FIRE: MAN’S BEST FRIEND

In the Beginning:

Yvan Lemoine wasn’t born into cooking, but rather found it as a necessity for survival. A very charismatic Lemoine points out, “My mom was a horrible cook. I mean horrible! So I had a choice: either learn to cook or die from starvation.”

Lemoine grew up in Caracas, Venezuela and came to New York at the age of 14, where he found his love for cooking while attending Long Island City High School. Quickly recognizing his potential, Lemoine’s teacher put him in touch with the Careers through Culinary Arts Program (C-CAP).

With the help of C-CAP, a 15-year-old Lemoine was soon working full-time honing his culinary skills under the tutelage of La Caravelle’s, Chef Cyril Renaud, where he was trained in both classic and refined French-American cuisine and later advancing to become their Pastry Chef where he mastered the art of French pastry techniques. Never one to settle, Lemoine soon went on to become apprentice to the world-famous chocolatier, Jacques Torres, formerly of Le Cirque 2000.

But a desire for further exposure to the culinary world sent Lemoine on a personal mission to work with only the best that New York had to offer. This quest landed him apprenticeships under New York City’s best and brightest in the culinary industry: Rocco DiSpirito (Union Pacific, Rocco’s, Tuscan); Jahangir Mehta (Aix); and Sam Mason (WD-50).

Molecular Gastronomy:

Being a chef was great, but Lemoine quickly discovered that all the fun, action, excitement, and women could be found while working behind the bar. After talking his way into working as a bartender at Greek restaurant MILOS (a job he had never done before), Yvan soon found his second calling.

Experimenting with liquid nitrogen was a very intriguing idea, and after eight years and countless hours of experimentation, Lemoine has become successful in satisfying New York City’s most discerning palates with some of his leading signature desserts: Frost-Bitten Martini, Raspberry Feuillete; Salt and Caramel Ganache; and Apple Crepes.

Doing a 360º:

In his efforts to further his career and continue to grow, Lemoine reconnected with Cyril Renaud in fall 2000 and went to work helping Renaud open the famed Fleur de Sel. Finally finding his niche in consulting, Lemoine has since added the acclaimed GILT, West Village dessert bar, P*ONG, and Boston’s Asian-inspired Boston Public (formerly Restaurant L) to his respected list of credentials.

The Birth of a Dream:

In today’s competitive culinary world, it is the hottest, loudest and friendliest products that get the attention. So after many years of being a chef, Yvan decided to introduce a new concept in food and beverage media. By combining the talents of chefs, bartenders, and innovative, young, creative people, iFood Studios was conceived and created to do just that. Working together with public relations agencies, producers, and communication companies from coast to coast, iFood Studios has arranged unforgettable food and beverage promotional campaigns, media tours, web videos and exciting T.V. appearances across the country. He is also part of a monthly Spanish cooking segment on Univision, and participates in bilingual demos and was a competitor on the Food Network Challenge.

Lemoine’s iFood Studios has been successful in understanding its target demographic and delivering a winning product - fireworks and all. If there is something new going on, you can bet iFood Studios either started it or is there helping to fuel the fire. Lemoine has put iFood Studios at the forefront of all things food and beverage.

For more information on Chef Yvan Lemoine's projects, visit www.ifoodstudios.com

212 REASONS WHY WE LOVE SUMMER

They say that presentation is everything. So it should come as no surprise that Venezuelan-born designer, Carolina Herrera’s summer burst of refreshing hints of gardenia petals and blends of 212 spices comes delivered to you in a very attractive sea-blue designer drinks-can. With base notes consisting of woodsy-musk to heighten the freshness, 212 MEN SPLASH will undoubtedly stimulate the senses and become the season’s must-have fragrance for men.

Available at Sephora
212MEN SPLASH, 3.4 oz - $54.00

Fogo de Chão of Beverly Hills, California

A CULINARY ELEMENT OF TRADITION

DISCOVER THE FLAVORS OF BRAZIL’S RIO GRANDE DO SUL

They have names like Picanha, a heavenly slice of aged sirloin seasoned to perfection and Beef Ancho, the prime part of the rib eye celebrating the rich flavor and delectable texture of that elite cut. These are but only two of the 15 sumptuous cuts of finest beef, pork, lamb and chicken featured at Fogo de Chão (Fire in the Ground), Beverly Hills, California.

A culinary tradition for over three centuries, Fogo’s savory authentic feast is the rich blends of European immigrant and Brazilian traditions that make up the elements of churrasco, the Gaucho way of roasting meats over pits of open fire, which originated in the countryside of Southern Brazil’s Rio Grande do Sul.

Your experience at Fogo begins with a trip to the delectable salad buffet featuring over 35 of the freshest cut vegetables, complimented by the house specialty Pão de Queijo (cheese rolls). Your beverage of choice? The Caipiriñha made with Cachaça, sugar and fresh limes – shaken, not stirred, and served over ice, similar to the mojito, but with a much stronger kick. For my non-alcoholic drinking Latinos, there is the Brazilian soft drink Guaraná Antarctica, an exotic soft drink made from selected Guaraná fruits found in the Amazon forest. And for the wine connoisseur, Fogo has an amazing floor to ceiling wine cellar. I strongly suggest an Argentinean red to complement your pre-fixed, all-you-can-eat meal.

A dual-sided colored chip placed on your table controls dinner. It is your traffic light to gluttony. The green side signals your Passadors (meat waiters) to begin the automatic movement of a continuous orchestrated-ensemble of skewered sizzling meats sliced tableside to your desired taste. The red side of the chip indicates your need to stop service and take in all that is on your plate. In addition to your excellent tableside service, Brazilian side dishes of plantains, fried polenta and garlic mashed potatoes are provided in an unlimited quantity. A word of warning: Do not forget to turn the card over to red once you have had enough on your plate…the word “continuous” has been stressed for a reason.

Dinner at Fogo would not be complete without having the delectable house specialty dessert, Crème de Papaya, a sweet, smooth blend of fresh Papaya and vanilla ice cream, topped with an abundance of Crème de Cassis – a black currant liqueur.

Consistency is the determining factor separating Fogo from other churrascarias. Prospective chefs must train inside the restaurant for two years before they can see the inside of the kitchen, allowing Fogo to maintain its famous mouth-watering taste and impeccable service.

On any given evening, you can find A-list celebrities taking in Fogo’s culinary lexicon. Selma Hayek just happened to be one of the bold-faced names visiting Fogo the night we were there. But be forewarned, getting a reservation may be somewhat of a challenge.

Visit http://www.fogodechao.com/ to find the location nearest you.

This Month's Must-Read

THE REPUBLICAN PLAYBOOK

(Hyperion, $16)


SCHEMES, SCAMS AND DIRTY TRICKS

Stolen from the White House by Award-winning humorist Andy Borowitz, THE REPUBLICAN PLAYBOOK, reveals how despite the scandals, lies, and disregard for federal laws, the Republicans keep winning: They’ve got the PLAYBOOK.

From Intelligent Design to “Paying for Fake Newspaper Stories,” the PLAYBOOK gives detailed instructions on running a successful smear campaign, how to cover a leak, and, when involved in a political knock-down, drag-out fight, that there is always an exception to every rule (including the Ten Commandments).

Sure to be found in the back pocket of any Republican worth his Haliburton stock options, it is required reading for every Republican candidate, office-holder, or super-secret cover operative.