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Because we’re in the mood for a summer cocktail Pour your friends a glass of Peach Basil Sangria in celebration of summer! This recipe is quick, refreshing and borderline addicting. Perfect for pairing with a piece of balsamic glazed chicken, or any morsel you can grab from the grill! Try it out and let us…
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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…
Read MoreBy 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…
Read MoreFrom 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…
Read MoreImagine 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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Read MoreWhat’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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