The Wall Street Journal dishes about some great new goods in the specialty food and package goods world.
All look great, but first is our friend Francisco Migoya, former French Laundry pastry chef and a professor at the Culinary Institute of America. He and his wife, Kris Petersen, started Hudson Chocolates, a beautifully handcrafted line with all the flourishes and flavor that will make your tastebuds spin. hudsonchocolates.com
Yesterday the Earned Sick Leave Act passed, and today The NYC Hospitality Alliance hosted a seminar ‘An In-depth Look at the Sick Leave Act and Its Impact on Your Business’. They have given access to the seminar information and frequently asked questions in this informative Q&A.
The Alliance promises to continue to bring you information and host additional seminars leading up to the implementation of this law next year. Seminars are listed on their event schedule.
It sounds as if the Howard Hughes Corporation have more glam for the Seaport intended than initially announced. We read on City Room that there will be film screenings and pop-up boutiques in shipping containers in addition to the Smorgasburg, and Smorgasbar. Sounds like the place to be if you’re in town and downtown (or ferry hopping) for the holiday weekend.
From baked goods to menus , the term “gluten free” seems to be everywhere. The number of consumers going gluten free is growing, according to new data from market research firm The NPD Group.
One of the city’s best food fests has returned – the Madison Square Eats opened in Worth Square (5th Avenue between 24th and 25th Streets) yesterday, and will continue until Friday, May 31st. It’s hosted by the Madison Square Park Conservancy and Urbanspace. The Madison Park News has a detailed write-up on all the vendors which includes menus.
As DNAinfo.com reports this morning, at last night’s ceremony in Avery Fisher Hall, atLincoln Center, New York’s rock star chefs raked in accolades for their top-flight cuisine.
The full list of winners is here.
Summer has come to Starbucks, and they have a way to get that afternoon line doubled. It amazes us to watch the success of this deal each spring. They earn new converts for the whole summer with a week and a half’s worth of half-off frappuccinos.
There are new and returning seasonal drinks, with some serious anti-third wave launches like the Caramel Ribbon Crunch Frappuccino: caramel syrup blended with coffee, milk and ice, topped with caramel sauce, whipped cream, caramel and crunchy caramel sugar.
To celebrate the season and their new beverages, Starbucks has brought back its happy hour Friday, May 3 through Sunday, May 12. From 3 to 5 p.m.
We took part yesterday with the mocha frappuccino. After the discount, our grande “coffee granita” rang in at only $2.69.
On Friday night the James Beard Award Winners for Journalism were announced.
Tonight, in a red-carpeted affair at Lincoln Center, the Awards Ceremony and Gala Reception, a black-tie fanfare of chefs, restaurateurs, and designers, for will be announced.
You can see a complete list of nominees here.
There are still some tickets left if you call the office.
As Talent Management reports, “turnover” is a dirty word for most employers. “With every departure and hire comes a cost.”
Novel thinking: what if there was a strategic way to approach turnover so that a company might actually save money as a result? Economic theorists might have an answer.
Read their article here.
At next weekend’s Frieze Art Fair there will be plenty of food on hand from local vendors. In addition, there is a major subject-specific food tribute.
At Frieze New York 2012, with a homage to Fashion Moda and a presentation of John Ahearn’s work, Frieze Projects started a series of tributes to historical artist-run spaces and initiatives that have defined and transformed the cultural and artistic life of New York City. FOOD 1971/2013 is the second project in this series.
At Frieze New York 2013, Frieze Projects will organize a special tribute to FOOD, the legendary restaurant opened in October 1971 by Gordon Matta- Clark and Carol Goodden in collaboration with other artists. This tribute will take the form of a temporary restaurant where the history and legacy of FOOD will be celebrated. A meeting space, a restaurant and a total work of art, FOOD was driven by the energy of the people that ran it and those who gathered there. In the same spirit, FOOD 1971/2013 will be a dynamic platform where each day a different artist will be invited to cook in a convivial environment. Both a restaurant and performance stage FOOD 1971/2013 will be a space where cooking and art are discussed, inspired and produced.
paigepapers.com