Sara Madsen Miller’s Type Is a “Distinctive Martini You Will not Discover on Each Menu”

Sara Madsen Miller heads Emmy award-winning video production company 1820 productions as Chief Operating Officer and Executive Producer. Her company has shot commercials, television shows, and documentaries while working with the likes of Frito-Lay, 7-Eleven, and Toyota while producing work for ABC, BET, and Discovery. Here she talks about how her grandmother’s style inspires her today and how it reflects her industry.

What I do: “I run the business and business development for 1820 Productions. I also produce visual content for TV stations, advertising agencies, and corporations. Unofficially, I am called the ‘dream maker’. “

Style icon: “My grandmother was my original style icon. Her daily fashion in the 70s could match the flair of Diana Ross, Olivia Palermo, Beverly Johnson and Iman. “

At work: “My work style is a reflection of my personality and an extension of the creative industry in which I work and which I represent.”

Inspiration: “My husband would say he’s my inspiration, but the truth is, I’m inspired by him and magazines like Essence, In-Style, Vogue and Ebony. “

Style defined: “A unique martini that you won’t find on every menu.”

Fashion essential: “Really cute shoes and a backup pair. “

Go-To-Look: “Midnight black clothes with red lip gloss.”

Equipment: “I put on accessories by adding layers of jewelry and texture, then looking in the mirror and asking myself, ‘Is that too much?’ And then add something. “

Weekend look: “On the weekends I wear comfortable and fun athleisure and chic tracksuits.”

Favorite shop: “I’m a lover of fashion and a great sale so I’m wherever it is. However, if you force me to pick a store, I would go with Bergdorf Goodman 5th Avenue in New York. The shoe sale in December is like taking myself to heaven on earth. “

Reside leisure, extra menu objects deliberate for Oakmont Greek Meals Competition

Live entertainment, outdoor seating and more menu items are part of the return of the Oakmont Greek Food Festival later this month.

It is the 47th year for the festival presented by the Dormition of the Greek Orthodox Church Theotokos at 12 Washington Avenue.

Food will be served from June 25th to 27th from 12pm to 9pm. Entertainment can last longer into the night.

Event co-chair Andy Gavrilos said the volunteers worked very hard and followed the guidelines of the Centers for Disease Control and Prevention to prevent the pandemic as much as possible.

“We’re very happy about that,” he said. “The church has asked us (to return to normal). They were very patient as we tried to deal with last year’s problems. Everyone fought.

“Our hope and belief is that our community will support the choices we have made. We are still developing. We’re still evaluating policies and rules and considering a few other options. “

One of the decisions was to bring back moussaka – layers of ground beef with potatoes and eggplant, accented with bechamel sauce. It was one of the items that was cut out at the festival last year when it went Car restaurant with no dancers, no seating and a very limited menu.

Other food changes include a new pack of pastries for chocolate lovers, and one that’s just baklava.

Honey balls were once again removed from the menu. However, sources said they could be added closer to the festival. Updates will be on his. released Facebook site.

Unique dinners such as chicken alexis, lamb knuckle, pork nouvlaki and the legendary church gyros are offered while supplies last.

The Grecian Odyssey Dancers and Jr. Grecian Stars are expected to perform every three days.

Organizers have been discussing for the past few months bringing back the drive-thru layout with motorists following traffic cones and ropes to a three-seat ordering tent.

But Gavrilos said they were comfortable with the restrictions lifted and enough people vaccinated so that people can go outside and have limited seating.

“I think people are ready to forget the trials and tribulations of the past 18 months and have fun again,” said Gavrilos. “We had good results (with drive-thru). We worked hard to really streamline the process and make it as fast as possible. At the beginning of the year we were pretty sure that we would make another trip.

“We did some pre-planning with that in mind, hoping things would open up. We think we’ll get a nice audience based on the fact that things are opening up. There are still some people who are still suspicious of crowds. “

Masks are recommended but not required. Guests are also asked to distance themselves socially whenever possible.

Cash transactions are prohibited; Debit or credit cards are accepted.

For more information, please visit or call 412-828-4144.

Michael DiVittorio is a contributor to Tribune Review. You can contact Michael at 412-871-2367, or via Twitter .

Dauphine’s D.C. Restaurant Opens With a Menu Filled with New Orleans-Type Dishes Downtown

To understand the scope of Dauphine’s detailed planning, check out the two-level low side of the bar that divides the dining room of the highly anticipated New Orleans-style restaurant that will open on Friday May 7th in the Opened in downtown DC, a metal fountain with mid-Atlantic oysters and clams on ice, and a peek behind the block of wood where chefs bring in whole sides of pork from the Shenandoah Valley in Virginia. Then take a minute to admire the hanging hams, genoa salamis, and sazerac bresaola visible through tiny windows in a special meat refrigerator that looks more like an antique cabinet as it is lined with dark wooden panels that lead to the siding the bar match the table tops placed throughout the dining room.

Long Shot Hospitality, the DC restaurant group dedicated to bringing Chesapeake sensibility into New England seafood traditions the salt line, appears to have invested an entire Louisiana purchase in the Midtown Center development on 15th Street NW. This includes a mezzanine level with a wrought iron railing and palm trees that can inspire customers to toss carnival pearls at the guests seated below. Outside there is a fully covered bar with four freezer vending machines and a tiled fountain on the side.

The marble-topped bar at Dauphine’s sells cocktails developed by Neal Bodenheimer of the famous New Orleans Bar Cure

Jen Chase / For Dauphine

The commitment to this tribute project goes beyond the aesthetics of Grizform Design Architects. Dauphine’s website contains a Reference page Listing of local farmers and suppliers. It also serves as an encyclopedia of New Orleans culinary history. Neal Bodenheimer – founder of the nationally recognized bar Healis a partner of Dauphine who reproduced a historical recipe from the hurricane and bought an absinthe rickey. After Long Shot billed Salt Line’s Kyle Bailey as head of the project, he worked on Bodenheimer’s connections recruit Kristen Essig from New Orleans to DC

“The food is supposed to be chaotic. You should be involved. ”

Vinegar that has worked at Emeril’s and spent more than 20 years studying Cajun and Creole cuisine in town, and agreed to leave town after breaking up with her partner at the contemporary restaurant Southern Coquette. Bailey is in charge of the Dauphine’s boucherie menu, a reference to Cajun pig harvest traditionsand vinegar oversees the rest of a menu (see full version below) that interprets Louisiana cooking using a blend of southern and regional east coast ingredients.

“You want to be careful not to make an Epcot version of what people think [New Orleans] is, “says Essig.

She brings in Long grain rice from Prairie Ronde, Louisiana, north of Lafayette, and displays large glass jugs of black small-batch cane syrup Charles Poirier producer in Youngsville, Louisiana. Her friends at Leidenheimer Baking Co. (founded 1896) send out frozen, pre-baked breads recognized as being ideal for po ‘boy bread. She uses vinegar as the base for the peacemaker sandwich, in which fried oysters are piled with rubble, a classic roast beef sauce from New Orleans that she makes with braised cheeks. She has referred to this dish as a “napkin changer,” which causes the servers to wait for requests for a new napkin after it has been put on the table.

“The food is supposed to be chaotic,” says Essig. “You should be involved.”

A Peacemaker Po 'Boy topped fried oysters with a braised beef cheek sauce

A peacemaker po ‘boy tops fried oysters with a braised beef cheek sauce General Design Co./For Dauphine’s

A plate of frontal prawns is served in a brown barbecue sauce with birch beer

Dauphine’s cook Kristen Essig uses birch beer in her General Design Co./For Dauphine’s barbecue shrimp sauce

A piece of almond fish with almonds lies on green beans and white rice at Dauphine

Chesapeake Rockfish, not Trout, becomes a classic Amandine at Dauphine’s General Design Co./For Dauphine’s

Another sign of the south is the inclusion of the mirliton, or chayote gourd, which reproduces in Louisiana and is often served stuffed and baked. Vinegar’s latest version is shaved to keep the crispness in place. It is then served with juliennized apples, crispy pork ears and candied Georgia pecans.

Vinegar makes the first iteration of a seasonal gumbo with all shellfish (crabs, oysters, and shrimp), marking a first for them, she says. This bowl of stew starts with a roux made from toasted flour cooked the color of dark chocolate. Instead of a mound of white rice in the middle, there is a serving of potato salad. Considering the Atlantic coast, she serves stonefish amandine, not trout, and a blackened creole soft-shell crab that might otherwise contain catfish or redfish.

Terrace seats at Dauphine are completely covered.

Terrace seats at Dauphine are completely covered.

Jen Chase / For Dauphine

The chef’s desire to reduce waste and accept challenges is expressed on a plate of grilled cabbage served in an etouffee sauce. Bodenheimer insisted that no one could pull off a vegan etouffee, and Essig is careful not to classify the dish that way, but she used that challenge as a starting point. The outer leaves of roasted cabbages add flavor to a vegetable broth at the base of the dairy-free sauce. In this case, the roux is based on oil. Slices of cabbage are placed on top of the sauce and then topped with pickled mushrooms, herbs and a crispy mixture of seeds and spices that contains coriander seeds.

Grilled cabbage in etouffeet sauce is a vegan option at Dauphine

Grilled cabbage in etouffeet sauce is a vegan option at Dauphine

Jen Chase / For Dauphine

Charcuterie boards (three types of meat for $ 18) contain a “seasonal” mustard. Vinegar explains that this is another way to use leftover ingredients like a strawberry bush from the bar. Bailey, who says he is “wise in sausage years,” developed a pickled hot link recipe to extend the shelf life of a product that young chefs are often eager to find but can’t sell fast enough. Whole pork is poached in pork fat and preserved in a malt vinegar solution. It is then cut into slices to serve with products such as homemade pork head terrine. There’s also a banh-mi-style chicken liver mousse that decorates vinegar with jalapeno, pickled carrots, and daikon, and a pinch of citrus ground from whole black, dried satsumas kept in jars around the restaurant.

“I have a lot of powders and potions,” says Vinegar with a smile.


The “Muffaletta Board” from Dauphines shows of Sazerac Bresaola, Chicken Liver Banh Mi and other sausages.

Jen Chase / For Dauphine

Roslyn Social launches Italian-style sushi menu

“Hey Google, define sushi.”

Sushi is “a Japanese dish that consists of small balls or rolls with cold, boiled vinegar-flavored rice and is served with a side dish of raw fish, vegetables or eggs.”

“Hey Nicky, define Italian sushi.”

“It’s basically your classic Italian heroes made into a sushi roll,” says Nicky Luisi, owner of Roslyn Social, referring to his newly launched menu, which is a unique twist on traditional sushi. There’s still rice – and the restaurant’s seven rolls are served cold, in round, bite-sized pieces that you eat with your hands (not chopsticks).

The most popular so far is the colorful “Nicky Lu” roll, which is filled with breaded chicken schnitzel, roasted peppers and mozzarella wrapped in ham. Other interesting twists on the Japanese staple include the eggplant roll-a-tini (ricotta wrapped in eggplant); a scampi roll (shrimp wrapped in nori) and a fried Sicilian rice roll (ground veal and peas).

Out: soy sauce and sake. It is replaced by balsamic glaze, marinara, white wine and garlic sauce, vodka sauce, ranch and au jus.

Each dish contains five to seven pieces of “sushi” and costs $ 15.

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Luisi said some of his customers only come for the rolls. That inspires long-cherished dreams he had with his cousin Anthony Mazzilli to open an Italian sushi café. One day, said Luisi.

Roslyn Social is located at 1363 Old Northern Blvd. in Roslyn. 516-801-4963.