Yalof’s the author of Food and the City: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It.
Elly Truesdell’s position is a dream job for anyone who’s food-obsessed.
We talked with the shop’s founder, who uses the Hudson Valley’s bounty to create incredibly inventive flavors like a smoky corn on the cob bar, a sea salt shiitake truffle and a thyme caramel.
Following opening remarks by Senator Kirsten Gillibrand, mingle with like-minded folks at the Chefs Collaborative Summit on April 10-12.
That’s the question WNYC’s The Sporkful has been asking in a four-part series.
The Chinese beverage accounts for 30 percent of spirits consumption worldwide, but has only recently been making its way onto bar shelves in the States.
Free month-long chocolate subscription, CSA sign-ups, a maker swap in Bushwick, cool jobs and more.
With a speaker lineup that includes chefs Rick Bayless, writer Kim Severson and Senator Kirsten Gillibrand, the 7th Annual Chefs Collaborative Summit comes to New York City April 10—12.