October 2019 Newsletter

Welcome to Our Issue! <h5>From the Latin word octo, “eight”, because this had been the eight month of the early Roman calendar.</h5> <h5>Featured Chef Rasmus Munk</h5> <img width=”250″ height=”300″ src=”https://infoodsys.net/wp-content/uploads/2019/09/molekylchef-rasmus-250×300.jpg” alt=”” srcset=”https://infoodsys.net/wp-content/uploads/2019/09/molekylchef-rasmus-250×300.jpg 250w, https://infoodsys.net/wp-content/uploads/2019/09/molekylchef-rasmus.jpg 500w” sizes=”(max-width: 250px) 100vw, 250px” /> Chef Munk was born in 1991 in the little town Read more…

September Newsletter

Welcome to Our Issue! <h5>From the Latin word septem, “seven,” because this had been the seventh month of the early Roman calendar.</h5> <h5>Featured Chef</h5> <figure> <img width=”266″ height=”189″ src=”https://infoodsys.net/wp-content/uploads/2019/08/Chef-Junghyun-.jpeg” alt=”” /> <figcaption> Chef Junghyun Park</figcaption> </figure> Junghyun Park has gifted us Atomix: a tasting menu for trying times, one that Read more…

August Newsletter 2019

Welcome to Our Issue! Named to honor the first Roman emperor (and grandnephew of Julius Caesar), Augustus Caesar (63 BC-AD 14). Featured Chef Chef jonathan Benno Jonathan Benno has worked alongside the country’s most venerable chefs—A graduate of the Culinary Institute of America , After more than two decades of helping Read more…

February – Newsletter 2019

Welcome to Our Issue! <h5>February comes from the Latin word “Februa” which means “to cleanse.” The month was named after the Roman Februalia, which was a month-long festival of purification and atonement. Featured Chef Pastry Chef Megan Fitzroy Megan MasterpieceOlive Oil Shortbread, Olive Oil Gelato, Blackberry, Blackberry FoamLongoven RestaurantMegan MasterpieceCoriander Read more…

January – Newsletter 2019

Happy New Year ! Welcome to Our Issue! <h5>Featured Chef – Michael Anthony</h5> <figure> <img width=”314″ height=”430″ src=”https://infoodsys.net/wp-content/uploads/2018/12/Chef-Micahel-Anthony.jpg” alt=”” srcset=”https://infoodsys.net/wp-content/uploads/2018/12/Chef-Micahel-Anthony.jpg 314w, https://infoodsys.net/wp-content/uploads/2018/12/Chef-Micahel-Anthony-219×300.jpg 219w” sizes=”(max-width: 314px) 100vw, 314px” /> <figcaption> Chef <I> De Cuisine / Gramercy Tavern NYC</figcaption> </figure> <a href=”https://www.gramercytavern.com/”>Ahi Tuna SaladBeautiful & Impacable Food Gramercy Tavern NYC</a>Grilled Shrimp & Read more…

December – Newsletter 2018

Welcome to Our Issue! <h4>Featured Chef – Dean Fearing</h4> <figure> <img width=”300″ height=”300″ src=”https://infoodsys.net/wp-content/uploads/2018/11/dean_thumb-300×300.jpg” alt=”” srcset=”https://infoodsys.net/wp-content/uploads/2018/11/dean_thumb-300×300.jpg 300w, https://infoodsys.net/wp-content/uploads/2018/11/dean_thumb-150×150.jpg 150w, https://infoodsys.net/wp-content/uploads/2018/11/dean_thumb.jpg 500w” sizes=”(max-width: 300px) 100vw, 300px” /> <figcaption> Chef <I> Dean Fearing</figcaption> </figure> Beef Fajitas CasseroleDean Fearing Rattlesnake RestaurantDallas TexasGranny Fearing’s Fried Chicken Fearing’s Restaurant at The Ritz – CarltonDallas TexasFoie Read more…

Newsletter – October 2018

Welcome to Our Issue! Feature Chef – Dan Barber Chef Dan Barber Executive Chef and Co-Owner Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Read more…

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