The New York State Restaurant Association and the 5th Avenue/Park Slope BID will present an interactive program highlighting the most common violations cited during health inspections, discuss preventative measures that can be taken and learn helpful tips for earning and maintaining an ‘A’ letter grade.
See the invitation here.
See the invitation here.
Ready to take your skills and success and scale them?
Michael Bowien, Michael White, and Andy Ricker will share stories and advice at this culintro series event.
Culintro Panel on 12-05-12
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Faith Hope Consolo is moderating a year-end panel at the New York National Conference of the The International Council of Shopping Centers on December 3rd, 2012, from 4:00 to 5:30. A cocktail reception will be followed by a discussion of trends and plans by Randy Garutti of Shake Shack, Michael Stillman of Fourth Wall Restaurants, Doug Griebel of Rosa Mexicano, and others.
See the invitation here.
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.
Two of our nation’s premier cultural institutions are turning the spotlight on food: growing it and the industry surrounding it. Both have opened this week.
The American Museum of Natural History has opened “Our Global Kitchen: Food, Nature, Culture,” covering the growth, trade, transport, cooking, tasting and wasting of food from prehistoric times to the modern era. It’s a largely interactive exhibit, with food demos and a scheduled tasting series as well.
The Smithsonian Institution has opened “Food: Transforming the American Table 1950-2000,” which explores our diversity of food and plentitude of it. Changes in the cooking and eating landscape are covered, as well as paradigm shifts that have come with new technologies, influential people, and broad shifts in social and cultural life.
George Embiricos from Food Republic reports on The Bon Appétit Do-Your-Part Dinner Series: Taking place in New York City on December 6 and 7, the two separate dinners will feature some of the nation’s top chefs and 100% of the proceeds will be donated to the Mayor’s Fund to Advance New York, raising money for Hurricane Sandy relief.
The first night features chefs Sean Brock(Husk), April Bloomfield (The Spotted Pig, The Breslin in NYC) and Daniel Humm (Eleven Madison Park, NoMad), among others. The second dinner includes New Orleans chef John Besh, Danny Bowien (Mission Chinese Food),Dan Kluger (ABC Kitchen), Naomi Pomeroy (Beast) and Andy Ricker (Pok Pok). Brooklyn’s Vine Wine will provide libations for the wine pairings and there will be coffee from Stumptown. Both dinners are at 7 p.m.
Tickets are $300 for each night and can be purchased online at citygritnyc.com.
Should a donut be glazed or filled? Should brunch be sweet or savory? Does barbecue mean ribs or brisket? Is the ultimate fried chicken dark or white? In 3 weeks you can cast your deciding vote.
From 6:30 – 9:00 p.m. Tuesday December 11th, Tasting Table invites you to taste and vote your way through 10 epic culinary rivalries and help raise funds for the Food Bank For New York City.
Save the date for the next NY Foodies happy hour on 12/6 at 6pm, location TBD. Please RSVP to NYFoodies@peeledsnacks.com.
The speaker is Julie Cottineau, Founder of BrandTwist and former VP of Brand at Richard Branson’s Virgin (one of the most successful entrepreneurial empires on the planet). She’ll help explore 5 Key strategies to build and promote brands for maximum impact, leveraging examples from Virgin and other entrepreneurial brands. Julie has an incredible background, working with many iconic brands and as a professor at Columbia and Cornell.
The Village Voice will host their second annual Brooklyn Pour event in Fort Greene. This year’s festival will feature more than 100 craft beers, plus entertainment and on-site demos from local brewmasters.
There are also pre-sale tickets available on Village Voice Daily Deal for 50% off
paigepapers.com 