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Much Ado at the McKittrick

Outdoor summer movies for New Yorkers have become as ritualistic as cross-fit and craft brew pubs. In parks, on roofs, and around outdoor spots within the five boroughs, cinephiles jockey for blanket space and pre movie picnicking–at least until the beginning of September when most festivals dismantle their screens.

Gallow Green offers a delicious all you can eat brunch in a scenic and stunning setting. Photo courtesy of O&M.

For the fortunate few, there is still time to catch a cool breeze and flick atop the McKittrick Hotel. Since July 14th, the hip Chelsea joint has joined forces with comedienne Amy Poehler to screen some of her favorite films including The Jerk, Sixteen Candles, and To Kill A Mockingbird.

Upcoming films through the end of September include The Apartment, Hannah and Her Sisters, and Rosemary’s Baby, each film running for a week at a time.

There are only about 30 seats per viewing in the intimate, private garden space called The Farm and each $20 ticket entitles guests to a complimentary bag of popcorn and the hotel’s signature, vodka based cocktail-“Sleep No More” -named for their ongoing immersive theater production. Folks can settle into canvas Cabana chairs and enjoy Poehler’s curated classics with huge projection and quality sound. One might be wise to bring a light jacket, a sweater or a cuddly lover as the evening air can turn a tad brisk.

When the film festival was announced at the beginning of July, it sold out in a day, but the hotel’s website encourages email sign-up to those wanting information on future screenings.

Live performances and fine dining are commonplace at The Heath. Photo courtesy of O&M.

Still, there is plenty more to do at the fictitious hotel that subtly tips its hat to Hitchcock. Besides The Farm is Gallow Green, offering a full bar with stellar city views and an all you can eat weekend buffet through October. More dining, drinks, and live entertainment can be found at The Heath and The Manderley, and with Halloween just around the corner, there is hardly a better time for the spooky and intoxicating Sleep No More, an immersive interpretation of Shakespeare’s Macbeth, performed by the British Theater company, Punchdrunk.

For more information about the McKittrick, visit:http://www.mckittrickhotel.com/

The Bard in the Berks: A Look at Shakespeare & Company

by Ryan Leeds

L-R: Bridget Saracino as Rachel and Tod Randolph as Zelda in THE HOW AND THE WHY. Photo by John Dolan

If your theatrical tastes lean more towards an Elizabethan flavor, there is certainly no shortage of classical options in New York City to satisfy your erudite palette. From the Public Theater’s stagings in Central Park to Riverside’s Park’s abridged version of Henry IV starring Steve Guttenberg (yep–the guy from Three Men and A Baby and Police Academy–really! ) and numerous other companies doing “pop up” versions of Shakespeare throughout the summer, Gotham offers accessible outlets to appreciate the Bard and his ilk.

But let’s be frank: For all of its’ cultural splendor, summers in Manhattan can be a real pain in ye olde derriere. As another wise William (Joel), once observed, “Some folks like to get away, take a holiday from the neighborhood.” Although the Hamptons and Fire Island offer an escape from the metropolitan frazzle, the Berkshires, located in neighboring Massachusetts and Connecticut, provide a perfectly pastoral setting for one of the country’s larger Shakespeare Festivals.

Jonathan Croy in this season's HENRY V.. Photo by John Dolan. — Jonathan Croy in this season’s HENRY V.. Photo by John Dolan.

Tina Packer thought so too. In 1978, the British actor, writer, and director came to America and landed upon novelist Edith Wharton’s estate, the Mount, located in Lenox, MA. With a grant made possible through the Ford Foundation, Packer secured residency and years later, expanded her dream by purchasing a 30 acre home, one mile from the Mount. Currently, the company has three theaters on the property and is home to one of the largest theater-in-education programs in the Northeast. They also boast an intensive actor training program. Packer remains heavily involved as the founding Artistic director, and recently released a book explore the feminine aspects of Shakespeare called “Women of Will.” Later this summer, she will take to the stage in Jane Anderson’s world premiere, Mother of the Maid.

The troupe opened its 2015 season on Memorial Day and will continue though mid-September. Shakespeare & Company continually boasts an impressive line up of stage actors and this summer, they are thrilled to welcome back OBIE Award winning actor John Douglas Thompson, who will star in the Regional Premiere of Red Velvet, a play based on Ira Aldridge, the first African-American actor to play Othello on the English stage. Having seen Thompson in a one-man show based on Louis Armstrong (Satchmo at the Waldorf), and being aware of his acclaimed turn in off-Broadway production of Tamburlaine the Great last fall , it’s a safe bet that audiences are in for another riveting performance. Thompson could probably be cast in any role of a Broadway revival of Moose Murders and turn it into his magnum opus.

John Douglas Thompson in a 2008 production of OTHELLO. Photo by Kevin Sprague

A cerebral drama, The How and The Why, by Sarah Treem, writer of television’s House of Cards and In Treatment continues now through July. Yasmina Reza, the Tony winning creator of Art and God of Carnage will see her 1995 drama brought to life in An Unexpected Man later this month. Those who crave true Shakespearean verse can rush to Henry V and The Comedy of Errors, playing through August. In addition to their fully staged productions, special events, talks, and benefits fill Shakespeare and Company’s already robust calendar of events. Best of all, you needn’t a “borrower nor lender be” to afford any of them! Shakespeare and Company’s affordable ticket pricing allows for Broadway quality at a fraction of the cost.

Interim Managing Director, Stephen D. Ball and Co-Interim directors Jonathan Croy and Ariel Bock are thrilled that box office sales to-date are ahead of last year’s numbers and going strong. “After this tough winter, it is encouraging to see our summer season off to such a terrific start,” Ball said. “We have aggressive and inspiring programs that are being very well received.”

Although the season wraps in September, the Lenox based ensemble hopes to offer year round programming including performances, lectures, actor training, and educational resources.

Olympia Dukakis appeared here in 2013. That's right , folks. She's not afraid to travel outside of Manhattan! Photo by Deborah Feingold. — Olympia Dukakis appeared here in 2013. That’s right , folks. She’s not afraid to travel outside of Manhattan! Photo by Deborah Feingold.

The summer is still young, so point your compass north and take a three-hour jaunt to Shakespeare and Company in the Berkshires. While you’re there, check out the other cultural events that has made this destination a hotspot for the arts. A variety of transportation options are available from New York.

For tickets and more information visit http://www.shakespeare.org or call the box office at (413) 637-3353.

Brooklyn Turns Elizabethan: An Interview with Food Historian Francine Segan

by Ryan Leeds

The Bard once observed that “small cheer and great welcome make a merry feast.” This Sunday, May 17th, Theatre for a New Audience will display such pleasures of merriment at Brooklyn’s Polonsky Shakespeare Center as food historian Francine Segan hosts “Shakespeare Primavera.” Created in partnership with Danny Meyer’s Union Square Catering, the event will feature food and wine from the playwright’s Italian plays. The late afternoon gathering will follow the critically acclaimed production of Fiasco Theater’s The Two Gentleman of Verona, also at the same venue. (Read the review here: https://www.manhattandigest.com/2015/05/06/theater-review-the-two-gentleman-of-verona/)

Pears in Broth. Photio courtesy of Francine Segan, — Pears in Broth. photo courtesy of Francine Segan,

A passionate Segan recently spoke to Manhattan Digest via phone to discuss the menu, 16th century food customs, and her first book, Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook (available for purchase here: http://www.amazon.com/Shakespeares-Kitchen-Renaissance-Recipes-Contemporary/dp/0375509178.) Segan says the evening will be “a general feel so that people will come away with an understanding of what a cookbook was like, what kinds of foods were served, and how dinner parties were conducted.” She expressed her enthusiasm for Danny’s Meyer’s Union Square catering, who were so open to her ideas. “We’ll have meat pies, a wonderful vegetarian soup, pickled oysters, croquettes, and other items.” Segan touched upon the theme of evening by adding that much of the food was usually dried, salted, and preserved. “This is why they (Elizabethans) were amazingly in love with springtime. After a long winter, they were just delighted to have fresh spring fruits and vegetables. That is the reason we picked Shakespeare Primavera.”

A whimsical bust of the Bard, made from vegetables. Photo courtesy of Francine Segan,

Segan’s fervor for Renaissance vittles was inspired by her friend, actor Mark Linn-Baker. She had been hosting fabulous dinner parties and Linn-Baker persuaded her to write a cookbook based on food habits of that time period. Segan began her search, stopping at key libraries around the country which had written manuscripts and actual cookbooks. “They gave a great window into the time,” she said. “Not only did they instruct hosts how to serve the food, but they also included tips and jokes for entertaining the guests.” Segan added that every course was intended to have a dramatic element. “I came across a recipe in which the host blind bakes the pie crust so it is hollow. You then stuff the pie with live birds, so when the guest of honor cuts into the pie, live birds would fly out! Substitutions were also available, so if you couldn’t find live birds, you could use garden snakes or frogs instead.” Segan was quick to add, however, that while jokes and stories will be shared, no birds, snakes, or frogs will be served on Sunday.

Recipes were quite involved then, especially the pies. “One of my very first test recipes was a pie that included salmon, mussels, pistachios, artichokes, nutmeg, grapes, and numerous other ingredients. I made it as sort of a joke at a dinner party and invited everyone to just take a spoonful, thinking that it would be absolutely awful. Everyone was amazed at how delicious it was!” Segan gained some insight from that experience. “I realized that this was a period when people were so sophisticated in art, literature, and culture–why not food?”

Meat Pies. Photio courtesy of Francine Segan, — Meat Pies. Photo courtesy of Francine Segan,

There were definitely food discrepancies between the classes. “The rich and upper class had everything-good meats, good veggies, you name it. There was a saying that ‘the rich eat what they want, when they want while the poor eat what they can, when they can.’ Many could not even afford fuel for the ovens, so they would have itinerant travelling oven men go from town to town; villagers would bring their risen dough and they would hold a communal bake-off. Nowadays, we eat whole grains, but back then, they were for the poor. The finely sifted white flour would be reserved for the elite.” She also discovered how the slang term for the wealthy, “upper crust”, came to be. “There is a line in a Shakespeare play, referring to someone being a bread chipper. This person would horizontally slice the burned part of the bread on the bottom, leaving the golden portion for those of affluence.”

In today’s culture, we are obsessed with specific diets, from gluten-free to vegetarian and vegan, etc. Did these types of diets exist back then? Segan believes they did. “There were books and all kinds of crazy theories about what made you healthy. Even dating further back to Hippocrates, there were writings from ancient Greece advising athletes to avoid breads for six months prior to competing in the Olympics and instead, to stock up on lean meats to make their muscles leaner and their minds sharper.”

As Lord Chamberlain, from Henry VIII said, “This night he makes a supper, and a great one.” Fortunately, paupers, princes, kings, queens and beggars are all invited to this communal supper. Tickets for the event are $45 and include red and white wine. Discounted tickets are also available if you see the afternoon matinée of The Two Gentleman of Verona.

Shakespeare Primavera, hosted by Francine Segan. Sunday, May 17th at 4:30 at Theatre for a New Audience’s Polonsky Shakespeare Center 262 Ashland Place Brooklyn, NY. For tickets and information, visit http://www.tfana.org/season-2015/current-events/shakespeare-primavera

The Best New Barber Shop has Arrived in Hell’s Kitchen

by Ryan Leeds

Some people take the Myers- Briggs test and read What Color Is Your Parachute to determine their life’s occupation. Others seek the advice of a guidance counselor or spend hundreds of dollars on career counseling in search of the perfect job. For an unfortunate few, they toil unhappily in a mundane desk job for years on end, until their dream diminishes like Jon Secada from the Top 40 list.

Boswell Scot took an easier and much more practical approach. At the age of 23, after being laid off from his office job, he sat down with a piece of paper and made a list of all the people he knew and their vocation. “I decided that my barber had the most fun job,” he said. “Think about it. You get to stand around, talking to people all day, and get paid for it!” Shortly thereafter, he enrolled in barber school in his home state of Florida.

In 2007, with 5 years of hair-cutting under his belt, the savvy St. Petersburg native packed his shears and barbicide and moved to New York City, where he worked at upscale salons downtown. “It was always a dream to open my own shop,” the ebullient thirty-something remarked. Eight years later, his dream is fully realized. At the beginning of February 2015, Scot opened Best Barber, an upscale, yet approachable and unpretentious full service grooming shop in Manhattan’s trendy Hell’s Kitchen neighborhood. The space, located between 48th and 49th street on 10th avenue, offers a clean straightforward approach and look. Beautiful wood floors and bare white walls envelop the space with a simple neon light near the front announcing its’ name.

While the neighborhood’s demographic is predominantly gay, Scott eschews the title of “gay barber shop” and instead promotes himself as the “every-man” of barbering. “My clientele ranges. I have both gay and straight men who stop by. My female clients also make appointments. Basically, anyone who wants to be treated well and receive a great cut is welcome here.” His hospitable attitude speaks for itself. Nearly all of his former downtown clients have followed Scot to the new midtown spot . The difference is in the customer service. “Most shops in this area aren’t as personable,” he observed. “They just point to a waiting chair when you go in, and have very little interaction once you’re seated in the barber chair. You’re really more like a number than a person.” At Best Barber, his welcoming staff offers you coffee or water while you wait, and make an effort to get to know you. Plus, they use square software to create appointments, which is seamless for both his staff and his clients.

In his thirteen years of hair trimming, Scot has become a default therapist. “I’ve heard an earful from some clients,” he smiles. “People tend to reveal very personal information with me. I once had a lady, on her first visit, admit to having an affair.” Clearly, Scot’s natural charisma and cheery charm lend themselves to confessionals.

In preparing for his own business-and even now, the entrepreneur actually visits other shops to get his own haircut and encourages his staff to do the same. “I think it’s important to gain an understanding of how it feels to be a client.” Since opening his doors in February, Scot’s staff continues to grow and he has recently added a fourth barber to his roster.

The Williamsburg resident travels each day to his midtown shop, where, in addition to barber services, he carries a complete line of Malin and Goetz products. “I have always been a huge fan of their line,” he said. “Not only do they make fine quality products, but the look of their packaging fits in nicely with the aesthetic of my shop.”

On a personal note, this journalist was treated to the full “Best Barber” experience. My hair is thinning and there seems to be little hope. Scot put my fears at rest, assuring me that it is “confidence that makes the man and not a receding hairline.” Consequently, I have rarely received so many compliments on a haircut in the days following. In bold, white letters on the shop’s front window is a quote (printed in all capital letters): “HANDSOME MADE SIMPLE.” With a master like Boswell Scot at the helm, who am I to argue?

Best Barber is located at 694 Tenth Avenue between 48th and 49th streets.

Phone: 646.791.0560 http://www.bestbarber.nyc twitter: @bestbarbernyc

Hours of Operation: Tuesday through Saturday, 11-8pm and Sunday 11-6

What is the cost of building a mobile app?

by Randy Rayess

This post originally appeared on the VenturePact website.

The Idea: “Hey, I am trying to build an app. It’s going to be a social network for dog owners. I have $10K. You know someone?”

Source: http://bit.ly/1B49vBV

2 Weeks Later
“Yo, I got a steal – I found these people who told me they’ll build the app and give me unlimited maintenance for $10K. What a deal!”

6 Months Later
“Still building the product but not paying extra even though its going way over, I’m lucky I got a deal. $10k for 6 months of work is less than $20 per hour!”

8 Months Later
“I will never outsource anything again, the doesn’t work its been 8 months.”

What went wrong?

An outsourcing decision made solely on price can result in an array of problems.
When choosing a firm to build your application, price is a component in the decision making process, but time, experience, and quality also come into the equation. Quality is hard to quantify and its hard to know whether a company is high quality based on their website.

Sometimes you’ll find a low quality company that charges $250 per hour. Sometimes you’ll find a great company that charges $40 per hour. Of course this is not the norm, but price alone does not mean that a company is amazing or terrible. Also, a service provider that is amazing for one company might not be for another.

To guide companies through the development pricing maze, we have created The VenturePact Budget Grid with three zones and three tiers representing the world’s development firms and respective pricing.

Zones vary based on each region’s cost of living, and tiers vary based on clientele, years of experience and specialty of firm.

The chart shows the minimum project size that each zone and tier would require and their approximate hourly charges. This VenturePact Budget Grid should help guide companies when deciding how much they should pay and where they should select a service provider.

Do you have questions about outsourcing or finding a development firm for your next project? Feel free to reach out to [email protected].

Randy Rayess is the co-founder of VenturePact, a service that helps companies find and engage with vetted software development teams. He is passionate about remote work, outsourcing and software development. He previously worked in private equity at SilverLake Partners, in machine learning and in payments.

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