New York
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7 April 2013 at 18 : 28 PM
Fuel Grill and Health Bar – Darrell Holloman – Super Hero 8 Pack Visits
FUEL Energy is your one-stop restaurant for energy-filled, delicious cuisine at great prices. Our goal is to provide you with delicious food that adds value to your overall health long after the meal has passed. With a huge variety of hot/cold wraps, salads, smoothies, protein shakes,whole wheat or low-carb sandwiches and entrees that are
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Always Grill or Baked,
Never Fried or Cooked in Oil!
FUEL has your taste buds coverd for breakfast lunch or dinner. Start your day with our Western Omelette for breaklfast & end your day with our delicious Meat Lovers Pizza for dinner on the way home. We also serve an assortment of Frozen Yogurts. -
2 January 2012 at 11 : 42 AM
8th Annual BCA Food and Wine Experience
The Global Food & Wine Experience complements the yearly BCA Cultural Awareness Salute as another opportunity to advance diversity in the highest ranks of the culinary and beverage industry. At this event, aspiring culinary and beverage professionals learn about the industry; established restaurateurs, sommeliers, and importers network and display their achievements in the field with booths and tables from their businesses; and the BCA honors the dedication of pioneers of color in the wine industry with the Vision in Wine Award.
“The BCA is an incredible organization that offers opportunity to young ethnic adults that need and appreciate guidance in the culinary field. It’s my pleasure to be involved and teach these kids what they can’t learn in culinary school”, said Sue Torres owner, of Sueños Restaurant, after the last Global Food & Wine Experience at the Tavern on the Green in New York City. A large part of the mission of the BCA focuses on making young students of color aware of the endless career opportunities in the culinary and hospitality fields. “This event is incredibly important to increase the awareness of these opportunities within the wine and beverage industry. Students gearing to start a career in the hospitality industry need to be aware of this,” said Peter Morales, President and owner of 57 Main Street Imports.
We interview Neely’s BBQ, Madiba Restaurant and Moolife Group (featuring the Sunburnt Calf). The food at this event was incredible. Well worth the price of admission. Could not get enough of these three restaurants food. Wanted to steal all the chutney from Madiba, Pulled Pork from Neely’s and the sliders where crazy!!!!!
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1 January 2012 at 10 : 18 AM
A New Year’s Toast from Everyday Guy
Brandy Library is the perfect spot to unwind after work, whet your appetite before dinner, spend an evening wining and dining, have dessert and a cognac, or have the time of your life after everyone else has gone to bed. You’ll find us well-stocked and willing, (7 days, 4 p.m. to 4 a.m. on Friday and Saturday, 5 p.m. to 1 a.m. Sunday through Wednesday, 4 p.m. to 2 a.m. on Thursday).
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30 December 2011 at 11 : 16 AM
Pulled Pork Sandwiches
Martinez Cigars Customer Appreciation Party is on. As always, Your Everyday Guy is on POINT!!!!!!
Let’s see a lot of people. Need good food. Drink Cigars. What should I make?
AHA…..yes!!!!!!!! Need to get to Fairway Market. 38 degrees a little breezy, grab my Liga Privada.. Flying Pig… Take a walk to Fairway. 60 blocks, just enough to finish the cigar (with my coffee in the thermos of course)
Pulled Pork Sandwiches
- 2 Pork Butts about 10lbs each.
- BRINE / MARINADE
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30 December 2011 at 11 : 38 AM
Torta de Pavo – Turkey Pie
What’s in da Fridge……TURKEY TORTA….
Well alright, it is a meat pie. Something like that.
Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).
This is a really easy dish.
• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to tastePreheat oven to 325.
Here is when my best friend comes in to play – Food Processor.
Cut up your meat (not to wreck your processor). Slow add the turkey with the stuffing. Add in the garlic, eggs, olive oil, basil, cheese!
Pour into a bowl. Check to make sure everything was processed. It should be a creamy consistency. Use the heavy cream to smooth it out.
Now…chop the head of broccoli. You really only want the florets. Line the bottom of the pie crust pan with the florets. Now pour in your mixture. Smooth out. Cover sparsely with some more florets.
Take your tomatoes slice and de-seed. Chop finely and integrate the queso fresco. This is your last topping for the torta. Place on top.
Top with a little Olive oil.
Ready for the Oven. You are going to need 30-45 minutes at 325. You just want to make sure that it is cooked all the way thru. Should have the consistency of a cheesecake.
What’s in da Fridge……TURKEY TORTA….Well alright, it is a meat pie. Something like that.
Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).
This is a really easy dish.
• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to tastePreheat oven to 325.
Here is when my best friend comes in to play – Food Processor.
Cut up your meat (not to wreck your processor). Slow add the turkey with the stuffing. Add in the garlic, eggs, olive oil, basil, cheese!
Pour into a bowl. Check to make sure everything was processed. It should be a creamy consistency. Use the heavy cream to smooth it out.
Now…chop the head of broccoli. You really only want the florets. Line the bottom of the pie crust pan with the florets. Now pour in your mixture. Smooth out. Cover sparsely with some more florets.
Take your tomatoes slice and de-seed. Chop finely and integrate the queso fresco. This is your last topping for the torta. Place on top.
Top with a little Olive oil.
Ready for the Oven. You are going to need 30-45 minutes at 325. You just want to make sure that it is cooked all the way thru. Should have the consistency of a cheesecake.
What’s in da Fridge……TURKEY TORTA….
Well alright, it is a meat pie. Something like that.
Two days I made two stuffed turkey breast with asparagus, sundried tomatoes, tartufelle cheese (basically a provolone aged with truffles).
This is a really easy dish.
• Two 9” pie crust. (yeah too lazy to make pie crust. Not that good yet).
• Basil
• 6 six eggs
• ¼ lb of cheese
• Head of Broccoli
• Two tomatoes
• ¼ lb queso fresco
• 1 cup heavy cream
• Garlic
• Olive oil
• Salt / Pepper to tastePreheat oven to 325.
Here is when my best friend comes in to play – Food Processor.
Cut up your meat (not to wreck your processor). Slow add the turkey with the stuffing. Add in the garlic, eggs, olive oil, basil, cheese!
Pour into a bowl. Check to make sure everything was processed. It should be a creamy consistency. Use the heavy cream to smooth it out.
Now…chop the head of broccoli. You really only want the florets. Line the bottom of the pie crust pan with the florets. Now pour in your mixture. Smooth out. Cover sparsely with some more florets.
Take your tomatoes slice and de-seed. Chop finely and integrate the queso fresco. This is your last topping for the torta. Place on top.
Top with a little Olive oil.
Ready for the Oven. You are going to need 30-45 minutes at 325. You just want to make sure that it is cooked all the way thru. Should have the consistency of a cheesecake.
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27 November 2011 at 00 : 10 AM
Designs by Lea Mono Haute Couture – BK Fashion Freedom – Spring / Summer 2012
Designs by Ms. Lea Mono. She hails from Gabon. Her talent shows with classic dresses for all occasions – cocktail, evening, formal and party.
The Fashion House Lea Mono Haute Couture was founded in Libreville Gabon in 1965. Albertine Odimba Bongo daughter of Patience Dabani Odimba Bongo the first lady of Gabon is specialized in Fashion Design in Paris – France, Gabon, Italy and New York.
BK Fashion Weekend provides a unique opportunity for talents from around the world to showcase their designs. Brooklyn Fashion Week has emerged as a powerful new showcase for fashion talent on the verge of stardom. The event is responsible for providing a platform for some ground breaking design talent; Edwing DAngelo (USA), Jay Wilson and Gavin Douglas, Das Komitee (Germany), Terri Steven (Project runway contestant) alongside Brooklyn’s own Joan Vaccianna, Alisha Trimbles, Samyo Lenko and Denisha White and our students’ designers form Maxwell Williams High School. BKFW was excited to showcase some designers with amazing careers Loris Doran and Nana Boateng, to give inspiration to our emerging designers Brooklyn Style Foundation (BSF) was founded in 2004 as a platform for Brooklyn’s explosive creative talent. BSF’s mission is to assist emerging, underprivileged designers in honing their talent and growing their business, and to provide a professional forum to showcase their creations alongside other emerging designers.
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20 November 2011 at 22 : 21 PM
DENIM BY Marie – BK Fashion Weekend
Ms. Marie Mollie originates from West Africa (Benin). Her collection – DENIM by Marie, is representative of her life experiences and cultural background. She speaks with our Reporter J. Yvonne about her goals and direction. “Designing for the Future” that is Ms. Mollie. BK Fashion Weekend provides a unique opportunity for talents from around the world to showcase their designs. Brooklyn Fashion Week has emerged as a powerful new showcase for fashion talent on the verge of stardom. The event is responsible for providing a platform for some ground breaking design talent; Edwing DAngelo (USA), Jay Wilson and Gavin Douglas, Das Komitee (Germany), Terri Steven (Project runway contestant) alongside Brooklyn’s own Joan Vaccianna, Alisha Trimbles, Samyo Lenko and Denisha White and our students’ designers form Maxwell Williams High School. BKFW was excited to showcase some designers with amazing careers Loris Doran and Nana Boateng, to give inspiration to our emerging designers Brooklyn Style Foundation (BSF) was founded in 2004 as a platform for Brooklyn’s explosive creative talent. BSF’s mission is to assist emerging, underprivileged designers in honing their talent and growing their business, and to provide a professional forum to showcase their creations alongside other emerging designers.
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11 November 2011 at 21 : 42 PM
2011 South Orange Blues Festival – Popa Chubby
Popa Chubby, born Ted Horowitz in 1960, is a native son of The Big Apple. His parents were candy store owners in the Bronx. The young Chubby would play the jukebox endlessly listening to the hits of the day. Motown, Stax Volt, Chess and Atlantic records spun endlessly through the young boy’s head. “The defining… Read More
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30 October 2011 at 19 : 47 PM
A Day with Alejandra – JJ Hat Center, New York, NY
A very sunny day in September, I decided to take a stroll through Manhattan. I was wearing one of my favorite hats. I thought it would be a good opportunity to also get a winter hat cleaned and blocked.
So off to JJ Hat Center (www.jjhatcenter.com)!!!
Located at 310 Fifth Avenue, they are New York’s oldest and one of the world’s most renowned hat shops. Established in 1911, they bring you the finest hats and caps coupled with excellent service and a staff consisting of some of the most knowledgeable hat people in the industry. They provide hands on service, expert advice and a well rounded selection of headwear that includes fedoras, newsboy caps, berets and much more. Visit our 310 5th avenue location in New York City and enjoy a TRUE hat shop experience.
It was a memorable day for me. I hope you enjoy the video!!!!
Alejandra
www.dealejandra.com
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11 October 2011 at 21 : 46 PM
South Orange Blues Festival – Dave Stryker
Whether you’ve heard guitarist Dave Stryker fronting his own group (with 20 CD’s as a leader to date), or as a featured sideman with Stanley Turrentine, Jack McDuff, and more recently Kevin Mahogany, you know why Gary Giddins in the Village Voice calls him “one of the most distinctive guitarists to come along in recent years.”
When asked why a blues festival, festival Founder and internationally-acclaimed bassist Griot responded, “Rock and jazz and rap
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festivals are all around us, while the blues genre is an underappreciated, yet seminal, American tradition. I’ve found that people who
didn’t even know what the style was will instantly like the blues when they first hear it and recognize that much of their favorite music
has its roots in the blues.”