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December 15, 2014

By Josh Laurano, Executive Chef Lupa Osteria Romana

Per my mom, the key to this recipe is all in the texture of the grated potatoes. Too coarse and the latke does not cook through, too fine and they become mushy inside. Too much matzoh meal and they are too heavy, too much water and they are soggy. I have done my best…

tags:
chanukkah Eggs hanukkah holidaze josh laurano latkes lupa
December 11, 2014

by Andy Nusser, executive chef / partner Tarry Lodge

“I cannot imagine Christmas without a Christmas tree or without these caramels. My grandmother, Muriel, made them first, then my mother and now my wife, Patty, makes them. They are seriously addicting, as are the bourbon manhattans that are of equal importance at any of our family Christmas gatherings.”   Happy Holidaze! Andy

tags:
andy nusser Butter Caramel caramel candies Cream heavy cream holidaze
December 10, 2014

by Chad Colby, executive chef Chi Spacca

“This recipe represents exactly what I want to eat with a large heavy holiday meal.  It also represents how I like to cook at home.  Consider the recipe as more of a guideline. Just about any other (seasonal) vegetable could be substituted into this recipe.  When I cook this dish I am constantly tasting the…

tags:
Butter Carrots chad colby chervil chi spacca Garlic holidaze
December 9, 2014

by Anthony Sasso, Executive Chef Casa Mono

“Every year, up until her passing this spring, my Grandmother, Emma Green, would make her Thanksgiving stuffing the day before Thanksgiving. Rather than bring it to our house ahead of time, she’d either leave the stuffing at her apartment or hide it somewhere in our house so that we wouldn’t pick at it all day and it could actually…

tags:
Anthony Sasso Butter Casa Mono Celery fennel holiday side dish holiday side dish mario batali
December 5, 2014

By Jason Neve, Culinary director BBHG Las Vegas

“Froggers are a traditional American cookie dating back to colonial times. They are a molasses-spiced cookie enjoyed by fishermen, sailors and trappers in New England. How they entered my family, I am not 100% sure, as my heritage runs back to Chicago and Minnesota. When he was younger, my Grandfather used to make them and would…

tags:
allspice baking soda cloves Flour froggers ginger holiday cookies
December 5, 2014

by Chris Vaughn, Chef de Cuisine B&B Ristorante

“Making some kind of soup the day after Thanksgiving was always something that both of my grandmothers did every year. It was very important to utilize everything that was available. This recipe is a version of one I made last year and it’s perfect for the holidays!”   Happy Holidaze! Chris

tags:
B&B Ristorante black pepper broth chris vaughn Cilantro clove Garlic

"Once you've put your groceries in the car, the quality of your dinner has already been decided."

What’s Happening

Family Dinners at the New York Botanical Garden

Sunday, July 19th, 2015
5:15PM - 6:35PM

Celebrate the Edible Academy and Mario's Kitchen Gardens with chefs from Mario's restaurants. Dinner includes three-course, family-style menu by a featured chef using fresh, seasonal ingredients. July 19: Chef Frank Langello (Babbo) and Chef Dan Drohan (OTTO); August 9: Chef Mario LaPosta (Babbo Boston) and Chef Jon Katz (Tarry Market); September 13: Chef Andy Nusser (Tarry Lodge) and Chef Anthony Sasso (Casa Mono)

Jets + Chefs: The Ultimate Tailgate

Saturday, October 17th, 2015
12:00PM - 3:00PM

NFL Legend, Super Bowl Champion and Hall of Famer Joe Namath and superstar chef and die-hard Jets fan Mario Batali return to the roof of Pier 92 to host the biggest tailgate blowout of the year!  NYCWFF brings the Meadowlands to Manhattan for our only family-friendly event that caters to Jets fans of all ages. Read more...

Eating Stories hosted by Mario & Mary Giuliani

Saturday, October 17th, 2015
3:00PM - 6:00PM

Mario and caterer to the stars Mary Giuliani are inviting a handful of of their closest friends to share their “eating stories” with you. Modern visionaries Jennifer Rubell, contemporary food artist, and Danny Bowien, one of NYC’s most innovative chefs, will share stories, poems or songs from their careers that center around food or beverage. Mary Giuliani Catering & Events will create the ultimate Cocktail Party menu to be served in conjunction with the panelists’ stories to bring each story to life.

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