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AMERICAN LIFESTYLE
THE MAGAZINE CELEBRATING LIFE IN AMERICA
Sweet Side of Latin Cuisine - pg. 32 | Washington, D.C. - pg. 40 | Pointbreak Pup - pg. 18 | Interior Spaces by Leo Designs - pg. 24
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American Lifestyle IN THIS ISSUE
magazine
BRIAN OLSEN
ART IN ACTION
POINTBREAK PUP
SERVICE DOG TO SURFER
ALONG THE TIDAL BASIN
REMEMBERING AMERICA’S PAST
6
12
WORKING IN A CHOCOLATE WONDERLAND
24
ATTENTION TO DETAIL
INTERIOR SPACES BY LEO DESIGNS
46
STEP IN TIME
WITH BROADWAY ACTOR JEFF METZLER
18
40
PASSION FRUIT
PARADISE
THE SWEET SIDE OF LATIN CUISINE
2
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AMERICAN LIFESTYLE
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“
[A]RT
BRIAN OLSEN
‘For me, it’s like putting a
puzzle together.
ART IN ACTION
Article by Marie Penn, based on an interview with artist Brian Olsen
I work on a section, run
back to gain some
perspective,
and then attack another section,’
he illustrates. ‘The music complements
the painting, and acts as
a guide on
stage. There is a lot of energy in music,
and combining it with the visuals of my
show really makes for an
performance,
intense
stimulating
all the senses.’”
Brian Olsen briefly stares at a
blank canvas before painting—
he already knows exactly how
each piece of the puzzle will play
out. Center stage is his studio,
in front of a live audience of
instant critics. Using multiple
brushes in each hand, or often
just his fingers, Brian dives into
pools of paint—slapping, smearing, and spreading vibrant colors
across the background. Paint
splatters everywhere, music roars
throughout the room, and in a
matter of minutes, the artwork
is complete.
From this description, you
might expect the final product
to be an abstract blend of lines
and shapes, requiring the artist to explain the meaning behind his creation. But with the
case of Brian’s art, after that last
smudge of paint is applied, an
easily recognizable portrait penetrates through the once black
canvas—the subject baring an
uncanny natural resemblance to
its human counterpart.
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[A] RT
Brian specializes in this innovative art form he calls Art in Action—a combination of paint,
music, and action. Channeling
his talent into a high energy performance, Brian takes onlookers
through an explosive journey of
suspense and amazement. “There
is a lot more going on than putting paint on canvas,” the artist
clarifies. “It’s about the experience. It’s about bringing people
into a creative place—a place
where magic happens—and
exposing them to art.”
Although he has always expressed
interest in pursuing creative outlets, Brian owes his distinct style
and successful painting career to
his mentor, Denny Dent. Upon
graduating college, Brian spent
six years under Denny’s wing,
where he learned the technique
and performance style for which
Denny was famous. “Denny
created this performance-based
art form in the eighties,” recalls
Brian, “and I was fortunate to be
his only student.”
Speaking frankly, Brian admits
that he never envisioned he could
make a living through his art. “Although I’ve always been passionate about art, especially painting,
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it really wasn’t until I met Denny
that I learned to sculpt my artistic skills into a career,” remembers Brian. “Through him, I
realized that if you follow your
dreams, you can make anything
happen. I really attribute my
success today to the years spent
with Denny. It lit a fire inside
that still burns bright. He somehow showed me how it all makes
sense. It’s all about passion.”
Receiving blessing from his mentor, Brian set his own career in
motion, and now entertains
crowds all over the world. The
venues vary from festivals and
sporting games to private parties
and corporate events, with the
audience size fluctuating anywhere from less than 100 people
to over 60,000. During a typical
show, Brian will create an average of four large paintings.
In order to hold onto the audience’s attention, Brian frantically
works to complete each piece
in little more than seven minutes—which is an impressive
feat, to say the least! “For me,
it’s like putting a puzzle together.
I work on a section, run back
to gain some perspective, and
then attack another section,” he
AMERICAN LIFESTYLE
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illustrates. “The music complements the painting, and acts as
a guide on stage. There is a lot of
energy in music, and combining
it with the visuals of my show
really makes for an intense performance, stimulating all the senses.”
Brian dedicates a month to developing and practicing a new
painting before incorporating
the artwork into his live shows,
and each new piece lends itself to
a distinct style. “I really have two
styles of painting. One uses just
my hands—my buddy, Mike,
tells me I’m just a professional
finger painter,” laughs Brian.
“The second style uses brushes—
only I use six at a time!”
wouldn’t normally get into it.
“It is most fulfilling to learn that
someone has taken the experience of my art and performance,
and they’re taking steps to enhance their own lives. There really is no better feeling than being able to motivate someone to
change for the better,” discloses
Brian. “I hope to inspire as many
people as possible to step out and
be creative in their own lives.
You don’t need to be an artist to
be creative.” [AL]
i
F
[A] RT
“For me, it’s really about creating synergy with the crowd.
I can feel the audience, and give clues through the
performance of whom I’m painting,” Brian describes.
“People can experience the artistic process with me,
as opposed to just seeing the final piece
on a gallery wall.”
www.brianolsenart.com
The artist draws inspiration from
everything around him—whether it be from a photograph or
from simply just walking down
the street. However, his biggest
interest at the moment is the human form. “Although I’ve done
other forms of artwork such as
photography,” he explains. “I’ve
found that painting portraits is
my real passion. They are very
challenging, and when created
correctly, they evoke intense
emotions.” This is why you will
find over sixty portraits in his
repertoire—often portraits of famous musicians, public figures,
and athletes that the whole audience can easily identify.
Art in Action takes an interactive
approach to an artist’s creative
process. “For me, it’s really about
creating synergy with the crowd.
I can feel the audience, and give
clues through the performance
of whom I’m painting,” Brian
describes. “People can experience the artistic process with me,
as opposed to just seeing the final
piece on a gallery wall.”
The artist finds the whole production to be a rewarding experience,
as he is given the opportunity
to share art with people who
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[C] HOCOLATE
WORKING IN
A CHOCOLATE WONDERLAND
Article based on interviews with the chocolatiers of Cocopotamus, Chocolat Moderne, Romanicos Chocolate,
Moonstruck Chocolatier, and Lillie Belle Farms
Max AND Ally Sinclair Cocopotamus.COM
Hometown:
Max is from Hong Kong and
Toronto. Ally is from New
York City. Both are “Third
Culture Kids” who have lived,
worked, and traveled all over!
Favorite childhood candy:
Max’s favorite was Danish butter
cookies. (He is famous for opening the fancy tin of them, eating
the bottom layer, and putting
the top layer back, so his grandmother wouldn’t know about it.)
Ally’s fave? Homemade “Buckeyes” (chocolate peanut butter
candies) made by her grandmother and Butterfinger bars!
Education:
Max holds a Bachelor of Commerce and M.B.A. in Marketing,
apprenticed under his grandmother in cooking (from the
age of five), and is self-taught
in design—he is responsible
for all Cocopotamus artwork.
Ally holds a Bachelor of Arts in
Communications, is a
home-taught
baker
and has Professional Chocolatier and
Master Chocolatier culinary qualifications.
What led you to
chocolate
making?
Obsession! But seriously, our mission is to
bring people together through
fun food. We just love keeping
an old tradition alive: we take
traditional American fudge and
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give it a modern twist. Our secret mission? To bring the people
of the world together through
that fun food—first with our
NYDC cafes, and now through
Cocopotamus by NYDC Chocolate. We start with traditional
American dessert flavors, and
we bring in the world flavors we
find in the new America. We
love to have a variety of cultural
influences represented.
What makes you stay in the
business?
That look on people’s faces
when they taste our chocolate—
pure joy.
NAMING THE CHOCOLATES:
We get some names
by accident. There
was a great
chocolate/
vanilla
cheesecake combination we sold
a lot of, and we named it Ebony
and Ivory. But, customers often
learned about it just by seeing
a waiter carrying it past them.
They’d ask, “What’s that?!” And
when the waiter would reply,
“Ebony and Ivory,” they often
did not catch the name. The
result was a ton of people coming in and ordering “that bony
cake.” Eventually we just made
That Bony Cake into the official
name.
Max came up with Lemon Shiver.
The original is a really refreshing, zesty lemon float. The new
incarnation? A zingy Cocopotamus fudge truffle made with organic California lemon!
SPECIAL MOMENTS:
Last week a little boy came up to
us at a demo. He was adorable,
around seven years old, and he
looked exactly like a mini President Obama. He asked very politely, “May I try
a chocolate?”
We said
yes,
and before we could explain
the flavors, he popped into his
mouth our ultra-foodie Mr.
French, topped with gourmet sea
salt. His eyes got really big as he
tasted it! When he finally swallowed, he said, “It’s like you hid
a pretzel in there! I like it!” He
raced off to get his mother and
dragged her back to buy him
some. She couldn’t believe he
had chosen such a sophisticated
chocolate!
FAVORITE PART OF THE DAY:
There’s a moment when the
chocolate all comes together.
You’re mixing and mixing, and
then all of a sudden it transforms
into a smooth, glossy, amazingly
deep dark chocolate fudge.
A moment with a customer
that will stay with you
forever:
We were doing a live demo. A
woman came around the corner, spotted us, and came to a
screeching halt. “Cocopotamus!”
she shouted. “My favorite thing
in the whole wide world!”
Most popular chocolate:
Of all our Cocopotamus handmade dark chocolate fudge truffles, the three most popular are
Cupcake, Mr. French, and Hottie. Cupcake is the classic dark
chocolate, Mr. French has the
sea salt, and Hottie is made with
Mexican cinnamon and New
Mexican red chili.
creation IN THE WORKS:
We have three new Cocopotamus fudge truffles in the works.
Bo Peep is the black sheep of the
family and comes in at eightyeight percent cocoa content.
Mango Tango, with an intense
organic mango, touch of lime,
and ancho chili, is inspired by
the Mango Tango cheesecake at
our cafes. Love Potion #10 with
organic strawberry and a generous dose of cinnamon was, too.
creation that FAILED:
Truffle with a Pinot Noir reduction in it. In a word, the taste
was “Eeeeeeewwwwww!” Unanimously voted off the island.
FREE TIME:
Aside from cooking and baking,
we love travel. Of course, the
highlight of our trips is always
trying the local food! Max loves
photography, and Ally loves languages, so both of those combine
well with the travel.
Dream celebrity customer:
Funny you should ask! Harrison Ford came to try Cocopotamus just last week. He
loved Mr. French paired with
South American wine.
We thought that
was cool, especially since
he was in
town getting ready
for his marriage to Calista Flockhart.
Other dream celebs?
Probably those strong,
wonderful women like Sarah
Jessica
Pa rk e r,
Oprah,
and Julia
Roberts!
Describe
a typical
day:
If it is a
production day,
we arrive
“ We ar
e consta
bright
ntly insp
legacies;
ired by
those w
and early
our gra
omen c
ndmoth
ould m
homem
ers’
at
our
a k e e ve
ade and
r ything
d
e
li
c
ious!”
chocolate
kitchen to
make the
chocolate.
When we arrive, we always shout our grandmothers’ legacies;
“Goooood morning, Cocopota- those women could make everymus!” at the top of our lungs. thing homemade and delicious!
Kind of wakes things up, and it We are always inspired by that
sure sets a great mood! Happy kind of thing wherever we go in
vibes get in the chocolate, and America—the family recipes, the
that’s what we love to send out to traditions people tell us about,
people. On demo days, we are the amazing cultures that make
doing live hand-dipping events up America.
at private, corporate, or store
events. Most often, we dip at
Whole Foods, which is always a Most exciting praise:
lot of fun! If it is a play day, we When Ally’s grandmother said
do things like sneak out of the Cocopotamus was the best
chocolate kitchen to gorge our- chocolate she’d ever had in her
selves on some amazing lunch life. There was no higher praise.
(usually ethnic) or to see the Second best was probably getting
newest Star Trek movie. These a card in the mail from The
fun days are when we get time Barefoot Contessa. We just loved
to talk with customers, dream up that Ina Garten said our fudge
new flavors, and work on design. is delicious!
Or, just play around with recipe
WHY WAS GLUTEN-FREE
ideas. Yum!
IMPORTANT TO YOU?
How did your store come
to be named Cocopotamus?
Honestly? It was Ally’s email.
Max started it, with a “Maxipotamus” email. Ally’s obsession
with chocolate led her to pick
Cocopotamus. We think it is
perfect; it is fun and conveys a
great mood. That’s the essence
of what we are all about.
Something you find inspiring
at the moment:
On the broad level, we have
been aware for about a decade
now that millions of people in
America need gluten-free products. On a personal level, Max
is gluten-intolerant. Any gluten
gives him such a stuffy nose, he
can’t even breathe. Everything
we bake at home for fun is always gluten-free, and all of our
flavors of Cocopotamus fudge
truffles are gluten-free.
We are constantly inspired by
AMERICAN LIFESTYLE
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“
“
ALEJANDRA BIGAI romanicoschocolate.COM
JOAN COUKOS CHOCOLATMODERNE.COM
I love it
more than
anything I have
ever
done. I’m finally
able to fully express
myself through my
work. Chocolate
brings together
all
the things I enjoy.”
because I love to create new
things, or a counselor because I
like to help people heal.
Hometown:
Westfield, New Jersey.
how do you spend your
free time?
Favorite candy growing up:
Almond Joy.
Education:
I went to Duke University for
undergrad, and then to UNC
Chapel Hill for my M.B.A.
What led you to chocolate
making?
I had an epiphany in Brussels in 2000. I had just read
about Pierre Marcolini and the
cool new things he was doing
with chocolate. The next day
I bumped into antique chocolate molds, and I took that as
a sign that I was being led in a
new direction!
business?
I love it more than anything I
have ever done. I’m finally able
to fully express myself through
my work. Chocolate brings together all the things I enjoy.
How did your store GET
ITS NAME?
I went to the Museum of Modern Art exhibit on Matisse and
Picasso in May of 2003. I walked
out very inspired, and swirling
the expression “L’Art Moderne”
on my tongue. The next thing
that came out was “Chocolat
Moderne,” and I knew that was
going to be the name!
How DO YOU CHOOSE NAMES
FOR CHOCOLATES?
I like to think my undergraduate
degrees in French and Russian
literature helped just a little!
Most popular chocolate
confection in the shop:
Currently, the Moderne Chocolate and Toffee Bars in six flavors are our most popular. But
our bonbons have many fans.
favorite chocolate creation
in the shop:
I love admiring all of our handpainted heart- and egg-shaped
bonbons. They make me happy
whenever I look at them.
CREATION YOU ARE
WORKING ON:
We just finished a new all milk
chocolate assortment in twelve
flavors, named Milk Moderne.
My favorite new flavor in there
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[C] HOCOLATE
is Baby, made with four-year-old
Baby Bourbon from Tuthilltown
Distillery in the Hudson Valley.
Hometown:
What is most
important when working
with chocolate?
I have a formal education in design, journalism, and illustration.
Caracas, Venezuela.
Education:
Another favorite is the Champagne Royal truffle. It’s a
crunchy dulce de leche treasure
at the center hidden by a layer of
deliciously bitter dark chocolate,
lightened by sugar glacé.
First, it is the quality of the beans
and how they are treated during
the entire processing operation.
Tempering is another important
thing—without proper technique, you can’t have a quality
product in the end. Finally, great
ingredients overall and a good
palate for tasting.
What makes chocolate so
special?
If you weren’t a chocolatier,
what would you be?
making?
What makes you stay in
the business?
Most unusual REQUEST:
Flavor that didn’t work:
I guess a banker, which I was for
twenty years before doing this!
Why not all of them?
free time?
Right now, I don’t have any. My
life revolves around chocolate—
and I’m not complaining! But
before chocolate, I liked food
and travel and music.
at the moment:
America’s growing interest in
chocolate and appreciation of
high quality in chocolate.
Chocolate makes you happy
when you eat it, and it’s a physical symbol of love. It’s especially
great around Valentine’s Day
because of the sweet, crazy, and
sometimes outlandish customer
message cards.
I’m a chocoholic, and I also love
to cook.
I love the idea that my products
make others happy. I love seeing
a person’s face when they try our
chocolate for the first time and
fall in love with it.
Our truffles are our most popular line; Original Sin is the favorite among the flavors. There is
something to be said for the simplicity of the pure dark creaminess of a chocolate truffle.
favorite confection:
My favorite is Sinful Amaretto
truffle. The luscious taste of amaretto within the pure smooth
creaminess of the dark chocolate
truffle—amazing!
I love cooking and creating different flavor combinations. I
like hobbies that I can create
something with my hands. That
is how Romanicos got started
actually. Truffle making was a
hobby of mine, using my grandmother’s recipe, and it was always such a hit with my friends
that I decided I should expand it
into a profession.
We actually named our new
micro one-shot chocolate machine after George Clooney.
Our machine George is an efficient, stainless steel workaholic, so I think that we have
the less human George, but he’s
beautiful nonetheless.
We actually
named our new
micro one-shot
chocolate machine
after George
Clooney. Our
machine George is
an efficient, stainless
steel workaholic,
so I think that we
have the less human
George, but
he’s beautiful
nonetheless.”
How do you NAME
YOUR Chocolates?
Inspiration comes to me. I like
names that evoke feelings because chocolate evokes feelings
beyond just the taste of the chocolate. It is a mood and sensation.
We had an odd request from
a customer to recreate sushi in
chocolate. We were so pleased
with the results that we decided
to keep and incorporate Miami
Sushi into our line-up.
At the beginning, we tried a coffee truffle, but it was never a big
hit with our customers.
what would you be?
I would be an entrepreneur
AMERICAN LIFESTYLE
15
[V]A [C]HOCOLATE
julian rose moonstruckchocolate.COM
and captivating. Trends change,
and it is never stagnant. I enjoy
creating new chocolates and flavor associations. I still wake up
each day and feel inspired.
special?
Hometown:
I’m originally from Montreal,
Canada. My hometown now is
Portland, Oregon.
Toblerone.
Education:
My family owned a pastry
shop, Patisserie Rose, in Montreal for nearly forty years. In
1980, I enrolled in the pastry
program at Institut de tourisme et d’hotellerie du Quebec
(ITHQ). After graduating, I
took over the pastry chef positions at two restaurants in Montreal, while continuing to work
at my family’s pastry shop on
the weekends.
In 1984, I returned to ITHQ to
attend the chocolate and confectionary program. Shortly after, I
began a private consulting business that counted Barry Callebaut as a client, and in 2000, I
went to work for Callebaut for
the next seven years, before joining Moonstruck.
What makes you stay in
the business?
Working with chocolate is so fun
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When I was teaching, there was
a heavy trend of adding spices
to chocolates. I created a chocolate truffle that was infused with
green anise seed and star anise.
Every class, I would present a
new chocolate, and a majority
of people would say they didn’t
think they would like it. More
often than not, they would be
pleasantly surprised. I really enjoy the surprise in having people
discover new flavors—it’s what
makes chocolate so special to me.
Most unusual REQUEST:
The most unusual request I can
remember happened when I was
teaching. Someone asked for an
Indian curry flavored chocolate
that turned out to be an unexpected delight.
that will stay with
you forever:
Back in Canada, when I had my
shop, we had the worst ice storm
in recorded history. We were out
of electricity for three weeks in
the middle of winter. Our shop
was fortunate to have a generator. We kept the shop open and
provided pastries and chocolates
to city workers.
Mayan truffle and Sea Salt
Caramel truffle.
favorite chocolate creation
in the shop:
I like pieces with textures, nuts,
and pralines—anything classic.
Our Hazelnut Conquistador,
JEFF SHEPHERD LILLIEBELLEFARMS.COM
with dark chocolate hazelnut
praline, is one of my favorites.
Who got to eat the early
experiments?
My very supportive wife, Belle,
and my daughter, Lillie. I ate
most of the mistakes.
Flavor or creation you are
working on:
I’m working on a great tea truffle
collection that is really exciting
and launching this year.
special?
It has this innate ability to make
even the most hardened heart
break loose with a smile. I have
seen grown men swoon, and
women cry at the taste of their
favorite piece.
Flavor THAT FAILED:
Two years ago, we did a strawberry basil truffle for summer. It was
very fresh and fragrant, but was
a bit too experimental for some
people and a bit of a hard sell.
The staff at Moonstruck loved
it though.
If you weren’t a
chocolatier, what
would you be?
I would probably continue to be
somewhat of an artist—possibly
an architect or a painter.
free time?
I do a lot of gardening. I go
camping. I have a creative side.
I love anything that is artistic—I
love painting. I like to read food
science books.
Bono or David Bowie.
at the moment:
Nature and all that it has to offer.
How did THE store come to
be named Moonstruck
Chocolate?
Moonstruck Chocolate Company took root back in 1992,
when a local husband and wife
duo set out to start an artisan
chocolate company. The name
“Moonstruck Chocolate Company” came about one evening
as the couple sat outside on the
Oregon Coast. They were struck
by the magnificence of the moon
and stars.
I
I really
enjoy the
surprise in
having
people
discover
new
flavors—it’s
what makes
chocolate
so special
to me.
Hometown:
Los Angeles, California.
Reese’s.
making?
I wanted a life of cooking and
entertaining for others. Being a
chocolatier is all of that. We get
to make little tiny pretty things
that make people happy.
business?
Chocolate has consumed me,
and become my life. I think I
have acute cocoa butter poisoning at this point, and my body
needs to be submerged, saturated, and completely surrounded
by cacao, or I go crazy.
Favorite part of the day:
Opening the shop. That first
breath of air in the morning
when I open the doors and the
smell comes flooding into my
senses. It’s overwhelming—
slightly bitter, very sweet, mysterious, and exciting.
The Lavender Fleur de Sel caramels and Smokey Blue Cheese
truffles. Hands down.
What’s your favorite
creation in the shop?
I am partial to the lemon coconut ball. It’s my guilty pleasure—
and please don’t tell anyone, but
it’s made with white chocolate.
that will stay with
you forever:
It was not too long ago. I was
in the kitchen, and I looked out
the windows into the store, and
there is a customer gesticulating wildly to my counter girl.
She doesn’t look unhappy, but
she is very dynamic and expressive in whatever she is saying. I
decide to go outside and see if I
can be of service. As I round the
corner, this wonderful lady sees
me, comes charging across the
floor, and literally yells at me,
“Do you have any idea how
much joy and happiness you
bring to people by doing this?
Well, do you? I drove fourteen
hours from Idaho to come find
your shop!” I was humbled on
the spot, and somewhat speechless. I also gave her some freebies
because she was so nice.
Flavor or creation you are
working on:
We are always trying to find the
next star—the one that will just
blow your socks off. I think it’s
the new poppy flower confit.
They sell out every time.
Flavor or creation that
didn’t work out:
Chocolate-covered dehydrated
pickles. It has been two years,
and we still can’t get the taste out
of our mouths!
“
Describe a typical day:
I’m up at sunrise and checking
on the garden. Then it’s off to the
kitchen to get some quiet work
done before the crew gets in.
By nine, we are in full tilt—the
chocolate is tempered, and we
have various ganaches laid out. I
am answering questions, talking
on the phone, and dealing with
walk-in customers in the retail
store who simply must meet me.
what would you be?
A painter.
free time?
I own my own business; I don’t
have free time. That said, I enjoy
live music very much and attend
as many concerts as my schedule
will allow.
at the moment:
I draw my inspiration from
many sources, but the one that
is constant and without reservations is my lovely daughter, Lillie, who shows me that the world
can still be a place of wonder.
How did your store come to
be named Lilliebelle Farms?
My daughter, Lillie, and my
wife, Belle—the two most important people in my life. [AL]
I draw my inspiration from many
sources, but the one that is constant
and without reservations is my lovely
daughter, Lillie, who shows me that the
world
can still be a place of
wonder.”
AMERICAN LIFESTYLE
17
[S] PECIAL INTEREST
R
Ricki (short for Ricochet) is a
three-year-old Golden Retriever
who loves to catch waves as much
as she enjoys chasing birds. After
winning a number of surfing
competitions, she has made quite
a name for herself in this sea sport.
Floating in the refreshing Pacific
Ocean off the San Diego shores,
you’ll find Ricki with her surf
board close by. Like any surfer,
she spends her days in the water,
allowing the waves to bring her
to the sandy shores only to have
the current pull her back out
again. However, Ricki is not the
traditional surfer you’d expect to
find along the California coast—
she happens to be a dog.
POINTBREAK PUP
SERVICE DOG TO SURFER
Article by Ellie Lawrence, based on an interview with Judy Fridono
Photography courtesy of Diane Edmonds, unless otherwise noted
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AMERICAN LIFESTYL E
Ricki (short for Ricochet) is a
three-year-old Golden Retriever
who loves to catch waves as much
as she enjoys chasing birds. After winning a number of surfing
competitions, she has made quite
a name for herself in this sea
sport. Ricochet began harnessing
her talent in August of 2009 to
raise money for charities, and is
now the unofficial spokesperson
for affecting change not only in
her immediate community, but
all around the country.
This surfing canine owes her inspirational journey to her owner,
Judy Fridono, who has dedicated
so much of her own life to nonprofit organizations. Even as a
mere child, Judy demonstrated
the desire to make a difference
in the world. “I remember being
six years old when a family friend
found out that their baby was
deaf. I went to their home to give
them my piggy bank so that they
could buy their son a hearing
aid,” she narrates. “I have just always had that feeling in my heart
of wanting to help other people.”
AMERICAN LIFESTYLE
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“
[S] PECIAL INTEREST
After carrying out a career in the
corporate world, Judy channeled
her attention to full-time charity
work, and began volunteering
with a service dog organization.
“I would push the envelope to
see what things I could teach the
tiny puppies to do,” the philanthropist recounts. “I was really
interested in how to intervene
as a puppy’s brain is developing,
from the time they’re born until
seven weeks old.” Fascinated by
what she learned, Judy opened
her own nonprofit company,
called Puppy Prodigies, that focuses specifically on the crucial
neonatal period while preparing
puppies for service work.
It was within this small program
that Judy welcomed Ricochet
into the world. From day one,
this young pup had big shoes
to fill, as she was slated to become the first breeder for Puppy
Prodigies and then to become a
service dog herself. Judy initiated
training when Ricki was thirteen
days old by exposing her to new
situations and sensations. As the
weeks went on, the focus turned
towards task-oriented behaviors
like tugging doors open and
turning lights on. Ricochet thoroughly enjoyed training, and for
a while, she excelled.
Unfortunately, after fourteen
weeks into the program, Ricki’s
interest in training began to
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wane, and by nine months, she
had a full-fledged passion for
chasing birds and small animals. “I really didn’t know why
she started losing interest in her
training,” recalls Judy. “I found
it very hard to motivate her anymore. We struggled with that
for many months, but she never
really got that spark back that
she had when she was younger,
where she was just a sponge and
wanted to learn so much.”
Those months were a trying period for both Judy and Ricochet,
but it wasn’t always about business. Judy believes in maintaining a healthy balance between
work and play, so the pair spent
their fair share of time letting
loose at dog beaches, where
Ricochet was able to practice her
surfing. “Surfing became something fun to do on the side, to
just play around with while she
was in her service dog training,”
Judy explains.
Surfing may not be the typical
extracurricular activity for the
average dog, but for Ricki, it was
something that she just grew up
doing. “By being a part of the
neonatal program, she was acclimated to experiencing movement
on the surfaces she was standing on from the time she could
move,” Judy clarifies. Building
off of that foundation, Ricki
transitioned from practicing
on a boogie board in a kiddy
pool, to a surf board in a swimming pool, and eventually to a
board in the ocean. “She really
knew that in the water, the surf
board represented something
that she needed to stay and balance on,” adds Judy.
Ricochet was a natural in the water. At fifteen months old—with
only two weeks experience surfing in the actual ocean—Ricki
was invited to participate in the
Purina Incredible Dog Challenge
surf competition where she took
Ricki transitioned
from practicing on
a boogie board in
a kiddy pool, to
a surf
board in
a swimming pool,
and eventually to
a board in
the ocean.”
© pawmazing.com
AMERICAN LIFESTYLE
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[S] PECIAL INTEREST
A
third place in the large dog category. “I was surprised that she
did so well in her first competition,” remembers Judy. “I knew
that she had good balance and
coordination to be on the board.
But I was impressed that she
was really focused and following
through with the task.”
Although Ricki would never be
a service dog in the traditional
sense, Judy believed that dog
could still do great things. “She
was brought into the world for a
reason,” states Judy. “I wanted
to still do something meaningful
with her life.”
Despite being proud of her dog’s
achievement, Judy could no
longer ignore the question that
had been plaguing her mind
for months: Can Ricochet fulfill the role of a service dog? “I
was heartbroken because I put so
much effort into training her,”
Judy discloses. “I knew that she
has self control and can control
herself around birds and other
critters. But I couldn’t guarantee
that somewhere, someday, the
instinct to chase wouldn’t take
over while she was matched with
a person with a disability.” Not
taking the chance of potentially
putting someone in danger, Judy
opted to release Ricochet from
the program and keep her as a
family pet.
Although Ricki would never be
a service dog in the traditional
sense, Judy believed that dog
could still do great things. “She
was brought into the world for
a reason,” states Judy. “I wanted
to still do something meaningful
with her life.” Rather than being caught up on what Ricochet
couldn’t do, Judy focused on
what her dog was good at, and
decided this innate surfing talent
would be an excellent means of
generating funds and attention
for charitable causes.
When she thought about which
cause to fundraise for first, Patrick Ivison instantly came to
mind, as he was a fifteen-yearold adaptive surfer who had suffered a spinal cord injury and was
undergoing expensive physical
therapy to regain use of his arms
and legs. Judy’s original idea
was to just record Ricochet and
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© Judy Fridono
Patrick surfing a wave on their
separate boards to use as a fundraising promo. But Ricochet had
her own ideas that first day in the
water. “She showed me that this
is what she was here to do,” Judy
analyzes. “Everything just started
to make sense.”
This promotional video paved
the way for extensive media
coverage, which helped to intensify the level of support. In
the end, the fundraiser raised
over $10,000 for Patrick—part
of which went towards paying
for his very own service dog.
The Rose Foundation, one of
Ricki’s sponsors, also awarded
a three-year grant to cover additional physical therapy. “That
was a really successful fundraiser.
I remember thinking to myself,
how will we ever top that?” reflects Judy. “I figured I would
still fundraise here and there, but
I never expected to do anything
to that degree ever again because
it was just so phenomenal.” But
that event was just the beginning
of her and Ricochet’s journey.
Shortly after Patrick’s fundraiser,
Judy compiled a YouTube video
to show fans all that Ricochet
had accomplished. Little did
they know, it would become
an overnight internet sensation. Over two million people
tuned in to watch video clips
of Ricochet transforming from
the brilliant pup in the neonatal program to her emotional
release from the service dog program and her recent charitable
accomplishments.
This was truly the turning point
for Judy and her dog. “The video
is what catapulted us into the
forefront. It is what has gotten so
much media attention, so many
donations,” Judy describes. “We
are now trying to redirect that
attention to causes that could
use the attention, while people
are still interested in this video.” So far, they’ve made quite
a difference raising support for
causes such as adaptive surfers,
individuals with disabilities, and
canine cancer.
It brings Judy to tears thinking
back on all that Ricochet has
accomplished over these short
three years. “What I am the
most proud of is that I made the
right decision to release Ricki
from the service dog program.
Rather than continuing to make
Ricochet into something that
she wasn’t, I let go and allowed
her to be. This is who she is, and
it is way more than anything I
could have ever imagined,” Judy
reveals. “I know now that the
reason she shut down and wasn’t
interested in training anymore
was because that was not what
she wanted to do. She wants to
touch millions and millions of
people. She is here for a purpose,
and I was fortunate enough to
have made the right decision to
let her be.”
And because of that, Ricochet
and Judy have helped so many
people and inspired countless others to make a change
in their own lives. “I don’t
even know the extent,” admits
Judy. “It is bigger than I can
even comprehend.” [AL]
i
www.surfdogricochet.com
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[D] ESIGN
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© Tate Gunnerson
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25
[D] ESIGN
We chose a lowslung sectional
covered in natural
linen fabric
to face
the fireplace and a
custom-dyed
goatskin rug
to add
both warmth and
texture. Greek
pots
line the limestone
bench that
is
attached to the
limestone fireplace
wall (the
pots offer a
nod to the family’s
Greek heritage).”
Our appreciation of, and eventually our addiction to, interior
design began at a very young
age. When I was ten, I would
rearrange my mother’s furnishings and always had a fondness
for accessorizing. She collected
antique miniatures, including antique doll furniture—
which I also enjoyed continually rearranging, much to my
mother’s dismay!
The first official room I decorated from top to bottom was my
bedroom (I was very opinionated even at an early age). Thankfully, my mother, who is also artistic, understood my desires and
allowed me to fulfill my dreams.
Georgeann recalls not only decorating her bedroom but also
requesting monogrammed towels for her trips to camp—even
then, her love for quality and elegance could not be stifled!
The desire for detail in both my
clothing and my room eventually translated to my living spaces. In my college dorm room, I
made sure that my roommate’s
bed linens matched my own;
and in my tiny studio apartment
when I was first starting out in
Chicago, I used some hand-medown wicker porch furniture, to
which I hung fat black tassels
off the arms and made seat/back
cushions in black velveteen (a
fabric choice that is ever present
in my current home).
Georgeann and I both have fabulous, innovative, and fashionable
mothers that we credit in helping
us develop an eye for recognizing exquisite “finds”—whether
they are discovered at flea markets, resale stores, or estate sales
and auction houses. My experience growing up in Vienna,
Austria, as a child and joining
my mother in her “hunts” to all
the antique markets, including
the famed Dorotheum (comparable to Christie’s in the United
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AMERICAN LIFESTYL E
© Tony Soluri
States), really influenced me and
made me value beautiful things,
whether they are one hundred
years old or the latest Italian
design. Similarly, Georgeann’s
Greek heritage and family trips
abroad created her fondness for
simplicity and all-white interiors, which has stayed with her
to this day, and is evident when
one enters her stunningly elegant
Chicago apartment.
means finding dishes that match
our client’s kitchen décor. We
both love originality and thrive
on surrounding our clients with
original and often sentimental pieces. We love repurposing
vintage pieces or clients’ old furnishings and giving them new
life. We always enjoy adding
the unexpected to our homes,
and treasure the fact that no two
homes look alike.
STYLED IN SIMPLICITY
Overall, our clients are drawn
to our eagerness to understand
them as people, understand their
lifestyle, and create our vision
around that. We challenge them
without intimidating them.
They also appreciate that by hiring us, the end result will be a
home that is not overly studied
or formulaic, but a space with
furnishings and objects that give
the sense that the owners slowly
and thoughtfully collected them
through the years. Our desire for
perfection does not end when a
job is completed—we often find
Both Georgeann and I love simplicity no matter what design
style we are tackling. We prefer
rooms that are underdone versus
overdone. We differ from other
designers in the sense that we
spend inordinate amounts of
time on the “layering” phase of
our projects. For example, we
spend hours scouring antique
shops or bookstores, finding the
exact right book binding color or
perfectly aged mirror. We don’t
stop until all the pieces of the
puzzle are completed, even if it
© Tony Soluri
© Tony Soluri
AMERICAN LIFESTYLE
27
G
[D] ESIGN
Grass cloth wall covering adds texture to the wall behind
the custom-designed platform bed. We layered cowhides
in the same tones to add warmth.
ourselves enthusiastically knocking on our clients’ doors years
later with the perfect sculpture
or painting.
and we need to respect both people but help them compromise
and either merge their ideas or
help them start anew.
CREATIVE SOUL MATES
Our design philosophy is to provide each client with a home that
reflects the homeowner’s individual style. At the end of the day,
we want the homeowner happy
and to feel like they are truly “at
home.” The power of a beautifully, timelessly designed home
can not be overestimated as it
provides the homeowner with a
place to find peace and comfort
in a world that can provide both
unexpected pleasures as well
as stresses.
One of our very first projects working together was for
a young family who had purchased their first home and
needed help figuring out how to
fuse both their styles into one on
a small budget. Georgeann and
I worked effortlessly, and our
minds were in sync. To this day,
we finish each other’s sentences.
The experience was fabulous,
and we learned that we were creative soul mates destined to be in
business together.
CONTEMPORARY SPACE
This decision to be business partners is one that I will never regret and cherish deeply. I could
not imagine working without
Georgeann; we compliment each
other and share our intense perfectionism and “obsessive compulsive” qualities (which drive
most of our friends, my husband
not excluded, crazy). Thankfully, those traits end up benefiting our clients who appreciate
our thoroughness.
This particular project was designed for a young family who
was eager to have a fresh start,
happily parting with their more
traditional home and furnishings after they found the perfect
contemporary space to call their
own. The spacious former nail
factory located on the north side
of Chicago had an open floor
plan that enticed the couple as
they were looking for both indoor and outdoor spaces where
they could easily entertain their
large families and many friends,
and where their four children
could roam free. Overall, they
were drawn to our simplistic,
well thought-out design and also
appreciated our understanding
of the need to be practical. Both
Georgeann and I are mothers,
and as such are keen on incorporating functionality in design.
(Translation: storage, storage,
and more storage!)
We start out every job really listening to our clients’ goals. To
help them narrow down their
style, we often ask our clients to
show us, via magazine clippings,
both elements of design they are
drawn to as well as elements they
are not. Often, the things they
do not like are the most telling.
Georgeann and I love challenges,
so we are used to working within
our clients’ limitations, whether
budgetary or otherwise. Sometimes couples may have two
completely different viewpoints,
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© Tony Soluri
Ultimately, our clients’ request
was to create a contemporary
home that could simultaneously
hide all the messes that real life
brings, especially with four children ranging in ages from seven
to thirteen. The bottom line
was that there had to be easily
accessible areas to hang coats,
store sports equipment, house
toys, and have sleepovers. They
wanted a streamlined, minimalistic design that was not cold in
feel. The end result was a polished, seamless design—whether
it be the mud room with a storage locker for each child to hang
their coats, book bags, and charge
their iPods; a playroom that
doubles as the perfect sleepover
room; or a kitchen with plenty of
pantry storage with all the amenities that a kitchen can house
(including spice racks hidden behind sliding marble slab doors).
The all-stainless second kitchen
can easily serve their children’s
basketball teams, while their
chocolate paneled media room
provides them with a cozy area
to either curl up and read books
or watch movies. The motorized
screen is hidden in the ceiling,
so the room can operate like a
state-of-the-art media room but
can easily dual as a library/family
room when needed.
When we first met with our clients, the almost 10,000-squarefoot space had unfinished flooring, and the drywall was up.
Other than that, we were dealing
with a completely a blank slate.
However, there was one design
element that stood out to both
Georgeann and myself, and it
was the industrial staircase that
was part of the former structure.
It led to the custom-designed
iron and glass partition in the
breezeway, the dramatic custom light fixture in the dining
room, and the distressed metal
AMERICAN LIFESTYLE
29
[D] ESIGN
swimming pool surround. We
found that these industrial elements were not only a nod to the
history of the building, but more
importantly added a much needed aged patina in juxtaposition
with the otherwise sleek design
elements such as the lacquered
white kitchen.
to the space (the intent was to
treat the tub like a piece of art).
The tub wall corresponds with
the main mosaic divider wall,
which in turn effectively divides
the vanity area from the shower/
tub area but still allows the light
to engulf the entire space.
KidS’ rooms
The inspiration was to maintain
the “raw” feeling of the space by
maintaining an open floor plan
and keeping the color palette
neutral in the main living areas
(we ended up going through
over thirty different white paints
until we came across the perfect white that was not too stark
but yet had a gallery feel). We,
of course, felt it necessary to
provide the element of surprise
in some of the smaller spaces
such as bathrooms. One guest
bathroom was tiled entirely in
chocolate crocodile tile, while
another child’s bathroom was
completely tiled in colorful wide
horizontal stripes.
DESIGN DETAILS
Foyer/entry
The iron and glass partition
not only prevents the Chicago
wind from cooling down dinner
guests, but also adds character
to the space. We added the large
charcoal drawing by Francine
Turk as we felt it added drama
and interest to the otherwise
simple backdrop. (We kept it
leaning on the floor to add to the
“unfinished” feel we wanted—
the idea was that these pieces
could move around on the client’s whim, much like paintings
in a gallery.)
Dining room
We chose a dining table with
strong lines (the sculptural legs
are also metal) and combined
the table with tailored yet comfortable leather chairs. The limestone fireplace wall is flanked on
one side by a tall stack of firewood to add interest, texture,
and warmth.
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Since most of the home’s palette
is neutral, we had fun in the kids’
bathrooms—one was tiled entirely in Tiffany blue mosaic tile,
another in vivid, wide horizontal
stripes. One of the daughters’
room even has her name painted
in graffiti on the wall behind her
bed in keeping with the urban
feel of the home and to add a bit
of whimsy.
Our favorite part of this project was being able to work on
such a unique space and emerge
ourselves in contemporary design. We clicked with our clients
right away, and were given a lot
of leeway regarding our design
choices. It was fun to work with
such open-minded clients. I have
to say that there really weren’t
many difficult challenges on this
job as the clients were receptive
to our ideas. Of course, we had
to negotiate on a few items, such
as some cool low-slung Italian
leather chairs we wanted for the
living room. Instead, we replaced
them with upholstered chairs
that had seat heights that were
better suited for some of the
older family members who frequently visit. Thankfully, we had
a great team of people working
on this job, and everyone was so
excited to work in the space that
we all helped each other no matter what obstacles came our way.
Georgeann and I learned that in
this case, the interior architecture could be the star, and our
furnishings and accessories secondary to the space. We could
also stay true to the elegance
and simplicity that we adore and
still provide our clients with all
Kitchens
© Tony Soluri
Living room
We chose a low-slung sectional
covered in natural linen fabric to
face the fireplace and a customdyed goatskin rug to add both
warmth and texture. Greek pots
line the limestone bench that is
attached to the limestone fireplace wall (the pots offer a nod
to the family’s Greek heritage).
the practical elements without it
compromising the overall design
of the home. While this home
looks different from some of the
others we’ve designed, the key elements are all the same: simplicity, elegance, and individuality.
Those elements still permeated
the space. [AL]
i
www.leodesignschicago.com
“
The main white lacquered kitchen holds two full-size refrigerator/freezers, wine storage, plenty
of pantry storage, two full-size
dishwashers, baking station, cappuccino maker, plenty of storage
for dishes/pots and pans, etc.
The second stainless kitchen was
designed for entertainment (a
full-size outdoor basketball court
is adjacent to the kitchen).
© Tate Gunnerson
The spacious former nail factory
located on the North Side of
Chicago had an open floor
Master bedroom
Grass cloth wall covering adds
texture to the wall behind the
custom-designed platform bed.
We layered cowhides in the same
tones to add warmth. Barcelona
leather chairs face a mirrored
fireplace that is housed in a
seamlessly designed storage unit.
plan that enticed the couple
Master bathroom
and many
We continued using earthy and
serene hues in the bathroom.
The tub is the “star” of the room,
and the plumbing fittings were
attached to a mosaic wall that
was built-out to add dimension
as they were looking for both
indoor and outdoor spaces
where they could easily
entertain
their large families
friends, and
where their four children
could roam free.”
© Tate Gunnerson
© Tate Gunnerson
AMERICAN LIFESTYLE
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[F] OOD
PASSION FRUIT TART
Ta r t a l e t a d e M a r a c u y a
MAKES 6 TO 8 INDIVIDUAL TARTS OR 1 11-INCH ROUND TART
THE SWEET SIDE
OF LATIN CUISINE
Recipes excerpted from Dulce: Desserts in the Latin-American Tradition by Joseluis Flores with Laura Zimmerman Maye
(Rizzoli International Publications, 2010) Photographs by Ben Fink
i n g re d i e n t s :
1 cup passion fruit puree
¼ cup granulated sugar
1 cup sweetened condensed milk
3 whole eggs
3 egg yolks
1 cup (2 sticks) butter, cut into chunks
1 recipe Butter Cookie dough, chilled in one piece:
3/4 cup (11/2 sticks) butter, softened
1 cup granulated sugar
1 tablespoon orange extract
1 large orange, grated for zest
1 egg
13/4 cups all-purpose flour, sifted, plus more for dusting
2 tablespoons nonfat dry milk powder (or 1 tablespoon milk)
1/4 teaspoon baking soda
1 teaspoon baking powder
butter cookie dough:
In the bowl of an electric mixer fitted
with the paddle attachment, cream the
butter and 3/4 cup of the sugar on
medium speed for about 8 minutes,
until light and fluffy. Add the orange
extract, orange zest, and egg, and mix
until incorporated. Add the flour,
milk powder, baking soda, and baking
powder, and mix for 8 more minutes
on medium speed, or until the dough
is smooth.
cooking instructions:
On a lightly floured surface, roll the dough out to ¼ inch thick. If using individual tart pans, use one pan as a guide, and
cut circular pieces of dough about ½ inch outside the edge of the pan. Press the crusts into the tart pans so that the crusts
cover the bottom and the ridged sides of the pans. Trim the dough so that it does not overlap the lip of the pan (as you
might do with a pie crust). If using 1 large pan, follow the same instructions for forming the crust, and use the rolling pin
to lift the dough into the pan. Refrigerate for at least 30 minutes.
Preheat the oven to 350°F.
Prick the crust several times with a fork or toothpick to prevent it from bubbling up, and bake until dark golden brown,
about 15 minutes for the individual tarts, and 20 minutes for the large tart. For the large tart, you can place a piece of
parchment paper or a coffee filter in the center of the crust, and weight it with rice or dried beans before baking. (I prefer
to bake my crusts longer than many chefs, to a dark golden brown, so that they remain crisp after the addition of the
filling.) Let cool slightly. Unbaked tart shells will keep for up to 2 months in the freezer.
In a medium bowl, stir together the passion fruit puree, sugar, sweetened condensed milk, and eggs, and transfer the
mixture to the top of a double boiler over gently simmering water. Heat, whisking occasionally to prevent lumps from
forming, until the mixture reaches a thick custardlike consistency, 35 to 40 minutes. Remove from the heat, and let cool
for about 10 minutes. Stir in the butter until melted. (The filling can be made ahead and refrigerated for up to 3 days.)
Unmold the tart shells, then fill each shell with the passion fruit custard, and refrigerate until set, about 2 hours.
Filled tarts will keep for up to 2 days in the refrigerator.
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[F] OOD
APPLE EMPANADAS
Empanadas de Manzana
MAKES 16 EMPANADAS
For the dough:
1½ cups all-purpose flour
½ cup cake flour
½ cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1 cup (2 sticks) butter, chilled, cut into small cubes, and then re-chilled
½ cup heavy cream, chilled
To finish the empanadas:
2 whole eggs
¼ cup chopped walnuts
For the filling:
4 medium green apples
1 pinch saffron
1 vanilla bean, halved lengthwise, seeds scraped out and reserved
(or 1½ tablespoons vanilla extract)
¼ cup dark rum
½ cup brown sugar
1 tablespoon cornstarch
Make the dough: In a medium mixing bowl, combine the flours, sugar, and baking powder. Cut in the butter with a pastry blender or your fingers until it
resembles coarse meal (alternatively, use a stand mixer with a paddle attachment for this step only; the remaining mixing must be done by hand). Add the
cream, and toss with your hands just until the mixture comes together, being careful not to overwork the dough. Divide the dough into 2 equal pieces,
flatten each into a rough square, and refrigerate, wrapped in plastic wrap, for at least 1 hour.
Make the filling: Peel, core, and dice the apples. In a medium saucepan over medium heat, combine the apples, saffron, halved vanilla bean (including
seeds) or extract, rum, and brown sugar, and cook for about 15 minutes, until the apples are tender. In a small cup or mixing bowl, combine the cornstarch
and 2 tablespoons water, and stir into the apple mixture. Simmer for 5 more minutes, and then remove from the heat. Refrigerate until cool.
Finish the empanadas: Preheat the oven to 350° F. In a small mixing bowl, whisk the eggs together with 2 tablespoons cold water.
Place one square of the cold dough on a floured surface. Roll the dough out with a rolling pin to about 1/8 inch thick. Cut the dough into 3½-inch circles
with a cookie cutter. If you want to roll out the scraps to form a few more circles, lightly press the remaining dough into another flattened square, and
refrigerate again before rolling it out a second time. Try to work the dough as little as possible, so it doesn’t become tough. After rolling it out 3 times,
discard any remaining dough.
Keeping the circles of dough refrigerated while you work, place about 2 tablespoons of apple filling in the center of one circle of dough. Using a small
pastry brush or the tips of your fingers, brush the inside edges of the dough with a bit of the egg wash, and carefully fold over the filling into a semicircle.
Gently crimp down the edges with the tines of a fork to seal, or pinch into small creases with your fingers. Repeat with the remaining dough and filling.
(Unbaked empanadas will keep for about 2 months in the freezer; defrost them in the refrigerator, and bring them to room temperature before baking.)
Place the empanadas on a nonstick baking sheet or one lined with parchment paper or a Silpat mat. Alternatively, use a nonstick sheet pan, or grease the
pan very lightly with butter. Brush the tops with the egg wash, and sprinkle with walnuts. Bake for 18 minutes, or until golden brown. Let cool for 10
minutes before serving. They are best freshly baked, but baked empanadas can be stored in an airtight container for up to 2 days.
34
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
35
[F] OOD
PERUVIAN SWEET POTATO AND PUMPKIN
FRITTERS WITH SPICED SYRUP
Picarones con Miel de Especias
SERVES 6 TO 10 (2 OR 3 FRITTERS PER PERSON)
For the batter:
1 cup peeled and diced sweet potato
1 cup peeled and diced fresh pumpkin
2 star anise pieces
1 cinnamon stick
2 whole cloves
1¼ cups all-purpose flour
2 tablespoons granulated sugar
1 pinch salt
1½ tablespoons active dry yeast
2 teaspoons vanilla extract
For the syrup:
1 pound chopped panela (or 2 cups packed brown sugar)
1 vanilla bean, halved lengthwise, seeds scraped out and reserved
(or 1½ tablespoons vanilla extract)
1 whole dried ancho chile
4 cinnamon sticks
2 whole cloves
2 star anise pieces
2 quarts vegetable oil for frying 2 liters
Make the batter: In a medium saucepan over high heat, bring 4 cups water, the sweet potato, pumpkin, star anise,
cinnamon sticks, and cloves to a boil. Lower the heat, and simmer until the sweet potato and pumpkin are fork
tender, about 15 minutes. Drain, reserving the cooking liquid, and discarding the star anise and cinnamon sticks,
and mash.
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Add the vanilla extract, and the warm potato and
pumpkin mixture with enough of the cooking liquid to form a loose dough. Mix for an additional 5 minutes;
then let rise, covered with a towel in a warm place, for about 15 minutes, until doubled in volume. If not using
the dough immediately, cover it with plastic wrap, and store it in the refrigerator for up to 2 hours. Bring to room
temperature before frying.
Make the syrup: In a small saucepan over high heat, bring the panela, halved vanilla bean (including seeds) or
extract, chile, cinnamon sticks, cloves, star anise, and 4 cups water to a boil. Lower the heat, and cook until the
mixture is reduced by half, creating a thick, flavorful syrup.
Fry the picarones: Heat the oil in a large, heavy saucepan to 350° F. For a more homestyle fritter, simply drop
tablespoonfuls of the dough into the fryer. Alternatively, quickly shape the dough into doughnut shapes using your
fingertips, being careful not to overwork the dough; dip your fingertips in water to avoid sticking. Fry in batches of
6 to 8 pieces until deep golden brown and puffy, about 4 minutes. Remove from the oil with a slotted spoon, and
drain briefly on paper towels. Although you can serve picarones at room temperature, I prefer them served warm,
fresh from the oil.
To serve, arrange the picarones on a platter, and drizzle generously with the syrup, serving the remaining syrup on
the side.
36
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
37
[F] OOD
LATIN COCONUT BARS
Cocadas
MAKES ABOUT 24 BARS
18 ounces (about 3 cups) semisweet chocolate chips
5 cups sweetened shredded coconut
2 cups grated fresh coconut
5 cups granulated sugar
1½ cups raisins
1½ cups dried apricots
10 whole eggs, beaten
6 egg yolks, beaten
1¼ cups (2½ sticks) butter, melted
c o o k i n g i n s t r u ctions:
Preheat the oven to 325° F.
Cover the bottom of an 11-by-17-inch half sheet pan with
aluminum foil, trying to keep the foil as flat and unwrinkled as
possible. In the top of a double boiler, over gently simmering water,
melt the chocolate. Pour the chocolate into the foil-lined sheet pan,
and refrigerate until set, about 10 minutes.
In a large bowl, stir together all of the remaining ingredients except
the butter. Add the melted butter, and stir until combined. Pour the
mixture into the pan, over the hardened chocolate, spread evenly,
and bake for 40 minutes, or until golden brown on top.
Let cool at room temperature, or refrigerate until set, at least 4 hours
or overnight. Unmold onto a cutting board, and remove the foil
before cutting into squares or bars.
Wrap in plastic wrap, place in an airtight container, and refrigerate
for up to 2 weeks, or freeze for up to 2 months.
38
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
39
[C] ULTURE
Join us as we take a meandering
tour around Washington, D.C.,
to explore some of the capital
city’s most famous memorials
and monuments.
MEMORIALS
Washington, D.C.
Washington Monument
© Benjamin Earwicker
40
AMERICAN LIFESTYL E
Although it is now the most
iconic landmark in Washington,
D.C., the Washington Monument sat unfinished for an astonishingly long time. Congress first
formed a Washington National
Monument Society to raise
REMEMBERING AMERICA’S PAST
The answer is: it looks stunning. On a clear day, you can
see twenty miles; but even on a
muggy day, you’ll see far enough
to appreciate Pierre L’Enfant’s
boulevard-and-circle vision of
city design, and to take in the
way the Potomac sweeps to the
south of Capitol Hill. To the
north, you can look into the
White House’s backyard. To the
west, you’ll find the Reflecting
Pool and the Lincoln Memorial;
to the south, the Tidal Basin and
the Jefferson Memorial; to the
east, the whole length of the National Mall, all the buildings of
the Smithsonian, and the U.S.
Capitol. Around its base flutter fifty American flags, one for
each state.
Article courtesy of The District
At 555 feet, 5.5 inches, the Washington Monument is the tallest
stone structure in the world. It
is also the tallest structure of
any kind in Washington, D.C.,
meaning that at some point during your visit—after the fifteenth
or twentieth glimpse of it from a
lot farther away than you’d have
guessed you could see it—you’re
bound to start wondering what
the city looks like from the windows at its top.
ALONG THE TIDAL BASIN
MONUMENTS
&
© Lize Rixt
©RL
© Thad Zajdowicz
AMERICAN LIFESTYLE
41
[C] ULTURE
funds for it in 1833, but bad
fundraising, interference by the
American Party (also called the
Know-Nothings), and the Civil
War conspired to leave it stalled
as a hundred-foot stump for fifty
years. Interest in completing the
monument revived with the first
Centennial in 1876. Congress
appropriated the money necessary to finish it, and the capstone
was finally put in place in 1884.
in public, designers instead
decided to include a statue of
Roosevelt seated, covered in a
cloak. The design also incorporates Braille in some of its relief
sculptures, as an aid to visually
impaired visitors.
The park-like memorial is wellsuited to photo ops; tourists especially enjoy posing among the
figures depicted in the sculpture
Bread Line, which conveys the
mood of the country during the
Great Depression. You’ll also
find a number of pools and waterfalls, and a statue of Eleanor
Roosevelt. This is the only presidential memorial to include a
tribute to a First Lady.
Jefferson Memorial
You may know the Thomas Jefferson Memorial from the many
iconic photos of Washington,
D.C., during cherry blossom
season; it’s the monument that
sits right on the Tidal Basin, surrounded by thousands of Yoshino cherry trees. Sure, the views
from the memorial are stunning,
but take a moment to ponder
the man it commemorates: third
U.S. president, drafter of the
Declaration of Independence,
and founder of the University
of Virginia.
Modeled on Rome’s Pantheon,
designed by John Russell Pope,
and dedicated in 1943, the
memorial sparked controversy
when it opened because it resulted in the removal of a swath
of Washington’s beloved cherry
trees. The nineteen-foot-tall,
five-ton bronze statue of Jefferson in the center of the building
looks toward the White House.
Due to metal shortages during World War II, the statue
was added four years after the
memorial’s dedication.
Five quotations from Jefferson’s
writings line the inside of the
memorial, including excerpts
from the Declaration of Independence. Underneath the
memorial, you’ll find a small
museum and bookstore.
42
AMERICAN LIFESTYL E
Korean War Veterans Memorial
© A. Schaeffer
“Preach, my dear sir, a crusade
against ignorance; establish and
improve the law for educating the
common people.”
THOMAS JEFFERSON
© Vacclav
FDR Memorial
This meandering seven-and-ahalf-acre memorial—near the
Jefferson Memorial, just off
the Tidal Basin—pays tribute
to both a president and an era.
Franklin Delano Roosevelt’s accomplishments during his four
terms in office are honored
through sculptures and words
etched in four outdoor granite
galleries representing time spans
from 1933 to 1945. The thirtysecond president is shown in a
bas-relief that depicts him riding
in a car during his first inaugural,
alongside his beloved dog, Fala.
Opened in 1997, the memorial
spurred controversy when advocates for the disabled argued that
Roosevelt should be depicted in
a wheelchair, which he used after
contracting polio in 1921. Because Roosevelt was careful never
to be seen in his wheelchair
Dedicated in 1995 by President
Bill Clinton and South Korean
President Kim Young Sam, the
Korean War Veterans Memorial is a moving tribute to the
1.8 million Americans who
served during the 1950-1953
conflict, sometimes called the
“forgotten war.”
The memorial centers on nineteen lifelike steel statues of U.S.
soldiers on patrol, dressed in full
combat gear. The soldiers represent the four branches of the
U.S. military and a cross-section
of races and ethnicities. Sculpted
by World War II veteran Frank
Gaylord, they are placed among
juniper bushes and granite strips
meant to simulate the rough
terrain of Korea.
A pool of remembrance and
Honor Roll commemorate
the dead, missing in action,
and prisoners of war among
the U.S. and United Nations
forces who participated in the
conflict. Along the memorial’s
north entrance lies a curb listing
the twenty-two nations that
provided troops or medical support as part of the U.N. response.
On the south side of the memorial, there are three Rose of Sharon
hibiscus plants, South Korea’s
national flower.
The memorial is centrally located, adjacent to the Lincoln
Memorial and directly across the
Reflecting Pool from the Vietnam Veterans Memorial.
Lincoln Memorial
No trip to Washington, D.C., is
complete without a stop on the
steps of the Lincoln Memorial to
appreciate the breathtaking view
east across the Reflecting Pool,
toward the Washington Monument, and beyond to the U.S.
Capitol. This is the nation’s capital at its most majestic.
Opened in 1922 and modeled
after a Grecian Doric temple,
the Lincoln Memorial is a fitting tribute to the U.S. president who steered the country
through a bitter Civil War. Architect Henry Bacon designed
the building, and Daniel Chester
French sculpted the seated statue
of Abraham Lincoln, nineteen
feet tall and carved from twentyeight blocks of white Georgia
marble. On the memorial walls,
you’ll find inscribed the Gettysburg Address and Lincoln’s second inaugural address.
© Vacclav
The memorial’s thirty-six massive columns represent the
twenty-five U.S. states at the
time of Lincoln’s death as well
as the eleven seceded Southern
states; state names are inscribed
above each column in the order
in which they joined the Union.
While you’re pondering the genius of Lincoln, take a moment
to remember the many historic
moments that took place at the
© Evan Doyle
AMERICAN LIFESTYLE
43
[C] ULTURE
memorial, including Dr. Martin
Luther King, Jr.’s 1963 “I Have
A Dream” speech; opera star
Marian Anderson’s moving rendition of “My Country, ‘Tis of
Thee;” and, most recently, inaugural festivities for President
Barack Obama.
of him or herself, superimposed
on the 58,260 names of those
who never came home (including 1,200 listed as missing, denoted by a cross rather than the
usual diamond). It’s a simple,
powerful juxtaposition—we the
living, they the dead—that will
move you even if you have no direct connection to the Vietnam
War. Every day, people leave offerings at the foot of the wall; all
of these, except for perishables
like food and flowers, are collected by National Park Service
rangers, tagged, and archived.
A rotating selection is displayed
at the National Museum of
American History.
Vietnam Veterans Memorial
Maya Lin designed the Vietnam
Veterans Memorial for a course
in funerary architecture at Yale
University. She got a B-plus,
but she submitted the idea to
the national competition then
under way to pick a design for a
Vietnam memorial, and beat out
more than 1,400 other entrants.
When the plan was unveiled,
it caused a minor scandal. The
Vietnam Veterans Memorial is
like no other war memorial built
before it: there is no triumphalism or celebration of bravery in
it, just a long black granite wall
engraved with the seemingly
endless names of the Vietnam
War’s dead. It was called a scar
on the earth, a ditch, a slap in
the face to veterans. Jim Webb,
now a U.S. Senator from Virginia, called it a “nihilistic slab
of stone.” There were accusations that a Communist had
infiltrated the competition jury,
and slurs against Lin’s ethnicity.
It came very close to not being
built at all.
World War II Memorial
The National World War II Memorial opened to the public in
2004, after three years of construction and seventeen years of
planning. The memorial occupies the former site of the Rainbow Pool on the National Mall,
and consists of several elaborately encoded components.
Surrounding a fountain retained
from the Rainbow Pool are: a
wall of 4,048 stars, each representing one hundred American
soldiers who died in the war; two
massive arches, one dedicated
to the Pacific theater and one
the Atlantic; and fifty-six pillars
engraved with the forty-eight
© Tom Kubishta
© Katrina DeLourve
states and various territories that
contributed soldiers to the U.S.
war effort. The site spans almost
7.5 acres, and more than four
million people visit it each year.
Although the memorial serves
principally to honor those who
gave their lives, their health, or
their loved ones during World
War II—in particular the sixteen million who served and the
countless civilians who supported the troops from home—the
site is not a somber one, and it
functions also as a celebratory reminder of the American people’s
capacity for great, communal
sacrifice. [AL]
i
www.thedistrict.com
But it was built, and has become
perhaps Washington’s best-loved
monument. “I remember one
of the veterans asking me before
the wall was built what I thought
people’s reactions would be to
it,” Maya Lin has said. “I was
too afraid to tell him what I was
thinking, that I knew a returning
veteran would cry.”
She was right. Veterans and family members of those who served
do cry in front of the wall, and
it’s not hard to understand why.
The polished surface of the stone
gives the visitor a clear reflection
44
AMERICAN LIFESTYL E
© Keira Bishop
© Jason Nelson
© Kevin Carroll
AMERICAN LIFESTYLE
45
O
[V]A [C]AREER
would affect my body. Because
of all the lifting in the show, I
tore some cartilage in my wrist. I
injured my knee once at the end
of “Step In Time” and ended up
on medical leave for eight weeks.
Beyond major injuries, many
dancers on Broadway end up in
physical therapy at least once a
week to maintain their bodies.
city across the country while on
tour, and they found out what I
did, you would’ve thought Celine Dion was in their presence.
It’s a great feeling to see that kind
of excitement. In the city, it’s a
bit more commonplace.
Do you do your own hair
and makeup for the show?
Most celebrities do come backstage after the show. I’ve met
Conan O’Brien, Sarah McLachlan, Alicia Keys, Bette Midler,
Kathie Lee Gifford, Gloria Estefan, and countless other stars.
Katie Holmes and Suri Cruise
sent the entire cast boxes of New
York City’s famous Magnolia
Bakery cupcakes to our backstage the day after they came.
I do my own hair and makeup.
At the start of our run, we are all
taught individually how to do
our specific makeup plots. They
also provide all the makeup and
haircuts when needed. Anyone
who wears a wig is taken care of
by the wig team.
STEP IN TIME
WITH BROADWAY ACTOR JEFF METZLER
Article based on an interview with Jeff Metzler
All of our costumes and changes
are taken care of by our amazing dressers from the wardrobe
department. Each Broadway
costume can costs thousands of
dollars, so they are very particular about who can touch and take
care of them—they’re pieces of art.
Where do you go after a
performance?
First show ever:
I believe that my first show
ever was Chicken Once, Chicken
Twice, Chicken Noodle Soup With
Rice. I was in first grade.
When did Broadway become
a dream for you?
I went to see Phantom of the Opera in eighth grade. The power of
the orchestra saturated the room.
The sets and costumes were visual sensory overload. And the
voices were more beautiful than
any I had ever seen before. I had
to be a part of this!
TALK ABOUT YOUR TRAINING:
My training is such a hodgepodge. I grew up singing in different choirs, and took private
voice lessons in high school. It
wasn’t until the summer before
my senior year in high school
46
AMERICAN LIFESTYL E
that I took some dance classes
at a summer theater program
at The University of the Arts.
My teacher assured my mom
I had some talent and encouraged her to keep me going. My
senior year, under strict orders
that she keep it a secret in the
family, I started taking jazz,
tap, and ballet at Dance Works
in Quakertown, Pennsylvania.
I really had to swallow my pride
when I, at six feet tall, walked
into a dance class with several
girls under the age of twelve. Every week was a struggle with confidence just to walk in the door.
Favorite dance style:
Fosse. Without a doubt. His
movement is so thought out and
unique. He made movement so
alluring, powerful, profound,
and also feminine and masculine.
At times, the only thing moving
on stage could be a single finger,
and yet it would have incredible
impact. It was about actors using
dance as a tool to tell a story.
AuditionS for Mary Poppins:
The day began with a tap routine from “Step In Time.” We
did a dance that was a bit more
silly and character/acting driven
to “Supercal.” And finally, we
learned a dance that was very
technical and ballet-based to
“Jolly Holiday.” We also did
some partnering work with the
women that were called back. It
was an exhausting and long day!
pre-audition routine:
I try not to create any kind of
mental trap by labeling any
shoes, clothes, or objects as
“lucky.” I find it best to look at
every audition as a fresh opportunity to succeed.
What part did you receive?
I was cast as the “Male Vacation Swing.” It was a temporary
need-based position if someone
was out of the show long-term
due to injury, or if they were
on vacation.
Most of the time, I would go
home, especially if there were two
shows the next day. Poppins is
such a demanding show. Sometimes there are people waiting at
the stage door for autographs.
That is always fun. If anything,
it was usually a glass of wine
across the street with a few cast
members to unwind and recap.
What is the schedule like?
After about six months, a fulltime position opened up, and
I was placed there. Among my
roles were chimney sweep, Adonis, toy monkey, and star lighter.
A typical Broadway schedule
runs shows Tuesday through
Sunday, with evening shows
Tuesday through Saturday, and
additional matinees on Wednesday, Saturday, and Sunday.
What is the physical toll on
your body and voice?
How are Broadway actors
regarded in the city?
Oh my goodness! In total, I was
in Mary Poppins for just over two
and a half years. I never imagined how much the repetition
There’s a different dynamic in
the city than there is on tour. On
tour, I always felt like a rock star.
If I met someone in a random
DO Any famous people ask to
come backstage and meet
the actors?
Favorite Broadway show of
all-time:
42nd Street.
What does your family think
of you being a Broadway
actor?
I think they were all incredibly
proud of me. It always touched
me very deeply whenever they
showed their support. I would
have never gotten there without
them. It was incredibly special
for me to have a young niece
and nephew who could relate to
my specific show. My siblings all
saw the show at least once. My
parents saw it about eight times.
They’re very supportive!
Why did you decide to leave
Mary Poppins?
I was at a crossroads in life. I
had done the exact same choreography, costume changes, and
music close to 1,000 times. I felt
if I stayed in it much longer, it
would have been for selfish reasons, and I would have been
taking an amazing opportunity
away from some other performer
who had not yet had this lifechanging experience. It was time
to inspire change, take some
chances again, and mix it up.
Best piece of advice you’ve
received relating to theater:
Never give up.
Harshest criticism:
My harshest criticism wasn’t
verbal. At the end of my sophomore year at the Boston Conservatory, I was cut from their program, which essentially said, to
me, “You’re not good enough.”
I think I’ve proved them wrong.
WHAT ARE YOU DOING
CURRENTLY?
I was cast in Priscilla, Queen of
the Desert. I’m in Toronto, offBroadway, and then on to New
York City in March!
If you weren’t in theater,
what would you be doing?
Someday I’d like to go to school
for interior design.
What CD is in your stereo at
the moment?
I’m actually listening to a “Genius Playlist” on my MacBook.
It’s a mix of everything from
Glee to Lady Gaga to the B-52s
to Michael Jackson, India Arie,
Gavin DeGraw, and Jason Mraz.
However, I’ve been obsessed with
Alexandra Burke lately. She won
The X Factor over in London.
Other hobbies/passions:
Architecture, interior design,
being outside, traveling the
world, eating at great restaurants, gadgets, photography, and
being organized.
Favorite restaurant in
the city:
That’s a hard one because, like I
said, I love to eat. For Mexican:
Arriba Arriba; for burgers: Shake
Shack; for any mood: Vynl. [AL]
On tour, I
always felt
like a rock
star. If I met
someone in
a random
city across
the
country
while on
tour, and
they found
out what
I did, you
would’ve
thought
Celine Dion
was in their
presence.
AMERICAN LIFESTYLE
47

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