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Tastings

enCourage Kids Foundation hosts their Serving Up Smiles Food Tasting

by xoJohn October 28, 2019

written by xoJohn 1 minutes read

On Tuesday, October 22, our friends at the enCourage Kids Foundation hosted their Serving Up Smiles premier tasting event with over 300 plus guests at Current in Chelsea Piers. The event combined philanthropy and good food as chefs from all over the city provided food and beverage and guests bid on spectacular items via silent auction. The tasting included dishes from some of the tri-state area’s finest restaurants. Some of the best dishes of the evening included sumptuous Sea scallops and slow-braised short ribs crostini from Ocean Prime, Meatballs with whipped ricotta from Lavo, Lobster Rolls from lamia’s Fish Market, and Ribeye and Mac n Cheese from Ben & Jack’s Steakhouse. It was definitely the place to be for delicious food.

October 28, 2019 0 comment

Taste

You’re Invited to Wine & Dine at Primal Cut

by xoJohn October 12, 2018

written by xoJohn 1 minutes read

If you’re looking for an amazing dining experience, check out Primal Cut’s Wine & Dine event on Thursday, October 18th. Primal Cut is a modern steakhouse on The Upper East. The lavish restaurant boasts a 60-seat dining area and generous bar possessing an elaborate glass mosaic face and mirrored back bar. For the Wine & Dine experience, Executive Chef Daniel Fleming will be creating a delicious fall-inspired menu, highlighting local seasonal ingredients, complemented by a lavish wine pairing. Tickets are only $125 all inclusive!

October 12, 2018 0 comment

James Beard Foundation Honors Padma Lakshmi at 2018 Chefs & Champagne

by xoJohn July 30, 2018

written by xoJohn 1 minutes read

Over the weekend, the prestigious culinary community came together at Wölffer Estate Vineyard in Sagaponack, to honor Padma Lakshmi. The annual Chefs & Champagne fundraiser is literally the event of the Summer is hosted by the James Beard Foundation (JBF). JBF does an excellent job of celebrating and nurturing people who are making America’s food culture more diverse, delicious, and sustainable for everyone. In addition to Chefs & Champagne, JBF administers the James Beard Awards; grants scholarships for culinary students; produces national events like the Taste America tour, and creates educational programs for the culinary community and food lovers.

Speaking of food lovers, more than 35 chefs from around the country, gathered under the tent at Wölffer Estate Vineyard to feed about 900 foodies and philanthropists at Chefs & Champagne. Everyone was there to not only nosh on the many offerings, sip Champagne Boizel, wines, and ciders from Wölffer Estate Vineyard, but to celebrate Padma Lakshmi. JBF’s newest CEO Clare Reichenbach shared “It was fantastic to honor Padma Lakshmi and to recognize her inspiring contributions to the culinary community.”

July 30, 2018 0 comment

Featured Tech

Watch The Dead Rise on The Walking Dead Wine Labels

by xoJohn February 28, 2018

written by xoJohn 1 minutes read

Remember the gray old days when wine was stuffy, vague, mostly served at expensive restaurants with Tuxedo-wearing French-speaking Sommeliers? No? Me neither..we’ve been too busy in the wine world getting blown away by wines from places where there shouldn’t be wine, blends that weren’t blends before and wholesome sustainable winemaking..and now? Augmented Reality wine labels!

February 28, 2018 0 comment

Lifestyle

You’re Invited to The JBF Gala: Singapore’s Culinary Crossroads

by xoJohn November 3, 2016

written by xoJohn 1 minutes read

On November 11, the James Beard Foundation (JBF), will pay tribute to the multi-cultural cuisines of Singapore and the United States at the preeminent culinary organization’s 30^th anniversary gala at the iconic Rainbow Room in New York City. The JBF Gala: Singapore’s Culinary Crossroads will feature award-winning chefs from Singapore (Cheryl Koh, LG Han, Yew Eng Tong) who will combine creative talents with Cat Cora and JBF Award winner Alfred Portale. The unique, globe-spanning gastronomic gathering is being presented by the Singapore Tourism Board. Specialty cocktails will be created by Employees Only, the world-renowned cocktail bar that opened its second location in Singapore this summer.

November 3, 2016 0 comment

The Scene

enCourage Kids Foundation Hosts Annual Serving Up Smiles Food Tasting

by Desha Winborne November 1, 2016

written by Desha Winborne 1 minutes read

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Last week the enCourange Kids Foundation held its second annual serving up smiles soiree. The party was held at Current, one of the city’s most sought after waterfront venues.

November 1, 2016 0 comment

Featured The Scene

American Cancer Society Hosts 11th Annual Taste of Hope Event

by xoJohn June 3, 2016

written by xoJohn 1 minutes read

The American Cancer Society once again wined and dined guests at their 11th annual Taste of Hope event. The annual event took place at the Metropolitan Pavilion. New York’s most exquisite and prestigious restaurants, chefs and beverage vendors filled the event space. Participating restaurants and chefs included cancer survivors Eric LeVine of Morris Tap & Grill and Chef Antonio Prontelli of Rock Center Café. Dishes served ranged from savory delicacies such as Fish Tacos from Almond, Mini Pulled Pork Sliders from Dinosaur Bar-B-QUE and Watermelon Gazpacho with Lobster Salad from La Fonda Del Sol to the sweet Southern Style Cupcakes from Doc’s Cake Shop and Banana Pudding from Magnolia Bakery.

American Cancer Society Hosted Its 11th Annual Taste Of Hope Event Honoring David Burke, Drew Nieporent and Jean Shafiroff (7)

June 3, 2016 0 comment

Featured Taste

All-Star Chef Classic 2016: Grill and Chill

by Simone Southwell March 15, 2016

written by Simone Southwell 1 minutes read

This past weekend the second annual All-Star Chef Classic took place at LA Live. On Saturday, I had the pleasure of attending the Grill & Chill presented by DCS and Stella Artois. The event deck at LA Live was transformed into a food carnival. As you entered the event you were handed a ticket booklet. Each ticket within the booklet represented a chef and their dish. Throughout the venue there were cooking stations that corresponded to each ticket and whenever you were ready to have the next food experience you would tear the ticket, place it in the appropriate bucket, and receive a plate.

March 15, 2016 0 comment

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