
Chefs’ Choir Goes Farm-to-Fork at Platform by JBF
This summer, Chefs’ Choir(SM) is taking the conversation from the farm to the kitchen — and to Platform by JBF. For a special Farm-to-Fork event,
Established in 2003, Billy’s was originally opened by school friends Billy, Marc, and Wayne. Billy started his baking career working at the ever-popular Magnolia Bakery in Greenwich for two years before quitting to begin his own baked goods venture. Billy’s Bakery became an overnight success and quickly expanded, adding locations in Tribeca and the Upper West Side.
Each day at Billy’s, everything is still made from scratch. From our (pretty well known) Icebox Cake to our (pretty darn well known) Red Velvet Cupcakes—it’s as real as our grandmothers used to make. For us, that smell when you walk into a real local bakery is almost as important as the taste. And we’re never going to lose that. For Billy’s, it’s all about real ingredients, authentic recipes, and real people making it happen.

This summer, Chefs’ Choir(SM) is taking the conversation from the farm to the kitchen — and to Platform by JBF. For a special Farm-to-Fork event,

Chef Albert Bello shares his Valentine’s Day Entremet recipe, the perfect way to impress your loved one this season.

People’s Kitchen partners with Damascus Sweets to bring our guests Middle Eastern treats from the beloved Bronx bakery.

EASY LEMON VINAIGRETTE by Georgette Farkas I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, included

It’s a time for getting together and breaking bread with family and friends and there is no better place to do this than at the dinner table!

GRILLED CARROTS AND CITRUS WITH HERBED YOGURT, CRISPY QUINOA AND FENNEL Serves 4 Ingredients 1 15-o1 lb. multicolored carrots, grilled and split Olive oil 2
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