FAMILY DAY HOORAY! There is something special about autumn in New York – as the weather cools our hearts warm and we all draw closer together. Last weekend we planned a Family Day at Neuman’s Kitchen for all our employees and their families at our new kitchen in Long Island City. Family day
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Neuman’s Kitchen Launches Corporate Team Building Events! Last week Neuman’s Kitchen opened its doors in Long Island City for our first Iron Chef Style Cook-off Challenge! Working as a team, participants prepare, enjoy and celebrate a multi-course gourmet meal based on a secret ingredient- which is revealed only moments before getting into the kitchen! The kitchen
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Recipe: Sautéed Shrimp in a Roasted Chili Chimichurri Sauce What’s your favorite way to prepare shrimp? One of Neuman’s Kitchen classics is sautéing shrimp in our very own version of a chimichurri sauce What is Chimichurri anyways? Well…Chimichurri is an uncooked (and super tasty) sauce which originates from Central and South America and typically a
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??? Summer is the perfect time to enjoy Heirloom Tomatoes! ??? Heirloom, also called Heritage, refers to varieties of tomatoes whose seeds have been passed down for several generations or were introduced before 1940. They are prized due to their unique colors, flavors, textures and characteristics (like being super yummy) and naturally packed full of
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Neuman’s Kitchen X James Beard Foundation Step into a Neuman’s Kitchen – Events & Catering Special Event! This year Neuman’s Kitchen had the pleasure of exclusively hosting the VIP Chefs & Champagne® afterparty and launching our business out in the Hamptons! Chefs & Champagne is the James Beard Foundation’s annual summer tasting party, featuring flowing Champagne and
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Neuman’s Miso Glazed Black Cod Recipe We are loving this light and tasty summer dish at Neuman’s Kitchen! This recipe is a nod to the traditional Japanese preparation of Black Cod, called Kasuzuke, in which fish is marinated (lightly pickled) in sake before being broiled or grilled. This technique was developed almost twelve hundred years
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Sometimes there are things in life that are just too good not to share. Here at Neuman’s Kitchen that thing just happens to be our housemade barbecue sauce and dry rub recipe! Protip: Timing is very important when it comes to adding flavor. A marinade, rub, or injection should be used before you start grilling, while
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Leading Caterers of America, an exclusive and select group of the most successful caterers throughout the US and Canada has announced that Neuman’s Kitchen as a member of their prestigious and exclusive group. To be a member of Leading Caterers of America, we passed a rigorous evaluation and peer review on our quality standards, creativity, focus on
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Gilberto Dominguez is Retiring. We are happy (and sad) to report that Gilberto Dominguez is retiring after almost 20 years with Neuman’s Kitchen. Gilbert joined us shortly after we moved to Chrystie Street in 1996. He was with us through 9/11, the Great Recession and the thousands of daily ups and downs as we grew
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In June we were honored to have Claire Hodgson, a head chef at Ottolenghi in London, become part of our culinary exchange. She worked with us in our state-of-the-art 10,000 sq ft kitchen located in Long Island City. It took almost 6 months to sort out the paperwork and make all the arrangements, but on June 15, Claire
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