Tis the season of fundraising. Here are some helpful hints.
The nature of a fundraising event often means that you are setting up or using a temporary catering facility, which can bring some food safety and hygiene issues into play.
Having the right food storage containers and equipment supplied by someone like Tiger Chef will help to address food safety concerns, and there a number of proven tips that will hopefully help you to serve your guests without any issues.
Forward-planning and collaboration
Planning ahead is often the key to a successful event in many respects, including ensuring that you meet and adhere to food safety standards.
It may transpire that you need a food permit from the health department, so the sooner you start to plan your menu and know what you want to serve guests, the better the odds of being prepared and working out the logistics of storing and serving the meals safely.
You cannot introduce food that has been cooked at home, in an environment that is probably fine but hasn’t been inspected and approved, so you will have to ensure that you have all the utensils as well as preparation and cooking facilities that you need to cater for the amount of guests attending.
Collaboration with your local health department is vital and even if you do not think that you will need a permit, it is highly advisable to check with local officials as early as possible, so that there is plenty of time to get everything straight.
Permit often depends on the menu
Different states may well have slightly interpretations and standards with regard to temporary catering requirements.
If you will be serving food at a fundraiser, it is likely that this will be classed as a temporary food service and you will need to be licensed accordingly. It should be remembered that both you and the health department do share a common goal of ensuring public food safety, as it is always better to be proactive rather than reactive to dangerous issues like salmonella and E.coli.
If you want to ensure compliance and make things as uncomplicated as possible, you could consider the aim of choosing a food-safe menu.
Certain foods need more specialists handling than others in order to avoid bacterial growth and remember that you will need to only use foods from approved sources, such as commercially-prepared foods or items cooked in permitted kitchens.
If your community fundraising event is going to be using volunteers, they will all need to be briefed on food safety.
Clean clothes are essential. They not only convey a degree of professional that inspires customer confidence, but dirty clothes can harbor some harmful microorganisms. Make sure that everyone who will be involved with preparing and serving food is wearing clean clothes and wearing a clean apron where appropriate, and has their pulled back where required, so that it is kept away from food.
Most food safety practices are basic common sense, but they are important to follow if you want to be sure that your event doesn’t get remembered for all the wrong reasons.
Ellie Woods runs a catering business and often helps with charity events. It’s great for marketing, but also she feels good knowing she’s helping the charity and her community.
Tabitha Brown That’s Your Business Farmer’s Market in NYC
Tabitha Brown is coming to NYC! On Tuesday, June 6th. Vegan actress and social media personality Tabitha Brown and McCormick will be hosting the free one-day-only “That’s Your Business” Farmer’s Market pop up from 12:30 PM – 4:00 PM (or until supplies last) at Studio 525 in Chelsea, NYC. Tabitha will be on-site to meet attendees and share all her favorite healthy eating tips and tricks!
The event will be in celebration of the recent launch of five new salt-free, vegan seasoning blends and recipe mixes as part of the McCormick by Tabitha Brown collection and will highlight local produce with family-friendly games and photo moments.
The location is at Studio 525, 525 W 24th Street.
Food and Drink
Sip in Style: Discover the 6 Hottest Coffee Trends of 2023
Coffee enthusiasts are always looking for new and exciting flavors and brewing techniques to satisfy their cravings. This 2023, the world of coffee is brimming with creativity, offering an array of trends to suit every taste. From the velvety smoothness of nitro cold brew to the visually appealing dalgona coffee, there’s something to tantalize everyone’s palate.
This article will discuss the most talked-about coffee developments of 2023.
Artisanal cold brew
Cold brew has been steadily gaining popularity in recent years, and in 2023, we are witnessing a surge in artisanal cold brew offerings. Crafted with meticulous care, this brewing method produces a smooth and rich coffee concentrate, perfect for beating the summer heat.
Artisanal cold brew takes the concept a step further by infusing unique flavors like lavender, cinnamon, or even citrus fruits into the brewing process. Mystic Monk Coffee’s “Coffee of the Month” is highly recommended for those desiring to experience these distinct flavors. The result is a refreshing and tantalizing beverage that will make your taste buds dance with delight.
Nitro cold brew
Nitro cold brew is a type of coffee that undergoes a special infusion process with nitrogen gas, resulting in a remarkably smooth and creamy texture. It is served on tap, similar to a refreshing pint of beer. The nitrogen infusion creates tiny bubbles that lend the coffee a rich, velvety mouthfeel.
Dalgona coffee took the world by storm in 2020, and its popularity continues to flourish in 2023. This whipped coffee delight is created by mixing instant coffee, sugar, and hot water together until it transforms into a light and frothy concoction. The result is a beautifully layered beverage that can be enjoyed either hot or cold.
Mushroom coffee is a delightful blend of ground coffee beans and medicinal mushrooms, such as reishi or lion’s mane. These mushrooms are renowned for their potential health benefits, including immune-boosting properties, enhanced focus, and stress reduction.
In addition to the natural energizing effects of coffee, mushroom coffee provides additional health perks. By incorporating mushrooms into your coffee routine, you can relish the taste and the potential health advantages.
Coffee cocktails have been making waves as more and more people explore the fascinating intersection of coffee and mixology. These creative concoctions blend the rich flavors of coffee with spirits, liqueurs, and other ingredients to create unique and indulgent drinks.
As the demand for coffee continues to rise, it is crucial to prioritize sustainability in the coffee industry. Sustainable coffee practices ensure that coffee is grown and harvested in an environmentally and socially responsible manner, considering factors such as biodiversity conservation, fair wages for farmers, and reducing chemical inputs.
Coffee enthusiasts will have a plethora of exciting trends to investigate and appreciate in 2023. From the velvety texture of nitro cold brew to the visually appealing appearance of dalgona coffee, there is a trend for every taste preference. Therefore, leave your comfort zone and embark on a flavorful, innovative, and sustainable coffee journey.
La Pulperia Honors Our Armed Forces This Memorial Day Weekend
This Memorial Day weekend, La Pulperia, the innovative Latin American cuisine restaurant located in Hell’s Kitchen will honor our Armed Forces with a 30% discount to all active military personnel and veterans on Friday (5/26) through Monday (5/29) with proof of military ID.
La Pulperia, provides diners with fun, innovative Latin American cuisine and cocktails, showcasing renditions of familiar dishes infused with cross-cultural flair. The kitchen is led by Executive Chef Miguel Molina, who prides himself on his creativity in reimagining dishes from Latin and South American countries like Peru, Brazil, Argentina, and Mexico to create and plate dishes that are unique.
The menu features classic Latin dishes reimagined and intricately plated showstoppers, which mirror performances on Broadway located just a few blocks away. Highlight dishes include but are not limited to: Hamachi Tostada, yellowtail tuna over smoked sun-dried tomato tapenade, avocado, jalapeños, and radishes, topped with crispy fried leeks and a dusting of ancho chile powder, Moqueca Mixta, a twist on the national dish of Brazil made with squid, langoustine, mussels, white fish, scallops, clams, cod, and Spanish chorizo in a dandelion-based broth, topped with green coconut-cilantro rice, Argentinian Parrillada for two that includes a New York strip sirloin, skirt steak, short ribs, chicken, chorizo, morcilla, salsa criolla, papas a la provençal, and a green salad, served with chimichurri, among other options.
Desserts include Volcano Chocolate, a chocolate lava cake in dulce de leche, topped with orange mascarpone cream, and Churros served warm with dulce de leche.
The cocktail menu is composed of classic cocktails redesigned with South American spirits. Also included in the beverage program are red and white Sangrias and Sparkling Wine served to guests in an oversized wine glass.
T2C reviewed La Pulperia and enjoyed their food immensely.
Food and Drink
An Evening At 33 Seaport Hotel’s Restaurant Pearl
With reporting by Isabella Japal
A quick ten-minute walk from the Fulton Street station takes you to 33 Seaport Hotel’s newest eatery, Restaurant Pearl. Pearl’s menu has a Korean influence evident throughout. Menu offerings include the customary Korean banchan, aka the small side dishes shared amongst the table alongside the main meal (at Restaurant Pearl the banchan consists of vegetables served in an array of styles, ranging from roasted corn to napa cabbage kimchi), meat, seafood and vegetables served on a hot stone reminiscent of a Korean BBQ experience, and of course the quintessential K-fried chicken and soju-laden cocktails—but that’s not all. Last week we at the Times Square Chronicles had the privilege of trying out Restaurant Pearl for ourselves. Here are some of our dining highlights:
Like most restaurant experiences, our introduction to Pearl’s capabilities started with their drinks. I went for the Soju negroni, which followed the standard negroni layout (gin, vermouth, Campari) aside from the Soju and orange bitters twist while my friend, Azra had the Garden Shine cocktail (Soju Shine, lemon and lime juice, mint, prosecco). My negroni was sweet but still tasted like I was drinking, well, a hard drink (just how I like it!) whereas Azra’s was light and refreshing, like a lemonade spritzer with some edge—ideal for the truly warm weather we are beginning to experience here in New York.
For our first course we had grilled scallops and beef tartare. The grilled scallops were straightforward but delicious, cooked in a brown butter sauce and plated on a bed of arugula next to a lemongrass aioli drizzle. If these accompaniments aren’t your thing, then feel free to skip as the scallops were tasty enough to hold their own, but I found that combining all three just made this plate all the more mouthwatering. As for the tartare, instead of your standard circular serving of beef, it was served on three individual mini puff pastries, held together with a combination of gochujang and hollandaise sauce and topped with fresh chives.
We decided to go the more “balanced” route for the second part of the meal and chose the grilled salmon and Korean barbecue glazed roasted cauliflower. The salmon was fresh and paired beautifully with the kabocha squash puree and lemongrass beurre blanc. The roasted cauliflower, however, was the real scene stealer. Like an underdog football team pulling ahead in the final quarter, who knew cauliflower could be so damn delicious? It wasn’t just the barbeque glaze and the bed of roasted garlic pea puree it was presented on, but the cauliflower itself. It was roasted perfectly—slightly charred, but not burnt and nowhere near dense, and sliced in a way that was approachable even to the pickiest of vegetable eaters.
What I like about Restaurant Pearl is that the menu is extremely straightforward. Want to avoid that heavy, stuffed feeling? Look under the “Lighter” section for an array of plant-based options. Celebrating and looking to share a memorable meal with a loved one? Look no further than “Share Indulgence” where you’ll find the 38 oz 45-day aged prime ribeye steak served with a gochugaru au poivre sauce and three banchan additions.
Aside from the food, the restaurant’s interior is both luxurious yet comfortable, with lounge style seating and glossy wood paneling contrasting against deep blue brick walls. Only a door and hallway away is the hotel’s Jewel bar. Date night or girls’ night (heck, why not both?), Restaurant Pearl is a sure-fire add to any foodie’s to do list this summer.
Click here for reservations.
Food and Drink
Panorama Room Atop Graduate Hotel Provides a Magical New York City Moment
Panorama Room atop the Graduate Hotel is the most magical experience in New York City.
Head over on the tram or subway and watch the sunset with stunning view of Manhattan that is paired with the most amazing cocktails around.
Some of our favorite drinks include:
Ferrari 166 Inter
Michael Lavelle Iris Rose, Strawberry Amaro , Antica Primo, Lemon
Oka Kura Sweet Bermutto, Amontillado , Coconut ,Pineapple, Cinnamon
What the Tram Told Me
Compali White Rum, Rhum JM Volanique, Mint, Green Apple, Lime
Battle Of The Lights
Amass Dry Gin, SG Imo Shochu , Rhubarb, Ambrato Vermouth, Salers Apertif
Inspired by the age of innovation, the 18th floor of the lush Graduate New York holds the Panorama Room rooftop bar and lounge which boasts breathtaking 360-degree views of New York.
Reservations can also be made by email at email@example.com. For all other questions, please reach out to firstname.lastname@example.org or call (929) 447-4717.
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