eco-friendly efforts in new york

July 26, 2019

“The #strawban has gone national. Some states have banned single-use plastic bags. Your coffee shop may even offer discounts when you bring a reusable mug. But how do we, as diners, make eco-friendlier choices when we eat out? And what can we realistically expect from leaders in the field? I sat down with three entrepreneurs in New York City to learn how they’ve built sustainability into their business plans, where local infrastructure has helped (or hurt), and what diners should know about where they can make an impact.”

A special thank you to entrepreneurs Chloe Vichot, Camilla Marcus and Erin Patinkin for sharing their stories.

the evolving colorado cuisine of chef alex seidel

February 08, 2019

"In 1999, when Chef Alex Seidel first set foot in Colorado, the state was better known as a destination for backpackers, climbers and skiers rather than aficionados of food and drink. But in the last five years—as Denver and Boulder have perhaps eclipsed Aspen as the most buzzed-about towns in the Rocky Mountain State—Seidel has found himself at the center of a rapidly expanding restaurant scene, serving recent transplants from such food meccas as New York, San Francisco, and beyond.

Folks on the coasts may not know his name, but they likely have heard of the James Beard Foundation. This spring, Seidel took home the JBF award for Best Chef Southwest, staking a claim not only for his personal legacy, but for the city of Denver at large."

creating culture—on and off the plate: untitled at the whitney

December 05, 2018

For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.

When discussing the cultural experience of Untitled at The Whitney on New York City’s west side, one might anticipate a discussion of “culture” with a capital C—of fine art, frozen in a specific space and time. Yet what Chef Suzanne Cupps is excited to discuss is a very different type of culture—a real-time, progressive and ever-evolving effort towards a collective goal.