Behind the Kitchen with Leith Hill of Ellary’s Greens “I want our food to let your mouth feel like it’s had a party while your body has enough energy to dance and live vibrantly!”-Leith Hill of Ellary’s Greens, perfectly sums up her philosophy on her...
The Incredible Woman Behind Semsom: Christine Sfeir From Lebanon to New York, Christine Sfeir is spreading her love of hummus and other Middle Eastern favorites across the world with Semsom, a Lebanese (with a twist!) eatery which just opened its first US...
Behind the Kitchen with Chef John of AWOL Eatery Nowadays it seems like everyone I know has a different dietary restriction; gluten free, vegan, vegetarian, pescatarian, etc. Of course I want everyone to be happy, but all of these restrictions sure make...
Behind The Kitchen with Dr. Giovanni Campanile of Pazzi Pasta I recently tried Pazzi Pasta over in Brooklyn and was blown away. This pasta was some of the best and freshest pasta I’ve ever eaten, plus I felt good eating it since it’s made from the highest quality...
Affordable & Accessible Vegan Food: Interview with NuBurger A stroll through Union Square Park, on a summer day in the city, never ceases to amaze me. It’s always lively and action packed with people, pets, activities; it’s definitely a sight to see. On a late...
Behind The Kitchen with Jared Koch of Clean Plates After briefly meeting Jared Koch, the creator and co-author of Clean Plates, I was thrilled to sit down with him for an official Behind the Kitchen interview. As a fellow alum of the University of Michigan,...
Pergola Restaurant: Behind the Kitchen With Chef Nestor Moina After enjoying my time at the Pergola Restaurant Spring Tasting Event, I was excited to sit down with their chef for a Behind the Kitchen. Originally from Ecuador, Chef Nestor Moina has worked hard to get to...
Behind the Meze with Chef Bahr Rapaport from Mezetto Chef Bahr Rapaport, originally from New Jersey, had dreams of being a chef ever since he was a young boy. His mother even framed one of his elementary drawings depicting him as a cartoon with the written words...
Restaurateur and Wellness in the Schools: Bill Telepan For this week’s Behind the Kitchen, I had the pleasure of sitting down with Bill Telepan of Telepan restaurant. He opened Telepan in 2005 on Manhattan’s Upper West Side. Telepan keeps with Bill’s...
Behind the Kitchen – Chef Susan Burdian of The Flatiron Room Chef Susan Burdian, the executive chef at The Flatiron Room, is a native New Yorker and a graduate of the Natural Gourmet Institute. Over the past decade, she has cooked all over the New York metro area,...
Behind the Kitchen with the Chef at Pounds and Ounces NYC Chef Margaret LaVetty, a native of New York, is the culinary mind behind the new menu and social dining experience at Pounds and Ounces NYC Pub. Her collaboration with Managing Partner Etai Cinader has...
Behind the Kitchen with Beyond Sushi Two summers ago I lived right in Union Square, fortunate to wake up to an incredible farmer’s market everyday, great restaurants on the block, and endless activities right out my front door. Of course, being...
