Lynda Galanis draws on her lifelong passion for organization to help her clients clear their clutter and make better use of their space. During hands-on sessions, a professional organizer from Gold Coast Organizing cleans closets, rearranges pantries, declutters garages, makes office storage more efficient, and more.
Though he's lent his talents to judge culinary events and collaborate on a book, The New American Chef, Spanish-born chef Mariano Aznar is at his best when he's in the kitchen. He draws from 30 years of culinary experience and skills honed at restaurants in France, Spain, and New York City to design modern menus, each based on his love for traditional Latin cooking. Aznar transforms old recipes into new ones, as evidenced by his small plates of Spanish cheese, chicken stew, and ceviche, as well as larger dishes such as seafood paella and chimichurri-seasoned skirt steak. Liquid Kitchen's dining room also reflects his colorful heritage: deep red lights cast their glow on exposed brick walls and dark wood accents, and blue ones illuminate a bar sided by rough-cut stone.
Instead of inheriting her mother's tendency toward clutter, Eartha Hinds-Thomas learned from it. Since her mother saved everything, Eartha never assigned too much importance to any one item and, as an adult, she easily lets go of anything that has outlived its function in her home. As founder of eQuanimity-Lotus, Eartha brings her organizational skills into the homes of her clients.
Before setting to organizing, Eartha talks with homeowners about their specific problems and goals. Then she incorporates the tenants of feng shui to rearrange the home in a way that makes the best use of space and energy. Eartha not only organizes homes, but also stages houses for showings and prepares nurseries for new babies.
Some people want a designer to handle every aspect of their home. Others just want a push in the right direction. That's why Karen Lyons, the CEO and principal designer at Comfort By Design of New York, offers multiple levels of service. She and her designers might organize an eight-phase Concept to Completion service that includes creating floor plans and hiring contractors, or they might stop in for a Designer for a Day consultation to help clients work on their furniture placement and color scheme choices. Either way, clients can expect a dramatic makeover that takes a room from drab and dated to stylish yet homey.
With summer barbecue season bearing down like an angry bull, this meatberg ensures July evenings scented with charcoal and satisfaction, no matter the size of your crowd. The imminent meat-ark of USDA-graded steaks includes four bacon-wrapped 7-ounce filets, four 7-ounce filet strips, four 8-ounce Black Angus New York strips, four 7-ounce flat-iron tenders, six half-pound pure chopped-beef steaks (81/19 lean), and two 17-ounce porterhouse T-bones. Kick back with a bottle of hickory barbecue sauce and brush up on steak facts while you wait for the two-week processing and delivery.