News Roundup: Greek Food Co. Moves to Bathgate, A-Rated Bronx Eateries


krinos olivesThe New York City Economic Development Corporation (NYCEDC) announced in a press release last week that Krinos Foods—a Greek and Mediterranean speciality food importer, distributor, and manufacturer—has moved its international headquarters from Long Island City to The Bronx to accommodate the company’s growth. The new 100,000-square-foot, state-of-the-art facility is located at 1750 Bathgate Avenue and is expected to revitalize the historic Bronx Bathgate Industrial Business Zone. [NYCEDC]

Seed to Plate is a new program aimed at getting Bronx youth healthy. The 10-part program uses sustainable farming, cooking, and nutrition, as well as field trips and chef visits, to teach kids about living healthier lifestyles. Students in participating schools also taste something delicious and nutritious from the local farmer’s market every lesson. [News 12]

Ever wonder how the NYC restaurant health grading system works? A recent article by Total Food Service gave us the breakdown, along with how each borough faired with A ratings. In The Bronx, 1949 restaurants out of 2400 received A’s. At 81 percent, it ranked the lowest of the five boroughs though it was not far off from the percentage of A ratings NYC’s other areas scored. [Total Food]

Nonprofit organization The Prodigal Center wants to transform the vacant Tropicana nightclub on Home Street into a food pantry. The NPO hopes to use the old nightclub for their annual Thanksgiving feast or all year round. It would allow them to serve Hunts Point, Longwood, and Crotona Park. However, they have been unable to reach the owner. [News 12]

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Chock Full o’ (Pine) Nuts Cooking Demo Saturday, April 30

pine nuts

“Celebrate Arbor Day and sample some tree-derived delicacies! From pesto to pastries, pine nuts add delectable flavor and a nutritional boost to a variety of dishes. Horticultural Interpreter Charles Day explains how these noble and ancient “nuts” (seeds, actually) get from their lofty perch atop towering pine trees to your local grocery store. A chef from Wave Hill exclusive caterer Great Performances inspires with some freshly prepared recipes. Arbor Week event.” – Wave Hill

When: Saturday, April 30 at 2:00pm

Admission: Free with admission to the grounds.


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Chef Tony Scarpati Answers Our Questions on How to Buy Fresh Fish

Chef Tony Scarpati started cooking in his family’s Michelin-acclaimed restaurant when he was 9—one of the perks of growing up in Italy. Today, the chef, food educator and creator of “Ask Chef Tony” regularly makes the 1hr trip in from Westchester to The Bronx’s famed Arthur Avenue to shop ingredients for his Italian-Mediterranean cuisine—especially seafood. He’s been a faithful customer of Randazzo’s Seafood for about 20 years citing freshness, variety, and the usual and unusual.. Read More

What’s for Dinner? 5 Food Delivery Services that Make Meals Easier

Out of ideas. Out of time. Out of the will to make the weekly trek to the supermarket. There are lots of reasons why people use food subscription services. Although they seem to have hit peak popularity in recent years, the idea of delivering fresh food right to doorsteps is not that new. The difference with the food delivery services of today, like Plated and PeachDish, is that they don’t just box your supermarket shopping.. Read More

Word of Mouth: Brussels Sprouts are Cool Now

The dietary evolution of most adults means stay away from bread, don’t buy cheap liquor and eat your vegetables. The last applies to some vegetables more than others and brussels sprouts are an other—there’s a hate poem to prove it. But the miniature cabbage-like veggie is not as much of a mystery as it seems. More and more epicureans are making this side dish a main ingredient in inspiring recipes this season. They’re so cool now.. Read More

Wave Hill Sweet Potatoes Cooking Demo Sunday, Nov 15

wave-hill-cooking-with-sweet-potatoes-credit-joshua-bright.jpg__524x349_q85_crop_upscale“Related to the morning glory, sweet potatoes make an attractive trailing vine for the garden and provides tasty tubers for the kitchen. Join Horticultural Interpreter Charles Day and a chef from Wave Hill exclusive caterer Great Performances to discover how to grow and cook this versatile vegetable. This is the next-to-last of our “Matter of Roots” series of cooking demonstrations, focusing on earthy vegetables, both humble and exotic.”

When: Sunday, November 15 at 1pm
Admission: Free


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Wave Hill Honey Tasting & Extraction Saturday, Oct 17 – Sunday, Oct 18

wave-hill-honey-tasting-credit-joshua-bright“You’ll be amazed at the complex flavors of different varieties of honey! Sample a few, then purchase your favorite to take home. Today, taste local New York City artisanal honey by apiary Honey Gramz, and sample Mee Beauty’s all-natural lip balms, face creams and lotions, infused with Honey Gramz seasonal honey.” – Wave Hill

Oct 17 & 18 11:00AM-4:00PM 


In Perkins Visitor Center for free. Admission to the grounds is free until noon.
“How do bees make honey? How do we collect it? Help us extract and bottle honey from our resident honeybees. Tastings take place Oct 17 & 18 at 12:30, 1:30 and 2:30PM.” – Wave Hill

In the Ecology Building. Free with admission to the grounds.

*Note tastings and extractions both take place on both days. Plan accordingly.


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Word of Mouth: Ghost Pepper aka the Scary Spice [Video Inside]

In honor of Halloween this month we’re featuring a trending ingredient that can frighten even the most adventurous foodie and is rumored to can kill you. Ghost pepper kind of snuck up on us. We started noticing it on gourmet food shelves a while ago, before it began popping up in recipes. Earlier this year fast food chains Popeyes and Wendy’s added limited-edition ghost pepper wings and ghost pepper fries respectively to their menus… Read More

Wave Hill Ginger Cooking Demo Sunday, Sept 27


“The ginger family, Zingiberaceae, includes spicy ginger, cardamom and turmeric. Horticultural Interpreter Charles Day shares a sampling of these tropical herbs, while a chef from Wave Hill exclusive caterer Great Performances demonstrates various ways to cook with fresh and dried members of this aromatic plant family. This is the next-to-last of our “Matter of Roots” series of cooking demonstrations, focusing on earthy vegetables, both humble and exotic.” – Wave Hill

Free with admission to the grounds.


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News Roundup: City Island Pops on July 4th, Bx Foodie Finds Gochujang


Image Credit: bonappetit

City Island was the place to be this past 4th of July holiday weekend. The area was full of diners as the outdoor seating, waterfront views and extensive seafood menu options made it the ideal destination for anyone skipping the predictable backyard bbq this 4th. [News 12]

Bronx-bred 28-year-old Phillilp Caputo just introduced the newest, natural flavor millennial foodies might love — Korean chili paste, gochujang. [Bloomberg]

Another star has emerged in the south Bronx’s urban farming movement. Tanya Fields recently built the 4,500 sq Libertad Urban Farm in the Hunts Point section of The Bronx to address racial, social and economic justice in the borough. Still in its first growing season, the farm plans to offer fruits, veggies, whole grains, meats, cheeses, and eggs to fill the void left by poorly stocked local supermarkets. In addition to providing residents healthy food options, Fields hopes to create jobs and teach community kids sustainability through growing food. [Madamenoire]


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