Class is in session: Chef Tom Douglas

With the holidays quickly approaching it’s time to stock up on tips, tricks and delicious recipes and what better way to do it then at Macy’s with chef Tom Douglas on Saturday 12/10. Your $25 ticket includes a seat in the class, a $10 Macy’s Gift Card and a copy of The Dahlia Bakery Cookbook at the event which chef Tom Douglas will sign for you personally.


Who: James Beard winner and Executive Chef Tom Douglas

What: Delicious afternoon with Macy’s Culinary Council and a behind the scenes look at his favorite holiday recipes

Where: Chef’s Street at Macy’s Herald Square – 151 West 34th Street, New York, 10001 Located on the all-new “One Below” level in Macy’s Herald Square.

When: Saturday 12/10 at 1:00PM



Please note: Thought this post is sponsored by Everywhere Agency on behalf of Macy’s; all thoughts and opinions expressed are my own and I am happy to share and support this delicious event!



Can you tell me how to get to Chef Street?

It’s a new year and there are so many things to eat and explore and celebrate. One of the first events of 2016 that I am looking forward to attending is the Macy’s Chef Street grand opening on Thursday January 21st at 6pM.

Macy’s Chef Street is an array of pop-up restaurants located in the Lower Level of Macy’s. Its food court style of dining and has new concepts for food trucks owned by Macy’s Culinary Council Chefs including the amazing Michelle Bernstein, Takashi Yagihashi, and Marc Forgione.

Chefs Takashi Yagihashi & Marc Forgione will be there on Thursday to kick off the grand opening with complimentary samples, cocktails, party favors, music and photo ops. Celebrate with Macy’s, and bring your appetite. I’ll be there to and hope you can join me! I love the idea of this food court style dining so that delicious food can be made accessible ton so many at a place so many people visit.


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Here are all the delicious details:

WHAT: Grand opening of Chef Street

WHO: Chefs Marc Forgone, Takashi Yagihashi, ME & YOU! Seriously- let’s hang out.

WHEN:  Thursday, January 21, 2016 at 6:00 PM

WHERE: Macy’s Herald Square- 151 West 34th Street (at Macy’s Chef Street in One Below)

WHY: Food + fun + FREE = that’s why!


For more information on this event head here

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own and I’m genuinely excited to be attending and covering this event!


This Little Piggy Went To Cochon

New York City turned into New Porc City this past weekend with the return of Cochon 555. This annual event celebrates family farms, heritage breed pigs and the talented, emerging chef community. Five NYC chefs competed to be this year’s “Price of Porc”: Mike Santoro of Andaz 5th Avenue (event host), Francis Derby of The Cannibal, Andy Yang and Pichet Ong of Sachi, Anthony Sasso of Casa Mono y Bar Jamon, and Hooni Kim of Danji

Each chef prepared up to six dishes that utilized the whole hog. Here’s the delicious dish and pictures from the event.


A strong start to the event:Boulevardier beverages from Whistle Pig Rye.


Cotechino McMuffins from Francis Derby of The Cannibal.


Cochon cutie: Whole hog porchetta from chefs Janine Booth & Jeff McInnis from Root & Bone.


Sweet dreams are made of this giant can of Luxardo cherries that accompanied the make your own Manhattan bar.


Chef Hooni Kim of Danji serving his roast duck & bbq pork fried rice.

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Carolina-style whole hog porchetta on the best bite of biscuit in town, from chefs Janine Booth & Jeff McInnis.


Sunday Bloody Mary Sunday: chef Francis Derby’s meaty libation was the perfect pair to the rest of his food.

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Porchetta perfection from chefs Janine Booth & Jeff McInnis.


The perfect Manhattan in Manhattan includes mason jars, meat, Luxardo cherries, Hirsch & LOTS of ice.

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Pickle party to accompany the whole hog porchetta.


Korean trotters with cabbage salad and radish kimchi from chef Hooni Kim.


Cured meat cure-all: Bison salami from Creminelli.

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Pop-up butcher shop with Erika Nakamura of The Breslin.


Any way you slice it: 18-month-aged Prosciutto di Parma from Parma Ham.

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Spicy Gochujang pork belly on brioche bun from chef Hooni Kim.

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Up close & personal with chef Francis Derby’s pork rind chilaquiles.

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Everyone’s official spirit animal {literally} of Cochon 555.

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In your face: Twice-Cooked Lion’s Head of Pork Face soup from Andy Yang and Pichet Ong of Sachi.

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Home team representing with chef Mike Santoro’s black lardo biscuit/confit best end, heirloom corn arepa/wood grilled belly.

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The man of the night & winner of Cochon 555, chef Francis Derby plating up his pork rind chilaquiles.

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Mind-blown moment. Breakfast sausage & breakfast sausage: soft scrambled egg sausage & maple whisky sausage from chef Francis Derby.

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The only way to be greeted at Cochon 555.

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Brooklyn Oyster Party brings the party wherever they go.

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Make it rain {black truffles} with chef Mark Ladner’s dish using Creekstone black angus beef.


Tartar time: Creekstone Farms black angus beef with shaved black truffle from chef Mark Ladner of Del Posto.


That’s all, folks! For more information on Cochon 555, and to track the tour as it heads across the country, go here