The hotel chain has been rethinking its food and beverage offerings in the last couple of years while attempting to offer more New York-made products.
If the logistics can stay equally streamlined, this farm-fresh grocery delivery startup might have a shot.
Afineur harnesses specific microbes to allow more subtle flavors already in the coffee to come to the fore.
Their new educational space in Chelsea has state-of-the-art equipment, blackout curtains and lots of crows.
It’s rare that a food event has so many different goals, but stakeholders from all sides of the equation seemed satisfied with the turnout.
Other than fine dining, the festivalgoers can attend panel discussions about the past and present of Harlem’s culinary scene.
Last year, Katchkie CSA delivered 130,000 pounds of vegetables to both offices and their community pickup locations.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
On April 28, Chefs Collaborative will host Meat Matters: an event open to the public featuring tastings and discussions with chefs the likes of Rick Bayless, Piper Davis, Howard Kalachnikoff, Stephen Stryjewski and Bill Telepan among others.
On February 17th, Harlem Park to Park held its third annual Hospitality and Culinary Conference to discuss their progress and what steps should be next in elevating Harlem to meet and exceed the glory it saw in the height of the Harlem Renaissance in the 1920s.
When you talk to coffee nerds about making a “good” cup of coffee, they make it sound both impossibly complicated and incredibly simple. And on April 7th, Edible Manhattan put on a Coffee Summit to do just that.
The soon-to-be published book is a product of an ongoing discussion regarding the soul of urban agriculture in New York City.