| Volume 1 Issue 8 |
22 October, 2009 |
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In this issue you will find:
1. Chefs to be Featured at James Beard House, Thursday, December 17th, 2009
2. 2009 Holiday Cocktails: What Are You Sipping This Holiday Season?
3. Trick or Treat, Give Me Something Good To Eat
4. Stuffed Cupcakes from The Petite Cafe
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Advertise on Party Digest
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1. Chefs to be Featured at James Beard House, Thursday, December 17th, 2009
Benchmark's Fifth Consecutive Year at Beard House will Honor Bob Zappatelli
New York, October 2009 -- For the fifth consecutive year, Benchmark Hospitality International chefs from the company's fine dining restaurants, luxury hotels and resorts have been invited by the prestigious James Beard Foundation to cook at the storied James Beard House in New York City. What has become an annual tradition for Benchmark chefs was begun five years ago by Bob Zappatelli, who was Benchmark's revered Vice President Food & Beverage. Mr. Zappatelli passed away last May 31st.
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Hector J. Morales Jr., whose experience includes serving as the banquet chef for the King of Norway, is executive chef at Turtle Bay Resort, the landmark property located in Oahu's North Shore. Chef Morales is responsible for the oversight and management of the award-winning resort's kitchens and the Palm Terrace, Hang Ten Grill and 21 Degrees North restaurants.
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Peter Csikos is executive chef for The Heldrich Hotel & Spa, the award-winning property anchoring the renaissance of downtown New Brunswick, New Jersey.
As executive chef, Peter Csikos oversees and provides leadership for the entire culinary operation at the elegant center-city property: Christopher's Restaurant, Christopher's Bar, a vast banquet operation, in-room dining, and spa cuisine.
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David Rodriguez is the executive chef of Costa d'Este Beach Resort and its acclaimed restaurant, Oriente, located in Vero Beach, Florida. The luxury property is owned by the internationally acclaimed recording artist/producer couple Gloria and Emilio Estefan. The menu of Oriente - named for the Oriente region of Cuba, pairs gourmet Cuban specialties with influences from Spanish, Latin, and Creole traditions.
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John Billings, CEC, is executive chef and assistant director of food & beverage for Eaglewood Resort & Spa, located near Chicago. An industry veteran with more than 25 years of experience, Chef Billings is responsible for extensive catering and events operations, as well as overseeing Burnham's, the resort's signature restaurant, and Prairie River, Eaglewood's relaxed dining venue.
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Francisco "Paco" Aceves is executive chef for Stonewall Resort, located near Weston, West Virginia. A graduate of the Culinary Institute of America, Chef Aceves previously was executive chef for one of West Virginia's most popular restaurants, The Bridge Road Bistro in Charleston. He gained experience in southwestern cuisine while banquet chef for the Four Diamond-rated La Posada de Santa Fe Resort & Spa in New Mexico.
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Mary Watson-DeLauder is chief wine officer for Benchmark Hospitality International, the first professional to serve in this position for the leading hospitality management company. Previously Ms. Watson garnered several awards during her 16 years as sommelier for Lansdowne Resort and its popular On the Potomac restaurant in Leesburg, Virginia, Benchmark Hospitality's east coast flagship property.
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The historic James Beard House was home to the renowned James Beard, who is celebrated today as the dean of American Cookery. Beard lived in his Greenwich Village, New York, townhouse from 1976 until his passing 1985. A gifted impresario who along with his great friend, Julia Child, led the way for many of today's celebrity chefs, James Beard established cooking schools and published over 20 important cookbooks, many of which are still in print. As important, he left a legacy of culinary excellence and integrity for generations of America's home cooks and professional chefs. His name remains synonymous with American cuisine.
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2. 2009 Holiday Cocktails: What Are You Sipping This Holiday Season?
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If you want to impress your friends, try BULLDOG Gin! BULLDOG is a sexy and iconic ultra-premium gin distilled in London. BULLDOG exudes a smooth and harmonious texture, rich with botanicals, rendering it the world's most mixable gin. Recreate one of BULLDOG's holiday cocktails created by some of the world's top mixologists: a Strawberries & Cream cocktail or the Ichabod Crane, a rich fall-inspired Pumpkin-water based cocktail.
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STRAWBERRIES AND CREAM
created by Michael Waterhouse
2 oz. BULLDOG Gin
1 oz. Strawberry liqueur
1 oz. White creme de cocoa
1/2 oz. Half & half
Cocoa powder (to dust)
Directions: Combine all ingredients. Shake well over ice and strain into a martini glass. Dust with cocoa powder. |
ICHABOD CRANE
created by John Freemam
3 oz. BULLDOG London Gin
1 oz. Organic pumpkin water*
1 oz. White sugar simple syrup
1 oz. Egg white
1/8 (pinch) tsp. Frontier pumpkin pie spice
Directions: Dry Shake. Wet shake. Double strain and serve in a martini glass.
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* To make your own pumpkin water, use 2 parts boiling water to 1 part Farmer's Market canned organic pumpkin. Stir vigorously until completely blended with minimal resistance. |
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3. Trick or Treat, Give Me Something Good To Eat
With Halloween around the corner, parents are preparing for the big night of buckets of candy and a sugar rush that never seems to end. This season if you wish to cut out the table sugar that will spike children's' blood sugar level, add some health benefits, cut calories and still have tasty treats for your trick or treat, replace the sugar in your Halloween treats with Xagave.
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This all purpose sweetener will have your recipes tasting delicious and have parents feeling less guilty about licking the bowl after. I've included some recipes below. If you wish to receive more recipes to make Halloween less fattening and unhealthy, please get in touch. Xagave has a whole cookbook, created by Stephen Richards, full of recipes and goodies that will make any parent happy to use.
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4. Stuffed Cupcakes from The Petite Cafe
Did you miss National Chocolate Cupcake Day this past weekend? Fear not! If you’re craving a cupcake you might as well STUFF yourself with Stuffed Cupcakes from The Petite Cafe (Nutley, NJ).
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The Stuffed Cupcakes are baked to perfection, stuffed with mousse or creme and topped with a creamy icing. With over 100 flavors to choose from (including Red Velvet, Egg Nog, French Vanilla, Outrageous Oreo and so many more) everyone will find a flavor to suit their taste buds -- and then some!
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Stuffed Cupcakes, $3.00 each, are sold at the Petite Cafe in Nutley, NJ, and additional food vendors in the NYC area.
They are also available for nationwide delivery. Visit www.stuffedcupcakes.com for more information. |
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COOK. EAT. DRINK. LIVE.
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"[I SOLD ANDY WARHOL (too soon) is a] fun insider's look at the excesses and intrigue of the contemporary art market....With refreshing frankness, Polsky delves into that chaotic time, detailing the careful combination of smarts and schmooze-and the occasional artificially enhanced auction result-necessary to stay in the game. His knowledge of the market makes his narrative as informative as it is engaging, and his enthusiasm for revealing behind-the-scenes tales brings the eclectic cast of the art world to vivid life.... Insightful, exciting art-world memoir."
-- Kirkus Reviews
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A great picture exerts a force on your psyche," writes art dealer and collector Richard Polsky, "It penetrates every pore of your skin and stays with you like a tattoo." Polsky understands this, having exhibited some of the great artists of our time. Yet, he has witnessed the demise of a culture that went from art appreciation to monetary appreciation. Or, as Polsky describes it, "the art world" became "the art market."
In 1987, Richard Polsky put aside $100,000 to buy an Andy Warhol painting. His 2003 memoir I Bought Andy Warhol chronicled his twelve-year search to acquire the painting of his dreams, while taking the reader on a guided tour of the contemporary art market. It was widely praised as "[an] informed, instructive, fun read ..." (Houston Chronicle), "lively" (Washington Post), and "a wry, smart, intimate journey" (Susan Orlean, The Orchid Thief).
Now, Polsky brings us I SOLD ANDY WARHOL (too soon) (September 15, 2009; Other Press; $23.95), the story of what happened when he reluctantly sold his hard-won "Fright Wig" painting. Only two years after selling it for what seemed like a substantial profit, he watched in growing disbelief as his Warhol quadrupled in value, while the art market soared to unprecedented heights.
But when the author attempts to reinvest his profits, he finds himself caught up in a conundrum: how do you buy a painting in a market that's galloped beyond your means?
I SOLD ANDY WARHOL (too soon) is a thrilling ride through the duplicitous maze of buying and selling contemporary art. Polsky dispels the public's perception of the art world as being elitist and exposes its penchant for juvenile behavior, only half-kiddingly portraying the business as "high school with money."
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ABOUT THE AUTHOR
Richard Polsky is the author of I Bought Andy Warhol and The Art Market Guide (1995-1997). He began his professional career in the art world thirty-one years go and in 1984 founded Acme Art, where he showed the work of such artists as Joseph Cornell, Ed Ruscha, Andy Warhol, and Bill Traylor. Since 1989 he has been a private dealer specializing in works by postwar artists, with an emphasis on Pop Art. He is currently a contributor to artnet Magazine online and lives in Sausalito, California.
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