Yet another social media challenge?
Every January, home cooks around the world give themselves a challenge: cook three meals a day, every day, for the entire month. It’s not always easy, but with these recipes, journals, meal plans, and tips, it’s never really that hard. Continue reading here
I spread these elixirs across homemade pizza dough, a recipe I learned from another pizza guru, Anthony Falco, until recently the pizza czar at Roberta’s in Bushwick. But you could use them on store-bought dough and still have a good pizza. Or on slices of sourdough bread, or an old running shoe. Just work slowly as you make it, being present in the moment of creation. Cooking is a practice, a kind of devotion, a form of mindfulness. Practice. Continue reading here
Dean of the Culinary Management Program at the Institute of Culinary Education, Stephen Zagor and founder of the TaraPaige Group, Tara Berman, will be holding a class tomorrow (January 21, 2017) at the Institute of Culinary Education. Class will begin at 9a.m. Stephen and Tara will be teaching Opening a Fast Casual or Retail Food Business. The course will involve developing an overall business plan, understanding the self-serve/fast casual model, finding a location and understanding the lease, designing the business, and all financial aspects of operating a business, advertising and promotion, selling psychology, and knowing the cycle of service for repeat business. Stephen Zagor and Tara Berman both have years of experience and expertise in the industry. Zagor holds a master’s degree from the Cornell School of Hotel Administration, was manager of hospitality consulting services for the hospitality group of Laventhol & Horwath, and later for Coopers & Lybrand. Tara Berman is the founder and managing partner of TaraPaige Group, a full-service management hospitality firm that specializes in operational strategy, and acts as an outsourced CFO for early-stage and expanding enterprises. Tara has a CPA license, earned an MBA from NYU Stern business school, is a graduate of ICE, and started her tenure in the hospitality industry with the Thomas Keller Restaurant Group at The French Laundry. If interested in signing up please click here.
On first look, Mr. Donahue’s is an absurd idea for a restaurant.It’s a tiny throwback diner counter that seats nine people total, and serves a “meat and three” concept involving a main course, a sauce, and two sides. And the restaurant atmosphere is unique,the lighting has a diffuse, analog softness. The music light, slow and nostalgic. But the food happens to be very good across the board,like roast beef or a nearly filler-free meatloaf of dry-aged beef, both are good main course choice when you come to this restaurant. Mr. Donahue’s probably is not good place for party or celebration something, but if you have wistful moon on that day,I can’t think of a more congenial place to eat well in New York City downtown.
Need more informations about Mr. Donahue’s restaurant, please click here.
Photo: Grub Street
The team from Pig Beach is set to open their new BBQ themed brick-and mortar restaurant in Greenwich Village tonight, Pig Bleecker. The team – Rob Shawger, along with Ed McFarland, Shane McBride, and Matt Abdoo – creators of Pig Beach Burger on Union Street are now starting this new venture. Matt Abdoo, who formerly worked at Del Posto will head the kitchen at Pig Bleecker, which combines Pig Beach’s populist leanings with a more refined Manhattan-restaurant fare. To read more about what Pig Bleecker has to offer and a look at some of their menu offerings, click here.
Photo: New York Times
Many people find the idea of eating alone a bit strange. However, this Japanese ramen chain, Ichiran, in Brooklyn is taking eating alone to a whole new level. When dining at Ichiran you have the option to sit at a booth or a table. The tables are arranged just like any other restaurant you walk into. However, the booths are where it becomes interesting. The booths are two long rows separated by a long alley where the wait staff work. They are then separated from this backstage area by bamboo shades. According to Ichiran these are “flavor concentration booths.” There is even a sign over the booth that reads, “Flavor Concentration in progress — please be quiet and silence your phones.” That may be hard to do for most people. To read more about the Ichiran experience click here.
This year when your local Girl Scouts troop is out selling cookies there will be an additional variety for purchase. In what seems like a long time coming, the classic summertime treat S’mores has been unveiled as the newest flavor offered in cookie form. Because the expected demand for this new flavor is around two million boxes of cookies, the Girl Scouts enlisted two manufacturers to meet demand. The two varieties are similar, yet slightly different; one is described as “crispy,” while the other is “crunchy.” While the cookies are mostly the same, which variety you can purchase will depend on your location. Regional Girl Scouts councils have existing contracts with manufacturers and this decides which variety will be available to you.
You can read more about the new flavor and Girl Scouts cookies in general at The New York Times.
The roast chicken is one of his two signature dishes at Belon. The other is the infamous—his word—chicken wing, which comes stuffed with rice, smoked eel, foie gras and costs thirty dollars. On the occasions it includes matsutake mushrooms, it’s a forty-five dollar chicken wing.
On the menu a month after Belon’s opening, the wing was immediately revered for its taste and reviled for its elitism. An August review in the South China Morning Post (“Belon in SoHo – home of the HK$358 chicken wing”) created such an Internet frenzy that Calvert has no choice, really, but continue to make it.
Read more from Lucky Peach here
Blue Bottle Coffee Shop is very popular in New York city. The founder James Freeman is a notorious perfectionist. The reason he created Blue Bottle shop because he said he can’t find a cup roasted the way he wanted it—which is to say, with a light touch, to set free the beans’ natural flavors.Freeman opened a tiny Blue Bottle kiosk in the city’s Hayes Valley neighborhood in 2005.It quickly found a cult following, and by 2009 Freeman had opened a larger café in Mint Plaza. Later he expanded to New York city 2010, and now he owned 13 coffee shops in north America.The coffee is roasted in Williamsburg, the chain’s unofficial New York headquarters, and the resulting beans tend to be blonder with fruity flavors accentuated. Inspired by traditional Japanese siphon bars, where baristas brew each painstaking cup by hand. All in all, I think Blue Bottle is a good coffee shop. If you interesting that, please visit their website.
Payment system plays a key role of a restaurant. Now more and more restaurants’ owners like to choose POS (point of sale) system to operate their restaurant business. People need a POS system to accept credit and debit payments. But POS systems these days do much more than just accept payment. They also can track inventory for restaurant; text and email receipts to customers; analyze customers’ sales date; do invoices for clients and so on. POS system is used these days are made up of touchscreen display, speeding up the order-taking process, and also helping increase the efficiency of restaurant operating.
If you want to know more POS information, please click here.
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