Eggs have gotten a bad rap lately because they’re “too high” in cholesterol and fat, but truth be told, their nutritional benefits outweigh the negative criticism – not to mention, they’re insanely delicious. So, what came first the chicken or the egg? We can’t confirm the pecking order, but we do know what eggs are…
Read MoreWe recently re-evaluated our buying practices to better reflect our beliefs- sustainability, bio diversity, and limiting our carbon footprint. What did we discover? Well, we quickly realized that building relationships with local farmers and suppliers is a gratifying experience. It makes us proud to partner with people whose environmental concerns are embraced every day in…
Read MoreOn March 4th, 1996, New York lost an icon. Abe Lebewohl, beloved owner of the Second Avenue Deli, was murdered while taking the morning deposit to the bank. Twenty years later his killers have not been apprehended. Abe was a remarkable businessman and community leader. At his funeral there were hundreds of mourners who counted…
Read MoreIngredients ½ lb Brussel sprouts cut in half 3 strips Applewood smoked bacon diced ½ cup chicken stock ¼ cup crumbled Gorgonzola ¼ cup toasted cashews 1 sprig fresh thyme leaves only Salt and pepper to taste Procedure Cook bacon till crisp, remove from pan and set aside. In same sauté pan, brown the Brussel…
Read MoreIngredients 1 teaspoon vegetable oil ½ cup onions, chopped 1 bag (12oz.) cranberries, fresh or frozen ½ cup brown sugar ½ cup apple cider ¼ cup balsamic vinegar ½ cup dried figs, coarsely chopped 1 sprig fresh rosemary leaves chopped ½ teaspoon salt ½ teaspoon pepper Procedure Heat oil in saucepan over medium heat, add…
Read MoreFor persimmon purée: 2 non-astringent persimmons, such as Fuyu 1/2 to 1 ounce cardamom simple syrup, to taste For the cocktail: 1 1/2 ounce persimmon purée 1 ounce freshly squeezed lime juice 1 3/4 ounces gin lime slice Procedure First, make a persimmon purée by blending two persimmons—stem removed—with 1/2 to 1 ounce simple syrup…
Read MoreMakes 30 tarts Bone marrow, bone broth, all bone everything – there’s a new food obsession and we’re excited to share this primal brain food with you. If you’re interested in a sultry addition to your next event, we highly recommend Chef Adam Starowicz’s Bone Marrow Tarts. From being a nutritional resource through ancient history…
Read More‘Tis the season for holiday parties, and if you’re the host, we’re here to help you plan a festive bash your guests will love. We look at every social gathering as an opportunity to create memories full of food, friends and fun. Here are five planning tips that will make your pre-party process just as…
Read MoreIt’s the perfect time of year to channel your inner child and enjoy a warm Fig Newton with an ice cold glass of milk in front of the fireplace. They’re the classic choice for upcoming holiday parties and ‘Friendsgiving’ gatherings, and we promise, this recipe will not disappoint. Ingredients for dough 5 tablespoons room temp.…
Read More