The original renegade restaurateur.
People
“Breakfast, Lunch, Dinner…Life! Recipes and Adventures from My Home Kitchen”
“Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking”
Whether you know it or not, if you’ve ever had a great cup of coffee from one of New York’s iconic “We Are Happy to Serve You” paper cups, you’ve likely been a part of the Vassilaros family’s story of immigrant-grade grit, dedication and goodness.
Together, Satterfield and Larmer discuss how and why dismantling systemic racism matters to the cider industry, and what we can do as a community to move away from complicity and towards anti-racist alliance with Black and brown peoples.
They discuss how the pandemic is affecting our food supply chain and the steps their businesses are taking to offer farm fresh products to communities in need.
It’s like the California couple is bottling the taste of summer rain.
The woman behind NYC cookie dough scoop shop and the author of a new cookbook shares her favorite NYC spots for dessert.
Join Food+Tech Connect on Wednesday, August 7, for a deep dive into cutting-edge restaurant business models and technologies.
Oona Tempest, just 26, already has an impressive career in the NYC sushi scene despite her young age and other significant obstacles.
Fedcap Rehabilitation provides free culinary training, food handling certification and a small stipend to students with disabilities.
