#oyster #bar #herring #festival #aaron #peta #good #news

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Sean’s Bar and Kitchen, 42 west 48th Street, NYC. What a great time we had. We speak to Bernie and some of wonderful staff. Lots of fun and great food.
Family-owned pub offering Irish & American bites along with many draft beers, plus late hours & TVs.

www.SeansBarandKitchen.com

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Saturday, February 15, 2020
7:30 PM – 12:00 AM
The World Bar
845 United Nations Plaza
1ST Avenue B/T 47TH & 48TH St.

Dress Code: Gold & Red

In lieu of a gift, a contribution to displaced families & victims of Taal, Aklan & Bicol calamities would be greatly appreciated.

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Now I decided to also practice law with an excellent law firm — Diane Bradshaw Law Group, PC., hoping to help not only students, but companies, and many others to find the best solutions to their obstacles. We are helping clients from both domestic and international channels to grow. If you need legal consultation, feel free to reach out to us at ‭+1 (917) 783-8125‬, or email us at Qi.men7@gmail.com. We are here to help you.

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Panelists:

Speakers –
Amaechi Uzoigwe

KEYNOTE:

Amaechi Uzoigwe is an NYC-based entertainment & digital media executive,
with expertise in music, artist representation, business affairs, visual
content, creative marketing & technology. As an artist manager, Amaechi
represents Grammy-nominated hip hop phenoms, Run the Jewels, who have become
one of the industry’s most celebrated and critically-acclaimed acts of
recent years, and the young West African guitar band, Songhoy Blues.

Amaechi overseas all aspects of the group’s career, including business
affairs, business development, creating & operating their record label,
producing visual content, leading award-winning creative marketing
campaigns, brand relationships & more. He has built groundbreaking
partnerships with Pulse Films, Adult Swim, Volcom, Beats 1, Marvel Comics &
Sonos, plus led the group’s charitable causes & efforts. Amaechi is also
principally responsible for pioneering the group’s successful craft beer
enterprise, and will be launching the RTJ cannabis business this summer.

Additionally, Amaechi part of the management team at Monotone Inc, home to
Jack White, LCD Soundsystem, Vampire Weekend, Danger Mouse & more, and a
partner in award-winning LA-based film production company, GRAiNEY Pictures,
where he has led the branded content division to accolades including
nominations for Cannes Lions and Webby Awards.

In 2006, Amaechi was voted founding Chairman of the American Association of
Independent Music (A2IM), the trade organization representing independent
record label’s share of the multi-billion dollar music market. He has spoken
at numerous conferences, festivals & universities (incl SXSW, Cannes,
MIDEM, Billboard, SF Music Tech, NYU, Cardozo Law School), and is an
outspoken advocate for artist rights, independence & empowerment.

Speakers –
Elliot A. Resnik, Esq.

Mr. Resnik practices entertainment law at the esteemed firm Shukat Arrow
Hafer Weber & Herbsman LLP, and focuses on transactions including but not
limited to artist, writer and producer representation for recording and
publishing agreements, licensing, joint ventures, intellectual property
asset sales, live entertainment and venue representation, digital
distribution and content, record label and publishing business affairs. Mr.
Resnik’s clients include Grammy winning and platinum selling artists,
producers, record labels and publishers in a diversity of musical genres,
festival and concert promoters as well as representation for agencies,
international brands and other entertainment related companies. He
graduated from McGill University in 1997 with a Bachelor of Arts in
Philosophy and obtained his Juris Doctorate from The New York Law School in
2000.

Lou Plaia-ReverbNation – Founder / EVP Industry Relations (North America)

Hot Rats Entertainment – Founder / Manager

Music industry veteran Lou Plaia co-founded ReverbNation in 2006. Since that
time, ReverbNation has helped millions of emerging artists build their
careers with its powerful career management and online marketing tools.
These tools, combined with its A&R and Artist Development capabilities and
broad industry relationships offer emerging Artists from around the world
access to the global music industry. The company operates worldwide with
customers on every continent and more than 10 million unique visitors come
to ReverbNation.com every month.

Plaia dedicates most of his time brokering valuable opportunities for the
4.5 million artists on ReverbNation by connecting them to record labels,
talent buyers, promoters, agents, managers, music supervisors, publications,
radio stations, brands, recording studios, and other music industry
professionals. Plaia recently created alliances with more than a dozen major
and independent record labels whereby ReverbNation has become an A&R source
for the labels. Plaia has also created partnerships in the live music space
with Summerfest, Warped Tour, The Sturgis Buffalo Chip Festival, Rocklahoma,
Sunset Music Festival, Pepsi Southern Gulf Coast Jam and many other high
profile events.

In addition to his role at ReverbNation, Plaia launched Hot Rats
Entertainment in January 2016. At Hot Rats, Plaia manages New York based
rock band, Midnight Mob.

Prior to ReverbNation, Plaia worked twelve years at Atlantic Records where
he was VP of Strategic Marketing and worked with Jewel, Hootie & the
Blowfish, Collective Soul, George Carlin, Mike Stern and hundreds of other
artists and bands. Plaia then became the Head of Marketing and Artist
Development for Atlantic imprint, Lava Records, where he worked for four
years with artists such as Kid Rock, O.A.R., Simple Plan, Trans-Siberian
Orchestra, Matchbox 20 and many others. He was also responsible for
negotiating strategic partnerships such as Nascar’s Chevy Rock n Roll 400,
Schick’s Intuition Tour, Disney’s Grad Night and many other sponsorship
deals.

Plaia has been a guest speaker at SXSW, CMJ, Canadian Music Week, Music Biz
(f/k/a NARM), Americana Music Conference, Launch Music Conference, The
Future of Music Summit, New Music Seminar, Dubai Sound City, and dozens of
other music conferences throughout the world.

Ian LaPlace –

Ian is EVP and Senior Talent Buyer at Communion Presents, an international
artist development company and concert promoter. Communion has been
instrumental in the building the careers arists including Ben Howard,
Catfish and the Bottlemen, Highly Suspect, Marian Hill and many more. Ian
books and runs one of the longest running new music showcases in the US and
has built music programs for brands such as Skullcandy, British Airways,
Bose and Google Play. At Present Communion actively booking shows and in 14
different markets across the US.

Suzanne Paulinski
After graduating with a B.S. in Music Industry from Drexel University, and
helping found MADDragon Records, Suzanne was the Midwest Sales Coordinator
for Astralwerks (EMI), before completing her Masters in Psychology at Queens
College (CUNY). She is now a mindset coach for music-preneurs, helping them
reach their goals with custom time management solutions that enable them to
gain clarity on their next steps while maintaining a healthy work/life
balance. Suzanne published The Rock/Star Life Planner as a tool for
creatives to find focus in their daily lives, and her teachings can be found
in her guest posts for Sonicbids, ReverbNation, CD Baby, Tunecore, and
Soundfly. For further information on Suzanne and her company, please visit
therockstaradvocate.com

Corina:

Vocalist Corina Corina was born in Oakland, CA, & has made her career in
NYC. This gifted songwriter brings a fresh vocal hybrid to modern R&B with
strong blues & hip hop influences. Her lyrically-driven content touches on
everything from gender inequality to self-love & resisting social norms.
Aside from music, she has made a name for herself as a blog writer and
activist for eating disorder recovery, feminism and mental health and
wellness. She has independently released two full-length albums and two EPs
and is gearing up to release her third LP, “Hangover Music” in summer 2018.

Timothy Pattison

DIRECTOR, CREATIVE – NEW YORK

Timothy Pattison is Director of Creative at Broadcast Music, Inc. (BMI). In
this role, he is responsible for scouting and signing new songwriters and
publishers, maintaining relationships with existing BMI affiliates
worldwide, as well as coordinating various songwriter-focused showcases,
seminars and festivals.

Prior to BMI, Pattison worked at Fat Possum Records, where he focused on
sync licensing. His previous post was at Spirit Music Group, where he spent
eight years, holding several positions including creative director. While at
Spirit, Pattison helped develop the company’s roster of songwriters,
expanded its network within the entertainment industry, spearheaded
co-writing opportunities and developed licensing strategies.

Pattison holds a Bachelor of Science in Communication from Ohio University
and a Master for Music from New York University.

Danielle Middleton –

A&R Senior Coordinator, Sony ATV Publishing

Danielle Middleton got her start in music at an early age singing in the
children’s choir at the Metropolitan Opera. When she was nine, she was
invited to sing “You Are Not Alone” on stage at at the VMAs with Michael
Jackson, igniting her life long obsession with pop music. Danielle dove into
the music industry straight out of college working for companies like BMI
and Redlight Management and booking live shows around Brooklyn. She
eventually landed at Sony ATV, where she started as a receptionist and went
on to spearheaded the social media initiatives for the entire company. She
currently works as an A&R Senior Coordinator, building her own roster of
songwriters and producers. Sony ATV is the number one publishing company
globally and recently won “Publisher of the Year” at the BMI Pop awards. The
company is known for representing massive artists such as Taylor Swift, Lady
Gaga, Ed Sheeran, Arcade Fire, Cardi B, etc, as well as administering the
catalogues of heritage artists such as Bob Dylan, Amy Winehouse, The
Beatles, Elvis Presley, James Taylor, Hank Williams and so on.

Festival Producer

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Tavern62 by David Burke’s menu feature modern American plates as a reflection of Chef Burke’s contemporary approach to cooking, with a nod to elevated New York classics paired with a curated wine list, craft beers and a specialty cocktail program.

For more information, please follow us @tavern62.

THE CHEF
David Burke/Executive Chef
DAVID BURKE

Executive Chef

A graduate of the Culinary Institute of America, chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, and philanthropic efforts, including appearances on Bravo’s Top Chef Masters, and receiving a US patent for his pink Himalayan salt dry-age technique for steaks.

In Fall 2015, David Burke joined ESquared Hospitality to work as a culinary partner on new and innovative concepts. In September 2016, David Burke and E2 Hospitality opened BLT Prime by David Burke in the Trump International Hotel in Washington D.C. Tavern62 by David Burke, a modern American tavern, is his newest collaboration with ESquared Hospitality that opened in October 2016 in New York City’s Upper East Side.

#tavern62 #tavern #62 #david #burke #concept #esquared #hospitality #partnership #chef #american #new #york #city #upper #east #side #dinner #sunday #brunch #bar #lounge #menus #private #dining #solarium #upstairs #cooking #plates #nyc #wine #list #craft #beers #curated #specialty #cocktail #program #culinary #institute #skill #whimsy #efforts #chef #masters #steaks #prime #collaboration #trump #international

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We’ll be serving:
Salad, pasta, a main course (choice of chicken or fish),vegetables,
coffee & dessert.
soft drinks included cash bar avaiable .

Call to Reserve 201 240 6860

www.amiramor.com

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For almost 60 years the old Oyster Bar remained a landmark. But if the truth be known, the long-lived acceptance of the restaurant was based more on its being located at the hub of America’s long-haul passenger train system than on excellence. With the decline of the long-haul passenger train system, came the decline of the restaurant. It had no position among New York restaurants, and while thousands of commuters passed by everyday, very few went inside to eat.

In 1974, when I was approached by the New York Metropolitan Transit Authority to take it over, the old restaurant had been bankrupt and empty for two years, having become in its last days not much more than a sad, old coffee shop. Reluctantly, I inspected what remained of its former grandness. The elegant marble columns you see in the restaurant today were then painted aquamarine over wallpaper. The wall covering was yellow Cello-tex. The furniture was upholstered yellow, in unsettling contrast with the red table cloths.

Despite the obvious drawbacks and failures of the old restaurant, I thought that if we could develop a strong merchandising concept, the 440 seat capacity had real potential. But it would be up to us to invent a new restaurant—from menu to decor—which would make us a destination restaurant.

Today’s customer of the Grand Central Oyster Bar and Restaurant can hardly imagine that the old Oyster Bar, while its title suggested seafood, was not, in fact, a seafood restaurant. Its oyster stew had become famous, but the rest of the menu could best be described as ‘continental.” Our job of invention would start from scratch—but seafood it would be.

To prepare for the decision, my wife and I toured the best-known seafood restaurants in Manhattan, Brooklyn, New Jersey, and the rest of the metropolitan area, and they were invariably full—even when the cuisine was ordinary. That is what decided me to take a chance—the same kind of chance I had taken with restaurants such as the Forum of The Twelve Caesars, the Rainbow Room, the Four Seasons, and Gallagher’s. And so, in 1974, I entered into a lease with the MTA, and embarked on inventing the Grand Central Oyster Bar & Restaurant.

The sine qua non of our hoped-for success was that we would need a network of the best suppliers, and my wife, Marlene and I personally sought it out. In Maine we searched for lobster. In Gloucester, Massachusetts, for the best fish from the Grand Banks; in Virginia, for oysters and crabs from Chesapeake Bay. To this day, the Grand Central Oyster Bar & Restaurant continues to cultivate and reach out to a great number of international suppliers, ranging from large corporations to individual fishermen, with whom over the years we nave developed a privileged relationship.

Confident that we had ample access to the freshest seafood, our next step was to test our menu in our own kitchens. And so we spent a tremendous amount of time deciding not only what to have on the menu but on methods of preparation. Even an apparently basic technique like broiling was subject to the closest of scrutiny. But whatever we prepared, we wanted our hallmark to be the best, fresh fish available presented in a bright, clean, manner.
Because we aspired to be a great American seafood restaurant, we set out to develop a suberb American white wine list. As carefully as we had sought out our seafood suppliers, that is how exhaustively we selected our wine wholesalers and vintners, who, to this day, have named the white wine cellars of the Grand Central Oyster Bar among the best in the country. We won The Brotherhood of the Knights of the Vine “Gold Vine Award” in 1978 and 1979. We began serving wine by the glass in 1993, offering choices from among 70 different wines. ‘The Wine Spectator” honored us with its Award of Excellence in 1996. And, yes, we do serve excellent red wines also.

Our success did not happen over night. But over the years we have more than quadrupled our business, which is proof that we have been pleasing our guests and benefiting from the best kind of support any restaurant can ever get: word-of-mouth. In this marketplace a restaurant opens and gets a lot of play, but what happens a year later? What happens 20 years later? To have flourished for these 20 years, that is success.

Still we are testing, still looking for unusual sources, not just for lobsters, but in this age of refrigerated air transport, we look towards the Southern Hemisphere for benefits such as summer oysters. We search out products from the ever-increasing stocks made available through aqua-culture. We testcook new sauces to accommodate today’s trend towards less butter and cream. Every day we monitor the computer records of what is popular with our customers and what is not, so that our whole menu, which is new each day, stays in tune with our guests’ preferences.

Old and new friends come back regularly—some of them every day—for some of the 25 or 30 varieties of oysters we carry fresh daily or a favorite dish that they insist doesn’t taste the same anywhere else. The Oyster Bar & Restaurant with its high, vaulted ceiling and the architectural grandness of an age gone by has an ambiance now that makes it different from any other restaurant in the world, and since people enjoy our cuisine, they come back again and again.

– Jerome Brody

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