Evelyn C. Dahab's Blog

I was shocked, yet not surprised, by how many direct emails I received to my personal mailbox after my posting on Putin. What did take me a little of guard, however, was the overwhelming amount of letters from all you in which you agreed with my stance. I could not believe how many Americans recognize a great leader (we’re not talking platform here, people; we’re talking fundamental leadership propensity, remember). But I have to address the, let’s estimate it at around 15% of you, who dissented from my viewpoint. The mass majority of you all asked me the same question (lest you think you were novel, if you were one of the many): Do I think that Hitler was a great leader, as well? Comparing Putin to Hitler is like comparing apples to durian. Sure, both may be edible, but one is easily digested — and dare is say — even craved at times, and the other one almost always induces the gag reflex — sometimes even vomiting. Instead of writing to all of you oenogal “dissenters,” one-by-one I’m going to cut and paste a response I wrote to one of the very first of you to write me directly: “Hitler was not a great leader; he was a pedantic demagogue, a scumbag of the sort of whom was known in the 1800s as a "snake oil salesman" — and there is a huge difference. Hitler ruled by mind control and force; Putin rules with respect and an inherent sense of communal nationalism. Both are fascists in the annals of history, but Hitler led by creating an atmosphere of fear of his rule; Putin leads by an inherent trust by his constituents in his judgement and power given to him as privilege after his tenure as a prevalent officer in the KGB. Hitler thought his rule was a right granted him by god.  I do not agree with either of their ideals or actions, certainly, but I do believe that one of them is leader worthy of formidable respect. And I don't mean Hitler.”

Tonight, my best friend of more than 10 years stormed out of my apt after dinner in a furor. We’ve been friends for enough years that this instance did little more than bead up and trickle down my teflon outer skin. Who cares? He’ll come back when he cools down, right? But it was the subject matter that inflamed his American biases, grounded in myopia, that triggered such an childish stamping out the vestibule and slamming of the door. And that’s what’s makes me sad. And curious. I have always known, since childhood, that American are detrimentally geocentric. In fact, that is the reason for which I applied for a Rotary International Youth Exchange grant when I was 12 to leave suburban “subexistance,” as I called it, to move to the extremely remote and “third world” Ecuador when I was 14. I graduated from high school in Ecuador at age 16. What I learned from my tenure as a student and citizen of Ecuador in the mid-1990s was that citizens of democracy may only hinder the plight of their nation, and themselves, when they organize outside of the party system. This thesis was greatly attacked by the academic body at Columbia when I first published it, but has become increasingly more embraced on a global scale over the past 15 years. How curious is it that we are finally recognizing that sometimes the only way to have leaders lead efficiently is to just fucking let them lead. I am perhaps extremely biased; after all, my thesis advisor - who has gone on to win tremendous accolades as an academic and has run the East Asian Studies dept at SIPA, amongst many other credentials — made a beautiful, if indemnifying speech at my graduation from Columbia University’s Barnard College, in which he told the student body that “one day, Evelyn will run for office. And you will all vote for her. And it will be the best vote that you ever cast. It will also be your last. She is fascist. But in the best way. She may be the key to fixing all that ails this country.” Well, that’s a lofty tribute, certainly. And I’ve never addressed it directly before now. Perhaps out of a place of humility; perhaps out of a desire to fly beneath the radar until the moment was right to strike. My best friend stormed out of my home in a tirade tonight; it may be the right time to strike. And why is that? Well, he’s mad because I, in my interactions with businessmen globally, have come to ascertain that Putin is a great leader. Do I agree with his ideals? Certainly not. Do I agree with his mandates? No. Do I agree with his tactical initiatives? No. Do I understand why he has garnered an 86% approval rating amongst his constituents? Absolutely. Because here’s the thing that all of us fascists understand: Bureaucracy and democracy both yield the same red tape structure that imperils progress, community building, economic recovery, and the peoples’ respect of the political framework of a nationstate. I’m as left wing as they come; hell, I’m a third generation Unitarian Universalist! But that doesn’t mean that I’ll allow to have the wool pulled over my eyes to see the US as anything but the indebted mass of increasingly large percentages of un- or under- educated citizens. So maybe the Unitarians hate me too; but that hasn’t been my experience. In fact, left, right, middle- wing bystanders seem to draw upon my every word. And is that because I am the smartest person in this country? Probably not. But I am the most humanistic-empowering. And to empower people, you must strictly guide them. As Dorothy Parker once said, “You can lead a whore to culture, but you can’t make her think.”

Evelyn's birthday special:

For today only, INCAPITATED is free on Amazon!

Here's a chance to add it to your kindle if you still haven't read it!
http://www.amazon.com/dp/B0057Z7W8GIncapitated: Sex, Power, Money, Control

http://www.youtube.com/watch?v=Ex16K1cuXO4

Meet Evelyn before this TV episode airs on CBS November 17! : http://www.youtube.com/watch?v=Ex16K1...

Dear friends, family, media, associates, and colleagues,Because of a plumbing break last night, we regret to inform you that we are forced to push the Grand Opening of Lucey's Lounge to Thursday, March 22.We apologize for the last minute nature of this emergency delay, and we all collectively feel the mass magnitude of disappointment.The good news is that the bar is gorgeous, stocked, and ready for business; we can't wait to share it with you!Mark your calendars: On March 22, 2012, at 5pm sharp, Lucey's Lounge will open its doors forever. Please join us in celebration that night and all weekend long!In good spirits, Henry, Lucey, and Evelyn----------------------------------------------------------Evelyn DahabownerLucey's Lounge"pouring new life into old spirits"Park Slope/Gowanus3rd Ave @ 10th St(F,R,G to '4th Av 9th St')Lucey's Lounge, LLC475 3rd AveBrooklyn, NY 11215luceysloungebklyn.com718-877-8272

Lucey's Lounge will open its doors to the public this Saturday!Come celebrate St Patrick's Day at LL!Drink specials! Free food all day! Open noon-4am!Lucey's Lounge is a new Brooklyn classic. Reintroducing pre-Prohibition cocktails to the post-Millennial age, the much anticipated opening of this venue has surged in buzz through all five boroughs. It's not what's different about Lucey's Lounge that will keep patrons frequenting the cozy bar located on the Park Slope/Gowanus border -- it's what's comfortingly familiar. You may have never tasted a barrel-aged Manhattan, or a 9-week-old gin Negroni, but in Lucey's Lounge, these staples of American bar classics are what make the spot feel so homelike and ageless. And if that doesn't stir up warm thoughts of yesteryear, then maybe a real Brooklyn egg-cream or house-jerked soda will take you back.Drawing from the strengths in the backgrounds of its three owners, Lucey's Lounge is more than the sum of its parts. Professional designer Darren Lucey turned a vision of a bar in his mind into a gorgeous Victorian-era speakeasy fantasy. Expert mixologist Henry Lopez takes once-forgotten cocktail classics and turns them into unforgettable liquid emprises. Widely known under the moniker "oenogal," Evelyn Dahab employs her knowledge of oenology and years of consulting in "accessible luxury" to craft a wine list that will challenge, stimulate, and excite the palate of a wine drinker of any level. Together, this team has carefully chosen a selection of spirits that reflect and convey the fundamental premise of Lucey's Lounge; to revive ageless classics and remind us of the fine artistry of barrel-aging and the craft of the classic American cocktail. Evelyn DahabownerLucey's Lounge"pouring new life into old spirits"Park Slope/Gowanus3rd Ave @ 10th St(F,R,G to '4th Av 9th St')Lucey's Lounge, LLC475 3rd AveBrooklyn, NY 11215luceysloungebklyn.com718-877-8272

My favorite Cardio-thorasic surgeon came to NYC on Friday the 9th with the exclusive excuse of visiting me. Playing tour guide is a daunting responsibility in any circumstance, but even more so when your guest is the most neanderthal of man's man who is craving to be cultured. Sam was very clear in letting me know that he wanted to stay within a short distance of my apartment and his hotel (which was only 4 blocks from my apartment, thanks to my careful planning, and the awesomeness of this neighborhood). So planning the target destinations for his stay was easy. I figured that we had to hit Prune, Peels, Pulino's, and Saxon + Parole. But that only covered lunch, dinner, brunch, and breakfast Sunday... We still had Saturday dinner to decide.When Sam effusively told me that the meals we shared at Saxon + Parole and Prune were the best food experiences he'd ever had in his life, I knew that it was my karmic responsibility to bring him somewhere that would challenge his previous perspective of food entirely; I chose to bring him to WD-50.I called WD-50 at about 1pm on Saturday, hoping to get a same day reservation, but knowing that my chances were slim. Relying on my legend as the oenogal, I decided to cross my fingers and drag Sam over to Clinton St anyway, figuring that the oenogal can always, at the very least, be able to snag a couple spots at the bar.But alas, no. This particular Saturday was different. Wylie Dufresne himself was in house, cooking and prepping at the pass. The restaurant was booked to the gills. At first glance, this would not bode well for the oenogal. But what does it hurt to ask? And so I did. And behold! As the oenogal (and this was shocking even to me, and I'm pretty damned cocky and rarely floored by circumstance), I was told that there was indeed a free table for me and my guest -- and the chef had personally offered it to me. We were invited to sit at the chefs' table -- a tiny table for two that sits right outside the pass, just out of the line of traffic, but just inside the kitchen with a full view of the magic behind the scenes. We were cut off from the rest of the restaurant; away from the other patrons, but inches from Chef Dufresne and his crew. I found it difficult to breathe, I was so excited -- but the oenogal always keeps her cool.Meanwhile, country-bumpkin Sam, goodness bless him, addressed Wylie Dufresne himself (no, I am not making this up!!!!) to tell him that our table was wobbly. I almost died. The oenogal almost melted into a pool of poor etiquette right there on the spot. Oh, Sam, how refreshing it must be to to a chef of such celebrity that you not only have no idea who he his, but that you have relegated him to table-straightening duty. And guess what? Without missing a beat, the cool-as-a-cucumber Wylie Dufresne had the maitre d' himself prop our table with coasters. The oenogal, of course, remain with cheeks beet red throughout the entire exchange. But kudos to Chef! And a shout to Sam as well, who clearly lives in a cave without cable TV and freshly prepared food.Before even the first course of the tasting menu arrived, we were presented with the amuse bouche, a gently pickled fluke that had been lightly seared. Sam poked at it, and then looked at me horrified. "This fish is RAW!" he gasped, not even attempting to hide his disgust from me, or the cooks surrounding us in the kitchen. "Oh, crap," I thought -- here I've brought this Kentucky born and bred man's man to the hub of the creation of molecular gastronomy in NYC, and he's already refusing to put the amuse in his mouth... And we have about 15 more courses to go! Yikes! Perhaps I reached just a little too far in my ambition to blow his mind? I've gone 360, and made him crave McDonalds!Discreetly, I had Sam switch plates with me, so that we'd both send back an empty plate. There was no way that I was going to insult Chef by sending back the entire dish untouched. Even more importantly, I didn't want the kitchen to scale back on its creativity just because it seemed that Sam was an Oaf. At least let's give him one more shot. Bring on the next course!From the first course onward, not only was it smooth sailing, but I honestly believe that Sam almost entirely forgot that I was even there; he was so in love with the meal, and so intoxicated by the pageantry of the grace of the staff in the kitchen, that he was almost inebriated by the experience alone. The wine pairings were overkill.It's pointless to go through the courses individually. Suffice it to say that Sam proclaimed each his "favorite and much better than the last!" all the way until the final desert. For me, I was a bit starstruck by the fact that Chef Dufresne himself placed my plates before me. How do you even tip for that on the check? With my first born?This morning, Sam could not stop talking about how WD-50 changed his life. The textures, the pairings, the flavors, the service, and most of all that incredible table right in the center of the action! I don't think he realized how special it was, but I know he'll never forget it. And you know what? The oenogal has had a million wonderful meals in a million wonderful places prepared by a million wonderful chefs, but I'll never forget last night either. Excuse me, Wylie, but my table is wobbly.

Wait a minute, if the oenogal is now a member of the trade, why write about the NY Wine expo as though she were a member of the press? Well, old habits die hard. Besides, loyal readers, a fresh perspective on these shows is a welcome change. You have to admit, wandering around all of these shows with no purpose beyond a critical eye and a curious palate was getting boring. At least it was for the oenogal. Which is why this webpage has been left relatively content free for the past year -- the oenogal just lost interest in eating and drinking for eating and drinking sake.But now? Well now the oenogal owns a bar! Which serves wine! Which the oenogal must select and buy directly from purveyors to serve to patrons who will enter the doors of Lucey's Lounge and plunk down their hard-earned cash to trust her judgement! And that, loyal readers, is true responsibility. This means that the oenogal has once again found purpose in the world of food and wine trade shows; the oenogal spirit is returned...So, along with her business partner, the oenogal will attend the NY Wine Expo this weekend. As a buyer. A mover and shaker. Using an eye for quality and value at price point. A deal maker. A bar owner. But of course, a critic at heart ;)Stay tuned...