Cara Greenstein of Caramelized always keeps one thing in her fridge that isn’t a grocery staple – a chilled bottle of Veuve Clicquot.
“I was wisely advised years ago to have a chilled bottle of champagne on hand when a surprise celebration is in order,” she notes. “I most recently gifted it for a friend's new job.”
When she isn’t running her lifestyle brand, you’ll find her at downtown communications firm DCA. After work she is trying to answer everyone’s question… what’s for dinner?
“During the week, I have a few proteins on hand that I can prepare ‘dinner on a whim’ style based on the flavor or format I'm feeling that day. I ended up brushing the Blackberry Farm smoked onion jam on the salmon fillet before roasting in the oven and saved the leftover bites for my son’s dinner,” says Cara.
Her son’s lunch box has become a creative morning exercise. “I shop and style with my eyes, so a colorful mix is expected. He dabbles in leftovers, a freezer stash of peas or edamame, and as many parents can relate — so much fruit. He's much more adventurous and patient at school than at home for dinner, so I introduce as many flavors as possible for his school lunch,” she says.
New to the fridge is the just-released Rendezvous marinade. “Anna Vergos Blair introduced me to the notion that it is great on more than just ribs. I marinated tofu overnight per her recommendation, and it was the perfect sponge,” Cara recalls.
The cheese drawer overflows to another shelf. “I don't think it's possible for me to go grocery shopping without grabbing one,” she confesses.
Floral designer John Mark Sharpe’s biggest refrigerator is not at home.
“The biggest one is 26 feet by 11 feet – and is filled a lot more than this one,” he smiles.
At his retail store and warehouse, multiple sliding door coolers and walk-ins house florals and faunas ready for the next over-the-top wedding or client event.
“I live off pretzels, salsa and prosciutto. And plenty of V8 and caffeine,” he says. Next to the caffeine, you’ll find chilled undereye patches to counter those late-night events.
When there is a quiet night at home, he’ll make fish in the air fryer with rice, pan seared steak with a baked potato or chicken and spinach pasta made with chickpea noodles.
“I grew up doing church flowers with my grandmother,” he recalls. “She instilled my love for flowers, decor and table settings. So, I do still make time to sit down for dinner when I can.”