Parties with a capital P!

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.

We started with Taste of Tribeca‘s Kick-Off Cocktail Party on May 2nd at lovely Bouley Botanical, honoring its Golden Restaurant Participants.

Then on May 17th, we celebrated downtown local flavor at the 20th Annual Taste of Tribeca on a glorious day in Tribeca.

On May 20th, we hosted a wonderful press preview dinner at Union Bar & Kitchen, aka UBK, a new restaurant in West Soho featuring New American cuisine with global influences.

Next, we welcomed friends & family to a relaunch party on May 28th at Bait & Hook Seafood Bar, a casual bar and restaurant with a new seafood-centric menu by Consulting Chef Dave Martin.

We then ventured to Shelsky’s of Brooklyn on June 9th to host the celebration of Sari Kamin’s new website, Honey + Schmaltz,  showcasing Jewish family recipes and the stories behind them.

Finally, on June 18th, we welcomed our media friends to a sneak peek preview of EXKi, Belgium’s healthy, fast casual restaurant chain debuting in NYC.

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,


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20th Annual Taste of Tribeca

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.

Taste of Tribeca 2013. Photo credit: Jack Berman

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, 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.

B Golden,


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Chef James Avery on FOX’s “HELL’S KITCHEN”

Have you heard of Gordon Ramsay‘s HELL’S KITCHEN TV show on FOX?  Most likely, you have, as the popular cooking show competition is now in its 12th Season.

The reason we are mentioning it is we are thrilled to now be working with a wonderful chef who is a regular on the show.  Our client, Chef James Avery, is the Blue Team Sous Chef on the series.  We just started representing Chef Avery, so this gig he landed all on his own.  Congratulations, Chef!

Chef James Avery

Chef James Avery

We hope you’ll join us in watching Chef Avery on HELL’S KITCHEN, which premieres TONIGHT, Thursday, March 13th* at 8PM EST.

B a TV Chef,


* Today is also Chef Avery’s birthday…HAPPY BIRTHDAY, JAMES!

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Updated *Great* Client List

Well, hello!  This year is off to a terrific start!  We have been busy working with some wonderful new clients that we wanted to let you know about.

Here’s who we are currently representing:

Alfredo 100 (7 East 54th Street, between Madison Avenue and 5th Avenue, New York, NY 10022), a new Italian restaurant in Manhattan’s Midtown East celebrating 100 years of Alfredo of Rome. Opening March 2014.

County (34 East 20th Street, between Park and Broadway, New York, NY 10003; 212.677.7771;, featuring local, seasonal and market fresh fare from Executive Chef Jan Feshan, formerly of ABC Kitchen.

EXKi (257 Park Avenue South, at East 20th Street, New York, NY 10010;, the first US location of Belgium’s “exquisite” fast-casual restaurant concept that uses only natural and fresh ingredients. Opening June 2014.

La Nonna Ristorante & Bar (184 Kent Avenue, between North 3rd and 4th Street, Williamsburg, Brooklyn, NY 11249; 718.302.1100), a new sophisticated restaurant from Owner/Executive Chef Cono Morena of Williamsburg’s beloved La Nonna Pizzeria Trattoria Paninoteca. Opening February 2014.

Taste of Tribeca (, a one-of-a-kind outdoor culinary festival celebrating its 20th year on Saturday, May 17, 2014; benefitting PS 150 and PS 234.

The Food Lab (, an exciting platform for food conversation, particularly around food systems and how we will feed our cities in the decades to come.

Wine Spot (127 MacDougal Street, near West 3rd Street, New York, NY 10012; 212.505.1248;, an intimate wine, cheese and tapas bar in the West Village with fabulous flamenco shows two nights a week.

Stay tuned for more information about these restaurants, openings, events and more!

B a BPR client,


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All in the Industry

I have very exciting news.  I am a new radio host!

Starting this week, I will be producing and hosting a program on Heritage Radio Network called “All in the Industry.”   This show is dedicated to the behind-the-scenes talents in the restaurant industry.  Every week I will chat with experienced and dedicated hospitality professionals who each provide a unique service for restaurants, including realtors, designers and photographers.   It is the ideal show for anyone who dreams of opening a restaurant, or simply wants to learn what it takes to be a restaurateur.


“All in the Industry” is a live weekly show on Wednesdays at 4PM EST, and starts on this Wednesday, January 8th.  My first guest will be NY restaurant consultant Steven Kamali of Steven Kamali Hospitality.

Episodes will be archived at  Since it is an internet-based radio program, anyone can listen, anywhere, anytime.

You can follow the show on Twitter @AllIndustry and “Like” us on Facebook.

I hope you’ll listen, learn and love it!

B #AllintheIndustry,


* “All in the Industry” logo photo credit: Diana DeLucia Photography

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Wine Spot hits the spot!

Sometimes a place just gets it right with genuine warmth and simplicity.  Wine Spot is that spot.

A convivial hideaway located on a historic row house in Manhattan’s Greenwich Village, Wine Spot is designed to be a hangout where people can enjoy fine wines, tasty tapas and a fantastic flamenco shows.  Its intimate space on two levels is very cozy with dim lighting, an exposed brick “fireplace” and mismatched antique furniture.

Wine Spot may also have the best secret private wine cellar in NYC.  Ask owner Gabriela Arzola or her friendly staff for a tour of “1828.”  It’s a true find.

We had a terrific opening party at Wine Spot earlier this month.  Check out our photos here, and we hope to see you there!

B spot-on,


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Happy 10th!

It’s hard to believe that 10 years have gone by since I founded BPR.  Yes, October 2003 was the beginning, and although the basic practice of PR is still the same, many things are different.  We now have smart phones, social media, and apps (not just food!), and we rarely send anything by slow mail…goodbye physical press kits and invites.  Everything is virtual!

Despite these changes, what has remained constant is our vision to generate quality publicity for quality products, and our favorite motto:  “B Seen. B Heard. B Known.”

It’s hard to sum up 10 years, but here are “Top 10″ highlights:

1.  Our first client, Revolution Tea, flew us out to Arizona for our first business meeting.  What a thrill to be on our own and immediately on a mission!

2. We represented over 60 restaurants, both new and established, which means, we wrote over 60 press releases, hosted a plethora of parties, and dined out a lot, AND well!

3. We were asked to speak as a PR expert at industry seminars, including the International Foodservice & Restaurant Show of NY, NYSRA, and PR classes at The New SchoolCity Tech and Parsons.  We were also thrilled to be a part of the “I am NYSRA” ad campaign.

4. Participating in fabulous food and wine events, including Share of StrengthNYCWFFCity Harvest and The James Beard Foundation.  Plus, traveling around the world to the Classic in Aspen, LAFW, SOBE, Feast PortlandMelbourne Food & Wine Festival, and more.

5. The food, but, of course!  (Job perk!)

6. Being recognized for our work and invited to join Les Dames d’Escoffier in 2010; and becoming President of the NYWCA from 2011-2013.  Humbled and honored by both opportunities.

7. Working with award-winning chefs and personalities; trendy restaurants and long-standing institutions; amazing products; and memorable events, to achieve great media placements in printwebzinesTV and radio.  We love the satisfaction of pleasing our clients and the “work high.”

8. Thank you notes, recommendations and acknowledgments by clients, colleagues and friends.  You know who you are, and your support means everything.

9. Connecting with industry professionals on social media, including Twitter, Facebook, Pinterest and Instagram.  We love online networking!

10. Being a part of the NYC culinary/hospitality community, and developing friendships through work.  We are grateful for this fabulous industry.

Thanks for being supportive of what we do!  Here’s to another 10 years!

Cake! by Ally Cakes

B 10,


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Remembering Charlie Trotter

I saw the news of Charlie Trotter’s passing on Twitter.  My first thought (which I tweeted, or actually retweeted), was “OMG. So sad.” and linked to the article.  I was shocked.  And kind of numb.  And since I was also not feeling very well, it was the best that I could verbalize at the moment.

After some hours past, and I finished hosting an event for my client, I had time to digest the news a bit and wrote this on my Facebook page:

“I am so saddened by the news of Charlie Trotter’s passing. He was the most influential chef in my career. I worked at Charlie Trotter’s in Chicago in ’97-98. I had just finished cooking school, and was planning to go to Europe to travel/cook, when I saw that he was hiring servers. Since I had more experience in front-of-the-house then back, and I had his gorgeous, inspiring cookbook, I applied. I was hired as a server (a salaried position), and still to this day, I think it was the hardest job I ever had. I’ll never forget trying to explain all of the tiny amuse courses we set before the kitchen table guests as Charlie listened in to make sure I got it right. Yes, it was stressful working for someone who was such a perfectionist, and intense, but it was invaluable experience. Since I wanted to be in the kitchen, Charlie let me help prep one day a week pre-shift. I learned so much…it was like culinary grad school, and I was surrounded by the most talented team, including Matthias MergesMichelle Gayer,David LeFevreBrian CroninBelinda ChangJoseph Spellman. In time, I realized working in restaurants wasn’t for me, but it certainly led me towards my career as a restaurant publicist. And years later when I saw Charlie again (and then again), he always remembered me and what I was doing, and asked how I was. He was truly an inspiration and pioneer who was not afraid to think out-of-the-box. I will always value my experience working for him and knowing him. My sincere condolences to his family and friends. Charlie, you will be deeply missed.,0,3424072.story

There’s so much more that I could tell about what I experienced and how I feel, and I would love to find some of my old photos (pre-digital age), but for now, I will just say…

B Remembered,


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JBF Taste America® Local Dish Challenge

We are thrilled that our new restaurant client, County, is participating in the JBF Taste America® Local Dish Challenge!  What does that mean?  Simply, enjoy a great local dish for a great cause!

Now through 10/31, order County’s Pan Roasted Organic Chicken with roasted corn succotash, house smoked bacon and cherry tomatoes, and $1 of your purchase will be donated to the James Beard Foundation education drive.

County brings local, seasonal and market fresh fare to Manhattan’s Flatiron District.  It is located at 34 East 20th Street, between Park and Broadway, New York, NY 10003, and open daily.

For more information, please visit:

B Challenged,


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A New Kind of Local

Get ready New Yorkers.  Change is coming to Manhattan’s Murray Hill, and we like it!

As a neighborhood known more for its sports bars than quality cuisine, we’re excited that our new client, Whitman & Bloom Liquor Company (384 3rd Avenue, between 27th and 28th Street, New York, NY 10016), is bringing a new level of sophistication in dining to Murray Hill, offering a New American menu with rustic Mediterranean influence focusing on fresh and seasonal ingredients.

TimeOut NY has the first scoop on Whitman & Bloom in its Fall restaurant preview here, and we have a sneak peek of the construction in progress:

The opening is planned for late September.  Stay tuned!

B a change,


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