Guy Arseneau sits down with Jazz Legend George Cables.
Tom Mortensen’s chance meeting with Doug Gray in 1989 leads to an in-depth interview 24 years later on the 40th Anniversary of the Marshall Tucker Band.
• Pre/Post Natal Massage
• Therapeutic Massage
• Pain Management • Reflexology • Acupuncture & Acupressure
BY
“It’s only for a moment you are mind to hold. The plans that heaven has for you will all too soon unfold. So many different prayers I’ll pray for all that you might do, but most of all I’ll want to know you’re walking in the truth. And if I never told you, I want you to know, as I watch you grow. I pray that God would fill your heart with dreams, and that faith gives you the courage to dare to do great things. I’m here for you whatever this life brings, so let my love give you roots and help you find your wings.”
Seven years ago when I started Celebrity I was nothing but a kid. I was single, in my mid-twenties and ready to take on the world. I worked so hard and endured so much, and looking around me now seven years later I see my reward. I’d say I’m lucky, but I know it’s more than that. Each issue I pray that God blesses you all overwhelmingly, because I see in my life that he’s done that for me. When most magazines last a year, I’ve been here for seven. I’ve been lucky enough to meet and marry the love of my life, a woman so incredible sometimes I think I dreamed her up. And now comes a brand new chapter in my life as this fall Stacy and I will be welcoming not just one, but TWO beautiful babies. Crazy? Certainly. Daunting? You betcha. Stressful? Absolutely. Everything I could have ever asked and hoped for? Yes, yes, a million times yes.
As I begin this journey into the world of fatherhood I see myself changing from the very beginning. I find myself sitting in my private moments with my eyes closed asking for strength, wisdom, patience and healthy children. Sometimes I just give thanks. I find myself on a daily roller coaster going through a whole range of emotions from utter bliss and total excitement, to anxiety and stress, to even a little fear. Either way my boldest emotion is that of absolute unconditional love. The sun seems to shine a little brighter, the flowers smell a little sweeter, and I know for every inch my wife’s belly will grow in the coming months, my heart will grow twice as much to accommodate all of the love I have for her and our babies.
May this Summer bring all of the beautiful and wondrous things you could imagine, may you have your eyes open to see all that is already around you and in your life, and as always may God bless you overwhelmingly.
www.ForestHillsCelebrity.com
Publisher & Editor - in - Chief Joseph M.
Creative
Stacy Lavender, President, Ballyhoo Central, Ltd. 516-695-3030 • info@ballyhoo-central.com
Contributing
Editors
Celebrity FeatureJoseph M. Lara
Literary Showcase: Tom Mortensen Around Town: Guy Arseneau Health & Wellness: Rene David Alkalay, ND
Founders
Anthony P. Montesano & Joseph M. Lara
President/CEO
Joseph M. Lara • 908.310.1659 • jmlara@comcast.net
Forest Hills Celebrity & Entertainment Magazine is published six times a year by JML Media Group, LLC. Entire contents © 2006 Joseph M. Lara, except where noted. The publishers accept no responsibility for any claims made by advertisers. The opinions expressed in byline articles are solely those of the authors and do not reflect the opinion of the magazine or the publishers. No part of this magazine may be reproduced without the express written consent of the publishers.
Rose Academy of Ballet is a sanctuary of the arts where the minds of children and adults alike are allowed to blossom with creativity, elegance, and self expression all while having fun!
We offer classes for all ages including:
• Wiggle Scribble for ages 16 mos - 26 mos*
• Ballet for ages 2 - Teen*
• Ballet Fit Barre, Yoga, and Zumba classes for Adults*
*Classes and schedules subject to change. Please visit our website for more details.
70-11 AUSTIN STREET, 2ND FL. FOREST HILLS, NY | ( 718) 520- 0206 www.roseacademyofballet.com
The health of your teeth is a window into the health of your body. Your mouth is a gateway to a large amount of micro-organisms that if left untreated can cause infection that can reach other organs in your body. A rejuvenated new smile will not only promote great overall health, but has the ability to help you socialize with comfort, boost your confidence, and make you look and feel years younger.
The best part is that your dream smile is now easier and more economical than ever to achieve! Dr. Jeffrey G. Apfel, DDS specializes in completely painless dental procedures including ZOOM Whitening, Veneers, Crowns, Implants, Bridges, and General Dental Health. We also take major credit cards, most dental insurances, you can also apply for interest free plans of 12, 18, or 24 months with no money down!
For over 28 years, Dr. Jeffrey G. Apfel, DDS has been helping people just like you restore and rejuvenate their smiles. He is a graduate of Columbia University's School of Dental Medicine, as well as a past clinical instructor of Cosmetic and Restorative Dentistry. He is a member of the American Dental Association, The American Academy of Laser Dentistry, The American Academy of Cosmetic Dentistry, The New York State Dental Association, and the Queens County Dental Society.
Specialties:
• General Dentistry - Bonding, Crowns, Bridges, Fillings, Dentures
• Implant Dentistry
• 1 Visit ZOOM! Whitening
• Porcelain Veneers
• All Porcelain Crowns, Bridges, and So Much More...
Saturday & Evening Appointments Available! We Specialize in One Hour ZOOM! Whitening
We accept American Express, Visa, Mastercard, Discover, debit cards, and personal checks. We also accept most insurance plans. Call Dr. Apfel Today at (718) 793-0800 or Go To www.SmilesByJApfel.com To Schedule Your Free Dental Evaluation!
OFFICE INFORMATION
Jeffrey G. Apfel DDS 110-20 73rd Rd., Suite 1L Forest Hills, NY 11375 OFFICE
11:00 am – 7:00 pm
9:00 am – 5:00 pm
12:00 pm – 8:00 pm
9:00 am – 3:00 pm
As our way of saying "Thank You", stop in on Wednesday's for $5 burgers when you buy a beer, cocktail, or glass of wine!* *Offers subject to change. Limited time only.
When is a pub not a pub? In our local society we’ve gotten so used to the definition of the typical Irish pub serving greasy fried American food, and Irish food being corned beef and cabbage (granted it’s a staple on St. Patty’s Day), that we rarely ever experience or realize how great an authentic Irish pub really is. After visiting Banter for brunch one day with some friends, I can honestly say that the answer to my question is that a pub isn’t a pub, when it’s Banter. That, and I will never be able to look at another piece of “wanna-be” Americanized shepherd’s pie without a slight cringe again.
Opened only a few short months ago, Banter has very quickly become the new “it” spot in Forest Hills. Following the gastropub model that has become super popular in New York City over the past decade, Banter offers up amazing gourmet Irish cuisine in a place where you can feel perfectly comfortable gabbing the night away with friends, throwing back a few pints, or watching whatever game is on. This mixture of a little bit hipster and a little bit “Cheers”, is something the area hasn’t seen much of, and is definitely appealing to the community in a big way.
Joining us for brunch were some of our favorite friends, Billy & Lisa Berge, restaurateurs extraordinaire. We decided to begin our time at Banter with a few appetizers while we sipped mimosas and pints at the table (Stacy stuck to orange juice). The first dish to make its way to us was the mini pies, three miniature versions of Banter’s signature Irish pies. The first was one of the best shepherd’s pie’s I’ve ever tasted. Ground Black Angus, peas, carrots, onions, and Banter’s secret spices were combined in juicy stew and topped with authentic Irish colcannon. What’s colcannon you ask? Colcannon is a mixture of mashed Irish potatoes, cabbage (or kale), cream, and seasonings that spans generations of the Emerald Isle. Whipped into a creamy and smooth paste, the colcannon is placed on top of the shepherd’s pie with the outer layer getting an oven kissed crisp before it’s served. The second pie was the beef and Guinness, a mixture of sliced steak carrots, potatoes, and peas soaked in a Guinness infused gravy and topped with a savory pastry crust. The final pie was a traditional chicken pot pie with hearty chunks of chicken, pearl onions, corn, carrots, and celery also topped with a savory pastry crust.
Our next appetizer was the Jameson Spring Roll, a delicious mixture of sirloin marinated in Jameson Irish Whiskey, onions, and tomatoes wrapped in crispy rice noodles. We also sampled the two jumbo lump crab cakes, which were light and airy, and served with a homemade mango salsa and crispy onion straws. The Bubble and Squeak dumpling resembled an
Indian samosa and was stuffed overflowing with diced corned beef, cabbage, and carrots, or as we called it St. Patrick’s day in a crust. The dumpling was drizzled with a sweet and spicy mustard drizzle that paired perfectly with the tender filling. Our final appetizer, however, was one of the most creative dishes I’ve had in a while. The Scotch Egg consisted of a perfectly soft boiled egg encased in Irish banger pork sausage meat. The whole thing is then breaded, fried, and served quartered with a tangy curry mayonnaise.
As our main courses made their way to our table our mouths were watering. We began with the Banter Breakfast. Two over easy eggs were served with a generous helping of Irish bacon, Irish sausage, black and white pudding, mushrooms, grilled onions, soda bread, and a grilled tomato. To fully understand how good this dish is, you need to understand the components. Irish or back bacon is a cut of pork popular in the United Kingdom. Rather than take the meet from the pork belly (where American bacon is cut from), Irish bacon is a thicker, leaner, and more flavorful cut from the back of the pig. Black and white puddings are Irish names for two different sausages. White pudding is composed of pork, oatmeal, suet, bread, and spices formed into a large sausage and sliced. Black pudding is pretty much the same, however it contains congealed pork blood, which gives it a dark color and richer flavor.
The next main course we dug into were the creamy wild mushrooms, chicken, and asparagus crepes. The crepes were cooked perfectly and were served with a microgreen salad. The final dish of our brunch was the Southern fried chicken biscuit, which was amazing. A moist chicken breast was coated in a crispy crust of breadcrumb and spices and served on a fluffy homemade biscuit dusted with cheese and with a generous helping of hollandaise sauce, a scrambled egg, and crispy sweet potato fries. Thoroughly stuffed we continued our conversation for over an hour after we finished our meal in the warm and welcoming atmosphere. As we made our way to the door we knew we’d all be back for another taste of Ireland very soon. I highly suggest if you haven’t had a chance to try Banter yet, you get over there soon for a pint, a conversation, and some amazing food!
Banter
Irish Bar & Kitchen
108-22 Queens Blvd., Forest Hills, NY 11375
718-268-8436
Welcome everybody to the 2013 Forest Hills Celebrity Best Bites Dining Guide! Another year has gone by and with that many more opportunities to sample the best of the best in the Forest Hills culinary landscape. Now as hard as it is to do, I have assembled a list of my favorite restaurants. I highly and personally recommend all of them, which range from the best sandwiches in Forest Hills to the best margaritas. Each restaurant has been hand picked, however, don't skip on trying a great new restaurant experience because it isn't in here. I would actually like to recognize a few that if I could have picked more would have definitely made the list. Please give a big round of applause and a hearty appetite to My Kitchen Restaurant, Danny Brown Wine Bar & Kitchen, Austins Steak and Ale House, Jack & Nelly's, The Flying Pig and Il Poeta.
|101-11
When most of us think of Asian takeout the first thought that comes to mind is that of batter dipped mystery meat dripping with an equal mix of sugary brown sauce and grease. These takeouts dot the landscape of pretty much every neighborhood luring in patrons with their promise of cheap, yet unhealthy food. Asian Bowl in Rego Park, however, has made it their mission to turn this stereotype on its ear. I recently had the chance to sit down with Sunshine, the manager of Asian Bowl and a total ray of, well, sunshine. “Asian Bowl is trying to revolutionize how people see Asian cuisine. First off, our menu has Chinese, Japanese, Thai, and Korean dishes. Everything is made to order and made healthy. We use organic brown eggs and vegetables, free range chicken, prime cuts of beef, and our seafood is delivered and hand cleaned daily. Also, our fryers only use olive oil. I know most people would think we were crazy, but we keep it at a low temperature and continuously heated throughout the day.”
I also found out in my conversation that the owners of Asian Bowl have recently taken their foundation of healthy eating and created Red Panda Asian Bistro, a high-end sit down restaurant serving the same amazing Asian fusion. What both of these have in common, aside from the owners, is the dedication that is placed on customer service. All foods at both Asian Bowl and Red Panda are made in fresh batches, so people with allergies, medical conditions and plain old fussy eaters can easily be accommodated. “Whether it’s no salt, no peanuts, gluten-free, or anything else we can handle it,” added Sunshine. Speaking of gluten-free they also offer an array of gluten-free and vegetarian dishes. One in particular that I had the chance to try was the tofu cheesecake. Of course I had the same first reaction as you’re having right now, however it was one of the creamiest and most delicious cheesecakes I’ve ever tasted.
REDWOOD DELI | 118-18 Queens Blvd., Forest Hills • 718-261-5945
One of the many things that New York City is known for is having the best deli’s in the world. Among the ranks of the best are one particular spot in Forest Hills who whips up the most delicious offerings any time of day. Their fluffy Belgian waffles, omelets, and French toast could have easily made this list, as well as their fresh bakery items, hearty soups, and grilled specialties. What I chose to focus on for this issue, however, are there sandwiches. I personally prefer their stacked triple decker clubs which come in your choice of turkey, ham, roast beef, tuna, or egg salad served on any bread you’d like with cole slaw and a NY deli pickle. Another favorite of the office is the garlic delight; juicy hot roast beef is layered on a toasted garlic hero and topped with gooey melted mozzarella cheese and caramelized onions.
MR. VINO’S CUCINA |71-03 Austin Street, Forest Hills • 718-575-8466
When Mr. Vino opened on Continental Ave. we knew we had a hit on our hands. Much like a fine wine pairs with a great cheese, however, the perfect accoutrement to Mr. Vino has opened recently just around the corner. Mr. Vino’s Cucina is fast becoming the headquarters for Forest Hills foodies looking for the unique and the sublime. From their stellar selection of artisinal and craft beers to their selections of the finest foods including hand sliced jamon iberico imported from Spain, fine caviar, white truffle olive oil, bacon flavored chocolate bars, and their massive selections of both the world’s cheeses and olives (try the Tunisian olives, mild and nutty their one of my picks).
BEST MARGARITAS:
GARCIA’S | 70-09 Austin Street, 2nd Floor, Forest Hills • 718-575-0007
Garcia’s is Forest Hills home for the best Mexican food this side of the border and always high on our list of picks for the best places to eat in the neighborhood. Of course, with great Mexican food you need great drinks and Garcia’s doesn’t disappoint. For over 20 years they have been serving the best margaritas around in a variety of flavors including strawberry, banana, melon, peach, mango, Santa Fe (blue), raspberry, and of course our favorite the original. Did we mention they also have a selection of the top tequilas in the world?
COBBLESTONES | 117-18 Queens Blvd., Forest Hills • 718-263-9754
Unfortunately for us Mets fans 2013 is shaping up to be like every other season we’ve come to expect. There are two bright shining exceptions though in perennial All-Star third baseman David Wright, and stud right-hander Matt Harvey who has been making even the most veteran sluggers look like little leaguers. If you’re looking for a beer to cry in while watching the 2013 Mets, you can join us at Cobblestones on 78th Ave. and Queens Blvd. Known for serving the best burgers and ribs in Queens for over 25 years, Cobblestones is not only a great place to hang out and catch a game, but you’ll be in good company with other like-minded sports fans and games going on one of their over 20 screens.
BANTER | 108-22 Queens Blvd., Forest Hills • 718-268-8436
What do you get when you take an amazing Irish pub and place it next to the Midway Theater? You get one of the best new restaurants to come onto the Forest Hills restaurant scene and our featured review for this issue. Banter has made its entrance with a bang and already converted the masses with their huge selection of draught beers and delicious menu. Not to mention the place is just pretty damn cool! Stop by for a cold one and a Scotch Egg (one of our favorite dishes) and I guarantee you won’t be disappointed at Forest Hills newest hot spot.
Continued from Page 8
BEST FALAFEL:
WAFA’S | 100-05 Metropolitan Ave., Forest Hills • 718-880-2055
What can we say about Wafa’s that we haven’t already said? Our number one pick any night of the week, we’ve been addicted to Wafa’s homemade Lebanese and Mediterranean dishes since she first opened up. One of our particular favorites (and there are a ton) is the falafel. Unlike any other falafel you’ve ever tasted (which 99% of it is frozen), Wafa’s makes her falafel from scratch, just like all of her other dishes. If you’ve haven’t tried it yet, and I don’t know why you wouldn’t have, then you need to get down to Wafa’s immediately and fall in love just like we did!
BEST PLACE
BUY
LA BOULANGERIE | 109-01 72nd Road, Forest Hills • 347-644-5606
One of the facets of the culinary world that is often overlooked is bread. It is one of the most prevalent foods eaten throughout history, however most of us are used to grocery store selections what we have no idea what a good loaf should be like. Enter La Boulangerie. The brainchild of French baker Francois Danielo, this hidden gem easily makes the best artisan bread you’ll find not just in Queens, but in New York City. While he specializes in different varieties of French bread, he has been carefully gauging the tastes of the community and now offers bread from around the world, as well as some local favorites like the pain aux cereals; a five grain bread loaded with rolled oats, sesame, flax, sunflower, and pumpkin seeds.
NICK’S BISTRO | 104-20 Metropolitan Ave., Forest Hills • 718-544-NICK
Above all else the Astoria part of Queens is known for its thriving Greek population. When we first launched up in Astoria, one of the things I looked forward to the most was all the amazing Greek food the area had to offer. Little did I know that the best part of it would be making its way down to Forest Hills. Since it rolled into town a few years ago, Nick’s has treated the Forest Hills area to some of the most amazing homemade specialties including their tangy loukaniko, juicy gyros, delicious souvlaki, and hearty mousaka. Not to mention their fresh out of the Mediterranean fish that you can order whole and prepared the way you like it.
BEST PLACE TO MEET FOR A BURGER:
BONFIRE GRILL | 72-27 Austin Street, Forest Hills • 718-268-0707
If you take a walk down Austin Street on any give night it should be no surprise to see Bonfire Grill packed full of people mixing, mingling, and enjoying the ice cold cocktails and delicious dishes. One of our favorites, is the undisputable king of the Forest Hills burgers; The Bonfire Burger. This burger is thick and juicy enough that they’ll be running down your arm as you bite in, and topped with creamy goat cheese, crispy bacon, and sweet caramelized onions.
BEST NEW WINE BAR:
KEUKA KAFE | 112-04 Queens Blvd., Forest Hills • (718) 880-1478
BEST PARTY SPACE:
PORTOFINO | 10932 Ascan Ave, Forest Hills • (718) 261-1239
BEST NEW OWNERS: MY KITCHEN RESTAURANT | 106-17 Metropolitan Ave, Forest Hills • (718) 544-5644
BEST PLACE FOR A DATE NIGHT:
PASTA DEL GIORNO | 70-49 Austin St, Forest Hills •(718) 261-1075
BEST RESTAURANTS DIRECT FROM ITALY:
TUSCAN HILLS | 115-20 Queens Blvd, Forest Hills • (718) 487-4500
IL POETA | 98-04 Metropolitan Ave, Forest Hills • (718) 544-4223
BEST SEAFOOD:
LONDON LENNIE’S | 63-88 Woodhaven Blvd, Forest
• (718) 894-8084
Redwood Deli continues to build on its 29-year commitment to our friends, neighbors and visitors by using only the highest quality brand name products and a large variety of freshly prepared foods. Redwood also offers an upscale but casual seating area in addition to our speedy take-out for those on the go as well as personalized catering services, always moderately priced.
Our extensive menu includes:
• Breakfast All Day: Eggs, Omelets, Pancakes, French Toast and more.
• Assorted Baked Goods
• Soups & Salads
• Wraps & Paninis
• Sanwiches, Heros & Burgers
• Restaurant Style Hot Dishes
Late Night, Date Night, Family Night, Any Night...
Prepared just the way you like it, and served whole or filleted.
Homemade Loukaniko, Spanakopita, Moussaka, Lountza, Dolmadthes, Sheftalia, Souvlaki, and so much more!
Nick's is Forest Hills best new place for the perfect private party. We also specialize in both on and off site catering. So call today to book your next event!
Nick's is the neighborhoods favorite brunch spot every Saturday & Sunday from 11 am to 4 pm.
DELIVERY ($20 Minimum)
Local in origin, international in appeal and universal in the themes it addresses, jazz is a life long passion for George Cables of Laurelton, Queens. Defining this uniquely American musical style as “an all encompassing art form directly based on my experience as a black man,” Cables is a sought after performer throughout the United States and Europe.
Fluent in Italian, English and French, he tours throughout Western Europe for several months out of the year. His musical skill and improvisational technique as a pianist attracts enthusiastic crowds of jazz lovers in Milan, Florence, Bologna, Rome and Paris, as well as in cities throughout Ireland, Scotland and England.
Throughout the United States, Cables enjoys a well-deserved reputation, particularly among jazz aficionados in San Francisco and Los Angeles. Jazz lovers in New York City and out of town visitors alike eagerly anticipate his frequent appearances at the west side jazz club, Dizzie’s Club Coca Cola, located on the upper west side near Lincoln Center. “By its very nature,” he says, “jazz is a musical form that must keep its own identity.” For Cables, the unique identity of jazz comes from his experience in the streets of New York City. “This is a city defined by contrasts,” he notes. “I often walk from Central Park to the downtown section of Manhattan and marvel at how the city changes abruptly, dramatically from block to block. These changes and contradictions give me an inner tempo or beat that inspires my music. As a musical art form, jazz provides a lot of room for my personal expression.”
Raised as an only child, George Cables credits his mother for his early interest in music. “My mother was a teacher,” Cables states, “and when I was growing up she use to play the piano in church on Sunday mornings, so in regard to music it’s fair to say that from a very young age I was nurtured by her and a piano keyboard.” A one-time student at the High School of Performing Arts, which served as the backdrop for the movie, Fame, and later Mannes College of Music, Cables states that his interest in jazz began during his high school years. Over the years, his seminal interest in the uniquely urban American art form of jazz has allowed him to become a major figure on the contemporary musical scene.
“I’ve been able to play with some of the greatest jazz musicians in the world,” Cable notes. A brief review of his professional history gives this statement an additional impetus and credibility. Over the course of his career, Cables has shared the stage with such iconic figures in the world of jazz as Woody Shaw, Joe Henderson, Lenny White, Art Blakey, Sonny Rollins and Billy Cobham. A pianist of considerable talent and virtuoso technique, he acknowledges his debt to the jazz legends that came before him through his recordings. “I’ve done tributes to giants in the jazz world such as Dizzy Gillespie and Thelonious Monk,” he states.
In addition to his professional work on stage, Cables also maintains a busy schedule in the academic world. Along with serving as a part time faculty member at New York City’s New School, George also finds time to head up the school’s eight-member Herbie Hancock Ensemble, which provides public recitals over the course of the school year. Always on the look out for new talent in the field of jazz, Cables also holds seminars and hosts workshops in Washington D.C. at the Kennedy Center. He finds this particular project especially engaging. “Through this program,” he states, “not only do I get to see but also work with young people from around the country and the world that represent the new and evolving voices and faces of jazz in this country. It’s a rare opportunity that allows me to teach and learn at the same time.”
“Rhythm is what moves jazz, and therefore it moves me.”
–George Cables
In evaluating his own role in the world of jazz, Cables defines his on stage pianist skills succinctly. “I’m a sideman with the best seat in the house, I’m not a bandleader. Whenever you play in a group, all the guys who improvise their music have an influence on you, just as you do on them and their style of musical presentation. I guess in a very real sense you can say I follow the lead of the late Duke Ellington, ‘It don’t mean a thing if it ain’t got that swing.’ Rhythm is what moves jazz, and therefore it moves me.”
A prolific recording artist who has earned the respect of the public and his peers, George has recorded over 25 records and CDs in his career. In the process, he has established himself as one of the most important voices in modern jazz for this generation. His latest CD release, My Muse, is an eponymous nickname for his late companion, Helen Wray, a woman he describes as having the ability “to turn a black and white day into color.” Cables gives his listeners access to a collection of 11 lush musical works that demonstrate his complex style as a musician, and gives his fans an opportunity to hear his interpretation of such varied works as the jazz version of The Way We Were, You Taught My Heart To Sing and Lullaby. In this work, romance morphs into poignancy and back again with the stroke of a key and the improvisation of a note. For jazz lovers and musical buffs of all persuasion, this CD is a rare opportunity that invites his audience to share the feelings and perspectives Cables is so well noted for in the rarefied world of jazz music.
For more information concerning George Cables and a listing of his scheduled performance locations and dates, please visit his website: www.georgecables.com BY
It has long been recognized that nutrition plays an important role in the progression and outcome of pregnancy. Women who enter pregnancy with adequate nutrient reserves and good eating habits are better prepared for pregnancy and lactation. Women who consume an adequate diet during pregnancy provide the fetus, placenta, and maternal tissues with the nutrients necessary for normal growth and development.
Indeed, the incidence of fetal and infant morbidity and mortality is significantly higher among women who are malnourished. Malnutrition occurring before the placental growth is complete (i.e., the first trimester) results in a small placenta, which remains undersized regardless of how well the mother eats later in the pregnancy. If the placenta is small, the fetus is usually small, possibly because a small placenta may not be able to noursih the fetus adequately.
Likewise, malnutrition occurring during the critical period of hyperplastic growth (increase in cell number) of any fetal organ may reduce the number of cells formed and may permanently impair the organ’s growth and development. Malnutrition during hypertrophic (increase in cell size) growth results in a small size, which can be reversed with adequate nutrition.
Studies show that gestational weight gain, especially during the second and third trimesters, is an important determinant of fetal growth. Low weight gain increases the chances of delivering a low-birth-weight (LBW) infant (a baby weighing less than 2500 g or 5.5 lbs). Low-birth-weight babies tend to be malnourished, especially if born full term, and
they have a high incidence of postnatal complications and mortality. In fact birthweight may be the most important predictor not only of mortality, but also of subsequent development.
However, adequate weight gain during pregnancy cannot by itself ensure the delivery of a normal-birth-weight infant. A growing body of evidence shows that pre-pregnancy weight for height influences fetal growth beyond the effect of gestational weight gain; that is, women who are thinner before pregnancy tend to have smaller babies compared to their heavier counterparts with the same gestational weight gain. Recent recommendations on weight gain during pregnancy stress the importance of individualizing weight gain goals based on an accurate assessment of pre-pregnancy weight.
Nutrient requirements increase during pregnancy to support optimal fetal growth and development, and to maintain homeostasis despite physiologic changes that involve all body systems. Alterations in metabolism, body composition, gastrointestinal function, and an expanded blood volume account for some of the maternal changes with nutritional implications.
About the writer: Rene David Alkalay is a board certified naturopathic doctor in private practice in Forest Hills, NY. He is the author of several books on the subject of health and well-being, as well as numerous articles on these subjects. He is a public speaker and much beloved teacher.
ACHIEVE BEYOND
7000 Austin Street, #200, Forest Hills • 718-762-7633
Achieve Beyond is a local company with a national flair providing pediatric therapy and early intervention services including speech language therapy, occupational therapy, physical therapy, special education, autism services, behavior consultations, and counseling. Their staff also speaks over sixteen language to accommodate the multi-cultural diversity of Queens.
ALL-STAR STUDIOS
108-21 72nd Ave., 4th Floor, Forest Hills • 718-268-2280
All-Star Studios (formerly Just East of Broadway) is one of the best performing arts institutions in Forest Hills. Led by Rysa Childress, the programs offered include ballet, tap, modern, hip-hop, jazz, contemporary, gymnastics/acrobatics, and theater.
BELLE ARTI CENTER FOR THE ARTS
108-10 72nd Ave., Forest Hills • 718-261-2237
Belle Arti Center for the Arts is under the direction of two internationally renowned concert pianists, husband and wife Massimiliano Facchini and Claudette Munné, who offer the best of the Old World and the best of the New World as teachers and artists. Through their teaching, students have been accepted at specialized arts high schools and major conservatories in New York i.e., the Pre-College Division at Manhattan School of Music and The Juilliard
School, La Guardia High School and Brooklyn College. As was stated in recent interviews on NBC’s “Today Show in New York” and UNIVISION, prior to a sold–out concert at Weill Recital Hall at Carnegie Hall, “Music will always be a way of expressing feelings and emotions. Especially in our time, it is important to have a means of expression, like music, that helps to bring people together.”
67-09 108th Street, Forest Hills • 718-268-5011
Kids Korner is undoubtedly one of the best after-school programs for kids ages K-6 in our area. Activities run daily from 3:-6:30 pm (6:00 pm on Fridays), and include classes in swimming, judo, gymnastics, dance, Kids Korner Press, puppet theater, beginner guitar, arts & crafts, clay workshop, and much more. Kids Korner also has a daily snack program, as well as a computer lab, tutors, and a quiet room for homework.
98-11 Queens Blvd, Forest Hills • 718-997-1278
The Dancesource has been a part of the fabric of Forest Hills since its inception in 1994. While offering the traditional ballet, tap, jazz, and gymnastics classes, the DanceSource also has a distinctly international flair offering classes in Georgian Dance, Belly Dance, Bollywood, and classical Indian (Barata Nyatham).
66-01 Fleet Street, Forest Hills • 718-544-2296
The Forest Hills Youth Activities Association has been providing organized youth athletics in the Forest Hills Area for many years. Current sports include Soccer, Basketball, Little League, Pony League, and Girls Softball. The majority of sports are open to children as young as 3 years old and as old as 18.
103-23 Metropolitan Ave., Forest Hills, 718-261-1238
Oliloli Studio is a relative newcomer to the Forest Hills area bringing the joy of arts and crafts to children and adults alike. One of their most interesting creations being brought into Forest Hills is the Oliloli Studio Arts Camp. Children will have the chance to connect with their inner artistic expression while learning pottery making and more.
ROSE ACADEMY OF BALLET
70-11 Austin Street, 2nd Floor, Forest Hills • 718-520-0206
The Rose Academy of Ballet is a studio specializing in ballet instruction for both children and adults. Most interesting, however, is their summer day program where children from 4 years old and up will have the chance to participate in ballet, yoga, tap, modern dance, art, singing, musical theatre, games, circus arts, drama, and more. The Rose Academy also has a professional company, the Wil Rose Dance Ensemble, that performs in New York City?
SONGS OF LOVE FOUNDATION
107-40 Queens Blvd., Forest Hills • 718-441-4588
While the Songs of Love Foundation isn’t a place where kids can go, per say, it is one of the most amazing kids programs in all of New York City. Spearheaded by John Belzer, Songs of Love’s mission is “Give a Song Today, Change a Life Forever”. They are a non-profit foundation dedicated to providing individually written, composed, and personalized songs for children and teens currently facing tough medical, physical, or emotional challenges. All songs are free of charge, and just reading the testimonials on the site will make you want to get involved in any way you can.
YOUNG CHEF’S ACADEMY
108-10 72nd Ave., Forest Hills • 718-268-0343
We here at Celebrity love Young Chef’s Academy! As foodies ourselves we see Young Chef’s Academy as one of the most unique programs out their for kids. Their Camp Can-I-Cook Mini-Camps each take on a personality of their own as kids learn each day to prepare different recipes from cuisines around the world. Whether they’re beating the heat with "Cool Treats," tasting old world favorites of Italy, uncovering culinary favorites of France, or dipping into a "Chocolate Adventure," your kids will never know what to expect next as they learn fun and safety in the kitchen!
Every student dreams of getting into the perfect high school or college, however, that dream can be a difficult one. The process of gaining acceptance into the most hallowed of institutions often times requires entrance exams, high SAT scores, personal essays, and in some cases even one-on-one interviews. For the youth of Forest Hills, there is an amazing resource providing valuable assistance with a stellar track record of getting students into Harvard, Yale, Princeton, and many of the other Ivy League schools.
Frances Kweller, the company’s owner and namesake, has been a tutor herself for the better part of 15 years. “I tutored at home all throughout college and law school. When I was in college I was helping kids get into college, and when I was in law school I was helping kids get into law school. I initially just started helping people with admissions, and then I transitioned into test prep because it was the natural next step.”
Kweller prep has grown over the years to include locations in Beverly Hills and on Park Avenue in Manhattan, but her Forest Hills location is the closest to her heart. “Forest Hills is my baby. I was born and raised a couple of blocks away from here. The expansion came about from the client demands. Our city clientele grew from when I was at NYU. I used to go every summer to Beverly Hills and I opened a Kweller Prep center there as well.”
Aside from their regular test prep schedules, Kweller is also hosting summer boot camps. Camps are done is 4 or 8 week sessions, with both available as weekday or weekend camps. “The summer camps are the jewels of our program. Currently we’re running our summer camp programs in Forest Hills, Beverly Hills, and in Manhattan, and they’re so big because kids lose so much retention over the summer. In September and October, however, middle school kids have these incredible opportunities to take exams like the SHSAT to help them get into a competitive high school program. High school students also have this incredible opportunity to study for the SAT throughout the summer without having the distraction of their high school classes and extracurricular activities.”
The Kweller Prep summer boot camps also offer students the ability to go on tours of major schools like Columbia, Harvard, NYU, and more. They also have admissions officers from some of the top high schools and colleges come in to speak with families and students on what they need to know to get it. “We start with students as early as sixth grade with the camps and go from there”, she said. Time is of the essence, however, as spaces in Kweller’s summer camps are in high demand and sell out very quickly. Lucky students can still catch a break though as openings do pop up from time to time.
$3 FOR 3 HOURS ($5 for 2 Hours 6PM Fri. thru Sun. & Holidays)
1. Long Island –Autumn 1989
“Slow down!”
Her harried request had gone quickly ignored. Slowing down was the last thing on the mind of this particular driver who had Taken to the Highway at a now excessive rate of speed in an effort to catch up to a tour bus in a simulated chase scene resembling something straight out of Smokey and the Bandit.
“You don’t even know if it’s their bus,” she continued desperately. Mine was not to reason with a white knuckled, soon to be ex-girlfriend in the passenger seat, but let’s face it. How many other tour buses bearing the mural of a runaway stagecoach could possibly be traveling this same stretch of highway headed in the direction of a venue slated to host a Marshall Tucker Band concert later that same evening? I put the pedal to the metal and tailed the bus to a motel parking lot. Listening to the dull rumble of its engine now idling only a few feet in front of me, I waited patiently for someone to emerge.
“They’re probably trying to reach the police on their CB radio right now, I’ll bet. Maybe they think you’re a stalker,” she chastised. “Or some type of crazed fan.”
I ignored her and watched the bus with an eagle eye. The silence and inactivity were broken after several minutes when a non-descript grey Chevy pulled up alongside. A relatively clean cut individual wearing glasses and dressed in a black polo shirt and jeans stepped out and approached the car.
“Can I help you?” He offered in an accent that clearly said he was not from around here.
As I began to relate a rather long winded tale of my very tenuous third party connection with the band in question and my hope to briefly introduce myself to its lead singer, he quickly interrupted.
“I’m Doug Gray,” he said laughing.
I was humiliated. How could this average guy, wearing glasses no less be the same one that had helped to propel the Marshall Tucker Band to unimaginable heights for nearly two decades? Why wasn’t he on the bus partying like a rock star? It was an unsettling realization when I quickly came to understand that that part of his life was likely long behind him. Mentally doing the math in my head, I figured he had crested the big 4-0 by now, which could likely account for the glasses as well. In a showing of true southern hospitality right there on Long Island’s North Fork, he quickly waived away any embarrassment with a genial handshake and an invitation to the sound check later that afternoon.
Sitting in my Midtown office awaiting a phone call from the very same individual who was instrumental in shaping the soundtrack of my life, I thought back to that first awkward meeting almost 25 years in my past and realized that it was not merely an act of kindness on his part, but a philosophy, an attitude that continues today and is a true contributing factor to the longevity and staying power of a band that began its journey in Spartanburg, South Carolina in 1972. Now celebrating their 40th anniversary, Marshall Tucker founding member Doug Gray admits, “It is truly strange. Being an original member and knowing where we came from… I know the guys; some of whom are no longer on this earth would be extremely happy that all of it is still going on.”
Perhaps the pinnacle of that excitement was recently reached when the band was invited to appear on the stage of Nashville’s historic Grand Ole Opry.
“There’s actually no words. These people welcomed us with open arms. Here I was walking into a place that Hank Williams Sr. had played and had to beg to get on there!”
The Opry may seem an odd venue for a band that falls more into the category of classic rock, but it’s tough to pin just one label on their music.
The Marshall Tucker Band were forerunners during the great southern rock era of the 1970’s, but unlike many of their counterparts offering up lengthy jams and blistering guitar solos, their music also infused a blend of blues, jazz, country and pop. One of the songs the band is most known for is the monster 1977 hit, Heard It in a Love Song. Gray remembers the tune being in the vault for nearly a year before putting his vocal stamp on it.
“I had some kind of mental block with that song and came up with every excuse not to do it. There were so many other great songs that Toy Caldwell had written and personally I just did not like this one. I’m an old rhythm and Blues singer and now I’m gonna sing this pop tune?”
Four minutes and one take later a hit record was born; something that the singer still finds bewildering.
“All of a sudden it was being played all over the country and now I have Toy joking around telling me, ‘well buddy, I guess you’ll be singing that for the rest of your life.’ It’s not a bad song, but for me it just never had the impact of something like Take the Highway or Can’t You See.”
In 1972 the band entered Macon Georgia’s Capricorn Recording Studio to lay down tracks for their first album and unknowingly made rock and roll history.
“Toy came up one day and said, ‘write this down for me real quick.’ He used to do that all the time and I would find a piece of paper and scribble on it. He starts singing this song to me, ‘Can’t You See, Can’t You See, what that woman,’ He wanted me to sing the song originally, but that wasn’t my voice. It’s too smooth. His was gruff and it was like he was testifying, almost like the little old man at the gospel church that just all of a sudden belted something out that shook the world.”
Not far from the truth, Can’t You See became iconic and has been covered countless times by artists including Waylon Jennings, Alabama, The Zac Brown Band and Kid Rock. The song has made its mark in multiple films and was recently penned the number one Southern Rock tune of all-time by Ultimate Classic Rock magazine; an honor that Gray is respectfully grateful for.
“It was wonderful to have that happen, but I still find it hard to believe. I mean look at Lynyrd Skynyrd,” he says laughing. “They got all the songs, all the hits.”
For More than four decades now, Doug Gray has been blessed with the opportunity to continue a dream that began with him and five boyhood friends, and while he makes it a point at each and every performance to publicly thank fans for that honor, his gratitude runs far deeper. Recently the band mounted a major relief effort to aid many of the victims of Super Storm Sandy. Collecting clothing, supplies and more than 1500 blankets, several trucks were dispatched to our area from their Spartanburg, South Carolina home.
“You know the Northeast has given us so much right from the very beginning. Had this been the original band we would have done exactly the same thing. I mean think about it. How many times in our lives are we ever gonna be able to appreciate and give something back?”
Today the Marshall Tucker Band tours relentlessly, playing to standing ovations and sold-out shows not just around the country, but in many places around the world. On several occasions they have journeyed to Iraq to show their support and play for the troops. Things seem to be coming back around full circle for Gray and fans as well. In 1976 the original members toured Europe for the first time. Several shows were recorded and plans had been set in motion to release a live album shortly afterwards. Their contract with Capricorn Records was due to expire however, causing a 27 year delay in seeing those tracks released. Stompin’ Room Only finally saw the light of day in 2003, allowing fans of yesterday and today a true glimpse into the peak of their career. This month the current incarnation will travel to Switzerland to play the International Country Music Festival in Zurich where tape will roll yet again.
“It was always about the music, always about the songs and always about the fans. Right now things are really meshing again and I’ve got some of the greatest musicians in the world in this band. Our personality as a group continues to touch people now as it did when we first started out. Every night I go out there and know the audience still feels the music as much as I do because they’ve shared so much with us. What a tribute that is to the writing and career that we put together.”
With no thought of slowing down the band continues to work on new music as well, which will undoubtedly be released somewhere down the road. Marshall Tucker returns here in March playing shows in the tri-state area, Pennsylvania and Maryland with plans to double back in the summer sharing the stage with good friends the Charlie Daniels Band.
“And how can I slow down, When I can’t stop running…”
How Can I Slow Down
From the album Where We All Belong (1974)
Manhattan’s Pennsylvania Station was a marble colossus, a public space that embodied the raw power of the Gotham epic. It symbolized our city as the nation’s crossroads for people and things, as a clearinghouse to the realm of the possible. The Steinway mansion represents another dimension of our city – something that every New Yorker who has spent time here understands instinctively. We sleep in the Cradle of Creativity. Our address is the City of Ideas. The Steinway mansion is a monument to Gotham’s legendary spirit and to its people.
The mansion is for sale –its future a plaything in the clumsy hands of local politics and it deserves a better fate than Pennsylvania Station.
It is the last country home on the Queens waterfront. The setting, atop a high vista, was intended to give the residence a delightful view of Bowery Bay and the East River. Close to the waterfront, this once rural and secluded location was a summer colony of the rich and powerful.
In the 1980s, archaeological digs adjacent to the house recovered artifacts from both prehistory and throughout the period of European occupation.
The Steinway mansion was built at some point in the late 1850s. Although there is no record of an architect, a likely candidate is Josiah Whitney whose family built many of the great homes in Old Astoria Village. The house was typical of the flamboyant styles of the mid–nineteenth century when buildings were often collaborations between architects and their clients. Unique confections emerged from the mix of style elements and sample patterns borrowed from catalogues.
The New York Landmark Commission’s report states that the mansion and its 27 rooms are “an imaginative combination of classical and medieval elements and delicious – and successful –combination of styles from different periods.” The main entrance rests on four cast–iron Corinthian columns [note: building material rarely used in home construction – perhaps installed by the
Steinways]. The central hall gable recalls a classical temple. The double–arched windows in the main hall are typical features of an Italianate villa.
The exterior is composed of handsome, rough-hewn blocks of granite perhaps (as legend has it) from Maine, or (more likely), from a quarry on nearby Roosevelt Island. The stonework is reminiscent of a medieval castle.
The house’s central element is a two–storied T–shaped section. There are several parlors and a dining room, kitchen and a library on the first floor and handsome bedrooms on the second. On the west end is a striking four story tower capped by an observatory.
In over 150 years, three families have owned it. Benjamin Pike, Sr. was a transplanted Englishman who was a leading dealer of glasses, telescopes, and other optical instruments. The interior doors have frosted glass etched with images of the scientific glassware and instruments found in his catalogues. He only enjoyed the house for a few years before his death in 1863. Pike’s widow sold the mansion to the Steinways in 1870 for the princely sum of $127,000, worth more than $2 million today.
The Steinways took great pride in the home, its appointments, its grounds, and the private dock on the East River. William, in his diary, called it his “county seat” and “his magnificent stone Mansion.”
BY ROBERT SINGLETON
The Steinways lived here for 50 years. After William’s son, Charles, died in 1919, the house was sold to Jack Halberian. Jack Halberian’s grandchildren are now selling the mansion.
William Steinway could wear the title ‘Renaissance Man’ as easily as anyone. He was the point person for a family enterprise that achieved major accomplishments in such far flung efforts as music, manufacturing, real estate, and transportation. Through his diary we have an extraordinarily intimate glimpse of life at the mansion. Spanning decades, this detailed calendar of his daily activities is a gold mine of information about the man and his world. The diary, donated to the Smithsonian Institute in Washington, D.C. by grandson Henry Z. Steinway, formed the genesis for a major William Steinway exhibit at the Institute in 2011.
Although the mansion was not the family’s primary residence (it was a summer home), dozens of people walked through its doors each day – businessmen soliciting proposals, politicians seeking advice, relatives, servants, concert artists, and of course, employees from the factory and showrooms. It may have been a retreat from the heat and cares of the city, but the lamps were routinely lit well into the night.
Think of the events that transpired here. Let’s take a look.
1) The world of music
While at the mansion, the Steinways developed how to make, as well as how to market, the modern piano.
One cannot overstate its importance. Many claim it as ‘the heart of an orchestra,’ favored by composers because for no other instrument has its range or versatility. It is equally comfortable in settings from solo through ensemble. For more than a century, the Steinway Piano remains the brand of choice for 98% of recording and concert artists.
a) The performances of the great concert artists, who were brought from Europe to demonstrate the exquisite range and dimension of Steinways, introduced the classical music tradition to mainstream American audiences.
b) Steinway Hall a concert hall/showroom owned by the Steinways, routinely showcased performances by musical legends. But it also was the setting for ground-breaking scientific experiments as well as lectures by some of the finest minds of the era. This was the nation’s premier cultural venue during the closing decades of the nineteenth century.
c) The Steinways supported the German physicist Heinrich Helmholz’s pioneering research into the science of acoustics and music theory. Much later, this material gave Alexander Graham Bell critical information needed to develop the telephone.
d) They convinced the Gemunder family, legendary makers of musical instruments, to cross the Atlantic. Gemunder violins, violas, and cellos, considered by many to be the finest string instruments made outside of Europe, are displayed next to art-case Steinway pianos at the rare instrument collection in New York’s Metropolitan Museum of Art.
e) The Steinways brought Professor Ferdinand Dulcken, a former student of Felix Mendelssohn, to New York to help manage Steinway artists and to set new standards of music education within our country. The professor’s house still stands in Astoria, not far from the Mansion.
f) For decades, countless aspiring artists made their way to the Mansion to audition in the entrance hall. That space, under a three-story dome boasting acoustics that would be the envy of any recital hall, may have been designed by the Steinways after they purchased the house.
2) The creation of modern New York
The Steinway interests went far beyond music. They served in important positions of public trust. Their opinions were sought by the press. Elected officials solicited their advice. The family held extensive investments in transportation, real estate and manufacturing – achievements that are more impressive when we realize that they were achieved during the closing decades of the nineteenth century, a period of sustained economic depression.
a) The Steinways used the Mansion as an anchor to develop one of the nation’s earliest – and most successful – model communities. The ‘Steinway
On June 22, 2013 four of Saloon Salon's top talents were asked one simple question...
"For me the hottest trends are playing with the salon's marketing using social media like Instagram. We're able to live post and let the hairdressers work speak for itself."
–Frank
"Before we can create a trend we need to work based on the personality. A color has to fit a person's life and I can see that when they sit down. As for specific colors, right now it's sun bleached oranges and blondes. I'm from Europe and if you watch European tv on satellite you'll see a lot of this happening."
–Florentina
"I would say texture is in right now. Alot more movement and disconnection then I've ever seen, like organized chaos. The bed head look was in for a while, and now the look has been more refined and balanced.
–Rachael
Settlement’ (as they called their utopian experiment on the waterfront) had affordable model housing, a commercial district, a network of streetcar lines, and civic improvements that included not only sewers and water mains, but churches, schools (one being among the earliest kindergartens in the country), a firehouse, library, post office… and North Beach, an amusement park.
b) Originally conceived as a perk for both employees and local residents, the Steinway Free Circulating Library later became the cornerstone for the Queens Library, an institution that boasts the largest circulation in the country. Benefactor William Steinway’s portrait is still at the library’s Steinway branch.
c) When their amusement park, North Beach, closed, the location eventually transformed into one of the major transit hubs in the nation: LaGuardia Airport. Here aviation history was made when the Yankee Clipper flew out of LaGuardia’s Marine Air Terminal on the first scheduled transatlantic flight.
d) A syndicate organized by the Steinways drew up plans to link New England, New York, and New Jersey with a great railroad network. Years later when the economic climate improved, the Pennsylvania Railroad brushed off the Steinway plans and built the Hudson and East River tunnels, Pennsylvania Station, as well as the New York Connecting Railroad viaduct over the Hell Gate Bridge.
e) The Steinways started work on the first transportation links between Queens and Manhattan. The ideas for both Queensboro Bridge and the Steinway Tubes (the subway tunnel between Grand Central and Queens) were developed at the mansion.
f) Their tenure at the mansion coincided with developing an extensive streetcar system. It was perhaps the greatest factor in knitting together scattered communities into the Borough of Queens.
g) William Steinway was Chairman of the New York City Subway Commission and helped lay out the first New York City subway network.
h) A full decade before Henry Ford became involved with automobiles, the Steinways partnered with Gottlieb Daimler to sell gasoline engines. The handful of Mercedes vehicles assembled at their Astoria factory was among the first automobiles in the country.
i) In the late nineteenth century, the family figured prominently in the German– American community, the largest ethnic group in the country at that time. They were active in Democratic Party politics. The demands from William’s business commitments forced him to turn down a cabinet position offered by President Grover Cleveland, a personal family friend.
3) A landmark to American Industry
In the nineteenth century, the piano defined the entertainment industry. And Steinway & Sons defined the piano.
When the Steinways and their employees met in the mansion to discuss piano production and promotion, little did they realize they would have an enormous impact on the future course of this nation’s manufacturing and entertainment industries.
Decades after the family sold their interest in the company, the principles they laid down at the meetings held at that mansion have guided Steinway & Sons through economic cycles and ownership changes. Their successful manufacturing operations in the heart of New York City silence those who say such things are relics of the past.
a) When viewed strictly as a manufacturing concern, Steinway & Sons were groundbreaking pioneers. Their tradition of ‘thinking outside the box’ is legendary. They were the first modern multinational corporation that drew on global resources for both material and talent. The corporate culture has successfully maintained a delicate balance between traditional craftsmanship and cutting edge technology. Top graduate business schools use the company for case studies training new generations of business leaders.
b) Steinway set the bar in American manufacturing – and did so in one of the most difficult industries – piano manufacturing. The industry was not only highly competitive, but created temperamental complex machines. Steinway pianos are still widely considered the most complex devices ever handcrafted – anywhere. When those gold medals were won by an American firm by beating European competitors on their own turf, shock waves went throughout the world. The message was clear: American manufacturing was ready for the world stage. After a century and a half, Steinway’s advertising still recalls those triumphs by prominently displaying its ‘Made in the U.S.A.’ label on every piano.
c) Other piano companies may have had a showroom, but Steinway took things to a new level. They linked their instruments to performers. By promoting national tours of European artists, Steinway created the first ‘international superstars.’ This revolution placed New York at the creative forefront for the entertainment industry.
d) The Steinway Mansion coincided with the ‘Golden-Age’ of piano development. William’s diaries speak of countless meetings – many going well into the night – between artists and craftsmen at both the mansion and adjacent factory.
A few blocks away are keys for securing the Mansion’s future.
Astoria’s Army Pictorial Center sat abandoned. Its neighborhood was far worse than the environment surrounding the Mansion.
The Kaufman-Astoria Studio took over the Pictorial Center spearheading the revival of the 35th Avenue corridor. The restaurants, shopping, schools, and cultural institutions we see today make this success a case-study for urban planning students.
The Mansion’s location is exceptional. Located near the city’s transportation center, it is adjacent to LaGuardia Airport and the Triborough (R.F.K.) Bridge. Subway and bus service are near.
Although expansion at the Kaufman-Astoria Studios is constrained by surrounding development, the area around the Mansion has plenty of room –not only for keeping high-end craft businesses that are being pushed out of Long Island City, but space for housing, cafes and schools.
The location would be perfect for a cultural institution. Here we can take a page from the wonderful Corning Glass Museum. If a celebration of humble glass can be parleyed into a significant tourist magnet for a depressed area, what can a museum dedicated to the heritage of the ‘Entertainment Capital of the World’ do for New York City?
The building, although in need of repair for public use, is miraculously intact. Its furnishings and irreplaceable architecture more than justified it as being nominated
as one of the earliest New York City Landmarks as well as its listing on the National Register of Historic Places. Many potential stakeholders, senior management of Steinway & Sons, leading preservationists and historians, both the Steinway and Halberian families as well as Queens Borough Hall (the latter which incidentally played a pivotal role in the revitalization of the Kaufman-Astoria Studio).
When the Steinways came to Queens and purchased their home, they found a building and little else – a corner of our city miles from anywhere that meant anything. But they did not see emptiness; they saw only their dreams that filled this land.
Opportunity again begs imagination.
I have been conducting tours at the Steinway factory for more than a decade and routinely meet people from around the world – many who have patiently waited months, if not years, for a tour. Be it winter or summer, snow or rain, I have seen thousands of people keen to walk through its rooms, to see a piano being born, to hear the stories of the Steinways – and often, to add to the legend by sharing their Steinway stories to anyone who would listen. The Steinway Piano has a near cult following.
Every day we turn a page and find a new chapter: Steinway Chicago rented Frank Lloyd Wright, the architect, his first space; the Remenyi family, the Steinway affiliate in Toronto, discovered Johannes Brahms playing in a waterfront dive in Hamburg; Raymond Rubicam, of Young & Rubicam, launched his career after coining one of the greatest advertising slogans of all time forever linking Steinway as “The Instrument of the Immortals.”
The mansion is two blocks from the Steinway & Sons factory. It sits on a hill close to the waterfront and is surrounded by a small industrial park with one story commercial buildings. Although its neighborhood, northern Astoria, is part of rapidly changing Long Island City, it remains the last significant community in western Queens not touched by revitalization.
All agree that saving the Steinway mansion is a worthy cause. Losing it would be a senseless tragedy. for a city that calls itself “The Cultural Capital of the World.”
The building is a place of pride for all citizens of the world.
What is needed? Another William Steinway – someone with the vision and commitment to make a dream become a reality. History gives us many examples: Vartan Gregorian and the New York Public Library, Isaac Stern and Carnegie Hall, George Kaufman and the Kaufman-Astoria Studios.
The Steinways are still there in spirit. When I walk around the Mansion, the factory, the community, I see their footsteps. When I read their letters, I hear their thoughts.They were outsized people that have left us an outsized dream to fill. But they also gave us a template in which to follow. The family had a motto, an old saying that some say came from the medieval craft guilds of Europe: Wer ist Meister? Der was ersann. Wer ist Geselle? Der was kann. Wer ist Lehrling? Jedermann.
He who knows his trade is a journeyman, A master is he that invents the plan, An apprentice each and every man.
served over a sweet and spicy sweet potato and chorizo hash. They were then drizzled with hollandaise and a fried quail egg.
Our next two entrees, the 35-day dry aged sirloin and the Cajun Rib Eye were both for us the epitome of a great piece of meat. The sirloin, as mentioned, is dry aged for 35 days in Himalayan rock salt in bourbon barrels and then fire kissed leaving all of the rich flavors firing on all cylinders. The Cajun Rib Eye is one of the few steaks not dry aged. A 28 oz monster, the Rib Eye goes through a complex cooking process that includes marinating in olive oil, onion, and garlic, as well as being dry rubbed at a different time with a mixture of peppers (white, black, cayenne), chili powder, and paprika.
THE NEW HOME IN QUEENS FOR PARENTS AND PARENTS-TO-BE!
Almost as soon as that second line shows up on a pregnancy test, you begin to stress. In a flash you’re off to doctors appointments and feeling the whole world swarming around you as thoughts of bigger cars, bigger houses, and the money you’ll need flash through your mind. You’re going to be a parent, and while this will undoubtedly be one of the most beautiful times in your life, it will also be one of the most stressful. One of the first things expectant parents look for is guidance. With so much on your mind, preparation is key. Time (both at home and at work) begins taking the form of Google searches for meet-up groups, checking prices on baby essentials, looking at cars, and even trying to find a bigger apartment. For those lucky enough to live here in Queens, your first stop should be Raising Astoria. While they can’t get you a bigger car or apartment, they can help you with just about everything else to prepare you for both before and after your baby comes.
Raising Astoria is the brainchild of Laurie Nicholson and Kimberly Rossignol Montini. After meeting up at the local Meet-up group “Astoria New and Expecting Parents” they were totally frustrated and disappointed to find that the only place they could go locally for baby toys was the limited selection at the neighborhood pharmacy. Realizing the potential in such an untapped market and seeing that Astoria is becoming an increasingly family oriented area, Laurie and Kim would give birth to Raising Astoria less than a year after each giving birth to daughters.
In no time, Raising Astoria has become the only destination in queens for expectant parents to find a little peace and tranquility during such a crazy time. Laurie and Kim have turned the initial concept of quality toys for babies, into a one-stop-shop for new and consignment toys, clothes, and maternity wear. They also offer a full array of classes and workshops for both parents and kids. For expecting parents they have courses in infant and child CPR, babywearing, prenatal yoga and movement, planning out your birth plan, and infant care (umbilical cord/circumcision care, bathing, swaddling, bottle feeding, calming, diapering, bonding, self-care, and most importantly safe sleep habits for both you and your baby).
They also offer classes and workshops for young children. All classes, playgroups, and children's events at Raising Astoria are based upon the early childhood educational approach called Reggio Emilia. This approach emphasizes a learner-centered environment, in which the aim is to remain attentive to the objects and activities children are focused on in the moment. Furthermore, the adults "in charge" of the groups view themselves as co-learners and guides, rather than teachers.
All in all, Raising Astoria is one of the best local resources an expecting parent can possibly have, which means less time spent worrying and more time spent enjoying your pregnancy.
Both steaks were incredible specimens in flavor, texture, and tenderness. However, what is a good steak without great sides. The creamed spinach rich and tasty with a mixture of gruyere, parmesan, and panko. Our favorite side and one of the most intriguing was the lap cheong fried rice. The Chinese lap cheong (pork sausage) was diced and folded into egg, scallion, hot rice, and chef Reiss’s secret spices.
Thoroughly stuffed we soldiered on to try the desserts. Of course once the beautifully presented plates made their way to us we suddenly found a second wind and dug right in. The first would be the light and fluffy cheesecake, once voted Gourmet Magazine’s best cheesecake ever. The next was the chocolate bourbon pecan pie served with caramel ice cream and drizzled with caramel. We also tried the warm apple tart made with fresh apples and butter phyllo dough. The dessert of the night, however, was the Chef’s signature Key Lime pie. Fresh key lime juice is flown in every morning just for this recipe and it is the perfect light, sweet, creamy, and delicate dessert to follow the perfect steak dinner.
With our visit over and not a speck of key lime pie left we left but not without first planning our return trip. I highly recommend S Prime as one of the best steakhouse experiences in all of New York, and I urge you to pay Chef Joel and his amazing kitchen a visit.
WED, JULY 17, 2013 • 7:00 PM LECTURE & BOOK SIGNING
With ‘Images of America: Forest Hills’, Nicholas Hirshon, a St. John’s University professor of journalism and former reporter for the New York Daily News, tells the story of this planned community with more than 200 rare images culled from local historical societies, and the dusty files of personal collections. Meet the author and have your book signed!
SAT, AUGUST 17, 2013 • 11:00 AM FORGOTTEN NY: BAY RIDGE
Join Forgotten New York‘s Kevin Walsh and GAHS’ Rich Melnick in an exploration of beautiful Bay Ridge as we visit several Civil War and Revolutionary War relics and survey several eclectic and unusual homes and locales in Brooklyn‘s westernmost neighborhood.
Location: Meet at 4th Avenue and 95th Street outside the 95th Street station (R train)
Time: 11 AM, Sunday, August 18. Tour is approximately 3.5 hours.
The hot dog or frankfurter as it’s also known has been a staple of not only American barbecues, but also the American diet for almost 150 years. Legend has it around 1870, German immigrant Charles Feltman began selling sausages in rolls on Coney Island. In 1916, a Polish American employee of Feltman’s named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, who were both working as singing waiters at the time, to go into business in competition with his former employer. Handwerker and his wife Ida opened a hot dog stand on the corner of Surf and Stillwell Avenues, and with their own secret seasonings, undercut Feltman by charging only 5 cents instead of 10. They decided to call their stand “Nathan’s Famous”.
Fast forward to the present day and hot dogs are not only synonymous with New York, but loved nationwide. Interestingly enough though, in each region of the United States they have their own preparations, toppings, and even types of buns. In Chicago, all beef dogs are served on steamed poppy-seed buns and topped with dill pickle spears, tomato wedges, pickled sport peppers, onions, and pickled relish. In Arizona, hot dogs are wrapped in bacon, put in a soft Mexican rolls and topped with pinto beans, jalapenos, onions, mustard, and mayo. In Seattle, polish sausages are split down the middle and fried, served on toasted buns, and slathered with creamed cheese, bacon, grilled onions, green chilies, mayo,
2 large red onions, peeled thoroughly and sliced thin
½ cup water
1 tspcornstarch
1 tbsptomato paste
1 tbspbalsamic vinegar
1 tsp dijon mustard
1 tspbrown sugar
¼ tsphot pepper sauce
1 pinchcinnamon
1 tbspolive oil
¼ tsptable salt
2 cloves garlic, pressed or minced
and mustard. In Philadelphia, hot dogs are wrapped in fish cakes and topped with pepper hash and mustard.
My personal favorite hot dog from outside of the area is at a little stand on Route 46 in Buttzville, NJ up by the Delaware Water Gap named Hot Dog Johnny’s. This casual country stop along the Pequest river has been a hot dog institution since 1944 serving homemade birch beer, buttermilk, and the most incredible hot dogs you’ve ever eaten. I like mine with “the works” which includes chopped raw onion, mustard, and a dill pickle spear.
True to my roots though, and as much as I love Johnny’s, no matter where you go the best hot dogs come from New York. Whether it’s a Nathan’s dog on Coney Island, the “Recession Special” at Gray’s Papaya, or a “dirty water” dog from one of the thousands of carts that dot the city, there is no mistaking that New York is the home of the hot dog. One of the things that make New York hot dogs so great is the tomato and onion sauce that the hot dog carts put on them. Well we found a special recipe from AmazingRibs.com that we wanted to share with you so you can make your very own onion sauce at home!
1) Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. Whisk in the tomato paste, balsamic vinegar, dijon mustard, brown sugar, hot sauce, and cinnamon.
2) Warm the oil in a large skillet over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
3) Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
When it comes to steakhouses everybody usually has their favorites, which usually include names like Peter Luger’s, Uncle Jack’s, Morton’s, or any of the other major known brands. However, what if I told you that Long Island City houses quite possibly the most amazing steakhouse you’ve ever tried led by a chef of celebrity proportions? S Prime Steakhouse and executive chef Joel Reiss have not only brought back a taste of old New York luxury, but they’ve made steakhouses sexy again.
Welcome everybody to the 2013 Astoria Celebrity Best Bites Dining Guide! Another year has gone by and with that many more opportunities to sample the best cuisine that our area has to offer. It has been a very unique and very interesting trip full of laughs, great friends, and even better food. Now as hard as it is to do, I have assembled a list of my "Best Of's" that you should be sure not to miss. I highly and personally recommend all of them from the Best food by a Rocket Scientist at Ovelia to the Best Mojitos at Madera in Long Island City. Each restaurant on our list has been hand picked, however don't skip on trying a great restaurant experience because it isn't in here. I would also like to recognize a few that if I had more space would have definitely made our list. A big round of applause to Bistro 33, William Hallet's, Flo, JJ's Asian Fusion, and Tournesol.
Dripping with supple leather, dark wood, and chic sophistication at every corner, it baffles the mind to think what could have been had S Prime been around during the golden ages of film. Just looking around the dining room you can envision stars like Jimmy Stewart, Clark Gable George Burns, Tallulah Bankhead, Rudolph Valentino, Groucho Marx, and James Cagney sipping champagne, smoking cigars, and enjoying the culinary creations after a long day of shooting only a few steps away. While we may never see the likes of those stars hanging around S Prime anytime soon, I’m sure they will see a steady stream of today’s top names stopping by to bask in the classy and stylish surroundings.
Now on to the good stuff! Joining us for this review would be our good friends Imran Uddin and Abby Lovett. Imran is the owner of Madani Halal in Ozone Park and an authority on meat who has appeared in the New York Times, Food Network, and Gourmet Magazine to name a few. Abby is the Assistant Principal at the Bronx Design & Construction Academy. As we began our meal we decided on a few appetizers to try. The first dish to make its way to our table was a surprise and I believe a special of that night. The potato leek soup was creamy with a hint of salt, and topped with smooth crème fraiche. With our pallets wet with excitement and our eyes wide we watched several dishes make their way to us each looking more delicious than the next. The chopped salad was a refreshing mixture of iceberg and romaine lettuce, tomatoes, bacon lardons, haricot verts, cucumber, red onion, kalamata olives, and roasted red peppers topped with a homemade zesty ranch dressing. To add a little warmth to the dish there was also a delicious golden brown handmade goat cheese croquette. As we continued on the refreshing note we were treated to S Prime’s homemade mozzarella. Chef Reiss makes the mozzarella from scratch as orders come in. The
cheese has an unbelievable flavor and is served in thick slices with even thicker slices of juicy “ugly ripe” (a type of beefsteak tomato with an amazing flavor and hearty bite) tomatoes and a drizzle of extra virgin olive oil and aged balsamic vinaigrette. Next up would be the fork tender agave braised pork belly. The pork belly was glazed in agave nectar and served with a light napa cabbage slaw and diced baby chives. Our final appetizer was something I had never tried before and wasn’t so sure about. When the roasted bone marrow made its way to the table I looked at the sections of femur bone on the plate and knew this would be an experience. As Imran put it “Bone marrow is delicious. It’s like spreading the most delicious fat on a piece of toast like butter.” I know that even his description doesn’t sound appealing, however I decided to try it. After spreading it on the crisp brioche toast I found I couldn’t get enough of the creamy, salty, and slightly toasty marrow.
After making it through our sumptuous appetizers it was time for the main courses, and the real magic of Chef Joel Reiss. Now before I go on I need to let you know a little about Chef Reiss. I mentioned earlier that he was a chef of celebrity proportions, and he is. You see, while he may not have his own line of fancy cookware or books, what he does have is a lifetime of experience in the kitchens of (and in most cases launching) some of the most renowned steakhouse brands in the world including Smith & Wollensky, Bobby Van’s, Maloney & Porcelli, Park Avenue Café, Odeon, and York Grill.
The first entrée we tried was Chef Reiss’s signature veal chop parmanese. a massive 16 oz. butterflied veal chop breaded in a mixture of panko and parmesan cheese, fried golden brown, and topped with melted fontina, heirloom cherry tomato confit, arugula, and parmesan chips. The next dish we tried was the diver scallop benedict. Buttery pan seared diver scallops were
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TAVERNA KYCLADES | 33-07 Ditmars Blvd., Astoria • 718-545-8666
One of the things I’ve learned in my travels has been that if you want to find the best food in town, follow the locals. In a place like Astoria where there is such a huge Greek population and no shortage of Greek restaurants, what would make a place like Taverna Kyclades stick out? On any night of the week, it’s the line winding its way out the door and sometimes even down the block. In that line are foodies like myself always looking for a good bite, but most importantly, the line is mainly locals. Yes folks, we may have our own opinions of a Greek restaurant, but if the Greeks themselves think you have the best Greek food in town, then that’s a place that will always top our list!
BEST PLACE TO DINE LIKE THE GODFATHER: THE WINE CELLAR AT PONTICELLO’S | 46-11 Broadway, Astoria • 718-278-4514
If you’re looking for a great upscale Italian restaurant with amazing food then look no further than Ponticello. If you’re looking for the most secluded and beautiful spot in Astoria to have your meal, then take a trip down to their wine cellar. While the restaurant is a recipient of the Five Star Diamond Award by the American Academy of Hospitality Sciences, their private wine cellar dining room is a top hidden attraction, perfect to have an intimate party or talk “family” business without having to worry about anyone hearing!
BEST MOJITO IN QUEENS: MADERA CUBAN GRILL | 47-29 Vernon Blvd., LIC • 718-606-1236
Madera has brought some serious Latin spice and sexiness to Long Island City. From their cocktail concoctions like the surprisingly refreshing jalapeno Mojitos to the amazing home style Cuban cuisine, Madera is a guaranteed good time. Like an artist painting a canvas, Madera’s chef uses the most luscious flavors and ingredients that Cuba and the Caribbean have to offer to churn out masterpieces. Come down and let warm and charming owners Daniel and Miriam welcome you right into their little slice of Cuban paradise in Queens.
BEST PLACE TO FALL IN LOVE:
MANDUCATIS RUSTICA | 46-35 Vernon Blvd., LIC, 718-937-1312
You’ll be hard pressed to find anyone in Long Island City that hasn’t had the pleasure of spending an evening being tantalized by the culinary creations of Mamma Gianna at Manducatis Rustica. One of the most charming places in Queens, Manducati’s Rustica continues the family tradition of amazing Italian cuisine. From the authentic Neapolitan style brick oven pizza, to the full bakery cases up front filled with the most decadent Italian treats as well as homemade gelatos, try it once and you’ll be a regular for a long time to come.
GRAND CAFÉ | 37-01 30th Ave., Astoria, 718-777-7321
Grand Café is one of our favorite places to eat in Astoria. Chic, modern, and trendy, Grand Café serves the best and highest quality comfort food in Queens. With a menu full of traditional Greek and American specialties, decadent desserts, a hot atmosphere, extra large portions, and the best brunch around, you simply have to go check out Grand Café!
HAVANA EXPRESS BAKERY | 21-37 31st St., Astoria, 718-545-9344
Havana Express Café to begin with makes not only the original, but the absolute best Cuban sandwich you’ve ever had. Pair it up with a café con leche and piece of one of their divine cakes and pastries, and you have the ultimate anytime snack. They also serve a variety of Cuban, Brazilian, Greek, and Italian breads, cakes, cookies, pastries, and specialty snacks all made fresh on premises. They also serve a bevy of sandwiches, Paninis, quesadillas, and more.
BEST KITCHEN SCIENCE EXPERIMENTS:
OVELIA | 34-01 30th Ave., Astoria, 718-721-7217
What do you get when you put a scientist in the kitchen? In the case of Ovelia, you get something really exquisite. Ovelia has been enchanting customers with their refreshingly new take on Greek cuisine. Chef Peter Giannakis has relied on his scientific background to produce some of the most amazing dishes fusing Greek standards with modern flair. From far out spins on traditional Greek dishes to Rockin’ Ribs Wednesday, picking Ovelia any night of the week is not, well, rocket science!
BUTCHER BAR | 37-08 30th Ave., Astoria, 718-606-8140
There are some people that can be open minded about a bevy of different types of foods. They genuinely look forward to new experiences and savor each bite. Then there are the people like my in-laws who can live on nothing but meat. What both of these groups have in common is they now have a place to call home in The Butcher Bar on 30th Ave. Butcher Bar is known for having the freshest and most succulent organic cuts of meat in New York, plus there’s the double smoked beef burnt ends. We can never forget the burnt ends.
BEST SPANISH FOOD OUTSIDE OF MADRID:
LA RIOJA |33-05 Broadway, Astoria, 718-932-0101
Bienvenido a España! If good authentic Spanish food is what you crave, look no further than La Rioja. Long known for their amazing tapas, and the fact that almost everything they use is imported directly from Spain, La Rioja has begun the process of getting foodies everywhere salivating. Also, they’re another one of the many Astoria restaurants that provide great food without breaking the bank. Be sure to stop in and try all of their enticing dishes from the four different types of paella to their mouthwatering line up of delicacies including imported hams, cheeses, seafood, steaks, and so much more.
BEST EMPANADAS:
TU CASA RESTAURANT |30-10 Steinway St., Astoria, 718-806-1819
One of our personal favorite spots to hang out is Tu Casa, and for many reasons. The food, fun atmosphere, prices, and ice-cold cocktails are all amazing, but one of the things we come back over and over again craving are their empanadas. For less than $2 apiece you can get the most delicious empanadas you’ve ever tasted, stuffed with your choice of delicious ground beef picadillo or their secret recipe super juicy shredded chicken. Top either off Tu Casa’s amazing dipping sauces for a little tanginess and a little heat, and you’ll be a regular customer just like us.
We are one of the few venues in the area that can accomodate dinner parties of 15, 30 or even 50 people on a nightly basis.
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Our specialty is also doing daytime weddings, baby showers, pharmaceutical dinners or any large catered event.
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Food, service and ambiance are all first rate at a very affordable price.
BY SARA WEISBLUM
Woohoo You’ve finally got the ring and you’re going to spend the rest of your life with the person you love more than anything else in the world! You should be walking on clouds now, right? Of course! That is until you realize that now is where all of the real work comes in. You now have to pick a date, find a venue, decide on a guest list, order flowers, find the perfect wedding entertainment, organize a bridal party, hire a stationer, develop a wedding concept oh and we can’t forget you also have to find the perfect wedding dress that you will be passing on to your next of kin at the perfect price… You may be second guessing what exactly you got yourself into. Well breathe easy because if you prioritize you will be able to get through everything you need to get through with some time to spare. If you are the type that would rather have someone help you and guide you through this process then hiring a wedding professional is the way to go, Think of them as a personalized wedding assistant to present you with the top choices based on the criteria you’ve already given them. If hiring a professional is not within your budget you don’t have to worry, this is doable! I’ve decided that to start things off with our new column in Forest Hills Celebrity, I’m going to go over a few of the most frequently asked questions I get from brides-to-be.
Q: How do I know if I need to hire a professional for my wedding?
A: For many couples, it is their very first time planning a wedding. They are confused as to where to begin, how much everything costs, and how to choose vendors. Planning a wedding is not only about choosing your colors, flowers, and menu. There are logistical matters to attend to such as the timing of events, parking situations, and knowing which vendors are reputable. Often times a wedding planner can help you save money and time by connecting you with and guiding you in the right direction.
Q: What happens if I have to cancel a vendor, but I’ve already paid the deposit?
A: This should all be layed out in your contract. Often times deposits are non-refundable. Vendors reserve your dates and if the cancellation is last minute, they may not have another opportunity to book another job on that day. Your likely better off trying to reschedule that vendor for another available date if possible.
Q: How can I tell my mother in law to be that I don’t agree with her opinion?
A: Tread carefully! Your mother in law is going to be a part of your life for the rest of your life so it’s imperative you maintain a healthy and positive relationship with her. However, it is your wedding so don’t settle for something you hate. Reference back to the list of priorities, if it is something you can live with you’ll be better off picking your battles, but if it is something completely astray from what you dreamt, then be political and polite. If that doesn’t work, get your finance involved.
Q: What if a friend I had invited sans date had RSVP’d with a plus one?
A: This is tricky because you don’t want to make your friend feel alone, but you also have a budget to stick to and often times a venue capacity. If it is a close friend, I would recommend trying to make it work. If you’re really at the brim and you aren’t so close with this guest, I would politely call them (stay away from e-mail or text) and respectfully explain to them that you have a capacity you have to stick to and unfortunately that is not flexible at this time. Apologize, but realize you made a decision and it is okay to stick to it.
Q: Do I have to use printed RSVP cards?
A: Absolutely not. The trend has actually been shifting lately to having people e-mail their RSVP’s or RSVP directly from their wedding website. If your guests are tech savvy, then I say go for it! It’s green and much easier to organize as well.
You can send any wedding or event questions you have to me at Sara@SWPEvents.com! Hoping to hear from you soon!
*Sara Weisblum is a luxury special event planner, designer, and the master thinker behind SWP Events, a full service event planning firm which procures luxury custom affairs; bringing your vision to fruition.
BY JOSEPH M.
BY JOSEPH M. LARA
“It’s only for a moment you are mind to hold. The plans that heaven has for you will all too soon unfold. So many different prayers I’ll pray for all that you might do, but most of all I’ll want to know you’re walking in the truth. And if I never told you, I want you to know, as I watch you grow. I pray that God would fill your heart with dreams, and that faith gives you the courage to dare to do great things. I’m here for you whatever this life brings, so let my love give you roots and help you find your wings.”
Seven years ago when I started Celebrity I was nothing but a kid. I was single, in my mid-twenties and ready to take on the world. I worked so hard and endured so much, and looking around me now seven years later I see my reward. I’d say I’m lucky, but I know it’s more than that. Each issue I pray that God blesses you all overwhelmingly, because I see in my life that he’s done that for me. When most magazines last a year, I’ve been here for seven. I’ve been lucky enough to meet and marry the love of my life, a woman so incredible sometimes I think I dreamed her up. And now comes a brand new chapter in my life as this fall Stacy and I will be welcoming not just one, but TWO beautiful babies. Crazy? Certainly. Daunting? You betcha. Stressful? Absolutely. Everything I could have ever asked and hoped for? Yes, yes, a million times yes.
As I begin this journey into the world of fatherhood I see myself changing from the very beginning. I find myself sitting in my private moments with my eyes closed asking for strength, wisdom, patience and healthy children. Sometimes I just give thanks. I find myself on a daily roller coaster going through a whole range of emotions from utter bliss and total excitement, to anxiety and stress, to even a little fear. Either way my boldest emotion is that of absolute unconditional love. The sun seems to shine a little brighter, the flowers smell a little sweeter, and I know for every inch my wife’s belly will grow in the coming months, my heart will grow twice as much to accommodate all of the love I have for her and our babies.
May this Summer bring all of the beautiful and wondrous things you could imagine, may you have your eyes open to see all that is already around you and in your life, and as always may God bless you overwhelmingly.
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