We are so excited to have you coming to New York this year. I cannot tell you.
Well I, as well. There are extra special years, our twentieth anniversary in North Texas was amazing, and our Tropicana year, in Saint Petersburg when we took over Tropicana field was an amazing year. Two years from now our twenty fifth anniversary is coming up. This will be the top of the 23 years, because I keep saying to people it's New York. And even better it's Brooklyn. We are so pumped.
Sugartooth Tours specializes in walking dessert food tours in New York City. On a Sugartooth tour, guides showcase the city's best-hidden bakeries and off the beaten path gems where the locals go. Guides dish out equal helpings of delicious desserts and the city's cultural and culinary history. Guests leave with a full stomach, and newfound knowledge of NYC's best bakeries
Food Network New York City Wine & Food Festival Presented by FOOD & WINE Announces 2013 Event Line-Up and Moves its Central Hub to Midtown West.
Governor Cuomo Announces Trellis Earth Products Moving Manufacturing Production From China To Rochester Creating 189 Jobs
100% Natural, “Super-Frozen” Sashimi Grade Tuna From Tristan International
Ultra Low Temperature technology was developed by the Japanese fishing industry as their fisherman traveled longer distances to catch the high value fish. Super freezing is the only process that retains the freshness and bright red color demanded by today’s consumers. Tristan employs the same technology. Other tuna suppliers chemically treat their tuna with CO2 (carbon dioxide) to keep the tuna color red regardless of quality levels. Customers will never be deceived with Tristan.
Since our launch less than one year ago, the NYC Hospitality Alliance made reforming the Health Department's inspection system a top priority for our members! So instead of just complaining and being reactive, The Alliance brought together NYC's eating & drinking establishments and took a proactive, leadership role by working long and hard with Speaker Quinn, her staff and other Council Members on instituting meaningful reform.
Do you support the culture of fining that has existed under the current administration?
I do not support a culture of targeting small businesses and entrepreneurs who are trying to create economic industries and jobs that are vital to the city’s economy. Fines only impose a monetary punishment to those who have not obeyed the rules and regulations. Fines should not be seen as a revenue generator for the city, and the city should not be balancing its budget on the back of small business owners. Instead, we should be doing everything we can to foster and support our small business. They are critical to our economy and provide accessible jobs.
Steve Schneider is the youngest of the five principal bartenders at Employees Only. He loves what he does, but bartending wasn't his first career choice: Steve was a member of the Marine Corps until a training accident nearly killed him. Mr. Schneider recently was awarded title of “Star of the Bar,” at the 2013 NRA Show. Total Food sat down with Steve in this one-on-one interview.
Carpal tunnel syndrome, 'chef's foot' and a plethora of back problems: this is just a small selection of physical health issues affecting professional chefs, thanks to hours spent on their feet and the requirement to frequently lift heavy objects. In addition to the physical strains of the job come mental strains as well. Some of the most common health problems experienced in the industry affect mental health rather than physical health, (although the two are often related).
Taste of the NFL, a Twin Cities-based, non-profit organization dedicated to kicking hunger in America, is headed to Brooklyn to host its 23rd annual Party with a Purpose®. Brooklyn Borough President Marty Markowitz, host of the Food Network’s Chopped Ted Allen, New York City restaurateur Drew Nieporent, National Football League Senior Vice President of Events Frank Supovitz, former New York Giant Bill Ard and former Jets standout Freeman McNeil joined Taste of the NFL founder Wayne Kostroski to announce plans for the upcoming party at a press conference on the steps of Brooklyn Borough Hall earlier today.
You’re in the shower, the soap and hot water running down over you and you’re thinking about your day in the kitchen. What are the numbers in the front of the house, what last minute prep needs to be done, who’s showing up to work and any specials for the future. Suddenly, you slip just a little, but enough to whack your elbow or knee on the shower wall and ouch! You either fractured your bone or given yourself a bone bruise. What is the difference and what do you do now?
Forbes said that Mark has the aesthetic eye, that Eugene has the attention to detail and Michael the negotiating skills. How would you describe what each of you bring to the success of the team?
As partners in EMM Group we share the responsibilities of overseeing every aspect of the company, from operations and finances to the conceptualization and construction of new properties. There is absolutely no such thing as an average day in our world.
Inspired by the crafting of champagne and fine spirits, a team of fine dining experts, including the world's foremost water sommelier Martin Riese, has created Beverly Hills 9OH2O, the world's first sommelier-crafted water. This breakthrough product is overwhelmingly ranked by consumers as "the best tasting water in the world", and establishments are rapidly adopting it as a showcase piece. Launched by Beverly Hills Drink Company, Inc. of Beverly Hills, California, Beverly Hills 9OH2O is already featured at Montage Beverly Hills, Luxe Rodeo Drive Hotel, Monsieur Marcel Gourmet Markets, and Bulgari on Rodeo Drive, among several other select luxury outlets.
Nearly four years since the first iteration of its website launched, FishChoice, Inc. has launched a new platform, “FishChoice 2013,” to better serve those businesses that buy and sell sustainable seafood.
Annaline Dinkelmann has been running her unique Wall Street walking tour business, Wall Street Walks for five years, so she's seen first-hand the devastation in Lower Manhattan that was caused by Hurricane Sandy.
In last month’s column I discussed risk assessment in a food service operation by both regulatory and on-site management personnel. In this column we will outline systems that can be used to identify and establish a method of control regarding these risks. In the coming months we will delve deeper into these systems and the foundational programs that they are built on.
OCabanon Cave á Manger Coming Soon to New York, NY. For those not familiar with Cave à Manger, please give our readers a description.
“Cave à Manger”, word by word, means “Cellar to Eat.” In fact, the idea is to bring a nice pairing between wine and food in a cozy place. We want our “Cave à Manger” to be a friendly destination, where anybody can discover love stories between wine and food, share and gossip around a good bottle.
Chefs at every level of the industry face injuries and health problems due to the nature of their work. These issues range from problems caused by the job itself – such as back pain and arthritis – to problems caused by the unavoidable lifestyle that comes with being a chef. A professional kitchen is an incredibly stressful environment in which to work and it is not surprising that many chefs suffer illnesses as a result of the long hours they spend in their kitchens.
The knee joint is very commonly injured. It sits between the hip and the ankle and when we have to bear weight in standing, walking or stair climbing, it takes a beating. It is more mobile than the hip so when we turn or pivot, we can inflict damage into the knee joint quickly. It is a hinge joint so its range of motion is in our primary mode of movement, which is walking. That means more stress, wear and tear on the cartilage cushions in the knee and a lot of use and abuse in the joint.
Derived from the Hindi word meaning passion, Michelin Star rated Junoon Restaurant delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. With a talented team, including Executive Chef and cookbook author Vikas Khanna to Junoon’s Wine Director and General Manager, Guy Goldstein, both have helped create a dining experience to satisfy all aspects of fine cuisine: wine selection, service, ambience and atmosphere.
Tell me how you got into the industry?
I was originally studying to go to medical school. At the same time I was really into music. My dad was a creative guy who worked in advertising. He saw me studying and actually suggested that I might want to consider pursuing something I would love and then having the success follow that.
With the constant uprising of new competition, restaurant owners need to make sure they are doing the right things when it comes to marketing their brand. We have looked into some of the top marketing mistakes that you could be making and how you can fix them.