You’ve established a wonderful new service, Table to Table, which helps 60 food relief agencies in northeast New Jersey. And in 2010 you were one of 11 people in New Jersey to receive the Russ Berrie Award for Making a Difference, which honors unusual heroism and community service by New Jersey residents. Table to Table is the only dedicated food rescue program in northeast New Jersey, serving 60 hunger relief agencies in Bergen, Passaic, Essex and Hudson counties. What makes it really outstanding is that it gets no government funding and is completely supported by corporate and private donors.
Agri Beef Co., producer of 100% premium Northwest beef brands including Snake River Farms, Double R Ranch and St. Helens Beef, announces the launch of ‘Seal Fresh,’ a new line of case ready retail products. Available under the company’s Double R Ranch brand, the Seal Fresh line features innovative, no-leak packaging and offers retailers and consumers easily accessible USDA certified choice beef cuts.
4food is a socially networked and socially responsible quick service restaurant company based in Manhattan. 4food’s mission is to de-junk fast foodTM by bringing fast, fresh, delicious, and nutritious food, made of sustainable products that are sourced locally and seasonally whenever and wherever able. The brainchild of Michael Shuman and Adam Kidron, 4food opened its doors at 40th and Madison in September of 2010. The 4food space offers a modern cutting edge style with an emphasis on tech savvy clientele through dynamic menu boards and a 200 square foot media wall featuring user generated content from social media.
The true simplicity and beauty of Mediterranean cooking will be demonstrated by top New Jersey restaurateur and Chef Sophia Karakasidou of Kuzina by Sofia, (Cherry Hill, NJ) at the upcoming Tri-State Food Expo, scheduled for October 1-2, 2013.
According to industry reports, wage and hour lawsuits have become a major cause of concern for businesses. Wage and hour claims occur when an employee accuses his or her employer of failing to pay overtime wages.
At just 25 years old, Spencer Rubin first brought elevated grilled cheese to the Midtown masses with the opening of Melt Shop and quickly gained a large and loyal following with artisanal sandwiches such as “The Dirty” (pepperjack, muenster, pickled jalapenos, and potato chips as a crunchy filling), “The Award Winner” (cheddar, blue cheese, maple bacon and cranberry jam) and “Buttermilk Fried Chicken” (pepperjack cheese, crispy chicken tenders, and creamy red cabbage slaw), in addition to a handful of creative sides like tater tots with addictive Melt Sauce, refreshing arugula salad, and, of course, warming tomato soup. Additionally, Melt Shop won first place at “The Big Cheesy”–a citywide grilled cheese competition–two years in a row (2012, 2013).
The hours spent in a kitchen can take their toll. It’s difficult to spend extra hours of your day to exert more energy to stay in shape. Oftentimes, a drink after your work shift is the one thing calling you…and you give in. And the next day, feeling sluggish and tired, you get the brilliant idea to attend a Crossfit class which starts out with 75 pull-ups, 60 push-ups and so on and so on. You put your body through the motions, but notice that toward the end of the workout you are starting to have pain lifting your arm.
Coordinated by the New York City Food Truck Association, Over 50 Vendors Served 350,000+ Meals in Storm’s Aftermath. 2013 Judges Announced: Elettra Wiedemann, Francis Lam, Garrett Oliver, Justin Warner, Lauren Purcell, Pat LaFrieda, and Rachael Fauss.
Who doesn’t love chocolate? But the business of making award-winning confections isn’t always easy, and Jin Caldwell, chocolatier and owner of JinJu Chocolates, knows that. Jin, a former chocolatier for Mars Incorporated, and pastry chef for Wynn-Las Vegas and the Bellagio Hotel and a graduate of Le Cordon Blue Culinary School, is known worldwide for her flavors as distinct as sea salt and honeycomb. She’s also recently branched out into edible jewelry for special occasions.
Every day, tens of millions of men, women and children throughout America struggle with hunger. Hunger doesn’t just affect individuals and neighborhoods that one might think.
Urban Expositions has acquired the US restaurant and lodging portfolio from Reed Exhibitions, which includes the Florida Restaurant & Lodging Show, Western Foodservice & Hospitality Expo and Expo Comida Latina.
Something that gets me through my double shifts over the weekend is seeing the faces of the regular customers that come out to eat on a weekly basis. Every restaurant has those regulars and if you’re lucky enough, they’ll often ask to be served by you.
When Yonkers Raceway fell on hard times, the Rooney family came up with the idea to add a casino, as it had been doing in Pittsburgh and other places. In the beginning, the family didn’t focus too much on food and beverage, knowing that most of the people coming to the Empire City Casino were there just for the gaming.
Restaurant Equippers opened its third warehouse store last month in Pennsauken, NJ. With 20 percent of the US population within two hours of the store, the Columbus, Ohio-based company has brought its special approach to Equipment and Supply with its 40,000-sq.-ft. store in Pennsauken, N.J.
From reservations to loyalty programs, technology firms have produced apps for virtually every aspect of the restaurant industry. For Pittsburgh entrepreneur Rob Meyer, waiting in line at one of his favorite eateries spurred creative ideas, “So we really characterize, customize, and organize any table management system.
Libbey® Foodservice has launched a wide range of products that encourage farm-to-table service. Inspired by the organic movement, these products are designed to complement fresh, local foods and help owners and operators of restaurants, bars and hotels capitalize on the farm-to-table trend.
A growing list of companies who want to reach foodservice and retail foodservice buyers and decision makers have jumped onboard as exhibitors for the TRI-STATE FOOD EXPO, the first-of-its-kind trade show for the burgeoning New York/New Jersey/Connecticut market. The event takes place this October at the Meadowlands Exposition Center in Secaucus, NJ, and is produced in partnership with the New Jersey Restaurant Association.
CiCi's Pizza, home of the endless pizza, pasta, salad and dessert buffet, announced plans today to open up to 15 new restaurants in the New York City/Northern New Jersey area over the next five years. Executives with the company have targeted Long Island, Staten Island and Jersey City among potential communities for development with the goal of finding the right franchise partners to operate the restaurants.
Concussions are the most common type of traumatic brain injury. They occur most frequently during sports play or major accidents, but they can very easily occur during your workday in the kitchen. A hard blow to the head when you’re reaching under a counter or table, turning and catching the edge of a cabinet door, or a fall on a slippery kitchen floor can lead to this type of injury.
While growing up in Northern Italy, Fedozzi was intimately involved with food from a young age. He learned about pastas and antipasti at his parents’ salumi shops in Genova and delighted in the meals and aromas while his family gathered around the kitchen table.
For those that don’t know you, tell us a little about your background. Where are you from? Where did you study? What’s your food and wine background?
I’m from Massapequa, NY and studied at the CIA. My first job in the culinary world was working at the take-out counter of a Chinese place.