Thursday, September 29, 2011

Rosh Hashanah

The Jewish New Year, Rosh Hashanah, began at sundown yesterday (9/28). Here are a few traditional Jewish foods served during this holiday:

Apples and honey: Apples are dipped into honey at the Rosh Hashanah table, in special honey pots that usually grace the table once a year. 

Pomegranates: The seeds from the pomegranate are put on the table to represent fertility. " The bounty of seeds inside the fruit."

Round Challah: Challah bread is served in an oblong loaf the rest of the year. It is made in a round shape for the New Year to represent the continuous cycle of the year. The dried fruits and raisins represent the hopes of a "sweet" New Year.

Tzimmes: Thick, sweet stew of root vegetable who's main ingredient is carrots which mean increase.

Lamb or Sheep: It's traditional to display a lamb or sheep head on the table to symbolize that the diners should be at the head and not the tail. (This is a really interesting one)

Leeks: A piece of leek is torn after eating apples and honey and thrown over the shoulder. The torn leek means to rip the enemy apart.

Honey Cake: It is a Jewish staple, and it is prepared without dairy so it can be eaten with meat and it does not violate the kosher restrictions.

Flava Tunes

In honor of Rosh Hashanah let's party!! 

Wednesday, September 28, 2011

Flava Tunes

Monday, September 26, 2011

Rise Of The Illest

Come out and support tonight! 

Sunday, September 25, 2011

Flava Buzz Pt.1

Restaurant Openings 

Ellabess is now open in the Nolitan hotel. They are launching a weekday happy hour starting September 26th. A few lounge menu items will be 50% off from 5 to 7pm.

Southern Italian and Mediterranean cuisine restaurant, Morso, is set to open September 30th.  Pino Luongo is the restaurateur behind it. 

Terroir is now open in Murray Hill. Serving up historical Murray Hill delights such as oyster sandwich, a French dip, and fried scallops. 

French-Mexican restaurant, Jolie Cantina, will be opening on Wednesday in Cobble Hill. 241 Smith St., @ Douglass St., Cobble Hill; 718.488.0777

New 24-hour Ihop in East Village hired a Bouncer for the late night party goers. What are your thoughts on this?

Food Events

Taste of Marcellus @ The New Amsterdam Market  An event focused on food producers and ingredients from the Marcellus Shale region of lower New York and Pennsylvania today 11am-4pm 

Anfora will be giving out complimentary Raclette cheese with cornichon, assorted salumi, ciabattta, and whole grain mustards to customers every Monday from 5 to 7 p.m. $15 value.

Red Rooster in Harlem will be hosting a South African Wine Night a 6:30 p.m on September 26th. They will be serving Bunny chow, fried yard bird nuggets with atjar, an pop cake fries.

Nancy Silverton from Osteria Mozza will be at the West Village restaurant for a dinner on October 6th. She will be making a few dishes from her upcoming cookbook, Mozza. Jonathan Waxman will be making dishes from his cookbook, Italian, My Way as well.

La Pulqueria and Salon Hecho are two new Mexican lounges that are becoming known for getting people drunk! Pulqueria is introducing NY to the Pulque cocktail, the owners discovered it on a research trip to Mexico City. They will be the only bar in New York to serve it! Salon Hecho is specializing in infused mescals called abocados. They will also have live music.

"Locals Know Best-Dish on the Dish" campaign conducted by Chef Curtis Stone at the Hotel Indigo. September 30th, 12-1:30 p.m

Try an Art Gallery Cookie today at the DUMBO Arts Festival. The sugar cookies were hand decorated by emerging artists.

Food Report

Nirvana's classic album Nevermind will be exclusively offered in Mcdonald's Happy Meals. The only way to receive Nevermind is when you buy the Happy Meal.

Mr. Critic, Sam Sifton, will be leaving his current position to take on new duties at The New York Times. Where will his last review (for his current position) take place?

Coney Island's Mom-and-pop shops will be shut down forever. :(

Pregnant Beyonce has been craving French Fries!

Heinz Dip and Squeeze hits Supermarkets. Yay Finally! Dipping has been made easy!

Hurricane Irene has caused a possible Pumpkin shortage. Oh no! 0__0 what are we to do?

Restaurant in Saudi Arabia is charging customers for leftover food on their plates. 

Wendy's reinvented their "old-fashioned burger" the new burger is called Dave's Hot 'N Juicy it has extra cheese, a thicker beef patty, and a buttered bun.

The world's heaviest onion is 17 pds and 15 oz. It was grown by a 67-year-old English retiree. 

Food Shows

The Chew on ABC starts tomorrow!

For more shows click here

Sources: Delish, Grub Street NY
Did you like our facebook page?

Friday, September 23, 2011

Cake n Wings Kickstarter Project

Cake N Wings has been approved as a KickStarter Project! 

"For those of you who haven't heard of KickStarter, it is an online platform that helps to fund the ideas of the most creative individuals and businesses. It is extremely competitive so we are honored to have been chosen. They have asked us to put together a proposal and video to help "sell" our project to donors. In the coming weeks we will continue to keep you updated on our progress. Once our project is officially online and able to take donations we ask that you not only DONATE but to also be our ADVOCATES. We are asking YOU to spread the word about our project to as many people as possible! The more people that know about it, the great chance we have of reaching our fundraising goal. 

We thank you in advance for your support with this project. It will be an absolute dream come true for Katrina and I to own a Food Truck and we've never been this close! "
                                                                                                                                  -Shari and Katrina

To learn more about KickStarter please visit 

Congratulations Cake n Wings! 

Check out our  interview conducted with these talented ladies 

Source: Mailer from CNW

Wednesday, September 21, 2011

Organic v. Nonorganic Guest Post

Organic vs. Non-Organic

When considering to buy either organic or non-organic foods, we should first, take into consideration what organic really means.  Organic foods are foods that do not contain synthetic pesticides, chemical fertilizers and genetically modified organisms.  Organic food regulations also prohibit the use of food additives and industrial solvents.  Instead organic farmers utilize crop rotation, composting and biological pest control in order to maintain their farms and help maintain the integrity of the soil. In terms of organic chicken, beef or other livestock, most country regulations specify that these animals are pasture fed (grass-fed or free-range), without the use of growth hormones and antibiotics.  Organic agriculture focuses on sustainability and protecting the environment while growing food.

The alternative to organic foods would be of course non-organic or conventional foods. Although regulated by the US Department of Agriculture, the agricultural industry still uses synthetic pesticides, chemical fertilizers and GMO (genetically modified organisms during the process of producing their food.  Preservatives and additives are used for longer shelf life and flavor enhancement.  Irrigation, the process of artificial watering and drainage is also the main form of watering used for conventional farming.  These are all industry standard procedures used when manufacturing non-organic foods.

This very brief overview of organic and non-organic practices provides an idea of what consumers are purchasing when they visit their local grocery store.  In recent years, more awareness has been generated regarding the benefits of organic foods, which in turn drives up a demand and peaks the interest of health conscious consumers.  Now, more than ever, organic foods are readily available at local grocery stores and farmers markets.  However, you are still likely to find a wider variety of organic foods at health food and specialty stores.

Along with the question to buy organic or non-organic, take into account cost and health benefits.  Some might find the health benefits worth the extra expense for organic foods. Others might find it necessary to stick to their budget and purchase non-organic foods. The remaining are simply not informed enough to have a preference either way. Whichever category a consumer might fall, buying organic or non-organic is a choice.  In order to choose the best option, conduct research and become a knowledgeable consumer, read labels, understand what is going into your food.

Eating well is possible for all who have the desire to live a healthier more active lifestyle. Choose wisely.
Ask yourself this: If you can’t pronounce it, why would you consume it?

Sources: Organic farming (via wikipedia), 

By Melissa Moreau

Check out her website dedicated to Affordable Healthy Green Living 
Follow on twitter

Flava Tunes

In honor of today's Organic vs. Non-organic post 
Very cute informative home-made video

Tuesday, September 20, 2011

Flava Tunes

Monday, September 19, 2011

Flava Buzz

Restaurant Opening and Closings 

Mondello Pizzeria and restaurant on 37th btw Madison/5th is now closed

Naked Pizza is now open on 3rd ave btw 57/58

Salume Kiosk is now open in Times Square. The menu features their top ten best-selling paninis with two additional vegetarian options with a 20 percent discount. The Paninis are delivered every hour from their Soho location.

Scnipper's Quality Kitchen will be opening this Tuesday in Madison Square Park. They will be serving burgers, milkshakes and such.

Fat Burger's locations will be in New York very soon!

The Mediterranean restaurant La Promenade des Anglais, will be opening next week in Chelsea. 

Burger Club will be opening in Astoria on 30th avenue and 32nd street in Queens.

New vending machines are up in South Street Seaport. They have a cotton candy vending machine and many others. They all take credit cards!

Chipotle's Asian spin-off, Shophouse, opened in D.C.

Food Report

Obama shared the White House Honey Ale with Dakota Meyer, the Medal of Honor recipient.

The Applebees in Times Square takes in 13 million a year 

Luke's Lobster location in the Financial district is now serving beer.

Can be Doritos be used as a new fuel source?

Toxic fumes from the stove in the nation kill millions of people a year.

Cantaloupes and Avocados have been called after Listeria cases have been reported.

Should fast food restaurants accept food stamps? Stay tuned.

290-pound man sues White Castle because of the size of their booths. Go figure!

U.S military is selling their own brand of hot sauce.

State legislature passed a bill for alcohol sales in Nitehawk Cinema in Williamsburg, proposed by Matthew Viragh the owner. Alcohol can sold in the cafe part.

German restaurant in Chicago, The Berghoff Restaurant made it's way into the record book with the largest Bratwurst cooked up.

Does your apple juice contain Arsenic? Stay tuned.

Michelle Obama stands behind Olive Garden's healthy menu changes.

Harvard School of Public Health came up with their own Myplate in response to USDA's guide to healthy eating. What do you think?

Food Shows

The Great Food Truck Race Sundays @ 9pm/8c on The Food Network

Chopped Tuesdays @ 10pm/9c The Food Network

Restaurant: Impossible Wednesdays @10pm/9c The Food Network 

Top Chef: Just Desserts Wednesdays @10pm/9c Bravo 

The Chew will premiere sometime this month on ABC.

Food Events
Click here 

Flava Tunes

Saturday, September 17, 2011

Exhale Jubilation Event

Come out and support Dorsey's Kitchen as well as a few local artists! 
Check out the interview we had with Dorsey's Kitchen here !

Friday, September 16, 2011

Brooklyn Hard Candy

Artisan-Crafted Hard Candies Come to Brooklyn:

From the bright culinary minds of two Cordon Bleu grads sprung an innovative idea: to handcraft old-fashioned hard candies in Brooklyn, NY.  Transparently named, Brooklyn Hard Candies are sparkling pouches of sugar, glucose, and citric acid and are the perfect oral fixation quenchers: delicious and long lasting. These jewel look-a-likes come in an array of fabulous fruit flavors, including concord grape, wild strawberry, green apple, blueberry, pineapple, and tangerine.  All varieties feature an ideal ratio of sweet to tart, and never taste like the overpowering stuff we ordinarily classify as candy.  BHC’s subtle flavoring produces a delicate, yet surprisingly succulent gastronomic experience, as the sugary rocks slowly mingle with your tongue and melt into your mouth, just as a real fruit would.  The brand’s packaging is sustainable and exceptionally attractive.  The colorful nuggets are stored in an apothecary-inspired glass vile, which is capped by a thick, circular cork.  All of these materials, including the artfully designed label, are made from recycled products.  
The only downside of Brooklyn Hard Candies is that they are in somewhat limited circulation, as the business has only been up and running for a year and a half.  The candies are available at a number of specialty food stores in Brooklyn and Manhattan, as well as a smattering of sweet shops in other areas of the country such as Minneapolis, Kansas City, Portland, Chicago, and Santa Monica.  For a complete list of retailers, and the option to order directly from Brooklyn Hard Candies, check out their website at  Happy sugar sucking!

Location: Brooklyn Larder 228 Flatbush ave. Brooklyn, NY 
Price: $8.50

Conducted by Sarah T.

Wednesday, September 14, 2011

Interview with Kid Chef Eliana

11 year old Kid Chef Eliana grew up in a family of cooks. With grandparents from the Philippines, Cajun Louisiana, Cuba, and Honduras, Eliana’s recipes have international flair. She loves traveling and spending time in the kitchen with her family. Eliana says, “Cooking is so much fun. You can be creative and invent new recipes.” When asked to name her favorite food, Eliana says, “It’s hard to pick a favorite because I like so many kinds of food.” In the future, Eliana plans to design cookware for kids, create a line of spices, and host her own TV cooking show. She also wants to teach kids that good food is more than chicken nuggets and French fries. Eliana’s first cook book, Eliana Cooks! Recipes for Creative Kids was released in October 2010. She is avidly at work on her second cookbook, Eliana Cooks Louisiana! Her motto is, “Cool kids cook and get creative in the kitchen!”

I appreciate Eliana and her mom for taking out the time to interview with us. It's a great interview! Check out what the Kid Chef had to say:

What is your favorite cereal? How do you prefer to eat it?

My favorite cereal is Honey Bunches of Oats with Pecan Clusters. As a cereal, I prefer to eat it with regular milk. The great thing about this cereal is that you can use it to create an entree' by blending it in a food processor and using it as a crust on boneless, skinless chicken breast. Add your favorite seasoning salt and it becomes a sweet and savory oven-fried chicken.

If you could change your name to a food item, what would it be?

If I were to change my name to the name of a food item, it would be Chef Sundae. The reason that I picked this is because it's cute and sweet.

What's the greatest joy you've received so far from cooking?

I get the greatest satisfaction knowing that I help kids change the way they look at food and eat. For example, I was doing my "Fresh from the Garden Salsa" cooking demo and a 6 year old girl had never eaten a tomato in her life. Her father told me that she refused to put a tomato in her mouth. As soon as she tried my salsa, she loved it. She had three servings! Her father said I changed her life. Good food can do that!

How often do you cook and who do you usually cook for?

I cook often for my family at home, usually about 3-4 times a week. On weekends, I like making breakfast. During the week, I make a quick, simple dinner like  sauteed lemon garlic chicken.

What is your signature dish?

Everyone loves my "Fresh from the Garden Salsa." It has a secret ingredient in it and people often ask me if they can buy it. My "Garlic Cumin Potatoes" rock and are great for breakfast, lunch, or dinner!

What child star would you like to cook for?

I would like to cook for Amanda Cosgrove of the Nickelodeon show, iCarly. I think she is funny and she looks like she has a great personality.

What advice do you have for children that would like to start cooking?

The most important thing for kids to learn before they start cooking is kitchen safety and cleanliness. Younger children should always have a grown-up present in the kitchen. Older kids should learn proper knife techniques. Keeping kids safe and keeping a kitchen clean is a priority before anyone starts cooking.

What is your most inventive dish?

One of my most inventive dishes for kids are my "Ladybug Pizzettas." Pizzettas are mini pizzas. Using refrigerated, ready-made pizza dough, I cut the pizzettas out using a large drinking glass turned upside down. The pizzetta is garnished with pizza sauce, mozzarella cheese, fresh basil, tomato slices, and chopped black olives. It's a delicious vegetarian meal!

What was the last appearance you made?

On July 22, 2011, I appeared on Louisiana's most-viewed morning show in New Orleans, WWL Eyewitness News. I cooked Scotch Eggs, Garlic Cumin Potatoes, and Devil's Food Monster Muffins on camera and made breakfast for the entire crew. The next day, I had an appearance at the Southern Food and Beverage Museum, where I demonstrated my "Perfect Pesto" using fresh basil from my nana's garden and showed people how versatile pesto is.

What do you think about "fast food"?

I think that most fast food is bad for you but if you have to eat it, you can make healthier choices. For instance, when I eat at McDonald's, I get a small hamburger, apple dippers, and apple juice. This is a much better alternative to french fries and soda.

What 5 spices do you believe are "must haves"? 

My favorite "must-have" spices are paprika (for color and browning), cumin (for that smoky flavor), dried basil, garlic powder (in the absence of fresh garlic), and oregano. Of course, no chef can work without S&P (salt and pepper)!!

What simple tips can you give to our viewers?

To keep fruit like apples and pears from going brown, brush them with a little pineapple, lemon or lime juice. I prefer pineapple because it adds a sweetness to the fruit.

Treat every meal special. People eat with their eyes first so plate your food with pizzazz and style!

Invest in a good knife and learn how to sharpen it properly. A chef's worst enemy in the kitchen is a dull knife. It's dangerous.

How do you balance going to school and being a kid chef?

Homework comes first. My education is important so I make sure to do well in school. During the week, I do my homework quickly so that I have time to cook and watch food television. During the school year, my appearances are limited to the weekends and holidays. My family believes in the importance of a good education.

What are 3 quick after school snacks?

Ants on a Log - Peanut butter-filled celery sticks topped with raisins.

Homemade Tortilla Chips with Salsa - Cut a tortilla into small triangles. Place them in the oven at 350 degrees for ten minutes or until golden brown. Serve with healthy salsa.

Mixed Berry Salad - In a small bowl toss your favorite berries with 2 tbsp. of pineapple juice and 2 tbsp. of your favorite yogurt. You can add granola or nuts for crunch.

What is one funny food story that you can remember?

One time, I was cooking a new recipe called "What's Up, Chicken Butt?" I took a soda can and filled it with Italian dressing and ginger ale, and then mixed it a little. Next I stuffed the can into the cavity of the chicken (the big hole in the chicken). Finally, I put the chicken on the grill on indirect heat. That means you only turn on half of the grill, place the chicken on the side that's turned off, and close the grill. Later on, my mom and I checked the chicken to make sure it was cooking. When we looked at the chicken, it was a nice golden brown but we thought that it wasn't cooking fast enough. So we turned on the grill underneath the chicken on low heat. Finally, the chicken was ready to be taken off the grill. When we opened the grill, the chicken was BURNED!!! It was burned so badly that it was completely black. As you know, chefs have to improvise. I took all the burned skin off the chicken and pulled little pieces to put in a salad. It wasn't what I planned, but it turned out great!

What is your favorite girl scout cookie?

I really love Tagalongs. Chocolate and peanut butter with that cookie crunch is such a great combination.

Check out Eliana's "Fresh From The Garden" cooking tutorial

Kid Chef Eliana
Author of Eliana Cooks! Recipes for Creative Kids
Twitter: @KidChefEliana

Pics from Eliana's website and youtube channel

Conducted by Celeste

Tuesday, September 13, 2011

Dulce Vida Cafe Review

So...I've recently discovered a few things, one being Colombian food, and another being a little Colombian restaurant, that recently opened up on the Upper East Side, down the street, from where I work every Friday.
I've been asking myself, "Self, how is it that you claim to be a lover of food? A self declared foodie, in fact, and yet you have not tried, or even thought about Colombian cuisine ever in your life?"  

This seemed almost impossible to me, and way too Caucasian of me.  It's almost as if the universe has been purposely keeping it from me. the dark, I no longer reside.  The secret has been revealed, and now I have a regular spot, in which to indulge my new found obsession, and no, obsession is not an exaggeration. I have dedicated my lunch each and every Friday to trying something different on the menu of my new eating hole, and I have even taken hostages (my coworkers) into this obsession with me.  I insist we ALL throw ourselves into this mission with wild abandon.  How could I possibly let my poor coworkers suffer the fate that befell upon me all these years in missing out on these delicious morsels? I could not. 

Now that I've caught you up, let me tell you exactly what this restaurant is all about:

Arepas- Heavenly little round bread-like things that look like thick tortillas, but are much more delicious....get the one with the melted cheese in the middle called arepa de choclo rellena de queso.  Those are by far the best type of arepas that have graced my lips so far.
Empenadas- Chicken, cheese and can't lose
Arroz con Pollo- Chicken in seasoned rice with vegetables. It was tasty and very filling.
Ropa Vieja- Shredded beef on an arepa. This was a little dry, needed a sauce.

Sancocho- The most delicious soup ever made with chicken, corn on the cob, potatoes, yucca and plantains. It tasted homemade like your grandmother made it with love.  I really like that they put cilantro in it.  I think it made the dish. It gave it more complexity of flavor.  This was served with rice.
Ajiaco- Another soup, but different from sancocho.  There is no cilantro, but a little cream and capers instead and avocado.  Otherwise it tastes the same. I like sancocho better.

They also have a wide array of desserts, (guava pastries, cokitos, mojicones, obleas, achiras, bochadillos, brevas, flan, arroz con leche, tres leche, bunuelos), but a sweet tooth I do not possess, so I cannot personally vouch for them, although I heard they were also quite good.  The only exception to this is the bread pudding (pudin de pan), which they gave me a sample of.  It was moist and quite tasty.
The cafe is a tiny little place, very clean and brand new looking filled with a very friendly staff who now call me "Friday" (see first paragraph regarding my obsessive tendencies).  

Dulce Vida Cafe
Location: 1219 Lexington Avenue New York, NY 10028
Price Range: $

Photos from google

Conducted by Jennifer S. Bhatt

Monday, September 12, 2011

Flava Tunes

Sunday, September 11, 2011

Flava Buzz

Restaurant Openings

Tabara Noodle Restaurant serving up a variety of noodle based soups.
540 9th Ave., (btw, 39/40th), 212.290.7691

Deli style restaurant, Mars Cafe, is now open on 39th st.

Five Guys will be opening a new location next week in Brooklyn.
164 Park Place

Serafina's new home will be in the meatpacking district.

The remodeled, Le Bernardin are now open. They now have an extravagant cocktail list, more seating and it now has a light and airy feeling. No jackets or reservation are required.

The Spermbar is a new non-alcoholic cocktail truck. The cocktails will be based on an online questionnaire about physical attributes. The artist and mixologist will make customized cocktails based on look preferences.
Parked at 972 Fifth Ave, (btw 78/79th) It's Free! 

Tolani Wine Restaurant will be bringing tacos, lamb sliders and Malayasian goat curry to the Theater Bar on September 20th.

Benihana midtown is officially closed for renovations. They plan to reopen in December.

Food Report

Ben & Jerry's has released a new limited flavor called Schweddy Balls. Schweddy Balls are bite sized vanilla with a hint of rum and fudge covered-rum and chocolate malt balls.  This flavor can be found in Ben & Jerry's scoop shops as well as supermarkets.

A Japanese blogger used his Macbook Air (literally) to prepare a meal.

Colleges are serving healthier foods. 

A survey of American adults revealed that 28% of Americans do not know how to cook.

Smashburger will be bringing their burgers to three countries on the Persian Gulf.

Outback Steakhouse served alcoholic samples to a 4-year-old and two teenagers. The server stated that they did not contain alcohol. The family of the children tried the samples and realized that the server made a mistake.

Google buys Zagat! Stay tuned! 

Chick Beer, is a new beer designed to lure women. The beer has 97 calories and 3.5 carbs per bottle.

Cup of Noodles Museum will be opening next Saturday in Yokohama.

4.3 million dollars is offered to encourage people to eat insects.

Food Shows

The Great Food Truck Race Sundays @ 9pm/8c on The Food Network

Chopped Tuesdays @ 10pm/9c The Food Network

Restaurant: Impossible Wednesdays @10pm/9c The Food Network 

Top Chef: Just Desserts Wednesdays @10pm/9c Bravo 

The Chew will premiere sometime this month on ABC.

Food Events

will be holding a tasting event on September 26th. The six-course meal will feature food inspired by the Yucatan region of Mexico.

Cocktails and Crafts: A Fall Festival Benefit for the Lower Eastside Girl's Club 
Astor Center 6-9pm 399 Lafayette St.

Third Annual Tang's Natural Dumpling Festival
Sara D. Roosevelt Park, Sat noon-5pm 

The Big 4: Metallica, Magadeth, Slayer and Anthrax Sep 14th

Foo Fighters Sep 26th 

Like out FB page

Sources: Huffington Post, Midtown Lunch, Grub Street, Delish

Keeping those who lost their lives and those who were directly effected by 9/11 in our thoughts.

Saturday, September 10, 2011

Take Out Photo Diary

Personal cheese pizza and garlic bread from Famiglia.

French toast, homefries and homemade ice tea from Jimbos. 

 Chicken teriyaki lunch box with white rice, vegetables, california rolls, seafood salad, and miso soup.

Friday, September 9, 2011

Macaroni n Cheese

Macaroni n Cheese

What you'll need
6 tablespoons butter
1/2 cup flour
  • 4 cups milk, warm
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne pepper
  • Dash salt and freshly ground black pepper
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 3 Cups shredded cheddar
  • 1 box of elbow pasta

  • 1. Heat oven to 350 degrees F.
    2. Melt 6 tablespoons butter in a large sauce pot over medium heat. 
    3. Add flour and cook, stirring, for 1 minute. 
    4. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. 5.
    Continue to stir while adding the nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. 
    6. Stir in the 3 cups of Cheddar until it melts.
    7. Pour the cheese sauce over the noodles and add to a casserole dish or foil pan.

     8. Bake for 35 minutes.

    Recipe adapted from the Neely's 
    Conducted by Celeste 

Flava Tunes

Thursday, September 8, 2011

Flava Tunes

Wednesday, September 7, 2011

Four Barrel Coffee

Lucky regulars at Four Barrel Coffee enjoy art on their latte every morning. It’s not the high caloric syrups with pointless swivels, but a leaf like shape that reminds you of that special autumn walk accompanied by a painted sunset. Four Barrel crowd consist of college students and professionals with one thing in mind, good coffee crafted by an Artisan Barista. 
The taste of their coffee, surprisingly made me not care too much for the quick caffeine fix I normally have. It brought me back to remembering when I lost my umm... coffee virginity, at the tender age of eleven, it was so so good. Yes, it had been that long since I indulged in a cup of coffee rich in taste.
The music they play is from vinyl, so you can definitely expect a great collection of mainstream and indie bands from the past. The ambiance of the venue is more than fantastic. There is a beautiful chandelier that brightens up the wall of art. The art and humor, keep your eyes busy even with the cute date you’ve been uber dying to get with, in front of you. The tables are communal, allowing room for people to have a fun sociable experience for all. 
If anyone goes to this coffee shop make sure you visit the library of flavors on their counter. I advise you to buy at least a quarter pound of roasted beans. Allow your taste buds to lead you and the expert Baristas will match you with the perfect bean.

Location: 375 Valencia Street, San Francisco CA 94103
Cost: $

Conducted by Carlo

Flava Tunes

Tuesday, September 6, 2011

Flava Buzz


Cafe China is now open on East 37th street. Serving fine Chinese cuisine in a vintage setting.
13 E. 37th St; 212.213.2810

Sandwich chain, Earl Of Sandwich is now open in midtown.
52nd btwn 5th/6th

A BLT restaurant will be opening on 45th btw 5th/6h. No word on when.

Japanese chain Ipuddo will be opening on 51st in January.

Organic New Orleans based whole wheat pizza chain, Naked Pizza will be opening soon on 3rd avenue btw 57th/58th.

Lexington Brass, is a 100 seat, American cuisine bistro. Located in the Hyatt.
517 Lexington Ave @ 48th St.; 212.392.5976

Big Gay Ice Cream Shop has opened it's first permanent ice cream shop.
125 E.7th St.., nr. Ave A; 212.533.9333

Bravo Tv chef Zoe Feigenbaum opened her new restaurant, Zoe. The restaurant serves unique bistro dishes.
245 Eldridge St.

Food Report

Is the "coffee buzz" all in your head? Stay tuned.

China is planning a huge Starbucks expansion.

Alicia Silverstone has been raising her three-month-old-baby on a strict vegan diet.

Denny's has a new "heart attack" inducing sandwich. The Mac n cheese patty melt has twice the calories of a stick of butter. 

The price of pasta has been raised due to heavy spring rain and flooding which prevented planting on more than 1 million acres. 


Click here for events

Sources: Huffington post, Grubstreet, Midtown lunch