When British Colonel Roger Morris and his wife stumbled upon a piece of unclaimed Manhattan hilltop, they knew it would be the ideal spot for their summer home. Built in 1765, the 8,500-square foot Morris-Jumel Mansion—as it's known today—was the centerpiece of an estate that extends more than 130 acres from the Harlem to the Hudson River. Loyal to the British crown, Morris left America during the Revolution; in the fall of 1776, General George Washington used the home as headquarters during the Battle of Harlem Heights.
Today, the mansion offers guided tours of its historic property. After becoming president, Washington returned on July 10, 1790, to dine with cabinet members that included future presidents John Adams and Thomas Jefferson; you can visit the dining room where they ate together. More than 40 years later, in 1833, Aaron Burr got married to Madame Eliza Jumel—the widow of the mansion's second namesake owner, Stephen Jumel—right in the parlor of this estate.
Besides tours, the mansion now hosts rotating exhibits that display everything from period costumes to the axe Washington used to floss his wooden teeth. There are also events throughout the year, from classical and jazz concerts to wine tastings and, once, a lively debate between Burr and Alexander Hamilton scholars.
The Fitness Factory Health Club supports a lifestyle dedicated toward the growth of health, well being, and personal excellence. You can feel this support from the enthusiasm of our staff, experience the rapid growth and body transformation by working with our highly specialized personal trainers.
As the recession deepened, Metro Art & Frame owner Bo Okuyan found that demand never slackened for one market of art collectors: parents. Mr. Okuyan's business savvy caught the attention of the New York Times' Michael Winerip in 2010, who noted that a steady supply of finger paintings and crafts had caused Bo to rethink his definition of art. “All kids are artists, that’s how we look at it now,” he said. Whether upgrading fridge-hung stick-figure portraits to a permanent gallery or framing a more traditionally priceless painting, Mr. Okuyan and his staff begin with a complimentary consultation, tailoring each project to fit home or office aesthetics and personal style. Metro Art & Frame's acid-free mats center photographs, oil paintings, or post-modern puddles of spilled milk in an ornate, gold-leafed frame or elegant black one. Five types of glass and two flavors of plexiglass guard sensitive paintings from light damage with UV protection, and the shop's selection of contemporary and classic prints lets patrons fill in the gaps in their home galleries.
Inside the kitchen of TriniSoul, students get the opportunity to face down the scotch bonnet—a lantern-shaped pepper that smolders with 50 times more heat than a jalapeño. The heavy-duty pepper is just one of the extraordinary ingredients introduced to students by Chef D, a Caribbean native who holds court during cooking classes that center around the recipes she grew up enjoying. Her foray into culinary instruction started as a few simple classes on the cuisine of Trinidad and Tobago, but her teaching style developed a rabid following, and Chef D's curriculum has grown to cover many types of Caribbean cuisine as well as American-style soul fare. More than 6,000 students have enrolled in Chef D's classes, which can accommodate groups of up to 24 in TriniSoul's kitchen as well as private instruction in one's own kitchen or properly equipped subway car.
Executive chef Rene Hernandez calls upon a culinary education at Spain’s world-renowned restaurant El Bulli to craft a tapas menu of 14 hot and cold plates of shareable dishes that draw from broad international influences. With a chosen glass of wine in hand, guests can cool tongues with the artisanal manchego cheese bolstered by organic chorizo and white grapes. Chefs hide crabmeat salad inside smoked salmon to surprise palates and place the fish on eggplant shaped like caviar to fit in at black-tie functions. Forks protect fingers from scorching by spearing-hot tapas including grilled baby squid served on a bed of caribbean salad with a cider vinaigrette. The crispy shells of sweet-plantain croquettes deliver dollops of chipotle aioli sauce, and teeth chomp their signature into packages of pan-seared shrimp in garlic and white wine.