The Magazine Lifestyle - Holiday/Winter 2020

2020 HOLIDAY/WINTER ISSUE

Feed your soul & spirit:

King of Cakes:

Celebrity pastry chef

Daniel Andreotti

Recipes from some of the best chefs in America David Rose, Michele Ragussis, Marcel Cocit, Alex Belew & more...

from Nashville Musicians

Jacob Bryant, Rick Ferrell & Chris Turner

Michael Meagher, Master Sommelier, shares his 2020 wine guide

Perfect gifts for family & friends

s y a d i l o H e h t r o f e hom with

D V E K CHEF Recipes, guides &

more!

Stay fit during the holiday season with trainer

Leah Mello

team

CEO/Founder/Editor in Chief Renee M. Wagner

Production & Photography

Matthew Matossian | Diamond Grade Media, Inc. Partner/Director Production & Photography

Graphic Design & Marketing Sara Rose | sararosecreative.com Director of Graphic Design & Layout Santos M. Lopez | Orange County Choppers Contributing Partner Digital & Print Content Producers Chef Kevin Des Chenes Contributing Producer Matthew Matossian | Diamond Grade Media, Inc. Partner/Director Production & Photography

Mia Campopiano Photography Contributor/ Photographer Writers & Hosts Richard “Big Daddy” Salgado | Coastal Advisors, LLC Contributor/Host Darcy Castro | Darcy Castro Productions, LLC Lead Writer/Host/ & Contributor MJ Brickey Contributing Writer/ Producer Dr. David Warman Contributing Writer

Robin C. Adams | FootPrint Network Director/Digital Content Producer & Editor

Dr. Fabianna Marie Contributor, Writer

Events & Creative Team

Brenda Cortez Contributor, Writer

Prashant Goyal | Heritage India Fashions Contributor, Creative Director, Events Donna Sousa | DNA Glam Team, MakeoverArtistry Contributor Amy Richards | DNA Glam Team, Studio Hair Design Contributor Raquel Sanchez & Alex Harris | KTM Events Contributors/ Event & Media Partners Dr. Keith Swartz Contributor/Events & Marketing

Lisa Van Orden | Studio LAVO Contributor/Beauty Expert Leah Mello | Royal Caribbean Group Contributor/ Health & Fitness Sterling Golden | Award -winning Podcaster Contributor/ Brand Ambassor Elizabeth Taylor Contributing Writer

Welcome To Our Lifestyle.

The Magazine, a visually stunning lifestyle publication filled with empowering figures and gorgeous settings that aim to inspire.

Our luxury brand includes The Magazine Lifestyle glossy print publication and The Magazine Lifestyle TV Network. Our vision is to bring people together and find a place of community, lift each other up, and empower our readers to be the best version of themselves. Read along as we learn about people from all walks of life making a difference through their own talents, success and challenges. Within our pages and in each episode, we will keep you connected to the stories that aim to inspire. We’ll bring you informative how-to articles, interviews with the best in the industry, luxury events and opportunities to give back. We are a lifestyle and a place to be inspired. We are The Magazine. @TheMagazineLifestyle | www.TheMagazineLifestyle.com | (978)-967-7337 | TheMagEditors@gmail.com THE MAGAZINE LIFESTYLE | 2020 Holiday/Winter Issue | 3

in the issue Cover photo by Mia Campopiano Photography

20

Drink in the Holiday Spirit. One-of-a-kind

22

Chef Kev D’s Beer List

64

Making of the Cover

71

Traditions and Stories

drink recipes to get you in the spirit from Mixologists Stephanie Kennedy, Dylan Holcomb, Jason Kindness, and PourTaste’s, Lindsay & Jon Yeager

Get to know some of The Magazine Lifestyle Team

56 Home for the Holiday’s with Chef Kev D. Going beyond the Chef’s Coat 11 King of Cakes: Celebrity Pastry Chef

Daniel Andreotti

38 Feed Your Soul & Spirit

Recipes from some of the Best Chefs in America: David Rose, Michele Ragussis, Marcel Cocit, Alex Belew & more...

86 Seasons Greetings

from Nashville artists Jacob Bryant, Rick Ferrell, & Chris Turner

32 2020 Wine Guide. Michael Meagher, Master

Sommelier, uses 20+ years of experience to give us the Ultimate Wine Guide.

95 Stay Fit During the Holiday Season with

Trainer Leah Mello

98 Gift Guide

Perfect gifts for friends and family

7

Something Sweet.

Desserts & pastries to sweeten up your holidays from The Dessertist, Chef Lynn Mansel, and Made South Meals.

92 Fashion, Beauty, Gifts & Fitness. A little something extra to get you through the season.

Season Greetings & Happy Holidays from the Founder!

Welcome to our Lifestyle and living your best life with TML! Thank you for being part of our community. I hope you enjoy all we have in store for you! We are so excited to share this warm & festive Holiday issue with you during the most wonderful time of year! Although this year has not been the most wonderful, I hope this holiday season you can find some comfort and peace in these challenging times and let the magic of the holiday Reign!

This issue is very special to me for so many reasons. The Holiday season has always been my most favorite time of year. It reminds me of growing up as a kid, moms home cooking, the fun festive decorations, wishing for snow, and hoping and wondering if Santa will come, but it’s also a time to reflect and reminisce on the year behind us, and the new one ahead. As, this year comes to a close I have gratitude in my heart and a renewed appreciation for the little things in life, and the things that matter most, family. We have all been through one of the toughest years in history and in our life. As we move towards 2021 with strength and resilience I look forward to a new chapter and a brighter future for all.

I am very thankful to all our contributors in this issue and publication who bring my vision to life and make my mission possible. Thank you for always believing and supporting me even when things seem unreachable. I will cherish all the resilience we have built this year as a team and making things happen without hesitation and I will always be grateful to all of you! As we move forward into 2021 let’s look forward to a brighter future and a new chapter ahead!

Stay tuned for all the exciting things ahead from the TML family in 2021! Look out for our TV Channel launching soon and new partnerships!!

Stay connected and follow us on all our social media platforms @TheMagazineLifestsyle Until next time, Photograph by Mary Fretwell Photography

Renee M. Wagner CEO/FOUNDER/Editor in Chief The Magazine Lifestyle TML

THE MAGAZINE LIFESTYLE | 2020 Holiday/Winter Issue | 5

CEO, RICHARD "BIG DADDY " SALGADO 702 FOCH BLVD WILLISTON PARK , NY 11596 516.532.6676 EMAIL Bigdaddy@coastaladvisorsllc.com Life, Health, Disability, Property and Casualty and all other Insurances.

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 7

THE DESSERTIST

SAMANTHA BENJAMIN

After moving to NYC in 2007 with degrees in both business and art Samantha needed a creative outlet to put her artistic talents to use. With lack of space she opted to use her kitchen as a studio by using cake, cookies and other desserts as her medium. She discovered the fun and excitement in making edible art and it quickly became her passion. Her love of art and baking helped turn her dreams into a reality and with that she launched her company THE DESSERTIST. THE DESSERTIST has since then become a well-recognized name and Samantha has become a notable Artistic Pastry Chef with a growing list of clientele across the country.

Her ability to create customized, one-of-akind desserts have captured the eye of many giving her the privilege to create pieces for notable chefs and celebrities. As the brand expanded, Samantha has become a voice within the culinary industry and not only inspires but also educates her followers. As an ambassador for working mothers she takes part in many parent organizations and her daughter, Charley, is constantly featured as part of THE DESSERTIST brand. In June 2019, the Dessertist family welcomed their daughter Laney to the kitchen crew!

Food Network described Samantha as an - “An easy-to-love chef", one that kids and adults can relate to as well as professionals and experts of the field respect. The outlook on the future of dessert is guaranteed success with her expert knowledge of flavor combinations and unique concepts of presentation; for her creativity is key. She is always working on the next "big" thing and her ability to create edible beauty is one-of-a-kind that has been well noticed.

photos provided by Samantha Benjamin

An award-winning chef, her unique approach to desserts in both flavor and design have gained her recognition within the culinary and design worlds. She regularly makes appearances at national food festivals and charity events sharing her love of edible art. She is often a guest writer for multiple publications, recipe developer and a guest culinary instructor in schools across the area.

THE DESSERTIST is a business that gives back by supporting many charitable organizations, including Cookies for Kids Cancer, No Kid Hungry and Westchester Food Bank. THE DESSERTIST has supported and sponsored numerous organizations and charities on both local and national levels, with a strong belief to use the brand for the greater good.

In January 2016 with the help of her husband Matt, "Mr. Dessertist", THE DESSERTIST opened the doors of their first DESSERT STUDIO. A full family business that is an interactive one-of-a-kind bakery and kitchen space, allowing consumers to spend time in Chef Samantha’s world of confectionery Art. THE DESSERTIST is a full retail bakery, and also serves as an event space, classroom and edible art gallery. You can also find THE DESSERTIST products in more than 40 stores locally and sold nationally in their online store.

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 9

CHOCOLATE CHIP EDIBLE COOKIE DOUGH In our house we celebrate both Christmas and Hanukkah so the holidays are super busy for us. Food is a big part of those traditions and we look forward to our special holiday meals.

For Hanukkah we always have donuts that we pickup from our favorite little bakery and for Christmas morning I always make my legendary cinnamon rolls. It's that taste and smell of the holidays that we look forward too!

I always say the best gift can be eaten, so I worked to create the most delicious gift one can give. Our Edible Cookie Dough is a best seller when it comes to the holidays and it also makes a delicious treat to serve at any gathering. The perfect blend of decadence and nostalgia, THE DESSERTIST Edible Cookie Dough is the dessert that keeps on giving!

- Samantha Benjiman

I N G R E D I E N TS 1/2 Cup Softened Unsalted Butter

1 1/2 Tsp salt

1 1/2 cups unpacked brown sugar

3/4 cup cold water (more or less to desired texture)

1 2/3 cups Heat Treated Flour

1 cup chocolate chips

DIRECTIONS In a stand mixer cream together sugar and butter until light and fluffy. Mixing the flour and salt on low until combine. Very slowly add in water until you reach your desired texture. For traditional cookie dough add less water for more creamy, spreadable cookie dough add more. Keep chilled until ready to serve.

At 8 years old, I was famous in Astoria for the cookies and birthday cakes I concocted for the neighborhood kids in my easy-bake oven.

Everyone in my extended family, all recent immigrants from Northern Italy, cooked and baked. I was more or less raised in the kitchen, which was the biggest room in our house, and the most popular.

When I was in high school, my aunt bought a bakery. As my favorite subjects were science and art, I soon realized why I had always gravitated towards baking, which depends on the chemistry and interactions of ingredients, as well as the physics of temperature. But my very favorite part was, of course, the art of decorating and designing.

Eventually, I bought my aunt's bakery, as well as another one on Long Island's Miracle Mile. I hired a retired baker from Germany who added his knowledge and recipes to my Italian and American repertoire . I have been blessed to have learned as many hands-on skills from my family neighborhood bakers as well as from techniques I learned in books or from culinary greats.

photos provided by Chef Daniel Andreotti

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 11

After my marriage to Lisa, a native Manhattanite and filmmaker, I sold my bakeries and moved into the city, where I also thought I would pursue my painting and sculpting. But then, life threw me a curveball, as it often does. I had heard that Gary Melius was renovating the Gold Coast's Oheka castle, which he planned to turn into a high-end, boutique wedding venue. While reading her beloved Sunday New York Times, Lisa came across a hiring notice : Oheka Castle was looking for an Executive Pastry Chef.

Fast forward 25 years, and I've grown my department at Oheka into a renowned Banquet-style pastry kitchen, where I have become signaled out for the wedding cakes I design exclusively for brides getting married at Oheka.

I work with each bride closely, taking clues from her ideas and references to create her ideal edible fantasy. Brides show me their dresses; the pattern in the lace in their veil; the design on their grandmother's china. Some throw out a word, a mood: "royar'', "Neoclassic", "Deco", "organic", "contemporary" or "contemporary but with an old­fashioned feel of romance". From these clues and images, I sketch my design during their cake tasting appointment.

This is also the time the couples try

aH the various cakes and fillings they can choose from: chocolate and vanilla are the beginning of a spread including combinations of Dolce de Leche buttercream, raspberry purees; red velvet, pistachio, a myriad of silken swiss meringue buttercreams, fluffy mousses, decadent caramel and chocolate fudge fillings.

Using my knowledge of engineering, I am able to build cakes up to 8' tall, cakes balancing varied shapes and levels. Some cakes are covered in cascades of hand-painted sugar flowers; bedecked with jewels, hand-cast appliques, custom monograms , on on it goes!

I have made a birthday cakes for the likes of Al Pacino, Chris Rock, Marcia Gay Harden and other renowned actors; taught Richard Gere to make crème brûlée for a movie role, and created wedding cakes for Kevin Jonas, Megyn Kelly, Peta Murgatroyd and Maks Chmerkovskiy of Dancing with the Stars.

My cakes have been featured in Manhattan Bride, Sophisticated Weddings, Grace Ormand Wedding Style; Martha Stewart, Modern Wedding Magazine and others.

I am currently under contract with Cineflix Media for “King of Cakes”, a TV show in Development.

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 13

465 Westbury Avenue Carle Place, NY 11514 Office.516.997.8950 Fax. 516.997.1120

Lynn Mansel Mohegan Sun Executive Pastry Chef

Chef Lynn Mansel was born and raised in Llanelli, Wales ,UK ,and began his culinary career in 1969, serving as an apprentice at the Seabank Hotel in Porthcawl, South Wales, England. While earning his culinary degree in pastry from the City & Guilds of London Institute, Chef Mansel served as the third Pastry Chef at the five-star London Tara Hotel. It was here that Rene Schubert taught Chef Mansel the art of sugar work and wedding cakes, an experience that continues to drive his interest in training up-and-coming pastry chefs at Mohegan Sun.

Before joining Mohegan Sun in 1996, Chef Mansel opened retail and commercial businesses, Mansel’s Patisserie & Bakery in Avon, Connecticut, and Desserts International in Woburn, Massachusetts in 1989.

Before opening his own commercial and retail Pastry Shop he was Executive Pastry Chef of the Hotel Westin Copley Place Boston Chef Mansel came to America in 1981 and opened Le Meridien Hotel in Boston as Executive Pastry Chef there he with Paul Bocuse and Gerard Vie introduced Nouvelle Cuisine, painted plates and high components in flavor

photos provided by Lyn Mansel

Currently Chef Mansel is the Pastry Chef of all Mohegan Sun-owned restaurants. In this position, he approves all pastry menu decisions, oversees the entire pastry staff and continues to cook up unique pastries for holidays and special occasions.

Mohegan Sun Highlights Among the highlights of his career at Mohegan Sun are: • “World’s Largest Wedding Cake,” which he constructed in February 2004 and still holds the Guinness World Record at 17feet tall and 15,302 pounds.

• Chocolate dresses, modeled at various events and on NY Food Network

• Annual holiday Gingerbread House, seen outside of The Shops at Mohegan Sun each year. The pastry house has peaked at 28feet.

• Full size tank out of cake for Fort Benning’s 194th Armored Brigade Graduation, May 16th 2012. Strawberry Short cake 32,000lbs built on a transporter and moved 1/8 mile for the Graduation for a Reality TV show pilot.

Chef Mansel leads a team of chefs in Mohegan Sun’s pastry shop and also planned and assisted the grand openings of Mohegan Sun at Pocono Downs and Casino of the Wind, which opened in August 2008.

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 15

Sweet Apple Mousse Pyramid Always have an apple dessert in the winter and fall menus. People love them they don’t need to be pushed. The challenge is to come up with an apple dessert that will make then forget the other apple desserts. That’s where the Sweet Apple Mousse Pyramid comes in! To make it even better, Crème Fraiche Ice Cream.

Apple Caramel Compote Garnish Ingredients/Tools

Directions

• 10 Braeburn apple

1. Peel and large cut diced the apples

• 3oz/85 g unsalted butter

2. Melt the butter and sugar in a large sauté pan over medium heat . Add apples and cook , turning frequently

• 6oz/170 g granulated sugar

3. Until the apples soft and well-caramelized , about 15 minutes.

4. Cool and use as needed for plate decoration. As you see in the picture the pyramid has chocolate fans.

Pyramids Ingredients/Tools

Directions

• 3”x3” Flexi Pyramid molds

1. In a non-reactive saucepan place apples and lemon juice and bring to a boil. Reduce to heat to low, cover. Cook 7-9 minutes, until apples are tender. Stir in sugar and cook 2 minutes. Stir 10 minutes.

• 2 Braeburn Apples , peeled, cored and chopped.

• 1 liq oz/30 ml lemon juice • 4.6 oz/130 g granulated sugar • 1.75 tsp/5.4 g powdered gelatin • 1 liq oz/ 30ml water • 1 liq oz Calvados • 3 liq oz or to taste Vermont Maple syrup • 12 liq oz/355 ml extra heavy cream, whipped to soft peaks

2. Soften gelatin in cold water and clarify over bain-marie.

3. Puree apple mixture in food processor with Calvados. Add clarified gelatin .

4. Fold apple mixture into whipped cream. Spoon the apple mousse into the Pyramid molds, filling them completely, tap for air bubble relies. Level top .

5. Cover molds with plastic wrap and chill 3-4 hours, until completely set.

White Chocolate Ganache Ingredients

Directions

• 4 oz/113 g white chocolate finely chopped

1. Place the chocolate in a medium bowl. Place the cream and butter in a small saucepan and bring to a very light boil, do not boil.

• 3 liq oz/89 ml extra heavy cream • .5 oz/14 g unsalted butter • .5oz/14g shaved white chocolate for decoration on the pyramid

2. Pour the cream mixture over the chocolate , mix with a spatula until combined and smooth.

3. Cover the cold un-molded Pyramids .

4. Shaved white chocolate

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 17

Made South Hospitality

Alex Belew resides in Middle

2008. In addition to working

Tennessee. He is the Executive

in restaurants he was also a

Chef/Owner of Dallas &

culinary instructor at Blackman

Jane and MADE SOUTH

High School from 2012-2015

HOSPITALITY. With over 24

where he made the program

years in the hospitality industry

the #1 high school culinary

he opened his first restaurant

program in the state and led his

in May of 2018 and it has

team to win the NRA Prostart

been recognized as Rutherford

State Cooking Competition.

County’s Best Restaurant by Eater Nashville.

He is married to Sarah Belew and they have 2 boys, Riah

He has also owned a successful

(5) and Mason (3). He has

catering company for over 12

won several national cooking

years. Alex has spent time in

contests such as the Fan

and worked in some of the best

favorite in the Chef’s Taste

kitchens and restaurants in

Competition in New Orleans,

the nation such as; Blackberry

The KC Steak cook off, and the

Farm, Spoon & Stable, Husk

National Pork Producers Taste

Nashville, and Brasserie Jo’s.

of Elegance 2 times. He has

Alex graduated from The

also done 2 shows for the Food

Art Institute with Honors in

Network.

photos provided by Alex Belew

Ricotta Donuts Makes 90 donuts

Ingredients:

Method:

• 3 C Flour

1. Combine flour and baking powder.

• 4 tsp. Baking Powder

2. In a bowl, whisk eggs, zest, sugar, salt, ricotta, buttermilk, and vanilla for 2 minutes until frothy. Gently Fold in flour mixture until mixture is homogeneous.

• 6 eggs • 2 Oranges, Zest only • 1 C Sugar • 2 tsp. Salt • 1 lb. Whole Milk Ricotta • 1/2 C Buttermilk • 2 Tbsp. Vanilla

3. Allow to sit in fridge for at least 4 hours before using so flour can absorb moisture.

4. Scoop and drop balls of batter into the fryer and fry for 2-3 minutes. Let cool for 1 minute before rolling in sugar.

THE MAGAZINE LIFESTYLE | Something Sweet: Pastries & Desserts | 19

STEPHANIE KENNEDY-MELL PROPRIETOR Purveyor Huntsville Huntsville, Alabama

Purveyor Huntsville - a casual fine dining experience with an award-winning history.

Purveyor Huntsville was named a first-place winner at the Alabama Legislative Bash in Montgomery representing Huntsville shortly after opening in 2017. The restaurant subsequently has finished in first place for three years running. Purveyor features wine, craft beer, bourbon, scotch, crafted cocktails and a full kitchen currently led by Chef Kannon Swaris. Chef Swaris comes to Purveyor from Miami, where he was most recently the executive sous chef at Nobu Miami. Chef Kannon began at Nobu as a junior sous chef, working directly under Nobu Chef Thomas Buckley. His impressive career also includes serving as senior sous chef of Terra Mare at the Conrad Hotel, which received a difficult-to-achieve 3.5-star rating from the Sun Sentinel newspaper. He also opened Isabelle’s at The Ritz Carlton, an Italian-American restaurant run by the LDV group. He has worked under the direction of internationally acclaimed chefs Michael Mina, Michael Shulson, Patricia Yeo, Nobu Matsuhisa and Masaharu Morimoto, developing and refining his cuisine style and unmatched knife skills.

Purveyor was featured in Alabama Magazine in 2018, and The Alabama Restaurant and Hospitality Association just named Chef Kannon a 2020 finalist for Chef of the Year for Alabama.

Purveyor owners Matthew and Stephanie Mell are also 2020 finalists as Alabama’s Restauranteurs the Year. Purveyor has had a continuous 4.8-plus rating on Facebook since its opening and recently was named TripAdvisor Travelers Choice Award recipient, with travelers placing this restaurant in the top 10 percent worldwide.

photo provided by Stephanie Kennedy-Mell

Lafayette Bunnell INGREDIENTS 1oz Old Forester 1oz Rittenhouse Rye 1/2oz blackberry rosemary syrup 3/4oz fresh squeezed lemon juice 1/2oz apple cardamom shrub 1/4oz St. Germain

DIRECTIONS Muddle fresh blackberries and rosemary, add ingredients and ice - shake!

Double strain - Hawthrone strainer & Conical strainer Pour into martini / coupe glass Garnish w/blackberries and torched rosemary sprig

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 21

S Y

FO R

T

A

C

’ S

H

KEV F D E

D I HE HOL

1 Miller High Life

“The champagne of beers...a century of rich history speaks for itself!”

(Lager) Milwaukee, Wisconsin

2 “My brothers and I share a few large format bottles of Chimay every holiday season”

Chimay Primiére (Belgium Red)

Scourmont Abbey, Belgium

3 Murphy’s Irish Stout Cork, Ireland

“one or two stouts by a fire make for a happy holiday evening.”

4

5

Downeast Cider

Merry Monks

Downeast Cider House

Weyerbacher Brewing Co.

Murphy’s Brewery

(Original Blend)

Boston, Massachusetts

photograph by Mia Campopiano Photography

(Tripel)

Easton, Pennsylvania

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 23

B Y DY L A N H O L C O M B

Dylan Holcomb has been slinging cocktails for over 20 years. You can find him behind the wood at the world famous Seven Grand in Denver Colorado.

For 13 years Dylan traveled the U.S. developing and refining many techniques of his craft. He has experience ranging from high-volume nightclubs on Bourbon Street, New Orleans; to head bartender/craft beer director for a nationally recognized, classic cocktail program, and tiki bar, in Washington, D.C.; to opening bars and restaurants in Philadelphia, Pennsylvania.

Dylan Holcomb MIXOLOGIST

Since moving to Denver, his creations have been featured multiple times in local and national publications.

He has traveled the country creating cocktails and working exciting events from Los Angeles to San Francisco to Miami to Las Vegas, where he works with many celebrity chefs from the food network. When he’s not traveling he helps train other restaurant’s staff members on the fundamentals of spirits and has worked with multiple spirit and beverage companies to create original cocktails and creative beverage programs.

DYLAN HOLCOMB PRESENTS:

Hungry for Apples? apples, spice, and everything nice INGREDIENTS: 2 oz Koch Espadin Mezcal 3 dsh Bittermen’s Spiced Cranberry Bitters 1⁄2 oz Lemon juice 3⁄4 oz Grenadine (Real/Craft) 4 oz Dry hard cider

GARNISH 1 Sage leaf Chopped red delicious apple, 3 Sage Leaves Red delicious apple peel

DIRECTIONS: Smack sage and put into tulip glass. Add cubed ice. Add remainder of ingredients ending with the cider.

Stir. Garnish.

SUGGESTED GLASS: TULIP

photos provided by Dylan Holcomb

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 25

DYLAN HOLCOMB PRESENTS:

Coco de Leche coffee & mezcal magic

INGREDIENTS: 1 oz Koch Espadin Mezcal 1 oz Dorda Sea Salt Caramel Liqueur 4 oz Chicory coffee 4 oz Coconut Dulce De Leche Whip cream

GARNISH

make your own whipped cream!

Coconut Dulce De Leche Whip cream Oaxacan Chocolate Shaving

INGREDIENTS: 1 13.66 oz can Thai coconut cream 4 oz sweetened condensed milk

SUGGESTED GLASS: Coffee Cocktail Glass

PROCESS Remove all the solid coconut cream from can and add to whip cream dispenser.

PROCESS

Discard the remaining coconut water.

Build in footted Coffee mug. Top with whip cream. Garnish.

Add 4 oz sweetened condensed milk.

Seal dispenser and shake vigorously.

Charge twice. Shake again. Serve.

JASON KINDNESS OWNER MIXOLOGIST The Kind Spirits | Kai Bar East Greenwich, RI

Mixologist Jason Kindness is a Newport RI native and restaurant owner/consultant.

Jason has always found inspiration from the culinary side of the craft which comes from working along side some of the country’s most talented chefs.

In 2012, Jason launched his popular Mixology 101 course which has not only elevated the game of industry professionals through staff trainings, but has entertained thousands through private events, corporate team building, and numerous other occasions.

Learn more at

Thekindspirits.com

photos provided by Jason Kindness

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 27

INGREDIENTS: 1.5 oz Laird’s Apple Jack .25 oz fresh lemon juice 1 dash angostura bitters 1 tablespoon apple butter 3 oz Apple cider

DIRECTIONS: This cocktail can be served hot or cold!

Garnished with thin apple slices and cranberries on a bamboo pick

Nashville, Tennessee | pourtaste.com

Beverage Experts & Owners of PourTaste.

Since 2011 Jon and Lindsay Yeager have been full time beverage consultants for hotels, restaurants and bars in addition to their work with festivals, retail shops, distributors and brands. Their company PourTaste has worked with every level of the spirits and cocktail industry through education, product placement, marketing, training and more.

In 2010 Jon became a bartender at East Nashville’s Holland House which was one of the first places to bring the Prohibition era cocktail to the main stage in Music City. As the bar became nationally synonymous with prestige and excellence, one year later Jon found himself coaching and consulting other restaurants and bars in Nashville. Through today, that business has blossomed into a full time cocktail creative where Jon and Lindsay are shaping the way people drink not only in the south but internationally as well by bringing in new products, training bartenders on regions, culture and more.

PourTaste hosts the annual Nashville Cocktail Festival and Cheers Huntsville cocktail centered festival in Alabama. They are the

photos provided by Jon & Lindsay Yeager

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 29

1 1/2oz armagnac 1 1/2oz calvados 3/4oz poppy syrup 1/4oz Benedictine 1/4oz Lustau East India sherry // Combine all ingredients in mixing glass and stir, with ice, for roughly 20 seconds. Strain over large cube into a poppy coated glass and garnish with an expressed lemon zest.

authors of The Ultimate Guide to Beer Cocktails (Skyhorse Publishing) and are also the creators of E Harlow Magnolia Bitters, who Garden and Gun praised for a fresh take on bitters.

Their private cocktail club, industry seminars, podcast and other educational outlets have positioned the Yeagers to be one of the main go-to sources for cocktails in the past decade.

Lindsay and I are both of Italian decent. Hers from the north and mine Sicilian. Every year, my family celebrates Christmas Eve with a spread straight out of The Godfather movies. Pounds of pasta, pork neck bones and ribs, fried green peppers and wine as far as the eye can see. Lindsay’s family keeps it alive by making handmade tortellini’s. These will be made maybe around October or early November and then frozen. They’ll then make a bone broth soup with them for both Thanksgiving and Christmas.

Though her family excels at Southern cooking, it’s the tortellinis that I look forward to the most!

- Jon Yeager

T H E U LT I M AT E G U I D E T O

B E E R C O C K TA I L S

“No bar library is complete with out this style defining book full of delicious recipes from PourTaste.”

- Tennessee Craft Beer Magazine

Now available online at PourTaste.com and

@pourtaste THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 31

Michael Meagher MASTER SOMMELIER

Michael Meagher is

one of 269 Master Sommeliers

in the world and the Principal of Sommelier On-Demand Hospitality Services.

With over 20 years of experience in the hospitality industry, intermingled with a Bachelor’s degree from Harvard University, an Associate’s degree from the Culinary Institute of America, a Master’s degree from the University of Adelaide in South Australia, and the Diploma from the Wine and Spirits Education Trust in London, Michael has a rich depth of experience from around the globe that he shares with each bottle he opens and every glass he pours. When the demands and hustle of managing some of Boston’s best wine programs wasn’t quite enough, Michael sought the challenges offered through a number of competitions. He placed third in the

country at TOP | SOMM two years in a

Emeritus of the Board of Directors for the

row, was the winner at the National Finals

Boston Sommelier Society.

for Best Young Sommelier, and placed second at the Best Young Sommelier in the World. The competition circuit gave Michael additional exposure and global credibility, ultimately landing him on Master Sommelier Fred Dame’s handpicked luxury sales team at Treasury Wine Estates.

Michael enjoyed tenures as a corporate educator and regional sales manager at TWE, regional manager and corporate educator at Jackson Family Wines, and a stint in distribution at boutique distributor Vineyard Road. In total, Michael has worked the entire route to market of some of the greatest wines from around the world.

Michael has enjoyed wine travel experiences within a number of classic regions in France, Italy, Spain, Portugal, Germany, Greece, Australia, and New Zealand, in addition to the United States and Canada, giving him a true global perspective to pair with the business acumen and practical experience that few in the industry can match. Given his lifelong attention to detail and pursuit of excellence, his company, Sommelier OnDemand, and everyone on the team have standards that few can attempt to reach.

His client list ranges from Fortune 500 companies and international organizations to private individuals, all united by their

On the academic and trade front, Michael

desire to experience the best of what the

has been published in a number of

world of wine has to offer.

sources, including the academic Journal of Culinary Science and Technology, the Guild of Sommeliers and trade publication The Somm Journal, while also having his pursuit of the Master Sommelier Diploma featured in the book Dark Horse: Achieving Success Through the Pursuit of Fulfillment.

In addition to writing, speaking and consulting roles, he serves as Chairman

photos provided by Michael Meagher

But don’t be misled; Michael’s downtime is just as critical to his success as his work ethic. He remains deeply rooted in Groton, Massachusetts by his wife, Carolyn, and two sons, William and Trent. When time permits, he enjoys running, soccer, lacrosse, being outdoors, woodworking and a cold beer, though not necessarily in that order.

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 33

the crowd pleasers

MICHAEL MEAGHER’S

holiday wine guide At last the holiday season is upon us, though perhaps the joy of the season this year might only be exceeded by the joy of knowing that 2020 is ending. While our celebrations might look and feel very different this year, we still want to find time for friends and family, even if instead of in-person gatherings, we spend more time with people via video chat. Our trips to the mall and lunches out with coworkers will be replaced by on-line shopping and the occasional take out or delivery from a local establishment.

No matter where we find ourselves, and what opportunities are available to establish new traditions, finding a good bottle of wine might be one of the small details that becomes far more important this year, as it’s one of the few things we have a choice in and total control over.

Maybe you have some picky wine drinkers in your quarantine circle or you’re serving a wide array of food. If that’s the case, it’s always best to think about choosing wines that might appeal to the broadest audience and won’t try to steal the spotlight in food pairings. Pinot Noir and Chardonnay are classics in this space as they both shine with both fish and lighter meats, earthier flavors, and I would recommend wines that shy away from oak as they can often be heavy and overpowering on the dinner table.

RECOMMENDATIONS: Xanadu “Estate” Chardonnay from Margaret River in Australia. Crisp and edgy, with plenty of tree fruits and complexity.

Schug Pinot Noir from Carneros.

Ripe berries, hints of savory herbs and a delicate hint of vanilla and spice. It has that California personality, but isn’t as big and jammy as some Pinot Noirs have become over the years.

wines to stock up on off the beaten path Maybe you have some picky People are usually intimidated by restaurant wine lists as they are often a jumble of words in different languages, names you might not recognize, and prices that hopefully correlate to the quality of what will wind up in your glass. With people enjoying more take out and cooking more at home, now is a great time to pick up some wines that might not be familiar to you at a shop as the financial outlay will be lower and the pressure to choose the “perfect” bottle isn’t as big a deal when you’re sipping at home. These wines are great for braises and roasts, letting the aromas fill the home as the twilight hours start to creep in. Pinot Grigio from Italy is well loved by many, and rather affordable to boot, but many people don’t realize the riper, fuller bodied version that is available in Alsace, France. Syrah is a grape a lot of people shy away from, for some strange reason, but it is one of the most under appreciated grapes out there.

RECOMMENDATIONS: Trimbach “Reserve” Pinot Gris. is a classic expression of this region, with ripe peach, nectarine and honeysuckle flavors perfect for cooler weather and richer foods.

Owen Roe “Ex Umbris” Columbia Valley Syrah is a decadent mix of blackberry, blueberry, peppercorn and smoked meat with a smooth, silky mouth feel.

Unexpected guests might be down this holiday season, but perhaps a new tradition of having the neighbors over for a holiday driveway cocktail hour, or a backyard session by a fire pit can uniquely capture the spontaneity and festivity of the season. Wines that are easy drinking and budget friendly are key here (you might become a very popular neighbor with this plan).

RECOMMENDATIONS: I’m really enjoying the white wines from Rias Baixas in Spain (tricky to pronounce, but oh so worth it to drink) as they are perfectly drinkable on their own but can hold up to finger foods and small bites (think tapas!).

Paco y Lola and Fillaboa are two producers that make delicious wines from the Albariño grape that are full of peach and citrus notes, with a touch of nuttiness and zippy acidity that revs up your palate.

For a fun red wine, I’m looking to Italy for some great values and I find the Barbera grape to be a perfect balance of fun and serious that is right at home with any kind of gathering. The Pio Cesare Barbera d’Alba is an example of a worldclass producer of Barolo making a wine that you can celebrate without blowing your budget.

Plummy, juicy, with a bit of earth and spice for any kind of food you want to throw at it (or don’t and just drink it on its own!)

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Centerpiece Wines These are the wines that you either hold for a special occasion or build a special occasion around. You’re going to spend a little (or a lot) more than you usually spend on a bottle because you want to be sure the wine is up to the occasion, so you want to be sure you nail it. In this case, I encourage you to find a wine shop you trust and talk to the good people that work there. They are the ones who taste just about everything that is on the shelf and have made the decisions to bring in that wine. They’re hidden gems of information in what can be a mountainous landscape of bottles on shelves. Over the years, my centerpiece wines have come from Ridge Wines in the Santa Cruz Mountains. Considered to be one of the best (and surprisingly accessible) wineries in the United States, they have beautiful Zinfandels (their Lytton Springs is a benchmark for me), Chardonnay (the “Estate” bottling is gorgeous) and their iconic Monte Bello, which is a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. It’s a bit pricey, for sure, but it’s a wine that rises to any occasion.

This year, maybe you have a bottle set aside from years ago that you are waiting to open, but just haven’t found that moment. (If you’re looking for permission to open that special bottle, I’m going to say to you that this is the year!) If there’s one thing that 2020 has taught us is to try and celebrate the little moments we have every day, to be more mindful and grateful about what and who we have in our lives. I raise my glass to you and wish you a happy holiday season and all the best in 2021!

Sparkling Wines Sparkling wines are often pushed to the margins of our wine drinking experiences, often opened only during celebrations or for a toast at the beginning of the meal. This shortchanges so many regions and producers making delicious bubbly that deserves more than an occasional glass. While Champagne is held as the gold standard in all wines sparkling, there are some amazing wines being produced around the world that can satisfy any situation.

RECOMMENDATIONS: If you see a wine labeled as “Crémant” then you have found one of France’s hidden gems in the world of sparkling wine. These wines are made in the same style and method as those in Champagne, but don’t have the marketing and PR teams behind them to drive awareness. The

Gérard Bertrand “Cuvée Thomas Jefferson” Crémant de Limoux is an awesome bottle to sip for any occasion, but give it a shot with food; fried chicken and French fries are outstanding with this wine…trust me. The wine is full of citrus, green apple, and almonds with a vibrant, creamy texture.

For something a bit richer, the Gruet Blanc de Noirs is from a winery in New Mexico (yes, New Mexico produces wine), started by a family with roots in Champagne. The wine has much more of a berries and cream nose, with more red fruit and structure on the palate that would lend itself to pairings with fish, white meats and all sorts of veggies.

The World Of Wine.

At your convenience.

Corporate and private events Wine Cellar consultations Bespoke Wine Tourism Taste, Better

Toll Free: 844-SOMMELIER www.SommelierOnDemand.com

THE MAGAZINE LIFESTYLE | Holiday Wine & Spirits | 37

Feed Your Soul & Spirit

Recipes from some of the best chefs in America

Head Chef | Arnold’s Downtown Cincinnati, Ohio

Chef Kayla Robison is an award winning chef with over 15 years experience in the food service industry and is a frequent guest on both local and national television.

Her appearances include The Today Show, Man vs.

Food, Cheap Eats, and Guys Grocery Games, which she recently won. Chef Kayla embraces a collaborative leadership style that empowers her staff to contribute

Sweet INGREDIENTS: 1 egg

2 tbsp melted butter

1/2 tsp salt

1/2 cup brown sugar

1/2 tsp vanilla

1/2 cup milk

1 tsp cinnamon

TOPPING INGREDIENTS 1 ¼ cups cornflakes cereal

1 tbsp melted butter

¼ cup chopped pecans

1 ¼ cups miniature marshmallows

photos provided by Kayla Robison

Potato Caserole DIRECTIONS:

2 large cans yams, drained

1 tbsp brown sugar

to her unique menu creations. She is an active member of the local community and a staunch advocate of fresh, locally sourced ingredients that sets her dishes apart. In her private life, Kayla is a proud, single mother raising her 10-year-old daughter and recently rescued pup.

Combine first 8 ingredients and mix until smooth. Place in a 9x13 baking dish.

In a med bowl, combine cornflakes, pecans, brown sugar and melted butter. Crush and mix well until cornflakes are into pieces Top casserole with alternating rows of streusel and marshmallows. Cover with aluminum foil, spraying it with Pam to ensure marshmallows don’t stick to foil.

Bake at 350° for 30 mins, remove foil and continue baking for another 15 mins or until marshmallows are brown.

THE MAGAZINE LIFESTYLE | Chefs Across the USA | 39

photos provided by Marcel Cocit

MARRIED TO FOOD CATERING Los Angeles, California

Starting at a very young age, Chef Marcel has had a deep love and appreciation for food.

Born in Brazil yet raised in Queens, New York, Marcel Cocit starting cooking with his Romanian mother and Italian/ Spanish father. From age five, he started dabbling in the kitchen as they cooked family favorites and knew right away that this was his calling.

Learning to cook with his parents as well as several culinary arts classes have only deepened the love Chef Marcel has for all things culinary.

He is a graduate of New York Restaurant School and has a certificate in Culinary Arts.

He considers his real school to have taken place as he worked as a private chef for some of New York’s most prominent families.

Experiencing food isn’t just done with your palate. Chef Marcel takes great care in

the presentation as much as the food itself because of his belief that food is experienced with your eyes as well as your palate. He specializes in American comfort food and International cuisine, but has a deep love for desserts.

With a big move to California in 2000, Chef Marcel found himself in great demand. As he started to cater private events for celebrities like Jennifer Aniston, Brad Pitt, Larry King, Lisa Marie Presley and Ryan Seacrest, his popularity grew and he is now highly sought after to cater films, TV shows, corporate events and weddings. He has appeared on several television networks including Food Network, E-Channel, Style Network, ABC, Hallmark, FYI, MTV and Kcal 9 News as he has walked thousands through several of his culinary creations.

THE MAGAZINE LIFESTYLE | Chefs Across the USA | 41

Roasted Butternut Squash, Ricotta and Sage Crostini APPETIZER MAKES 30

INGREDIENTS

DIRECTIONS

1 2-pound butternut squash, peeled, seeded, cut into 1/2' cubes (about 4 cups)

1. Preheat oven to 425°.

6 tablespoons extra-virgin olive oil, divided 2-3 teaspoons packed light brown sugar Coarse sea salt and freshly ground black pepper 30 fresh sage leaves 1 ¼ cup fresh ricotta 2 teaspoons finely grated lemon zest ¼ cup finely chopped sage ¼ cup pine nuts 1-2 teaspoons chopped garlic

CROSTINI 1 baguette sliced in ½ inch slices (about 30) 2 tablespoons olive oil

2. Toss squash, 2 Tbsp. oil, and sugar in a large bowl.

Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 15-20 minutes. Let cool on sheet pan then add into a bowl and set aside.

3. In a small sauté pan over medium heat, add 2-tablespoons olive oil, garlic, sage and pine nuts. Fry until the garlic, and sage are sizzling and aromatic, and the pine nuts begin to brown. Remove from heat. After it has cooled down, then add to the butternut squash and toss all those flavors together.

4. Heat up 2 Tablespoons of olive oil in a small skillet over medium-high heat. Add sage leaves cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to a plate lined with paper towels.

5. Mix ricotta and lemon zest in a small bowl. Season with salt, and pepper.

6. Place bread slices on a baking sheet lined with parchment paper. Drizzle the olive oil all over the bread.

Bake for about 10 minutes or until crispy and golden brown.

7. To assemble the crostini. Spread 1 Tbsp. of ricotta onto the crostini, then place 1 Tbsp. of squash mixture on top of the ricotta and finally add 1 piece of fried sage on top for garnish. Serve and enjoy all that love!

THE MAGAZINE LIFESTYLE | Chefs Across the USA | 43

Michele Ragussis Chef & Television Personality Michele is a Connecticut born chef who began her culinary journey by having attended Johnson & Wales University. Her passion and love of New England cuisine coupled with her Greek and Italian heritage and unrelenting drive have afforded her a career as a highly regarded chef across the northeast. Along with her talent and reputation, her unique personality and quick wit were what won over the food network for some of her first television appearances. Her appearances include chopped, 24 hour restaurant battle (winner), food network star season 8 (runner-up), NBC food fighters, come back kitchen, midnight feast, farmers market flip. She is currently a repeat judge on the hit food network show beat bobby flay where she recently tried her hand as a contestant and scored a win of her own.

Michele also participates in many live food events and festivals including Mohegan Sun: Food and Wine, Cuisine of the Sun, Burlington Food and Wine, and Alabama's Hangout Oyster Cookout to name a few. Michele is currently collaborating with actress Mary Stewart Masterson on a new television project, as well as developing a cookbook highlighting seafood in each season.

In addition to her culinary and television career, Michele participates and works with several charities including Make a Wish, No Kid Hungry, March of Dimes, American Cancer Society and has a soft spot for helping the animals. She is the creator of the newly formed worldwide celebrity chef endorsed social media page "Chefs for Disaster Relief" in an effort to raise awareness of both human and natural disasters.

Butternut Squash Ravioli "I love fresh pasta on xmas eve, it’s super easy!

Butternut squash is one of my faves and makes me think of thanksgiving and the holidays"

INGREDIENTS pasta dough 2 cups 00 or AP flour 3 whole eggs 1 tablespoon olive oil 1 tablespoon water pinch salt

filling 1/2 butternut squash 1/2 cup whole milk ricotta 1 cup fresh grated parmesan

DIRECTIONS 1. Make Pasta: In a stand mixer add flour, water, salt,

and olive oil with dough hook. Add 1 egg at a time on med heat. Let knead for about ten minutes until a ball forms. Wrap and refrigerate 30 min

2. Make Filling: Roast squash on 400 degrees until

tender 15-20 min. Smash with a fork and add ricotta,parmesan and salt and pepper.

3. Fill Raviolis: Roll out pasta very thin or use a pasta

machine (1-2 on machine). Pipe filling or spoon an inch apart and brush all sides with an egg scrambled. Top with another thin sheet of pasta and cut out your ravioli. Place on a floured tray . Boil in salted water for 3-5 minutes

salt and pepper to taste

sauce 1 stick butter

4. Make Sauce: Warm a saute pan on medium heat.

Add a stick of butter, the chopped garlic, shallot and let brown about 3 minutes. Add balsamic sage and 2 tablespoons of pasta water.

1 clove garlic 1/2 shallot

5. Serve: Add ravioli to sauce toss and serve

1/2 bunch fresh sage 1 tablespoon balsamic vinegar

photos provided by Michele Ragussis

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Rachel Klein Executive Chef, Big Night Live | Boston Ma

Rachel Klein brings passion and extensive culinary experience to her role as Executive Chef of Big Night Live, a music hall / concert space located at the Hub on Causeway created by leading hospitality group Big Night Entertainment Group.

In this role she is responsible for overseeing and executing culinary operations at Big Night Live, including the concert space, Guy’s Tequila Cocina and the private event space Studio B.

Rachel has created an unforgettable experiences for guests at Big Night Live

photo provided by Rachel Klein

Born & raised in New York City, Klein developed an interest in food at a young age through her travels with family. She is known for her playful & whimsical approach to cooking and continues to make her mark on New England’s culinary scene with over 20 years of experience.

During this time, she headed culinary for Aura Restaurant, Tamo Bar & the private dining spaces within the hotel. Her work with the Seaport Hotel landed her Starchefs’ Rising Star Hotel.

Rachel graduated from the New York Restaurant School and quickly moved on to secure positions at two award-winning restaurants, the Savoy and the Anissa. Shortly after 9/11, she moved to Providence, Rhode Island and took the helm of the X.O. Café Kitchen as chef de cuisine. Next, Rachel helped open Lot 401 in Providence as Executive Chef which was awarded “Best New Restaurants in America” Esquire Magazine in 2004.

In 2011 Rachel was recruited to become the executive chef of Boston’s 5-star luxury property, The Mandarin Oriental Hotel where she was responsible for overseeing banquets, restaurants and room service.

She then went on to open Liquid Art House in 2014 and in 2016, Rachel embarked on forming a restaurant group with a focus on bringing vibrant restaurant concepts to market in predominantly suburban areas with a focus on being affordable & creative in a vibrant & exciting environment.

Rachel then went on to make headlines as the executive chef at OM Restaurant in Cambridge, MA where her inventive cuisine garnered both local and national attention. Shortly after, Rachel moved on to the Seaport Hotel.

With her rich culinary background, understanding of the market and ability to collaborate with others, Rachel has created an unforgettable experiences for guests at Big Night Live

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Meet the Murphy’s owners of ASSUAGED Hand-selected recipes, products, and guides to your healthiest + sexiest lifestyle

As the Murphys suffered a myriad of progressively worsening symptoms, they were led into the realm of veganism. They quickly realized that cases of cancer and medical illness are on the rise globally. Eating organically nutritious foods is challenging due to the scarcity of health resources and money.

Assuaged was founded on the concept of the blue zones movement and in the region of Loma Linda, California – one of only five geographical areas in the world and the only one in the United States. Research studies and several news reports have established that residents in these blue zones maintain supreme health and live past the age of one hundred.

The Murphys are passionately seeking to bridge the gap between healthcare and self-care to meet the needs of healthy living as a method for longevity. They are going beyond charity and unifying people through love and compassion.

Thane Thane is a disabled USMC veteran who suffers from PTSD incurred by a severe Traumatic-Brain Injury during his service.

The tragic events of 9/11 inspired Thane to join the USMC while residing in Canada. Before starting boot camp in the United States, he was homeless, living in his truck and showering at 24-Hour Fitness. He’s experienced invasive and debilitating skin rashes since childhood and was diagnosed severely obese and pre-diabetic. Since then, he’s found a cure through diet and nutrition. Thane graduated Summa Cum Laude from Purdue University, specializing in Nutrition and Holistic Medicine.

Cynthia Cynthia is a craniofacial disability activist, fashion model, and graduate student with a Master’s degree in Public Health at Purdue University. A high-school and college dropout, she bravely persevered in the face of rejection and began earning her college degrees after returning to school. She is currently pursuing her Doctorate’s Degree in Business Administration.

Cynthia has overcome many chronic health conditions caused

by Treacher Collins Syndrome, a genetic birth defect that affects the bones, muscles, and soft tissues of the face and skull. To date, she’s undergone 16+ reconstructive plastic surgeries. Murphy currently works as a health and wellness activist and CFO with her husband Thane through their free award-winning charity app and website Assuaged

Vegan Recipes for a healthy holiday Butternut Apple Bisque

Wet & Dry Ingredients:

Instructions:

• 3 tbsp coconut oil, extra virgin, unrefined • 2 qts. water or vegetable broth or homemade instapot stock • 1 tsp pink salt • 1 can full-fat coconut milk • 1⁄2 cup dry white wine • 1⁄2 ground ginger • black pepper to taste

1. Sautee onion in oil for 5 mins or until lightly browned and soft.

Raw Ingredients:

5. Process in batches in blender in four parts adding 1 tbsp of cashews in each to create additional creaminess.

• 2 onions, diced • 4 sweet potatoes, peeled & diced • 2 honey crisp apples, peeled & diced • 3 cups butternut squash, cubed • 1 1⁄2 cups carrots chopped • 4 tbsp raw cashews

photo provided by Thane and Cynthia Murphy

2. Add next 6 ingredients and bring to a boil.

3. Cover reduce heat to medium low and simmer for 20 minutes or until squash and sweet potatoes are tender.

4. Turn off heat and add coconut milk, wine, and ginger.

6. Blend each batch until completely smooth.

7. Add back to pot, add black pepper to taste, heat, and enjoy.

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Purple Cauliflower Stuffing

Mini Stuffed Peppers

Wet & Dry Ingredients:

Ingredients:

• 1 cup water or vegetable broth or homemade instapot stock • 1 tsp of sage, rosemary, thyme, oregano (add fresh herbs for extra holiday spice) • 1 1⁄2 tsp pink salt, black pepper

• Cashew Nut Ricotta Cheese • Mini peppers

Raw Ingredients:

1. Wash and slice colored mini peppers in half

• 1 medium head of purple cauliflower, chopped • 1 1⁄2 cups carrot, chopped • 1 red onion, chopped • 1 box of crimini mushrooms • 1 cup celery, diced

Add-in Ingredients • 1⁄2 cups nut crumbs (pecans & walnuts pulsed in blender)

Instructions: 1. Ddd some broth in with onion, carrot, celery and saute in medium-flat pan on medium-heat until translucent for 7-9 minutes.

2. Ddd cauliflower and mushrooms and saute for 8-10 minutes additional.

3. Add fresh and dry spices in with the remainder of broth until tender and liquid free for 8-10 minutes.

Instructions: 2. Stuff sliced peppers with cashew ricotta cheese and bake at 400 3. Degrees for 15-20 minutes, line baking sheet with parchment paper

Vegan Eggnog

Key Lime Pie

Wet & Dry Ingredients:

Wet & Dry Ingredients:

• 3 cups almond cashew milk • 1 tsp cinnamon • 1 tsp nutmeg • 1 tsp allspice powder • 1/2 tsp pink himalayan salt • 1 tsp vanilla extract(optional) • 1 tsp red maca powder (optional)

• 1 cup almond cashew milk • 1 tsp vanilla extract (optional) • 1/4 cup coconut nectar • 1/3 cup lime juice • 1 tsp flaxseed, ground • 1/4 cup melted coconut oil, extra virgin, unrefined • 1/4 cup maple syrup (optional)

Raw Ingredients:

Raw Ingredients:

• 6-7 pitted medjool dates • 1/3 cup cashews • 1 banana

• 1 cup raw cashews, soaked then drained • 1 tsp lime zest

Instructions: 1. Soak cashews for one hour in hot water or soak in cold water overnight.

2. Combine all ingredients in a blender and process until satiny smooth.

Instructions: 1. Mix all ingredients on high in a blender until smooth, creamy, and thick.

2. Pour over cooled crust then freeze for several hours.

3. Pull out for 30 minutes before serving to thaw and enjoy!

3. Refrigerate for one-hour and enjoy!

THE MAGAZINE LIFESTYLE | Chefs Across the USA | 51

Roshni Gurnani chef & chopped champion

Roshni Gurnani is a Classically trained Chef with over 20 years of International Experience. She has worked with many charity foundations world wide.

Chef Rosh is a Food Network Chopped Champion, Beat Bobby Flay, Cut Throat Kitchen and Hells Kitchen contestant with the famous Gordon Ramsey.

She has also been featured at the James Beard House in NYC multiple times. Chef Rosh has many awards and accolades that she has received during her career, including be recognized as one of the top 5 Indian Chefs in the United States. She believes “food is a journey not a destination�

Sindhi Lamb Chops

INGREDIENTS: 1 rack of lamb

1 tsp cardamom Powder

1 chopped fine onion

2 tbs curry powder

2 tsp cinnamon powder

1 tsp dry methi

1 tbs ginger garlic paste

2 tbs fresh mint chopped

1 tbs ginger paste

3 tbs chopped cilantro

2 tbs garam masala

Directions Cut rack of meat into individual chops. In a bowl mix all ingredients and let sit for at least 1 hour. The longer the better.

In a skillet on med flame, heat 3 tbs oil and sear chops on each side for about 4 mins.

Finish with fresh squeezed lemon juice and serve with katchumber salad.

For gravy dish, seat lamb on both sides for 2 mins each and add 1 chopped tomato and 1/2 cup of water and simmer for 7 mins on low flame.

photo provided by Roshni Gurnani

THE MAGAZINE LIFESTYLE | Chefs Across the USA | 53

Nick Calias CEC,WCEC,CCA Culinary Director | Lyons Group Boston, MA 02116 With over 30 years of experience Nicholas Calias CEC, WCEC, CCA (Certified Executive Chef, World Certified Executive Chef & Certified Culinary Administrator); has proven to be a creative leader, who currently the is Culinary Director for The Lyons Group in Boston, overseeing 20 restaurants with a revenue of over 90 + million. Previously Chef Calias was The Director of Food & Beverage Operations as well as Corporate Executive Chef for The Colonnade Hotel & Huntington Hotels where the iconic Brasserie JO for James Beard winning chef Jean Joho. I am a strong creative director & chef with a great passion for the field. Chef Calias has worked in several environments from

photo provided by Nicholas Calias

country clubs, restaurants to luxury hotels ranging from 200 people to 5000 people, he was awarded 2013 Chef of the Year from The Epicurean Club of Boston & American Culinary Federation Boston and 2015 Chef of the Year from The Massachusetts Restaurant Association. Chef Calias in his free time teaches French Cuisine at Boston University & participates in judging for both the Mass Pro Start and the national Pro Start Competition, as well as sitting on multiple culinary boards supporting students from high school to college; Newbury College, Le Cordon Bleu, MRA Education Federation (board of directors), Pedro Martinez Foundation ( Board of Directors).

Lamb Noisette Winter Vegetables, Parsnip Puree, Roasted pepper Jus, Pine Nut Gremolata

Lamb Loin

Roasted Pepper Jus

INGREDIENTS • 12 oz Lamb Loin • 2 oz Butter • 3 oz Carrots, cut into medium dice • 3 oz turnip, peeled and diced • 3 oz Brussels Sprouts, cleaned and ¼ • 3 oz parsnip purée • 1 oz parsley leaves for garnish • 3 oz red pepper sauce • 2 oz pine nut gremolata

INGREDIENTS • 1 c Red wine • ¼ TBSP Shallot • ¼ TBSP Garlic • 1 sprig Thyme fresh • 1 oz Raw butter • 2 oz Demi glace (brown sauce if no demi) • 4 oz roasted red pepper (Purée) • 1 oz toasted almonds • 1 oz ¼ tomatoes • 1 oz Oil • TT Salt • TT Pepper

METHOD Clean and portion lamb loin into 2 oz portions, season with S&P, set aside. Blanch carrots, Brussels sprouts & turnips; shock when tender. Heat oil & butter in hot pan, add lamb and sauté add vegetables, season with salt & pepper. Add sauce and reduce, place parsnip puree down on the plate, place lamb & vegetables on top, garnish with parsley leaves, pour gremolata around plate and serve

Parsnip Purée INGREDIENTS • 2 small parsnip • 2 ea cloves garlic • 2 oz julienne sweet onion • 1 cups heavy cream • 3 oz soften butter • 4 cups chicken stock • 4 oz Marsala wine • Salt &Pepper to taste (Parsnip Purée) METHOD: Sauté onions, parsnip & garlic in sauce pot, caramelize for 3-4 minutes, deglaze with wine. Add stock, cover and cook until tender. Strain and puree adding cream & butter, season with salt & pepper.

METHOD: Heat oil, add shallot, garlic, red pepper, tomatoes, almonds & thyme. Caramelize, deglaze with wine, and reduce by half. Remove and purée until smooth, strain and return to heat. Add demi and reduce by half, season with salt & pepper, strain and finish with butter.

Pine Nut Gremolata INGREDIENTS • 2 oz toasted pine nuts • 3 oz olive oil • 1 tsp lemon zest • 1 oz chives • 1 oz chopped parsley • 1 tsp minced garlic • 1 tsp minced shallot • TT salt • TT pepper METHOD: Mix together and chill

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Home for the Holidays

By Darcy Castro Renowned private chef, television personality and author Kevin Des Chenes doesn’t mind sharing the spotlight with the real stars of the show… his top-notch culinary creations. In and out of the kitchen, you’ll find Chef Kev D committed to his craft in the many endeavors that have elevated his status from master of the culinary arts to a celebrity that’s using his position to share his creative flair with home audiences, while promoting charities that speak to his heart.

Photograph by Mia Campopiano Photography

Chef Kev D has racked up an impressive list of coverage in the press, and been recognized as a top contender in his field by the finest in the industry. He’s been a leader in the kitchen at landmark restaurants around New England, and has made the leap to starting his own event production company, creating custom menus and serving up of the biggest names in entertainment and sports. His clients point out that not only is he enormously talented and pays attention to every detail, but he is also approachable and makes everyone feel comfortable. This persona means he is also a welcome guest at charity events that benefit some pretty important institutions, like Boston Children’s Hospital.

“Beyond My Chef Coat – Cuisine & Cocktails with Chef Kev D” is filled with the sophisticated, yet uncomplicated recipes he’s compiled over 20 years to share with motivated home cooks, as well as aspiring and up-and-coming culinary artists. Readers also get to hear the personal stories that shaped Chef’s journey and style. It’s a great read, and good addition to any recipe repertoire.

Kev will also be the first to tell you that regardless of his entrepreneurial spirit, he is always a chef first. Decades of experience in hospitality, coupled with his passion for food, have cemented Chef Kev D’s commitment to the craft. To parlay that talent beyond the restaurant scene is an example of how passion compounded with purpose are the keys to success.

Chef Kev D is our kind of Triple Threat – Talented, Motivated and Inspiring. He’s also grounded and community-minded, a true leader in his realm and beyond. Keep an eye out for his live appearances – and also his next book! – and learn from one of the best in the industry.

Photograph by Mia Campopiano Photography

No stranger to the camera, you may have seen Chef on major networks like NBC and the Food Network, and season two of his series VINO Live debuted this fall as part of the VINOvations lineup. Here you can watch Chef Kev D demo elegant recipes designed to impress, yet simple enough for the novice home cook, and get expert-level wine pairing guidance for each dish.

You can serve up an outstanding spread from your own kitchen by accessing the short, straightforward VINO Live episodes on YouTube anytime, and get inside tips that will elevate your kitchen creations.

Lemon zest on whipped cream? Yes! Just an example of Chef’s creative, simple upgrades that will yield you magnificent – and delectable – results.

THE MAGAZINE LIFESTYLE | Chefs Across the USA | 57

“The holidays are all about good drinks, delicious food and great company, so I wanted to share with you three of my favorite recipes for this holiday season.�

Enjoy!

Photograph by Diamond Grade Media, Inc. Custom suit by Marc Allen Fine Clothiers

Spirited

Cold Brew

1.5 oz KEEL Vodka

2 oz Cold Brew Concentrate

.5 oz Vanilla Rooibos Syrup

.75 oz Coffee Liqueur

.75 oz Coconut Milk

Coffee Beans (optional garnish)

1. Combine all ingredients in a tin and shake it just like we know you can shake it on the dance floor.

2. Strain into a coupe or martini glass and garnish a few coffee beans

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Photo by James Quinn

2 duck breasts

1 granny smith apple

Âź cup balsamic vinegar

2 pints fresh blackberries

1 cup sugar

1 cup red wine

Blackberry Jam:

1. Dice Granny Smiths add to med/high pan, cook for 6 min 2. Add fresh blackberries, cook for 5 min stirring often 3. Add wine, balsamic vinegar and sugar, and let reduce until desired thickness

Duck:

1. Score skin side of duck breast 2. Place skin side down in med/high sautÊ pan 3. Render fat for about 5 min 4. Flip and place duck in 350° oven for 7 min 5. Remove duck breast from oven and let rest 2-3 minutes before slicing 6. Slice & top with blackberry jam 7. Serve with your favorite salad or starch

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Grand Marnier Berry Compote with a warm bisuit and lemon cream

1. In a deep saute pan on medium add a few drops of olive oil 2. Add quartered strawberries and saute for 2 minutes 3. Add blueberries 4. Saute until blueberries begin to break down 5. Add Grand Marnier and touch with flame to burn off excess alcohol 6. Add sugar cook for 2 minutes until sauce begins to thicken 7. Place in refrigerator and chill for at least 30 minutes 1 pint strawberries topped and quartered

1 pint blueberries

Chef Tip: Add some uncooked strawberries and blueberries to compote after it is chilled to create different berry textures to your holiday dessert!

1½ cup sugar

biscuits or pound cake

whipped cream

fresh mint (garnish)

2 oz Grand Marnier orange liqueur

1 lemon

Plating: Place your favorite biscuit or pound cake in center of plate. Top with berry compote. Add whipped cream on side of biscuit. Lightly zest lemon on top of cream. Add mint for garnish

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Making of the Cover

Making of the Cover: Holiday/Winter 2020 at Belcourt of Newport This was such an exciting day shooting Celebrity Chef KevD in Newport, RI at the historic Belcourt Mansion. Thank you to Diamond Grade Media, Inc. & Mia Campopiano for all of the amazing photos that made this issue so special. Thank you to Chef Kev D for being the foundation and producer of this wonderful Holiday issue we couldn’t have done it without you! We look forward to many more future endeavors ahead. We are especially thankful for Belcourt of Newport for allowing us to shoot our cover in this prestigious setting. Cheers!

HOLIDAY/WINTER ISSUE 2020 FEATURING: Celebrity Chef KevD, Photographer, Mia Campopiano, miacampopiano.com Photography, Makeup/Hair, Anne Fitzgerald Makeup Artistry, @anniefitz69, location Belcourt of Newport, Newport, Rhode Island.

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David Rose Executive Chef at Omaha Steaks & TV Personality Atlanta, Georgia

Chef David Rose, is Omaha Steaks’ Executive Chef & Spokesperson.

As a summa cum laude graduate of Le Cordon Bleu Culinary College in Georgia, he identifies as a southern chef, incorporating his French culinary training with a flair from his family's Jamaican recipes.

He was a finalist on Food Network Star (Season 13) and is currently a regular Food Network/TV personality as well as a special events chef and culinary content creator.

Pan-Seared Pork Chop INGREDIENTS: brine: • 2 bone in 1 lb thick cut pork chops (about 1.5” thick) 3 cups water • 1/2 cup sugar

acorn squash purée: • 1 medium acorn squash 1/2 cup olive oil • 6 oz half & half • Salt and pepper

pan-seared pork chops: • Brined pork chops

• 2 t kosher salt

• 1/4 cup shallots finely chopped

• 2 garlic cloves (peeled & smashed) 2 sprigs rosemary

• 2 garlic cloves (minced)

• 2 sprigs thyme

• 6 oz portobello mushrooms (sliced) 1 cup marsala wine

• 1 t green peppercorns

• 1/3 cup chicken stock • Kosher salt

ingredients continued...

• Black pepper • 4 t olive oil

pan-seared pork chops: 1. Pre-heat oven to 375 degrees

• 2 t chopped parsley

2. Remove pork chops from brine, and pat dry on both sides with paper towel, allow pork chops to come to room temperature; about 20 30 mins.

sautéed rainbow chard:

3. Add 2 t olive oil to medium cast-iron pan and put on medium-high heat.

• 2 t unsalted butter

• 3 garlic cloves minced • 4 cups rainbow chard chopped s +p • 2 t olive oil • 1/2 chicken stock

DIRECTIONS

4. Sear pork chops on one side about 3 to 5 mins until a hard sear is formed, flip pork chops and add butter to pan.

5. Tilt pan and baste pork chops with spoon until golden brown about 1 minute.

6. Place pan in preheated oven and cook until 140 degrees for medium doneness, about 9 to 11 mins; for well done (165 degrees) allow to cook in oven for about 15 to 16 mins.

1. Combine all brine ingredients in a medium saucepan and bring to a boil; remove from heat and cool down to room temperature.

7. Once pork chops are 140 degrees, pull out of oven and allow to rest on cooling rack; resting will allow juices in pork chops to redistribute and continue carryover cooking to perfect 145 medium doneness.

2. Once brine has cooled, place pork chops in a large plastic bag, and pour brine over pork chops; allow chops to sit in brine overnight in refrigerator.

8. In same cast iron pan, on medium-high heat, add remaining 2 t olive oil, garlic, shallots, portobellos and pinch salt and pepper.

brine:

acorn squash purée: 1. Slice acorn squash in half and scoop out seeds; quarter each half.

2. Pre-heat oven to 375 degrees.

3. Place squash meat side up, on a half sheet pan and drizzle with 1/2 cup olive oil; season generously with salt and pepper.

4. Bake in oven for about an hour until squash is fork tender and golden brown.

5. Bring the half & half to a boil in a small saucepan.

6. Scoop squash meat out of skin, and place in food processor and blend, slowly adding hot half & half until desired smooth consistency; season to taste with salt and pepper.

7. Serve warm.

9. Sauté until mushrooms are tender about 3 to 4 mins, add marsala wine and chicken stock to pan, reduce to only 1/3 volume; about 6 to 8 mins.

10. Once pan sauce has fully reduced, turn off heat and swirl in butter until thickened sauce consistency is achieved.

11. Season to taste with salt and pepper and stir in chopped parsley.

sautéed rainbow chard: 1. Add olive oil to medium-sized pan and turn to medium-high heat, sauté garlic until lightly fragrant; about 30 seconds.

2. Add rainbow chard, pinch s +p to pan and sauté until wilted, about 3 to 4 mins.

3. Add chicken stock to pan, and cook until reduced by 1/2, season to taste with salt and pepper.

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Executive Chef | Chops Lobster Bar | Boca Raton, FL Sean Thompson brings more than 13 years of hospitality experience to the position of Executive Chef at Chops Lobster Bar in Boca Raton, Fla. Thompson is a Buckhead Life Restaurant Group veteran with more than eight years working at different restaurants in the company. He joins Chops Lobster Bar in Boca Raton from the Atlanta restaurant of the same name.

Originally from Memphis, Tenn., Thompson realized that a career fueled by his passion for food was better suited for him after two years in college. Inspired and motivated by his family’s love of cooking and enjoying meals together, Thompson soon found his niche at the Art Institute of Atlanta where he earned a degree in Culinary Arts.

After graduating in 2005, he worked at 5 Seasons Brewing for four years under former Buckhead Life Chef David Larkworthy, who stressed daily that “food has integrity.” Thompson carries these words of wisdom into the kitchen every single day

where he strives to make others happy by creating a special dining experience for every guest.

In 2009, Thompson joined the culinary team at Buckhead Life’s contemporary Italian restaurant, Pricci. From Pricci, Thompson because a Sous Chef at the Atlanta Fish Market and from there he moved to Chops Lobster Bar, in Atlanta, where he worked directly under Executive Chef Ryan Delesandro for three years.

Looking to legends like Thomas Keller and Eric Ripert, Thompson works

to continuously improve his culinary and leadership skills. He said of his Buckhead Life experience, “I have been so fortunate to grow up in this company.

Buckhead Life puts an emphasis on the entire dining experience unlike any other restaurant or restaurant group. The attention to detail is incredible.”

Thompson lives in Boca Raton with his two best friends, dogs Buster and Winston. He enjoys clean eating and staying active and his philosophy for both life and career is that hard work ultimately pays off.

photos provided by Sean Thompson

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Ingredients • 1 pound beef short ribs • 1 teaspoon salt

Directions 1. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.

• ½ teaspoon ground black pepper

2. Cook the ribs until browned on each side, about 5 minutes per side.

• 2 tablespoons all-purpose flour

3. Remove from the skillet and set aside.

• 1 tablespoon olive oil

4. Add the onion, celery, carrot and garlic to the skillet; cook and stir until tender, about 5 minutes. Add tomato paste and incorporate.

• 1 tablespoon butter • 1 onion, sliced • 1 clove garlic • 12 ounces red wine • 1 carrot diced • 1 stalk celery diced • 4 ounces veal jus’ or beef stock • ½ ounce tomato paste

5. Return the ribs to the skillet and pour in the red wine. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.

6. Pour in the veal jus’. cover and simmer over low heat until very tender, about 2 hours, or in a convection oven preheated at 350 for about 2 hours.

7. Pro Tip: This dish is great when paired with braised greens and wild mushrooms (as seen in photo)

Traditions & Stories from The Magazine Team and Nashville Musicians

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A little Cuban , a little American HOLIDAYS AT THE C AS TROS

by Darcy Cas tro

Holidays for our family of six will always be a little bittersweet in our household. My Cuban “suegros” (in-laws) are no longer with us, but we honor them, and my husband’s Cuban heritage, by keeping the food and fun of the culture thriving in our home, especially at the holidays. This means festive music and food, and heaps of affection to our loved ones. There are many amazing traits of the Cuban diaspora, but the love and joy without pretense has to be the best, in my humble “Americana” opinion.

The majority of our Christmas celebration takes place on Christmas Eve, or Noche Buena. There are empanadas, pastels (from Miami if we are lucky!), tostones and beans. And presents. All the presents!

To open on Christmas Eve or Christmas morning has been a bit of a debate, but, trust me, when the kids get their hands on just one on Noche Buena, the dominos quickly fall and they gladly rip into them all. Besides, Santa is still going to do his thing, so there will be a surprise to look forward to, all sleepy-eyed in the morning.

Let’s start with black beans – frijoles negros. I, the American in the equation, love them. I adore a good, creamy starch, and for me black beans

take the crown. My husband Juan, however, maintains to have eaten enough black beans growing up in his Cuban household in suburban Dallas to last more than a lifetime, and claims an exemption. I think it’s ridiculous, he thinks he’s right, and we continue to rib each other over it, and will for years to come. And we laugh, and I try to sneak them on his plate. It’s a thing. A Castro thing.

But the star of the show has to be the empanadas, both sweet and savory. The first batch of homemade dough is worked out into pockets filled with our picadillo, a concoction of ground beef, green peppers, olives, stewed tomatoes and plenty of cumin. (We leave the raisins out, to my chagrin.

But alas, the kids can’t handle. Maybe when we’re empty nesters we’ll be able to make this fully authentic version!) The second batch is stuffed with thick slices of both cream cheese and guava paste. Believe me, you haven’t tasted Cuban Christmas until you’ve had a sweet, creamy, guava empanada. Find one at a Cuban bakery this holiday season, and you can thank me later.

These savory and sweet bundles are then deepfried in oil, which my husband insists that his mother said could only be Mazola. Heaven help me if I come home with bargain brand from the store. He’ll probably return it. I just roll with it,

and accept that it’s part of the Cuban tradition, and slightly smirk, but don’t tell him I said that.

When we fry-smash-refry green plantains, then douse them with lime juice and kosher salt, no one can resist, and we all risk being too full for all the forthcoming empanadas. So one must learn to pace oneself in the Castro kitchen, try to sing along to Marc Anthony (Puerto Rican, but that’s ok) in broken Spanish, and try the frijoles, because I said so.

Tostones de Familia Castro INGREDIENT S • 3-4 green plantains • Lime • Kosher salt • Vegetable oil • Tostonera (or something to smash the fried plantains with, a heavybottomed cocktail glass will suffice, but finish your Cuba Libre first)

DIRECTIONS 1. Peel plantains and slice one-inch chunks diagonally.

2. In a deep sauté pan or skillet, heat enough oil to submerge plantain chunks.

3. Fry in batches until they begin to turn golden and take on a slight crisp.

4. Remove with a slotted spoon to plate covered with a paper towel to soak up excess oil.

5. With tostonera, or bottom of heavy glass, smash each fried chunk and return for second deep fry.

6. When crispy and golden brown, remove again to plate as before.

7. Sprinkle with fresh lime juice and kosher salt.

8. Devour and be delighted.

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let the

Magic Reign

by Dr. Fab

We wait all year for the magic of the holiday season to appear. The wrestling of the packages, the smell of hot chocolate and the sweet taste of peppermint candy canes. The magic that fills the air and the love that fills our hearts. As the ticking clock pushes us toward the holiday season, let us all be thankful for the many blessings that has been bestowed upon us. It is a time for us to pause and reflect on the important things around us. To look back on another year passed and prepare for the amazing year ahead. The holiday season is for love, forgiveness, and cherishing those who have blessed our lives in enriching ways. The traditions we keep alive year to year and the new ones we have yet to create.

We start earlier each year trimming the tree, turning the channel to Hallmark and blasting Pentatonix Christmas music in our cars. We nestle into the sweet spot of the holidays because it brings us joy and all the hope of a better tomorrow. This past year we have lived through unprecedented times. We have lived through uncertainty, anxiety, and scarcity. We have rallied together, we have rallied against each other, and we have overcome the unthinkable.

I am sure we can agree one of the hardest things to do is live in the present.

Most days we find ourselves wishing away seconds, minutes, and hours.

However there is something magical about the holiday season. We choose to be kinder to one another and wrap ourselves in the wonderment of what the holidays bring. This year in particular I see the trees going up before Thanksgiving, I see the twinkling lights framed upon many homes, and candles displayed on window sills. Christmas time has become our happy place in the chaos of the unknown. We are finding comfort in traditions and

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holiday cheer. The Christmas time stressors that used to give us anxiety, like finding the right gift for someone, or making food for an army; has taken a back seat. The world wants a celebration of holiday spirit and they want it, now. We all want to feel that magic, we all want a reset and find peace and joy within our lives again.

There is no time better than the present.

There is a reason the package under the tree is called a gift. As we open the magical bundle we find ourselves living in the present, nothing else matters than the surprise we are about to open. It is a metaphor for life.

Living in the present is a gift. Living in moment to moment joy is a true blessing that we need to embrace.

You are worth every positive thought and all of the gifts the present has to offer. So let’s challenge each other to keep the positivity spreading. There is no time better than the season of giving. Let’s all give the gift of making a better today.

As you lay your head to the plush soft pillow beneath you, be reminded of those who aren’t as fortunate, and those who have passed on and light the way for us all.

Remember to let his light shine and brighten your path into the New Year. May this season warm your soul, bring bountiful love to your hearts, and bless you with everything life has to offer.

Roasted Harvest Soup (vegan, gluten free)

Loaded with antioxidants, vitamin A and cancer fighting goodness, this is a comfort food that is also good for you.

INGREDIENTS

• 4 cups Vegetable broth* organic, low sodium • 2 tbsp Better than Bullion* added to 4 cups hot water optional alternative to store bough veggie broth

• 4 medium Carrots organic, peeled • 1 large Butternut squash peeled and seeded

• 3 tbs Avocado oil

• 2 medium Onions yellow, chopped

• 1 tsp Pink Himalayan Sea Salt

• 3 Granny smith apples organic, peeled and diced

• 1 tbsp Cinnamon

• 2 15 oz cans Pumpkin puree organic

• 1/2 tsp Clove

• 4 clove Garlic peeled • 1/2 cup Unsweetened almond or coconut milk or the nondairy milk of your choice • 2/3 cup Orange juice fresh squeezed or organic, no pulp

• 1 tsp Ginger fresh grated or powdered • 1 tsp Nutmeg • 1 tbsp Pumpkin pie seasoning • Dried cranberries organic, for garnish

DIRECTIONS 1. Preheat the oven to 400 degrees. While it is warming, prepare all vegetables (peel, seed, rough chop).

2. Combine all veggies and garlic in a deep roasting pan and toss with the avocado oil, cinnamon, clove, nutmeg, ginger and salt. Roast until tender with a fork (approximately 60 minutes) 3. Optional Step: Make you own veggie broth. In a medium pot on med heat combine 2 tbsp of Better Than Bullion with 4 cups of hot water. Stir well to combine and then set aside to cool slightly.

4. Once fork tender, remove the vegetables from the oven and let cool slightly.

photos provided by Dr. Fabianna Marie

5. In small batches (approximately 3), place the roasted veggies into a blender or food processor to puree, adding approximately a third of the veggie broth, a third of the non dairy milk, a third of the orange juice and a third of the canned pumpkin to each batch. Blend until silky smooth.

6. Option 1: Combine the pureed veggie mixture and pumpkin pie spice in a large stock pan. Stir well to combine and let simmer for 15-20 minutes on medium low heat.

7. Option 2: Combine the pureed veggie mixture and pumpkin pie spice in a crock pot and set on low for at least 1 hour or until you are ready to serve.

8. Garnish with dried cranberries and a sprinkle of pumpkin pie spice

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Together for the Good Inc. is a National Veteran Certified 501(c)(3) specializing in the needs of Our service members, officers, and firefighters as well as their families, to give them the best recourses to transition from service to community in a seamless transition.

While many resources focus on the individual in need, we focus on the overall big picture to create a sustainable structure to include the many components of Mental Health, PTSD, TBI and combating to reduce the number of suicides across the board.

Together For The Good Inc. recognizes that not only the member is in need but also the family that serves beside them are just as important to create an overall better sustainable living.

Creating a first of its kind low stimulation self-sustainable Family Crisis Centers as well as the much-needed programs to allow the individual in crisis a positive reassuring experience that they can heal in confidence with an educated family support system.

But we cannot do it alone, we count on the community and corporate leaders to help us fulfill this mission. With community support the mission becomes a reality. Through the many partners we work with Nationwide this goal is becoming a reality not only in Michigan but a National resource that is needed and a must implementation in your community.

We ask that you come along side of us to help create a sustainable environment for not only those in our community but across the Nation to give every family a fighting chance at a better life. You may reach out anytime to join this movement. We need you now more then ever.

Tawnya Scott President/CEO Together For The Good Inc. Tawnya.Scott@togetherforthegood.org www.togetherforthegood.org (269)680-2935

For your man Mr. Golden, the holiday season also brings another joyous “LITuation”: it also marks yet “another year in the life.” I was born December 17, eight days before the big day on the 25th. I have always considered birthdays, whether it’s a loved one’s special day or my own, to be a celebratory occasion. A big deal. That said, with current circumstances as they are, I have challenged myself to get more creative with how to commemorate the day (besides pouring a few glasses of my favorite tequila, on the rocks; if you know, you know).

I guess writing about it is one way to do so, right?

We’ve got this dope holiday issue you’re reading right now. My birthday falls roughly a week before the 25th. So hell, let’s look at what life’s been like for me since my career started up over a decade ago, and what’s on the 2021 vision board. Big love to TML founder Renee Wagner for building this particular platform and to Donna Sousa for introducing us. This, by the way, is being written with less than a week to deadline, since Renee approached me about contributing to this issue about that time. Okay. I see how it is. (I guess this is where the wink emoji would go in a text.)

Family, as we celebrate the 2020 holiday season like no other before it, I think about the overwhelming odds we as a world have faced down in the last 12 months.

Everyone has had their own unique answers for these challenges; for me it became about creating opportunity in an era where it seemed so few were available to entrepreneurs, entertainers or content creators. I am as grateful for the grind now as I have ever been, and above all else, grateful for the health and the happiness of my loved ones and colleagues, as well as myself. It’s the holiday season for f***’s sake. We are supposed to be celebrating “the goodness of loving, the gladness of living.”

My story truly is one all about living the life I had always imagined for myself. Early in my life I knew somehow I would end up in the arts industry. I had no idea how or what it was I’d be doing. I only knew I had all of this energy and desire to be up on a stage or have a platform; yet I didn’t have a clue how to get there or what that stage would be. I knew nightlife was something that fascinated me at a young age. My mom and dad had the soundtrack to the movie Thank God It’s Friday in their record collection. I loved the uplifting disco sounds that emanated from the grooves and especially the photo montage in the album gatefold, taken on the movie set (a nightclub on the West Coast called Osko’s). So life after dark stimulated my curiosity. I also loved any and all things “larger than life”: comic book icons like Spider-Man or the Incredible Hulk. The giant-slaying exploits of the greatest wrestler of

THE MAGAZINE LIFESTYLE | Seasons Greetings: Stories & Traditions | 79

Photograph by Lockheart Photography

all time, Hulk Hogan. The game-changing rock ‘n’ roll and over-the-top presentation of KISS. I was on a trajectory even then to find my way into a world far more stimulating than the one I was living in.

Fast forward about 25 years and there I am, trying to figure out who I was and my place in this life.

By that time - this was around 2005 - I had been feeling trapped in a mentally abusive relationship with a young lady I was living with. Not a day went by when she didn’t call me “useless.” I fell deep into depression and began massively “depression eating.”

I was soon a weight of 320 pounds, feeling I’d never have the courage to get out of this horrendous situation. Yet I knew two things: “I’m depressed; and one day, I won’t be.” I soon learned I was not alone. It was okay to reach out, it was okay to open up to loved ones about this. Through their encouragement, and drawing inspiration from the empowering musical works of artists like M.I.A (who has an inspiring trajectory all her own; check out the documentary film Matangi / Maya / M.I.A), I eventually found the intestinal fortitude to walk away and begin “walking a Golden mile,” hence the title of this piece.

ANDERSON MAR AND THE MASTER OF MIXED MUSIC ARTS It was the legendary promoter Anderson Lynne Mar who helped give life to Sterling Golden in this industry. Anderson opened the door for me to enter this business of music, arts and nightlife, to take up the art of DJing as a career. I took on the name “Sterling Golden” as my homage to Hulk Hogan, who had used that handle in his early days of wrestling. From there I started out behind the 1s and 2s after a year of self-training, live DJing at various night venues in New England. I curated a party experience titled LEGACY, a “music genre equality” celebration that encouraged people from all walks of life to come together on the same dancefloor. Within a few years I found myself DJing at iconic East Coast venues like Rise, Good Life, Great Scott and the Model Cafe, all venues I used

to stand in line to get into. Now I was what they call the “Lord of the Dance,” a common nickname bestowed upon the DJ. I found myself more in demand for bookings than I ever thought I’d be, and would also earn a pair of “Best DJ” award nominations. I found myself satisfied with what I had achieved for myself and the good times I had helped soundtrack for others after dark, and retired from DJing in 2015 - only to step back into the DJ booth for one last time, for New Year’s Eve 2020.

They really never do retire in show business, do they?

STERLINGTOLOGY LIVE ON THE RADIO While still in my first year of DJing, I got my start on the radio airwaves, 16 years after I had entertained becoming an intern at the JAMN 94.5 station during high school. I started out on the old UNregular Radio station, holding down a show titled LEGACY Radio with my original co-host, my dahling confidant to this day K’Loni Sky. By 2013 I had evolved into hosting the Sterlingtology Radio program on UNregular, a no-holds-barred music and talk show that ended up being the very last show heard on the UNregular airwaves, when they called it a wrap in December of that year. I ended up on a startup station, WEMF Radio, a few months later and would call this station home for the next few years, while also focusing on other endeavors like hosting and writing for Dirty Water Media, and promoting events under my new imprint 320 Entertainment, which I had founded right after I wrapped my DJing career.

In April 2016 I kicked off the Sterlingtology Live morning show on WEMF, a music, arts and world news show for the connected, culture-forward listener. Y’all, to this day I consider that show my proudest industry achievement. Airing weekday mornings, the series would eventually move to Boston Free Radio in September 2017 (my home on the airwaves to this day), after briefly leaving the United States for Campinas, Sao Paulo.

Sterlingtology Live would go on to have a run of 650

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“I had to lower my shoulder, believe in myself and work harder”

Photograph by Shannon Reynolds, The Fire Inside

episodes before signing off in April 2019, hosting conversations with legends, award winners, and up-and-comers from the worlds of music, fashion, entertainment, politics, comedy, literary arts, and beyond - names such as KISS icon Bruce Kulick, Playboy alumni Carrie Stevens, international supertalent Afrikan Boy, Boston Music Awards winners STL GLD, Boston hip-hop legends Akrobatik and Edo.G, electronic violinist Mei Ohara and more. The series would earn me the first of two SMC Honors. I am a grateful man.

320 ENTERTAINMENT AND EMBRACE I founded 320 Entertainment in January 2015, so named after the peak weight I was carrying at my lowest life moment. The significance of this was, I had to lower my shoulder, believe in myself and work harder than I ever had to climb

up from this and scale my professional heights.

I am a firm believer that whatever you do, you do it with passion. It’s what separates the greats from the ain’ts. 320 is designed to be a brand that represents the humble, hungry creators of the arts who hold down music events, fashion events and so on. Over the years 320 has had the good fortune of promoting everything from live concert events to nightlife party experiences to Fashion Week presentations (2017 with Francine Makuwa’s Makuwa Swimwear).

I will say this, above anything else ever presented under the 320 banner, the EMBRACE virtual event held this past September was by far the most important event of all. Not only was this The Magazine Lifestyle’s official launch party, it was also a benefit for the revered ONCE Somerville music venue, in support of the #SaveOurStages campaign, which was founded to help shuttered independent music venues losing revenue amid the 2020 public health crisis. Our event hosted fabulous live music performances from TRLOGY, Jazzmyn RED and Dead Harrison, as well as DJ sets

by Bob Diesel and Tori Doublecup, on closed sets across multiple locations. Plus we saw a cuttingedge fashion presentation from Jaclyn Robichaud Doyle’s JackAttackk Clothing. In the end, EMBRACE became a shining example of the many efforts put together by supportive artists and promoters to help get behind ONCE Somerville, a passion project like no other in the New England music community.

I am proud to say ONCE Somerville lives on, and also proud of what EMBRACE represented to me personally; I realized in the midst of an era where opportunities appeared next to nil, as the public health crisis ran wild, you must create your own opportunities. When you do so, you create your own momentum.

THE STERLING PERSPECTIVE, THE CHOP SESSION AND THE MAGAZINE LIFESTYLE After Sterlingtology Live signed off in April 2019, I turned my attention toward one media platform

I had never visited before: the world of podcasting.

I had resisted for years, since I was not a fan of the idea of pre-recorded content vs. the unpredictable format of live radio. Eventually, I found my podcast vehicle, titled The Sterling Perspective. Kicking off in June 2019, the podcast’s focus is your man Mr. Golden and his squad of tastemakers discussing a world of diverse topics, going straight to the heart and conversations both trending and historic. It has been my great privilege to have some of the realest humans I have ever met on our panel - from the Season 1 squad of Tiara Life, Jules, and (early on) Jon Afrobeats to today’s team of Francine Makuwa and Polyana. It meant the world to see these efforts honored by the SMC committee this year, with the Best Podcast award. Look for The Sterling Perspective wherever you listen to podcasts, with new episodes uploaded Fridays 12 Noon US ET. I also continue on with my work on the radio airwaves, with a one-hour weekly interview series titled The Chop Session. 60 minutes of intimate, thought-provoking conversation with the dopest creators from throughout the world, discussing their lives and careers of past, present and future.

The goal of The Chop Session is to present a weekly must-listen event for anyone who wants to get a look beyond the masterworks of the names you need to know now. We went on hiatus with the rest of the known Universe in March 2020. We are returning Monday, February 8, 2021 on Boston Free Radio.

As I look upon 2021, I see a world entering a time of renewed hope and optimism. I consider myself thankful to be alive, at one with the Universe, grateful for the grind and moreso for the good health of my family and my loved ones. In due time we will see this public health crisis fade into the history books, and we will enter a new era as a smarter, more appreciative human race. Before the (virtual) ball drops to signal a new year, however, let us live for this moment; it’s the holiday season. It all comes down to giving, and family. Let us be grateful for the moment we have together, and for all we have in this life. Live and love as greatly as possible.

Today.

Meanwhile, your man will be over here celebrating another Golden birthday. I appreciate all y’all for celebrating it with me by indulging this writeup.

Whatever you do going forward, be sure you do it with passion. It’s what separates the greats from the ain’ts. See y’all down the road.

Photograph by 320 Entertainment

Finally, I have had a blast being a host and leading contributor for The Magazine Lifestyle.

I started out as an interview subject with Tiara and Jules in January 2020; by spring, here’s your man holding down a regular feature titled The Magazine Interview. The first focused on one of the most solid musical talents on the comeup today, Alexander Padei. Look for it in our premiere issue.

The Magazine Interview will return for TML’s next edition. We are coming for all y’all.

THE MAGAZINE LIFESTYLE | Seasons Greetings: Stories & Traditions | 83

Less Stressful Holiday

by Brenda E. Cortez When my kids were younger, our holidays were stressful. Not just because we had little ones, but because my parents were divorced and they both kept the tradition of a family gathering on Christmas Eve. This meant we worked a half or full day, unless it fell on a weekend or we had the day off, then we attended early evening church, followed by an evening split between a little bit of time at my mom’s house and a little at my dad’s. I honestly dreaded it, which is why I probably never looked forward to the holidays.

Eventually my mom’s relatives started doing their own celebration as their extended family grew. This was a blessing in disguise because something wonderful came of it. My parents had started getting along better once I was married and the grandkids came along. They were both remarried, and my stepmom Rose and stepdad Bob got along great with each other. My dad and Rose knew it was stressful for me to have to go to both houses, and I didn’t want to leave my mom, Bob, and my grandma alone on Christmas Eve, so they invited them all to come and join in their celebration.

We were all able to be together, along with my stepmom’s side of the family and anyone else they knew who didn’t have anywhere to go for Christmas Eve. It made my dad and Rose happy to provide a feast, unlimited beer and beverages for everyone, and a fun time! There were so many presents. I don’t think I’ve ever seen a Christmas tree with so many gifts under and around it since then. The tree and gifts literally took up half the room! Rose always made sure everyone there had a gift to open and Santa always came to hand the gifts out.

Thankfully, there was plenty of space to accommodate all the guests, because they had a huge rec room that led out their garage which became an extension of the rec room. Poker machines lined one wall and my dad would have karaoke set up.

After dinner and the gift exchange, the party began with singing, visiting, and playing with new gifts. My children have the fondest

memories of these times, playing with cousins and having all the grandparents together.

I was truly blessed my entire family could all be together for this special holiday, despite my parents being divorced. If you are divorced and your family struggles to spend quality time without being stressed, consider putting all differences aside and join together as one family.

In this Photo: Cortez Family celebrating the holiday

Kielbasa Bites: A family favorite

Unfortunately this year may not be the year to combine or grow gatherings, but going forward I ask you to step back and see what you could do to make someone’s holiday less stressful. And don’t forget to take lots of pictures; you never know who might not be with you next year.

Approximately 1 pound per three people

In memory of my dad, Stan, who passed away this past August, my stepdad, Bob, who will be gone five years this January, and my stepmom, Rose, who left us fourteen years ago. Hang on tight to your memories.

4. To serve: keep on warm in a crock pot with a little fresh beer and/or water to keep the sausages moist, or you can serve immediately from the fry pan.

1. Boil kielbasa in a mixture of water and a can of beer (beer is optional) till the sausage looks gray 2. Remove from pot and slice into 1”-2” pieces 3. In a frying pan, brown all sides

THE MAGAZINE LIFESTYLE | Seasons Greetings: Stories & Traditions | 85

I C K EY

BY MJ BR

Jacob Bryant is photographed by Bryan Fay driving threw Jasper, Georgia.

Southern rocker Jacob Bryant spends his holiday seasons in the rural North Georgia mountains and will spend his 2020 Christmas decking his new halls while preparing for his second album to release in 2021.

"We will be putting lights and Christmas decorations on our new house," Jacob Bryant said after being asked about his holiday plans. He laughed and said, "This will be the first time I've really ever tried this, so wish me luck!"

Bryant released his first full-length album titled Practice What I preach in February of 2019, debuting at number one on the iTunes country chart with songs like "Save My Soul," "This Side of Sober,"

"Pour Whiskey On My Grave," "Best Part Of My Is You," and "Sometimes I pray."

Bryant conveyed with excitement, "I have recorded 25 tracks, and I'm super excited to get the final 12, or so, songs picked out for the 2021 album release."

Down a three-mile dirt road, Bryant's childhood played out with a backdrop of Georgia pines and his life's soundtrack of bluegrass, southern rock, and traditional country that all set the scene for memorable Christmases and Holidays.

With plenty of pines, "We cut our own Christmas trees and decorate them," he said with enthusiasm.

"Something about it just feels good!"

He picked up the guitar at 8-years-old and then later came to play songs in church and within the youth group that he led — alongside his family's love for

As an infant Santa'sa helper, Jacob Bryant, is photgraphed being hoisted up for Christmas by his sister Kody. music, this set in motion his drive for a music career.

"I'm actually not a huge Christmas music fan. I'd rather just put on some Christian music or bluegrass during this season," he said.

He said his favorite elements of what makes Christmas and The Holidays so special are "Family, the fellowship, talking about Jesus and, of course, the snow!"

When asked about his fondest Christmas memory, he said, "Making Snow cream with my Grandparents!

Soooo good!"

“all holiday food is good food.�

He said all holiday food is good food.

"I'm a bottomless pit from Thanksgiving until New Years pretty much. Not picky about the food for sure," he laughed.

Although Bryant enjoys Christmas and the holidays, they haven't always been bright and shiny and full of tinsel. While driving to Nashville, he got the call that he lost his mom, Karen Buchanan, on New Year's Day 2010. He said it sent him into an unfathomably deep dark place.

It was music that brought him back out of his depths of depression. Bryant wears a huge heart-warming smile and can touch your soul with his intense blue eyes, but behind that resides a past of pain, divorce, and raw-world living that gave muse to his lyrics.

These experiences led to his most well-known works that have had tens-of-millions of plays, spins, and views from all over the world.

Jacob Bryant, dressed as a baby Santa's helper, sitting near the Christmas tree with his mother, Karen Buchanan, father, Tex Bryant, and sister, Kody.

"Super excited about getting this new album out and seeing how the fans react to the next chapter of songs we're writing and releasing!" he said.

Bryant is planning a tour for 2021, pending the new pandemic guidelines.

When Bryant was asked what else he would like to say to readers, he said, "God Bless y'all, and thank you for the support and love!"

To learn more about Jacob Bryant, his music, or upcoming shows, visit jacobbryantmusic.com.

photos provided by Jacob Bryant

THE MAGAZINE LIFESTYLE | Seasons Greetings: Stories & Traditions | 87

interview with MJ Brickey Nashville songwriting legend Rick Ferrell is looking forward to going home to the Ohio Valley for the holidays for an “up home” Appalachian Christmas after recording a Christmas song, a single, and working tirelessly on his latest EP. “I’m heading up home to southern Ohio to spend Christmas with my family and do some musky fishing with my buddy,” Rick Ferrell said with a big grin on his face.

Ferrell has a Christmas song set to release on Thanksgiving Day 2020 and then a single to release January 2020.

He often writes songs inspired by his hometown, friends, family, and experiences, such as “Something Like That” by Tim McGraw, the mostplayed radio song from 2000-2010 written about the county fair.

photos provided by Rick Ferrell

“Since I don’t get back up home that often, my favorite part about Christmas is getting to spend time with my family and also getting to hang out with some of my friends I grew up with,” Ferrell said.

His songs and collaborations are sought after in Nashville. Recently, Ferrell co-wrote and released the song “Chocolate” with actor and singer Riley Smith, who is best known for his roles and performances in television series such as “Nashville” and “True Blood.” Smith is also known for his supporting roles in the films “Radio,” with Cuba Gooding Junior and “Not Another Teen Movie,” with Chris Evans.

Ferrell’s songs have been recorded by iconic singers and legends such as Earl Thomas Conley, Eddie Raven, Tanya Tucker, Montgomery Gentry, Tim McGraw, Martina McBride, Julianne Hough, Jason Michael Carol, and The Swon Brothers.

Rick holding a dulcimer beside his sister Amy holding spoons while preparing to have a family Christmas jam

Rick Ferrell pictured playing a holiday set in Nashville.

Ferrell spoke of his holiday traditions and not so traditional holiday fun that he looks forward to during the holidays.

“We break out the guitars and the spoons, and then hang out in the living room playing music all night,” he said. “It is not a planned tradition but something we’ve always done since I was a kid.”

Ferrell enjoys traditional American holiday fare, “My taste buds are pretty traditional when it comes to the holidays — turkey, stuffing and dressing, mashed ‘taters ‘n gravy, pumpkin log for desert!”

Some of his favorite holiday memories growing up were the times spent at his grandparents, “That’s where everybody gathered for Thanksgiving and Christmas.”

His family would listen to Christmas music and rave about his grandmother’s cooking.

“My grandmother was an amazing cook,” he recalled. “Lucky for us, she passed some of her cooking talent and holiday recipes down to my mother!”

When asked if he has any favorite holiday music, he said, “I have so many favorite Christmas songs. Since you are asking me to choose, I will go with any Christmas songs by Elvis or Bing Crosby.”

Like Elvis and Bing, his songs are household sounds. His music has been featured on A&E Network, Good Morning America, Ellen Degeneres, Cold Case Files, Entertainment Tonight, Fast Money Halftime Report, Jet Blue, and in a national Budweiser commercial, to name a few. He even wrote the theme song “Outdoor Way of Life” for The Outdoor Channel.

To keep up with Rick Ferrell, his shows, music, and releases, visit rickferrellmusic.com.

THE MAGAZINE LIFESTYLE | Seasons Greetings: Stories & Traditions | 89

by MJ Brickey

Country crooner and proud United States Marine Chris Turner plans to stay at his Nashville home to celebrate the holidays as well as the release of his single while continuing to use his music as a platform to be a voice for his fellow veterans living with PTSD and moral injury.

“I think during the holidays I’m Staying in Nashville.

To quote Judy Garland, ‘There’s no place like home,’” Chris Turner said.

Turner moved from Ninety Six, South Carolina, to Nashville in 2010. He got his start by playing small restaurants and coffee shops for tips before graduating to Nashville’s most notable venues, such as the famed Bluebird Cafe, John Rich’s Redneck Riviera, Tootsies, The Nashville Palace.

Since then, he has shared the stage with class acts such as Cody Johnson, Aaron Tippin, Darryl Worley, Craig Campbell, Trent Tomlinson, Bucky Covington, and Tracy Lawrence.

Although he considers Nashville his home now,

he still finds Ninety Six to be his hometown and cherishes all the traditions and memories there.

“My favorite tradition is watching ‘It’s a Wonderful Life’ in front of the fire while sipping a glass of whiskey on Christmas Eve,” he said.

“My favorite holiday memories are when we would get together at my Mamaw and Papaw’s for dinner.”

Before the family Christmas celebrations would begin, he and his family would play tackle football.

“We played until we were called in the house to eat,” he said with a chuckle. “I can’t remember once we didn’t go in afterward without new holes in the knees of our jeans.”

Picture above: Chris Turner performs live on stage at Dawghouse Saloon.

He said his favorite holiday foods are macaroni and cheese and Chocolate Peanut Butter Balls, “They have always been a staple since I was a kid.”

He spoke about his favorite Christmas songs by Elvis Presley and how Presley was also a military veteran.

“My favorite holiday song would have to be ‘Blue Christmas’ has to be the Elvis version,” He said. “Elvis was a U.S. Army veteran.” Turner wondered what Presley experienced and if he had come home with any scares hidden scares like PTSD. Randy Coutore and Chris Turner sit on the stage at the Dawghouse Saloon at his American Made EP release party.

“My favorite holiday song would have to be ‘Blue Christmas’ photos provided by Chris Turner

He is determined to save the lives of those with PTSD and sing meaningful songs to which we can all relate.

The single “All In The Same Boat” is the first release from an E.P. to be released in 2021, a follow up to American Made, which reached No. 16 on the iTunes Country Chart and featured the single, “If You Drink,” which spawned a viral music video featuring UFC legend and U.S. Army veteran Randy Couture and actress Mindy Robinson.

Together for The Good, and Irreverant Warriors.

“PTSD and moral injury have become my platform because I can relate,” Turner said. “Had it not been for music and the power of song to help me through, I’m not sure how my life would have turned out.”

Turner said the holidays are the worse time of the year for veterans and first responders.

“Those who have PTSD and moral injury have a tendency to hole up and hide,” he said. “I say to them, ‘You are our heroes. We care about you and your families. If the weight gets too heavy, talk to someone, go to family gatherings, call a hotline.”

“I have devoted my life to the hope that my music can save at least one life as it did mine,” Turner said.

“Semper Fi, God Bless, and Merry Christmas!”

For more about Chris Turner, visit christurnermusic.com.

“I’m really excited about ‘All In The Same Boat’ and the message ‘All In The Same Boat’ delivers,” Turner said.

“I feel it’s a song everyone needs right now, given the current climate of the country, ain’t we ‘all in the same boat’? The question is, do we sink, or do we swim?”

Turner and Couture have joined forces to fight PTSD. Turner has partnered with various non-profits, including Xtreme Couture, GI Foundation, Crosswinds Foundation,

Chris Turner, his band, and Randy Couture pose together at the release party for Turner’s American Made EP release. From left, Josh Kovach, Matthew Stevens, Chris Turner, Randy Couture, Evan Rogers, Matthew Harper.

THE MAGAZINE LIFESTYLE | Seasons Greetings: Stories & Traditions | 91

Health, Beauty, Gifts & Fashion a little something extra for this festive season

The holidays may be a joyous time of the year where we get to celebrate with our families, friends to be thankful for all that we have, but it also can be one of the most stressful times of year. We have financial stress from buying gifts, decorating the house, feeding visiting family members and hosting holiday parties depending on what’s happening during this pandemic. We are spread very thin on time during the holidays. Trying to get deadlines met at work, getting the house ready for company, running around shopping, having the kids on break and cooking treats and meals. Last but not least the emotional stress that comes along with all of this together which can lead to stress eating.

Almost every holiday season I hear my patients talk about the extra 5 to 15 lbs they gained during the holiday which in-tale leads to the new year resolutions that most people don’t end up sticking to. The other thing that happens is more people get sick during this time of year due to the increased sugar intake, getting off of healthy exercise routines and lack of sunlight to help trigger your vitamin D production which all hinders your immune system.

The good news is there is a way where you can still enjoy your holiday meals and treats without putting on all the

weight and keeping your immune system strong!

I call this the 5-1-1 approach to intermittent fasting!

You may have heard of intermittent fasting in the past, but I will share with you the most effective approach so that you don’t plateau and make your body into a fat burning machine!

The philosophy of Intermittent fasting is that you don’t consume any calories for an extended period of time which causes your body to get into Ketosis. Ketosis means your body is burning fat for energy instead of sugars or proteins. This goes back to the theory of how the caveman ate and our genetic code. Cavemen had to hunt and gather all day and usually ate one large meal in the evening. Now before you try this consult with your doctor to make sure this is ok for you.

You will fast for 14-16 hours a day depending if you are male or female for 5 days out of the week. 14 hours for females and 16 hour for males due to differences in hormone levels. It doesn’t matter if the 5 days are in sequence or broken up. You will then fast for at least 18-20 hours one day a week and one day a week you will eat throughout the whole day. Just remember, on the day you are allowed to eat throughout the day, It is not ok to consume twice as many calories that you normally

THE MAGAZINE LIFESTYLE | Health, Beauty, Gifts & Fashion | 93

do. This gives you an 8 to 10 hour window to eat 5 days a week and only a 4-6 hour window on your longer fasting day.

Here is an example of how this would look like. If you finish dinner at 7 p.m. the night before, you will not eat or consume any calories that consist of carbohydrates of protein until 11 a.m. the next day.

The beauty is that most of your fasting will happen while you are asleep!

If you want to create maximum fat loss, then your first meal “breakfast” which literally means you are breaking your fast from the night will consist of vegetables and proteins. Avoid starchy carbohydrates at your first meal to maximize fat burning to continue. Now if you are famished in the morning, drink lots of water. Hunger is sometimes mimicked as dehydration. Sometimes when you feel hungry you are actually dehydrated! If that doesn’t cut it, drink a keto coffee. Keto coffee is a coffee with butter added to it. I know that sounds gross, but it’s actually pretty good. Just be careful, if you add too much butter you might get what’s called the keto flu. You can google that;). Consuming good fats doesn’t affect you to getting out of fat burning therefore it’s ok. Your last meal of the day will consist of carbohydrates. Yes we need carbs for energy and muscle repair. We also want to replenish our glycogen stores so that we have great energy the next day. Yes, there are better carbs like sweet potatoes, but during the holidays, it is ok to have the sweets and the stuffings. You won’t see as great of results if you only ate good carbs, but life is also about balance and enjoying yourself. I believe in the 80/20 rule. 80% of the time be good and 20% have fun!

supplement. Flu season is during the holidays for a reason. We eat more junk, but the bigger thing is that we don’t get a lot of sunlight exposure. 20 minutes of direct sunlight exposure a day stimulates our vitamin D production, and during the winter months we usually don’t get that unless you live in a warm climate area. I recommend 8000-10000 IU’s of vitamin D a day during these times. It is also advised to get your vitamin D levels checked to see where you are at and to not take too much.

Just remember to enjoy the holiday season and make good choices. If you don’t even change what you eat, but when you eat it you will still notice the massive benefits of intermittent fasting! Also, try to keep as much of your normal routines and habits in place. In times of extra stress, the more of your routines and good habits you can stick to, the better your body will adapt! Enjoy the holidays and always keep a positive mindset!

Yours in health & growth,

Dr. David Warman Follow me on Instagram @warmanwayfire.

Step 2. Add 20 minutes of cardio or resistance training at least 3 times a week. Using the HIIT approach. (High intensity interval training), you will maximize fat loss and hormone production. The trick is to warm up for 90 seconds then go hard for 30 seconds, then easy for 90 seconds and back hard for 30 seconds. Do 9 rounds of this and end with easy to bring your heart rate back down.

The third thing I recommend is taking a vitamin D Photograph by Phyllis Lane Photography

GET FIT Leah Mello with

Simple exercises for staying in shape this festive season

Balance Overhead Press to RDL Front Raise

(A) Standing on one leg, raise the knee upward to about 90 degrees. Bicep curl the weights up and brace to transition into an overhead press.

Plank Row

(A) Come into a plank position with back straight, abdominals engaged, glutes flat and neck in a neutral position. Shoulders should be stacked on top of your wrists (with or without weights).

(B) While remaining in a still plank, row one arm up towards your rib cage with elbow tucked in close to your body. Squeeze the back muscles and exhale as you pull.

Repeat on the other arm.

(B) From a bicep curl, exhale and slowly raise the weights overhead. Focus on contracting the stabilizer muscles throughout the body to maintain a sturdy position

(C ) Engage the core and transition your leg and hips backwards.

The opposite leg standing should have a slight bend at the knee. As your torso comes forward, arms should remain straight and raised at or just below eye level. Hold the position for as long as you can before returning to position A. Repeat on the other side.

Leah is the Director of Fitness & Wellness for the Royal Carribean Group | leahmello@rccl.com | @lemfitwellness THE MAGAZINE LIFESTYLE | Health, Beauty, Gifts & Fashion | 95

L e y P r a r g e e K on a Mission Mom

Kerry LePage is a Mom on mission to educate families about pure, safe, alternative personal care choices that empower people to live their healthiest lifestyle possible. Her mission goes beyond products, it’s truly about health and education.

What better time than the holidays to give back the gift of health to your loved ones? Kerry can help you customize the perfect gift. Imagine pampering yourself in delicious almond biscotti or sweet candy cane! How does age-reversing skin care sound? Pure Haven offers it all... from skin care to baby care, hair care to home cleaning products...even pet products (don't our fur babies deserve the best?!) all 100% free of toxins! Contact Kerry directly for holiday specials! www.facebook.com/groups/livingthepurelife

purehaven.com/kerrylepage photos provided by Kerry LePage

THE MAGAZINE LIFESTYLE | Health, Beauty, Gifts & Fashion | 97

(A) Three Commas Apparel Collection These days we are not really getting too dressed up to look exquisite. But, we can still get that luxurious look in t-shirts and hoodies when billionaire Mark Cuban is designing our clothes. He recently co-launched the brand Three Commas off a concept derived by the fact that there are that many commas in a billion dollars. The line was first developed for the aspiring entrepreneur, but now everyone is in love with these comfortable and trendy items.

by Elizabeth Taylor

This year the holiday season could not have come any faster. The entire planet needs some joy.

With so many people unable to travel to see loved ones this season, it has become more important than ever to find that perfect gift to be shipped. This year you may not be on a plane to see your grandparents for Christmas, nor be driving two hours on the highway to go see your best friend from high school on the third night of Hanukkah. But, you can still send that perfect gift in the mail to celebrate holiday cheer.

Ordering items online that fit our current world status has never been easier.

Companies are making it so that presents are received in a timely fashion. We can socially distance from those far away; and at the same time celebrate in our immediate bubbles at home with some of these great gifts in our annual holiday gift guide.

Three Commas is about the journey and seeks to encourage people to achieve their goals while pursuing the American dream. With so many of our loved ones working from home, looking for work, and launching new careers there is no better gift to make them feel on top of their game. And, best of all you will find truly affordable options. It’s the best discount on a billion bucks you will ever find ($29.95 to $39.95). Casio

(B) G-SHOCK Timepieces Time seems to be the thing that has gotten away from a lot of us in 2020. What better way to show that we are all in need of getting back on track than with the fantastic timepieces in the Casio G-SHOCK collection. With stellar reviews on performance and durability, this classic gift will add a sparkle to your loved one’s life.

Women will love getting on Zoom conference calls for work with the new G-MS watch on their wrist. They can keep time on their sessions and look fashionable at the same time with the beautiful design. Boasting an eye-catching slim 10.5mm thin case, the new model comes with custom detailing including a flat, rose gold IP metal bezel, pyramid cut index, and octagonal shaped crown button, made to accentuate any look ($220).

For men, the new rugged style of the G-STEEL model features Carbon Core Guard structures. These new models adopt tough G-SHOCK styling with a disk indicator at 6 o’clock that shows the current mode and charge level, and a front button that completes the overall look. Both functional and dynamic in style, the GSTB300S model comes with a resin band and Bluetooth smartphone link ($330).

(A)

(C ) LAFCO Candles As our home space has also turned into our office and schools for children, it is simply nice to have the area smelling wonderful. LAFCO Candles make a perfect gift for anyone needing a scented blissful moment in their lives.

Signature fragrances come in sizes ranging from classic 6.5 oz candles ($42) to 15.5 oz candles ($65), and up to 3-wick 30 oz ($98).

With incredible selections including Winter Currant, Amber Black Vanilla, Chamomile Lavender, Frosted Pine, and Rosemary Eucalyptus, you are sure to find one for everyone on your gift list.

LAFCO candles are manufactured in the United States with dependable attention to detail. All candles use a blend of premium vegan, soy wax, with essential oil fragrance layered in for lasting scent. Even the wicks are made of chemical-free 100% cotton and are designed to self-extinguish for added safety.

(D) Oral-B iO Series 8 Electric Toothbrush

https://threecommas.com/

(B)

https://www.lafco.com

And, since we all have to be practical right now why not give the most practical gift that there is – a toothbrush. But, this isn’t your usual drug store shelf item. The new high-tech Oral-B iO Series 8 electric toothbrush is truly phenomenal. With more emphasis on personal health than ever before, it is an item that can easily be found on anyone’s wish list this holiday season. The latest in the company’s series combines powerful, but gentle micro-vibrations with a unique dentist-inspired round brush head design for a professional clean feeling every day. The Smart Pressure Sensor helps to keep you from brushing too hard to protect your gums and enamel. AI Recognition using an interactive display helps guide you to your best clean for all areas of the mouth. It even becomes fun as a two-minute quadrant timer comes built-in that pulsates every 30 seconds, ensuring a complete clean. Six Smart Modes help you personalize your brushing: Daily Clean, Whitening, Gum Care, Sensitive, Intense, and Super Sensitive.

Dentists and celebrities including Eva Longoria, Kelly Rowland, and Mario Lopez use the toothbrush joyfully. And, best of all it is a gift that gives back. The brand right now is working to help make better oral health outcomes possible for all. Oral-B has committed $1 million total in donated product and dental care to high-risk individuals through a partnership with Dental Lifeline Network. They have teamed up with dentists across all 50 states to bring its very best brush to deserving individuals (On sale for $199).

(C )

G-STEEL

G-MS Watch https://www.gshock.com/where-to-buy

(D)

With all that and more, there will be nothing but smiles from those on your gift list this year. https://oralb.com

photos provided by Elizabeth Taylor

THE MAGAZINE LIFESTYLE | Health, Beauty, Gifts & Fashion | 99

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For More Information Contact: Christina Cafua Beauty & Wellness Consultant Email: ccafua2000@yahoo.com Phone# (978)-771-0854 Website: cristinacafua1.mymonat.com

Introducing MONAT

A revolutionary hair care line of vegan, naturally based products that address the effects of the environment, chemicals, product overuse and even aging.

MONAT Products Do More Radiance is key to hair’s beauty. MONAT products help revitalize, hydrate and protect the hair’s appearance thanks to innovative technology and progressive ingredients.

How many hair products have you tried in your lifetime?

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THE MAGAZINE LIFESTYLE | Health, Beauty, Gifts & Fashion | 101

Lisa Van Orden’s

Holiday Beauty Edit

#1 Sephora Must Haves gift set: $48 eal!) (a st

A set of eight bestselling makeup products from NARS, Anastasia Beverly Hills, HUDA BEAUTY, and more.

2020’s Best Holiday Gift Sets and Seasonal Favorites It’s the most wonderful time of the year...or we are hoping so after 2020 has proven to be challenging for us all. Whether you’re dressing up to stay in or you’re masking up for a social distanced mini soirée we’ve got you covered. Beauty expert Lisa Van Orden has the inside scoop on what you’ll want to stuff your stockings with this year!

Beauty Brands love to show off their top selling, hero products in gift sets and many of the customers will try their products for the very first time with their sets. Companies are ready to impress!

“It’s one of my favorite things to see all of the festive packaging and unbox the holiday gift sets”! Said Lisa Van Orden makeup artist and Owner of LAVO Beauty Co.

Here’s the Top three of 2020!

#2 Fab Fit Fun Winter Box: $49 Get premium, full sized products that you can personally customize from quite a selection four times per year.

How can you pass that up?

#3 Charlotte Tilbury Bejeweled Chest of Beauty Treasures: $200 Bejeweled Chest of Beauty Treasures includes magical FULL SIZE and travel size makeup and skincare ICONS, with a complete holiday look in one bejeweled, golden treasure trove of beauty marvels!

photo provided by Lisa Van Orden

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Heritage India Fashions’

Heritage India Fashion’s Timeless Collection transports you to a place where time stands still and moments become Timeless.

Featuring Timeless authentic handmade designs with a reflection of heritage and tradition. The collection features multi-colored and matching Lehenga sets, Anarkali split Lehengas, gowns and dresses, embellished with rare gems. These elaborately embroidered pieces are designed using silk, rare fabrics and glamours colors of the rainbow, including royal blue, gold, fuchsia, ruby red, oranges, magenta, teal and more. The collection flaunts the elegant poised beauty of a woman, a perfect choice for your next wedding or event, that will make you feel luxurious, classic and Timeless

Model credits Kenzy Rain @kenzy_rain Faith Elizabeth @itsfaithmccarty Natasha Michelle @natashaa_michelle Holly Zuelle @hollyzuelle Tasha Dwhaj @tashadwhaj Dagmara Huk @dagmara.m.Huk @hakima_pmodel @meg.srabon @virgo_raaz @emmanuelle_point_dujour @huguessanon @jocelyn_eliza Photographers @alexmtzphotos @imagesbybobbysax @aerton1 @dreamfashionprodnyc @shootmenycmodels Makeup Artists @ladyglamnyc @beautyfactory.byfeebs

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Marc Allen Fine Men’s Clothiers. Showing our collections in store, at home or where ever is most convenient for you.

For more information, or to schedule an appointment contact Joshua Jacob at joshua@marcalleninc.com or call 617-930-0930

The creative expression of strength in the face of adversity that many veterans experienced during their military journey was the inspiration to create the COURAGE collection. These garments are made out of refurbished military uniforms where you can identify the transition of camouflage styles throughout history from stripes to digital patterns used by all branches of the U.S. military. With this collection Veteran Couture honors the brave men and women who served in the Armed forces.

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Courage collection is made out of refurbished military uniforms inspired by the journey of veterans.

Models: Selina Hall @_soulbeautiful , Lindsey Rummings @ rummingthroughthe6, Karenn Beltran @karenn_with2ns , Marie Cornell @ mariecornellofficial MUA: Isabel Valencia @isabel1l.mua Photographer: Anthony Mitchell @anthonymitchellstudio Fashion Designer: Carolina Hernandez Veteran Couture @veterancouture

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THE WORLD’S FIRST MEGA-GT AND KOENIGSEGG’S FIRST FOR FOUR Ultimate performance has belonged to the world of two-seaters with very limited luggage space – until now. The Gemera is the world’s first Mega-GT and Koenigsegg’s first four-seater.

Extreme megacar meets spacious interior and ultimate environmental consciousness. koeni gsegg.com