Down to Earth Farmers Market opening in Chelsea

A new farmers market named the ‘Down to Earth farmers market,’ is opening this Saturday on West 23rd St & 9th Avenue in Chelsea. This summer market will be set up on the sidewalks and open from 9AM to 5PM until November 22, giving locals a chance to shop for locally sourced food. Nicole Reed, a spokesperson for Down to Earth, states that one of the main goals in opening this market is to increasingly get more people to source from New York agriculture. The Down to Earth group currently has 19 markets in the NY area, and this will be its second location in Manhattan, with its first being the Morningside Park market.

Here are a few vendors that the market will be featuring:

  • Roots to River
  • Alex’s Tomato Farm
  • Locust Grove Fruit Farm
  • Meredith’s Bread
  • Tuthilltown Spirits Farm
  • Dickson’s Farmstand Meats

For more information on the market click here

Dave Pasternack to Join Forces with LDV Hospitality

Chef Dave Pasternack of B & B Hospitality Group’s Esca is partnering with LDV Hospitality (Scarpetta, American Cut) in an Italian fish restaurant venture. The restaurant will open in the old Promenade Des Anglais space. “I’m calling it Barchetta, which means small boat,” said Chef Pasternack. He continues, “It’s taken me 14 years, but I’m finally doing it.” Esca patrons need not worry, as Pasternack has no plans to leave.

Bombay Sandwich Co. Opening First Store

Serious Eats reports the popular vegetarian Indian sandwich stand, a favorite at Smorgasburg, will open their first store on November 18th. Husband-wife owners Shiv Puri and Shikha Jain are in the final stages of revamping their Chelsea outpost on 48 west 27th Street.

Admirably, the first-time restaurant owners considered the opening process seamless, and they managed to stay within their budget.

In regards to the experience, Puri claims, “I’m thankful that it has, mostly, been really positive and empowering. Part of this is because I spent a lot of time making sure that I hired the right team.” Ten to fifteen architects and contractors presented Puri and wife Jain with widely varying proposals and budgets. He stressed the importance of presenting your best work at every stage of the opening process; at the end of the day, that’s all that matters.

Puri brings up a valid point; hiring the right team doesn’t end at kitchen and front of house staff in creating your “ideal” restaurant. Opening a restaurant is a two-way street; whether it’s your first time or twentieth, doing your homework in advance and coming prepared will bring your dreams one step closer to fruition.

Tres Carnes Caught Our Eye, Then Our Belly

After walking by the uber-rustic-chic Tres Carnes corner of Chelsea for the past couple of weeks, we finally had a chance to dine “in” yesterday, and see what the lines are about. Serious Eats gave them a first look, and we’re glad we did. In a neighborhood saturated with fast casual outlets, it seems they are poised to take on the storm.

There’s a verified pit master, Chipolte-level efficiency of service, and what seem to be many happy meat eaters in the midst.

Pastai Opens Artisan Pasta Bar Today in Chelsea

Pastai has opened an artisan pasta bar, with gleaming retail, in Chelsea today. All of the pasta is produced on site, including gluten-free options which are produced and kept away from wheat.

 

 

Haven’s Kitchen: March & April 2013 Classes

Thinking of of learning some new skills and getting some fresh culinary inspiration?

Haven’s Kitchen has added March and April classes to their newly revamped calendar.

You may also call 212.929.7900 or email classes@havenskitchen.com to register.

Haven’s Kitchen: January & February 2013 Classes

Thinking of of learning some new skills and getting some fresh culinary inspiration?

Haven’s Kitchen has just added January and February classes to their calendar.

You may also call 212.929.7900 or email classes@havenskitchen.com to register.

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