Elizabeth Gilfillan

The significance of creativity is different for everyone.

Creativity puts emphasis into proposals
and communication. My personal
creative abilities generate an
advantage for the teams that I
represent. When there is room to create
more emphasis and leave an
unmatched impression, I use it.

dolor

Pellentesque
ullamcorper ultricies
turpis. Integer est. Sed
nec lacus. Nunc est.

lorem

Aenean diam velit,

rutrum vitae, tempor
ut, sodales eget,
mauris. Sed nec lacus.

dolor

Maecenas et lorem. Ut
et nisl id turpis varius
faucibus. Integer et
felis. Sed libero.

When it makes sense to put a thought

into a shape all its own, I become an
architect for that shape and an
activator for that thought.

Writing
Putting words together
is a natural strength of
mine. Ive been
fortunate enough to
write reviews that were
published at
CheekyChicago.com
and Ive used creative
writing within all past
professional positions.

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This Week's Feature: Lux Bar

By Betsy Scott Gilfillan
July 27, 2009
For most Chicagoans, people watching and dining outside on a summer evening go hand in hand. In the
Gold Coast, its protocol whether its Monday or Friday; and you better make reservations cause you arent
the only one thinking about enjoying dinner outside. Lux Bar is in the middle of it all and you can expect to
find the citys chic and urbane crowd enjoying their mealsat a price thats fit for all.
Ive generally gone to Lux Bar for a night out with the girls to soak up their delicious dirty martinis,
accompanied by overstuffed bleu cheese olives. And Ive found myself sharing girl-time over brunch there;
I can never go wrong with their eggs benedict and bloody Maries. This time, I opted for dinner out with my
brother Patrick, a 27-year-old University of Illinois graduate who prides himself on knowing the hippest
spots to eat and drink. A self-proclaimed foodie (him) and a fan of food altogether (me), we found our
reviews utterly similar: a summertime dinner at Lux Bar meant two for the price of one. As we embarked
on an evening of people watching and catching up with each other, our handsome waiter generously came
over to check in on us. Patrick ordered his first of a few Bells Oberons on draft and I opted for a mojito.
The mojito was just as I hoped it would be: crisp, refreshing and completely satisfying. We chatted for a bit
and didnt hesitate to order our appetizer when the waiter made another timely stop over.

I let Patrick choose and, as we learned from our dad, he made sure to ask the waiter his opinion about which
appetizer would be our best bet. The waiter put smiles on our hungry faces as he listed a number of his
favorites and why each had a distinguishable taste. The winner was the tuna tartar was a modern twist on the
classic with tasty wonton chips, soy sauce, wasabi, pickled ginger and delectable Sriracha mayo on the side. It
looked mouthwatering and satisfied just about every taste bud; a perfect starter to our entrees. In the midst of
great conversation and wonderful people watching, it was time
to order our entrees. To no surprise, my brother ordered three
sliders: the Kobe beef with succulent caramelized onions and
truffle butter, the blackened tilapia with tartar sauce and the
crab cake with hot pink mayo. I opted for the buffalo chicken
salad. The description had me at hello: ranch dressing with
corn and celery along with bleu cheese. The combination of
flavors was nothing short of perfect. The buffalo chicken was
spicy enough and the salad got an extra oomph with that bleu
cheese and ranch. Patrick loved his sliders. Loved is an
understatement. He scarfed them down like it was his last
meal. Per usual, he helped himself to the extras on my plate.
We were happy campers, but fully aware that we would have to
get dessert to top it off. Twist our arms.
They feature a pie to die for: the Luxbar Snickers Pie. Completely indecisive about what we should choose, we
again asked the waiter his opinion. Snickers Pie sounded to-die-for and according to him, it was. He said that
the massive pie is built with a chocolate crust, heaping amounts of vanilla ice cream with layers of Snickers
candy within, peanuts, chocolate and caramel to top it off. Two of us would clearly not be able to put a dent in
this pie that can serve eight people so we went for a lighter dish: the Cookie Sundae. Thank God for portion
control because we made the final and best decision of the night. Our sundae was presented to us in my new
favorite way. The cookie was still in the cast iron skillet that baked it, which meant warm dough, delicious
pecans and even gooier chocolate. Atop the cookie was a generous mound of vanilla bean ice cream with the
company of two whipped cream dollops on either side and a drizzle of chocolate sauce to top it off. I couldnt
stop eating it. Literally. I refused to leave any of it to the birds and my brother was full. Lets just say I made
sure to spend some extra time at the gym this morning.
All in all, this meal was a delightful experience. Every savory flavor in each course was robust and satisfying.
We left as happy, albeit very full and a bit guilty, customers. I look forward to taking on that delicious Cookie
Sundae again because it was worth every extra minute sweating it off this morning.

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This Week's Feature: Park 52

Article by Betsy Scott Gilfillan
Video by DC Crenshaw
August 3, 2009

If you havent had the chance to drive down Lake Shore Drive and make it out to our presidents hometown of
Hyde Park for an incredible meal at famed restaurateur Jerry Kleiners establishment, get out your to-do list.
My roommate accompanied me for the ten-minute drive and almost three hour (by choice) dining experience.
Take note: you can expect an enchanting and worth-every-penny meal accompanied by impeccable service.
Kleiner made a promise. Park 52 delivered.
The interior of the restaurant put us in a vacation state-of-mind immediately upon entering. From the open
windows (that would pass for French doors) to the playful design, every square inch of the place was paid
attention to. The walls boasted exuberant color and exquisite, artistic, fashion photography atop grandiose
design, while each floor to ceiling window was paired with velvet theatre curtains and every lighting fixture
became a building in itself: strikingly large with a playful and bright assortment of shades. Each table was set
- sodales.
with chairs that were vibrant and anything but expected. Adorning the back of each was a spontaneous
pattern

of colorful polka dots. As eccentric as it sounds, the interior melted together as deliciously as the bleu cheese
and Parmesan grits.
As we made ourselves comfortable and began what would be a welcome
journey of tasting, chatting and laughing, our infectiously happy waitress
took a moment to introduce herself. She delivered the specials and offered
us one of their refreshing summertime cocktails while we referred to the
drink list. At the top was The First Lady, named proudly after our very
own Michelle Obama. Much like the First Lady herself, this lady was an
energized character all its own, comprised of Absolut Raspberri, Triple Sec,
white cranberry, a splash of Roses Lime and a topping of Champagne. My
date opted for the Mr Brooks, which had the perfect mix of Bacardi
Dragonberry, fresh lemon, Domaine de Canton and lemonade, while I
sipped The Cornell Champagne, St. Germain and soda with a raspberry
or two.
The drink list is impressive and if you cant make it out for dinner, at least make it out for drinks. Its worth the
South Side trip.
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For starters we shared the fried calamari and buffalo shrimp. It was delicious and addictive with just a squeeze
of fresh lemon and their homemade chili sweet and sour dip. The buffalo shrimp, however, wasnt so
predictablein a very, very good way. In fact, wed like to call up the restaurant and offer our twist on the
name: The Healthy Girls Chicken Wing. Our buffalo-style, jumbo-sized shrimp was flavored with perfectly
tangy sauce and bleu cheese. Other delicious options were steamed mussels in sweet vermouth cream sauce,
filet sliders, lump crab cakes and more.
We had the most difficult time choosing an entree because every last dish made our mouths water. Seriously.
There wasnt a single dish on the menu that we wouldnt enjoy. Our waitress described their popular steak as
we nearly drooled into our water glasses. Its a New York strip steak, Samurai style. The steak is triple seared
first in salt, next in soy and finally in aged tequila. The meat was so moist and tender with flavor bursting at
the seams. On the side came something I had never tried: grits. But these were no ordinary grits, folks. They
were bleu cheese and Parmesan grits and every bite was a savory little piece of heaven. The meat and grits
complemented one another perfectly and my taste buds were on a joy ride. We also ordered shrimp and grits
(couldnt get enough). The tiger shrimp was drizzled with truffle oil and the grits in her dish were combined
with corn, chives, truffle oil and just a dash of red pepper. Delectable. We think grits might have just replaced
the mashed potatoes in our hearts.
And then there was desserthomemade dessert. The apple crisp, the flourless chocolate cake and the croissant
bread pudding were grits sweet and delectable successors. All we kept saying was, This is sooooooo good
Needless to say, we were not hungry the next morning. Park 52 just made it on our list of favorite places hats
off to them for blowing us away from beginning to end. Make sure to visit on a festive night, as they offer live
music, deals on wine and more.
Stop by Obamas hood one of these days for a meal suited for a First Lady.

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An interview with celebrity makeup artist Lisa Zimmitti

Published on CheekyChicago.com, October 15th 2009

Celebrity Makeup Artist Lisa Zimmitti Shares Her Tips

By Betsy Scott Gilfillan
August 3, 2009
The arrival of this column has had my heart aflutter with nerves and excitement for one too many weeks now.
Its with very cheeky pride and giddy fingers a typing, that I bring to you our first interview with a celebrity
make-up artist! To no disappointment, weve got one of the (if not, the only) mad talented makeup artists in
Hollywood, Lisa Zimmitti. You see, this fierce, little ladys high demand in The Biz is as chart topping as the
celebrities she makes camera-ready. Some names that she plugs in her Blackberry on the reg are the
Kardashian sisters, Catt Sadler, Giuliana Rancic to name a few. In addition to heading the makeup
department over at E! Entertainment, shes in the midst of her very own Lancome Beauty Blog, is a featured
celeb makeup artist in Life & Style Magazine and just finished up the 2nd season of The Newlywed Game. Lisa
is also working on a water-resistant body makeup line right now and you know your Cheeky ladies will be the
first to report when you can have it at your fingertips. So, without further ado, I present this Pretty Cheeky
Beauty Interview with the one and only Lisa Zimmitti!
B. So I need to ask, what highlighter and gloss do you most recommend? Catts glow is
incredible and Ive been dying to know what the recipe is.
L. On the cheekbone, I use any of the following: MAC Mineralize Skinfinish in Soft And Gentle (a
gilded peach bronze if we are doing a warm look) or MAC Mineralize Skinfinish in Porcelain Pink (a
soft pinky coral with gold if were doing soft peachy look) and Lancome Color Design Blush Freeze
Frame highlighter for my cool look with plums..
B. How did you get into the makeup industry?
L. When I was five, I was playing with the makeup wands and hairbrushes. My neighbor owned a
salon. I had my cosmetology license at 16 and did hair until I was 19. Feeling bored with hair, I started
working makeup behind the counter: Prescriptives for two years then MAC for five years. My first TV
job was the 2000 Democratic National Convention for Fox in L.A., which got my foot in the door.
Then, I was hired to work evening news gigs, and in 2005 worked makeup for Good Day L.A., Fox
Television, Fox Films and even groomed Bill Maher. Shortly after, I started at E! Entertainment as a
makeup artist and now I head the Makeup Department just a few years later!
more on

B. How did you get into the makeup industry?

L. When I was five, I was playing with the makeup wands and hairbrushes. My neighbor owned a
salon. I had my cosmetology license at 16 and did hair until I was 19. Feeling bored with hair, I started
working makeup behind the counter: Prescriptives for two years then MAC for five years. My first TV
job was the 2000 Democratic National Convention for Fox in L.A., which got my foot in the door.
Then, I was hired to work evening news gigs, and in 2005 worked makeup for Good Day L.A., Fox
Television, Fox Films and even groomed Bill Maher. Shortly after, I started at E! Entertainment as a
makeup artist and now I head the Makeup Department just a few years later!
B. Situation: Youre in a rush out the door to meet a girlfriend for lunch but youve got
five minutes to spare for your bare face. Whats a girl to do?
L. Tinted moisturizer, eye cream and concealer you always want your skin to look bright! Curl your
lashes, apply mascara, throw on peachy sheer lipgloss and give yourself time to pop a pinky/peach
blush on the apples of you cheeks. The color set freshens you up in no time.
B. What do you think are the best trends in the beauty industry right now?
L. COLORS!! Purples, pinks, blue, peaches, orange, gold and plums are in. Eye shapes and
contouringkeeping the shadow close to the lid and fading it out to the crease. Loving a glossy plum
lip or a nude lip with a hint of pink.
B. What do you think are the worst trends in the beauty industry right now?
L. Wearing bright color and bright lips together, if you dare to go bold blue on the eye then start off
with less on your brush. Keep the eyes looking fresh, like a wash of color, and a nude lip. And vice
versa for lips.
B. Along with your high profile clientele, you have the most beautiful skin! What is your
skin routine, in terms of cleaning, moisturizing, etc.?
L. I love Kate Somerville her Gentle Daily Wash, Quench Hydrating Face Serum, Deep Tissue
Repair Moisturizer and Line Release Eye Cream. I also use ExfoliKate Intensive Exfoliating
Treatment once a week and Anti Bac Clearing Lotion for spot treatment.
B. Are there any skin products you just cant live without?
L. Kate Somerville creams are a must. I love the Lancome Self Tanning line. My Shu Uemura
Balancing Cleansing Oil is a miracle worker it takes off my mascara and I shave my legs with it! Shu
Uemera Eye Masks for special occasions are a must to de-puff.
B. When you first look at a face you are about to make up, where do you draw your
inspiration from to achieve their look?
L. The eye & brow shape
B. What beauty product is worth the splurge for women?
L. Armani foundation its like silk!

To see the rest of the interview and read Part 2: The Makeover, visit www.cheekychicago.com/lisazimmitti

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This Week's Feature: The Brazilian Blowout

By Betsy Scott Gilfillan
April 13, 2010
For my birthday this year, I got 6 months worth of frizz-free, silky smooth, no fuss hair days.
It sounds too good to be true but Im here to tell you that its not. Last week, I got a Brazilian
Blowout. At first, I read about it on Nicole Richies blog and put it on my to-do list for a future splurge. My
stylist then filled me in on the process and I was sold. Not only does it provide a load of benefits but hear
thisits affordable as all get out at Charles Ifergan on Oak Street.
For $135 dollars, my hairdresser Jessica managed to tame every last strand on my mane. The entire application
process was simple and similar to a single-process color treatment; the difference being that nutrients are
being put into each strand of hair, rather than being stripped from each strand. Also, there was zero downtime!
No sitting under a heater for twenty minutes. After the treatment was applied, Jessica went straight for the
blow drier and then the flat iron. The heat is used to seal everything in. My hair is long, thick, naturally wavy
and naturally brown (think Sandra Bullock at this years Oscars). So with that in consideration, it all took about
an hour.
The Brazilian Blowout formula is so effective because it uses a specialized nutrient complex combined with a
propriety polymer system. This molecular dream team forms a protective protein layer around the hair shaft,
smoothing the cuticle and eliminating frizz. The result? Immediate and lasting improvement in your hairs
condition.
I can hardly express all of the enthusiasm and excitement I have for this treatment. I get out of the shower and
in the time that my hair has usually taken on a personality all its own with frizz, curls and waves, my hair airdries soft and frizz-free. And the shinethe shine! Its unbelievable, to be honest. You know those shampoo ads
that we all see on TV and think to ourselves hair cant even be that shiny Well, it can. At first glance, I could
have easily confused myself for a Pantene Pro-V Hair Model. Seriously. So ladies, especially in light of
upcoming summer nights filled with humidity and unexpected downpours, its time to tame your manes with
the Brazilian Blowout.

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Mailers/Follow Ups
Ive been able to use
my tech savvy along
with my skills in
Photoshop and In
Design for previous
employers. Some of
my favorite projects
were my mailers to
follow up with my
bosses potential new
clients. (See photos).
Incorporating brand
relevancy with
potential business is
very effective.

This recipe was sent to all of my bosses clients along with Martha
Stewart stemware after winning their business in Livings
September 2010 issue.

Martha Stewart Cocktail Shaker sent to

Jim Beam Brands Sauza team along with
a handwritten Martha Stewart Tequila
Sunrise Recipe card. This was sent as a
follow-up the day after we hosted them
at a dinner with Chef Rick Bayless.
This was an embedded e-mail, using requested research per
the client and MSLO, sent to the McDonalds agency team
after submitting our publishing RFP for FY2011.

Events

Clients were able to listen in

as Bayless hosted his final
Martha Stewart Sirius radio
segment

Cookie Jar Party for agency clients; brought in over 400

fresh Martha Stewart cookies per agency

Coordinating events is
another interest of mine. At
left, youll see events
ranging from large (an
exclusive client dinner and
Sirius XM listening party
with chef Rick Bayless) to
small (an invitation to the
Solo Cup team to join my
boss for hot chocolate and
Pumpkin Muffins recipe from
Octobers Everyday Food
issue). I also organized our
summer office outing; we spent
an afternoon boating on Lake
Michigan.

The Granola Bar presented to clients with

Editor in-Chief of Whole Living, Alex Postman, for
the launch of Whole Living (formerly Body&Soul)

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Living the Brand

At Martha Stewart Living
Omnimedia, it was crucial that
every employee lived the
brand. Aside from the efforts I
put forward myself, I also put
together a newsletter for one of
my bosses to share her passion
for the brand with her clients
(at right) and sent out bi-weekly
Friday Toast emails from both of
my managers to all of their
clients.

Charity Basket for ConAgra clients silent auction

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