon stretches forever, the sea breeze always finds you, and every detail is imbued with island grace.

In other words, it’s everything a true escape should be—and everything a New Yorker deserves. For more information, please visit fourseasons.com/Anguilla

A NEW GOLD STANDARD IN SOUTH FLORIDA LUXURY

34,000 SQUARE FOOT COMPOUND IN SOUTHWEST RANCHES

By Peter Elston

Some homes speak softly. Others make a statement the moment you enter the gates—and 16745 Stratford Court in Southwest Ranches is most certainly the latter. In fact, it may be one of the most extraordinary private estates to ever break ground in South Florida. And it’s one of the last of its kind. With more than 34,000 square feet of masterfully designed living space, this ten-bedroom, eleven-bathroom compound is less a house and more a fully realized lifestyle.

Set within the exclusive Landmark Ranch Estates—Southwest Ranches’ only gated enclave—this is one of the very last opportunities to own new construction in a community beloved by celebrities, athletes, and anyone who prizes privacy and prestige. Imagine calling Gisele Bündchen, The Rock, and Rick Ross your neighbors, all while living just 30 minutes from the major airports in Miami and Fort Lauderdale. Tommy Crivello, the listing’s seasoned and trusted agent, sums it up best: “Southwest Ranches is the Hamptons of South Florida.”

The comparisons to the Hamptons aren’t just about exclusivity. Like its East Coast counterpart, Southwest Ranches is a patchwork of sprawling estates and tight-knit neighborhoods, but with the added allure of year-round sun, equestrian charm, and tropical luxury. And at the heart of this rare offering is a home designed to meet—and exceed— the expectations of the world’s most discerning buyers.

Developed by the acclaimed RCR Homes and conceptualized by the renowned Toma Design Group, 16745 Stratford Court is unapologetically over-the-top in all the right ways. Every inch has been tailored for ultimate comfort, privacy, and, let’s be honest, a fair bit of jaw-dropping luxury. The phrase “his and her everything” isn’t just a tagline—it’s a design principle. From dual walk-in closets in the master suite to personal salons and steam rooms, each space is crafted with its own purpose and indulgence.

But perhaps the most eye-catching element is what’s been dubbed the “Trophy Man Cave.” At 2,359 square feet and two stories tall, it features 17-foot ceilings capable of holding three-high car lifts and showcasing over 25 luxury vehicles. Above, a full wellness suite includes a massage room, hair salon, steam room, and fitness studio—a retreat within a retreat.

The home also includes a dedicated children’s wing, complete with four bedrooms, a study, its own TV room, laundry area, and even a safe room—balancing family function with thoughtful luxury. For moments when the entire household comes together, there’s a 1,200-bottle wine cellar, a massive custom home theater with a 120-inch screen, a formal dining space, and a resort-style outdoor entertainment area complete with pool, cabana, and summer kitchen.

two-bedroom guest house to ensure privacy and comfort for everyone who steps foot on this estate.

“This home is not for everybody,” Crivello says, with the confidence of someone who has sold more than $325 million in South Florida real estate. “It’s for someone who appreciates exceptional quality and craftsmanship.” He’s referring to the Gaggenau 400 Series appliances, imported materials, and the architectural details that only seasoned designers like Toma Design Group can deliver.

What makes 16745 Stratford Court stand out isn’t just its size or scale—it’s the holistic vision of luxury living it represents. This is a home for the collector, the entertainer, the wellness enthusiast, and the visionary family who sees their home not just as a place to live, but as a legacy to be lived.

For New York readers eyeing Florida’s luxury market, this is more than just a sun-soaked getaway. It’s a bold, singular opportunity to own a masterpiece—one that blends privacy, beauty, and architectural precision into a once-in-a-lifetime estate. And in a world where “last chance” usually means compromise, here it means arriving at something truly remarkable.

For more information, visit tommycrivello.com

Even your guests and staff are not left out. The property includes a two-bedroom staff quarters and a separate

FLATIRON DISTRICT

WHERE HISTORY, HUSTLE & HAPPINESS COLLIDE

By John Dake

There’s a certain magic in the way Manhattan neighborhoods evolve. Some morph with the times so drastically that you barely recognize them. Others, like the Flatiron District, carry their past proudly on their shoulders while embracing the vibrant now. Walking through the Flatiron is like leafing through a New York storybook where every page pulses with energy, elegance, and edge.

Anchored by one of the most iconic buildings in the city— the Flatiron Building itself—this storied neighborhood is equal parts postcard-perfect and street-smart. You know the silhouette. That dramatic triangle that’s graced countless postcards, photos, and dreams. It’s more than architecture— it’s attitude.

But the Flatiron District is far more than its namesake building. Nestled between Midtown and Lower Manhattan, bordered loosely by Union Square to the south and Madison Square Park to the north, Flatiron is a neighborhood that refuses to be boxed in. It’s where sleek tech offices rub elbows with turn-of-the-century buildings, and where the scent of espresso, artisan bread, and ambition wafts through the air at all hours.

WHERE OLD MEETS NEW—BEAUTIFULLY

What gives Flatiron its soul is the seamless blend of the classic and the contemporary. You can walk down Fifth Avenue and admire the Beaux-Arts architecture of the Met Life Tower or the charming limestone facades of Broadway’s historic storefronts, then turn a corner and stumble into a coworking space filled with startup founders coding over oat milk lattes.

That juxtaposition is Flatiron’s sweet spot. It’s not trying to reinvent the wheel. Instead, it’s polishing it with a touch of New York grit and global vision. Madison Square Park is the neighborhood’s green heart. Once a parade ground and gathering place for 19th-century New Yorkers, today it’s an oasis for dog walkers, stroller-pushers, and art lovers alike. The park’s rotating contemporary art installations—courtesy of the Madison Square Park Conservancy—always surprise and delight.

FOOD, GLORIOUS FOOD

Flatiron is a feast in every sense of the word. The culinary scene here doesn’t shout—it seduces. From Michelin-starred dining rooms to basement ramen shops, the offerings are as diverse as the city itself.

At the legendary Eataly, food is both theater and religion. Whether you’re browsing handmade pastas, indulging in truffle risotto, or sipping an Aperol spritz on the rooftop, Eataly captures the communal joy of eating. Across the avenue, ABC Kitchen offers another kind of magic—a locally sourced, design-forward space that feels like a stylish dinner party you never want to leave.

And then there are the neighborhood gems that locals guard like secrets: the tiny falafel counter on 23rd, the speakeasystyle cocktail bar behind an unmarked door, the little café that remembers your name and your espresso order.

THE BUSINESS OF LIVING

Flatiron is a working neighborhood in the best sense. It bustles with commerce but doesn’t feel corporate. Tech companies, design studios, marketing agencies, and fashion startups all call it home, drawn to its central location and creative pulse. The Flatiron Business Improvement District has helped preserve the neighborhood’s charm while ushering in progress, from beautification projects to pop-up events.

In the evenings, the tempo shifts. Gym-goers stream into boutique fitness studios, and date nights unfold over candlelight and good wine. There’s always movement, always motion—but it never feels rushed. That’s the Flatiron rhythm: lively, not frenzied.

A NEIGHBORHOOD WITH HEART

Perhaps what’s most captivating about the Flatiron District is its sense of scale. It’s Manhattan-sized, sure—but it feels walkable, knowable. It invites you in, then keeps surprising you. One day you’re marveling at cast-iron facades; the next, you’re attending a design festival or stumbling into a book signing at Rizzoli. It’s a neighborhood that offers experiences, not just amenities.

And despite its centrality and sophistication, Flatiron has heart. You see it in the public art, the small businesses, the longtime residents who’ve watched it change but never lost their affection for it.

The Flatiron remains one of the city’s most enduring charms. It’s a place where you can taste the past, toast the present, and dream the future— all within a few blocks. So, the next time you find yourself crossing Broadway or walking up Fifth, slow down as you hit 23rd Street. Look up at that triangular tower slicing into the sky. Then breathe in the city around you. That’s the Flatiron District—elegant, electric, and unmistakably New York. And isn’t that the kind of place we all want to come home to?

APPLE WATCH SERIES 10 AND APPLE HEALTH

WELLNESS AT YOUR WRIST IN THE CITY THAT NEVER SLEEPS

By Sean-Patrick M. Hillman

Given the health crisis I suffered in January, requiring lifesaving surgery, I needed to make sure that I was carefully monitoring my recovery as well as my overall health going forward. Of course, my first instinct was to rely on technology. As I had already used Apple Watch since its launch in 2015 (upgrading to various models over the years) and began to use Apple Health in the last few years, it made sense to see how things had evolved with the line recently. Enter Apple Watch Series 10, paired with the Apple Health ecosystem. This robust powerhouse has transformed from a mere fitness tracker and message alert indicator to an indispensable health companion, particularly resonating with a hard-charging New Yorker like me.

In other words, Apple Watch Series 10 is the evolutionary step bringing the line into one of the most powerful consumer-facing health tools on the market. It’s incredibly intuitive, proactively helping you manage your health journey.

A PERSONAL HEALTH REVOLUTION

Released in September 2024, Apple Watch Series 10 has marked a significant leap in wearable technology. Presented in a thinner design with the largest display to date, the device provides enhanced visibility and comfort. Beyond the stunning aesthetics, it introduces groundbreaking, incredible features like sleep apnea detection, utilizing advanced sensors to monitor breathing patterns during sleep—a condition affecting millions yet often undiagnosed.

Hardware is, as the GI Joe cartoons used to say, “only half the battle.” The Apple Health app on your iPhone pulls all the data from my watch and serves as a centralized hub for health data from various sources. It aggregates health data from various sources, including the watch, such as connected fitness equipment, third-party health apps, and even medical records. Want to monitor your walking steadiness? Need to know about your blood oxygen levels? Trying to figure out your medications and dosages? It’s all right there, presented in clean visuals and user-friendly dashboards that make sense of the complex science behind our bodies, and what it takes to care for them in 2025.

On the third-party hardware front, I started using a smart scale. I had lost over 40 pounds due to extreme sepsis. To have the second surgery (which I had just a few weeks ago), according to my surgeon, I needed to gain some of that weight back. But I had to make sure it was done in a healthy and responsible way. So, I used a smart scale which sent my weight, and BMI information into the Apple Health app. The interactive charts and trend analyses allowed me to track progress and make informed decisions about meals, protein and fat content to ensure I was gaining the right kind of weight. And, yes, I did cheat from time to time. I am human after all.

Throughout my recovery of the last three months, I had also needed to make sure I was understanding my many blood test results, tracking notes from my various doctors and more. Apple Health app seamlessly integrated all the data points from my MyMountSinai chart at Mount Sinai Hospital. As all my doctors use this system, I was able to find and manage all my information from one place in Apple Health. The side benefit to this is that my doctors have also been able to see some of the data coming from Apple Watch Series 10 to help me continue along a healthier path.

EMPOWERING EVERYDAY WELLNESS

For the bustling New Yorker, balancing health amidst a hectic schedule is a challenge. Apple addresses this with features like the Medications tab, offering reminders and logs to ensure consistency in medication intake—a crucial aspect for managing chronic conditions or, in my case, massive amounts of medications and supplements so that I could get through recovery faster, and stay healthy beyond.

Moreover, the integration of the Vitals app on the Apple Watch Series 10 provides real-time insights into heart rate, respiratory rate, sleeping respiratory rate, and more, allowing me to stay attuned to what’s going on with my body throughout the day, and night.

Sleep apnea detection is perhaps one of the most impactful features yet. Using advanced sensors and machine learning, the watch can identify irregular breathing patterns during sleep — a silent condition that affects millions but often goes undiagnosed. When paired with the Apple Health app’s sleep tracking summaries and bedtime guidance, the Apple Watch Series 10 transforms from an accessory into a silent sentinel for long-term wellness. I suffered from sleep apnea prior to my surgery. As I quit smoking and lost all that weight, it has all but disappeared. There have been only a couple of nights my watch and Apple Health have reported anomalies which were attributed, by my doctor, to a head cold and eating too late one evening. But having the information and understanding everything has given me so much more confidence in my health journey.

LIFESTYLES OF THE TECH ENABLED

Of course, the Apple Watch Series 10 isn’t just about serious health monitoring— it also excels at motivating movement. With its iconic three-ring system for Move, Exercise, and Stand, the daily challenge to close your rings has become a digital-age wellness ritual. Add to that the robust fitness tracking for running, cycling, swimming, and strength training, and it becomes clear: this is not just a smartwatch—it’s a lifestyle companion.

As I had been severely limited in what exercises I was allowed to do, only being able to walk 100 yards at a time at one point, tracking my steps, exercise and how much I was standing became vital. Understanding how close I was to my goals each day helped me maintain some semblance of cardio activity while ensuring I was recovering responsibly. After all, I do tend to overdo it a bit when a challenge is in front of me. Apple Watch Series 10 helped me achieve balance and peace of mind.

LOOKING AHEAD: AI AND PERSONALIZED HEALTH

It looks like the recently launched Apple Intelligence is about to play a larger role in the wellness space with the rumored launch of an AI-powered health coaching service. From what I am hearing from various techheads (of which I used to be one), the digital coach would reportedly use data from Apple Health to offer personalized recommendations on sleep, nutrition, movement, and mental health. For users who struggle to make sense of their metrics, this type of customized support could be a serious game-changer. In a city, a world, driven by data, it’s only fitting that personal health follows suit.

In the end, what makes Apple Watch Series 10 and Apple Health so distinctly valuable for New Yorkers is their subtlety. You don’t need to carve out extra time in your day to focus on your health—your wrist does the watching for you. It’s health without hassle, fitness without friction, and, perhaps most importantly, wellness without waiting.

In a city where the pace is relentless, schedules are stacked, and stress is literally poured with the concrete of everyday life – staying healthy requires more than just good intent. And in today’s ever-evolving world of nutrition, food trends or fads, and the waist-expanding summer deliciousness that is upon us, it’s even more important to be able to stay on top of your health.

The net net is that Apple Watch Series 10 and Apple Health have helped save my life. They keep me honest and make sure my doctors and wife are aware of what’s going on.

DANNY RIZZZ

HOW SWEAT440 BECAME NYC’S

HEALTH

&

WELLNESS CORNERSTONE

IBy Dan Grozev

felt the shift in Health & Wellness here in NYC in May 2023, as the city was awakening from its COVID induced hibernation. Gone were the days of wandering around traditional gyms with headphones on, hopping from one machine to another without a clear plan. Most gym-goers, if they were being honest, had no idea where to start. The easy first step was to return to their old gym - where boredom, plateaus, or worse, injury quickly arose.

At the same time, I reflected on the pillars that have made my health and wellness journey successful and sustainable. Constantly shocking the body, short and impactful sessions, and consistency. Fast forward to 2025 and the modern fitness consumer is smarter, busier, and more results-driven than ever before. Enter HIIT-style boutique group fitness: a smarter, shorter, and far more strategic approach to training that’s changing the game.

With summertime in full swing, finding a workout that delivers maximum results in minimal time has become more than just a trend—it’s a necessity. Poolside parties, vacations and NYC summertime shenanigans can easily lead to a heavier diet and unhealthy temptation around every cornerwhich is why SWEAT440 can be the perfect option to offset that.

CONSTANT PROGRAMMING VARIETY THAT KEEPS THE BODY GUESSING

One of the biggest challenges in any fitness journey is the dreaded plateau. Do the same workout too often, and your body adapts, progress stalls, and motivation wanes. HIITstyle boutique fitness solves this problem with programming that constantly shocks the body. No two workouts are exactly the same, and the programming is carefully designed to prevent muscle memory from kicking in.

The classes alternate between upper body, lower body, core and conditioning, and full-body focus—within the same week, but always different. The combination of strength, cardio, functional movements, and mobility exercises keeps the muscles guessing and the metabolism firing, while avoiding treadmill impact on the joints.

This constant variation ensures that every class feels fresh, challenging, and mentally engaging. It also keeps the body in a state of adaptation, which is the key to continuous improvement in strength, endurance, and body composition.

40 MINUTES OR LESS—WITH A CLASS EVERY 10 MINUTES

If there’s one thing New Yorkers can’t afford to waste, it’s time. That’s why the HIIT boutique model—offering 40-minute classes with a new session starting every 10 minutes—is the perfect answer for the NYC hustle.

Need to catch a class at 7:10 a.m. instead of 7:00? No problem. With staggered start times, members have flexibility that aligns with real life. In just 40 minutes, members get a full body burn that rivals workouts twice as long. With no fluff, no scrolling between sets, and no waiting for machines, every second is optimized. It’s high-efficiency training built for the high-efficiency city.

TRAIN SMARTER, NOT HARDER: STRATEGIC SPLITS PREVENT BURNOUT

Burnout is real—both physically and mentally. Too many people start a new fitness routine, go hard for a few weeks, then crash from overtraining or lose interest due to mental fatigue. HIIT-style group fitness offers a sustainable alternative by taking a cue from personal training and implementing smart programming that targets different muscle groups on different days.

This allows members to train 3 to 5 times a week without burning out or overloading any one area. One day might emphasize glutes and hamstrings, another might zero in on shoulders and back, and another might be all about functional full body moves. The idea is to allow muscles time to recover while continuing to train other areas—leading to better results and less fatigue.

It’s a carefully balanced system that mirrors the sophistication of a one-on-one personal training plan, but delivered in the fun, highenergy setting of group fitness.

UNLIMITED MONTHLY ACCESS THAT ENCOURAGES CROSS-TRAINING

The majority of boutique fitness offerings in New York feature 10-packs of classes for approximately $340. Which is why one of the biggest hesitations people have when committing to a fitness studio is feeling like they’re locked into just one type of workout.

SWEAT440 features unlimited monthly classes for approximately $189, allowing most of their members to mix in other modalities—like yoga, Pilates, dance, or long runs—on their off days.

The HIIT studio becomes the hub of a member’s fitness world, the foundational program that builds strength, power, and endurance, while other activities can be layered on top for variety and recovery. It’s a flexible, inclusive approach that meets people where they are, rather than forcing them into a single rigid system.

THE VERDICT: HIIT BOUTIQUE FITNESS IS THE NEW NYC STANDARD

New York is a city that doesn’t tolerate inefficiency, mediocrity, or wasted time—and neither do its residents. That’s why HIIT-style boutique group fitness has become the gold standard in 2025. With constantly evolving programming, ultraconvenient scheduling, personal-trainer-level strategy, unlimited flexibility, and a welcoming community, this model checks every box.

It’s not just a trend—it’s the future of fitness. In a city where every minute matters, and results speak louder than words, HIIT has earned its crown. Find out why 1,000 New Yorkers and counting are calling SWEAT440 their home for Health & Wellness.

Already in New York, Florida, New Jersey, North Carolina, Alabama, Tennessee, and Texas, SWEAT440 is continuing to expand in the tri-state area with more locations opening in the next year. To learn more, please visit sweat440.com

AJENDA AND HEALTHY EATING

CREATING A HEALTHIER PATH THROUGH NUTRITION

By Dr. Jennifer Ashton

When I founded AJENDA, it wasn’t simply the next chapter in my professional journey— it was a deeply personal mission to redefine how we approach wellness, particularly for women. After spending over a decade as Chief Medical Correspondent at ABC News and co-hosting GMA3, I stepped away to focus on what matters most to me as a physician and a nutritionist: health, nourishment, and vitality. I knew I wanted to build something evidencebased, accessible, and sustainable. That’s how The Wellness Experiment was born.

The Experiment began as a personal six-month reset for my own health—an intentional blend of high-performance fitness, targeted nutrition, and emotional well-being. As I shared my journey on social media, it quickly grew into something much bigger. Thousands of people began reaching out. They weren’t just curious—they were ready to make real, lasting changes and craving credible guidance they could trust. So, I decided to share the exact system I had followed, in the form of a structured wellness platform. Each Phase spans 8 weeks, and together the program runs over six months. The result is what we now call The Wellness Experiment, AJENDA’s signature offering.

At the core of the program is integrative nutrition—connecting the dots between food, medicine, and lifestyle. As both a doctor and nutritionist, my goal is to bridge evidence-based medical insight with real-world, delicious eating. Phase 2, for example, features eight ethnically-inspired cuisines linked to longevity and health: Greek, Japanese, Korean, Italian, Jamaican, Nordic, Mexican, and Indian. These globally diverse diets are not only packed with flavor but backed by science. Whether it’s the fermented foods of Korea, the omega-3s in Nordic fare, or the phytonutrient-rich spices in Indian cooking, each week showcases how food can truly be medicine.

For women—especially those over 40—these nutrition shifts can be life-changing. Our Phase 2 meal plans include fiber-rich vegetables, heart-healthy olive oil, plant and fish-based proteins, and nutrientdense grains and legumes. Participants have reported reduced LDL cholesterol, better energy, weight loss, and—most importantly— empowerment and confidence in their health.

What makes AJENDA unique is that we don’t teach restriction— we teach celebration. This isn’t a diet. We’re not eliminating joy from the plate. We’re embracing mindful eating, cultural traditions, and nutrient-forward food choices that help people feel their best. Greek yogurt, sardines, lentils, turmeric, miso, figs, bulgur, and olive oil all play starring roles. And our tools make it easy: daily plans, prep guides, grocery lists, and nutrition science explained in real terms.

Participants often share how doable the plan feels. One woman wrote, “You’ve taken all the guesswork out. For once, I feel like I can actually do this long-term.” That’s the essence of AJENDA— real science, real life, real results.

Education is our cornerstone. I don’t just tell you what to eat—I explain why. From gut health and hormone balance to brain function and bone strength, we connect the dots so participants understand how every bite supports their goals. It’s not about fads—it’s about facts, delivered in a way that’s approachable and engaging.

My mission with AJENDA is simple: to empower people to take control of their health through informed, integrative choices. You don’t need to fly across the globe to experience the benefits of culturally rich, nutrient-dense eating. You just need curiosity, consistency, and a willingness to nourish yourself fully.

If you enjoyed the sample day of meals that is on the next page, there’s so much more waiting for you. Join the 8-Week Wellness Experiment and experience globally-inspired, doctor-designed wellness from the inside out. To learn more, please visit joinajenda.com/experiment

Join us. Eat well. Live better. This is your AJENDA.

HEALTHY MOUTH, HEALTHY BODY

HOW SLEEP APNEA CAN EFFECT YOUR TEETH

By Dr. Jennifer Jablow, DDS

Sleep apnea is a common and potentially serious sleep disorder where breathing repeatedly stops and starts during sleep. The most prevalent type is obstructive sleep apnea (OSA), caused by the relaxation of throat muscles that temporarily blocks the airway. Less common types include central sleep apnea (caused by brain signal dysfunction) and complex sleep apnea syndrome, which is a combination of both.

People with sleep apnea may experience loud snoring, gasping for air during sleep, frequent awakenings, and excessive daytime sleepiness. Other symptoms include difficulty concentrating, irritability, morning headaches, and dry mouth upon waking. Untreated sleep apnea can lead to serious health issues such as hypertension, heart disease, type 2 diabetes, stroke, and impaired cognitive function.

Risk factors can include obesity, anatomical features like a thick neck or narrow airway, aging, alcohol use, and smoking. Sleep apnea is typically diagnosed through a sleep study (polysomnography) and treated with lifestyle changes, Continuous Positive Airway Pressure (CPAP) therapy, oral appliances, or, in severe cases, surgery.

NASAL BREATHING AND ITS BENEFITS

Nasal breathing is the natural and optimal way to breathe, especially during rest and sleep. The nose acts as a filter, humidifier, and temperature regulator for the air we inhale.

Benefits of nasal breathing include:

• Improved Oxygenation: The slower, deeper breaths associated with nasal breathing enhance oxygen uptake and carbon dioxide balance.

• Air Filtration: Nasal hairs and mucus trap dust, allergens, and pathogens, reducing respiratory infections and allergies.

• Better Sleep Quality: Nasal breathing reduces the likelihood of snoring and sleep apnea, leading to more restful and restorative sleep.

When people breathe through the mouth — especially at night — it bypasses many of these benefits. Mouth breathing is linked to dry mouth, bad breath, gum disease, dental cavities, and poor sleep quality.

TEETH GRINDING (BRUXISM)

Bruxism is a condition characterized by the involuntary grinding, gnashing, or clenching of teeth, often occurring during sleep. It can be caused by stress, anxiety, misaligned teeth, sleep apnea, or certain medications. Symptoms include worn or flattened teeth, jaw pain, headaches (especially in the temples), tooth sensitivity and damaged dental work.

Sleep bruxism is often associated with micro-arousals during sleep, which may be linked to breathing disturbances like sleep apnea. Treatment for bruxism typically includes stress management, dental guards, and addressing underlying sleep disorders. Ignoring it can lead to long-term dental damage and temporomandibular joint (TMJ) disorders.

MOUTH TAPING AT NIGHT

Mouth taping is a practice where a person uses a small strip of skin-safe tape to keep their lips sealed during sleep. The goal is to encourage nasal breathing and prevent mouth breathing, especially during the night.

Benefits of mouth taping include:

• Improved sleep quality

• Encouraging nasal breathing reducing snoring and sleep disruptions caused by mouth breathing

• Reduced dry mouth and bad breath

• Possible reduction in sleep apnea symptoms and less teeth grinding

It’s important to note that mouth taping should not be used without first ensuring that the person can breathe comfortably through their nose. Anyone with nasal obstruction, severe sleep apnea, or other breathing disorders should consult a healthcare provider before trying it.

These conditions and practices are interrelated. For example, mouth breathing is both a symptom and a contributor to sleep apnea and bruxism. Promoting nasal breathing through methods like mouth taping can improve oxygen efficiency, reduce sleep disruptions, and potentially mitigate snoring and teeth grinding. Addressing nasal blockages through medical treatment, humidification, or nasal strips may also enhance sleep quality. Moreover, recognizing the signs of bruxism or sleep apnea early allows for more effective interventions that protect both sleep and long-term health.

In summary, optimizing breathing during sleep — through nasal breathing, addressing apnea, and managing conditions like bruxism — can significantly enhance overall well-being and quality of life.

In Good Health,

Dr. Jennifer Jablow

For more information on Dr. Jennifer Jablow, visit DoctorJablow.com

To learn more about IntelliWHiTE products, please visit shopintelliwhite.com

You can send your questions or a subject you would like to see covered in a future story to docsmilez@gmail.com

I WAS NEARLY GONE. THEN I WAS SAVED PART II

THE REVERSAL & RECOVERY

By Sean-Patrick M. Hillman

In the April issue of this magazine, in some very specific detail, I outlined how my life had essentially ended and then was saved by Dr. Nipa Gandhi at Mount Sinai West on January 16, 2025. Extreme sepsis and a perforated intestine had spelled certain doom for me. Thankfully, my stubborn constitution combined with an incredible surgeon, saved my hide, so to speak. Here’s how it all ended.

(NOTE: This is a continuation of a story that was published in April.)

SUMMARY OF THE START

As soon as surgery began, Dr. Gandhi quickly discovered that my entire body cavity had filled with pus and bacteria because of a perforated intestine and extreme sepsis. I was far closer to crossing the River Styx than even she had surmised as they had to remove each organ from my body, cleaning it, inspecting it for viability and then scrubbing my body cavity to remove the bacteria, then reinserting each organ. The surgeon and her team worked feverishly for six hours. The results of their lifesaving work included the removal of my appendix, part of my small bowel and two segments of my intestines. But, as we all know from the Yin and Yang, every positive outcome is balanced by the negative, and vice-versa.

Dr. Gandhi had to perform an ileostomy to save my life. This is a procedure wherein the ileum, or small intestine, is separated from the colon, brought out through a small hole in the gut to form a stoma, which you connect to an apparatus with a waste collection bag. This allows the body to bypass the waste extraction process internally, giving your intestines, colon and other internal organs time to heal. The larger, more commonly known, procedure is called a colostomy. As a result of the severity of sepsis that nearly killed me, and the ileostomy, I spent almost three more weeks at Mount Sinai West. Having an ileostomy bag connected to my stomach made me feel less than a man. And for a guy who was used to getting on stage before thousands, or on TV in front of millions, that was a life-ending scenario. The self-loathing was real. But I knew I needed to fight. I knew my time on this Earth was not over.

Thanks to my wife, Kylie, when I got home to finish my recovery, I stayed on track. To heal properly, I needed to stay on a low-fiber diet, and take endless amounts of medications.

So, it was Ensure Milk Chocolate Max Protein shakes thrice daily (which were actually tasty), chicken, turkey, and the like that got me through the hunger. I walked 100-yards a day, at most, because of the weakness in my body due to the 40-pound loss of muscle mass and weight. Sadly, I needed the assistance of a walker as I just didn’t have the strength to make it even a quarter of a block at one time. Yet each time, I pushed to go a little bit further. Of course, Kylie kept me grounded, well, as much as she could anyway.

Essentially, this is where we left off in the April issue; having the CT scan required to clear me for reversal surgery.

THE GHOSTS OF YESTERDAY LEND A HAND

On March 7th, I remember approaching the radiology department at Mount Sinai’s main campus on the Upper East Side, stunned as I didn’t realize what building it was in; the lower level of the Klingenstein Pavilion, which used to house pediatrics. That is where I received the best care in the world until I was 18 as my pediatrician, Dr. Donald Gribetz, had his practice there. Today, that building houses Mount Sinai’s Women’s Center and the Dubin Breast Center. So, walking up those steps felt like I was coming home. As if Dr. Gribetz was still there watching over me – still taking care of me.

When my CT scan finished, the radiologist could not believe what he was seeing on the screen. He had never seen a digestive system fully healed in less than two months post-ostomy surgery. Standing there with a look of utter shock on his face, he stated, “No leaks. No tears. You’re cleared for reversal.”

With tears of release, of joy, running down my face, Kylie and I walked out of the Klingenstein Pavilion. I remember muttering “thank you Dr. Gribetz” under my breath as the warmth of a burst of sunshine saturated the block after a rain-soaked day prior. Just as I stepped off the sidewalk to cross the street, I had a flashback to when I had just been anesthetized on January 16th, seeing my Nana and Grandpa Jay telling me, “Fight. Fight like you’ve never fought before. You will live.” I guess that was my mind’s way of reminding me that passionate perseverance does pay off. Or it was their way of telling me they were right.

Prior to January 16th, I would have lit up a Marlboro cigarette while walking out of the hospital. If it hadn’t been for Mentos and my Grammie’s favorite Lifesaver Pep-oMints to keep me off the smokes, I likely wouldn’t still be a former smoker. And every time I would pop that delicious mint in my mouth, I would be reminded of how strong my Grammie was and that both she and my Dad had always encouraged my intellectual prowess – a constant source of strength for me.

Using my walker to physically support me, I insisted on walking a couple of blocks more than what I was allowed at the time to celebrate. This clearance meant that the last six weeks of my life would be erased. My time to rise had come.

THE RETURN

The reversal surgery was scheduled for April 21st, almost a full six weeks post-approval. As crazy as that sounds, that’s hospital scheduling for you in New York 2025. In total, from the date of surgery to scheduled reversal, it was three months. As a practicing Catholic who has a twisted sense of humor, and knowing this will eventually send me to hell, I even joked to Kylie, “Hey, Jesus rose on Easter Sunday (April 20), and I rise on Easter Monday.

It all works out!” No, of course I wasn’t serious. But it made me feel better knowing that I was still alive to make such a ridiculous joke and faux pas. Especially during Lent.

Throughout those six weeks, I worked more than 18 hours a day, writing and closing issue after issue of this magazine and our sister publication, Pet Lifestyles Magazine to keep my mind agile. To keep restoring my strength, I remained resolute in my walking routines and tested tons of recipes in the kitchen to avoid bad foods.

On April 21st, Easter Monday, the fear returned. I arrived back at the very facility I once thought I would have only left from in a body bag in January. Please don’t get me wrong as Mount Sinai West and Dr. Gandhi saved my life. But given the extremity of what happened, it still left some emotional scars. In surgery prep, Dr. Gandhi walked us through the reversal procedure. She even joked that while most people take about four or five days to recover, I would likely be out in two. That calmed my concerns. Of course I needed to be the Sean-Patrick I have always been. So, I insisted, just like on January 16th, that I walk into the OR on my own two feet. Once in the hands of the anesthesiologist, the last thing I remember was seeing my Nana and Grandpa Jay again, this time looking jovial. I knew I was in the right place. I knew I would be okay.

After a very short and successful surgery, I was taken to recovery and then my hospital room on the very ward where I had resided in January. Except now, the apparatus and ileostomy bag were gone, replaced by a bandage. I was free from the chains of fear and self-loathing. I felt as though I had been reborn. I felt stronger. I felt alive again.

Dr. Gandhi’s words of encouragement and support were correct in that this would be a far simpler recovery. I spent the next couple of days walking around the ward, four times daily, as if nothing had happened.

Yes, I had an IV stick connected to me for the first post-op day, but unlike in January, I felt stronger. I didn’t feel like I needed to have a Roman Catholic priest on-call to come to my bedside. I could walk with only limited restraint. As it turned out, thankfully, Dr. Gandhi’s joke was spot on. Two days after my surgery, I was discharged. I went home as if I was only away for a weekend at some weird retreat. And this time I left without the assistance of an ambulance and two EMTs to just get me into my own bed at home. As Kylie and I were in the taxi pulling away from Mount Sinai West, I felt normal for the first time in 2025.

The minute we walked in the door to our apartment, our dog, Brioreo, tried to jump on me. Unlike in January, this time I could bend down and hug her. Then Kylie joined us. The tears returned, except they were not tears of sorrow or fear. I felt a humungous weight lifted from my shoulders as if I was Atlas himself dropping the world. I was free.

THE MINDIE METHOD

PATERNAL POSTPARTUM DEPRESSION

By Mindie Barnett

Psychotherapist, wellness coach, author, and speaker Mindie Barnett answers your questions about life, navigating these stressful and uncertain times, and steering you down a more straight forward path. We welcome your questions and invite you to contact Mindie at:  mindiesmusings1@gmail.com

Mindie is available for in-person and virtual psychotherapy sessions via her Executive Health by Mindie Barnett Psychotherapy practice. Her expertise is in interpersonal relationships, overcoming depression, coping with anxiety and avoiding and overcoming burnout among many other wellness areas. Life coaching and career coaching are also areas she excels in. For more information or to schedule a session visit mbexecutivehealth.com

Dear Mindie,

I recently became a father and while I’m elated by the birth of my son, and more in love with my wife than ever before, I can’t help but feel a little melancholy. I don’t think I’m depressed, but lately, I have felt a lack of motivation and find myself lingering in bed longer than usual, reluctant to get up and start my day. While I enjoy taking care of my son and experiencing a multitude of special moments, I also find myself frustrated and sad.

He is adorable and I love him more than I ever thought possible but taking care of a newborn is very hard and can be trying, to say the least. I am thankful I can leave the house and go to work during the day but sometimes on my ride home on the subway, I find myself feeling less than enthused. Is there something wrong with me? Shouldn’t a new dad be watching the clock all day to race home and put his baby in his arms? My wife is left to do the brunt of the baby work as she is breastfeeding and home all day with him, while she remains on maternity leave. If anyone should be feeling anxious or overwhelmed, it should be her, but she seems fine. Please help. I feel like I’m a failure at fatherhood and it’s only just begun.

Sincerely,

Daddy Downer

Dear Daddy Downer,

What you are experiencing is perfectly normal! Fathers can experience postpartum depression, just like mothers can. Known as Paternal Postpartum Depression, it’s often overlooked and impacts one in ten dads. The signs are similar to what moms experience and can include feelings of sadness, irritability, loss of interest and fatigue. Dads experience this as it’s often difficult to navigate the changes fatherhood brings, whether it’s your first baby or your fourth.

Unsettled babies are also difficult to maneuver and often cause sleep disruptions which can impact one’s wellbeing. When the mother is battling postpartum depression or there are marriage difficulties, these factors too can cause dads to be at a higher risk for baby blues. Early detection and intervention are key, and it sounds like you’re very self-aware of your feelings and emotions and likely ahead of the curve.

My best advice to you is to first speak with your wife and express how you’ve been feeling.

You may be surprised to hear she is experiencing the same emotions but may have been pushing those feelings down as no new parent wants to feel sad about being a new parent. Even if she isn’t, having her support will be immeasurable for you and assist you with coping with your feelings.

While it’s always best to sit with the pain and feel the discomfort, it’s also wise to seek the help of a mental health professional. Therapy will allow you the ability to speak your mind in a safe place without judgment and provide you the runway to build your skillset to combat your feelings of anxiety and sadness. The treatment most therapists implement typically includes a combination of talk therapy and medication. The therapy portion will help address negative thought patterns and behaviors and if medication is deemed necessary, antianxiety medication or antidepressants could be prescribed.

Regardless of treatment, it’s important that you at least seek the advice of an expert. While baby blues are a mild and temporary form of depression that usually resolves itself within two weeks, the latter, postpartum depression, can last months or even years if left untreated.

Wishing you love and light, Mindie

The Unapologetic Woman’s Tequila

GREAT BITES

SUMMER FLAVORS BRING WARMTH & FUN TO THE TABLE

By Sean-Patrick M. Hillman

Summer in New York is a feast for the senses, and nothing says summertime quite like the food that comes with it. This time of year is incredibly delicious, filled with smells and tastes that sets the heart on fire. From rooftop rosé pairings to beachside bites, the season is bursting with vibrant flavors, fresh ingredients, and nostalgic indulgences that turn every meal into an experience. As smell and taste are the two biggest, and strongest, contributors to memories, I think it’s safe to say that summer foods are the most memorable.

At farmers markets across the city, roadside markets and co-ops in the Hudson Valley, Hamptons and Jersey, summer produce takes center stage. Juicy heirloom tomatoes, crisp cucumbers, sweet corn, and plump berries offer endless inspiration for seasonal salads, light pastas, and refreshing desserts. It’s the time of year when less is more—simple ingredients, expertly prepared, deliver the biggest impact.

Grilling, of course, is the summer staple, and my personal favorite. Whether it’s a backyard barbecue blowout in the Hudson Valley or a beachside gathering on the Jersey Shore, fire-kissed meats, grilled vegetables, and charred seafood define warm-weather dining. Think stunningly racks of St. Louis-style ribs, basic burgers loaded with all the fixings, shrimp skewers with citrus glaze, and even grilled pineapples. Check out the Summer Grilling story in this issue to see some fired up recipes, product suggestions and tips and tricks to ensure the best BBQ experience.

RECIPES:

HEIRLOOM TOMATO SALAD

An heirloom tomato salad to me is the iconic salad of summer. The juicy sweetness of real heirloom tomatoes (tomatoes that haven’t been genetically altered) is balanced by the red onion and stunning aroma of basil and mint, all complimented by a very simple EVOO and white balsamic dressing.

Ingredients

2 lbs Heirloom Tomatoes (you want a variety of shapes and colors to really make this salad stunningly tasty and beautiful)

1 Pint of Cherry Tomatoes

1 or 2 Red Onions depending on their size

Fresh Basil

Fresh Mint

Fresh Oregano

Extra Virgin Olive Oil

White Balsamic Vinegar

Drop of Honey

Sea Salt

Black Pepper

Instructions

During the summer, New Yorkers also embrace international flavors. From fish tacos with mango salsa at a Long Island food truck to Mediterranean mezze spreads shared over a picnic in Central Park, global cuisine adds a delicious twist to seasonal dining.

And for dessert? Soft-serve ice cream, Italian ices, and artisan popsicles never go out of style. Whether from a Brooklyn food fair or a roadside stand in Montauk, a frozen treat is the perfect finale to a sun-drenched day. And let’s not forget the ever nostalgic and appropriate s’mores over a stunning summer night’s campfire or the ice cream bars of the past like Strawberry Shortcake, Fudgsicle and Toasted Almond!

Summer food isn’t just about what’s on the plate—it’s about the setting, the company, and the joy of slowing down. It’s a rooftop toast at golden hour. A lobster roll at the boardwalk. A grilled corn cob under fireworks. Even a casual walk along a city-side park with an ice cream cone. It’s a celebration of sunshine, shared bites, and the simple pleasures that define the season.

Slice your heirloom tomatoes, cherry tomatoes, and red onion. Tear your herbs in a volume that is, in total, about 1/4 of the size of the sliced tomatoes so that they complement the heirlooms, not overpower them. Each herb should have even volume of leaves, though you can increase or decrease each depending on your palate.

In a large mixing bowl, whisk together the extra virgin olive oil, white balsamic vinegar, drop of honey, sea salt, and freshly ground black pepper. Add the tomatoes and fresh herbs to the bowl and gently toss. Allow the salad to rest and marinate for at least 15 minutes.

Give it one last toss to liven up and activate those flavors, then put the salad into a glass or wooden serving bowl and enjoy!

SHRIMP TACOS WITH CILANTRO-LIME CREAM

Whoever first came up with the idea of Shrimp Tacos must have been a summer worshiper. They are literally the perfect fare for the season. And if you make this recipe correctly, using the fresh ingredients it calls for, my Shrimp Tacos with Cilantro-Lime Cream will become your new favorite summer dish.

Ingredients

2 lb Large Fresh Peeled & Deveined Shrimp

1 1/4 Teaspoon Minced Garlic

1/2 Teaspoon Grated Orange Zest

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Sour Cream

1 1/4 Teaspoons Chili Powder

1/2 Teaspoon Paprika

1/4 Teaspoon Ground Cumin

1/2 Teaspoon Onion Powder

1 Teaspoon Salt

1 Teaspoon Fresh Ground Black Pepper

A Pinch of Salt and Fresh Ground Black Pepper

1/4 Teaspoon Ground Coriander

1/2 Teaspoon Garlic Powder

A Pinch of Garlic Powder

1 lime, Zested

1 Lime, Juiced

1/2 Bunch Fresh Cilantro, Chopped

1 Vidalia Onion, Diced

1 Red Onion, Diced

2 Avocados, Thinly Sliced

1 1/2 Jalapeño Pepper, Diced

2 Limes, Cut Into Wedges

15 – 20 Corn Tortillas (6”)

Instructions

Place shrimp, chili powder, garlic, paprika, cumin, onion powder, salt, fresh ground black pepper, coriander, and orange zest in a bowl. Mix well.

In a nonstick pan, heat the EVOO over high for 3 minutes. Turn heat to medium-high and add shrimp, cooking until the outside is bright pink, about 4 minutes on each side (the meat will be opaque).

You can prepare the cream while the shrimp is cooking. Whisk together sour cream, zest and lime juice, 1.5 teaspoon of the fresh chopped cilantro, garlic powder, and a pinch of salt and fresh ground black pepper.

Most people overthink the tortillas. In a pan, heat them over low heat, about 1 to 2 minutes per side. If you want to use a griddle or flattop, that works as well. Be careful not to let them burn. Set aside.

To put everything together, drizzle 1 tablespoon of the cream across each tortilla. Add 3 or 4 shrimp (depending on the size of the shrimp), 2 slices of avocado, a sprinkle of fresh vidalia and red onion, fresh chopped cilantro to taste, and jalapeño. To heighten the olfactive from the cream, squeeze the lime wedges on top of the tacos and serve with extra cream on the side.

IS IT TUNA FISH OR SALMON SANDWICHES NOW?

When I was a kid, tuna fish sandwiches were always a summer favorite. But given the recent supply chain issues, quality of product and costs, the key ingredient in one of my favorite summer picnic sandwiches, tuna fish, was becoming more of a game of whack-a-mole in trying to find the right product. Recently, a friend recommended Tonnino. YOWZA! I was stunned. The quality of their tuna fish, and the variety of formats, is incredible. The brand is known for their commitment to sustainability and quality with products like jarred tuna, and gourmet dips. BUT they also just launched the first-ever jarred salmon! So, if tuna is your game, maybe give this a shot. I was shocked at how good it was! Their products are available at Whole Foods, Walmart, Fairway, and Amazon. It’s perfect for anyone looking for a ready-to-eat seafood brand that prides itself on quality. To learn more about Tonnino, visit tonnino.com

SUMMER PASTA CHICKEN SALAD

Sometimes you just can’t help but crave carbs. Yet you still want to make sure that, especially in the summer, you are being at least a little healthy. This recipe I came up with a few years ago has a decent balance to help you get your carb fix and still feel healthy.

Ingredients

SALAD

1 lb Fusilli Pasta (you can also use bow ties)

1 lb Boneless, Skinless Chicken Breasts

3 Slices Bacon, Baked and Crumbled

1 Tablespoon Extra Virgin Olive Oil

2 Cups Spring Salad Mix (or you can use spinach)

1/2 Red Onion, Sliced

1 1/2 Cups Halved Cherry Tomatoes

1/4 Cup Feta, Crumbled

2 Tablespoons Fresh Dill, Chopped

1 Tablespoon Garlic Powder

Kosher Salt

Freshly Ground Black Pepper

DRESSING

1/4 Cup Extra Virgin Olive Oil

3 Tablespoons Red Wine Vinegar

1/4 Teaspoon Dried Basil

1/4 Teaspoon Dried Oregano

1/4 Teaspoon Dried Onion

1/4 Teaspoon Garlic Powder

1/2 Clove Garlic, Minced

1 Tablespoon Dijon Mustard

1/2 Teaspoon Honey

Kosher Salt

Freshly Ground Black Pepper

Instructions

First, season the chicken breasts with salt, pepper and garlic powder and set aside.

If using packaged pasta, make sure you follow the instructions on the package to make your pasta al dente. Drain the pasta and set aside in a large bowl.

Heat EVOO in a large skillet over medium heat. Sear and cook chicken until golden and cooked through, 7 – 8 minutes per side. Remove from heat and let rest for about 10 minutes. Cut into 1” cubes.

For the dressing, whisk together oil, vinegar, spices, garlic, honey and mustard in a medium mixing bowl. Then season with salt and pepper to taste.

In the large bowl with pasta, toss in spring mix with the remaining ingredients. Pour dressing over salad, toss a few times until fully coated. Serve and enjoy!

The summer season is all about fresh ingredients delivering the most delicious flavors. Usually that freshness can be found at local farms, butchers and fish mongers, so shop at those places as often as you can!

Here’s to a delicious summer season for all! Bon Appetit!

SPIRITS OF THE CITY

You can always find something delicious to quench that cocktail thirst in the City That Never Sleeps. This month, I wanted to take you down a bit of a different road to celebrate summer. And what better way to do that than with a couple of cocktails featuring everyone’s favorite warm-weather spirit, rum; as well as an incredible gin and a couple of beautiful tequilas!

RUM:

It is undeniable that rum is the official spirit of summer. Has been for centuries. So, when I was looking around for a couple of rum recipes, these caught my eye as a little different than the mundane same old cocktails, and certainly more fun!

QUEENS PARK SWIZZLE

Most rum drinkers go the Puerto Rico or Cuban route. But I must tell you, as someone who has worked with the biggest rum makers in the world from the aforementioned countries, you can’t go wrong with a Trinidadian rum. Especially one that was originally commissioned by the folks at the legendary Death & Co. A brilliant sommelier, Hudson Austin, sent this one to me. These days, Hudson can often be found hosting numerous classes and wine events around the Philadelphia area. To learn more about him, visit theeverydaysommelierinpa.com

Ingredients

8-10 Mint Leaves

2 oz The Scarlet Ibis Trinidad Rum

0.75 oz Demerara Syrup (2:1)

1 oz Lime Juice

Angostura Bitters

Mint Sprig

Instructions

Put mint leaves in a collins or pilsner glass. Fill half-way with crushed ice and add The Scarlet Ibis Trinidad Rum, demerara syrup, and lime juice. Swizzle. Top with 4 dash Angostura Bitters. Garnish with a mint sprig.

GIN:

Leave it up to two incredible music OGs like Dr. Dre and Snoop Dogg to come up with a brilliant gin for you to celebrate World Gin Day on June 14th; Still G.I.N. by Dre and Snoop. They’re literally redefining smooth with this stunning spirit whose botanicals are perfectly balanced. And they gave us their take on a classic cocktail recipe for you to celebrate with, or you can check out one of their Cold-Pressed Classic Cocktails! To learn more, visit dreandsnoop.com

THE DEATHBED DAIQUIRI

I love fun cocktail names – the irreverence, the intellect and, often, the humor. This one stood out to me amongst a sea of hundreds sent in over the last couple of days. Of course, the runaway line on it is “The last drink you’ll ask for on your deathbed.” Now THAT is a cocktail I need! The recipe comes from a Mexican rum brand called Pa’lante whose entire technique is Cuban. After all, their Master Distiller has over 40 years of experience as an official Cuban Maestro Ronero. That’s far more authentic than I can say for some big box brands that claim authenticity. Utter brilliance.

To learn more, please visit palanterum.com

Ingredients

1.5 oz Pa’lante Reposado

0.75 oz Fresh Lime Juice

0.5 oz White Vermouth (e.g., Lillet Blanc)

0.5 oz 2:1 Raw Cane Syrup

0.25 oz Orange Curaçao (e.g., Alma Finca)

Instructions

Add the ingredients to a shaker with ice. Shake until wellchilled then strain into a chilled coupe glass. Garnish with a lime twist.

50/50 MARTINI

This variation calls for equal parts gin and dry vermouth, yielding a drink that is lower in alcohol and far less dry than most recipes.

Ingredients

1.5 oz Still G.I.N.

1.5 oz Dry Vermouth

1 Dash Orange Bitters

Instructions

Place your serving glass (martini) in the freezer to chill (ideally 10+ minutes before making drink). Add gin, vermouth, and bitters to a mixing glass. Fill mixing glass with moderate size/up to 1”x1” cube ice cubes. Stir gently for 30-45 seconds (until very well chilled). Remove serving glass from freezer. Strain into the chilled glass using a julep strainer. Garnish with a lemon twist.

I promise you, this cocktail will leave your palate satisfied in ways you never dreamed of.

TEQUILA:

Anyone who has met me knows my affinity for tequila. Having spent as much time as I have at various tequila distilleries and houses over my life, this spirit will always have a special place in my heart. While some may argue this point, in my personal opinion, summer is the best time of year to enjoy this spirit. So, check out these two recipes that will certainly bring warmth and flavor to your palate for a brilliant cocktail experience.

EL BANDIDO MOJITO

I love cocktail recipes from one spirit category that riffs off another. A classic rum cocktail that was way overused and abused by rum brands that’s given new life from a fun tequila brand with their specific twist on it is always appreciated. This one in particular I felt has a really smooth, yet beautiful and refreshing vibe to it. To learn more, visit elbandidoyankee.com

Ingredients

2 oz El Bandido Blanco

2 oz Orange Juice

2 oz Cream of Coconut

1/2 oz Lime Juice

1 oz Triple Sec

5-8 Mint Leaves

Club Soda

Instructions

Pour triple sec and lime juice into a highball glass. Add mint leaves and press with a barspoon or muddler to release mint oil. Add orange juice, cream of coconut. Fill glass halfway with crushed ice. Add El Bandido Yankee Blanco and stir. Then top with crushed ice and club soda. Garnish with a lime and mint leaf.

AGAVE LIMONADA

My friends at Milagro sent me their reposado (which means rested) to play around with. When I saw this recipe, I just had to make it. Brilliant, flavorful and balanced perfectly for that afternoon at the pool. To learn more, visit milagrotequila.com

Ingredients

1.5 oz Milagro Reposado 3/4 oz Agave Lemonade* 1 Pinch Micro Cilantro Lemon Wheel

Instructions

Build in a Collins glass over ice and stir. Garnish with micro cilantro and lemon wheel.

*Combine 2 parts fresh lemon juice, 1 part light agave nectar and 6 parts filtered water in a small saucepan over medium heat. Stir until sugar is dissolved.

SNACK BITES

SWEET DREAMS

Do you remember the line, “Sweet dreams are made of these…” from the iconic Eurythmics song, Sweet Dreams? That is the only way I can describe Maryellen’s who creates these sinfully divine cake pops. I featured Maryellen Derr and her cake pop business on the cover of the March 2024 issue of NYLM. She sent me a ton of samples before I wrote the story, and I think I should have paid a visit to sugarholics anonymous because I just couldn’t get enough of them!

Her publicist, my friend Sarah Doheny of Your Unfinished Business PR, sent me the sweetest (see what I did there?) note updating me about three new product lines that Maryellen’s just released; First up is the We Scream For Ice Cream set which is all about those blissfully delicious summer memories including flavors like Strawberry Shortcake, Sundae, Chocolate Éclair and Orange Creamsicle. My stomach is already growling. Then you have Lil Bites which are the same size as her popular cake pops, sans stick for a little more upscale presentation. Lastly, and here comes the kicker, she just launched these behemoth size versions called MegaPOPs which are equal to five cupcakes. OMG my need for a cake pop fix just skyrocketed. Seriously, I love Maryellen’s Cake Pops as they truly are the stuff sweet dreams are made of. And you will too. Check out maryellenscakepops.com to learn more.

CHOCOLATE THAT’S GOOD FOR MOTHER EARTH AND YOU TOO

TASTY GIVING

Throughout my life, I have always known the culinary community to support the homeless and underserved populations. Chef Larry Forgione, a friend and culinary hero of mine who is known as the Godfather of American Cuisine and James Beard’s protégé, was one of the first to get behind City Harvest. Many now do and even have their own foundations that help feed the underserved. Then there are the food companies. One in particular, The Cookie Department, has a delicious, nutritious, and philanthropic snack called Buy A Bar, Give A Bar.

With each bar purchased, The Cookie Department donates the same number of bars to Feeding America Member food banks. If someone buys a box of 12 Buy A Bar, Give a Bar, then 12 bars will be donated. These 12-ounce treats come in four flavors, Apple Cinnamon, Blueberry Pomegranate, Oatmeal Chocolate Chip, and Strawberry. Now get this – they clearly thought this one through because they are applicable to everyone; the bars are nut-free, vegan, and certified kosher. Beginning this month, the bars will be available in the first-class snack basket of a top domestic airline. To learn more, or purchase a 12-bar box, please visit buyabargiveabar.com

Normally I am a milk chocolate kinda guy. Yeah, I know, it’s not good for you at all. But it sure is tasty as hell. I’ve often fought eating dark chocolate. I love using it to bake and for certain sauces I will make. But eating it was never a real thing for me. Now no one can say I won’t try anything new – especially since I am more than happy to try anything at least once. At the behest of a dear publicist friend who left New York almost nine years ago, I tried out Alter Eco’s chocolates.

In the infamous words of Janice from Friends, “OH. MY. GAWD!” (admit it, you said it out loud in that Queens accent, didn’t you!?!?). First off, their flavors are YUMMO – both traditional and unique. The quality of the organic dark chocolate is just bananas. And their mission just made them hit the trifecta in my heart. According to their website, “Alter Eco is deeply rooted in practices that restore and improve the environment, and all the people involved, from the cocoa bean to the moment you open the compostable wrapper of that irresistible chocolate truffle.”

Alter Eco Foods has dark chocolate bars, truffle thins (bars), chocolate truffles and granola. To learn more, visit alterecofoods.com

What happens when

a Master French Pastry Chef and Chocolatier meets a robotics engineer ?

The Chocolate Video Box

OUTDOOR HAPPENINGS

ROOFTOPS & AL FRESCOS ARE THE STAR OF SUMMER

By Marie Saint

Ikeep hearing Lovin’ Spoonful’s Summer in the City playing in my head lately. Might have to do with the recent smattering of incredible weather and endless rooftop and al fresco openings we’ve been invited to! As Sean-Patrick so eloquently put it in his story on The Lookup Rooftop, “…you feel like you’ve entered an oasis.” That is the point of rooftop venues; to get out of the city without leaving. Then there are those that don’t like heights, or just prefer to dine street-side. That’s where the al fresco experience comes in. Either way, it’s the culinary and hospitality capitol of the world, New York, and every nook and cranny matters when it comes to delicious food and incredible cocktails.

ROOFTOPROOFTOPHAPPENINGS:HAPPENINGS

ELSIE ROOFTOP

Perched 25 stories above the city near Bryant Park, Elsie Rooftop (1412 Broadway) offers a chic and sophisticated escape that pays tribute to legendary interior designer Elsie de Wolfe, celebrated for her glamorous soirées and impeccable taste. Blending the energy of New York City with an air of refined elegance, this stylish rooftop bar features both indoor and outdoor seating. Elsie is open Wednesday and Thursday from 5pm to 12am, Friday from 5pm to 4am, Saturday from 11am to 4am, and Sunday from 11am to 12am, with closures on Monday and Tuesday. With an upscale, seasonally driven menu and bespoke cocktails, Elsie is ideal for any occasion—from laid-back evenings to lively celebrations with friends. Info: elsierooftop.com

HAVEN ROOFTOP

Located atop The Sanctuary Hotel in Midtown, Haven Rooftop (132 W 47th St.) offers a perfect escape from the city’s hustle and bustle. Enjoy delicious bites such as classic sliders, tuna tartare, or indulge in mains like Branzino and ‘Havenly’ Chicken while sipping on cocktails like the Cloudtini. With panoramic views and twinkling lights, Haven is an ideal spot for any occasion. Whether you’re there for a romantic dinner or a lively night out, this rooftop promises an unforgettable atmosphere daily from 5pm – 12am. Info: Havenrooftop.com

Take your rooftop experience to new heights at Art Rooftops, with standout locations across the city—including ART Midtown (351 W 38th St.) and ART SoHo (231 Hudson St.). Enjoy stunning views of the Hudson River, the Freedom Tower, and the charming streets of SoHo, Tuesday to Saturday from 4pm to 12am. Whether you’re craving tacos with friends or planning a romantic evening for two, ART SoHo delivers with craft cocktails, shareable small plates, and both indoor and outdoor seating to suit any vibe. The rooftop’s relaxed atmosphere is perfect for afternoon drinks or dancing into the night. For a more tranquil yet equally breathtaking experience, ART Midtown offers a garden-inspired oasis in the heart of the city, featuring unobstructed views of One World Trade, Hudson Yards, and more. Whether you’re catching up with friends, watching the sunset, or sipping cocktails, ART Midtown offers a calm escape from the city buzz. Open daily from 9am to 9pm, its casual charm and panoramic skyline make it a favorite for both locals and visitors alike. Info:

For midtown - artrooftops.com/location/midtown

For SoHo - artrooftops.com/location/soho

ART MIDTOWN & ART SOHO

SUSHI LAB ROOFTOP

Also perched atop The Sanctuary Hotel, Sushi Lab Rooftop (132 W 47th St.) offers a one-of-a-kind sushi experience in a serene rooftop garden. Savor omakase, fresh nigiri, sashimi, and inventive sushi rolls, all in a vibrant yet peaceful atmosphere. The experience is elevated with a floral garden backdrop, making it perfect for a special date or a relaxing night out. Sushi Lab combines fine dining with a tranquil setting, offering the best in Japanese cuisine with a creative twist every day from 5pm – 11pm. For more information, please visit sushilab.com

LULLA

The simpler the better is sometimes the more appropriate choice, or you don’t want to have to deal with a rooftop crowd. Al fresco dining is a great way to experience some of the best restaurants in the city and we have a list of the hottest nine for you right now!

LINDENS COURTYARD

Lindens Courtyard (2 Renwick Street) inside the Arlo SoHo offers a lush, open-air setting perfect for enjoying their new spring menu. Featuring seasonal dishes crafted from fresh, locally sourced ingredients, guests can savor vibrant salads, light pastas, and refreshing cocktails that celebrate the flavors of spring. Highlights include the Burrata with heirloom tomatoes and basil pesto, and the Spring Pea Risotto with parmesan and lemon zest. Pair your meal with a Lavender Lemon Spritz or a Basil Cucumber Gimlet for a truly refreshing experience. Info: lindensnyc.com

Lulla (113 W. 24th Street), housed at the Motto by Hilton Chelsea, offers a charming patio that invites you to indulge in modern Italian fare with a New York twist. Relax in this cozy space while savoring seasonal dishes and refreshing cocktails, perfect for a leisurely brunch or intimate dinner. Inspired by the melting pot of cultures in NYC, Lulla reimagines classic Italian flavors with a contemporary edge. Enjoy a variety of offerings throughout the day, from breakfast and brunch to all-day dishes and dinner. Don’t miss Lulla’s Aperitivo Hour daily and explore the late-night menu for after-hours indulgence. On Sundays, experience the Supper Sunday, a family-style meal ideal for groups of four or more. Info: lullanyc.com

At Loulou Petit Bistro (176 8th Avenue) in vibrant Chelsea, diners have two delightful outdoor dining options. The street-side cabanas, draped in colorful florals and twisting vines, offer a peaceful retreat from the city’s fast pace, creating the feeling of dining in a charming woodland cabin. Alternatively, the classic sidewalk seating transports you to the lively streets of Paris. Bring your furry friends along to this pet-friendly spot, where you can choose your own outdoor dining journey—and you might even get the chance to meet Loulou herself. Info: loulounyc.com

The outdoor dining setup at Le Petit Village (173 7th Ave S.) blends the timeless charm of a classic French brasserie with a modern twist. Gold-trimmed, marble pedestal tables and traditional bistro chairs, all facing 7th Avenue, create an ideal setting to enjoy a craft cocktail while people-watching in the heart of the West Village and enjoying delicious and authentic French food. Info: lepetitvillage.com

LE PETIT VILLAGE

LOULOU PETIT BISTRO

ROOFTOP HAPPENINGS: AL FRESCO HAPPENINGS

NERINA

Nerina’s (35 Commercial Street) outdoor dining area in Greenpoint, set to open in the spring, offers a spacious and airy atmosphere with seating for up to 70 guests. This inviting space provides the perfect setting to enjoy the restaurant’s modern Greek mezze-style menu, including fresh seafood, vibrant salads, and larger sharing plates. With a relaxed yet elegant vibe, the outdoor area is ideal for both intimate dinners and lively gatherings, complementing Nerina’s warm, hospitable atmosphere. The spring opening will also coincide with the launch of seasonal offerings like brunch service and wine classes. Info: nerinanyc.com

CARNEGIE DINER & CAFÉ (2 LOCATIONS)

Carnegie Diner & Cafe, offers a vibrant dining experience with extensive sun-soaked outdoor seating lining the block in the Times Square District (828 8th Ave.) perfect for socializing and people watching. This diner serves an extensive menu for breakfast, lunch, and dinner, both indoors and outdoors, seven days a week with another location near Central Park (205 W 57th St). While the diner pays homage to the classic diners of the past with its nostalgic design, the menu is firmly rooted in the present, catering to all tastes. Guests can enjoy a variety of all-day breakfast options, as well as salads, burgers, sandwiches, pastas, main entrees, and indulgent desserts, making it a perfect spot for any meal of the day. Info: carnegiediner.com

CLINTON HALL (FIDI)

When you think of a Supercraft Beer Hall, chandeliers don’t normally spring to mind, but Clinton Hall (which has four locations in NYC) prides itself on doing things differently. The beer hall’s original FiDi location at 90 Washington Street has an expansive outdoor area with a hedge-lined perimeter, dazzling chandeliers overhead and communal tables throughout with lots of games like Giant Jenga, Connect Four and more. Enjoy American bar-fare like their Double Smashed Burger, Buffalo Cauliflower, Crispy Chicken Wings and Giant Pretzels with a pint of your favorite locally brewed-beer. Info: clintonhallnyc.com

HOLE IN THE WALL (MULTIPLE LOCATIONS)

Hole in the Wall has outdoor dining at their locations in FiDi (15 Cliff Street), Murray Hill (626 1st Avenue), in Flatiron at Hotel Henri (37 W. 24th Street) and Williamsburg (292 Bedford Avenue). Signature dishes include a Chili Scramble, Avocado Toast and a Brekky Roll with applewood smoked bacon, chorizo pate, folded eggs, chimichurri and mayo on a milk bun with tots on the side. You can also enjoy the Spicy Fried Chicken Sandwich or Crispy Pork Belly with sticky glaze, chili, fried shallots and lime. Sip on a Jalapeno Bloody Mary, a Blood Orange Negroni, an Aperol Spritz or a Mimosa any time of day.  Info: holeinthewallnyc.com

ISLA & CO.

Isla & Co. at Hotel Hendricks (25 W. 38th Street) in Midtown Manhattan offers guests the option to dine out front at their patio. Foodies can also visit them at their sun filled location in Williamsburg (107 N. 12th Street) featuring floor to ceiling windows. This Australian-style, all-day Brasserie comes from Parched Hospitality Group and launched in Williamsburg, Brooklyn in the Spring of 2022 adjacent to the William Vale. Guests can enjoy great Aussie-inspired food, coffee and cocktails including an Espresso Martini Flight all day and night. Info: isla-co.com

HOW SEALVAX CAN TRANSFORM

YOUR BBQ AND FOOD PRESERVATION GAME

By Sean-Patrick M. Hillman

There are few things I love more than a summer barbecue. The sound of burgers sizzling, the scent of hickory wood curling through the air, the laughter of friends and family mingling with the clink of cold drinks—it’s a quintessential ritual that I look forward to every year. But like any backyard pitmaster, I’ve learned that the key to elevating your grilling game lies not only in the grill itself or the ingredients, but in the prep—and that’s where SealVax came into my life.

At first glance, SealVax may look like just another food vacuum sealer. But it’s so much more than that. It’s fast becoming an indispensable tool in my kitchen and at the grill, streamlining everything from marinating to storing to saving leftovers. I originally tested this product line out for one reason: to speed up my meat marination process for a barbecue video shoot I was doing. But now I am looking at it in a whole new light as it has already transformed my food preservation game! Just to clarify, with SealVax there are two modes; seal mode which is used for sealing and storing foods, and season mode which is used for fast marination.

Yes, I started by using it to speed marinate several meats for the barbecue, and then used it to try to keep the leftovers fresh for a few days. To say I was blown away is a major understatement. The SealVax system preserved everything for almost a week, ensuring the same quality as if it just came off the grill!

SPEEDY MARINATION FOR THE IMPATIENT GRILL MASTER

Let’s start with the original purpose of testing this product: faster marinating. If you’ve ever tried to soak a thick cut of ribeye or a hefty pile of drumsticks in your go-to marinade, you know it’s not exactly a fast process. Some cuts need to sit overnight to really soak up that flavor— who has time for that? Enter SealVax. With its innovative vacuum sealing system, and their SeasonSeal containers, you can actually infuse your meats with marinade in a fraction of the time.

The science is simple but effective: during season mode, the vacuum sealing device will allow for the fibers of the meat to repeatedly open and close which allows for deeper penetration of marinade. What would normally take eight hours now takes about 30 – 40 minutes—and trust me, the flavor penetration is incredible. I did a side-by-side taste test, and my SealVax-marinated chimichurri flank steak outperformed the overnight soak. It’s juicy, soaked all the way through, and tender beyond belief.

So, of course I had to keep going. One of my current favorites is a simple barbecue sauce marinade on baby back ribs. Normally, I’d start them the night before. With SealVax, I made the marinade in the morning, threw the ribs and marinade in the SeasonSeal container and used the device on season mode. It was ready to throw on the grill by lunchtime. It made our barbecue shoot so much easier, and I will definitely be using it for last-minute BBQs and spontaneous gatherings go-forward!

LOCKING IN FRESHNESS, FLAVOR, AND VALUE

Once I saw what SealVax could do with marinating, I decided to test out its other capabilities—and that’s where things really took off.

The thinking is simple: as a New Yorker, I have to be strategic with space, especially in my fridge and freezer. I also shop seasonally when I can—hitting the Union Square Farmer’s Market or my local butcher—trying to make the most of every dollar and every ingredient. The key here is making those ingredients last beyond the season. With SealVax, I’ll be able to cut down on food waste dramatically. Fruits, vegetables, proteins, herbs—they will all last longer and stay fresher.

Tomatoes from the farmers’ market? I slice and seal them for use in sandwiches or bruschetta later in the week. Fresh corn on the cob? I have already sealed and frozen some for those cold winter months when I want to taste summer again. I even sealed my BBQ rubs and homemade sauces in SealVax’s MasonSeal jars, ready to go when I need them!

Remember, this is not just about storage—it’s about locking in flavor, texture, and nutritional value. There’s a huge difference in taste between a vacuum-sealed cut of salmon versus one that’s sat open in the fridge for three days. The former still tastes fresh. The latter? Not so much.

THE LEFTOVER REVOLUTION

Let’s be honest—no matter how much planning goes into a cookout, you’re going to end up with leftovers. I came back from the video shoot with tons of ribs, steak cuts, wings and more. And I hate wasting food. With SealVax, I literally took the majority of the leftovers and vacuum sealed them so I could enjoy all of those yummy flavors over the next week. Not only do the leftovers last longer, but they reheat better because they’ve been protected from air and moisture. It’s literally just like unlocking a time capsule of flavor.

And for the dads out there doing weekly meal prep? You can portion out grilled chicken breasts, marinated vegetables, and even grilled fruits like pineapple for smoothies or desserts—all sealed for peak freshness and ready to go.

SUSTAINABILITY MEETS CONVENIENCE

What really sold me on SealVax wasn’t just performance—it was the sustainability factor. I’ve used other vacuum sealers in the past, but they always required proprietary plastic bags or rolls that ended up in the trash. SealVax uses a number of different containers like the aforementioned SeasonSeal and MasonSeal jars. They also have these incredible reusable, washable vacuum bags made of food-safe silicone. They’re tough, durable, and dishwasher-safe, which means you won’t have to buy single-use plastics that end up in a landfill.

It’s also compact. In a New York apartment where counter space is prime real estate, SealVax takes up very little room. It’s the size of an Amazon Echo Dot. I store mine in a drawer as opposed to those bulky units that take up a shelf. The seal is strong, the pump is quiet, and the controls are intuitive. No fuss, no waste, no mess.

MY

UNEXPECTED CULINARY ASSISTANT

Beyond BBQ season, I know SealVax will be a staple in my kitchen.

As I prep certain ingredients that are only available in the fall, I’ll seal and freeze them. When Thanksgiving rolls around, I’ll vacuum-pack extra stuffing, turkey, and cranberry sauce for easy reheating or gifting to neighbors. All of a sudden I feel like a male version of Monica from Friends, except I’m not doling out candy!

FINAL WORD: GRILL SMARTER, EAT FRESHER

If you’re a BBQ enthusiast—or just someone who appreciates good food done right—SealVax is more than worth your attention. It’s not just for food nerds. It’s for every home cook who wants to make the most of their ingredients and time.

For me, it started with one steak that needed to be marinated in a hurry. It’s ended with a full-on kitchen revolution. And I’m not turning back. With SealVax, you’re not just preserving food. You’re preserving flavor, time, and value. And if you ask me, that’s what every New York kitchen deserves.

To learn more, please visit sealvax.com

SUMMER GRILLING

RECIPES, TIPS, AND PRODUCTS

By Sean-Patrick M. Hillman

Ah that deliciously smokey time of year when the beautiful smell of mesquite wood, charcoal and lighter fluid is here! Barbecuing is to summer as snow is to winter. You just cannot go through a summer in New York without having had at least one barbecue meal. Whether it’s poolside, at a beach blowout or just at a friend’s backyard, the taste of summer has always been, and always will be, what comes off a grill. And, yes, after 40 years of grilling, I am a charcoal purist. But for this story, and some videos on Instagram and YouTube, we have gas grilling and smokers going too!

Barbecue can be one of the most flavorful adventures for your palate. But remember not all barbecue is the same. There are those that make their own sauces and rubs, and those that purchase them from a store. And then there are people that don’t know how to BBQ at all or are just simply novices at it. Barbecue culture is real and includes people of all skillsets, and all walks of life, bound by one thing…lip smacking smokey deliciousness!

Throughout June and July, we will be posting a series of BBQ videos on NYLM’s Instagram. Throughout, we provide the viewer with some basics of grilling, techniques and tips that will help you bring the flavor! You will also see some of the dishes I grilled up with one of my closest friends, Josh Axelband of Axelband Kitchen on Long Island. It’s a fun, lighthearted series intended to help and entertain our readers. And, yes, bloopers are included! After all, no one is perfect!

Now, just like real BBQ Pitmasters have their signature dish for competition, or the dish they are most famous for, any Weekend Grill Warrior worth their salt has their own dish their friends, family or neighborhood knows them for. It’s usually the one thing they make most often that isn’t a necessity, per se, but perhaps something out of the norm that still fills the need. As I have been grilling since I was just a boy, have met some of the best behind the pit, and I write about it quite often, a lot of my friends, and readers, look at me as a master of sorts. I am not. I have never competed and still have plenty to learn. I will say this, though – I have spent more time in front of charcoal than most. I used to even barbecue in the winter, pre-pandemic, on my 22nd floor terrace in Hudson Yards. Point being, the dish I have always been known for are Beef Short Ribs. I make them in two styles: standard and thin sliced. Each are very different in terms of grill times and skill level. To make a standard beef short rib medium rare directly on a charcoal grill, without pre-baking in an oven, is very difficult. Getting that balance of juicy, pink medium rare with a candied crust in an almost symphonic melody is almost impossible. My thin sliced ones taste like candy and are easy to make as they cook very quickly. The skill with them comes in the sauce and the method by which you make them.

© Chef Andrew Molen

NOT

ALL BARBECUE IS THE SAME

Okay, true believers, here is where we dive in for some real barbecamation. A lot of readers and fans ask me about BBQ and what my favorite style is. I love most styles but prefer to help people find their favorites through education and recipe curation. With that, before we get into recipes, sauces and rubs, you need to understand that BBQ is not just about a grill, some charcoal (or gas) and meat, fish and/or veggies. It’s a culture. And there are different “styles” of BBQ that you should understand before you dive behind a grill. After all, the next time you have some people over and want to impress them with your grill skill, don’t you want to be able to tell them the style of BBQ you are making?

The primary styles are named after the birthplaces of that specific type of BBQ; Texas, Kansas City, Memphis, North Carolina and South Carolina.

• In  Texas, beef is king—especially brisket. Central Texas favors a simple rub of salt and pepper, smoked low and slow over oak wood, while East Texas leans toward chopped beef drenched in a tangy tomato-based sauce. Down south, barbacoa-style smoking methods reflect Mexican influences, often cooking whole animals underground.

• Kansas City is the land of variety. This Midwestern hub serves up everything from ribs to burnt ends, all slathered in a thick, sweet, tomato and molasses-based sauce. It’s a place where any meat can find its glory in the smoker.

• Memphis barbecue is a pork lover’s paradise. Dry-rubbed ribs are the hallmark here, although pulled pork is also a local favorite— especially when topped with a vinegar-based slaw and stuffed into a sandwich bun.

• In  North Carolina, the debate between Eastern and Lexington-style barbecue rages on. Eastern style uses the whole hog with a vinegar and pepper sauce, while Lexington style focuses on pork shoulder with a red, ketchup-infused vinegar sauce.

• And let’s not forget South Carolina, where mustard-based sauces reign supreme—a nod to German immigrant influence.

The most popular, and the most common in my opinion, is Kansas City-style due to the sweet, smokiness of the base of the methodology. In most restaurants that aren’t actual BBQ joints, this is what you will usually find. And often they use the cheapest thick sweet sauce they can find. However, Kansas City style can bring the most amazing flavor if done right. But it’s got to be with molasses and not some nasty sugar alternative garbage that will destroy your taste buds. That’s what Diet Coke is for (which, yes, I am a drinker of)! It also needs to have tomato and vinegar to have that perfect balance.

Kansas City is followed by Central Texas (smokey using primarily salt and pepper) and Memphis (molasses-based sauce), and then North Carolina (vinegar-based sauces). Bear in mind, sauces and rubs are very personal in BBQ culture. It’s all about your tastes, your palate and, if you are grilling for other people, what you think they will enjoy most.

Lots of people go the safe route and just purchase a sauce, or a rub. For those folks, I reached out to a few of my friends like Duane Paul at Duane Paul’s BBQ. His sauce is hand-crafted right in Tennessee and combines the best in BBQ-style across the country. It’s tomato-based like Kansas, smokey like Texas, with some vinegar and dry mustard like the Carolinas and then knocking a grand slam into Memphis with that touch of molasses. You can order it on his website at duanepaulbbq.com.

To be brutally honest, sauces and rubs all come down to personal flavor and quality preference of the person behind the grill. For me personally, on top of Duane Paul’s, other artisanal favorites of mine are Cackalacky (cackalacky.com), Allegro Marinade (allegromarinade.com), and PS Seasoning (psseasoning.com). These three brands, in my humble opinion, deliver the most variety, pure flavor and highest quality ingredients. When it comes to a mass grocery brand, I always stick with Sweet Baby Ray’s (sweetbabyrays.com).

Now if you want to make your own sauce at home, here are a couple of flavorful, yet easy recipes to make that easier:

HONEY BARBECUE SAUCE

Ingredients

• 1 Cup Ketchup

• 1/2 Cup Honey

• 1/4 Cup White Vinegar

• 1/4 Cup Molasses

• 1 Teaspoon Liquid Smoke Flavoring

• 1 Teaspoon Salt

• 1 Teaspoon Ground Black Pepper

• 1 Teaspoon Paprika

• 1/2 Teaspoon Smoked Paprika

• 1/2 Teaspoon Chili Powder

• 1/2 Teaspoon Onion Powder

• 1/2 Teaspoon Garlic Powder

• 1/2 Teaspoon Cayenne Pepper

Instructions

Gently stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth. Then add liquid smoke, salt, black pepper, paprika, smoked paprika, chili powder, onion powder, garlic powder, and cayenne pepper. As you stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

HOT SAUCE NATION AND WHAT PRODUCTS ARE BEST

RUM BBQ SAUCE

Ingredients

• 1 1/2 Cup Brown Sugar

• 1/2 Cup Chili Sauce

• 1/4 Cup Soy Sauce

• 1/4 Cup Ketchup

• 1/4 Cup Worcestershire Sauce

• 1 1/2 Tsp Dry Mustard

• 1 1/2 Tsp Pepper

• 2 Cloves Crushed Garlic

• 1/2 Cup Rum (Pa’lante Reposado Rum preferred)

Instructions

In a saucepan mix all of the ingredients over low heat. Let it simmer for 30 minutes, stirring occasionally. Cool and refrigerate until ready to use.

Then there is the hot sauce craze gripping the country. A few smart brands have grabbed onto it and made it their own. My friends at Melinda’s Hot Sauces being one of them. They offer a brilliant variety of hot sauces to satisfy every palate, from mild heat to those that desire the need for a fire hose to be shoved into their mouths. But bear in mind, with these sauces you are getting an incredibly well-balanced flavor and heat product. That is where the expertise comes in for Melinda’s. They also offer a spicy ketchup line and even whole fruit preserves, with and without heat!

I was truly so impressed with their product innovation and recipe curation that Josh and I replicated the Honey Money Wings recipe on their website using the kit they provided. Melinda’s teamed up with Tony “Tone” Ramirez of TFTI BBQ and Mike Star of Blazing Star BBQ to launch this kit, featuring Melinda’s Jalapeño Ranch, their Hot Honey, and Blazing Star’s legendary PorkN’ Rub. The recipe came from TFTI BBQ and took the BBQ world by storm, dominating Melinda’s Wing Month 2024 Wing Off, earning TFTI a podium finish at the 2024 Open Fire Meat Up—one of the toughest international competitions for pitmasters and open-fire chefs. All I can say is YUMMO! Check out Tone’s recipe below, direct from the man himself!

HONEY MONEY WINGS

Ingredients

• 2 Lbs Wings

• 1/2 Cup Melinda’s Jalapeño Ranch

• 2 Tbsp Melinda’s Hot Honey

• 1 Tsp Dried Dill

• 1 Tsp Granulated Garlic

• 2 Tsp Everything Bagel Seasoning

• Blazing Star Porkn’ Rub

• Crumbled Cotija Cheese

• Finely Chopped Cilantro

Instructions

Hit those wings with a generous coat of Blazing Star PorkN’ Rub—don’t be shy. Smoke ‘em at 350°F until they hit 180°F internal temp for tender, juicy perfection. Mix up the sauce: Jalapeño Ranch, Hot Honey, dill, garlic, and bagel seasoning—BBQ magic in a bowl. Toss the wings in that sweet, spicy sauce until they’re coated in flavor. Finish with a dusting of PorkN’ Rub, then top with crumbled Cotija cheese and fresh cilantro.

I have a lot of love for Melinda’s as I have used their sauces for a while now. I will have a couple of more recipes in the July/August issue for you to check out! To learn more about Melinda’s and all of the amazing products they have, please visit melindas.com

Instructions

Now with a brand like Mike’s Hot Honey, you think it’s what you see is what you get, but you would be incorrect. This very basic line of two products has spawned an entire empire of brand partnerships with companies like Blue Diamond Almonds, UTZ, KFC, Jersey Mike’s, Bush’s Best beans and more.

What I found to be the most interesting about Mike’s Hot Honey is its versatility. As an example, they have recipes for almost every meal type and occasion. It’s mind-blowing. So, I had to test this out a couple of ways. First up as a cocktail ingredient. What the brand has done in most of their cocktail recipes is used Mike’s Hot Honey as part of a simple syrup “hack.” Very smart. I chose The Boozy Bee given its summer theme. Not a bad cocktail, and because of Mike’s, it’s sweet with a bit of a bite. Subtle and not overpowering – a nice additive to the cocktail!

THE BOOZY BEE by Erik Astman at Oishii in Boston Ingredients

• 2 1/2 Oz Rum (I Recommend Pa’lante)

• 3 /4 Oz Mike’s Hot Honey Syrup (1:1 MHH And Water)*

• 1/2 Oz Sudachi Juice (Or Sub Lime Juice)

• 4 1/2 Oz Pineapple Juice

• Dash Of Bittermens Tiki Bitters

• Lime

Grab your shaker and combine all ingredients. Shake like you’re dancing to island music and fill a glass with ice. Pour and watch the magic happen. Add a dash of Bittermens Tiki Bitters, garnish with a lime and sprig of mint.

*Here is where Mike’s Hot Honey is genius. To make Mike’s Hot Honey Syrup, mix equal parts Mike’s Hot Honey and water (typical simple syrup for cocktails is made using hot water to allow the sugar to dissolve – same premise here).

To learn more, please visit mikeshothoney.com

Now since there are a ton recipes in this issue for barbecue, and you can’t have a real cookout without some cornbread, I checked, and Mike’s has a killer cornbread recipe that I thought would be perfect!

CLASSIC CORNBREAD WITH HOT HONEY

Ingredients

• ½ Cup Butter, Melted & Cooled Slightly

• 1¼ Cup Yellow Cornmeal

• ¾ Cup All-Purpose Flour

• ½ Tbsp Sugar

• 1½ Tsp Baking Powder

• ½ Tsp Baking Soda

• ½ Tsp Salt

• 1½ Cup Buttermilk (Or Milk Or Combination) at Room Temperature

• 2 Tbsp Mike’s Hot Honey

• 2 Eggs at Room Temperature

• 1 Cup Frozen Corn Kernels (Optional)

Instructions

It’s recommended that you use a cast iron skillet for a better crust, but you can also use a cake pan. Preheat oven to 400°F. Heat butter either in the microwave or in the recommended cast iron skillet in oven (if using skillet, pour out butter, return skillet to oven).

Whisk dry ingredients. Create a well in center and add wet ingredients. Mix until just combined. Fold in butter and corn. Pour batter in hot skillet or cake pan. Bake for 20-23 minutes. Look for golden brown edges and test with toothpick. Let rest for 10 minutes before slicing.

Note: If you want to glaze the cornbread with a hot honey butter, visit mikeshothoney.com to find the recipe.

All in all, Mike’s Hot Honey is a very approachable brand with great versatility. The original is sweet with a beautiful bite. The Very Hot version will light your throat and palate up nicely!

TOP BBQ TIPS & TRICKS

Good grilling comes down to two things: knowledge and patience. I’ve spent years behind the flames, and these are the tips and tricks I swear by to level up your BBQ game this summer. Trust me, once you have mastered these steps, grilling becomes second nature and the product you put out will wow every time!

1. Prep Like a Pro: Grilling success starts before you even light the fire. Always let your meats come to room temperature before cooking—cold meat on a hot grill equals uneven results. And pat it dry! Moisture is the enemy of a good sear.

2. Oil the Grates, Not the Food: A lot of people oil their meat, but I prefer oiling the grill grates directly (use a paper towel and tongs). This minimizes sticking and creates those perfect grill marks without flare-ups.

3. Master the Heat Zones: Every grill should have a twozone setup: one side blazing hot for searing, the other medium-low for indirect cooking. It’s how I cook thicker cuts like bone-in chicken or pork shoulder—sear it first, then move it to finish slowly without burning.

4. Keep the Lid Closed: This isn’t just a habit—it’s a rule. Flipping every 30 seconds dries out meat and kills heat retention. Let the grill do its job. Trust the process.

5. Invest in a Meat Thermometer: Guesswork doesn’t cut it. I rely on a digital thermometer for precision. Medium-rare steak? 130°F. Juicy chicken breast? 165°F. Brisket? Go low and slow to 195°F.

6. Rest is Crucial: Let meats rest under foil before serving. It gives the juices time to redistribute, meaning every bite is tender and packed with flavor.

7. Add Flavor with Smoke & Spice: Wood chips (like hickory or applewood) soaked in water and tossed on coals can bring layers of flavor. And don’t underestimate dry rubs—sometimes a simple mix of brown sugar, paprika, and cayenne can deliver an incredible meal.

8. Grill More Than Meat: Grilled pineapple, charred romaine, blistered tomatoes—your BBQ should include produce. It adds color, variety, and that wow-factor guests remember.

And if you feel so inclined to imbibe while at the grill, may I sugges this sinfully delicious recipe from my friends at Milagro? It’s packed with flavor and you can use some of those new grilling tips above to really showcase your skills with the pineapple!

PINA ASADA

Ingredients

• 1.5 Parts Milagro Reposado

• 3 Chunks Grilled Pineapple

• 3/4 Fresh Lime Juice

• 1/2 Fresh Pineapple Juice

• 3/4 Light Agave Nectar

• 1-2 Dashes Mole Bitters

• Lime Wheel Garnish

• Pineapple Quarter Garnish

Instructions

Muddle grilled pineapple in a cocktail shaker. Add remaining ingredients, ice and shake. Strain over fresh ice into a rocks glass and garnish with grilled pineapple quarter and a lime wheel.

And, please, remember to enjoy responsibly and deliciously this summer…both on and off the grill.

Bon Appetit!

With summer fast approaching, bubbles are a no brainer. Choose Prosecco…the Serena way.

THE LOOKUP ROOFTOP AT THE KIXBY HOTEL

A COSMOPOLITAN OASIS THAT HAS IT ALL

By Sean-Patrick M. Hillman

In the March issue, I talked about how one of oldest friends, Chris Barish and his amazing wife Julie Mulligan opened Tender Crush in SoHo. I still have dreams of what they call New York Style Crispy Chicken and how YUMMO it was. Remember they are the hospitality power couple behind Black Tap Craft Burgers & Beer and the geniuses responsible for the CrazyShake trend. Well, they’re at it again – this time from a different view altogether, The Lookup Rooftop at the Kixby Hotel.

From the minute you walk out onto The Lookup Rooftop, you feel like you’ve entered an oasis, a very comfortable cosmopolitan one with hues of the tropics. It’s not your typical rooftop as it doesn’t pretend to transport you to a Caribbean island or try so hard to impress. It’s impressive on its own, especially with the reason for the name – the views. From everywhere on The Lookup Rooftop, you have an incredible angle of the greatest icon in New York’s skyline, The Empire State Building (ESB). There are also views of Macy’s, 1 Penn Plaza and more. But it’s the ESB that really stands out as the hero here.

The cocktails, wine, beer and drinks offerings are robust, and well crafted. I had the Gin Basil Smash (gin, fresh lemon juice, simple, fresh basil) and the Espresso Martini (Plantation Coconut Rum, Mr. Black Coffee Liqueur, Ground Espresso, Simple Syrup) while my wife Kylie had The Classic (Prosecco, Aperol, Soda Water). I spoke to a few other guests who ordered the frozen Painkiller (Tequila, Mezcal, Pineapple Juice, Orange Juice, Coconut) and the Southside (Vodka, Fresh Lime Juice, Simple, Fresh Mint), both of whom were blown away by the quality. There are also non-alcoholic offerings that including St. Agrestis’ Phony Negroni and Phony Espresso Negroni.

The food menu is purposefully small, but don’t let that deceive you. They have choices for every palate and they’re DELISH. I had the Hamptons Lobster Roll (Lobster Salad, Meyer Lemon, Celery, Chives and Clarified Butter). Kylie ordered the Guac & Chips (Smashed Avocado, Pico De Gallo, Cilantro, Scallion with Salsa Verde). We also ordered the Old Bay Popcorn (Chili Oil, Old Bay Seasoning) which has a nice little kick to it. From what I could tell, everyone around me was loving their food and if what we ate is any indication of the rest of the fare, you’re in for a real treat

The venue is pretty spread out with tons of seating as well as private event areas. It’s perfect for that celebration you want to have outdoors with the greatest city in the world as your backdrop. The music is loud enough to entertain, but not overpower and you can actually hear the person you’re speaking with (unless of course you’re on that awkward blind date and don’t want to actually hear them)! Though, knowing the team behind this venue, I have no doubt if the occasion called for it, they’d be more than happy to accommodate a deafening experience.

It’s also important to note that while the venue is on a roof, it’s somewhat protected by the buildings around it, so you don’t have to worry about it being too windy. We went when it was a fairly windy day outside on the street, but it was simply breezy at The Lookup Rooftop. For those concerned about their hair, well, you can use less hairspray and gel as the wind won’t ruin the coif, so to speak. In other words, on those warm summer nights, you’ll get a decent breeze to keep you cooler without feeling like you’re in a wind tunnel!

Despite my knowing the owners, I will always tell it like it is. The fact of the matter is that The Lookup Rooftop at the Kixby Hotel is a brilliantly divine refuge that I will go to time and time again –especially for those cocktails with a stunning view. To learn more, please visit thelookuprooftop.com

BURGERS,

SHAKES, BEER & BIG PERSONALITY A BITE AT BLACK TAP

After hanging at The Lookup Rooftop, we headed downstairs to Black Tap Craft Burgers & Beer. You don’t just eat at Black Tap— you experience it. From the second you walk in, you just know you’re in for something special. It’s loud, unapologetically fun, and totally New York, with street-art walls, booming playlists, and the kind of infectious energy that brings you back to the truth of why this city never sleeps.

Black Tap isn’t your average burger joint — it’s a love letter to YUMMO and indulgance. My go-to? The Wagyu Steakhouse

Burger: a half-pound wagyu patty stacked with crispy onions, pepper jack cheese (though I have them hold the cheese) drizzled in A1 steak sauce with roasted garlic mayo – of course I added the bacon. Paired with a pile of perfectly golden fries, it’s the kind of meal that silences the table in all the right ways.

And then there’s the CrazyShakes – half dessert, half art installation, and all Instagram-worthy. But more than that, they’re delicious. It’s not just about the flash—it’s substance and style. I had the Brooklyn Blackout—a towering tribute to chocolate with brownies, fudge, and enough whipped cream to make you grin like a kid at a carnival.

What I love most about Black Tap is its commitment to fun without sacrificing quality. The burger menu is gourmet, the beer list is legit (local crafts and international standouts), and the vibes are unmatched. Whether you’re with friends, on a casual date, or flying solo at the bar, there’s something perfectly New York about this joint!

Black Tap is what happens when NYC street flair meets culinary confidence. It’s bold, brash, a little wild—and absolutely worth the calories. For menus, locations, and delicious shake dreams come true, visit blacktap.com

YAO

A MODERN CANTONESE RESTAURANT WITH CREATIVE FLAIR

By Anne Raso

YAO can be found at 213 Pearl Street, so it’s a quick walk from any Financial District location and the perfect dinner or lunch spot after an exhaustive Century 21 shopping trip or visiting the Freedom Tower. The first thing you will notice is something odd but quaint—you enter a “mom and pop” style Chinese restaurant façade on Pearl Street featuring a glass counter serving as the “check in desk.” You up walk one flight of stairs and then into an elevator that opens to a glamorous, upscale dining room in the Residence Inn Financial District. There are lots of comfortable orange circular leather booths and an accommodating staff who will make sure that you’re comfortable from the second that you sit down. The food comes out remarkably fast and a couple of the most attentive waitstaff members you’ll ever meet will check in every ten minutes to see if you need anything. They also make great menu recommendations. They will discuss the food in detail with you and are used to customers wanting to know which dishes are more on the traditional side of Cantonese cooking. The waitstaff will also point out what’s spicy and what’s not.

BALANCING TWO CULTURES

It was not easy for Executive Chef and CoOwner Kenny Leung to open Yao even though he has decades of restaurant business experience behind him. He reveals to NYLM in an exclusive interview, “It’s not easy to open a restaurant, especially when you try to find a balance between modern and traditional dining settings to go with our cuisine. We invited a design team from Canto to New York. They know well about Cantonese culture, but also have to be super clear about the dining culture here in New York City. It took us a long time to visit New York local restaurants, discuss the balance of two cultures, and finalize a plan. We knew that even with a good plan, we would also need to implement it (and possibly find some challenges). Since YAO is inside of a hotel, there are many restrictions, so we had many unexpected difficulties.”

I just had to ask how Leung and his business partner, Thomas Tang, decided on a Modern Cantonese concept. He told us, “There are two reasons. First, ‘modern’ removes all constraints that ‘traditional’ draws. I can create much more beyond Cantonese, with all the ingredients and cooking techniques from around the world. Second, everything has been changing, including people’s appetite.

Particularly in New York City, you will have to consider what locals like, what tourists like, what we have in the New York market, and what we can’t find here.”

Just for the record, Chef Leung served an apprenticeship in a Guangzhou (Canton) government cooking school at age 15 and eventually “moved on up” to Guangzhou’s elegant White Swan Hotel And Restaurant, where he helped stretch the boundaries of classical Cantonese cooking with guest chefs. His first foray into NYC restaurant ownership is Chinatown’s August Gatherings which he opened with Tang in 2015.

A MENU CREATED WITH LOVE

What sets the YAO menu apart from those at other upscale Chinese eateries? For starters, Chef Leung works on every aspect from procuring produce and meat to taking photos and writing descriptions of dishes on the menu. The YAO menu is so long because each page has only a few dishes with large photos taken by the man himself! The real pleasure is discovering that the dishes that you get as a customer actually match the photographs (that is truly a rarity in NYC)!

PASS THE DUMPLINGS

I started out my dinner with simple apps: Steamed Vegetarian and Pork Dumplings and I could tell that they were made fresh. I had the opportunity to try the Green Salad weeks before it hit the menu because it’s intentionally fresh and light for light summer eating. The citrus dressing, chunks of fresh mandarin orange, radish slices and artfully arranged Heirloom Ruby Red Leaf lettuce (resembling an opening flower) in a shallow bowl make this a winner!

Entrees at YAO are made for sharing as portions are very generous! The Baked-Salt Chicken (which is deemed a Tang’s Pick on the menu, meaning it’s a coowner’s favorite) was something I had to try. That’s because at least a half dozen regular guests told me that this method of cooking creates the juiciest bird. Heated salt is what creates the beautiful golden color and seals in the juice! It was so fun to see the server take the lid off the fancy porcelain bowl, cut through the parchment and then slice the chicken into uniform pieces with the precision of a surgeon.

I heard all about the Grilled Berkshire Pork from friends who had visited, and this is yet another knockout entrée that I had to try—it’s select premium Berkshire pork belly grilled over Binchōtan charcoal from Japan. The fat content of the pork belly was perfect, making each piece melt in your mouth.

Next, I couldn’t wait to dig into the Oven Roasted Black Angus Short Rib which is slow cooked for 48 hours and finished with a crisp layer of duck skin. It lives up to the hype as advertised as “offering an exceptional taste in every bite”!

The Assorted Organic Mushrooms in a Hot Stone Pot is baked in a stone dish in a soy-based sauce. There are more than 10 types of mushrooms used—from common to rare. All the different textures of the mushrooms really make this special.

There is a unique range of desserts at YAO and I guarantee that half can’t be found at any other eatery in the city. The gold standard is, believe it or not, the Portuguese Egg Custard Tart which you must order 20 minutes ahead of time because they’re made from scratch and are served piping hot. The Grapefruit and Dried Tangerine Peel Ice Cream is house made and delightfully citrusy and creamy. YAO has several noteworthy “signature ice cream” flavors including Mango and Mascarpone Cheese. The Apple Sorbet is a crowd pleaser and a perfect, light choice to end a summer meal.

MAKING INSPIRATIONS HAPPEN ON A PLATE

Leung is super-inventive in the kitchen and treasures feedback from his guests for deciding on new menu additions! We had to ask Chef Leung what his menu favorites are and he remarked, “To be honest, all menu items have been tested by our customers, and each item is my favorite. If you have to ask, I’ll say I’m very proud of three items on the menu: Mapo Tofu with Lobster, Oven Roasted Short Rib and Assorted Organic Mushrooms in a Hot Stone Pot. These are the favorites chosen by our customers. My personal favorite is always my next innovative dish.”

Chef Leung reveals that he will be keeping things simple for the menu this summer: “The highlight of this summer is farm to table. I will use local seasonal organic vegetables and present them in a modern Cantonese way.”

It’s an overused phrase but YAO’s got something for everyone—even kids (when your family tastes any of the dumpling or noodle dishes, they will be asking to come here every night of the week, LOL!). Reservations are recommended but not mandatory and dress code is “neat casual.” There’s a special bonus that you don’t encounter much these days—YAO offers three hours of parking for $25! They partner with 201 Pearl Street, a parking garage right next door. Make sure to bring your ticket with you to the restaurant and get it stamped at the end of your meal.

For more information, please visit yaonyc.com

ON THE BIG SCREEN

By Jenny Peters

ADVENTURE THRILLS

F1

Not yet rated

Car-racing enthusiasts rejoice! This latest tale of drivers risking all to take home the ultimate driving prize is filled with actual racing footage, shot during the Formula One British Grand Prix race. Brad Pitt and Damson Idris join forces as the old veteran and the young hotshot, both driving for the team owned by Javier Bardem, but fans will also recognize Lewis Hamilton, the legendary seven-time world champion of F1 racing. He and Brad Pitt came up with the plan for this action flick, and both produced the film, which explores how getting older affects even the best of us, but especially those driving F1 race cars at speeds well over 200 mph.

HOW TO TRAIN YOUR DRAGON PG

FROM THE WORLD OF JOHN WICK: BALLERINA

Not yet rated Keanu Reeves, Ian McShane and Lance Riddick (in his last role) are all back in this John Wick spinoff that actually centers around the Ballerina, a Ruska Roma assassin played by Ana de Armas. She’s out to revenge her father’s death as she navigates the assassin’s underworld we all know (and love) from the four eye-popping John Wick flicks that preceded this launch of a new heroine in the franchise’s unique universe. Directed by Len Wiseman (Underworld) and also starring Anjelica Huston, Norman Reedus and Gabriel Byrne, this one’s a must-see on the big screen.

If Disney can make big bucks turning animated films into live-action hits, then Universal Studios wants in, which is why this new live-action adventure is going to seem pretty familiar to anyone watching movies back in 2010. That’s when the original How to Train Your Dragon won over all our hearts with gorgeous animation and a wonderful heartfelt story of a Viking boy and his misfit dragon. This one may visually feel a bit more like House of the Dragon, but the story is still one fashioned for the younger set. Mason Thames plays Hiccup and Nico Parker is Astrid; meanwhile, Gerard Butler returns as Stoick, the Viking dad he voiced first as an animated character.

FRIGHTFUL CHILLS

M3GAN 2.0

Not yet rated

28 YEARS LATER

Not yet rated

It’s actually only 23 years since director Danny Boyle wowed the world with 28 Days Later, the seriously scary horror tale of an engineered virus that turned British citizens into infected creatures bent on killing those who were still human. Now he’s back (having produced 28 Weeks Later back in 2007), reteaming with writer Alex Garland to imagine how the “rage virus” has irrevocably changed the world. And it is bad, very, very bad. Ralph Fiennes, Jack O’Connell, Jodie Comer and Aaron TaylorJohnson bring the terror in this not-very-farfetched tale.

If the first M3gan horror thriller made you want to throw away every robotic toy you owned in fear, then this one’s for you. She’s back, in a newer android iteration. Built once again by Gemma (Allison Williams), her slightly mad creator, in an attempt to take down the weapon known as Amelia (another powerful android). Amie Donald and Jenna Davis are back, too, teaming up to created M3gan’s body and voice, and Ivanna Sakhno joins the mayhem in embodying Amelia. A slasher flick at its heart, M3gan 2.0 is not for the squeamish.

ON THE SMALL SCREEN

By Jenny Peters

BAD GUYS

COUNTDOWN

Prime Video

Jensen Ackles is still hunting bad guys in his newest TV series, but unlike in Supernatural this time it’s a real killer (not a supernatural demon) and he’s playing an LAPD detective. As the plot thickens, he joins a secret team of federal agents, as they band together to stop the murderer from committing an even bigger crime against humanity. Eric Dane, Jessica Camacho and Merrick McCartha co-star in this dark thriller.

SMOKE

Apple TV+

REVIVAL

SyFy/Peacock

Melanie Scrofano fought demons too, in her last series Wynonna Earp; now she’s playing a small-town Wisconsin cop who is facing down “revivers.” Those are a crowd of dead people who woke up all at once one day, not exactly zombies but definitely very, very weird people. Meanwhile, her sister seems to have been transformed that day, too, as murders and mysteries begin to terrorize the town. Based on the Image Comics series, the show also stars Lara Jean Chorostecki and David James Elliott

Taron Edgerton and Jurnee Smollett take the leads in this tense new crime drama from the fertile mind of Dennis Lehane. He’s the novelist turned film and TV producer and screenwriter, best known for Mystic River, Shutter Island and Gone Baby Gone, as well as The Wire and Boardwalk Empire. This latest is a tale of deadly arsonists being tracked by Edgerton and Smollett and also stars Greg Kinnear, Anna Chlumsky and John Leguizamo.

GOOD GUYS

STICK

Apple TV+

NAUTILUS AMC

Dive into the origin story of Captain Nemo, novelist Jules Verne’s character from Twenty Thousand Leagues Under the Seas, created in 1859. The Nautilus submarine commander has always been a legendary underwater adventurer; now Shazad Latif of Star Trek: Discovery fame takes on the role in this action-packed look at how Nemo became the commander of the Nautilus. Georgia Flood and Thierry Fremont co-star, and watch for cameos by Richard E. Grant, Anna Torv and Noah Taylor, too.

In this new sports comedy, Owen Wilson’s a golfer whose life has gone on the skids since he once played on the pro circuit. But he’s ready to grab it all back, with the help of a super-talented 17-year-old player with great potential (Peter Dager) that he takes under his wing. Judy Greer and Marc Maron add to the talented comedic cast, and don’t be surprised to see some real golf pros taking a few swings as the series covers the course.

THE CITY’S MOST ENCHANTING SECRET

PARLOR TRICKS AT THE CHELSEA LIVING ROOM

By Sean-Patrick M. Hillman

On a Wednesday night in Manhattan, I found myself sipping an incredibly well-crafted Old Fashioned under dim, golden lighting, tucked inside a beige velvet-cloaked room that felt more private club than performance venue. The air was thick with curiosity—and a hint of mischief. This wasn’t your typical night out in New York. My wife and I were at The Chelsea Living Room to see Parlor Tricks, a magic and burlesque show. Within moments, I realized we had stepped into something delightfully surreal, and most certainly mystifying.

Part immersive theater, part magic show, and part sultry speakeasy, Parlor Tricks is unlike anything else you will experience. And I shouldn’t be surprised since it was created by internationally acclaimed comedy magician, Mark Clearview. I have known Mark for a while as he performed at a fundraiser I was hosting several years ago. Except I think Mark pulled off his greatest magic trick ever, or at least that’s what he said when he asked his fiancée, the international burlesque star, Tansy, to marry him! And, yes, Tansy is the talent behind the sultriness. She expertly combines comedic dialogue with her approach, making the evening even more special! These two performers combine talents in this incredible show that encompasses everything from sheer curiosity, awe, wonder, hilarity and titillation in a fun, embracing evening of entertainment.

Hosted monthly at Chelsea Living Room (243 W 14th Street), the event is an exclusive gathering that feels like you’ve stumbled upon a delicious secret— and been deemed cool enough to be let in on it. From the moment you walk through the doors, you’re a guest in someone’s private parlor. It’s warm, intimate, and vibey, with luxe banquettes, low lighting, and just the right amount of velvet. Upon arrival, guests are greeted with a craft cocktail and a whimsical “show snack”.

Then the lights dip lower. Mark Clearview, with eyes that seem to read your soul, begins to play with your perception. Beside him, Tansy slinks through the room — sophisticated, elegant, not scandalous, delivering a performance that blends sensuality with storytelling. This isn’t just a magic show; it’s a curated experience. Parlor Tricks doesn’t rely on flashy illusions or pyrotechnics. It seduces you slowly, folding you into the show.

What I appreciated most was that it was intimate, and inclusive. Yes, magic shows always include the audience, or “select members” of it. That isn’t what this was. Mark and Tansy were among us. You’re not watching from afar, you’re part of it. One moment, a card trick is unfolding in your hand; the next, your thoughts are being guessed with eerie precision. There’s a hush of disbelief followed by laughter and a round of applause that’s less polite and a lot louder. Yes, it is that good.

The structure of Parlor Tricks feels deliberately unstructured. The show moves in acts with Mark and Tansy taking the lead at various points throughout the night. It’s episodic and unpredictable. You’re never quite sure what’s coming next, which only adds to the charm. One moment you’re hypnotized by sleight-of-hand. The next, you’re falling into this almost hypnotic trance from the sultriness of burlesque, followed up by another mystifying trick. Yes, like most magic performances, you do start looking around at other guests, wondering who’s in on the game. And then my wife Kylie gets chosen to be a part of one act. Knowing that she and Mark never connected, the real-ness of the show becomes apparent.

Every scene in Parlor Tricks is layered with style and substance.

THE CHELSEA LIVING ROOM

The Chelsea Living Room itself is the perfect host for this kind of spectacle. Its cocktail list is full of unexpected infusions and clever takes on classics (try the gin-based ‘Parlor Paloma’), and the late-night menu is indulgent without being overbearing—think truffle popcorn, caviar bites, and chocolate truffles. The whole experience has the feel of an elegant underground party that’s been running for years—but only the right people know about it.

Tickets, priced at $89 (including the welcome drink and snack), are worth every cent. With limited seating and a growing cult following, reservations are a must. And trust me, this is not the kind of night you want to stumble upon late. You want to be there from the first sip to the final gasp of surprise.

As someone who’s seen nearly every type of performance New York has to offer—from Broadway blockbusters to dive bar drag shows—I can confidently say that Parlor Tricks is one of the most unexpected, refreshing, and quietly electrifying evenings you can have in the city. It’s proof that magic is still alive in Manhattan—you just need to know where to look. And now, you do.

For upcoming dates and reservations, visit chelsealivingroomnyc.com

THANK YOU FOR YOUR SERVICE FIDO

By Jeffrey Pohn

Over the years, service dogs have become an increasingly familiar sight on trains, planes and buses; in restaurants, nail salons and shopping malls, and even at the beach, diligently escorting and protecting their human charges through blindness, hearing loss, ambulatory limitations and even mental-health challenges—there are now half a million service dogs at work in this country. I’ve come to marvel at these fantastic beasts, the organizations and volunteers who train them and the Americans with Disabilities Act that provides a protective infrastructure. These four-legged friends are heroes. Heroes, one and all.

This week, I discovered that September is National Service Dog Month, and it occurred to me that I have been living with one of these heroes - albeit a non-credentialed one - for the past eight years.

When my wife and I rescued Baby, a fifteenpound terry-poo with a rasta-like coat and a slight underbite, she had been found on the streets of Tijuana, emaciated, and obviously abused. Baby immediately bonded with my wife, but every time I entered the room, she would shake violently. I finally suggested to my wife that we should take Baby back, it was hard living with someone who feared me. After my wife nixed that idea, I found myself tiptoeing around our home, in the most unthreatening way possible. Eventually, Baby came to at least tolerate me.

Then came COVID. My wife, Baby’s north star, decided to travel to England, to wait it out with her family. She never returned. Suddenly, it was just me and Baby, who was shattered by the disappearance of her “mommy”. Baby went on a hunger strike, and constantly gave me the stink-eye, blaming me for her heartbreaking loss. It destroyed my appetite, too, and ruined my sleep. I became a wreck. As a recovering alcoholic with bipolar disorder, and now utterly isolated and wifeless, with my only personal contact a dog who actively resented me, I was not exactly a “vision for you”.

Over time, Baby mellowed and began to display affection for me. Perhaps that’s because she realized I was the sole provider of her food and walks, but I like to think it was more than that. We became inseparable, velcro-ed together. On the rare occasion that I left our house, Baby welcomed me home as if I was returning from the war. She started to sleep on the pillow next to mine, and the moment my eyes opened, I was the recipient of a thorough tongue bath.

Baby became my own personal, emotional service dog; a daily calming presence, a reliable rock of support who demanded my attention 24/7, effectively yanking me out of myself by encouraging me to stroke, scratch, massage, and play with her. She was a nonstop source of activity, humor, and love, a furry anti-depressant, instrumental in my struggle to maintain my sanity. Having to focus on Baby’s care, feeding and happiness, I became largely freed from the bondage of crippling self-concern.

Even before COVID, I had been experiencing debilitating panic attacks, mostly in public, and, I was on the verge of becoming agoraphobic. But Baby coerced her couch potato master into taking her on walks more adventurous than our usual spin around the block. On these outings, she walked me. During a time when everyone else was retreating into their homes, my dog was leading me back into the world I had fled from; she took me to dog parks where she networked, and I got to enjoy distanced interactions with other humans. We became regulars at a nearby beach where she chased birds she would never catch, and insisted I join her, running on the sand, and frolicking in the surf. I think I became her new (less incandescent) north star.

Suffering from “COVID Brain”, I began talking to Baby all day long. My ridiculous longing for her to respond verbally was, of course, never requited. At the time, I was dying to write my second novel, but was unable to find a subject matter compelling enough to sustain the few years it would take to write. One night, when Baby and I were lying in bed, I leaned over to give her a goodnight kiss on the nose. She sneezed into my face, and it hit me, the idea for a new book to write - a tale about an isolated man and his talking dog. A couple of years later, fueled by love for and from a dog, and wish fulfillment, I published the book, HOUNDED: A LOVE STORY.

My rescue dog rescued me.

I am childless, at least when it comes to humans. I live with regret over never having children, but Baby is a comforting consolation prize. Unfortunately, my wife did not want children. When we divorced, I was shocked that she left me with custody of Baby. They had been inseparable, to the extent that I often felt like a third wheel. The care and feeding and loving of my dog became the central focus of my life, and I discovered the profound pleasure being attached at the hip to a munchkin who is affectionate, loyal, mischievous, neurotic (like her parent), endlessly entertaining, and belly-laugh funny. It felt like my life was a buddy movie, with a buddy who slept on my bed, inches from me, with her head resting on a pillow.

I don’t necessarily think of myself as Baby’s father, but when dog owners refer to themselves as their dog’s “mommy” or “daddy”, I never think it’s silly. I relate. At this point in my life, it is highly doubtful I will ever be a father, but I know someone who thinks I’m hers.

Having had the profound privilege of being serviced and saved by a dog, during National Service Dog Month, I salute all service dogs, credentialed and non-credentialed. I acknowledge their noble and necessary service to we humans. And to all of our heroic service dogs, with love and gratitude, I proclaim…Thank you for your service.

Hounded: A Love Story is available on Amazon.

Jeffrey Pohn, a screenwriter, published author, and avid dog-lover, lives with his beloved pooch, Baby in Oxnard Shores, California. As of now, Baby has not uttered a single word.

A GENTLE GIANT OF THE NO-KILL MOVEMENT

A TRIBUTE TO GREGORY CASTLE

By Sean-Patrick M. Hillman

There are few individuals in the world of animal advocacy who leave a mark as profound, as permanent, and as compassionate as Gregory Castle. As a co-founder and longtime CEO of Best Friends Animal Society, Gregory didn’t just help build a movement—he inspired one. And for me, as someone who has followed and supported the no-kill mission for years, Gregory was more than an executive or a figurehead. He was the beating heart of a revolution in kindness.

It’s hard to put into words just how much Gregory meant to the world of animal welfare. He was calm but fierce in his convictions. He was a visionary, yet never above rolling up his sleeves and doing the work. I remember first hearing Gregory speak at a Best Friends event in New York. His voice was quiet, measured— but every word landed with purpose. He didn’t have to shout. His sincerity spoke volumes.

Gregory Castle believed deeply in a world where every animal mattered, no matter their breed, background, or behavior. He saw possibility where others saw hopelessness. When Best Friends Animal Society was founded in the 1980s, the idea of a no-kill nation was considered radical—even naïve. At that time, roughly 17 million animals were being euthanized in shelters across the United States each year. The task seemed insurmountable.

But Gregory and his fellow founders didn’t waver. They built Best Friends Animal Sanctuary in Kanab, Utah— on dusty desert land that would become sacred ground for thousands of animals. Under Gregory’s stewardship, Best Friends became more than a sanctuary—it became the center of a growing movement that would eventually reach every corner of the country, including right here in New York City.

Gregory’s leadership style was as unique as it was effective. He was unflappable in crisis and deeply strategic, but always grounded in compassion. He led with grace and humor, never letting ego overshadow the mission. When he became CEO in 2009, he brought Best Friends into a new era of national influence. He championed partnerships with city shelters, grassroots rescues, and corporate allies. He didn’t care about getting the credit—he cared about getting results.

And he got them. Under his leadership, Best Friends helped spearhead no-kill programs in Los Angeles, Salt Lake City, and many more regions. Perhaps most notably, Gregory had a hand in saving the lives of the “Vicktory Dogs”—pit bulls rescued from the Michael Vick dogfighting ring. While others were calling for their destruction, Gregory and his team welcomed them with open arms and open hearts. They proved the world wrong. That’s the kind of legacy Gregory leaves behind—one of redemption, empathy, and endless second chances.

In a city like New York, where the pace is relentless and compassion can sometimes feel like a luxury, Gregory’s example reminds us that kindness is not only powerful—it’s transformative. His vision helped shape a new standard in animal sheltering, one where collaboration trumps competition and where love, not labels, defines an animal’s fate.

While I never worked with Gregory, I have worked with Julie Castle, the current CEO of Best Friends, and Gregory’s widow. I often think of the work that they have done together, especially when I visit Best Friends’ SoHo adoption center or when I see one of their transport vans rolling through Manhattan. Their fingerprints are everywhere. And while he stepped down as CEO in 2015, he never really left. He remained a guiding light for Best Friends, inspiring everyone to champion their mission to bring about a no-kill nation by 2025.

That goal, once seen as a fantasy, is now within reach—and it’s because of Gregory and Julie Castle. We owe them an enormous debt of gratitude, not just as animal lovers, but as people. They reminded us that changing the world doesn’t require perfection—just persistence and heart.

On behalf of the New York Lifestyles Magazine and Pet Lifestyles Magazine “Pack,” paws-up to Gregory: a humble leader, a fierce advocate, and a friend to the voiceless. May we honor his legacy not just in words, but in action. By choosing adoption. By volunteering. By speaking up. By never giving up.

To learn more about Best Friends Animal Society and the legacy that Gregory has left behind, please visit bestfriends.org

ENTREPRENEUR’S CORNER

PAMELA S. PRIVETTE IS DISRUPTING THE RUNWAY WITH hiTechMODA

By Elizabeth Darwen

In an industry known for its glossy exclusivity and rigid traditions, Pamela S. Privette is turning heads—and turning the tide. As the founder and executive producer of hiTechMODA Productions, Privette isn’t just producing fashion shows; she’s engineering a paradigm shift. With a mind for business, a heart for inclusivity, and an eye on the future, this visionary entrepreneur is redefining what it means to lead in fashion.

Privette’s journey to fashion industry disrupter didn’t begin with couture. Her background is rooted in business, logistics, and highlevel production—skills that have served as the sturdy scaffolding beneath her glittering empire. In 2018, she founded hiTechMODA with one bold mission: to democratize fashion. What began as a dream to give underrepresented designers a real platform has blossomed into one of the fastest-growing independent fashion show production companies in the United States.

With Privette at the helm, hiTechMODA has distinguished itself from the traditional fashion pack by placing innovation, technology, and inclusivity at its core. “Fashion is about expression, and expression should never be limited,” she says. These aren’t just words—they’re the foundation of a brand that is breaking down barriers in real time.

hiTechMODA’s events are a dazzling mix of creativity and cuttingedge execution, taking place on stages in New York, Los Angeles, Orlando, Paris, and beyond. The flagship New York Fashion Week showcases serve as a launchpad for independent and emerging designers who, under conventional fashion show structures, might never see the runway. These shows aren’t just about garments— they’re about creating space, amplifying unheard voices, and leveraging digital tools to reach a global audience.

Privette’s business savvy comes to life in the way hiTechMODA blends high production values with accessibility. It’s a tightrope few can walk—delivering luxury-level showcases without luxury-level barriers to entry—but she’s mastered it. Independent designers benefit from top-tier venue exposure, live streaming, and social media amplification that rivals the biggest names in fashion.

And then there’s the heartbeat of the brand: inclusivity. While many fashion runways have been slow to embrace diversity in age, size, and ethnicity, hiTechMODA made that its starting point. Under Privette’s leadership, every show reflects the people fashion is meant to serve: everyone. Models are cast from all walks of life, and the results are not just beautiful—they’re powerful.

Sustainability, too, is woven deeply into Privette’s entrepreneurial philosophy. From ethical sourcing and waste reduction to aligning with eco-conscious designers, she understands that the future of fashion must be a responsible one. It’s not just about what’s on the runway—it’s about how it gets there.

What sets Privette apart as an entrepreneur isn’t just her ability to identify what’s missing in the industry—it’s her unwavering commitment to filling those gaps with purpose. She’s not afraid to challenge the old guard, and she’s built a business that proves innovation doesn’t have to come at the cost of artistry or ethics.

Through hiTechMODA, Pamela S. Privette has cultivated a brand that resonates not only with designers and models but also with a generation of fashion lovers who crave authenticity, technology, and transformation. Her work is a reminder that the fashion world doesn’t have to be rigidly exclusive or rooted in legacy to be prestigious. In fact, the most exciting parts of fashion might just be the ones Privette is creating from scratch.

In an era where entrepreneurship often favors the flashy over the functional, Pamela S. Privette stands as a rare blend of both. She is a builder, a visionary, and a true force of nature—one whose legacy won’t be confined to the catwalk but will ripple across the very fabric of the fashion world for years to come.

For more information, please visit hitechmoda.com

TIME OUT WITH...

DONNA RUBIN: “HAMPTONS SUMMER SONGBOOK BY THE SEA”

By Lillian Langtry

In the heart of East Hampton, where beach breezes meet cultural brilliance, a summertime tradition is returning in full voice. Hamptons Summer Songbook by the Sea—a dazzling cabaret and Broadway-inspired concert series—makes its highly anticipated return to LTV Studios for Summer 2025. Co-produced by Donna Rubin and LTV Creative Director Josh Gladstone, the series is once again set to transform the East End into a musical haven for locals, visitors, and Broadway aficionados alike.

At the center of this creative force is Donna Rubin, a renaissance woman of the arts whose story reads like a songbook itself—one filled with passion, poise, and perseverance. From her early days as a professional dancer with the National Ballet of Canada to gracing the Broadway stage in Carousel at Lincoln Center, Rubin’s life has been steeped in performance. Her acclaimed portrayal of Meg Giry in the original Canadian production of Phantom of the Opera remains a touchstone in her storied career.

But Rubin’s artistry doesn’t stop at center stage. She co-founded bodē NYC in 1999, introducing New York’s first hot yoga studio and expanding it into a wellness empire with four locations across Manhattan. Her dedication to movement, health, and selfexpression created a transformative space for thousands—just as her latest musical endeavor is transforming East Hampton’s cultural landscape.

Rubin’s return to live performance production has struck a particularly harmonious chord with Hamptons Summer Songbook by the Sea. Nestled inside the stylish, industrial-chic LTV television studio, this concert series offers far more than just great entertainment. The venue, reimagined with state-of-theart lighting, superb acoustics, café-style seating, and a gleaming Baby Grand piano, becomes an intimate salon where every note resonates and every lyric tells a story.

Audiences won’t just watch performances—they’ll feel them.

“We wanted to bring the kind of magic you find in a Manhattan cabaret room or Broadway house and drop it right into the Hamptons,” says Rubin. “These performers are legends. And the space we’ve created allows audiences to connect with them in a deeply personal, unforgettable way.”

The 2025 lineup reads like a who’s who of Broadway and cabaret royalty. The series opens on Saturday, July 5, with none other than Marilyn Maye in Meet Marvelous Marilyn Maye. The legendary vocalist brings decades of brilliance to the stage in a performance that’s certain to leave audiences spellbound.

Other highlights include Lee Roy Reams on July 11 with Me and Betty, Liz Callaway on July 19 in Broadway and Beyond, and the elegant stylings of Eric Comstock and Barbara Fasano on July 26 in Hirschfeld’s Broadway, hosted by David Leopold. The summer crescendos with eclectic and thrilling acts such as Steve Ross, Karen Murphy, and Maria Abous on August 3, and culminates with powerhouse performers KT Sullivan, Mark Nadler, Natalie Douglas, and Marta Sanders on August 16 in a Cabaret Jubilee.

The series continues with Craig Rubano’s Take the Moment on August 23 and concludes on a global note with Moipei—Mary, Maggy, and Marta Moipei—on August 30, bringing their signature harmony to Moipei Embraces New York.

Each evening promises a musical journey that pays homage to the American Songbook while also venturing into international rhythms, showtunes, and timeless classics. With performances curated for both seasoned theatergoers and casual summer guests, Rubin’s series proves that art, especially music, is best when it’s shared—and up close.

Whether you’re fresh from the beach or seeking an evening of refined escape, Hamptons Summer Songbook by the Sea offers a front-row seat to summer’s most enchanting soundtrack—one carefully composed by the incomparable Donna Rubin.

Tickets for all performances are available at ltveh.org/hss2025, and early reservations are highly recommended.

RESERVATIONS, ROSÉ AND REVELRY

YOUR GAMEPLAN FOR SUMMER 2025 IN THE HAMPTONS

By Norah Bradford

WHERE TO DINE

Claude’s Restaurant, Southampton

Claude’s Restaurant at the Southampton Inn is launching the Hamptons season with a new food and beverage team and a new all-American menu. The restaurant is open daily from 7:00 am to 9:00pm for breakfast, brunch, lunch and dinner. Enjoying Lunch outdoors by the pool or at their patio is a great way to catch up with friends and family and make the most of the summer weather. The ballroom, private event spaces and lawns continue to offer idyllic and practical spaces for wedding, corporate groups and family functions.

91 Hill Street, Southampton, NY 11968

T: (631) 283-6500, southamptoninn.com

Southampton Social Club, Southampton

Union Burger Bar, Southampton

Union Burger Bar led by Ian Duke, Chris Cappiello and Chef Scott Kampf offers a modern take on classic American comfort food with gourmet burgers, hand-cut fries, crazy milkshakes such as the Cookie Monster for kids, and boozy shakes for the adults. Some of the most popular menu items include the Double Truffle Smash Burger, the CBD (a quarter pound black angus beef burger topped by American cheese, lettuce, tomato, pickle chips, UBB special sauce and a crispy onion ring); and the Coop Classic Chicken Sandwich (crispy fried chicken breast, sriracha garlic mayo, bread & butter pickles). Featuring premium ingredients, a lively atmosphere, and seasonal specials, it’s a must-visit dining destination in the Hamptons.

40 Bowden Square, Southampton NY 11968 T: (631) 377-3500, unionburgerbar.com

This summer marks a milestone for Southampton Social Club as it celebrates 15 vibrant seasons at the heart of the Hamptons’ social scene. To honor the occasion, the iconic venue is reimagining its celebrated supper club concept with a bold focus on experiential dining. Guests can expect an immersive evening from the moment they arrive — with DJ sets and surprise entertainment woven into the dining experience. Led by Ian Duke, Chris Cappiello and at the helm of the newly revamped kitchen is veteran Chef Scott Kampf, who returns with a dynamic team and a menu designed to excite both loyal patrons and first-time visitors alike.

Adding fresh flair to the 2025 summer season, they are introducing an allnew sushi menu curated by acclaimed Sushi Chef Jay Zhang, known for his precision, artistry, and globally inspired flavor profiles. Complementing the elevated cuisine is a cutting-edge cocktail program, promising inventive, visually stunning sips that are as memorable as the atmosphere.

256 Elm Street, Southampton, New York T: (631) 287-1400, southamptonsocialclub.com

Little Charli, East Hampton

Fresh from the West Village to East Hampton for their second summer season, Little Charli is a roman-style pizza which features fresh, authentic ingredients with a New York twist served straight from a wood-burning oven.

44 Three Mile Harbor Road, East Hampton, New York T: (631) 604-8181, littlecharli.com

THE EVENTS

The Animal Rescue Fund of the Hamptons (ARF) is kicking off a summer full of celebrations after marking fifty incredible years of saving lives. First up is Pet Celebration Day on May 17th at the ARF Adoption Center, a fun-filled day for pets and their people. On June 14th, the new Rescues & Rosé event invites a fresh wave of animal lovers to raise a glass and support ARF’s mission. The summer’s centerpiece, the Bow Wow Meow Ball on August 16th, promises an unforgettable evening dedicated to helping animals find their forever homes. Finally, leash up for the beloved Stroll to the Sea Dog Walk on October 11th. Join ARF all season long to make a difference. arfhamptons.org

Meet some of the feathered and furry friends being cared for by the 25th Anniversary Evelyn Alexander Wildlife Rescue Center GetWild! Gala and enjoy an evening knowing that your donation makes a difference to the lives of the injured and orphaned wildlife that inhabit this region on Friday, August 1, 2025, at the Southampton Arts Center honoring Zelda Penzel. A special auction item at this year’s Gala will be a painting by renowned artist Hunt Slonem. wildliferescuecenter.org

Bradford Rand and his team at RAND Luxury will be hosting their invitation-only Annual Hamptons Concours event on Saturday, August 2, 2025, bringing together $100m of classic and contemporary cars with a special emphasis on the Ferrari and Porsche marques in Bridgehampton, Benefitting the Southampton Animal Shelter Foundation. Some of the event sponsors include Remy Martin Louis XIII, Peroni, Apollo Jets, Morgan Stanley and Long Island Sports Cars. randluxury.com

Enjoy a summer of Cabaret produced by Donna Rubin and Josh Gladstone – Hamptons Summer Songbook by The Sea 2025 - live at LTV Studios. The line-up this season includes Marilyn Maye (July 5th), Lee Roy Reams (July 11th), Liz Callaway (July 19th), Eric Comstock & Barbara Fasano (July 26th), Steve Ross, Karen Murphy and Maria Abous (Aug 3rd), KT Sullivan, Mark Nadler, Natalie Douglas and Marta Sanders (Aug 16th), Craig Rubano (Aug 23rd) and Mary, Maggy and Marta Moipei (Aug 30th). For tickets and further details please visit ltveh.org/hss2025

The Southampton Animal Shelter Foundation’s Annual Unconditional Love Gala is a premier fundraising event dedicated to supporting the shelter’s mission of rescuing, rehabilitating, and rehoming animals in need. Held each summer in the Hamptons, the gala features an elegant evening of live entertainment, gourmet dining, and live and silent auctions, attracting notable attendees and animal welfare advocates. The 16th Annual Gala taking place on July 19, 2025 will honor Alison Eastwood for her impactful work through the Eastwood Ranch Foundation, and funny couple Hannah Berns and Des Bishop will be hosting. Funds raised from the gala directly support the shelter’s programs, including medical care, food, shelter, vetting, and adoption services for animals in need. southamptonanimalshelter. com/events/16th-annual-unconditional-love-gala

Northwell Health’s Katz Institute for Women’s Health is holding its Summer Hamptons Evening on Saturday, August 9th in Water Mill, NY. The event will be hosted by presenting sponsors Victoria MoranFurman, Eric Moran, Iris and Saul Katz, and Larry Scott, with Good Day New York’s Rosanna Scotto serving as emcee. Funds raised will support the Institute. The evening celebration will include dinner under the tent by Lawrence Scott Events, an impactful program and a special musical performance. give.northwell.edu/events/summer-hamptons-evening

The Silverstein Dream Foundation annual Hamptons Garden Gala to benefit the Diabetes Research Institute Foundation on Saturday, August 9th, 2025, at the beautiful home of Co-Hosts Patricia & Roger Silverstein and follows their Memorial Day weekend kickoff reception. Patricia is the one to know this summer and is a Life and Business Coach and Founder of Coaching X Humanity and the President of the Silverstein Dream Foundation, an organization with a unique mission to support diabetes research and address chronic conditions associated with diabetes and its inflammatory effects. The event will feature a cocktail reception; a delicious, seated dinner; silent and live auctions; entertainment; dancing under the stars; and more. silversteindreamfoundation.com

Michael Milken’s Prostate Cancer Foundation will be hosting their annual Hamptons Gala on Saturday August 23, 2025, as the social centerpiece of their PCF Pro-Am Tennis Tournament which is being held over the weekend at private estates in the Hamptons. pcf.org

THE SUMMER ESSENTIALS

The Summer Boutique: Marina St. Barths

Marina St. Barth infuses the Hamptons with the relaxed elegance of Saint Barthélemy. Nestled in both Southampton and East Hampton, the boutique offers thoughtfully curated resort wear from global designers. Each piece blends effortless style with quiet luxury, perfect for sun-drenched days and coastal evenings. More than fashion, Marina offers a refined escape at her Hamptons and Florida boutiques, inviting you to express your individuality with timeless pieces that feel as beautiful as they look. marina-stbarth.com

Join the Samuel Waxman Cancer Research Foundation (SWCRF) at two signature fundraising events at The Clubhouse in East Hampton this summer: Sweat for a Cause on August 2nd offers participants the chance to burn calories with top fitness trainers while also raising funds for cancer research; and get your tickets for the 4th Annual Kids Cancel Cancer event on August 12th. This unique event, spearheaded by four teenagers, raises crucial money for pediatric cancer research while attendees enjoy an evening of miniature golf, arcade games, great food and more. waxmancancer.org/events

The IT Bag: Alexander by Design

This summer, meet your new favorite accessory: the versatile bag by Carole Alexander, founder and designer of Alexander By Design. The Hamptons Tote is designed for sunny days and weekend getaways, this roomy carryall is as practical as it is polished. With a structured shape, rich textures, and smart compartments, it keeps everything in place—whether heading to the beach or the office. The tote is also available in three other designs – The Provence, Palm Beach and the Market. alexanderbydesign.com

The Doctor is in: Dr. Barry Weintraub

Dr. Barry Weintraub, internationally acclaimed for his mastery of rhinoplasty and facelifting surgery, makes Hamptons house calls for select postop patients. With decades of experience and numerous awards, he is celebrated for his artistry and ability to achieve results that appear sophisticated and effortless. With locations in Manhattan and East Hampton, he prides himself on this attention to patients, as his Hamptons house calls allow for surgical recovery in the comfortable environment of the East End. drbarryweintraub.com

Toast

to the

Summer: Wainscott Main Wine & Spirits

The Hamptons’ only sommelier-led specialty retailer of wines and spirits offering a hyper-curated selection of smaller producers. There is a world-wide cellar assortment with a focus on value in every category and weekly tasting workshops are aimed at all levels of wine knowledge. Check out the ultimate hostess gift of a Wainscott Wine Basket. There is free delivery service daily within the Hamptons. wainscottmain.com

Drink of the Season: BIATCH Tequila

BIATCH Rosa Blanco Premium and BIATCH Reposado Premium are grown, harvested, distilled and bottled in El Arenal, Jalisco, Mexico, the birthplace of the world’s tequila using 100% Blue Weber Agave. Not only is BIATCH run by women, led by entrepreneur “Aunt Sue” Hrib, but the tequila itself is made in a family-owned distillery run by women. biatch.com

Game, Set Point and Match: Set Point Tennis East Hampton Set Point Tennis remains the go-to for tennis enthusiasts, along with its recently opened sister location in Palm Beach, Florida. Set Point Tennis offers a curated selection of top-of-the-line Tennis Racquets, Sneakers, and Apparel and Accessories for Men, Women and Children. Set Point Tennis also provides Instore teaching professionals to take your game to the next level - offering private and semi-private lessons and hitting sessions.

setpointeast.com

The ideal Hostess Gift: Mariebelle Chocolates

Woman-owned MarieBelle New York is a world-renowned luxury chocolate company. The fine art edibles are hand-made at their factory in Brooklyn NY with retail locations throughout New York City and Japan. The flagship store in New York’s famous Soho District offers chocolate lovers a sumptuous shopping experience. Whether it is the Signature artisanal ganache, lavish truffles and bars, or their custom chocolates with personalized art – the name MarieBelle is synonymous with everything that is refined, beautifully designed and decadent. mariebelle.com

Your Summer read:

The Charisma Factor

Between all the hot happenings it will be nice to relax with some beach reading in the Hamptons. This Summer, embrace your individuality, discover your authenticity, and empower yourself like never before with The Charisma Factor: Unlock the Secrets of Magnetic Charm and Personal Influence in Your Life, the latest book from actress, philanthropist and author Leesa Rowland. The Charisma Factor is a follow up to Leesa’s bestselling self-help/motivational book Discovering the It Factor within You: Developing Your Charismatic Personality. The Charisma Factor is available now in stores nationwide and from amazon.com

THE FINAL WORD

LIVING AND DYING IN NEW YORK

By Sean-Patrick M. Hillman

New York has always been a city that will either make you or break you. Granted, I am a third generation New Yorker, so I have a somewhat jaded view of this. As someone who has experienced the “make you” part a few times in my short, but certainly robust 49 years on this mudball, I can appreciate it. Yet given my recent health crisis, I am also far too familiar with the toll that the “break you” part takes on not just the body, but the soul. The question so many should start asking themselves about either being made or broken is, “Is it worth it?”

There really is no short or correct answer for this. Everyone is different. As someone whose family has thrived here for three generations, it breaks my heart to say that I can’t tell people to stay. This is 2025, not 1995. Back then if someone told me they were leaving, they were essentially dead to me. Today, I support their decision without question. Why?

Partly it’s because I have gotten older, dare I say wiser. No sane person could possibly tolerate how poorly the people of the City of New York and the State of New York have been treated by our “elected officials” over the last 20 years. Between their “rules for thee but not for me” attitude and the endless fees, taxes, and fines they have enacted, it is sickening. And with the quality of life being what it is today, not to mention the most out of control basic costs of living, most people being of sound mind and body would leave. Shocking, I know. It took 9/11 and 20 years of corrupt mayors to make me feel this way.

Gone are the days of the grit and grind our fair metropolis was once known for. And to be clear, that grit I am referring to isn’t what they laughably call “graffiti” or “filth” these days. The grit from my upbringing was real. It was hard. And it was bold. Today’s “grit,” much like the rest of the city, is a plasticized version of reality – almost Matrix-like in its presence. The days of street murals and tags by names like Lady Pink and Kenny Scharf are no more. They’ve been replaced by stenciled nonsense and kids with cans they have no business spraying creating things that look more like Rorschach tests than street art. As to the grind I referenced, well, we all know the pandemic played a large role in the end of what used to be the “New York Workday” of a minimum of 12 hours. That has become few and far between, relegated to low-level bankers desperate to become the whales of Wall Street. Add to it the mollycoddling of two generations that resulted in pure mediocrity, and you have the perfect soup of failure. There is no initiative like there used to be out there unless you were born to hustle. Again, those folks are few and far between. When I was a kid, the notion of the hustle and bustle was prominent. Today it is referred to as the workforce’s white whale.

Language is important and needs to be respected. The reality is that people live in silos versus the neighborhoods we used to. All under the guise of supporting your “community.” Community refers more to race, creed and sexual preference than it does geography. I am all for people coming together for a common cause, but the language only serves to divide people from across different demographics. In other words, it’s a way for our so-called “political leaders” to divide and distract. Another example is the homeless population.

Remember when we were referred to them as “bums”? Now they’re called the “unhomed.” George Carlin is rolling over in his grave. And that change is by political design to distract from the reality that many of these people are in-fact homeless because of the decisions by politicians that are never held accountable.

THE FINAL WORD

Despite my negativity on the matter, somehow there is a part of my DNA, my very soul, that tells me the real New York will return. No, I don’t know when that will happen. What I can say is that New York is one of those anomalies in our world that while it evolves, its core stays the same. There will always be that grit, that grind and the sheer will of steel to move mountains at a moment’s notice – which has become the exception versus the norm it once was in our city. Despite this, I have a feeling that our version of Metropolis will return sooner than some think; the place where fortunes are made, fame and notoriety are earned on the street, neighborhoods take care of each other and politicians are fleeting bugs on the windshield of life.

America's First Wine Trail

Escape the heat and hustle of NYC and unwind on the Cayuga Lake Wine Trail America’s first and longestrunning wine trail, just 4 to 5 hours from the city. Tucked into the heart of the Finger Lakes, our 10 laid-back wineries serve up award-winning wines, breezy lakefront views, and chill summer vibes.

Whether you’re sipping crisp Riesling on a shaded deck, pairing bold reds with local bites, or just soaking up the sunshine between the vines, it’s the kind of weekend getaway that feels a world away—but isn’t. Easy to reach. Impossible to forget.

4hourdrivetime