Posts Tagged ‘Chelsea Market’
Giovanni Rana: A Sweet Life Made From Scratch11.05.13
A Sweet Feast
It’s already been one year since Rana Pastificio & Cucina began to spread the gospel of fresh pasta to hungry New Yorkers. At first glance, the restaurant located on the ninth avenue entrance of Chelsea Market, may seem like a pasta wonderland of sorts with original pasta machines scattered throughout, a collection of graters from flea market from all over Italy hovering over the bar, Rana’s old red motorbike he used for deliveries. But behind all the paraphernalia there’s an air of authenticity. It’s a joyful celebration of one man’s life and passion, and the energy you feel there is contagious.
The owner is 75-year-old Giovanni Rana from Verona, Italy, who started his career in food as a young bread maker. He realized that Italian women were too busy to make fresh pasta from scratch, so he pounced on the opportunity and started making fresh ravioli. His first two flavors were meat and spinach with ricotta. Now his namesake restaurant brings us 85 different varieties of fresh pastas, some in unusual flavors like beet, squid ink, and tiramisu that one can eat on premises or purchase from the counter to cook at home. more »
Foodie Event @ NYC’s Chelsea Market11.14.10
Foodie Event @Chelsea Market from Karina Taveras on Vimeo.
This month, I had the chance to shoot and produce my first video, and cover a Book Launch and Tasting Event at NYC’s mouth-watering Chelsea Market. Twenty-five chefs from all over New York City came together to show off their stuff, choosing one recipe from The Essential New York Times Cookbook by Amanda Hesser that hit bookstores, and giving each recipe their own unique twist. The event was a blast! The chefs were incredibly warm and passionate about their creations, while the guests were devoted followers of the gastro scene in NYC.
I also had a chance to speak to Sisha Ortuzar, a young talented chef from Chile who heads the kitchen in New York’s Riverpark. He talked to me about the spicy shrimp dish he served that night: a take on a classic Pickled Shrimp recipe that he pickled in spice and topped with a brittle made from the same spices he used in the pickling process–coriander, caraway and fennel seeds.
Food For Thought