By Eliza Whipple

Thanksgiving is typically a time for families to gather for a large meal, give thanks and probably watch a little football. For someone so gripped with tradition, I grew up loving the few times a year that I could see my father’s side of the family and indulge in the traditional meal of turkey, stuffing and plenty of pumpkin pie.

As is the case with all families, things change and traditions are often forced to change as well.  Kids grow up and other family members depart for the next chapter in their lives.   For me these changes were never easy. I always wanted everything to stay just the way it always was. As I matured, I started to accept these changes and realized that change can lead to new memories and even build character.

When I was 15 years old, it was my first challenge coping with a change in the traditions I had always know surrounding the Thanksgiving holiday.  Lulu and Rocky, my aunt and uncle on my mother’s side of the family, asked my sister Olena and I if we wanted to meet them in New York City for an extravagant weekend stay at the Plaza Hotel.  You would think this would be a no-brainer decision for a 15 year old, but my first thought was, I wonder if I can still have turkey on Thanksgiving?

The Plaza is a pretty special place for a teenage girl.  Olena and I shared a suite that over looked Central Park. Our bed was full of huge, oversized, tootsie roll shaped pillows that we immediately stuffed between our legs and rode like thoroughbreds down the halls and around the room – not exactly acting our age.

After a little Thanksgiving Day parade viewing, the big Thanksgiving dinner was on our minds. Parked on 7^th Avenue close to Central Park, our options as inexperienced New York City dining enthusiasts were limited. Since all I was looking for was a traditional turkey dinner, we dined at the first menu we glanced at off the street offering all the traditional fixings. Even though my meal didn’t compare to my Aunt Marilyn’s traditional Thanksgiving dinner, it was fun to add new flavors to my life.  The entire experience was a weekend I will never forget.

I now have the pleasure of working with several acclaimed chefs in New York City who are offering traditional Thanksgiving dinners with a little of their own flair. Break free from tradition and try adding a little change to your meal with innovative menu items such as Chef Bobby Flay’s Roasted turkey with fresh sage and orange butter with wild rice-goat cheese dressing, cranberry-mango relish and red chile gravy; Chef John Fraser’s Brussels sprouts salad with Serrano ham and cauliflower and Chef Maneet Chauhan’s Mexican Pumpkin Pie Horchata.

Happy Thanksgiving!

What I’m:

Eating: My Aunt Marilyn’s Apple Sauce

Drinking: Olde Saratoga Lager

Reading: The New York Times

Watching: English Premier League Soccer

Listening to: Postcards of the Hanging – Grateful Dead Perform the Songs of Bob Dylan

Media Contact:

Bullfrog & Baum, 212-255-6717

Jennifer Russo / Jacqueline Burke

russo@bullfrogandbaum.com

jacque@bullfrogandbaum.com

BULLFROG & BAUM SERVES A TASTE OF WHAT’S PLATED FOR 2010

PLUS A SECOND HELPING OF ITS 2009 RESTAURANT OPENINGS

NEW YORK CITY (November 19, 2009) – The year 2009 saw chefs serving up piles of pizza, a mountain of mac ‘n’ cheese and grinders galore; fine dining succeeding against all odds; and steaks from sea to sea. A look ahead reveals even more Italian restaurants, a new generation of American chefs and a bright culinary promise for Sin City.

PREVIEW FOR YEAR’S END INTO 2010

BLT Steak                                                   Waikiki, HI, December 2009

Surf’s up at BLT Steak.  With access to the Pacific’s local fish and produce, Chef Laurent Tourondel will create new dishes that reflect the flavors of Waikiki.  This new locale will be outfitted in vibrant tropical flair like hibiscus flowers and outdoor seating on spacious a lanais.

BLT Burger                                                 Hong Kong, December 2010

Following the overwhelming popularity of BLT Steak Hong Kong, Tourondel will bring his signature burgers, shakes and fries to the Asian metropolis.  The fun, casual setting and decadent menu of American classics are sure to be a hit.

CityCenter                                             Las Vegas, NV, December 2009

Just before the end of the year MGM MIRAGE will introduce the world to CityCenter; an extraordinary urban resort destination fed by eight internationally-acclaimed chefs and restaurateurs the likes of Jean-Georges Vongerichten, Sirio Maccioni, and Masayoshi Takayama.  CityCenter heralds a new era of resort experiences that aspire to refine and redefine Las Vegas.

Hatfield’s                                           Los Angeles, CA, December 2009

Chefs Quinn and Karen Hatfield, who split duties between savory and sweet, will re-open their eponymous California-French restaurant in a larger space with an exhibition kitchen and a “living wall” covered in foliage. Favorites like Quinn’s Croque Madame with prosciutto and hamachi and Karen’s Sugar and Spice Beignets with chocolate fondue and a milkshake shot will reappear along with new favorites from their expanded menu.

R2L                                                       Philadelphia, PA, January 2010

R2L will soon join the world’s roster of restaurants with spectacular views: Seattle’s Canlis, Chicago’s Everest, and Paris’ Les Jules Verne in The Eiffel Tower. R2L sits 500 feet above Philadelphia, offering floor-to-ceiling 360-degree views that span over 40 miles. Chef Daniel Stern offers a menu that translates the cuisine of an elegant cocktail party into a fine dining experience.

Recette                                                                 NYC, December 2009

What began as a successful private dining company will evolve into a new restaurant of the same name in Greenwich Village this winter.  Recette will feature a menu of contemporary American snacks and plates displaying Chef Jesse Schenker’s urban sensibility. Each artfully-composed dish will showcase seasonal ingredients manipulated with classical technique.

Quattro Gastronomia Italiana                                 NYC, February 2010

After three wildly successful years of serving expertly-executed Northern Italian cuisine to Miami Beach’s sophisticated clientele, Quattro is taking Manhattan. Identical twin Chefs Nicola and Fabrizio Carro’s zeal for authenticity will be replicated at Quattro’s new location in New York City’s Trump SoHo.

NYC-AREA RESTAURANT OPENINGS OF 2009

Gus & Gabriel                                                                 NYC, July 2009

Chef Michael Psilakis’ Upper West Side gastropub is the place for kids of all ages to indulge in housemade favorites like Chili Cheese Hot Dogs, Loaded Potato Skins and Cheddar Tater Tots.

Locanda Verde                                                               NYC, May 2009

Chef Andrew Carmellini’s rustic Italian eatery in The Greenwich Hotel is the year’s most popular place to get your pasta fix while rubbing elbows with glitterati. With menu items like Gabagoul & Grana, My Grandmothers’ Ravioli, the best Lamb Meatball Sliders in the city and Our Porchetta Sandwich with grilled onions and provolone.

Macbar                                                                NYC, September 2009

All mac ‘n’ cheese, all the time.  The owners of neighboring Delicatessen opened Macbar to feature 12 incarnations of gourmet macaroni and cheese. If you have a passion for cheesy comfort food, quality ingredients, sleek packaging and shiny yellow sneaks, Macbar is affordable luxury with style.

Marea                                                                            NYC, May 2009

With three stars from The New York Times and two stars from The Michelin Guide, Chef Michael White’s Marea has defied economic gravity making this temple to seafood the splash of the year.  The coastal Italian menu showcases the freshest Mediterranean seafood in signature dishes like Astice with Nova Scotia lobster, burrata, eggplant al funghetto and basil, and Fusilli with red wine braised octopus and bone marrow.

Mermaid Oyster Bar                                             NYC, November 2009

Owner Dan Abrams and Chef Laurence Edelman opened a little sister to their successful restaurant The Mermaid Inn.  Named the Mermaid Oyster Bar, 16 varieties of oysters and fish shack fare are offered daily.

Motorino East Village                                                NYC, August 2009

Chef Mathieu Palombino brought his authentic Neapolitan pies across the river from Williamsburg to Manhattan, taking over the digs of a much-acclaimed predecessor Una Pizza Neapolitana.  The opening of Motorino East Village was this year’s most notable passing of the pizza torch.

SHO Shaun Hergatt                                                      NYC, June 2009

SHO Shaun Hergatt in the Financial District has been this year’s surprise show-stopper.  Chef Shaun Hergatt’s haute French and Asian-accented menu (and his hot Australian accented, too) earned him both a Michelin Star and a place in Esquire magazine’s roster of Best New Restaurants.  Impeccably sourced ingredients, superior service and a little gold leaf lend a new refinement to the heart of Wall Street.

The Standard Hotel Beer Garden                              NYC, August 2009

Austrian chef Kurt Gutenbrunner has turned The Standard Hotel into a real sausage party under the High Line.  His custom-made Giant Pretzels and Schaller & Webber Weisswursts, Cheddar Sausages, Classic Bratwursts and Currywursts are the perfect accompaniment to the assorted Bavarian brews on tap.

Studio Square                                       Long Island City, NY, May 2009

The 30,000-square foot Studio Square is the best place to enjoy a beer with one thousand of your closest friends. Bridging the spirit of an open-air German beer garden with the surrounding urban landscape, the indoor-outdoor space is a destination to gather, eat and drink at any time of year.

The Taco Truck                                          Hoboken, NJ, October 2009

The Taco Truck features authentic Mexican food and environmentally responsible practices... on wheels.  The truck serves tacos, tortas and sides created by acclaimed Chef Roberto Santibañez.  All food packaging and utensils are either 100% biodegradable or fully recyclable, and the truck uses bio diesel fuel and its own onboard recycling and composting system.

The Upholstery Store                                                    NYC, July 2009

Owned by chef and art aficionado Kurt Gutenbrunner, this sliver of a wine bar is the place to seek refuge this winter. Locals can tuck into seats salvaged from an old Parisian metro to sip on Hermann Wiemer Riesling or an obscure syrah from Morocco while admiring Clifford Ross photography and nibbling on liver paté or delivery from the Michelin-stared Wallsé next door. 

Xie Xie                                                                         NYC, July 2009

Chef Angelo Sosa’s new Asian-inspired sandwich shop in Hell’s Kitchen is the best place to escape the bánh mì craze. The much-hyped Vietnamese sandwich is not on the menu, but selections include an Asian Lobster Roll with Kewpie mayonnaise and dill, and Alain Ducasse’s favorite Fish Cha Ca La Vong with onion jam and turmeric.

ZYLO                                                              Hoboken, NJ, April 2009

This vibrant Tuscan steakhouse in the W Hoboken Hotel & Residences offers breathtaking waterfront views of the Manhattan skyline and a mouthwatering menu featuring a variety of steaks including prime, dry-aged and grass-fed, as well as savory handmade pastas.

NATIONAL & INTERNATIONAL RESTAURANT OPENINGS OF 2009

Bar Savona                                                 Gulph Mills, PA, May 2009

Bar Savona is a Philadelphia region hot spot for chic cocktails and rustic Italian dishes.  The boîte shares space with Chef Drew Masciangelo’s award-winning fine dining restaurant, Savona. A Papi’s Collins pairs perfectly with the menu of handmade pastas, Artichokes golden fried and brick-oven pizza.

BLT Steak                                                     Hong Kong, January 2009

                                                                     Atlanta, GA, January 2009

                                                               Miami Beach, FL, March 2009

                                                                  Charlotte, NC, October 2009

2009 was a big year for busy Tourondel who opened the first international location of his BLT Steak and three additional locations of the modern steakhouse across the country. The far-flung destinations exposed Tourondel and his team to new ingredients and regional foods providing inspiration for a number of new dishes including a Cuban Sandwich with pork shoulder, ham and provolone served with garlic fries; 7-Spice Duck Breast with foie gras and peach mustarda; sides like Spicy BBQ Corn, Grits & Gorgonzola and Jalapeño Mashed Potatoes; and desserts such as Key Lime Panna Cotta with coconut sorbet and Sticky Toffee Pudding Cake with Georgia pecan ice cream.

Copa d’Oro                                         Santa Monica, CA, January 2009

Each morning Head Barman Vincenzo Marianella combs LA’s farmers markets to create the evening’s bespoke libations at Copa d’Oro.  Sip on a personalized concoction tailored to your tastes or one of his preconceived potions like the Ruby Sleeper Martini with Partida Blanco tequila, lychee liqueur, organic agave nectar and fresh lemon and ruby red grapefruit juices.

Cecconi’s                                             Los Angeles, CA, February 2009

Cecconi’s is like a trip to Capri without the flight. The first American location of the Venetian original is outfitted in a color palette of Cerulean blue, black and white visible in its marble floors, tufted velvet banquettes and gilded mirrors. Feast on Chef Andrea Cavaliere’s Homemade Sausage and Roasted Red Pepper Pizza and sip a signature Bellini.

Eos                                                                        Miami, FL, May 2009

Restaurateur Donatella Arpaia and Psilakis flew south last spring to bring haute Mediterranean small plates to the 15^th floor of The Viceroy in downtown Miami.  Psilakis’ hot Hellenic dishes like Orange Marlin Sashimi with pistachio, speck and apricot and Smoked Pork Ribs seasoned with dried chili, coffee and lime are popular with the city’s international jet set and earned three-and-a-half stars from The Miami Herald.

Katsuya LA Live                                         Los Angeles, CA, June 2009

Master Sushi Chef Katsuya Uechi partnered with SBE to open his most recent restaurant just a dribble away from the Staples Center, making it the best place to spot Kobe Bryant eating Crispy Rice with Spicy Tuna.  Enjoy the chef’s signature Baked Crab Roll and Albacore with Crispy Onions alongside new dishes specific to LA Live like the Spicy Calamari and Kobe Sliders, pun intended.

MidAtlantic                                           Philadelphia, PA, October 2009

Philadelphia’s newest Tap Room is the ideal watering hole for an after work local brew or affordable family-style dinner. Stern’s menu is Pennsylvania Dutch with a modern twist. Dishes like Crab Scrapple Cakes with toasted barley mustard, Fried Oysters and Salsify, and Roast Pork with apple fritters and sauerkraut provide a true taste of Pennsylvania.  

Pizzeria Ortica                                  Orange County, CA, January 2009

Chef David Myers and right-hand man Steve Samson channeled generations of Italian family recipes to create a menu of antipasti and Neapolitan-style pies.  Favorites include the Salsiccia e Finnocchio Pizza with housemade sausage, caramelized fennel, mascarpone, red onion and buffalo grana; antipasti like Olive Oil-Poached Tuna Belly with cranberry beans, and pickled red onions and handmade pastas like Pear and Pecorino Tortelli.

Pizzeria Stella                                      Philadelphia, PA, October 2009

The gourmet pies tossed at Restaurateur Stephen Starr’s Pizzeria Stella are a hybrid of the Neapolitan and New York styles. Stella’s mouthwatering menu offers everything from the traditional Margherita to signatures like Tartufo with black truffle, fontina, egg and parmesan and Vongole with clams, guanciale and broccoli rabe. The atmosphere? Legit. The oven? Wood-fired. The gelato? From a secret family recipe.

Sprinkles Mobile                                        Los Angeles, CA, June 2009

This summer Sprinkles gave LA one great reason to sign up for Twitter.  The cupcake company with a cult-following hit the streets in a customized Mercedes Sprinter van dubbed “The Sprinkles Mobile.”  Sugar-deprived 9-to-5’ers, party planners and film crews are tightly tuned to the Sprinkles Twitter feed (@sprinklesaddict) to chase down Sprinkles’ sought-after cupcakes at locations around the city.

Square Burger                                           Philadelphia, PA, July 2009

Starr’s SquareBurger is the place for kids of all ages to enjoy classic American grub at affordable prices in Franklin Square.  The menu offers the Americana trifecta – hamburgers, hot dogs and French fries – dressed up with signature Starr panache.  Starr’s favorite is the Philly Dog, an all-beef frank wrapped in kosher salami and topped with pickle, onion, cherry peppers, plum tomatoes and mustard.

Steak 954                                               Fort Lauderdale, FL, May 2009

Steak 954, Starr’s modern steakhouse at the W Fort Lauderdale, combines fine-dining luxury with comfortable resort-style.  The menu offers hand-crafted cocktails, dry-aged beef, hard-to-find Australian Tajima Kobe and local seafood.  Extensive outdoor seating is the perfect location to enjoy one of Fort Lauderdale’s best brunches.

# # #

by Brooke Vecchio

by Pamela Spiegel

Ah, the holidays, the joy, the folly…the nagging family members crowded around the dinner table? While many people are filled with the holiday spirit others are filled with stress. The pressure of what to prepare for the family feast and what presents to buy for your loved ones can create quite a bit of unnecessary tension.

Buying the right gift is the #1 stressor for me: How much do I spend? Is this gift too personal or too informal? Should it be a surprise or should I consult the recipient on what they would like? Below are a few gifts from the Bullfrog & Baum holiday gift guide that I may be giving this year (and for those who may be reading this, I wouldn’t mind receiving either):

InStyle, The New Secrets of Style

InStyle has released a new edition of its top-selling classic, The New Secrets of Style (Time, Inc. Home Entertainment, October 2009). The perfect holiday gift for the fashionista in your family, The New Secrets of Style includes chapters on shoes, bags, jewelry and more. You will find strategies for successful shopping (like tips for buying online and vintage), tailoring ideas, and recommendations for which shoes go with which ensemble.

Price: $29.95, where to buy: www.amazon.com

Sprinkles Cupcakes

Sprinkles Cupcakes are a deliciously sophisticated update on an American classic. Sprinkles is known far and wide for its delectable cupcakes – despite only having locations in three states. The rest of the country can still get their Sprinkles fix by recreating the famed cupcakes in the comfort of their own home. Sprinkles offers seven varieties of mixes – vanilla, dark chocolate, red velvet, lemon, pumpkin, chocolate peppermint and banana – and will debut the eighth, a delicious Spice mix, this fall.

Price: $14, where to buy: www.sprinkles.com, www.williams-sonoma.com Cooking Light Way to Cook

Cooking Light Way to Cook (Oxmoor House, October 2009) is Cooking Light’s how-to book brought to you by America’s leading epicurean magazine. With over 20 years of experience, Cooking Light, unsurpassed in providing delicious and balanced recipes to all 12 million of their dedicated readers, presents this highly visual guide, combining the healthiest kitchen tips and 200 delicious wholesome recipes with 850 full-color, step-by-step photographs.

Price: $29.95, where to buy: www.amazon.com

Bach Rescue Remedy

Give them the gift of calm this holiday season with Rescue Remedy. Trusted for over 70 years in 66 countries, Rescue Remedy is a blend of five individual flower remedies, formulated to provide relief from various forms of everyday stress. It calms the feelings of stress, fear and nervousness to help one face any situation in a better frame of mind. Taken anytime, anywhere, Rescue Remedy is all-natural, non-addictive and completely safe.

Prices: 20ml for $16.95 or 10ml for $10.95, where to buy: www.rescueremedy.com

Karlsson’s GOLD

Surprise the drink connoisseur on your list with GOLD – Karlsson’s GOLD. Made in Sweden from virgin potatoes, Karlsson’s GOLD is distilled just once to ensure a rich, complex flavor. This premium vodka first launched in New York City in 2007, and has recently expanded distribution, making it new to most of the country. Noted spirits expert David Wondrich says, “Deliberately old-fashioned, Karlsson’s is sweet and buttery, silky and thick, and utterly winning.” It is best served straight up in a martini or on the rocks – both topped with cracked pepper to bring out the savory taste.

Price: $39.99, where to buy: www.parkavenueliquors.com and at retailers throughout the U.S.

Happy shopping!

What I’m:

Reading Handle with Care by Jodi Picoult

Watching Top Chef

Eating Egg white wrap

Listening to Leona Lewis

Drinking Iced Coffee

Press Contact:
Bullfrog & Baum, 212-255-6717

Randee Braham, randee@bullfrogandbaum.com

BULLFROG & BAUM TO REPRESENT SPRING HILL

November 9, 2009 (New York, NY) – Bullfrog & Baum announces today that it has been selected to represent Spring Hill, the modern American restaurant located in Seattle, Washington, helmed by husband and wife team Mark Fuller and Marjorie Chang Fuller. 

Highlighting the bounty of the Pacific Northwest, Executive Chef Fuller’s menu features a vast selection of seafood from the inlets and bays that surround Seattle including Ocean Pearl Oysters (Case Inlet, WA) and Manila Clams (Hood Canal, WA). Locally sourced meats and vegetables are also complemented by Chef Fuller’s use of neighboring Oregon ingredients like fresh prunes and Larsen’s Creamery butter.  Within a year of opening, Chef Fuller was named a Food & Wine magazine’s Best New Chef 2009 and Spring Hill received a coveted spot on Bon Appetit magazine’s Top Ten Restaurants of the Year.

“We are looking forward to raising awareness of the burgeoning restaurant scene out of the Pacific Northwest,” said Jennifer Baum, President of Bullfrog & Baum.  “And to begin our journey with this amazingly talented husband and wife team is so exciting.”

Bullfrog & Baum is a nationally recognized agency specializing in hospitality, lifestyle and consumer public relations and marketing.  With offices in New York and Los Angeles, Bullfrog & Baum was founded in 2000 by Jennifer Baum and today the firm’s international clientele includes top chefs, lifestyle personalities, iconic product lines, cookbooks, specialty stores, beauty and fashion lines, and tomorrow’s next big thing.  For more information, visit www.bullfrogandbaum.com. 

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By Lindsay Sargent

For as long as I can remember, I have been a huge Yankees fan.  Like my late grandfather, I have followed the Bronx Bombers every season since I was little.  We used to sit in opposite recliners in his condo and watch intently as some of baseball’s greats made history.  The players and stadium have changed, but the spirit that the Bronx stadium exudes has not.  Sitting in a seat in Yankee stadium is like sitting through a simulator ride at Disneyworld; one always feels like they’re on the field popping the next one out of the park.

This season has been especially exciting since the Yankees are taking it all the way against last season’s World Series Champions, the Phillies.  Post-season batting averages and RBI’s have hit the roof for icons like Derek Jeter, Alex Rodriguez, and Johnny Damon (formerly of the ultimate enemy, the Boston Red Sox).  As I write this blog today, I was hoping to close with a congratulatory hooray, though Philadelphia’s Cliff Lee pitched another stellar game in the City of Brotherly Love last night, and I am left hanging in the balance as the Yanks make their way back home for Game Five. 

As the day comes to an end, I chant the Yankees theme song with a confidence that cannot be broken.  I know my grandfather is watching over the boys and will bring them the power and endurance they need to make this happen.  This is our year to christen the new Yankee Stadium with a World Series Championship flag, and to put the Phillies “Phanatic” to sleep!

"Here come the Yankees! Let's get behind to cheer the Yankees, They're gonna learn to fear the Yankees, Everyone knows they play to win… Cause They're the New York Yankees

What I’m:

Reading         Born to Run by Chris McDougall

Watching       YANKEES!

Eating           Salads from Just Salad (in my reusable bowl)

Drinking         Lattes from Telegraph Café on 18^th

Listening To    Glee cast recordings