Mention “fashion model” to most people and they’ll conjure up an image of a waif with only a passing acquaintance with food and an even more tenuous grasp on the functions of a kitchen.
One local restaurateur will be demolishing that stereotype when he hits the runway at the upcoming Glamour for Grammar Fashion Show at the Kemah Boardwalk on Aug. 14.
Michael Antonini, the owner of Antonini’s Subs and Steaks in Texas City, is one of more than 60 volunteer models dressing for the success of the fundraising fashion show. Glamour for Grammar benefits Newspapers in Education, a countywide program that provides newspapers and lesson plans that relate geography, social studies, math and other subjects to real-world events.
Antonini, 33, is more familiar with skirt steaks than skirts and didn’t see modeling in his future until someone from the fashion show committee approached him.
“I was at The Daily News buying leftover newsprint because I use it to wrap sandwiches,” Antonini said. “When they asked me to be a model, I said yes, even though I’ve never modeled before, because it’s for a good cause.”
While modeling is a new endeavor for Antonini, making cheese steaks, meatball subs and other hot and cold sandwiches has been a lifelong pursuit.
“My father has had his sub shop in Webster since 1984, so I grew up learning every job in the place,” he said.
“I learned to cut all the meat by hand, how to roll the meatballs, and what to put in our homemade marinara sauce.”
Antonini opened his Texas City shop on Palmer Highway in October 2012 and has gradually expanded the menu to include breakfast, burger nights and other specials.
He may need to be equally flexible about what he wears on the catwalk since the clothing on view that evening will range from the latest offerings at international retailers like H&M to unique designs from area boutiques and Houston couture designer Danny Nguyen.
Unlike many supermodels, Antonini isn’t planning a special regimen of diet and exercise to get runway-ready.
“I like to work out, but mostly I just stay on my feet and cook all day,” he said.
In one way, though, Antonini fits the stereotype of a model.
“My refrigerator at home is completely empty,” he said, laughing.
Actually, that conception of models subsisting on celery sticks seems to be falling by the wayside, according to several new cookbooks featuring models’ favorite recipes.
“Model Kitchen,” written by Armani model Cesar Casier, the son of a chef, features favorite recipes from international modeling superstars such as Karlie Kloss, Lily Donaldson and Milla Jovovich. The recipes rely on healthy low-fat foods with an emphasis on protein.
Each ticket purchased for the style show includes one admission to the Lighthouse Buffet located nearby on the Kemah Boardwalk.
The evening also features a live art presentation by local artist Gabriel Prusmack and other entertainment.
Top-tier tickets also include a goody bag and reception with style show participants.
Tickets prices range from $35 to $75 and are available online at glam
At a glance
WHAT: The Daily News’ inaugural Glamour for Grammar Fashion Show
WHEN: 7 p.m. Aug. 14
WHERE: Kemah Boardwalk, 215 Kipp Ave.
TICKETS: Visit glamourforgram
mar.com for tickets ranging from $35 to $75. Tickets include a live art presentation by local artist Gabriel Prusmack, dinner and live entertainment.
BENEFITING: Newspapers in Education
CALL: Yvonne Mascorro, 409-683-5264
Protein Cookie Recipe
- 1 cup sunflower seed butter or peanut butter
- 1⁄2 cup ground almonds
- 1 or 2 scoops vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon Truvia or other Stevia sweetener
- 1⁄2 cup almond milk
- 1 teaspoon ground cinnamon
- 1 tablespoon raw cacao nibs
- Preheat oven to 325 degrees.
Put all the ingredients except the almond milk together in a mixing bowl and stir.
Once the ingredients are mixed, slowly add in the almond milk, stirring continuously until the mixture is the texture of cookie dough. You might not need all the almond milk.
Roll the mixture into balls and place on baking parchment on a baking tray. Bake for about 20-30 minutes (until the outside is golden and firm to the touch)
(SOURCE: Recipe from “Model Eats,”
by Gwyneth Harrison)
Fish with Soy Lime Glaze
- 2 mackerel fillets, fresh or frozen
- Baby Fennel Bulb, trimmed, or a bit of a large fennel arugula leaves
- Lime juice
- Olive oil
- 1 tablespoon water
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar
- 1⁄2 tablespoon lime juice
- Fresh ginger, chopped
Put the mackerel fillets onto an oiled piece of foil on a baking tray and place under a hot grill. Set the timer for about 10-12 minutes (less if they are fresh, unfrozen fillets). Put them in with the skin facing up toward the hot grill elements and turn when the skin is crisped up.
Put the soy and sugar into a little saucepan and put over a low heat until the sugar starts to dissolve. Stir with a spoon. Add the ginger, lime and water. Turn off the heat once the sugar has dissolved.
Put rocket leaves on a plate.
Use a mandoline or vegetable peeler to shave the fennel. Shave enough to make a mound on top of the arugula.
Dress the salad with little olive oil and lots of lime juice or other way around — depending on how sharp you like your dressing.
Add salt and pepper.
Once mackerel is cooked, place it on top of the leaves and arrange in a nice formation. Drizzle with the glaze.
Save half the glaze in a little pot for when you next make a salad or halve the amount shown above.
(SOURCE: Recipe from “A Model Recommends,”
by Ruth Crilly)