Author: ldowek

Meet & Greet: Carly Feigan CN/ACE

You could say that The Aurelian nutritionist Carly Feigan has more than a career, she has a calling. Originally a biology major, Feigan was soon drawn to helping people with their health journeys in a more personal way, a decision that led her into a new field. “I had a mission due to losing one parent from obesity-related complications – helping people to reach and exceed their health and wellness goals,” she says. “So, my passion for this work hits very close to my heart.”

Partner Q&A: Sangre de Fruta’s Allison Weldon

Drawing on her vast knowledge of therapeutic botanicals, Allison Weldon has turned a small-batch organic skin and hair care company into an in-demand wellness brand carried by luxury retailers like Moda Operandi and GOOP. Now her brand, Sangre de Fruta (or “blood of the fruit”) has found a home in The Aurelian. We spoke with Weldon to learn more about sourcing her ingredients, hand making her offerings and how her products came to the Club.

Behind The Bar: A primer on the Summer Spritz

Blame its bright orange color or jaunty orange slice garnish, but there is perhaps no more fitting cocktail to represent summer than the Aperol Spritz. Having taken over social media for the past year, 2023 marked the spritz’s first appearance on the top 10 list of most-ordered cocktails at US bars, according to research firm CGA by NIQ. So what’s behind the rise and what exactly IS a spritz? Here’s what you need to know.

Olympic Preview: Dr. Scott Weiss On What to Watch in the Summer Games

While Club members may know him as The Aurelian’s Wellness Director, Dr. Scott A. Weiss DPT actually has a long history tied to the Olympic Games, having worked with the USA Sports Medicine Team for over 25 years. Who better than to give members a Paris preview? We sat down with Dr. Weiss to learn more about who to watch, when to tune in and why we should keep one eye on the equestrians.

Chef Mark Gandara on farms, food and thoughtful cooking.

Sustainable thinking fuels creativity – at least in the kitchen, according to Atrium Executive Chef Mark Gandara. Gandara’s dedication to thoughtful cooking began early, during his time at NYC’s famed Union Square Cafe, where, as a young sous chef, he was encouraged to shop the farmer’s market for fresh ingredients and then create specials using those picks.

From Private Dining to Team Events: 4 Ways The Aurelian Can Help You Rethink Corporate Engagement

Over the past decade corporate life has changed in many ways. From the emphasis on causal in business casual attire to the more recent adoption of remote work schedules, the office isn’t what it used to be. As the notion of a regular workday continues to evolve, employees are thinking outside the box when it comes to “business as usual.” Here are a few ways the Club can bring a new angle to some tried-and-true corporate needs.

In Season: What’s new for Summer at The Aurelian

This week marks the first official day of summer 2024 and to celebrate we’re sharing the details on a few of the latest offerings at The Aurelian. So whether you’re looking for brunch specials to kick off your summer weekend, an afternoon Spritz or a place to enjoy summer sports, we’ve got you covered.

Meet The Chefs: The Aurelian’s Culinary Dream Team

Talent abounds within The Aurelian — especially in the kitchen, where three masters of their craft oversee the cuisine for The Atrium Bar & Lounge, The Café, private dining, special events and corporate catering. Bringing experience that ranges from fine dining to product innovation and development, Chefs Chef Julian Alonzo, Mark Gandara and Einav Gefen have come together to create exciting and unique menus for Club members and their guests. Get to know a bit more about these culinary superstars.

A New Look at the Old Fashioned

Dating back to earliest days of cocktail creation, the Old Fashioned came to life in the 1800s, although there is debate about whether it was first served in New York or Kentucky. Its recipes were muddled during the prohibition, when fruit was added to mask the lower-quality liquor being produced, but since then the Old Fashioned found new life across the United States with various customizations and preferences.