Guest Contributors

Guest Contributors: "Chicken or Egg?" Edition

June 23, 2012

GUEST CONTRIBUTORS

Sam Kim, AKA Skimkim, Guest Chef


Sam Kim and Emily Cavalier(
(L in this photo, pictured with Emily Cavalier)


Sam Kim, a.k.a. Skim, is a half Korean, half Scotch-Irish Southern woman with a loud, infectious, scream-like laugh who knows her bourbon and hog, and can cook her ass off. Growing up in Virginia, Skim found solace in the kitchen, even in grade school. She was up early to catch “The Incredible Hulk” and “Dukes of Hazard”, cooking breakfast before anyone had joined her in Saturday morning cartoons. Throughout high school & college, she worked both front and back of the house in restaurants and bars. With a degree in advertising, Skim moved to NYC to pursue her dream career as an art director. The yes-man, boy’s club environment of advertising was a disappointment and she turned to her first love, food. Starting out in catering, Skimkim Foods has morphed into a Korean-American product line, available online and at gourmet stores. Skim also Dj’s, blogs, and mixes drinks, making for a 360˚ lifestyle brand.
 


Pamela Wiznitzer, Resident Bartender 

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Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves and also transcends the bar. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit down in the Financial District. She has earned honors from her industry peers such as being selected as one of the 20 Diageo World Class 2012 Contestants. She is an active member and serves as the President of the New York City chapter of the United States Bartenders Guild and works with Prime Produce’s (a non-profit) program “Shenanigans for Charity,” bartending at various venues throughout NYC to raise money for different charities. Pamela is currently working towards a master’s degree in Food Studies, with a concentration on spirits and alcohol, at NYU’s Steinhardt School. Additionally, she writes for various publications about the spirit and alcohol industry. She has been featured in multiple publications including The Tasting Panel, Bar Business Magazine, CitySip.com, Glamour, The Forward, The Examiner, MetroNY, ABCNews.com, and Underground Eats as well as reoccurring media appearances on Vh1, NBC, LXTV, Fox & Friends and BetterTV.

Emily Cavalier, Chef/Founder of Midnight Brunch and Mouth of the Border

dec2011

Emily Cavalier is the hostess, founder and resident cocktail geek at Midnight Brunch supper club. She’s also the founder of Mouth of the Border, the stomping ground for lovers of ethnic food, cocktails and culture in New York City.

Emily connects food lovers and cool businesses to new audiences using food and cocktails as well as art and local culture. She consult on event strategy/production & social media for agencies, startups & food/booze-based businesses. When she’s not writing or eating, you can find Emily harassing locals for the recipe and sneaking into bars and restaurant kitchens all over the world.

Emily on Twitter: @ECava & @Midnight Brunch
Mouth of the Border on Facebook: http://www.facebook.com/MouthOfTheBorder

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Guest Contributors: Mexico Edition

Cinco de Mayo Eve

Chef Roberto Santibanez (NYC's Fonda Restaurants), Guest Chef

chefsantibanez

As a native of Mexico City and a graduate with honors from Paris's top culinary institutions, award-winning Chef Roberto Santibanez culinary resume includes stints as restaurateur, culinary consultant, author and teacher in Mexico, Europe and the United States.

As with most legendary chefs, his love affair with cooking began as a young boy when his grandmother, a "world traveler," taught him that food preparation does not always have to be by the (recipe) book. After working in kitchens throughout college, Santibanez went on to strengthen his classical culinary foundation at the renowned Le Cordon Bleu in Paris.

Emily Cavalier, Chef/Founder of Midnight Brunch and Mouth of the Border

dec2011

Emily Cavalier is the hostess, founder and resident cocktail geek at Midnight Brunch supper club. She’s also the founder of Mouth of the Border, the stomping ground for lovers of ethnic food, cocktails and culture in New York City.

Emily connects food lovers and cool businesses to new audiences using food and cocktails as well as art and local culture. She consult on event strategy/production & social media for agencies, startups & food/booze-based businesses

When she’s not writing or eating, you can find Emily harassing locals for the recipe and sneaking into bars and restaurant kitchens all over the world.

Emily on Twitter: @ECava & @Midnight Brunch
Mouth of the Border on Facebook: http://www.facebook.com/MouthOfTheBorder

Hal Wolin, Resident Bartender

hal

In early 2009, Hal decided to take his obsession and love of cocktails a step further and began writing about cocktail lounges, reviewing spirits, and creating original cocktails on his blog, A Muddled Thought. In 2010, Hal became the newest member of The Cocktail Guru, a consulting company established by Jonathan Pogash that specializes in drink development, brand representation, beverage programs, special events, and mixology classes. Hal has worked with Jonathan to create signature cocktails and cocktail programs for restaurants, hotels, and other clients. Hal is also active as an elected officer for the NY Chapter of the United States Bartenders Guild (USBG).

Pamela WiznitzerGuest Bartender

pamela

Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves and also transcends the bar. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at L’Oubli on the Lower East Side. She has earned honors from her industry peers such as winning Tyku’s 2011 Sake challenge, selected as a finalist in Pama’s 2011 “Beyond the Glass” competition, and won two awards in the regional 2010 Drambuie “Nail or Fail” cocktail competition. She is an active member of the New York City chapter of the United States Bartenders Guild and works with Prime Produce’s (a non-profit) program “Shenanigans for Charity,” bartending at various venues throughout NYC to raise money for different charities. Pamela is committed to and believes in the continuation of her pursuit of knowledge and is currently working towards a master’s degree in Food Studies, with a concentration on spirits and alcohol, at NYU’s Steinhardt School.

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Guest Contributors: Edition Five

Brazilian Carnavale Edition

Hal Wolin, Resident mixologist

hal

In early 2009, Hal decided to take his obsession and love of cocktails a step further and began writing about cocktail lounges, reviewing spirits, and creating original cocktails on his blog, A Muddled Thought. In 2010, Hal became the newest member of The Cocktail Guru, a consulting company established by Jonathan Pogash that specializes in drink development, brand representation, beverage programs, special events, and mixology classes. Hal has worked with Jonathan to create signature cocktails and cocktail programs for restaurants, hotels, and other clients. Hal is also active as an elected officer for the NY Chapter of the United States Bartenders Guild (USBG).

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Guest Contributors: Edition Four

Wild Card Edition

A Gluten-Free Thai Feast

Laura Huben, Sous Chef

Sous Chef Laura Huben fries up pork stuffed shrimp

Laura is a fellow cook-in-the-trenches of the underground scene with Emily and is the creative power behind you can't eat bread?!, a site that chronicles her gluten-free adventures. She also manages to somehow stay gorgeous with hot grease flying in every direction. [Emily wrote this bio.]


Hal Wolin, Resident Bartender

hal

In early 2009, Hal decided to take his obsession and love of cocktails a step further and began writing about cocktail lounges, reviewing spirits, and creating original cocktails on his blog, A Muddled Thought. In 2010, Hal became the newest member of The Cocktail Guru, a consulting company established by Jonathan Pogash that specializes in drink development, brand representation, beverage programs, special events, and mixology classes. Hal has worked with Jonathan to create signature cocktails and cocktail programs for restaurants, hotels, and other clients. Hal is also active as an elected officer for the NY Chapter of the United States Bartenders Guild (USBG).

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Guest Contributors: Edition Three

Eleven Eleven Eleven

A Holiday Trip Down the Spice Route: Red, White & Green

Raquel Pelzel, Guest Chef

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Food writer Raquel Pelzel has collaborated on more than a dozen cookbooks including James Beard award-winning The Quick Recipe and Beard-nominated DamGoodSweet, and has written her own cookbook, New Flavors for Desserts.

She’s contributed to Saveur, The Wall Street Journal, Fine Cooking, Time Out New York, and Gilt Taste and is a former Cook's Illustrated editor. She enjoys getting her two kids to eat weird things, like fish eyeballs and spicy sambhar and celery leaf fritters and writes the blog raqinthekitchen.com.

Raquel on Twitter: @RaqInTheKitchen
Raquel’s Food Blog: raqinthekitchen.com

Brian Quinn, Guest Bartender

BQ

Brian Quinn, an event producer in NYC, is a man of many talents, both from the music industry as a drummer and concert producer, and in the culinary realm, as a bartender and influencer in the underground dining scene as co-founder of The Noble Rot: a unique wine gathering once dubbed “a new form of clandestine drinking” by Tasting Table NYC.

Having worked beside some of the best bartenders in New York, Brian shares an equally keen sense for curating compelling experiences, as he does in educating and broadening the palates of those he serves. Look for him in bars such as Maison Premiere or Silver Lining, or at his own events, which can be found via his website and mailing list.

Brian on Twitter: @BrianQuinn
Brian’s Website: http://BrianQuinn.co (*not “.com”)


Guest Contributors: Edition Two
Google Place and Midnight Brunch Take Manhattan

Kian Lam Kho, Guest Chef

Kian Lam Kho

Kian Lam Kho is a chef, food writer, teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (http://www.redcook.net) and is one of the authors of Knack Chinese Cooking: A Step-by-step Guide to Authentic Favorites Made Easy. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is a frequent guest chef and caters private multi-course Chinese banquets.

Felipe Donnelly, Sous Chef

Chef Felipe Donnelly of Thursdays at Worth Kitchen, plating dessert at the end of his successful pop-up restaurant event.

Felipe is one half of the Thursdays at Worth Kitchen Supper Club team. He and his wife Tamy had 8 - 10 people over for dinner every Thursday night for a year, asking each guest for nothing more than a bottle of wine. What started as a meal between friends grew to include strangers, and then inspired fans. Worth Kitchen started hosting 50-person pop-up dinners at a SoHo loft. Felipe felt his place was at the stove, so in early 2011 he left his job in advertising to pursue a life in the industry full-time. He is working as a head chef, re-opening an East Village legend of a restaurant called Sidewalk Cafe.

Rachael Mamane, Sous Chef

Rachael Mamane of Brooklyn Bouillon

Rachael Mamane is a techie turned private chef who moved from Seattle to Brooklyn about a year ago. She owes her passion for cooking to a French-Moroccan heritage and her love for farmers markets to a childhood association with life abroad. For over a decade, she has been composing multi-course meals that feature nose-to-tail cooking for esteemed colleagues and loved ones. Rachael is the founder of Brooklyn Bouillon, a small product company that partners with regional farms to deliver the first line of sustainable and traceable stocks. She also produces Bonhomie Supper Club, a seasonal multi-course, farm-to-table affair in Brooklyn, and sits on the board of Slow Food NYC.

Max Messier, Guest Bartender

Bartender and Proprietor Max Messier

Max Messier, AKA The Brooklyn Bar Chef, is owner of Brooklyn's first cocktail emporium, Whiskey Tango Foxtrot (opening next month). Max is a skilled bartender focused on small batch spirits, seasonal and market-driven cocktails and producing unique syrups, vermouths and bitter concoctions. Max has nearly a decade of industry experience on both coasts.

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Founding Members

Midnight Brunch: Edition One

A Trip Through The West Indies


Emily Cavalier, Chef/Founder of Midnight Brunch and Mouth of the Border

in yellow

Emily Cavalier is a food writer specializing in ethnic food and culture in New York City. She also consults on social media and event projects with major food and food media brands. Emily has reported, written and produced for newspaper, magazine and broadcast outlets as a journalist. When not consulting or writing, Emily works as a project manager developing and executing integrated business development campaigns in the corporate event industry. Emily's favorite things about New York are getting off at the wrong subway stop and accidentally finding a new ethnic food haunt, craft cocktails at Weather Up in Brooklyn, deep-fried hot dogs wrapped in bacon at Crif Dogs and watching NFL football at Angry Wade’s.

Kara Masi, Sous chef

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Kara, Emily's neighbor, gets all the credit for hosting the very first supper club Emily ever attended (http://tedandamysupperclub.com/). This fateful event took place in early 2007 just a few months after Emily moved to NYC and, like a gateway drug, she was hooked on the concept of home hospitality involving complete strangers. Kara is also the decidedly brilliant founding force behind The Great Hot Dog Cookoff, an annual event which has raised over 13K for NYC charities since 2006. In addition to being fantastic in the kitchen, Kara is an exceptionally warm and engaging hostess.

Sarah Simmons, Sous chef

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Sarah is simply brilliant in the kitchen - her knowledge and skill are humbling. Last year, she was dubbed Food & Wine Magazine's Home Cook Superstar and she has since left her job to pursue food & cooking full-time. She also has a supper club (City Grit), which you can read more about here: http://sarahmcsimmons.com/. You can watch her most recent TV appearance on NBC here. Sarah and her work have also been featured in Bon Appetit, Eater, Mashable and Food52.

Meghan Martino, Sous chef

meghan

Meghan has been cooking and mixing drinks practically from the time she learned how to talk, as the resident sous-chef and bartender for the lavish parties her parents threw during her childhood.  She has a deep knowledge of culinary techniques and specializes in baking, pastry and cocktails made with brown liquor. Currently, she can be found in the kitchen or behind the counter at a small specialty foods store in Cobble Hill, Brooklyn or online at http://www.letterstomeryl.com where she posts her latest culinary creations.  Meghan and her husband Brett are the founders of Five Burros Consulting, a full service cocktail consulting and catering company based in Brooklyn.

Brett MartinoResident Bartender

brett

Brett's fascination with booze began as a young boy when he would stock the shelves of his parents' liquor store and marvel at the colored bottles with the pretty labels.  Over the past several years, he has studied cocktail ingredients, techniques and recipes both classic and modern.  A life-long foodie, Brett believes in bringing an epicurean curiosity to the art of mixing drinks -- he has designed custom cocktails for events and venues in California, New York and Hawaii.  Most recently, Brett and Meghan bartended for the 2011 Diner en Rouge Michelin Guide release parties in New York and San Francisco.  During the day, Brett moonlights as an energy finance attorney.

Hal Wolin, Resident Bartender

hal

In early 2009, Hal decided to take his obsession and love of cocktails a step further and began writing about cocktail lounges, reviewing spirits, and creating original cocktails on his blog, A Muddled Thought. In 2010, Hal became the newest member of The Cocktail Guru, a consulting company established by Jonathan Pogash that specializes in drink development, brand representation, beverage programs, special events, and mixology classes. Hal has worked with Jonathan to create signature cocktails and cocktail programs for restaurants, hotels, and other clients.  In addition to his work with The Cocktail Guru, Hal also tends bar at El Cobre, Ravi DeRossi's newest joint inside Cienfuegos the East Village. Hal is also active as an elected officer for the NY Chapter of the United States Bartenders Guild (USBG).