Any seasoned New Yorker knows exactly who and where their favorite food truck is and is naturally upset when they have found that their precious fairy foodmother (or father!) has packed up and gone elsewhere.
While I naturally have quite a few food truck favorites, last Saturday I received the opportunity to expand my horizons and get my fill of new and unique at the 2016 Vendy Awards.
The Vendy Awards were a foodies’ dream, boasting everything from vegan barbecue food to New Orleans style snoballs for dessert. The Vendy Awards represent the first street food event and competition series in America. It hosts some of the best sidewalk chefs that New York has to offer and trust me – they don’t disappoint!
When I wasn’t stuffing my face or oohing over vendors like Harlem Seafood Soul or Big Mozz, I was dancing along with the enthusiastic and energetic crowd to the DJ spinning tunes. But let’s get down to the nitty gritty and discuss who were the big winners at this drool-worthy festival.
The categories are as following: Best of Dessert, Best of Rookie, Best of Market, Best of Vegan, and the grand winner: The Vendy Cup. This celebration New York’s daring food culture is a melting pot (literally!) of the great things the city stands for.
During the festival, the judges made it clear that deciding who was walking home a winner in each category, was no easy feat. But without futher ado….
There are many people who’ll tell you that London is the food capital of the world. OK, so they may be all Brits but the city does have a very impressive range of world cuisine of the highest order and if you’re looking for authentic Chinese food then you’ll find plenty. Chinatown alone has over eighty restaurants, many of them offering home delivery. So here’s a handful of reasonably priced restaurants serving authentic Chinese food.
Baozi Inn. 26 Newport Court. WC2H7JS
Not for everyone and if you’re looking for cheap and cheerful chow mein this is probably not for you. What’s on offer is authentic northern Chinese cuisine such as spare ribs, cold tripe dishes, pork lotus buns, ginger spinach and dan dan noodles plus a range of delicious soups. The interior is a striking contrast of light walls and dark wooden tables and seats presided over by an enormous poster of Chairman Mao. Not a golden dragon or red lantern in sight. The waiters are brisk and austere, but who cares when the food is this good and arrives this quickly. Cash only but very reasonably priced.
Café TPT. 21 Wardour Street, Chinatown. W1D6PN
Midway between Leicester Square and Piccadilly Circus this Chinatown venue offers a huge menu, not always a good sign but in this case the exception which proves the rule. Standouts are the duck, sizzling tofu served in a hot stone bowl and kalian in garlic sauce with steamed chicken. There are also over fifty different seafood dishes to choose from. The food is consistent and the service fast.
Hungs. 27 Wardour Street, Chinatown. W1D6PR
Open until the early hours of the morning this is good, cheap, basic Chinese food. For under twenty pounds you can have a set menu with a drink of your choice. A wide range of authentic Chinese dishes with great crispy duck and a good selection of beef, pork and chicken dishes. Not sophisticated dining but good value for money, very popular with the Chinese.
New Mayflower. 68 Shaftsbury Avenue. W1D6LY
Retro décor and Cantonese dishes. Consistently high quality food, among the standout dishes are salt and pepper spare ribs, Singapore vermicelli, crabmeat and sweetcorn and the mixed meat and seafood dish with Shahe Fen. Can get very busy and the waiters can be a little short but worth putting up with for the food.
The Good Earth. 233 Brompton Road. Sw32EP
One of a trio of established restaurants offering classic and modern dishes in an authentic traditional setting. Despite its location in the heart of busy Knightsbridge, The Good Earth offers a haven of relaxed oriental splendour. Dishes of note are the crispy fragrant duck, preserved and fresh vegetables cooked in a clay pot and the seabass and mixed seafood platter. There are also plenty of vegetarian dishes to choose from.
My Old Place. 88 Middlesex Street. E17EZ
Not in Chinatown, but just four minutes away from Liverpool Street Tube Station. This traditional Chinese restaurant, complete with wall hangings, serves excellent Szechuan cuisine. The hot and sour soup is outstanding as are the fried beans and the spicy lamb kebab and for the adventurous the pigs’ trotters and fugi feipian, sliced offal in chilly oil, are an unusual experience. This is authentic Chinese cuisine but not for the faint hearted.
Isn’t cheesecake the best thing in the world? Of course it is! Just name it and we bet, you’ll be left craving for it.
Cheesecake is one of the most beloved desserts around the globe. While many of us are acquainted with the fact that this creamy dessert has its roots seated in New York, the fact is – it actually dates back much further.
How did the Cheesecake reach New York?
The Cheesecake didn’t reach New York initially. The first cheesecake was probably produced on the Greek island of Samos. Back then, this delicious dessert was believed to be a powerful source of energy (not to say it isn’t today :)). Even during the first Olympic Games in Greece, in 776 BC, cheesecakes were served to the athletes! Wedding couples were also served and cherished with this amazing dessert.
During the 18th century, the cheesecake slowly started to look like something we could have recognized today in New York. And today, there are hundreds of amazing recipes available for all sorts of cheesecakes.
The nice thing about cheesecakes, is that it’s simple to bake, with no fancy or complex ingredients, and it can all be done at a reasonable cost. Every restaurant has its own version of the popular New York cheesecake.
The New Yorkers fell in love with cheesecakes back in the 1900s. The credit for the creation of the NY cheesecake is bestowed upon Arnold Reuben, who was also known for his signature sandwiches. Reuben was born in Germany but shifted to America at a young age. The NY styled cheesecake was actually an experiment that Reuben did with a cheese pie. He was invited to a party where he was served with a cheese pie, and he was so dodged by the dish – that he started experimenting with it and came up with what we know today, as the NY Cheesecake.
What makes the New York cheesecake different from other cheesecakes, are the ingredients, so let’s start baking!
Kitchen Time! Let’s Prepare a Delicious Cake Today!
Here is a wonderful NY Cheesecake recipe that you can easily bake at home…
What You’ll Need:
5 large eggs at room temperature
4 8-ounce packages of cream cheese
1.5 cups of sugar
1.5 teaspoons of vanilla extract
1 teaspoon of grated lemon zest
2 cups of sour cream
8 tablespoons of unsalted butter
2 tablespoons of cornstarch
1-teaspoon of fresh lemon juice
Get Ready to Prepare
Take a 10-inch spring form pan and butter the inside of the pan. Around the sides of the pan, wrap a double layer of high-quality aluminum foil tightly and make it conform to the pan. This double layer of aluminum foil helps to prevent water seeping into the pan while you put it into the bani-marie. Preheat the oven to 300°F while placing the baking rack in the center of the oven.
In a large mixing bowl, put the eggs and the sour cream and with an electric mixer blend the mixture well. On the other side, beat the cream cheese in medium-sized bowl until the cheese becomes creamy and smooth. Then, add creamy cheese to the egg-sour cream mixture and beat until smooth.
Now, add cornstarch, vanilla, lemon juice, lemon zest, and sugar into the mixture and beat them all thoroughly for 2 minutes. Put the mixture onto the prepared spring form pan and place it in a roasting pan. The roasting pan should be large enough to prevent the sides from touching. Place the roasting pan in an oven and pour in very hot tap water to reach halfway up the sides of the spring form pan.
Bake the cake for around 2 hours and 15 minutes, or until the cake is very lightly colored and once the knife inserted in the center comes out clean. Take out from the water bath and very carefully peel the aluminum foil from around the pan. Let it cool at the room temperature for about 4 hours.
Cover and refrigerate until chilled. For best taste chill it overnight.
That’s it! You’ve baked a delicious original NY cheesecake!
About the writer: Neha Sharma runs a successful Bakery in India, called Arena Cakes, and Cheesecakes are among their best-selling delights.
Okiway sits on the corner of Morgan and Flushing Aves (check in our map – click the “Japanese” category), only a block or two from Momo Sushi Shack and King Noodle (of spam noodles fusion fame). It is the latest addition to the areas edgy asian eateries.
The space has a playful atmosphere, balancing a Japanese pop culture aesthetic with Bushwick’s obligatory toned-down cool. The primary-colored magnetic letters you remember from pre-K cover a stainless steel hood above an open kitchen, occasionally spelling out words like ponzu, and a vinyl toy collection lines the top of the wall, cast in the vivid pink glow of the neon ’Okiway’ sign that greets you as you step inside.
Their signature dish is Okonomiyaki, a type of savory japanese pancake — think of the comfortingly mushy, ginger-spiked filling you find in a veggie dumpling lightly fried into a mayo-topped patty. The dish is relatively unfamiliar in the US so it’s prominently featured and explained on their website. You might understandably think it’s meant to be the focus of the meal, but rather, look at it as a kind of a side dish; filling, with a mild, palate-cleansing flavor. Resist the urge to each order one of the several varieties on offer, and instead get one to share or you’ll miss out on the full experience.
Sharing is the essence of Okiway, which could be described as Japanese fusion tapas, and the eclectic offering will hopefully serve as its own topic of conversation during your meal.
A great example is the Edamame, its ubiquitous steamed-and-sea-salted presentation eschewed in favor of a saute and toss in a soy brown-butter sauce; the smokiness of the lightly-charred bean pod and the richness of the butter cast the familiar dish in a new light. Or the Wasabi Guacamole, which seems unremarkable until you squeeze the lime over top and the distinctive flavor of the wasabi comes alive. The okonomiyaki are interesting and enjoyable, but this kind of subtle fusion twist is Okiway’s real draw.
The Beef and Cheese Yaki, a dish served by Japanese places in France, is like a fried cheese stick that wraps the hunk of Swiss in a thin layer of beef rather than breadcrumbs. It’s unavoidably delicious and will make you momentarily wish it wasn’t a small plate restaurant.
The same could be said for the Corn Tempura, another unusual but welcome take on a staple. The loose corn kernels fried together in fritter-like balls does everything tempura should, highlighting the crisp sweetness of the corn, and really shines when topped with seasoned salt and a squeeze of lemon.
Those who enjoy more traditional Japanese fare, have no fear, they are equally well-represented. Standouts are the paper-thin slices of the Octopus Carpaccio in a light citrus vinegar sauce; and the Shinaji, small white mushrooms and shredded fried tofu in a light soy sauce. They’re both served cold and are delightfully citrusy and refreshing.
Okiway features an equally interesting selection of beer and sake to complement the food. For those who don’t typically enjoy Asian beers, try the Asahi Black, stout-like but smoother; for those who do, the Wasabi Nigata elevates the mild, bitter flatness of a typical japanese beer with a spicy note. Or opt out of Asia altogether and go for Columba, a white beer from the owner’s hometown in France.
Okiway is deeper than it seem at first glance, and demands more time and attention than a quick stop for ramen. Highly recommended for couples or groups that are in the mood to spend a little bit more, both in time and money, in exchange for a unique and eclectic meal.
Did you know? The 5th Annual Streamy Awards, which honor the best in online video and the creators behind it, were the #1 most social non-sports program on TV on the day the show aired, last year. More than 97,000 people wrote almost 475,000 Tweets about the show and 2.3 million people saw those Tweets a total of 9.3 million times.
In case you haven’t heard yet, the Dick Clark Productions and Tubefilter recently announced the nominees for the 6th Annual Streamy Awards taking place on October 4th at the iconic Beverly Hilton.
The Streamy awards feature a FOOD category as well, and this year’s nominees include YouTube sensations like “Feast of Fiction”, who will teach you How to Make PAWPSICLES from Zootopia! Or How to Make ECTO COOLER from Ghostbusters.
There’s also the “How to Cake it” YouTube channel, where creator and baker Yolanda Gampp will teach you how to make a Pokemon cake, as well as hundreds of other cool and yummy designs.
And there’s “Tiny Kitchen” as well – a beautiful food channel showcasing tiny designed food – you have to watch it to understand.
Online video is definitely becoming the language of this generation and video creators in the culinary world are helping to bring new excitement and attention to the world of food.
“This year’s Streamy Nominees represent the most diverse range of creators the Streamy Awards have ever seen, with stars on new and emerging platforms,” said Streamy Awards founder Drew Baldwin. “Creators have reached new heights in how they captivate, inspire, educate, and entertain us—with new technologies, new formats and new ways to engage with their communities. We’re honored to be celebrating these achievements with such a brilliant class of creative people.”
The 6th Annual Streamy Awards is Executive Produced by dick clark productions’, who are the world’s largest producer of televised live event entertainment programing, with the “Golden Globe Awards”, “Academy of Country Music Awards”, and many more.
The New York Coffee Festival is returning for the 2nd year in a row to the 69th Regiment Armory on Lexington Ave from September 16-18. What’s better than last year? Even more vendors, new lab sessions, latte art demonstrations, and more.
The New York Coffee Festival is also the official launch event of charitable Coffee Week NYC™, which promotes the vibrancy of the coffee industry while also raising money for clean water and sanitation projects in coffee producing communities. For more information, please visit: www.newyorkcoffeefestival.com
Who are the exhibitors this year? Bluestone Lane Coffee, Devoción, La Marzocco, Ally Coffee, Califia Farms, and more will be among over 70 innovative exhibitors. The three-day coffee festival will also include the Coffee Masters NYC barista championship, The Lab program featuring an exciting line-up of interactive demonstrations, workshops, talks and tastings, the Coffee Music Project, and the Coffee Art Project, as well as a number of new features including:
The Latte Art Live, where visitors will be able to learn first-hand how to make beautiful latte art in demonstrations given by some of the best baristas New York City has to offer, as well as guest baristas from around the world.
The Village will feature small innovative brands and many new coffee products that have not yet been seen elsewhere.
The Espresso Martini Bar, which will provide an exciting range of coffee cocktails that will excite even the most casual coffee drinker, let alone coffee diehards.
The New York Coffee Festival will also be running the Coffee With New York campaign to find out which New York celebrities coffee-loving New Yorkers would most like to have coffee with.
If the promise of hundreds of free samples from the highest quality specialty coffee and food brands is not enough of an incentive, The New York Coffee Festival is donating 50% of ticket proceeds to charity: water via the Allegra Group’s Project Waterfall initiative. Through these donations, Project Waterfall will be able to continue bringing clean water to coffee countries such as Tanzania, Ethiopia, and Rwanda.
On this year’s festival, Allegra Group CEO, Jeffrey Young shares, “We are delighted that The New York Coffee Festival this year will be building on the tremendous success of the launch event in 2015. This September, we are expecting more than 12,000 highly caffeinate trade and consumer visitors (nearly double of last year). New York is such a thriving city with an immense coffee culture that is rising by the day. We are proud to welcome a host of new coffee roasters and brands as vendors this year which all makes for a truly exciting event. We also aim to raise more than $100,000 charitable funds to provide clean drinking water in coffee countries via our local partner charity: water.”
Tickets for The New York Coffee Festival are now on sale at: www.newyorkcoffeefestival.com, and like always – they are expected to sell out quickly.
We are extremely proud to announce our unique and exciting collaboration with The Times and The Sunday Times Insider City Guides, on ‘The Taste of New York‘ interactive food map. What’s it all about? Well, The Times wanted their readers to get lowdown on the best places to taste NYC’s iconic food, so they asked the experts…NYSF! (NewYorkStreetFood.com).
The Sunday Times Insider City Guides was launched back in March 2016, and it combines the expertise of the travel teams and city break experts at The Times and The Sunday Times Travel Magazine.
The project included the launch of a new interactive Food Map for New York, to which our team at NewYorkStreetFood.com contributed most of the food tips. We provided The Times with NYSF’s first hand experience of the top places to eat steaks, Tacos, Pizza, Burgers, Sweet treats and some of our favorite Street Food vendors.
How Did It All Start?
When they were looking at New York, The Times decided to focus on the food scene, since eating out is so intrinsically special to New York. With the most unique food spots around every corner, from the tastiest Taco vans to the poshest pizza in town, we all know that New York is surrounded by an abundance of great spots for even the fussiest of foodies. Because of this, content surrounding restaurants and street food spots also returns the most searches (The Times research showed that over 15,000 users in the UK search for New York related food content every month!).
This led The Times to collectively decide that an interactive tool showing all of New York’s favorites in one place would be a perfect way to conquer the breakfast/lunch/dinner and snack dilemma of where to eat! To make this interactive map feel as authentic as possible, The Times consulted New York’s top foodie influencers, NYSF included.
After identifying the best of the best New York foodies, The Times then asked for their first hand recommendations for the top spots to eat, plus their absolute must-try dish for each.
The influencers have spanned their tips across what they consider New York’s top 7 cuisines: Burgers, Pizza/Italian, Street Food, Sweet Treats, Tacos, Steakhouses and Trending spots.
With that unique insight, The Times compiled these into a newly launched interactive map to be featured on The Times and The Sunday Times Travel Insider’s interactive food map.
This beautifully designed Food Map is also extremely user-friendly. Click here to view the interactive food map, then just select your preferred food category from the drop-box menu, let’s say “Pizza” – and the colorful map with pop up orange pizza slices representing the best tips for Pizza spots in NYC, recommended by us and other prominent bloggers and food critics.
By being featured on one of the top publications in the UK (with over 8.7M visits per month), this interactive map has been created to aid both those traveling to New York and New York natives alike.
I recently had some friends in from out of town, and in addition to showing them the sights of New York City, we made our way through the streets sampling the multitude of cuisines Manhattan has to offer. In our travels, we stopped by Uncle Gussy’s Greek Food Truck for some traditional Greek fare.
Uncle Gussy’s has been a neighborhood fixture at 345 Park Avenue and East 51st since 1971. It started as their uncle’s food cart which vended hot dogs and pretzels, but now co-owners Nicko and Frank have been vending from their distinctive bright blue truck, complete with a line of customers, for the past 8 years.
We arrived at Uncle Gussy’s after the lunch rush, but there was still a steady flow of regular customers getting their fix. I say fix because our meal was nothing short of addicting.
At the suggestion of Nicko we had the souvlaki– and what a good suggestion it was. Inside a doughy, lightly toasted pita, and under fresh lettuce and tomato, sits the most delectable treat: marinated pork shoulder, which has been grilled, not a flat grill as Nico noted, but on a barbeque which enhances the flavor, leaving each bite to melt in your mouth. Really, it did. And, since it was prepared by Nicko’s mother Katerina, it truly captured the Uncle Gussy spirit of fresh and homemade.
What brought this dish together was what Nicko and Frank consider their “specialty”—the tzatziki sauce. I agree. It was traditional Greek, with a creamy yogurt base, but there was something else included– a “secret ingredient” which they say is “our Greek mother’s love and passion.” Given that, there truly isn’t another sauce like it.
As if all of this wasn’t tasty enough, our souvlaki was accompanied by an order of fries. But these were not just any fries, these were seasoned fries—Gussy style; cut potatoes, deep fried then tossed with Greek oregano—both the taste and the aroma were incredible.
If souvlaki and fries aren’t what you’re craving, Uncle Gussy’s also has daily specials, as well as sandwiches and burgers in addition to their regular menu selections of Greek dishes. And, Uncle Gussy’s Greek food truck has made their mark in the digital age: on their website (https://unclegussys.com) you can skip standing in line and order online through Grubhub or Seamless. You can also signup for updates and specials, or follow them on Facebook, Twitter, or Instagram. Oh yes, one more thing—they cater for parties big and small. (Contact us for more details!) With all those options, now there’s no excuse for not to giving their “fresh, home cooked, Greek cuisine” a try.
Nestled next to the JP Morgan & Chase building, during the bustling lunch hour, I found Phil’s Steaks food truck, an easy lunch choice for this complex city. Despite everyone trying to beat the heat, I received a warm welcome from Kevin McConnell, Phil’s Steaks Co-Owner, who let me know a bit about the background of Phil’s and how it came to be a truck that graces the New York City Streets.
I learned how this was the brain baby of a few friends over some beers, and done because it was too much of a good idea not to. The simple reason Phill’s started really honed in the overall vibe of the truck and the food itself. There’s nothing about Phil’s that doesn’t seem like a good idea. Although most of their customers were stuffed in suits, the Jawn offers a laid back, feel good sort of atmosphere. This was evident in how even the most stern-faced looking suit walked away with a wide grin, and a cheesesteak. Even the intimidating and looming buildings that surrounded the truck couldn’t mess with the easygoing nature of Phil’s.
I managed to just miss the lunch rush, call it good timing or pure luck, so as I approached the truck I was immediately greeted. We chatted briefly, and Kevin’s passion for food, specifically the cheesesteaks he’s shelling out, convinced me that I was in good hands. He helped me dive right in with the Shroom Steak. Being totally honest, Phil’s steaks aren’t the most glamorous sandwiches known to mankind, but what they lack in looks, they make up for in taste.
Phil’s priority is giving their customers authentic Philly Cheesesteaks, and while I might not be an expert, if Phil’s is an example of a cheesesteak done right, I need to get to Philadelphia this second. The mushrooms were huge and cooked to perfection, really emphasizing the juiciness of the steak itself. And can we take a moment to appreciate juicy steak from a food truck, instead of the dried out meats that I have frequently run into. While I was confused as to where the cheese was (Kevin is a self proclaimed cheesy kind of guy) I was surprised to have it under all the meat, the placement making not only the meat a cheesy delight, but the bread as well.
Let’s take a minute to really talk about this bread, because it’s probably the most important thing to me in this food truck experience. Usually breads on food truck sandwiches tend to be too hard but not only were their authentic Philly Amoroso rolls soft, they were the type of rolls you stuff your face with five of by themselves. Imagine that greatness, filled with cheese and steak. I was swooning. Unfortunately the greatness of the sandwich led the fries to pale in comparison, but I have a feeling that the “Route 11” potato chips that they offer would have been a better companion for my sandwich. Lesson learned for next time.
Although I typically pride myself on my gluttonous tendencies, I could only handle one sandwich, and that was only after a half 6” serving. Next time I’ll have to prepare to take down the Whiz Steak, a popular menu item that brags about the amount of cheese whiz it brings to the table, as it seems that I’m missing out on a great Philly Cheesesteak staple by not indulging in the canned goodness.
Ultimately, Phil’s Steaks aims to give you a simple cheesesteak that also happens to be one of the best things you’ve ever put in your mouth, and I believe that they succeed. With menu options that appeal to a variety of taste buds (they even offer the vegetarian option Wilson sandwich), and prices that lean more to the reasonable side where city lunch is involved (I’d go with the full 10” for more bang for my buck), I don’t see why this food truck isn’t the lunch option for everyone on Park Ave.
You can find Phil’s truck all over midtown, especially with the use of their handy “Find Phil” link on their website. You might also run into them at festivals and parties, as they cater events as well.
Although I was close to having my waist-band bust from all the indulging at the 9W Market (if you haven’t yet – read Part 1 here!), I couldn’t leave without trying a burger and fries from the Filling Station. The meal is touted as “the best hamburger and fries in the world ever!!!” And, I agree.
The burger, made from organic brisket, hanger steak and short rib, is ground fresh daily. Charlie, a long time employee, explained that the burgers are seared on a flat top grill so they maintain their natural juices. They literally melt in your mouth. And, the fries…oh the fries…hand cut, with a choice of regular or sweet potato, are fried to perfection and dusted with salt. Veering from my traditional route, I opted for truffle aioli instead of ketchup. It was an excellent choice; the combination of tastes blended into a mouthwatering treat.
I’d have to say that it is a must try for any burger lover. And, paired with one of their local craft beers, it just might be the perfect meal.
So, with a waistband now officially busting, I allowed Agata to talk me into having dessert. I sampled artisanal ice cream (yes, you guessed it; fresh and local). It was dense and creamy and flavorful. Then the array of breads, pastries, and sweet treats is just too much to take in. From the warm chocolate chip cookie (made with…are you ready for this?…Jacque Torres chocolate!) t o the fresh berry pies, to the hand dipped macaroons, one would never run out of sweet tooth options. And, all of which can be ordered with herbal tea, cappuccino or espresso.
On a related note, I must add that Agata is a delightful l person—she is welcoming and energetic, and also passionate about what she does and what her establishments represent. Her presence mirrors that of the friendly staff and the clear philosophy of everything fresh. In fact, in addition to consistent items, the menu changes daily, based on availability of products from local farms and even selections from their own garden.
Depending on the day, or the weather, or the season, you can find bikers, hikers, celebrities, families and friends lining up for their favorite meal or treat at either the 9W Market and Filling Station, with a line of cars known to stretch over a mile long.
As Charlie explained, “It’s a destination.”
It certainly is. Be sure to take a trip there soon.
Just outside NYC, about 12 miles north of the George Washington Bridge, sits an incredible food oasis—or actually two. As a former gas station (said to be built in 1939), the Filling Station is aptly named. Adjacent is the 9W Market, an open-air natural wood building bustling with energy. Both properties have an unmistakable vacation feel; outside the Filling Station there is white gravel and picnic tables with brightly colored umbrellas, all flanked by clusters of tall grass and potted palm plants. Outside the 9W Market are bistro tables, Adirondack chairs, herbs and flowers, and even a fire-pit. Inside, plenty of delicious food.
The 9W Market is self serve, with a focus on preparing natural and organic foods, artisan pizza, home baked pastries, cakes, and bread. It is a family run business, and owner Agata Ostrowska suggested I try the egg sandwich. I usually like pepper and ketchup on my egg sandwiches but no additional seasoning was needed for this delectable treat. The flavor was incredible; organic eggs, local cheeses consisting of cheddar, Swiss, and smoked mozzarella. Yum, three cheeses– what more could you want? Well, there was more. The sandwich is topped with the thick cut double smoked bacon, that added a layer of saltiness—all tucked in a crunchy crusted, doughy homemade ciabatta bread. Apparently I’m not the only one who loves the eggs sandwich. Weekend mornings they sell over 300 of them!
But, if breakfast isn’t for you, there is no shortage of options. There was an incredible array of salads which truly exemplified their concept of farm fresh. I tried several salads: fava bean, tossed in a tomato puree, onion and olive oil. It was light and flavorful; juicy orange and red heirloom tomatoes with a touch of olive oil, basil, and shaved parmesan (Yum, more cheese); sautéed spinach that was so appetizing, without even a hint of bitterness; quinoa with kale, sunflower seeds and cranberries; wheat berry with cranberry, celery, lemon raspberry vinaigrette enhanced by the inclusion of apricots—it was so light and refreshing. The wheat berry salad was my favorite second to an unexpected surprise—roasted potatoes, served as warm wedges tossed in lemon, olive oil and rosemary. There was a mouth-watering zest to them—perfect to eat as a side or all on their own.
After trying the salads and sides, I knew I had to try the pizza since the aroma was wafting through the air. The 9W Market makes a variety of artisan pizzas, from sausage to cauliflower, but I decided on a traditional margherita. It was fabulous. Sweet tanginess of the tomatoes with the creaminess of the cheese was so flavorful, and some bites even more so with the sprinkling of fresh basil.
I switched from my morning coffee, and ordered a glass of pinot noir wine to accompany my pizza. As I sipped my wine I couldn’t help to notice the uniqueness of the crust; crisp, but yet a soft dough, with a sublet tang to it. I later learned it was homemade sourdough which took several months to perfect. It was well worth the wait—and something I’ll be returning for!
But, before I left I had to try one more Market fan favorites: the lobster roll. Since I went the traditional route for my pizza, I opted for the same for my lobster roll. It is made with the meat of a 1.25 pound lobster nestled on a buttered and sea salted roll. (non-traditionalists can order the Connecticut lobster roll which is prepared warm, poached in clarified butter, with celery salt and lemon). What I loved best about the lobster roll was the simple purity of it—no filler of celery, or lettuce, just the succulent meat and homemade mayo. If for some reason your lobster roll wasn’t satisfying enough, your roll is served with homemade chips and a roasted corn salad. The entire dish takes you right to the coast of New England…
Keep posted for Part 2 of this culinary trip just outside NYC, where Kate tastes “the best hamburger and fries in the world ever!!!”…
Love to run and drink? Then this one of the most exciting Festivals in NYC that you definitely do not want to miss! The first annual Brew Hop 5K + Craft Beer Festival is coming to Randall’s Island Park on Sunday, September 18th. This fun-packed event will feature complimentary tastings from craft breweries around the Greater New York Area, such as: Bronx Brewery, Brooklyn Brewery, Alphabet City Brewing, and many more to be announced.
The Brew Hop is actually one of the latest brand new Festivals in NYC. It gives attendees the chance to mix their love for running and beer, aiming to build a bridge between two seemingly unrelated yet perfectly compatible pastimes. This awesome day starts off with a 5K race, followed by a Beer Festival from 12:30pm – 4pm. Runners will even receive a congratulatory medal at the end of the race! For those of you interested only in the post-race festivities, or in other words – drinking, there is a ‘Beer Fest Only’ ticket available for purchase. VIP tickets are also available for purchase, which will grant access to a private lounge area with wait staff to get beers for you, free massages, private bathrooms, exclusive food and beer offerings.
All attendees will also enjoy complimentary beer samples, along with a tasting glass, koozie, and other exciting surprises from all participating breweries. The post-race festival will feature live music, lawn games, brewery row, art installations, local food trucks, vendor village, and seating areas.
As the excitement towards the upcoming festival grows, Co-Founder of Peak Projects, Joey Garofalo explains, “We’re honored to be able to contribute to New York City’s craft beer and running scenes and hope this event will become a staple in both communities for years to come.”
Check out this video from NYC’s 2015 Craft Beer Festival:
On top of all the fun, run and beer, this exciting event will benefit City Harvest, the world’s first food rescue organization. The festival organizers will be donating 10% of the proceeds directly to the City Harvest charity, who this year alone, will collect 55 million pounds of excess food to help feed 1.4 million New Yorkers who are struggling to put a meal on their tables. Through its powerful relationships with farms, restaurants, grocers, and manufacturers, City Harvest collects nutritious food that would otherwise go to waste and delivers it free of charge to 500 soup kitchens, food pantries, and other community food programs across the city. For more information, please visit www.cityharvest.org.
We are sending one of our bloggers to cover the event, so we’ll update you soon, if this Festival is about to rank on our top list of best Festivals in NYC…:)))
Here are the EVENT DETAILS:
The Brew Hop – 5K + Craft Beer Festival
DATE: Sunday, September 18th
TIME: Registration Opens: 10:00 AM
Race Starts: 12:00 PM
Festival: 12:30 PM – 4:00 PM
VENUE: Randall’s Island Park, NYC
TICKET INFO: 5K + Beer Fest: VIP – $100, Early Bird – $45, Advanced – $60, Same Day – $75
Beer Fest Only: VIP – $90, Early Bird – $35, Advanced – $50, Same Day – $65
This ain’t your grandma’s cheesecake. In fact, rid your mind of all your past experiences when it comes to chowing down this dessert and free yourself of expectations because Eileen’s Special Cheesecake will blow them away each and every time.
Located at 17 Cleveland Place in SoHo, Eileen’s Special cheesecakes are made, filled and packaged with love. This cute and cozy shop is usually packed from door to register with eager patrons ready to get their portion of finger-licking cheesecake. In the back of the shop, you can find Eileen joking with her employees and overseeing to make sure each and every cheesecake is in tip-top shape. Eileen has been baking for 41 sweet years and has enjoyed it to the very last drop. She admits that her favorite part of working in the beautiful store is exceeding expectations of what a cheesecake should taste like. She loves the look of surprise and delight on a customer’s face when they take their very first bite into one of her scrumptious concoctions.
While customers go crazy over the Strawberry Cheesecake, Eileen’s personal favorite is the Banana. As I stuffed my face with these mini cheesecakes prized at $3.80 each, I had to agree with Eileen – the banana-flavored dessert was superb. A few of my other favorites were the Red Velvet (it melts in your mouth) and the Mango Cheesecake. If you’re dreaming of a tropical vacation but can’t quite get away, then you should check out the Piña Colada, which will make you feel like you’re enjoying a cool breeze.
If you’re still not quite sold yet, did I mention that tomorrow is National Cheesecake Day (who knew?!) and ALL of Eileen’s cheesecakes will be half off in-store. Make sure you head to SoHo before 7pm, since I’m sure there will be a line halfway around the corner when you arrive. Grab a friend, get a spot, and prepare to experience the best cheesecakes New York has to offer. See you there!
For more details about Eileen’s Special Cheesecake’s visit their website at this link here.
With the Olympic Games and European Football Championships dominating our screens, we’ll be seeing plenty of images of sporting heroes flash before our eyes in 2016.
For many people, it’s big events like this that spur them on to want to succeed in their own sport – be that enthusiastic children or adults wanting to pursue their hobby with a renewed vigour or budding athletes keen to be the next big stars winning medals and trophies on an international stage.
If you want to do well at sport – at any level – then you need to be in good shape. Yes, you need to practice your chosen discipline and exercise often to get in tip top condition, but you also need to fuel your body with a healthy and balanced dose of all of the right nutrients. The diet of a sports start can be every bit as tough and complicated as the activity they engage in.
Could you manage it, even for a week? Here’s what it entails…
Olympic gymnast Daniel Purvis told the Mirrorhe starts a typical training day with two poached eggs on wholemeal toast, helping to fuel a three-hour session. Post training is lunch, and he re-stocks his body with chicken, pasta, a bit of salad and a protein shake.
He stressed: “I am very motivated about my protein shakes – especially when I am training so hard because I know how much they refuel your body.”
After that, it’s back to training before a lighter evening meal. This normally consists of some meat – beef, chicken or gammon – with potato. If he needs a snack he reaches for a cereal bar.
He added: “The meals that I will rely on in the run-up to Rio are the ones that I have taken before. Everything is high protein, high carb and energy sufficient. I’ll also be having lots of fresh fruit and vegetables to really feel healthy.”
Arsenal has long been seen as a pioneering club when it comes to diet. Arsene Wenger revolutionized the way the North London club operated and most rivals have followed suit since. Current head nutritionist James Collins told The Telegraph what makes up the menu for the Gunners.
Breakfast often involves porridge – with lighter grains such as quinoa used – or eggs in wraps.
Snacks are then all about upping the protein intake – with flapjacks and mousses made from scratch to perform this vital function. He stressed: “Typically footballers can struggle to get enough protein. They have grown up knowing they need a carb-based diet for energy so they rarely lack carbs, but that’s not necessarily the case for protein, which is so important for muscle recovery – especially as training has become more explosive over the years.”
Footballers also road test supplements such as caffeine or carbohydrate gels in training to ensure their body handles them naturally when they are in the midst of the action on the field.
The post match diet also involves ‘recovery drinks’ that top up the footballers’ levels of carbohydrates, protein and antioxidants.
Collins also revealed: “Phase two of the recovery process involves players eating from a recovery station in the changing room which features a selection of food served buffet–style. The theme is a healthy take on players’ favourite foods. The idea is that we are encouraging players to eat in order to help the recovery process, so they get food they will enjoy. A popular buffet food is sushi with a selection of temaki or hand rolls and some sashimi as well.”
Boxers need to be at the top of their physical performance and have a very careful eye on their weight, as they fight in strict weight categories.
English Institute of Sport Senior Performance Nutritionist Mark Ellison offered an insight into how this works to the GB Boxing site.
He gave the example of boxer Luke Campbell’s diet as he looked to keep to 54kg.
The diet plan was:
*7am – glass of water, weight check
*8am – porridge with skimmed milk and an apple
*10.30am – 500ml water (or electrolyte drink) with an hour-and-a-half training
*12 noon – chicken breast, pasta, veg
*3pm – 500ml water (or electrolyte drink) plus 90 minutes of boxing
*4.30pm – ‘recovery shake’
*6.30pm – salmon and veg
*8pm – 500ml water as part of recovery session
*10pm – time for bed to start again in the morning!
Here’s another Fighter’s Diet you can try…
Sportsmen and women rely heavily on planning. They have to get their diet right – it’s a crucial part of their preparation.
Protein is important. Many athletes need a boost of this in shakes and snacks. If you think about how to use such products in your diet, we suggest you consult with an expert first. When that expert does recommend adding nutritional supplements, one company that helps its customers achieve their health, fitness and sporting goals through such supplements – is Fysiqal Nutrition (www.fysiqalnutrition.com).
Every athlete has different requirements. Don’t underestimate the need to be very specific.
Breakfast is crucial to set you up for the day. For many athletes it boils down to a choice of eggs or porridge.
Isn’t it time that dogs in NYC have their own favorite street food trucks around town? We definitely think it would be an amazing treat for any pet to have a nice meal on the go, while having a stroll in the park. We also think it can become a huge business by itself, but that’s for a different post.
Today (Thursday July 7, 2016), New York State Senator Kemp Hannon and Freeport Village Mayor Robert T. Kennedy will join dozens of happy owners of dogs in New York City, to celebrate the Doggie Dinning Bill that was recently signed into law. The new bill allows dogs in NYC to dine with their owners or companions at most outdoor cafes.
The funny fact is, the legislation was actually signed during the cold winter, when most outdoor food spots were closed.
Senator Hannon, who sponsored the new bill, has made sure to allow leashed dogs in NYC to have the pleasure of dining with their owners in outdoor food restaurants, cafes and patios.
Any Rules for Having Dogs in NYC Eat with You?
The new law does have some requirements though, which restaurants need to follow. They will need to have a separate section and entrance for dogs so they do not pass through the establishment. Restaurant employees are also prohibited from having direct contact with the dogs. And of course, Dogs in New York City who want to eat outside at their favorite restaurant – must also be on a leash.
This happy celebration for all hungry dogs in New York City will take place at 2pm at Hudson on the Mile in Freeport. This world famous spot in Freeport is home to hundreds of outdoor cafes and restaurants.
Hudson’s on the Mile Restaurant has constructed a special doggie dining area and will be unveiling the first legal doggie food menu.
Just for knowledge, California was the first to adopt such a law, and now New York is the second State in the nation to sign a law allowing dogs to eat with companions. It is of course an individual restaurant’s choice to allow doggie dining. Fact is, there are over one million licensed dogs in New York State.
Creative Food Trucks and Carts vendors will surely take note of this new bill and start catering to this huge new market. If you’re a Food Truck or Cart that has already started selling street food to Dogs – please let us know! Send us some pictures as well!
Although food tourism may sound merely like the action of tourists eating while traveling, it reaches into a huge positive effect on our natural-resource supply and the tourism industry as a whole. Food tourism is quite simply the exploration of food as the purpose of travel. Food already ranks with climate, accommodation, and environment as being important to tourists. Food tourists are often attracted to the locally grown produce of a destination, which they see as deeply connecting them to its origins. Each destination becomes unique because of its offerings, which are appealing to the tourists who want to become part of the local community. Tourists today seek travel experiences based on local culture and identity, which revolve highly around food. A newer form of tourism, it is spreading widely across the globe as the food industry continues to explode through more restaurants, as well as a growing industry of chefs and other careers.
But where is food tourism headed? Due to the changes in accessibility of organic food and the high trafficking of food across continents, food tourism is being forced in a different direction. The pursuit of a local food to its source is fighting against what another part of the food movement is trying to accomplish. In order to prepare the perfect plate or unique menu, chefs and restaurateurs are importing raw ingredients that must travel hundreds and thousands of miles by land, air, or water across continents for the mere purpose of a single dish. With these unique products available with ease, food markets and grocery stores are partaking in this retrieval of food unique to distant locations in order to please their consumers. This trafficking of food across the globe is leaving a heavy carbon footprint, using up important, limited natural resources. This threatens the idea of food tourism and depletes natural resources necessary for growing food.
Another threat to food tourism is food waste. People in the gourmet food business who are determined to create the perfect menu or meal are not only importing local food from far-off destinations, but are wasting perfectly edible portions of produce, meat, and fish for presentation purposes. This is a widespread habit of those who are not directly affected by hunger. There are people who counter these chefs and businesses and go the extra mile to use only locally available food and repurpose every part of their food for consumption. The question is which foodie class weighs heavier: the one depleting the natural food of the future at an accelerated rate for momentary pleasures or the group that understands sustainability and its important future. The tourism industry must take both into consideration for the future because they each leave their own mark on the environment.
Either way, food tourism is evolving, and is predicted to continue changing in the future. There are multiple possibilities for how it will end up, depending on the popularity of people living sustainable lifestyles versus those contributing to a faster depletion of natural resources. If the scale tips towards the part of humankind that is environmentally aware, then the future of tourism will lean toward one future. If the depletion of natural resources happens faster than anticipated, however, a complete collapse is more likely.
Besides man, science will be a determinant of the future of food tourism. There is the possibility that food tourism will continue to seek out food grown naturally from the Earth at every destination. But the parallel future may be an elevated version of today’s obsession with master chefs’ artificially created cuisines. Scientists have been creating synthetic food for mankind in preparation as a solution for possible future food shortages. Unlike genetically modified organisms (GMO) that splice in traits from other species to create the food we see on the shelves of markets today, synthetic biology involves the creation of new organisms in a lab with their own full DNA. The technology used to do this is closely guarded to prevent an adverse reaction from the public. But in order for the planet, and food tourism, to flourish in the future, all possible outcomes must be explored and prepared. If synthetic food is the future, food tourism may focus more on the technology used to create these foods and the unique outcomes it might explore. Some may scour the planet still in search of natural food, as it becomes a rare and much desired delicacy. In fact, the pursuit of organic, natural food for tourism purposes may become reserved for the wealthy class and unattainable to the rest of the world. But just because synthetic food is undesirable to the world today, the burden of the predicting the future of how to feed the world in the face of depleted resources has been taken up responsibly by scientists through extensive, and reliable, scenario planning.
Ali Al-Naama studied Business in International Tourism Management and found tourism vastly different from what people presume the industry is. During his undergraduate career, he worked in an emerging hospitality company in Qatar, which gave further in-depth experience in hospitality. After graduation, he began working in business development for a company that develops special economic zones. He is now beginning his post-graduate education in Tourism Administration at The George Washington University.
With 4th of July right around the corner, we decided to post some delicious recipes for the perfect sliders, one with Crispy Fried Chicke, and the other with some ribeye and angus beef. Who knows, you might find them tempting, and try…
But first, what’s the most irresistible part of your barbecue buffet? In our case, it’s the slider platter, of course. For one, the slider doesn’t force you to commit to just one entrée; it gives you the ultimate mix and match opportunity. Three bites of perfectly ratio-ed ingredients, endlessly customizable, and in miniature form – who could say no to that?
We received the following yummy recipes from the other side of country, from two Los Angeles hotspots: The Hudson and STK LA. Fee free to use it at your 4th of July get together! Happy Holidays!
Crispy Fried Chicken for Sliders from The Hudson
Half gallon buttermilk
3 heaping tbsp. Spanish paprika
4 heaping tbsp. granulated garlic
2 heaping tbsp. onion powder
2 tbsp. cayenne pepper
small pinch oregano
small pinch thyme
good pinch salt
good pinch pepper
Instructions: Whisk all together in a container that will fit your chicken, marinate and fry to perfection.
1/2 gallon mayonnaise
3 tbsp. sugar
small pinch salt
splash apple cider vinegar
Instructions: Whisk all ingredients together in a large bowl. The dressing should taste sweet but with a tangy punch from the apple cider vinegar.
Lil’ Brgs from STK LA
2 mini hamburger rolls
2 slider patties – 2.5 oz each
2 slices cheddar
1 oz burger sauce
2 pc sliced roma tomatoes
2 slices butter pickles
1 ramekin – sliced pickles and cornichons
2 oz Wagyu chuck
2 oz Wagyu ribeye
1.3 oz Certified Angus Beef
Clean and cube the Wagyu. Mix all ingredients together,
then grind with a medium grinder plate ¼” two times.
Ever heard of “Social Sandwiching”? Well, some claim that it is going to be the next biggest trend in food since the boozy brunch. Social Sandwiching is part of a new Sandwich Delivery App called ‘Barney Brown’, where you can custom create your own sandwich, or discover endless sandwich combinations of other users.
The creation process is left entirely to the customer, while Barney Brown stays focused on the curation and preparation of all sandwich ingredients.
Sandwiches can be built online using a Visual Sandwich Customizer of over 70 ingredients, including an assortment of breads, taste-tested and hand selected from the best local bakeries.
Have a favorite sandwich you’ve created? One of the special features of the Barney Brown app is the 2-tap reordering. Save your creation to your menu, and the next time you want a Barney Brown sandwich, just head to the app and your lunch is reordered in just two taps of your thumb.
However, the most interesting feature is definitely the online experience that also acts as a “Social Sandwiching” platform. This allows users to share their creations with others, browse through libraries of user-generated sandwiches, and log in with Facebook to see their friends’ creations.
The new Sandwich Delivery app features a user-generated gallery of the best sandwich creations which can be filtered by likes or by ingredients. With Barney Brown, you will probably never have to taste the same sandwich twice, unless you want to of course.
Most of the ingredients chosen by the Barney Brown team are locally sourced and taste tested in order to ensure the highest quality sandwiching experience for customers. The bread used to build the sandwiches is also delivered fresh each and every day.
The Barney Brown website (barneybrown.com) and application were designed to be incredibly easy to use. Users can save their sandwich creations to their menu for easy future reordering, and reordering on the application is as simple as just two taps.
Barney Brown has just launched in select parts of Manhattan, delivering every day from 10:00 AM – 4:00 PM between 14th street and 42nd street and from the FDR to the West Side Highway.
Who’s behind this Groundbreaking Sandwich Delivery App?
Barney Brown was conceptualized and founded by Matt Baer, Co-Founder of Baked by Melissa. Matt’s current partners include David Bell, long-time childhood friend who shares Matt’s passion for sandwiches, as well as Co-Founders of All Things Media, Richard Maharaj and Robert Spierenburg. With backgrounds in the food and technology industries, this team has come together to build Barney Brown, a custom-made, social-sandwiching, joy-inducing experience.
Hi guys! It starts on September 17th, so please save the Date for the Year’s Most Anticipated Street Food Showdown: The Vendy Awards!. It’s the nation’s original and most beloved food truck competition, and it will be back for its 12th year on Saturday. The annual event will return to Governors Island to showcase some of New York City’s best and most creative street food vendors. Last year, more than 2,000 New Yorkers turned up to judge the grill-to-grill cook-off.
Food Truck Competition Judged by Celebrities
Food Vendors will compete for the coveted Vendy Cup, along with Rookie of the Year, Best Dessert, and Best Market Vendor. The Food Truck Competition will be judged by a panel of celebrity judges. The popular People’s Choice Award will be determined by the crowd’s vote. A new category will be announced in the coming months. In 2015, fan-favorite Snow Day swept the competition, going home with both the Vendy Cup and People’s Choice Award. This year, a new crop of vendors will compete for their profession’s highest honor.
Nominations for vendors are being accepted right now, so loyal NYC street vendor patrons can nominate their choice for best sidewalk chef online at http://www.vendyawards.streetvendor.org/nominate.
“We’re proud to bring the Vendy Awards back to Governors Island to showcase New York’s exploding street food culture,” said Sean Basinski, Director of the Street Vendor Project at the Urban Justice Center. “Over the last decade, the Vendy Awards has become a platform for vendors from all over the city to present their creativity and skill. It’s also a great way for New Yorkers to taste the latest and greatest in street food, and support these hard-working sidewalk heroes. We invite all New Yorkers to nominate their favorite cart or truck, and snag a ticket to truly celebrate what New York’s street food culture has to offer.”
The Vendy Awards are an annual event to benefit the Street Vendor Project at the Urban Justice Center, a membership-based organization that provides advocacy and legal services for nearly 2,000 vendor members. The Vendys’ modest beginnings took place in 2005 in an East Village garage; today, the nation’s first street food event has expanded across the country to include events in Los Angeles and Philadelphia. The Vendy Awards also launched the successful Vendy Plaza, an outdoor marketplace located in East Harlem’s La Marqueta.
Ever wanted to share a coffee with Woody Allen or Robert De-Niro? Well, the New York Coffee Festival is asking New Yorkers this one very important question this year: which New York personality would you most like to share a coffee with? The “Coffee With” campaign gives New Yorkers a chance to reveal who their ideal coffee date would be, as well as enter to win VIP passes to this year’s festival. To enter, fill out the form and tell them who you would most like to have coffee with: www.coffeewithny.com.
We would personally choose any athletes of the New York Yankees, Mets or Knicks, but that’s us. It would be quite interesting to see where the answers go and who becomes the No. 1 most popular Coffee Mate Celebrity among New Yorkers. We already have our bet on who’s going to win, how about you? Well, first of all – if you haven’t visited the New York Coffee Festival in the last few years, you should definitely try it out.
The New York Coffee Festival will return to Manhattan from September 16-18 with lots of vendors, new Lab sessions, latte art demonstrations, and more. It is also the official launch event of charitable Coffee Week NYC™, which promotes the vibrancy of the coffee industry while also raising money for clean water and sanitation projects in coffee producing communities. For more information, please visit: www.newyorkcoffeefestival.com.
Tickets for The New York Coffee Festival are now on sale at: www.newyorkcoffeefestival.com, and are expected to sell out quickly. For coffee connoisseurs and foodies alike, this event is bound to give New Yorkers and global attendees a truly exciting break from the daily grind.
We recently told you about a tasty new pad thai cart that was only 2 days old, with the proprietor telling us it did not have a name yet. Looks like our little brainstorming session worked.
Kicking names around, the owner Arthur came up with Muay Thai, and we told him that we loved it. Now the cart has reappeared...