
Ela Sathern
Editor-in-Chief at Modern Luxury Hawai'i
Editor-in-Chief at East Valley
Editorial Operations Director and Group Managing Editor at Modern Luxury
Articles
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5 days ago |
modernluxury.com | Ela Sathern
This Austin favorite crafts artisanal gelato and sorbetto using traditional Italian methods and locally sourced, natural ingredients. Flavors like Ricotta, Honey and Pistachio exemplify the brand’s dedication to simplicity and quality. At the same time, its commitment to the slow food movement is evident in its partnerships with local farmers and artisans.
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2 weeks ago |
modernluxury.com | Ela Sathern
BECAUSEThe current treasurer for the Costume Council of the Chicago History Museum, this Oak Forest and Crystal Lake native and woman about town knows her fashion history, citing Grace Kelly and Audrey Hepburn as her style icons, and her classically chic aesthetic always shines through.
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2 weeks ago |
modernluxury.com | Ela Sathern
“The unique shape of this band adds a distinctive flair to its appeal. This is a great ring on its own or could be stacked. We have this ring in different sizes for anybody to wear!” Bella Ponte gents diamond band in 14K white gold. “The perfect combination of a well-fit huggie and gorgeous diamonds.
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2 weeks ago |
modernluxury.com | Ela Sathern
A variety of dishes await at ONKEE in Honolulu. Recently opened in Honolulu’s bustling Ward Village, ONKEE Korean Grill House is poised to become a beacon for food enthusiasts seeking genuine Korean barbecue, hearty stews, comforting soups, and soul-satisfying noodle dishes. Taking its name from the Korean word meaning “the warmth of food from the stove, fueled by the fire from the hearth,” ONKEE aims to create lasting memories through authentic Korean flavors and aromas.
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2 weeks ago |
modernluxury.com | Ela Sathern
Fusion Cuisine Chef Wade Ueoka of MW Restaurant elevates traditional Mediterranean ingredients with expert Asian influences. PHOTO: COURTESY OF MW RESTAURANT PHOTO: BY MELISSA CHANGGREEK SALAD WITH AN ASIAN TWISTServes twoINGREDIENTS4 oz. Ho Farms tomato mix, cut in half4 oz. Ho Farms Japanese cucumber washed and cut into ½-inch slices, and cut in half2 oz. Kalamata olives, pitted2 oz. Feta cheese, cut into ½ inch cubes4-5 pc. Shiso leaves cut into ½ inch squares1 Tbsp. Rice Vinegar2 tsp.
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