Class is in session: Chef Tom Douglas

With the holidays quickly approaching it’s time to stock up on tips, tricks and delicious recipes and what better way to do it then at Macy’s with chef Tom Douglas on Saturday 12/10. Your $25 ticket includes a seat in the class, a $10 Macy’s Gift Card and a copy of The Dahlia Bakery Cookbook at the event which chef Tom Douglas will sign for you personally.


Who: James Beard winner and Executive Chef Tom Douglas

What: Delicious afternoon with Macy’s Culinary Council and a behind the scenes look at his favorite holiday recipes

Where: Chef’s Street at Macy’s Herald Square – 151 West 34th Street, New York, 10001 Located on the all-new “One Below” level in Macy’s Herald Square.

When: Saturday 12/10 at 1:00PM



Please note: Thought this post is sponsored by Everywhere Agency on behalf of Macy’s; all thoughts and opinions expressed are my own and I am happy to share and support this delicious event!



Mexican-Style Corn on the Cob

What says backyard bbq more than fresh corn on the cob? I had the chance to hang with chef Michelle Bernstein today at Macy’s Chef Street and she shared her favorite summertime recipes including this  one for corn on the cob.

  • Ingredients
  • 4 ears fresh corn, in husks
  • 1/4 cup mayonaise
  • 1/4 cup Mexican creme or sour cream
  • 1/2 cup cottage cheese, crumbled fine
  • 2 teaspoons ancho or chipotle powder
  • 1/4 cup finely chopped cilantro leaves
  • Lime wedges
  • Kosher salt

Preheat a grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.

cook the corn without removing the husk in simmering water for 6-8 minutes. Remove from the water, dry off excess water. Grill the corn turning frequently, about 4-5 minutes.

Mix the mayonnaise and the sour cream together, season with a little salt.

Remove the corn from the grill and carefully peel back the husks. (be careful, it will be VERY HOT)

Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Cut the corn cobs in half.

Spread the cream/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly all over the ears. Serve immediately with lime wedges.

Serves 4

Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein and her cheesy corn is real.

I love working with the Culinary Council and you can find out about upcoming events on their site and their twitter @culinarycouncil

Summer soiree with Michelle Bernstein

Tis’ the season: What better way to kick off the summer season than with soiree from Macy’s Culinary Council Chef Michelle Bernstein at Macy’s Herald Square. Everything you need for the ultimate backyard bbq & bash.


Who: Chef Michelle Bernstein

What: Recipes, samples & bites, live music, and shopping.

Where: Macy’s Herald Square 151 West 34th Street Lower Level, Chef Street, New York, NY 10001

When: Friday 7/15 at 1 PM

WHY: It’s FREE and who doesn’t love a summer BBQ and if you RSVP at the link below you get a $10 Macy’s gift card at the event!





Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein is real.

I love working with the Culinary Council and you can find out about upcoming events on their site and their twitter @culinarycouncil


Can you tell me how to get to Chef Street?

It’s a new year and there are so many things to eat and explore and celebrate. One of the first events of 2016 that I am looking forward to attending is the Macy’s Chef Street grand opening on Thursday January 21st at 6pM.

Macy’s Chef Street is an array of pop-up restaurants located in the Lower Level of Macy’s. Its food court style of dining and has new concepts for food trucks owned by Macy’s Culinary Council Chefs including the amazing Michelle Bernstein, Takashi Yagihashi, and Marc Forgione.

Chefs Takashi Yagihashi & Marc Forgione will be there on Thursday to kick off the grand opening with complimentary samples, cocktails, party favors, music and photo ops. Celebrate with Macy’s, and bring your appetite. I’ll be there to and hope you can join me! I love the idea of this food court style dining so that delicious food can be made accessible ton so many at a place so many people visit.


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Here are all the delicious details:

WHAT: Grand opening of Chef Street

WHO: Chefs Marc Forgone, Takashi Yagihashi, ME & YOU! Seriously- let’s hang out.

WHEN:  Thursday, January 21, 2016 at 6:00 PM

WHERE: Macy’s Herald Square- 151 West 34th Street (at Macy’s Chef Street in One Below)

WHY: Food + fun + FREE = that’s why!


For more information on this event head here

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own and I’m genuinely excited to be attending and covering this event!


Joy To The Whisky

Blood, sweat, and tears will take you there – but the joy will take you further. A powerful concept and new campaign from Johnnie Walker that recently launched, showing us that achieving joy is easier than one may think.

Earlier this month, notable names from entertainment, sports, and business met at The Explorer’s Club in NYC and shared their favorite stories of how joy has fueled their personal success and progress during a unique panel discussion hosted by Johnnie Walker. The panel included Michael Strahan, pro football Hall of Famer and Live! With Kelly and Michael co-host, Doug Ellin, screenwriter and creator of the HBO television series and feature film Entourage, Eva Håkansson, inventor and world’s fastest female motorcyclist, and Dr. Matt Killingsworth, leading psychologist and happiness expert.

Panelists revealed personal anecdotes and proven research about how happiness makes success more likely, and celebrated Johnnie Walker’s “Joy Will Take You Further” global campaign launch.



 PHOTO CREDIT: Getty, Craig Barritt

Dr. Matt Killingsworth shared: “When a lot of us climb that ladder to success, what we find at the end is another ladder. Happiness isn’t just an outcome. It can actually be an input and there’s a large and growing body of evidence that the happier you are, the more likely you are to be successful in the first place.”

The Joy Will Take You Further event also saw the premiere of a new experiment developed in partnership with Dr. Killingsworth called “Can Joy Improve Performance?” which showed how golfers could boost the accuracy of their shots when positively rather than negatively primed by their coach. The results? 100% of participants showed increased accuracy when positively primed, the accuracy increasing by 45% on average.  Check out the video here.

Michael Strahan championed the impact that happiness has had on his progress: If your starting point is happiness, there is no limit to what you can achieve. The turning point in my career was adopting a more positive outlook and reconnecting with the enjoyment of genuinely ‘playing’ the game. Making that decision gave me a new impetus and new energy.”

Eva Håkansson, focused on how failure or setbacks can push you ahead: “The path to success is never straight. It never has been it never will be. But you have to realize if you don’t make any mistakes, if you never fall you’re probably not doing anything at all. You’re certainly not doing anything new and you’re certainly not doing anything creative. But out of every mistake you make you learn something which is satisfying in itself.”

Doug Ellin referenced an early, negative experience on one of his sets. He recalls “I didn’t feel a real passion for it or a real love for it and going to set every day was a real chore. When you find something like Entourage that’s really great it’s a whole different experience.”




The gang’s all here: cocktails created using the many amazing labels from Johnnie Walker


One of my favorite cocktails from the night was the Johnnie Walker Select Casks Old Fashioned:

Johnnie Walker Select Casks - Rye Cask Finish Old Fashioned

 PHOTO CREDIT: Getty, Craig Barritt


1.5 oz Johnnie Walker™ Select Casks – Rye Cask Finish

2 dashes Angostura Bitters

1 sugar cube

1 orange Twist


  1. Place sugar cube in a rocks glass and soak with a few dashes of Angostura Bitters
  2. Using a muddler, press down the sugar cube and dissolve in the bitters
  3. Pour Johnnie Walker Select Casks – Rye Cask Finish into the glass with ice.
  4. Garnish with an orange twist


Keep walking The Joy will take you further

Joy will take you further: Keep Walking



The Explorers Club

Standing in the doorway where so many great explorers stood we must keep walking to pursue adventure and joy of the journey!



explorers club

Scotch. Adventure. Joy. More scotch. All these things found at The Explorers Club.



Follow along on the adventure and create your joy:  #joynomics #JoyWillTakeYouFurther

This Little Piggy Went To Cochon

New York City turned into New Porc City this past weekend with the return of Cochon 555. This annual event celebrates family farms, heritage breed pigs and the talented, emerging chef community. Five NYC chefs competed to be this year’s “Price of Porc”: Mike Santoro of Andaz 5th Avenue (event host), Francis Derby of The Cannibal, Andy Yang and Pichet Ong of Sachi, Anthony Sasso of Casa Mono y Bar Jamon, and Hooni Kim of Danji

Each chef prepared up to six dishes that utilized the whole hog. Here’s the delicious dish and pictures from the event.


A strong start to the event:Boulevardier beverages from Whistle Pig Rye.


Cotechino McMuffins from Francis Derby of The Cannibal.


Cochon cutie: Whole hog porchetta from chefs Janine Booth & Jeff McInnis from Root & Bone.


Sweet dreams are made of this giant can of Luxardo cherries that accompanied the make your own Manhattan bar.


Chef Hooni Kim of Danji serving his roast duck & bbq pork fried rice.

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Carolina-style whole hog porchetta on the best bite of biscuit in town, from chefs Janine Booth & Jeff McInnis.


Sunday Bloody Mary Sunday: chef Francis Derby’s meaty libation was the perfect pair to the rest of his food.

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Porchetta perfection from chefs Janine Booth & Jeff McInnis.


The perfect Manhattan in Manhattan includes mason jars, meat, Luxardo cherries, Hirsch & LOTS of ice.

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Pickle party to accompany the whole hog porchetta.


Korean trotters with cabbage salad and radish kimchi from chef Hooni Kim.


Cured meat cure-all: Bison salami from Creminelli.

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Pop-up butcher shop with Erika Nakamura of The Breslin.


Any way you slice it: 18-month-aged Prosciutto di Parma from Parma Ham.

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Spicy Gochujang pork belly on brioche bun from chef Hooni Kim.

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Up close & personal with chef Francis Derby’s pork rind chilaquiles.

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Everyone’s official spirit animal {literally} of Cochon 555.

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In your face: Twice-Cooked Lion’s Head of Pork Face soup from Andy Yang and Pichet Ong of Sachi.

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Home team representing with chef Mike Santoro’s black lardo biscuit/confit best end, heirloom corn arepa/wood grilled belly.

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The man of the night & winner of Cochon 555, chef Francis Derby plating up his pork rind chilaquiles.

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Mind-blown moment. Breakfast sausage & breakfast sausage: soft scrambled egg sausage & maple whisky sausage from chef Francis Derby.

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The only way to be greeted at Cochon 555.

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Brooklyn Oyster Party brings the party wherever they go.

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Make it rain {black truffles} with chef Mark Ladner’s dish using Creekstone black angus beef.


Tartar time: Creekstone Farms black angus beef with shaved black truffle from chef Mark Ladner of Del Posto.


That’s all, folks! For more information on Cochon 555, and to track the tour as it heads across the country, go here

A stylish start to 2015 with Marcus Samuelsson and Macy’s

Still resolving what you want to accomplish in the new year ahead? Resolutions can actually be fun (see ya later, diet!) and should be something you’re looking forward to working on. One of the things on my list that I’m really excited to try to do this year is to entertain more. Cue Chef Marcus Samuelsson & the Macy’s Culinary Council, with their upcoming free event in Brooklyn, where he’ll show how to entertain in style with tips, tricks, and tasty samples. Key words worth mentioning again: Marcus Samuelsson, free, samples, free.


Here’s a breakdown of the delicious details for this event.

Who: Chef Marcus Samuelsson (insert excited squeal here) and the Macy’s Culinary Council

When: Friday, January 23rd, at 6PM

Where: Macy’s Downtown Brooklyn 22 Fulton Street, Brooklyn, NY 11201 Located: Furniture Department, Lower Level

How the heck to get there: Take the 2,3 to Hoyt Street, or check out a map of the area here

Fun fact #1 If you purchase $35 or more in the Home Department, you’ll receive a $10 Macy’s gift card AND a copy of Marcus’ book, Marcus Off Duty: The Recipes I Cook at Home, which he’ll sign for you!

Fun fact #2 I’ll be there! Let’s hang out!

Few important things to know before you head to Brooklyn: 
  • Seating is limited and is on a first-come, first-serve basis. Definitely make sure to RSVP here  or at to secure your spot.
  • Don’t forget to let me know if you’ll be there — I’d love to say hi!
  • Events are subject to change or cancellation. Purchases must be made 1/23/15 at Macy’s Downtown Brooklyn. **One per customer, while supplies last and time permits. Gift cards are valid 1/23-1/30/15.

Here’s to a stylish and entertaining year ahead! I look forward to seeing you next Friday and to keeping you posted on how my entertaining adventures go. I’d love to hear your tips and soiree stories, too!

Please note: I am a member of the Everywhere Society, and Everywhere has provided me with compensation for this post. However, all thoughts and opinions expressed are my own. My passion for for fun, fulfilling events and my appreciation and admiration for Chef Marcus are genuine. This event is something I would be excited to attend and post about, no matter what.