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.

Ladies’ Night at Verde Curated Greens

Verde Curated Greens, which Grubstreet called a “Fine-Casual Game Changer” is hosting a ladies night with it’s chef, Mariana Villegas, the founders of design firm MP Shft and Fare Resources Operations Director Kate Barney.

The event is produced by BKBF Productions,  which began with twelve women, ages 29 to 58, getting together over dinner in a Brooklyn apartment.  These collaborative monthly events are designed to bring women together for an agenda-free hang.  BKBF partners with different women-run or owned businesses as co-hosts.  Their goal is to create safe female-only spaces where women can make new friends or find help on business or personal issues.

Anyone who identifies as female is welcome.  The free event is tomorrow, Thursday the 6th, from 7-9PM at Verde Curated Greens: 22 West 25th Street.  For more information, click here.

David Chung’s Unified Theory of Deliciousness

 

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David Chung wrote this month’s cover story for Wired Magazine articulating his “Unified Theory of Deliciousness.” His articles explains the theory of applying “strange loops” to food, dishes like bolognese and mapo tofu having fundamental similarities, and people liking dishes that remind them of other food they’ve liked in the past.

What separates decent dishes from the “truly slap-yourself-on-the-forehead ones” is for the second – “you don’t just respond to the dish in front of you; you are almost always transported back to another moment in your life.”

He also presents an interesting paradox that the perfectly seasoned dish will taste both under- and over- salted at the same time.

Read the full article here

 

Pastrami Is the Priority at These Old-School New Jersey Delis

For all the talk of authentic Jewish delis going extinct, a few still take great pride in their pastrami.  A pastrami sandwich at Harold’s New York Deli Restaurant in Edison, New Jersey weighs 20 ounces.  The triple-decker at Harold’s weighs in at 3.5 pounds!  Sharing is thankfully encouraged with no fee.

The owner Harold Jaffe says that the deli sells 8,000 pounds of pastrami a week (all of which is made at the restaurant).  Mr. Jaffe learned the business by working at the Carnegie Deli in Manhattan for ten years.

Customers enjoy bar that offers slices of rye bread, half-sours, spicy pickle chips and health salad (cabbage mixed with oil and vinegar).

The Kosher Nosh is another deli located in Glen Rock, New Jersey, and has been in business for 40 years.  The store is run by Avi Friede and Haim Peer, both originally from Israel.  Mr, Friede says that by selling pastrami, lox, corned beef and other traditional deli foods, he is getting back to his Eastern European food roots.

Hobby’s Delicatessen and Restaurant in Newark, New Jersey was purchased by Sam Brummer in 1962 and passed on to his sons Marc and Michael.  The sons were taught to buy quality goods, prepare the goods well, provide excellent service and be a mensch (a person of integrity and honor).  The pastrami sandwich is the restaurant’s best seller, even with a 12-page menu.  According to Michael Brummer, there is one thing as important as properly steaming and slicing meat: schmoozing.

Please click here to read more…

Elon Musk’s Brother Has a Plan to Sell Organic Fast Food for Under $5

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Kimbal Musk, Elon’s less famous brother who made scads of money himself in Silicon Valley before leaving for culinary school, is getting ready to open the first of (what he hopes will be) many locations of a new organic fast-food chain. He tells Tech Insider that in addition to the Kitchen and Next Door, currently the two halves of his restaurant mini-empire, he’s about to launch a new concept called the Kitchenette, where everything will be fast, healthy, and organic but cost under $5. The first location is set to debut in Memphis this August.

With this venture, Musk enters a field that’s really heating up. The idea of bringing tasty and healthy affordable food to the masses has been the culinary world’s holy grail for a while. Musk is packaging the idea as sort of a Pret A Manger–style grab-and-go spot. He says the space will be like a coffee shop, with a counter, indoor seating, and a big patio out front, and the menu will mostly consist of sandwiches, soups, and salads, all made using ingredients sourced from nearby farms. The locavore bent will ensure ingredients stay seasonal, but Musk says there’s another benefit, too:

While the Kitchenette’s pricing sounds too good to be true, Musk says he will make it work with a little help from local farmers. The same farms distribute meat and produce to all three of restaurant concepts, and knock down the price based on what’s in-season.

Read more here.

Dig Inn CEO Takes Disruption To New Heights

Dig Inn CEO

For Adam Eskin, CEO of Dig Inn, being disruptive meant severing ties with standard supply chains and developing relationships with local farmers in order to source ingredients for his New York City-based concept. The company has even helped farmers buy land and equipment and is now looking into buying farmland.

“Broken,” is how Eskin described today’s food system, which was set up decades ago to deliver food to masses of people as quickly as possible. That goal has led to obesity and a failing agriculture system, which inspired him to launch Dig Inn, a concept serving only from-scratch and seasonal food. Menu items include: flame-grilled wild salmon, Sicilian cauliflower, roasted kale, five-spice meatballs made with chicken or pork and free-range roasted turkey from Koch’s Turkey Farm in Tamaqua, Pennslyvania.

Dig Inn’s seasonal and innovative menu means talented chefs must always be in the kitchen, and Eskin admitted that finding NYC chefs who want to work in a fast casual setting can be challenging. Eskin found a solution by developing his own in-house culinary school, where he transforms employees into chefs. In an effort to inspire and help his chefs grow, Eskin partners with some of New York’s high-end restaurants, including Danielle, to provide them with the opportunities to work in their kitchens. It’s a win, win; young chefs study under pros and then put new skills to use at Dig Inn.

Read more here.

 

Cold Brew In An Ice Pop!

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Cold-brew coffee, emphasis on the cold, is what you get in this new ice pop from Brewla, a company whose other flavors are fruit based. The bar is a lightly sweetened mixture of the coffee and organic milk.

Brewla was founded by Daniel and Rebecca Dengrove, a brother and sister team with over 15 years of experience in food science and technology. The idea for Brewla Bars was born when the budding entrepreneur Daniel noticed an untapped market at the intersection between popular high-end juices and the boom in trendy frozen yogurt. A rising star in the beverage industry, Rebecca zeroed in on teas with health boosts. Although the concept was originally for a brick-and-mortar store, the siblings’ full-time jobs and cross-country residences created roadblocks, so Rebecca rented space in the industrial kitchen at her old graduate school, decorated a rolling freezer, and Brewla Bars began.

Brewla Barista, box of five, $5.99 at Union Market stores in Manhattan and Brooklyn, brewlabars.com.