Monthly Archives: September 2010

Eataly ~ The Eight-Figure Bet on Authenticity

~ Manhattan’s Eataly is the new sister of the original in Turin, founded by Oscar Farinetti. Mega-chef Mario Batali and his longtime restaurant partner Joe Bastianich (also a co-host of Fox’s MasterChef) and Bastianich’s chef/restaurateur/TV food personality mother Lidia, joined forces with Farinetti to open Eataly, which expects to attract millions of customers a year – “at least four million a year, perhaps six,” ~ Huffington Post

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Details (By NY Eater)
· Opened to the public Tuesday, August 31st at 4 PM
· 50,000 square feet
· A 300-seat, 6,000 sq ft rooftop partially-enclosed beer garden on the 15th floor,La Birreria, accessible from an in-store elevator, opening November. No preview as they haven’t even started building it out yet.
· A cooking school (“La Scuola”) under the tutelage of Dean Lidia Bastianich
· The front has a Lavazza coffee shop (that’ll open at 7AM), gelateria, and paninoteca
· Two wood-fired pizza ovens imported from Italy
· A fresh pasta counter with two dozen varieties on offer
· An Italian bank ATM
· A bakery (overseen by Nancy Silverton of La Brea Bakery and the Los Angeles Mozza) will sell bread and focaccia at the retail counter and produce bread for the restaurants. Unnamed restaurants have already put in contracts. A dedicated oven (seen through glass doors next the the counter) is expected to run 24 hours a day.
· Butcher, fishmonger (run by David Pasternack), locally-sourced produce
· A huge amount of dry goods: canned tomatoes, tomato sauces, olive oils, vinegars, jams, honey, and a large variety of dried pasta and risotto rice
· A microbrewery is planned (not built yet), headed by Teo Musso of Birrificio Le Baladin, Leonardo Di Vincenzo of Birra del Borgo in Rome, and Sam Calagione of Dogfish Head Brewery, including, according to Joe Bastianich, “guest brewers every month that come from Italy to brew regionally- and seasonally-specific beers.”

The restaurants:
· Pizzeria Rossopomodoro, with two guys from Naples who only arrived in that States the other day, already producing some knockout pizza
· Il Crudo
· Salumi e Formaggi
· La Pasta
· La Verdura, the vegetable bar/restaurant
· Il Pesce, run by David Pasternack
· Il Manzo, a white-tablecloth Italian steakhouse with 80 seats, the only restaurant that’ll take reservations, headed by Michael Toscano, formerly of Babbo.

That’s in addition to the other food stands:
· Paninoteca
· Pasticceria, headed by Luca Montersino
· Rosticceria, offering roast meats
· Il Laboratoria De La Mozzarella

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Filed under Gastronomy, Travel & Tourism, Wine

Discover the pleasures of Mexican cuisine while immersing yourself in its true flavors.

Allow Mexico Soul and Essence offer you a one of a kind experience when you participate in a Cultural or Walking Tours; you can also enjoy a route especially made for you. Whether your interest is in gastronomy, art or history, Ruth Alegria founder of Mexico Soul and Essence and a knowledgeable and skilled team can organize a memorable experience for you which will allow you to learn about Mexican roots, customs, traditions and way of life.

Active member of the International Association of Culinary Professionals – IACP, the James Beard Foundation and Slow Food, Ruth Alegria resides in Mexico City, a city she knows in detail in every way. Festivals, restaurants, markets, handcraft shopping, culinary classes, you name it and Ruth will lead you to an exceptional time.

Mexico Soul and Essence has toured with journalists like Wall Street Journal, Associated Press, Vancouver Sun, NY TIMES, TV and Radio Shows and an international magazine correspondents. Enjoy this review by radio journalist Lynne Rossetto Kasper about her recent visit to Mexico City and tour of Jamaican Market in company of Ruth Alegria.

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Tours and activities are available to the public in general. I find them of particular benefit to international students living in Mexico and who are enrolled in Spanish language courses or any other type of academic course.  Spending time enjoyably connected to the language you are learning is the best way to learn it and to become familiar with your environment and tours guided in Spanish are a way to achieve this. They make a wonderful component of any holiday as well.

So take a look at the variety of tours and activities of Mexico Soul and Essence and consider taking part in one or more next time you are in Mexico.

Walking Tours: “Tours – walking tours of Mexico City for a day or a week. — Culinary– Mercado a cocina –Market to Kitchen. Spend the day shopping for ingredients at a local market, learning about the foods that nourish the soul as well as the body. Then on to prepare the days menu under the guidance of professional chefs who will highlight the cultural origins of the ingredients. Markets to shop at: Mercado de La Merced, Tianguis del Martes in Condesa, Mercado de San Juan, Mercado de Coyoacan. With lesson and lunch at El Tajin. Kitchens to cook in Margarita de Salinas and Letty Alexander, some of the most prestigious chefs in Mexico. Restaurant Dining Adventures of Mexican prehispanic, traditional and nouvelle cuisine at Hostería de Santo Domingo, El Cardenal, Cantina La Opera, El Bajio, Izote, Pujol and others.”

“Wow, Ruth! You’re a dream. Thanks SO much for taking the time to spell put your thoughts and experiences for me. I’ll let you know what our final decisions are.”

Chef Rick Bayless of Frontera Grill

Cultural Tours: “Cultural – Stroll though Chapultepec Park and Castillo de Chapultepec, with stops at the Modern Art Museum, Rufino Tamayo Museum and the National Anthropology Museum. An alternate is the Centro Historic/ Zocalo with the National Palace and the Secretaria de Educacion Publica building, home of some of the most important murals of Diego Rivera, the Templo Mayor Museum, the Jose Luis Cuevas Museum, with the San Carlos School of Art – first school of art in the New Spain-, here leading Mexican artists have studied and taught.Going a few streets west we visit the National Museum of Art, the Mudéjar architectural gem that is the Post Office building, Palacio de Bellas Artes (with its unique galleries and Tiffany curtain), Franz Mayer Museum and the Alameda Park. Other alternatives are walks through downtown Coyoacan and or Xochimilco.”

Festivals: “For every season in Mexico, there is a celebration whose main focus is the cuisine and rituals of that place and time. Join with the people and communities who celebrate and preserve their culinary traditions.”

 

To contact Mexico Soul and Essence, click HERE

To follow Ruth via Twitter click HERE

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Photo Safari in New York City on September 25th and 26th

Photo: Miguel Gomez

Whether you are familiar with a location or not, Safaris make great photography experience! The upcoming two day photo safari scheduled to take place in New York City on September 25th and 26th will work very similar to a walking tour, with the added value that participants will be led by photographer Miguel Gómez and will make you see the city with different eyes. So regardless if you live in New York City, are in the city for a weekend visit, as a student, this will be a great adventure which will leave great photographs for your memories.

The safari is intended for participants with beginning to advanced amateur skills and will include visit to locations such as City Hall, Central Park, Rockefeller Center & Surroundings, among other stops and visits.

Photo: Miguel Gomez

About Miguel Gomez: Miguel has worked for numerous clients and commissioned and personal projects in Great Britain, the U.S.A., Italy, France, Germany, Spain, Venezuela, Argentina, Costa Rica and Colombia. As an active member of the photographic and artistic community, Miguel’s work has been exhibited in several galleries and is part of private collections.

Before completing his University studies, Miguel was already shooting extensively for high-profile magazines. He provided work for almost every major publication in Bogotá, Colombia -for more than 5 years-, and for advertising agencies as Lowe & Partners, Bates and Ogilvy. His photographs were featured in the most important magazines and his work has covered fashion, portraiture, architecture, stills and reportage. Below some of the companies Miguel Gómez has produced material for and galleries where his work has been exhibited.

Marqas La Riviera
Ogilvy & Mather Publicaciones Semana
SoHo Fucsia
Destinos Rolling Stone
Axxis Klaus Von Appen
Phaidon Beluria
Shambalah Casa Editorial El Tiempo
Architectural Digest Amarti
ASOS / London Malvern House
Cowboys & Indians Magazine Don Juan
Lowe & Partners / SSP3 Pegatex
Pastas La Muñeca Rexona
Congelagro Fundación de Música
ETB SSA / Bates
HMC Architects Seguranza
Lamy Pavco
Alpina Michelin
Axe B.Book
3cero2 Cachivaches
Renault Cromos
Bavaria Lie Down I Think I Love You / London
Inmakulate Kushion Ltd.
Mark Halford Fotomuseo
Fundación Santillana Para Iberoamérica Galería El Garaje
Giancarlo Mazzanti Kult Magazine / Milano
Estilo / Fedco Glaxo Smith Kline
Artisan Life Sterling

In addition, Miguel lectured on different levels of photography at Bogota’s top universities for seven years before traveling to U.S.A. and Europe to focus on his personal work and expand his international experience.

Photo: Miguel Gomez

Date: September 25th and 26th, 2010

Time: From 10am to 5pm

For more information and to register: Click HERE

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Careers through Culinary Arts Program (C-CAP) preparing high school students for college and career opportunities in the restaurant and hospitality industry.

I want to invite you to join this extraordinary cause and share its link with your contacts. There are many ways to contribute and become part of Careers through Culinary Arts Program.

Careers through Culinary Arts Program (C-CAP) works with public schools across the country to prepare students for college and career opportunities in the restaurant and hospitality industry. C-CAP was founded in 1990 by renowned chef and cookbook author, Richard Grausman, and makes a difference by providing opportunities for kids who would have little chance of a college degree, to become educated in the culinary and hospitality field, and then compete for scholarships. The kids part of this program, whether they are awarded scholarships or not, are prepared for careers which can lead them out of poverty.

 

Photograph credit: C-CAP

C-CAP manages the largest independent high school culinary scholarship program in the United States, awarding roughly $2 million each year. C-CAP meets its goal by providing teacher training and curriculum enhancement to high school culinary instructors in seven states. It then provides college advising and College 101 Workshops for students who are college-bound job shadows, job training, internships, and career advising for life.

Since 1990, C-CAP has awarded students $28 million in scholarships and donated $2.3 million worth of supplies and equipment to classrooms. C-CAP operates in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; Washington, D.C.; and statewide in Arizona.

Photograph credit: C-CAP

Recipe for Success:

C-CAP is a curriculum enrichment program linking public high school culinary teachers and their students to the foodservice industry. Our materials and services help prepare students for college and careers in the restaurant and hospitality industry.

Teacher Training: Innovative professional development sessions build teachers’ knowledge and skills to enhance student outcomes.

Scholarships and Cooking Competitions: Students who compete in annual C-CAP cooking contests win college scholarships as part of the largest independent culinary scholarship program in the country.

Job Training, Internships and Career Advising: Job shadows, job readiness training and internships provide high school students with work skills and on-the-job experience. Ongoing career counseling builds students’ awareness of opportunities and helps alumni progress in their careers.

College Advising and College 101: College and career advisors work with all scholarship winners to ensure their success in school and in the industry.

Product Donations: Industry sponsors provide under-stocked and under-equipped classrooms with necessary equipment and ingredients. To become a sponsor please call 212-974-7111 or email info@ccapinc.org.

To donate click HERE

To join the cause click HERE

To contact C-CAP click HERE

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Filed under Education, Gastronomy