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Deliciously Inspired
To Inspire & Be Inspired
WE’RE EXCITED TO INTRODUCE MANHATTAN’S NEWEST FUSION OF FOOD, MUSIC AND COMMERCE
On October 26th, Neuman’s Kitchen will begin serving guests at The DiMenna Center’s Charles Grossman Café, bringing tasteful notes of culinary excellence to Hell’s Kitchen. Nestled on the second floor of this state of the art venue, Neuman’s Kitchen will offer Deliciously Inspired breakfast, lunch and snack items to building visitors. Guests can experience unique
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Connect. Create. Capture: The Event Planner Expo
With an expected attendance of 2,500 corporate and independent event planners, the EMRG Event Planner Expo, hosted on October 7th is the ultimate opportunity to connect with industry professionals. More than 125 exhibitors will graciously introduce new event technology, must-see venues and innovative food trends, while ionic speakers like Alexandra Wilkis Wilson, Colin Cowie and
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Cucumber, Mangosteen & Mint Refresher
In case you haven’t heard – drinking your superfruit is the new way to indulge. Our team took a trip through Chinatown and stumbled upon a bunch of Mangosteen they just couldn’t refuse. With that, this amazing mocktail was born. Ingredients ½ English cucumber, peeled and seeded and diced 3 Mangosteens peeled, seed removed 7
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My Internship at Ottolenghi in London, England | Executive Sous Chef Neuman’s Kitchen
By Stacy Pearl, Executive Sous Chef Neuman’s Kitchen It was a chilly winter day on the Lower East Side when Paul, passing me in the kitchen, asked me if I knew of Ottolenghi and the creative food they were making on the other side of the pond. I said of course, though they were not in existence
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Sweet Pickled Cherry Tomatoes
Can you smell that? It’s the scent of summer slowly escaping us, which means right now is the perfect time to harvest your summer tomatoes. Because there’s nothing better than keeping the best season of the year alive in the cold days of winter. What You’ll Need: 4 teaspoons – Fennel Seeds 1.5 teaspoons –
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Get to Know Chef Robb Garceau
Raised in New York’s Hudson Valley by a family of gardeners, Robb Garceau’s deep appreciation for raw, organic ingredients is engrained in his DNA. The meaning of adventure was revealed to him at a young age, spending summers on the road collecting memories and cultured experiences all over the country. From stopping at roadside burger
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Tomatillo Salsa Recipe | Neuman’s Kitchen
Tomatillo Salsa The only thing hotter than the summer heat is this farm fresh, green salsa. We specifically like to indulge mid happy hour with a margarita in hand. It’s the perfect alternative to the traditional tomato-based salsa and a great addition to any home party or picnic. What you’ll need: 6 Tomatillos, cut in
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Strawberry Shortcakes
Not ready to say goodbye to summer? You’re in luck. Our Strawberry Shortcake recipe will keep the flavors of summer alive, at least until those farm fresh strawberries disappear from the market. Shortcakes are a fun way to highlight any fruit that’s in season. Delectable alternatives that we like to experiment with are peaches, blueberries
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Blue Island Oyster Company | Keeping It Real In The South Bay
I was a guest at the Blue Island Oyster Company on Long Island along with 4 of my colleagues from Neuman’s Kitchen. Prior to this visit, the only thing I knew about oysters was that I loved them and they were difficult to open, so I was very excited to see the operation and find
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Summer Cocktails | The Bombay Bird & The Secret Garden
It’s summertime and the living’s easy – at least in the Lower East Side. We’ve channeled our inner mixologist to create the perfect summertime cocktails… because who wouldn’t want a festive, icy liquid refreshment in this weather? The Bombay Bird 1.5oz Vodka 1.5oz Pineapple Juice .5oz Fresh Squeezed Lime Juice .75oz Campari .75oz Dark Cane
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