Screen Shot 2019-07-09 at 8.45.42 AM.png

Screen Shot 2019-07-09 at 8.46.10 AM.png

https://paigepapers.com/2019/07/09/17640/

The Culinary Institute of America Is Starting a Scholarship in Anthony Bourdain’s Name

“The Culinary Institute of America announced it will start a scholarship in the late Anthony Bourdain’s name. It will go to one or two students a year, helping pay — fittingly — for their studies abroad. The late author and television personality graduated from the school in 1978, and worked in restaurants for decades after, a life he documented in Kitchen Confidential.

As the New York Times reports, the C.I.A. was approached about doing the scholarship by Eric Ripert, Bourdain’s close friend. He came up with the scholarship — “I thought it should be a celebration of Anthony Bourdain,” he tells the Times — after discussing ways to honor Bourdain with José Andrés, another friend of Bourdain’s, and Bourdain’s estate. After discussing the idea with the institute’s president, Dr. L. Timothy Ryan, they created the Anthony Bourdain Legacy Scholarship. How much money the scholarship will provide has not yet been determined, as the fundraising has only just begun. Ryan tells the paper of record that he hopes there will be enough money for the scholarship to be an endowment fund.”

Read more here.

Bed-Stuy Gains a Mediterranean Wine Bar Serving Lesser-Seen Wines in NYC

“An ambitious wine bar is now open in Bed-Stuy with a list that covers Mediterranean territory lesser explored by New York City’s wine programs.

Five Italian friends opened Speakvino at 1063 Bedford Ave., between Greene and Lexington avenues, focusing on wines from Bosnia, Macedonia, Croatia, Morocco, Albania, Greece, Turkey, and Lebanon. There are more ubiquitous offerings too, like wines from Italy, France, and Spain.

As for food, the cuisine skews Italian with touches of Spanish and other Mediterranean cuisines. Most of the menu is comprised of preserved foods served in jars, like anchovies ($9), baby artichokes ($8), and mixed Italian mushrooms ($8). There are some small plates, too, including burrata ($14), a little gem salad with avocado and Castelvetrano olives ($11), and octopus served with gigante beans, peperoncino, and celery leaves ($13). On the more substantial side, there is a simple potato gnocchi with sage, cheese, and butter ($12), as well as a thinly sliced pan-roasted strip loin with yuzu koshu and lime ($18).”

Read more here.

One of Tokyo’s Oldest Soba Shops Will Open in Flatiron This Summer

“One of Tokyo’s oldest and most venerable soba shops is heading to New York City this summer.Centuries-old Japanese buckwheat noodle restaurant Sarashina Horii — helmed by ninth-generation soba maker and owner Yoshinori Horii — will open at 45 East 20th St., near Park Avenue South in Flatiron this July. The menu will include more than a dozen noodle dishes, both hot and cold, as well as appetizers and other entrees.

Sarashina Horii is known specifically for its white noodles made using only the core of buckwheat seeds. The restaurant dates back to 1789, and its soba was once deemed fit to serve the Japanese Imperial Household. The restaurant also made an appearance in the late Anthony Bourdain’s No Reservations show in Tokyo, where the food media icon calls the noodles “perfectly chewy.””

Read more here.

Chelsea Market Lands a Promising New Pop-Up Vendor

Image result for gorsha food

“A new pop-up space in Chelsea Market will highlight Ethiopian fast casual this summer. The NYC-based culinary training nonprofit Hot Bread Kitchen has a new pop-up space in Chelsea Market that will feature rotating menus from members and alums of its culinary incubator, which is based in East Harlem. First up is Gorsha, a fast-casual Ethiopian restaurant from Hiyaw Gebreyohannes. There is another location in DC’s Union Market, but here, the restaurant will have specials specific to Chelsea Market. There will be build-your-own bowls for around $13 with proteins like berbere chicken and braised lamb. It’s open now from 11 a.m. to 8 p.m. and will run until October 31.”

Read more here.

Chicago’s Sputnik Coffee Boldly Grows in Ways No Roaster Has Grown Before

Sputnik Coffee Roaster Chicago

Since lifting off its launchpad roastery in the Back of the Yards neighborhood of Chicago in 2017, startup Sputnik Coffee Roasters has rapidly carved out a niche for itself with a concise product line and personable service.

In response to rocketing demand, Sputnik has now tripled its capacity with a new 15-kilo, IMF roaster and upgraded its packaging from hand-stamped craft bags to printed bags.

Starting with smaller and lower-priced retail bags of its one core blend, Sputnik’s growth also depends on the sales work of co-founder Vova Kagan. And with the recent shift from hand-stamped craft bags to printed bags, the company also adjusted its labeling to provide info in multiple different languages, reaching directly out to more people in the communities it serves.

Read more here.

Screen Shot 2019-05-30 at 2.46.40 PM.pngScreen Shot 2019-05-30 at 3.02.10 PM.png

DOT is also seeking proposals for food, beverage and/or merchandise concession in the Café Building at Fordham Plaza. The Request for Proposals for the Café Building is found here: https://a856-cityrecord.nyc.gov/RequestDetail/20190402014. Prospective proposers are encouraged to consider applying to as many of these RFPs as they are interested in.

TERM

In each Kiosk RFP, DOT is seeking a kiosk concessionaire for one (1) five-year term with three (3) five-year renewal options, exercisable at DOT’s sole discretion. No longer term will be considered. This concession will be operated pursuant to a license agreement issued by DOT; no leasehold or other proprietary right is offered.

SITE VISIT

There will be a strongly recommended on-site proposer meeting and tour of Fordham Plaza. The tour will take place on May 15, 2019 and will include a tour of the Café Building starting at 10AM and a tour of the kiosks at 11AM. We will be meeting at Fordham Plaza under the canopy at the Café Building doors in the northeast corner of the plaza near the corner of Fordham Road and Third Avenue. If you are considering responding to this RFP, please make every effort to attend this meeting and site tour. DOT will view favorably proposers that attended the site visit.

PROJECT MANAGER

The Project Manager for this concession is Brandon Budelman. All RFP questions and/or inquiries should be directed to him. He may be reached at:

Phone: (212) 839-9625

Email: concessions@dot.nyc.gov

You are receiving this email because you are on the New York City Department of Transportation (DOT) mailing list for Food and Beverage or Merchandise solicitations.

https://paigepapers.com/2019/05/31/17621/