Style Magazine - February 2023
In any romantic relationship, the first “I love you” is always a momentous milestone. When my now-husband first professed those three words, we were listening to sappy songs while watching the sunset and enjoying vanilla cones from the Golden Arches. Of course, I echoed his sentiments, and the rest is history. I’ll forever associate Mickey D’s soft serve with our love story’s butterfly-filled beginnings. But just as our partnership has evolved over the years, so have our palates, particularly when it comes to cones. Speaking of the V-shaped vessels, you won’t want to miss contributor Caitlin McCulloch’s piece in The Hot List (page 88), highlighting six undeniably cool cones, including a hand-held, house-made waffle cone filled with candied brown sugar bacon, fried chicken tenders, avocado, lettuce, and cool ranch from Cluck N Cone; and an activated charcoal Oreo cookie cone swirled with black sesame and Hokkaido milk ice cream from Tokyo Cream. Though I’ll never say no to a classic cake cone with machine-made froyo, the more upscale offerings featured here are undoubtedly a yes. Invite your nearest and dearest and go on a “cone crawl” to try them all! In Get to Know, “Two’s Company,” Nelly Kislyanka interviews three local couples whose journeys to the altar prove that real romance can happen at any age and at any time. Read each duo’s sweet stories and secrets to success (“communicate about everything, even the difficult and sensitive topics”; “work as a team and put pride away”) starting on page 20. Another (not-so) secret to relationship success? Going on date nights, especially those that involve red meat and red wine. Wondering where to go? In our feature, “Sizzling Steaks” (page 72), Sharon Penny writes about 13 restaurants that take the art of steak (and all the requisite sides) seriously. From tenderloins and tomahawks, to old-school steakhouses experimenting with new-school preparations, there’s something for almost everyone (apologies in advance, vegans!). On the “rare” (pun intended) occasion that my husband and I make it out, without our tots in tow, I’m adding all the spots, and steaks, to our list. Enjoy the issue! Here’s wishing you a month full of love—and maybe (if you’re lucky!) a filet mignon. Cheers!
In any romantic relationship, the first “I love you” is always a momentous milestone. When my now-husband first professed those three words, we were listening to sappy songs while watching the sunset and enjoying vanilla cones from the Golden Arches. Of course, I echoed his sentiments, and the rest is history. I’ll forever associate Mickey D’s soft serve with our love story’s butterfly-filled beginnings. But just as our partnership has evolved over the years, so have our palates, particularly when it comes to cones.
Speaking of the V-shaped vessels, you won’t want to miss contributor Caitlin McCulloch’s piece in The Hot List (page 88), highlighting six undeniably cool cones, including a hand-held, house-made waffle cone filled with candied brown sugar bacon, fried chicken tenders, avocado, lettuce, and cool ranch from Cluck N Cone; and an activated charcoal Oreo cookie cone swirled with black sesame and Hokkaido milk ice cream from Tokyo Cream. Though I’ll never say no to a classic cake cone with machine-made froyo, the more upscale offerings featured here are undoubtedly a yes. Invite your nearest and dearest and go on a “cone crawl” to try them all!
In Get to Know, “Two’s Company,” Nelly Kislyanka interviews three local couples whose journeys to the altar prove that real romance can happen at any age and at any time. Read each duo’s sweet stories and secrets to success (“communicate about everything, even the difficult and sensitive topics”; “work as a team and put pride away”) starting on page 20.
Another (not-so) secret to relationship success? Going on date nights, especially those that involve red meat and red wine. Wondering where to go? In our feature, “Sizzling Steaks” (page 72), Sharon Penny writes about 13 restaurants that take the art of steak (and all the requisite sides) seriously. From tenderloins and tomahawks, to old-school steakhouses experimenting with new-school preparations, there’s something for almost everyone (apologies in advance, vegans!). On the “rare” (pun intended) occasion that my husband and I make it out, without our tots in tow, I’m adding all the spots, and steaks, to our list.
Enjoy the issue! Here’s wishing you a month full of love—and maybe (if you’re lucky!) a filet mignon. Cheers!
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| editor’s letter |<br />
In any romantic relationship, the first<br />
“I love you” is always a momentous<br />
milestone. When my now-husband first<br />
professed those three words, we were<br />
listening to sappy songs while watching<br />
the sunset and enjoying vanilla cones<br />
from the Golden Arches. Of course, I echoed<br />
his sentiments, and the rest is history. I’ll<br />
forever associate Mickey D’s soft serve with<br />
our love story’s butterfly-filled beginnings. But<br />
just as our partnership has evolved over the<br />
years, so have our palates, particularly when<br />
it comes to cones.<br />
Speaking of the V-shaped vessels, you won’t<br />
want to miss contributor Caitlin McCulloch’s<br />
piece in The Hot List (page 88), highlighting six<br />
undeniably cool cones, including a hand-held, house-made waffle cone filled with<br />
candied brown sugar bacon, fried chicken tenders, avocado, lettuce, and cool ranch<br />
from Cluck N Cone; and an activated charcoal Oreo cookie cone swirled with black<br />
sesame and Hokkaido milk ice cream from Tokyo Cream. Though I’ll never say<br />
no to a classic cake cone with machine-made<br />
froyo, the more upscale offerings featured here<br />
"Love doesn’t are undoubtedly a yes. Invite your nearest and<br />
make the world dearest and go on a “cone crawl” to try them all!<br />
In Get to Know, “Two’s Company,” Nelly<br />
go round. Love is<br />
Kislyanka interviews three local couples whose<br />
what makes the journeys to the altar prove that real romance<br />
ride worthwhile.” can happen at any age and at any time. Read<br />
each duo’s sweet stories and secrets to success<br />
—Franklin P. Jones (“communicate about everything, even the<br />
difficult and sensitive topics”; “work as a team<br />
and put pride away”) starting on page 20.<br />
Another (not-so) secret to relationship success? Going on date nights, especially<br />
those that involve red meat and red wine. Wondering where to go? In our feature,<br />
“Sizzling Steaks” (page 72), Sharon Penny writes about 13 restaurants that take the<br />
art of steak (and all the requisite sides) seriously. From tenderloins and tomahawks,<br />
to old-school steakhouses experimenting with new-school preparations, there’s<br />
something for almost everyone (apologies in advance, vegans!). On the “rare” (pun<br />
intended) occasion that my husband and I make it out, without our tots in tow, I’m<br />
adding all the spots, and steaks, to our list.<br />
And if a home-cooked steak supper is more your style, we have you covered too.<br />
Check out our publisher’s recipe for “The Perfect Filet” (page 75), purchase your<br />
protein at one of the region’s best butcher shops (page 76), and fire up the cast-iron<br />
skillet! Just don’t forget the vino; check out “Blend Is In” (page 86) for five of the best<br />
bottles available locally.<br />
Enjoy the issue! Here’s wishing you a month full of love—and maybe (if you’re<br />
lucky!) a filet mignon. Cheers!<br />
—Megan<br />
megan@stylemg.com<br />
@meggoeggowaffle<br />
Shop Local...Where it Matters.<br />
#ShopLocal #SupportLocalBusiness #CommunitySupportingCommunity<br />
Photo by Dante Fontana.<br />
6 stylemg.com | FEBRUARY <strong>2023</strong> | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags
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