Blog

Exploring Group

May 4, 2015
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“I want to be a pastry chef,” the girl wearing a pink sweatshirt covered in emojis, exclaimed. It was a small statement that made a huge impact on all of us at Neuman’s Kitchen and more importantly, the rest of the children in the room. For the past 10 years, Neuman’s Kitchen has partnered with…

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Infusing Vinegars and Spirits

April 24, 2015

By Chef Stacy Pearl Infused vinegars and spirits are ridiculously easy to make. They are great to have on hand for a variety of uses such as making vinaigrettes, making artisan cocktails, creating marinades and sauces, or as gifts.  You can infuse almost anything into vinegar or alcohol because it breaks down the infused matter…

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EVENT INSPIRATIONS

April 16, 2015
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From lofty rooftops to white box studios, our clients are craving a unique space they can call their own. Here’s what we’ve been up to this year: 1. SOPHISTICATED SERVING VESSELS: Standard bowls and passing pieces are quietly rebelling on the bottom shelf while flower pots filled with edible quinoa “dirt” and root vegetables steal…

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City Lights Dressed in Green

April 14, 2015
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Imagine the striking bright lights of Times Square gleaming through leafy, green trees. Vibrant birds chirping above your head as you look up to admire billowing flowers and breathe forgotten fresh air. Soon, you won’t have to use your imagination. In June of 2016, Marielle Anzelone, a former Botanist with NYC Parks & Recreation, is…

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Redefining Snap, Crackle, Pop

March 16, 2015
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What’s cooking in our kitchen? We’ll give you a hint. It’s a righteous trifecta that tastes like shellfish, packs a swift crunch and is bound to melt in your mouth. You guessed it, shrimp chips! At Neuman’s Kitchen, we’re constantly elevating simple ingredients that deserve to be celebrated. This week we’re pushing the boundaries with…

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Truffle Making 101

March 10, 2015
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Did Someone Say Bacon?

March 9, 2015
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What’s three words, six syllables and driving taste buds wild in the city that never sleeps? Bacon Peanut Brittle. …  Imagine savory peanuts adorned with crispy bacon bits and maple syrup, slowly roasted over a wealth of hickory smoked goodness. When Neuman’s Kitchen was approached by owner of Chelsea Market Baskets, David Porat, to recreate…

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Meet T-Boye Doe.

February 23, 2015
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“Once you’re HOPE, you’re HOPE for life.” A statement that sounds more like a promise – especially when it’s coming from the mouth of Jennifer Mitchell, Executive Director of HOPE. In case you didn’t know, The HOPE Program has been leading New Yorker’s facing adversity to self-sufficiency through employment and advancement for more than 30 years. A…

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The 2014 Lowline Anti-Gala Benefit Dinner Time-Lapse Video

November 4, 2014
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The 2014 Lowline Anti-Gala Benefit Dinner | The Lowline is a project set to build the first subterranean park and community space filled with natural light and tress in NYC. This was the 3rd consecutive year that Neuman’s Kitchen has been fully involved and we are very much anticipating the opening in 2018! What is an “Anti-Gala?” It’s an…

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Fall in Love This Fall | Fall Weddings | What You Need to Know

October 20, 2014
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Fall is full of delicious autumn recipes, gorgeous seasonal flowers and plenty of venue options, making it a great time to have a wedding. The following are five food trends that can be incorporated into your fall wedding. 1. Harvest Hors d’oeuvres Nuts and fall fruits make excellent accents and appetizers. Pair fall foods with…

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