Posts Tagged ‘Herradura’

TOP CHEFS COOK SO OTHERS MAY EAT

Monday, November 5th, 2012

Top Chef Alums unite in NYC to raise money for Hurricane Sandy Disaster Relief
By Francine Cohen

Back in 1971 in Washington, DC a soup kitchen opened its doors to neighborhood homeless people. Called So Others Might Eat (SOME) this non-profit organization was incorporated to help deal with poverty in our nation’s capital and provide food, clothing, and health-care services to the poor and homeless. In addition, SOME provides job training, counseling, and low-cost housing, and other services to “break the cycle of homelessness.”

41 years later, thanks to Hurricane Sandy, New York and New Jersey residents may find themselves in the same sort of dire circumstances for which SOME was founded.

To help make sure this doesn’t happen to your neighbors, consider joining these Top Chef chefs for a benefit dinner this evening.

Host chef, Angelo Sosa of Anejo ((@AngeloASosa – www.anejonyc.com) comments, “The devastation from this storm is heart-wrenching and we are passionate about helping those affected in the tri-state area and beyond, We are trying to do our part by helping with relief efforts the best way we know how, through food and community support.”

Sosa and his Top Chef alums Dale Talde (@DaleTalde and www.taldebrooklyn.com), Kevin Sbraga (@KSbraga and www.sbraga.com) and Jennifer Carroll (@ChefJenCarroll) are joining forces this Monday night at Sosa’s restaurant Añejo Tequileria in Hell’s Kitchen to raise money for Hurricane Sandy victims. Tickets are $100 and all proceeds go straight to the Red Cross.

Each chef will create a unique dish in true Top Chef style in a four-course tasting menu with cocktail accompaniment. Additional specialty cocktails will also be available for sale at the event to raise funds for relief efforts. Spirits will be donated by Herradura Tequila (www.herradura.com), Riazul (www.riazul.com), and local producer, Jack from Brooklyn (www.jackfrombrooklyn.com).

There will be two available seating times at 6pm and 8pm. Alternately, you can just drop in throughout the night and belly up to the bar for a cocktail. 100% of the proceeds from each cocktail will also go to the American Red Cross.

Reservations can be made by calling Añejo at 212-920-4770, visiting the website’s reservation page at www.anejonyc.com, or emailing rsvp@anejonyc.com. Añejo is located at 668 10th Ave. (at 47th St.) in NYC.

Quick details:

WHAT: Bravo TV’s TOP CHEF Alumnus Angelo Sosa, Dale Talde, Kevin Sbraga, and Jennifer Carroll present a four course cocktail-paired meal to raise funds in NYC for Hurricane Sandy relief

WHERE:

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TODAY’S MESSAGE IN A BOTTLE: “DON’T HATE US BECAUSE WE’RE BEAUTIFUL!”

Monday, July 4th, 2011

>Does Bottle Design Complement or Compete with Spirit Quality?
By Kathleen Reynolds, KReyRecommends.com

www.skinnygirlcocktails.com) has warranted disdain from countless spirits professionals – and raked in thousands for its creator. Beyond the media-saturated spokesperson and mass-friendly pricing, there is no denying the level of awareness behind the SkinnyGirl brand, which is clearly represented on every bottle. And it begs the question: when it comes to wine and spirits – do looks really matter?

The short answer? Yes. Of course. A number of bartenders and spirits professionals interviewed insisted looks have little to no bearing on their preferences. Most would opt for austere design if it came with a superior spirit. But they recognize that consumers buy with their eyes. And if it really didn’t matter, companies would not invest in a bottle’s looks or labels. The truth is, a modern meal isn’t complete without creative plating and most imbibers are eyeing bottles like they would book covers or eHarmony photos. They want the spirit to speak to them before the first sip. But there’s a fine line between whetting the palette over-promising on looks while disappointing on taste.

Marketers can go through elaborate measures to ensure their end product is consistent with their brand’s core. For Leblon USA (www.lebloncachaca.com), a premium, small batch cachaça that’s been on the market since 2005, the bottle was designed with an internal mantra in mind, according to Steve Luttman, President and Founder. “We’re always thinking about S.N.T. – sensual, natural, together.” Luttman wants anyone who sees his product to feel they could “travel to Rio in a bottle.” According to him, “When you’re selling spirits, you’re selling a cheap plane ticket.” Everything from the exotic font used, to the mountain landscape in the background, to the carefully-selected lime green colors, is intended to transport a person to Brazil’s famous beaches. The creative process began in Luttman’s mind, and its remnants remain on his office wall five years later to keep him focused. After writing the central concept, Luttman created an idea board and mocked up a basic logo. From there, he consulted with Paul McDowell Design to turn his vision into reality. They tested prototypes with consumers and industry professionals along the way, and have not veered from the initial design since launching five years ago.

How does Luttman know it’s effective? He describes honing his sales pitch and to avoid launching into a hard sell right away. “I just put the bottle on the bar, and it immediately generates a response and starts the conversation. He recognizes that bottle design only goes so far. “Looks just get us in the door. The juice has to speak for itself. If it doesn’t, we’re screwed.”

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HUNGER NO MORE

Friday, May 20th, 2011

Chefs and Mixologists Collaborate on Taste of the Nation NY – Monday, May 23rd
By Francine Cohen

What did you have for breakfast this morning? For lunch? For dinner? What was that midnight snack you scarfed down with some cocktails or a post-shift beer? Well, whatever it was its likely more food ingested at one meal than many underprivileged kids eat in a day.

Did you think about this fact as you slurped down those oysters, chomped on that bacon, or twirled the other end of your French fry in ketchup? Probably not. And, while we’re not here to make you feel guilty for enjoying the food you can afford to put in front of you, we’d love to have you think about what you can do to help put food in front of 17 million American children who are at risk of going hungry every day.

On Monday, May 23rd, join us for Taste of the Nation NY 2011 and put your ticket purchase to work towards an end to childhood hunger in America so that hungry children grow up to be well-fed productive members of society.

Maybe next year you’ll even join us by participating in the event, but first, we’d just love to see you there Monday night.

Here are some facts to consider:
Nearly one in four kids in America can’t count on having enough to eat. Their bodies may not be rail thin, nor their bellies bloated like their counterparts in other countries, but they’re at risk of hunger all the same. They lack the energy to learn, grow and thrive.
• More than 17 million kids in America are at risk of hunger. That’s nearly 1 in 4.
• 15.5 million kids in America live in poverty.
• 20.1 million children benefit from SNAP (food stamps).
• 19 million kids get a free or reduced-price school lunch on an average school day.
• Only 9.4 million kids get a free or reduced-price school breakfast on an average school day.
• Just 1 in 6 eligible kids get free summer meals.
Sources: U.S. Dept. of Agriculture; U.S. Census Bureau; Food Research and Action Center.

And here’s why your fellow chefs get involved:
Daniel Humm (Eleven Madison Park www.elevenmadisonpark.com), supporter since 2006, presenting the Humm Dog paired with a spicy michelada created by Jeff Bell of PDT, says, ‘There are so many opportunities in New York to work with countless charities. For me, Taste of the Nation is a chance for chefs and foodies to come together to raise money to end childhood hunger. It’s such a rewarding evening for everyone, I’m honored to be a part.”

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