LuLu & Me is receiving high marks as “NoMad’s Neighborhood Restaurant.”  On May 4, the name takes on an even more significant meaning when Michael Miele and his wife Karen Fohrhaltz Miele, LuLu’s proprietors, will donate five percent of all food sales every Sunday and Monday to the Holy Apostles Church food pantry beginning on Sunday, May 4.  LuLu’s will host a private reception to launch the program on Monday, May 5, at 6:30 PM at the popular eatery located at 253 Fifth Avenue. “The Little Church Around the Corner” rector Bishop St. John, Lulu’s neighbor and a patron, was instrumental in the development of the food pantry assistance program with the Mieles.


For the Mieles, being a good neighbor goes beyond friendly service and fair pricing. Karen and Michael wanted to do something more, a commitment that the neighborhood could become more actively involved. The parishioners of “The Little Church Around the Corner”and Marble Collegiate have become loyal customers, particularly after Sunday services.  Little Church rector Bishop St. Johnsuggested a donation to the pantry would be an appropriate gesture of commitment to the neighborhood. But Miele and Fohrhaltz wanted the commitment to be more than a one-time deal. So, the LuLu & Me: Help Your Needy Neighbor program was born.


​Bishop St. John and his parishioners will be among those attending the kick-off reception to officially announce the program, as well as to introduce some of Chef Karen’s spring dishes including Pan Roasted Sea Scallops with Red Quinoa, Mussels with Lemon Grass and Ginger, Scottish Salmon with Miso Butter, and Huevos al Diablo.


Michael Miele and his wife, Karen Fohrhaltz, have operated successful restaurants in New York City in every decade since the 1970’s. While the restaurants have all been critically acclaimed, including a 2 star review in the New York Times for the ground-breaking American grill and rotisserie “Amsterdam’s,” they have always viewed their places as neighborhood restaurants. But not in the pejorative sense; rather, as places serving fresh, tasty, and accessible food, in a comfortable atmosphere.


​Michael and Karen were led to search for a new location after their landlord didn’t renew their lease for the funky, and wildly successful rooftop Me Bar. They were drawn to the burgeoning area north of Madison Square Park, whose popularity was exploding, to a great extent based on the success of Eataly, The Ace Hotel, and the NoMad Hotel.


​Noting how the restaurant business had changed over the years, they presumed that most of the new restaurants in the area would be large enterprises, parts of wither small or larger chains; and big-ticket places, destination locations perhaps not approachable for those locals seeking a relaxing, affordable evening out.


​So they set out to simply do what would be their natural inclination. Karen created a Mediterranean  inspired menu, focusing on the freshest ingredients available at the market, with tastes nuanced but not fussy; Michael chose wines to match, all very fairly priced; and they hired a front of the house and service staff that would be knowledgeable and professional, but would always be friendly and welcoming.


​​So, after two years in operation, “NoMad’s Neighborhood Restaurant” had evolved. LuLu & Me has become a favorite of a diverse group of “neighborhood” customers: the established textile firms who have anchored the business community for years, as well as the newer, media-related companies; local residents of all ages; and the tourists who stay in the many hotels in the area, and wish to have a proper New York lunch or dinner without being mistreated, either in the pocketbook or at the maître ‘d station.

I have been thinking about cooking lighter dishes for the spring. It really will get warmer one of these days! 

Our Tuesday night special on April 1st is Mussels with Lemon grass and Ginger.
The dish has a bright, fresh zing from the ginger and jalapeno, but is mellowed by the lemon grass and butter. 

At Lulu’s, we prepare the plate with a redolent shrimp broth in addition to the lemon grass and ginger. I have streamlined the recipe for you to cook at home, but first, come and have it at Lulu’s. 

​See you on Tuesday.
​Karen


LuLu & Me is located at 253 Fifth Avenue.  For reservations call 212-290-2460 or visit www.luluand.me. Karen Fohrhatz Miele is the chef/proprietor at LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of NYC. Mussels with Lemongrass & Ginger entrée is priced at $20.


Recipe 

This recipe for LuLu’s Miso Salmon is delicious. The sweet, salty miso butter and the spicy picked ginger enhance the rich, nutty flavor of the Scottish Salmon. At LuLu & Me (253 Fifth Avenue), it is served on a bed of sautéed spinach tossed with slivers of parsnips and shiitake mushrooms. LuLu’s Miso Salmon will be featured on March 25 at “Karen’s Tuesday Special” and is priced at $23. For reservations call 212-290-2460 or visit www.luluand.me. Karen Fohrhaltz Miele is the chef/proprietor at LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of NYC. 
LULU & ME MARCH 11 SPECIAL FROM KAREN’S KITCHEN: PORK BRACIOLE 

Karen Fohrhaltz Miele, chef/proprietor and her husband and working partner of 36 years, Michael Miele, operate LuLu & Me (253 Fifth Avenue), NoMad’s neighborhood restaurant in the new, hot area of New York City.  
Every Tuesday, “Karen’s Kitchen” will serve a daily special. On March 11, that menu item is Pork Braciole, served over polenta, and priced at $20 per entrée. For reservations call 212-290-2460 or visit www.luluand.me.  

Ingredients


6 (8 oz) ½”sliced pounded pork shoulder


Braciole Sauce


¼ c. diced celery
¼ c. diced carrot
¼ c. diced onion
1 clove garlic minced
½ c. diced cremini mushroom
½ c. dried porcini mushroom
½ oz. red wine vinegar
4 oz. dry red wine
½ tsp fresh oregano
2 tsp chopped Italian parsley
2 tsp kosher salt
¼ tsp pepperoncino
¼ tsp dried marjarom
1 28 oz can San Marzano tomatoes
2 tbsp grated parmigiano
Olive oil for sauté.


Filling for Braciole


1 ¼ c. shredded Caciotta (or other young, sheep’s milk cheese)
½.c fresh bread crumbs
1/4c. diced carrot
2 tsp fresh oregano
2 tbsp Italian parsley
1/8 tsp pepperoncino

Halloween at oyster bar brooklyn


Miss Brooklyn Stephanie Accardo assisted the Grand Central Oyster Bar Brooklyn in a celebration of Halloween, distributing treats to neighborhood trick or treaters on October 31 at the soon-to-open restaurant at the 254 Fifth Avenue site in Park Slope. They were joined by mascot Louie the Lobster, delighting the ghouls, goblins, witches and warlocks who stopped by. 

​About Miss Brooklyn: "Stephanie Accardo (23) was awarded the title of Miss Brooklyn on April 13, 2013. She competed for the title of Miss New York in July of 2013; the winner, Nina Davuluri went on to win Miss America! Through out her reign, Stephanie has been promoting a positive body image, the benefits of proper nutrition and exercise and advocating for those with eating disorders. A graduate from St. Paul's School of Nursing, she will soon become a registered nurse. Stephanie works as a dance instructor for Rhythm Central on Staten Island and also is a dancer for the Staten Island Yankees. To follow Stephanie's journey as Miss Brooklyn you can find her on FaceBook: Stephanie Accardo, Miss Brooklyn 2013; Instagram @FitFierceWerk; Email: MissBrooklyn2013MAO@gmail.com and Twitter: @MissBK13MAO." 

​About the Grand Central Oyster Bar Brooklyn: The 5,000-square foot space previously housed Fornino.  It will also include an open kitchen, bar and lounge area, as well as a main dining room. The 150-seater will be "neighborhood restaurant that pays homage to the original Oyster Bar with an added Brooklyn flair," say the owners. The menu will include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu.  In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets.  Grand Central Oyster Bar Brooklyn will be open seven days a week for lunch and dinner, and brunch on Sundays. Young had previously served as General Manager of the Oyster Bar's original New York location, while Fox is the Oyster Bar's Vice President of Franchising. Contact: Info@oysterbarbrooklyn.com.

Get Your Fresh Fish Here in Park Slope!!!

GRAND CENTRAL OYSTER BAR BROOKLYN TO OPEN IN NOVEMBER, 2013, ANNOUNCES ADDITION OF RETAIL FISH MARKET TO ITS DAILY “MENU” 


The Grand Central Oyster Bar Brooklyn will open in Park Slope next month with added fanfare as its owners announced today that the 254 Fifth Avenue location will include a retail fish market at the site. Now, home chefs will be able to purchase the freshest shellfish and seafood on a daily basis, seven days  a week. 


Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox report that the market will offer a selection of shellfish including oysters, mussels and clams.  There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily. 


"We only buy the freshest seafood product available, and because of our commitment to freshness, the menu will change daily,” say Young and Fox. “All items on the menu will also be the product sold in our market.  Our fresh seafood market will fill a void in the community.” 


Seasonal specialties such as stone crabs and bay scallops will also be on display and available for purchase.  OBB’s staff will give customers cooking preparation tips upon purchasing any product, so the consumer can become executive chef at home.   


The 20-foot seafood market and display will be housed in front of the open kitchen. The three-building space will also include a bar and lounge area, as well as a main dining room within the 5,000-square foot space.   


For more information contact info@oysterbarbrooklyn.com, or visit www.oysterbarbrooklyn.com.  

Grand Central Oyster Bar Brooklyn to Open in park slope in fall 2013


Home to such landmarks as the Brooklyn Bridge, Prospect Park and the Cyclone, Brooklyn adds another piece of history when the Grand Central Oyster Bar, the century-old, New York City seafood restaurant, comes to Park Slope later this year. 

Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox announced that the 254-256 Fifth Avenue location will open as the Grand Central Oyster Bar Brooklyn in late Fall. The 5,000-square foot space, which previously housed Fornino, is the second largest in Park Slope. It will include an open kitchen, bar and lounge area, as well as a main dining room. 

​The 150-seater will be "neighborhood restaurant that pays homage to the original Oyster Bar with an added Brooklyn flair," say the owners.  The menu will include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu.

In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets.  

​Grand Central Oyster Bar Brooklyn will be open seven days a week for lunch and dinner, and brunch on Sundays.  Young had previously served as General Manager of the Oyster Bar's original New York location, while Fox is the Oyster Bar's Vice President of Franchising.

​ For more information contact info@oysterbarbrooklyn.com. 

A new "Dynasty" dawns today! Prominent boxing promoter Dino Duva has announced the launch of Dynasty Boxing, his latest promotional venture. Duva will be joined by the brothers Tommy and Terry lane - sons of the hall of fame referee Mills Lane - as partners in the enterprise


​Zhang Zhilei, the Chinese Super Heavyweight who captured the Olympic Silver Medal in Beijing in 2008, will be the first fighter to be promoted by Dynasty as the six-foot-six, highly-regarded prospect blasts off into the professional ranks.

​For Duva, it has been a long journey of four years, hundreds of flights,  and thousands of miles traveling between his New Jersey home base and China to cultivate the relationships with the Chinese Boxing Federation.

​Dynasty Boxing will announce additional signings in the coming weeks.

​Duva, the son of Hall of Fame trainer/manager Lou Duva, has specialized in promoting heavyweight boxers and champions, including Lennox Lewis, Evander Holyfield, Michael Moorer, George Foreman, Samuel Peter, Riddick Bowe, and Kirk Johnson at various junctures in their careers.

​For the brothers Lane, it is a long-awaited opportunity to take the next step as promoters, after years of watching their beloved father officiate major championship fights throughout the country, followed by their initial success venture, Nevada-based “Let’s Get It On” Promotions.

​“It’s a sincere pleasure to get back into the promotion business, especially with these unique and special Chinese boxers being a major part of it,” said Duva. “Of course, we will be looking to promote other great boxers from across the country and world as we go forward. But our major focus right now will be developing the Chinese boxers and market.

​I can't think of a better way to kick it all off than with the announcement of the signing of this very special "big guy," Zhang Zhilei,” added Duva. “He has the whole package – size, athleticism, good looks, and great personality. And one other thing: he knows how to fight! He has more of a pro style than Olympic style. Mark my words, once boxing fans get a chance to see him, he will be the talk of the heavyweight division and all of boxing! I believe he is going to be the most important heavyweight to come along since the Klitschkos turned pro in 1996.

​“The Lanes and Duvas are long-time family friends, and couldn’t be happier doing business with first-class gentlemen who have great knowledge of the fight game,” wrapped up Duva.

​Said the Lane Brothers: “We are extremely excited about this venture.  The Chinese boxers like Zhang Zhilei are trailblazers. There’s no doubt that they will bring great pride to their country and provinces, and help bring big-time boxing to millions of people. We’re also very excited to partner with Dino Duva on what we think will be an historic venture."

​Dino Duva:  Coming from one of boxing’s most prominent families, Duva’s knowledge of the sweet science and his resume which highlights his involvement at the highest levels of the boxing business, is why he was chosen by the Chinese Boxing Federation to transition their best fighters into the professional ranks. Duva has promoted over 30 world champions. He has extensive international boxing industry experience, and has promoted some of the biggest events in the history of sport on all of the major boxing television platforms – HBO, Showtime, ESPN, and PPV. In addition, Dino has worked with and maintained strong, valuable relationships with all of boxing’s sanctioning bodies - IBF, WBA, WBO, and WBC.

​Lou Duva: Father of Dino Duva, Lou has been the patriarch of one of the most influential boxing families for well over half of a century. He is a Hall-of-Fame boxing manager and trainer. He has handled the careers of 19 world champions, including Evander Holyfield, Pernell Whitaker, and Meldrick Taylor, just to name a few. As a chief advisor, Duva’s unmatched experience is an invaluable asset to the professional transition of the Chinese boxers.

​​Terry& Tommy Lane:  The sons of boxing icon Mills Lane, Terry and Tommy grew up around the sweet science. Since 2006, the Lane brothers have continued to build their boxing promotional company “Let’s Get It On Promotions,” which is the premier promotional firm in Northern Nevada. The Lane brothers have organized nationally televised boxing events, world championship matches, and various other boxing shows across North America.

ZHANG ZHILEI

DYNASTY BOXING

17th ANNUAL DR. THEODORE J. ATLAS FOUNDATION DINNER THURSDAY NIGHT, NOVEMBER 21, AT HILTON GARDEN INN ON STATEN ISLAND 

MSNBC Hardball’s Chris Matthews will receive the Dr. Theodore J. Atlas Humanitarian Award and FOX 5’s Russ Salzberg will accept the Jack Newfield Award as the honorees at the 17th annual Atlas Foundation Dinner Thursday night, November 21, at the Hilton Garden Inn on Staten Island. Boxing trainer and ESPN Friday Night Fights analyst Teddy Atlas hosts the benefit which assists New York’s less fortunate. 


The boxing world gathers en masse in support of the charity, including Gerry Cooney, Micky Ward, Chuck Wepner, Yuri Foreman, Iran Barkley, Buddy McGirt and Paulie Malignaggi. The television and broadcast entourage which will attend includes MLB Network’s Brian Kenny, WFAN’s Voice of the Giants Bob Papa, sportscaster Spencer Ross, ESPN anchors Jonathan Coachman and Todd Grisham, and actors Chris Noth, Holt McCallany, and Tony Sirico. Football greats Harry Carson, Karl Nelson, Sean Landeta and Bruce Harper, basketball standouts Charles Oakley, Dikembe Mutombo and Darryl Dawkins, hockey stars Ken Daneyko and Nick Fotiu, and top thoroughbred jockeys Mike Luzzi and Rajiv Maragh will all be in attendance. 


The Newfield Award remembers the late, great New York Post columnist who was a long-time supporter of the Atlas Foundation’s works, and given to a journalist who shares his spirit of fighting for the underdog and helping those in need.  Each year a donation is made to Hunter College Foundation's Jack Newfield Professorship, in the name of the recipient.  Russ Salzberg with his personal exposes on athletes who make a difference in their communities embodies The “Newfield “care of people that made him this year’s recipient. 


Matthews, a political commentator and news anchor, will receive the Dr. Theodore A. Atlas Foundation Humanitarian Award in recognition of his numerous contributions to charitable causes. The Humanitarian Award is given to an exemplary individual who is deeply committed to giving back to others and doing good in their community. The Foundation was founded in 1997 by boxing trainer, commentator and motivational speaker Teddy Atlas to honor the memory of his father, Dr. Theodore Atlas. Dr. Atlas was a physician who for 55 years provided medical services to his community. He also founded and built a hospital so that the less fortunate amongst us could and would always have proper hospital care when needed. His spirit of giving is embodied in the Foundation that bears his name. 


The Foundation comes to the aid of people in a variety of difficult situations, people who have nowhere else to turn for help, people who would otherwise fall between the cracks. And it does so in a very direct and a very real way. Once the Foundation identifies a person or a family in need, it moves immediately to help, and avoids any bureaucratic obstacles that might damage the recipient’s pride. 


Tables with seating for 12 are available for $5,000, $3,300 and $2,400 and individual tickets are $200. Seating is limited and reservations are required. For tickets and more information please call the Foundation office at 718-980-7037 or email TeddyDinner@dratlasfoundation.com. 


The Hilton Garden Inn is located at 1100 South Avenue in Staten Island, NY.

EMPIRE STATE BUILDING TO HOST BASEBALL PHENOM MIKE TROUT AND HIS HOMETOWN HIGH SCHOOL VARSITY BASEBALL TEAM MILLVILLE (N.J.) FOR “’MIKE TROUT FIELD “ DEDICATION CEREMONY

BODYARMOR SUPERDRINK™ AND TROUT TEAMED TO RENOVATE THE BASEBALL SENSATION’S HIGH SCHOOL FIELD


It’s all Super! Anaheim baseball SuperStar outfielder Mike Trout’s former high school baseball field is getting a super new look and a new name – Mike Trout Field – it was formally announced today by his brand partner, BODYARMOR SuperDrink™.

Trout and BODYARMOR have teamed to renovate the Millville N.J. varsity baseball diamond, and the elated squad will join Trout at the legendary Empire State Building for dedication ceremonies on Monday, August 12. To complement BODYARMOR’s substantial donation, Trout allocated the bonus earned from his 2012 Rookie of the Year award to aid the efforts.

​A proposal was approved by the Millville Board of Education in March, and BODYARMOR has worked to fulfill the refurbishment needs identified by the school, which included revamped infield sodding and structural improvements to its baseball facilities, such as the batting cage.

​The BODYARMOR SuperDrink™ partnership with Mike Trout began last September, when the 21-year old sensation became a shareholder and a national face for the brand. As part of the national endorsement deal, Trout is currently participating in advertising and a consumer sweepstakes on behalf of the brand. Trout is joined on the brand’s SuperTeam by four top gridiron stars: Rob Gronkowski, LeSean McCoy, Jason Pierre-Paul and Ray Rice. Fellow baseball sensation Buster Posey also signed with the brand in May.

ANDREW LUCK PARTNERS WITH BODYARMOR SUPERDRINK IN INVESTOR/MArKETING DEAL


BODYARMOR SuperDrink now has a quarterback to lead their growing SuperTeam of top athletes -- Indianapolis football superstar Andrew Luck will become a brand partner and investor, it was announced today.  

 

As part of the multi-year agreement, Luck will also appear in national and regional advertising, participate in brand events and campaigns, and will play a role in future product testing around the science of the SuperDrink. 

 

The partnership will begin with the launch of the BODYARMOR SuperDrink “#MoreThanLuck” consumer promotion on September 17, 2013 that asks consumers how their success relies on preparation rather than luck via mobile and social media, for the chance to meet Andrew in a private coaching session.


LUCK PHILOSOPHY:   

The brand or product must be authentic, of high quality, genuine and respectable. The partnership should be one he can “put his whole heart into” and does not interrupt his focus on football. Financially, they should of course be favorable and ideally include equity or
royalties.


LUCK INTRO TO BODYARMOR:    


BODYARMOR matches up perfectly with Luck’s business philosophy.  While training in the

offseason, Andrew discovered BODYARMOR SuperDrink. Trusted fitness professionals recommended BODYARMOR’s proprietary formula to Andrew, and Andrew enjoyed the product as he felt it helped his performance. Andrew’s reps and BODYARMOR SuperDrink got in contact, and a partnership was formed.

 

The opportunity to be with a unique, up-and-coming brand and have an equity stake in the BODYARMOR brand, a brand hebelieves in and uses daily,  appealed greatly to Andrew.  It is truly an “out-of-the-box”, progressive partnership.

 

ABOUT BODYARMOR:           

In just twelve months, Luck is the seventh athlete brand partner to align with BODYARMOR SuperDrink™. The BODYARMOR SuperDrink team also includes baseball sensations Mike Trout, Buster Posey and football stars Rob Gronkowski, Ray Rice, LeSean McCoy and Jason Pierre-Paul. 

 

BODYARMOR SuperDrink™, creator of the SuperDrink™ beverage category, is packed with a proprietary blend of electrolytes, antioxidants, vitamins, and coconut water that provide an unparalleled combination of Superior Nutrition and Superior Hydration. BODYARMOR SuperDrink™ is leading the next generation of active lifestyle functional beverages helping consumers perform both on and off the field.  BODYARMOR SuperDrink™ comes in six super flavors: Strawberry Banana, Fruit Punch, Tropical Citrus, Orange Mango, Blueberry Pomegranate, and Mixed Berry.

                                                   BODYARMOR SuperDrink

  • BODYARMOR is a natural SuperDrink, packed with Electrolytes, Antioxidants, Vitamins, Coconut Water and no caffeine.
  • It’s a new, unique beverage that provides Superior Nutrition plus hydration to give an extra edge over other beverages: 
    2.5 times the electrolytes of sports drinks
    DOUBLE the vitamins of enhanced waters
    Plus has antioxidants and is made with 10% coconut water to hydrate

  • So many athletes are forced to drink whatever is available to them on the sidelines when there are better, healthier alternatives out there to consume. 
  • BODYARMOR SuperDrink is a healthier alternative to sports drinks (ex. Gatorade, Powerade) and enhanced waters (ex. Vitaminwater).·
  • BODYARMOR SuperDrink is available in six great tasting flavors!
    Strawberry Banana, Tropical Citrus, Fruit Punch, Orange Mango, Blueberry Pomegranate, and Mixed Berry

  • The BODYARMOR SuperDrink team includes baseball sensations Mike Trout, and Buster Posey, as well as football stars Andrew Luck, Rob Gronkowski, Ray Rice, LeSean McCoy, and Jason Pierre-Paul.  

GET FIT, STAY FIT DURING THE HOLIDAY SEASON: PERFORMANCE TRAINER  TRAVELLE GAINES TEAMS WITH BODYARMOR FOR EXPERT ADVICE


Is it possible to get fit and stay healthy during the holidays. Fitness expert Travelle Gaines says YES. Gaines is considered the premiere sports performance trainer in America, having trained over 300 current NFL players including LeSean McCoy, Jamaal Charles, Marshawn Lynch, Ryan Clady, Dashon Goldson, Andrew Luck and several other Pro Bowlers.  Travelle also trains celebrity clients Sean “Diddy” Combs and Kendra Wilkinson. Here are his TOP 5 TIPS on how to stay fit and healthy during the busy holiday season. 

1.      STAY ACTIVE, EVEN IF IT’S NOT A PLANNED WORKOUT: Play a family football game if the weather allows; in snowy areas, sledding down the hill and running back up to the top always provides a great workout; Incorporate small workouts into your daily routine: Instead of taking the bus or train to work, try walking or riding a bike. Walk the stairs instead of taking the elevator. 

2.      STAY HYDRATED: It’s important to stay hydrated – drink lots of water, or my favorite BODYARMOR SuperDrink, which provides superior nutrition and hydration and is packed with electrolytes and vitamins and also contains coconut water – and tastes great. 

3.      GET YOUR VITAMINS: Vitamins and nutrients are critical all year long – but during the holidays we tend to get less sleep, do a lot of mingling and socializing and can be exposed to all of those cold and flu germs out there.  BODYARMOR SuperDrink gives an extra edge over other beverages: 2.5 times the electrolytes of sports drinks; DOUBLE the vitamins of enhanced waters; Plus has antioxidants and is made with 10% coconut water to hydrate. 

4.      LOAD UP ON GOOD FOODS:  Try to eat a healthy snack or meal before you head to that holiday party so you’re not starving when you arrive…and once there, limit desserts and alcohol, make sure to mix in grilled vegetables, crudité, fruit and hummus, and indulge a little -- everyone deserves a pig in the blanket, just not a dozen.  

5.      PORTION CONTROL: Track your calories daily, use apps such as Myfitness Pal; make sure to not over-eat by eating slowly; replace one outside meal a week with a home-prepared meal; eat single portions, and avoid fatty foods; immediately after cooking the meal, put some away in left over containers. This will help portion control.

                                                   BODYARMOR SuperDrink

  • BODYARMOR is a natural SuperDrink, packed with Electrolytes, Antioxidants, Vitamins, Coconut Water and no caffeine.
  • It’s a new, unique beverage that provides Superior Nutrition plus hydration to give an extra edge over other beverages: 
    2.5 times the electrolytes of sports drinks
    DOUBLE the vitamins of enhanced waters
    Plus has antioxidants and is made with 10% coconut water to hydrate

  • So many athletes are forced to drink whatever is available to them on the sidelines when there are better, healthier alternatives out there to consume. 
  • BODYARMOR SuperDrink is a healthier alternative to sports drinks (ex. Gatorade, Powerade) and enhanced waters (ex. Vitaminwater).·
  • BODYARMOR SuperDrink is available in six great tasting flavors!
    Strawberry Banana, Tropical Citrus, Fruit Punch, Orange Mango, Blueberry Pomegranate, and Mixed Berry

  • The BODYARMOR SuperDrink team includes baseball sensations Mike Trout, and Buster Posey, as well as football stars Andrew Luck, Rob Gronkowski, Ray Rice, LeSean McCoy, and Jason Pierre-Paul.  

GET FIT, STAY FIT DURING THE HOLIDAY SEASON: PERFORMANCE TRAINER  TRAVELLE GAINES TEAMS WITH BODYARMOR FOR EXPERT ADVICE


Is it possible to get fit and stay healthy during the holidays. Fitness expert Travelle Gaines says YES. Gaines is considered the premiere sports performance trainer in America, having trained over 300 current NFL players including LeSean McCoy, Jamaal Charles, Marshawn Lynch, Ryan Clady, Dashon Goldson, Andrew Luck and several other Pro Bowlers.  Travelle also trains celebrity clients Sean “Diddy” Combs and Kendra Wilkinson. Here are his TOP 5 TIPS on how to stay fit and healthy during the busy holiday season. 

1.      STAY ACTIVE, EVEN IF IT’S NOT A PLANNED WORKOUT: Play a family football game if the weather allows; in snowy areas, sledding down the hill and running back up to the top always provides a great workout; Incorporate small workouts into your daily routine: Instead of taking the bus or train to work, try walking or riding a bike. Walk the stairs instead of taking the elevator. 

2.      STAY HYDRATED: It’s important to stay hydrated – drink lots of water, or my favorite BODYARMOR SuperDrink, which provides superior nutrition and hydration and is packed with electrolytes and vitamins and also contains coconut water – and tastes great. 

3.      GET YOUR VITAMINS: Vitamins and nutrients are critical all year long – but during the holidays we tend to get less sleep, do a lot of mingling and socializing and can be exposed to all of those cold and flu germs out there.  BODYARMOR SuperDrink gives an extra edge over other beverages: 2.5 times the electrolytes of sports drinks; DOUBLE the vitamins of enhanced waters; Plus has antioxidants and is made with 10% coconut water to hydrate. 

4.      LOAD UP ON GOOD FOODS:  Try to eat a healthy snack or meal before you head to that holiday party so you’re not starving when you arrive…and once there, limit desserts and alcohol, make sure to mix in grilled vegetables, crudité, fruit and hummus, and indulge a little -- everyone deserves a pig in the blanket, just not a dozen.  

5.      PORTION CONTROL: Track your calories daily, use apps such as Myfitness Pal; make sure to not over-eat by eating slowly; replace one outside meal a week with a home-prepared meal; eat single portions, and avoid fatty foods; immediately after cooking the meal, put some away in left over containers. This will help portion control.

Oysters have for centuries been known as the ultimate aphrodisiac, so Brooklyn love birds should follow cupid’s arrow to 254 Fifth Avenue in Park Slope with the destination Grand Central Oyster Bar Brooklyn on Valentine’s Day, Friday, February 14, for its $55 per person (plus tax and gratuity) Three-Course Love Potion Dinner Menu. 

​Owners Jonathan Young and Bruce Fox have lovingly collaborated on a menu that includes caviar-topped Naked Cowboy Oysters, steamed or broiled Lobster (1 ½ pound) with brown butter risotto and Sweet Heart Cupcakes among the intoxicating choices. In addition there are $70 shell fish medley option package. The full menu is below. 

​Dinner service begins at 5:00 PM. For more information and reservations visitwww.oysterbarbrooklyn.com, call 347-294-0596 or email info@oysterbarbrooklyn.com.  

​The a la carte menu is also available. 

​VALENTINE’S DAY PRIX FIXE

​CHOICE OF:
FOUR NAKED COWBOY OYSTERS topped with BOWFIN CAVIAR
​BAKED OYSTERS on the HALF SHELL TRUFFLE and ONION CRUST
COQUILLES ST. JACQUES

CHOICE OF:
ONE and HALF POUND LOBSTER STEAMED or BROILED With BROWN BUTTER RISOTTO
FILET of SOLE MARGUERY with SHRIMP, ​OYSTERS and MUSHROOMS

CHOICE OF:
TIRAMISUSTRAWBERRY SHORTCAKE
​SWEET HEART CUPCAKES
$55 per person (plus tax and gratuity)
MEDELEY of SHELL FISH for TWO
​8 OYSTERS, 2 LITTLE NECKS, 2 SHRIMP
​HALF of a COLD LOBSTER
1 20-INCH CRAB LEG2 RAZOR CLAMS
​$70 per person (plus tax and gratuity)

​ADD a HALF BOTTLE of LAURANT PERRIER CHAMPAGNE TO EITHER PACKAGE FOR AN ADDITIONAL $60.00 

​“Monday, Monday, So Good to Me”
GRAND CENTRAL OYSTER BAR BROOKLYN OFFERS HALF-PRICED WINE BY THE BOTTLE ON MONDAYS WITH PURCHASE OF TWO ENTREES​​

Brooklyn becomes the Bayou every Wednesday night, when the Grand Central Oyster Bar Brooklyn brings delectable, Cajun Crawfish from Louisiana to Park Slope. The traditional “Crawfish Boil” entrée, prepared in beer and old bay, and served with potatoes and corn, is priced at $18.95 and $34.95 for two.


Long Island’s K & B Seafood is working with fishermen in the Bayou to send the live crawfish to New York City’s Borough of Kings, where the unique and popular crustacean will be prepared to perfection.


​The “Traditional Crawfish Boil will bring the Big Easy to Brooklyn,” says co-owner Jonathan Young. “It is a delicious and fun eating experience, and we are glad we can bring the Bayou to our Park Slope patrons.”


The crawfish boil is served spread on the table over newspapers to be devoured in messy and wild fashion by devotees of the delicacy.

​Says K & B’s Tom Kehoe: “The Crawfish harvest has begun in Louisiana and K & B Seafood is once again working with fishermen in the Bayou to send live crawfish to NYC.  ‘Le Capitale Mondiale des Ecrevisses,’ [the Crawfish Capital of the World] could easily be conferred on Grand Central Oyster Bar Brooklyn as the seafood restaurant holds its weekly Crawfish ‘Festival’ throughout the spring season. Crawfish Etouffee, Crawfish Jambalaya, Crawfish Bisque and Crawfish Boil – the very sound of these wonderful dishes bring us thoughts of New Orleans, Mardi Gras and great food.”

​About the Grand Central Oyster Bar Brooklyn: The much-anticipated opening of the Grand Central Oyster Bar Brooklyn came to fruition when the Park Slope eatery officially opened its doors on December 18, 2013, paying homage to the century-old, New York City seafood restaurant but with a Brooklyn flair. The iconic franchise adds another piece of history to the Borough of Kings which already includes the iconic Brooklyn Bridge, The Cyclone, Prospect Park and the Botanical Garden. Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox launched the 254-256 Fifth Avenue location featuring a 5,000-square foot space, (which previously housed Fornino) an open kitchen, retail market, bar and lounge area,  and main dining room with 150 seats. The menu includes traditional Oyster Bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets.  Grand Central Oyster Bar Brooklyn is open seven days a week for lunch and dinner, and brunch on Sundays. For more information visit www.oysterbarbrooklyn.com, call 347-294-0596 or emailinfo@oysterbarbrooklyn.com.  About the Retail Market: Adding to the fanfare, home chefs will be able to purchase the freshest shellfish and seafood on a daily basis, seven days a week, offering a selection of shellfish including oysters, mussels and clams.  There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily.

​About K & B Seafood: K & B Seafood was founded in 1992 on Long Island in New York State, U.S.A. Ideally situated to deliver fresh seafood around the world, K & B receives fresh product directly from local baymen and fishermen, as well as from the U.S., Canada, and Mexico. Visit www.kandbseafood.com/oysters for more information.

​Located in close proximity to the Fulton Fish Market and JFK International airport, K & B is able to deliver fresh and frozen seafood within hours by refrigerated truck or air carrier. Local, domestic, and international customers are served the finest seafood on time.  K & B’s two principals bring over 50 years of expertise to our seafood procurement, production, and distribution. With close associations with seafood providers across the county and worldwide, it delivers top quality products consistently.

​​K & B Seafood is a licensed Shucker and Packer on the USFDA Interstate Shellfish Shippers list, a USDC Approved Fisheries Establishment, an approved EU (European Union) Seafood Shipper, and is licensed by the Russian Veterinary Service Rosselkhoznadzor to export fish and seafood to the Russian Federation.

NOMAD’S GOOD NEIGHBORS: LULU & ME OWNERS KAREN FOHRHALTZ MIELE AND MICHAEL MIELE, AND LITTLE CHURCH AROUND THE CORNER RECTOR BISHOP ANDREW ST. JOHN​

​NBC’S LESTER AND CAROL HOLT ATTEND RECEPTION

​***Assisting Holy Apostles Soup Kitchen***​

Karen Fohrhaltz Miele and Michael Miele, owners of LuLu & Me restaurant at 253 Fifth Avenue in New York City, hosted a reception on Monday (May 5) to announce LuLu’s Needy Neighbor program which will donate five percent of Sunday and Monday food sales to Holy Apostles Soup Kitchen. NBC’s Lester Holt and his wife Carol, frequent visitors to LuLu’s, made it a point to stop by to support the program. They were joined by Holy Apostle’s Rector Rev. Glenn Chalmers and “Little Church Around the Corner” Rector Bishop Andrew St. John, who was the conduit in developing the program. The group also included LuLu’s investors Joseph Porcelli, Chuck Casey and Joe Pellettiere, parishioners from the churches and neighbors. Chef Karen served a wildly delicious “Taste of LuLu’s” spring menu including Scottish Salmon, Roasted Scallops, Mussels with Lemon Grass, and Huevos al Diablo, and staples such as polpettini and steak on skewers to the delight of everyone.


​Holy Apostles in Chelsea is the largest soup kitchen in New York City, serving 1,200 daily. For more information on LuLu & Me and its donation program visit www.luluand.me or call 212-290-2460.


​For the Mieles, being a good neighbor goes beyond friendly service and fair pricing. Karen and Michael wanted to do something more, a commitment in which the neighborhood could become more actively involved. The parishioners of “The Little Church Around the Corner” and Marble Collegiate have become loyal customers, particularly after Sunday services.  Little Church rector Bishop St. John suggested a donation to the pantry would be an appropriate gesture of commitment to the neighborhood. But Miele and Fohrhaltz wanted the commitment to be more than a one-time deal. So, the LuLu & Me: Help Your Needy Neighbor program was born.

​“NoMad’s Neighborhood Restaurant” Takes on Added Significance

​LULU & ME: HELP YOUR NEEDY NEIGHBOR PROGRAM ANNOUNCED BY PROPRIETORS KAREN FOHRHALTZ MIELE AND MICHAEL MIELE

***Holy Apostles Church Food Pantry to Receive 5 percent of Sunday and Monday Food Sales***​

GRAND CENTRAL OYSTER BAR BROOKLYN TO OPEN IN PARK SLOPE ON WEDNESDAY, DECEMBER 18, 2013, ADDING ANOTHER PIECE OF HISTORY TO BOROUGH OF KINGS

The much-anticipated opening of the Grand Central Oyster Bar Brooklyn comes to fruition when the Park Slope eatery officially opens its doors on Wednesday, December 18, at 5:00 pm, paying homage to the century-old, New York City seafood restaurant but with a Brooklyn flair. The iconic franchise adds another piece of history to the Borough of Kings which already includes the iconic Brooklyn Bridge, The Cyclone, Prospect Park and the Botanical Garden. 


Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox will launch the 254-256 Fifth Avenue location featuring a 5,000-square foot space, (which previously housed Fornino) an open kitchen, retail market, bar and lounge area,  and main dining room with 150 seats. 


There will be a light fare menu for several weeks with a raw bar featuring oysters and clams on the half shell, New England clam chowder and appetizers including: shrimp cocktail, oyster shooters, smoked salmon, fried oysters, fried calamari, popcorn shrimp, fried clams, mussels, crabcake, fish tacos, caesar salad, caesar salad with shrimp or crabmeat, and sandwiches including oyster po boy, lobster roll, fried clam sandwich, and crab cake sandwich, all served with French fries and coleslaw.   


The menu will ultimately include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets.   


Grand Central Oyster Bar Brooklyn will be open seven days a week for lunch and dinner, and brunch on Sundays. 


Young had previously served as General Manager of the Oyster Bar's original New York location, while Fox is the Oyster Bar's Vice President of Franchising. 


For more information visit www.oysterbarbrooklyn.com, call 347-294-0596 or email info@oysterbarbrooklyn.com.  


About the Retail Market: Adding to the fanfare, home chefs will be able to purchase the freshest shellfish and seafood on a daily basis, seven days a week, offering a selectionpage 2/Oyster Bar Brooklyn opens December 18 of shellfish including oysters, mussels and clams.  There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily. "We only buy the freshest seafood product available, and because of our commitment to freshness, the menu will change daily,” say Young and Fox.  “All items on the menu will also be the product sold in our market.  Our fresh seafood market will fill a void in the community.” Seasonal specialties such as stone crabs and bay scallops will also be on display and available for purchase.  Staff will give customers cooking preparation tipsupon purchasing any product, so the consumer can become executive chef at home.  The 20-foot seafood market and display will be housed in front of the open kitchen. The three-building space will also include a bar and lounge area, as well as a main dining room within the 5,000-square foot space.   


About the Décor: 

The Grand Central Oyster Bar Brooklyn will present a décor that pays homage to the legendary original in New York City’s Grand Central Terminal while at the same time adding a new look in Park Slope. ·        


The restaurant will have a trio of buildings within this while location, each characterized by its own distinct décor and functionality.  The open kitchen and seafood market concept. The retail market area has counters and stools that replicate New York, as well as oyster and pan roast stations in front of the open kitchen.·        


The middle area is the bar and lounge; its décor includes a marble top bar with Edison lighting and doorways opening to the sidewalk. The bar lounge includes saarinen furniture (tables, chairs and banquettes) that matches New York’s front lounge bar·        

The third area is the 150-seat dining room with wood plank flooring, which includes an eight-foot chandelier original piece briefly used at GCOB, including a three-dimensional boat motif. ·        


The restaurant’s faux painted archways are not the vaulted ceiling,  but do replicate the look of Guastavino tile-work in NYC·        

Outside has exact Guastavino tiling on the façade in front of each building’s doorway atop of an arch, an exact replica of New York City.·        


The restaurant’s lighting/chandeliers replicates New York·         


A mural/photo print in dining room gives an in depth of New York’s Oyster Bar, as if the customer was sitting in the original

Owners Jonathan Young and Bruce Fox as the 150-seat dining room continues construction.

​DINO DUVA, LANE BROTHERS, LAUNCH DYNASTY BOXING; NEW PROMOTIONAL COMPANY TO LIFTOFF PRO CAREER OF CHINESE OLYMPIC SILVER-MEDALIST ZHANG ZHILEI​​

Servicing Sports, Entertainment & Culinary public relations & management Clients since 1997

Grand Central Oyster Bar Brooklyn owners Bruce Fox (left) and Jonathan Young, getting the assist from their staff,  make it official, cutting the ribbon for the brand new Park Slope seafood eatery on January 9, 2014. A delighted crow of over 100 area business leaders attended the Grand, Grand opening party at the 254-256 Fifth Avenue location, enjoying a taste of the Oyster Bar and its beautiful décor.
Photo provided by Cirillo World/Diego Isio
 OYSTER IS ULTIMATE APHRODISIAC: GRAND CENTRAL OYSTER BAR BROOKLYN IS DESTINATION FOR LOVEBIRDS ON VALENTINE’S DAY, FRIDAY, FEBRUARY 14
***$55 per Person Prix Fixe Menu***
In the Red Hot NoMad Area of New York City…LuLu & Me Profile: Karen Fohrhaltz Miele and Michael Miele Relying on 36 Years of Love 

Karen Fohrhaltz Miele, chef/proprietor and her husband and working partner of 36 years, Michael Miele, operate LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of Manhattan.


Launched in 2011, it has a remarkably diverse clientele. LuLu’s has become the place that folks who work in the neighborhood – increasingly hi tech, fashion and design companies –  love to have lunch or stop in after work for a beverage and a bite at the bar. In addition, the growing residential population has come to discover that LuLu's a terrific place. Additionally, the number of hotels in the neighborhood has exploded in the last three years bringing LuLu’s tourists from all over the world; it is not uncommon to have a family from Oslo sitting next to one from Miami. 

 
Karen and Mike have created a popular restaurant that can satisfy these diverging needs and tastes. The duo has had call upon a lengthy background in the New York restaurant world to develop a formula that has made LuLu & Me the popular restaurant/bar that it is today. 


Karen has been a working chef in many famous and highly regarded restaurants: The Ginger Man, Amsterdam's Bar & Rotisserie, a trend setter for its neighborhood where she earned 2 stars from the New York Times and
profiled by Gourmet Magazine, Metro Grill, and Le Marais. She has had to call on all her experience in producing the menu at LuLu's. "It's a challenge to create a menu that's at once satisfying to the week-day lunch crowd and also to the varied dinner guests we serve. The food has to be accessible and tasty, can't be too edgy and must fit my style, healthy, locally sourced, and with a focus on the elemental flavors of the ingredients.” As New York Magazine stated upon LuLu’s opening: "Refreshingly, no menu items contain more than three ingredients. Hallelujah!"


Michael and his team have a loyal following by always trying to be gracious and friendly. Miele believes that everyone wants to be recognized and welcome at their "local."  


The team has also developed a cocktail list that features the old classics and newly created "LuLu Classics". Bar manager Andrew Pellegrino has assembled an impressive list of beers: eight on tap including its own "LuLu Amber," and an impressive assortment of bottles, local and foreign. Miele has created many wine lists through the years. LuLu's follows a pattern, a broad range of by the glass and bottle wines that are priced for every day enjoyment, and will complement Karen's food.


The consistently stellar reviews from Trip Advisor, Yelp, and Open Table attest to the great work the Mieles and their team have done. New visitors are always welcome at LuLu & Me to find out for themselves. 

Directions

Prepare braciole.
Place pork slices between two sheets of plastic wrap.
Pound to ½” thickness.
Set aside.

Prepare the braciole sauce
Soak dried porcini mushrooms in ½ c. of boiling water. Set a side for 10 minutes. Drain porcini mushrooms.  Reserve liquid.
Chop porcini mushrooms.
Chop tomatoes
Saute in olive oil, onion, celery, carrot, garlic, cremini and porcini mushrooms.
Cook for 3-4 minutes or until vegetables have softened.  Add ½  tsp salt.
Add red wine, vinegar, reserved porcini mushroom liquid, and tomatoes.
Add 1 tsp salt, herbs and spices.
Simmer 15-20 minutes.
Remove from burner.
Stir Parmigiano cheese. Taste.
Add remaining ½ tsp salt.  Set a side.

Preheat Oven to 325


Prepare filling for braciole.
To assemble braciole:
Place pounded pork slice onto work surface. Season with salt and pepper.
Fill each braciola with 2 to 3 tbsp braciole filling.
Roll into logs. Secure with butcher’s twine or tooth picks.
Heat a Dutch oven pan with some olive oil.
Brown rolled braciole on all sides.
Remove excess oil from pan.
Cover braciole with prepared sauce.
Cover and place in preheated oven for 2 hours or until fork tender.

​The Love of Great Food and Drink Brings Lovers Together…SAY “I LOVE YOU-LU” AT LULU & ME ON VALENTINE’S DAY ON FRIDAY, FEBRUARY 14, WITH SPECIAL FOUR-COURSE DINNER MENU INSPIRED BY VENUS, THE GODDESS OF LOVE
*Chef Karen Fohrhatz Miele & Husband Michael Miele in Loving, 36-Year Partnership*

When Dino Duva signed an agreement with the Chinese Boxing Federation to train its amateur fighters in 2010, the Associated Press wrote: “Zhang Zhilei is a 6-foot-6, 240-pound southpaw who could make a major splash in a heavyweight division that has grown stale while being dominated by Wladimir and Vitali Klitschko the past few years.”

​Now, Zhang is ready to jump into the professional boxing waters, inking a promotional agreement with Duva’s Dynasty Boxing. The boxing Lane Brothers – Tommy and Terry, sons of the famous referee Mills Lane, are partners in the new venture.

​The Chinese powerhouse nearly reached the zenith of amateur success in the summer of 2008, entering the Super Heavyweight Gold medal round at the Beijing Olympics against Italy’s Roberto Cammarelle. Having disposed of the Moroccan Mohamed Amaniss, Ruslan Myrsatayev from Kazakhstan and Vyacheslav Glazkov of Ukraine, all by large margins, he squared off against the Italian for a chance at glory. But it was not to be, as Zhang suffered his first defeat of that Olympiad, losing to Cammarelle, but proudly brought home the Silver Medal.

​Zhang was a two-time gold medalist in his homeland as the big winner in the China National Games in both 2009 and 2013), those games are equal to the Olympics in China as an event of high prestige.

​Born on May 2, 1983 in Henan, the Chinese giant had previously distinguished himself by capturing a Bronze medal in the Super Heavyweight Division at the world amateur championships 2007, setting the stage for his Olympic conquests a year later.

​Zhang returned to the Olympics in 2012 in London, where he looked to repeat his 2008 performance. After a solid start, defeating the Australian Johan Linde, Zhang faced a stern test in hard-hitting Brit Anthony Joshua. Zhang lost a heart-breaker to Joshua, who would go on to sweep the tournament and win the Gold Medal.

​Zhang began his career in 2003, participating in the World Championships. The inexperienced fighter took a loss in the first round, when he was defeated by fellow southpaw Grzegorz Kiełsa of Poland.  But this did not deter Zhang, who went on to compete in the World University Boxing Championship the following year. There, he made it to the Finals, when he would eventually be defeated by the Uzbek, Rustam Saidov. Still, it was Zhang’s first podium finish in a competition.

​This trip to the final helped fuel Zhang in the 2005 World Championship, hosted by his home country. He started off strong, defeating Vugar Alekperov in his first round. However, was unable to hold off the eventual winner, Odlanier Solis, in the following bout.

​A breakthrough came in 2007 at the World University Boxing Championship. Zhang defeated the trio of Nurpais Torobekov, Rustam Rygebayev and Daniel Beahan en route to the Semi Finals. He lost to the Ukrainian, Vyacheslav Glazkov, but finished the competition in third place, qualifying for the 2008 Summer Olympics in Beijing.


Zhang went into the 2009 World Amateur Boxing Championships with high hopes after winning a silver medal in the Olympics the previous year. After three wins in the competition, he was finally stopped in the Semi Finals by Ukrainian,Roman Kapitanenko in a hotly-contested affair. Zhang would place third in the competition, standing proudly at the podium for a third consecutive year.

​​With a truckload of amateur background, Zhang Zhilei is ready to turn professional under Duva, and turn some heads in the process.

The newest Bronx Bomber signing? No, it's Olympic Silver medalist, Zhang Zhilei from China, donning Yankees cap with iconic interlocking NY logo as he gains momentum on the American sports scene readying for his pro debut in June under Dino Duva's Dynasty Boxing. Legendary referee Mills Lane's sons, Tommy and Terry, are senior VPs on the Dynasty team. The 6-foot-6 powerhouse sure can "hit," in the ring, that is. Contact: John Cirillo, 914-260-7436, johnnycigarpr@aol.com

GRAND CENTRAL OYSTER BAR BROOKLYN OPEN FOR LUNCH DAILY IN PARK SLOPE ​BEGINNING APRIL 1; RETAIL MARKET ALSO OPENS AT NOON

Fifth Avenue in Park Slope now has a new lunch spot; and it’s the Grand Central Oyster Bar Brooklyn. Beginning today (Tuesday, April 1) - no kidding - at 11:30 AM, the Park Slope seafood destination located at 254-256 Fifth Avenue opens its doors for lunch service seven days a week.

Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox are pleased to welcome the lunchtime crowd to their main dining room that accommodates 150 diners, as well as to their bar and lounge area.   For more information visit www.oysterbarbrooklyn.com, call 347-294-0596 or email info@oysterbarbrooklyn.com. The menu features 16 varieties of oysters – on the half shell, fried and Rockefeller-style – as well as a wide variety of fresh seafood such as Mahi Mahi, Salmon, Grouper and Tuna, New England Clam Chowder, Crab Cakes, Mussels, Crab, Lobster, Scallops, Shrimp, and Pasta specials.

Retail Market:
 The Grand Central Oyster Bar Brooklyn features a retail fish market at the site of the restaurant, which now will also open at noon. The market offers a selection of shellfish including oysters, mussels and clams.  There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily. The 20-foot seafood market and display is housed in front of the open kitchen.


"The Grand Central Oyster Bar's Brooklyn retail market location is growing increasingly popular every day," says executive chef Jason Korz. "Our Park Slope neighbors are reeling in the freshest catch of the day.  It's is my pleasure to share preparation suggestions while getting to know our friendly customers.”

GRAND OPENING!

“MONDAY, MONDAY, SO GOOD TO ME,” SO GOES THE TIME-HONORED SONG BY THE MAMAS AND THE PAPAS. AND SO, JONATHAN YOUNG AND BRUCE FOX, OWNERS OF THE GRAND CENTRAL OYSTER BAR BROOKLYN, WILL STEAL A PAGE FROM THE LEGENDARY BAND’S SONG BOOK EVERY MONDAY, WHEN THE PARK SLOPE EATERY LOCATED AT 254-256 FIFTH AVENUE OFFERS HALF PRICE WINE BY THE BOTTLE FROM ITS EXTENSIVE WINE LIST WITH THE PURCHASE OF TWO ENTREES. PATRONS WILL BE SINGING ABOUT THE GOOD TIMES ON MONDAYS, INDEED.

​The Oyster Bar Brooklyn is open for lunch and dinner seven days a week, and also includes a fresh fish retail market.For more information visit www.oysterbarbrooklyn.com, and for reservations call 347-294-0596 or email info@oysterbarbrooklyn.com.

​Here’s the present, expansive wine list which is often updated (Click on button below):​

​​GRAND CENTRAL OYSTER BAR BROOKLYN PRESENTS  LOUISIANA CRAWFISH BOIL ON THE “BROOKLYN BAYOU” EVERY WEDNESDAY

LuLu & Me

\Venus, the Goddess of Love, and a 36-year partnership is the inspiration for the Valentine’s Day four-course dinner menu on Friday, February 14, at LuLu & Me (253 Fifth Avenue, New York City) from the restaurant’s owners – Chef Karen FohrhaLtz Miele and her husband/manager Michael Miele – guaranteed to get right to your lover’s heart for just $55 per person.


​“The love of great food and drink is often the recipe to bring lovers together,” say the Mieles, who have been married restaurateurs for more than three decades, and opened the eclectic, new world restaurant LuLu & Me in 2012. “Venus will be smiling as you’re dining on the menu which includes such romance-inspiring ingredients as raspberries, vanilla, pine nuts, salmon, avocado, pomegranate, lemon, arugula, ginger, chili peppers and chocolate.” (The Venus romance value of each ingredient is listed on the second page of the press release).


​The following is the LuLu & Me Valentine’s Day Dinner Menu: Course One - Sparkling Wine Toast – Glass of Prosecco with three-cheese & pine nut shortbread; Course Two -  Appetizer  – Choice of Fresh Maine Lobster - frisee, arugula, avocado salad or Fettuccine - porcini, shiitake mushrooms; Course Three - Entrée – choice of Sea Scallops - red quinoa, parsnips, limonata or North Atlantic Salmon - miso butter, ginger, spinach, shiitake mushrooms or Ribeye Steak - pan roasted Yukon Gold potatoes; Course Four – Dessert  Warm Chocolate Cake - vanilla ice cream, salty caramel sauce orRaspberry Walnut Tart – cream.


The special Valentine’s Cocktail, “LuLu’s Pomegranate Martini,” is also on the menu, priced at $10.


For reservations call 212-290-2460 or visit www.luluand.me. 


ROMANCE-INSPIRING VALUE OF 15 LULU & ME VALENTINE’S DAY DINNER MENU INGREDIENTS (ACCORDING TO LORE)


Ø  Raspberries – Keeps libido revved.
Ø  Vanilla – believed to spark arousal in men, is said to increase lust.
Ø  Pine nuts – Assists sexual stamina in men.
Ø  Salmon – Elevates mood helping lovers feel good, happy and "in the mood."
Ø  Avocado – was viewed as so obscene in Old World Spain that Catholic priests forbade parishioners to eat avocado. 
Ø  Pomegranate – Increases testosterone in men.
Ø  Lemon – The fragrance is very uplifting.
Ø  Arugula – considered to have love potion powers since the First century A.D.
Ø  Ginger – can increase body heat and help to improve pleasure and desire.
Ø  Chili peppers – Said to increase body temperature and heart rate.
Ø  Chocolate -- suggested to "get you in the mood," believed to deliver a natural high physically and emotionally.
Ø  Walnuts – Good for sexual life, increases male potency.
Ø  Mushrooms – helps increase desire in both men and women.
Ø  Steak – boosts libido as well as sexual desire and sensitivity.
Lobster – increases libido in men and enhances sexual performance