Coffee Cupping & Tour at Gumption Coffee NYC
Saturday, November 16, 2019, 12:00-2:00 PM
Full Moon Reiki Sound Bath
Wednesday, November 20, 2019 7:00-9:00 PM
December Happy Hour at Gup Shup
Monday, December 2, 2019, 6:00 PM-8:00 PM
Open Studio Visit at the Curious Tour
Sunday, December 8, 2019, 2:00-6:00 PM
Celebrate Hangover Helper at the Our/New York Vodka Distillery
Tuesday, December 10, 2019 6:00-8:30 PM
(21 and over please)
"Mastering Spice" and More with Lior Lev Secarz
Monday, December 16, 2019, 6:30 - 8:30 PM
Let's Cheer with Cheese: A Fondue Dinner Party
Thursday, January 16, 2020, 6:30 - 8:30 PM
Winter Book Club: 32 Yolks By Eric Ripert
Wednesday, January 22, 2020, 6:30 - 8:30 PM
Global Dinner: France with Chef Sara Moulton
Monday, January 27, 2020, 6:30-8:30 PM
EE FULL PROGRAM CALENDAR
Sicily Johnson Reopens Colors (And She's Hiring!)
New member, chef and restaurateur Sicily Johnson is re-opening Colors on Stanton Street on the Lower East Side. The restaurant will remain a training facility such as the one opened after September 11 with the surviving Windows on the World staff, but she plans to create a more soulful and relaxing dining experience. With a soft launch in early December, Sicily is looking to fill both FOH and BOH positions. For more information, email general manager Sharif email@example.com.
Save the Date! Sicily told us that the January Happy Hour will be at Colors on January 15. More to come.
Hannah Howard Presents at Symposium in Greece
New member Hannah Howard will present at the 2nd International Yale Symposium on Olive Oil and Health in Delphi, Greece on December 3. Hannah, who writes about olive oil as both a journalist and for brands, will talk about communicating and educating consumers about extra-virgin olive oil. She's also recently joined our newsletter committee. Welcome Hannah!
Joyce Appelman Profiles Amelia Ekus in Total Food Service
Member Amelia Ekus (at left) is the New York City area manager for Guckenheimer, a firm that provides corporate dining, beverage services, mini-markets and catering solutions for meetings, events and more.
Her mom, Lisa Ekus, runs a literary agency and a PR and media-training firm for cookbook authors and chefs. Her sister, Sally Ekus, is a rising book agent. So how will Amelia Ekus make her mark on the culinary landscape? Member Joyce Appelman profiles her in the November issue of “Total Food Service”. It’s on page 24.
Also in “Total Food Service” Joyce Appelman’s story on SHARE. Click over to page 30.
Scenes from the Jono Pandolfi Ceramics Studio Tour
On October 1, members were treated to a tour of Jono Pandolfi's ceramic's studio in Union City, N.J. Pandolfi designs unique dinnerware for many of the "top toques" in the business. Take a virtual tour here.
Culinary Experts Predict What's Next in Food
The Future of Food: Cooking at Home, Sustainability and Wellness on the Menu for 2020
By Louise Kramer
More home cooking, less food waste, flavors from East Africa and the end of cauliflower’s moment in the spotlight are some of the predictions for 2020 that emerged at Les Dames d'Escoffier New York's fifth annual The Next Big Bite trends event. It was held on October 15 at Redeemer W83 Center in New York.
Dubbed 2020 Vision: What We Will Cook, Eat, Drink and Crave, the event featured a panel of rising stars and prominent names in the culinary world who shared their views on what will be next in food.
Panelists included Justin Chapple, culinary director at large for “Food & Wine,” Jake Cohen, editorial and test kitchen director of “feedfeed,” Gaby Dalkin, creator of the website “What’s Gaby Cooking,” Cassy Joy Garcia, nutrition consultant and creator of the influential “Fed + Fit” blog and podcast, Vallery Lomas, a lawyer turned baking blogger and winner of ABC’s season three of “The Great American Baking Show” and Megan Scott, a member of the team behind the new edition of the “Joy of Cooking.”
Sarah Carey, editorial director, food and entertaining, for “Martha Stewart Living” served as moderator. The keynote was delivered by Deb Perelman, a self-taught home cook and creator of the super popular cooking blog “Smitten Kitchen.” Dr. Jessica B. Harris, noted culinary historian and orator (at left), presented the closing keynote via video.
Perelman said her vision for 2020 isn’t driven by the next big thing. Instead, like many cooks juggling work and family, she’s “just looking for my new favorite thing to cook. And hopefully in time for dinner.”
Here are some predictions for next year that emerged from the lively discussion:
- People will cook and entertain more at home amid economic and political uncertainty
- They will be more adept at preparing meals thanks to the wealth of cooking information available today
- Interest in cooking – and cookbooks – will remain strong
- Food trends to look for: sustainable seafood, vegan alternatives for recipe ingredients, more interest in spice and acid, new foods from untapped or unheralded cultures such as fonio, a grain from Senegal and Caribbean dishes like callaloo and pepperpot stew.
The Next Big Bite was sponsored by Kerrygold, Wolf Gourmet, Melitta, Hestan Culinary, Niman Ranch, Abigail Kirsch, Catskill Provisions, Ramona, Kris Wine, La Caravelle Champagne, Los Dos, New Belgium and Liberty Coca-Cola.
Read the whole story here.
(Photos courtesy of Cynthia Carris Alonso)
The Oldest New Wine Region You Need to Know
By Francine Cohen
You’d think that 1500 years of winemaking traditions would position Israeli winemakers at the top of the list of wine regions that are regularly enjoyed. But it has only been in the last few years -- after a renewed commitment to oenological studies and practices by younger winemakers coming back to this desert country with renewed purpose and expertise gained elsewhere in the world, that Israeli wines have become something to talk about.
One vineyard to watch is Or Haganuz.
Up in the Galilee, near the mystical town of Tzfat, Or Haganuz winery was established in 2005.
The meaning of the winery’s name ‘Hidden Light’ is a hint to the creation of the world and Or Haganuz certainly plays a strong role in creating interest in today’s Israeli wines.
Focused on making new world-style wines, Or Haganuz opened its doors in a village established by Kabbalist Rabbi Mordechai Sheinberger and his students; all who wanted to create a cooperative based on giving to the community and make a spiritual impact on each other.
In the 14 years of the winery’s existence, it has done more than just had a spiritual impact on the wine world. The winery is receptive to innovation and has become a thriving business, embracing modern winemaking techniques married with the best of old practices. As a strictly kosher operation Or Haganuz serves as the ideal cooperative partner for nearby wineries who turn to Or Haganuz to take care of two steps in the process – crushing and bottling. They are truly a driver in pushing Israeli wines to the forefront of the world’s best wine lists.
While the winery itself is just a little over a decade old, wines have been coming from this region for centuries. It’s said that wines produced for sacrificial offerings in the Temple in Jerusalem came from the grapes that were the ancestors to those grown today in the same fertile soil of these hills. The intensely beautiful scenery in which these vineyards are set mirrors the singular philosophy of the winery. Winemaker Aharon Ziv insists on highlighting the grapes grown in each vineyard to their potential.
If you’re potentially in the market for a new-to-you-red, give the Or Haganuz Marom a whirl. And taste what’s old ... and is new again.
(Photos courtesy of Or Haganuz)
Spend Your Money Where it Counts
Check out these great perks for Alliance members. You'll find the discount codes in the Members Area/Perks section of the website. If you have ideas for other perks, please email the committee at firstname.lastname@example.org.
Holiday parties anyone? Get a dozen complimentary Red Velvet or S’Mores cupcakes with catering orders over $350 at Garnish Catering. Visit garnishcateringnyc.com or email new member chef Patricia Connolly at email@example.com.
Museum Mile Art Ceramics (from member Dara Levine-Hills) are now available at a 15% discount! Just order $75 or more and apply the discount code NYWCA15 at check-out. MMA ceramics are designed to mix and match. Each piece is handmade in NYC and offers its own unique DNA. Unless indicated, all pieces are food, dishwasher, oven and microwave safe. Members of the trade can inquire about custom orders at firstname.lastname@example.org.
Korinhas just launched a program for culinary professionals that includes discounts on their knives, tableware and more, plus invites to special events. Learn more about it and see if you qualify at https://www.korin.com/services/korin-membership-program.
Looking for a holiday gift? Because the Janna Gur program was sadly canceled, there are seven copies of her newest book, “Shuk: The Heart of Israeli Cooking” available at $24.50. To purchase, or for more info, contact Jayne Cohen at email@example.com. (Check out the Good Reads reviews here.)
Heading to the Full Moon Reiki Sound Bath on November 20? There are perks! Sign up and receive 20% off shopping at Athleta, a sampling of vegan cheeses from Treeline, delicious sips from Brooklyn Tea, and savory whole food bars from Slow Up along with free swag from Dash of Pep. See you there!
Things to Read, See or Do
- A sweet potato stand in Japan is run by this dog.
- Rosie Shapp in an excerpt from her book “Becoming a Sommelier.”
- Hey Brooklyn, here’s your new Wegmans. But at what price?
- Carefully curated fall books from Kitchen Arts & Letters.
- Miss the Automat? In Hudson, N.Y. you can buy hormone- and antibiotic-free beef, chicken and pork, albeit uncooked, from a vending machine. Plus, machines are open 24-hours a day.
Things to Do
- Heritage Radio offers a live podcast at Industry City in Brooklyn:
Michele Iadarola, Especially Puglia, on Feast Yr Ears, Thursday, November 21 at 6 PM. RSVP
Here's the best way to reach out to committee leaders:
Social Media: firstname.lastname@example.org
Member Benefits: email@example.com
NYWCA is an organization of professional women in the food and wine industry, dedicated to encouraging cooperation, networking and education among its members. Learn more.
Have an idea? We're always looking for insider tips on trends, happenings and things to see and do. Drop us a line at firstname.lastname@example.org.
Guidelines: All submissions must be ready to publish. Articles should be edited and copy edited to a maximum of 300 words. Recipes should include headnotes that provide context and do not exceed 200 words. Photos, illustrations or artwork must be cropped, sized and ready to go. Editors reserve the right to edit for space and style when necessary.
Deadline: All files must be received by the 5th of the month to publish on the 15th.
Specs: Please send articles in Word or Google Docs and JPEGs of artwork. If using a cellphone, large size photos preferred (please turn off location on phone before taking pictures).
Policy: The newsletter is published by and for members of the Alliance, with a focus on events that take place in and around New York City. If an event is local, but run by a nonmember, the committee will consider publishing it in the newsletter. Events run by non-members that are located outside the area will not be included.
Program Cancellation Policy:
NYWCA policy is that cancellations made seven days or less before an event are not refundable, unless the member who is canceling can fill her space with someone on the wait list or another replacement. Up to seven days, members can cancel through their profile page, or by contacting the organizer. The Treasurer will issue the refund via original form of payment, less the $5 cancellation fee to cover processing cost.
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