Chef Gabriel Israel


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Chef Gabriel Israel


Chef Silvia Barban


Chef Silvia Barban


 

Chef Jemiko L. Solo


Chef Jemiko L. Solo


 

Chef Genaro Virtuoso


Chef Genaro Virtuoso


 

Dun-Well Doughnuts


Dun-Well Doughnuts


Chef Giulio Adriani


Chef Giulio Adriani


Chef Giulio Adriani opened the first and ONLY pizza speakeasy in NYC. Originally from Rome, Giulio is a prime example of following your passion.
"I studied business, my father is an accountant, and my family was planning for me to take over his office... Then of course as a good kid i decided to disappoint everyone.. And here i am!"

Giulio was kind enough to share his home style Focaccia Pugliese recipe:

21 oz high gluten flour
.5 oz salt
.5 oz dry active yeast
2 teaspoon sugar
1/2 cup oil
1 3/4 cup water
Mix all ingredients til dough is formed and smooth.
Sit the dough in a bowl covered with a wet towel until it double up (1 hour)
Prepare your baking pan spraying some oil on the bottom and put the dough on it and spread it with the hands.
Now let it rest again for an hour covered.
Put salt, oil and bake it at 400 degrees until perfectly cooked (roughly 15min)
This dough can also handle any ingredient!!!


 


Chef Zohar Zohar


The incredibly pastries of Chef Zohar Zohar of Zucker bakery in the East Village.

Chef Zohar Zohar


The incredibly pastries of Chef Zohar Zohar of Zucker bakery in the East Village.

If you haven't had the opportunity to try chef Zohar's famous 'Roses', or Shoshanim in Hebrew, stop reading now and head to Zucker Bakery to get a couple. Go early in the morning to make sure your favorite flavor - chocolate, halva, cinnamon, almond-brown sugar or poppy. The recipe is a family secret. Everything we tried tasted magical, so go on an empty stomach! Check out photos and Zohar's story below.

 

Chef Mark Graham


Photos and interview of Chef Mark Graham - the in-flight chef in Etihad's first class.
 

Chef Mark Graham


Photos and interview of Chef Mark Graham - the in-flight chef in Etihad's first class.
 

Recently we had a unique opportunity to visit Saveur Magazine's HQ in NYC. Saveur had invited Etihad Airlines In-Flight Chef Mark Graham to tell us more about the food he prepares on an Airbus A380 - the largest airplane in the world.
This is our first "Visiting Chef" story (we'll have many more) and we're incredibly excited to show you the photos of Mark's amazing food and his story about cooking on an airplane!

We hope you enjoy it!

All photos: Credit Saveur Magazine

Chef Brendan Neville


Chef Brendan Neville


Chef Brendan Neville of Cooper's Craft & Kitchen was kind enough to share his gnocchi recipe with us. He says:

"Our Ricotta Gnocchi is outstanding. Very simple and fresh. It comes atop a broccoli rabe mornay sauce that is quite delectable."

Recipe below the pix!


Gnocchi recipe:

4c ricotta cheese
2c parmesan grated
2eggs
1 yolk
1t salt
1/4t nutmeg
2.5c flour
Mix well, place in piping bag, cut into boiling wager and when they float, they’re done. Simplest recipe ever with the most amazing results!

 

Chef Miguel Franco


Chef Miguel Franco


Chefs of NYC met with partner, general manager AND chef, Miguel Franco (who co-owns, co-founded and developed the menu for Dos Toros Taqueria by the way) at his new restaurant in Murray Hill - Burlap Sack, a potato eatery.  The concept at Burlap Sack is the same as Dos Toros  - the goal is to have the food in your hands within 1 minute of ordering. Franco - who took a different route to get into this business (compared to other chefs we've met so far) - has a degree in civil engineering (cool!), and without any experience started a restaurant with his friend. One restaurant led to 9 of them total. From there Franco started focusing on building up Dos Toros - with now 6 locations in NYC, Franco decided to move to the next chapter of his career and help start up Burlap Sack. Talk about a success story! 

"My first experience in the food business was working at a butcher shop around the corner from my house back in Colombia. Growing up with 3 women in the house (grandma, aunt and babysitter) whom were wonderful cooks made me curious about cooking.  My first job as a chef was about 15 years ago when a friend of mine and I decided to open a Mexican restaurant with no previous restaurant experience.  It was both exciting and super challenging but we succeeded and now there are 9 of those restaurants in Atlanta, Georgia."

Chef Miguel's recipe for turkey meatballs below!

Check out more at www.BurlapSackNYC.com!


Chef Miguel Franco was kind enough to share with us where Burlap Sack's meats come from:

Chicken comes from Freebird the chicken whole foods of choice for their meals  http://freebirdchicken.com
Steak comes from the oldest meat company in the states. Using only the upper 1/3 hand picked and hand cut choice meat in country. www.allenbrothers.com
Turkey comes from the sister company of Freebird: Plainville farms. They are also Whole Food's turkey of choice for their meals http://plainvillefarms.com

Check out his turkey meatball recipe - can't wait to give it a try!
All meats are all natural, vegetarian diet, antibiotic and hormone free. AND the animals are treated humanely. 

Turkey Meatballs
The Ingredients

10 lbs Plainville ground turkey

5 Sauder eggs (the only eggs in the industry with a salmonella-free warrantee)

10 tablespoons of finely chopped red onion

5 teaspoons of garlic paste

5 teaspoons of kosher salt

1 lb of gluten free bread crumbs 

The Process

In a large mixing bowl combine all the above ingredients. Roll into miniature meatballs and place on oiled cookie sheet. Place meatballs in a 400 degree oven and bake for about 15 to 20 minutes or until golden brown. 

Chef Jonathan Kava


Chef Jonathan Kava


We got to speak with Jonathan Kava at Smorgasburg -- a chef who is doing something different among the other vendors at the weekly food filled event. At Von Kava, expect a 3-4 course meal. Next time you're at Smorgasburg, hang out at their stand up counter and enjoy your next 15 minute experience at Von Kava!

Chef Patrizia Volanti


Photos of Chef Patrizia Volanti from Antica Pesa at Smorgasburg

Chef Patrizia Volanti


Photos of Chef Patrizia Volanti from Antica Pesa at Smorgasburg

We met with Chef Patrizia Volanti at Smorgasburg a few weeks ago. They're currently selling their spaghetti burger (among other foods!) that Volanti created for Smorgasburg specifically - inspired by a traditional south of Italy recipe. 

Chef Nate Cotanch


Chef Nate Cotanch


We met up with Chef Nate Cotanch from Zia Green Chile Co. at Smorgasburg in Williamsburg, Brooklyn. He shared so much information with us! Did you guys know New Mexican cuisine is incredibly hard to find and practically unheard of on the east coast? Chef Nate says his goal is to share this unique culture and cuisine that he grew up around with NYC and eventualy the entire east coast! So ambitious and so awesome! Go Zia! 

Chef Nate shares a fun fact about Zia with us:
We are proud to be working with the New Mexico Chile Association in their movement for Certified New Mexico Chile. There are many foreign companies taking advantage of their reduced regulation and cheap labor, genetically engineering the taste of New Mexico chile and passing it off as "NM Chile" when it's not. This is resulting in a decline of New Mexico's chile industry (which brings over $400M annually to New Mexico's economy), and hurting New Mexico farms. It's exciting that our chile is certified to be from New Mexico and that we are supporting New Mexico farms! We've been selling out every day so far at Smorgasburg and are receiving a lot of great feedback on the quality and taste of our products. It's also been so exciting at the level of fellow New Mexicans / Coloradans here in New York City who are beyond ecstatic to see that we're finally sharing a taste of home!

Nate was also kind enough to share his recipe for Sopapillas:

Sopapillas (makes a few dozen or so)

4 Cups of Flour

2 Teaspoons of sugar

1.5 Teaspoons of salt

1 Tablespoon of baking powder

1/4 Cup of Vegetable Shortening

1 1/4 Cups of Water

1. Add all the dry ingredients together and make sure the shortening is sifted, then add water and kneed multiple times until it turns into a dough.

2. Cover the dough and let it sit for a period of 20-30 minutes in order for it to rise

3. Cover a surface in flour, roll out the dough, and cut to your liking in size / shape. A medium thickness is preferable in order for the dough to "puff up" during frying.

4. Heat up canola / other high heat frying oil, and lightly fry on each side until golden brown.

Chef Matt Conroy


Matt Conroy, chef of the Little Prince tells the story of why he became a chef in New York City and how much he loves eggs.

Chef Matt Conroy


Matt Conroy, chef of the Little Prince tells the story of why he became a chef in New York City and how much he loves eggs.

Peter Lipson of the Northern Spy Food Co introduced us to the chef of Little Prince, Matt Controy, and what a pleasure it was! Matt prepared dinner for us and we chatted about what it's like being a chef in NYC and following your dreams.

 

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Chef Peter Lipson


Photographs and Quotes from Chef Peter Lipson at the Northern Food Spy Company.

Chef Peter Lipson


Photographs and Quotes from Chef Peter Lipson at the Northern Food Spy Company.

Peter Lipson is the chef at Northern Spy Food Co. Beautiful restaurant and an amazing chef. Check our photos below!

 

Northern Spy Food Co. on Urbanspoon

Chef Natasha Pogrebinsky


Photographs and Quotes from Chef Natasha Pogrebinsky at Bear in Queens, New York City.

Chef Natasha Pogrebinsky


Photographs and Quotes from Chef Natasha Pogrebinsky at Bear in Queens, New York City.

Chef Natasha Pogrebinsky is the owner of Bear, a fine-dining restaurant and bar in New York City's thriving neighborhood of Long Island City, which she opened in 2011. We paid her a visit and had a great time. Her kitchen is amazing!

 

Bear on Urbanspoon

Chef Josh LaBadie


Photographs and Quotes from Chef Josh LaBadie at the Tavern on Jane in New York City.

Chef Josh LaBadie


Photographs and Quotes from Chef Josh LaBadie at the Tavern on Jane in New York City.

Josh was courteous enough to share a recipe with us of one of their most popular items, the Charlston Burger.

"The sauce is incredibly important. We create our own sauce called Low County Mayo: it's a sweet tangy and tart mayo that goes great with burgers any chicken fries or even on a turkey deli sandwich."

Low Country mayo:

  • 2 pickles (chopped superfine and liquid drained)
  • 3/4 cup ketchup
  • 1 cup mayo
  • 1/4 cup whole grain mustard
  • 4 teaspoon paprika
  • 2 lemons juiced and zested
  • salt and pepper to taste
 

Tavern on Jane on Urbanspoon

Chef Didier Pawlicki


Chef Didier Pawlicki