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Culintro in the Press

Fri, 19 Feb 2010 22:47:06 GMT

The Future of Food Journalism Press Compilation The Future of Food Journalism was quite the hit. MediaBistro, Huffington Post, Village Voice all had positive coverage. Check out Culintro's Press Recap from the event » Don’t stress about the Yelper who doesn’t know how to spell kidney. Just serve good food. - The Huffington post Culintro hosted a panel discussion about the future of food journalism. The overall message? Food journalism does actually have a future. - Village Voice The Huffington Post (February 10, 2010) The Future of Food Journalism What is the future of food journalism? Unfortunately for the attendees of Monday's panel discussion hosted by Culintro, no one expert can give a definitive answer. After selected nibbles (dried fruit, hunks of parmesan cheese, olives, and nuts) and sponsored vodka cocktails, the lubricated would-be food journalists, restauranteurs and restaurant industry pr reps sat down to hear Salon.com's Francis Lam, Time Out's...

Meet the Founders of Culintro

Thu, 04 Feb 2010 23:26:20 GMT

Stephanie Kornblum Stephanie was born and raised in Westchester, New York where she fell in love with food and recipes at an early age. After obtaining a Restaurant Business degree at Syracuse University, Stephanie worked at acclaimed boutique lifestyle PR and marketing firms, including KB Network News, Strategic Group, & The Hall Company. During these years she collaborated with some of the industry’s most esteemed names, as well as an eclectic array of restaurants, food products, and culinary events. Through these experiences, she has developed strong relationships with NYC chefs, restaurateurs, and industry media. Alina Munoz From an early age, Alina has had a keen interest in contemporary art and design. She decided to leave her native Texas for the Northeast to attend Haverford College, where she graduated with degrees in...

Culintro Board of Advisors

Wed, 03 Feb 2010 11:02:38 GMT

Got a question for the Board? Ask today! AvroKO Cynthia Billeaud Glen Coben Maureen Drum Mark Dunau Karl Guggenmos Steven Hall James Meehan Marc Murphy Tracy Nieporent Josh Ozersky Philippe Pezet David Rabin Andrew Rigie Michael Romano AvroKO AvroKO is an award-winning, New York-headquartered design and concept firm headed by four partners: Greg Bradshaw, Adam Farmerie, William Harris, and Kristina O'Neal. Founded in 2000, AvroKO has specialized in a variety of disciplines, including interiors, architecture, furniture, fashion, and graphic design. They also own and operate their own restaurants, including Double Crown, Madam Geneva, PUBLIC, and The Monday Room. AvroKO is currently at work on restaurants, lounges, hotels, residential developments and retail spaces worldwide. Cynthia Billeaud, Dinex Group Cynthia Billeaud...

Farmer's Tour

Mon, 25 Jan 2010 21:38:22 GMT

Cooperstown Cheese Company Bob Sweitzer and Sharon Tomaselli started making cheese as Cooperstown Cheese Company nearly three years ago, but in that short time were able to develop a wonderful alpine style cheese and win a second place ribbon at the American Cheese Society annual competition in 2009. Toma Celena, named after the first person to taste it and love it, is a very complex semi-hard and natural rind cheese that is nutty and fragrant, yet has slightly sweet undertones. The flavor lingers and is bold enough to match well with meaty red wines and broad enough to match well with spicy brews. Photo credits: Ulla Kjarval --> Bob Sweitzer and Sharon Tomaselli started making cheese as Cooperstown Cheese Company nearly three years ago, but in that short time were able to develop a wonderful alpine style cheese and win a second place ribbon at the American Cheese Society annual competition in 2009. Toma Celena, named after the...

Sponsors/Affiliates

Tue, 29 Dec 2009 17:53:58 GMT

Jump to our Affiliates. Sponsors Bulthaup G'Vine Hospitality Design (HD) Leblon Cachaça Metroelectro The Perfect Puree VeeV Açaí Spirit Wines of Chile Wooden Ships Bulthaup Bulthaup combines a history of fine European craftsmanship with technical precision using state-of-the-art manufacturing. This systematic approach is evident in all aspects of the process – from research and development to production and installation. Bulthaup guarantees individual design solutions, sets lifestyle standards and stands behind its flawless products. The company has showrooms in 18 North American cities. and can be found in 50 countries worldwide. For further information call 800 808 2923 or visit www.bulthaup.com. G'Vine G'Vine is a...

How To Protect Your Restaurant Recap

Wed, 28 Oct 2009 22:47:06 GMT

By Caolina Daza Carreño EcoCozina.com Culintro-Panel Series October 27, 2009 Carolyn Richmond and Will Regan, moderated by Josh Ozersky How To Protect Your Restaurant Panel Series was brought by Culintro to the Museum of Arts & Design with a contentious and relevant topic: Plaintiffs, allegations, and labor lawsuits faced by New York City’s restaurants. Ozersky, moderator of the panel, opened the discussion between Richmond, restaurant lawyer, and Regan from 3Sixty Hospitality, by portraying the impact that the current economic crisis is having on the restaurant industry and in a worrying prompting mood asked: What’s going on, why such hazard for restaurateurs? Bringing such issues to the table triggered the audience to understand the importance of enforcing New York City State Department of Labor (DOL) laws in their establishments. The discussion was essentially focused on the common restaurant violations: overtime wages, tips, service charges, and sexual harassment, as...

Mon, 26 Oct 2009 17:55:58 GMT

Eau de VeeV

From the "Dispelling Molecular, Defining Intellectual" Panel Event with Miguel Sanchez Romera

2 ounces VeeV Açaí Spirit
1 lemon slice
1 lime slice
1 orange slice
3 ounces tonic
Citrus wheel, for garnish

Shake the first four ingredients with ice and pour into a highball glass adding additional ice if necessary. Top with tonic. Stir and garnish with the citrus wheel.

*Alternatively, build in a highball glass over ice as listed above squeezing and dropping in the fruit slices. Top with tonic. Stir and garnish with the citrus wheel.

About VeeV

VeeV is The World's First Açaí Spirit™ and is simply a better way to drink™. Açaí (pronounced ah-SIGH-ee) is the exotic tasting Brazilian national fruit popularized by surfers and sports enthusiasts, and is thought to be the healthiest fruit on the planet. In the spirit of allowing consumers to enjoy tonight and save tomorrow, VeeV donates $1 per bottle sold to Rainforest preservation through The Sustainable Açaí Project and is proud to be the only certified carbon neutral spirits company in the world.

Dispelling Molecular, Defining Intellectual Cuisine Transcript

Thu, 08 Oct 2009 20:51:24 GMT

By Caolina Daza Carreño EcoCozina.com Culintro-Panel Series October 5, 2009 Chef Miguel Sanchez Romera Culintro’s founders Stephanie Kornblum and Alina Munoz warmly welcomed all guests to the exciting Panel Series: Dispelling Molecular, Defining Intellectual Cuisine by Chef Miguel Sanchez Romera, and thanked the special support from the sponsors who made the event a reality. A native of Spain, Chef Miguel Sanchez Romera spoke about the simplistic secrets of his Intellectual Cuisine and touched upon the inspirations of his 2010 MSR Restaurant project in Lower Manhattan. With a dynamic audience at the Municipal Arts Society in New York City, Romera began his talk by explaining his vision about Haute Cuisine: Today the world is suffering from high rates of malnutrition, both overfed and underfed; thus, it gives us the perfect opportunity to talk about cooking and fill in the enormous gap. His passion for cooking has been the result of more than fifteen years of work in...

Design Please, Well Done

Wed, 07 Oct 2009 19:31:40 GMT

Making a Mark—A Culintro Member's Reaction to The Future of Restaurant Design Conversation By Amanda Neville Partner, ThinkSo Creative Earlier this week, Brett and I attended a panel discussion sponsored by Culintro about the future of restaurant design. We were totally impressed by the panelists Glen Coben, LTL Architects, Paul Liebrandt, and especially AvroKO, which not only creates fabulous concepts and designs beautiful environments but actually opened a couple of its own restaurants where the firm’s talents are on full display Inspiration can turn into reality by paying obsessive attention to details and finding ways to do things just a little bit differently. Visionary restauranteurs pay attention to every detail and understand that if even one element is out of synch, it can change the whole dining experience. It made me think about how our business parallels theirs and about the creative challenges we share. Let’s take the strategy phase: When we start an identity...

Wed, 07 Oct 2009 19:13:07 GMT

Arándano

Featured cocktail from "Flavors of South America"

1 1/2 oz. Leblon Cachaça
1 oz. El Corazon Perfect Puree
5 blueberries
1/2 oz. Agave Nectar Syrup
1/2 oz. Lime Juice
1/2 oz. Cranberry Juice

In a mixing glass, muddle the blueberries with the lime juice and agave. Add other ingredients and shake. Strain into a rocks glass filled with ice and garnish with a few whole blueberries sprinkled on top of the glass.

Recipe designed by Somer Perez of Couture Cocktail Concepts.

Tue, 06 Oct 2009 23:00:19 GMT

Chef Daniel Boulud Executive Chef and Owner Restaurants DANIEL, Cafe Bouloud, DB Bistro Moderne, DBGB Kitchen and Bar,...

Tue, 06 Oct 2009 22:59:25 GMT

Chef Jean Francois Brunel Executive Chef Restaurants DANIEL ...

Tue, 06 Oct 2009 22:57:38 GMT

Chef Dominique Ansel Pastry Chef Restaurants DANIEL ...

Tue, 06 Oct 2009 22:56:07 GMT

Chef Myriam Eberhardt Pastry Chef Restaurants DBGB Kitchen and Bar ...

Tue, 06 Oct 2009 22:55:14 GMT

Chef Jim Lieken Executive Chef Restaurants DBGB Kitchen and Bar ...

Tue, 06 Oct 2009 22:54:13 GMT

Chef Olivier Muller Executive Chef Restaurants DB Bistro Moderne ...

Tue, 06 Oct 2009 22:53:03 GMT

Chef Raphael Haasz Pastry Chef Restaurants Café Boulud ...

Tue, 06 Oct 2009 22:47:23 GMT

Chef Gavin Kaysen Executive Chef Restaurants Cafe Boulud ...

Thank You to our Flavors of South America Guests, Chefs, and Sponsors

Wed, 16 Sep 2009 14:08:23 GMT

Fri, 11 Sep 2009 13:55:18 GMT

Chef Grant Achatz Executive Chef and Owner Restaurants Alinea ...