High Anxiety @ the Metropolitan Opera

Posted on April 12, 2011 by rc111646

It doesn’t take much to push my buttons at the opera: adrenalin levels shoot up, the heart goes thump, thump and the palms grow sweaty. I don’t suffer gladly; my patience wears thin; and at such times, I gird myself for battle with singleness of purpose, the wiliness of a serpent, and the ferocity of a lion. My wife says that I am rude and wishes, at moments, she could dissolve into her seat out of embarrassment. Maybe she’s right, but timidity is not a virtue in my school of life.

Allow me to recite a quick rosary of what annoys me!

As the chandeliers rise and the house lights dim at the Metropolitan Opera House, idle chatter continues when the conductor’s wand calls on the orchestra to play the introduction, say, of Strauss’ ‘Salome’. And then, there are those melomanes who lean forward blocking my view. Or the elderly, usually a man, in the womb-like darkness of the house, will not only fall into a deep sleep but snore. Or think of the coughing and loudly clearing throats.

Another cause of vexation is the unwrapping and crinkling of candy in a cellophane wrapper in the middle of a performance. And what about those music lovers who hum, sing, or beat a tattoo on their programs to the music. At such times, you wish they would leave the hall, for if they did, they cannot come back until after intermission or not a all.

The Met has a production of ‘Salome’ that uses strobe lights, which drives me to distraction that I flee the hall. [Like Salome, I would want the designer’s  head on a silver platter!] Think, too, of that operagoer who often looks at the program: comes with a flashlight with a strong light, which, you think, would explode into the brightness of a fireworks display.

Although I like to say years of heavy smoking have dulled my sense of smell, heavy and strong perfume, with which women douse themselves, or cologne men overly use, turns my stomach.

Another irritation is sending messages or playing games on a cell phone, not to mention, forgetting to turn it off, during the performance.

Strangely enough, children do not annoy me at the opera. They may fidget or squirm, but they look as though the opera had cast a spell on them by opening on to a land of enchantment. I have seen them grow quiet and absorbed during Verdi’s ‘Aida’, especially during the triumphal scene, while adults exhibit infantile and boorish behavior by talking and shifting in their seats or whisper with a friend.

Let me not leave out those who arrive ‘fashionably’ late, and have seats in the middle of a row, thereby disturbing everyone to stand up or refuse to make room, so that they can get to their seats that have become a coat rack.

What about the enthusiastic amateur of music who, unable to restrain him- or herself, from shouting ‘bravo’ or ‘bravissimo’? And sure enough, there are those who cluck indignant  and with a loud note of correction scream ‘brava’ for a woman singer or ‘bravi for two men or a duet, or brave for two women. Enough of  pedant perfectionism!

You may wonder why I continue going to the opera. Well I don’t anymore for the plain and simple truth, I cannot afford it. So I see it telecast in a small picture house, where the Dolby sound drowns out many of the sources of the stresses and strains on my system. And if I cannot, as a ‘pis aller’, thank goodness for the PBS rebroadcasts of some operas on the television, which I can watch in the comfort of my sitting room.

Truth be told, watching opera at home or in a cinema has not the same ‘authenticity’ as seeing say Renee Fleming and Lawrence Brownlee singing Rossini’s ‘Armida’ at the Met. Opera beggars, in these parlous economic times, cannot be too choosy.

Posted in Independent Film | 2 Comments

Grimaldi’s Pizzeria: Family-owned with orginal pies!

Posted on April 12, 2011 by ar097536

Fresh mozzarella cheese over a rich, bittersweet and hearty tomato sauce on a crispy but soft, smoky crust are the reasons why the pizza at Grimaldi’s Pizzeria are insanely delicious and always satisfying. Fortunately for loyal pizza-lovers, the famous restaurant has finally set up a shop at a closer, new location in the recently renovated Limelight Marketplace on Sixth Avenue.

 Despite numerous delays, the restaurant’s staff finalized the preparations and quickly conducted their official grand opening in February. With years of family-owned tradition, service, and dining, Grimaldi’s Pizzeria has become recognized for making “the pizza that made the Brooklyn Bridge famous,” and has since expanded throughout the United States. The renowned menu offers several types of pizza with an assortment of savory toppings, hearty calzones, and a few house salads. Drinks vary from an assortment of non-alcoholic beverages and a list of select beers and wine.

Grimaldi’s Sixth Avenue location has a casual, family-style setting with an undeniably welcoming atmosphere that accents the brimming Limelight Marketplace that is full of colorful and enticing shops. After just three weeks at the new location, the line of customers has grown consistently. The wait time for dining-in varies from 20 minutes to over an hour, but customers can save time by opting to order a pie to-go instead. Taking the meal to go doesn’t take away from the experience at all. It’s still great pizza no matter where you eat it.

Grimaldi’s has sustained their customary tradition of serving pizza by the pie, no exception. So, for those interested in a single slice, you’re out of luck. You’ll have to place an order for their small original pizza, a serving size of three. The small pie is cut in six large portion slices that can satisfy most hungry pizza contenders.

Filled with a layer of fresh mozzarella and tomato sauce, then topped with basil and olive oil, one bite is enough to convince a single patron to happily devour the rest of the cheese pizza. The counter attendant was quick to provide me with suggestions, recommending this pie, he says “It’ a popular item on the menu and it’s the best. No toppings are needed”. I took is word for it and came back 15 minutes later for my take-out order.   

The thin crust is crisp with a nice, dough-like middle. With a combination of fresh, salty mozzarella and Grimaldi’s addictive rich sauce, this might be the best pizza a patron could ever have. Each bite is savory and sweet, made complete by the undeniable, smoky flavor from the oven, which places this pizza over the top. Truly, you haven’t experienced a grand, well-made slice of pizza until you visited Grimaldi’s Pizzeria.

Initially, loyal customers may have sought out this place for the hype surrounding it as a result form the oncoming press streaming from exposure on food network and in print publications. However, they became satisfied and amazed by their well-made original pies and consistently keep coming back. “It’s a great place to come with a group of friends, the pie here is one of my favorites in the city,” said nearby patron.        

Furthermore, now that the traveling time from Brooklyn is cut in half, there are abundant chances for Baruch students and pizza fans to stop by to indulge in a pan of Grimaldi’s famous pies. With their signature coal-brick oven style, inviting atmosphere and swift service, Grimaldi’s Pizzeria is a great family-run restaurant that gets your fix of mouth-watering pizza.

Posted in Food | 3 Comments

Green Market, The Buzz of Union Square

Posted on April 11, 2011 by joseph.jackson

At midday, an old, somewhat untamed looking man, with rough, long gray facial hair, wearing worn out dark blue slacks and a graying shirt, worked his way to the Eve Cidery Farm stand, to sample three different ciders being displayed. “I’ve been coming to these markets for 6 years, and every year it gets better and better,” said the man after he hurriedly swallowed all three samples, barely having any time to examine the variety in taste of dry and sweet flavors. As Ezra Sherman, part owner of the Cidery Farm gazed at the man in some disgust and humor; the old man finished, wiped his lips with his handkerchief, and walked off saying, “Thank you kindly,” from a distance.

The streets of Union Square were packed with shoppers, tourists, sellers and spectators of all sorts, despite the chilly weather conditions, curious about the green markets. Each owner or helper, managing a farmers stand, stood resilient against the cold winds, prepared with wool coats, thick sweaters and layers of clothes, as they sold goods, answered questions and engaged in friendly conversation. The managers of the Union Square Market were nowhere to be found, all of them preoccupied with the heavy activity taking place.

“I’m looking for a green market manager to interview,” said a Baruch High School student, working on a class project. “I couldn’t even begin to tell you guys where to start, just check for anyone wearing a staff hood,” the representative replied, walking back into the GrowNYC truck. The green market initiative has taken place since 1976, beginning with only 12 farmers on the parking lot of 59th street and 2nd avenue. Through numerous years, the primary initiative of the green markets has been to sell their large variety of meats, fruits, vegetables, breads and wines, to consumers, restaurants, and others interested in quality goods.

There are 54 markets in New York and over 230 participating farmers. The markets accept a variety of payments, EBT being one method, allowing not only those willing to pay high prices for fresh goods, but also to help those less fortunate also have the privilege of experiencing all that the markets have to offer.

“We have something for every one, at the green markets,” said Larion Bates, a helper at one of the meat stands. “Whether you’re vegetarian, or not we have some of the best stuff around, I mean no one takes the time to produce goods with the care we do,” he continued.

The many stands, each had an abundance of goods, but what was more interesting was the fact that nearly every stand sold something different from the next. “There isn’t much competition selling at the green markets, because the managers pay close attention to who’s selling pork, beef, vegetables, etc,” said Andrea Carvalho, part owner of Nature’s Healing Farm. “I participated in the markets with my husband for over 30 years,” she continued as she dashed to customers, greeting and answer questions on growing and maintaining certain plants to the differences between Perrennials and Tenders.

“I grow well over 10,000 kinds of plants, some have over 30 variations,” she said excited after selling some newly grown Tulips and herbs to an older customer.

The farmers’ faces lit with welcoming expressions, as customers frolicked to their stands, whether they were making purchases or simply asking questions or indulging a little conversation. It seemed almost as if the highlight of their days for curious customers to wander under their tents.

“It’s not a nuisance selling at the green market, it’s actually kind of interesting for us just as it is for customers,” said O’ Reilly, a worker at the Flying Pig Farm stand, where they sell high-end pork. Rare heritage breed of Large Blacks, Gloucestershire Old Spots, and Tamworths are grown under the Flying Pigs Farm, as their niche in the meat market. “The difference between our pigs and others you normally see in stores are basically, the texture and flavor of the pork meat being more moist under these special breeds.

Every beginning of the week in the night hours of about 6 to 7pm, O’Reilly and his partner pack there medium size truck with 2,000 to 4,000 lbs. of pork and begin their travel from the quiet, small town of Sushan in New York, making a five-hour long trip to the city. After a few hours of rest at one the cheap Manhattan hotels, they wake and head for Union Square to set up by 7am, when they begin selling the $12-$20 variety of meats.

“It may be grueling work for many of us to pack and ship our goods over long distance to the city every week, but often times when you finally get to the city, it’s like a sigh of relief, since often times you don’t have to worry about traveling back home until the end of the week to do it all over again,” O’ Reilly said with a sigh. “Hey, at least we get to go for drinks after the long days, that usually keeps us going,” he continued before finalizing a $20 sale for a pack of 12 pork sausages.

Posted in Food | Tagged | 2 Comments

Rhode Island culinary student dreams of making it in New York

Posted on April 10, 2011 by jerrica.williams

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.

Posted in Food | 3 Comments

The Little Dream Come True

Posted on April 10, 2011 by ying

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.”

Posted in Food | 2 Comments

Vegetarian Food Festival a Treat for Those Willing to Wait

Posted on April 10, 2011 by Elsa

What is it that makes New Yorkers line up outside a big anonymous building before ten on a Sunday morning? The most obvious answer would be a newly released gadget or discount designer clothes. But this Sunday, April 3rd, the reason behind this long stretch of people was something quite different: A Vegetarian Food Festival. This free event was held at the Altman Building in Chelsea, filling up two floors with everything from raw nut-based ice cream to mock-meatballs.

With more than 3,500 visitors wedged inside (and many more unable to get in), the displays and main floor were jammed.

According to a study published by Vegetarian Times in 2008, 3.2 percent of adults in the United States, or 7.3 million people, are following a vegetarian-based diet. The study also indicated that the most common reason behind this choice is to improve one’s overall health, closely followed by environmental concerns. At the first annual Vegetarian Food Festival in New York, the many different sides of a vegetarian lifestyle were represented, bringing out a message from the founders: A vegetarian lifestyle can be both fun and tasty. And with approximately 3,500 visitors and a good 2,000 more that never got further than the line, the interest for the festival had grown bigger than the founders ever expected.

The Vegetarian Food Festival was the brainchild of Sarah Gross, for whom this was not the first act in promoting animal rights and a vegan lifestyle. In 2010, Gross founded Rescue Chocolate, which produces vegan chocolate and donates its profits to animal rescue organizations around the country.

After a trip to Boston’s Vegetarian Food Festival last fall, Gross decided to launch a food fest in New York. She contacted her friend Nira Paliwoda, an event planner, and the two vegetarians began promoting the event on Facebook and Twitter.

The social media sites helped Gross and Paliwoda attract volunteers and sponsors, including animal rights group PETA and Yelp, the Internet search and review engine.

Admission was free, and vendors paid to have stands. In addition to the free food samples given out, the vendors had the chance to sell products and bigger food portions.

“Most vendors were happy to pay a small fee to make the festival possible, and also saw it as a great opportunity to promote their products,” Gross explained. “So in the end, it was a win-win situation for both us and them.”

Vegan marshmallows by Sweet and Sara were some of the sweet treats at the festival.

Sixty-two vendors, including vegetarian and vegan restaurants, offered their wares. Many promoted local products, such as homemade tofu and fruit snacks made in Brooklyn. People were eager to sample the different foods and drinks, and the response was mixed. One young man grimaced after sampling raw kombucha, an ancient fermented tea drink that some people believe promotes health. “I have no idea what I just drank, but it sure tasted healthy,” he said.

Dessert was the festival’s main attraction.

“I always thought vegan food was super healthy and bad tasting,” said Pat Andrews, who describes himself as a “real meat eater” and says he came just to keep his wife company. After sampling a green tea cupcake, he said it was “one of the best I have ever had – and it’s vegan!”

For those with an extra sweet tooth, the festival offered not only one, but two moments to stop even the worst sugar-cravings: Cupcake- and doughnut-eating competitions.

One highlight of the festival was a donut-eating contest. Cheered on by the crowd, Karen Hoffman, at right end of table, won by eating six donuts.

Karen Hoffman won the latter, besting three competitors by polishing off six doughnuts, cheered on by a crowd of onlookers.

The doughnuts were supplied by Dun-Well, a new vegan bakery based in Manhattan, that supplied five dozen doughnuts, with flavors including strawberry-coconut and chocolate peanut.

”We wish we could have had our own stand and let everyone try our doughnuts,” said Dan Dunbar, a co-founder of Dun-Well. “But with the limited capacity for doughnut making that we have for the moment, baking enough donuts for an eight-hour-long event did not seem manageable or economically smart.”

Visitors could also sample heartier fare.

Foodswings, a Brooklyn based vegan fast-food restaurant, served mac'n'cheese that disappeared in a rapid pace.

Foodswings, a Brooklyn-based vegan fast-food restaurant, offered variations on traditional American comfort food, with mock meatball sandwiches and vegan mac’n’cheese, with no dairy products. “The creamiest mac’n’cheese I ever had!” a woman in the crowd said, as her friend nodded, forking up another mouthful of gooey macaroni.

Despite all the food-vendors at the festival, the event was about more than eating. Making way trough the crowded festival-space, it felt nice to regularly pause at a stand providing information instead of food. This did not only mean fewer elbows in your sides, but also a refreshing break for your taste buds. Amie Hamlin, executive director for the New York Coalition for Healthy School Food, handed out flyers promoting vegetarian, organic and local food in schools. Other exhibitors advocated animal rights, sustainable living and spiritual connection.

The event also featured dance, yoga, live music and lectures, with speakers talking about topics including vegan cooking and sustainable lifestyles. Alexandra Jamieson discussed her books Vegan Cooking for Dummies and The Great American Detox Diet, while Chloe Jo Davis, creator of GirlieGirlArmy, a Web-based guide to green living, discussed eco-friendly fashion.

The Vegetarian Food Festival was a well greeted new event to the foodie-scene of New York. But for the next year, a bigger and even better organized event would be welcomed. An hour before the festival closed, the line still stretched for two blocks, and those outside were turned away. But those who made it in seemed pleased.

“Me and my friend waited in line for over one hour to get in here, but it was definitely worth it,” said 22-year-old Maria McKinley, who came to the festival with her friend Luca Gonzales.” “The doughnut-eating competition was the best. It was gross but fun in its weird way. And who would have thought ‘vegan hippies’ do something like that?”

Posted in Independent Film | 5 Comments

Marinara Ambitions

Posted on April 10, 2011 by alazebnik

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 86th 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.

Posted in Food | 3 Comments

PeaceLove: A Small Cafe with a lot of Soul

Posted on April 9, 2011 by Lisa

It’s Friday night in the Melrose section of the Bronx and the smooth sounds of jazz music spill out onto the sidewalk at the corner of 151st St. and Melrose Ave.  No, it’s not 1920, this is what every Friday night sounds like at PeaceLove Cafe.

Few people would think that one of the poorest communities in the country would be the perfect location for an organic cafe, but Darada David isn’t one of them. Having grown up in the adjacent Mott Haven area, David walked along Melrose Avenue every Sunday to get to church and thought that something was missing.

” Seeing a lack of positive activities and cultural events… I wanted to create a place where people would feel good entering that also had great service,” David says.

Darada David, Owner of PeaceLove Cafe

In August 2009, her dreams were realized when PeaceLove celebrated its grand opening.

The cafe, a cozy space with colorful mosaic tables and wooden chairs, features portraits of influential African American leaders, many of them musicians.  This is representative of David’s own musical background. Having gone to LaGuardia High School for music and receiving her Bachelor of Arts in Music from City College, David spent her time working on various art projects and singing in jazz clubs with the PeaceLove band, the inspiration for the name of the cafe.

The cafe’s menu features all organic fare, including items like fruit smoothies and okra chick pea soup. In line with the financial situations with most of the people in the area, nothing on the menu is more than $6.  David says that the cafe is her attempt at provoking change in a neighborhood and borough where healthy food options are limited.

A recent study found that the Bronx is the unhealthiest county in the entire state. Though the city has attempted to create programs to change this, including incentive-based programs such as the Healthy Bodegas Initiative which encourages bodega owners in low income neighborhoods to sell fresh produce and low fat products.  An increase in the amount of farmer’s markets in the Bronx has increased, but with many of them only open during the summer and fall, access to fresh produce for many of the borough’s residents is restricted.  However, David found that a lack of strong support from local politicians and city officials makes getting proper nutritional information to residents more difficult.

“It’s not that people don’t want to eat healthily, it’s the environment they’re in,” she says.

David hopes that her petition to city officials to put tax dollars towards incentives for business owners to open locations in the Bronx will be approved to help stimulate the area and create economic growth.

By participating in the Bronx Culture Trolley tours, hosting open mics and poetry jams on Thursdays, and featuring live jazz music on Fridays, David is creating a buzz for PeaceLove as a cultural hot spot or a place “where Bronx socialites go” as the cafe’s slogan proudly boasts. It hosts events for influential members of the community and borough, such as February’s Bronx Social Media Week which invited Bronx bloggers and television personalities to participate on an informational panel.

PeaceLove also offers computer access and resume writing workshops for local residents who might not have access to Internet resources.

For it’s efforts and positive influence in the neighborhood, the cafe earned a Certificate of Merit from Bronx Borough President Ruben Diaz, Jr.

David says she would love to expand the cafe to other areas in the Bronx if resources and the opportunity to do so arose.

Alvin Rogers, a saxophonist who often plays at the cafe  during jazz nights, has been playing at PeaceLove since it opened.

Alvin Rogers, Saxaphonist

“It’s a treasure for the Bronx,” he says. “It plays a big role in the community… I wish it were embraced more.”

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A Cafeteria to Think About

Posted on April 9, 2011 by Baruch Obama

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 1st, 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.

 

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Italy is Now Only a Car Ride Away

Posted on April 9, 2011 by tr103625

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.

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