GET TOGETHER. GET CREATIVE. GIVE BACK.
A (Holiday)
Party of Two
With friends Beverly Nguyen
and Woldy Reyes
What’s in a celebration with the star stylist and master chef?
A very festive table, a few outfit changes and lots of gratitude.

When I’m hosting, I always have lots
to drink, lots to eat, candles, a good playlist
and a positive attitude!
—BEVERLY, STAR STYLIST & HOUSEWARES SHOP OWNER
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This holiday is that much
more
special, because I get
to be with
family and
enjoy all the Filipino
holiday traditions I missed
out
on last year.
—WOLDY, MASTER CHEF &
CATERING COMPANY FOUNDER
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“This chocolate corduroy worker jacket with matching trousers is kind of like wearing a suit to a party. A simple white T-shirt softens the outfit.” —WR
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A Q&A with
our holiday hosts
How do you know each other? WR: Beverly hired me to cook a dinner party for her and her friends over the summer in the Catskills, and she was a consummate host. She brings the FUN to the party.
BN: His energy was absolutely magnetic, and his food was everything I didn’t know my soul needed.
How would you describe your holiday party style?BN: Pretty minimal, with the exception of jewelry. I love lots of sparkles and champagne!
WR: I love clothes that are functional, with a touch of whimsy.
How are you getting together with loved ones this season?BN: I’m looking forward to celebrating with close friends and family in NYC. Since opening the first Beverly’s store, I’ve found staying in town and connecting with the community is a priority.
WR: One family tradition is attending midnight mass on Christmas Eve. After service, we go home and have a big feast of traditional Filipino dishes like pancit, lumpia, kare-kare, bibingkas and American classics like honey-baked ham, pecan pie and sweet potato casserole.
How are you giving back this holiday season? Any specific cause or charity you’d like to shout out?WR: I’m an ambassador for the Ali Forney Center, the largest comprehensive program for homeless LGBTQIA+ youth in NYC. It provides shelter, safety, food and medical and health services for over 1,400 young people annually.
BN: Stop AAPI (Asian American Pacific Islander) Hate.

Learn more and donate at aliforneycenter.org and stopaapihate.org.
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“I brought a few Beverly’s items we produce with my family, like the linen napkins and
tablecloth, plus champagne glasses by Hudson Wilder, a dear friend of mine.” —BN
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“I love thinking creatively about the traditional Filipino dishes I enjoy eating during the holidays. Every Christmas, my family eats bibingka—a Filipino coconut-rice cake. I add chocolate, which makes it extra-decadent.” —WR
Follow @thatgirlbeverly
and @woldykusina
on Instagram
And find @beverlys.shop at Nordstrom Home NYC.
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Woldy’s chocolate
bibingka with black currant
liqueur glaze + coconut
For the chocolate bibingka Dry ingredients:
1 ¼ cups sweet rice flour
1 ¼ cups glutinous rice flour
1 cup sugar
¾ cup cocoa powder
1 tablespoon baking powder
1 teaspoon kosher salt

Wet ingredients:
3 eggs at room temperature
1 teaspoon vanilla extract
13.5 oz. unsweetened coconut milk
1 cup sweetened condensed milk
½ cup unsalted butter
6 oz. 70% dark chocolate, roughly chopped
For the black currant liqueur glaze2 cups sifted powdered sugar
3 tablespoons Current Cassis Blackcurrant Liqueur
½ teaspoon kosher salt
To decorate the cake1 cup sweetened coconut flakes
6 oz. 70% dark chocolate, roughly chopped
DirectionsPreheat oven to 350 degrees.

Spray a 9" cake pan with nonstick vegetable spray.

In a small saucepan over medium-low heat, melt the butter and dark chocolate. Stir until the mixture is completely smooth. Set aside.

In a bowl, whisk together the rest of the wet ingredients. Pour in butter-chocolate mixture and stir until incorporated and smooth.

In another bowl, combine and whisk together all the dry ingredients.

Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.

Transfer the batter into a cake pan and bake for 40 minutes to an hour, until it passes the toothpick test. Let the cake cool completely. Transfer the cake to a serving stand.

To make the glaze, combine the powdered sugar, black currant liqueur and salt in a medium bowl. Whisk until smooth.

Pour the glaze onto the middle of the cake and let it drip over the sides. Sprinkle coconut flakes on top and finish it off with a showering of chopped dark chocolate. Let the glaze set for 15 minutes at room temperature.
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