We all remember coming home from school and devouring a big helping of Kraft Mac and Cheese when we were little. I am no exception, and truth be told, I still have not grown out of this childhood favorite. I still make it for myself because, well, it’s amazing.
The dynamic duo - Ken Oringer and Jamie Bissonnette - gave TasteBUds a peek into their two restaurants Toro and Little Donkey:
A peek into Toro:
TasteBUds: What about Spanish cuisine inspired you both to create the concept of Toro? Was it a specific ingredient, dish, Spanish chef, etc.? Jamie: Spanish food is all about ingredients, energy and passion. KO was influenced by cooking and traveling in Spain, and I fell in love with the style of eating.
What attracts most people to Dominican Republic is its crystal clear water and wind sand beaches. But if you ask me, it’s the food that makes this island a must-go travel destination.
I’m not talking about the buffet, all-you-can-eat, resort food where you’re provided with mediocre selections from a variety of different cuisines. I’m talking about true, authentic Dominican food that you can only leave the resort to enjoy.
Restaurant Luis, in Las Terrenas, is the kind of experience I’m talking about.
After a night of binge-eating, I decided the morning after, why not more binge-eating? Even though it was storming outside, I would sooner jump off the Empire State Building than throw in the towel and not continue my food adventure. So I hopped into a cab, and went back out for more desserts! I started with the furthest from where I lived, which was Dominique Ansel Bakery.
Hi, everyone! Hope your summer is going well! If you decided to click on this article, I’m assuming you have or are making future plans to go to New York! And if you do, I am excited for you; New York has so many different kinds of cuisines, dishes, restaurants, and bakeries to offer. You definitely won’t worry about going hungry in this city. To hopefully narrow down your options, I have included several of the bakeries and restaurants I went to in my most recent two-day visit at the very beginning of summer 2016, including six different bakeries and five different restaurants! So, without further ado, let’s get into my New York food adventure!
Words by Grady Erickson, Photos courtesy of Snow Monkey via their website and Kickstarter page
The startup industry is one of the fastest growing sectors of business today. An increasing number of these startups are involving food. According to The Entrepreneur $2.36 billion was invested in the food startup industry in 2014.
One of these up-in-coming companies is Snow Monkey. Snow Monkey’s creation is a “subzero superfood” that is made for those who like to live a healthy lifestyle, but still want to indulge from time to time. The two Co-founders, Mariana Ferreira and Rachel Geicke, are BU graduates who first came up with the idea in their apartments right here in Boston. Snow Monkey is currently running a Kickstarter Campaign to help launch the business.
Growing up, Friday nights and holidays consisted of good food, friends and family, and catching up around the dinner table. Being far away from home and trying to find new ways to recreate this feeling have landed me within a new community at BU Hillel. I have become more nostalgic and reflective of the ability for food to bring people together. Challah has always been one of the staples for me at these special meals, especially during the process of ripping off pieces to share it among friends and family. The final product carries sentiments of ritual and tradition, representing a sense of community.