Green Options

Regarded as the premier purveyor of authentic Greek cuisine, Jim Botsacos, Executive Chef and Partner of New York City’s noted Molyvos Restaurant, creates the freshest, most inventive dishes this side of the Mediterranean Sea.
Recipient of one of the coveted 3-star reviews from the New York times shortly after the restaurant opened and named “Best in America,” by Esquire Magazine, Jim calls upon his rich cultural history and love of bold flavors to create unique dishes that pay homage to his Greek-Italian roots.

Always experimenting, Jim blends his classically trained expertise from Johnson & Wales in Rhode Island with his passion for good food to produce innovative combinations without diminishing centuries’ old Greek authenticity.  One of today’s hottest chefs with a background that’s as impressive as it is ecelectic, Jim Botsaco’s handiwork offers fork-fulls of paradise straight from the Greek Isles.

In the spirit of family and sharing, Jim bestows some of his best cooking secrets as a chef expert with with Behind the Burner, your source for tips and tricks from culinary masters, and I was fortunate enough to chat with him about everything from healthy eating to vegetarian specialties.

Raising a child is difficult enough without having to shoulder the load of school budget cuts or administration downsizing in equipping classrooms with the supplies they need.  Yet a staggering number of schools rely on donations from parents, contributors or out of their own teachers’ pockets to ensure that even the most basic items are in supply.

In an effort to bring this issue to the forefront and create a vehicle for parents, teachers and schools to work together in identifying and securing the contributions they need, WellGood LLC created ClassWish.org, a place where wishes come true everyday in the form of books to art supplies.  So, I reached out to Robert Tolmach, President, whom I’d also had the pleasure of interviewing over the holidays about their ChangingthePresent.org initiative, to learn more about ClassWish and how people can get involved to help advance this important cause.

When you think of Kenneth Cole, timeless fashion, trendsetting shoes and stylish accessories likely leap to mind.  Their commitment to the environment and their eco-tote likely do not top your list.  But behind the well designed exterior lies a philanthropic soul, intent on sparking social change — and helping others do it, too.
Their recent launch of Awearness supports that mission, showcasing 25 years worth of philanthropy, and creating a place for consumers and businesses to get involved in championing the causes that are important to them.  From a blog to a book to a volunteer link up program, Kenneth Cole shows us it’s possible to look as good as you feel. 
Right down to its name, Awearness is the embodiment of Feelgood Style.
Being the slightly bold journalist that I am, I sought out an interview with this fashion icon to learn more about Awearness and uncover any other hidden gems lurking behind the finely stitched fabric of Kenneth Cole.  It started with some light stalking of their Twitter account, a couple of emails and a few [dozen] phone calls before I finally connected with Robert Genovese, Vice President of Marketing & Media at the West 50th Street headquarters in New York City.  Robert was gracious, responsive, and genuinely eager to share the details of the Awearness program, and happily indulged me in the laundry list of questions that I am thrilled to share with you now.

Question: What does organic olive oil, the environment, love songs, Tsunami relief and adventures on the high seas all have in common?
Answer: One extraordinary man.
And his name is Jeremy Meltzer, philanthropist-adventurer-musician turned entrepreneur-olive farmer who found passion, purpose and prosperity in a 100% recyclable cask of extra virgin olive oil.

So, when Divya Gugnani of Behind the Burner told me about Jeremy — and that I would have the amazing opportunity to follow media divas like Martha Stewart in interviewing him – I was beyond thrilled.  Before I even connected with him, I was already moved by his unique story and the countless ways in which his endeavors are helping women, orphans and the environment.  But I had no idea how far-reaching his efforts actually go and the life-changing experiences that have led him here.  For Jeremy, it’s not just about eating and drinking better — it’s about living better and his main goal is to help others do just that.  From small gestures to grand scale initiatives, Jeremy is a beacon of hope, bottled and direct shipped to you from Australia.

He also happens to be very easy on the eyes with a voice that has the smooth enchantment of Michael Buble mixed with the depth of Andrea Bocelli.  Needless to say, I’m kicking myself for conducting a phone interview instead of meeting him in person while he was in New York City meeting with The Food Network.  I am, however, listening to him croon love songs as I write this for added infatuation inspiration.

For me, eating ‘healthy’ used to mean one stick of butter instead of two.  But for the sake of my arteries (and wardrobe!), I decided to ditch fatty foods in favor of an all-natural diet consisting of fruits, vegetables, whole grains and any other low calorie, high protein substance that typically had a distinct flavor, resembling cardboard.

Needless to say, it wasn’t long before I returned to the comforts of creamy comestibles, luxuriously languishing in lardaceous liquids, where I’ve been happily indulging ever since.  That is, until Behind the Burner nutrition expert and author of The Little Black Apron, Jodi Greebel, came along to open my eyes to a lifestyle of healthy — yet satisfying — morsels that don’t require me to go cold turkey on tempting treats.

So, when I had Jodi captive, I picked her brain about nutrition, dining out, being a vegetarian, and how to eat healthy and delicious. 

One of the biggest challenges most people face is staying organized.  It’s also one of the biggest new year’s resolutions for those who resolve to start their new year off clutter-free.  But, for many, it’s an elusive process that either starts off strong and fizzles out, or seems so daunting a task that they don’t know where to begin.

Enter Krista Colvin, lifestyle expert, Founder of Organize in Style LLC and creator of The Shebang, The Smart Woman’s Guide to Doing It All, who sees your clutter as a canvas for crafting a well organized masterpiece that’s as eco-friendly as it is stylish.  Best of all, she offers practical solutions that are easy to implement — and maintain — and will save you precious hours to boot.  With Krista’s help, the only thing you’ll need to think about is what to do with all that extra time!

What if you could promote peace, foster a multicultural world, support local artists, help underdeveloped countries thrive and save the planet just by eating deliciously rich and organic chocolate candies? 

Well, thanks to Sarah Endline, the creative genius and cacao bean extraordinaire behind sweetriot, you can.  Oh, and did I mention that the chocolate candies are actually good for you, and rich in health benefits?  I know it seems to good to be true, but Behind the Burner gave me the amazing chance to speak with Sarah who shows us how a sweet tooth and a passion for change can make anything possible.

One of the toughest parts of the holidays is indulging in rich, high calorie desserts.  And you’ll be hard pressed to find a bakery with organic goodies on display.  But the most difficult, for me, is baking at home where the temptation to voraciously consume an entire bowl of gooey batter is too much to resist — but far too gluttonous a proposition to consider.

So, to satisfy my need for sinful sweets sans the fat and calories, I embarked on a journey to create a healthy yet decadent delight that is as easy to make as it is on the waistline.  It’s also no accident that it has a striking similarity in texture and taste to buttery cake batter.  You’re welcome.

I also managed to resuscitate the vastly under used flavor of butterscotch in the process, which interestingly, contains neither butter nor scotch. Does anyone else find that puzzling?

You can ponder quandries like that while shoveling heaping spoonfuls of butterscotch goodness into your mouth but given the endorphin overload that will likely result from this delectable dietary dessert, you may only be able to muster mono-syllabic “Mmmm”s.

The holidays are starting to wind down, but there’s still that mad dash to New Year’s Eve, the lavishly fun and festive foray into the next chapter of your life.  If you’re a diehard foodie like me, your new year’s resolution probably consists of things like wanting to learn how to cook gourmet meals or master the art of entertaining — all while saving money and being as eco-conscious as possible in the process.  It wouldn’t hurt to look fabulous while doing it, either! 
Who are these women who arise looking airbrush perfect, whisk the kids off to school, work a full day and manage a perfectly prepared home cooked meal for dinner anyway?!
With the help of Behind the Burner, I have put together a cheat sheet for navigating the new year in style.
Before we delve into becoming a master chef and entertainer extraordinaire, let’s look like one.  Thanks to Shannon Reed, kitchen couture is as stylish as designer label clothing.  From jackets to aprons, she creates unique chef attire that is anything but uniform, and her selections will shroud you in the confidence you need to take on the task of cooking like a pro.

But what to make?  Recipes in gourmet food magazines are either overly simplified and lacking in the artistry of the craft or too complex, resulting in a dilapidated dish that looks nowhere near as perfect as the glossy photo that accompanies it.  

When I was growing up, the silky sounds of Nat King Cole crooning, ‘chestnuts roasting on an open fire…’ was the hallmark of the holidays for me.  Every time I would hear it, I’d get that rush of childlike exuberance that encapsulates the magic of the season, and makes you feel like anything is possible.  

Yet, despite the fact that inordinate amounts of food were also synonymous with the holidays in my family (6 courses and 3 hours worth of dishes to be exact, by hand), we never had one dish with a chestnut in it.  Not a one.  For shame.

So, as I got older, and began to nurture my inner chef, I decided to remedy that travesty by starting a new tradition of savory chestnut soup to begin the descent into our annual colossal feast, much to my Grandmother’s chagrin who quite religiously served Italian Escarole soup.  (And by religiously, I mean had served Escarole for 30+ years prior to my first course usurping; or usouping, as it were. OK, bad joke.)

But my soup was a big hit, and each year I’d add or change the ingredients, perfecting my chestnut prowess with new and interesting pairings.  Needless to say, some years were better than others.  The addition of raisins, for example.  Disaster.  Cranberries, however.  Surprisingly delicious.  And those tart little buggers are still the perfect complement to the soup.  The cranberries, that is — not my family!

And now for the first time ever outside the hallowed halls of the Snowfield residence, I am sharing my coveted recipe for you to share, which now includes honey glazed grilled salmon, making it a hearty first — or even second — course for your own foray into holiday gorging and merriment.