Women in Wine with Litte Wisco

The Toklas Society is hosting an evening event this September 23rd with the all-female crew of wine directors from Gabriel Stulman’s Little Wisco restaurant group. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they aim to create opportunities not just for networking, but also for inspiration, education, and personal and professional growth.

The event will take place from 7-9pm at Montmarte; 148 8th Ave where there will be some wine tasting in the back garden. Jen Sgobbo, Erika DaSilva and Keri Levens are Little Wisco’s three wine directors and will be hosting the evening. The wine directors oversee all six of the company’s wine programs and will share some of their stories and styles in a brief talk moderated by Elena Silva, Director of Events & Guest Relations for Little Wisco. The talk will be followed by a guided tasting of six wines. The event cover is $25 and has a 24 member capacity so RSVP and ticket purchase are mandatory.


To purchase a ticket and read more about the event, click here

Meatopia X: The Carnivore’s Ball

Creekstone Farms and Michael Symon present Meatopia this October 19th, 2014 on Pier 92 on the Hudson River. Meatopia is produced in Partnership with The Food Network New York City Wine & Food Festival presented by FOOD & WINE. For the first time in 10 years the event is being hosted in Manhattan as the big closing of the New York Wine & Food Festival. Founder Josh Ozersky looks forward to the event and states, “For our tenth birthday, the Festival and I have spared nothing in putting together a dream team of carnivorous cookery.”

Chefs at the event include Paul Qui from Austin who is making Tabasco and ginger philipino chicken. Aaron Franklin is returning to the event this year to cook a beef plate, and a better version of brisket. Michael White will be preparing quail spiedini.  Alex Lee, the New York Chef, will be preparing cream soda-brined short rib pastrami on house-baked rye (yum). Matt Lightner, turning away will be cooking  grilled chicken with an amazing Alabama white sauce. British chef Richard Turner will be making bone-on prime rib-eye steaks, and Puerto Rican chef Jose Enrique will be working on an Achiote flank steak. “John “Eff You” Tesar” will be doing a sous-vide lamb rack over red oak with kim chi and Sriracha butter.

These are the chefs that will be cooking inside the tent, however as you enter the event the first thing you will see are the whole animal preparations. Bryan Voltaggio will be doing a whole side of rose veal and Michael Psilakis will be doing lamb. Seamus Mullen will be doing Spanish chickens and Anthony Goncalves will be doing Iberian spiced whole hogs. The star of the show will be the 1000 lb whole Creekstone steer which will be prepared and cooked by the “meat king;’ Mr. Pat LaFrieda.

Tickets are available now for $150 here

100% of the net proceeds from the Festival benefit Share Our Strength’s No Kid Hungry and Food Bank For New York City


Elevating Traditional Breakfast

As the breakfast culture changes it is important to try and understand the different consumer segments. Playing a part in the breakfast market is an important opportunity for both restaurant chains and packaged food companies. According to research by Datassential, the millennial generation are eager to try new ‘adventurous’ food concepts including trends such as ethnically-influenced dishes and healthier breakfast options.

A noticeable trend that appealed to millennials in this research study was the elevated versions of traditional breakfasts. For example, a gourmet waffle or biscuits and gravy. Another trend millenials were drawn to is the breakfast sandwich in mini and/or “monster” versions. It is key for restaurants to note that their millennial audience often skip breakfast in the morning and eat this meal at nontraditional breakfast hours. According to Datassential, 16% of Millennials reported eating breakfast items as an afternoon snack, compared to 5% of those in Gen X, and 2% of Boomers. Maeve Webster, Datassential’s managing director, points out that this means restaurant operators should be offering breakfast foods throughout the day in order to drive Millennial consumption.

To read more about appealing to the millennial generation’s breakfast preferences, click here

Russ & Daughters Uptown at The Jewish Museum

Russ & Daughters, the purveyor of Jewish-American foods on the Lower East Side, plans to open a cafe in the Jewish Museum uptown on 92nd St and 5th Avenue early next year. Recently, Russ & Daughters opened Russ & Daughters Cafe on East Houston St next to its flagship store. The new cafe at the museum will be on the lower level and will also have a retail counter. Claudia Gold, Museum director, describes her thoughts on Russ & Daughter, “They’re really hip, and we want to try to make Jewish hip. We feel like the brands align.”

Niki Russ Federman, an owner of Russ & Daughters, is also excited for the collaboration, “We’re both important cultural institutions. We want to preserve tradition yet move ahead, so there’s a synergy in our values.” The fare at the new shop in the museum will be kosher and will not require museum admission to enter.  The 75-seat sit-down kosher café will have a selection of Russ 7 Daughter classics such as bagels, egg creams, herring, knishes and traditional homemade breads.

To read more about the partnership between Russ & Daughters and the Jewish Museum, click here

Helping Restaurants Integrate Apple Pay

NCR Corporation (consumer transaction technologies) enables over 485 million consumer transactions per day. The integration of Apple Pay is important to the all the industries that NCR Corporation serves such as travel, hospitality, retail, global and small businesses. Apple Pay is a highly secure form of payment that NCR will help integrate for its customers using traditional POS, mobile commerce channels, mobile apps and a mix of the these.

It is important that NCR’s customers across these industries are able to drive mobile payment technology and have the ability to establish secure digital payment and enhanced digital marketing capabilities. Jimmy Fortuna, vice president of product development and chief technology officer for NCR Hospitality states, “With Apple Pay, Apple has transformed mobile payments and will have an impact on the industry like never before. We are thrilled to be working closely with Apple to help retail and hospitality customers integrate this new method of payment into their operations, providing an easy, safe and secure way to pay with a single touch…We believe Apple Pay and Apple’s extraordinary reach among consumers will further enable NCR to create business-transforming innovations for our customers.”

To read more about NCR Corporation’s  integration of Apple Pay, click here

Cevich: Seafood Fast Casual Enterprise

21 E 15th St (Union Square)                                                                                       Tel. (212) 242-4976


Their Success…The guest experience at Cevich includes an affordable, customizable menu with a quick dining experience.  Cevich, founded by Reina Laws and Lindsay Golstein, is an original Hispanic fast-casual restaurant concept open now on W 15th St in Union Square. Cevich proudly serves a “build your own” ceviche menu that incorporates both traditional and inventive flavors. Ceviche is fish not cooked by using traditional heat methods but by using acid. The sauces are made in house daily using local, fresh ingredients. This grab-and-go ceviche concept is appealing as a healthier dining option as well as to gluten-free diners.

The space itself is very well kept and playful. There is a ceiling swing with a pillowed seat that hangs in the back corner next to two benches that surround a small table with a chalk surface. A bucket of chalk is available at the condiment station to bring to the table and let your artistic side take hold! The upbeat music and vibrant blue and pink colors add to the fun, vacation vibe of the place. An ‘Underwater Fun Facts’ board is posted at the cashier to entertain the guest as they wait for their dish to be prepared.

Take Aways…The signature product is fun, original and affordable. The bright interior design, lighthearted ambiance and exotic coconut and citrus flavors all give the impression of being on a tropical holiday. The friendly staff makes the experience very pleasant as they explain the menu, make smart suggestions and overall ensure the guest is well informed before placing their order. Cevich truly stands on its own being the first grab and go ceviche concept in New York City.

Midtown Interactive Lunch Finder

Where should you grab lunch in Midtown today? DNAinfo New York has made it easy to choose! By launching an interactive food finder, the viewer will be able to navigate through the hundreds of restaurant and fast-casual eateries available in Midtown. The food finder first prompts the viewer to choose where they are located (midtown north, south, or east). Following this selection the food finder generates a list of different types of foods to help the viewer figure out what they are in the mood for (Mexican, Middle Easter, Soup/Salad, etc.). After the meal type is selected, the viewer is prompted to state their desired lunch budget, and the food finder will show a list of restaurants that meet the criteria.

For the initial rollout DNAinfo has included 36 popular Midtown eateries to choose from but the selection will continue to grow. The website also allows for the viewer to send along suggestions of good recommended lunch spots either by leaving a comment directly on the site or by letting them know via Twitter: @DNAinfo.com New York.

To check out the interactive food finder for lunch in midtown click here!


Get every new post delivered to your Inbox.

Join 527 other followers