We celebrated culinary excellence and philanthropy at The Second Annual Women in Supply Chain Conference in Burlington, MA. For the reception, six of our female chefs crafted dishes for charity, and the 250 attendees voted on their favorites. Marina Harvey: Beef Rendang, Sweet Sticky Rice, Pickled Vegetables, Fried Shallot Stefanie Ellis: Gochujang Tofu on Soba Noodle and Black Sesame Salad, Pickled Ramp, Garlic Chips, Toasted Peanut Disa Saugstad: BBQ Pulled Chicken, Cheddar Biscuit, Dr. Pepper Glaze, Slaw, Fried Jalapeno. Martha Dietrich: Smoky Seabass Carpaccio, Charred Jalapeno, Mango Coulis, American Caviar, Plantain Crisps, Baby Greens Adisa Becirovic: Pljeskavica (Balkan Burger), Kajmak, Ajvar, Kiseli Kupus, Angel’s Pita Charlotte Grimm: Chocolate Espresso Mousse Tart, Caramel Sauce, Cocoa Dust Congratulations to Stefanie (1st), Marina (2nd), and Charlotte (3rd)! Thank you to everyone who participated and helped make this special event successful.
Infatuation NYC recently reviewed Tatiana by Chef Kwame, highlighting its dynamic blend of NYC classics with Pan-African flavors. The review features a detailed rundown of standout dishes like short rib pastrami suya and braised oxtails. The restaurant’s lively atmosphere and exceptional service make it a top choice for special occasions, reflecting Onwuachi's Bronx, Nigerian, and Creole influences. Listed on Infatuation's Best Restaurants of 2023, Tatiana continues to impress with its innovative menu and vibrant dining experience.
As we conclude our 2023 APT participant highlights, we want to express our admiration for each of the incredible women who completed the program. In the program’s final months, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. Today we spotlight Yessenia Martinez and her tasting menu. She prepared: Crispy Tofu Salad with Pickled Green Beans, Vegetable Slaw, Beet Puree and Quail Egg Filet Mignon with Sope, Avocado Crema, Salsa Roja and Salsa Verde Chocoflan and Summer Berries Thank you to all the remarkable women and their dedicated chef mentors for making our 2023 APT program a resounding success. We look forward to announcing our 2024 APT participants in the coming weeks.
Recently, our team attended the Breadwinner's Benefit, hosted by Hot Bread Kitchen and co-sponsored by R/A. The event featured HBK alumna and R/A Sous Chef Maria Housel and was emceed by culinary expert and TV personality Nilou Motamed. Emmy Award-winning TV host and journalist Tamron Hall moderated the panel discussion. The evening was a success, showcasing the wonderful work of this impactful organization. Hot Bread Kitchen, a NYC non-profit, is dedicated to creating economic opportunities for women, gender-expansive people, immigrants, and people of color. As Hot Bread Kitchen's largest employment partner since 2016, R/A is honored to support this remarkable organization. Photo credit: Clay Williams for Hot Bread Kitchen
We are proud to be a partner with Paramount Group in “Redefining Excellence in the Heart of Midtown Manhattan” with the recent Paramount Club opening on May 2nd. This exclusive club provides tenants in Paramount’s NY portfolio “both practical and elevated experiences with high design, a variety of spaces to enjoy or book for private events, terrific food, and impeccable service.” Congratulations to our team on a successful opening and bringing a first-of-its-kind account to our portfolio. Click the link to read more!
As we celebrate the incredible women who completed our 2023 APT program, we commend their creativity and boldness in pushing the boundaries of their culinary careers. In the program’s final months, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us every Friday as we spotlight each participant and their tasting menu. Introducing Toshiba Veney, who prepared: Gulf Coast Tiger Prawns with Vermicelli, Peach Salsa and Mango-Strawberry Sauce Free-Range Organic Roasted Chicken stuffed with Apple and Brandy, served with Local Summer Vegetables and Brown Butter Chocolate Ganache Tart with Raspberry Mousse, Orange Curd and Meringue Stay tuned as we continue to highlight our 2023 APT graduates. Learn more about APT by viewing the highlight video in our feed below.
It’s all smiles in the culinary training courses led by R/A Culinary Training Manager Chef Alex Callons. Who says learning isn’t fun? Chef Alex has been busy visiting with R/A team members who are eager to grow their careers and refine their skills. Our culinary courses are designed to foster quality, growth, and safety within our culinary teams. These courses provide invaluable knowledge and serve as a platform for building confidence among our aspiring associates. Chef Alex’s hands-on approach ensures that each session is interactive and engaging, making the learning process enjoyable and effective.
As we continue to celebrate the remarkable women who completed our 2023 APT program, we acknowledge their journeys and the unwavering effort it took to reach this point in their careers. In the program’s final months, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us every Friday as we spotlight each participant and their tasting menu. Introducing Neisha Simon, who prepared: Rum It Up Conch Ceviche with Spiced Plantain Chips and Micro Cilantro Jamaican Chicken Curry with Coconut Whipped Sweet Potato and Asparagus Caribbean Spiced Guava with a Shortbread Cookie, Sweet Cream and Mint Stay tuned as we continue to highlight our 2023 APT graduates. Learn more about APT by viewing the highlight video below in our feed.
The Crossvines winery, events venue, research vineyard, and dining destination has been named by Eater D.C. as a must-visit spot if you're near the D.C. area. It's the perfect place to spend your summer days. The Crossvines offers it all, from the Farmhouse Bistro restaurant with stunning countryside views to local wines crafted just steps away. Enjoy Crossvines wine tastings in flight format and groove to live music during the summer music series on the patio every Friday at 6 p.m. and Sunday at noon.
As we applaud the outstanding women who completed our 2023 APT program, we emphasize their culinary creativity and unyielding dedication to their profession. In the program’s final months, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us every Friday as we spotlight each participant and their tasting menu. Introducing Meg Levesque, who prepared: Seared Scallops & “Bacon” with a Summer Vegetable Ragout and Fire Roasted Bell Pepper and Sweet Corn Coulis Pan Seared Rock Fish with Basil Vinaigrette, Wild Mushrooms, and Mom’s Spaetzle Bananas Foster Cheesecake with a PX Sherry Sauce and Caramelized Bananas, topped with a Cinnamon Whipped Cream. Stay tuned as we continue to highlight our 2023 APT graduates. Learn more about APT by viewing the highlight video below in our feed.
Check out your Company Bowl for anonymous work chats.
