Today’s bar carts are as much about décor as functionality. With the right tools, you can create one that looks great in your space.
“At-home bar carts are essential to any bartender or someone who likes to entertain friends and family. It’s the equivalent of a kitchen to a chef,” says Katherine Allen, a mixologist/bartender formerly with Harlan Publick in Norwalk, CT. The most common? Bourbon, gin, vodka, rum and tequila, she says. “You can always interchange what is on your bar cart, varying by season, whether you want a more refreshing summery cocktail, like a mojito, ramble, or margarita, or something to warm you up on those cold winter days like an old fashion, manhattan, hot buttered rum, hot toddy, paper plane, classic or mezcal negroni,” suggests Allen.
Bitters, Mixers & More
“An easy and impressive way to add aromatics, interest and depth of flavor to your cocktails is to add bitters,” says Kate Fiore, bar manager at Match in Norwalk, CT. “One should always have angostura and/or peychauds bitters on hand.” Also key are garnishes like cherries, oranges, lemons and limes, as well as syrups and fresh juices. “Playing with infusions is also always something I encourage people to do,” she says. “You can put a vanilla bean in a bottle of vodka and in three days or so, voilà: Vanilla vodka for a delicious after-dinner white Russian.”
Breuckelen Distilling Project 1: straight bourbon, wheated, bottled in bond, $480 for 750ml, Astor Wines & Spirits, New York, NY
The look of your bar cart can match the style of your home (like mid-century modern or traditional), or simply be a look you love. “It’s fairly easy to put together an at-home bar,” says Allen. “Make it fun with unique glassware and [by] displaying tools.”
Crate and Barrel Libations antique brass bar cart, $600, Westport, CT
Mitchell Gold + Bob Williams Melrose bar cart, $2,070, Greenwich, CT
Serena & Lily Monaco bar cart, $498, Westport, CT
Restoration Hardware, Vintage wallpaper factory bar cart, $1,995, Greenwich, CT
Wake up and feel the sand between your toes any day of the week with one of these
spectacular waterfront homes, from a Barbados mansion to a modern montauk estate.
Address: 42 Old Montauk Hwy Bedrooms: 5 Baths: 5 Square feet: 7,000 Price: $48 million
Laid-Back Beachfront Living
Celebrities and those in the know are moving to “The End,” choosing Montauk for its more relaxed, quiet lifestyle over the tonier precincts of the Hamptons.
“Montauk as a summer destination is becoming more popular as the East Coast’s answer to Malibu,” says Kathleen Coumou, real estate agent at Christie’s International Real Estate. “Celebrities are gravitating there in droves.” This modern beach house designed by architect Frank Hollenbeck was inspired by a Chinese tea house. The blue tiled pagoda roof and floor-to-ceiling windows and doors are not only beautiful but also practical, set on a steel super structure and able to withstand winds up to 100 miles per hour.
The wide, sandy beach offers the best surf casting as well as incredible privacy. There are only 11 oceanfront homes on two miles of beach in the exclusive enclave of Montauk Point.
Address: The Garden, St. James Bedrooms: 10 Baths: 10 Square feet: 17,000 Price: $40 million
Elegant Caribbean Cove
There is a reason Prince Harry, Mark Wahlberg, Rihanna, Bruce Willis, Sting and Hugh Grant, among others, have all retreated to Cove Spring House at one time or another. Sitting on a coral cliff overlooking the Caribbean Sea, the mansion was designed using coral stone, a hallmark of Caribbean aristocracy.
“Its Palladian/Georgian open-architecture brilliantly captures the inherent beauty of the island, maximizes natural light and allows trade winds to cool the home,” says Rae Stollmeyer of Barbados Sotheby’s International Realty.
Set on a small, secluded beach only accessible from the mansion, the residence is minutes from shopping at luxurious Lime Grove Centre and a short distance from the Royal Westmoreland, Apes Hill and Sandy Lane golf courses.
Address: 1840 South A1A Bedrooms: 5 Baths: 7 full, 2 half Square feet: 8,400 Price: $7.9 million
Located in the Estate section of A1A where gated, oversize lots stretch all the way to the Atlantic, this recently-constructed oceanfront home is the neighborhood’s newest addition and stands out among its peers for its fresh, transitional style as opposed to the more common British West Indies look of other homes in the area.
“Called the ‘Treasure Coast’ for the riches that washed up on its beaches centuries ago from shipwrecks, there’s still plenty of ‘treasure’ turning up in Vero Beach,” says Cindy O’Dare, broker associate at Premier Estate Properties. “Our coastal town on Florida’s Indian River and the Atlantic Ocean has been called the Hamptons of Florida.” The area was recently ranked by CNN as one of the best places to invest in real estate, adds O’Dare. Amenities abound here: two private clubs, shopping, dining, art galleries, museums and equestrian and boating opportunities provide endless entertainment.
The Greenwich Alliance for Education held their 8th Annual Turkey Trot, with over a thousand participants registered for the 5k or the 1-mile run. The Alliance, which began in 2006, supports the Greenwich public school system by funding innovation, expanding opportunities and inspiring educators. The event included the “Run for Your School Competition,” where the Greenwich school with the greatest participation won a gift card to be put towards physical education equipment.
“This friendly competition, encouraged by our school principals and promoted by the PTAs, certainly brings out enthusiastic students and their families and helps us raise money for our many programs” says Julie Faryniarz, Executive Director.
The race followed a course that weaved through the scenic flat roads of Bruce Park, before ending at the Arch Street Teen Center. Race Director Joan Lynch was thrilled with the success of this year’s trot. “This race is such a fabulous community event, promoting a healthy lifestyle as well as community service, with a large number of students running or volunteering with us. It’s a huge coordinated effort by so many people, bringing together Greenwich and the surrounding communities, to raise funds for such a wonderful local organization,” she said.
There are few things sweeter than an Italian grandmother cooking a pot of fresh cavatelli for her loved ones in the Tuscan countryside. Picture: a table filled with family and friends, laughter, olive oil and a local guanciale (aka cured meat).
For Scott Conant, best-selling cookbook author, judge on Food Network’s Chopped, and owner of four upscale Italian restaurants, this familiar vision from his own childhood represents the foundation of quality cooking. From braising meat to boiling pasta, he believes that the key to elevating Italian cooking is in the basics. This is his best advice for taking your cooking to the next level.
Learn the Foundation
According to Conant, a good nonna’s cooking has multiple layers and a soulful, long-lasting quality that fills up your palate. “The last thing you add to a dish is usually the first thing that you taste, and then it goes backwards from there,” he says, emphasizing the importance of the “soffritto,” or foundation. “If you don’t have the foundation in place, it’s really hard to identify something to stand on to lift you up,” he says. That’s why it’s so important to truly understand those commodities of the Italian kitchen—searing, roasting, mixing vinaigrettes, even boiling pasta. “You really should learn how to do these things the way an Italian grandmother would do it. And then you can evolve and move forward from there,” Conant advises.
Stock Your Kitchen
In addition to the basics (extra virgin olive oil, crushed red pepper, sea salt, garlic and pasta), Conant always keeps a few extra staples in the refrigerator—like bottarga, guanciale, or “a good salume.” These special ingredients, which can sit in waiting for a few weeks, are often the next step in elevating a simple dish—once you master the basics, of course. “Maybe that spaghetti aglio e olio is a starting point for what becomes a
spaghetti with clams,” he says, “or spaghetti with shrimp. [But] you have to know how to make a spaghetti aglio e olio before you know how to make a spaghetti with clams or a seafood pasta,” he says.
Know Your Oils
Extra virgin olive oil is widely considered the highest quality variety with the most robust flavor, and Conant almost always cooks with it. The exceptions: searing meat and mixing a
vinaigrette. In the case of the former, extra virgin olive oil will likely darken and lose its
flavor, while just the opposite may happen in a vinaigrette. “Straight extra virgin olive could be overwhelming for the rest of your vinaigrette,” he says, “so cut that with another oil that has a neutral flavor profile.” That could be avocado, sunflower, canola, or even melted brown butter.
Salt the Water
When boiling pasta, Conant says it is “shocking” how many people don’t put salt in the water first. “It sounds simple and it sounds pretty basic, but you should add enough salt to the water that it tastes like broth,” he says, advocating for a handful or even more. “It’s a lot, but you’re not consuming all that salt. You’re seasoning.”
Utilize Mother Nature
When it comes to vegetables, Conant recommends roasting over boiling. Not only does this allow for a tasty seasoning and caramelization, it’s also a way to be more health-conscious.
If you’re roasting carrots, for example, he suggests washing them well but keeping the skin on. “That’s all nutrients. There’s no reason to boil them in water and cook all the nutrients out,” he says.
“Make sure that you follow through on the technique,” says Conant. “If it says in a recipe to sear the steak well, really get that pan nice and hot.” Doing otherwise may save a few seconds, but it comes at the expense of flavor (in this case, caramelization). Says Conant: “Just having a broiled piece of meat is very different from having something that’s been seared off precisely and braised for an extended period of time at a low temperature inside of a heavily flavored liquid. Make sure that you sear that steak really well because everything means something in the end.”
Released this year, these books provide equal parts inspiration, advice and escape—with an intriguing look into homes of widely varying styles and locations.
American Originals: Creative Interiors by: William Abranowicz (Vendome)
Esteemed photographer William Abranowicz takes the reader into the homes of his extraordinary subjects—painters, rock stars, designers and tastemakers, including John Mellencamp, Robert Couturier, Ellen DeGeneres, Martha Stewart and Bette Midler, among others—and shows that their spaces are the ultimate canvas for self-expression. In more than 225 photographs (most never published before) Abranowicz’ mastery of light, form and composition, coupled with his curiosity and sense of humor produce striking, unconventional portraits of place.
The Curated Home: A Fresh Take on Tradition by: Grant Gibson (Gibbs Smith)
San Francisco-based interior designer Grant Gibson delivers a highly instructional book that draws on inspiration from his personal style, world travels and client experience. Each chapter focuses on a different area of the house, such as the living room, dining room, bedroom and kitchen. Sidebars contain design secrets, decorating tips and how-tos with further advice. Named one of Elle Décor’s “5 Designers to Watch” and featured in many shelter publications, Gibson is known for his approachable, engaging and livable style.
Hygge & West Home: Design For A Cozy Life by: Aimee Lagos & Christiana Coop (Chronicle)
Christiana Coop and Aimee Lagos founded Hygge & West 10 years ago on the concept that the key to making a house into a truly personal home is in the decoration. Hygge (Danish for cozy) is different for each person, and their book offers a look into 20 special homes designed to promote feelings of coziness, companionship and comfort—from a San Francisco apartment to a log cabin in Wyoming, a family home in Minneapolis to a colorful apartment in Brooklyn. The volume includes interviews with the homeowners and tips for creating similar feelings in any space.
Contemporary Classical Architecture by: John B. Murray (The Monacelli Press)
In his second book, architect John B. Murray brings us 15 new residences that reveal his mastery of the classical vocabulary and sensitivity to proportion and scale. The design studies featured include Fifth Avenue and Central Park apartments, new country houses and additions to properties on Long Island and in upstate New York, as well as the home of the president of a prestigious New England university. John B. Murray Architect, a New York-based firm, is the recipient of multiple Stanford White and Palladio awards. After studying at Carnegie Mellon, Murray joined the firm Parish-Hadley where he worked with legendary designer Albert Hadley, before opening his own practice in 1997.
Old Houses Made New by: Macarena Abascal Valdenbro (Teneues)
This inspirational volume showcases a range of home rehabilitations—from total gut jobs to less extensive work, like cosmetic changes or simple finish and fixture upgrades. Theserenovations include more than 30 apartments and single-family homes, with photographs and drawings to illustrate the process from concept to construction. Homeowners and professionals can find inspiration for adapting existing buildings to contemporary lifestyle needs while adding to the property value.
Ray Booth: Evocative Interiors by: Ray Booth (Rizzoli)
Trained as an architect, designer Ray Booth is a partner in the prestigious McAlpine firm, founded 35 years ago. Booth’s debut monograph presents his most celebrated Nashville residences, including his own home, as well as previously unpublished projects in Palm Beach, Louisiana, New York, Texas and the Hamptons. The spaces convey Booth’s command of mixing modernism with a sense of place and history. Hallmarks of his designs include architectural furniture, drapery walls, captivating mirror and art displays, and a blend of antiques with contemporary pieces.
Have friends and family headed your way for the holidays? If you’re looking for a place for them to stay (that’s not your house!), here’s one new option to add to the list: The Residence Inn Stamford Downtown. This extended stay, 156-suite hotel on Atlantic Street opened in November and boasts apartment-style suites with kitchens. Plus, the hotel welcomes pets and offers complimentary luxury car service throughout the city.
We spoke with Todd Lindvall, the hotel’s area general manager and a veteran of the Stamford tourism scene, about the hotel, how tourism has shifted in the city, and his favorite spots to take out of towners.
Tell us a bit about the new Residence Inn Stamford Downtown. What makes it different from other hotels in the area?
Todd Lindvall: Residence Inn Stamford Downtown is the city’s first extended-stay hotel. Our custom designed, luxury apartment-style rooms encourage travelers to stay, explore and enjoy all that downtown Stamford has to offer. In addition, our new tapas and tequila bar, One Club, will stand out in Stamford’s popular Downtown District. With over 90 restaurants and bars within walking distance, we wanted to insert ourselves as a part of the downtown food and beverage experience. Complete with a dramatic double-story ceiling, grand piano and fireplace, One Club will serve as another great atmosphere to unwind, socialize and indulge in the perfect cocktail at day’s end.
With the holidays coming up, lots of people may be coming in from out of town—why do you think Stamford, and Connecticut in general, is a great place to visit?
Stamford is a thriving and growing community that has something to offer for everyone. We have the advantage of being a city with a flourishing downtown scene, but at a more easy-going pace. There are many indoor and outdoor activities to enjoy during the holiday season for both individual travelers and families in the city and surrounding area. Plus, we’re less than an hour by train from New York City, which is perfect for travelers that want to enjoy the Big Apple’s holiday festivities but stay outside the hustle and bustle.
How has tourism changed over the years in the area?
Travelers have increasingly acclimated to the millennial mindset of convenience over luxury. We needed to learn and adapt to that mindset to provide guests with an experience custom to their needs. Hotels must stand out and display qualities that are especially unique to corporate travelers and social groups, while providing an elevated level of service. Residence Inn Stamford Downtown will do just that, putting travelers in control of their experience.
What are some under-the-radar places you love recommending to visitors?
Because we neighbor our sister property, Courtyard by Marriott, which recently completed a $2.5 million renovation, guests of Residence Inn will be able to access the amenities of both hotels. This doubles the options for our guests and lets them enjoy the best amenities of both properties during their stay. For example, Residence Inn Stamford Downtown guests can jump start their day in Courtyard by Marriott’s indoor pool or cap it off at R Bar, which is Courtyard’s chic bourbon and whiskey lounge.
The Orthopaedic Foundation for Active Lifestyles (OFALS), held it’s star-studded 14th Anniversary Gala at the Lotte New York Palace Hotel in New York City. The event honored Wes Matthews Sr., two-time NBA Champion with the Los Angeles Lakers; Olivia Palermo, global style icon and entrepreneur; McCullough Shriver, the inventor and CEO of activewear clothing company, Sweetflexx; Ben Bebenroth, award-winning chef, and founder and farmer of Spice Companies; Bill Telepan, Michelin-Star chef, author and the executive chef at Oceana Restaurant in NYC.
At the event, guests were greeted with a champagne and hors d’oeuvres reception, followed by a 4-course dinner with wine pairings, and exclusive silent and live auctions. Guests also enjoyed live entertainment from American Idol Season 14 winner, Nick Fradiani. The event was emceed by Cindy Hsu, Emmy-Award winning anchor and reporter with CBS 2 News in NYC.
The Orthopaedic Foundation for Active Lifestyles is a not-for-profit organization whose mission is to promote an active and healthy lifestyle for all ages, as well as support, develop and encourage research concerning orthopaedic care and advancements in technologies and treatment of arthritis, orthopaedic injuries and musculoskeletal diseases.
West Hartford chef Lindsay Perkins is Connecticut through and through. Having honed her baking skills at Truffles Bakery and Kitchen in Farmington, the Wethersfield native now teaches children and adults how to cook through her Hartford-based Lindsay Culinary, LLC. Here, she shares her go-to spots for breakfast, dessert and more.
Breakfast at Heirloom Market at Comstock Ferre in Old Wethersfield, CT
My order is always the bacon, egg and cheese on a homemade buttermilk biscuit with maple sriracha; a freshly baked pastry of the day; a “Red Juice” (freshly pressed beets, citrus, fresh ginger, carrot and apple); and a nonfat latte with two raw sugars. Eat outside in the warmer months, or inside in the wonderfully rustic Comstock Ferre building, the oldest, continually run retail seed store in the country. End your excursion by taking a picturesque walk down Main Street and get transported back into colonial times as you stroll by the beautiful period homes, museums and shops.
Lunch at ARTISAN Restaurant in West Hartford, CT
The newly opened restaurant is located in the boutique Delamar Hotel in West Hartford’s Blue Back Square entertainment district, with a sister location in Southport, CT. Go for a leisurely lunch and sit outside amid the lovely garden; the freshly picked herbs and veggies will no doubt end up on your plate.
Cocktails at Max Downtown in Hartford, CT
Our capital city’s crown jewel, Max Downtown, is the place to “see and be seen” before an evening at The Bushnell Center for Performing Arts (Hamilton is coming in December), the XL Center before a concert or a UConn basketball game. Sip on a Mulberry Basil Collins in the newly redesigned whiskey bar as you gaze up at the wine mezzanine that stores their expansive wine collection. The steaks and seafood are legendary, but be sure to save room for dessert—my favorite is the individual baked Alaska, a delicious classic.
Fine Dining at Eleven Madison Park in NYC
I have had the pleasure of eating at Eleven Madison Park two times, including a tasting menu in 2016 (before the redesign) that lasted four wonderful hours. The food was innovative, delicate, personal; the service was impeccable, warm, and not stuffy in the least. If you choose to pair your meal with wines, prepare for questions from the sommelier like, “Would you like to explore traditional Italian varietals or be surprised with wines from off-the-beaten path?” Say “off-the-beaten-path.”
Dessert at Mozzicato’s Bakery & Pastry Shop in Hartford, CT
My absolute favorite, favorite, place to go for dessert! I get a big box of pastries that I pick out from their impressive wall of bakery cases packed with Italian favorites like tiramisu, cannoli, cream puffs, éclairs, beautiful individual sized cakes and sweets filled with ricotta, vanilla, or chocolate cream. The Nutella ricotta pie is served by the slice; I always get a full-size one for Easter. Get a loaf of Italian bread orslice of pizza, or sip on espresso in The Caffe attached.
Shopping at Cookshop Plus in West Hartford, CT
Located in West Hartford Center, Cookshop Plus is a family-owned culinary gold mine for the professional or home cook. With a tremendous inventory of appliances, cookware and chefs tools and the largest assortment of sprinkles, cake pans, cookie cutters and decorating supplies I have ever seen! They offer cooking classes, on-site knife sharpening, and in-store tastings on the weekends featuring locally made products. It’s my go-to when I’m looking for the perfect hostess gift, cake supplies, or when I just want to poke around and be inspired.
With 13 restaurants/bars and three Épicerie Boulud locations, 10 books, several James Beard awards, multiple Michelin stars, a variety of World’s 50 Best distinctions and more, Daniel Boulud’s accolades seem to know no bounds. And it’s clear that he has earned every ounce of his massive success. Raised on a farm in Saint-Pierre-de-Chandieu, outside of Lyon, France, Boulud is somewhat unique in today’s world of celeb chefs in his resourcefulness—he grew up hunting and raising livestock; he can make his own wine and cheese; and he’s constantly investing in ways to be more efficient. In the world of fancy fine dining, at his core Boulud is sophisticated without pretense, with a warmth and charisma that make you eager to be a guest at his table. Now, after 25 years at the helm of his flagship restaurant Daniel in New York City, Boulud has a new restaurant on the horizon and continues to innovate while remaining rooted in tradition.
You grew up a country boy. How did your upbringing influence you?
We had big gardens, lot of livestock, we were making cheese, we were making our own ham and charcuterie and sausage, and we were making our own wine. It was just like a microworld of food and wine. I started helping from the age of 4, basically when I was useful to shell peas. On a farm, everybody is busy. Kids like me can’t stand five minutes without an activity. So shelling peas, breaking walnuts to make oil in the fall….there were always tasks to do with the harvest.
Did you always know you wanted to be a chef?
Once I went to a vacation with my parents in Brittany—maybe the revelation started there. We went to this restaurant on the beach in Saint-Malo and had a huge plate of fruits de mer and it struck me as maybe my greatest meal on earth. I was 10 years old. At 14, I told my parents that I didn’t want to go to school anymore and they didn’t know what to do with me, so they put me in a cooking school near Lyon because I wanted to cook. A month later, I told them I didn’t want to go to that school because the food was worse than at home and nobody was going to teach me anything good. Our [farm’s] best customer in the village found me a job at a restaurant called Nandron. I started in July/August. By September the hunting season started, and I basically spent September through November in the basement plucking birds.
How often do you go back to France?
I’m going back in July for two weeks at my home with my parents. Twenty five years ago I transformed the [family] farm into what I call a Club Med. I built a huge pool and poolhouse with a wood brick oven, wood barbecue and table where we can seat 30 people, tennis courts, pétanque fields. It’s always hard to leave.
What are you most proud of?
Having been able to open a business in New York, having been able to sustain 25 years with Daniel and make a name for myself in America and around the world as a chef, but also the impact of mentorship throughout all those years is the most rewarding. Of course the clientele’s loyalty is also something we take a lot of pride in. We earn the attention of people, but we have to keep the attention of people. Another [thing I’m proud of] was to have my portrait in marble in the [2nd Avenue 72nd Street] Subway. I’m basically going to be there for 100 years [laughs].
What was your reaction to seeing that for the first time?
I couldn’t believe it was life-sized and so prominent! I know the artist who did it and one day he just called me and said, “By the way, I need to take a picture of you, I’ll tell you later what I’m going to do.” I had no idea.
What do you love most about New York?
I love that it’s a relentless city that keeps giving to you and challenging you and rewarding you. While I’ve lived in America longer than in France, I’m still very French. It doesn’t matter where you come from and who you are, and what your religion or nationality, you feel comfortable in New York.
You’ve said that you still a have a lot you want to prove in the world of cooking. What do you mean by that?
At Daniel 25 years ago, I wanted to do it all. I wanted to do everything from very soulful bistro dishes to very refined gastronomic dishes. Then, little by little, I have been opening different businesses, I’ve been able to shed a little bit of things I was maybe doing for the passion of cooking, but maybe not for the right reasons for the restaurant. Today, it’s more about staying focused with restaurant Daniel and continuing to grow our reputation and excellence and training. I have a new restaurant coming up that is going to be very different from what I’ve done. It’s going to be in the fine dining realm but in a more up-to-date sort of style and composition around the food and ingredients. It will be called One Vanderbilt for right now, next to grand Central. It will be super fun. March 2021 is the projected opening. We’ll offer both a casual grab-and-go café with our fourth location of Épicerie Boulud as well as a new fine dining restaurant on the second floor overlooking 42nd with great ambition of cuisine and service. It’s too early to tell about the new concept, but it will be part of our family of fine dining along with Restaurant Daniel, Café Boulud and Boulud Sud.
Because you weren’t busy enough already…
You only live once, what can I say. [laughs]
What culinary trends are you loving right now? Are there any that you feel are overrated oroverdone?
How hospitality and technology are converging. I’m working with four MIT graduates who recently opened Spyce in Boston, [MA,] a fast-casual dining destination centered around an innovative robotic kitchen. When one of the founders first reached out with a video link, I was intrigued. I had never heard of a robotic kitchen before, let alone seen one. I went to Boston and was impressed by the technology and the possibility to offer people affordable, fresh and delicious meals in an efficient way. I was convinced that the robotic kitchen could provide the chef and cooks preparing the warm and tasty bowls with a new kind of precision and support. I was motivated to invest and excited to get involved with the young and talented Spyce co-founders. I also introduced them to Sam Benson for [the role of] executive chef, who previously worked for me at Café Boulud in New York but also had experience working in a fast-casual test kitchen. Together, we look for interesting and diverse flavor combinations using nutritious, simple and appropriately-sourced ingredients to ensure that each bowl is prepared with care by our team for guests to walk away from Spyce happy and satisfied.
What drives you crazy in the kitchen?
When the gas is turned on for no reason, when the water runs for no reason, when the lights are on for no reason, etc. Basically, when we are wasting energy.
Do your kids like your cooking?
My [eldest] daughter hates mushrooms because we live above the restaurant, and we were eating the food we make at Daniel very often [when she was younger], and there was always a lot of mushrooms in the fall and spring. Now I have a four-year-old, but he eats everything. The other day he was eating clams! I have an 11-month-old daughter who seems to be eating everything too.
What do you do in your downtime?
Well, I had a period of time where I had a little bit of time to myself, but now I have young children again. I try to have downtime with them, if we can call it that. Reading, watching movies, trying to play golf. I hope to play more tennis because I have a tennis court in the country. Now that my son is going to be 5/6 years old I hope to do more activities together. I’ll be in charge of the sports department. I’ll take him to soccer!
If you weren’t a chef, what would you be?
I think it changes every day. I’m now wishing for more time for myself. I’d love to do something artistic, at least to have a studio where I can just be with myself and paint or sculpt or build. So I hope, in the country, we’re going to do an artist studio there.
You’ve been involved with CityMeals on Wheels for a long time. Why is it so important to you?
There’s a large aging population in New York and they are not well enough to cook for themselves or go shopping or don’t always have the resources financially. We have been doing a gala at Daniel for the past 20 years and we’ve raised about $13 million so far. They serve 18,000 meals a day; that’s 2.1 million meals a year. It’s more than a meal—it’s a hand to support.
Address: 130 Field Point Circle Bedrooms: 8 Baths: 9 full Square feet: 12,899 Price: $25,900,000
It’s a rare opportunity to buy “The Pryory,” as 130 Field Point Circle is known. Designed by renowned NYC architectural firm Cross & Cross, the home—located in one of Greenwich’s most exclusive neighborhoods,—has 24-hour security, direct waterfront access with private beach, mooring, pool and tennis court and panoramic views of the Long Island Sound.
“Field Point Circle has been the home to those in the C-suite and leaders in the financial and business world since its founding at the turn of the century. Properties in this enclave rarely come on the market,” said Robin Kencel, associate broker at The Robin Kencel Group at Compass. “Those who want to live in a very private, ultra high-end, waterfront community would find perfection in Field Point Circle.”
The home emanates a cozy environment throughout, with intricate ceiling and wood work emphasizing an attention paid to detail. The large pillared fireplace and seating accommodation in the great room make it the perfect place to entertain.
The 3-story carved wooden staircase leads directly into the double living room with a view of the Long Island Sound. The windows and French doors open up to the private backyard.
The kitchen has several windows to provide adequate natural light and the double islands are ideal for cooking and hosting. The adjoining breakfast room bodes well for any family meal or Sunday brunches at home.