The most cost effective, nicest lodges in New York Metropolis proper now
PUBLIC Lodge New York Metropolis
Decrease East Facet, Manhattan
Whereas the Decrease East Facet is not the hardscrabble place of a long time previous, it has traditionally been a desert for inexpensive lodges that weren’t of the hostel selection. That each one modified with the arrival of the PUBLIC Lodge in 2017: Ian Schrager’s horny, swanky boutique resort that brings a little bit of uptown, downtown. Whereas the massive variety of eating places and bars is definitely a draw right here (it is a Schrager resort, in spite of everything), we additionally love the minimalist-chic rooms. Suppose Brutalist-style concrete ceilings, paired with beds ensconced in backlit picket frames, with enormous image home windows looking onto one among NYC’s most vibrant neighborhoods.
Costs: from £275 per night time
Lodge Radio
Washington Heights, Manhattan
Washington Heights bought a little bit of a fame increase final yr with the discharge of In The Heights; and this yr, the northern Manhattan neighborhood is lastly getting its first-ever, full-service boutique resort. The multi-colored Radio Lodge, which opened in June 2022, has 221 rooms and options architectural and meals excursions of the neighborhood, a full of life rooftop with postcard-perfect views of the town and the famed GW Bridge, plus the primary US location of widespread Dominican restaurant, Jalao.
Costs: from £195 per night time
Looking for a twist? Become a pretzel pal –
Feel like your menu needs a twist? Bloom’s Pretzels has the answer; each pretzel that leaves our bakery has been hand-twisted with premium ingredients. A trusted recipe with information and encouraging support to create mouth-watering pretzels, these will be the perfect artisan addition to your menu.
The Bloom’s Pretzel range includes:
CLASSIC PRETZEL
Our Classic Standard Pretzel is our most popular size, for sandwich creations and with enough belly to add savory toppings or cover with sweet sugar, they’re ideal for cafes, hotels, luxury lodges and bars looking for a dazzling golden point of difference.
JUMBO PRETZEL
Behold, the Jumbo Pretzel, this pretzel knot has over a meter string length and is large enough to serve 3. It’s the perfect limited-edition creation for your next event!
MINI PRETZEL
If you’re looking for a pretzel but our classic is just a bit much – we’ve got you sorted here. Mini Pretzels are perfectly suited for caterers, cafes and those looking for a bite sized twist, with strong visual appeal.
PRETZEL BITES
Our hand-cut pretzel bites are the perfect pieces to accompany dips, sauces and snack tables at your cafe, bar or your next catering event.
PRETZEL SALT
Sourced all the way from Europe. This Original Pretzel Salt is ideal for topping our soft pretzels. These uniformly compressed white salt crystals sit well when sprinkling and don’t melt during the baking process unlike regular salts.
Bloom’s Pretzels come in a free-flow frozen pack of ten, cooking tips and instructions are included with each wholesale order, or you can call our technical assistance team anytime with questions on 09 356 7455 or [email protected]
Lewis Road claims top award at New York specialty food show –
Lewis Road Creamery’s 10 Star Certified Salted Butter has gained international recognition and named the 2023 sofiTM Product of the Year, at the Summer Fancy Food Show in New York City.
The award is presented to a single product annually at The Specialty Food Association’s (SFA) sofiTM Awards. Bestowed since 1972 they are a top honor in the $194 billion specialty food industry.
“Judging was performed by a panel of 400 food experts, and for a product that originated on our farms in Waikato to win the major award at a show in NYC is a huge accomplishment. We’re extremely proud,” says Jason Clemens, Lewis Road Creamery’s General Manager.
The 2023 sofiTM Awards recognized a Gold Winner in each of 53 specialty food and beverage product categories. Products were judged on taste—including flavour, appearance, texture, and aroma—ingredient quality, and innovation at the prestigious Rutgers Food Innovation Center. Nearly 2,000 products from domestic and international makers were entered into the 2023 competition.
“It might seem like there’s not much you can do with just one ingredient and a sprinkle of salt – but when you put the time into nurturing the soil, grass and animals it really shines through in the end product, and we’re absolutely delighted that the difference in our butter has been recognized in a blind tasting at this level,” says Lynette Maan, from Lewis Road Creamery.
The grass-fed, traditionally churned butter is made from cream exclusively off Lewis Road’s parent Southern Pastures’ own farms, which meets stringent and independently-audited 10 Star Certified Values that cover grass-fed, free-range, animal welfare, environmental sustainability and climate change mitigation criteria.
The Lewis Road Butter was blind-tasted against other category winners for the 2023 sofiTM Product of the Year Award, which was selected by buyers via anonymous tastings, and announced at the Summer Fancy Food Show on June 27 in New York City. The Summer Fancy Food Show is the largest B2B-only specialty food industry event in North America.
“The SofiaTM The awards recognize the best, most innovative products in the Specialty Food Industry and the creative, passionate people who make them,” said SFA President Bill Lynch. “Winning a sofaTM The award can open doors to new markets and expand business opportunities for the winners, which is central to the SFA’s work on behalf of its member makers and manufacturers.”
Winning a sofiTM The award creates added exposure for products with food buyers from top names in supermarkets, specialty retailers, food services, distributors, and the media.
Pepsi introduces a ketchup infused with cola –
Fourth of July is the quintessential American holiday filled with flags, fireworks, baseball and hot dogs. According to the US National Hot Dog & Sausage Council, Americans will consume over 150 million hot dogs on July 4 alone, enough to stretch from Washington DC to LA more than five times! (NHDSC, 2022)
And with Pepsi sales heating up ahead of July 4, the brand is bringing more ‘taste’ to the party by showing the entire country that hot dogs go #BetterWithPepsi. On July 4, USA Independence Day, the global soft drink brand will unveil Pepsi Colachup, which is exactly what you’re thinking it is: ketchup infused with Pepsi.
Pepsi teamed up with the Culinary Institute of America (CIA) Consulting to create the condiment that the beverage company says is ideal for putting on hot dogs.
“Pepsi has long been part of American culture and its cool, crisp taste has been the favorite beverage choice for generations of Americans. We have always known that hot dogs taste better with Pepsi, and now the experts think so too,” Jenny Danzi, senior director, Pepsi TM, said in a press release.
“We invented Pepsi Colachup to reinforce just how well hot dogs and Pepsi go together — an unapologetically mouthwatering creation that seamlessly merges a condiment with the ultimate hot dog pairing beverage, delivering a unified taste experience,” she added.
“The concept is both simple and creative. The distinctive flavors and vibrant citrus blend of Pepsi enhances the bright and tangy characteristics of ketchup, offsetting the smokiness of the hot dog,” said David Kamen, director of client experience for CIA Consulting. “It’s a whole new way to enjoy two American classics!”
People on Twitter had some strong reactions to the new offering, with many giving the seal of approval.
“This is online lol… but I love Pepsi. I love ketchup… I guess I’d give it a shot,” one person tweeted.
“Where can I buy a bottle? Root Beer BBQ sauce is amazing, and I love ketchup, so vicariously I have no reason not to think Pepsi and Ketchup wouldn’t go well together,” someone else wrote.
“mustard and colachup on a hot dog … count me in!” French’s, who once made mustard-flavored hot dog buns, enthusiastically chimed in.
But, of course, there are some sayers who just don’t want any part of Pepsi Colachup.
“Barf,” tweeted one disgusted person.
“I love ya Pepsi, but this is a hard pass for me,” someone else wrote.
“This sort of thing is why people like Coke more,” lamented another person.
It’s unknown if the condiment will ever hit grocery store shelves, but people interested in trying this culinary curiosity can get their first taste of it on July 4 at 4 Major League Baseball stadiums. The Detroit Tigers, Minnesota Twins, Arizona Diamondbacks and New York Yankees will offer “exclusive in-stadium sampling” during their respective games that day.
American customers can also get a free Pepsi when they buy a hot dog or hot dog at any food outlet or retail location all weekend through July 4.
This isn’t the first time Pepsi has had some fun with flavour. In 2021, it teamed up with Peeps to create PEPSI x PEEPS, a limited-edition soda mixing Pepsi with Peeps marshmallow flavor. And in 2022, the soft-drink brand is also introduced Pepsi-Roni Pizzafeaturing a pizza with pepperoni infused with Pepsi.
Busy start to Fine Food New Zealand –
New Zealand’s premier trade event for the hospitality, food retail and food service industries, Fine Food New Zealand, has opened on June 25 with visitors from throughout the country attracted to the more than 250 exhibitors, at the Auckland Showgrounds.
Displays include the very latest commercial kitchen equipment available, local produce suppliers and IT software system professionals for restaurant bookings, to name just a few.
A packed agenda over the three day event includes seminars, training and education, equipment and food demonstrations; the NZ Chefs Championships and Global Chefs Challenge plus the Restaurant Association of New Zealand’s ‘Hospo Hui’.
The Hui’s keynote speaker is Chip Klose, a leading expert in restaurant consulting. Having worked with a diverse range of clients from ‘mom and pop’ shops to Michelin starred establishments, he has honed his skills in all aspects of restaurant management. Klose has a proven track record of revitalizing underperforming establishments, earning a reputation as a trailblazer in the industry.
“We are thrilled to have the biggest event ever for 2023, says Deb Haines, Fine Food NZ Event Manager. “With a combination of international and local exhibitors covering everything from paddock to plate, there’s a huge variety for every delegate. This makes the show an ideal opportunity to expand visitor’s knowledge, make valuable connections and discover new suppliers.”
The show is also running a seminar series offering a range of thought provoking topics, including health and wellness tips for staff; how to get products into major supermarkets and how to attract and retain domestic and international staff for hospitality businesses. Another seminar provides updated food labeling information required under the Food Act.
Keep up with international food and beverage trends through the featured exhibits such as Taste Of The World, which brings together exhibitors from across the globe. Artisan Alley has also established itself as a popular showcase for small batch, handmade and traditional goods in demand by discerning patrons.
The show is open from 10 am daily until June 27.
For more information go to www.finefoodnz.co.nz and https://www.restaurantnz.co.nz/
Mount Maunganui’s Freeport with Cleaver & Co Wins Best NZ Toastie –
The North Island is home to the country’s tastiest toasted sandwich once again, with Mount Maunganui’s Freeport with Cleaver & Co taking top honors in the Great NZ Toastie Takeover 2023.
Talented young chef Brooke Moore has won the hotly contested title – and snagged bragging rights for the North Island for the second time only in the competition’s history – with her impressive creation Surf, Turf & Smoke, Monsieur!
A standout for competition judges, Freeport’s winning toastie featured housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles, sandwiched between locally-made BreadHead miso tahini sourdough and served with smoked aioli and pickle juice gel.
The win will come as no surprise to locals. A favorite with Mount Maunganui residents and Bay visitors alike, Freeport with Cleaver & Co and owners Aaron Hodson and Tim McLaren have been serving up mouthwatering creations from their Bayfair base for four years now.
Twenty years of age and born and bred in Taupo, Moore joined the Freeport team just seven months ago after taking part in Taupo’s The Landing and Baked with Love. As senior chef de party at Freeport, she runs the BBQ section.
While having no formal qualifications, Moore describes himself as being “obsessed with food” from a very young age, working in hospitality from the age of 14 and in cooking roles straight out of school from age 18. Moore’s twin sister Olivia also works in food styling and photography.
Thrilled to have taken out the top prize, Moore says she relished the challenge of coming up with Freeport’s first ever Toastie Takeover entry.
“I tried to make it as relevant as possible to the Bay area, with everything made by us in-house, except for the delicious sourdough which is a favorite from our friends at local bakers BreadHead.
“The concept of surf and turf is meant to signify the Tauranga region – the beautiful coast and the amazing seafood right here on our doorstep, juxtaposed with the sheep grazing on Mount Maunganui.”
A stand-out for the judges was the lamb pastrami, which Moore says was a labor of love. “For the pastrami, I pickle it in the left over pickle juice for ten days. The first batch was spot-on, but when I tried to scale it up using a slightly different method it didn’t turn out as well, so it was back to buckets of lamb picking in the chiller.”
Another favorite is the pickle juice gel. Says Moore: “I enjoy making gels and the pickle juice is a sweet and tangy dipper that works well with the creamy aioli.”
The competition’s toastmaster royale, Joe McClure, from Detroit-based McClure’s Pickles, applauded Moore and said her “exceptional toastie left me wanting more.”
“The brilliance of Moore’s toastie lies in its great use of ingredients and the innovative concept of surf and turf within a region that truly exemplifies both. Each bite was a harmonious blend of flavours, with the succulent surf and turf elements perfectly complementing each other. It was a delightful culinary journey that showcased the creativity and skills of chef Moore.
“One unique aspect – besides the house-smoked lamb pastrami and smoked prawns – was the side of pickle juice gel, allowing the diner to personalize their experience by dosing it at their discretion. This added a delightful tangy twist to each bite, further enhancing the overall taste profile. Attention to detail, overall presentation, taste and innovation all came together to set this toastie apart.”
The win the North Island retain bragging sees rights to the best toasted sandwich in the country, with last year’s supreme award going to chef Rich Johns of Okere Falls Café in Rotorua. Prior to that, South Island eaters had reigned supreme with Joseph Walker from the Hokitika Sandwich Company taking the inaugural title in 2019, Romeo Dowling Mitchell from Dunedin’s Hungry Hobos in 2020, and Steve MacDougall from Mollies Bar & Eatery in Blenheim in 2021.
After traveling around the country to judge the finalists’ creations, McClure applauded the “immense talent and creativity on show within New Zealand’s culinary scene”.
Along with Freeport with Cleaver & Co’s winning entry, he said competition organizers would also like to acknowledge BEERS in Christchurch and Shining Peak Brewing in New Plymouth as deserving of special mention.
“BEERS crafted a delectable toastie featuring lamb pastrami cured in McClure’s pickle brine. The combination of tender lamb and tangy brine creates a unique and unforgettable tasting experience.
“Shining Peak Brewery’s The Joestie also deserves commendation for its use of smoked eel and the very unique McClure’s pickle caviar. “The smoky richness of the eel and the bursts of pickle caviar add a delightful complexity to the toastie, making it a true gastronomic delight.”
Head judge Kerry Tyack said the judging team had noticed a significant leap forward in terms of toastie innovation in 2023.
“It is clear that around the motu, entrants are taking this comp very seriously and that plenty of thought has gone into the delivery of top flight toasties.
“Seasoning levels were much more consistent, the choice of cheese was considered more and the importance of monitoring fat content was noted.
“Where we feel there is still an opportunity for fine-tuning is in bread type and thickness. Some of the toasts were too heavy and so the bread lost points.
“Those entrants that mastered this all-important balance delighted the team with terrific toasts full of finesse, innovation and satisfaction.”
A firm feature on the culinary calendar, this year’s annual Toastie Takeover saw 185 eaters battle it out for the title of this year’s top toastie, with 150,000 toasted sandwiches consumed by the event’s conclusion.
Competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also need to contain cheese (or a vegan substitute) and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.
Open to all New Zealand eateries, participants came from as far north as Kororāreka, to as far south as Invercargill, and ranged from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar , Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
The 14 finalists selected for the second round of judging included Cazador (Mt Eden), Good Day (Orakei), Lord Kitchener (Sandringham), Okere Falls Store & Craft Beer Garden (Rotorua) (2022 Supreme Winner), Hayes Common (Hamilton), Freeport Cleaver & Co (Taurangas), Best Burgers (Havelock North), Shining Peak Brewing (New Plymouth), Café Polo (Wellingtons), Huxleys (Wellingtons), BEERS Craft Brewery (Christchurch), Sprig & Fern Tavern (Nelson), The Fine Lion (Ashburton) and Roasted and Toasted (Lumsden).
Each finalist was again assessed on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with Joe McClure from McClure’s Pickles and Nick Brown from Cook & Nelson traveling the country to sample the finalists’ creations.
Moore and Freeport with Cleaver & Co will now receive a bespoke Rikki Berger trophy and a year’s worth of McClure’s Pickles, with the winning toastie remaining on the menu from 11.30 am to close, seven days a week until early August.
For more information about the Great NZ Toastie Takeover, check out www.toastietakeover.com. For more about McClure’s Pickles, see mcclures.com. And for more about Freeport with Cleaver & Co, visit freeportandcleaver.co.nz. McClure’s Pickles are made in the USA.
Winning Kiwi BBQ expertise heading to American Royal World Series –
For Ken Van Mackelbergh, barbecue is out of season; it’s a community, a culture, a lifestyle, and, most importantly, it’s about family and friends. It is about celebrations and creating memories, about building old friendships, and making new ones.
This has been Ken’s ethos for as long as he can remember. With over 20 years’ experience as a qualified Chef, Ken is affectionately known as ‘BBQ BOI’, a name quickly adopted for the competitive BBQ team he is part of with Nick Borland and Jamie Urwin.
This year a partnership has been developed between BBQ BOI and kiwi-owned business, The Kiwi Outdoor, who manufactures what they believe to be one of the most outstanding BBQs ever built in New Zealand.
The Kiwi Outdoor Oven journey began at Pauanui Beach back in 2012, when two kiwi blocks decided they wanted a ‘fast heat up, top quality pizza/cooking oven and outdoor fire’. At the time there were various options on the market, but none that did it all, they wanted a product that was NZ-made and large in size (with the idea of commercial use in mind).
Quickly, the duo created prototypes and the testing stage began. The company officially launched in 2013 where the ovens were initially promoted by a wood-fired pizza caravan set up in Pauanui beach. Word of mouth quickly spread about this mouth-watering wood-fired taste. In 2018, Brendan and Naomi Arnet purchased the business to take it on the next level of its journey – becoming the best.
Kiwi outdoor oven/fire on the market
“Known as the ‘entertainer’s dream’ – the ovens produce cooking results that previously one could only dream about and outdoor heating that is described as phenomenal.
“The oven is capable of cooking banquets for large groups, or just have the pizzas ready at the same time for the entire family. Enjoy roasts that fall off the bone, beautiful natural smoky BBQ flavours, and an oven that cooks it all.
“Slow cooking is a dream because of the oven’s conductive heating and insulation, meaning you can spend your time mingling with guests, instead of being stuck in the kitchen or behind the BBQ.
When the Arnets purchased the business, they were obviously impressed with the food cooked in the ovens, but also joked about how great it would be if they could be part of a competition to prove it. The Kiwi Outdoor oven featured on ‘My Kitchen Rules’ back in 2014, but the duo had their sights set on something bigger.
After joining forces with team BBQ BOI, they began testing the Kiwi Outdoor Oven in the 2023 NZBA competition season, kicking off with back-to-back Grand Championships in Kumeu and more recently, Grand Championship at Smoke on the Coast, the biggest competition of the year so far, putting the BOI BBQ team at the top of the National Leader board. The field at such competitions is highly competitive, and their wins have earned them a coveted spot at The American Royal World Series of Barbecue.
This is the world’s largest BBQ competition and has over 500 teams competing. Ken, along with the rest of the BBQ BOI team and a Kiwi Outdoor Oven kit, will be heading to Kansas at the end of September to compete against some of the best BBQ teams in the world.
Steve Armitage appointed new CEO of Hospitality New Zealand –
Steve Armitage, Independent Chair of Business Events Industry Aotearoa, has been appointed CEO of Hospitality New Zealand.
Following his appointment Armitage will be stepping down from his role at BEIA in August.
Hospitality NZ President Nick Keene has thanked Steve’s predecessor, Julie White, for her significant contributions to Hospitality New Zealand over the past five years. “We extend our heartfelt gratitude to Julie for her dedication and achievements during her tenure.”
BEIA Chief Executive, Lisa Hopkins says the board and members of BEIA wanted to thank Steve Armitage for his outstanding leadership and support during the past two years and congratulate him on his new appointment heading one of New Zealand’s largest industry associations.
“Under Steve’s guidance, BEIA is heading in a strong direction which will secure the future for the association and the industry. He will be an important part of our flagship event, MEETINGS in Wellington this month, and he will attend our conference in September in his new role representing the hospitality industry,” he said.
“We are thrilled to know we will continue to work closely with Steve in his new role. BEIA and HospitalityNZ developed a strong relationship during the COVID pandemic, and the two organizations are closely aligned within the wider visitor economy. I am looking forward to our continuing working relationship and the collaboration opportunities that will bring for both organizations.”
BEIA will begin the process of seeking a new Chair after the MEETINGS conference, with a view to having the Chair in place by the annual conference in Marlborough in September.
Armitage’s career has spanned the public and private sectors, most recently specializing in tourism, major events, business attraction, communications and public affairs. He was GM, Destination, at ATEED for eight years, until 2021, and since then has Chaired the Business Events Industry Aotearoa (BEIA) and consulted to the events and tourism industry.
Steve Armitage said: “I feel very privileged to step into this role at such an important time and I am determined to build on the tireless work that Julie and the team have performed in recent years.
“Hospitality has always been close to my heart, providing a strong foundation for my career. I look forward to combining my experience and passion with that of the wider membership to advance the interests of the sector.”
To ensure a smooth transition within Hospitality New Zealand, Steve will gradually assume his new responsibilities over the next two months, before taking on the role full-time starting from August 14. This transitional period will allow Steve to familiarize himself with the organization and its operations, ensuring a seamless continuation of Hospitality NZ’s strategic objectives.