Slow Food NYC – Classic Chef Cook-Off

imagesSlow Food NYC and the NYU Food Studies Program are hosting a classic Chef Cook-Off on Sunday, November 10, 2013 from 3:00pm to 6:00pm.

“Whether their culinary inspiration is an iconic chef like the great classical innovator, Auguste Escoffier; the farm-to-table pioneer, Alice Waters; the popular classic, Julia Child; the cutting-edge, Ferran Adria; or the down-home, Marcus Samuelsson, this is your chance to enjoy dishes from iconic chefs’ repertories or inspired by their examples made using local, seasonal, and, when appropriate, fair or direct traded ingredients.”

To learn more and get tickets, click here.


TODAY! Lopate and Locavores NYC Event

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From the website:

“When you talk about picky eaters, the average kid can make a restaurant critic seem easy to please.

Chef Bill Telepan has gotten three stars for his cooking at Telepan, but he’s also the executive chef of Wellness in the Schools, bringing fresh and nutritious menu options to a public school cafeteria near you. He joins three-time James Beard Award winner Leonard Lopate to show us not only how to cook for kids, but how to get kids to cook their own healthy meals. We won’t just take his word for it either: A panel of young tasters will be ready to offer their take on his recipes in a blind taste test!

Part of the fourth annual Lopate and Locavores series!”

Click here to learn more.

March Against Monsanto – World Food Day 2013

In light of our last book club read, we thought we’d pass along some information our friends at Food and Water Watch NJ shared with us on the upcoming March Against Monsanto.

Join Us in Princeton to Speak Up For Labeling Genetically Engineered Foods!

October 12, 2013 – 2:00 p.m.

Whole Earth Center: 360 Nassau Street, Princeton, NJ

check out more info on their facebook page, by clicking here.

Interested in attending, but don’t know how to get there? Let us know and maybe we can arrange carpooling.

2014 – The International Year of Family Farming

imagesDid you know that the UN General Assembly named 2014 the International Year of Family Farming?

According to International Year of Family Farming Campaign’s website, it “aims to become a tool to stimulate active policies for sustainable development of agricultural systems based farmer families, communal units, indigenous groups, cooperatives and fishing families. All this work is being made from the perspective of effectively combating poverty and hunger and the search for a rural development based on the respect for environment and biodiversity.”

Learn more on by clicking here.

Columbia Business School’s 2013 Social Enterprise Conference

In case anyone is interested, Columbia Business School’s 2013 Social Enterprise Conference came on our radar screens (thanks Karen!) and we thought to pass it along to you in case of interest, since there is a panel involving food.

Food Systems: Shake the Hand that Feeds You

Come hear 4 food-entreprenuers give small talks on their big ideas for solving the global food crisis.  In our world of 7 billion, 1 billion suffer from undernutrition, while another 1 billion suffer from over-nutrition.  Although the world’s farmers harvest enough to feed the planet, twenty-five percent of our global food supply is lost to spoilage.  In addition, society has a growing concern about the environmental and social consequences of where our food comes from and how it gets to our plates.  Each world-class speaker will have 10 minutes to share their groundbreaking story and offer sustainable business solutions to the global food crisis.

Facilitator: Arianne Field ’14


For more information, click here. (fyi: The entrance fee is kind of steep, to say the least!)

The Art of Deboning a Chicken

1068126193546810686THUMB_309x174_686x386One point that is often raised in debates on food security and other food issues is the fact that there is an increasingly stark disconnect between people and their food—knowing where it came from, how it was grown (tree or vine?!?!), how animals are slaughtered  (not to mention an appreciation for what this entails), how to prepare food that is not 90% processed in a factory, etc. To this end, I thought I would share (what I would deem) a good first step in becoming more acquainted with our food. Earlier this year I had the fortune of seeing Jacques Pépin (the author of our August book read!) at William Paterson University, where he demonstrated deboning an entire chicken.

To learn how to do this (which he says can be done in less than 1 minute!), click here.

Brooklyn Kitchen also offers butchering classes, including an upcoming one where you learn how to butcher an entire cow!

JCFC Chef Showdown – Tomorrow June 9th at Barrow Mansion!

Curious as to who will be participating? You’re in luck because we have the scoop. 

CHEF WAYNE LYONS – Soul Flavors @ 354 Grove St, 07302

Chef lyons Food Network TV’s Season 7 “Chopped” Champion, Chef Wayne, is no stranger to secret ingredients.  In 2010 he brought home to JC the top prize in the national television competition.  Starting his career path as an architect, Chef and Restaurateur Wayne Lyons found himself changing vocations and pursuing his passion for cooking.   Like so many great chefs, Wayne started as a prep cook, and in 7 short years worked his way up to Executive Chef.  In 1995 he founded and ran Melange Caterers Inc, with business partner and chef, Shawn Santana.  Today, he brings his love for feeding and serving people to the Grove Street food scene at his restaurant SOUL FLAVORS.  There you can dine Tuesday-Sunday, on his Afro Fusion cuisine and signature dishes like his Roasted Sweet Potato Cheesecake, Buttermilk Marinated Fried Chicken and Waffles and Vegetarian Gumbo.  But when at home on the weekend, with his wife Jill and his adult kids, Khalil and Aliya, he likes to keep it simple and make his favorite thing to share with his family – a big breakfast complete with pancakes, eggs and bacon.

CHEF FELIKS KIM – Honey Bakery @ 673 Bergen Ave, 07304honey bakery

An Uzbekistani chef of Korean descent, Chef Feliks and his family has carved out his spot on the West Side of Jersey City and won the hearts of all who enter Honey Bakery.  A small family-owned and run cafe in McGinley Square, Chef Feliks specializes in Uzbek, Russian and Korean fare, which can also be found at farmer’s markets, throughout JC.  Aside from taking short breaks for himself to swim at the local college, Chef Feliks is dedicated to making hand-made specialties and putting pride into every bite.  With countless online rave reviews from locals all over JC, you are hard pressed to identify one single dish as a stand-out – they are all amazing.  Signature dishes would include Chak-Chak, a sweet, wheat based krispie, Lamb Uzbek Samosas and Siberian Dumplings with the family soy sauce.  Little is known about Feliks’s story, his training, or how he has come to win the praise of everyone that takes a fork to his food, but he’s a contender everyone should be keeping an eye out on.

CHEF TRINSKY WIDJAYA – Golden Grille @ 270 Newark Ave, 07302

golden grille

From the fireside roasts on the South American plains of Brazil, comes a vakueira’s delectable grilled churrascaria. Chef Trinsky elevates the common barbecue like only a chef of Brazilian-Portuguese food can. Signature dishes like Beef Short Ribs, Codfish Croquettes and Coconut Shrimp, at generous portions, make her food the newest staple on Jersey City’s restaurant row.

CHEF MICHAEL COLLETTI – VB3 @ 475 Washington Blvd, 07310

colletti Back to defend his title, Chef Mike was recently named as a Top 5 Chef in NJ monthly.  With an early influence by Sicilian family recipes honoring home grown ingredients like figs, cardoons and persimmons, Chef Mike completed his formal training at the Culinary Education Center in Asbury Park, NJ. He worked h

is way through Sirio Maccioni’s kitchen at the internationally renowned Le Cirque, as well as the restaurant of Drew Nieporent & Michael Bao at Mai House.Chef Mike’s culinary path found him teaming up, on multiple ventures, with his good friend and former Bravo TV’s Top Chef, Chef Spike Mendelsohn.  In addition to helping start and head up Spike’s Capitol Hill restaurants Good Stuff Eatery and We, The Pizza, Chefs Mike & Spike competed on the Food Network’s Iron Chef America where they would “Battle Prosciutto” versus world famous Chef Michael Symon.

First Lady Michelle Obama, a frequent visitor and supporter of both Capitol Hill restaurants, requested Chef Colletti participate in preparing several White House luncheons serving the President and staff members. Through this affiliation, he became part of the “Lets Move!” campaign created by Mrs. Obama to combat childhood obesity. An advocate and active supporter of good food, Chef Colletti was proud to be involved with Horton’s Kids Foundation in Washington and D.C. Central Kitchen. As a result of his supportive efforts, Chef Colletti was asked to attend the 2011 Capitol Food Fight, in which he was awarded second place by celebrity chefs Anthony Bourdain, Eric Ripert, Tom Colicchio and José Andrés. After three successful years in Washington, D.C., he decided to move back to his home state of New Jersey (born in Elizabeth and grew up in Manalapan) to pursue his own restaurant vision with his cousins. The resulting collaboration is VB3 Restaurant and Bar & VB3 Pizzeria, located in Jersey City in The Monaco building. Carrying on in the important garden to table tradition, the restaurant features Chef Colletti’s creative, modern cuisine based on family recipes using locally-sourced New Jersey ingredients. His signature dishes include Ricotta Gnudi with sweet cherry tomatoes, Baby Pork Ribs with balsamic-rosemary bbq sauce, pickled cabbage slaw and grilled peaches and Arancini “rice balls” stuffed with peas and mozzarella.  When not tossing a saute pan in the VB3 kitchen, Chef Mike likes to relax at home and pull together simple meals like grilled fish with whatever fresh, seasonal produce is going at the market.
Don’t miss out on a great event! Tickets: $30 in advance / $40 at the door. Learn more here

Food & Water Watch NJ’s Hudson River Group Kickoff Meeting

Our friends at Food & Water Watch NJ reached out to invite us to learn about their legislative campaign to require mandatory labeling of genetically engineered foods in New Jersey. It’ll take place right here in Jersey City, so hope you can make it!

images (1)Get together with your Jersey City community for an exciting discussion on how we can empower the movement for clean drinking water and healthy, sustainable food!

Food & Water Watch New Jersey’s
Hudson River Group Kickoff Meeting!

May 16th from 6:30 to 8:00pm

Barrow Mansion (83 Wayne Street, Jersey City)

 Organic snacks and refreshments will be served!

Sign up for the event by clicking here. For more information or to get involved email

Chapter 4: “Slow Food for Cultural Survival”

imagesSlow Food (the topic of Chapter 4 of our current read, Sandor Ellix Katz’s The Revolution will not be Microwaved: Inside America’s Underground Food Movements) is a movement that started out in Italy in the late 1980’s and has spread worldwide. Not only the antithesis of fast food, the slow food movement “advocates for food and farming policy that is good for the public, good for the planet, and good for farmers and workers.”

The closest chapter is Slow Food NYC, although there are a few around the garden state. Interested in learning more? Check out their website, where they have some interesting events and programs going on, by clicking here.