La Nuit en Rosé: Skyline, Yacht, and Lots of Wine
Cherry blossoms are not the only thing color-splashing New York with a little bit of pink during Spring. For several years, La Nuit en Rosé’s cruises have been gathering the city’s wine enthusiasts for a pink-themed party over the Hudson River: And the 2019 Cruise definitely turned NYC into a tipsy, Barbie world.
Guests, welcomed on a pink carpet to the yacht, respected the cruise’s pink-and-white dress code. They spent their time sipping wine over a selection of New York’s best Rosés. Taking pictures in front of the city’s breathtaking skyline. Enjoying the breeze of air on the boat’s deck. Dancing to the DJs’ INSANE music (and there is a DJ on every floor of the yacht!) Tasting French cheese, bite-sized pizzas, ice cream-and even Rosé Risotto…
La Nuit en Rosé 2019 turned New York, and la vie, en rose. And luckily, this yearly event will be back in 2020, for another chance to drink, eat, and breath pink.
Marlow Bistro
There is no surer sign of summer in the city than the appearance of sidewalk seating. Wicker chairs, potted plants, decorative awning...it’s a pretty picture, and there’s no place more guilty of this aesthetic than the mediterranean farm-to-table restaurant Marlow Bistro.
Located on the Upper West Side, Marlow Bistro is the child of Chef Zivko Radojcic, a place for him to wheel out original and modern twists on classic mediterranean food. The menu, which changes depending on the available seasonal fare, includes fresh handcrafted pizzas, homemade pastas, and expertly mixed cocktails.
On my first visit to Marlow, I could only hope that the food would live up to the charm of the bistro, from the soft candlelight to the pretty potted plants. My expectations were more than surpassed, starting with the first course -- and artichoke salad with Jerusalem artichokes, goat cheese, and frisée; a bowl full of creamy, cheesy polenta, and the house bread: crispy focaccia paired with olive oil.
Having rarely had the chance to try house made pasta, I went with the mint-ricotta tortellini with peas, spring garlic and lamb-shank ragout, while my friend chose the the gnocchi sardi, with ramps pesto, mushrooms, asparagus, and feta. Both were delicious, but even so, there were still so many more dishes I wish I could have had room for -- from the goat cheese ravioli with artichoke barigoule, olives, parsley and a sun-dried tomato, to a tartufata pizza laden with blueberry goat cheese, french beans, Parma prosciutto, and truffle oil.
But even if you’re stuffed beyond belief, is there’s one thing you must absolutely make room for at Marlow Bistro, it’s dessert. The restaurant in unique in that it boasts the full-time pastry chef Leidy Azcona, whose dedication to her craft is apparent in each of her delicate, visually stunning dishes. While I only managed room for a chocolate espresso mousse paired with hazelnut ice cream, there are many, many more options to satisfy even the most picky of sweet tooths.
So if you’re looking for the perfect place to enjoy good food and bask in the warmth of a summer night, Marlow Bistro is a must visit. Check them out on their Instagram @marlowbistro, or at their website: https://www.marlowbistro.com/
Noho’s straight to the soul thai seafood restaurant
A restaurant in one of the most enjoyable neighborhoods of NYC – Nolita. This area has the coolest shops, jewelry stores, galleries and fashion boutiques. It’s great to walk the narrow streets, explore the interesting stores and take a break in one of the many great restaurants, like Fish Cheeks!
The outside of Fish Cheeks is accentuated with funky colors (yellow, red and blue), which pop against the sleek white walls. As for the inside, the woven wicker chandelier brings a friendly and relaxed vibe to the space. The kitchen has a very welcoming aura. It is visible from the front door, welcoming guests into the space with a peek behind-the-scenes. In the back of the restaurant, you can spot a cute colorful space right next to the bar which offers a variety of flavorsome cocktails.
We couldn’t decide on what to order, everything looked tasty. We asked the waitress for recommendations on the menu, and she knew exactly the way to our heart.
For starters, we had the market oysters served with fried shallot & nam jim seafood. The raw oysters on the half shell were so fresh as if they came right from the sea. The second starter we ordered was the grilled pork cheeks marinated in a mouth watering fish sauce and served with their unique Jaew sauce. As for the third starter, we had the Shrimp Sao Nahm, which is a perfect combination of pineapple, ginger, mint, shallot, cilantro, chili, fried garlic, shrimp floss with a coconut cream dressing.
I thought that nothing could beat the starters we had, but that was before the main dishes entered the table!
For the main dish, we’ve been told that the Crab Aob Woonsen, the coconut crab curry and the steamed fish are a must, which I totally agree!
The Crab Aob Woonsen is basically a baked crab meat, with a thinly sliced pork belly in a glass noodles with cilantro roots and celery leaves. As for the steamed fish, it comes as a whole striped chili bass in cilantro and fresh lime broth. The coconut crab curry is essential to add a little spice to your mouth! It’s mainly a southern style curry with crab meat house-made curry and sea beans served with rice. A must for spicy lovers. In addition to their food menu, Fish Cheeks offers a bunch of Thai-inspired twists on bar classics. New cocktails include the refreshing Passion Trip, Cheeky Green, and the technicolor Butterfly Effect.
With all of the key parts of the restaurant the food and its presentation, the variety of cocktails, the crowd, the design of the place and of course, the service -- hitting the right notes, I’ll be sure to go back.
Taste of the Upper West Side 2019
Finding the best restaurants and cocktail venues in NYC may seem overwhelming with over 30,000 options to choose from in Manhattan alone. Perhaps, the Taste of the Upper West Side (“TasteUWS”) can help you narrow that search by showcasing over 80 incredible restaurant and wine vendors to participate in their 12th annual fundraiser.
The two-day festival to returned on May 17 with its "Summer in the City" event and its "Best of the West" event the following night. To keep the bottles flowing, spirit and beer lovers enjoyed two nights of signature cocktails created by mixologists from nine restaurants and bars based in the Upper West Side and Harlem in addition to separate handmade Vodka drinks from Tito’s, White Claw and more.
This year, the Columbus Avenue BID, a 501c3, honored another non-profit organization rooted in the community, West Side Campaign Against Hunger(WSCAH). The acclaimed food pantry, which has been based on the Upper West Side for more than 40 years, is recognized for its “supermarket-style” model, providing fresh vegetables, fruits and proteins to the community, free of charge. Beyond its sustenance-with-dignity credo, WSCAH offers many complementary social services, along with culinary training and nutritional guidance. At TasteUWS, WSCAH will serve tastings prepared by students of its “Culinary Pathways” program, as it has for several years.
Summer in the city kicked off with two nights of festivities including highly-anticipated debuts of popular restaurants and bars included some of the following; Fish on the Fly, Friedmans Restaurant, Melba’s Restaurant, Big Gay Ice Cream, Miznon, Mokum, Mojo Desserts, Solomon & Kuff, and Tacombi Upper West Side. They joined crowd-pleasing favorites such as 5 Napkin Burger, Bodrum, Gabriela’s Restaurant & Tequila Bar, Playa Betty’s, Sarabeth’s Kitchen, Shake Shack, Olma Restaurant & Bar, Jing Fong, Pappardella, and Swagat, among others. Several of the neighborhood’s most popular bars and lounges were introducing signature TasteUWS cocktails as well, including Da Capo, Jake’s Dilemma, and Prohibition. As always, there was the ultimate confectioners’ corner, along with unlimited wine, spirits and music centered around innovative seasonal fare. Music was provided throughout the night by DJ Svetlana Voice, who promised to be a riveting new attraction.
Back by demand, this year’s Best of the WestPresented by Park West Village Apartments had a dedicated mixology section with one-of-a-kind craft cocktails. Among those participating will be 67 Orange Street, Da Capo, Manhattan Cricket Club, Maison Pickle, Nobody Told Me Cocktail Club, Tiki Chick and distinguished spirit sponsors, including Tito’s Vodka. Elevated cuisine is the Saturday night focus with Elea, Lincoln Center Kitchen, Nice Matin, RedFarm, Cesca, Crave Fishbar, The Leopard at des Artistes, The Loeb Central Park Boathouse, The Milling Room, Shake Shack, The Ribbon, The Smith, Tessa Restaurant, Burke & Wills, Calle Ocho, Salumeria Rosi, Carmine’s, Storico, Tavern on the Green, The Mermaid Inn, and Awadh.
They were joined by TasteUWS newcomers 8th Hill Inspired Mediterranean Restaurant, Boulevard Seafood Company, The Flying Fisherman, Lido, Leyla and Oxbow Tavern. The sweet side of the evening was bolstered by such favorites as Magnolia Bakery, Insomnia Cookies, Mille-feuille Bakery Café and Orwashers Bakery, along with other bold name confectioners. In addition, the super sounds of Project Orange Musicmade their debut this year as well, set the stage and ambiance for the Upper West Side’s most anticipated event of the year.
Gnoccheria by Luzzo’s: Italy’s Gnocchi in New York
I believe that Gnocchi (potato-based-pasta) is one of the most mispronounced food words. To many, it sounds weird. It’s hard to read. It’s hard to pronounce. But it tastes delicious. And for all New Yorkers who are craving that particular Italian dish, there is a small restaurant in East Village that specializes in fresh, hand-made Gnocchi-and they just added new flavorful and creamy dishes to their menu. As an Italian food-fanatic, I couldn’t wait to get to the restaurant and taste their new recipes.
Gnoccheria by Luzzo’s embraces the coziness of an authentic Italian house: Dark-green walls. Vintage frames. Beautifully-aged, leather furniture. The smell of Italian cuisine. The stacked bottles of wine… It all made me feel like I stepped in the house of an old cook, in Naples. And the food there, had the same effect on me.
Starting with appetizers, my friend and I ordered a side of deliciously crunchy Calamari Fritti , and the Parmigiana di Melanzane. The eggplant dish is truly the most delicious I have ever had in my life. It melts in the mouth. It excites the taste buds. The portions are also so generous, that we went out for a little break, before attacking the main courses.
Outside, we got the chance to meet the owner of Gnoccheria by Luzzo’s, Anisa Moloney. It turned out that the restaurant is a family business: Her husband, Michel Luliano, is an Italian Chef, and the artist behind the recipes. The wife is the businesswoman, and the mind behind the business. The power-couple has many other restaurants around New York: Luzzo’s La Pizza Napoletana, Ovest Pizzoteca, Da Mikele, Luzzo’s Neapolitan Pizza & Wine Bar, Via Trenta Pizzoteca, Italian Cafeteria & Pizzeria, and the soon-to-open Ampia. Family businesses are an Italian norm, and the authenticity of the restaurant is palpable at Gnoccheria by Luzzo’s.
After our interesting chat, we were ready to go try what we initially came here to taste: the new gnocchi recipes. We started with the Aragosta: classic potato-pasta, with lobster tail and cherry tomatoes, in white wine sauce. The lightness of the ingredients compliments the consistency of the potato-pasta. It is rich in flavor and simple at the same time. Then, we tried the Truffle, which is made of purple potato gnocchi in heavy cream, with speck, parmesan, and shaved black truffle. This one is definitely heavier than the first choice, but the creaminess of the sauce is heavenly. Both of the dishes are generous, maybe a little too generous for just two persons. But the restaurant is living by the Italian saying: “A candle loses nothing by lighting another candle”. And more gnocchi, is never bad!
When in New York City and craving big quantities of fresh, hand-made Gnocchi, Gnoccheria by Luzzo’s is definitely the go-to-place. There, you’ll have the authentic, Italian, potato-pasta experience. And in case you were still wondering how to pronounce one of the most mispronounced food words: it’s “Nyo-key”.
Bonsai Kakigōri
Merging textured toppings, pillowy soft shaved ice, and seasonal ingredients, Bonsai Kakigōri delivers textured taste that plain ol’ ice cream could only dream of.
Kakigōri dates back to the early 11th century, frozen blocks of ice from Japan’s crisp lakes would be preserved in the early spring months to be finely shaved later. This cold base would be paired with syrups and other desserts and usually served only to japan’s elite class in the summers. With the rise of refrigeration in the 19th century, the ability to preserve ice was less costly and the delicious joy of Kakigōri could be enjoyed by the wider public.
Walking into the shop one is immediately greeted by friendly faces, and a knowledgeable prep team who are happy to indulge curious customers about the history of this frozen treat. When you sit down, expect a bright, pastel-toned environment, and plenty of fresh air circulating from the open-plan storefront. Your Bonsai team prepares your Kakigōri in front of you while providing information on each delicious layer of toppings.
This month, Bonsai Kakigōri has introduced a tribute to Ivan Ramen with their new flavor: Ivan’s Quadruple Coffee Crunch Surprise. Do yourself a favor and skip your afternoon coffee for this instead. The sweet espresso flavor mixed with the robust coffee jelly cubes and espresso mousse are nothing to sleep on. Much like a deliciously-cold cake, this dessert melts into creamy caramel notes punctuated by the crunch of roasted almonds and a cool refreshing coffee-ice base. Get ready for this to be your new summer craving.
Behind this month’s featured Ice there’s a story to be told. From starting as a dishwasher at 15 to opening a top Ramen shop in Japan, Ivan’s journey as a chef has been extraordinary to say the least. Seeing Ivan Ramen as an inspiration, Bonsai Kakigōri set out to create a flavor as unique as his story.
“Ivan’s an amazing chef and we’re proud to honor his work with a flavor inspired by the thoughtful way he approaches food” said one team member excitedly.
The Flying Cock Pub
What do you expect from a place named The Flying Cock Pub? Decorative Roosters? How about a fun, masculine energy -- because that’s what you get at the Flying Cock Pub, an Irish-esque bar located right in the heart of Murray Hill, at 3rd Avenue and 34th street.
Opened in January 2016, the Flying Cock Pub already has stellar reviews on yelp, where reviewers praise their bar food and drinks. Now, the pub’s trying something a little new, kicking off the arrival of spring with an overhaul to their menu, adding new fusion dishes in addition to the classic favorites.
But of course, at a bar, the first thing you should try out are the drinks. The Flying Cock Pub has a number of original cocktails, including the Don’t Be So Old Fashioned (fig-infused bourbon, maple syrup, Averna, apple bitters, orange zest) and the You So Cocky (vodka, cucumber, lemon, honey, elderflower, edible gold glitter), and my personal favorite, the Finding Nemo -- a tequila, grapefruit, blue orange liqueur, lime, and ginger beer blend served with gummy fish in a clear pouch.
Then came the appetizers -- here especially, the fusion dishes shine bright, with the highly inventive reuben spring rolls, which blend traditional spring rolls with the fixings of a reuben sandwich, as well as the sweet potato poutine, which mixes Canadian grub with classic Korean cuisine.
Although we were stuffed from the appetizers, my friend and I made room for our main courses: an All American Burger for him and the Santa Fe Chicken Wrap for me. Both were delicious, and our fellow patrons (as well as our waiter!) also vouched for the bar’s signature dish: The Crispy Flying Cock; a fried chicken sandwich with jalapeno slaw and spicy mayo on a ciabatta hero. Also vouched for was the Cinna Bec, a bacon egg and cheese sandwiched between a cinnamon doughnut. While I couldn’t handle it on this particular night, the Cinna Bec is definitely on my to-do list when I return to the pub, as well as something off their mouth-watering dessert menu.
So if you’re looking for a bar with a laid back, rustic vibe, great music and original eats, The Flying Cock Pub is a must try. Check them out on their instagram @theflyingcocknyc or at their website, https://www.theflyingcocknyc.com/...and remember to stay cocky!
Photos provided by The Flying Cock Pub
Spring Soirée - North 3rd Street Market
Throughout the past couple of decades, Brooklyn has taken on the role of the boisterous borough: an epicenter for trend-setting fashion, unexpected artworks, and culinary innovation. North 3rd Street Market embodies the vibrant, dynamic, and welcoming energy of Brooklyn.
North 3rd Street Market, located in the quaint neighborhood of Williamsburg is the perfect spot to mix, mingle, and enjoy great food. From the moment I walked in, I was greeted with warmness. The large space with concrete floors and high ceilings juxtaposed with vintage embellishments and couches creates a contemporary yet comfortable environment. The space also holds a small arcade including skee ball, basketball, other games, and decorated with a disco ball.
The highlight of the North 3rd Street Market is the wonderful collection of food vendors, each hand picked with extreme consideration. The market features both permanent and pop-up vendors. With fifteen different eateries there is a cuisines suited to everyone’s taste. Whether you’re a health nut seeking Acai bowls and lavender infused apple cider vinegar beverages, or pizza and coffee is more your speed, you will find what you're looking for at the North 3rd Street Market.
After sampling scrumptious bites from nearly all of the restaurants I can confidently claim that all of the food served at the North 3rd Market is of exceptionally high quality. My personal favorites included VISH and Gracie Baked. VISH is a vegetarian mediterranean style restaurant. Eliyahoo, the man behind VISH, has mastered the art of hummus making. Eliyahoo’s team currently serves their hummus in 60 restaurants throughout Israel; thankfully, I only have to cross the East River and not the Atlantic ocean to enjoy this exceptional hummus. The freshly baked pita serves as the perfect vehicle to transport this delish hummus to your mouth. A top of the hummus you have an option to add chickpeas, Egyptian beans, shakshuka, eggplant, mushrooms, soy, or vegan shawarma. Gracie Baked is a company serving fun 90s-themed sweet treats. Her delectable desserts contain wonderfully surprising flavor combinations. After almost two hours of eating, I left extremely satisfied and already planning my next visit.
The North 3rd Market is the perfect place to go in and grab a quick bite, or spend hours with friends, eating, drinking, and playing skee ball.
All photo credit to Jennie Snyder
TOP MAY EVENTS
PARKINSON’S FOUNDATION TO HOST 2019 NEW YORK ANNUAL GALA
WHAT: The Parkinson’s Foundation will host its annual New York Gala, bringing together more than 300 national leaders in Parkinson’s care and research, business, and the media. The celebratory event features entertainment, dancing, signature cocktails, dinner and auction items, all in support of the organization’s mission to improve the lives of people living with Parkinson’s disease.
Master of Ceremonies, Willie Geist of NBC, will act as host of the evening’s events, which will honor Johnson & Johnson and Governor Edward G. Rendell, 45th Governor of Pennsylvania and former Mayor of the City of Philadelphia.
WHEN: Tuesday, May 7, 2019
6:30 p.m. Cocktails
7:30 p.m. Dinner
WHERE: Cipriani 25 Broadway
New York, NY 10004
RSVP: To purchase tickets for$1,250, the public may visit www.parkinson.org/gala
2. Taste of Upper West Side 2019
FRIDAY, MAY 17
7 PM TO 10 PM
Summer in the City kicks off our annual fundraising food event with the exciting debuts of several restaurants and bars, along with longtime local favorites. Come join us for unlimited wine, spirits and great music centered around innovative seasonal food from approximately 40 of the Upper West Side’s most sought-after restaurants. READ MORE
LIMITED QUANTITY TICKETS AVAILABLE WHILE THEY LAST!
Join us at the 3rd Annual WhiskyX event in Brooklyn, New York on May 17th at Duggal Greenhouse.
Come taste 60+ whiskies led by expert brand ambassadors, distillery reps & some of NYC’s well-known bartenders
Be entertained with a LIVE CONCERT from St. Paul & The Broken Bones
Enjoy NYC’s best food trucks & featured chef to be announced serving up delicious samplings
For more info, visit our website: http://www.TheWhiskyX.com
WHISKEY TASTING BRANDS
Some of our participating whiskies across Bourbon, Scotch, American Whiskey, Single Malts and Rye Whiskey.
Previous participants have included: Aberlour • Ardbeg • Balcones •Bruichladdich • Bulleit Bourbon • Cooper & Thief • Clyde May’s • Crown Royal • Dewar’s • Glen Moray • Glenmorangie • George Dickel • Guinness • Highland Park • High West • Johnnie Walker • Limousin Rye • Powers Irish Whiskey • Q Drinks • Russel's Reserve • Scotch Malt Whisky Society • Westland • WhistlePig • Wild Turkey • And More…
~55 Local and Out of State Brewers serving over 100+ Craft Beers ~ Never Before Tasted Beer and some of your favorites, 2 Live Jam Bands and catered by local restaurants ~
~Come Join us on Saturday, May 18, 2019 4pm - 9pm, at The Well, 272 Meserole St. Brookyn~
One Price for entry includes everything. $75.00
Website: http://www.fiveborocraftbeerfest.com/
5. Billion Oyster Party
Billion Oyster Party
Get treated to the ultimate oyster experience as we celebrate the movement to restore NY Harbor and our local marine environment. Mingle with 50 oyster farmers who will be shucking and serving their delicacies and enjoy bites from 25 of NYC’s top restaurants while learning about oyster culture and restoration. Speak to NY Harbor School students about their work on the Billion Oyster Project. Finally, wash it all down with brews, sodas, spirits and wines from local partners while watching the BOP All-Star Shucking Championship!
Proceeds from the event directly support Billion Oyster Projects restoration and education work. The hands-on science of reef construction and monitoring is executed through community oysters reefs, in-school restoration-based STEM learning opportunities, volunteer programs, community science and research, and restaurant shell collection. Together, we can revive our shared blue space, creating a healthier, happier, and more resilient city—one oyster reef at a time.
On Monday May 20, 2019 at 6:00pm, Harlem Stage, the legendary uptown performing arts venue celebrates the 100th Anniversary of the Harlem Renaissance, a period known for a flourishing of art and culture led by Black artists. Guests will be dressed in attire inspired by the roaring ‘20s, to mark the era.
This year in commemoration of the Harlem Renaissance, Harlem Stage’s annual gala celebrates Disrupters: Then, Now, and in the Future; those who shake up the status quo in every field by pushing the boundaries of innovation. The gala is a tribute to artists, activists, and creators, and celebrates Harlem Stage’s more than 35 years as an institution known for commissioning and presenting new, innovative work that reflects and responds to the complex conditions that shape the lives of our audiences, artists, and communities of color.
Zero Food Waste Challenge
** This event is part of the Food Waste Fair, an interactive event connecting the NYC hospitality industry with the resources and knowledge they need to get to #zerofoodwaste. Get your companion ticket here. **
From soup kitchen cooks to Michelin star chefs, New York’s most creative culinary leaders compete at the Zero Food Waste Challenge to fight food waste!
NYC businesses throw away more than 650,000 tons of food annually—but the chefs participating in the Zero Food Waste Challenge know better. Come out to sample dishes from the City’s most creative culinary leaders on May 23rd at the Brooklyn Navy Yard. Chefs will make dishes featuring “upcycled” ingredients, ranging from gochujang veggie stem tacos, to cashew & almond milk panna cotta, to cippolini onion dip & chips.
Spread Love, it's the Brooklyn Way!
Think about your New York City bucket list. One thing that should definitely be on that list is the Brooklyn Chop House.
The Brooklyn Chop House recently opened its doors in Manhattan at 150 Nasseau Street. Honoring Brooklyn rapper Biggie Smalls, the restaurant is decorated with his lyrics as great respect and honor.
Everything about this restaurant is spectacular, especially its Asian-steakhouse fusion – a unique label which includes steakhouse fare such as steaks and burgers as well as the Chinese dumplings and entrees.
The Brooklyn Chop house offers three kinds of menus: brunch, lunch, and dinner. I got to experience their dinner menu, and had a bit of everything. For starters, I had the Pacman dumplings, the French onion soup dumpling, the crispy steamed pork dumpling, and the chicken satay. The packman dumplings were artfully arranged, photogenic, and of course, delicious! As for the French onion soup dumpling, it was my first time tasting it, and I was pleasantly surprised by how good it was.
For the main dish, I had the NY prime dry aged strips, and it was the star of the show; the way to go for tender, flavorful, marbled, overly well-presented pieces of delicious beef. I ate way more than I needed to, but I could hardly help myself.
Brooklyn chop house is for everybody, and you can see that as soon as you look around at the crowd. It’s a multi-level hip and sports that can seat 150 people excluding bar space, themed with plenty of TV screens throughout the restaurant.
Service is the real winner. It’s as courteous and professional as can be expected. I am definitely going back to try new things.
This summer, Brooklyn Chop House will return to Southampton from Memorial Day Weekend to Labor Day Weekend at The Capri Hotel. They will be offering their guests a vacation destination to dine in that serves Pat LaFrieda steaks alongside Asian fares like Peking Duck and a variety of unique dumplings.
Breakfast, lunch, and dinner will be offered on their menus along with unique tropical cocktails.
No Kid Hungry - Taste of the Nation
The United States -- known as the land of opportunity-- has long been revered as the place to realize your greatest aspirations. America was built on the principle that all men are created equal; and thereby are endowed unalienable rights among these is the pursuit of happiness. Unfortunately, there is a great dissonance between this idealized perception of America and the harsh reality of our society. For many Americans the American dream is a distant fantasy, as millions of citizens fail to secure one of the most basic of human needs: food.
An alarming 15.6 million American household currently face food insecurity. This translates to 1 in 8 households being unable to provide food for their family at some point through the year. While no one should know the pain of hunger, the effects of malnutrition as a result of food insecurity is especially detrimental to children. Although kids look just like miniature adults, there are various fundamental physical difference between children and adults. Children are growing and developing, and consequently have a special set of nutritional requirements. Furthermore, children have a higher metabolic rate, thus requiring a higher caloric intake than adults. Numerous studies have suggested that skipping meals is associated with decreased cognitive performance for children, ultimately resulting in diminished academic success. Moreover, eating behaviors in early childhood have a powerful impact on children’s food preferences in adulthood. Thereby it is vital that children receive a balanced diet from a young age because patterns established in childhood are extremely difficult to break later on in life, essentially, perpetuating poor health. In the wake of this epidemic it is of the utmost importance to not stand idle, but instead we must be proactive.
Thankfully, generous philanthropic pursuits, such as the No Kid Hungry campaign, provide everyone with the to take part in the stand against child hunger. The No Kid Hungry campaign seeks to end childhood hunger in the United States. No Kid Hungry Dinners and Taste of the Nation events, held in 20 cities across the country, unite people who share the common goal of helping children in need. Since 1988, Taste of the Nation has raised more than $100 million.
On Wednesday, April 17th, I attended NYC’s Taste of the Nation held at the Brooklyn Expo Center, supported by corporate sponsors Citibank and Sysco. I sampled delicious gourmet treats from more than 40 of New York’s best chefs. The event also feature drinks created by top sommeliers and mixologists. All of the dishes were spectacular, some personal favorites included the burger by Don Wagyu, the sashimi topped with caviar by Shuko NYC, and miniature chocolate cupcakes by Georgetown cupcakes. Up-beat music filled the space creating a vivacious atmosphere. Additionally, a short ceremony was held to honor a few exceptional professionals who work in the NYC educational system. All in all, an very fun and filling event.
Rectifying America’s current food insecurity crisis is absolutely necessary for the progress of our society at large. Every child has a fair shot at achieving the American dream. Through the No Kid Hungry campaign we can fight child hunger while simultaneously enjoying the creations from some of today’s most celebrated chefs.
All photo credit goes to Ashley Sears
Samaritans 10-Year Anniversary Soiree
“Everybody needs a helping hand at some point in their life, when they do, Samaritans is there!”---Samaritans
Believe it or not, Samaritans, a Suicide Prevention Center in New York City has been around for 67 years. Beginning in 1952, Samaritans created the first suicide prevention hotline in the world. And today, it has developed into a network of 400 affiliated centers in 42 countries. Over these years, Samaritans has answered over 1.3 million calls and provided 24/7 emotional support to people dealing with loss, trauma, illness, or simply need someone to talk to.
Besides the efforts of 40,000 health providers, Samaritans wouldn’t have saved so much lives from desperation without the community support, which was given a massive thank you during the Spring Soiree Anniversary.
2019 is a special year for Samaritans, with the group celebrating its 10th annual Soiree. On Tuesday, April 9, the party was held at the breathtaking 230 Fifth Empire Penthouse, a ballroom facing the majestic Empire State Building and the city’s beautiful night scene. The Soiree was kicked off with a fabulous silent auction featuring many items like the Miami Getaway journey. Winners will escape the New York cold a spend a carefree weekend at the stunning Mondrian South Beach, enjoying the local food and beverages that took them further to Mexico. I was fascinated by this idea, as it substantiated the concept of how we can relive our stress by calling the Samaritan Hotline, where warmth, love, and understandings resides.
Later in the night, Samaritans’s Board President Wes Puryear and Executive Director Alan Ross took the stage and delivered a Thank You Speech to the crowd. Some of them were attending for the first time, and some have been truth-hearted followers for the past 10 years. Audience with a great variety of identities in terms of age, race, gender, culture, occupation, and more came to celebrate the night together because the prevention of suicide, as a public health issue tied to mental health, proved the universality of people around the world. Everybody, under certain circumstances, can feel distressed and suicidal. Everyone, at certain moments in their life, needs a helping hand.
When you are in the dark, it is better to stand with people and hold their hands than stay alone. As Alan Ross said during his speech, the Soiree was a concept of Samaritan’s core value. Guests were regaled with comfort food and beverages of two open bars. There were live performances by the incredible magician John Born, who could restore the Rubik’s Cube and read your minds in less than one second. Lively music by the genre bending, Darius Christian and DJ David “Prints” Aguilar ran through the night.
The venue was lightened by twilit light bulbs in the room and city lights through the windows. As I was relishing the beef burger and sipping from the champaign, I realized that this is how life is. We can be fragile in the darkness, but we can always talk to people and treat ourselves with drinks, snack, music, and magic. Oh and maybe a getaway to Miami.
The Annual NYC Hospitality Alliance Awards
New York City has long been recognized as one of the most remarkable cities in the world. The source of New York’s greatness stems from the myriad of quality restaurants, bars, lounges, and destination hotels that span the five boroughs. The NYC Hospitality Alliance, founded in 2012, is a nonprofit association made up of thousands of businesses. The alliance is dedicated to ensuring the continued prosperity of New York through advocating for its members in government and encouraging investment in the hospitality industry.
On Monday, April 8th, over eight-hundred industry leaders attended the NYC Hospitality Awards to honor the people responsible for operating the businesses that make New York a truly extraordinary city. Guests included the New York Nightlife Mayor, Ariel Palitz, the man behind NYC Restaurant Week, Tracy Nieporent, and Celebrity Chef, Marcus Samuelsson.
Hospitality extends far beyond receiving a simple “please” and “thank you” from your waitress; a multitude of factors must be taken into consideration when determining what merits exceptional service. To encompass the various aspects of hospitality, more than two dozen distinctions were awarded; from The City That Never Sleeps Award to the Philanthropy Served Here Award. I was very excited to see that one of my favorite restaurants, Veselka, was given The True Taste of NYC Award. I was equally enthused to learn about numerous eateries that I was previously unaware of. Even in a metropolis, such as New York, which is sprawling with tens of thousands of dining and drinking establishments, it is surprisingly easy become overwhelmed by choice, and consequently circulate through the same five restaurants every week. The hospitality industry is vital to the success of New York City. It was wonderful to celebrate the many business that are committed to quality service.
I greatly appreciate NYC’s Hospitality Alliance acknowledgement of restaurants and nightlife establishments from all five boroughs. This rare recognition has encouraged me to explore beyond the limits of Manhattan. Additionally, it further illustrates that the Hospitality Alliance is not only dedicated to maintaining already thriving establishments but seeks to support up and coming, lesser known businesses.
The awards were held at TAO, a subterranean restaurant and nightclub located in the heart of Chelsea. Guest entered through a long, dimly lit, brick corridor decorated with murals of Chinese calligraphy. The corridor opened to a large multi-level space, curated with detailed artwork reminiscent of ancient Chinese artifacts. Guest engaged in cheerful dialogue over dinner catered by TAO while sipping on Asahi Beer, Tito's cocktails, or wine from Rodney Strong Vineyards. Every facet of the event was an embodiment of incredible hospitality, ultimately creating a memorable and dynamic night.
The highlight of my night was when Melba Wilson, President of the NYC Hospitality Alliance and owner of Melba’s restaurant, took my hand and led me to the dance floor. I let loose to the Café Wha? Band, who played a series of classics as well as some of today's hits. Overlooking the dance floor was a larger than life statue of The Quan Yin; her twenty-four hands lend her the ability to aid those in need, a very fitting symbol for an event commemorating hospitality.
Yara: The Authentic Lebanese Restaurant of NYC
Just like many in NYC, I came here full of motivation to pursue my dreams. And just like many in this city, this place grew on me with all of its uniqueness, weirdness, and beauty. But at times, I can’t help but feel homesick. Sometimes, I just crave my country’s nature, my country’s people, and mostly, my country’s food! Luckily, I’ve found the cure to my homesickness, in the midst of the concrete jungle. Yara is a new Lebanese restaurant that serves delicious, and most importantly, authentic Lebanese food: No fusion recipes, and no failed cuisines. Instead, Yara offers Lebanon’s real culinary experience.
I went there for the first time to celebrate the restaurant’s grand opening on Friday, April 5th. I didn’t know what to expect, but after tasting many disappointing Lebanese dishes in NYC, I was just hoping that Yara would give me a taste of home. And it didn’t fail to do so: The restaurant’s elegance and coziness charmed me: The oriental mosaic wall art was beautifully lit by dimmed lights. The contrasting brick walls and chimineas gave a comforting warmth to the décor. The huge cubic chandelier dazzled both of the restaurant’s levels with its luster. It just perfectly transmitted a modern version of the Lebanese conviviality and intimacy.
The restaurant was filled with happy people: Many were sipping from their fancy drinks. Others were taking pictures at the photobooth. Some were ordering drinks from the beautifully-designed bar, while others were dipping (THE REAL) pita bread into a delicious hummus and muhammara (walnuts and pepper dip). Everyone was enjoying their time, as waiters walked between guests, holding plates with bite-sized Lebanese food, that looked so appetizing and tasted even better!
The thing with Lebanese food is that it’s healthy, delicious, and pleases different diets: the vegan, the vegetarian, and the meat lover. And Yara has it all. On their opening night, they served triangle spinach pies, squared pastry filled with meat and pines, Kibbeh (dumplings made with bulgur, ground meat, pine nuts, and onions), white cheese pastry with herbs, big rounded Falafel (done the right way) and of course, grilled Kebabs. Served the traditional way (in skewers), the meat dishes were varied: Chicken, lamb meat, and Kofta (meat mixed with minced parsley, onions, and herbs). I truly LOVED every bite of everything I tasted. Even Yara’s signature cocktails reminded me of my homeland’s nature: The Honey Sour’s smoothness with its sweet aftertaste aroma, and the Easy Street’s freshness with its fusion of alcohol, cucumber, and ginger. For a minute, all of these tastes made me forget that I was in New York City. These flavors from home truly made me feel like I was having dinner with friends in Lebanon-and I’m not exaggerating.
I have finally found the conviviality and warmth of home, in the heart Manhattan. That night, I was cured from my homesickness, and now I finally know where to go to when I am craving a taste of Lebanon.
An Exotic Dinner at Utsav
Discard the stereotypes from TV shows and cheap takeouts. After having an exceptional dinner at Utsav, I’d say that Indian cuisine is not only rich in flavor but also in the diversity of culture.
In NYC, restaurants never get tired of branding themselves as “authentic”, but many times it’s just marketing. As a food explorer, it’s my sacred job to go beneath the superficial level. I don’t simply take what’s on the table but ask for the story behind the dish. But at Utsav, I didn’t even have to ask.
What’s on your list if you are dining on a night out? French, Italian, or Japanese? How about try something different this time. If there is a romantic dinner on your calendar, I think it’s time to explore the realm of Indian cuisine. Curry over rice is absolutely delicious, but not everyone can see the sophistication of it.
After being seated, Roob, the manager of Utsav, walked us through the menu with unforgettable hospitality and detailed explanation of each dish. He informed us that “Utsav” means “Festival” in Sanskrit. In India, a land of cultures and regions with abundant festivals to celebrate, each Utsav is a carnival of sounds, colors, rituals, and feasts. Rooted in this concept, Utsav restaurant is known for serving traditional dishes infused by a festival flair. After seeing how overwhelmed I was by the abundant choices in themenu, Roob delightly explained that the diversity of Indian cuisine was adequately represented by Utsav. From the Ganges River area in northern India to southern India, traditional cuisines of major regions of India was served with authenticity as well as innovation.
Beyond the opulence of choices,what won my heart was the caring flexibility that Utsav catered to each of its guests. The chefs are willing to learn about your dining preferences and cater to personalized dishes. So don’t be shy and tell them exactly what you want, from the detailed spice levels, to cooking approaches, you can even explore the secret menu---Utsav got all the ingredients!
Chicken Kali Mirch Kabab, Tandoori Broccoli, and Butter Chicken Kulcha
We were amazed by Roob’s presentation and decided to take all of his recommendations. After a while, a full table of Indian cuisines was delivered. We had Chicken Kali Mirch Kabab, Tandoori Broccoli, and Butter Chicken Kulcha for appetizers. The broccolis were salted with garlic spices which was amazingly appetizing. Then we tried the chicken, which came with crispy golden crusts and homemade green curry sauce on the side. Immediately after the first bite, we already went to grab the next piece, lets just say it was a quick empty plate.
Garlic Naan
Chess Naan
Fish Tikka
Bhuna Mutton
Sea Bass Rasa
Accompanied by the Garlic Naan, Chess Naan, and a bowl of rice, there came the Fish Tikka, Sea Bass Rasa, and Bhuna Mutton as Entrees. The meat was fresh, tender, and juicy. The Naan was so soft and al dente, it tasted like a marshmallow that melted in my mouth. We were already pushed to the limit by the quantity of the food, however, when the delectable desserts showed up, we just had to stuff ourselves a bit more. We had “India’s favorite sweet” Gulab Jamun, the Panna Cotta infused with refreshing mint, and the creamy Mango Mousse that brought us to the peak of satiation. “Unprecedented.” That’s my word for the dinner. As an upscale Indian restaurant, Utsav was unprecedented in its variety and authenticity. Besides, it had elevated the dining experience to another level with Indian’s unprecedented warmth and generosity.
Gulab Jamun, Panna Cotta, and Mango Mousse
Sitting by the glass window and sipping a cocktail, I was intoxicated by the cozy, exotic, and luxuriant dining environment. Capable of accommodating 300 guests at one time, Utsav has one of the most spacious dining lounges you can find in the city. The dining room is surrounded by floor to ceiling French windows, through which you have the overlooking view of a plaza, the Laura Pels Theatre, and street lights at midtown. Utsav has brought India into the city. It has brought the Indian cuisines, culture, festival vibes, romance, and hospitality.
NY Grand Tasting: Celebrating the State's Best Wines
France. Italy. Spain. California… These are the regions that usually come to mind when thinking of quality wine, but that list is about to change: Today, the Big Apple produces more than 200 million bottles a year, and has 451 wineries, as well as 35,000 acres of vineyards. In celebration of that, “NY Drinks NY” launched its 8th annual Grand Tasting event on April 27th, in the Rockefeller Building’s Rainbow Room.
New York was very pretty that day: Manhattan, sunny sky, warm weather, and wine. The perfect match, and I couldn’t have been more excited to have a taste of the city. When I got there, a smiling host walked me through the hallway into the Rainbow Room.
It is an elegant, rounded venue with majestic windows and a glamorous pink ceiling, set off with a crystal chandelier that dates back to 1934. But I wondered: “Why was it called the Rainbow Room if it wasn’t multicolored?”
The area was crowded with wine lovers and experts that were walking around 50 winery stands from different New York areas (Finger Lakes, Greater Niagara Region, North Fork, Hudson Valley, Brooklyn, Long Island…). I joined the crowd and wandered around the stands. I had a wide variety to pick from, and ended up tasting everything: the sparkling, the white, the red, the rosé, the fruity, and the aged.
As I was exploring the breathtaking room, I saw the perfect compliment for any wine tasting: a huge table of quality cheese and charcuterie, but not any kind: New York-made (of course), artisan breads, spreads, sweet butter, figs and grapes.
Carrying my plate of charcuterie and cheese, I walked around the room again, and visited more stands to explore new NY wines: Wölffer Estate Vineyards’ Summer in a Bottle is a peachy rosé, bottled in a retro, eye-catching design. Rooftop’s Red is a Brooklyn-based winery that grows its vineyards on the rooftop of its building, to produce their deliciously-dry white: Grüner Veltliner. Clinton Vineyards’ award-winning Cassis is a fruity, 100% black currant wine, with a strong yet delicious aroma.
The exploration of wine didn’t stop there. The event also included two seminars hosted by esteemed award-winners and experts in the field: “The Past, Present and Future of New York’s Hybrid Grapes”, and “Simply Red: Exploring the Variety of Red Vinifera Grapes from Across New York State.”
Grand Tasting felt like having a winery tour-NYC style: On the 65th floor of one of Manhattan’s most prestigious venues, with a spectacular view of the beautiful city, facing the Empire State Building. As I sipped from my glass, a little tipsy, I realized that the sun’s light was hitting the crystals hung across the glassed venue. The reflection was creating beautiful dancing rainbow beams, that decorated the room, the ceiling, the floor, the people, and every single wine bottle in the Rainbow Room.
Straight Up & Toasted - Featuring Viva La Vida and Craigellachie Scotch
New York is famously known as “the city that never sleeps”. There’s a good reason for that: it is my personal observation that an average New Yorker wakes up at 6 a.m., works well until 1 a.m., has fifteen-minute power lunches, drinks three cups of coffee a day, and runs rather than walks in between destinations. The fast pace of the city makes it easy to get lost in an incessant grind and forget to appreciate the smaller life moments. As I stepped into the dimly lit, smoke-filled Carnegie Club from the bustling streets of New York City, I was transported to a place of respectful indulgence and leisure. Straight Up and Toasted, held at this swanky midtown location, provided liberation from the oftentimes overwhelming New York lifestyle. The black and red striped wallpaper, leather seats, and wood accents provided an elegant, yet comfortable environment to retire to the recesses of artisanal spirits and live jazz performances.
Photo credit: @dematophoto
Straight Up and Toasted, hosted by Matthias Clock — founder of Fine Tobacco NYC — celebrated the Viva la Vida cigar crafted by master blender, AJ Fernandez. Clock’s deep passion for cigars stems from their notable ability to bring people of diverse backgrounds together. Billy Fakih of Artesano Del Tobacco explained the chosen name Viva La Vida -- which directly translates to “live life,” -- serves as a reminder to celebrate the daily victories we earn. The all-Nicaraguan tobacco blend gives Viva la Vida a much fuller-body than traditional Dominican cigars. The Habano Oscuro leaf encapsulates the tobacco, yielding a wonderfully balanced flavor profile consisting of dark chocolate, mixed nuts, confectionary spices, and touches of cream.
Matthias Clock (Instagram: @matthiasclock and @finetobacconyc)
Viva la Vida was perfectly complemented by the rich and robust flavors found in the Craigellachie’s single malt Scotch. Craigellachie achieves flavors similar to those that would be experienced in liquors produced in the 19th century through the use of oil-fired malt and worm tub condensers.
Photo credit: @dematophoto
Photo credit: @dematophoto
Photo credit: @dematophoto
I bore witness to the amazingly complex social interactions that cigars promoted at the Carnegie Club on Thursday night. As someone who has never smoked a cigar before, I felt a tinge of fear that I would be judged for my inexperience, but the warm and inviting atmosphere greeted me with kindness. I highly encourage everyone with all levels of familiarity with cigars to experience this ritzy ambiance by attending future events!
The Chemistry’s Going On: Sushi Lab Review
Located at The Sanctuary Hotel, Sushi Lab is known for its creative spin on traditional sushi. On a breezy Wednesday evening, my friend and I visited Sushi Lab to taste the signature Omakase from Chef Frankie Chen.
When I arrived at the front door, I was amazed by the majestic look of the boutique hotel. There were stairs covered by red velvet carpet, ivory marble columns, and a door decorated with delicate metallic cravings. Even the service oozed luxury -- I was greeted by a host, who led me to the lounge and brought out a glass of sparkling water. While relaxing on the sofa and waiting for my friend, I looked through the menu. In addition to the signature Omakase, Sushi Lab also served hand rolls, Sashimi, Maki, and other Japanese delights. The menu was designed in the way of a lab manual, and it was absolutely innovative and fun to read.
After being seated and choosing our drinks, we officially joined the “lab” with six other “observers”. Chef Chen was there, dissecting fish fillets with his partner. The first dish to arrive was Chef Chen’s unique creation Toro Tartare. Laid on top of a rich portion of avocado and accompanied by nori crackers, the toro was amazingly appetizing.
Then our drinks came to the table. My friend had the Suntory Whisky that reminded him of the movie Lost in Translation, and I had a fruity cocktail that brought me to the island of Hawaii.
The smoked miso soup was served as an unexpected highlight of the dinner. Chef Chen ignited two pieces of charcoals and covered them with beakers. Separated from oxygen, the fire snuffed out, and the beakers were filled with smoke. Then miso soup was poured into the beakers and delivered to us. Materfully infusing the unique aromatic of charcoal and using beakers as the containers, Chef Chen has turned the miso soup into a performative art and an innovative creation.
As I was having the last bite of the hand roll, I realized that we had come to the end of this omakase experiment. It is always a joyful moment to taste omakase. It is delicious, meticulously prepared, creative, and spontaneous. At Sushi Lab, guests won’t know exactly what’s included in Omakase until they experience it. We trust the chef and arrive with expectations. Omakase is an impeccable cuisine and a great performance art, especially here at Sushi Lab.
Brunch at Buenos Aires: Feels Like Argentina
Classic Hollywood star Marlene Dietrich once said: “Latins are tenderly enthusiastic. In Brazil they throw flowers at you. In Argentina they throw themselves.” I have never visited the country, but after trying the authentic Argentinian restaurant, Buenos Aires, I now know how Dietrich felt.
On a sunny winter day, I went to try Buenos Aires’ newly-launched, brunch menu. As soon as I set foot inside, I was teleported to the world of soccer, tango, and steak. As I walked between the rustic brick walls, decorated with soccer jerseys and postcards from Buenos Aires, every single staff member welcomed me with a smile, as they guided me to the brunch area.
Seated in a cozy glassed room, I ordered some Sangria, and started reading the menu: For $35 per person ($25 without alcohol), Buenos Aires offers two main courses, a dessert, two cocktails, as well as coffee or tea. Having a variety of traditional dishes and drinks (like the Argentine Parilla, Chorzio, Chropian, Empanadas, Panqueques de Dulce de Leche, Mate Cocido…), I decided to try the House Salad, the Breaded Prime Veal, and the Caramel Crepe.
The simplicity of the recipes, and the quality of the products, are what make Ismael Alba’s (Buenos Aires’ Chef/Owner) dishes so unique and appetizing: The freshness of the salad’s Mozzarella Di Bufala, the organic eggs topping the delicious, USDA meat, as well as the delightful homemade caramel, were truly delicious. Simple, appetizing, yet consistent- but it is the Argentinian servers’ kindness, warmth, generosity, and humor that elevated the whole experience to another level.
Through his authentic and traditional restaurant, Ismael Alba brought a piece of his native city to New York. He cooked for Meryl Streep, Al Pacino, James Gandolfini, and even Pope Francis. Now it’s time for him to cook for you.
The restaurant is located at 513 East 6th Street, New York, NY 10009
A Feast to Remember at D'Artagnan's Fifth Annual Cassoulet War
At 7 p.m. on February 18th, lovers of French cuisine packed into the Kimpton Hotel Eventi for D’Artagnan’s Fifth Annual Cassoulet War. People circulated around the upscale hotel space to taste thirty competing chefs’ takes on the classic dish cassoulet.
A cassoulet is a French casserole dish whose main components are creamy white beans, various flavorful meats and tasty pork skin. The savory flavor and milky texture of the beans mixed with the sweet, hearty meats make the dish extremely tasty. During the Cassoulet War, each chef’s cassoulet is judged by French chefs who were experts on the dish -- although the job couldn’t have been an easy one -- all of the cassoulets were so delicious, people were often holding two or three cups of cassoulet in their hands while they made their way around to as many chefs as possible.
As attendees mingled through mouthfuls of cassoulet and sips of red wine from the open bar, everyone was jovial throughout the night. D’Artagnan’s Fifth Annual Cassoulet War was a night to remember.
Samples of cassoulet made by Gramercy Tavern’s Kyle Goldstein.