The Gay and Lesbian Alliance Against Defamation (GLAAD) is always busy. If it is not their TGIF’s (Thank GLAAD it’s Friday), Media Awards, or OUT Auctions, then it is events like GLAAD’s New York Leadership Council Spa Night, or An Evening at La Cage Aux Folles.

On Tuesday May 18^th, 2010 from 6:30pm until 11:00pm GLAAD had its New York Leadership Council at Senses NY (138 5^th Avenue). It was an event for women and their friends. It was a spa night after work to benefit GLAAD’s initiatives, programs, and events. This event was specifically aimed at raising female awareness.

Women came out, including the Real House Wives of New York, and enjoyed a haven of relaxation and experienced a sampling of the very best services –— manicures, pedicures, reflexology, eyebrow shaping, hair coloring and cut consultation — by a diverse team of experts. There were cocktails, hor d’ oeuvres and music provided by DJ Stacy. The Leadership Council’s ambassadors who work side by side with GLAAD to improve the lives of gay, lesbian, bi-sexual & transgender people in NYC and across the country came out to meet and greet the supporters of GLAAD.

On Thursday June 24^th, 2010 at 8:00PM, GLAAD gears up for NYC PRIDE. La Cage Aux Folles will be performed at the Longacre Theater. For one night only, GLAAD supporters will enjoy significantly discounted prices with 10% of ticket sales benefiting GLAAD. Seats are LIMITED and advanced ticket purchase is required.

This musical is the Winner of three Drama Desk Awards: Outstanding Musical Revival, Outstanding Actor in a Musical, and Outstanding Costume Design!! It has received 11 TONY AWARDS nominations, including BEST MUSICAL REVIVAL!!

The Longacre Theatre is located at 220 West 48th Street, New York, NY 10036, (212) 239-6200

Seats & Prices: Orchestra and Mezzanine: $77.50, normally $132.50. All prices include a $1.50 facilities fee. Please purchase tickets online at: http://www.broadwayoffers.com/go.aspx?MD=2001&MC=LCGLAAD.

Be sure to enter the GLAAD discount code: LCGLAAD. This is a good deal folks, get out and enjoy a night out in the City.

Join GLAAD afterwards at Hurley’s Saloon for complimentary hors d’oeuvres and cash bar. Cast members will also be invited to attend. The after party starts at 11:00 pm, at 232 West 48th Street (between Broadway and 8th Avenue).

About GLAAD

The Gay & Lesbian Alliance Against Defamation (GLAAD) amplifies the voice of the LGBT community by empowering real people to share their stories, holding the media accountable for the words and images they present, and helping grassroots organizations communicate effectively.  By ensuring that the stories of LGBT people are heard through the media, GLAAD promotes understanding, increases acceptance, and advances equality.

Tricia Williams of Food Matters NYC is a culinary nutritionist who has developed a new initiative called the Early Childhood Palate Development Program. This program is designed to metabolically program children on a cellular level to seek out healthy, whole foods. My youngest sibling is 13 and he still hates his vegetables. I wonder if it works on adolescent teens… I will have to see, because the program can start with children as young as six months. Through this program, Williams takes parents through the aisles of the market showcasing the benefits of locally grown, organic, and seasonal foods. She understands that exposing kids to fresh, organic foods will prevent obesity, disease and promote emotional, physical and intellectual health. Let’s pepper Williams with a few questions and better understand this program.

Women’s Mafia: What inspired you to cook?

Tricia Williams: I used to make pasta with my grandma. In my previous life I was a pastry and restaurant chef; now I’m a holistic chef and counselor. My current work with families was inspired by the birth of my first child.

WM: Was healthy eating and proper nutrition always a goal when cooking, or did you secretly put taste and customer satisfaction first, or was it the perfect combination?

TW: Sometimes it was about making food that wasn’t necessary healthy. Later in my career I combined my interest in healthy food with my work. Healthy food should just be perceived as food; often times healthy dishes are unapproachable to the average person, like a raw kale and carrot salad. Coming from a background and having the sensibilities of a traditional chef helped me bridge the gap to make healthy foods approachable, enjoyable, and delicious.

WM: I see your first child inspired the Early Childhood Palate Development Program. What then, did you specifically aim to achieve?

TW: Just to get kids off of unhealthy foods. I wanted to prevent the physical, emotional and behavioral issues kids with bad eating habits suffer. Just look at the childhood obesity rate! By the time a child reaches age 4 they have developed food patterns and issues. It’s much easier to train a child into maintaining healthy eating habits at an earlier age.

WM: If parents cannot afford your program, what would you say to them in order to help their children develop better eating habits?

TW: Always start with the thought, “Fresh is the best.”  Stay away from processed and packaged foods. Keep yourself and your family as close to whole, natural foods as possible.

WM: How do you see this program prominently affecting NYC children?

TW: I work with kids all the time. I have a child whose favorite food is Edamame (soybeans). He will put down chocolate for the healthy choice; it almost becomes ritual. If we push this type of healthy snacking over junk food, it will last. With childhood problems like asthma on the rise, it’s best for parents to shift their mindsets. I’ve noticed many parents slowly transitioning, which is great!

WM: If the City approached you about possibly becoming a part of School Food-New York City Department of Education, would you concede and help this large system rewire its mainframe?

TW: I absolutely would!!

WM: Have you ever considered doing that?

TW: I have, but within the private school system. I am slowly working my way into the public school system. It varies with each school and Parent-Teacher Association (PTA) program.

WM: What about women?

TW: Recently my counseling and private chef services have been supporting women with fertility issues. It’s a unique experience to catch them at the right moment in their life. I also work with women throughout their pregnancies. As a culinary nutritionist I prepare health supportive meals. I get them on diets, such as Elimination Diets. This can remove dairy, sugar, soy, etc. I get them off of the bad stuff. It takes small steps. Less plastic, more glass. Changing small things in their environment impacts their fertility.

WM: What can the Women’s Mafia make happen for you?

TW: I would like to spread my message to a broader audience. I constantly hear that children are “picky eaters.” The choices from kids’ menus to packaged goods influence these choices. If children start the Early Childhood Palate Development Program at a young age they can become better eaters. It is about taking the right steps to get there. Think of the health problems we could prevent!

For More Information Visit www.FoodMattersNYC.com Get your children, yourself, and others on the smart track to eating right. With the issue of childhood obesity (and obesity in general) and the new sugar tax, signing up for the Palate Development Program may be a very good idea!

No, I’m sure Michael Bloomberg is drugfree (wink). The truth is we (Hewmour Catering) received a request to cater for an event from the Mayor (Michael R. Bloomberg) of the City of New York. This was my honor, but to hear him give a shout out to our catering company (Hewmour Catering) in front of 500 guests was super dope! So glad he didn’t mispronounced the company’s name.

Catering for any events, big or small, has always been stressful especially on the day of. What if something terrible happened in the kitchen, what if I got sick on that day, and most importantly, what if our guests HATE our food? The list goes on. But for this particular event, we were more than confident. We had done a tasting with the chef of the Gracie Mansion prior to the event. He loves all the hors d’oeuvres we made, but the clear winner is the balsamic mushrooms baked in wonton skin cups! Mushrooms have an earthy flavor, especially when cooked with other fresh herbs. I love mushrooms and to add a bit texture to it, we decided to put the delicious mushrooms goodness in crunchy baked wonton skin cups. Mmm…tastes like heaven!

Bloomberg loved it tonight and that alone makes me a very happy person! I am proud to share this recipe with my loyal readers. Want to impress someone on your next party? Try this, email me for directions!

Ingredients:

Portobello Mushrooms
Yellow Zuchinni
onion
garlic
rosemary
basil
thyme
tomato paste
Parsley
Lemon zest and its juice
Reduced fig or regular balsamic
Salt & Pepper to taste

Wonton Skin – cut into a round shape that fits in a small muffin pan

Women’s Mafia TALENT profile of Samantha Hew

At our Women’s Mafia Fashion Show & Fashion Week Kick-Off Event on February 9th we were lucky enough to share with our guests a lovely new find – sustainable, bio-dynamic wine from Doña Paula Winery, a great new event partner of ours. The wine was delicious and we love that it was in sync with our venue (Tela Design Studio is known for their Organics line).

We were fortunate enough to get to interview Edgardo Del Popolo, Doña Paula’s Head Viticulturalist and Operations Manager. He shed light on making great wine and maximizing your enjoyment of fine wine. Enjoy our TALENT profile with Edgardo below!

Women’s Mafia: You are noted for using sustainable agriculture in you vineyards. This has been proven to be good for the environment. It is also, I suspect, good for the quality of the wine. Can you expand on this?

Edgardo Del Popolo: Sustainability is Doña Paula’s way to work hand in hand with the environment and allows us to express the nature through the wines we make. The attributes of wine that come from sustainable vineyards can’t always be tasted, it’s like an interpretation of an artist’s work, you will enjoy it more if you are able to understand it.

If you can play with the natural resources without being aggressive and giving back to the environment what you are receiving from it, like a self-sufficient circle, you will realize how easy is to keep everything in control without using chemical products or inorganic fertilizers.

WM: When did you realize you could make your passion your career? Or was a life without making wine non-negotiable?
EP: My grandparents and uncles came to Argentina from Europe and worked in the vineyards. As a child I was able to watch and learn from them, observing that as their only way of life and being happy doing it.

Years later, I realized that being a professional I would be able to add more precision to my natural born observation and I decided to study viticulture and enology. Now, I could not imagine myself involved in a different activity unrelated to vines and wines.

WM: What is special about Argentina that makes wine from this country so exceptional?
EP: The climate, soil and people are exceptional. Our climate is one of the few continental climates in the world of wine, influenced by the altitude.  With 360 days of sun in a year, warm days and cold nights are ideal to create the best quality grapes. Additionally, the combination of Argentina’s specific type of soil and the pure snowmelt from the Andes creates the perfect marriage that finally ends in the best wines.

In Addition, The heritage of Argentina’s European immigrants along with its culture of making and drinking wine adds to the success of the wine.

WM: Several of your wines have won awards; do you have a personal favorite?
EP: It’s hard to choose just one. I like the Sauvignon Blanc Los Cardos from our vineyards in Uco Valley in Mendoza, because it’s one of the best examples on how to make a beautiful wine in a challenging climate. Additionally, I love our Doña Paula Seleccion de Bodega Malbec with its blend of the best malbec grapes coming from our oldest vineyards.

WM: As part of your work, you have participated in many wine conferences and seminars. Do you have any suggestions for someone who would like to learn more about wine appreciation?
EP : I suggest attending the tasting events offered by wine schools, wine magazines or local wine shops. Additionally, taking wine courses and being a member of wine societies and clubs similar to those organized by Decanter Magazine will also help to increase an individual’s appreciation for wine.
One great idea is to organize an at home tasting with friends. Purchase wines from different regions, varietals and styles and provide information from the Internet. (producer, region, varietals…) Of course if it’s possible to make a trip to a wine region, a winery tour is essential.

Doña Paula Winery

Valentine’s Day is coming up, again, as it does every year. And every year when Valentine’s Day comes around people scramble to figure out what to get or where to go with their significant other, lover, current fling, or whatever title you want to give that person. Some sites post their Valentine’s Day shopping guides, companies give special rates or coupons, and small businesses give customers freebies outright – whether they want them or not. Well, look no further, the Women’s Mafia is going to sort through the mess of red & pink, and you can stop your search after checking out our suggestions.

1. Valentine Duo Services at Downtime
A day at the spa is always good. Ladies, we can make sure our man is taken cared of for once by someone else. Ha! You can pay someone else to smooth his feet, massage his back, and clean his nails. Or, she can treat you and you can enjoy the day relieving some much needed stress. Right now, Downtime is offering specially designed treatment plans for two. If you schedule now through February 14 you can enjoy discounted rates on luxurious products and relaxing experiences. Visit www.downtimemassage.com for more details.

2. Singles Party
Many of us are single on Valentine’s Day, including myself. Why not throw a pity party? Just kidding. But you can have a cool get together in your apartment and invite some of your good friends and enjoy this “holiday.” Have a good time by eating great home-cooked food (visit www.foodnetwork.com for some of the best recipes), sip super cold Vidal Peller Estates Ice Wine, and dancing your calories away.  A party is a different way to relish in this day. Be happy that you do not have someone nagging you; dying to know what you got them for February 14th. Surprise your friends with a gift of your voice and crank up the karaoke machine.

3. Shopping
If you want to put a twist on Valentine’s Day this year, take a look at www.skrapper.net The t-shirts available on this site are out of this world and one of a kind. I have seen many different companies go the eccentric route and try to have that extra cool look, but Skrapper is one of the few who pull it off successfully. Their quotes are hard-hitting and straight to the point. Besides their 100% cotton tees, they also have eco-friendly tees that are 15% bamboo and 5% organic. Shirt design 117-Love says, “I love her, live your life with love. Do not worry what others think or say about you. Be free. Show it.” I have been told that the Skrapper tee is the perfect way to say ‘”I Love You” for the first time, and it’s also great for someone that just doesn’t like the traditional gift.

4. Eats
Dining is a Valentine’s Day classic. If you go out on the 14th I can guarantee that it will be ridiculously crowded everywhere. But, if you do decide to join the masses, here are two of my faves. Sugar Cane in Park Slope, Brooklyn is the perfect intimate place for excellent Caribbean Cuisine. Their hefty portions of sweet plantains do the trick. Another warmly lit space is Tramonti on Restaurant Row in Manhattan. Their Moscato is the best I have had and they have amazing daily specials too. The cheapest entrée at Sugar Cane is $11.95 for their vegetarian plate. The most expensive listed price at Tramonti is $29.95 for Scattadito alla Tramonti (Baby Lambchops with Tramonti wine). I hear that Moustache (Mediterranean) in the Village is a decent spot for a good price, just in case you didn’t want to splurge.

Go have fun and enjoy this special day with someone special, a good friend, or kick back at home alone and watch the All-Star game in HD, while tweeting the best plays to your followers. Remember, regardless of your situation, there is no reason you can’t wake up to red roses on Valentines Day – even if you purchase them yourself.

“I am having an emotional affair with my ex, well we’re just talking again, does that count as cheating? Do I have to tell Jon about this?” said one of my friends, let’s call him Tom. “I got my heart broken once again, he’s a lying whore!” said a new friend. “I loooove my single life”, said Tom’s coworker. “Ooooo I have someone for you Sam darlin, he’s rich and completely straight, you’ll love him!” Tom added. “Stop! Eeehh, can we order food 1st, I can’t eat after 7, I’m on a diet”, I interrupted.

Dining with 3 men who love nothing less than a man was an endless trip! I met Tom through a good friend of mine years ago. Tom is the typical handsome super-model-looking-male living in Chelsea, works in a high end fashion company, dated all the famous and rich in the industry, which I promised not to repeat EVER. Both men and women wouldn’t forget his face, not to mention he’s a sweetheart and extremely sensitive, which I see as a quality I am lacking.

We decided to have dinner last night at Cafe Katja, an Austro-Hungarian joint in LES (79 Orchard Street) which serves delicious pork belly sandwiches, and is one of my favorite restaurants! The menu is small and simple. The owner is friendly and attentive. The place fits about 25 bodies, but warm and cozy. I again ordered the pork belly sandwich. It didn’t disappoint me, the same tasty juicy sandwich melted in my mouth like the very first time. Go Katja! I recommend this place if you’re a meat lover and an imported beer drinker. The price is reasonable so go on and give Katja a try. As for Tom and his G-tribe, more details of the stories were shared. In conclusion, the only happy “thing” walking out of Katja was my belly.

Cafe Katja

Women’s Mafia TALENT profile of Samantha Hew

“Pancakes with bacon and syrup??? Eww!” And so begins the story my friend explains as her Pancake Revolution. It continues in her own words..

The American shows and films I had watched told me this was a reality and a staple but until it was my turn to sample the dish on my arrival in NY, I had never really given it much thought. And when I did, it was, “Eww!” She had her first bite of her early morning breakfast after a drunken night on the town and then wolfed the rest down. Her addiction was complete.

Soon she needed more. She would whip up pancakes at all hours of the day experimenting with onions in the batter, cream cheese on the pancake, salmon as a topping, pancakes with nuts, pancakes with chocolate. She fell in love with a boy, she cooked him pancakes, her heart was broken, she cooked herself more pancakes. They fed and sustained her in more than just the physical. They loved her and they healed her.

She would tell a few others about how they could improve their pancakes in simple ways.. “Onions in pancakes??” And always after a moments reflection; “Hmmm, onions in pancakes..” And then after a few more moments thought; “I want those pancakes.”

The original response of “you’re messing with a staple” would soon be followed by “you need to tell people about this. Hell, you need to make people this.”

A year after her first syrupy bacony pancake enlightenment, a piece of cardboard was utilized in a flow of inspiration and 13 of her favorite recipes were downloaded in the form of a menu. She showed it to me the same day and I knew before I opened it that The Pancake Shop that I was introduced to on the front promised that what was inside was the real thing. We high-fived and our partnership was sealed.

Small steps and high hopes and no expectations are the recipe. From a kitchen in Park Slope, The Pancake Shop has officially been born. Home deliveries today, perhaps a food truck tomorrow. Making people happy is the goal. And today our first customer has helped us achieve that.

And today’s blog that began as a story of passion’s natural path will end on a note of a marketing nature. Find out more about pancake love here: thepancakeshop.weebly.com

Women’s Mafia TALENT profile of Samantha Hew

I learned early that the most important thing in life is a good story. The good stories, of course, were repeated endlessly until they took on a life of their own. One of the stories I grew up on was a family legend about myself.

This is how my mother told it:

“One beautiful evening in early September I came home from a long day of work to find Peng (my chinese name) sitting at the dining table with a smile that can brighten up the whole town. I was looking at this little girl with the same eyes of the man I am in love with, my husband her father. “Welcome home mom, I made you dinner”, she said. And did I tell you she was only ten? She made all of my favorite dishes; total of eight dishes in one hour was no joke! And the kitchen was still safe to walk into. I knew she would be a chef one day and made me a proud parent. You know she inherited this love for cooking from me. I can make a meal out of anything. But Peng still needs to work on that, she only likes using unnecessary expensive ingredients…. ”

Did she exaggerate my age? I couldn’t possibly cooked an eight course meal in one hour at the age of ten or at any age given that amount of time. But my mother could make a trip to the supermarket sound like an adventure. She told the above story so often that it became a true story in our family; and it gets better each time. One of the dishes I made according to her was fried tofu stuffed fish meat. I of course can make the dish now even if the story may not be entirely factual. Enjoy and Happy Telling!

Women’s Mafia TALENT profile of Samantha Hew

Taking bite out of the Big Apple is like taking a tasting trip around the world. At every meal you can dash off to a new country and dip your fork and spoon into the local cuisine without the international jet lag. People from all corners of the globe have opened restaurants here, and Manhattan’s hungry masses, urban gourmands, and food critics have welcomed their diverse dishes and asked for seconds. My food journey may lead me to Chinatown for Malaysian, to East 6th Street for Indian, to Harlem for Soul Food, or to Little Italy and Koreatown. This week’s pick is a trip down to Alphabet City.

“The service starts as you enter the door and ends as I greet you good night at the door”, said Albert Ibrahimi, owner and chef of Barbone. In Italian, “Barbone” means “bum” or “homeless man”, an ironic name that belies the rich Italian-inspired menu and a superb wine list.

Dining at Barbone has been on my to do list for a while. The subtle decor of dark wood floor and exposed brick wall give a hint of the rustic elegance which I adore. The patio in the back is lovely in a very unassuming way. The food is outstanding, the atmosphere is cozy, and the service is beyond attentive. It’s the rare kind of place that works well both for a romantic evening and dinner with your friends and family.

The three hours seductive meal begins now:

A basket of fresh Italian bread was served the second I sat down. Something I always looked for when reviewing a restaurant. Barbone staff has not disappointed me yet. As I was zipping away my glass of prosecco and listening to my waitress about today’s specials; I saw Albert greeting the customers as they entered the door, ten seconds later he was at another table recommending different choices of wine (rare grapes that you’ve never heard of). With Albert’s hospitality, I myself had a great bottle of red – mmmm – mesmerizing. All the laughter coming from different tables I knew I will have a great time here at Barbone and so I did.

Last but not least, I can’t tell you my favorite out of the below I had; every single dish stands out on its own. Your mission: Try them all. If you didn’t like any of the dishes for any reason (which is impossible), send the bill to me.

Antipasti:
Asparagus fries light wine batter with pancetta aioli
Seared chicken liver, brown butter, sage, grilled polenta

Primi:
Black Pepper papardelle braised short rib ragu
Chestnut agnolotti brown butter with fennel pollen
Red Beet Gnocchi
Stuffed fresh crab meat ravioli in saffron butter sauce with leeks
Swiss chard &ricotta malfatti, sage butter pecorino

Secondi:
Grilled Sea Scallops, celery root puree, fennel, cherry tomatoes
Braised Lamb Shank
Canadian Wild Board lasagna

Dessert:
Mascarpone Cheesecake top with pistachio
Panacotta with berries sauce
Expresso gelato

Link Love: Barbone

The Women’s Mafia TALENT Profile of Samantha Hew

For the Women’s Mafia Insider’s Lounge this upcoming Saturday we are proud to have one of the hottest young caterers in the city! Samantha of Hewmour Catering garners rave reviews for both the large events and intimate family gatherings where she creates her signature Organic, seasonal cuisine. Enjoy our Q&A with her below and RSVP to Marcy@womensmafia.com to meet her on Saturday and try this chef’s creations for yourself!

Women’s Mafia: What is your unique Talent? How do you share it with the world?
SH:  If you had a bad day I can make you smile instantly after you’ve tasted Hewmour’s food.  No!  I really don’t have any unique talent.  However we believe in using fresh high quality ingredients in our products since “the belly rules the mind.”  This what we like to share with the world.

WM: People rave about your food and you are growing leaps and bounds by word-of-mouth. How did you make your first steps of starting your own catering business?
SH:  I have many mini steps to my first step.  I made several important phone calls.  The first call to the sous chef of Quality Meats, Stratos Georgedakis, who is a buddy of mine.  He ran through the good and the bad of the food business which was extremely helpful.  Another was to my dear chef friend, Clayton Norris, who is now my business partner.  I basically told him my business plan and said, “Pick a date for the launching party.”  He agreed and we have been moving forward ever since.

WM: When did you realize you could make your passion your career? Where were you at the time and what influences were around you?
SH:  I dislike 9-5 office jobs so I said to myself one day “wouldn’t it be great to not go to work today or any day.”  I’ve had the idea of running a restaurant/catering business when I was an assistant buyer at an off-price fashion company nearly three yrs ago.   I didn’t make cooking a business matter until I was laid off about a year ago from my last office job which was at an investment bank as a loan closing specialist.  I am the “Fabulous Fs” – Fashion / Finance / Food.  All it took was a TV college commercial slogan, “Turn your passion into your career” and of course a long three months south east Asia trip.  Hewmour then came to a reality.

WM: When you do feel powerful? What energizes you?
SH:  Besides cooking in a 90 degree kitchen with my business partner, receiving positive comments about Hewmour’s food and service gives me the strength to continue to do what I love most.

WM: What can the Women’s Mafia make happen for you?
SH: Women’s Mafia is made up of a group of talented and creative women.  And because of this I am convinced they will somehow connect me to the best people in the food service industry.  Sharing stories with good people about good eats is my lifestyle.

WM: Lastly, share with us – what is the wildest/bravest thing you’ve done?
SH: Mmmm, this is a tough one.  I’ve done many wild things; the bravest would have to be the giant water bug lunch I’ve had.  It was ground into a paste with chili  and eaten with sticky rice.  Insects have traditionally been rich source of protein, calories, vitamins and  minerals in the Northern Thai diet. They are also prized as delicacies. This particular form I’ve had really tasted like nothing but chilli paste.   However the thought of water bug still gives me chill when I speak of it.  Let’s just say I am not a fan of water bug.