I had two big events that night, at the same time, that I had to attend.  The first was for my client, Serafina Meatpacking, which was doing its grand opening party.  The second, was the 30th Anniversary Gala for the New York Women’s Culinary Alliance (NYWCA), which I am the organization’s current President.  You see my issue?!

By the chance of luck, the venue for the NYWCA Gala was down the block from Serafina Meatpacking at STK on Little West 12th Street, and the weather was perfect…high 70s and no humidity.  Someone was obviously looking out for me!

My night went something like this:

5:15pm – Check in at STK with NYWCA co-chairs; brief pre-party mingling

6pm – Arrive at Serafina Meatpacking opening party; check in with owners and team; step and repeat; pasta ribbon cutting

6:45pm – Return to STK; give President’s speech to 15o attendees; photos

7:30pm – Back to Serafina for more photos; make sure invited media and guests were having a good time

8:15pm – Last visit to STK; chat with Alliance members; thank contributors; take lovely goodie bag!

9pm – Final stop at Serafina; visit different levels of restaurant; socialize outside (it turned into a street party!)

There was no time to eat or drink, or for costume changes, so my new little orange dress sufficed for both events.  And I must admit, it was not only fun to wear a bright color, but to be strutting back-and-forth in the trendy Meatpacking District.

I am not sure I want to attempt to pull off such an evening like this again anytime soon, but I feel great that I was able to make it work.  I am very thankful that I had super supportive teams and each event was a big success.  I am proud to be a part of both!

B the one doing the unthinkable!

Shari

Public Relations For Your Restaurant

Give your business the exposure and competitive edge it needs to thrive!

With more than 24,000 food service establishments in NYC alone, knowing how to market and promote your business is imperative to success.

Please join NYSRA as we welcome Shari Bayer of Bayer Public Relations, and Kate Telfeyan, Director of Public Relations for Fatty Crew restaurants, as they provide their expertise in restaurant publicity, from both an in-house and outside point of view.

• Top 5 tips for promoting your business
• What to look for when hiring a PR professional
• In-house Publicity vs. PR Firm- What is right for your business?

DATE:   TUESDAY, MARCH 27, 2012

LOCATION:  NYSRA NYC OFFICE, 1001 6TH AVENUE, 3RD FLOOR (BETWEEN 37TH & 38TH STREETS)

TIME:  2:00-4:00PM

TICKETS:  $15.00 FOR NYSRA MEMBERS, $25.00 FOR NON-MEMBERS (CASH OR CHECK AT DOOR)

B a Speaker,

Shari

B SOBE,

Shari

Mardi Gras at Gravy

Friday, February 17 – Tuesday, February 21 (closed Sunday)

“Hurricanes and Beads” on the 18th

Live Jazz and Soul music from Stephanie Rivers on “Fat Tuesday” starting at 7pm

Known for its upscale Southern cuisine, and led by a genuine Louisiana team, Gravy is the perfect spot to celebrate the “Carnival” festival.  Gravy’s new Executive Chef, Reagan Angelle, has created a New Orleans inspired Mardi Gras Prix-Fixe Menu ($45 pp), and its Beverage Director, L.J. Hollins, has concocted a special cocktail dedicated to the god responsible for revelry itself.

Proceeds from the following purchases will go to support Make It Right:

Corn-Fried Blue Point Oysters – Braised Purple Cabbage and Pickled Green Bean Salad ($12)

“The Bacchanal” – G’vine ‘Couvaison’ Grape Spirit Gin, Meinhardt Muscadine Syrup, Homemade Grapeseed Bitters and Champagne ($12)

—

Opening of Serafina Upper West and Geisha Table by the Serafina Restaurant Group

Tuesday, February 21

Pasta Cutting Ceremony performed by the Consul General of Italy, Natalia Quintavale

Black Truffle Pizza, Prosecco, Champagne and Serafina’s fabulous tasting menu

—

Special Lebanese Dinner at Balade with Dirty Kitchen Secrets

Thursday, March 1

A Lebanese cuisine showcase at Balade, featuring a select menu from the Eastern Mediterranean and Lebanese restaurant, as well from Bethany Kehdy, a Lebanese-American cook who founded Dirty Kitchen Secrets to influence others to understand more about the flavours and techniques of Middle Eastern cooking.  The evening will entail a tasting dinner, while guests enjoy the sounds of live oud music.

B in Revelry,

Shari

This new program will broadcast live, real-time, hands-on cooking classes from A la Carte’s state-of-the-art kitchen facility via the internet.  Cooking enthusiasts around the world will be able to sign up and view an actual class with real people learning to cook by Professional Chef and Owner, Polly Talbott, CCP and her experienced staff.

The weekly A LA CARTE LIVE program will be available for viewing both simultaneously and interactively by anyone online.  In addition, every webcast will be recorded and saved for A la Carte’s library, providing unedited and/or edited class programs available for purchase.

A LA CARTE LIVE’s  first class will be on Wednesday, February 1, 2012 from 6 to 8pm with the ever-popular “How to Boil Water” 5-week series.  For a full schedule and pricing, go to www.alacartecs.com or call 516.599.2922.

B Live,

Shari

NY1 and CHOW recently visited Capsouto Frères to reveal its special and authentic tableside soufflé experience that few can find outside of France.  Enjoy this segment “TriBeCa’s Capsouto Frères Peaks to Perfection.”

Have a delicious new year!

B the BEST,

Shari

FROM THE STREETS OF NYC

ALL THE BEST IN 2012 AND BEYOND!

SHARI LYN BAYER

BAYER PUBLIC RELATIONS

BPR – B SEEN.  B HEARD.  B KNOWN.

Photo Credit:  Diana DeLucia

Ring in 2012 at one of these fabulous venues:

RARE Bar & Grill – Chelsea

General Admission Ticket:  $95pp

Includes:

Open Premium Bar* 9PM – 1AM

Passed Hors d’ Oeuvres 10PM – 12AM

Champagne Toast at midnight

DJ & Party Favors

Cash bar for all guests after 1AM

The roof will close at 2AM

Special discounted bottle pricing for guests who reserve an area

* Shots are NOT included

For reservations, contact Erin Kerrigan at ekerrigan@rarebarandgrill.com

RARE Bar & Grill

Hilton NY Fashion District

152 West 26th Street, between 6th and 7th Avenue

New York, NY 10001

212.807.7273

www.rarebarandgrill.com

###

GRAVY

Prix-Fixe Menu

$65pp

Appetizer

Malpaque Oysters Dressed

Chayote Mignonette & Pepper Relish

Pecan Cauliflower Soup

Braised Leek & American Sturgeon Caviar

Baby Spinach Salad

Tasso Ham, Pear, Buttermilk Dressing

Blackened Raw Red Snapper

Shaved Fennel, Citrus Ambrosia, Arugula Crispy Beans

Entrée

Pan Roasted Sea Scallops

Honey Grits, Lobster BBQ Jus, Winter Relish

Wild Boar Chops

Black eyed Peas, Braised Kale, Creole Mustard Jus

Buttermilk Poached Halibut

Chili Sautéed Escarole, Red Beans, Piquillo Peppers

Dry Aged Ribeye

Sweet Potato Terrine, Chicory Gravy, Roasted Bone Marrow

Dessert

Chef’s Dessert Tray

Gravy

32 East 21st Street, between Park Avenue South and Broadway

New York, NY 10010

212.600.2105

www.gravyny.com

http://statenisland.ny1.com/content/lets_eat/zagat/151900/zagat–pedigreed-chef-at-west-village-s-bigoli-strives-for-an-everyday-eatery

B a Top Chef Master,

Shari