Tanoreen

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Jumana & Rawia Bishara
Photo courtesy of Tanoreen

Rawia Bishara, the Palestinian-American chef and proprietor of the Brooklyn-based restaurant Tanoreen has received widespread acclaim for her Middle Eastern culinary creations from some of the most respected food critics and publications including The New York Times, The Village Voice, The Michelin Guide, Zagat, and others. She is the author of three cookbooks: Olives, Lemon and Za’atar (Kyle Books), Levant: New Middle Eastern Flavours (Kyle Books), and Hummus, Bulgur & Za’atar (Fackelträger Verlag GmbH).

Following years of frequent dinner parties and teaching friends how to cook, chef Rawia decided to open a restaurant to share a simple idea: cooking delicious Palestinian & Middle Eastern food as she does for family and friends, but with her unique twists.

In 1998, Tanoreen opened as a ten table storefront in Brooklyn, NY. Rawia’s innovative cuisine inspired her daughter Jumana Bishara to join her mother’s business and since then they have expanded to a larger location. Tanoreen’s cookery style was born first and foremost as a form of expression inspired by Rawia’s mom and then influenced by her time traveling abroad and living in the New York.

Rawia describes herself as the daughter of a passionate, imaginative home cook. Jumana can now describe herself as the daughter of a passionate, imaginative restaurateur and author.

Special Feature at Wollman Cafe
December 30th, 2022 - January 1st, 2023:

Falafel with Tahini Sauce and Tabouleh

Featured dish provided by Rawia & Jumana Bishara
on November 17th, 2022:

Baked Kafta Tahini with Rice Vermicelli Pilaf

Featured dish provided by Rawia & Jumana Bishara
on March 15th, 2022:

Mediterranean Baked Eggplant with
Lamb, Tomato, Potato, Onion, Almonds, and Rice Vermicelli Pilaf

Photos courtesy of Tanoreen

Tanoreen

7523 3rd Avenue, Brooklyn, NY 11209

www.tanoreen.com

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KJUN

Chef Jae Jung
Credit: Melissa Hom

Chef Jae’s cuisine has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which named KJUN one of the Best New Restaurants in New York.  Jae Jung has also appeared as a competitor on Bravo TV’s Top Chef.

Originally from Seoul, Chef Jae left her family to come to the United States in 2009 to attend the Culinary Institute of America in New York.  Upon graduation, she moved to New Orleans and fell in love with Cajun food while working in the kitchens of the city’s most-decorated restaurants, including August, Domenica, Herbsaint and Dooky Chase. During these formative years, Jae developed her distinctive Korean-Cajun flavors and techniques, as well as her deep commitment to the spirit of Southern cuisine and hospitality.

In 2021, Chef Jae launched her first start-up, KJUN, in the middle of the pandemic, with an entire menu of innovative Korean-Cajun fusion dishes. Working from a basement catering kitchen, Chef Jae prepped, took orders, cooked, and ran deliveries before returning to wash dishes. Her unique, complex cuisine soon had New Yorkers captivated, “I didn’t think that many people would order, but they did.” KJUN received critical acclaim from the New Yorker Magazine, Bloomberg Food, the Infatuation, and Eater.

Special Feature at Wollman Rink
November 25th, 2022 through November 27th, 2022:

Pork Ribs with Jalapeno Honey Cornbread and Potato-Daikon Salad

Featured Entree provided by Chef Jae Jung
on November 10th, 2022:

Pork Ribs with Jalapeno Honey Cornbread and Lime-Ginger Cabbage Slaw

Featured Salad provided by Chef Jae Jung
on July 5th, 2022:

Roast Chicken, Watermelon, Arugula, Spicy Yuzu Vinaigrette

Featured Dish provided by Chef Jae Jung
on April 12th, 2022:

Korean BBQ Beef Brisket with
Stone Ground Organic White Grits and Cherry Tomato Kimchi

Featured Dessert provided by Chef Jae Jung
on Mardi Gras (March 1st, 2022):

King Cake

Photos courtesy of KJUN

KJUN

154 E 39th Street

www.kjun-nyc.square.site

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Lekka Burger

Andrea Kerzner & Amanda Cohen
Credit: Valeria Pinto

Social impact entrepreneur Andrea Kerzner and award-winning chef Amanda Cohen have teamed up to introduce Lekka Burger, a plant-powered burger and shake concept based in Lower Manhattan.

Andrea, born in South Africa and raised amongst some of the world’s leading hospitality brands, founded the vegan restaurant Lekka Burger in 2019 in order to provide delicious plant-powered food to improve the health of people and planet. After being diagnosed with MS, Andrea decided to adopt a vegan diet. 8 years later, with her MS in remission, Andrea has been able to be taken off all medication – a feat that she attributes to her diet.

Amanda, a chef with over 25 years of experience cooking vegetable-forward food for New York City diners at her celebrated restaurant Dirt Candy, set her sights on creating the highest quality burger made from only whole, real ingredients – and the highly-praised results speak for themselves.

Featured Entree provided by Lekka Burger
on October 20th, 2022:

The Lekka Burger:
Portobello, Cannellini Bean, Spanish Onion, & Mung Bean Patty
with Lettuce, Tomato, Pickles, and Peri Peri Sauce

Photos courtesy of Lekka Burger

Lekka Burger

81 Warren Street

www.lekkaburger.com

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Thaimee Love

ChefHongThaimee
Chef Hong Thaimee

Originally from Chiang Mai, Thailand, Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade. Armed with drive, a Master’s Degree in business, but little professional kitchen experience, Hong set off for New York City with the goal of sharing her love for Thai food with the world. She used her tenacity to secure cooking jobs at Jean-Georges Vongerichten’s acclaimed Spice Market and Perry Street restaurants, where she spent several years mastering classic technique. In 2012, Hong left Jean-Georges to open Ngam in the East Village which was named Best Thai Food in NYC by The Village Voice in 2013. In 2015, she published her first cookbook “True Thai” (Rizzoli). Hong has been invited to cook at prestigious venues such as New York’s Metropolitan Musuem of Art, the James Beard House, The St. Regis Maldives, and many more.

In the Fall of 2020, Hong debuted her latest venture, Thaimee Love. After a successful pop-up restaurant to trial the concept, her permanent new restaurant, Thaimee Love, opened in October 2021 on New York’s W Houston Street. Thaimee Love specializes in “Baan Baan” cuisine, replicating the comforting, home-style of Northern Thai dishes.

Featured Thai Rolls provided by Chef Hong Thaimee
on August 25th, 2022:

Summer Shrimp Roll & Summer Tofu Roll

Featured dish provided by Chef Hong Thaimee
on March 29th, 2022:

Green Curry Braised Chicken with
Eggplant, Basil, Green Chili, Jasmine Rice and Red Quinoa

Featured dish provided by Chef Hong Thaimee
on December 9th, 2021:

Duck Leg with Lychee and Eggplant in Curry Broth, Jasmine Rice with Quinoa

Featured dish provided by Chef Hong Thaimee
on September 28th, 2021:

My Mama's Pork Ribs with Sweet Chili Glaze and Vegetable Fried Rice

Featured dishes provided by Chef Hong Thaimee
on August 12th, 2021:

Chiangmai-style Pork Laab with
Sautéed Summer Zucchini, Eggs, Jasmine Rice

Chiangmai-style Tofu and Mushrooms with
Sautéed Summer Zucchini, Eggs, Jasmine Rice

Photos courtesy of Thaimee Love

Thaimee Love

116 West Houston Street,
New York City, 10012
347-325-2557

www.thaimeelove.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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Chef Alex Guarnaschelli
Photo courtesy of Alex

The daughter of esteemed cookbook editor Maria Guarnaschelli, as a child Guarnaschelli received a global education in food as she was raised on the cuisine of whatever book her mother happened to be working on at the time.

In 2003, Guarnaschelli became the executive chef at Butter Restaurant in New York City, which provided the opportunity for her to develop a menu based on her own choices and point of view. Guarnaschelli created an American menu spotlighting local ingredients in dishes that allowed their flavors to shine. Butter Restaurant has maintained an exclusive niche restaurant scene for stylish Manhattanites since its initial inception on Lafayette Street in 2002. The American restaurant is helmed by Food Network star and Executive Chef Alex Guarnaschelli, who uses greenmarket offerings to create a seasonal menu. The dining room at Butter offers a unique atmosphere and decor. Between high arching ceilings – caped with a large format nature scape, cozy booths – perfect for a romantic night out, and an inviting bar, Butter caters to any guest, whether they are seeking either a formal dining experience or one that is more casual.

Today Guarnaschelli is recognized as one of America’s most accomplished top chefs, acclaimed for her work in the kitchen, as an author, and as a popular television personality.

Featured Salad provided by Chef Alex Guarnaschelli
on May 24th, 2022:

Barbecued Shrimp Salad with
Roasted Red Pepper, Farro, Gem Lettuce, and Meyer Lemon Dressing

Photos courtesy of Butter

Butter

70 W 45th St, New York, NY 10036

www.butterrestaurant.com

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Chef Helen Nguyen
Photo courtesy of Saigon Social

Raised in Seattle with roots in California and Vietnam, Helen Nguyen has always had a passion for food. After a decade in real estate business and sales, she pursued her passion and moved to New York and attended the Institute of Culinary Education.

While at school, she started an apprenticeship at L’Appart under Chef Nicolas Abello, who led his team to their first Michelin star within the first few months of opening and then worked her way into the kitchen of Chef Daniel Boulud’s famed Restaurant Daniel. There she trained with the Feast and Fetes catering and private events team for 3 years.

Though trained in classic French, Vietnamese comfort food is where her heart resides. Helen started sharing her love for food, culture, and community via monthly popups and eventually opened Saigon Social, her first restaurant, in 2019. Saigon Social is a casual spot serving up Vietnamese comfort food with a menu rooted in the food that Helen ate as a child but plated and presented with the elegance of Helen’s fine-dining background.

Featured Dishes provided by Chef Helen Nguyen
on April 12th, 2022:

"Mi Xao Tom Toi": Garlic Noodles with Shrimp
"Mi Xao Bo Toi": Garlic Noodles with Tofu

Photos courtesy of Saigon Social

Saigon Social

172 Orchard St, New York, NY 10002

www.saigonsocialnyc.com

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Mokbar

Chef Esther Choi
Photo courtesy of Esther

Mokbar is a Korean eatery serving ramen, rice bowls and handmade dumplings, as well as a diverse selection of small plates inspired by Korean street foods.

Chef-Owner Esther Choi grew up cooking traditional Korean food with her native Korean grandmother as her greatest inspiration. For Esther, “Food is the ambassador of a culture. It expresses all the elements that define a country – its history, social customs, language, geography and art traditions. It is something passed from generation to generation.”

Esther truly believes in the simplicity of unpretentious dining, yet with complex and perfectly executed traditional Korean flavors. She serves her cooking with humility, demonstrating her commitment to the authenticity of her Korean heritage. Her mission is to broaden New Yorkers’ understanding and appreciation of Korean culture through her food.

Mokbar is not only owned by a strong female chef, but is also operated by an all-female management team! Mokbar has two Manhattan locations in the Meatpacking District’s Chelsea Market and The Hugh in Midtown, as well as a Brooklyn outpost near the Barclay Center.

Featured Dish provided by Chef Esther Choi
on May 10th, 2022:

Pulled Pork Bibimbap with
Seasonal Vegetables (Beansprouts, Spinach, Pickled Daikon, Cucumber, Shiitake Mushrooms, Daikon Kimchi), Scallions, Nori, Housemade Gochujang Sauce

Photos courtesy of Mokbar

Mokbar

601 Lexington Ave, New York, NY 10022

75 9th Ave, New York, NY 10011

212 Flatbush Ave, Brooklyn, NY 11217

www.mokbar.com

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Chef Madeline Lanciani
Photo Credit: Claudine Williams

Chef Madeline Lanciani began her career in 1974 when she became the first female chef ever hired at the renowned Plaza Hotel in New York City. From there, she worked in kitchens of some of the city’s top restaurants. After much success in the New York culinary world, she decided to begin raising a family and start a new career in the pastry world.

She began with opening Patisserie Lanciani in the Greenwich Village. Then, in 1992, she opened Duane Park Patisserie in TriBeCa, which has since become a longstanding beloved neighborhood staple. Most recently, Madeline opened Ring Ding Bar which takes a creative and contemporary take on the classic 1950s hand-held dessert snack. Madeline and her team have worked to concoct unique flavors like Nutella, French Toast, Funfetti, PB&J, Matcha, Cookies & Cream, Red Velvet and even Negroni. These nostalgic hand-held treats seek to “inspire people to reconnect with their inner kid and indulge in a little bit of (and a little bite of) whimsical, care-free fun.” 

Featured Ring Dings provided by Chef Madeline Lanciani
on April 28th, 2022:

Gluten-Free Double Chocolate, Matcha, Red Raspberry,
Dulce de Leche, Mama's Margarita, and Chocolate Latte

Photos courtesy of Ring Ding Bar

Ring Ding Bar

179 Duane St, New York, NY 10013

www.ringdingbar.com

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Einat
Chefs Einat Admony
Photo courtesy of Einat Admony

Einat Admony, also known as the ultimate balaboosta, (meaning “perfect housewife” in Yiddish) is the chef and owner of Balaboosta, the fine-dining Middle Eastern restaurant; Kish-Kash, New York’s first couscous bar; and the beloved falafel chain, Taim. She is also the author of two cookbooks: Balaboosta, and the upcoming Shuk (Fall 2019), with Artisan Books.

Einat, named a “fiercely determined chef” by The New York Times, grew up in Tel Aviv, worked as a cook in the Israeli Army, walked away from college after two months, roamed around Germany as a gypsy, then packed up her life to move to New York City. Now, after 20+ years in New York, Einat persists in her work and expansion with her new ventures, including Kish-Kash. Hand rolled couscous, deemed “fine as sand” by Eater, is served fresh there every day and is a perfect example of how Einat continues to innovate and push the food scene.

“Cooking is a way to express my love and compassion for those around me,” Einat says. “It is also a way to connect the past with the present and future. The flavors, the smells, the sounds, they flood me with memories and bring me instantly back to my childhood. And make me feel whole.”

When she is not at one of her restaurants, she can be found at home in Brooklyn, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, plus, a constant flow of dinner parties with family and friends.

Featured Sandwich provided by Chef Einat Admony
on March 31st, 2022:

Eggplant Sabich with
Hummus, Hard Boiled Egg, & Amba Sauce

Featured Sandwich provided by Chef Einat Admony
on August 26th, 2021:

Eggplant Sabich with
Hummus, Hard Boiled Egg, & Amba Sauce

Featured Sandwich provided by Chef Einat Admony
on May 13th, 2021:

Cauliflower Shawarma Hummus Bowl:
Cauliflower Shawarma Florets, Creamy Hummus, Israeli Salad,
Pickled Cabbage, Pickled Onions, Tahini & Amba Sauce

Photos courtesy of Taïm

Taïm

Locations include:
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www.taimfalafel.com

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