Monthly Archives: April 2011

New York targets the struggling: the struggling artist, the struggling musician, and even, the struggling chef. Kala Coleman, a twenty-year-old culinary student from St. Louis, Mo, is no exception. She has one goal in mind: working with food and being successful at it. It hasn’t been an easy journey for her, however. Yet, with the motivation to rise out of her past, and the passion to work in the kitchen, Coleman stands as an example for what many seem to take for granted these days: achieving success by working harder than everyone else around you.

Coleman, a sophomore Culinary Nutrition major at Johnson & Wales University in Providence, R.I., hopes to pack her bags and head for New York upon graduation. What sounds like a typical dream for many hoping to “make it big,” Coleman sees as necessary. “New York is fast paced, and so is the kitchen. That’s what I want to do. Work fast and get good money doing it.” It is a bold goal for one who wants to work in the culinary industry, with the average chef making anywhere from $57,471-$87, 563 annually, according www.allculinaryschools.com.

Her love for cooking stemmed from her childhood. She started cooking with her grandmother when she was younger, and since then, cooking has always been close to her heart. She knew upon high school graduation, she was going to pursue a career in the culinary arts.

Her motivation to work in food has grown stronger since she’s been in college. “School is tough,” she says. Classes run in 9-day sessions, so students have to learn fast. They work in three trimesters: the first is comprised of lab classes, the second of academic courses, and the last can be lab classes or a student can choose an internship.

Coleman ready to chop anything in her chef uniform.

Coleman, currently in the third part of her trimester and involved in an internal internship, is working hard to get on-hands experience. “I’m a prep cook for a place called Red Sauce at the school. So I’m learning pretty well,” she says.

Lately, however, she has been looking more into athletic performance. In this field, she will work with helping athletes enhance their performance through nutrition. She will work with members of a sports team, cooking for them and helping with their all-around diet. She could see herself working with anyone from the New York Giants to the New Jersey Jets. “I could still cook, but I could make a lot more money,” Coleman giggles.

Yet, her ultimate goal is neither working in a restaurant nor working in athletic performance. She plans to open her own non-profit nutrition organization for children. In this organization, she plans to teach kids how to choose healthier options, and to provide them with the necessary tools to do so. This project hits close to home for her. “Growing up, I didn’t really eat healthy. It’s hard, you know. Especially when all you have is food stamps and then Doritos and Cheetos in your school vending machine,” she says somberly. No one taught her about nutrition, so she feels strongly that eating healthy should start with children.

Growing up in a single-parent household in the crime-ridden streets of St. Louis, Mo., Coleman had to work twice as hard to make it out of the city. “I wanted to get as far away as I could,” she says. “Because I knew if I didn’t get out now, I’d be stuck there forever.” So, she worked continuously in high school to make good enough grades to be able to pursue what she loves. “I can’t see myself doing anything else besides cooking,” she says.

In regard to what her favorite dishes are to make, her voice lights up with excitement. “Chicken and peach cobbler!” she says delightfully. “Those are definitely my favorite things to cook.

Coleman is the essence of what it takes to be successful. One has to have a passion for what they are pursuing, and the determination to beat the odds working against you. She is destined to make a name for herself in the culinary industry, and whatever road she takes, she’ll be sure to have a delicious peach cobbler to take with her.

A row of wine bottles and upside down wine glasses stand solemnly on shelves behind the wooden counter, richly stained in a reddish tone. Polished hardwood floors and walls split into halves of wide, wooden panels and wallpaper decorated with vibrant paintings and framed, rectangular mirrors, encapsulate the quiet, unoccupied dining space.

It is only 11 a.m. on a Thursday. The restaurant has only just opened its doors for the day, and already, inside the kitchen, there are signs of bustling activity. Chef Maurizio and his assistants are hard at work, providing rich, flavorful catering for 200 students and their teachers from a nearby school. Italian songs drift softly in the background, drowning out the distressing sounds of clattering pots and pans.

Each of its chairs, tables, and other interior furnishings, were meticulously selected— handpicked with love— by Chef Maurizio and his family only two years ago. For the family of three, Piccolo Sogno, which in Italian means ‘little dream,” is indeed a dream come true.

“This was always a dream of ours to have a restaurant. Obviously, it’s a small place so it’s a ‘little dream,’ but eventually, we have the big dream,” said Monia, the couple’s twenty-four-year-old daughter, with a laugh. “It’s very tough in Italy to open up a restaurant, and plus, we never really had the money.” Pensively, she added, “[My father’s] been cooking all his life— always worked under someone else— never had the opportunity to have our own restaurant, and finally, we did.”

Chef Maurizio and his daughter, Monia

Vivacious and articulate, Monia, a brown-eyed, wavy-haired, slender brunette, is in charge of managing the restaurant’s finances, as well as waitressing, and cleaning. “Everybody does everything. When it comes to your own business, you have to know how to do everything— how to flip the pizzas, how to make something in the kitchen,” remarked Monia.

It is hard to imagine that Chef Maurizio and his family immigrated to the United States only a decade ago. Born and raised in Cunardo, a little town in northern Italy that sits by the border to Switzerland, Chef Maurizio recalls that he first developed an interest in cooking during his childhood years in his mother’s kitchen.

“I started when I was actually like 7 or 8 years old with my mom in the kitchen,” remarked Chef Maurizio. “My mom never liked to cook. Never. That’s why she was really surprised; my brother became a pastry chef – has a pastry shop in Torino, Italy— and I’m a chef.” With a smile, he added, “She, all the time, tells me you must pick it up from your grandma because I don’t like to cook. My grandma was a very, very good cook.”

Even during school breaks in his adolescent years, Chef Maurizio enjoyed learning in the kitchens, trailing after his older brother wherever he went. “Even though I was like 10 years old, [I would] go follow him in the big hotels just to stay on the side, sometimes just to break the nuts, whip the cream, or peel a potato— just to look at what the chefs were really doing,” remarked Chef Maurizio. “And then when I was old enough, I started culinary school in Stresa. It was the best culinary school in Europe a long time ago, in 1978.”

But for Chef Maurizio’s family, the little dream of Piccolo Sogno comes in a far bigger portion. Since the restaurant’s opening, providing customers with authentic and fresh tastes of home— Northern-Italian styled cuisine— has been their sole mission.

“We’re born and raised in Italy and so we know how Italians eat, and over here, they try to change the Italian food to be Americanized,” said Monia. “A lot of people think that the Italian food that’s here in America is Italian food, but if you go to Italy, it’s really a lot different; and that’s what we’re trying to bring here.”

According to Chef Maurizio, on average, the restaurant receives 150 to 200 customers a day on its busiest days of the week, Fridays and Saturdays. The restaurant uses only fresh ingredients from Italy and fresh fish is delivered to the restaurant daily.

“We were excited when the people that come over here from Italy say, ‘Maurizio, I went there and ate exactly the same plates that you make me over here,’” remarked Maurizio, with a wide grin.

“I’ve been in this country about ten years. My mind is still there.”

Enter any pizzeria and watch what everyone orders. As a countless number of round pies are devoured within a single day, watch as the square slices gather dust.

An inch thicker, with more dough, sauce and cheese, the Sicilian slice is the fat Sicilian cousin of the traditional Neapolitan slice. Unlike its colleagues, the Sicilian slice is left on the cold and lonely corner of every pizza display. No matter how much sauce and cheese a person puts on this product from Sicily, everyday is Grey for the Sicilian Slice.

This past weekend the sky was draped in remorseless Grey.  Shades of red hover over one particular part of Brooklyn, NY. Many flock to obtain this strong color even if results in a Scarlett letter. The “Hester Prynn” of this scene are not scapegoats or sinners but they are pizza connoisseurs who happen to forget to take a napkin when they eat a Sicilian Slice.

Grey Skies do not have remorse. Neither does marinara sauce.  Not only does marinara sauce ruin everyone’s favorite shirt, it is the staples of a Brooklyn establishment that tries to brighten the day of many residents in Bensonhurst and 86^th street. L&B Spumoni Gardens is this establishment as it stabs local’s taste buds with their signature Sicilian Slice.

Both a round slice and a square slice cost $2.25 each. A Sicilian pie that includes 12 slices costs nineteen dollars. A Sicilian pie that includes twenty-four slices costs thirty- six dollars. One may order either inside or from the front, where the steam of fresh pizza creates a frenzy of hungry Brooklynites.

Pizza lovers choose L&B Spumoni Gardens to take a bite of Sicilian nostalgia and heritage. Nick, 49, has been going to the garden of marinara for nearly four decades! Although he wouldn’t give out his last name, he went into detail on his love for Spumonis. “My parents took me to Spumonis. My grandparents took me to Spumonis. I take my kids and nephews to Spumonis,” says Nick. “I plan to take my grandkids until my gut won’t let me, he laughs.” Nick is not the only one who enjoys L&B Spumoni Gardens and he won’t be the first.

Two Square Slices

Known for their famous Sicilian slices, Italian ices, and outdoor seating, L&B Spumoni Gardens has been in business for over seventy years. Only closed on Easter, Thanksgiving, Christmas Day, and New Years Day, Spumoni Gardens hosts lines of hungry customers who want a piece of Ludovico Barbarti’s dream.

Originally from Torella Di Lombardi, Italy, Ludovico Barbarti began his pizza career with a simple wagon. With his prized horse, Babe, Barbarti rode along Gravesend and Bensonhurst, Brooklyn, selling his products. By 1939, he decided to buy a vacate piece of land on 86th street. With the help of friends and family, Barbarti was able to build a second building in the same piece of land in the mid 1950’s. With the pizzeria established, they built a third building, which became the dinning room. L & B Spumoni Gardens is now in its fourth generation. “Grandfather Ludovico” has fed a lot of families in the Italian enclave of Bensonhurst, Brooklyn. There must be something in the sauce

“There’s too much sauce and the regular slice sucks. I don’t see what’s so special about the pizza. I have been to this place a couple of times and I don’t see why it gets so much attention,” says Vlad, a college student, who just like Nick wants to remain mysterious. Its a common theme in this experience. In four days, I was only able to get five interviews. Within those five interviews all I could get were a couple of cheesy quotes. Ironically both the manager and the owner were not available for those four days. While I could not get an interview, it was evident that their business will never slow down. Within a thirty minute span, I saw ten to twenty customers. They all came from different directions. For more than seventy years, L&B Spumoni Gardens has lived through several wars and two different recessions. Often imitated but never duplicated, Spumoni Garden’s business will always be admired for their name and reputation. Unfortunately for me I even got denied by a group of teenage girls (not as creepy as it sounds). Outside of that sad fact, the pizza passed the eye test and the interview with my taste buds.

More often than not, cafeteria food at most colleges do not warrant serious thinking over from students, faculty or staff. Bronx Community College’s new food service contractor Healthy Choices has made B.C.C.’s cafeteria food for thought.

Healthy Choices has chosen Au Bon Pain to cater to all those who visit the college and are looking to grab something to eat. With over 50 locations in the state of New York, it is well known and liked by most state residents. In actuality, its inclusion as the vendor left some surprised in delight.

Miguel A. Gil, a tutor at the B.C.C. writing center, recalled stating, in shock, “Oh really? I have to stop by there,” right after he was informed about Au Bon Pain’s arrival by a coworker who finished wolfing down one of its iced cinnamon roll.

Into the bargain, it has the experience of servicing educational institutions, including Auburn University, Hofstra University and Rutgers University. Those who have visited the new cafeteria have noticed, as they compare it to the old one.

“Their customer service is good so far. Their employees look friendlier to me, and they appear to have higher levels of hygiene in the area where they sell the food,” shared Jose L. Reyes, another staff member at the college who experienced both Au Bon Pain and the cafeteria’s previous vendor.

Previous Cafeteria, Now Closed

CulinArt was the college’s food service contractor for the previous 18 years until the end of this past February. Because Healthy Choices was the new food service contractor, employees who worked the old cafeteria did not have to be reappointed since they were not B.C.C. employees but rather CulinArt employees. On that account, they were not, and, on March 1^st, they protested a few feet away from the cafeteria for reappointment.

The protest was not successful, for they had no grounds. Muhammad Jalloh, a writer for B.C.C.’s newspaper, The Communicator, reported that, “… calls for bids for operating the cafeteria went out at the beginning of the Fall 2010 semester, but that CulinArt … made it known that it was not interested in placing a bid, which, if won, would have made it possible for it to renew its contract to continue offering food catering services to the college community.”

Still, the former employees will not be missed a lot. Over their years at the cafeteria, many accumulated the reputation as hostile towards customers. Carmen Ovalle, who was one CulinArt’s employees and worked as a cashier at the cafeteria for 15 years, was one of the few exceptions.

Echoing Reyes’s sentiment, Au Bon Pain’s employees display a far greater pleasant manner.  To boot, the menu is more favorable as well.

Au Bon Pain has offered the college community most of what could be found at any of its larger franchise locations, including the popular variety of soups and baked goods.

The cafeteria’s area is compact as of right now, as construction to expand the cafeteria to an even larger size than CulinArt’s.

Overall, the Au Bon Pain has given all those on campus with growling stomachs something to think over.

The original Puglia, 189 Hester Street New York, NY

With the aroma of sweet tomato sauce, fresh Parmesan cheese and garden grown parsley filling the air, and the soothing tones of Umberto Tozzi and Andrea Bocelli playing from the speakers above, Puglia distinguishes itself from other Italian restaurants in New York City by making customers feel as if they are dining in Puglia, Italy.

This establishment of 92 years is located in the midst of Little Italy on Hester Street. The owner Benjamin Mancuso and his two sons Anthony and Michael decided to share the authenticity of Puglia with the residents of Staten Island by opening Puglia of Hester Street in September 2009.

According to Pugliaofhesterstnyc.com, Gregorio Garofalo came to America from Puglia, Italy in 1919 in hopes of achieving the American Dream. In that same year, Garofalo took his passion for cooking and talent of creating delectable homemade wine and opened Puglia, making his dream a reality.

After his death in 1972, his restaurant remained in the family.  His daughter Mary, her husband Anthony Mancuso, and her brother Joe Garofalo each assisted in running Puglia.

Puglia of Hester Street, 4255 Amboy Rd Staten Island, NY

“Puglia of Hester Street has a very warm and welcoming feeling,” said co-owner Michael Mancuso. “Because the restaurant has been passed down, we are a well known family. When people see recognizable faces mixed with Italian traditions, they feel at home.”

In a study done by businessweek.com, 60% of all new restaurants either fail or change owner within their first year of business. Puglia of Hester Street has overcome this statistic by offering customers fresh Italian food made with quality products.

According to Mancuso, Puglia is known for serving peasant food. Capuzello, sheep’s head, and tripe, the lining of the stomach of a young ox, are old style dishes difficult to find.

Not only does Puglia cater to the older generation by offering these rare dishes, but to all generations. Fettuccine Alfredo ($11.50), Linguini with Clams ($14.50), and Eggplant Rollatini ($15.00) are classic Italian dishes.

Puglia’s Famous Rigatoni Vodka Pizza

Puglia of Hester Street also offers a various selection of original brick oven pizza pies. The Heart Stopper ($19.95), which is loaded with roasted peppers, prosciutto, salami, pepperoni, and of course fresh mozzarella, is bound to stop any pizza lover’s heart, or at least make it skip a beat. Puglia’s Famous Rigatoni Vodka Pizza ($15.95) is covered with creamy vodka sauce as the mixture of tomato and marinara sauce is simmered to perfection. On top of this creamy texture is rigatoni pasta and fresh mozzarella so soft, it melts in ones mouth.

Puglia helps customers find their true Italian roots by offering a wide variety of food choices, allowing customers indulge themselves in an assortment of sauces, pastas, pies, and fish. This wide selection has certainly paid off, as Puglia serves between 1,000 t0 1,500 customers a week.

“I come to Puglia of Hester Street at least twice a month with family and friends. Their friendly service, weekly seafood specials, and great food at reasonable prices always makes Puglia my top pick,” said Staten Island resident Danny O’Shaughnessy.

Weekly entertainment is also a way Puglia is able to attract customers. Jorge Buccio, who you may recognize from Adam Sandler’s film, “Big Daddy” performs Italian hits such as “O Sole Mio,” adding a romantic atmosphere for customers sharing a meal with their loved ones. Another entertainer is Debra Ente, also known as Debbie Broadway. Ente assists Jorge with duets but when on her own, she performs upbeat songs ranging from the “Tarantella,” an energetic Italian dance, to more modern songs such as “All the Single Ladies” by Beyonce.

“Puglia of Hester Street has remained successful since its opening and that is thanks to the traditions and values passed down from my great grandfather,” said Mancuso proudly.

Strolling the streets of Spanish Jackson Heights, the scents of native Spanish foods wafted over to me at various corners of the neighborhood. Awnings of Mexican cuisine and Colombian bakeries greeted me at different junctures, competing to satisfy a craving I couldn’t quite name.

It was when I saw the third person on my excursion eating something cheesy on a stick and wrapped in aluminum foil that I not only wondered aloud what they were eating, but actually exclaimed, “That’s it, I want what they’re having.”

Corn on the cob, off the grill, on the streets.

There began my quest, when I went back down a street where one woman I spotted with the food had just come from. But it led me to the same awnings and none of them offered anything of the kind. Suddenly, I turned my back to these storefronts and noticed the street vendors facing them, selling my so called mystery food: corn on the cob. A women who kindly declined pictures of herself allowed me to showcase her mouthwatering corn. I bought one for $2, digging my teeth into the kernels. It was grilled to perfection with just enough darkened spots, the evenly soft and chewy texture covered in crumbly parmesan cheese.

This vendor uncovers the plastic wrap to reveal the steaming hot tomales.

Next to this makeshift vending station set on a shopping cart was another woman selling hot tamales and steaming hot rice pudding. I didn’t buy either of these but they sold easily and quickly enough right before my eyes as I briefly waited for my corn. Having never eaten hot tamales they’re now on my back-burner. I can’t wait to return and feast on those tamales with more than my eyes, because sometimes, what you’re craving isn’t indoors at a sit down, but out and about and hot off the streets.

The Teddy Bears Are So Cute!

As you walk up a sidewalk partially covered with small nicks and cracks you are overjoyed to finally get to your destination. Granted, just before opening the door there is a small, yet, inconvenient stair you have to pass before you come in. However, once you open that door and that sweet, warm, amazing aroma of chocolate hits your senses it is as if walking into the gates of heaven.

Stepping into a new world, away from the chill of a 47 degree windy day that leaves you wishing you could lose all ability to feel, the warmth inside Chocolate Place, located at 839 Morris Park Ave. in the Bronx, is a welcome to all the senses.

Next Time I Will Try a Pretzel

The glass casings served well to show off in wonderful detail the many    varieties, molds, and styles of the chocolates that were waiting to be bought. Each one different from the other with its own unique and distinctive look yelling to the customer “pick me, pick me.”

White walls also showcasing various chocolates on their shelves.

They're So Beautiful... and The Jewlery Isn't Bad Either

A look around and you would see Betty Boop purses of red and black hanging next to the Godiva, glass casings displaying jewelry and teddy bears keeping company with the candy.

Also keeping company with the candy was 57 year old Angela DaBenigno, the owner of the small shop.

Angela DaBenigno

“Because I love chocolate” she said when asked on why she opened Chocolate Place.

As roller-coasters are to Six Flags Chocolate Place is for your mouth. A look around and you can easily spot the many varieties the store has to offer.

“I have probably over 1000 molds and chocolates. Wow, we sell at least 60 varieties. We have truffles, we have pretzels, we have barks, we have turtles, and we have clusters” said DaBenigno.

Reminds Me of The Velveteen Rabbit

When asked about the amount of costumers she serves everyday she has never kept count but said it was more or less 60 to 100 people a day to 360 to 600 people a week.

Those numbers help speak to the fact many Americans are in love with chocolate.

According to Criss White, a web writer for TinyPrints.com the average American consumes 10-12 pounds of chocolate a year. She goes on to write that “Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholesterol.”

How Many of Those Do You Think I Can Eat Before I Start To Lose My Teeth?

Anita Murtha, a 56 year old woman who lives in Manhattan is a huge chocolate lover herself. She has loved chocolate ever since she can remember.

Anita Murtha

You're Under Arrest for the Crime of Being Too Sweet!!!

One of the best memories she has concerning chocolate had to do with an old friend who worked in a candy factory. Whenever the friend had a problem with one of the candies the friend would buy them cheaper and bring them to her.

Now that she is older she is trying to watch how much chocolate she consumes. However, when she does eat chocolate she prefers dark chocolate because she says “I like it and it’s good for you.”

However, people can become addicted to this Mayan food.

YUM!!!

According to the Gothamist chocoholism actually exists. A study at Yale University found that when women saw photos of chocolate milkshakes “similar patterns of neural activation are implicated in addictive-like eating behavior and substance dependence.”

Where Are the Matching Handbags???

When asked about the effect of the recession on her business DaBenigno stated that although there might have been a slight impact it was not enough to influence the store in a negative way because “the things we sell here are not so expensive that you can’t indulge in a small piece of chocolate, two pieces of chocolate. So sometimes when people feel a little bit down they will indulge in something small so in that respect I don’t think we were so affected.”

Chocolate Caramel Apple. Really Tough to Eat.

The prices of the chocolate sold at this location go from a$.75 truffle to as high as $155. That large amount comes from the fact that the store is a seller of Godiva Chocolate.

The green apple dipped in caramel and then covered in chocolate ($5.75) gives that sweet taste with a sour punch.  Contrast that with the sweetness of strawberries covered in chocolate (1.00/each).

It Begged Me to Eat It!!! Now, What Kind of Person Am I to Deny Such a Request???

Take That Strawberry Shortcake!!!

The Chocolate Bunny ($1.00), with rainbow sprinkles on its ears, was pure chocolate on the inside. The sweetness of the chocolate makes your mouth feel as if it is a pool and the bunny is doing the butterfly and backstroke trying to showoff to Willy Wonka and it succeeded with 10’s across the board.

DaBenigno said that it was a bit of a struggle to open the shop but at the end it was well worth it: “I like working with chocolate and I really love the expression of the people when they leave they’re truly happy and they love the taste of the chocolate and they like what we make and they’re very accommodating.”

Greenmarket stand

A last minute call from a friend had me taking off early from work, and rushing to the subway. After a 40 minute ride on the 7 train, and an additional 18 minutes on the 6 train, I found myself wandering around city hall, trying to find 220 Vesey Street. It took me a good 20 minutes of speed walking to end up where I wanted to be.

On April 7, Brookfield Office Properties, management of the World Financial Center, presented the kickoff event for the 2011 Eat: World Financial Center. 18 vendors, mostly located near the financial district, came to support the opening of the Greenmarket located inside of the Winter Garden Plaza. The event was held between 11am-2pm.

Vendors such as Au Bon Pain, Devon and Blakely, The Grill Room, Southwest NY, Yushi, Financier Patisserie offered some of their restaurant’s famous bites for less than the original price. Most dishes ranged from $1 to $5.

Left to Right: Wasabi steak sandwich from Yushi, Pulled Pork sliders from Southwest NY, Mango Blueberry Crumb from Financier Patisserie

The stands were feet apart from each other and for some stands; lines wrapped around pillars that required ushers to guide the lines. Many who came were all suited up, a few were in casual clothing such as myself, and it made me feel like I was at a high end event. Despite everyone’s diverse styles, we all shared an unified goal within the 3 hours—FOOD!

Half way through pigging out, I almost forgot the most important aspect of the event— the Greenmarket.

The Greenmarket or #18 on the paper map provided, was supposedly the highlight of the event, was nowhere to be found. A tiny stand with display of eggs, cheese, and wines was in spot #18. Apparently, the market was located elsewhere in the building for a “more enjoyable shopping experience,” claimed one of the volunteers.

It didn’t seem like anyone cared much about the market. Many just came for the food and forgot what the event was for. An old couple who walked all the way from Chinatown said they came for the “event,” but in hindsight, it was obvious that they were here for the food. The old man commented, “My daughter said there was going to be food and so I came.”

Another attendee commented, “I was expecting a whole market to be displayed when I walked in (but) then I found myself indulging in these desserts.” A group huddled together overheard and nodded their heads in agreement.

I can see why. While walking there, there were no other signs, except for a banner at the crossing bridge above the west side highway that could have easily gone unnoticed, notifying that the event was on April 7.

The information booth located at the entrance of the door, focused more on spreading the words about foursquare rather than the event. The representative said, “The market is down the hall. Have you checked in on foursquare yet?”

The market was nothing extraordinary. It just looked like a smaller version of Whole Foods offering fruits, vegetables, jams, and flowers. It was quite disappointing. The fruit stand lady explained that this was just a small part of it and that it will start to offer more once the weather gets warmer. The stands will also be taking place outside the WFC, and will be held every Thursday from 11am-7pm until December.

Jason Gordon from Brookfield, responded, “Spring is the perfect time to kick off the event. The event has been held for more than 3 years. We support farmers everywhere, from tri state areas to come out and introduce to the public their hard work. We’re fortunate to have some of the restaurants support us in the event.”

Mesquite-smoked chicken wings ($5)

In every passing year, the event becomes more known to New Yorkers. Jordan, a financial analyst at a near-by company brought his co-worker Elisa to the event during their lunch break. Jordan said, “I was here last year but it wasn’t this crowded. I told Elisa to come since she never heard of it. I was surprised to see this many people showing up,” he chuckled and continued “maybe it’s a bad idea. Now, I have to fight for the last chicken.” (Referenced to Southwest NY’s mesquite-smoked chicken wings)

Elisa added, “I’m glad he informed me or else I would have missed out all these great food.”