Tris Pies

Owned and operated by Tristan Trowers, Tris Pies is a small operation based in the Bronx. Tristan bakes his famous pies right at home in his kitchen.

Due to popular demand from friends and family, Tristan launched his online business in 2019. During the pandemic, he baked pies for hospital workers. His delicious pies, which can now be shipped nation-wide,
have quickly grown in popularity!

Featured Pie provided by Tris Pies
on Wednesday, June 7th, 2023:

Mini Sweet Potato Pie

Photos courtesy of Tris Pies

Tris Pies

Baked in The Bronx

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HONORING BLACK LIVES MATTER MONTH
AND SOUL FOOD MONTH

By Great Performances

As we honor both Black Lives Matter Month and Soul Food Month, it is important to acknowledge the significant contributions of Black chefs and restaurant owners to the culinary world. From traditional Southern dishes to unique and creative fusion cuisine, Black chefs and restaurant owners have brought immense talent and creativity to the industry. We are honored to partner with Black chefs and restaurant owners who have made an impact on the culinary scene, both locally and nationally.

Join us as we celebrate their achievements, cultural heritage, and culinary mastery this month and every month.

Recent and Ongoing Collaborations Include:

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Branch Patty

The Branch Family

Established in 2013, Branch Patty is a family owned business focused on the art of making Jamaican-style patties. As a Caribbean child, Samuel Branch grew up with a love of patties. He perfected his recipes and technique through his skill and perseverance as a professional chef. Branch Patty was re-launched in 2017 with his wife Lisa. Together they emphasize serving with kindness and integrity as primary ingredients. They don’t believe in serving anything they wouldn’t serve their own children! Branch patties are produced by hand in small batches. We look forward to serving you the “Branch Patty Experience.”

Our Core Values

We believe in using real foods & not cutting corners. We love creating Caribbean flavors that make you feel good.

We source with integrity to get the best ingredients from farms and suppliers that are committed to the same values as we are.

We practice sustainability because we know these decisions will change the world and affect our children’s children.

We firmly believe in supporting other small businesses & our local community.

We love our customers and will feed them with the same respect we feed our own family.

We believe in paying it forward & donating as much as possible.

Our culinary ambassador, Georgette Farkas, interviews Chef Samuel Branch about his culinary career and family-owned company Branch Patty. Read more about it here.

Featured Patty provided by The Branch Family
on February 25th, 2023 at Wollman Rink NYC:

Sweet Potato and Lentil with Beet Crust

Featured Patty provided by The Branch Family
on June 23rd, 2022:

Seasonal Greens Patty:
Collard Greens, Carrots, Tomatoes, Coconut Milk with Spinach Crust

Featured Patty provided by The Branch Family
on February 3rd, 2022:

Curried Squash & Chickpea Patty

Photos courtesy of Branch Patty

Branch Patty

43-46 10th Street, Queens, NY 11101

www.branchpatty.com

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Jumieka NYC

Chef Kemis Lawrence

Chef Kemis has worked with the top Caribbean restaurants in NYC, such as Miss Lily’s, Caribbean Social, Negril Village
and more! His latest restaurant project, Jumieka NYC,
embodies the best of his culinary experiences and
is wholly family owned and operated.

A delectable menu curated by the iconic Caribbean chef, Kemis Lawrence. Our menu offers a taste of traditional Caribbean specialties with a modern twist, like our Jerkito Burrito and Coconut Rum Punch. Come try it for yourself and enjoy an experience that transports you to Jamaica with every bite.

Exclusive Item created by Chef Kemis Lawrence
on Thursday, December 29th:

Pepper Pot Soup

Photos courtesy of Jumieka NYC

Jumieka NYC at The Hugh

157 East 53rd Street, New York, NY 10022

www.jumiekanyc.com

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Charles Pan-Fried Chicken

Chef Charles Gabriel inside his first brick and mortar
Chef Charles Gabriel in front of his new Harlem location

Charles Gabriel was born October 12, 1947 near Charlotte, North Carolina. He was one of twelve brothers and eight sisters. His parents were sharecroppers. The family – including Charles from the age of six – picked cotton from 6am to 6pm on a nearby plantation. In the evening, his mother would cook for the entire family. In his mother’s kitchen, Charles learned to prepare the food we all enjoy today.

At seventeen, Charles moved to New York City to work for an older brother who had opened a restaurant on the Upper West Side. A few years later, he began working at the legendary Copeland’s Restaurant in Hamilton Heights where he stayed for over twenty years rising to the position of head cook.

By the mid 1980’s, Charles decided to go off on his own. He started cooking out of his Harlem apartment, putting a folding table in front of his building to serve his first customers. One day, a woman asked Charles whether he wanted to buy her food truck. They agreed he would pay her $25 per week until the food truck was paid off. Charles ran his food truck for five years; building his reputation in Harlem and beyond.

Charles’s first brick and mortar restaurant was on 8th Avenue between 152nd and 153rd Streets. His “take out” spot was soon joined by his “breakfast” spot and his legendary “buffet.” He operated all three locations for over twenty years.

Now, in 2021, Charles is opening a new series of Charles Pan-Fried Chicken restaurants. He’s starting in Harlem and the Upper West Side and then, who knows.

Featured Entrée provided by Chef Charles Gabriel
on December 22nd, 2022:

Fried Chicken with Collard Greens and Mac & Cheese

Featured Entrée provided by Chef Charles Gabriel
on September 22nd, 2022:

Fried Chicken with Collard Greens and Mac & Cheese

Featured Entrée provided by Chef Charles Gabriel
on June 21st, 2022:

Fried Chicken with Collard Greens and Mac & Cheese

Photos courtesy of Charles Pan-Fried Chicken

Charles Pan-Fried Chicken

340 W 145th Street
146 West 72nd Street

www.charlespanfriedchicken.com

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Blondery by Auzerais Bellamy

Auzerais Blondery
Chef Auzerais Bellamy
Credit: Melanie Dunea

Auzerais grew up in Hayward, Calif., baking for her family and experimenting with recipes. She graduated magna cum laude with a degree in pastry arts from Johnson & Wales and interned at Alain Ducasse’s pastry school in France before a decade-long career in fine dining. She staged at Michelin-starred establishments The French Laundry in California and Daniel and Per Se in New York and worked as the executive pastry chef at Brooklyn’s Pies ‘n’ Thighs and Ducasse’s Benoit Bistro. In 2015 as the pastry sous chef at Thomas Keller’s Bouchon Bakery, Auzerais became frustrated with the lack of representation in fine dining and set out to change the industry. Auzerais found her soul as an entrepreneur and, as Blondery grows, is creating the supportive workplace she sought by hiring people of color and empowering them for careers in the restaurant industry.

Blondery is a direct-to-consumer virtual bakery that specializes in a distinctive collection of handmade blondies inspired by generosity. Founded by professional pastry chef Auzerais Bellamy, Blondery reflects her passion for making the perfect blondie and making her profession a better place for women and people of color. Baked to order in Brooklyn and shipped nationwide, Blondery solves the essential question of what to give when you want a unique and delicious gift for yourself or others any time of year.

Our culinary ambassador, Georgette Farkas, interviewed Chef Auzerais Bellamy about her culinary career and direct-to-consumer virtual bakery, Blondery. Read more about it here.

Featured desserts provided by Chef Auzerais Bellamy
on July 28th, 2022:

Corn & Blueberry Blondie
Brooklyn Blackout Blondie
Chocolate Chip Blondie

Featured desserts provided by Chef Auzerais Bellamy
on February 24th, 2022:

Cinnamon Sugar Blondie
Pecan & Salted Caramel Blondie
Birthday Cake Blondie

Featured desserts provided by Chef Auzerais Bellamy
on December 8th, 2021:

Pumpkin Chai Spice Blondie
Red Velvet Blondie

Photos courtesy of Blondery

Made in Brooklyn, Shipped Nationwide

www.blondery.com

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Zanmi

Chef Wesly Jean Simon
Photo courtesy of Wesly

Chef Wesly Jean Simon was born and raised in Haiti until moving to the U.S. at the age of 14. He worked as executive chef for the Hard Rock Cafe Times Square for 15 years until deciding to branch out on his own. With the goal of helping his community and providing better presentation of Haitian cuisine, he decided to return to Haiti for six weeks to better understand the food. After working with butchers and rural cooks from his home country, he returned to the U.S. to open his restaurant, Zanmi, in February of 2020.

Named after the Kreyol word for “friends”, Zanmi has become the community spot that Wesly had hoped for; hosting Haitian movies nights on Monday, karaoke on Tuesdays and live music every Thursday through Sunday while also serving up signature dishes like pork griot with fried plantains, sausages and pikliz, djondjon rice, and voodoo pasta.

Featured Dish provided by Chef Wesly Jean Simon
on April 28th, 2022:

Spicy Braised Pork with Djondjon Rice, Collard Greens & Okra

Photos courtesy of Zanmi

Zanmi

1206 Nostrand Avenue,
Brooklyn, NY 11225

www.zanminyc.com

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Melba's Restaurant

Chef Melba Wilson
Photo courtesy of Melba Wilson

Melba’s Restaurant opened its doors in 2005 and has come to be regarded as the premier comfort food destination in New York City.

The eponymous restaurant was the vision of founder, Melba Wilson. Being born, bred and buttered in Harlem, Melba knew she wanted to stay close to home so she could nurture and provide an exquisite yet comfortable dining experience to the community that raised her.

As a young adult working at Sylvia’s, Rosa Mexicano and Windows on the World restaurants, Melba saw firsthand what it took to own and operate a successful business. She quickly became aware that diners have the opportunity to eat wherever they choose. When great food is combined with remarkable service, the result is a dining destination that patrons come to regard as home. It is the commitment to exceptional customer service, coupled with great food that make the standard of excellence that exists today. On any given day, you can find Melba greeting guests with hugs, her trademark smile and inquiring of her customers as to whether there is anything she can do to enhance their dining experience. After all, dining at Melba’s is like coming home for dinner, whenever you’re away from home.

Featured dish provided by Chef Melba Wilson
on February 22nd, 2022:

BBQ Turkey Meatloaf
with Low Country Collard Greens
and Roasted Garlic Yukon Mashed Potatoes

Photos courtesy of Melba’s Restaurant

Melba’s Restaurant

300 W. 114th Street, New York, NY 10026

212.864.7777

www.melbasrestaurant.com

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Fieldtrip

ChefJJJohnson
Chef JJ Johnson
Credit: Tamara Beckwith/NY Post

At FIELDTRIP, Chef JJ Johnson embraces the heritage of rice and shares its impact on culture, embracing global flavors and techniques used across diverse communities. Each rice variety tells a unique story of how it arrived in this country and how it made its way into your bowl. The offering focuses on sustainable heirloom rice grains that are freshly milled and never enriched. Using sustainable products is a priority for Chef JJ, who enhances his bowls with ethically sourced vegetables and proteins, creating a flavorful experience that both tastes good and is good for you!

Our cuisine is influenced by global flavors and techniques used within various cultures. We use heirloom grains with each rice telling a unique story of how it arrived to this country and into your bowl. All rice is freshly milled, unbleached and not enriched. Using sustainable products is extremely important to us. Our rice bowls are paired with ethically sourced vegetables and proteins creating a flavorful experience that tastes good and is good for you!

Our culinary ambassador, Georgette Farkas, interviews Chef JJ Johnson about his culinary career and his rice-centric company, Fieldtrip. Read more about it here.

Fieldtrip_SeafoodGumbo
Credit: Alex Staniloff/Eater NY

Featured dish provided by Chef JJ Johnson
on February 8th, 2022:

Seafood Gumbo with Red Rice

Photos courtesy of FIELDTRIP

FIELDTRIP

109 Malcolm X Blvd, New York, NY 10026
(917) 639-3919
 
30 Rockefeller Plaza, Concourse Level
New York, NY 10112
(646) 669-8595

www.fieldtripnyc.com

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CHEF INTERVIEW: JJ JOHNSON, FIELDTRIP

By Georgette Farkas

Founded in 2019 by Chef JJ Johnson, FIELDTRIP is a community-based dining experience that celebrates culture through the shared experience of rice. For us, rice is a journey to new parts of the globe. Our mantra, “Rice is Culture”, was born out of Chef JJ’s realization that rice connects us and can be found at the center of tables in almost every community. 

About JJ Johnson
JJ Johnson is a James Beard Award-winning chef and author best known for his barrier-breaking cuisine featured at his restaurant FIELDTRIP with locations in New York City. FIELDTRIP showcases sustainable ingredients with creative, heirloom rice dishes as the focal point of the menu and was featured as one of Esquire Magazine’s “Best New Restaurants” of 2020. JJ is also a television host on Just Eats with Chef JJ airing on TV One’s network Cleo TV for a fourth season.

Have you had a culinary mentor, and if so, what is the most meaningful lesson learned from her/him?
I’ve had a lot of different mentors over the course of my career. Right now, the two that come to mind are Ed Brown, CEO of Restaurant Associates, and Brian Ellis, Executive Chef and VP of Culinary at The Smith. Brian taught me that people come for the food. It’s my job to make sure it’s delicious every time. Ed taught me things don’t happen overnight. I have to trust the journey I’m on.

Have there been unexpected twists or turns in your culinary life that have changed your career direction?
Sure, but I don’t look at them like that. It’s all part of the process. I didn’t dream of opening a fast casual concept, but as you grow and develop in the industry you start to recognize your niche and you find the need. That’s what happened to me. Looking back, I can trace everything and see how it was leading me here.

What is your first or favorite food memory?
One of my first food memories is eating arroz con gandules with my Grandmom. My first vivid cooking memory is making lasagna for my aunt’s birthday. I burned it.

What is your favorite dish to make at home for family or friends?
My kids love steak. I like to make them bone-in ribeye in the cast iron. I extract all that flavor and I give the bone to my dog afterwards. I like to serve the steak with tomato seasoned rice, mashed potatoes and a salad with feta and red onions. When I’m cooking at home it’s all about seasonality and locality. This year I made fish for Thanksgiving because we were in Rhode Island. No matter what, we always have rice on the table.

Is there an ingredient that is your unsung hero in the kitchen?
Lemon zest. It brightens any dish. I put it on everything: sweet and savory.

When cooking at home, are there things you are willing to buy versus making yourself?
I’m always going to buy ketchup. Heinz!

Share your favorite drink pairing with your favorite FIELDTRIP menu item.
I pair Maison Marcel rosé with our salmon bowl. I love to have pineapple soda with the shrimp bowl and Enroot strawberry hibiscus tea goes great with the braised beef bowl. We also have a selection of sake available at FIELDTRIP Harlem.

How do you unwind from the pressures of the business?
I like to check in with myself and indulge in a little wellness. I work out. I get acupuncture. Anything to maintain a healthy mind and body.