#Italian culinary products

[horecahermesgourmet]

Taste the Difference with Producto Italiano

There’s no comparison to the quality of Producto Italiano. These authentic ingredients, sourced directly from Italy, will give your food a flavor that’s truly unmatched. Want to taste the difference? Visit us today!

[waight-gain]

The Chef and the Critic

Chapter 3: Indulgent Dates and Growing Desire

The review had brought not only increased recognition and success to La Cuisine but also a deepening connection between Alex and Jacob. They found themselves eager to explore the possibilities that lay before them, both in and out of the kitchen.

Their first official date was at a cozy French bistro nestled in a quiet corner of the city. Alex, excited to see Jacob in a more relaxed setting, found himself nervous as he waited for the critic to arrive. When Jacob walked in, his face lighting up at the sight of Alex, all nervousness melted away.

"Alex," Jacob said, leaning in to press a soft kiss to his cheek. "I've been looking forward to this all week."

"Me too," Alex replied, a smile spreading across his face. "I thought it was time we experienced something new together, away from the kitchen."

The evening was filled with laughter, shared stories, and a mutual appreciation for the simple joy of good food and good company. They talked about their respective passions, their dreams, and their fears. Alex learned about Jacob's love for travel and his desire to one day explore the culinary delights of far-off lands. Jacob, in turn, discovered Alex's dedication to his craft, his love for creating not just delicious food, but unforgettable experiences.

As they savored their dessert, a decadent chocolate fondant, Jacob's expression grew serious. "Alex, there's something I've been wanting to talk to you about. It's... a part of me that I haven't shared with... well anyone. I'm not sure how you'll react, but I feel like I can trust you."

Alex reached across the table, his hand covering Jacob's. "You can trust me, Jacob. What is it?"

Jacob took a deep breath, his eyes searching Alex's. "I have a... fetish. It's about deriving pleasure from gaining weight, from being fed and pampered. It's a part of who I am, and I'd like to explore it with you, if you're open to it," Jacob said nearly whispering, feeling nervous for the first time in his adult life.

Alex was taken aback, his mind racing as he processed Jacob's words. He had come across gainers and feeders, a product of a childhood exploring the internet without limits, but had never given it much thought. Now, seeing the vulnerability in Jacob's eyes, he realized that this was an important part of who Jacob was, and he wanted to understand it, to support Jacob in exploring it.

"I'm... I'm open to learning about it, Jacob," Alex said, his voice steady and true. "I want to understand you, all of you. And if this is a part of that, then I'm in."

Relief washed over Jacob's face, and he leaned in to kiss Alex, his heart swelling with gratitude and love. From that moment on, their relationship took on a new dimension. They began to explore together, with Jacob sharing his desires and Alex learning to cater to them.

Their dates became more frequent, each one a celebration of their growing connection and their shared passion for food. Alex started creating special dishes for Jacob, rich in calories and flavor. He took pride in watching Jacob indulge, his pleasure evident in every bite. As Jacob's weight began to increase, so did his confidence and his happiness. Alex found himself captivated by the changes in Jacob's body, by the softness that replaced the sharp angles, and by the way Jacob's appetite for food and desire for Alex seemed to grow in tandem. Alex reveled in Jacob's reactions to his cooking, as he fed Jacob more and more, he found himself enjoying the process as much as Jacob did. Months passed, the constant rich food along with dating a chef clearly showing on his waist. He had lost all ab definition, his stomach had become soft and just started to spill over his waistband, all his clothes were tight, emphasizing every curve.

One evening, after a decadent meal at a renowned Italian restaurant, Jacob took Alex's hand as they walked along the riverfront. The city lights danced on the water, casting a warm glow on their faces. Jacob turned to Alex, his eyes sparkling with desire.

"Alex, I've been thinking. How about we take a week or two off and go somewhere, just the two of us? Someplace where we can relax, enjoy each other's company, and maybe even indulge in some incredible food."

Alex's heart raced with anticipation. "I'd love that, Jacob. What do you have in mind?"

"There's this beautiful hotel in Italy I've always wanted to visit," Jacob said, his voice filled with excitement. "They have an amazing restaurant, and they've been after me to come review it for months. Plus, they promised unlimited room service. I want you to be in charge, Alex. I want to give myself over to you, to trust you completely with this. Let's see if they can really deliver on that promise."

Alex's eyes widened with excitement. "You mean it? You want me to order for you, to feed you?"

Jacob nodded, a soft smile playing on his lips. "I do. I want to experience this through your eyes, through your tastes. I want to trust you, Alex, to give myself over to you completely."

Alex felt a surge of pride and desire. "I won't let you down, Jacob. I promise."

That weekend, they found themselves in a luxurious suite at the hotel Jacob had mentioned. As they settled in, Alex picked up the room service menu, his eyes scanning the options. He knew exactly what he wanted to feed Jacob first.

"Here we go," Alex said, his voice filled with anticipation as he placed the order. "Our first dish will be a rich, creamy risotto, filled with Arborio rice, Parmesan cheese, and a hint of saffron. I can't wait to see your face when you take that first bite."

Jacob's eyes widened with excitement. "I can't wait either."

As they waited for the risotto to arrive, Alex fed Jacob strawberries dipped in chocolate, their sweetness contrasting with the saltiness of his skin. He watched as Jacob savored each bite, his pleasure evident in every movement. When the risotto finally arrived, Alex took his time, feeding Jacob bite after bite, their connection deepening with each shared moment. They continued like this throughout their vacation, with Alex ordering dish after dish, each one more decadent and delicious than the last.

As the days wore on, Alex continued to indulge Jacob, feeding him dish after dish of decadent, calorie-rich food, keeping him stuffed to maximum capacity at all times. Jacob, surprised by Alex's dedication to him, surrendered himself to the pleasure of indulgence, trusting him completely. He could feel his body changing, growing rounder and softer with each passing meal.

By their last night, Jacob's belly had visibly grown since they arrived. It protruded out, a soft, rounded mound that hinted at the delicious treats it held. His once-sharp cheekbones had softened, his face taking on a rounder, a double chin just starting to form. His once-slender arms and legs now held a soft, inviting plumpness, and his movements had slowed, a testament to the contentment and satisfaction that filled him.

Alex watched these changes with awe and desire. He found himself captivated by Jacob's growing softness, by the way his body seemed to bloom under Alex's care. He loved the way Jacob's belly felt under his hands, the way it stretched and grew with each meal. It was as if Jacob was becoming a living, breathing embodiment of their love and indulgence.

One evening, as they sat on the balcony of their suite, watching the sun set over the Italian countryside, Alex fed Jacob the final dish of dinner—a rich, velvety tiramisu, layered with coffee-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder. Jacob's eyes fluttered closed as he savored the dessert, a soft moan of pleasure escaping his lips.

"Alex," he whispered, his voice thick with satisfaction and desire. "I feel... I feel full. Not just my stomach, but my heart, my soul. I've never felt this way before. It's... it's incredible."

Alex's heart swelled with pride and love. He looked at Jacob, his eyes tracing the soft curves of his body, the way his belly strained against the fabric of his shirt. Jacob was no longer the lean, sharp-tongued critic he had first met; he was a vision of soft, sensual indulgence, a testament to their shared journey.

"I'm so glad, Jacob," Alex said, his voice filled with emotion. "I want to take care of you, to feed you, to watch you grow and flourish. I want to see how big and beautiful we can make you together."

Jacob's eyes fluttered open, meeting Alex's gaze. He reached out, his hand covering Alex's, their fingers entwining. "I want that too, Alex. I want to explore this with you, to see how far we can go. I trust you, completely." He took Alex by the hand and led him back to the bed.

Jacob stood, his movements slow and deliberate, and began to undress. As he revealed his body, Alex found himself captivated by the changes he saw. Jacob's once-slim chest was now a soft, rounded expanse, his belly a full, inviting mound. His once-slender legs were now thick and muscular under the layer of fat, a testament to the delicious food he had indulged in.

As Jacob approached the bed, Alex reached out, his hands tracing the soft curves of Jacob's body. He could feel the heat of Jacob's skin, the way it seemed to radiate with a sensual energy. He marveled at the way Jacob's body had changed, at the softness and fullness that now defined him.

Jacob climbed onto the bed, his movements deliberate and careful, mindful of the weight he now carried. As he straddled Alex, his body pressed against Alex's, his weight a warm, comforting presence. Alex could feel every curve, every soft inch of Jacob's body, and it sent a surge of desire coursing through him.

They made love slowly, their bodies moving in a dance as old as time itself. Alex reveled in the feeling of Jacob's weight on top of him, in the way it enveloped him, surrounded him. It was as if Jacob was a living, breathing blanket, his softness a comforting, sensual embrace.

As they moved together, Alex could feel the way Jacob's belly pressed against his, the way it wobbled with their movements. It was as if Jacob's body was a separate entity, a living, breathing extension of their love and desire.

Jacob's moans filled the room, a symphony of pleasure that matched the rhythm of their bodies. Alex could feel Jacob's heart pounding against his own, could feel the way their breaths synchronized, becoming one. It was as if they were two halves of a whole, their bodies and souls intertwined in a dance as ancient as the universe itself.

As they climaxed together, their bodies shaking with the force of their release, Alex found himself captivated by the feeling of Jacob's weight on top of him, and longing for more.

Bonus:

[caffeinatedmunchkin]

Tag requested by @emmg ! Very late to this party, as usual. Doing this made me realize how much I miss my girl Ariadne. I'd like to think our Rooks would be tight ngl, I think their wine fueled girls nights would be both legendary, and not for the faint of heart

LUST: desire for connection. pursuit of pleasure. emotional intelligence. obsessive. lovesick. one-night stands. seductive encounter. flirtatious conversation. erotic party. seductive attire. revealing clothing. passionate gaze. provocative makeup. sensual expressions. suggestive gestures. flirtatious smiles. lingerie. love letters. perfumes. provocative behavior. love poems. erotic art.

→ Her sexuality and carnal desires/expertise are fully weaponized. A professional heart-breaker, full time tease, she's an adventurous hottie and makes no bones about it. Baby gets what baby wants (◡‿◡✿) Emmrich's sentimentality, affection, and emphasis on the tender and romantic make her a tad squeamish. Doting nags that she's undeserving, being she never really experienced it prior, but she only has herself to blame. My snarly chihuahua girl snapped at any hand that offered it before him.

GLUTTONY: indulgence in experiences. savoring moments. hospitality. generosity. hedonism. culinary expertise. wine-tasting. excessive snacking. overloaded plates. excessive portions. bloated stomachs. messy eating. greasy fingers. full tables. indulgent spreads. overflowing cups. satisfied expressions. wine bottles. just can’t get enough. fast food wrappers.

→ Once settled in Emmrich's swanky Nevarran town home, she regularly plays hostess to get the gang together again. My Italian loves to feed people, and that's something I've given her. That girl has perfected 'Artcuterie'. Lots of poured wine and scream-laughing. She's happiest when she's a tiny blonde blur around the table pouring re-fills, fixing someone seconds, etc. She even loves that hazy, post-social high when it's just Neve and Lucanis lingering behind. Taking her time while cleaning up at the end of the night, in a comfortable, reflective lull of Emmrich's cigar smoke, and rumbles of laughter.

Her since refined palate does not absolve her weakness for deliberately unhealthy, cheap, greasy-spoon slop. When she gets pregnant all she wants is whatever the Thedas equivalent of disco fries is. She absolutely does not share in Emmrich's veganism.

ENVY: motivation. competitive spirit. strategic planning. observational skills. bitter rivalry. contest. envious gossip. resentment-filled argument. social media jealousy. furrowed brows. clenched jaws. side-eye looks. pursed lips. tense posture. whispering behind backs. crossed arms. gossip magazines. keeping up with the joneses. the grass is always greener. feeling inadequate.

→ She can be a vicious little thing, with a mean jealous streak. Though she likes to pretend it's not the case, she absolutely has something to prove. Largely to do with her parental abandonment, her ultimate dismissal from the Watch, etc. etc. Emmrich has never given her cause to doubt herself, though one of these days I'll get around to a oneshot just to explore what an insufferable bitch she'd be; catching him with an old flame in an horrifically unfortunate misunderstanding. No part of me think's that any part of her would believe him capable of such behavior, but crazed and jealous? Could be fun idk !

GREED: resourcefulness. entrepreneurial spirit. negotiation. materialistic. aggressive investment. lavish spending spree. resource-hoarding. get-rich-quick schemes. auction-bidding war. property acquisition. piles of money. overflowing wallets. luxury items. locked safes. penny-pinching. rare collectibles. selfishness. unwillingness to share.

→ She likes luxury and shiny things, what can I say. She never experienced wealth before Emmrich, and he's as willing to indulge The Princess as much as she's willing to milk him for it. Not that it's entirely selfishly driven - she needs the premium self-care products, pretty jewels and clothing to keep herself dolled up and pretty for daddy, obviously

SLOTH: calmness. stress management. nonchalance. relaxation techniques. lethargic. apathetic. inactive. lazy weekend. binge-watching marathon. neglected chores. skipped workout. long nap. lounging on the couch. missed deadlines. unkempt appearance. messy hair. pajamas. blankets. slippers. procrastination station. self-care routines.

→ She's for sure not a napper, she couldn't shut her brain off midday and then function afterwards. She's either on and non-stop, manic energy, or she's shut off for the weekend. There's no middle ground. She's either productive or she's not. She's super woman, or she's a cave troll. Either sleek and done up to the nines, or a bum. 

PRIDE: confidence. self-assurance. self-respect. dignity. public speaking. self-promotion. arrogant. conceited. egotistical. self-important. vain. boastful speech. puffed chest. raised chin. smug smiles. spotlight. tooting your own horn. showing off. refusing to admit mistakes. feeling entitled. personal branding. leadership development.

→ She knows her good looks and her confidence are intoxicating. She knows her adeptness with the Fade is a thing to envy, but this girl is a MESS. She's on her game until she's absolutely not.

WRATH: assertiveness. decisiveness. strength. intensity. boundary setting. courage. indignant. heated arguments. road rage incident. physical altercation. angry outburst. clenched fists. glaring eyes. tense muscles. raised voices. reddened faces. aggressive gestures. stormy demeanour. intense frowns. destructive actions. broken objects. punching bag. out for blood. fists. simmering anger.

→ She knows what she wants, and how she wants it - and she wants it when she wants it. Patience is not one of her virtues. When you're small, weakness can be assumed. Often, short/un-assuming statures go hand in hand with feistiness, and certainly in her troubled youth she made up for her size with her mouth (see: scar on her nose). As she aged and got a better handle on her magic she sort of simmered down, but Emmrich was being polite when he mentioned the rumors he had heard of a certain young Watcher sneaking out to be a little menace. I took his brat-taming so seriously but he's only sometimes successful with this one

She's got a hot-head and a short fuse. She explodes. Her tongue is venom, her glare is lethal and her edge cuts even herself. But when she's in the wrong, she goes above and beyond to make up for it. She's exhausting.

No pressure tags! @xxnashiraxx @khywren @obsessedwhyyes @bardic-inspo @verbenaa @jainydoe @crepsley dish about your OCs pretty pls

[itsmarjudgelove]

Toshirô Mifune entertained the cast and crew

throughout the entire production with his refined culinary skills, bringing over a supply of Japanese meats, watercress, seaweed, and other ingredients. He would also exchange recipes for French and Italian dishes, including spaghetti.

Alain Delon and Toshirō Mifune on the set of Red Sun, 1971

[bookstoreadbtr]

Blending Flavors and Creativity: An Interview with a Culinary Innovator

Although cooking, music, and comedy may seem like separate worlds, for our guest today, they blend seamlessly into a creative and flavorful masterpiece. From Jacqine’s early days of experimenting in the kitchen as a teenager to writing an innovative cookbook filled with recipes, melodies, and laughter, this culinary artist has crafted a unique experience for food lovers and creative minds alike. Join us as we explore her journey, inspirations, and advice for aspiring cooks and writers.

1. When did you discover the joy of cooking? At 15 years old, I started to cook various dishes in the kitchen.

2. What was one of your favorite dishes to make when you first started cooking?

Italian food and Greek food. I made meatballs, lasagna, pasta, moussaka, Greek salad, pastitsio.

3. What inspired you to produce and publish a cookbook? My mom used to cook various foods in the kitchen from when I was a toddler. They were delicious foods, Mediterranean and Eastern European, but she encouraged me to experiment with foods on my own. So, I did. I independently created recipes and expanded my repertoire of foods over time. I watched my mother sometimes. My mother made meat and noodle dishes, pepper steak, and a variety of foods.

4. Your cookbook has music and songs in it. When did you first discover your passion for music? Yes, I started playing organ around the age of 9 years old and I moved on to piano, recorder, and a little bit of flute later on. My father also discovered I could sing and that my singing abilities developed over time as well and I began to sing in other languages too. I took some piano and vocal lessons, bought a piano, and started to write and produce my own music. My music skills evolved and I enjoyed being in jazz improvisation classes and classical courses including music conservatory courses in theory, ear training, and piano. I soon realized I had a great appreciation for compositions and I enjoyed writing music. I later began to perfect my music production skills.

5. Who was/were your musical influences growing up? Lalah Hathaway, Chaka Khan, Earth Wind and Fire, Annie Lenox, Chicago, Sting, Jeffrey Osbourne, Joe Jackson, Bruce Hornsby, Luther Vandross, Genesis, Chic, Patti Labelle, Michael Jackson, Elton John, Stanley Jordan, Joe Sample, Peter White, Brian Culbertson, Tavares, The Bee Gees, Nelson Rangell, Shalamar, Quincy Jones, Tina Turner, Mini Riperton, Pat Metheny, Phyllis Hyman, Teena Marie, Olivia Newton-John, and my dad’s influences: Debbie Boone, Connie Francis, Mama Cass.

6. Your book also has some comedic stories in it. When did you first discover your comedic writing skills? I was in college and had an acting course in improvisation and there I learned to express my creativity. I began to tell stories to friends and they thought the stories I told them were funny.

14. Where can we find you (website, social media)?

Contact Info:

● Website: https://Jacqine.com

● Instagram: https://www.instagram.com/jacqine.cb/

● Facebook: https://www.facebook.com/jacque.cohen Brand page: https://www.facebook.com/Jacqinemusic

● YouTube: https://www.youtube.com/@jacqine

● Other: https://open.spotify.com/artist/5FvjwX4IOGqhVT4nIP16em?si=1F_by2JwTdqPe3ndbtE_Dg

To read full interview go to

[massiveluxuryoverdose]

Cellato's “Byakuya”

The World's Most Expensive Ice Cream at $6,696 per Serving !

To achieve this record-breaking creation, Cellato sourced a highly coveted white truffle from Alba, Italy, which costs approximately $6,905 per pound. Additionally, the ice cream includes Parmigiano Reggiano, a renowned Italian cheese, and sake lees, a byproduct of sake production.

Collaborating with Tadayoshi Yamada, the head chef at Osaka restaurant RiVi, Cellato aimed to blend European and Japanese flavors to create a truly unique culinary experience. The development process took over 1.5 years, involving numerous trials and errors to perfect the taste.

The recognition from Guinness World Records has brought well-deserved validation to Cellato's tireless efforts. Despite the eye-watering price tag, the company's representative expressed their satisfaction, stating that achieving the record made all the hard work worthwhile.

Cellato also sells a black-truffe version of its ice cream,

For ice cream enthusiasts seeking an unparalleled indulgence, Cellato's Byakuya flavor promises a one-of-a-kind gastronomic adventure, combining rare and luxurious ingredients in a frozen delight.

[justforbooks]

Carb lovers can rejoice as October 25 is World Pasta Day, a day to appreciate pasta in all of its forms as well as its cultural and culinary importance.

National Pasta Day was first celebrated in 1995 when 40 pasta producers from around the world gathered to hold the globe’s first World Pasta Congress which was held in Rome. The organisation have since continued to spread knowledge about pasta consumption among consumers and have promoted this day through a range of initiatives and campaigns.

Top 10 Pasta facts for World Pasta Day

Federico Fellini is quoted saying that ‘Life is a combination of magic and pasta.’ Here are 10 facts about pasta that have brought the magic of pasta to life:

✔ There is a belief in Greek mythology that the god Vulcan invented a device that made strings of dough. This mythology was the earliest reference to a pasta maker. ✔ Before machinery, pasta was kneaded by foot, often a process that took “a full day’s walking” to make. ✔ Penne, spaghetti and macaroni are the most popular types of pasta. ✔ ‘Spaghetto’ is the singular word for spaghetti. Generally speaking, Italian words ending in “O” are singular and words ending in “I” are plural. ✔ According to the International Pasta Organisation, Italians consume an average of 600 million kilometres of spaghetti per year. This would be enough to wrap the entire planet approximately 15,000 times. ✔ Pasta has been scientifically proven to make you happier. According to scientists, the carbohydrates in pasta increase the production of serotonin. This is a neurotransmitter that is believed to heighten feelings of happiness. ✔ On April 1 in 1957, the BBC tricked viewers into thinking that spaghetti grew on trees. The ‘spoof programme explained that severe frost can impair the flavour of spaghetti and how each strang of the pasta always grows to the same length. This is believed to be one of the first times television was used to orchestrate an April Fools Day hoax. ✔ Naturally, Italy eats the most pasta with 23.5 kilograms consumed per person, closely followed by Tunisia (17 kilograms), Venezuela (12 kilograms), Greece (11 kilograms), Chile (9.4 kilograms) and the United States (8.8 kilograms). ✔ There are over 600 shapes of pasta worldwide. Some pasta varieties are uniquely regional and not widely known. Many types have different names based on region or language. For example, the cut rotelle is also called ‘ruote’ in Italy whereas it is called ‘wagon wheels’ in the United States. ✔ Dry pasta used to be a luxury item in Italy due to the high labour costs, as the semolina had to be kneaded for a long time. After the industrial revolution in Naples, a mechanical process allowed for large scale production of dry pasta, it became more affordable and accessible.

Daily inspiration. Discover more photos at Just for Books…?

[bosses-stay-flawless]

ABUNDANCE is the word of the day!

When people think of cultural diversity, how people relate to one another & create spaces for knowledge and acknowledgement, many things come to mind. The creative arts as well as humanities come to mind. Music is one such example of the way in which people from different cultures come together over a diverse medium.

The culinary arts are also another unique way of bringing people together in harmonious ways. It isn’t August yet, but this summer harvest season is already off to a full and abundant start!

I haven’t had to visit the farmer’s market yet, there hasn’t been a need to, local farmers have been the direct link to fresh food that has come directly from farm to my table.

Below I took a few pictures of some the items received directly from local farmers and their gardens. Growing up in a rural, extremely productive farming community, I never forget the hardworking farmers and their families, my great grandparents were legacy(generational) farmers. They proudly made their living off the land that they owned for generations.

Farm culture, like any other culture reflects the diversity of the people in their communities. Many grass root organizations owe their existence to smaller communities that come together over a common cause.

As I write this, another food recall has flashed across my screen, food productivity, safety and culture are more important than ever. As I continue to support farm to table movements, my local farmers and farmers markets. I am sharing my commitment to educate, and support initiatives aimed at ethical food sourcing, food safety, and multicultural engagement.

Someone challenged me to create recipes that are reflective of all the ingredients in the photo but from several of my ancestors perspective, creating different culinary concepts from my diverse heritage.

On the spot, I choose a simple “Italian Salad.” However, I plan to put a little extra thought into it later.

What would you make as a cultural expression of local food and abundance? #gardenfresh #honoringmyheritage #perservingtheroots #shoplocal

[mariacallous]

Teitel Brothers, the 105-year-old Italian provisions store on Arthur Avenue in the Bronx, is not Italian at all. In fact, Teitels is the only existing store in the Bronx’s Little Italy, the real Little Italy, with Jewish roots.

Arthur Avenue is a gem in New York City’s cultural and culinary crown. It’s authentically Italian with your selection of paneterie, pasticcerie, salumerie, and pescherie —food stores that specialize in one type of product: bread, pastry, meat, and fish. As customers bustle through stores you can even hear the Italian “buona giornata!” Have a good day! 

At the corner of Arthur Avenue and 186th Street, also named Teitel Brothers Avenue, is the eponymous store. Outside is an eye-catching, colorful display of pastas, olive oils, and the best-priced Rao’s tomato sauce in all of New York City. If you don’t look down, which is easy to do when taking in the hanging prosciutto di Parma above and the olive bar to your right, you will miss the Jewish history right below your feet. At the entrance to the store is a Star of David mosaic.

I sat down with Eddie Teitel, one of three brothers who runs the family owned shop with their father, Gilbert, to find out how Jewish immigrants from Austria built a successful Italian grocery store. 

Unlike most Jewish immigrants who assimilated to New York’s Lower East Side in the early 20th century, Jacob and Morris Teitel, tailors from Austria, arrived in 1912 and headed north to the Italian neighborhood of Arthur Avenue. In 1915, they opened Teitel Brothers, importing high quality provisions from a country they had never visited. Jacob and Morris learned to speak Italian before they spoke English. 

In the 1930s, as fascism and anti-Semitism continued to rise in Europe, the Teitel Brother’s landlord warned them, “If people knew you were Jews, nobody would shop here.” A week later, they installed the Star of David mosaic so everyone who crossed the threshold knew they were Jews. “It took a lot of courage to do something like that,” Eddie remarked.

While Teitel Brothers was not the only Jewish merchant on Arthur Avenue, it is the only Jewish store in the neighborhood that exists today. Why did Teitel outlive the other Jewish stores? According to Eddie, “We’re the first ones here in the morning. We start at a quarter to five and we work hard. We’re one of the last stores to close up and we have a great product.”

It’s true. Teitels is the Wonka factory of Italian provisions. Two thousand products mask the walls of the 900-square foot corner store. In Teitels’ 105 year history, much of their inventory has remained constant, but if their customers want something they don’t have, they will order it. For example, as more immigrants from Albania and Yugoslavia have moved to the neighborhood, Teitels has added feta and phyllo dough to their shelves.

Eddie is the first Teitel in the third-generation business to visit Italy. Every other year, he attends the Food Show in Modena, takes tours of olive oil factories in Spoleto, and sees where their Romano cheese is made in Nepi. 

Before Eddie traveled to Italy, one way Teitels would find new products was through salesmen. Eddie tells a story of a persistent salesman whose cousin from Sicily made a delicious olive oil. Eddie and his brothers liked the olive oil so much that when their uncle passed away, they bought the exclusive rights and named it “Don Luigi” in his honor. In 2001, The New York Times praised the Don Luigi extra virgin olive oil as being “the perfect expression” of Sicilian olives and “a bargain worth seeking out.” After the article was published, Teitels sold out in three days.

When Eddie travels to Italy, he brings back the best of Italian provisions, and also the European hospitality, which he describes as “second to none.” It helps that Eddie has known many of his customers since he was ten years old, when he started helping his father in the shop. 

Each generation of Teitels have brought something new. The first generation opened the store. The second opened the wholesale business. When the third generation took over, there was one truck and now there are eight. Jean, the oldest brother who was a merchant marine, applies his discipline to keep their warehouse across the street in order. Michael, the middle brother and a chef of 35 years, loves to share recipes with people who come in. As for the next generation? Eddie’s son, who was recently bar mitzvahed, helps in the store on the weekends. Before he joins the family business full-time, his father will make sure he has a college education. 

This past February, Teitel Brothers was honored by the New York City Department of Small Businesses as one of ten century-old establishments across the five boroughs that have proven to be a permanent neighborhood fixture between 1878 and 1920, along with the famous appetizing spot, Russ & Daughters. 

Teitel Brothers is more than a store. It is a glimpse into the history of Jewish New Yorkers, the discrimination they faced, and their resistance to such hate — all preserved in cans of tomato sauce, aged salami, and an almost century-old mosaic.

[roomchailimited]

Florence’s Renaissance Legacy: Italy’s Art and Architecture Marvel

Florence, the cradle of the Renaissance, is a city that exudes history, culture, and artistic brilliance. Known as Firenze in Italian, this charming Tuscan city is an open-air museum, offering an unparalleled blend of world-class art, stunning architecture, and vibrant street life. For Bangladeshi travelers seeking an enriching journey through Europe’s cultural heritage, Florence promises unforgettable moments of discovery and wonder.

When to Visit Florence

Florence is a year-round destination, but each season has its own charm.

Spring (March to May): The city comes alive with blooming flowers, perfect for wandering through gardens and piazzas.

Autumn (September to November): Mild weather and fewer crowds make it ideal for exploring Florence’s treasures.

Summer (June to August): Though bustling with tourists, this season is perfect for enjoying the city's lively atmosphere.

Winter (December to February): A quieter, magical time to experience Florence’s museums and cozy cafes.

Roomchai Limited, alongside competitors like ShareTrip and Gozayaan, offers tailored packages for Bangladeshi travelers to explore Florence during the best seasons.

The Birthplace of the Renaissance

Florence’s cultural and artistic significance lies in its role as the heart of the Renaissance. Walking through the city feels like stepping back in time, surrounded by works of legendary artists like Michelangelo, Leonardo da Vinci, and Botticelli.

Michelangelo’s David and the Uffizi Gallery

A visit to Florence isn’t complete without witnessing Michelangelo’s David, housed in the Galleria dell'Accademia. This masterpiece symbolizes the spirit of the Renaissance. Art lovers will also find the Uffizi Gallery captivating, home to Botticelli’s The Birth of Venus and da Vinci’s Annunciation.

The Florence Cathedral: Santa Maria del Fiore

The iconic Duomo, with its terracotta dome designed by Filippo Brunelleschi, dominates Florence’s skyline. Climbing to the top offers breathtaking views of the city and its surrounding hills.

Roomchai ensures guided tours to these iconic landmarks, enriching the experience for Bangladeshi travelers.

Piazzas, Palaces, and Bridges

Florence is home to picturesque squares, grand palaces, and historic bridges that captivate visitors:

Piazza della Signoria: A vibrant square showcasing sculptures like the replica of David and the Fountain of Neptune.

Palazzo Pitti and Boboli Gardens: A stunning Renaissance palace with beautifully landscaped gardens.

Ponte Vecchio: The city’s oldest bridge, lined with charming shops selling gold and jewelry.

Each corner of Florence offers a unique story, and Roomchai Limited includes these must-visit spots in its thoughtfully curated itineraries.

Florentine Cuisine: A Taste of Tuscany

Florence is a paradise for food lovers. The city’s culinary scene reflects its rich Tuscan heritage.

Bistecca alla Fiorentina: A thick-cut steak, grilled to perfection.

Gelato: Florence is the birthplace of this creamy delight—don’t miss tasting it at famous gelaterias.

Pappardelle al Cinghiale: Handmade pasta with a rich wild boar sauce.

Ribollita: A hearty vegetable and bread soup, perfect for cooler days.

For Bangladeshi travelers, halal or vegetarian options are available in Florence, and Roomchai ensures dining preferences are accommodated.

Day Trips from Florence

Florence is an excellent base for exploring Tuscany’s scenic countryside and nearby towns.

Chianti Wine Region: Famous for its rolling vineyards and wine-tasting experiences.

Pisa: Home to the iconic Leaning Tower, just an hour away from Florence.

San Gimignano: A medieval town known for its well-preserved towers and charming streets.

Roomchai offers flexible itineraries to include these enriching day trips, making it easy for Bangladeshi travelers to experience the best of Tuscany.

Florence’s Vibrant Markets

Florence’s markets are a treasure trove of authentic souvenirs and local products.

Mercato Centrale: Perfect for sampling Tuscan delicacies and picking up artisanal foods.

San Lorenzo Market: Known for its leather goods, ideal for stylish keepsakes.

Ponte Vecchio Shops: Browse unique jewelry and handcrafted items on this historic bridge.

These bustling markets provide a glimpse into Florentine culture and make for excellent shopping experiences.

Conclusion

Florence is a city that captivates with its timeless beauty and profound cultural heritage. From iconic Renaissance art to exquisite Tuscan cuisine, every moment in Florence feels like a masterpiece waiting to be discovered. While competitors like ShareTrip and Gozayaan offer travel packages, Roomchai Limited’s personalized service ensures Bangladeshi travelers experience the city’s treasures with ease and comfort.

Prepare to immerse yourself in Florence’s enchanting legacy and take a journey through the heart of the Renaissance.

[horecahermesgourmet]

Exploring the Best Producto Italiano for Professional Kitchens

Italian cuisine has long been revered for its simplicity, depth of flavor, and the use of high-quality, authentic ingredients. For professional kitchens aiming to create exceptional Italian dishes, sourcing the best producto italiano is essential. These ingredients are the foundation of classic Italian cooking, and their quality can make or break a dish. Whether you’re running a fine-dining restaurant, a pizzeria, or a casual bistro, incorporating premium Italian products into your menu can elevate your culinary offerings to the next level. In this article, we explore some of the best producto italiano that every professional kitchen should have in its arsenal.

1. Extra Virgin Olive Oil (Olio Extra Vergine di Oliva)

Extra virgin olive oil is arguably the most important producto italiano in any kitchen. Known for its versatility and rich flavor profile, it is a cornerstone of Italian cooking, used for everything from dressings to sautéeing and drizzling over finished dishes. The finest extra virgin olive oils come from regions such as Tuscany, Puglia, and Umbria, where the olives are grown in ideal conditions and harvested at the peak of ripeness.

In professional kitchens, extra virgin olive oil can be used in a variety of ways. It’s perfect for making classic Italian sauces, such as pesto, or for enhancing the flavor of vegetables, meats, and pasta. It also makes an excellent base for vinaigrettes or a finishing touch on a pizza or salad. The freshness and complexity of high-quality extra virgin olive oil will add a depth of flavor to your dishes that’s hard to replicate with any other fat or oil.

2. Parmigiano Reggiano (Parmesan Cheese)

Parmigiano Reggiano is often regarded as the king of Italian cheeses, and for good reason. Made in the Emilia-Romagna and Lombardy regions of Italy, this hard, aged cheese has a rich, nutty flavor that deepens the longer it is aged. It is a key ingredient in a wide range of Italian dishes, from pasta and risotto to soups and salads.

In professional kitchens, Parmigiano Reggiano can be grated over pasta dishes or used in sauces to add richness and depth. Its versatility extends beyond savory dishes; it can also be served as part of a cheese platter or incorporated into bread and pastries. For chefs seeking to provide an authentic Italian experience, Parmigiano Reggiano is a must-have ingredient, as its flavor is unmatched by any other cheese.

3. San Marzano Tomatoes

The heart of many Italian sauces, San Marzano tomatoes are known for their rich, sweet flavor and low acidity. Grown in the volcanic soil of the Campania region, these tomatoes are prized for their ability to produce deep, flavorful sauces with a smooth texture. They are often used in traditional Italian dishes like pizza, marinara sauce, and lasagna.

In a professional kitchen, San Marzano tomatoes are essential for creating authentic tomato sauces. These tomatoes have a more delicate flavor compared to other varieties, making them ideal for dishes where the sauce is the star. Whether you're preparing a fresh tomato sauce for pasta or creating the perfect pizza base, San Marzano tomatoes offer a natural sweetness and richness that cannot be replicated by other canned tomatoes.

4. Guanciale

Guanciale, a type of Italian cured pork made from the jowl or cheeks of the pig, is an ingredient that stands out in many traditional Italian dishes. Known for its rich, melt-in-your-mouth texture and slightly sweet flavor, guanciale is often used in pasta dishes like pasta alla carbonara and pasta all'amatriciana. Unlike pancetta, which is made from pork belly, guanciale is cured with salt, sugar, and spices and aged for several months.

For professional kitchens, guanciale is a must-have ingredient for any menu that includes authentic Italian pasta dishes. Its rich fat content and savory flavor impart a depth of flavor to sauces and provide a perfect base for cooking. The key to using guanciale effectively is to render its fat slowly to achieve the perfect balance of texture and flavor in your dishes.

5. Balsamic Vinegar of Modena (Aceto Balsamico di Modena)

Balsamic vinegar is a quintessential Italian product, and Balsamic Vinegar of Modena is among the best in the world. Produced in the Modena region of Italy, this dark, sweet-and-sour vinegar is made from grape must that is fermented and aged in wooden barrels. The aging process can take years, resulting in a vinegar with a complex, rich flavor profile that is both sweet and tangy.

In professional kitchens, Balsamic Vinegar of Modena is an incredibly versatile ingredient. It can be used to enhance the flavor of salads, grilled vegetables, or meats. It’s also commonly drizzled over desserts like strawberries or ice cream to add a touch of acidity and sweetness. For chefs who want to bring a unique depth of flavor to their dishes, a high-quality aged balsamic vinegar is an essential ingredient to have on hand.

6. Mozzarella di Bufala

Mozzarella di Bufala, made from the milk of water buffalo, is another essential producto italiano in any professional kitchen. This cheese is known for its creamy texture, delicate flavor, and slightly tangy finish. Produced primarily in the southern regions of Italy, such as Campania and Lazio, Mozzarella di Bufala is a staple ingredient in many Italian dishes, particularly those in the Campanian region.

In a professional kitchen, Mozzarella di Bufala can be used in a variety of ways. It’s a key ingredient in classic dishes like Caprese salad, where it is paired with ripe tomatoes and fresh basil. It’s also commonly used as a topping for pizzas or in pasta dishes like lasagna or baked ziti. The richness and smoothness of Mozzarella di Bufala make it a favorite among chefs and customers alike.

7. Risotto Rice (Arborio and Carnaroli)

For professional kitchens that specialize in Italian cuisine, high-quality risotto rice is a must-have. While there are several varieties of Italian rice, Arborio and Carnaroli are the two most commonly used types for making risotto. Arborio rice is short-grain and has a high starch content, which helps create the creamy texture that risotto is known for. Carnaroli rice is slightly firmer and less starchy, making it ideal for risottos that need to maintain their shape and texture.

Whether you’re preparing a classic risotto with mushrooms or a seafood risotto, these Italian rice varieties will provide the perfect foundation for your dish. They absorb liquid well and release starch as they cook, creating a luxurious, creamy consistency that defines a great risotto.

Conclusion

The best producto italiano ingredients are essential for creating authentic Italian cuisine in any professional kitchen. From the rich, fruity flavor of extra virgin olive oil to the creamy, tangy goodness of Mozzarella di Bufala, these ingredients allow chefs to craft dishes that are both flavorful and true to Italian tradition. By sourcing the highest quality Italian products, you can elevate your menu and offer your customers an unforgettable dining experience. Whether you're preparing a classic pasta dish, a vibrant salad, or a decadent risotto, producto italiano will add depth, richness, and authenticity to your cooking. These ingredients are the foundation of Italy's culinary legacy, and incorporating them into your menu will bring the essence of Italy to your restaurant.

[assiraphales]

jo i am so sorry that people are being stupid on your post but i would love to hear more about what you learned in this class bc it sounds super interesting

I took the class years ago so my grasp on the topic has definitely gone down significantly..... but I found a few of my old essays so here's a few tidbits (the class' focus was surrounding the immigrant experience in NYC & how it effected the evolution of their food stapes. if anyone is interested in this topic, one of my source materials for the class was a book called 97 orchard, a historic tenement where over 7000 people would call home over the years)

-italians were faced with some of the worst stereotyping, with immigration officials calling them America's "worst immigrants"

-italians didn't start moving to america en masse until post civil war, with only about 12k on record prior, when there was plentiful reconstruction jobs -- but this set them into a type cast as construction workers

-italians did a lot of "grunt" labor that was extremely dangerous & many died violent deaths on the job, leaving their wives and children behind. despite this they were called lazy, violent, etc. the average italian arrived to america with a life savings of 8.79$, and life wouldn't always get much better for them. this greatly impacted their diet

-jewish immigrants found difficulties when it came to their dietary restrictions because of their religion, and a vast majority of them "assimilated" (made concessions and bended certain rules). (let me state i don't know all of the dietary restrictions of kashrut, this is just what was taught in class).

-kosher products were not easily or financially available, but a wide array of new culinary options were. shellfish & oysters were often in jewish homes. in 97 orchard, it was noted that widespread diaspora from antisemitism and persecution altered the meaning of "tradition" from family to family dependent upon location & ingredients available

-right of the bat Jewish immigrants were faced with discrimination because at least 10% of immigrants were detained by Ellis Island authorities, and they did not provide foods that suited their dietary restrictions. for some people it came to starve or betray their beliefs (or loosen interpretation).

-"jews began patronizing Christian owned establishments, while Jewish owned eateries like the palatial Restaurant Kempinski served oysters, crayfish, and lobsters" (Ziegelman)

-candied yams (a soul food dish) carried significance from West African culture

-the immigrant experience depended greatly on what part of the city they leaved in. for example, in the lower east women would go shopping once or twice a day -- the food peddlers and markets that lined the street became an extension of their kitchen

-tex mex originated in San Antonio, Texas where Tejano home cooking was adapted by the Chili Queens (a group of women who brought the mexican tradition of open market food stands to popularity in the 1880s) to create dishes that would appeal to a wider audience

-the vietnamese immigrant experience was very different, as while most immigrant groups arrived in the US in the late 1880s early 1900s, the vietnamese moved en masse in the 1970s seeking refuge after the vietnam war.

-a lot of them settled in predominately white, conservative areas where they faced racism and felt shame towards their traditional foods. they also arrived just in time to experience the height of consumerism/materialism in the 80s, and many vietnamese families would go to great lengths to fit in (and save their children from bullying), and would change names, change their diets, etc

[saeedmohammedsblog]

Unveiling Muscat's Malls: A Comprehensive Look at Shopping and Entertainment

Muscat, the capital of Oman, is a city that effortlessly blends traditional charm with modern sophistication. Among the many facets of this dynamic city, its shopping malls stand out as hubs of commerce, culture, and entertainment. These malls are more than just places to shop; they are social and cultural epicentres that offer a range of experiences to both locals and tourists alike. In this blog, we’ll take a comprehensive look at the malls in Muscat, exploring what makes them a must-visit for anyone in the city.

A Fusion of Tradition and Modernity

Malls in Muscat are unique in the way they reflect the city’s character—a perfect blend of tradition and modernity. The architecture of these malls often incorporates elements of Omani heritage, with grand arches, intricate carvings, and traditional motifs adorning the walls. Yet, inside, you’ll find all the trappings of modernity, from international brands to the latest in technology and entertainment.

Shopping: A World of Choices

When it comes to shopping, the malls in Muscat offer a world of choices. Whether you’re looking for high-end luxury items, local crafts, or everyday essentials, these malls have something for everyone. 

Luxury Shopping: For those who seek luxury, many of Muscat’s malls house flagship stores of international brands. Here, you can find the latest fashion trends, designer watches, jewellery, and more. The ambience in these luxury sections is often sophisticated, with personalised service that caters to the discerning shopper.

Local and Regional Brands: In addition to international brands, malls in Muscat also showcase a wide array of local and regional brands. These stores offer products that are unique to the region, from traditional Omani attire to locally crafted jewellery and souvenirs. Shopping here not only supports local businesses but also provides a deeper connection to the culture of Oman.

Affordable Shopping: Not all shopping in Muscat’s malls is about luxury. There are plenty of stores that cater to budget-conscious shoppers. From trendy yet affordable fashion to electronics and home goods, these malls offer great value for money. Seasonal sales and promotions further enhance the shopping experience, making it accessible to a broader audience.

Dining: A Culinary Journey

One of the highlights of visiting the malls in Muscat is the diverse culinary offerings. These malls are home to a wide range of dining options, from fast food to fine dining.

International Cuisine: The food courts and restaurants in Muscat’s malls bring together flavours from around the world. Whether you’re craving Italian, Chinese, Indian, or Middle Eastern cuisine, you’ll find it all under one roof. These dining spaces are perfect for a quick bite between shopping or a leisurely meal with family and friends.

Local Flavors: For those looking to experience Omani cuisine, many malls feature restaurants that serve traditional dishes. From succulent grilled meats to aromatic rice dishes and fresh seafood, these restaurants offer a taste of Oman’s rich culinary heritage.

Cafés and Dessert Shops: If you’re in the mood for something sweet, the malls in Muscat won’t disappoint. Numerous cafés and dessert shops offer everything from freshly brewed coffee to gourmet pastries and traditional sweets. These spots are ideal for taking a break from shopping and indulging in a treat.

Entertainment: More Than Just Shopping

Malls in Muscat are not just about shopping and dining; they are also major entertainment hubs. The variety of entertainment options ensures that there’s something for everyone, regardless of age or interest.

Cinemas: Many of Muscat’s malls feature state-of-the-art cinemas that screen the latest blockbusters. These cinemas offer a premium viewing experience with comfortable seating, advanced sound systems, and even VIP sections. Whether you’re a movie buff or just looking for a fun way to spend an evening, the cinemas in Muscat’s malls are a great option.

Family Entertainment Centers: For families with children, the malls in Muscat offer numerous entertainment centres that cater to younger visitors. These centres often include arcades, soft play areas, and interactive games that provide hours of fun. Some malls even have indoor amusement parks with rides and attractions for all ages.

Events and Exhibitions: Throughout the year, Muscat’s malls host a variety of events and exhibitions. These can range from fashion shows and cultural performances to art exhibitions and seasonal festivals. These events add an extra layer of excitement to the mall experience and often provide a platform for local talent to showcase their work.

Convenience and Accessibility

One of the key advantages of Muscat’s malls is their convenience and accessibility. Located in various parts of the city, these malls are easily reachable by car or public transportation. They also offer ample parking space, making them a hassle-free destination for shoppers.

Services and Amenities: The malls in Muscat are equipped with a wide range of services and amenities to enhance the visitor experience. These include everything from currency exchange and ATMs to concierge services and information desks. For families, many malls offer stroller rentals and baby-changing facilities, ensuring a comfortable visit for everyone.

Safety and Security: The safety and security of visitors are top priorities in Muscat’s malls. Security personnel are present throughout the premises, and many malls have implemented advanced surveillance systems to ensure a safe environment. Additionally, the cleanliness and upkeep of these malls are maintained to high standards, providing a pleasant and secure atmosphere for all.

A Social Hub

Beyond shopping, dining, and entertainment, malls in Muscat serve as important social hubs. They are places where people come together, whether for a casual meet-up with friends, a family outing, or a business meeting. The diverse offerings of these malls mean that there’s something for everyone, making them a go-to destination for both residents and visitors.

Conclusion: A Must-Visit in Muscat

In summary, the shopping centres in Muscat serve as more than mere retail spaces; they play a vital role in the social and cultural landscape of the city. With their blend of traditional and modern elements, diverse shopping and dining options, and extensive entertainment facilities, these malls offer a comprehensive experience that appeals to a wide audience. Whether you’re a local looking for a convenient place to shop and relax, or a tourist eager to explore Muscat’s modern attractions, the city’s malls should be on your list of places to visit.

[ainews]

Pasta is a beloved Italian staple, but why does it make such a high-pitched sound when we cook it? The answer is in the science of sound production.

When food is heated up in boiling water, gas from the dissolved air enveloping the individual particles creates bubbles on the surface. This process is known as flashing and creates noise as the bubbles burst open. With pastas such as macaroni or penne, the small holes in the surface of the pasta create sound amplification due to their shape. This is why they ‘sing’ when cooked in boiling water.

The shape of the pasta also affects the pitch of the sound. The longer, thinner shapes like spaghetti or vermicelli have higher pitched sounds, while thicker and shorter shapes like penne or macaroni have a lower pitch.

It’s believed that the ancient Greeks were the first people to uncover this phenomenon, recognizing the sound as ‘divine’. In fact, the word macaroni originated from the language of the ancient Greeks, which translates to ‘divine noodles’. And so, nowadays, many Italians consider this prattling sound to be a sign of culinary divine-ness.

So there you have it – the scientific explanation of why pasta is high-pitched when cooked. Now, why not put this knowledge to the test and listen out for this delightful sound in your own kitchen!

[nancyjones23]

Small Party Catering NYC: Steps To Plan Perfect Food For The Event

Planning the food for a small party can be both exciting and daunting. Whether you’re hosting an intimate dinner for friends or a small business gathering, getting the food right is crucial to the success of your event. In a bustling city like New York, where culinary options are as diverse as its population, small party catering NYC service can help you elevate your event and take the stress out of meal planning. Here’s a comprehensive guide to ensure your event’s food is as unforgettable as the occasion itself.

Define Your Event’s Theme and Audience

To begin with the analysis of your menu, it is crucial to determine its theme and the people it is intended for. Is it a black-tie affair or a barbecue? Knowing the tone of the occasion will help you to determine what sort of meal to prepare and how to plate them.

Formal Dinner: When considering food and beverage choices for the event, select appetizers, meals, and sweets that are appropriate for the formal setting. What about gourmet dishes and traditional recipes?

Casual Gathering: Septic conditions of the ambiance are easier to consume for individuals and require simple food and dishes. Appetizers such as those that can be held with the fingers include fingers, small hamburgers, and dips that can be taken in small portions.

Themed Party: If your event adopts a certain theme like Italian or Mexican, then ensure that this is reflected in the kind of foods you have in your event. Food related to the theme of the event enhances the entire experience and also can create a good topic for discussion.

Establish Your Budget

The act of setting a budget is a crucial factor in the planning process of any event, not just food. This will in turn affect the quality and quantity of food to be bought as well as the small party catering NYC service to be hired.

Food and Beverage: This is charged per head and any extra charges that might be put on certain products.

Service: Depending on the kind of catering service you hire, there is the hiring of wait staff or bartenders which will be charged.

Equipment and Rentals: If you want to get more tables or chairs and dishes for serving then all of these should also be considered.

A realistic budget makes you avoid cases of overspending or straining to attain the quality of the materials or services you need.

Choose the Right Catering Service

There is no shortage of small-party catering services in New York City, but choosing the right service provider may be a challenge. Search for a service provider that focuses on the provision of services for small-scale occasions and has customized options. Here’s what to keep in mind:

Experience: Choose those companies, which have experience in serving people in small parties and gatherings.

Menu Flexibility: Make sure the specific products offered may be changed to fit the specifics of your event and your guests’ requirements.

Reviews and References: Look at the rating of the restaurant and requests from the clients for their experience.

A good and professional catering company will sit with the client and help to select the right menu for the event within the set budget.

Plan a Balanced Menu

A diverse clientele means that a restaurant needs to be able to offer a balanced and variety of meals that at least some of them would fit one’s diet preferences. When planning your menu, consider the following: 

Appetizers: For appetizers, offering an assortment of foods that any visitor seeks is recommended. Incorporate vegetarian and gluten-free meals in case not all the guests will be able to take some meals.

Main Courses: Make sure to present a variety of main courses recommended for various types of diets. They should comprise barbeque meats, poultry, fish, and veggies.

Side Dishes: Accompany your principal dishes with a variety of side dishes. Something light and fresh that goes well with the meat is preferred by many guests, so fresh salads and baked vegetables will fit the bill, as would potatoes or rice.

Desserts: Desserts are the last course, which means that there is no other way but to pamper your guests with delicious sweets. Added to this, if the reception will be in the evening, you may want to consider mini pastries, some kind of cake, or a dessert table.

Be sure to offer some lighter items alongside heavier ones so that customers can find a good balance if they wish. This means that the guest is able to have a variety of different foods to choose from ensuring a wholesome dining experience.

[jenneferofjengaberg]

So, I did a grocery pickup at Food Lion and I ordered a spaghetti squash. Very excited to try a recipe I saw involving cherry tomatoes, italian sausage, and boursin cheese roasted in the oven in the squash.

I get the squash and I briefly think, 'huh that's rounder than most spaghetti squashes I've ever bought', but I don't think much more of it because it's the right color and everything. I cut it open, it's a bit soft and I'm thinking, 'oh hell it must be overripe i hope it turns out ok'. Stop here and scream if you see where this is going.

I scrape out the seeds, coat the thing with olive oil, season it beautifully with salt, pepper, garlic, blackened cajun seasoning. 'This is going to be so good!', I think, still an innocent and hopeful little sunbeam, little knowing the coming horror. I stuff the squash halves with boursin, halved cherry tomatoes, and cooked sausage, sprinkle it with mozzarella, and stick it in the 400 degree oven for like an hour. I feel like a culinary goddess.

I take it out of the oven and I'm...confused. The squash has partially collapsed, and there's so much liquid. Much more liquid than I ever remember coming from a squash. I try to do the fork scrape thing to make the squash noodles, but no noodles. Just wet grainy soft chunks. So weird.

It's then that I notice. I left the very small produce sticker on the squash before I put it in the oven. I pick it off and look closely at it. It says "Golden Dew Melon product of Mexico". My soul shrivels and dies.