About OutandAboutnycmag

Out & About NYC Magazine was founded to offer the arts and lifestyle enthusiast a fresh new look at New York City. We will showcase the established and the emerging, the traditional and the trendy. And we will do it with élan, and panache with a dash of fun.

5/30/15 O&A Its Saturday – Anything Goes: Nina Simone- The Legend

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Nina Simone,  singer, songwriter, pianist, arranger, and civil rights activist, the High Priestess Of Soul was born Eunice Kathleen Waymon; 21 February 1933, Tryon, North Carolina. Her musical style arose from a fusion of Gospel and Pop songs with Classical Music, in particular with influences from her first inspiration and father of all modern music, Johann Sebastian Bach, and accompanied with her expressive Jazz-like singing in her characteristic contralto.

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 Nina Simone, candid interview from the legendary Singer plus concert footage.

The Legend- Nina Simone

5/28/2015 Shall We Dance Friday: NextLevel Squad

Shall We Dance

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Next Level Squad, a Brooklyn-based group of élite dancers who specialize in Bone Breaking.  The dance style has roots, as a technique, in flexing; but in recent years it has flourished as its own distinct dance form. Next Level Squad has not only brought Bone Breaking to the attention of the urban public, it has gained an international following. Another art-form “Made In America”. Continue reading

5/28/15 O&A Throwback Thursday: Minnie Riperton

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Minnie Riperton, singer-songwriter best known for her 1975 single Lovin’ You.  She was one of the first celebrities to go public with her breast cancer diagnosis, but did not disclose she was terminally ill. In 1977, she became a spokesperson for the American Cancer Society.  She received the American Cancer Society’s Courage Award in 1978, which was presented to her at the White House by President Jimmy Carter.  She was married to songwriter and music producer Richard Rudolph from 1972 until her death in 1979. They had two children: music engineer Marc Rudolph and actress/comedienne Maya Rudolph. She died at age 31 on July 12, 1979. Continue reading

5/27/15 O&A Dance:City College Center for the Arts honors Carmen de Lavallade

By Walter Rutledge 

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City College Center for the Arts hosted their Inaugural Awards Benefit celebrating The Arts and Artists on May 4th at Aaron Davis Hall. Maurice DuBois, CBS 2 Anchor served as Master of Ceremonies and Terrance McKnight, WQXR Evening Host, presented the Awards to Carmen de Lavallade for Lifetime Achievement in Dance, Gina Prince-Bythewood for Artistic Achievement in Film, Arturo O’Farrill for Artistic Achievement in Music, and Alexa Ray Joel with the Inspiration to Youth Award. The evening included a Celebration Concert by three- time Grammy winning artist Arturo O’Farrill and his Afro Latin Jazz Orchestra. “Uptown chic” post-concert dinner with dancing brought to evening to a fitting celebratory conclusion.

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Over 300 guests began the evening with pre-concert cocktails. Performances by Batoto Yetu and Sho-Off Dance opened the ceremony in the Marian Anderson Theater, which included a compelling performance by City College student Darilyn Castillo. Dinner with dancing by DJ Ray of Jarrell Entertainment in Theater B followed the performance. The City College of New York President Dr. Lisa S. Coico,  Vice President Karen Witherspoon were the Honorary Chairs for the event, with Alicia Bythewood and Stewart F. Lane & Bonnie Comley as Chairmen.

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5/28/15 O&A Wildin Out Wednesday: Betty Bowers – America’s Best Christian

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Betty Bower, America’s Best Christian is an award-winning parody with over 100,000 hits a week. Mrs. Betty Bowers will tell you how many shopping days  until the Apocalypse and offer advise to the biblically uniformed. Continue reading

5/26/15 O&A Dance: New Dance Documentary PS DANCE! Premiering on Tri-State Public Television

By Walter Rutledge

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PS Dance!, an inspiring documentary showcasing the profound effects of dance education in NYC public schools, will air on tri-state public television station NJTV on May 26 at 10:00 p.m. The television program has already aired May 15 on WNET (THIRTEEN), and May 17 on WLIW21. The full film will also be available for online streaming at THIRTEEN.org/specials. Continue reading

Hollywood Monday: Vin Diesel- Multi-Facial (1995)

Hollywood Mondays

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Multi-Facial is a 1995 short film directed, written, produced, scored by and starring the 22 year old Vin Diesel. The story depicts the professional and emotional issues faced by Mike (Diesel), a multiracial (Italian and African American) actor. The twenty-minute film is semi-autobiographical, drawing on Vin Diesel’s own frustration trying to find work as an actor of mixed ethnicity. The film was noticed by director Steven Spielberg, who would cast Diesel in Saving Private Ryan (1998). 

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In the early 1990s, Diesel returned from Los Angeles to New York, frustrated with his failures in Hollywood. Diesel’s mother gave him a copy of Feature Films at Used Car Prices, a book about producing low-budget movies. Diesel said that he found the book “truly empowering,” and it motivated him to make his own movies and wrote the script for Multi-Facial in five days. He produced and directed the film, shooting it over the course of three days for three thousand dollars.

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Vin Diesel also wrote and performed music for the film. However, Diesel became disillusioned by the response to the film and stopped work on it. With encouragement from his stepfather, Diesel finished the final edit and screened the film at the Anthology Film Archives in Manhattan. He received a strong response, and the film was accepted for the 1995 Cannes Film Festival. The film was screened to standing-room only crowds.

The closing audition scene in the film is unexpectedly emotional, and effortlessly, it organically concludes the themes built up throughout the film. A great showcase for Diesel, the film works amazingly well cinematically, making it one of the great short films on acting ever made. 

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NEVER GIVE UP YOUR DREAM !

5/24/15 O&A Gospel Sunday: Kim Burrell

GOSPEL SUNDAY

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Kimberly Burrell calls her musical style jazz gospel. Though she is comparatively new to the gospel music industry, having only performed since 1989, she has quickly become one of the most influential voices in the genre, often called “this generation’s Ella Fitzgerald.” In 2010, she founded The Love & Liberty Fellowship Pentecostal Overcoming Holy Church, where she serves as Senior Eldress/Overseer-Bishop. Continue reading

5/23/15 Its Saturday- Anything Goes: London Broil – An Ideal Addition To Memorial Day Grilling

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It’s finally here! Memorial Day Weekend, the unofficial start of the summer season. And it is also the start of the outdoor grilling season. Grilling just doesn’t need to be confined to chicken, hamburgers and hot dogs, London Broil is an ideal addition to your barbeque menu.

What exactly is a London Broil? A London Broil can be defined two ways- one: is a cooking method; two: a specific cut of meat. London Broil is a flank steak or top round steak dish that, when cooked correctly, is filling, flavorful, and nutritious. Though the London Broil can be cooked in several different ways, marinating and slow-grilling the steak is an easy way to give it a great texture and flavor. Here are a few suggestions to grilling a London Broil.

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1. Buy good-quality steak.
There’s no way around it: if you use high-quality meat, it’s much easier to get a good-tasting result than if you use mediocre meat. While good chefs can make a tasty London Broil from a cheap piece of meat, this can be challenging, so opt for a high-grade piece of beef whenever you can. If you’re unsure of which cuts of flank steak are the best, talk to your local butcher.

In the U.S., the United States Department of Agriculture grades most beef as “Select”, “Choice”, or “Prime” (in order of increasing quality). “Prime” cuts are generally the most flavorful and well-marbled, so you’ll want to spring for these if they’re available.

Note that some butchers may label a cut of meat called top round steak as London Broil, rather than flank steak.

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2. Tenderize your Steak.
Flank steak sometimes has an unfair reputation as a tough, chewy, and flavorless cut of meat. However, this is only true if the meat is poorly-prepared. There are a number of ways to make flank steak tender before you even begin to cook it. The easiest way is to hit it with a tenderizing mallet on a clean cutting board. This breaks up the meat’s tough muscle fibers, giving it a softer texture.

Don’t use powdered meat tenderizers or tenderizing compounds containing extracts from papaya or pineapple fruits. These are tricky to use correctly and can sometimes tenderize the meat unevenly, giving it a mushy exterior and a tough interior.

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3. Marinate your Steak.
Banging your flank steak with a hammer isn’t the only way to make it tender. Flank steaks can benefit greatly by soaking them in a marinade before cooking — doing this not only gives the meat a chance to absorb the marinade’s flavor, but also tenderizes it slightly (though this isn’t true 100% of the time).

To help the flank steak absorb its marinade, score your meat before marinating it. Use a sharp knife to make a few X-shaped cuts on the surface of the meat about a half-inch or so deep before applying the marinade. Put the steak in an airtight plastic bag, pour the liquid marinade ingredients over it to cover it and seal the bag. Leave it in the fridge for at least a few hours turning the bag over 2 times.. Usually, about half a day of marinating will allow the meat to absorb as much flavor as possible. 

Tequila Jalapeño Marinade

1 cup tequila

1 jalapeño pepper, seeded and chopped

1 cup teriyaki sauce

1 clove garlic

1/4 sesame oil

1/4 sauce Worcestershire sauce


Salt and pepper to taste

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4. Heat your grill.
When your meat has marinaded a sufficient length of time, remove it from the refrigerator and let it start to warm to room temperature. While you wait, start your grill.  First brush the grill with a light coating of Olive Oil, let it reach a medium heat before you start to cook your meat — you want the grill hot enough to give the meat an initial “searing”, but not so hot that it dries out your meat during cooking.

For optimal tenderness, you want to use long, slow cooking after the initial sear. On a gas grill, this is easy — simply set one burner to “medium” and one to “low”. On a charcoal grill, this is a little trickier — you want to make a large pile of charcoals on one side of the grill and a small one on the other side.

For charcoal grills, don’t forget that the charcoals aren’t ready to cook when they’re flaming, but rather, when they’re ashed-over and exuding an orange glow.