Although charcoal grilling isn’t as “eco-friendly” as the world seems to be moving, some chefs are getting on board claiming that it makes the food tastier while others, like North End Grill’s Floyd Cardoz, think it might be all just a gimmick.
New York’s Mas (la grillade), just one of several restaurants in New York using custom-made charcoal, produces their own charcoal in small batches. The chef/owner , Galen Zamarra, claims that the process takes 1-2 days
Restaurants using custom-made charcoal… Will this be the next new “thing” for chefs?
January 12, 2012 by Leave a Comment
The U.S. Department of Agriculture plans to close 259 domestic offices
January 12, 2012 by Leave a Comment
All agency meat inspectors will continue at all meat-processing plants. The closings will only affect administrative staff. The closings are expected to happen as early as October 1st of this year.
The closings are the result of budget cuts with the operating budget of the USDA. The agencies that will be affected includes the Farm Service Agency and the Animal and Plant Health Inspection Service
Fünini is now serving paninis in the Lower East Side
January 11, 2012 by Leave a Comment
The new panini bar opened on January 2nd with a menu comes in three categories: Vegetarian, Classics and Funini.
Fünini is located on 143 Ludlow St between Stanton/Rivington St
The City Council just released the New York City Council Restaurant Inspection Survey to gather information in regards to the food inspection process
January 11, 2012 by Leave a Comment
As ongoing complaints from various restaurateurs increase, the city is looking to investigate further to see if the current system needs to be changed. The survey is sectioned in two parts 1) The operator’s background information and 2) Documenting information from inspection completed in 2008 to the present day
Take the survey and voice your opinion now
Danny Meyer opens second Blue Smoke and Blue Smoke Bake Shop in Battery Park City
January 10, 2012 by Leave a Comment
We all have come to love everything about the original location on East 27th Street between Park/Lexington Avenue and now the infamous Bourbon Pecan Pie makes its debut in Battery Park City with an extensive bourbon menu.
The new Blue Smoke and Blue Smoke Bake Shop is located on 255 Vesey Street between West Street and North End Avenue
More coffee pouring in Greenwich Village: Prodigy Coffee is now open
January 10, 2012 by Leave a Comment
The coffee bar which opened last week Wednesday, January 4th, plays records on old-school vinyl with a selection of baked goods.
Prodigy is located on 33 Carmine Street between Downing/Bleecker Street
Rain damage in Central America puts a damper on the arabica coffee bean
January 10, 2012 by Leave a Comment
This might relate to some of the reasoning behind the coffee price hike at Starbucks on the East Coast. Many coffee roasters are trying their best not sacrifice quality and keep up with tight arabica supplies but the increasing prices makes it hard to do so.
Coffee roasters are now supplementing the arabica beans with robusta blends causing a more bittery taste which could be a turn off to consumers. Supplies of the arabica coffee bean will remain stagnant until Brazil’s harvest in mid-2012
Specialty Food Magazine highlights 2012 fromage trends and favorites
January 9, 2012 by Leave a Comment
Cheesemongers and producers mention some of the cheeses that will entice your tastebuds: Anton’s Liebe Rot, Barinaga Ranch Baserri, Lark’s Meadow Farms Ducinea and much more.
Although keeping it local is still a demand that is trending, more distributors and importers are getting the dairy item from Wisconsin, Idaho and other national farms
Home Espresso Bar opened in the Lower East Side serving Brooklyn Roasting Company on Wednesday, January 4th
January 9, 2012 by Leave a Comment
The new spot is named after the owner, Homayoun– “Home” for short.
Home Espresso Bar is located on 250 Broome (between Ludlow and Orchard St)
Now Trending: Snails on A Plate…
January 9, 2012 by Leave a Comment
More Asian, Italian and Spanish restaurants are incorporating this chewy food item into dishes.
From Tertuila’s (New York) Seamus Mullen uses snails in the risotto to Clio’s (Boston)
fricasseed snails
paigepapers.com 