Brielle Buchberg and Lindsay Segal in Toyko.
When I began my blog a year ago two of the people I wanted to profile were Brielle Buchberg and Lindsay Segal the Co-Founders of the extraordinarily successful Luxury Garage Sale www.luxurygaragesale.com It has taken a year to finally have this happen and I am delighted to have my first joint profile with two very savvy and delightful entrepreneurs. I have known the ladies for years and have consigned with them many times over those years. I am obsessed with their great eye for trends and for what their clients are looking for (or better yet, didn’t even know they wanted!!!!) Sticklers for quality merchandise, they don’t disappoint.
Let’s hear from these on target businesswomen and get a glimpse of their lifelong friendship and their closely knit business and personal partnership. I know you will find their story engaging.
WHAT WAS YOUR FIRST JOB
B: As a kid, I worked at my grandparent’s antique store in Lincolnwood on the weekends, In high school, I used to work with teens with special needs, shadowing them on their jobs. When I graduated from college I worked in PR before working as a corporate event planner.
L: When I was in grade school, I worked as a bagger at a grocery store- haha! My first job out of college was at Vogue.com as an editorial assistant
BRIEFLY, DESCRIBE YOUR CURRENT OCCUPATION
B: We are co-founders of Luxury Garage Sale (LGS) a designer consignment business. We mostly focus on branding and client experience initiatives.
WHEN DID YOU DISCOVER YOUR FIRST IMPRESSION OF YOUR TALENT
L: We launched LGS in 2011 after seeing a hole in the market for a luxury consignment experience that delivered white glove service and curated offerings – both for consignors and buyers.
LUXURY GARAGE SALE BOUTIQUES.
WHEN DID YOU KNOW YOU HAD “MADE IT” EXPLAIN
B: We had our first pop-up shop in early 2011 and had a line around the building to get in. Most of the local Chicago media outlets covered it and we knew immediately we were on to something!
HOW DID YOUR ORIGINAL PASSION BRING YOU TO WHERE YOU ARE NOW
L: We have always been interested in expressing ourselves through fashion. We saw a need for LGS in the market and were able to turn our innate passion and strengths into a thriving business.
WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE
L: I was styling prior to starting LGS and would have most likely continued down that path
B: I was content as a corporate event planner but honestly can’t say what I would be doing today if we hadn’t started LGS.
B: Shopping :). We are both foodies and like to try new restaurants. Mostly love spending time with our kids!
HOME….MODERN, TRADITIONAL, ANTIQUES (WHAT ERA) ECLECTIC DESCRIBE
L: Mid-century modern meets Hollywood Regency. We both have very similar aesthetic and actually have a lot of the same items throughout both of our homes. My style leans a little more modern and Brie’s is slightly more traditional.
WHO WOULD YOU HAVE AT YOUR FANTASY DINNER AND WHAT WOULD YOU SERVE (10-12 GUESTS)
B+L: Simon Doonan + Jonathan Adler, Iris Apfel, Gary Janetti, Karl Lagerfeld, Jessica Seinfeld, Stephen Colbert, Andy Cohen, Jeremy Scott, Jill Kargman, John Legend + Chrissy Teigen, Leslie Jones, Takashi Murakami, Barack Obama , If they don’t have to be living then John Lennon for sure! Of course, both of us and our husbands!
We would have Kai Zan cater sushi. If we have no budget and logistics aren’t an issue then we’d serve steak from Shima in Tokyo. I hardly ever eat meat and I dream about that meal… Also donburi from Honmura An also in Tokyo…and Sake – Kanpai!
If we have to cook said-meal then I’d just have them all over for Passover at my house. Jewish holidays are my specialty 🙂 If Lindsay were cooking, she’d make pasta on pasta on pasta!
FAVORITE CHICAGO STREET ART
“Monument with Standing Beast,” by Jean Dubuffet for a few reasons… 1. We both love black and white and 2. When we were in middle school we both loved photography and took a trip downtown one day with Lindsay’s dad to shoot sites around the city. We took a million pictures of this sculpture and I’ll never forget it!
FAVORITE VACATION SPOT VISITED AND/OR ON YOUR GO TO LIST
B: TOKYO!!!! We went together with our husbands in 2015 and had the most incredible time. We ate our way through the entire trip!
L: Italy (Tuscany and Rome) as a close second.
Jason Buchberg, Lindsay Segal, Brielle Buchberg, Lou Jacobson
The picture-perfect families….
Lindsay Segal and Lou Jacobson with their precious little one…
The Buchbergs, Jason and Brielle with their adorable girls.
The Buchberg Childeren…Aiden, Sloane and Harper…
FAVORITE NEW CHICAGO RESTAURANT
B: We both LOVE Kai Zan!
L: Sushi is our top choice. I am also a big pasta eater… I am a huge fan of Monteverde.
TELL ME ABOUT YOUR LIFELONG FRIENDSHHIPTop photo 1988 bottom photo early 1990’s
B: We have been friends since we were 3! When we were younger we were always collecting things. Back then it was stickers, erasers and beanie babies and now it has moved to vintage fashion! We reconnected after college when Lindsay moved back to Chicago and after a quick conversation about the need for a luxury consignment business decided to start LGS! As they say, “The rest is history!”
Lindsay and Brielle fashionable even then for Halloween. Two-headed monster costume made by Brielle’s Mom, 1989.
Brielle and Lindsay
Brielle’s Goldman Family Pancake Recipe
My kids and nieces demand these every weekend for breakfast 🙂
3 cup unbleached flour
6 teaspoon baking powder
3 tablespoon sugar in the raw
1 1/2 teaspoon salt
4 1/2 cups skim milk
6 tablespoons melted butter
6 eggs beaten (use only 3 of the yolks)
3 tablespoon vanilla
Mix all dry ingredients in smaller bowl
Mix all other ingredients in a larger bowl
Then add dry ingredients to wet ingredients
Drop by large spoon onto hot griddle
Lindsay’s Pasta with Vodka, Parmesan and Basil from Bon Appetit
¼ cup olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated
½ cup tomato paste
2 tablespoons vodka
1 cup heavy cream
1 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1 pound fusilli
2 tablespoons unsalted butter
1 ounce finely grated Parmesan, plus more for serving
¼ cup chopped fresh basil
Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
Do Ahead: Vodka sauce can be made 5 days ahead; cover and chill.