With the turning of the seasons from summer to fall the nights turn a bit chilly. There is no better way to warm up than with some sophisticated sips.
Belvedere Vodka is the perfect offering for a night at home preparing cocktails with your significant other or friends. From constructing Belvedere’s famed Classic Martini to using renowned wellness chef Candice Kumai curated items, there is simply no better way to warm up after a long day at the office. While Belvedere Pure is a lighter spirit, Belvedere’s Single Estate Rye Collection is a bit more of an edge – but with a pattern that is to be loved by all.
A favorite new recipe to try is:
Remember the Grain
INGREDIENTS:
1.5oz. Belvedere Smogory Forest
.60 Cherry Heering
.30oz. Sweet Vermouth
2 dashes Absinthe
2 dashes Chocolate Bitters
METHOD: Stir all ingredients over cubes ice in mixing glass and strain into chilled glass over large ice cube.
GLASS: Rocks
And, of course, you are never to go wrong with the classic:
Belvedere’s Famed Classic Martini
INGREDIENTS:
2oz. Belvedere Vodka
.25oz. French Fortified Wine
Pink Grapefruit Twist
METHOD: Combine ingredients in a mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a pink grapefruit twist.
GLASS: Martini
The latest Single Estate Rye is available on CLOS19 and select retailers nationwide, for a suggested retail price of $37.99 each (750ml).
Smogory Forest and Lake Bartezek are two vodkas named after vastly different environments made exclusively from Dankowskie Diamond rye, yet each has its own unique expression due to the terroir which it was made. The influence of the distinct soil, topography and climate is beautifully expressed in each bottle, illustrating the extraordinary quality and character in vodka. When sampled side by side, the two vodkas deliver two completely different taste profiles.
Smogóry Forest is bold and savory. Crafted from rye cultivated in western Poland in a pastoral region known for its vast forests, short, continental weather fronts, mild winters and fertile soil; this lush, forested terroir is reflected in each bottle with notes of salted caramel, a touch of honey and white pepper.
Lake Bartężek is delicate and crisp. Crafted from rye cultivated in northern Poland’s lake district, a region renowned for its crystal-clear glacial lakes, long and snowy winters are reflected each bottle with notes of black pepper, toasted nuts and cream. In fact, the rye in this region spends over 80 winter days buried in snow, conditions that add to its character and greatly impact the liquid’s flavor profile.
Belvedere Smogóry Forest and Lake Bartężek should be enjoyed neat or on the rocks to truly experience the exquisite taste of each.
Patsy’s Italian Restaurant has been known for years as the restaurant made famous by Frank Sinatra, and his family still enjoys dining here whenever they are in town. George Clooney’s aunt, cabaret singer and actress Rosemary Clooney, was once quoted, “Patsy’s is still the best Italian restaurant in town. I make a pasta pilgrimage there every time I return.”
Other long-time high profile patrons who consider Patsy’s Italian Restaurant their Manhattan dining room include, Tony Bennett, Michael Bublé, George Clooney, Sean “Puff Daddy” Combs, Tony Danza, Jennifer Lopez, Liza Minnelli, Al Pacino, Rihanna, Martha Stewart, Ben Stiller, Oprah Winfrey, and many others.
Celebrity Chef Sal Scognamillo
We all had the pleasure to join Celebrity Chef Sal Scognamillo for a very special Private Lunch on March 18th hosted City Guide and Eli Marcus.
Eli Marcus,George Pettignano
Chef Sal shared some of his riveting stories about celebrities, sports stars and others famous guests. Ha also told us a few one-of-a-kind frank Sinatra stories about Frank’s exclusive table near we were seated.
Popular entertainer George Pettignano, a cousin of Bobby Rydell, sang classic tunes from the 40’s to 70’s ranging from Frank Sinatra, Dean Martin, The Beatles, Elvis & more! George, as a former Hollywood stunt man, shared some of his classic stories
Eli Marcus
Everyone enjoyed a great meal and then danced the afternoon away!
Eli Marcus, Celebrity Chef Sal Scognamillo, Errol Rappaport
Errol Rappaport, Celebrity Chef Sal Scognamillo,Eli Marcus
Steve Garrin, wife, George Pettignano
Colin O’Leary Celebrity Chef Sal Scognamillo,Rena Sylvester, Eli Marcus
Colin O’Leary,Rena SylvesterErrol Rappaport
On Thursday, April 27th, Executive Chef Bryce Shuman of the Michelin-recognized Sweetbriar, formerly of Eleven Madison Park, and The Sylvia Center, an organization founded in 2007 to address diet-related diseases in under-resourced communities across the five boroughs, will be hosting a 15th anniversary celebration fundraising event at their Art of Cooking Benefit.
Throughout the evening, The Sylvia Center will celebrate its founding supporter, Great Performances Hospitality Group and honor Wendy Dessy of Proskauer. The inaugural Miriam and Carl Stern Community Partnership Award will be granted to Jeannette Bocanegra of Justice for Families, a partner organization in the Bronx. The event will also feature students from three of The Sylvia Center’s Teen Culinary Apprenticeship programs in the Bronx, Brooklyn, and Queens, who will create their own dish that will be featured during the event’s cocktail hour.
The Art of Cooking Benefit will take place at Hudson Mercantile (500 W 36th St.) with cocktails being served from 6 pm – 7 pm and a sit-down dinner by Chef Bryce Shuman and programming will be from 7 pm – 8:30 pm.
Photo by ADG Photography
Red Lobster is offering select customers an all-you-can-eat lobster at its flagship New York City location on Tuesday, March 28.
Red Lobster will open reservations a week in advance at 10 a.m. EST on March 21.
The event will be staggered into three windows: 11 a.m. to 1 p.m., 1 p.m. to 3 p.m. and 3 p.m. to 5 p.m., with each window seating 50 guests.
Though the lobster will be free, diners will still are responsible for drinks, additional sides and of course a generous tip. By signing up for the event, guests will also “grant Red Lobster the right and license to use their names, images, and/or statements for advertising and publicity purposes,” according to fine print of the event.
Guests must eat their lobster in house and no leftovers or doggie bags.
If you get a reservation you will be given a table for two. Reservations will be non-transferrable, and diners will be required to bring their Eventbrite confirmation email to get access. Click here to get a table on March 21st.
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