- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- September 2013
- August 2013
- July 2013
- June 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- September 2010
Sweet (and savory!) things are happening in Brooklyn.
We’re excited to be working with Penny Stankiewicz, an outstanding, celebrity cake decorator who is taking her show-stopping artistic creations to a new level with Sugar Couture (386 Graham Avenue, at Skillman Avenue, Brooklyn, NY 11211; 718.349.1440; www.sugar-couture.com), a boutique café which opened earlier this week in East Williamsburg.
Showcasing her original cakes, sweets and savories in an intimate setting, Sugar Couture is sure to be a hit! For more details about the café, check out this nice write-up in The Village Voice.
We had a great opening party to celebrate! Thanks to everyone who joined us.
It’s my favorite time of the year. When the fall leaves turn beautiful colors and the air starts to become crisp, and we stop to reflect on what we are thankful for; gathering with family and friends over delicious food. What could be better!
So, what am I #thankful for? Well, lots of things, but let me call out a few. I am super thankful for my mom and dad, who are my biggest fans…ever!; Jack Rabbit, aka BPR’s mascot, who provides daily love; my friends, colleagues and fellow publicists who “get it”; my amazing clients; NYC’s incredible restaurant community; my building’s awesome doormen and my sunset view; Fathom for featuring my #solodining adventures; Stitcher and iTunes for including my radio show in their lineups; the team at Heritage Radio Network and all of my wonderful guests who have made the first year of “All in the Industry” incredible. I greatly appreciate everyone’s friendship and support.
Have a happy Thanksgiving and remember what you are thankful for too, aside from the turkey, stuffing and pie!
Taking place on October 19-20, 2014 at The Culinary Vegetable Institute in Milan, Ohio, this year’s theme is “Connect and Unite Through Food” and will be led by emcee Ted Allen and keynote speaker Jose Andres.
In addition to my excitement to visit the farm and help promote such a dynamic food event, I am honored to be one of the Conference Moderators.
I will be moderating a panel with award-winning chef Kevin Sousa of Sousa PGH on “Crowd Dining: Funding a Restaurant Without Traditional Investors” on Monday, October 20th at 11am.
I can’t wait to talk with Kevin about his inspiring crowd funding project, and see what advice he has for restaurateurs interested in crowdsourcing.
Thanks to Jody Eddy of Roots 2014 for this amazing opportunity. Looking forward!
B a Moderator,
It was fun to answer Bonnie’s questions, and I am thrilled to call her my friend. Thanks, Bonnie!
B a Featured Bite,
September 1, 2014
What it is: President and founder of Bayer Public Relations; producer and host of All in the Industry on Heritage Radio Network.
I met Shari Bayer about a decade ago when we dined at a client’s restaurant. That was soon after she founded Bayer Public Relations, her agency specializing in both culinary and hospitality. That was only the first of many meals together.
Shari’s latest endeavor is All in The Industry, a Wednesday afternoon live radio show on Heritage Radio Network dedicated to the behind-the-scenes talent in hospitality and restaurants.
Since she’s traveling, currently at the Hawai‘i Food & Wine Festival, this week’s broadcast on Wednesday will be the archived interview with Fried & True’s Lee Schrager& Adeena Sussman; she’ll be back next week to interview Ben Leventhal, co-founder of Eater.
Shari’s also making a name for herself as a guest contributor on Fathom, writing about her fearless solo traveling and dining. I caught up with her before she left for Alohaland to respond to our Guest Foodie questions.
Which food product or gadget would you never give up? I love my 10-inch chef’s knife made by Zwilling J.A. Henckels. I splurged on it back in 1997 when I was in culinary school at The Cooking Academy of Chicago, and my instructor carved my initials into it. I believe it was $75, and a lot of money for me to spend at the time, especially on a kitchen tool, but it was so worth it. I still use it and keep in sharp. It reminds me of the joy of attending culinary school and my passion for cooking.
What do you like to serve when you entertain? Despite my answer to the first question, I rarely entertain at home these days as I live in a studio apartment/home office in Manhattan, and so I prefer to go out with friends, rather than stay in. And as a restaurant publicist, I’m always interested in checking out new places and menus. One of my go-to spots for entertaining/gathering friends is a Momofuku restaurant, where David Chang offers amazing large format menus. I have organized meals at Ssam Bar for Bo Ssam and Rotisserie Duck, and at Noodle Bar for Fried Chicken. They are perfect for small groups, and it’s always fun and delicious! My next gathering will probably be at Ssam Bar for Dry Aged Rib Eye, or Ma Peche for the Chicken and Lamb.
Describe your “last meal?” Honestly, I have never liked this question as who wants to plan their last meal? It’s too depressing! However, I will say, I wouldn’t mind indulging one last time on Juan Mari Arzak’s super truffle dessert — cocoa and sugar that melts with the addition of chocolate liquid, which I enjoyed at his restaurant in San Sebastian, Spain last fall. This time I would lick the plate!
What food is your secret guilty pleasure? Okay, here comes another chocolate answer. Dark chocolate cashews, which sort of feel healthy to me (sort of!). Or my really secret guilty pleasure are Peanut Butter M&M’s. I just love them!
What is your go-to neighborhood restaurant? I live near Columbus Circle in NYC, which means that I am surrounded by fine dining and not so many neighborhood places. However, my go-to for meetings and casual lunches is Bouchon Bakery on the third floor of the Time Warner Center. I like that they have counter service as well as a sit-down café with a lovely view of Columbus Circle/Central Park, and a menu that will please all palates/moods. There are excellent savory options, such as Rillettes of Scottish Salmon, Quiche du Jour and Tomato Soup/Grilled Cheese combo, as well as superb sweets, including Better Nutter cookies and Macarons, which perfectly pair with a latte. So yes, Thomas Keller is my go-to!
What is one food product most people don’t know about, but should? I am not sure if most people already know about chia seeds, but I think that they should, as they are a very healthy, versatile “superfood.” I add ground chia seeds to my yogurt. It gives it a little crunch, while providing extra antioxidants, omega-3 and fiber in my diet. Chia Seeds can also be added to smoothies, cereal and salads, and used in baking.
Describe your worst kitchen disaster and how (if possible) you saved it: This happened a LONG time ago when I was a kid, but it still stands out as my worst kitchen disaster. When I was about 10 years old, I attempted to make a cake from scratch with my older sister for my parent’s anniversary. We somehow read the ingredients as to add 1 cup of salt, rather than 1 teaspoon, and you can imagine the result. Needless to say, it was a completely inedible salt cake! Of course, my parents were still very appreciative of our gesture, but wow, was it bad!
Who was your most influential mentor? After culinary school, I was planning to go to Europe to cook, but then I saw that Charlie Trotter was hiring servers for his restaurant, so I went in for an interview as I actually had more front-of-the-house experience than back, and I was hired. I was in awe of his food as I had his cookbook (another splurge!) and could not pass on the opportunity to work for him. I learned so much. Not only was it like culinary graduate school simply due to the food products that I was introduced to each day, but there were also life lessons on service, hospitality and excellence. I am so sad that Charlie has passed away at such an early age. He was certainly the most influential chef in my career. He was intense and a perfectionist, and someone I always had great respect for. Thank you, Chef for being a mentor to me. You will always be remembered as a leader and pioneer in our industry.
Shari has three Twitter handles: @sharibayer @bayerpr @allindustry
Great news! The 2nd Annual Roots Conference hosted by everyone’s favorite Farmer Lee Jones of The Chef’s Garden, Inc. is taking place on October 19-20, 2014 at The Culinary Vegetable Institute in Milan, Ohio, and we’re delighted to be the conference’s PR representative. How exciting!
This year’s Roots Conference theme is “Connect and Unite Through Food” and will feature educational discussions that provide insight into relevant industry issues and inspire a global conversation about key food topics.
Led by emcee Ted Allen and keynote speaker Jose Andres, Conference Topics include: Waste Not, Want Not: How to Combat Food Waste & Obesity; Vegetables: Their Power to Change the World; The New Definition of Local; and Crowd Dining: Funding a Restaurant Without Investors, with Kevin Sousa and me as the moderator.
The Chef’s Garden, Inc., a small farm in Huron, Ohio, best known for its amazing specialty vegetables and microgreens, grows and innovates as a partnership between chefs and farmers.
Jones believes that Roots 2014 “will explore new ways that chefs can make a positive difference in the world.”
We are honored to be involved in this exciting conference and working with Jones and his team.
See you on the farm!
B Connected and United,
They say breakfast is the most important meal of the day, and who are we to disagree, so we planned an intimate media breakfast at our new, healthy, fast casual restaurant client, EXKi NYC. It was a lovely way to start the day with our journalist friends.
We sampled EXKi’s wide variety of freshly made breakfast specials, including its savory Egg Wraps, delicious Jumpers with Organic Yogurt and Granola, and Exquisite Raw Blends, while mingling with EXKi’s principals, EXKi’s Co-Founder Nicolas Steisel, EXKi NYC’s CEO Laurent Kahn and Consultant Chef Galen Zamarra.
Plus, we enjoyed EXKi’s Fair Trade Organic Coffee, roasted locally and served fresh everyday. Check out our photos here.
Thanks to all who joined us!
B up for an exquisite breakfast,
In case you didn’t know, I often travel alone on what I like to call “Solo Dining Adventures.” It’s just what I do, and enjoy!
I hope these articles inspire you!
B a solo diner,
It’s been another busy spring at BPR. In addition to our daily PR efforts, we have hosted back-to-back-to-back events, so let’s catch up.
So, we apologize for our blog silence, but now you know where we’ve been.
Congratulations to all of our clients! We wish you much success and are proud to be a part of your team!
B a Fête,
Spring is in the air! And we are gearing up for the 20th Annual Taste of Tribeca, a one-of-a-kind outdoor culinary festival that celebrates downtown local flavor. Taste of Tribeca not only brings together Tribeca’s top chefs, who will showcase signature dishes from their restaurants, but it features a family-friendly Kids’ Zone, a comprehensive wine tour and live entertainment provided exclusively by City Winery.
This highly regarded annual event will take place on Saturday, May 17th from 11:30am to 3pm, rain or shine, on Duane Street (between Greenwich and Hudson Street) in Tribeca. All proceeds will ensure the continuation of arts and enrichment programs at local public schools, PS 150 and PS 234. Ticket options are listed below.
This year marks the 20th anniversary of this Tribeca tradition, and to honor its original participants, Taste of Tribeca is hosting a Kick-Off Cocktail Party on Friday, May 2nd from 6pm to 9pm at the beautiful Bouley Botanical (281 Church Street, at White Street, NYC). The Golden Restaurants, who have been supporters of the event since the beginning, are: Bouley, Bubby’s Tribeca, Duane Park Patisserie, Gigino Trattoria, The Odeon, Tribeca Grill and Walker’s. Admission to the Cocktail Party is $90 per person and includes one Tasting Card for Taste of Tribeca.
Tickets may be purchased at www.tasteoftribeca.org, and include the following options:
· Tasting Card – $40/early bird purchase before May 1st; $45/advance purchase; $50/day of event, provides six tastes from any of the participating restaurants.
· Premium Seating – $350, $680, $950 for tables of two, four and six, includes personal food runners, reserved seating, designer t-shirts and a gift bag from the Taste of Tribeca sponsors.
· Kick-Off Cocktail Party at Bouley Botanical (281 Church Street) on Friday, May 2nd –$90 per person, includes one Tasting Card for Taste of Tribeca on May 17th.
We look forward to celebrating with you at this year’s Taste of Tribeca.
Follow us @TasteofTribeca #tasteoftribeca #tot2014.