At a young age, Laurent Tasic helped his mother run the kitchen at a bed and breakfast, watched his grandmother bake fresh bread over a wood fire, and created white wine from fresh-picked grapes. Yet despite his early start in the culinary arts, Laurent didn’t foresee cooking in his future. In fact, it wasn’t until after earning a degree in industrial architecture and spending a few months on the job, that the future chef would realize his true calling.
Although he spent many years at the helm of swanky restaurants in Paris, Monaco, Monte Carlo, and Fort Lauderdale—preparing elegant and pricey meals for the likes of Prince Albert and film star Michael Caine—Laurent decided to trade in the glitz and glam for reasonable prices and low-key clientele. In 1998, he took over Sage Cafe, where today he continues to run the kitchen and churn out gourmet French feasts, such as coq au vin, steak maurice, and roast duck, all chased by his famously decadent crème brûlée and hand-selected wines. He oversees a brunch as well, during which the chef poaches eggs and folds savory ingredients into fresh-made crepes, also known as the envelopes of food.
Celebrity makeup artist Jennifer Bradley believes in a purer kind of cosmetic, one that’s free from the fillers, fragrances, and oils that can aggravate skin. As an actress and singer in LA, Jennifer experienced these very issues on her own acne-prone skin, leading her to create formulas that improve faces from the outside in. Jennifer uses her line of cosmetics, which includes both skincare and makeup products, to enhance the faces of celebrities. Past clients have included Barack and Michelle Obama, Sean Connery, and Drew Barrymore, as well as guests who attended her makeup seminars. Jennifer’s work also has been featured in publications including Us Weekly and People.
Café Jamm's upscale comfort fare and daily chef-inspired specials are crafted from fresh, locally sourced ingredients. Cast eyes over the menu before summoning starters such as gruyere mac 'n' cheese stuffed with panko and bacon ($5) and crispy sweet-potato fries accompanied by three dipping sauces ($7). A chopped fresh garden salad laden with jack cheese, savory bacon, garbanzo beans and kalamata olives appeases a green tooth ($9), and a hearty roasted duck with a red-wine reduction glaze nests in a bed of fragrant jasmine rice ($25). A certified Angus new york strip steak rubbed with aromatic signature spices tests the abilities of blindfolded competitive smellers ($28), and the Café Jamm cheeseburger is dressed with garlic aioli, fresh seasoned spinach, and caramelized onions before going out in a toasted brioche bun ($11). Once inside Café Jamm's black- and white-splashed interior, slide up to a cozy table or plant stems at the bar to sip a tipple from the wine list.
At Italio, guests create modern, fresh, and customizable Italian meals in the form of pasta bowls, salad bowls, or piadinas, a crepe-like flatbread wrap. Proteins including italian sausage, balsamic-marinated steak, and lemon-herb chicken join signature sauces, pestos, and dressings. Fresh veggies complete the flavor profile, adding everything from the refined notes of arugula to the no-frills heartiness of saut?ed peppers and onions.
Beginning in 2001 as a small fitness operation in the basement of an office building, Pure Barre has since blossomed into a widely acclaimed, widely publicized approach to exercise with a nationwide following. Dancer, choreographer, and fitness buff Carrie Rezabek Dorr founded Pure Barre more than a decade ago in Birmingham, MI. Since then, Carrie has traveled around the country, demonstrating the innovative program that draws techniques from ballet. Performing the Pure Barre technique can be a fast and effective way to transform your body. Motivating music slices through the 55-minute workouts, each of which utilizes a ballet barre and small isometric movements designed to burn fat and tone muscles.
The Barkan Method of Hot Yoga is a product of numerous influences. Developed by a master yoga instructor, Jimmy Barkan, the practice originated in Calcutta, India, where Jimmy began infusing Hatha-yoga postures and movements with those of other disciplines. Today, on the other side of the globe, his instructors host each class in rooms heated to warm or hot levels, which not only helps stretch limbs, but also strengthens muscle groups and defrosts the poultry they plan on eating later. Following in Jimmy’s footsteps, these teachers bolster their knowledge of the discipline by earning certification from the Barkan Method and recognition from Yoga Alliance.