With two rinks?an official NHL-sized rink and a training rink?SoNo Ice House is accessible to skaters and hockey players of all ages and skill levels. Casual skaters can shoot across the ice between trips to the caf? and take a break on the observation area, and hockey players can suit up for league play or practice their shots on the facility?s RapidShot training system. An educational facility as well as an entertainment venue, SoNo staffs instructors who lead students of varying ages through skating and hockey lessons. In addition to its two rinks, SoNo Ice House is also home to the Athletic Edge Training Center.
When clients want to feel as tenderly cared for as a crate of dynamite or are simply pressed for time, Social Beauty to Go brings its services into their homes. Nicole Rogers helms the salon; cuts, colors, and styles locks; and waxes facial fuzz. She offers everything from an amino-acid smoothing treatment, which removes frizz but not waves from curly hair, to a hair wrap, which keeps strands moisturized after a shampoo and style.
For the two years he lived in Alaska, Alan Pagano sold wild Alaskan salmon that he bought directly from fishing boats. This experience has led to a lifetime of cultivating relationships with top seafood suppliers, which he takes full advantage of at his fish market, Pagano's Seafood. From markets in New York, Massachusetts, and Florida, Alan and his team hand select each batch of wholesale seafood from around the world including red snapper from the Caribbean and naturally raised Scottish salmon. He also sells individual orders of jumbo shrimp, Pacific cod, and caviar. Each order is accompanied by complementary cooking instructions and, in the case of lobster, tips for cleaning, cooking, and cracking them, and then properly mourning their passing.
Fritz Knipschildt's life is an open book, at least when it comes to food. Inside Chocopologie Cafe, a gallery space showcases Fritz's journey from 13-year-old dishwasher to master chocolatier and café owner, as well as some of his creations for the annual Chocolate Show in New York City. The area also offers views into the kitchen, where Fritz and his team create pastries, ice cream, and other decadent desserts. With each one, Fritz fulfills part of a lifelong goal—“As a trained chef, pastry chef, and chocolatier, my dream always was to one day be cooking with chocolate.”
Fritz and his team have a lot more at their disposal than fresh chocolate, however. Their food menu tours Southern Europe via french onion soup, open-faced croque monsieur sandwiches, and three-cheese ravioli, a dish once dismissed by the scientific community as witchcraft. Fritz's ingredient of choice still makes frequent appearances in the drinks that accompany these meals, from the chocolate martinis to the spicy hot chocolate and chocolate cappuccino.