In October 2019, two friends—Nas and Dan—teamed up to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. In doing so, they had absolutely no idea (like any of us) that COVID-19 was about to turn the world upside down…
Once COVID hit NYC, Nas and Dan quickly pivoted from their standard catering operation to serving food to frontline healthcare workers fighting against the pandemic. As COVID continued to change the way we lived and ate, our operation quickly grew into something much greater. Within the next few months, TMK was serving over 60,000 meals a week to food insecure communities across NYC.
Now we’re getting back to our original mission – this time we’re sharing everything we’re cooking with the entire city.
Our locations in the Upper East Side, Brooklyn and (soon) the Upper West Side serve American food inspired by immigrants. We aim to prove that shawarma and carnitas are just as American as hamburgers and apple pie.
The Bronx River Alliance’s annual Amazing Bronx River Flotilla is a one-of-a-kind fundraising event where participants embark on a five-mile journey down the Bronx River.
People’s Kitchen partners with Rosemary’s to bring our guests fresh, sustainable Italian dishes by Chef Michael Han.
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Great Performances’ Chefs’ Choir℠ celebrates Women’s History Month by highlighting some of the incredible dishes they’ve shared with us.
High school sweethearts tie the knot in an evening of classic elegance
Georgette Farkas shares some of her tried and true tricks for staying cool with these chilled soups.
