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0 comments on “What Is CBD and Why Is It In My Food?”

What Is CBD and Why Is It In My Food?

No matter what field you’re in, no one can ignore the topic of CBD as it continues to make it’s way into mainstream culture. Every day a new product is being created that incorporates it’s pain-relieving chemicals to alleviate muscle pain or it’s soothing properties to combat insomnia; there’s even CBD oil for animals now.  CBD is a growing industry that only promises to get bigger since the signing of the Farm Bill in December 2018. This bill makes it legal to produce hemp, which contains levels of CBD. And although there’s still concerns as to how it will be regulated, CBD is already on the market. In order to educate ourselves about CBD, we decided to do some research into what this substance actually is and why it’s become so popular in the NY food scene.

What is CBD?

CBD (or cannabidiol) is a naturally occurring chemical compound found in the resinous flower of cannabis. It’s a safe, non-addictive substance that’s known for it’s therapeutic properties and unlike THC, which is also found in cannabis, it doesn’t make an individual feel intoxicated or “high”. THC is psychoactive while CBD’s properties create a feeling of relaxation and calm because it affects the receptors in the body and brain in a different way. CBD oil is created by extracting CBD from cannabis and then diluting it with a “carrier oil” such as coconut, or more commonly, hemp seed oil. 

What are the Benefits?

Although scientific research is still being done to determine if CBD can provide a natural alternative to pharmaceuticals, it has been shown to provide relief for a myriad of conditions but most notably for chronic pain, anxiety, depression and inflammation. Some studies even show that it can help reduce symptoms related to cancer and cancer treatments. But aside from the medical benefits, CBD and CBD oil have started to be sold at  health food markets and gas stations or incorporated into products at spas, cosmetic companies and even coffee shops and restaurants. So why add it to food? It’s a careful way to administer CBD and it allows the consumer to avoid inhaling through a vapor pen and irritating the lungs. When CBD is combined with food, it allows the substance to be released slowly, over long periods of time, while the food is digesting, allowing for a longer period of relaxation. Also, because most food has a specific serving size, there is a specific dose of CBD being added to food that you can measure. As opposed to inhaling CBD, which makes it difficult to measure how much CBD you’re getting each time, having it added to your food or drink makes it clear how much you’re putting into your body and allows you to understand how much you need to consume to achieve your desired result of calm or pain management.

The Jury’s Still Out.

Despite all of the noteworthy, positives effects of CBD oil, the consensus on whether or not it truly impacts the body is still unclear. Last year the FDA approved a CBD medication called Epidiolex for the treatment of certain types of pediatric epilepsy. And according to the drug exclusion rule, this means that “once a substance is the active ingredient of an approved drug, food containing that substance cannot be shipped in interstate commerce”.  So technically CBD cannot be added to any food or beverage. However, since CBD has never been proven to cause harm to an individual, the ban on CBD has never been enforced. The FDA has made minimal efforts to stop the commerce of CBD, which means that it now lives in a gray area where CBD products are created and sold but technically contain a Schedule 1 drug (listed as illegal because they have high abuse potential, no medical use, and severe safety concerns). But because studies are still being done on CBD, there’s no evidence that points to if it’s a severe safety concern or a therapeutic remedy. Many healthcare professionals, and even advocates for CBD, advise caution when taking the substance because, as of right now, there’s no way to concretely measure dosage, how it should be administered or how it will interact with other drugs. But due to what we know about the chemical nature of CBD, advocates hope that soon it will be re-classified and proven to provide only clear benefits, both medically and commercially.

 

Resources:
Picture courtesy of Blank Slate Coffee and Kitchen
https://www.projectcbd.org/cbd-101/what-is-cbd
https://www.health.com/pain/what-is-cbd 
https://objectiveintent.blog/2018/09/19/cannabis-and-the-often-overlooked-drug-exclusion-rule/#more-1124
https://www.philly.com/business/weed/cbd-legal-cannabis-weavers-way-fda-lietzan-health-food-fuel-kombucha-ice-cream-20190326.html
https://www.healthline.com/nutrition/cbd-oil-benefits
https://www.green-flower.com/articles/550/cbd-edibles
https://www.cnn.com/2019/03/26/success/cbd-entrepreneurs/index.html
0 comments on “Feeding Your Team with Purpose Attracts Talent and Improves Office Culture”

Feeding Your Team with Purpose Attracts Talent and Improves Office Culture

In January 2019, Managed by Q, a workplace management platform, released their 2019 Workplace Trends Report, which focuses on the belief that a human-centered office is the new trend on the rise in the corporate world. According to their research and their experience working with companies across the U.S., the growth of responsive, interactive technology and the ascension of the “millennial” generation into the workforce and subsequently into leadership roles, has created a corporate landscape where employees are demanding more from their employers than ever before. 

Millennials have been cited for creating a more interactive approach to work and their personal lives, coining the term “work-life balance” to explain the integration of the two. This new approach has caused millennials (as well as employees of every generation) to place a high value on community and purpose-driven work, which they’re actively seeking from the companies that they work for. Due to this shift in motivation within the workplace, in their report Managed by Q identified five trends that they believe companies must adopt “to effectively attract and retain top talent”. They are: the technological evolution of human-centered workplace design; the rise of co-working and the focus on workplace hospitality; flexible workplace policies; culture is essential for employee recruitment and retention; and diversity and inclusion are fundamental business practices. However, we believe that most important of these trends is the cultivation of office culture, which is where Managed by Q specifically referenced our company. Because at FoodtoEat, our concierge catering service helps to improve office culture in three specific ways.

Managed by Q’s research shows that today “individuals seek to cultivate a greater connection to one another”, which is why we advocate for team meals in every office. Whether it’s breakfast, lunch or dinner, team meals help to foster a sense of community within the office. They bring together individuals from every department and allow them to discuss common interests, examine operations for areas of improvement and interact with and learn from individuals with differing opinions and beliefs. This exchange of ideas improves team work and invites creative solutions to issues that the company may be facing. Rather than being a “perk” that looms overhead, hinting that it could be taken away at any moment, building team meals into the fabric of office life encourages a collaborative environment where co-workers rely on one another for help and reinforces the idea that perfection isn’t realistic. Mistakes help employees learn and grow and allow them to think outside the box when problem-solving or finding ways to prevent future mistakes. 

Being that employees are the most valuable asset in a company, corporate catering is also a way to recognize and reward them. Celebrating holidays, birthdays and personal and professional milestones is a way for companies to show that they understand an individual’s value and are appreciative of it. Showing appreciation for someone’s work or personal achievement is a simple yet effective way to demonstrate that, as an employer, you are invested in their happiness and honor these moments as well. Whether it’s ordering their favorite dessert or sitting down for lunch together, creating that time during the day to make an employee feel seen and respected is key to showing your commitment to them as a part of your team. That recognition increases productivity because it incentivizes employees to continue to invest their time, energy and passion into the work that they do. As Managed by Q found, “employees want to feel like work gives them a personal purpose” and purpose can only continue to be a motivating factor when it is identified and applauded.

More than the connection created through team meals or the recognition of individuals in the workplace, our mission to work with immigrant, women and minority-run food businesses throughout NYC is what sets us apart from other catering services. Employees in the corporate environment want “an opportunity to be part of something larger than themselves” and by working with our service, they’re able to directly impact their local food community. Employees are looking for companies that not only appreciate them but also have a set of values as a company that guide their decision-making and positively impact the larger public. Because of the union of work and life that employees have become accustomed to, they want to be a part of a company that connects with their personal ethics and lifestyle choices. More and more, employers are being asked about how they’re creating a cycle of social good in their communities and being held to a higher standard by their employees. Working with our company, not only does an employer reward their own employees, they also send a clear message on what they value as a brand, which attracts individuals that agree with that message and creates a strong culture of like-minded people working towards a common purpose.

 

0 comments on “Feelin Lucky? Try Our Bangers & Mash!”

Feelin Lucky? Try Our Bangers & Mash!

St. Patrick’s Day is quickly approaching and although you may not be finding any pots of gold at the end of a rainbow this weekend, you will definitely be finding some delicious home-cooked Irish fare! Bangers and mash (aka sausage and mashed potatoes) is a traditional Irish dish that’s a staple on any menu you’ll find to go along with your St. Patrick’s day festivities (and it’s a good way to soak up a few pints of Guinness!). It’s a delicious and filling meal that you can prep and serve in under an hour and almost all of the ingredients can be found in your kitchen.

We thought that bangers and mash would be the perfect recipe to (sham)rock your weekend celebrations. However, instead of the traditional bangers that are made of pork, lamb or beef, we tried to keep things a little healthier by using Bilinski’s Chicken Sausage, which are all-natural and antibiotic-free. Try out our recipe below and let us know what you think! We hope that it keeps your Irish eyes smiling through every bite 🙂

Bangers and Mash

Recipe serve 3-5

You’ll Need:

Mashed Potatoes

2 large potatoes

2-3 tablespoons salted butter

1/2 cup of 2% milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon salt

1 teaspoon pepper

2 tablespoons fresh chopped scallion

Onion Gravy

1 medium yellow onion, thinly sliced

1 tablespoon vegetable oil

1 tablespoon butter

1 & 1/2 tablespoons all purpose flour

1 & 1/4 cup water

1 cup canned beef broth

1 tablespoon Worcestershire sauce

1/2 teaspoon pepper

salt

Chicken Sausage

1 package of cooked chicken sausage (we used Spinach with Spring Greens)

olive oil

First start with your mashed potatoes! Peel and cut your potatoes into 2 inch chunks and boil on low heat until fork tender (about 15-20 minutes). Once tender, drain the potatoes and add to a large bowl. Add in butter, milk (preferably warmed), salt, pepper, garlic powder, onion powder and fresh chopped scallions. Mash ingredients together until your potatoes are at your desired consistency and set aside.

Next make your gravy. In a medium-sized skillet add vegetable oil and butter before adding your onions. Cook over medium heat until onions are soft and slightly browned (approximately 15 minutes). Add in flour and cook for 1 minute. Next stir in water, broth, Worcestershire sauce and pepper and simmer over low heat. Whisk until gravy is slightly thickened (about 10 minutes). Season with salt and additional Worcestershire sauce if desired.

Finally, prep your chicken sausage! Since it’s already cooked, your chicken sausage only needs to be browned before serving. Simply add olive oil to a pan over medium heat and cook until brown. Once ready, serve over a bed of mashed potatoes and top with gravy! Pro tip: save some chopped scallions from your mashed potatoes to use as a garnish on top!

0 comments on “Flavoring the Resistance: Our Q&A with Amy Larson of Overseasoned”

Flavoring the Resistance: Our Q&A with Amy Larson of Overseasoned

Being a woman-owned business, it’s important to us that our blog highlights not only the work that we do, but also the work of other women that inspire us. In honor of Women’s History Month, we decided to start featuring other female entrepreneurs that are using their passion and tenacity to empower others. 

We were lucky enough to chat with Amy Larson, the founder of Overseasoned, about how she started her website and how she pivoted her business into the retail space after coining the awesome phrase “smash the garlic and the patriarchy”. Amy is using her platform to create exposure for other women in the food industry and to promote a balance between men and women where cooking is celebrated regardless of gender. In our conversation with her we discussed how she got into the food industry, where the inspiration for her famous slogan came from and her advice to other women just starting their careers in food. Check it out below!

Tell us about your background. I grew up in Portsmouth, Rhode Island and went to UMass Amherst for my undergraduate degree, where I majored in hospitality and business management. During my time at UMass, I studied abroad in Perugia, Italy and got to study sustainable food and food business (along with Italian). After college, I worked at a few restaurants in Warwick and Newport before deciding to switch my career focus to marketing. I moved to Boston, which is where I live now, and started working in marketing in the tech industry.

How did you learn how to cook? I grew up around food. I was always cooking with my mom, grandma, sister, aunts- that’s the way it was in our family, so I was interested in food and cooking from an early age. I worked in bakeries and restaurants throughout high school and college but never had any formal training. I did take a few food classes in pastry and pizza making as well as knife skills but most of the cooking abilities that I have come from what I learned growing up or what I taught myself.

How did you get into the food industry/how did Overseasoned begin? Although I love my job in marketing (I still work there full-time), I realized that I had a lot to share with the food world. Colleagues, friends and family would constantly ask me for recipes or had questions on dishes that they were making and I wanted a creative outlet to share my recipes with them and the world! So in May 2016 I started producing a monthly cookbook called Overseasoned with 10-12 recipes that I would create and test out and choose which ones should make the cut. I would write out the recipes by hand, take photos of the finished product, create watercolor illustrations on the pages and then mail them out myself. I absolutely loved the whole process of coming up with recipes for others to make at home and creating the cookbook itself. So for two years I continued creating a monthly publication with recipes that I developed but also featured guest recipes if someone had a seasonal dish that I really loved or something unique that I hadn’t featured yet. I created over 20 issues and over 200 recipes. But as much as I loved it, creating the cookbook each month while working full-time became very time-consuming and difficult. So I decided to shift from a handmade publication to sharing my recipes on my website. However, once I had cultivated this space online, I realized that recipes weren’t the only way that I could interact with my community. I recently launched a photo series on my website where I profile women in food from different parts of the country so that my audience can get a better understanding of what it means to be a female entrepreneur. I ask them about how they stay motivated and find success, what community means to them, what milestones they’re most proud of…. I believe that profiling these women is creating more representation in the food industry and hopefully, change.

How did you come up with the phrase “smash the garlic and the patriarchy”? What was the motivation behind this? I came up with the phrase and design after the first Women’s March in 2017. I believe that the patriarchy is holding back progress across the board, but especially within the food industry. You see a lot of celebration around male chefs but not female chefs and I wanted a way to create female empowerment through food. To me, this phrase celebrated women and feminism at the same time. I was seeing all these cool posters and clever slogans that were creating mini-movements among women and I felt inspire to share mine with others.

Tea Towel from Overseasoned

What does “smash the garlic and the patriarchy” represent to you? And what do you think it represents to your customers? For my customers, I believe it brings power to cooking because it gives them control over their selves and their kitchen. And for others, I think it’s just a fun way for them to send a message. Customers will tell me “I LOVE garlic and I HATE the patriarchy”, so it’s the perfect crossover. For me the meaning is two-fold: I want more female chefs to be recognized and celebrated through food. I don’t want the success of men to be the only thing the food industry honors. But I also want it to represent creating a more balanced home kitchen where men feel empowered to support women and get into the kitchen as well. Since I started my website, I’ve had a lot of men reach out to me and say that they used my recipes as an introduction to cooking and are excited about cooking now. I believe that cooking shouldn’t be gender specific, it’s a creative process that should be celebrated regardless of your sex and there’s a way for us to create that balance together.

Your blog is mainly focused around content creation, so how did you make the switch to creating material goods (tote bags, tea towels, t-shirts, sweatshirts) with this message? I never planned on being a retailer but once I came up with the slogan and design, I found that it was a way for people to connect with the message even if they’re not cooking regularly. It was a way for me to reach a new audience of people who may not love cooking but love what it stands for. But creating the products themselves was all trial and error. I started with the tea towel and customers loved it so I expanded the merchandise line further. I’m looking to come up with more product ideas down the line.

What’s the biggest challenge of being a woman-owned business? A lot of the businesses that I work with are woman-owned so I haven’t faced many challenges. I’m surrounded by other strong women!

What is the best piece of advice you’ve ever gotten from another woman? Go with what you’re good at. And it’s true! I believe that whatever you’re doing that’s different from other people is what you should go all in on. I worked in different areas of the food industry before receiving this advice and once I heard it, I decided to focus on growing Overseasoned and, down the road, the “smash the garlic and the patriarchy” campaign.

What advice would you give to other women trying to get into the food industry? Don’t expect anything of it, just start doing it. If you’re a food blogger, just start writing, or if you’re a chef, start practicing your cooking skills. You can’t wait on things to be perfect to get started because they never will be. Just start going and see where it leads. I feel like I’ve been making it up as I go and it’s really helped me to discover my niche.

What do you see for the future of Overseasoned? I still do some recipe creation on the website when I have a new dish that I’ve been working on and that’s something that I’ll always keep doing for my own enjoyment. I’ve been working on Overseasoned for three years but it’s still my side hustle so I’m being very intentional in the steps that I take. This week, I released a publication called “How to Smash the Garlic and the Patriarchy” in collaboration with GRLSQUASH, which is really exciting! GRLSQUASH releases two publications a year so this was a special edition that I worked on with the founder, Madison Trapkin. It focuses on women in the food and beverage space in Boston and discusses food or food adjacent topics in order to create more exposure for women. We made it a point to use only female photographers, artists and even found a female printer to work with. This is a project that I never thought I’d be involved in when I first started Overseasoned but it’s amazing to see how things have evolved and eventually I hope to be in the food industry full-time. I’m not sure how I’ll get there yet but it’s these projects that keep me working towards that goal.

What impact do you hope your business and campaign have on other women? I hope the slogan/campaign personally inspires people more than anything. In regards to the business itself (recipes, the photo series and the new publication (How to Smash the Garlic and the Patriarchy)), I want the impact to be larger. I want it to help other women find connections within their community. In our field guide, How to Smash the Garlic and the Patriarchy, we included a map that shows where woman-owned businesses are within Boston (and a little outside of it) so that other women can identify and support these local, woman-owned businesses. Even if someone outside of the Boston area was to see this map, I want it to make them realize that it’s something they can do in their own community to create awareness and to support female entrepreneurs.

 

0 comments on “Building Companies with Purpose”

Building Companies with Purpose

Millennials need to feel passion in their work. According to Deloitte, two-thirds of Millennials believe that businesses have no ambition beyond wanting to make money, and less than half believe that corporations behave ethically. There’s a disconnect in the workplace, with the newer generation of workers increasingly in favor of prioritizing people before mere financial performance. Milliennials want to build companies with an ethical ethos from Day 1.

Incorporating this sense of purpose into your organization starts with a couple of simple questions: why did you (or do you want to) start your business in the first place? Which stakeholders’ (employees, customers, investors, your community) circumstances are you trying to improve?

How it all started

FoodtoEat is the culmination of many years of work in the community.

For me, my sense of purpose and involvement started waaaaaay back in middle school. I was fortunate that my school incorporated community service as part of our curriculum. Once a week, I had the chance to go into a classroom with disabled preschoolers and learn more about their world. It was a startling reminder of my own privilege, of how I wouldn’t face a fraction of the challenges that kids less than half my age had already faced.

From then on, thinking about ways to better the lives of those around me – especially those in underrepresented communities – became a critical part of my DNA. I needed to instill a sense of purpose in every action and strive towards that headline goal of improving my community.

My college years were defined by working on political campaigns at the local and federal level. By getting directly involved in working for candidates who shared my sense of purpose, I hoped to play a larger role in creating social change and shaping the world in accordance with my principles.

Post-college, I decided to play an even more active role in impacting my community and started FoodtoEat. I just didn’t see enough companies out there aimed at people who looked like me – minorities and immigrants. And an overwhelming number of these people were in the food business, hustling 18 hours a day to feed droves of hungry people.

And while technology was being used to help hungry diners find more convenient ways to get their food (Seamless or Grubhub), there was a distinct lack of technology to help food operators grow and scale their businesses. More importantly, many of the food operators I met with in my early days were minorities and immigrants, and I felt strongly that they too should share in the benefits that technology has to offer.

This has been our ethos from Day 1 – empowering local food operators by amplifying their voices (most recently through our I Made Your Food campaign) and growing their business via access to catering opportunities at large corporations with a local presence. This community-minded message has been a key part of our growth for close to the last decade – it gives both our vendors and corporate customers a firm handle on what we stand for, why they do business with us, and what we can deliver to each of these external stakeholders.

Including internal stakeholders

As I mentioned at the top of the post though, we also need to embody a unified purpose and vision for our internal stakeholders, like our employees and shareholders. As an example, when I became pregnant with my first child, I was shocked to learn how my community lacked a support system for expectant mothers. Adequate corporate family leave policies were essentially nonexistent (a friend of mine only got one paid week off!), and the Federal Medical Leave Act (FMLA) only offers 12 weeks off, unpaid. How many people do you know that can afford take a few weeks – let alone 12 – without pay?

That’s why I’ve recently started drafting a family leave policy at FoodtoEat that provides expectant parents ample time off with pay. Having lived through it, I know how important it is for both parents to have ample time to bond with their newborn and adequately prepare for life as a parent. And as their employer, I have a duty to ensure their physical and mental well-being, not just because it’s the right thing to do, but because I know that it’s right for my business as well.

As founders, it’s essential for us to think about purpose in our organizations. We have an obligation to build companies that stand for something for all our stakeholders. Not just because the future generations we hope to recruit increasingly demand it, but also because aligning our goals and incentives with their own is just a sound business practice. Every company brags that their people are their greatest asset. As the founder of a purpose-driven businesses though, I’m able to back up these words with actions that help the my team, my organization, and my community thrive.

 

0 comments on “This Shakshuka Recipe is Egg-cellent!”

This Shakshuka Recipe is Egg-cellent!

If you haven’t heard of shakshuka before, we’re about to introduce you to your new favorite food! Although it’s traditionally seen as a breakfast food, shakshuka is a dish that you can eat for any meal because it’s so flavorful and filling. A combination of eggs, tomatoes and spices, this recipe is delicious and something that you can customize to your personal taste- add some meat for extra protein or make it spicy with some hot sauce! Plus it’s really easy to make if you’re not too comfortable in the kitchen.

Whether you’re looking for a quick meal on a cold night or hosting a brunch at home with friends, shakshuka is a great way to mix it up and keep your cooking from getting boring. Continue reading for the ingredient breakdown and instructions to create this unique dish!

Shakshuka with Feta Cheese

Recipe serves 4-6

You’ll Need:

3-6 large eggs (depending on your preference)

1 can (28 oz) whole plum tomatoes 

5 ounces feta cheese, crumbled (about 1 cup)

1 large onion, halved and thinly sliced

3 cloves of garlic, thinly sliced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 teaspoon cayenne

3 tablespoons parsley, chopped

3/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

Preheat your oven to 375 degrees. In a large skillet, heat olive oil over medium heat (make sure that the skillet you use is oven safe!). Add in sliced onions and cook until very soft, about 15-20 minutes. Add in garlic and then stir in your spices (cumin, paprika, cayenne). Cook for about 1 minute or until your spices are all mixed in. Next pour in your tomatoes and break into smaller pieces once they’re in the pan. Season with salt and pepper and then simmer on low heat until the tomatoes thicken. This should take about 10 minutes. Next stir in your crumbled feta. Finally, gently crack 3-6 eggs (based on your preference) into the skillet over the tomatoes. We used 3 eggs for our recipe but you can do up to 6. Again, season with salt and pepper and then transfer into the oven.

Bake in the oven for about 7-10 minutes until the eggs are just set. Depending on the consistency you prefer for your eggs, baking for 7 minutes will make them runny and baking for 10 will make them firmer. Sprinkle on chopped parsley for garnish and enjoy!

Pro tip: Serve shakshuka with your favorite bread for dipping. Toast in the oven for a few minutes before serving for an extra crunch! 😋

0 comments on “Honoring Black History Month”

Honoring Black History Month

February is Black History Month, a time during which we recognize and honor the contributions of Black Americans throughout our country’s history. Not only is it essential to use this month as a way to commemorate the lives of leaders of the Black community, it also allows us to reflect on the history of the U.S. and to appreciate the changes that have been made to better our society. However, we still have a long way to go. As Americans, we each make a commitment to tirelessly fight for equality and opportunity for all. Remembering and celebrating the impact of these Black Americans in the face of such adversity  is a critical part of that commitment. 

The History of Black History Month

The idea of formally celebrating the achievements of Black Americans originally came from historian Carter G. Woodson in 1915. Woodson and Jesse E. Moorland, a prominent minister, founded the ASNLH (the Association for the Study of Negro Life and History) in order to dedicate time to researching and acknowledging the accomplishments of Black Americans that weren’t be represented in American society. In 1926, their foundation sponsored a national “Negro History Week” during the second week of February to honor the men and women who were pioneers of change as well as to connect the event with the birthdays of Frederick Douglass and Abraham Lincoln. This first celebration inspired communities across the country to organize their own festivities and to begin hosting performances and lectures that highlighted Black culture. These celebrations continued annually in cities nationwide, eventually evolving into a month of commemoration until 1976 when President Ford officially recognized Black History Month as a month-long observance.

Today the ASNLH is known as the ASALH (the Association for the Study of African American Life and History). They continue the work of Dr. Woodson to “promote, research, preserve, interpret and disseminate information about Black life, history and culture to the global community”.

2019: Black Migrations

Every year the ASALH announces a theme for Black History Month to be the focus point during their month-long observation. This year the theme is Black Migrations to “emphasize the movement of people of African descent to new destinations and subsequently to new social realities”. The migration of Black families and individuals throughout the U.S., and globally, has resulted in more diverse populations, the establishment of new religions, and the genesis of new forms of music and visual & literary art. This movement allowed communities to evolve in new and unique ways, and laid the foundation for the society that we live in today.

The FoodtoEat Community

At FoodtoEat, we strive to unite all people around a communal table and seek to add diversity to the local food community by highlighting the immigrant, women and minority-run food businesses that we represent. We believe that every person’s history is essential to who they are and contributes to every aspect of their lives, including the food that they create. For those reasons, we’re so excited to kick off Black History Month by highlighting some of the Black American vendors that we work with and telling their story about their business and the mission behind it. If you’re interested in supporting these business this month (or any month!) please email us at catering@foodtoeat.com to inquire about pricing for your next meal or event!

Novar Excell, Owner of Excell Kingston Eatery: Excell Kingston Eatery is a Jamaican style catering company that was created in 2014 by chef Novar Excell and his wife Keelia Excell. The duo are originally from Jamaica and migrated to Brooklyn, New York in 2014. They use authentic, homemade recipes that will transport you to the Island after just one bite. Based in the Williamsburg area of Brooklyn, they service all five boroughs of New York City, catering any event from birthday parties to corporate lunches to large food festivals.

Yemisi Awosan, Owner of Egunsifoods: Yemisi  is the chef and owner of Egunsifoods, which she created to introduce others to the diverse, delicious and flavorful cuisines of West Africa. She was born in Nigeria but raised in New England and wanted to create a farm to table company that honors her background, while also focusing on flavor, taste and nutrients. She sources her ingredients from locals farms in New York as well as partners with farmers in Africa to source their raw materials. Her mission is to actively give back to African farmers and artisans, creating a long-term impact through social entrepreneurship instead of short-term donation through philanthropy.

Charles Chipengule, Owner of Jaa Dijo Dom: Charles is the owner and chef behind Jaa Dijo Dom. He was born and raised in Botswana, Africa and growing up he always had a passion for food. After graduating high school, he was able to save up enough money to open a breakfast food stall, which funded his technical college courses in engineering and culinary courses. However, due to the dire economic conditions in Botswana, he eventually had to close down his breakfast stall and emigrated to the U.S. After arriving in the U.S., Charles worked at various restaurants and took culinary classes in NYC to pursue his dream of becoming a chef. It was during this time that he was inspired to open Jaa Dijo Dom (an African name that means “a place to eat”) with the idea of bringing together the various cuisines of African nations to a wider audience. Today he takes the time to select the best dishes and flavors from different countries in Africa in order to share the food that he grew up eating and to create a diverse and flavorful dining experience.

Yaya Ceesay, Co-Owner of The Soul Spot: Yaya is the chef and co-owner of The Soul Spot, a fast casual restaurant that combines the best of African, Southern Soul and Caribbean food. Although this may seem like a unusual mix, Yaya serves a unique array of food that represents the food that he grew up eating and the food that learned how to prepare through research during his time in the U.S. Yaya came to the U.S. from West Africa when he was 17 and worked as a chef in Manhattan for many years before opening The Soul Spot in 2003. Although people doubted him when he first started his business, he’s been a staple in his Brooklyn community for 16 years and believes that the passion he sows into his food is what his customers continue to be drawn to and trust.

 

Resources:
https://www.history.com/topics/black-history/black-history-month
https://thewitnessbcc.com/5-reasons-you-should-celebrate-black-history-month/
https://asalh.org/asalhs-2019-theme-black-migrations/

 

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DIY Game Day Snacks!

The big game is right around the corner (ICYMI, the Super Bowl is this Sunday) and it’s time to focus on the most important part of the day: the food. If you’re not taking advantage of a  Super Bowl special at your favorite bar or restaurant, it’s time to get your menu ready for the snack-a-thon that Super Bowl Sunday is known for.

Lucky for you, we’ve taken the liberty of breaking down the recipes of some of our favorite football eats that are always a crowd-pleaser. Not only are these appetizers delicious, they’re easy to make and don’t take more than 30 minutes from prep to passing to your guests. Plus they’re lighter and less greasy than your typical football finger foods so they won’t make you feel as guilty for cheating on that New Year’s diet (we all do it, the diet gods forgive you). Check out the recipes below and start perfecting your touchdown dance, cause these snacks will have you #winning all game long!

Buffalo Chicken Egg Rolls

Recipe makes 10-15 pieces

You’ll Need:

1 package egg roll wrappers

1 8 oz package cream cheese

1 cup Cheddar cheese

1/2 cup Buffalo sauce

2 chicken breasts OR 1 cup of shredded or diced chicken

1 egg

2 scallions (for garnish)

For this recipe, you have the option to buy a cooked rotisserie chicken and shred it OR buy raw chicken, dice into small 1/2 inch pieces and saute in a pan with 1 tablespoon of olive oil- either way works! When your chicken is ready, add cream cheese, Cheddar cheese and Buffalo sauce in a bowl and mix until combined. Once you have your mixture, add 2 tablespoons to the center of the egg roll wrapper and roll (following the instructions on the egg roll wrapper package). In order to seal the egg roll, you’ll need to use the scrambled egg. Use a brush to dip into the raw egg and rub along the edge to secure it (if you don’t have a brush, your finger works as well). Once secured, bake in the oven at 425 degrees for 12-15 minutes or until golden brown and crispy. Once cool, serve with your favorite condiment (we recommend Ranch or Blue cheese)!

Pro tip: If you have it, these Buffalo Chicken Egg Rolls taste even better in the air fryer. Cook for about 8 minutes and enjoy!

Zucchini “Fries”

Recipe serves 4 

You’ll Need:

2 zucchini

1 cup Panko breadcrumbs

1 cup Italian seasoned breadcrumbs

1 cup Parmesan cheese, grated

1 egg

On a flat plate, add the Italian seasoned breadcrumbs, Panko breadcrumbs and Parmesan cheese. In a separate bowl, scramble the egg. Next cut off the ends of the zucchini and slice into individual “fries”. Once the zucchini is cut up, dip in the raw egg and then in the breadcrumb/cheese mixture to coat the zucchini. Repeat until all of the zucchini are prepped. Set the oven to 425 degrees and bake for about 20 minutes or until golden brown. Plate and serve with your favorite marinara sauce or garlic aioli. Yum!

Pro tip: You can make the Zucchini “Fries” in the air fryer as well! Cook for about 6-8 minutes and serve!

Guacamole

Recipe serves 4-6 

You’ll Need:

3 avocados

1/2 small red onion

1 Cubanelle pepper

1 lime

1 small handful of cilantro

2 large cloves of garlic

2 plum tomatoes

salt

pepper

Chop red onion, Cubanelle pepper, garlic and tomatoes and place in a bowl. In a separate bowl, smash avocados up before adding to the bowl of vegetables. Add in chopped cilantro, salt, pepper and lime juice. Mix together until all ingredients are thoroughly combined. Serve with your favorite tortilla chips (for a healthier, grain-free option, we used Siete tortilla chips with lime) and indulge!

 

If you’re testing out our recipes, we want to see! Take a picture of your creations and tag us @foodtoeat. Happy eating (and footballing)!

 

0 comments on “Food Festivals to Look Forward to in 2019!”

Food Festivals to Look Forward to in 2019!

As the weather continues to get colder, we’re daydreaming more and more about the warm weather that spring and summer bring. One of our favorite things to do from April to October is to get outside and eat some delicious (and mostly unhealthy) food!! And if you’re a New Yorker, you know that the best way to satisfy all of your food cravings is at a food festival. Not only do you get to try everything from BBQ to ice cream, food festivals are the best way to find the newest food trend as well as support the local, small businesses that commonly sell their products at these venues.

In order to help you start mapping out your 2019 schedule (or maybe just brighten your day with our thoughts of warmer weather, sigh) we’ve compiled a list of some of the best upcoming food festivals for you to keep on your radar. 

Smorgasburg: One of the largest open-air food markets in NYC, Smorgasburg began in Brooklyn in 2011 as a spin off of Brooklyn Flea. It attracts 20,000-30,000 people each weekend and it’s a must on any foodie’s festival list. Both the Williamsburg and Prospect Park locations re-open in April with their normal Saturday and Sunday schedule, respectively.

The World’s Fare: This Queens-based food festival celebrates the diversity of New York’s food industry with over 100 vendors representing 100 different cultures. It’s purpose is to remind us that everyone is equal around the communal table as we celebrate the unity of food. You don’t want to miss this 2-day event on May 18th and 19th.

NYC Vegetarian Food Festival: For all those looking to explore a plant-based lifestyle, this 9th annual event is fully vegan with over 100 vendors that focus on plant-based food and products. This festival will run for 2 days on May 18th and 19th with a full line-up of speakers, chefs and entertainers. 

New York Pizza Festival: Get ready to leave a pizza your heart at this 2-day festival that focuses solely on everyone’s favorite food! This is the second year you’ll be able to taste test pizza from the top pizza makers in the U.S. and Italy while sipping on beer and wine and listening to live music. Mark your calendars now for October 5th and 6th!

New York City Wine and Food Festival: Considered the largest food and wine festival in NYC, this weekend-long event runs from October 10th to the 13th. Hosted by the Food Network and Cooking Channel, it has more than 80 events to raise money to support the No Kid Hungry campaign and Food Bank For New York City.

New York Beer Fest: We couldn’t leave out our beverages! The New York Beer Fest is one day only but runs for two different sessions (12-4PM then 6-10PM) and features over 200 beers from 80 different breweries. This event takes over Citi Field and offers games and entertainment throughout the park. If you’re a beer connoisseur, buy your tickets now for May 4th!

Cherry Bombe Jubilee: Although this is more of a food conference than a festival, if you’re a woman in the food industry, this is for you! Cherry Bombe’s Jubilee is a day-long event that combines food and drink with inspiring conversation and meaningful connection. It’s female-focused but open to all genders and it’s all going down on April 7th.

 

0 comments on “The Keto Kraze”

The Keto Kraze

The Keto Diet. If you’re like us, at least one person you know is on it or talking about starting it. It seems like this diet has become more and more popular in recent years (we’re looking at you Vinny Guadagnino) so we decided to do some research to learn more about the diet itself and how it affects the body.

As it turns out, the Ketogenic Diet is not a recent fad, it was actually used by physicians in the 1920s to treat epilepsy. A diet rich in fat and low in carbs was proven to produce ketone bodies in the liver. The increase in ketone bodies causes a change in metabolism, which scientists believe allows the body to remove the toxins from the intestines that cause the convulsions that plague epileptics. However, although ketone bodies have proven to help in reducing symptoms for those suffering from epilepsy, scientists still don’t completely understand why. The ketone bodies seem to have an anti-electrical effect on the brain but why that is is still under investigation. As for the diet being used to aid in weight loss, that’s also under investigation, as doctors have mixed feelings about if the benefits outweigh the costs. However, it has proven effective when men and women commit to this lifestyle change, rather than using it as a quick weight loss fix. 

What is the Keto Diet?

The Ketogenic Diet is a low-carb, high-fat diet. The purpose of the diet is to reduce carb intake and replace it with fat. The reduction of carbs from your system puts your body in a metabolic state called ketosis, which tricks your body into believing that it’s starving so it begins to efficiently burn fat for energy. 

What are the do’s and don’ts? 

The main focus of the keto diet is eliminating foods that are high in carbs, such as sugars and starches, and adding more proteins, vegetables and natural fats to your diet. However, it does allow for limited carb intake, depending on how strict you choose to be. A true ketogenic diet suggests under 20 grams of carbs a day but if that’s difficult for you to start out with, aim for staying under 100 grams of carbs a day. This will give your body more time to adjust to the diet and then limit the carbs from there, if you would like to. We’ve listed the common do’s and don’ts of the diet below. 

Do Eat/Drink:

Meat

Fish and Seafood

Eggs

Natural Fats (butter, olive oil, cheese and yogurt)

Vegetables (leafy and green vegetables are best: cauliflower, cabbage, broccoli, zucchini, avocado)

Nuts in moderation (pecans, almonds, peanuts, walnuts)

Berries in moderation (strawberries, blueberries, raspberries)

Water

Coffee (without sugar and limited milk or cream)

Tea

Bone Broth

Don’t Eat/Drink:

Sugar (candy, cakes, cookies, candy bars, doughnuts)

Starch (bread, pasta, potatoes, sweet potatoes, potato chips, french fries)

Grains (rice, quinoa, bulgur, barley, oats)

Beans (kidney beans, chickpeas, black beans, lentils)

Fruit

Soda/Soft Drinks

Juice

Beer

Cocktails

Pros of the Keto Diet:

Quick weight loss

Decreased appetite

Increased energy

Lowers risk of heart disease

Lowers blood sugar

Reduces insulin levels and inflammation

Cons of the Keto Diet:

May reduce muscle mass

Causes headaches and nausea 

Digestive issues such as constipation

May increase risk of coronary disease

Difficult to commit to following the diet

If you’ve done your research into the diet and are interested in trying it out, we’ve got the perfect meal to get you started: our keto quesadilla! The recipe is below along with step by step cooking instructions. Test it out at home and let us know if you’ve become a #ketoconvert.

Keto Quesadilla

Recipe serves 1

You’ll Need:

2 Siete almond flour tortillas

shredded Mexican cheese (use as much or as little as you’d like)

1 tablespoon ghee

1/4 lb ground turkey

1 clove fresh garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon olive oil

Heat skillet on medium heat. Add the teaspoon of olive oil as well as the minced garlic. Next add the ground turkey and all spices. Mix until cooked through. Once cooked through, remove from heat and set aside.

Wipe down your skillet with a paper towel (you can wash the skillet if desired but wiping with a paper towel should be enough to remove all of the turkey mixture). Return skillet to medium heat and add the ghee. Once the ghee has melted, add one Siete tortilla and cover in shredded Mexican cheese. Next add the cooked ground turkey and cover the ground turkey with more shredded cheese. Then place the second Siete tortilla on top. Cook for 2-3 minutes on each side or until both sides are crispy. Pro tip: add avocado slices to make your quesadilla even more delicious or add a side of your favorite salsa and sour cream for dipping!

We served ours with sauteed purple cabbage and kale (which we sauteed with olive oil, fresh chopped garlic, salt, pepper and a dash of chili powder) but a mixed green salad or roasted vegetables are also good alternatives!

 

Resources:
https://www.healthline.com/nutrition/ketogenic-diet-101
https://www.dietdoctor.com/low-carb/keto/foods#keto-diet-food-list
https://www.news-medical.net/health/History-of-the-Ketogenic-Diet.aspx
https://perfectketo.com/ketosis-for-epilepsy/
https://perfectketo.com/ketogenic-diet-foods-to-avoid/
https://eatsmartproducts.com/fitness-and-wellness/the-pros-and-cons-of-the-ketogenic-diet/
0 comments on “January Vendor of the Month: The Picnic Basket”

January Vendor of the Month: The Picnic Basket

Happy 2019! We hope that everyone enjoyed their time celebrating the end of 2018 and the beginning of the new year with friends and family. This month we’re kicking off the new year with a new Vendor of the Month special for January from The Picnic Basket!

The Picnic Basket is known for it’s high quality ingredients and it’s unique twist on the office staples: sandwiches, soup and salad. Their Mediterranean-inspired cuisine brings new life to lunch meetings and team meals with their fresh and local components. From now until the end of January, FoodtoEat clients are able to order a discounted lunch combo of one full sandwich and one soup from The Picnic Basket’s wide selection of menu items! Kick off the new year right with a lunch the whole office can enjoy! Inquire now!

January Lunch Combo

$13.50/person

Choice of One Sandwich + One Soup

Sandwich Options:

Mediterranean Turkey

Wood smoked turkey, hummus, Mediterranean pickles, fresh greens and tomatoes

Classic Mediterranean

Hummus, eggplant, hard boiled eggs and Middle Eastern chopped salad; Vegetarian

Chicken Amarillo

Grilled chicken in traditional Peruvian hot sauce with Parmesan flakes, fresh greens and tomatoes

Filet of Roast Beef

Roast beef, Swiss cheese, sauteed onions, fresh greens, tomatoes and house mayo

French Goat Cheese

Goat cheese, sun-dried tomato pesto, grilled zucchini, figs, tomatoes and fresh greens; Vegetarian

Turkey and Swiss

Wood smoked turkey, Swiss cheese, fresh greens, tomatoes and date mustard

Veggie

Hummus, eggplant, fire roasted red peppers, cucumbers, alfalfa sprouts and tomatoes; Vegan

Chimi Chicken

Grilled chicken filet, mild Chimichurri sauce, fresh greens, tomatoes and house mayo

Crunchy Tuna

Tuna with Mediterranean pickles, corn, chopped carrots, mayo, fresh greens, tomatoes and house mayo

Fresh Mozzarella

Mozzarella, fire roasted red peppers, alfalfa sprouts, fresh greens, tomatoes and balsamic vinaigrette; Vegetarian

**Sandwiches can be made on gluten free bread upon request & will result in an additional charge**

 

Soup Options:

Lentil (Vegan, GF)

Chipotle Sweet Potato (Vegetarian, GF)

Roasted Vegetable (Vegan, GF)

Turkey Chili (GF)

Hungarian Mushroom (Vegetarian)

Tomato Garden (Vegan, GF)

**Soups can be modified to accommodate dietary restrictions upon request & may result in an additional charge**

sandwich_box_8181

Owners and creators of The Picnic Basket, Yariv Stav and David Vacnich believe that freshness makes the difference, which is what sets The Picnic Basket apart from its competitors. When developing the menu over seven years ago, they were determined to provide the highest quality food possible to their customers. And in doing so, have been successful in growing their business every day since The Picnic Basket was founded in 2012. They serve only handmade bread, which is delivered daily to their locations in Midtown and the Fashion District, along with their vegetables, cheeses and many other ingredients. All food is prepared on site and to the highest food standards.

The Picnic Basket menu combines simplicity with unique and distinctive tastes. They merge flavors from the Mediterranean, Italy and Asia to create a diverse menu with an intriguing amount of variety and edge. They offer more than fifteen different types of sandwiches as well as a selection of delicious soups, sides and salads with homemade signature dressings. They regularly update and increase their menu selections so that their offerings are always new and enticing and they pride themselves on the fact that they can appeal to any palate with their ability to customize their menu items to satisfy common dietary restrictions, such as vegan, vegetarian and gluten free. The Picnic Basket takes the mundane sandwich and elevates it to a new level, creating a one of a kind experience that you must taste to believe!

 

0 comments on “To Our Customers and Vendors…”

To Our Customers and Vendors…

We wanted to take a moment to say thank you to all of our amazing clients and vendors who made 2018 so special. We truly would not be where we are today without the hardworking business owners that we represent and the thoughtful customers that value our mission and are helping us to create a more diverse food community throughout New York City!

We’re so proud of everything that we accomplished this year with the help of our loyal clients and dedicated vendors who create the delicious food that we’re able to showcase during team lunches, office happy hours and so much more. Thank you for continuing to support our team and giving purpose to our journey. We appreciate all of you!

We hope that everyone is enjoying this holiday time with friends, family and of course, some delightful food! We’re looking forward to continuing to improve our concierge catering service in 2019 and can’t wait to see what this next chapter brings!

From everyone at FoodtoEat, we wish you happy holidays and a happy and healthy new year! 

The FoodtoEat Team

 

0 comments on “Spread Holiday Cheer with Our Shepherd’s Pie Recipe”

Spread Holiday Cheer with Our Shepherd’s Pie Recipe

Tired of the serving the same food every holiday season? Switch things up with our lentil shepherd’s pie! Although it’s typically a dish that you make in March around St. Patrick’s Day, the flavor and warmth that this feel good food provides makes it the perfect meal to indulge in during the winter. And we’ve got a simple and straightforward recipe that will make creating it a breeze!

Instead of doing the traditional ground beef or lamb, we made our recipe with lentils and mushrooms, which is a crowd-pleaser for vegetarians and meat eaters alike. Plus you get the added bonus of this recipe being somewhat healthier for you (what can we say, it still has a layer of mashed potatoes…) while also tasting delicious! So next time you’re looking for some comfort food when the temperature drops, try it out and have some friends over to taste test your work! Slainte!

Lentil Shepherd’s Pie

Recipe serves 6

You’ll Need:

For the Filling

4 tablespoons olive oil

1 large yellow onion, chopped

5 large carrots, chopped

3 stalks of celery, chopped

1 lb mixed mushrooms, sliced (ex: shiitake, cremini, mini portobello, white button)

4 large cloves of garlic, minced

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

3 tablespoons tomato paste

1 cup red wine (ex: cabernet, merlot, chianti)

3 tablespoons Worcestershire sauce

2 tablespoons flour

3 cups vegetable broth

1 lb cooked lentils

1 cup frozen peas

2 tablespoons fresh flat leaf parsley

1/2 cup tomato sauce

2 teaspoons salt

2 teaspoons pepper

For the Topping

4 large potatoes

1/2 stick of butter

1 cup whole milk

3 tablespoons fresh chives, chopped 

2 teaspoons garlic powder

salt 

pepper

Preheat the oven to 400 degrees while you make the filling! First, heat olive oil in a large skillet (we used a cast iron skillet for easy stove top to oven transfer) then add in onions, carrots and celery and saute for about 10 minutes. Next add in the mushrooms, garlic, herbs and 1 teaspoon of salt and cook for about 8-10 minutes until mushrooms have softened. Once the mushrooms are cooked down, stir in tomato paste, red wine and Worcestershire sauce, scraping the bottom of the skillet with a wooden spatula. Continue to cook for another 10 minutes or until the wine is almost completely absorbed. Then stir in flour, vegetable broth, cooked lentils, tomato sauce, frozen peas, parsley, pepper and remaining salt and cook for 5 minutes. Once cooked through, turn off stove and set aside.

Next you’ll make the topping. Bring a large pot of water to a boil while you peel and cut the potatoes into large chunks. Once the water is boiled, add the potatoes and cook until they are fork tender. When the potatoes are tender, remove from heat and drain the water. Transfer the potatoes to a large bowl and add the milk, butter, garlic powder and salt and pepper to taste. Mix or mash the ingredients, being sure to add the milk 1/2 cup at a time so that the potatoes don’t get too watery. Once the potatoes are smooth and creamy, add the fresh chopped chives and mix.

Once your topping is complete, you’re ready to put both parts together! Spread the mashed potato topping over the filling mixture that you prepared in your skillet. Bake in the oven for about 15 minutes and then broil on high until the top of the mashed potatoes are lightly browned and the filling is bubbly (should be about 4-5 minutes, depending on your oven). When the topping is at your desired crispiness remove from the oven and serve for a delicious Meatless Monday…. or Tuesday or Wednesday or Thursday or Friday or Saturday or Sunday 🙂

 

0 comments on “8 Techniques to Beating the Winter Blues”

8 Techniques to Beating the Winter Blues

Winter is coming here. And although the holiday season is filled with reasons to celebrate, the longer and darker days of winter can often make us feel lethargic and sometimes cause a shift in mood, often referred to as the “winter blues”. This shift is caused by the reduced number of daylight hours and the colder temperatures that we experience for up to three or four months in New York. Which is why it’s important to make sure that you’re stay active during this time and planning activities with loved ones or on your own to keep your energy levels high!

Below we’ve compiled a list of some of the best ways to combat the winter blues to make sure that you’re feeling good all season long! We hope that these suggestions allow you to create a more positive environment for yourself and keep you from falling into bad habits before the snow hits.

Host a dinner party with friends. The best way to improve your mood is to spend time with family and friends that make you smile and laugh. So why not set a time for everyone to get together and bring a dish to share while enjoying each other’s company?! Or keep it simple and order in! Even better, make the dinner a weekly or monthly occurrence so that you have something to look forward to throughout the winter months!

Exercise. We know that this is a pretty standard suggestion and that regular exercise during the winter is tough, especially when there’s so much to binge on Netflix. But studies show that physical activity boosts your brain’s dopamine production, which increases happiness and improves your mood. Exercises also helps to reduce anxiety as it gives your body an outlet to release any tension being held in the muscles.

Book a staycation. Sometimes the best way to shake that melancholy feeling is to get yourself out of your normal surroundings. But getting away doesn’t have to mean that you’re flying somewhere. Money gets tight for everyone around the holidays so why not try a budget-friendly staycation?! Book a night at a hotel with a friend or significant other and spend the day taking advantage of nearby activities or relaxing on a massive bed in a plush robe. Take some time away to do as much, or as little, as you want!

Help others. Helping others in any way improves our own happiness because it makes us feel connected to other people and it causes our brain to release dopamine, which improves our mood. Volunteering at a soup kitchen or an animal shelter are two examples of ways that you can help in your community. However, the key to helping others is finding something that you’re passionate about so that there’s genuine love and care behind the help that you’re giving, making it more personal.

Get outside. Going for a walk during the day, even for a few minutes, can improve focus and lower stress levels. Although this is hard to do when the temperatures get really cold, get in the habit of getting away from your desk and going for a walk at a time every day that works for you. Work it into your schedule so that you know there’s a dedicated period of time when you’re away from the office that you can look forward to.

Purchase a light box. Since our bodies are exposed to less sunlight during the winter, a light box can help regulate your body’s melatonin and improve your mood. Light boxes are flat screens that produce full-spectrum light and help you reset your biological clock so that you don’t feel the prolonged sleepiness your body interprets from the darkness outside. If you can’t get outside during the day and expose yourself to natural light, a light box is a good but somewhat expensive option.

Meditate. Meditation is a great way to improve your mental health. Similar to exercising, it causes the pituitary gland in our brand to release endorphins, which elevates our mood, reducing stress and anxiety. The concentration on your breathing teaches the body discipline, making you more focused and efficient.

Treat yourself to a warm snack. Since none of our other techniques have focused on food, our last suggestion is to remember to treat yourself! We’re not saying to indulge every day (the increase in sugar will end up making you feel worse), we’re simply saying that if you’re having a bad day or feeling tired, it’s okay to warm yourself up with a hot drink and/or a snack. It’s a temporary fix but sometimes a little indulgence is just what you need to brighten your mood 🙂

 

0 comments on “December Vendor of the Month: Hokey Poke”

December Vendor of the Month: Hokey Poke

The holiday shopping craze is well underway but don’t forget to treat yourself this month! One food trend that’s becoming more and more popular is poke which is why we’re treating you to a special poke offer with our Vendor of the Month for December, Hokey Poke!

If you’re not familiar with it, poke (pronounced poh-kay) is a native Hawaiian cuisine that centers around raw fish that’s diced and marinated. It’s typically served in a bowl or burrito with greens or rice and assorted mix ins, such as edamame, red onion, fresh pineapple and macadamia nuts. But there are a variety of ways to mix and match ingredients to make a poke bowl or burrito that’s perfect for you! And now for the month of December only, Hokey Poke will be offering a discounted lunch package exclusively to FoodtoEat clients! Don’t miss out on your chance to try something new this holiday season! Email us at catering@foodtoeat.com to take advantage of this special. Your team will thank you for it 😉

December Lunch Package

$13/person

Choice of One Pre-Made Poke Bowl + Complimentary Miso Soup

Bowl Options:

Ahoy There

White Rice, Shrimp (poached), Scallions, Cucumber, Radish, Edamame, Red Cabbage, Cilantro, Fresh Pineapple, Spicy Ginger Vinaigrette, Wakame Seaweed Salad, Masago, Pickled Ginger and Pumpkin Seeds

Maui Ahi

Zoodles, Ahi Tuna, Scallions, Red Onion, Wasabi Shoyu, Shredded Nori, Imitation Crab Meat, Crispy Shallots and Black Sesame Seeds

Glazed Kolomona

White Rice, Salmon, Broccoli, Sauteed Shiitake Mushrooms, Daikon Sprouts, Roasted Sesame Cream, Lotus Chips, Pickled Ginger and Crispy Garlic

Spicy Atlantic

Brown Rice, Spicy Salmon, Shrimp (poached), Radish, Red Cabbage, Scallion, Hokey Aioli, Chili Infused Ponzu, Hijiki Seaweed, Shredded Nori and Roasted Cashews

Pineapple Express (Vegan)

White Rice, Sweet Chili Tofu, Sauteed Shiitake Mushrooms, Fresh Pineapple, Pickled Jalapeno, Sweet Chili, Roasted Cashews, Pumpkin Seeds and Roasted Sesame Seeds

+ Many More!

Hokey Poke Vendor of the Month Blog

Hokey Poke is the creation of owner, Nir Kahan. He credits the restaurant as being a combination of influences that he’s experienced throughout his life. Born in Israel, he decided to travel the world in his early 20s and ended up living in Japan for about six months. It was there that he was introduced to the quality of fresh fish and started to value it in a way that he never had before. In 2009 he moved to the U.S. and after working in a few different industries, began working in food. About two or three years ago, he noticed that poke was becoming popular in New York and he saw the opportunity to blend his love of fresh fish with the more aggressive flavors and mix ins that poke is known for. He decided to transition out of the business that he was involved in and open a fast casual restaurant where he could combine traditional poke with contemporary flavors.

Hokey Poke officially opened in February 2016. In order to set himself apart from his competition, which focused on replicating traditional poke, Nir used his background to incorporate some Israeli influences into his cuisine. His time in Japan also played a part in the development of his business. Because he had a firsthand knowledge of the locally sourced, high quality ingredients that were available to him, he decided that he would only provide customers with the highest quality items that he could find in New York. Rather than using frozen fish like other poke restaurants, Hokey Poke uses sushi grade fish that is only found in high end restaurants throughout NYC. Although this choice severely impacts their profitability, he and his team are committed to providing an unforgettable dining experience that combines fresh, healthy and delicious menu elements and flavors. It’s this dedication to providing customers with the best selections possible that gives Hokey Poke a unique taste that customers can’t get elsewhere. 

 

0 comments on “Hanukkah Musts for Any Meal!”

Hanukkah Musts for Any Meal!

Hanukkah is the eight-day festival of lights that commemorates the re-dedication of the Temple by the Maccabees. It’s celebrated by the Jewish community with prayers, the lighting of the menorah and of course, food! It begins this Sunday, December 2nd and ends on Monday, December 10th. So, as any good party planner knows, it’s time to start menu planning and meal prepping to make sure that you have everything you need to celebrate with family and friends. Although everyone has their own traditions, below we’ve broken down the staple menu items that are typically found on the table when celebrating Hanukkah. So whether you’re hosting or attending a Hanukkah celebration, you’ll know exactly what dish or dishes to create for breakfast, lunch, dinner or dessert!

And if you’re looking for ways to celebrate at the office, we’re here to help! Our vendors are able to create a Hanukkah spread that includes any and all of the traditional or non-traditional food items that you love. Email us today at catering@foodtoeat.com for a custom proposal built for you and your team!

Breakfast/Brunch:

Latkes: Latkes, or potato pancakes, are made from shredded or mashed potatoes and fried in oil. Although they can be eaten with any meal during Hanukkah, if you top them with smoked salmon and sour cream, you can make this traditional Hanukkah food a fancier breakfast item.

Poached Eggs: Always a crowd pleaser, poached eggs are commonly served on latkes during Hanukkah, similar to an Eggs Benedict. However, they can always be served separately over some spinach and roasted veggies.

Apple Fritters: Apple fritters are made by slicing and deep frying apples and topping with powdered sugar. They’re an easy way to sweeten up breakfast or brunch and since they contain no yeast, you can make them in less than an hour!

Lunch:

Matzoh Ball Soup: A traditional soup served during Hanukkah, matzoh balls are soup dumplings made from matzoh meal, eggs, water and fat and served in chicken broth with carrots, parsnips and fresh dill. The matzoh balls typically absorb the chicken broth, giving them the flavor that people love.

Gefilte Fish: Gefilte fish is made from a mixture of ground, deboned fish, such as carp, whitefish or pike. Usually served chilled with a dipping sauce of choice, it can also be served on crackers or bread to make it more filling.

Challah: A Kosher loaf of braided bread, it’s simply made with eggs, water, flour, yeast and salt. Typically used for dipping during a meal or as bread for sandwiches, it can also be used to make french toast for breakfast.

Dinner:

Slow Cooked Brisket: Another classic Hanukkah food, brisket can be used to create a hearty stew or served as an entree with roasted potatoes and green beans.

Kugel: An egg noodle casserole, kugel can be served savory or sweet, depending on your taste buds. If you’re trying to make your kugel unique this year, try mixing in fruits and nuts, such as pecans, almonds, raisins, apricots and cranberries.

Salmon: As an alternative to brisket, many Hanukkah meals also offer basked or roasted salmon as an entree option. It can be seasoned many different ways but typically it’s done with thyme and a honey mustard glaze or more simply with sage and parsley.

Dessert:

Babka: Babka is not bread, although it is loaf-shaped. It’s a dense wheat cake that’s typically swirled with chocolate and cinnamon but can also be made with apricot, raspberry and even cheese!

Rugelach: A bite-sized pastry or cookie made with cream cheese dough rolled around a variety of fillings. Most commonly it is done with nuts, chocolate or jam.

Sufganiyot: A traditional Hanukkah dessert, these deep fried doughnuts are usually filled with custard or jelly and topped with powdered sugar.

Gelt: Although they’re a simple addition to any party, no Hanukkah celebration is complete without gelt! These are chocolate coins, wrapped in silver or gold foil and used as money when playing the game of dreidel.

Photo Credit: Baz Bagel & Restaurant

 

0 comments on “Whose Your Plus 1? Unique Ways to Impress at Your Next Holiday Party!”

Whose Your Plus 1? Unique Ways to Impress at Your Next Holiday Party!

In need of a plus 1? We’ve got some suggestions! And no, we’re not talking about impressing others by bringing a cute date. We’re talking about the gift you bring to a party to show your appreciation to the host or hostess. It can range from a bottle of wine to a homemade dessert and when you’re attending a holiday party with friends, family or your coworkers, it’s a must. But let’s be honest- you’re most likely drinking the bottle of wine that you brought and the cookies will be eaten in under five minutes. Which is why we suggest forgetting the frantic search for a date and focusing your time pre-party on finding a gift that shows someone you care for how much you appreciate them this holiday season!

The best thing about saying “thank you” to someone is that even a small gesture can speak volumes. Majority of the time, the most meaningful gifts are the ones that show that you put a lot of thought into what would make the other person happy. It doesn’t have to be elaborate or expensive, it’s more important that you choose a gift that appeals to the individual’s personality and relates to what they enjoy doing.

Below we’ve broken down some different personalities that you can come across in a host or hostess and put careful consideration into interesting gifts that they might enjoy receiving from a guest at their party. However, these are merely recommendations. We encourage you to take the time to examine what would make your colleague/friend/mother/brother/aunt feel special and gift accordingly. Your host or hostess will appreciate you acknowledging their hard work and your gift will definitely stand out from the rest!

For the Host/Hostess “With a Brand”: Personalized cookies or cupcakes! This is a great gift for someone who runs their own business or is trying to create their own brand. Logos, pictures, symbols, words- most branded dessert companies give you the option to print whatever you’d like on top. Not only is it a delicious, one-of-a-kind treat, it’s also a great way for them to promote themselves to the world on social media!

For the Host/Hostess “Always on the Go”: Anything caffeine-related! If you’re someone who is constantly running from meetings to events to workouts, caffeine is usually your best friend. Something small like a $15 Starbucks gift card or a bag of their favorite brand of coffee beans is a great way for you to recognize their hustle and support their busy lifestyle!

For the Host/Hostess that “Loves to Relax”: An aromatherapy candle or essential oils! Both of these options use plant extracts to naturally calm your nervous system, ease stress and anxiety and improve sleep. This is a great idea for someone who loves spending time alone to wind down after a long week OR someone who you think needs to spend more time taking care of them self. 

For the Host/Hostess that “Loves Working Out”: For this person it’s always good to lean towards a gift that’s focused around an activity that you know they love. Such as a yoga bag for yogis or hand wraps for boxers. However, it’s always a safe bet to go with a gift card to a workout class or paying for an introductory class at a new studio or gym they’ve been wanting to try out.

For the Host/Hostess that “Loves Being Creative”: An art supply kit! Creative people love designing when inspiration hits. Whether it’s pencils, paint, markers or oil, an art supply kit gives them all of the tools needed to translate their craft at any moment from their mind to their canvas.

For the Host/Hostess that “Hates the Cold”: A cute throw blanket or a new winter hat! If you hate the cold, you seek things that will keep you warm at all times. Hence, two items that will keep the cold at bay both inside and outside your home. Plus, these are two items that you can never have too much of.

For the Host/Hostess that “Loves to Entertain”: A cheese board or a wine decanter! Wine and cheese, the perfect combination for entertaining guests. Which is why either of these options is great for someone who enjoys host parties and frequently invites friends and family over. Although cheese boards are more common, a wine decanter is something most people don’t have at home, so it’s a great way to learn more about wine and the purpose behind decanting, if that’s something they’re interested in.

For the Host/Hostess that “Loves to Decorate”: A houseplant or picture frames with pictures of friends and family! The great thing about houseplants is that they purify the air we breathe as well as being a bright addition to any room. A succulent is a great houseplant option because it requires very little care and it’s unique design makes it an interesting piece in a room. If they’re not into houseplants, another idea is buying picture frames to decorate their walls with pictures already inserted. This is super helpful in cutting down the amount of time they would usually spend buying frames, finding pictures to fit them, printing out the pictures… and sends them right to the final step- hanging them up!

 

0 comments on “Oh, Kale Yes! The Stuffing Recipe You Need to Use This Thanksgiving”

Oh, Kale Yes! The Stuffing Recipe You Need to Use This Thanksgiving

April showers bring May flowers and May flowers bring… pilgrims! (dad joke users unite!) We’re getting ready for our favorite holiday and there’s no way that we can give thanks without one of the key pieces of our Thanksgiving meal: the stuffing! Which is why we’re sharing our favorite stuffing recipe as you begin your menu planning for November 22nd. It’s super easy to make and is ready in an hour and a half, so you can cook it the morning of Thanksgiving in case you forgot that you promised your mom you’d bring a dish to your aunt’s house…

All jokes aside, Thanksgiving is a time to gather with friends and family to recognize and appreciate all of the things that we have been blessed with in our lives. We hope that this dish will be shared with loved ones in your life and represent our gratefulness to all of our amazing customers who continue to support FoodtoEat and the immigrant, minority and female-owned food businesses that we represent. We hope that you all have a happy and healthy Thanksgiving! 🙂

Chicken Sausage and Kale Stuffing

Recipe serves 8

You’ll Need:

1 large Italian baguette

1 multigrain loaf

1 lb chicken sausage, casing removed (turkey sausage can be used as an alternative option)

1 large yellow onion, chopped

1/2 cup of celery, diced

3 cloves of garlic, minced

3/4 cup parsley, finely chopped

1 lb kale, chopped and stems removed

1/2 cup Parmesan cheese, grated

1 teaspoon fresh sage

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

1 cup low sodium chicken stock

3 eggs

1/4 stick of butter

2 tablespoons olive oil

1/4 cup of pine nuts (optional)

Salt

Pepper

First, cut Italian baguette and multigrain loaf into 1 inch cubes. Place on baking sheet and bake for 10-15 minutes at 375 degrees until bread is no longer soft. Once finished baking, put aside until needed for mix.

While the bread is baking, add butter and olive oil to a large saute pan over medium heat. Add in onion and celery as well as some salt and pepper and cook for 5-10 minutes or until onions are translucent. Add chicken sausage, garlic, thyme, rosemary and sage to saute pan and cook until chicken sausage is about 85% cooked through. Next add the chopped kale to the saute pan and cook until wilted. If desired, add salt and pepper to your taste.

In a large bowl, combine the toasted bread cubes, chopped parsley, eggs, chicken stock and chicken sausage/kale mixture from your saute pan. If mixture looks dry, add a few more dashes of chicken stock. Mix together thoroughly. 

Once mixed through, transfer to oven safe baking dish and top with grated Parmesan cheese and a few pine nuts for some crunch. Cover dish and bake at 375 degrees for 45 minutes, then uncover and bake at 425 degrees for 15 minutes or until top is brown. Serve with turkey, mashed potatoes, cranberry sauce and corn bread… or whatever additional items are on your Thanksgiving menu!

 

0 comments on “November Vendor of the Month: Eight Turn Crepe”

November Vendor of the Month: Eight Turn Crepe

The weather is starting to cool down but we’re heating things up with a unique Vendor of the Month for November! Eight Turn Crepe is a Japanese-style creperie that’s perfect for breakfast, lunch or dinner. Whether your preference is sweet or savory, these rice flour crepes come in a variety of flavors that are as appealing to the eye as they are delicious! 

Only for the month of November, Eight Turn Crepe is offering a special, discounted lunch package that combines their signature crepes and a side salad to create an out of the box office lunch experience that your whole team will enjoy! Interested in getting rid of your tired sandwich and trying something new?! Email us at catering@foodtoeat.com to place your order with Eight Turn Crepe!

November Lunch Package

$13/person 

Choice of One Crepe + Side Salad

Chicken Thai Crepe

Sliced chicken breast, mixed greens, cucumbers, julienne carrots, cilantro, Thai dressing, sweet chili sauce, sesame seeds

Eight Turn Lox Crepe

Gourmet smoked salmon, cream cheese, tomatoes, baby spinach, capers, sliced red onion

Yuzu Strawberry Salad Crepe

Sliced strawberries, yuzu citrus compote, mixed dressing, carrots, raisins, goat cheese, balsamic dressing; Vegetarian

Strawberry Nutella Crepe

Strawberries, Nutella spread, chocolate custard, whipped yogurt, hazelnuts; Vegetarian, Contains Nuts

Strawberry Banana Crepe

Strawberries, banana, whipped yogurt, custard cream, crushed almonds and pistachios; Vegetarian, Contains Nuts

Banana Nut Chocolate Crepe

Banana, chocolate sauce, house-made chocolate truffles, whipped yogurt, chocolate custard cream, almonds; Vegetarian, Contains Nuts

Served with Mixed Green Salad 

Mixed greens, cherry tomatoes, julienne carrots, corn, cucumber, raisins and a side of Italian dressing; Vegetarian

Eight Turn Crepe store

Eight Turn Crepe was brought to NYC in 2012 by Hiro Nishida, a Japanese business owner who lives in New York and wanted to share an extremely popular part of Japanese culture with a new audience. Perfect for the fast paced environment of NYC, it’s a grab-and-go meal served in a cone. Eight Turn Crepe stands out from other crepe vendors due to their attention to detail. Each crepe is created with carefully sourced ingredients and designed with specific item proportions to make sure that you have a meal that’s filling without being overly indulgent.

Nishida originally opened a storefront in Soho but due to rising rent prices, had to move their operation to DeKalb Market Hall in Brooklyn, which is where they currently serve their customers. Due to the high foot traffic in this food hall, Nishida’s focus now is to bring more awareness to the brand, educate new customers about the different styles of crepes and to change the narrative about what’s considered an “normal office lunch”. But whether you consider these rice crepes normal or exotic, the quality of these hand-crafted meals speak for themselves. Try it out today!

 

 

0 comments on “Your Holiday Party Planning Survival Guide”

Your Holiday Party Planning Survival Guide

If you haven’t already, it’s time to start thinking about your office holiday party. We know that it isn’t even Halloween yet, but once you brush away those cobwebs on November 1st, holiday season will officially be upon us and it’s important to get the ball rolling before schedules start booking up (both yours and the vendor’s)! And because we also know that coordinating an office full of people is a nightmare, we’re breaking down all the tricks of our trade to help you survive holiday party planning. You ready? Let’s get to work!

  • The Event: First thing’s first when you’re party planning- you need to figure out what you’re looking for. Will the event be drinks and small bites? Buffet style and soft drinks? A sit down meal? Is the party going to be at your office or are you going to rent out a space? Should there be food at all? There are a lot of factors to consider and it’s important to determine what you have in mind for the party and then confirm with your boss or your coworkers that you’re all on the same page. For most holiday events, people expect appetizers and drinks but it varies company to company on how light or heavy the food and drinks will be. So it’s key to decide what’s right for you and your team and then figure out what your next steps should be. Once you’ve determined your vision for the party, it’s much easier to sort out the rest of the details. 
  • Budget: Your vision for the event and the budget really go hand in hand. Since there’s a fee associated with each part of your event (except the space if you’re hosting it in your office) it’s really important to sit down with your boss and/or coworkers to get on the same page, as we mentioned above. If you have a specific vision for your event, it’s good to do a little research into pricing and get an idea of how much the event will cost. You can then approach your boss or manager with a general outline and walk through what’s realistic on their end. Your budget has to be concrete and clear from the beginning so that you can figure out what you can afford in regards to space, food, drinks and any additional costs, like staff or rentals.
  • Date, Place and Time: This will most likely be the trickiest part of the process because it requires you to coordinate multiple people’s schedules and find one night that every person is available for at least 3 hours. Generally holiday parties are scheduled on a weeknight from the beginning of December until the end of January but again, it’s all about what works for you and your coworkers. Place isn’t as difficult of a factor because it’s usually decided by your budget. Larger companies tend to rent out spaces for holiday parties because they may not be able to fit all of their employees in one office or they have a bigger budget and can afford to go outside the office. Those event spaces commonly book up 3-6 months out from the event (depending on the space) so if you’re planning to go outside the office, definitely start reaching out to event spaces and restaurants as soon as you can to determine their availability. If you’re renting out a space, this will also help you zero in on a date since you will be coordinating with the space’s schedule as well. However, a lot of companies that have tighter budgets or that are looking for something more intimate will do events in the office so that they can put more money towards food and drinks and be in a comfortable setting. Also, hosting the party at your office takes much less coordination and puts the ball in your court for determining timing, since you’re not going off of the space’s time frame. Timing is the final scheduling issue that you need to determine. Most holiday parties run from 6PM to 9PM or 5PM to 9PM, but it really depends on the employees at your company. It’s important to be cognizant of your colleagues’s personal lives (kids, spouses, travel time) and take that into consideration when setting your start and end times. Most of the time the party will start at the end of the work day or 30 minutes after (in case you need to travel to the event space) and end 3 or 4 hours later. However, you don’t want it to end too late and have people be exhausted at work the next day. With timing, it’s good to discuss what people are comfortable with and strike a happy medium.
  • Food and Drinks: Once all of the logistical issues have been determined, it’s time to focus on food and drink. If your team decided to rent out a space, you may be all set as some event spaces have catering on-site and include food and drink menus for a set amount of hours. However, if you’re hosting the event in your office, you have more leeway to figure out if you want a full meal or appetizers and beer, wine, cocktails or soft drinks. In regards to food, most holiday events don’t provide full meals because it’s hard to chat with others while holding a huge plate of food. However, it’s important to keep in mind that the event will be going on during normal dinner hours so your coworkers will be looking to eat. A good way to break it down is pieces per person and work from there. Generally a normal event estimates about 3-4 pieces per person per hour, which if you have a 3 hour event means you’ll need about 9-12 pieces per person to keep them feeling satisfied throughout the party. However, make sure that you’re including options for everyone and considering any food allergies or dietary restrictions when putting the menu together. If you’re not sure about allergies or dietary restrictions, it’s always a good to include a cheese and cracker platter or crudites and dip as an option that almost everyone can eat. Next focus on the drinks. If your company is allowing alcohol to be served, beer and wine are usually the easiest beverages to coordinate. Cocktails are a little more risky because without a bartender everyone will have to pour their own drinks and it’s hard to determine how much you’ll need. Drinks are determined in the same way food is, about 1-2 drinks per person per hour. Once you have an idea of the number of drinks you need, you can then break it down between beer and wine (1 beer is 1 drink, 1 bottle of wine is usually 4 drinks). The safest way to do so is to split it 50/50 and estimate that half of the people will drink wine and half of the people will drink beer. If one runs out before the other, they can always switch over. It’s also good to make sure that you include soft drinks such as water, soda, or juice, into the mix along with the alcohol. Generally we say about 1-2 soft drinks per person during an event. It’s always good to include options in case someone wants to break up their drinks or doesn’t want to drink at all but wants something to sip on throughout the night.
  • Additional Things to Think About, i.e. Staffing, Rentals and Decorations: These ideas are just some additional points to think about and definitely not required for any holiday event. They are extra costs that can or cannot be included with your party, depending again on the event itself and your budget. Staffing is always something to consider, especially if you’re interested in serving drinks at your party. You can hire a bartender to pour wine and beer or a mixologist to create cocktails. You can also have servers at the event passing around appetizers, cleaning up any dirty plates or spills and generally just helping out to make sure that the event runs smoothly. Bartenders and servers usually cost a flat rate and work for 4 or 5 hours. Rentals, such as glassware, tables, linens are another option to consider. If you’re looking to make your party a little more upscale, you can rent wine glasses rather than using plastic cups or cover tables with white linen tablecloths for a nicer presentation. Rental cost differs between rental companies but each place tends to have a minimum amount that you need to spend in order to have them deliver to your office or event space. However, every rental company can give recommendations on what you’ll need depending on the number of people you have and what you’re looking for. Finally, although some decorations can get cheesy, they are a cost effective way to make an event a little more exciting. Incorporating some small items into the mix like lights, streamers and signs can really transform a room and get people into the holiday spirit.

There are a lot of different components to keep in mind when planning a holiday party. But as long as you have an idea of what you want your party to be and your budget is set, it’s easy to make the other details fit around that. And if you don’t feel like considering any of these factors, let us do the work for you! We’ll examine your event requirements, budget, headcount, dietary restrictions, etc. and suggest menu options specific to you and your team. Email us at letseat@foodtoeat.com to receive a custom proposal for your next holiday party! 

**For a limited time only, clients who book their holiday party with us before November 16th will receive 10% off their order of $350 or more!**

(Offer good until Friday, November 16th. Offer good for one holiday party of choice. One per company)

 

0 comments on “It’s About to Get Reallllll Chili”

It’s About to Get Reallllll Chili

The weather outside may have finally turned frightful (ugh) but our turkey chili really IS delightful (we promise)! And it’s the perfect way to beat the cold as sweater weather commences. This chili recipe is simple to execute and really flavorful without requiring any fancy ingredients- everything you need is at your local grocery store! Our recipe makes about 6 servings, which is perfect for Sunday football with your friends or meal prep for yourself. Once you create this dish, you can freeze whatever you don’t use and reheat it as needed. It should last about 2-3 months in the freezer, making it the ideal meal for those crisp nights when you just don’t feel like cooking!

Try it out and let us know what you think on Instagram, Twitter or Facebook @foodtoeat! We can’t wait to see how you chili!

Turkey Chili

Recipe serves 6

You’ll Need:

1 lb ground turkey

1 yellow onion, chopped

1 can of crushed tomatoes (28 oz)

1 can fire roasted tomatoes (small)

1 can kidney beans

1 can black beans

1 can chickpeas

1/2 cup chicken stock

1/2 bunch of cilantro, chopped

2 teaspoons olive oil

1 tablespoon fresh garlic, chopped

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

Heat olive oil in large pot over medium heat. Add in chopped onions and saute for 3-5 minutes. Add in ground turkey and cook for 3 minutes. Then add in your chopped garlic, salt and pepper. Cook for another 3-5 minutes. Add in the rest of your dry seasonings (chili powder, paprika, dried oregano, cayenne pepper and ground cumin), mix together and cook for an additional 3-5 minutes.

Once all of your dry seasonings are in the pot, add in crushed tomatoes and fire roasted tomatoes and cook for 10 minutes. Next add in your kidney beans, black beans, chickpeas and chicken stock (you can do more or less than 1/2 cup of chicken stock depending on how thick or thin you like your chili) and simmer for 30 minutes over low heat.

Ground turkey will be cooked through after 30 minutes. Remove from heat, mix in chopped cilantro and your chili is ready to eat! Add your favorite toppings (we suggest shredded cheddar cheese, scallion, sour cream and tortilla chips) and enjoy! Need a vegetarian option?! Leave out the meat and add your favorite root vegetables! We love potatoes, carrots and butternut squash- perfect for fall!

 

0 comments on “Spook-tacular Ways to Celebrate Halloween at the Office!”

Spook-tacular Ways to Celebrate Halloween at the Office!

When you think about Halloween the first thing that usually comes to mind is candy, candy, trick-or-treating and more candy! But Halloween doesn’t just have to be about the candy (unless you want it to be, then we fully support that) and it doesn’t just have to be for kids 13 and under. There are plenty of ways for you to celebrate the most frightening day of the year at the office without doing the same thing that you did last year, aka running out the morning of to buy decorations and overloading on sugar. Get creative this year and try something new! We promise it won’t take up too much of your time or energy because whether you’re throwing a monster mash or planning a simple treat for your team, we’ve got fang-tastic food ideas that every office manager can execute!

Ghoulish Breakfast: If you don’t have a huge budget or are looking to do something simple to get your office in the ghosting spirit, a lot of bagel vendors do orange bagels or orange/black swirl bagels to celebrate Halloween. This is a small but fun way to get your team excited when they walk into the office on Halloween morning! Not into bagels? Try some pumpkin spice pancakes or pumpkin muffins with cinnamon cream cheese to really spice things up!

Boo-tiful Lunch: A lot of people think that Halloween is all about snacks and candy but there are plenty of ways to incorporate Halloween colors and ideas into a terrifying lunch! If Halloween isn’t a huge celebration in your office but you do a team lunch once or twice a week, make it special by doing a Halloween-themed lunch! You can do grilled cheese with tomato soup syringes, “decomposed” salad, “bloody” chicken fingers, pumpkin bisque soup- any number of items can be dressed up or given eerie names to get your team excited to sit down together. And if you don’t do a weekly lunch, suggest a Halloween-themed lunch as a special event just for that week! Even if it seems silly, it’ll give your office something to look forward to and your coworkers will enjoy it (even if they don’t admit it!).

Blood-Curdling Snacks: Holiday themed snacks are always a safe bet when you’re feeding a bunch of people, especially when you need to account for different dietary preferences. Having a variety of frightening finger foods ensures that there are a few bites for everyone and that you have options that satisfy each restriction. And the best part about the snack option is that you can schedule it for a time during the day that works best for everyone in your office and make the celebration as long or as short as you would like! If Halloween is big in your office and you’re looking to take it a step further, have your team vote on their favorite horror movie and host a viewing party while enjoying your creepy eats! Talk about netflix and chill

Haunted Happy Hour: Not in the mood for food? We got you covered there as well. Set up a boo-zy after work party at your office and invite all the ghouls and goblins to attend! Sip on some “magic potions” (dry ice is key) and jam to your favorite Halloween tunes all night long! Really feeling the holiday spirit?! Make it costume party and have everyone select the best dressed of the night. You can reward the winner with a small gift, like a Starbucks gift card or a spooky candle, whatever you see fit! Just make sure you’re prepare for a night of gruesome delight!

Whatever you’re looking for to celebrate Halloween, we’ve got a menu to fit your needs! Email us at catering@foodtoeat.com to get a custom Halloween-themed proposal for you and your team and let the bewitching begin!

 

0 comments on “October Vendor of the Month: To Spiti”

October Vendor of the Month: To Spiti

For anyone that needs a break from pumpkin spice, we got you covered! Our October Vendor of the Month is To Spiti and this month it’s all about GYROS! To Spiti’s food is made from scratch in their Brooklyn-based restaurant and offers all of the authentic Greek items that you crave: spinach pie, gyros, falafel, baklava, pita bread and all of the dips.. spicy feta, hummus, tzatziki and babaganoush. YUM! It’s the perfect fall comfort food that the whole team can enjoy with their variety of vegetarian, vegan and gluten free menu options!

For October only, To Spiti has created an amazing lunch package that includes one gyro (can be made on a gluten free wrap if needed), one side and one dessert for just $12 per person! They will be offering this package to FoodtoEat clients exclusively until the end of the month so book your next team lunch with To Spiti as soon as possible!

October Lunch Package

$12/person

Chicken, Lamb or Falafel Gyro

Come with Onions, Lettuce and Tomatoes

Choice of Tzatziki, Hummus or Babaganoush

Served with Spinach Pie and Mini Baklava

Alma To Spiti Photo

To Spiti opened in Williamsburg, Brooklyn in 2015 and is owned by Alma Selmanaj, a Greek immigrant who brought her and her husband’s family recipes to NYC! Alma was involved in the food industry from a young age. She grew up in Greece working in her family’s restaurant so she’s always been aware of what customers are looking for in a meal and understood the ins and outs of the food business. After moving to the United States and working in a few restaurants, she decided to put her knowledge to the test and opened up her own restaurant.

Alma and her husband are the only two full-time employees at To Spiti so they prep, cook and deliver the food themselves, adding a personal touch to every order from this family-run business. Although the work is hard and the days are long, hearing customers say how delicious the food was makes it all worth it for Alma because feeding people truly makes her happy. It’s this desire, to serve customers amazing food and the quality of the food that they serve, that makes To Spiti stand out from other Greek restaurants!

 

0 comments on “This Recipe is on Fire: Our Grilled Summer Flatbread Pizza!”

This Recipe is on Fire: Our Grilled Summer Flatbread Pizza!

Pizza is one of our favorite food groups. It’s a staple item that can be eaten any time of year and is consistently delicious. No matter how you top it, if there’s a crispy crust and melted cheese, we’re in.

Which is why we’re so excited for this month’s recipe blog! We get to share our amazing flatbread pizza recipe that looks like it was created by a gourmet chef but really requires 7 ingredients and is ready in under 20 minutes. Oh yeah! So whether you’re looking for a quick meal or a fun way to spice up the menu at your next rooftop party, our Grilled Summer Flatbread Pizza is the perfect way to turn up the heat this month!

Grilled Summer Flatbread Pizza

Recipe serves 2 as a meal/3-4 as an appetizer

You’ll Need:

2 pieces naan (we used roasted garlic but plain works as well!)

1 ball Burrata cheese

1/2 cup fire roasted corn (you can buy frozen or char corn on the stove or grill)

1 bunch of asparagus

1 teaspoon fresh chopped parsley

handful of heirloom cherry tomatoes, sliced

arugula (for garnish)

Before you start cooking, you want to make sure that all of your ingredients are prepped, so we’ll start by blanching the asparagus! Bring a pot of water to a boil. Once boiling, add the asparagus and cook for 30-60 seconds. After 30-60 seconds, immediately remove from water and transfer to a bowl with ice water to stop the cooking process. Leave in ice water until you’re ready to use!

Once your asparagus is ready, start your pizza creation by grilling your naan. We used a cast iron grill pan but an outdoor grill is preferable! Grill the naan for two minutes on each side or until grill marks have been formed.

Next spread the burrata evenly on the naan and top with fire roasted corn, blanched asparagus, sliced heirloom cherry tomatoes and arugula. Broil for approximately 3 minutes or until naan begins to brown and the cheese gets bubbly. Or, as an alternative, you can place directly on the grill until the cheese gets bubbly. Once at your desired crispiness, remove from grill and let cool. Serve with your favorite chilled beverage and enjoy!

0 comments on “Einat Admony, Owner of Taïm”

Einat Admony, Owner of Taïm

This is Einat Admony, the owner of Taïm. Born in Israel, she grew up eating Yemenite and Persian food, in addition to Moroccan and Eastern European dishes. She was a curious girl that loved exploring, especially different cuisines and cultures. From a young age, Einat would always help her mother prepare the Shabbat dinner. When she turned eighteen, she served both as a driver and ad hoc cook in the Israeli Army, where she understood that cooking was her real passion and that it was something she would never get bored of. After spending a few months traveling, she came to New York City to begin her culinary career as a chef. 

Einat spent seven years working in different fine dining restaurants such as Patria, Bolo, Tabla and Danube in New York. Because she loves to travel and learn from other cultures, Einat knew the best way to immerse herself in these cultures was to work in restaurants with differing cuisines and familiarize herself with their dishes. These greater experiences made Einat want to start building an empire of her own. In 2005, she opened Taïm: a fast-casual Mediterranean restaurant in the West Village. Realizing many people did not know exactly what Israeli/Jewish food looked like, Einat knew she had to change that. “Israeli food is much more colorful, full of flavors, with spices and layers of excitement that many people do not imagine it to be!”. That said, Taïm is the ultimate representation of how people should eat Middle Eastern/Mediterranean food!

Surprisingly enough, Einat mentions how easy it was to open her first Taïm location. It took Einat and her husband just a couple of months! As we all know, competition wasn’t as fierce and harsh as it is nowadays. And since she did not have any children yet, Einat and her husband had more flexibility on spending longer evenings at the restaurant and building the business.

image1 (2)     IMG_6484

After seeing the extensive line of hungry customers craving more and more of her delicious falafel, Einat decided to expand to other locations in Nolita and Midtown. And when dreaming even bigger, Einat and her husband decided to explore nearby cities for growth. Both found that Washington D.C. could be the perfect hub to expand their business. Besides D.C. being very culturally well-rounded, its proximity to NYC made the most sense as to the expansion to a new state. 

So what is chef’s Einat hidden secret to Taïm’s success?! She mentions there are many in order to keep a busy restaurant running, but you always need a key differentiator to keep people coming. For Taïm, Einat is confident about her falafel! In Israel, according to Einat, eating falafel is as cheap as eating a slice of street pizza in NYC. She grew up being surrounded by it, especially because her mother would always make them. But when creating her own, it took her many months to perfect her recipe because she wanted it to be the item that Taïm is known for. Knowing the methods used to prepare the food as well as cook it was very important to her. For Einat, making falafel requires the freshest ingredients, the correct seasonings and flavors, the perfect amount of chickpeas, and the right texture – “crispy, crunchy on the outside but moist on the inside” (Taïm). There are many other restaurants that offer falafel, but many of them leave your plate filled with oil. This is a no-go at Taïm, where falafel are fried but to the precise moment where they don’t become greasy. To Einat, this is a very important difference, it provides customers with richly-flavored products while still keeping them healthy. 

Besides falafel,  Taïm serves a vast amount of other healthy, fresh menu options – many of which are vegan. Having vegan and vegetarian dishes for Einat is extremely important, as she wants to educate more consumers on the importance of cutting down on animal products for health and environmental reasons. Her focus on healthy dishes directly correlates Taïm’s identity of being “a vegetarian mecca, a vegan temple”. 

Educating customers about Israeli food and vegetarian choices as well as watching them enjoy her food and seeing the happiness that it brings them are the many rewards of the business, Einat says. With the amazing team she currently works with and her husband’s constant involvement, Einat is confident that she will be able to expand the business further as time goes on. Although it’s challenging to do so in NYC, due to the intense competition in the market, Einat says, ” if you make it in NYC’s market, you can scale up anywhere!”.

It is always easier to compete with others when doing something one loves and is passionate for like Einat with cooking. She is motivated to continue cooking and can’t imagine what it would be like if she couldn’t. Experimenting in the kitchen is what keeps her going; it is her fuel. Inspiration, she says, comes from multiple sources: colors, music, flowers and other food creations. One just needs to dig deep and find them!

 

 

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0 comments on “Your Guide to Celebrating LDW in NYC!”

Your Guide to Celebrating LDW in NYC!

When you think of LDW (Labor Day Weekend), the images of beaches and celebratory BBQs most often come to mind. But for others, LDW means watching the city empty out and enjoying all of the amazing parts of New York without the crowds. If a long weekend getaway isn’t accessible for you (which is the case for many New Yorkers), there are still plenty of ways to enjoy the days that are dedicated to acknowledging the contributions of workers throughout the country.

From food and drinks to live sporting events, it’s easy to find activities to take part in with friends and family while you say goodbye to summer and prepare for fall. Here are a few ways for you to celebrate LDW like a true New Yorker!

Eat, Drink and Be Merry at Maison Premiere: Many restaurants extend their happy hours or offer discounts on food over Labor Day Weekend but our favorite way to celebrate is at Maison Premiere in Brooklyn. Opening at noon on Labor Day, enjoy live jazz, fresh seafood and BBQ specials while sipping on delicious drinks. To check out all of the details and make a reservation, click here!

Watch the Classics at The Met’s Live in HD Festival: The Summer HD Festival hosted by The Metropolitan Opera runs from August 23rd to September 2nd and features ten amazing performances, including Aida, Carmen and Luisa Miller. Join over 3,000 of your closest friends and neighbors (not kidding) as they watch the music come to life. Bonus: it’s free! Check out the full line up of performances here.

Experience the West Indian Day Parade: There ain’t no party like the West Indian Day Parade party… which also happens to fall on Labor Day! This parade is the culmination of New York Caribbean Carnival Week, ending with a seven hour carnival that runs down Eastern Parkway in Brooklyn. It’s the perfect way to celebrate the end of summer while immersing yourself in Caribbean culture AND some amazing costumes!

Attend a U.S. Open Match: The U.S. Open Tennis Championships start on August 26th bringing the best tennis players in the world to Queens. With multiple games going on each day, you have plenty of options to fit this thrilling tournament into your schedule. Need recommendations for where to eat while you’re there? We got you covered.

Take a Dip in Astoria Park!: Sometimes you just gotta beat the heat. And if you’re looking to cool off anywhere, make it at the Astoria Park pool. The largest swimming pool in NYC, it’s conveniently located under the Robert F. Kennedy Bridge and walking distance to some of the best bars and restaurants that Astoria has to offer. But don’t miss your chance- it closes for the season on September 8th!

 

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Rohan Aggarwal, Co-Owner of Queens Bully

This is Rohan Aggarwal, the co-owner of Queens Bully. A first generation Indian American, Rohan was born and raised in Queens, New York and was immersed in the food industry from a very young age. Growing up Rohan’s father owned a chain of Indian restaurants, so from the time he was five or six years old, his weekends and summers were spent working there. He started out cleaning dishes and busing tables, then doing deliveries and, as he got older, worked his way up to serving and bartending. Although he admits that there were periods of time where he disliked the work, he says that he was drawn towards a career in the restaurant industry because “it runs in my blood”. It’s a business that he’s always known and had a passion for and despite the difficulties, he loves it. It was this passion that lead him to ask his father if he could take over the lease for one of his restaurant locations on Queens Boulevard that had closed down two years beforehand. In 2016, Rohan and his friend, Suraj Patel, took over the space and created Queens Bully, a multi-faceted barbecue restaurant that was designed specifically for the neighborhood to love and enjoy. Their focus on building a culture where everyone is treated like family has turned Queens Bully into a neighborhood hotspot where different people of different ages and different ethnicities all feel at home.

Rohan studied hospitality management in college and after spending a year in India learning Indian cooking techniques and helping to operate his family’s restaurant there, he returned to the U.S. and started working full-time for his father. He was placed at Devi, a standalone location that wasn’t part of the restaurant chain, and began running it’s operations. It was there that he saw a need for a caterer with unique offerings rather than your typical Indian food and expanded the business into catering. However, as Rohan came up with new dishes that tied Indian flavors into other cuisines and curated menus to reach a wider variety of customers, he started getting pushback from his chef. The chef had his own way of doing things and didn’t want to get onboard with these new ideas. Since Rohan had only had front of house training in the past, he wasn’t able to communicate on the same level with the chef and make him understand what was needed and why. He realized that his lack of cooking knowledge made him dependent on the chef for the business to function, which wasn’t something he felt comfortable with, so he enrolled in the Institute of Culinary Education. When he graduated from culinary school in 2014, he continued running catering operations for Devi, despite the fact that they had to close the physical location in 2015. He would rent out a commissary kitchen and have the chefs from Devi come in and cook, piecing together the orders as they came. However, the catering business didn’t last long without a standing space to cook from. It was during this time that Rohan and Suraj had started brainstorming about opening their own restaurant. They both lived in the neighborhood and saw it undergoing rapid gentrification and felt that it was needing something different for the community to enjoy. And since they had the space where they envisioned it existing, they started developing their business plan. When Rohan approached his parents with his plan, they were hesitant at first. They didn’t want him to be in the food business because they knew how hard it was. But once they saw his motivation to run his own place and prove that he could do it, they agreed to let him take over the lease for the space. After a few months of construction, Queens Bully officially opened in July 2017.

Queens Bully

Rohan decided to focus Queens Bully around barbecue as an homage to his father. As an immigrant to the U.S., his father was always fascinated with barbecue as a cuisine and planned to open up an American barbecue restaurant at some point in his career. Unfortunately he never got around to opening the concept so Rohan wanted to do it for him and create a place that his father would be proud of. He and Suraj collaborated with their chefs to make barbecue the base of the menu but made sure to incorporate different flavors and put their own twist on certain recipes to showcase the diversities of Queens. Although they have their top selling items that they can never take off the menu, they do change the menu about twice a year to incorporate seasonal items. A lot of the inspiration for new menu items comes from Rohan or Suraj- from places that they’ve traveled or restaurants where they’ve eaten- but they’re also very open to suggestions from their team. Whenever anyone comes up with an idea, they’ll take it into consideration, play around with it and do it as a special one night to see the reaction from customers. If it goes over well, they add it to the menu. For Rohan, one of the best parts about opening Queens Bully is that there are no rules on the menu. So even though their focus is barbecue, their menu is so broad that they can get away with serving any sort of item, which Rohan loves because it allows him to be creative and play around with a bunch of different flavors.

The name Queens Bully refers to Queens Boulevard, which a lot of Queens natives call “Queens Bully” for short. Rohan says that he and Suraj used the term a lot when they used to park in the area and take the train to wherever they would go out in the city or in Brooklyn. Over the years, they started questioning why they were going out in other boroughs rather than staying local and realized that the problem was finding a place near them in Queens that served good cocktails and beers, had great food and a nice ambiance. They realized that other people in the area must be having this same issue and that there was a really big area of the market being missed. So when opening Queens Bully, they really tried to focus on creating a space in their neighborhood that incorporated all of those different factors that they craved from other establishments. Combining those ingredients together has developed a unique culture that makes them stand out from other restaurants. They’ve built a welcoming environment by treating each customer as if they are a part of their family and designing a restaurant layout that works for a couple that’s going out for a date night as well as a bunch of guys who want to watch the game during happy hour. They’ve been able to create an atmosphere that works for any group of people because it’s very laidback and comfortable and doesn’t try to define itself as a specific establishment. It’s all about what the customer is looking for from the experience and working to meet those expectations. For Rohan, running a business that appeals to and meet the needs of so many different people is a very fulfilling feeling. Having created a neighborhood hangout that attracts such a wide variety of men and women shows him that they have created a change in the neighborhood and that people appreciate them being there.

Although customers love the culture at Queens Bully, Rohan says that the toughest part of the business is creating an environment that your employees trust and getting your employees to see the same vision that you do. Rohan had never created a team culture for employees before Queens Bully so he’s dedicated a lot of time to working with each member of his team so that they understand where he sees Queens Bully going and how he or she is a part of that growth. He wants his staff to be excited about what they’re doing on a day-to-day basis and continue learning, innovating and creating to improve their current operations. In regards to the future of Queens Bully, Rohan is clear that Queens Bully will only be one location, since it was built specifically for it’s neighborhood and just that space. As Rohan says “this concept was strictly made for these four walls”. However, once things are running smoothly with Queens Bully, he does plan on starting a larger hospitality group with Suraj. Seeing himself and his team become leaders in the hospitality industry and create wonderful concepts for people to enjoy is what keeps him motivated. They already have a few concepts that they’ve brainstormed and have been working on but they’re focused on finding the perfect fit location and neighborhood-wise. Rohan says that above everything else, what he’s learned from Queens Bully is that neighborhood matters and if you’re not creating something for the neighborhood, it won’t work.

 

 

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0 comments on “Where to Eat at the 2019 U.S. Open”

Where to Eat at the 2019 U.S. Open

Nothing can beat watching a live sporting event. Whether you’re inside the stadium or somewhere else, watching the game can be almost as intense as playing. There’s something exciting about cheering for your favorite team or player, and nothing beats the deep emotion you feel when they are victorious.

And what would a sporting event be without great food. One of the biggest sporting events in New York this year is the U.S. Open, which runs for two weeks starting Mon, 26 August and finishing Sun, 8 September. Both inside and outside the famous tennis grounds is a long list of wonderful establishments where you can sample some of the city’s best food. Here are three places you must try if you’re watching the U.S. Open this year.

Champions Bar & Grill

Champions Bar & Grill is a U.S. Open fan favorite and is famous for its meat cuts including a clothesline of bacon. Another favorite is the Ivanaka Salad, served with your choice of shrimps, salmon or chicken. Prices range from $11 to $30 – just what you would expect from a trendy, upscale eatery that will let you watch the tournament from the comfort of the bar’s leather chairs. The Champions Bar & Grill has multiple TVs – all of which are guaranteed to play live matches during the tournament. Whether you are having a break from watching the tennis live or want to catch a game while you eat, you won’t miss a single point.

The Heineken Red Star Patio Café & Bar

The Heineken Red Star is located within the USTA Billie Jean King National Tennis Center, and only available to those who are fortunate enough to get tickets to the tournament. City Guide NY recommends The Heineken Red Star Patio Café & Bar for having the best grab-and-go offerings. The recommended choices include the grilled chicken sandwich and lobster club. In its spot on the eastern patio at the center court, it now provides its customers an amazing view of the tournament grounds. It’s also one of the best places to pick up a souvenir glass to take home.

Tianjin Dumpling House

Flushing is a small neighborhood to the east of the USTA Billy Jean King National Tennis Center and home to New York’s very own Chinatown. Tianjin Dumpling is a hidden gem in the basement of the Golden Shopping Mall, a food court located on Main Street. The place is famous for its lamb and green squash dumplings that will cost you $5 for a plate of 12. You must also try their steam buns, fried scallion cakes, and tea eggs. It’s the perfect budget-friendly place to visit in between matches. And as a bonus you will get to see part of New York’s diverse culture.

Who Will Win U.S. Open 2019?

The question on everybody’s lips (in between mouthfuls) is who will win the tournament this year. As the competition draws near many are speculating on who they think will be triumphant in this year’s tournament. The popular picks include up-and-coming Alexander Zverev and tennis veteran Serena Williams.

Zverev’s stellar performance during the 2018 ATP Finals Championship, has resulted in him being hailed as the next big thing to take over from the likes of Djokovic, and he is one of the favorites this year.

Despite failing to win her 24th Grand Slam title last year, Williams is a clear favorite to win this year’s tournament. Her success at this competition (six titles) is a big part of why Serena Williams is the fourth highest earning tennis player of all-time, and the top female earner. With 23 Grand Slams, and maybe a 24th on its way, she will certainly be the one to watch in the women’s side of the draw.

Food is a key part to enjoying a sporting experience, and as the aforementioned places show, the U.S. Open has a wide range of options for every budget. Even if your favorite players don’t win, at least your palette will.

 

Article specially written for foodtoeat.com

By: Chloe Violet

 

Resources:
Image from Pixabay
0 comments on “Antoine Skrzypek, Owner of Cassava House”

Antoine Skrzypek, Owner of Cassava House

This is Antoine Skrzypek, the owner of Cassava House. Growing up in Paris, Antoine says that there was always something going on in his kitchen at home and he always loved to cook. As a young boy, he would frequently bounce back and forth between helping his mother in the kitchen and helping his father outside (repairing things around the house or gardening) until one of them got fed up with him and would send him back to the other. Although he never went to culinary school, Antoine says he was lucky enough to be taught next to the greatest chef in the world- his mother. A small Spanish woman who grew up near Madrid, his mother didn’t have any formal culinary training either but rather learned how to cook out of necessity, as she was the youngest in her family and was expected to help her mother in the kitchen. However, her skills paid off when she moved to Paris and began cooking professionally as a chef in people’s homes and catering dinner parties. Antoine would spend his days watching her cook and learning from her as she created meals for their family and entertained friends who were constantly coming over to eat her amazing food. Despite his passion for food, Antoine never sought it as a career because he didn’t have an official culinary background. In France there was a certain expectation about how a chef should be qualified in order to work in a restaurant, so he was hesitant to take that step into the industry. Instead he stuck to more practical occupations with the thought that he could one day pursue it. In 2017, Antoine opened Cassava House and was finally able to realize the dream he had always had for himself- providing joy to others with the food that he grew up eating.

Antoine’s first job was repairing computers. His father was a builder so Antoine had gotten very good at using his hands and was interested in the mechanical part of the tech industry that had just started developing at that time. He went back to school for two years to learn the trade and ended up getting a great opportunity to be a part of the first company in Paris to work for Apple. However, after two or three years, Apple had come up with technology that made repairing computers unnecessary. Antoine got frustrated and unhappy working with electronic equipment and decided to leave the company, jumping briefly into a role at a restaurant in Paris before deciding to join his friend on a trip to New York. After working in a position that wasn’t fulfilling for him, he says he wanted to do some exploring and see what other opportunities were out there. So he packed his bags and bought a ticket to New York, telling his parents, “If I stay, I stay. If not, I’ll come back.” However, it didn’t take him too long to find an apartment, find a job and get going. He stayed in New York for a year, then spent a few months in Miami working at a restaurant before moving to Seattle for six months and then finally settling back in New York. Living in New York, he noticed that between his roommates and friends, there was always someone who needed something fixed or something built that he was willing and able to help with. It went from Antoine building a loft bed to putting tiles in a bathroom and continued growing. Little by little he started taking on larger projects until he needed to hire someone to help him and then another person and then another. Eventually he started running his own interior renovation business but his passion for food never went away. He would work a whole day and then come home and put himself in front of the stove for an hour and half to make a meal for his family. He found himself cooking for his team and catering dinners for friends but still, the renovation business was working for him so he continued to stick with it.

About thirteen years ago, Antoine stumbled upon bubble tea in Chinatown and got really interested in how he could create a clean, natural version of the jelly and fake syrup that other places were using. Unfortunately he soon realized that he wouldn’t be able to make a satisfactory product because the natural juices didn’t blend well and it would be too expensive to make his own, so he gave up the idea. But, having come up with Cassava House for this concept (bubble tea is made out of cassava), he decided to keep the business name just in case he had a chance to revisit it in the future. That chance came four years ago when he realized that he didn’t want to be a contractor anymore. He was no longer interested in his work or motivated by it. He wasn’t happy waking up to do renovation anymore but what did make him happy was cooking. He decided that after so many years being passionate about food, he had to give himself the chance to run his own food business. So he got a business partner to take over the renovation business and he took the next two years to look for a spot for his restaurant, renovate it and prepare a menu. By this point, he had given up on the bubble tea idea because he realized that it wasn’t as healthy or clean as a normal juice. So he started creating a menu for fresh-pressed juices, smoothies, breakfast items, sandwiches and salad that was influenced by the food that he grew up eating and focused on healthy, clean ingredients. For Antoine, it was key that they make everything they could in house- their salad dressings, their condiments, their soups- so that he knew exactly what was going into the food and to keep things from getting overprocessed with unnatural additives. He wanted to keep everything as healthy as possible so he made sure that he could be in control of the items on his menu.

Cassava House Outside

Antoine believes that their focus on healthy ingredients combined with their unique flavors and their ability to appeal to plant-based, vegetarian and meat-heavy customers is what sets Cassava House apart from other restaurants. They have an extensive vegan menu and all of their sandwiches can be transformed to satisfy a vegan diet. Antoine says that this wasn’t a specific choice that they made or something that they thought needed to be done to meet a demand in the market, it was just natural for him because he grew up with that kind of cooking. They didn’t eat meat every day at the table in his house, his mother came up with her own ways to incorporate protein without meat, so it was normal for him to have that reflected in his menu. And it felt right that he use some of his mother’s recipes throughout the menu as well. Which is why the way they do things at Cassava House is really unlike the way it’s done anywhere else. A lot of their flavors are different because they combine ingredients that customers wouldn’t necessarily expect to go together. It creates an entire experience around the food because it causes customers to think through their palate and try to pick out the flavors that they’re tasting. Antoine says that watching customers try the food and seeing the surprise on their face when they taste something unexpected is the most rewarding part of the business for him. Those reactions have made him realize that the food is different but also brings people joy because it’s something new that they’ve never tried before. There’s a double reaction where they’re satisfied but also surprised by the flavors in a great, fun way and hearing compliments from customers on top of that is even more rewarding. Hearing people say that it’s “original”, “great”, “unexpected”, “unique” and seeing them react to the recipes that seem so normal to him will never get old for him. He created the menu items to be food that you want to sit down, savor and enjoy. He doesn’t just want to feed people, he wants them to be happy with what they eat and taste the difference of food that satisfies your palate.

Since the business started two years ago, the menu has definitely expanded. Antoine says that he has an endless list of sandwiches that he’s always working on and he pays a lot of attention to feedback from customers to see what items they like or don’t like so they can adapt the menu accordingly. As a business owner, the brainstorming of recipes and the introduction of new menu items keeps him motivated to continue exciting his customers with the unexpected. Right now he’s working with their chef, Laura, who’s vegan, to start exploring more vegan protein options and work towards creating sandwiches around them. But staying on top of what customers may and may not like is difficult, especially when you’re trying to create items that people can eat every day. You don’t want to introduce a new item that isn’t up to par with your current offerings and lose potential future customers. Which is why Antoine focuses on keeping everything very consistent so that customers can come into the restaurant multiple days in a row and always have their food taste the exact same. Antoine admits that the food consistency is challenging but after so many years, dealing with these issues doesn’t bother him because he’s finally in an industry that he’s passionate about.

 

Need catering for you and your team? Contact us!

 

 

0 comments on “(Cauliflower) Rice, Rice Baby!”

(Cauliflower) Rice, Rice Baby!

If you’re like us, summer is all about clean eating (or trying to at least). And we’re always looking for creative ways to make our meals healthy without being bland. Enter cauliflower fried rice!

Not only is this dish half the carbs of regular fried rice, it’s just as delicious! Both filling and healthy, it’s one of our staple recipes in the summer when it seems like there’s even less time in the day to cook a full meal. Ready in 20 minutes, it’s an easy way to satisfy your craving for Asian food without the guilt. Top with shrimp, chicken, tofu or any protein that you prefer, this dish will always be just as tasty! 

Cauliflower Fried Rice with Shrimp

Recipe serves 4

You’ll Need:

1 bag of frozen cauliflower rice

1/2 bag of frozen peas & carrots

1/2 bag of frozen edamame

1 bunch asparagus, cut into 1/2 inch pieces

3 scallions, chopped

1/2 yellow onion, chopped

1 egg

3 cloves of garlic, chopped

1 package raw shrimp (20-25 pieces)

sesame oil

low sodium soy sauce

sesame seeds

olive oil

First heat a small skillet on medium to low heat and add a dash or 2 of sesame oil and 1/2 a teaspoon of olive oil. Scramble your egg in the skillet and set aside once cooked through.

Use the same small skillet to cook your shrimp (estimating about 5 per person). Add 2-3 dashes of sesame oil and 1 teaspoon of olive oil to skillet and again, heat skillet on medium to low heat. Add 1 clove of chopped garlic, cook for 30 seconds and add raw shrimp. Add black pepper and sesame seeds to taste as well as 1 tablespoon of low sodium soy sauce. Cook for about 4-5 minutes or until pink and firm to the touch. Once cooked through, set aside.

Next heat a large skillet on medium heat and add 5 dashes of sesame oil and 1 tablespoon of olive oil. Add 1/2 chopped yellow onion to the skillet and cook for about 3-5 minutes, stirring frequently. Add in 2 cloves of chopped garlic and cook for 30 seconds. Next add frozen peas and carrots, edamame and asparagus (cut into 1/2 inch pieces) and saute for 3-5 minutes. Then add your cauliflower rice to the pan with approximately 1/4 cup of low sodium soy sauce and cook for about 5 minutes, stirring frequently. Add black pepper to taste and mix well.

Once all of your ingredients are combined in the large skillet, turn off heat and add your cooked scrambled egg and shrimp. Mix well and garnish with chopped scallions, adding more low sodium soy sauce to your taste!

Pro tip: Pack your leftovers in a mason jar for an easy lunch to take on the go! Plus it’s eco-friendly 🙂

0 comments on “Stephanie Acurio, Founder of The Rollin’ Oat”

Stephanie Acurio, Founder of The Rollin’ Oat

This is Stephanie Acurio, the founder of The Rollin’ Oat, a mobile oatmeal bar that is committed to redefining the way consumers think about this staple breakfast item. Born in Peru, Stephanie moved to Miami, Florida with her family when she was 13 years old after her father retired from the Peruvian Navy. Independent from a young age, she started working in the restaurant industry as a bus girl when she was 15 but really got involved in hospitality while she was in school for interior design at The Art Institute of Fort Lauderdale. Over the course of her program, she worked in many different positions at a lot of different restaurants, from Asian fusion to seafood to Italian, and started getting more involved in food, cooking a lot and researching recipes for different cuisines to use the skills that she was learning at each place. She says that it was during this time that she really fell in love with food and working in diverse establishments made her appreciate different types of food and their unique flavors. Stephanie was also very much in love with New York, where she had access to so many cuisines all in one place. She visited every chance she got because she loved the fast-paced vibe and that each day you were able to interact with new people and see new places. She felt that she was getting comfortable in Miami and wanted to challenge herself to do something new so she decided to move to New York by herself in the summer of 2016. As she began working in New York, she found that during her commute there were a lot of breakfast items, like bagels and scones, that were full of carbs and sugars, but nothing healthy and filling, like oatmeal, that she could take on the go. It was out of this realization that The Rollin’ Oat was born. This mobile business has not only revolutionized oatmeal, proving that a “fast food” item can be unique, healthy and delicious, it’s also made oatmeal more approachable for adults with sweet and savory options that make you see breakfast from a new perspective.

Although Stephanie had a heavy background in food, when she moved to New York she decided to switch careers and go into sales. She got hired at Equinox and worked there for the next two and a half years. Working at Equinox introduced her to the health and fitness industry and made her realize the importance of combining exercise and clean eating to maintain a healthy lifestyle. She found herself trying to balance her foodie habits with eating healthy, which was especially difficult when it came to breakfast given her fast-paced lifestyle. She loved oatmeal because it was tasty and full of health benefits but whenever she bought it, she found that it was always loaded with milk and sugar and had the same boring toppings. She began asking herself, “What are my options here? How can I take this to work?” In 2018 she left Equinox and started working in a corporate role in the financial district in Jersey City. And although this building had a food hall on first floor with a ton of options for lunch, there were no breakfast options. Again she had run into the same issue of where she could go to get a healthy breakfast. She thought that if someone could just open a portable oatmeal bar with different fruits and toppings, they would do so well because there was so much foot traffic in the area between people commuting to and from the city- it was a huge, untapped market to sell to. At this point she had already realized that her new job wasn’t working out for her because it wasn’t the role that she was expecting and she didn’t like to sit behind a desk, so she started playing around with oatmeal and putting different toppings on it. Since she had already had the idea in her head and felt like she had enough money saved to get the business off the ground, she decided to create it herself. She had always wanted to be her own boss and knew at some point that she would run her own business, so she trusted herself and took a leap of faith. She quit her corporate job in October and by the end of February, she had her first event booked.

From the very beginning Stephanie had a vision of what her business would be and who she would sell to: health conscious adults that could see the value in the nutrition factor of the oatmeal but could also appreciate the uniqueness of the product. However, figuring out the logistics to get the business up and running was much more difficult than she expected. Although she wanted her idea to come to life and be successful, after five months in business Stephanie admits that the most challenging part of the business so far has been creating it by herself. Since no one had created a concept like this before, she had no frame of reference of where to get started and she didn’t have any connections in the food industry in New York to ask for help or advice. She realized that she would have to figure everything out on her own and started doing tons of research, staying glued to her computer for hours every day. She began examining other food cart concepts in the U.S. and internationally and ended up getting her cart from a company in Seattle. But since she needed both hot and cold compartments in the cart (hot for oatmeal, cold for toppings) she had to further customize the cart to what she needed. After figuring out the measurements through trial and error, she was able to create a space for a cooler on one side of the cart and then drilled two holes for the pots of oatmeal on the other. Once she had the cart ready, she learned that she was required to cook all of the food in a commercial kitchen in order to be able to sell from a cart. She needed to be in a space with the proper cleaning supplies and equipment to make sure that her food was being held to the same standards as a restaurant’s food would be, so she began renting a commercial kitchen space in Jersey City. After renting the kitchen, she thought she just had to get permits for the cart to move it wherever she wanted to sell. However, after calling a ton of people and asking a lot of questions, she found out that a permit is required in each city that you sell in unless you’re doing a private event. With this information, she was able to get a permit to sell in Jersey City. But, as her business expands, she’ll need to start the process over again in each city that she wants to sell in.

Rollin Oat Cart

The positive side of building the business on her own is the fact that Stephanie is now in control of every aspect of it, from the menu to the logo/branding to her social media, all of it comes from her. With only one hourly employee who helps her with big events and her boyfriend who helps her with networking, she truly is a one woman operation. She came up with all of the recipes for her pre-made bowl options (bananas foster, s’mores and margherita, just to name a few) and is continually thinking of new recipes to taste test or new offerings that she can provide to improve her customers’ experience. Although her business started with the oatmeal bar as it’s only product and her events were going well, she felt that things were beginning to slow down as the summer approached. She realized that consumers may not want hot oatmeal in the summer so she came up with her overnight oats, which she pitched as a new summer product and sampled at companies where she had already done events. She now has a delivery service set up so that clients can order their overnight oats on Friday for the following week and stock them in their fridge at the office. Another new product that she launched for the summer is her oat milk. She realized that she was buying a lot of oat milk to make the overnight oats and decided to cut out the middle man and start making it herself. She looked up a recipe and made it over and over again until she figured out her own flavor and recipe that she could generate in large quantities. For Stephanie, the most rewarding part of the business has been feedback from the customers. When things get stressful or she gets worried that a recipe won’t work but then she hears customers raving about the food or the business concept itself, that to her is priceless. Which is why it’s important to her that The Rollin’ Oat always has something new and exciting for customers to be surprised by and look forward to. She’s always been a person who looks for and embraces change so she doesn’t want to keep just the same five or ten bowls on the menu. She wants to keep it fresh and change up the bowls every month so that she can continue expanding the idea of what oatmeal can be. And when times get tough, the feedback from customers is what keeps her going because it lets her know that her business idea is going to work.

Stephanie says that jumping into the fitness industry at Equinox and getting that sales training was so beneficial because it really prepared her for owning her own business. As a business owner, you have to be able to sell your own product and due to her sales training, she knows the questions to ask when people are interested in the product and she knows how to get people to see the value in what she’s selling. The Rollin’ Oat has allowed her to use her background in sales, food and design to create a unique product that shows people that oatmeal doesn’t have to be boring or plain. It can be fun and different while also being good for you. Moving forward, Stephanie plans to permanently station a cart in Jersey City and then open another cart in Manhattan and continue to grow the business from there, eventually having multiple carts in multiple locations between New York and New Jersey. But as of right now, just being able to run her own food business is deeply rewarding for her because food is her passion and seeing her vision come to life after always believing that she would do it one day motivates her to keep working harder to make her plan a reality. She wants the business to be successful because she knows that it can be but also because she needs it to work. This business is her future, so she’ll continue to think of new recipes and products and do research and hustle and promote the business because it’s up to her to keep things going. But, she says, “when you love what you’re doing, you don’t ever stop”.

 

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0 comments on “Get To Know Our Team: 20 Questions with Ciara!”

Get To Know Our Team: 20 Questions with Ciara!

Interested in learning more about the people who make the magic happen at FoodtoEat?! Here’s your chance! We’re giving you a behind the scenes look into our team and their personalities with a brief Q&A where they spill everything from their biggest fear to the most unusual thing they’ve ever eaten.

First up, Ciara McKeown, whose been with the company for almost four years! Learn more about Ciara below!

What’s your role at FoodtoEat?

I’m the Marketing and Partnerships Manager.

What’s your favorite part of your job?

The tastings- I love trying different cuisines from local businesses throughout NYC that I couldn’t find myself.

What’s an accomplishment you’ve had at FoodtoEat that you’re really proud of?

Running the #IMadeYourFood campaign. I love speaking with the vendors one on one and really getting to know their stories: their background, how they got into food and what drives them to stay motivated in such a tough industry. Hearing about the sacrifices that some of them have made is truly moving and inspiring.

What’s something you worked on recently OR are working on right now that you’re excited about?

The #IMadeYourFood video series! Coming soon….

Where did you grow up and where do you live now?

I grew up in Floral Park, NY (a small town on Long Island). Now I live in Astoria.

What’s your favorite hobby?

Going out to dinner or working out

What’s something unique about you?

My name- it’s pronounced Kiera but spelled Ciara, which is the Gaelic spelling.

If you could live anywhere, where would it be?

Rome, Italy

What’s your biggest pet peeve?

Slow walkers

What’s the most daring thing you’ve ever done?

Skydiving

What’s one thing you’re determined to do in your lifetime?

Travel to Machu Picchu

What do you wish you knew more about?

Politics

What’s the best piece of advice you’ve ever received?

“Never run after a man or a bus, there’s always another one coming” (thanks, Nana)

What are your top 3 favorite movies?

Good Will Hunting, 10 Things I Hate About You and Newsies

What’s your biggest fear?

Being buried alive

What’s one motto you try to live your life by?

“Pura Vida”

What’s your food kryptonite?

A massive chocolate chip cookie (or any cookie/dessert really)

What’s one food or food trend that you can never get behind?

Sushi

What’s your favorite restaurant?

Anything Italian or Mexican

What’s the most unusual thing you’ve ever eaten?

Tobiko

0 comments on “Brigitte Saldarriaga, Operations Manager, and Cristina Girbu, Store Operations and Franchise Training Manager, at The Hummus & Pita Co.”

Brigitte Saldarriaga, Operations Manager, and Cristina Girbu, Store Operations and Franchise Training Manager, at The Hummus & Pita Co.

This is Brigitte Saldarriaga, the Operations Manager at The Hummus & Pita Co., and Cristina Girbu, the Store Operations and Franchise Training Manager at The Hummus & Pita Co. Brigitte was born and raised in New York and has been working in the food industry for eleven years. She attributes her passion for food to her family, most of whom she says work in this business. Her dad was a waiter and a chef for seventeen years, her cousin is the executive chef at Gabriella’s and her uncle is a chef at Carmines, where her cousins also work. After starting her career as a cashier at Lenwich, she steadily moved up the ranks to take over the operations of their catering department before moving to The Green Summit Group, where she worked her way up to COO. She now runs the operations for The Hummus & Pita Co., a position that she took over this past January. Cristina, conversely, had no background in food before applying for the job of cashier at The Hummus & Pita Co. seven years ago. Originally from Moldova, a small Eastern European country between Romania and Ukraine, Cristina move to the U.S. after university because she wanted to work rather than get married, which her friends and family were telling her was her next step. At the time, she says, she never thought that she would become an integral part of such a huge team. She just applied to the job that she found on a hiring website to learn about the restaurant industry. In fact, she doesn’t even really like to cook. It was simply an opportunity that she took advantage of because she likes to learn and she’s good at understanding how things can operate effectively. She worked her way up to assistant manager then general manager and now does the company’s franchisee training, the highest position within the store operations. Although Brigitte and Cristina come from very different backgrounds, both have found a home at The Hummus & Pita Co., which they say operates like one big family, thanks to David Pesso, the co-owner of the business. The “mastermind” behind everything they do, David has used his family recipes to build a fast casual concept where they continue to create the home cooked food that his mother and grandmother used to make. Their focus on traditional, authentic recipes has lead The Hummus & Pita Co. to be known for their fresh, healthy and delicious menu items, which are made in house daily.

David was raised by a single mother in Brooklyn, NY. Like Cristina, he doesn’t have an “official” culinary background but growing up in Brooklyn enticed him to open up bagel stores and he had a few silent partnerships within the food industry over the years. However, he came up with the idea for The Hummus & Pita Co. when he was young and kept it in the back of his mind until he was able to bring the vision to life. The Hummus & Pita Co. is different from other Mediterranean restaurants because it’s a mixture of Middle Eastern and Mediterranean influences, just like David, who’s half Greek and half Israeli. He wanted to make sure that the food from his childhood was woven into the fabric of the business rather than only being something that they produced. So he worked with his mother to create the concept and execute it so that he could be sure that he was getting the culture of the restaurant right. Which is why in every location they have a shawarma next to a gyro, Turkish salad, Morccan carrots, Lebanese cauliflower, etc., all of which you very rarely see together. When the business first opened in 2012, Cristina says that it was mostly David, herself and the rest of the team figuring out operations together- seeing what worked and what didn’t work and adjusting from there. Everyone was learning together, slowly putting in the foundation of the operating system that they use today. David was very involved in the day to day operations, coming up with different ideas on how they could improve and asking her opinion on whether it could be executed or how she thought it could work better before trying it out. He used his team as a sounding board and welcomed their feedback if they saw a better way to do something because he wanted to make sure that he was constantly reviewing every part of the business for improvements. Being a feedback-driven owner is how Cristina believes that David has built the business so successfully. 

Most of the recipes for the menu items at The Hummus & Pita Co. come from David’s grandmother, which is why he insists on making them the traditional way although they have modern technology now that would make it a lot quicker and easier. He doesn’t want to stray away from tradition and lose the flavor that handcrafting the food provides. Their main chef, who has been with The Hummus & Pita Co. since it opened and has twenty years of experience, has helped document all of these recipes and figure out how to mass produce them. Every recipe started, and continues to start, as a single serving recipe and then once David and his mother feel it’s up to par, the entire company will taste it and give it the okay. The chef then creates the proper ratios for each ingredient and the proper maintenance for the food so that it can be replicated and produced at each location. As the menu has grown, everything continues to be David’s recipes. From the seasonings to the spices, they use specific ingredients, a lot of which they have to import or special order, because almost all of their food is made in-house on a daily basis. They make their items fresh every day and don’t use any preservatives to keep the dishes as healthy as possible. Unlike other restaurants, nothing is prepackaged or mass produced. Everything is prepped to order and after so many years in business, they know how to forecast their volume each day so it’s rare that they have food left over. If they run out of something, they have preps that are there throughout the day and night that can make anything that they need. Because their kitchen team makes the food using traditional methods, there’s a lot of skill, dedication and patience that goes into the food creation every day. Not only does this allow you to taste the freshness and quality of their food, the love that they put into their craft makes it even more delicious.

hummus-and-pita-co-store.jpg

Both Brigitte and Cristina agree that the most important piece of the business is customer service. They say that David is very particular with the people that he hires because he wants all of their employees to be a representation of the brand. The store employees specifically are the first people that a customer sees when they enter the store so he doesn’t want them pushing the customer along the line like they don’t care about the food, he wants them to be dedicated to what they’re selling. Which is why their training process takes about two weeks and has three different stages: shadowing, side-by-side and validation, eventually having the new employee take over a station on their own and get reviewed by a manager. But whether you work front of house or back of house, every employee has to know all of the recipes, allergens and how each item is made because they have such unique ingredients in their dishes. Using the wrong item, like black peppers instead of red peppers, completely changes the flavor profile of a dish, so the little details are the most important. However, most of their employees are very passionate about the business and their food. Cristina says that almost all of the employees from their original team are still working at The Hummus & Pita Co. and if they didn’t start with her, most have been working there for three to five years, so they’ve all known each other for a while. They spend more time together than they do with their actual families and have become a family themselves, the head of which is David. Brigitte says that David has become sort of a father figure to the company, they all want to impress him because he’s so hands-on and involved in the business. He leads by example, often jumping on the line to help serve people and supporting his team when they’re short-staffed. Being raised by a single mother and also being a parent himself, he’s very understanding that life happens sometimes and is very flexible with his employees in regards to childcare issues, always offering for them to bring their son(s) or daughter(s) to the restaurant to hang out while they work. He believes that the work he’s doing is for everyone to succeed together and wants his employees to be as passionate about the company as he is, because they’re contributing to that success. And that inclusive attitude has allowed his employees to create their own supportive, family dynamic.

As The Hummus & Pita Co. continues to grow, they’re putting a bigger emphasis on food allergies and dietary restrictions. When the business opened they had vegetarian and gluten free menu options but have since developed the menu to include vegan options as well, which they’re continuing to add more of. They’re always thinking outside of the box to come up with new ideas (like the chickpea chiller and the chickpea smears) to meet the different demographics and communicate with those communities to show that they’re a comprehensive restaurant where people with all different eating habits can come together for a delicious, healthy meal. They’re also looking to expand the business itself, now with franchises in Connecticut, New Jersey, Colorado and Michigan and planning for Atlanta and San Diego later this year. For Cristina, being the Franchise Training Manager, the most challenging part of the business is creating a team that supports one another, understands the brand and promotes it. Teaching others about the business is something that motivates her as a leader but she wants to make sure that the people she’s training are as engaged with the business as she is and are working with the same dedication that her team in New York does. But the more they expand, the more room there is for error, which is frustrating to her, since she helped build the business. Her goal is to train the franchisees to be able to speak about the brand as well as she and David can and she enjoys learning better ways to teach that. However, both Cristina and Brigitte agree that David is the motivating factor behind the business and the selling factor that gets a lot of franchisees on board. Seeing how hard he works and how dedicated he is to the business is inspiring and makes you want to be a part of the growth, no matter how tough it gets.

 

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