Archive for the ‘Food + Drink’ Category
June 30, 2008
They’re made of sugar and spice and everything nice. And, no, we're not referring to little girls. We’re talking about the heavenly desserts created by pastry chef Hsing Chen.
After a short career in broadcast journalism, Chen followed her sweet tooth and apprenticed at her favorite French pastry shop and hasn’t looked back since. Chen, who counts chocolate confections, macarons, and St. ...
June 5, 2008
Whoever said that the fastest way to a man's heart is through his stomach, must have known about
Allen Brothers.
With their great assortment of prime beef steaks, smoked Canadian bacon and chicken pot pies, everything at Allen Brothers seems tailor made for the boys. To get some ideas for Father's Day, we reached out to pro golfer (and PGA Champion), ...
May 29, 2008
What was once the quintessential drink of the British Empire, the modern day gin and tonic has slowly evolved into a synthetic, sugary mess.
While the quality of gin has become superior, traditional tonic water, has been
sweetened beyond recognition with high fructose corn syrup and artificial ingredients.
Thankfully we now have
Q Tonic, a premium tonic water that uses only the best ...
May 21, 2008
New York City bar
Death & Company has been a longtime favorite among cocktail connoisseurs for its unique menu of tasty libations. It isn’t a place to order a Jack and Coke – the bar is known for cocktails made with specialty ingredients like Aperol, Chartreuse, and freshly-squeezed juices.
Recently, the bar has branched out into cocktail catering, bringing their drinks ...
April 23, 2008
For caterer Leslie Nilsson, there is no place like home. After extensive travels through Europe and living in both Italy and France, Nilsson returned to New York to open
Sage American Kitchen and
Sage Events, catering companies that focus on regional American cuisine, artisanal, handmade food and old-fashioned, friendly service. Seeking out family-run farms and purveyors and using only naturally grown produce, meat and ...
April 22, 2008
"The world is a better place when chocolate is involved," says chocolatier,
Justine Pringle.
After sampling some of the decadent golden caramel butterflies and hand dipped salted caramels from her company
Nunu Chocolates, we couldn’t agree more. The fact that she uses all organic ingredients (like sugar, butter, cream and vanilla) and chocolate from family-run, sustainable farms in Columbia, makes ...
April 11, 2008
With so many eco-caterers around, eating green at a party has never been easier. Drinking green, on the other hand, has proved a trifle more difficult…until now.
Modmix is a new, luxury cocktail mixer created with organic fruits and herbs with no added artificial substances of any kind. Their gourmet, handcrafted recipes come in delightful flavors such as pomegranate cosmopolitan, lavender ...
April 9, 2008
For chef and restaurateur
Matthew Kenney, becoming one of the leading influences in the raw food movement happened by chance. After (reluctantly) accompanying a friend to a "raw food" restaurant, Kenney had an experience that not only changed the course of his career but also his life.
Surprised and inspired by the positive effects after his first raw meal, the classically trained chef (who had been named one of the "Ten ...
April 4, 2008
It might not be easy being green for Kermit the Frog, but for
Mary Cleaver, the owner of
The Cleaver Co., New York’s hottest eco-catering and event planning business that showcases organic, local, and sustainable foods, it comes naturally.
“We wanted to figure out how to get more farm product into the city,” explains Cleaver of her catering philosophy. And so she partnered with
Farm to ...
March 27, 2008
Drama can be found in the smallest details. If you are looking for elegant food with a "wow-factor," you call caterer
Olivier Cheng who has customized menus for countless VIP occasions including Elton John's 60th birthday, actress Amanda Peet's wedding and the opening of the new Hermes boutique downtown. He is known for his inventive menus and his simple yet dramatic food presentation which often includes ...
March 20, 2008
In Lebanon, the word
ilili means "tell me" in Arabic and this new Mediterranean restaurant in the Flatiron district is definitely worth talking about.
Chef/owner
Philippe Massoud was certainly following the motto of "Go big or go home" not only in creating the cavernous, sumptuously designed space (which seats over 300), but also in the cooking, elevating what was previously considered street food to new heights. Sure you’ll find classic ...
March 18, 2008
Move over Magnolia. Bye, bye Buttercup. The girls of Caked have arrived.
Armed with a secret recipe passed down from "an aunt's grandmother's friend who lived on the coast of Maine," co-founders
Rebecca Ketchum and
Anne Heelan have declared, "all we make is chocolate cake."
Caked may be a one trick pony but they deserve a blue ribbon for baking an ...
March 12, 2008
Wine may be one thing that improves with age, but
Bar Boulud (1900 Broadway, 212-595-0303), chef
Daniel Boulud’s new wine bar and bistro, is already a winner at two months old.
The restaurant’s wine list is every oenophile’s dream, and even the sleek décor was designed with Bacchus’ beverage in mind: the main dining room’s ceiling is vaulted like a cellar and the walls are adorned with photographs of ...
February 26, 2008
Leave it to a college kid to come up with an entrepreneurial solution for the late night munchies.
Whether you are tucked in at home for a movie or pulling an all-nighter at the office, now you can order freshly baked (and still warm from the oven) cookies and milk right to your door.
Insomnia Cookies, which started on the campus of UPenn ...
February 15, 2008
Once an antique store on a quiet cobblestone street,
Il Buco (47 Bond Street, 212-533-1932) has evolved into one of New York's most treasured restaurants. Revered for its rustic Mediterranean cuisine, outstanding wine list and wonderful hospitality, Il Buco is an enduring favorite among notable chefs and restaurateurs including
Alain Ducasse and Le Bernardin's
Eric Ripert who have both been known ...
February 12, 2008
Craving one of those leisurely lunches where you can reconnect with friends in person? With a couple of kiddos in tow, your civilized get-together may be doomed to fail. Tantrums and meltdowns almost always lead to a quick (and embarrassing) exit.
Thankfully,
Parent Play has the solution. A service that arranges family afternoons and nights out, Parent Play will make you a ...
February 4, 2008
With all of the fine bakeries out there, one would think that our desire for the perfect cupcake would be satiated. But, like affairs of the heart, we always seem to want the one that we cannot have.
For those of us living outside of Los Angeles, Newport Beach and Dallas, our unrequited love is for
Sprinkles Cupcakes. With a ...
January 31, 2008
When the leading personalities in the food and hospitality industry look to launch a new restaurant, their first call is to
Jennie Yip. Over the years, the restaurant consultant has become the go-to girl for top chefs, restaurateurs and hoteliers including
Jean Georges Vongerichten, Andre Balazs, Ian Schrager and
Jonathan Morr (her partner in Townhouse Hotel, BondSt and APT). We chatted with our globe trotting friend to ask about ...
January 29, 2008
The Lazy Hostess has a crush. Naturally, it's on a best-selling cookbook author who goes by the moniker -
The Minimalist (from his popular column in the
New York Times).
Mark Bittman (of the wildly successful
How to Cook Everything) has created 101 simple appetizers that can be prepared in 20 minutes or less. The easy recipes are perfect for the ...
January 23, 2008
Calling all foodies, oenophiles and cocktail connoisseurs...the
Astor Center is your new culinary playground. At the recent launch party,
Baltz & Company wrangled some of the top chefs and hottest mixologists in town to prepare a wide array of savory appetizers and original drinks.
Guests including downtown restaurateur
David Rabin (Lotus and Los Dados), food columnist
Danyelle Freeman (aka
Restaurant Girl) and cocktail genius ...
January 17, 2008
For the best finger lickin' good barbeque outside of the Lonestar State, head to
Hill Country - Barbeque and Market (30 West 26th Street, 212-255-4544). With a menu inspired by the legendary Texas BBQ establishment Kreuz Market,
Hill Country serves up brisket, sausage and ribs that are smoked low and slow with a distinctive dry rub style.
Ordered counter-style, all smoked meats are served on butcher paper and ...
January 16, 2008
The famous French bistro
Artisanal is not the only place to experience a decadent chocolate fondue for two.
Now you can recreate the gourmet pleasure in your home with
Fondue au Chocolat by
Aux Anysetiers du Roy, the Parisian restaurant best known for their aromatic blend, Herbs de Provence. Packaged in their signature, reusable stoneware crock, the fondue comes in ...
January 8, 2008
Soul food nightly. That's the mantra of
Tillman's, a sultry spot on West 26th street that evokes the old world charm of Harlem jazz lounges and underground speakeasies from the 1920's and 1930's. You can almost feel the spirit of music legends
Billie Holiday,
Miles Davis and
John Coltrane nestled in the cozy alcoves of the space.
Created by owner and nightlife impresario
Lesly Bernard (of ...
December 10, 2007
Nothing dampens the party spirit more than running out of drinks or glasses at the bar. To avoid an entertaining mishap, we turned to our friends
Deborah Williamson and
Bryan Calvert of
Williamson Calvert for some expert advice. From their years of planning events and designing menus for A-listers including
Donatella Versace,
Kate Hudson,
Hilary Swank and
Patrick Demarchelier, they share their tips on how to ...
