Tag: Khe-Yo

New York’s Generosity COVID19

Post author By Luigi Rosabianca
Post date April 21, 2020

We wanted to take the time to share some of the many who have displayed generosity and kindness during this pandemic. From celebrity hairstylists Patrick Kyle, Iron Chef Marc Forgione, Elisabeth Holder of Laudrèe USA, Harry’s Italian, and Da Claudio Restaurant, to Howard Hughes Seaport. You will read their words and see their photos as we salute their selfless acts.

Last Thursday was a day Patrick Kyle will never forget.

My buddy, Jordan @jordanehni (Infectious Disease Director @mountsinai_bethisrael ) was looking for barbers and hairstylists to volunteer to give health care workers much-needed haircuts. After discussing protective measures, I agreed to participate. Over 400 people entered a raffle for the cuts. Six were chosen to meet me in the “Wellness Room” for haircuts. I had full PPE (scrubs, mask, gloves and face shield). Clients were given a fresh mask and robe as they walked into the room. I felt completely safe. The love and appreciation I received will stay with me forever. Little did they know I felt normal for the first time in weeks getting to do something I love — servicing my clients

Celebrity hairstylist Patrick Kyle @patrickkyle_ generously donated six haircuts to front line employees at Mount Sinai Beth Israel. Patrick is a freelance hairstylist whose credits include Cosmopolitan, Seventeen, and New York Fashion Week.

Employees entered a raffle, and six lucky winners received a haircut and styling, snacks, music, and aromatherapy treatment as a part of a larger wellness plan to help keep COVID-19 frontline workers rejuvenated for the long journey ahead. We are all missing access to basic services, and we are grateful to Patrick for volunteering his time and truly connecting with our healthcare heroes.

Winners: Millie Rosario, emergency department tech; Dr. Arielle Sasson, first-year resident; Marco Makkar, emergency department registrar; Dr. Anthoney Lim, medical director of the pediatrics ER. #selfcare #frontlines #COVID19 #msbibettertogether #wellnesswednesday

So grateful for the true heroes that work tirelessly behind the front lines!

“After delivering 100 more dinners (thanks to YOUR generosity) it was so heartwarming to hear the #clapforourcarers for all essential workers risking their lives to keep us safe! THANK YOU! We are especially proud of our small but mighty team that is currently working together to ensure we bring our entire team back when this is over! It is a reminder that we are collectively #strongertogether #spiritofsolidarity is alive and well!” #DaClaudioNYC https://www.instagram.com/nyphospital/

One of our favorite sweet spots in New York, was right there front and center, taking the time to give. “We keep sharing the love with all the health workers who are doing an amazing job taking care of our families, friends, and communities.”

Merci! Thank you! Ladurée

Mar Forgione and his partners at Khe-Yo showed their support.

“Another hospital delivery today with @tasteoftribeca at @nyulangone. Thank you to everyone who has donated to the fund to feed hospital workers and @snowdancefarm @la_boite @gargiuloproduce for the delicious ingredients!”

When New York City shut down, brothers Frank and Salvatore Buglione decided with their co-owners at the restaurant group HPH NYC –

‘WE JUST PULL UP TO THE EMERGENCY ROOM AND DROP OFF FOOD’: WHY HARRY’S ITALIAN DECIDED TO STAY OPEN

to keep both their Harry’s Italian locations open. “You always hate to see any restaurant go completely dark,” HPH partner Paul Lamas told the Downtown Alliance. “We wanted to try and keep some of our key employees, key staff working. Everybody wanted to work. We really wanted to do something to help the community.”

Beyond their neighborhood regulars, HPH and the Bugliones identified plenty of other mouths to feed in Manhattan. They tapped a number of their food purveyors and liquor vendors to see who’d be willing to chip in — the restaurant would match any donation — to serve first responders (e.g. NYPD’s 1st Precinct, Engine 4 and Ladder 15 on South Street, NewYork-Presbyterian Lower Manhattan Hospital). “We’re not here looking to make money or make this any publicity stunt,” Salvatore told the Alliance. “We do our best work when people are not looking. We just keep dropping off food — we don’t even ask any questions. We just pull up to the emergency room and drop off food.

“I always feel we do the easy part,” Salvatore added. “Okay, we’re dropping off some food. It’s more about what these hospital workers are going through. They’re dealing with patients every day.”

The Bugliones work 18- and 19-hour days to do what they’re doing. At around 7 or 8 each morning, they turn on the ovens and wait for the orders to come in. Before they know it, Salvatore said, “we turn around and it’s 11 o’clock at night.” They’re not even tired, he said. “It’s unbelievable: You don’t realize 15 hours went by and you’re still strong.”

Lower Manhattan property owners came together on the evening of March 19, 2020, to offer a symbol of hope and strength in the midst of the global health and financial crisis.

One World Trade Center, Pier 17 at the Seaport District, Brookfield Place, 111 and 115 Broadway, 55 Water Street and 20 Exchange Place will be participating in this effort, while other Downtown buildings are working to join them over the next several days. Buildings throughout the entire city are encouraged to follow suit and add their own “lights of hope.”

“This is a moment to band together, show pride in a tough time, and light up the Lower Manhattan skyline with hope,” said Jessica Lappin, President of the Alliance for Downtown New York. “Whether it’s red, white and blue or with a single white beacon, buildings across Lower Manhattan will light themselves in honor of our determination to endure and recover.”

“In this time of need, we as New Yorkers and Americans are looking for symbols of hope—both in our communities and across the country,” said Saul Scherl, President of the New York Tri-State Region of The Howard Hughes Corporation. “We wanted to unite our community and light up the buildings of Lower Manhattan together to show our solidarity, our resiliency, and our persistent hope for the future.”

Stay tuned for more generosity from New Yorkers taking the time to give back during this unprecedented time.

The Downtown Team

Dining Featured Restaurants

Send Your Tastebuds to Southeast Asia with a Private Party Full of Lao Food at Khe-Yo

Post author By Sarah Strong
Post date December 23, 2018

Just because you’re staying in New York this Winter doesn’t mean your tastebuds have to! Downtown favorite Khe-Yo offers private parties with amazing menus comprised of beautifully redefined Lao cuisine. Khe-Yo can accommodate up to 60 diners for a sit down dinner and up to 100 for a passed appetizers type of event. This all sounds wonderful, but what even is Lao food?

Serious Eats describes Lao cuisine as “often unassuming, but packed with flavor in a way that showcases the country’s prowess at marrying herbs, chilies, and the pungent bacterial riot of fermented meat and fish.” Lao food has a lot in common with Isan Thai food, which was part of Laos when the French invaded Southeast Asia. Expect lots of vegetables and bitter elements in every dish plus tons of fresh herbs like mint, cilantro, and dill. And a meal would not be complete without sticky rice, which is cooked and served in a woven basket. Khe-Yo encourages to eat the stick rice, and everything else, with your hands, as is customary.

Can’t miss dishes include Sesame Beef Jerky–which doesn’t taste anything like the gas station type you might be used to– Laos Style Pork Sausage, Smashed Green Papaya Salad, and vegetarian Crunchy Coconut Rice, all specialties you would find if you traveled to Laos yourself.

Have a smaller party? Khe-Yo is open on Christmas from 4–9 PM and on New Year’s Eve for a celebratory dinner. Make your reservations here! Before you go, check out this amazing, 360˚ view of the restaurant.

Tags dinner, fidi, Holidays, Khe-Yo, lao food, Laos, private party, Restaurant, Southeast Asia

Events Featured Lifestyle

Michelin Starred Forgione – Diner en Blanc

Post author By Grace Capobianco
Post date September 4, 2018

Diner en Blanc's and Chef Marc Forgione Team Up — Chef Marc Forgione

September 2018 brings the 8th Annual Diner en Blanc back to New York City. This year there is a new chef taking the helm, Michelin Starred Chef, Marc Forgione.

Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and American Cut and is the co-owner/partner of Khe-Yo. Chef Forgione began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized American-style cooking in the ’70s and ’80s), in the kitchen at An American Place.

Forgione opted for a traditional four-year education at the University of Massachusetts at Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants such as Above in New York, with acclaimed chef Kazuto Matsusaka. These stints would lay the groundwork for Forgione’s post-collegiate toils, again alongside his father at An American Place and later under Patricia Yeo at AZ.

Michelin Starred Forgione – Diner en Blanc

In an effort to diversify his experience, Forgione left for France, where he secured a series of humble posts under Michel Guerard in Eugenie Les Bains and worked at three of the region’s finest restaurants, Le Pres D’Eugenie, Ferme aux Grives, and Le Cuisine Minceur. Upon his return to New York, Forgione promptly reunited with Tourondel, who invited the now seasoned chef to serve as chef de cuisine at BLT Prime.

Forgione was later named corporate chef for the BLT Restaurant Group, a position that enabled him to expand the BLT brand across the country. With Marc Forgione (www.marcforgione.com), formerly known as Forge, Forgione’s first restaurant, he has created an approachable place “that people walk by and are compelled to enter and where the ingredients are the star.” Restaurant Marc Forgione was awarded its first Michelin star in 2010.

For more information on Chef Forgione –

Michelin Starred Forgione - Diner en Blanc — Chef Marc Forgione

Chef Marc Forgione will lend his unique talent to the world famous Diner en Blanc – Downtown had the pleasure to chat with Chef Forgione about his upcoming gig with this infamous dinner party.

DTM – First, Chef we’re so excited that you are going to be involved in DEB, how did this come about?

MF – Because white is my favorite color

DTM – How did you feel when you were chosen for this year’s DEB master chef?

MF – Well, I’ve always heard about the dinner and how cool it is. Believe it or not, when I was a kid, I used to love the rave scene and I used to get a kick out of not knowing where we were going until the last minute. So I was definitely excited about being involved this year.

DTM – How long have you’re known about the DEB phenomena?

MF – A couple years

DTM – Can you share little morsel as to what you are planning for this special evening? Who on your team will you be calling on for help?

MF – I was inspired by the color white (obviously), by New York City (which is where I’m born and raised). And recently I went to Sri Lanka for my honeymoon so I used that as inspiration for the vegetarian based box.

DTM – We are extremely familiar with your work and was honored to feature you in our 2013 issue of Downtown Magazine, over the years we have witnessed your work and watched you prepare meals for large parties, how does this compare and how are you planning to prepare and feed the largest dinner party in the world?

MF – I can’t do this without great partners and Great Performances has been a great partner in helping us execute this menu.

DTM – If you had the opportunity to choose the location, where would you like to see this year’s NYC DEB?

MF – If there was a rooftop big enough to hold that many people that would be cool. Or maybe we can shut down the Brooklyn Bridge?

“Believe it or not, when I was a kid, I used to love the rave scene”

Diner en Blanc New York - getting there — Diner en Blanc 2017 New York

DTM – Have you ever attended DEB? Will you and or any of your friends/family be attending DEB this year?

MF – Unfortunately, I have never attended in the past and yes I’m hoping some of my friends and family will be able to join me.

DTM – I believe you still carry the title of being the youngest chef to win The Next Iron Chef, does this title still resonate with you?

MF – Yeah, I think it’s something I’ll always be proud of. However, it also reminds me of how old I’m getting LOL.

DTM – Any news you’d like to break during this interview with Downtown Magazine?

MF – This has been the year of milestones. I couldn’t be more proud of my downtown restaurants – Restaurant Marc Forgione just turned 10 in June and Khe-yo and American Cut Tribeca are 5 this summer. In today’s risky climate in the restaurant world, there are no small feats!

About Diner en Blanc

At the last minute, the secret location is revealed to thousands of friends who have all been patiently waiting to learn where “Dîner en Blanc” will take place. Thousands of people dressed all in white and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass “chic picnic” in a public space.

Over the course of the evening, guests experience the beauty and value of their city’s public spaces by participating in the unexpected. Beyond the spectacle and elegance of the dinner itself, guests are brought together from diverse backgrounds by good taste and a love of beauty. Le Dîner en Blanc recalls the elegance and glamor of high French society, and guests engage one another, knowing that they are taking part in a truly magical event. There are no disruptions: no car traffic, no pedestrian traffic—only amazed and astonished looks from passersby observing the scene before them. And participants, like spectators, wonder whether it’s all not a dream…

Tags BLT Prime, Chef, Dîner en Blanc, food, foodies, Iron Chef Marc Forgione, Khe-Yo, New York, Restaurant Marc Forgione, resturants, white party, worlds largest diner party

Culture Entertainment Music

Q&A with Kenny Loggins, Sam Moore, G. Love & more about “The Music Of Aretha Franklin” at Carnegie Hall on Mar. 6

Post author By Darren Paltrowitz
Post date March 2, 2017

Every year when March rolls around, music fans in New York City know to expect a major concert benefit being presented by City Winery’s Michael Dorf. This year is no exception as Mar. 6 brings The Music Of Aretha Franklin at Carnegie Hall, the 14th installment of Michael’s Music Of series. Among the artists slated to perform the works of the Queen Of Soul are Melissa Etheridge, Kenny Loggins, Glen Hansard, Rhiannon Giddens, G. Love, Sam Moore, CeeLo Green, Todd Rundgren, Antibalas, Allen Stone, Taj Mahal, Living Colour, and Bettye LaVette. Arguably the most prominent and impressive lineup ever assembled by Michael and team.

Downtown had the pleasure of speaking with six of the evening’s performers: Kenny Loggins, Sam Moore, Ron Pope, G. Love, Ruthie Foster, and Richard Thompson. Few artists can bring entertainers of all genres together like Aretha Franklin, and this Q&A helps explain why that is. 100% of the net proceeds from the Mar. 6 event are given to music education organizations for underprivileged youth, including Young Audiences New York, Little Kids Rock, and Church Street School Of Music; well over $1 million has been raised through prior events.

More on Michael Dorf and his event series can be found at www.musicof.org. Those looking to catch a public dress rehearsal of the Carnegie Hall event can try finding tickets via the City Winery website.

Do you remember the first time you heard Aretha Franklin? Or at least the first song by her you’d heard?

Kenny Loggins: “Natural Woman” — I was in high school.

Sam Moore: I’ve known Aretha since she was a teenager playing piano for her father the famous Reverend C.L. Franklin. That’s around 60 years ago.

Ron Pope: There was never a time in my life before Aretha. Her voice was always there. I remember singing along to “Respect” as a really little kid. Sometimes I’d sing lead, sometimes I’d sing the background parts. I remember when I learned that she was singing the word “propers” in that song; when I was little, I always thought it was “popcorn.”

Ruthie Foster: I grew up listening to Aretha. Her gospel recordings with her father, Reverend C.L. Franklin, were a mainstay in our house when I was a little girl.

G. Love: I’m thinking that I surely grew up listening to the sounds of Aretha on the radio my whole life. I do remember my parents being crazy about the soundtrack for this movie The Big Chill, and I’m pretty sure “Natural Woman” was on that cassette. They wore it out! As I grew up and into music my Uncle Billy turned me on to Booker T & The MGs, who were the Stax Records backing band and recorded many of Aretha’s hits with her. So I always loved Aretha and the sounds behind her.

Richard Thompson: It would have been “Respect.” I was at school over in London, and that must have been 1964? It’s the first record of Aretha’s that got much airplay. 

Do you have a favorite Aretha song?

Kenny Loggins: “What A Fool Believes” — I totally went to school on her reinvention.  

Sam Moore: Well, she won the Grammy for my song “Hold On I’m Coming” in 1981, and I’ve stolen her arrangement done by the brilliant Arif Martin for my live performances. I recorded one of her big hits written by Ahmet Ertegun, “Don’t Play That Song For Me,” and I’ve heard her performing it and her shows with my arrangement. 

Ron Pope: “Baby, I Love You” is my very favorite song of Aretha’s; it has everything I want in a record. Her lead vocal is lights out, the harmonies she sings with her sisters are interesting and effective, Jimmy Johnson’s guitar is so damn smooth driving it all along, they have King Curtis and those horn parts that feel iconic but are still understated. The recording is absolutely everything. The Swampers and King Curtis!? Unreal! And it’s like two minutes long! You want to explain to someone why she’s the Queen? Play them that! 

Ruthie Foster: Her rendition of “Amazing Grace” is my favorite!

G. Love: I think my favorite is “I Never Loved A Man (The Way That I Love You)” — just the dynamic of the performance and the groove hits me!

Richard Thompson: I love her version of “You Are My Sunshine.”

Where was the first gig you ever played in New York City? What do you remember about it?

Sam Moore: Oh my goodness. The Apollo Theater on the package as an opening act in 1963, I believe. I remember legendary female comedian Moms Mabley telling me, after Dave [Prater] and I sort of phoned in a performance because there were very few people in the house at the time we went on, “not to be lazy on stage and to get out there, even if there’s only three people in the audience and give them the show they paid their money to see! Do your best don’t ever shortchange the house, even if it’s just the waiters and waitresses at a club you’re playing as your career progresses.” Her words have never left me since and every time I walk out on stage I strive to give the audience 100% or more of me and my vocal gift.  

Ron Pope: My first real gig in New York was at The Bitter End when I was about 19 or 20, playing with my band The District. I remember feeling excited. Here I was, just some kid from Georgia playing a stage Bob Dylan had been on! Lots of our friends came out since it was our first show — and we begged them. Afterwards, Paul and Kenny from The Bitter End were so complimentary of the band, and we established a relationship that put us back on that stage at least 200 times over the next few years. No matter how many times I go to that club, I’ll never forget that first night.

Ruthie Foster: My first gig in New York City was at a place called Terra Blues, just off Bleecker and Thompson in The Village. The blues artist — and actor — Guy Davis was playing and took a break, I talked to him for awhile about music and told him that I played and sang to and had just moved from Texas. He let me play during his breaks that night. I had a gig two nights a week at that venue for three years afterwards!

Kenny Loggins: Two months before I played for the first time in New York City, I was there as a tourist. When I walked past Carnegie Hall, I said to my girlfriend, “Maybe someday I’ll get to play there.” Ironically, two months later I played there with Jimmy Messina as the opening act for Delaney & Bonnie and Billy Preston. 

G. Love: My first gig, aside from busking in Washington Square Park a couple times in 1991 on a road trip down from Skidmore College — where I went to school for a year — would’ve been The Grand for our showcase for the New Music Seminar. I remember the crowds were a bit tougher than the amorous crowds we had achieved at the Irish pubs in Boston but we kept our head down and played that shit proper. Right after that things started clicking and we played Brownies, Cafe Sinead, The Bottom Line and CBGBs Gallery, where we scored our first deal with Epic Records in 1993.

Richard Thompson: It was the Fillmore East, 1970. The bill was something like Fairport Convention — my band — Savoy Brown and Traffic. Bill Graham was at the side of the stage as we came off, and said, “Wow! I’ve never seen that before.” We were feeling quite pleased with ourselves, till he added: “I’ve never seen a band go onstage not knowing what the second number was going to be!” 

Do you have a favorite restaurant in New York?

Sam Moore: There are so many great ones. I haven’t really been in New York a lot in the past couple of years.

Ron Pope: Awash on 6th Street, for sure. As I tour, I try to find Ethiopian food that good all over the world, but it never stacks up to Awash! When I lived in The Village, I’d eat there at least twice a week. When I come home to New York from the road, that’s the first place I want to eat. 

Ruthie Foster: I recently visited and played New York City and had a great experience at a wonderful restaurant called Khe-Yo in TriBeCa, that’s become my favorite! It’s has a lot of Laotian-inspired dishes which are great for sharing with friends.

Kenny Loggins: I’m excited to try the Chef Andrew Carmellini‘s newest restaurant.

G. Love: That’s a tough one, but I sure love Joseph Leonard’s and The Diner in Brooklyn.

Richard Thompson: I love Avra, the Greek seafood restaurant. I think it’s at 48th and Lex. 

What’s coming up for you besides this show at Carnegie Hall?

Sam Moore: On Thursday night, the 9th, I will be at the Beacon Theater with a bunch of amazing artists at the God’s Love We Deliver fundraiser, and then I’m going to Scottsdale, Arizona the weekend of Mar. 18 at the Celebrity Fight Night tribute to a dear friend who we lost last year, Muhammad Ali. I’m also in the studio recording an album project actually a couple of album projects with the award-winning and most amazing producer, an artist Rudy Perez. Rudy has an album launching in the next couple of weeks, and the single from that album is a duet I was humbled to participate on, a little song written by Charlie Chaplin called “Smile.”

Ron Pope: I will be back in October to play at Terminal 5. I can’t wait for that one; I’ve never played there but I’ve seen so many incredible bands on that stage.

Ruthie Foster: I have U.S. and European tours coming up with my new CD on the horizon! Joy Comes Back is the title; it’s a celebration of all the transitions in my life, love and music since my last recording.

Kenny Loggins: My new children’s book: a reimagining of Footloose in which Jack, now a zookeeper, secretly lets all the zoo animals out of their cages to dance under a full moon.

G. Love: I’m writing this in Byron Bay, Australia, where I performed last night at the Byron Bay Surf Festival. Next stop is NYC, and the day after Carnegie Hall, I fly to Phoenix to start a month-long West Coast tour with my band Special Sauce. The original trio is still going strong closing in on 25 years!

Richard Thompson: I’m out the whole of April, and I’ll be fairly local a couple of times — Tarrytown on Apr. 14 and Port Washington Apr. 19. I’m also releasing two acoustic records, Acoustic Classics 2 and Acoustic Rarities, probably in May.

Finally, any last words for the kids?

Richard Thompson: Listen to Aretha! There is such a thing as musical intelligence. Her voice is at the service of the song, not the other way ’round. She doesn’t show off, she uses her extraordinary vocal gifts sparingly to emphasize the emotional peaks of the songs.

Sam Moore: I actually working with my wife on a project with Florida International University developing curriculum to teach kids grades K through 12 the great and rich histories, legacies and contributions of the amazing American-born talented musical artists of past decades and generations who brought — to not only American culture — but the world the gift of music all of the joy it brings.

Also, my great-niece Courtney Trice is going to be duetting with me at Carnegie Hall. Not bragging or prejudice, she is amazing! I am so proud to have the pleasure and joy of introducing her to the world the right way and I want to thank Michael Dorf and his entire organization for affording me the opportunity to pay honor and tribute to my “Ree Ree” and do my portion of her salute justice with Courtney and her powerful vocal abilities at my side performing my duet version from my Overnight Sensational album of “Don’t Play That Song.”

Ron Pope: 10 years ago, I sang on the subway platform to make a living, and now I’m playing at Carnegie Hall. Whatever you decide to do with your life, stay focused and do it with your whole heart. You’ll end up where you’re supposed to be.

Ruthie Foster: My words for the kids would be to stay true to who you really are and when times get tough remember that music is a healer. It’s definitely been my light!

G. Love: Be original, be passionate, bring enthusiasm, energy and love. Make a connection and expect magic to happen. Leave it all onstage every night and stay on the hustle. It’s about the journey in music there’s no top to the mountain — you just gotta keep on climbing and enjoy the view! The best thing about music is that every night can be your best show ever, and that’s what I say the minute I wake up on show days, “Tonight I will play my greatest show ever.” Then I beat it the next night.

Kenny Loggins: Follow your dreams. They will always take you somewhere fun.

Tags Ahmet Ertegun, Andrew Carmellini, Aretha, Aretha Franklin, Arif Martin, AVRA, Awash, Benefits, Bill Graham, Bleecker Street, Bob Dylan, Booker T and The MGs, Brownies, carnegie hall, CeeLo Green, Charlie Chaplin, Chef Andrew Carmellini, Church Street School Of Music, City Winery, CMJ, Courtney Trice, Dave Prater, Delaney & Bonnie, Fairport Convention, Fillmore East, FIU, Florida International University, Footloose, G. Love, God's Love We Deliver, Guy Davis, Jimmy Johnson, Jimmy Messina, Joseph Leonard's, Kenny Loggins, Khe-Yo, King Curtis, Little Kids Rock, Loggins & Messina, Melissa Etheridge, Michael Dorf, moms mabley, Mr. Holland's Opus, Muhammad Ali, New Music Seminar, R&B, Reverend CL Franklin, Ron Pope, Rudy Perez, Ruthie Foster, Sam & Dave, Sam Moore, Savoy Brown, Skidmore College, soul, Stax, Stax Records, terminal 5, terra blues, The Apollo Theater, The Beacon Theatre, The Bitter End, The Diner, The Grand, The Swampers, todd rundgren, washington square park, Young Audiences New York

Dining Living

How 5 Chefs Recommend Spending Thanksgiving 2016

Post author By Downtown Magazine
Post date November 23, 2016

Thanksgiving may be the favorite holiday of millions of people, but hosting Thanksgiving is rarely a treat. In turn, many New Yorkers opt to celebrate Thanksgiving at a restaurant. In turn, great food with none of the prep work or clean-up.

Downtown spoke to chefs from five different restaurants that have special Thanksgiving menus:

Greg Rubin, Chef at American Cut TriBeCa

Eric LeVine, Chef at Morris Tap & Grill

John Schafer, Executive Chef at New York Yankees Steakhouse

Jonathan Kavourakis, Executive Chef & Managing Partner at VANDAL

Anthony Rodriguez, Sous Chef at Fish Bar

Wherever you choose to go for your Turkey Day, Downtown wishes the best to you and those around you.

Chef Eric LeVine

What is your restaurant planning for Thanksgiving? Anything special?

Eric LeVine: Our third annual family-style meal from 12:00 PM to 6:00 PM at Morris Tap & Grill on Thursday, November 24. Adults are $34 and children — 12 and under — are $15. Menu features fun cocktails like the Cider Spritz and classic food items like turkey, honey glazed ham, stuffing smashed potatoes, Brussel sprouts, pumpkin pie, and more.

John Schafer: We are going to be running a price fixed menu with one of the main course choices being a traditional turkey dinner, including sausage stuffing and whiskey-spiked sweet potatoes.

Jonathan Kavourakis: We will be open from 12:00 PM to 10:00 PM. We’ll be serving many of our daily items as well as a two part Thanksgiving menu! The first part of our Thanksgiving Day menu will include classics like Roasted Free Range Turkey with Gravy and Yukon Gold Potato Puree. The second part of the menu will be street food inspired, and includes unique items like Jerk Turkey Tostones, Juicy Steamed Buns with Smoked Ham, and Duck Confit Tamales.

Do you have a favorite item on the menu there?

Eric LeVine: The turkey. We brine ours and then cook it slowly. The bird comes out tender and juicy — it’s amazing. We also choose turkeys that are chemical and cage-free.

Greg Rubin: My favorite item on the menu is our Pan Seared Octopus with Romesco and Celery Salsa Verde. By far one of the more involved dishes from the preparation to the pan to the plate. It’s been on the menu since we opened and it keeps getting better. This dish alone separates us from the other traditional steakhouses.

John Schafer: Our dry-aged long bone is pretty amazing! I run locally sourced organic meats from time to time, and I am really into those items.

Jonathan Kavourakis: I’m a really simple guy when it comes to Thanksgiving. I love mashed potatoes, gravy, and our cornbread stuffing is amazing!

Anthony Rodriguez: One of my Favorite dishes on the Fish Bar’s menu is the charred octopus with chickpeas and salsa verde. This dish is so delicious! A perfectly well-balanced blend of textures and flavors.

What is your favorite part of your job?

Eric LeVine: That’s a hard one. I don’t feel like I have a job, I have a life in the greatest business in the world. I love all aspects of it — cooking, creating, teaching, customer interaction, problem-solving. I love chaos, I live for it, it’s when I’m best. I love the hustle; I think that’s what separates me from most. It’s no bravado, it’s just a fact. I live for what I do it’s my oxygen, everyone who knows me knows how true it is.

Greg Rubin: My favorite part of the job is testing new menu items. We have the luxury of using some of the best ingredients and the opportunity to create and practice new dishes. For example we just started Burger Bar, which is a lunch pop-up which is American Cut’s Fast casual burger concept. During the process chef Marc and the team created a play on the Big Mac and we are calling it a “Big Marc.” Our version consists of two Wagyu smash patties, housemade pickles and our own secret sauce that is spiked with Brandy.

John Schafer: Finding items that aren’t on every other menu in the area and giving our guests something that you don’t find at all of the other steakhouses in Manhattan.

Jonathan Kavourakis: The best part of my job is to be able to walk into the dining room or greet a table and be able to watch them eat the food we are serving and smile. No better feeling than seeing someone enjoy something I have created.

Anthony Rodriguez: My favorite part is the ability to be creative, the ability to express myself and my art through every dish and ingredient. The ability to share MY STORY through my food, that’s the most rewarding part of being a chef.

Fish Bar's main deck — Fish Bar’s main deck

What was the first restaurant you ever worked at?

Eric LeVine: When I was 11-years-old working at Jahns in Brooklyn.

Greg Rubin: The first restaurant I worked in was actually a Chili’s — out on Long Island, where I grew up. I have definitely come a long way since then! And very thankful for where I am professionally currently.

John Schafer: I was a dishwasher at a kids camp when I was 14.

Jonathan Kavourakis: Tick Tock Diner in Clifton, New Jersey.

Anthony Rodriguez: My first restaurant was the North End Grill, back when Chef Floyd Cardoz was the chef there. He was my mentor. He gave me the foundation to be a chef, he always believed in me.

Aside from your own, what is your favorite restaurant in Manhattan?

Eric LeVine: Different ones for different reasons. Anything David Burke. Per Se I’m a big fan of, Le Bernardin, and Rouge Tomate.

Greg Rubin: My favorite restaurant in Manhattan is Khe-Yo. Every time I have been there the food gets better and better. It’s real chef-driven Laotian cuisine, that beats the pants off of your average cookie cutter Thai joint!

John Schafer: Today, it’s Vandal. Ask me again tomorrow!

Jonathan Kavourakis: That is a really tough question because it really depends on what kind of mood I am in. But if I had to pick a place I could eat at most often it would be Mr. Donahue’s. It has an old-school luncheonette feel, is really small, and they have really good comfort food with great sauces.

Anthony Rodriguez: One of my favorite restaurants would have to be Bobby Flay’s Gato. I love their entire menu. There is something for everyone to enjoy. The small bites menu is perfect for a date night. Great service, amazing restaurant.

When not busy with work, how do you like to spend your free time?

Eric LeVine: When I’m not at my two restaurants — Morris Tap & Grill and Paragon Tap & Table — or working on my ravioli company, I like to pay it forward with my charity involvement. I am part of amazing organizations including The American Cancer Society, Family Reach, Cook For Your Life, Employment horizons, and Housing Partnership, to name a few. I truly believe that in life when you have you give, whatever it is, my most precious asset is my time; it’s not always about money, not for me at least.

Greg Rubin: When I am not busy at work, I spend time with friends and loved ones, exploring the city enjoying good food and drink.

John Schafer: Listening to or playing music. Building bass guitars.

Jonathan Kavourakis: Sundays are for football, and that’s typically the day I try to take off.

Anthony Rodriguez: When not busy with work I like to go out to eat, walk around the city, enjoy the New York architecture, just take in all that New York is. I truly get inspired by this amazing city.

Finally, any last words for the kids?

John Schafer: Taste everything!

Jonathan Kavourakis: Hard work pays off! Just say “YES CHEF!” and have a “there is no amount of work I can’t handle” attitude.

https://www.youtube.com/watch?v=Wnh7QwC9Q2U

Dining

Rodenbach’s Rudi Ghequire & Fung Tu’s Chef Jonathan Wu talk food, beer, New York & more

Post author By Downtown Magazine
Post date November 15, 2016

Rodenbach has been producing beers since 1821, originating in Roeselare, Belgium as a small family brewery. The company remained a family-owned operation until 1998 when it was sold to Palm Brewery. However, the ingredients and quality have remained in tact all these years later, and Rodenbach continues to be one of the world’s most respected breweries. Rodenbach can also take credit for being the original creators of sour beer.

One of the places in New York City where Rodenbach is served is the restaurant FUNG TU. For three days only, FUNG TU will be serving a five-course $55 “greatest hits” tasting menu from Nov. 15 through Nov. 17. Following that comes a six-course celebration tasting for $95 on Nov. 18 and 19. Although details are still being worked out, next week is set to include a Rodenbach pairing at the bar of FUNG TU.

Downtown caught up with master brewer Rudi Ghequire and Chef Jonathan Wu to learn more about Rodenbach, FUNG TU and how their offerings complement one another. Rodenbach can be visited online at www.rodenbach.be, while FUNG TU maintains a website at www.fungtu.com.

For someone who has never had sour beer before, how would you describe it?

Rudi Ghequire: It’s going to be different and should open your horizons to what beer can be. The key to any beer is proper balance, so that no one flavor or taste profile overpowers the others. A properly-balanced sour beer will have complex flavors and can often be described more like a wine. In Rodenbach’s case, you’ll often get flavors from the oak casks — foeders — that age our beers. A bit of wood, sometimes a spiciness, but also textured layers of honey and acidity that will taste like a green apple and a sweetness on the tongue. Finally, the flavors of fruit such as sour cherries will leave a lasting impression on the finish that is very refreshing, as a beer should be.

Was Rodenbach the first sour beer you ever had?

Jonathan Wu: The first sour beer I ever tried was a Gose beer that was tart and different than what I knew beer to be. The first time I tried Rodenbach I was immediately taken by what sour beer should be: complex, flavorful and absolutely-refreshing.

Is there any ideal food or meal to have with a sour beer? Or a way to get used to it?

RG: There are many great food options for sour beers. Properly-balanced beers such as Rodenbach Grand Cru will go great with cheeses and light meats such as pork, chicken or fish. Our vintage beers, which come from a single foeder, goes very well with cheeses that are a bit more fatty, and the smokiness of the oak casks really shine when paired with smoked meats and fish.

Rodenbach started almost 200 years ago. Has the original formula of the beer changed much? Is all of your beer still made in Belgium?

RG: All of our beers are made on the property in Belgium, as they have for nearly 200 years. The methods and practices we employ haven’t changed much through the years — but when you think about it, the liquid is live and thus, constantly changing and evolving due to the aging & maintenance of the foeders. We use 100% French oak casks, and we employ two full-time coopers who make and maintain the foeders to bring out the best in the beer. Through this process, we ensure a consistent taste that is to be expected from Rodenbach.

FUNG TU's Jonathan Wu — FUNG TU’s Jonathan Wu

What is coming up for Rodenbach?

RG: We’re very excited about a new offering that we just introduced called Rodenbach Fruitage, and what brought me to New York City. It is a very drinkable beer at only 4.2% ABV. It’s a blend of 1/3 aged beer along with 2/3 “young” beer and includes cherries, raspberries and elderberries for a very fruity flavor that is highly-refreshing and easily drinkable. It’s available in bars throughout New York City now and has been extremely well received. We’re looking at putting the product onto store shelves in cans in 2017.

Do you have a favorite of the Rodenbach beers?

RG: I love all of our beers, as they are all very unique to one another. But if I had to select one, it would be our Caractere Rouge offering. It’s made from two-year old aged beer that comes from a single foeder and then aged with cherries, raspberries and cranberries. It is complex, has great depth of character and is absolutely delicious. It is as complex as a wine, but refreshing and delicious like a beer — I call it “the missing link between beer and wine.”

Do you have a favorite restaurant in New York?

RG: There are so many great restaurants in New York, and I love spending time here. One of my favorite locations is BXL Zoute, located on 22nd Street near 5th Avenue. It has a light, lively theme that makes me feel like I’m home in Belgium, offering classic Belgian dishes and terrific beers.

What’s coming up for FUNG TU? I hear the restaurant is celebrating its third anniversary this year…

JW: Yes, we’re really excited about our third anniversary, and have a lot of things planned to celebrate it. We’re constantly looking at new dishes, exploring new pairings with interesting beverages, such as Rodenbach beer. Plus, we have a few events and off-site events that we’re really excited about.

Do you have a favorite item on the menu at FUNG TU?

JW: The great thing about our menu is that it’s a culmination of flavors and taste profiles, so every dish is uniquely different and our guests are invited on a journey of tastes. It’s hard to pick a favorite dish, as there have been so many through the years, but there are some dishes that have stood out the most by our customers. The fried dates, in particular are a crowd favorite.

Other than FUNG TU, do you have a favorite restaurant in New York?

JW: There are so many — New York has so many stellar restaurants. A few that come to mind for me are Okonomi, Uncle Boon, Shalom Japan, Khe-Yo, Ippudo, and The Finch.

When not busy with work, how do you like to spend your free time?

RG: I spend a lot of time at the brewery, but when not there I’m also spending time with my family. Particularly with my son who is also brewing terrific beers of his own. I’m working with him, coaching him and helping him to make interesting and unique beers.

JW: I’m always on the go, so I like to run and bicycle when I’m able to break away, but spending time with Jane and George — my wife and son — is what it’s all about.

Finally, any last words for the kids?

RG: It’s an exciting time for beer, particularly in America. There have never been so many choices for consumers. My advice would be to expand your horizons. Try new things and experience beers from all over the world so that you can really understand different styles and brewing techniques. Seek out balanced beers that best represent the categories and continue to experiment in all that you taste.

JW: I’ve been lucky to have worked for some great chefs such as Dan Barber and Jonathan Benno. Both have taught me how to cook with integrity and passion, something I take to the kitchen every day. The point is, whatever you do, do it with purpose and passion.