Denise Rich- Founder of Gabrielles Angels

Listen to “Gabrielles Children, Crane Club at 7pm (85 10th Ave, New York, NY 10011). The Young Angels Gala, sponsored by Cantor” on Spreaker.

Honoree – Kyle Lutnick serves as Executive Vice Chairman of Cantor Fitzgerald, L.P. and has been a Director of Newmark Group, Inc. since February 2025. Most recently Lutnick served as Global Managing Director of Knotel, Inc., Newmark’s flexible office and workspace business and prior was Knotel’s General Manager of UK & EMEA and Vice President of Business Development. Previously, Lutnick was a member of Newmark’s market-leading retail advisory team, where he advised clients in New York City, one of the most dynamic commercial markets in the world.  Lutnick graduated with a Bachelor of Arts in Psychology from Stanford University.

Listen to “Gabrielles Children, The Young Angels Gala, sponsored by Cantor” on Spreaker.

Honoree – Ms. Andrea DiNunzio.
With over 20 years in the beauty industry, Ms. DiNunzio has driven growth and profitability for Fortune 500 and Private Equity-backed companies including L’Oréal, Laura Mercier, and Neutrogena. Currently General Manager of Ultra-Luxury Skincare and Fragrance at Coty USA, she is accelerating the company’s skincare platform. Her previous leadership roles include President of Lashify, where she doubled sales in 12 months, CEO of Dermaflash, and General Manager of North America for Iluminage Beauty, where she led successful turnarounds. Her expertise spans strategic planning, P&L management, marketing, product development, customer insights, sales leadership, and building brands across DTC, Mass, Prestige, Social, and TV Retail channels. Known for cultivating high-performance teams and empowering next-gen leaders through organizations like CEW and Chief, she holds a BA in Biology, an MBA from the University of Virginia, and is a Pew Foundation genetics research grant recipient.

Listen to “Gabrielles Children, The Young Angels Gala, sponsored by Cantor” on Spreaker.

Oysters by East Hampton Oyster Shucker

Listen to “Gabrielles Children, The Young Angels Gala, sponsored by Cantor” on Spreaker.

Athenna Crosby, Ms. World America

BIANCA PETERS, FOX5 NEWS ANCHOR, TO HOST GABRIELLE’S ANGEL FOUNDATION’S YOUNG ANGELS GALA on June 23, 2025

Honorees include longtime supporter Kyle Lutnick, Executive Vice Chairman of Cantor Fitzgerald, L.P. and Andrea DiNunzio, General Manager of Ultra-Luxury Skincare and Fragrance of Coty USA

New York, NY (May 20, 2025) – Gabrielle’s Angel Foundation for Cancer Research announced today that Bianca Peters will host their upcoming Young Professionals Committee’s Young Angels Gala on June 23, 2025 at the Crane Club at 7pm (85 10th Ave, New York, NY 10011). The Young Angels Gala, sponsored by Cantor Fitzgerald, Tommy Bahama, LVH Global is an event born from the desire of young professionals to give back and make a difference in the fight against cancer. All proceeds from The Young Angels Gala will benefit Gabrielle’s Angel Foundation’s music therapy programs and cancer research.

Guests at the event will enjoy an evening of cocktails, connection, and impact in support of blood cancer research. Now in its 7th year, this dynamic event brings together New York’s emerging philanthropists, change makers, and industry leaders to continue the legacy of founder Denise Rich, who created the foundation in memory of her daughter Gabrielle, who lost her life to leukemia. The evening will feature music by DJ Chloe Jane along with other exciting surprises and notable guests. Tickets can be purchased at https://gabriellesangels.org/events-dates/ypc-gala/.

Other fun features at the event will include Oysters by East Hampton Oyster Shucker, a lil sweet treats candy cart underwritten by Double O Fragrance, live illustrations by artist Deanna First and celebrity magician and mentalist Josh Pele. Guests will be treated to cocktails and wines sponsored by Tito’s Handmade Vodka, Pernod Richard, The Macallan, LALO Tequila, Tres Chicon, Wolffer Estates, Hamptons Muse and Spring 44 Gin.

To aid in the fundraising the YPC will put together an incredible art and silent auction, opening on June 11 (till June 27th) available at https://onecau.se/_9fp6y1  featuring experiences, artwork and luxury items including an all-inclusive trip to the stunning Impression Isla Mujeres, luxury items from Jimmy Choo, L’AGENCE, Alice + Olivia, a 3 -night stay in a beautiful ocean view room at Round Hill Hotel Jamaica, as well as two custom painted Heller Furniture chairs by artists Ross Pino and Jason Naylor and so much more!

“Our young professionals are the hope for the future. Their passion, purpose, and drive ensure that the legacy of love and the pursuit of a cancer free future lives on. My daughter, Gabrielle would be so proud.” – Denise Rich

FOUNDING CHAIRS of the event include Ayaan Ahmed, Becca Morris, Hugh Barton, Louie Torrellas, and Lydia Maltseva.

CO-CHAIRS for this year’s event are Alana Kramer, Aleksandra Sasha Tikhomirova, Alex Pita, Alex Ulsvgard, Anjali Peddanna, Danielle Rutigliano, Eugenia Bullock, Fer Da Silva, Isabella Sylvester, Jason Naylor, Julia Lindenthal, Julio Galvez, Kayla Rich Kilstock, Kyle Persaud, Lauren Summa, Nancy Moeller, Nicoletta Kolpakov, Ross Pino, Shirin Lotfi, and Vikrant Patel.

The HOST COMMITTEE members are Alexandrea LaFata, Adriana T. Ingenito, Anne Li Caleb Brenes, Christina Lo, Eric Lerner, Gabe Galper, Heather Grabin, Jade Walk, Jagger Walk, Jesse Walk, Juanito Renato, Kemi Areke, Lindsay Karp, and Mareli Maemets.

More About This Year’s Honorees

Kyle Lutnick serves as Executive Vice Chairman of Cantor Fitzgerald, L.P. and has been a Director of Newmark Group, Inc. since February 2025. Most recently Lutnick served as Global Managing Director of Knotel, Inc., Newmark’s flexible office and workspace business and prior was Knotel’s General Manager of UK & EMEA and Vice President of Business Development. Previously, Lutnick was a member of Newmark’s market-leading retail advisory team, where he advised clients in New York City, one of the most dynamic commercial markets in the world.  Lutnick graduated with a Bachelor of Arts in Psychology from Stanford University.

With over 20 years in the beauty industry, Ms. DiNunzio has driven growth and profitability for Fortune 500 and Private Equity-backed companies including L’Oréal, Laura Mercier, and Neutrogena. Currently General Manager of Ultra-Luxury Skincare and Fragrance at Coty USA, she is accelerating the company’s skincare platform. Her previous leadership roles include President of Lashify, where she doubled sales in 12 months, CEO of Dermaflash, and General Manager of North America for Iluminage Beauty, where she led successful turnarounds. Her expertise spans strategic planning, P&L management, marketing, product development, customer insights, sales leadership, and building brands across DTC, Mass, Prestige, Social, and TV Retail channels. Known for cultivating high-performance teams and empowering next-gen leaders through organizations like CEW and Chief, she holds a BA in Biology, an MBA from the University of Virginia, and is a Pew Foundation genetics research grant recipient.

About Gabrielle’s Angel Foundation for Cancer Research

Gabrielle’s Angel Foundation for Cancer Research funds the best and brightest early career scientists whose research focuses on finding less toxic treatments for patients with leukemia, lymphoma, and related blood cancers.  Since its inception in 1996, the Foundation has funded more than $45 million dollars in grants making it one of the largest non-governmental sources of grant support to blood cancer research in the nation. On average, eight-eight cents of every dollar raised directly funds research. For over twenty-five years, the Foundation has honored Gabrielle’s legacy by funding the boldest, most cutting-edge ideas in cancer research.

On Twitter @CureCancerNow

On Facebook & Instagram @GabriellesAngels and @GabriellesYoungAngels

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#oysterfilm #oyster #oysters #unfilteredoysters #natpe #goodnews

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

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Our Peace Day Party was held once again on September 21st to strengthen the message for the International Day of Peace. Our 2019 events were a co-production with Dr. Buntzman. and their, We Can’t Have That Foundation. Here is our special sizzle reel from Times Square and the Oyster Bay Festival. Our events featured the Al Smith Band. Go to www.peacedayparty.org to see the show. Join us for our www.worldpeace2020.org and www.peaceday2020.org movement.

#international #day #peace #party #dr #dr. #arol #buntzman #al #smith #doc #doc. #doctor #times #square #september #21 #we #cant #have #that #foundation #wecanthavethatfoundation #oyster #bay #festival #band

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Thanks to:

Dr. Buntzman
We Can’t Have That Foundation

Dr. Kazuko
Gaia Holistic

Bill and Sarabeth Levine
Sarabeth Corporation

Ketron Keyboards

Oyster Bay Festival
www.theoysterfestival.org

Good News Corporation
www.peacedayparty.org

Special Thanks to Our PEACE Entertainers

Al Smith & Friends

Juma Sultan

Michelle Lynn

Katya Grineva

Indiggo Twins

Camera

Vid Son Dos
Zen Alejandro
Marcos Layneo

Video Editor/Associate Producer

Austin Guo-Siang Tang

The post PEACE Day Show at The Oyster Festival appeared first on Good News!.

A full schedule of live music, performances and events on the Main Stage throughout the two days.

​ARTS & CRAFTS

Features approximately 135+ Artisans from across the country under three huge tents along the bay! All items are handcrafted, designed and created by each exhibitor!

The post Oyster Festival appeared first on Good News!.

Governor’s Island Summer Cocktail Party

Saturday, August 26, 2017, 2p – 4p
Island Oyster, Governor’s Island
Yes! I will attend Gale Brewer’s Governor’s Island Summer Cocktail Party.
Ticket Level: (Below amounts or what you can afford – we want everyone to
attend)
_$100 _$250 _$500 _$1000 _$2500 _$3850
For questions and reservations, please contact Melanie McEvoy, McEvoy &
Associates
212-228-7446 ext. 12 or melanie@mcevoyandassociates.com

Directions:
Ferries to Governors Island leave every half hour from 10 South Street in
Manhattan (near the SI Ferry) and from Brooklyn Bridge Park starting at
11:30am.
When you disembark you will walk straight and you’ll see Island Oyster at
the intersection of W Ferry Line Rd and Ferry Line Rd.
There are also many ferry attendants who are always quite helpful with
answering questions should you have any.
Tickets on the ferry are $2 per person, but are free for all IDNYC holders
RSVP if you can. Last minute questions: 917-881-3375.

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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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Grand Central Oyster Bar executive chef Sandy Ingber received the disappointing news from Holland that the highly-anticipated arrival of nieuwe maatjes herring would be delayed until Wednesday, June 19, two weeks later than the originally schedule June 5 date. The Oyster Bar is the traditional destination for the first shipment, and it is believed to be only the second time in the 33-year history of the Dutch Herring Festival that the first catch of Holland Herring will not arrive on the scheduled date, previously occurring in 2006.

“Starting the season with herring of lesser quality is not an option,” says Nico de Jong, President of the Herring Wholesale Association. The herring is caught so far is not yet the right quality to Dutch herring processing.

As it was in 2006, bad weather of the past few weeks is the culprit in the postponement. Due to the lack of sufficient sunlight the plankton on which the herring feeds has been insufficiently available. The plankton is a major influence on the growth of the herring, impacting the percentage of body fat in the herring.

Arrival Delayed Two Weeks…
GRAND CENTRAL OYSTER BAR HOSTS 33nd ANNUAL “HOLLAND HERRING FESTIVAL” BEGINNING WEDNESDAY, JUNE 19, AT 12 NOON WITH OPENING CEREMONIES ANDOFFICIAL FIRST TASTING; FESTIVAL CONTINUES THROUGH WEDNESDAY, JULY 3

What: 33nd Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands
Where: Grand Central Oyster Bar & Restaurant, “Below Sea Level” at Grand Central Terminal, New York City
When: Wednesday, June 19, 2013 (Note date was postponed from June 5)
Time: 12:00 noon (continues throughout day)
Who: Oyster Bar Executive Chef Sandy Ingber, General Manager Kevin Faerkin, and special guests
Admission: Free; herring by consumption (filets: $7.00, herring salad, $7.95)
Subways: 4, 5, 6 and 7 Reservations and information: 212-490-6650
For lovers of “nieuwe maatjes” herring from Holland, the year-long wait has been extended two weeks, but it is about to end. The arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. Delayed from the originally scheduled date of June 5, the arrival time is now expected to be Wednesday afternoon, June 19, at 12 noon when the historic Grand Central Oyster Bar launches its annual “Holland Herring Festival” with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber and general manager Kevin Faerkin. Dignitaries and special guests will participate in the ceremonies. The Herring Festival will continue through Wednesday, July 3. The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season. The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 19th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Liquid libations – “Dutch Martinis” featuring spirits from the Netherlands Ketel One vodka and Bols Genever gin – and Holland-imported favorite Heineken beer will co-star with “nieuwe maatjes” herring. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/.

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