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Congratulations to Michael Gallagher, COO of Restaurant Associates for celebrating his 30th anniversary with the company! Always a chef at heart, Michael has helped shape the company’s food philosophy and distinct style while playing a major role in its phenomenal growth. He exemplifies Restaurant Associates’ passion for hospitality, commitment to quality, and dedication to excellence.
On December 3rd, we celebrated the 46th annual Kennedy Center Honors Gala, a standout event in Washington D.C.’s cultural calendar. Hosting 1850 guests, the culinary team constructed a carefully thought-out menu featuring a vibrant carrot mousse and a green tomato kimchi short rib with purple sweet potato. This special night is dedicated to honoring artists whose remarkable talents and contributions have enriched the arts. A huge thank you to our dedicated team at the @kennedycenter and to all who played a role in bringing this event to life. Your unwavering commitment and hard work are the backbone of this event’s enduring success. We are proud to have you on our R/A team!
On December 3rd, we celebrated the 46th annual Kennedy Center Honors Gala, a standout event in Washington D.C.’s cultural calendar. Hosting 1850 guests, the culinary team constructed a carefully thought-out menu featuring a vibrant carrot mousse and a green tomato kimchi short rib with purple sweet potato. This special night is dedicated to honoring artists whose remarkable talents and contributions have enriched the arts. A huge thank you to our dedicated team at the @kennedycenter and to all who played a role in bringing this event to life. Your unwavering commitment and hard work are the backbone of this event’s enduring success. We are proud to have you on our R/A team! .
"Tis the season for hearty fare and seasonal delights! Chef Kyre, our executive chef at the National Museum of American History, in DC was recently featured in the Smithsonian Magazine. At the Eat at America’s Table Cafe enjoy a month-long holiday celebration with hearty traditional dishes such as Port Wine Braised Short Ribs paired with Apple Cider Braised Greens, followed by a Winter Eggnog Trifle. he Leroy Neiman Jazz Cafe offers light lunch, delicious pastries and hot or cold beverages. For more information, visit https://americanhistory.si.edu/visit/food-stores
CONGRATULATIONS! to KWAME ONWUACHI La Liste GAME CHANGER AWARD-Tatiana An exceptional chef who has campaigned to change pastry industry culture through commitment, engagement, and education. https://www.laliste.com/en/awards2024
Ed Brown and NY Common Pantry on CBS This Morning #BetterTogether: CBS2 Better Together Campaign-Meet our Season of Giving partner, New York Common Pantry and Restaurant Associates
The buzziest restaurants in New York City are not always the best. Expectations inflated by press, hashtags, and exclusivity burst like birthday balloons in the power lines when that Next Best Thing turns out to be just fine. Tatiana by Kwame Onwuachi, which opened in November at Lincoln Center, is the rare New York City hotspot that actually exceeds its tremendous surrounding hype.
The Farmhouse Bistro at the Crossvines Nestled in the scenic hillsides of Montgomery County, Crossvines is a winery, events venue, research vineyard, and rustic dining destination all in one. The Farmhouse Bistro is helmed by Maryland native Luis Montesinos, who most recently led the kitchen at José Andrés’ Jaleo in Las Vegas. Locally sourced lunch includes confit chicken wings with a “Cool Ranch”-style dip; fried clam and lobster sliders; and an aged brisket burger. Dinner highlights for summer include Chesapeake crab cakes and sweet corn; wild Chesapeake Bay rockfish with tomato butter; and Jurgielewicz Farms duck breast adorned in Virginia strawberries and fava beans. Seasonal American menus pair well with wines made steps away.
@Eater_ny recently reported The Michelin Guide announced 15 NY restaurants are up for this years award! We are excited to share our restaurant Genesis House has been included!
Let us paint you a picture of one of the best 10 caterers in New York, CxRA! And trust us, by the end of this, you'll be as hungry for their unique flavors as we are for another great story! Why Choose CxRA?: Simply put, they’ve got the “it” factor. With access to the city's best venues and a constantly evolving menu (because who wants to eat the same thing every season?), they've perfected the art of catering. Throw in their professional team, and diverse clientele, and boom – a recipe for a seamless and flavorful wedding. A Trendy Touch: Oh, did we mention the famous CxRA carts? Dancing and suddenly crave a snack? They've got you covered! Food Specialties?: They've got menus crafted to perfection. Vegan, gluten-free, Mediterranean, or something even more specific? No worries, their chefs are basically culinary magicians. Sampling, You Say?: Now, imagine a state-of-the-art tasting room where you can waltz in and pick your cocktails, main courses and even those sweet treats for later in the evening. Yup, that's how they roll! Cultural Adaptations: Their 15,000-square-foot kitchen is not just grand in size but also in its ability to produce dishes from all around the world. And if they can’t whip it up, they’ve got connections to bring in the best in the biz. A Little Nugget of Advice: Choose a menu that resonates with your story as a couple. Maybe it's the dish from your first date or that dessert you both indulge in on movie nights.
