Parker Red Culinary Experiences by Ted & Honey Newsletter #3


August 10, 2015

The goal of these newsletters will be to bring to focus trends going on in the food/catering world, keep everyone informed, and have something fun to read in the beginning of the week!


Happy National S’mores Day!!!!


COLESLAW REVAMPED (especially for Fall!) Chefs are forgoing the old Dutch version of coleslaw and removing the cabbage in favor of other veggies. Thin-cut beets, celery root, fennel and carrots add color and the requisite crunch. Kitchn Article Here


NEW YORK CITY’S BEST NEW BAKERY: Arcade Bakery at 220 Church Street has been nominated as one of America’s Best New Restaurants- this traditional bakery is in the lobby of a historic building. Go check it out! 

Also on the list is Cosme, Enrique Olvera’s new Mexican joint at 35 E 21st St. Awesome décor and beautifully plated meals.

CORN CORN CORN- New Jersey corn is ON POINT right now. Chefs are finding creative ways to put that sweet summer flavor to use. Here is a corn soup with a crescent of powerful mix-ins: fresh corn, and cornmeal crusted fried rabbit.


SUSTAINABLE NOODLES! To make the perfect soba noodles, chef Bryce Shuman of Betony in New York City needed alkaline water to give the noodles more structure and a chewy texture. He teamed with the potter who created the restaurant's dishes to recycle the leftover alkaline water used from rinsing ashes for pottery glazes. Article Here.


CATERING DEGREE The University Caterers Organisation (TUCO) has just announced the launch of the ‘TUCO Academy,’ which will seek to create a fully accredited training program designed to address the training and professional development needs of caterers in Higher Education. TUCO is in London- first course starts in October. #MastersofCatering ? Check it out here. 



On TuesdayBARA Restaurant in the East Village will host a Communal Feast created by former Momofuku chef Ian Alvarez. The Tasting Collective-curated event runs $40 per person and is comprised of nine French/Japanese hybrid izakaya dishes, including oysters, mackerel tataki, a flat iron steak and mixed yakitori with duck meatballs and maple mustard pork belly—there's an optional sake and wine pairing, too. The feast kicks off at 8 p.m.; you can purchase a ticket online.

On WednesdayBetty Brooklyn Catering Company will team up with Local Bushel for a pop-up Provencal tasting dinner at Betty Brooklyn's Crown Heights headquarters. Dishes include Braised Rabbit, phyllo-wrapped prawns, ratatouille and loup de mer en papillote—there are also wine pairings curated by Tipsy. Tickets start at $100 and the diner runs from 7 p.m. to 9 p.m.; purchase a ticket online.

And on ThursdayBlue Marble Dreams, the non-profit arm of Blue Marble Ice Cream, is teaming up with New York Vintners to throw a "Taste of Haiti" event at the Vintners Tribeca shop. The event will benefit Bel Rev, a "unique ice cream social enterprise" based out of Port au Prince that aims to help bolster women, local farmers, and the greater Port au Prince community. Expect to try several local Haitian delicacies paired with wine, along with Blue Marble ice cream for dessert. The event runs from 6:30 p.m. to 8:30 p.m. and costs $75; purchase a ticket online.


Have a great week everyone!