Xilli is a company that makes and sells handmade salsas, moles, and pickles with Mexican flavors. As one of seven finalists in our Taste of NYC: Fancy Food Fellowship, sponsored by NYCEDC and the Specialty Food Association, Xilli now has a chance to share its sauces and marinades at this year’s Summer Fancy Food Show.
Based in Bedford-Stuyvesant, Spoonable's story starts with a cheesecake. Several iterations of ingredient-adjusting and taste-testing later, Spoonable's unique line of Saucy Caramel products was born. It's one of seven finalists in our Taste of NYC: Fancy Food Fellowship.
Pierre's Spicy is a specialty nut butter company. Based in East Harlem, the company infuses a Haitian twist to its products. Owner Pierre Henry spends most is his time cooking and recreating the tastes that tantalized his palate as a child. He's now a finalist in our Taste of NYC: Fancy Food Fellowship with a chance to share his special butters at the Summer Fancy Food Show.
Ralph Barbosa and Billy Valentin, New Yorkers of Puerto Rican heritage, opened up the Port Morris Distillery to bring the “moonshine of Puerto Rico” to New York City palates. Now they have the chance to share their special spirits with 22,000 buyers from more than 100 countries at this year's Summer Fancy Food Show.
Vlad Harkovski, a Bulgarian-born outdoor and fitness enthusiast, turned his hobby of making healthy energy mixes into a business in Astoria, Queens. The healthy company, Hungry Bars, is now one of seven finalists in our Taste of NYC: Fancy Food Fellowship.
Inspired by his 'Nonna' Carolina and her Calabrian roots, Michael Marino and his partner Jorge Moret started City Saucery to share their love for delicious and real food- devoid of GMOs, chemical additives, or preservatives. They are now one of seven finalists in our Taste of NYC: Fancy Food Fellowship. We spoke to co-founder Jorge Moret about how the business got its start.
Each week, we’re featuring finalists in our 2015 Taste of NYC: Fancy Food Fellowship, immigrant entrepreneurs with a passion for bringing their unique culture to NYC’s melting pot. This week, we profile Auria Abraham of Auria's Malaysia Kitchen.
At last week's Association for a Better New York breakfast, Mayor de Blasio announced an investment of $150 million in Hunts Point Food Distribution Center in the South Bronx, one of the most important sites in the city. Learn how this will modernize buildings and facilities, activate underutilized space, and provide space for dozens of small businesses to set up shop.
Jessamyn Rodriguez started Hot Bread Kitchen (HBK) out of her home kitchen to address workforce inequity. Its incubator space, HBK Incubates, has since become home to 45 start-up food companies owned by minority entrepreneurs. In this month's Thinking Ahead, Jessamyn elaborates on the edifying impact food can have in changing the face of the industry.