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Thursday, October 3, 2013

DAYLIGHT: 8th Annual International Chefs Congress in Manhattan 2013 Starring Fresh Origins and Solera's Spain Tapas Trail!

The Fresh Origins team!
Is your glass rimmed this well? 
We were thrilled to see the Monet Pink Sage Blossom up close in person...for more on this exquisite edible, click here!  As you can see Peachy dressed in Geiger to match her new favorite Fresh Origins creation.
Here's a picture of the huge overhead screen during a demonstration using  tiny veggie onion and tiny veggie carrot from Fresh Origins.
Here is the carrot in person:
How cute it is!  The Daily Bunny we surmise is putting it on his list for Santa; Fresh Origins is for humans but for the elite rabbit they'd be a dream come true.  
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at
We missed Rufino at Star Chefs - he was holding down the fort at Solera- but we checked out his Tapas Trail.
If you want to experience premium Spanish cuisine in Manhattan, there is only one place to go and that is Solera and they are participating in Spain's Tapas Trail, also celebrated at Star Chefs. Solera Restaurant and Tapas bar has been dominating Spanish cuisine in Manhattan for the last twenty-one years because Rufino is the best. Housed in a comfortable midtown brownstone, Solera occupies two floors at 216 East 53rd Street, with a capacity for 115 people. Each dining room evokes a warm, intimate feeling and reflects the colors and images of Spain. Solera restaurant offers contemporary interpretations of regional Spanish cuisine that will delight you. The Wine Selection is exclusively Spanish, offering New York's most extensive collection of Spain's D.O.'s, as well as, a fine selection of Sherries and Gran Solera Brandies de Jerez. Do tell Rufino that Peachy sent you! He is famous for bringing the paella pan to New York, among his many accomplishments. Solera was highly recommended by Whom You Know:
Rufino Lopez is a Mover and Shaker:
Finally, of course the best way to eat Cheese from Spain is to pair it with Shoes from Spain, by Paul Mayer Attitudes.
More about Star Chefs:
8th Annual International Chefs Congress, September 29 – October 1, 2013 at SuperPier at Hudson River Park in New York City.
ICC is one of a kind, and it's back: a three-day culinary symposium that gathers more than 140 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers—i.e., you. September 29 to October 1, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels on current industry topics, all gathered under the umbrella of this year's ICC theme, Guts and Glory: Leaving It All on the Line.

Working in restaurants is a lifestyle, a professional calling, that still manages inspiring progress in the face of 15-hour work days. It's a high-risk, high-reward industry driven by professionals who devote their lives to food and drink. Join us as we celebrate the people and forces behind culinary greatness at this year's ICC.

ICC Presenters

Gastón Acurio (La Mar Cebicheria), Dave Arnold(Booker and Dax), April Bloomfield (Spotted Pig Group), Danny Bowien (Mission Chinese), Dominique Crenn & Juan Contreras (Atelier Crenn), Adam Fleischman (Umami Restaurant Group), Dani García(Manzanilla Spanish Brasserie), Johnny Iuzzini (Sugar Fueled Inc.), Aki Kamozawa & Alex Talbot (Ideas in Food), Sam Mason (OddFellows) , David Myers(Hinoki & the Bird), Francois Payard (FP Patisserie),Bryan Voltaggio (Range), Janice Wong(2am:dessertbar)


James Briscione (Institute of Culinary Education),Elias Cairo (Olympic Provisions), Marc Forgione (Marc Forgione), Vivian Howard (Chef & the Farmer), Andy Husbands (Tremont 647), Peter McAndrews(Paesano's), Jeff McInnis, Evan & Sarah Rich (Rich Table), Richard Rosendale (Rosendale Group),Anthony Sasso (Casa Mono), Patrick and Michael Sheerin (Trenchermen), Hector Solis (Fiesta), Michael Solomonov (Zahav), Michael Toscano (Perla)


Patrick Fahy (Sixteen at Trump International Hotel & Tower), Zachary Golper (Bien Cuit), Sam Mason(OddFellows), Francois Payard (FP Patisserie), Janice Wong (2am:dessertbar), Sherry Yard (Helms Bakery),Jennifer Yee (Lafayette)


Marisa Amador, Justin Bazdarich (Speedy Romeo),Franklin Becker (The Little Beet), Jeremiah Bullfrog(Gastropod), Leah Cohen (Pig & Khao), Evan Hanczor(Parish Hall), Joe Isidori (Arthur on Smith), Thomas John (Piperi Mediterranean Grill), Chris Kulis(Capische?), Josh Lawler (Farm and Fisherman), Matt & Ted Lee (The Lee Bros.), Justin & Katie Meddis(Rose's Meat Market and Sweet Shop), Spike Mendelsohn (Good Stuff Eatery), John Mooney (Bell Book & Candle), Greg Oshteyn (StudiosGO), Evan & Sarah Rich (Rich Table), Kevin Sbraga (Sbraga), Beth Schiff (You Choose Creative), George Weld (Parish Hall)


Kerin Auth (Olé Imports), Talia Baiocchi (PUNCH),Joe Campanale (L'Apicio), Patrick Cappiello (Pearland Ash), Scott Carney (International Culinary Center),Joe Carroll (Fette Sau), Fred Dexheimer (Juiceman Consulting), Anthony Goncalves (42 The Restaurant),Ed Kenney (Town), DK Kodama (DK Restaurants),Richard Kuo (Pearl and Ash), Mike Madrigale (Bar Boulud), Anthony Sasso (Casa Mono), Dale Talde(Talde), George McNeese and Justin Warner (Do or Dine)


Derek Brown (Mockingbird Hill), Tad Carducci (The Tippler), Juan Coronado (barmini by Jose Andres),Dale DeGroff (King Cocktail), Fred Dexheimer(Juiceman), Meaghan Dorman (Raines Law Room),Theo Lieberman (Milk & Honey), Ryan Liloia (Clover Club), Brian Miller (Mother's Ruin), Joe Raya (Gin Joint), Audrey Saunders (Pegu Club), Karin Stanley(Dutch Kills), Paul Tanguay (The Tippler)


Joaquin Baca (Brooklyn Star), John Bates andBrandon Martinez (Noble Sandwich Co.), David Bazirgan (Fifth Floor), Jeremiah Bullfrog (Gastropod),Leah Cohen (Pig and Khao), Francis Derby(Cannibal), Iacopo Falai (Falai Panetteria), Dani García(Manzanilla), David Gilbert (Tuk Tuk Taproom), Mike Isabella (G Sandwich Shop), Bill Kim (BellyQ), Kyle Knall (Maysville), Michael Laiskonis (Institute of Culinary Education), Danny Mena (Sembrado), Justin and Katie Meddis (Rose's Meat Market & Sweet Shop),James Merker (Mile End Delicatessen), Jeremy Nolen(Brauhaus Schmnitz), Philip Speer (Uchi Restaurants),Luis Villavelazquez (Les Elements Patisserie), Will Zuchman (Alma de Cuba)

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