HOLIDAY DISH SWITCH-OUTS

NOTE:  THIS INTERVIEW WAS CONDUCTED VIA EMAIL.  ONE OF RACHAEL’S PUBLICISTS DID NOT LIKE THE WAY THE PIECE TURNED OUT BECAUSE OF MY EDITING.  BELOW THE COLUMN FIND THE ORIGINAL ANSWERS TO MY BULLETED QUESTIONS.  ALSO, FIND THE EMAIL OUTLINING THE PUBLICIST’S ISSUES WITH THE PIECE.  WE ARE ALL ABOUT TRANSPARENCY HERE - YOU DECIDE…AND COMMENT.

Keep the glam this holiday but loose the slam from the credit card companies in January.  Tracey Seaman, director of Every Day with Rachael Ray’s test kitchen, shared exclusive tips, for her Asbury Park friends, to keeping the sizzle in holiday meal prep this year.

TBP:  What’s going on in Rachael’s kitchen during this leaner holiday entertaining season?  How do you switch out more costly ingredients for cheaper ones in?

Tracey:  Hosts in Asbury Park who are accustomed to enjoying extravagances probably already know what they are willing to live without.  Trying to find a cheap substitute for recipes doesn’t work all the time.  For me, attempting to find a replacement for foie gras, is like hiring an escort instead of going on a date with my boyfriend – why bother?  I will settle with having it rarely.

TBP:  So when you want to “wow” your man’s parents with a great meal, what do you do?

Tracey:  You can always have a great party without going crazy.  Be on the look-out for sales on beloved lavish items.  

Let what you find at a good price dictate your menu instead of being bent on impressing with a bunch of must-haves.

TBP:  What if someone is hooked on a tradition of having specific fancy foods like lobster or duck for the holidays?

Tracey:  Invite fewer guests or tread carefully and serve those items in smaller amounts.  

If you have a hankering for lobster, instead of serving whole lobsters as a main course, make a gorgeous lobster hors d’oeuvre – which could be quite exciting.

TBP:  I love that idea.  Rachael must be so proud.  What do you think she is gifting you with this holiday?  A Pitt Bull?  She and I share the love of the Pitt Bull.  Back to you – where do you and other pros, shop when you are not in Rachael’s colorific kitchen?

Tracey:  I am a big fan of the warehouse stores.  Aside from being a great place to buy mango juice and peeled and de-veined shrimp at about half the price, Costco has a reputation for treating their employees well.  

TBP:  Is there a secret to finding great items at a warehouse store? 

Tracey:  I often buy whole fillet mignons there, although I admit, they used to be less expensive.  I have enjoyed many a boneless rib roast too, but buyer, beware – look for a slab of meat with ample marbling.

TBP:  One of my most favorite recipes from you, err, Rachael is for Beef Wellington – we make it every year for Christmas.  What about cocktail suggestions? 

Tracey:  Prosecco instead of champagne is popular these days – it’s festive and can be reasonably priced.  Dress up a modest bottle of bubbly with a splash of nectar or rich, fruity syrup.

Most importantly, when entertaining, take care to pay attention to the little things.  Serve excellent bread and wonderful coffee.

TBP:  Fab, Tracey.  If you do get that dog from Rachael this holiday, check out Asbury Bark in town. 

Briefly:  “If you don’t believe in same-sex marriage then don’t marry someone of the same sex.”  So says one of the best comics around – named one of Entertainment Weekly’s Funniest People in America – Emmy winner and newly “out” Wanda Sykes. 

I know a lot of you love her as much as I do, so FYI, she will be at the Count Basie Theatre in Red Bank, March 20.  Tickets are on sale now for the person on your holiday gift list with a great sense of humor.       

POST-PUBLICATION EMAIL FROM PUBLICIST #1:

Good Evening Richard-

I just saw The B Plot article featuring your interview with Tracey Seaman, and it looks fabulous!  Thanks so much for your interest Richard and I look forward to working with you again in the near future.  

Best- A

ORIGINAL REPLY TO MY QUESTIONS – UNEDITED – FROM PUBLICIST #1:

 To: Richard Virgilio

From: Tracey Seaman

Re Switching out for the Holidays

People who are accustomed to enjoying extravagances probably already know what they are willing to live without. Trying to find a cheap substitute for things doesn’t work all the time. For me, attempting to find a replacement for foie gras, is like hiring an escort instead of going on a date with my boyfriend—why bother?  I will settle with having it rarely.

One can have a great party without going crazy. First, look for sales on those beloved lavish items. Let what you find at a good price dictate your menu to some degree instead of being bent on impressing with a bunch of must-haves.

If you want to serve special ingredients you can’t get a break on, invite fewer guests or tread carefully and serve those items in smaller amounts. For example, if you have a hankering for lobster, instead of serving whole lobsters as a main course, you could make a gorgeous lobster hors d’oeuvre, which could be quite exciting and impressive.

Macadamia nuts are great for snacking on, but they are awful for cooking and baking because they are easily over powered by anything else you might pair with them. You could substitute cashews for snacking; they have a similar creamy texture, but for baking, pecans and especially hazelnuts are preferable for the holiday.

Although nuts are not always a bargain, you can get two-pound bags of them reasonably at your local wholesale superstore. I am a big fan of my Costco. Aside from being a great place to buy baby spinach, mango juice, haricots verts, and peeled and deveined shrimp at about half the price, Costco has a reputation for treating their employees well. I often buy whole fillet mignons there, although I admit, they used to be less expensive. Their choice grade steaks have hearty flavor and toothsome texture. I have enjoyed many a boneless rib roast from Costco—but buyer, beware to look for a slab of meat with ample marbling.

For value and flavor, I often choose boneless sirloin. It costs so much less than fillet, porterhouse and rib-eye steaks and needs only a simple seasoning of salt and pepper. I should mention that personally I would not buy meat merely because it’s a bargain.

In the wine department, buy something you like by the case at a discount. Take the sales person’s suggestion for a great vintage at a good value. Prosecco is popular these days, is festive and can be reasonable, and a modest bottle of bubbly can be dressed up with a splash of nectar or rich, fruity syrup.

Most importantly when entertaining, take care to pay attention to the little things—don’t forget to serve excellent bread and wonderful coffee. 

(PUBLICIST NAME)

Coburn Communication

EMAIL FROM PUBLICIST #2, POST-PUBLICATION.  WE TOLD HER WE WOULD PUBLISH ANY FURTHER EMAIL TO US, TO LET THE READER DECIDE.  ITS NOT EITHER PUBLICIST’S FAULT.  THERE IS SOME BOSS MAKING ALL THIS HAPPEN AND THESE TWO WOMEN WERE THE MESSENGERS.  ACTUALLY, BOTH GREAT AND SMART LADIES IN A BUSINESS BUILT ON TORTURE:

Hi Richard,

I really appreciate your time tonight. Thanks.

I spoke with you earlier in regards to your Q & A with Tracey Seaman of Every Day with Rachael Ray magazine. Thank you. As I mentioned on the phone, could you kindly revise the following in your Hot Plates article:

Please remove the question “So when you want to ‘wow’ your man’s parents with a great meal, what do you do?” This is not a question that was asked in the email interview and puts Tracey’s words out of context.

Please also remove Tracey’s answer, “Be on the look-out for sales on beloved lavish items.” I appreciate you trying to enhance the quotation – but its not in context.

Lastly, please bracket [Hosts in Asbury Park] in Tracey’s first answer. This is standard journalist practice.

Tracey’s comments were paired with questions that were not asked of her. She may have answered differently – that said, without giving her this option – we appreciate you working with us on the revisions. We really enjoyed working with you on this article and hope we can work together again.

Thanks again, Richard.

E

INSPIRATION FOR A CHANGE

“The government is broke.  We are deep deep deep in debt – broke.  We are M.C. Hammer broke.” Comic Wanda Sykes

The news is pretty dismal right now however we don’t focus on the negative here.  So, I spoke with four innovators in our community and learned what they do to become re-energized and inspired.

Marilyn Schlossbach, Langosta Lounge:

I am influenced by my travels.  I immerse myself in the culture of a place and its people and learn from individuals who carry the customs and history of a region with them. 

Asbury Park’s vibrant community and personalities inspire me everyday.  To give back and immerse myself in positive actions locally, keeps me going through the ups and downs in life.  As my mother said, “Be kind, everything else will find its place.”

Father David Stout, Trinity Church:

Hands down, it is in the people with whom I minister in my congregation.  I see people who choose to focus on the good, on the blessings.  I see the way they rally around one another when in need.  I see the times they choose to forgive instead of hold a grudge and the times they seek forgiveness instead of holding on to pride.  

I am not only a better Priest because of them, I am a better Christian.  They teach me what it means to strive to be faithful in being the person God knows I can be.

Dennis Carroll, photographer:

Inspiration comes from observing the world around me.  No matter what the subject is: a landscape, a portrait, a scene on stage, I am primarily interested in the space and its relationship among the forms themselves and the interplay of light and shadow.

In Asbury Park, my inspiration is the beach, the ocean and the sky and the way they are broken up or framed by the historic buildings.

Nancy Ehrlich, Organic Style:

I get my inspiration from like-minded people and organizations who share my concerns for the environment and animals. 

The people of Farm Sanctuary – a farm animal rescue and sanctuary – recently saved dozens of pigs that were drowning and stranded because of floods in the Midwest.  People who do things like this inspire me.  Each life is worth saving. 

Locally, I get inspired from my wonderful customers and the stories they tell me about what they are doing are doing to help the environment.

Cheers to everyone whose inspiration and drive continues to move our community forward. 

Briefly:  How about being inspired to visit the beautiful country of Poland with a bunch of your friends from Asbury Park?  The Asbury Park Historical Society, in conjunction with Seton Hall University is sponsoring a tour of Poland next year, May 13 to 23.

A fun group of Asbury Park residents – from every corner of the community – are already on board for the trip, which will include stays in the most beautiful, interesting, culturally full, architecturally opulent, spiritually dynamic, historically rich cities in Poland.

If you ever wanted to visit Poland, the organizers – one who has authored scholarly books about the country – have created a first-class travel package.  Years ago, I went to Poland with my mom and it was an amazing trip that I will always remember. 

Email Richard Hunter at HunterRI@SHU.edu.

LANGOSTA FABULOSA

The sun rises tomorrow (Friday, Nov. 14) on the town’s next destination restaurant – Marilyn Schlossbach’s Langosta Lounge, at the Boardwalk.

Marilyn – founder of the Labrador Lounge in Normandy Beach, New Jersey and Market in the Middle on Cookman Avenue – is dedicated to ensuring her new endeavor is a 21^st Century business built on a foundation of morphing benevolence and commerce into its success criteria.

“If you make your living from the environment, you must give back and take care of the environment,” said Marilyn. 

Community compassion is not an afterthought or cute public relations initiative with Marilyn and Langosta’s other owners, her husband Scott Szegeski and brother Richard Schlossbach.   

“Local kids need to be inspired and aspire and I want to do what I can,” said Marilyn.  “We will use what we have here, which includes a large commercial kitchen, to help kids see and try out new opportunities they might not otherwise be exposed to.”

Langosta Lounge will be a boardwalk anchor business serving original, seasonal cuisine and cocktails while offering diners a relaxed, escapism experience. 

“We serve ‘vacation cuisine’ here,” said Marilyn.  “Everything on the menu is influenced by Scott and my travels to places like Hawaii, Spain, Brazil and Thailand and the people we meet along the way.” 

Fall 2008 menu items – priced primarily from $15 to $25 – include: tilapia with a coconut milk green curry sauce, paella in a “not so traditional cilantro broth,” short ribs braised in chestnuts and red wine and Marilyn’s famous lobster macaroni and cheese. 

She is also bringing back the classic Pu Pu Platter as an appetizer with a “fun and kitschy assortment” of items such as coconut shrimp and chipotle turkey meatballs.

For dessert, the chocolate jalapeno banana cake is spectacular – and vegan. 

Many of the menu items are vegetarian and organic. 

The restaurant’s space is equally as compelling, featuring dynamic views of the ocean from many of its tables – some of which are made from reclaimed teak bleachers – and barstools. 

This is the place to watch storms roll in.  It’s an all-season meeting place at the beach.

Two of the nature-inspired art pieces in Langosta Lounge – “langosta” means “lobster” in Spanish, BTW – are the spectacular 25 foot reclaimed glass and wood “wave” providing a energetic backdrop for the bar and the colorful cement floor mural inspired by Marilyn’s trip to the Galapagos islands. 

“I wanted this place to have a history and story from the beginning,” said Marilyn.  “And to be groovy and suave.”

For the moment, Langosta Lounge is BYOB.  The beautiful 35 foot bar will be serving, shortly, a recession-friendly priced, quality wine list. 

A restaurant that makes the sunset as exciting as the sunrise in Asbury Park…fabulosa! 

Briefly:  Ocean Township High School’s West Park Players are back with Arthur Miller’s “A View from the Bridge,” directed by the wonderful Bob Angelini, Thursday Nov. 20 to Saturday Nov. 22.  Call: 732.531.5650.

And, do you know someone local who selflessly is giving back to the community?  Tell me.

Richard@TheBPlot.com

TOTALLY GHOUL

Remember when you were a child and there was that “must-go-to” house in the neighborhood on Halloween – either because the decorations were amazing or the homeowners gave out great candy?  For some of us, there was also the lure of getting a rare peek inside fabulously designed homes. 

Since 2000, Jill Potter’s Sunset Avenue home has been the “it” house for this generation of Asbury Park trick-or-treaters.  Each year, Jill and her friends – also chairperson of the Asbury Park Marketing Fund – go all-out to build the hugest, most fantastic and interactive Halloween experience. 

“I do this for one reason – the kids in Asbury Park and their families,” said Jill.  “I love Halloween and it’s my way of giving back to a town that has given me so much.”

This year’s theme was “killer klowns.” 

“We met and planned and texted and emailed,” said Jill.  “We worked for weeks on costumes, designs, props, scenes and lighting.” 

As dusk turned into Halloween night last Friday, more than three-hundred trick-or-treaters lined up in front of the huge tent on Jill’s front lawn to attend the Killer Klown Carnival.  

The kids entered the big top greeted by a concession clown selling “Bloody Mary’s,” “popcorn eyes” and “French fingers.”

Squealing through the maze of scary scenes, trick-or-treaters were spooked by a “really bad knife thrower looking for a new assistant,” then a room where they each donned 3-D glasses and gazed at a neon galaxy while dodging crazed Ninjas. 

Next was the “march of the identicals” – a scene where the children walked in between two rows of four look-alike clowns never knowing which clown was going to lunge at them from the slithering fog, followed by the “crazed cotton candy maker” looking for “special” costumed-kid ingredients for the next batch of cotton candy. 

Cautiously moving towards the finale – clutching friends or guardians – the children were handed their fortune in the form of a candy bar by Zoltar. 

“It was really, really, really cool and scary,” said trick-or-treating Pillsbury Dough Girl, Katie Scullay, 11. 

Jill Potter and her 27 volunteers – in addition to Asbury Park’s Citizens on Patrol – radiated excitement, over the excitement of their ghostly guests.  It was just wonderful to see. 

“I saw kids transformed from toughies to playful twelve or thirteen year-olds,” said Jill.  “I get such a kick out of watching how much they really enjoy the Halloween experience we created.”

Another spirited Halloween in town. 

Briefly:  “Free to Be…You and Me” (Running Press) by Marlo Thomas and Friends – is commemorating its 35^th Anniversary with an updated edition featuring new stories and a CD. 

The New York Times bestseller – which encourages everyone to “move the world to a better place” -  brilliantly celebrates diversity; dispels stereotypes and myths about gender and race; and challenges expectations that often inhibit people’s freedoms to be who they want to be. 

And, huge hugs to Taka and company for a fantastic birthday celebration at his restaurant last Saturday night.  That place is a consistent party pleaser – literally – with a great-looking crowd. 

Richard@TheBPlot.com