Real Food x Real Talk


Join Pilotworks at their new location in Brooklyn for a day of panels and business owner showcases. This will be a great opportunity to hear from people involved in the New York food scene, learn about new brands, and network.

You can sign up here.

Thu, April 26, 2018

2:00 PM – 8:00 PM


630 Flushing Avenue

Brooklyn, NY 11206


On Thursday, March 22nd Mixing Bowl and Forbes will be co-hosting “The Full Stack: Digitization of Food & Ag.” The event will focus on currently implemented IT solutions in Food and Agriculture.

The full schedule and registration form are available here.

March 22nd, 2018
9:30 AM – 3:00 PM
Forbes on Fifth
24 Fifth Ave,
New York, NY 10011


Opening: DeKalb Market Hall

Our patience is finally rewarded! Tomorrow, DeKalb Market Hall is opening at the Downtown Brooklyn City Point development.  This project has been in the works since 2011, with intermittent pulses of news, and now we’re finally getting a look at the space.

The sub-level markets hosts over 40 vendors, restaurants, and a Forager’s Market and a Trader Joe’s.  The interest anchor here is actually Katz’s Deli–well, “A Taste Of.”  This is the first location of the venerable institution outside the LES original.

Here is the complete line up: Ample Hills, Andrew’s Classic Brooklyn Bagels, Arepa Lady, Belle Cheese, BK Jani, Bread & Spread, BK Juicer, Bunker, Bunsmith, Cafe D’Avignon, Craft and Carry, Cuzin’s Duzin, Daigo Hand Roll Bar, Dekalb Taco, Dulcinea, Eight Turn Crepe, Fletcher’s Barbecue, Foragers Butcher, Foragers Market, Foragers Rotisserie, Forcella, Fulton Landing Seafood Market, Fulton Landing Seafood, Guss’ Pickles, Hana Noodles, Hard Times Sundaes, Home Frite, Jianbing Company, Katz’s Deli, Kotti Berliner Doner Kebab, Likkle More, Lioni Heroes, Nobletree Coffee, Paella Shack, Pierogi Boys, Pop Cake Shop, Steve’s Authentic Key Lime Pies, Two Tablespoons, Wiki Wiki, and Wilma Jean.

This is the first location for many of these concepts.  This will be Ample Hill’s 7th location, Nobletree Coffee’s second (the first just opened inside the WTC Oculus),  and the third for Cafe D’avignon, the small-format outlet for Pain D’avignon.

To read more, click here.

Event: Wine Dinner at Tavo Restaurant

On Tuesday, June 27th, Tavo–the West Village’s new Latin restaurant–is hosting an exclusive four-course dinner curated by Executive Chef Juan Suarez de Lezo. The tasting menu will be paired with wines exclusively selected by Sommelier Dean Fuerth.

During the evening, diners will experience Spanish wines from Catalonia, Rías Baixas, the Canary Islands, Montsant, and Galicia.

The menu is as follows:

First Course: Mackerel with cucumber, basil, and smoked trout on almond gazpacho paired with Vina Moraima, Albarino, 2015

Second Course: Fingerling Potatoes four ways paired with Venus La Universal, Venus Blanc, Montsant, 2013

Third Course: Pork Cheeks in poblano with cauliflower and seasonal vegetables paired with Adega Algueira, Fincas, Ribeira Sacra, 2013

Fourth Course: Lemon Cheesecake with ginger ice cream paired with Bodegas Los Bermejos, Malvasia Dulce, NV

Tickets are $85 a person. Guests are more than welcome to arrive at 6:00PM for cocktails at the bar. For more information, click here.

Welcome Conference: Recap

On Monday, the 4th annual Welcome Conference was held at the Alice Tully Hall in Lincoln Center.  The attendance was considerably larger this year than last in its new home, and the speakers stirred the crowd.

The thesis of this year’s conference was “Conflict and Change.”  And while restaurants have historically been petri dishes for both of these forces, the speakers primarily focused on personal examples.  Time, love, loss, and coping were at the root of the conflict and change discussed.

Melanie Whelan, CEO of SoulCycle, kicked off the series with a personal introspection on time, and how her greatest conflict and source for change is managing her time.  Gary Noesner, retired chief of the FBI Crisis Negotiation Unit, good the crowd laughing with harrowing work stories and what has worked for him in settling conflicts–active listening.  And Richard Melman, founder of Lettuce Entertain You bestowed “Some Things I’ve Learned” as he put it.

The talks are inspiring and worth a watch! Videos of all of the speakers will be available shortly here.



Event: Seminar on Restaurant Renovations

Calling all entrepreneurs! If you’ve been thinking of opening a restaurant but have no idea where to start, the Greenwich Village-Chelsea Chamber of Commerce has you covered.  On Wednesday, May 31 at 9:30AM, the GVCCC is hosting a seminar in conjunction with Aerial Design and Build and NDNY Architects.  The event will focus on the renovation process and touch on the following:

– Relevant building information when looking for a commercial space that requires renovating and refurbishing
– Building a team of professionals who can assist with and coordinate the renovation and what their duties entail
– The cost associated with a renovation or interior fit out including both hard and soft costs
– An outline of the regulatory agencies involved and the permit process
– An overview of the renovation process and factors affecting timeline
– An overview of sustainable practices that can be incorporated in a commercial fit out.

Tickets are $10.  The talk will be held at 40 W 27th street, 5th Floor at 9:30AM.  To read more, click here.


Fung Tu Hosts Fundraiser for School

This coming Monday, March 20th, Wilson Tang and Jonathan Wu of Fung Tu are hosting chefs Pichet Ong, Christine Lau, Ed & Lien Lin, and Medwin Pang for dinner to help raise funds and awareness for Chef’s Connection Line Cook School.

Chef’s Connection is a media company built to connect its audience with top chefs, jobs, and opportunities in the foodservice industry.  The organization runs a philanthropic program designed to train or retrain unemployed people to get into the restaurant field.  It’ is a free course taught by seven of the best chefs NYC has to offer.  The program is run by Alan Batt, a renown food photographer fondly known by the industry as “Battman”. Alan’s generosity and dedication has enabled the school to offer classes, supplies and equipment without any cost to the students.

The nine-course dinner with complimentary beer and wine is $110 per ticket, and the team is offering two seatings: 6:00PM and 9:00PM.  Here is the menu:

Whey-Poached Celtuce Salad with Flying Fish Roe; Chef Johnathan Wu.
Housemade Warm Silken Tofu, Shrimp Eggs, Hot Oil, Cilantro; Chef Christine Lau.
Szechuan Peppercorn Cured Artic Char, Chinese Mustard Creme Fraiche and Dill; Chef Ed & Chef Lien Lin.
Hunan Crispy Fish with Chinese Preserved Vegetable, Miso Mustard Chairman Mao style; Chef Doron Wong.
Congee with 1000 Year Egg, Roasted Garlic, Mushrooms, Pork Broth and Crispy Chinese Bread; Chef Chris Cheung.
Roasted Cauliflower, Garlic, House Preserved Lemon; Chef Ed & Chef Lien Lin.
General Guan’s Honey Laquered Roasted Chicken; Chef Medwin Pang.
Braised Short Ribs with carrots, Daikon Potato and cardamom; Chef Eric Kwan.
Frozen Mango Pudding; Chef Pichet Ong.

For tickets, click here.  For more information on Chef’s Connection, click here.