Brian Shimansky: Guacamole Researcher, Carpenter, Major Model

Check out Brian and his gift-able granola

Name: Brian Shimansky

Hometown: West Caldwell, New Jersey

Current Location: New York City

Day job: Guacamole Research Connoisseur, Model

Daily Uniform: T-shirt and Levi’s

In the kitchen, I swear by: Coconut oil, chia seeds and cooking with a little bit of love

I have a few: Brothers

The taste I couldn’t live without: Coconut-cinnamon-maple-glazed walnuts

Any hidden talents? I’m pretty mean with a yo-yo. And I’m not afraid of a challenge on the ping-pong table.

Currently listening to: Paul Simon ‘The Rhythm of the Saints

Latest splurge: 2 acres of mountain-view land outside Lake Placid, NY

Last place traveled: London; to shoot a fragrance campaign for Versace.

If you could cook for anyone, who would it be and what: It would be for my entire family tree, I would make them omelets and coconut almond french toast with granola and a selection of teas to go with it.

Best gift you’ve ever received: Karate lessons with Master Cho,  Spring 1995

Best gift you’ve ever given: ‘The 2012 Honeymoon Survival Kit’

My TOP 5 Meals:
1.  Trenette Avvantaggiate al Pesto; Barolo, NYC

2. Truffle-crusted Casco Bay Cod with wild mushroom ravioli; Aquagrill, NYC

3. Black Rice Paella; Socarrat, NYC

4. Handmade Gnocchi; Queen Margherita, Nutley, NJ

5. Pizza ball slider with pesto; The Meatball Shop, NYC

My motto in life is: ‘Stay fast in the turns’


Dry Ingredients
6 cup rolled oats
3/4 cup chia seeds
1.5 cup crushed walnuts
1 tablespoon cinnamon
1/2 tablespoon nutmeg

Liquid Ingredients
6 tablespoons coconut oil
3 tablespoons Ghee (clarified butter)
1 cup maple syrup
1 teaspoon vanilla extract
4 tablespoons Sunflower seed butter

Preheat Oven: 275 F
Blend coconut oil, ghee, syrup, and extract on low heat in a small saucepan
Stir all dry ingredients in a large mixing bowl
Slowly add the liquid mixture, mix thoroughly
Fold sunflower seed butter into mix
Transfer mix to large baking sheet
Press mixture lightly into baking sheet
Dust with sea salt
Bake 45 min, let cool
Dust again with sea salt
Package for friends and loved ones in a mason jar or cellophane bag, and don’t forget a festive bow
Stay reckless.

Photography by Lianna Tarantin