Free Labor Day Weekend Workout With lululemon & Peak 20!
Lululemon athletica Soho and Peak 20 Workout invite those New Yorkers in town during Labor Day weekend to a free workout. This is a part of lululemon’s “back to class” initiative to encourage the community to get back out and sweat again after the summer. The class will begin with a 1 mile run from lululemon’s Soho location to Hudson River Park for a 20 minute workout with Peak 20 Workout creator, Natasha Linton. Afterwards, the group will run back to the lululemon athletica store. No equipment or mat required.
• Saturday September 3rd, 2011
• Time: 8am
• Starting Location: lululemon athletica Soho
New York City, NY 10013
Telephone: 212.334.8276 / Email: email@example.com
If interested in working out with us please send a quick email to firstname.lastname@example.org.
About Peak 20 Workout:
Peak 20 Workout is a 20 minute total body conditioning and fat burning program designed to help you maximize your workout in the time that you have. With cutting edge exercises, it is perfect for busy people and also for those who want a change to their traditional fitness regimen. For optimal results Peak 20 Workout combines strength, cardio, core conditioning, flexibility and balance work. For more information, visit www.peak20workout.com .
HSNY Giveaway For Your Guy: FaceLube Skin Care!
Sick of having your guy dip into your moisturizer and skin care products? Yes, while they often won’t admit it, guys too want to have great looking skin (and are often a sucker for indulgent products!) FaceLube gives your guy all the nourishment and luxury of a high end beauty product, while still being “manly” and made just for him.
This week, our HSNY Giveaway is FaceLube’s high performance 3 step system which includes a Cleaner, Treatment and Protectant. This 3 piece set is valued at $245 and be a gift your guy will love. It has all he needs to have great looking skin… and it’s simple and precise – bing, bam, boom, am/pm and he’s done! All the details are below!
THIS CONTEST IS NOW OVER. Congrats Stephanie R! Your FaceLube is on the way!
GENTLEMEN START YOUR ENGINES: FACELUBE® PRODUCTS WILL HAVE YOUR SKIN ON THE FAST TRACK
Test Drive The New High Performance Men’s Skin Care Line
Even though much ado has been made about “metrosexuals” and the rise of male plastic surgery, when it comes to an everyday skin care regimen, for the most part, “men are from Mars and women are from Venus.” The average man does not want or need a pile of products to reap the benefits of a properly maintained masculine face.
FACELUBE® GERMANY: KEEP IT CLEAN, LUBRICATED AND PROTECTED
STEP 1 ANTI-AGING CLEANER (3.4 OZ) MADE IN GERMANY. MSRP $25.00
Think about the finish on your car. If you keep it free of old build-up it will look good year
after year. And when you pick the right cleaner, you won’t strip it so much that you damage the clear coat finish. You wouldn’t use a tire cleaner on your fine leather seats, think twice before using soap or all-purpose body wash all over the most delicate part of a man’s face.
This anti-aging cleaner is a powerhouse of concentrated natural organic plant derived complex and high tech manufacturing protocols. It offers deep, effective and gentle cleaning of surface oils, impurities and dirt and helps to restore perfect moisture, balance and tone and is an integral part of proper men’s grooming regimen. Free from controversial chemicals like Sodium Lauryl Sulfate
WHY IT WORKS:
A man’s face builds up dirt, grime and dead cells. The Cleaner breaks up embedded dirt, grime and thick skin debris. It soothes, nourishes, tightens and conditions. Masculine facial skin has very different needs and texture than his hair and the rest of his body parts. Common soaps strip his face of natural moisture, leaving it dry and prone to wrinkles.
HOW TO USE: 3.4 oz / 100 ml. Concentrated.
About dime size per use, twice daily am/pm. For all skin types.
STEP 2 TREATMENT (1.5 OZ): MSRP $105.00
Treatment is like a high-end synthetic fluid for your car. Think about a car just after an automatic transmission fluid exchange. The cleaner helped to loosen the dirt and grime that built-up in the torque converter, and flushed them out along with all that oxidized used fluid. Now that the transmission is clean, you’d want to top it off with fresh new fluid – the basic nutrient that keeps your transmission shifting in high gear.
The FaceLube® Treatment is a Hi-Potency Concentrated Ultra Super Luxe Caviar Complex and Natural Bio-Peptides that work to activate cell metabolism, begin repairs on past damage from environmental assaults and stress to help revitalize and firm tired skin and defend against further damage.
WHY IT WORKS: Once a man has gotten rid of the “gunk” on his face through cleansing, the face needs nutrition. The Treatment minimizes fine lines and wrinkles by helping to restore the skin’s natural balance, rebuild collagen and elasticity, repair past damage and strengthen it against further environmental and free radical assaults.
WHAT’S IN IT & WHY: DNA-Marine/Caviar Extract – Anti-aging, anti-wrinkle, revitalizing, firming and regenerating, renews skin elasticity. It’s the ultimate deep penetrating nutrient for younger looking skin.
HOW TO USE: 1.5 fl. oz / 45 ml. Highly Concentrated. About pea size per use, twice daily AM/PM. For all skin types.
STEP 3 PROTECTANT (1.5 OZ): MSRP $115.00
Think of Protectant like a high-performance additive package, or booster for your car’s engine that works in conjunction with the fresh new motor oil that went into your car after an engine flush. The FaceLube® Protectant is cutting edge anti-aging technology that minimizes wrinkles, firms, strengthens skin structure, protects collagen and elastin fibers. Moisture enriched, ultra smooth, non-oily, protects against premature aging. Healing, soothing, and nourishing.
WHY IT WORKS: The Protectant works in conjunction with Treatment. The active ingredients in the Protectant are complementary to the Treatment. The Protectant helps further strengthen the skin’s inner structure and seals in moisture.
WHAT’S IN IT & WHY: Matrixyl 3000® – Collagen production, anti-wrinkle, firms and lifts skin. Venuceane® – Deep sea extract, anti-aging, anti-oxidant, hydrating, prevents signs of photo-aging. Ocean Gold® – Natural mineral nutrient, protects collagen, firms, strengthens, anti-oxidant. Imperata Cylindrica Root Extract – Natural moisturizer promotes healing, highly hydrating, high in potassium, optimizes and reinforces collagen synthesis and moisture absorption. Caffeine – firming, detoxifying. Allantoin – Heals, protects, softens, conditions.
HOW TO USE: 1.5 fl. oz / 45 ml. Highly Concentrated. About pea size per use, twice daily AM/PM. For all skin types
FACELUBE® GERMANY products can be purchased individually or as a three step set for optimal results. FaceLube® is having a “Model Year End Sale” by offering these products at a special rate. For a limited time, men can road test the all-new 2012 FaceLube® Germany 3 step kit for $125.00 instead of the regular sticker price of $245.00. It’s like getting a BMW for the price of a Hyundai.
FaceLube® uses natural ingredients in its formulations. FaceLube’s primary focus is anti-aging. They combine natural ingredients such as super botanicals (fruits and plants that have strong anti-aging properties) and the latest science-based anti-aging active ingredients to achieve sustainable results. FaceLube® uses natural alternatives to controversial chemicals like oxybenzone and sulfates. They do not test their products on animals.
For more information on the whole FaceLube line go to www.facelube.com.
Q & A with Gramercy Tavern’s Michael Anthony
After cultivating his craft in Paris’s best kitchens and working at New York restaurants Daniel, March and Blue Hill at Stone Barns, Michael Anthony was named Executive Chef of Gramercy Tavern in 2006. Since then, the award-winning American eatery has received countless accolades and is consistently ranked as one of Manhattan’s best.
Chef Michael’s farm-to-table approach focuses on using fresh, local and seasonal ingredients. With an ever-changing menu showcasing Greenmarket produce and sustainable products, Michael’s simple, straightforward cuisine inspires a connection between diners and their food.
More than just a chef, he is a devoted educator, father, philanthropist and active member of the community. Whether participating in charitable events, visiting farms with his staff or teaching elementary school children in his kitchen, Michael’s passion extends far beyond the plate.
As Executive Chef of Gramercy Tavern, you focus on using sustainable and local ingredients. Why is this philosophy so important to you?
Sourcing foods locally, for me, is the most distinctive way that we can tell our story. New York City is the most stimulating dining city in the world and we have the benefit of working with chefs and embracing ideas from all over. However, the best way to tell our story is through the ingredients that are here locally. Eating in New York is different than eating in any other city.
There are many benefits in supporting the local community and establishing one-on-one relationships with the people that grow our food. When a guest tells me how much they loved the swiss chard, I can tell the grower specifically why people love it. When someone asks about the grass-fed beef, I can give them an informed answer about what the animal was eating. Not everyone wants to know those details, but it certainly makes for an interesting story. Diners want to feel more connected and want their dining experience to be valuable—and value, these days, not only means being delicious, but also healthy and smart.
Now that Spring has finally bloomed here in NYC, what types of seasonal flavors can we see make an appearance on the menu?
Well, two weeks ago was the first day that asparagus showed up at the Union Square Greenmarket in enough quantity that restaurants could actually buy it by the case. It was almost like it was opening day at Citi Field! Right now, we have four asparagus dishes on the menu, but that will change as other seasonal ingredients come to our markets. Certain ingredients explode during certain times of the year, so why wouldn’t our menu explode with those ingredients as well?
We’ve also reached out to a couple area producers to buy small quantities of some special, hard-to-find things that they come across while foraging. We’ve been able to get some great wild ginger, toothwort and other ingredients that you typically won’t find at the markets.
When you find these ingredients, are there certain methods that you use when conceiving a new dish?
Dishes are inspired by the new ingredient. We want to keep it simple enough that it’s memorable and layer it so that it has an echoing effect through the dish—meaning handle it in a couple different ways on a single dish. Avoid over manipulating the ingredient. The flavor combos, techniques and plating have to create intrigue, a lovable quality. We want guests to experience something they have never experienced before.
I know you’re a father to three young daughters. Has having children influenced your mindset as far as the causes and charities you support?
It’s definitely instigated me to push things further. The principals that we use at the restaurant ignite the way I eat at home, and when it comes to little kids, every bite matters even more.
Over the last hundred years, we’ve grown further away from our culinary and agricultural history for convenience and modernization. I’m not saying that you have to go back in time and adapt an old-fashioned lifestyle—I love living in fast-paced Manhattan, I don’t want to slow down—but I do want to preserve the right to eat a wide variety of healthy, delicious and nutritious foods. Since I do this for a living, I’ve learned a lot of tricks along the way that I use at home and at the restaurant.
Can you tell me a little bit about your ongoing efforts in educating public school kids?
One of the most important roles of a restaurant in the community is that of an educator. We have a responsibility of sharing our enthusiasm and knowledge with those who are eager to learn. Not bombarding kids with propaganda, but giving them the tools to make healthy choices and to understand the fun and weird things that happen around food. We partnered with an elementary school 5 years ago and we schedule 18-20 days a year to teach the children, whether it be a class at the school, in our kitchen or at the green market. Most importantly, we want to create a vocabulary with the kids to find their likes and dislikes. If you make them a part of the process, they’re more likely to give it a taste.
I understand you’ll be in Toledo next week participating in their Taste of the Nation event and are an avid supporter of Share Our Strength. What about this organization moves you to get involved?
Share Our Strength’s Taste of the Nation represents a long running tradition with our company and the charitable organization. It’s a huge fundraiser for them, but it’s a culmination of a lot of symbiotic initiatives between Danny Meyer and Billy Shore. It’s done a lot to transform the neighborhood in which Danny’s businesses operate and also the landscape of the way people eat. Share Our Strength’s mission statement is to end childhood hunger and this is a major part in helping make that happen.
We love doing the large scale events, but some of the smaller ones, like Just Food’s Let Us Eat Local and Brooklyn Uncorked, are dynamite events as well! Especially with a company like Clean Plates, where you’re talking about a specific type of restaurant—these restaurants are very idealistic. I love being involved with these events, it’s a really cool thing.
Note: Pastry chef Nancy Olsen will be representing Gramercy Tavern during NYC’s Taste of the Nation on May 23rd. To purchase tickets, please visit www.newyorktaste.org.
Is there anything else on the horizon that you’d like to share?
Well, I do have some exciting news to share. It may be a little premature and it’s just right out of the gates, but we will be coming out with the story of Gramercy Tavern as a cookbook. It’s years away from publication, but it will become a big part of our lives here at the restaurant. This is a beloved place for a lot of people and I think that it’s a story that has yet to be told. I think people will be really excited to learn more about the history of the restaurant and to see, hear and feel how we’re pushing its evolution along.
Photo credit: Ellen Silverman
By Megan Murphy of www.cleanplates.com
This Weekend: Summer Streets 2011
If you haven’t experienced it yet, make sure to break out the rollerblades, bike, or sneakers this weekend and check out Summer Streets 2011! For the fourth year in the row the city is temporarily closing Park Avenue and connecting streets from the Brooklyn Bridge to Central Park to motor vehicles and opening it up to city folk to get out and have some fun!
This Saturday is your last chance this summer to rule the road so make sure you check it out. Not only are the roads all yours, but there are a variety of activities and fun along the route to stop and check out. Take a look at one of my Summer Streets experiences last year. I threw on my rollerblades and decided to pull out my Blackberry and take a video so that I could take you all along for the ride. Excuse the amateur shooter (aka me) and abrupt ending (I got a call!) :)
Mouthwatering Reading: Delicious Books To Enjoy This Weekend
What a better way to spend part of a sunny weekend than with a couple of good books. After a couple of hectic weeks of work and travel, I’m looking forward to sitting down and flipping through the gorgeous, inspiring pages of two new cookbooks…blogger and food photographer Heidi Swanson’s Super Natural Every Day and farm-to-plate chef Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes. An interesting mix of healthful ingredients pop on the pages of Swanson’s second book, it’s a great pick if you’re looking to expand your pantry’s repertoire of grains and produce and wholesome alternatives for bake goods. Reusing’s book is set up by season and is full of approachable, excitable recipes. Both are great additions to any bookshelf, particularly if you’re looking to up the health ante of your meals given that beach season’s just around the corner. Here’s to relaxing weekend of delectable reading!
City Escape: Sail Newport to Manhattan on the Grand Sail
Do you love the water and are ready for a fun and exciting trip that you will remember for a lifetime? Ready to sail on a former America’s Cup Sailboat and learn from top notch instructors? How does sailing to some of the northeast’s most desirable ports sound? Take a look at our latest find from Manhattan Sailing School and get ready for a Grand Sail!
|America’s Cup 12 Meter “America II” will depart Newport, RI on Thursday, August 11 and sail back to New York City over 4 days. This is the “Grand Sail” and you can participate.
The voyage will take you to some famous sailing destinations. Overnight stops are scheduled for Block Island, Port Jefferson and Oyster Bay. Four days are planned for you to learn, practice and gain an incredible of sailing experience.
The “Grand Sail” is an educational training cruise. Six spots are available to sailors who wish to gain more experience with big boat sailing and especially with 12 Meter sailing.
The make the Grand Sail super special, there will be two educators with a vast amount of experience.
About the sailboat: 12 Meter America II
This past spring, cracks were discovered in the mast of America II which necessitated a replacement. The Foundation conducted a fundraising drive with more than 190 people supporting the Flagship in her hour of need. The replacement mast project has been underway in Newport for 2 months under the direction of Jim. Now America II will be launched and conduct her triumphant sail back to New York Harbor.
Added bonus – Monday evening, Aug 15 – The America II Welcoming Celebration will be held on the Honorable William Wall. This event is open exclusively to all Syndicate Members and “Friends of America II” who contributed to the replacement mast. Sailors who participate in the Grand Sail will also be invited to help sail America II in her review past the floating clubhouse and then join the celebration for the unveiling of the new clubhouse centerpiece.
This trip, like all sailing, is weather dependent. The delivery will go forward as scheduled unless weather conditions require a postponement which would usually only be 1 day. It is expected that you will do lots of sailing but there is no guarantee of sailing time because it depends on weather conditions.
This trip is limited to 6 students so please sign up soon before it sells out. In addition to the 6 students and 2 educators, there will be a few experienced 12 meter crew to assist with things like hoisting the sails and running the boat (12 Meters normally race with a crew of 14 to 16 people!).
Ready to sail? Click HERE for more information!