editor’s letter
T
hanksgiving is so close,
you can almost smell
the turkey browning in
the oven. Or maybe it’s
just us. At Montclair
Magazine, we’ve
focused on food, glori-
ous food, for our holiday
issue theme.
While in past issues,
we’ve showcased
many of the area’s
great eateries, in
“Tastemakers,” we focus
on three chef-owners
who stand out from the crowd —
Lawrence Hackney of The Wood Pit,
Lauren Hirschberg of Turtle + the
Wolf and Meny Vaknin of MishMish
Cafe and Marcel Bakery & Kitchen.
Learn why they love what they do,
what’s unique about their food, and
the advice they have for family chefs
during the holidays.
For readers who like to dine in,
know that many dishes are enhanced
with the addition of maple syrup.
Of course, the source of this advice
is a bit partial: Upper Montclair
resident Robb Turner is the owner of
Crown Maple. In “Sweet Business,”
he explains how he used his maple
tree-studded Dutchess County family
retreat, Madava Farms, to launch his
company, which is now a leader in
the field.
We’ve tucked other treats into this
issue as well. “When the Brand You
Build is your Own” profiles consumer
advocate Trae Bodge, who helps us
save money on our gift purchases
this season. “Christmas is for Kids
(at Heart)” reveals the gorgeous —
and fun — seasonal décor inside an
Estate Section home, and “Help is
a Text Away” reminds us that the
most valuable gift we can give each
other is our time. Thanks for giving
us yours.
You can reach us at
[email protected]. ■
CINDY SCHWEICH HANDLER
8
HOLIDAY 2017 MONTCLAIR MAGAZINE