Murray’s Cheese Shop in Greenwich Village has moved their cheese cave to Queens! The relocation of the cave has opened up more space for the kitchen, prepared foods area and grocery store. In addition to relocating the cheese cave, they have also acquired an additional 1000 square feet of retail space. Classroom spaces have been built on the upper level of the shop to host seminars and tastings.
Check out some photos of the new space here
Food + Tech Connect is hosting the New York City based Hack//Dining event from June 27-29th. The event consists of an untraditional hackathon focused on designing software and hardware to solve problems pertinent to the food industry. This event will bring together a variety of individuals with different backgrounds such as chefs, designers, engineers and entrepreneurs to work together towards tackling obstacles commonly found in the food industry. Prior to the event, a virtual debate will be hosted by the organizers of the Hackathon about how information and technology could recreate the future of dining.
-Pre-register to apply by: May 16th
-Tickets to the event made available on: May 22nd
For more details on the application process and to read more, click here
Restaurant operators are beginning to clearly see the value of implementing more superfoods on their menus. Superfoods can be generally defined as foods that are high in antioxidants, nutrients and fiber as well as have an association with disease prevention and management. As consumers become more health conscious, operators are attempting to provide more nutritionally beneficial options on their menus. A 2012 Technomic, Inc. study showed that 38% of consumers aged 18 years or older would be more likely to visit restaurants that offer healthy choices even if they did not end up ordering them. The addition of superfoods on menus will result in greater variety for the consumer and help drive purchases.
Check out the article here
By Suzette is a new creperie that actually originated in France and opened recently in Tribeca. The owners, Andy Rodrigues and Guillaume Blanchard met five years ago, while at school in France. The location is small, with a cooking area and a standing counter in the window. By Suzette is open for breakfast, lunch, and dinner.
The crepe recipe comes from Brittany, and there are two types: savory and sweet. Savory ones are made with gluten-free buckwheat flour from Brittany, and you can order from a menu of suggested combinations or build-your-own. Sweet crepes might be filled with Bonne Maman preserves, Creme de Salidou caramel sauce from Brittany, Nutella, chocolate. Delivery will also be offered starting in a week or two. Once the creperie is up and running smoothly, Rodrigues and Blanchard are planning to open additional locations.
Location: 78 Chambers St
Edoardo Mantelli, from Saraghina pizzeria, is set to open a bakery next door in the coming week. All products including ciabatta, focaccia, bastone, micca and pane di campagna will be made with organic flours and natural leaveners. The shop will also sell fresh pastas, sandwiches, pastries, and coffee to go.
Saraghina Bakery 433 Halsey St., near. Lewis Ave. Bedford-Stuyvesant 718-574-5500
paigepapers.com