How would Oceanaire be for a business-related dinner for six to ten people? How's the food? The service? Options for non-fish-lovers? And what's the noise level like? Is it possible to hold a conversation without straining and shouting?
Beat the heat with this boozy spin on an iconic Southern beverage. The trick to this adult slushee is to first freeze your sweet tea into ice cubes, that way your drink won’t get watered down when you blend in the vodka. Read more.
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events. In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.
What to Grill Before the Summer Ends
Before the summer is over we look at less-conventional foods to throw on the grill.
Pumpkin Spice: So Much More Than a Latte
Why are people obsessed with pumpkin spice everything? Read more.