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A Visit to the "House Beautiful" 2012 Kitchen of the Year at Rockefeller Plaza
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A Visit to the "House Beautiful" 2012 Kitchen of the Year at Rockefeller Plaza

- On Location with Roberta: Special Events


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House Beautiful Kitchen of the Year
(Kitchen of the Year 2012 Website)
Newell Turner, Editor in Chief
Kate Kelly Smith, SVP, Publishing Director

At
Rockefeller Center
(Rockefeller Center Event Website)

Press: Jonathan Kreissman, VP, Bullfrog & Baum

Dr. Roberta E. Zlokower
July 19, 2012


On a gorgeous, late summer afternoon, I stopped by a bustling Rockefeller Plaza to join a presentation of the 2012 House Beautiful Kitchen of the Year, which was designed by Mick De Giulio, a renowned American designer, frequently featured in magazines and on television. Links above will inform readers about the exquisite details of the kitchen that was completely rebuilt, right in the middle of Rockefeller Plaza, quite a challenge. The audience at today’s event, part of a five-day series of cooking and home design presentations, was in awe of the sleek lines and compact features of the House Beautiful kitchen. It had full electricity, running water, and a cool citrus drink, Orgeat Lemonade, for everyone. Michael Aram designed silver objects on side tables and kitchen shelves.

I sat in on two demonstrations, a cocktail demo with Derek Brown, a writer and bartender, who owns a Washington DC bar, called The Passenger, as well as the Columbia Room. He’s been featured in Food & Wine magazine and the Wall Street Journal. Mr. Brown chatted for the audience, like the pro that he is, with Kate Kelly Smith, the SVP and Publishing Director of House Beautiful. The cocktail he created is called Orgeat Lemonade, simply made by shaking 2 oz. fresh lemonade with 1 oz. orgeat syrup, crushed ice, and mint sprig. It was great.

The second demonstration was presented by Miles Angelo, Executive Chef of the Caribou Club in Aspen, Colorado. He was dynamically introduced to the packed crowd by Sean Sullivan, Associate Publisher of House Beautiful. Mr. Angelo and his busy Assistant created Cappelletti Duck Confit Forestiere, “hat shaped confit filled pasta, in a sauce of black forest ham and trumpet mushrooms, with a poached farm fresh egg.” He used a pasta machine to thin the dough, and ingredients included egg yolks, Bordelaise sauce, pulled duck confit, diced black forest ham, and trumpet mushrooms. Mr. Angelo worked rapidly, an amazing viewing experience, and everyone was treated to a sample of this gourmet, work of art.

Kudos to House Beautiful magazine for its Kitchen of the Year and its series of events.



Matt Hare, Hearst Marketing Consultant, Sean Sullivan, Assoc. Publisher, House Beautiful, and Jonathan Kreissman, VP, Consumer Division, Bullfrog & Baum
Courtesy of Roberta Zlokower



Derek Brown, Mixologist, Owner of DC's Passenger and Columbia Room,
with Kate Kelly Smith, SVP, Publishing Director, House Beautiful
Courtesy of Roberta Zlokower



House Beautiful Kitchen of the Year
Courtesy of Roberta Zlokower



House Beautiful Kitchen of the Year
Courtesy of Roberta Zlokower



Sean Sullivan Greets the Guests,
Introduces Miles Angelo and Cooking Demonstration
Courtesy of Roberta Zlokower



Miles Angelo, Exec. Chef, Caribou Club,
and Assistant
Courtesy of Roberta Zlokower



Miles Angelo Creates Cappelletti Duck Confit
Courtesy of Roberta Zlokower



Miles Angelo Creates Cappelletti Duck Confit
Courtesy of Roberta Zlokower



Miles Angelo Creates Cappelletti Duck Confit
Courtesy of Roberta Zlokower



Miles Angelo Creates Cappelletti Duck Confit
Courtesy of Roberta Zlokower



Ready to Serve, Cappelletti Duck Confit Forestiere
Courtesy of Roberta Zlokower



For more information, contact Dr. Roberta E. Zlokower at zlokower@bestweb.net