Category Archives: Recipes

TEDxManhattan Viewing Party Menu Suggestions: Part 9

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Annemarie’s Canapes

Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts and TEDxManhattan speaker Annemarie Colbin generously offered a wide array of finger foods when we asked our speakers for menu suggestions for TEDxManhattan viewing parties.

Today she shares 3 more recipes from her book The Natural Gourmet: Baked Garlic on Pita Toasts, Daikon Radish Canapé, and Celery Stuffed with Green Bean and Walnut Paté. Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 8

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appétit’s Short Ribs

As vice president of strategy at Bon Appétit Management Company, Maisie Greenawalt has been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. Most recently, Bon Appétit announced a comprehensive  animal welfare plan, including switching to 100% humanely raised ground beef (effective immediately) and to phasing out all pork raised with gestation crates by the aggressive date of 2015.

Today, she shares a recipe for Savannah River Farms Hungarian Beef Short Ribs with Jasmine Rice and Tri-Colored Carrots from Bon Appétit chef Emanuel May.

Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 6

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Annemarie’s Spiced Pecans and Bernie’s Gravlax

TEDxManhattan speaker Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She also lectures at the associated Natural Gourmet Institute for Food and Health and has been an adjunct professor of nutrition at Empire State College in New City, NY, and at Touro College.

Today she shares two party-perfect recipes: her own Spiced Pecans and Bernie’s Gravlax. Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 5

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Tama’s Foraged Flavors

Tama Matsuoka Wong, a professional forager and the principal of MeadowsandMore, which she founded to connect people with wild plants and natural landscapes. Tama recently authored the book Foraged Flavor: Finding Fabulous Ingredients in your Backyard or Farmers Market about her several year project with the chef de cuisine at Restaurant Daniel in NYC to turn edible “weeds” from nature in to delicious cuisine.

Today Tama shares two seasonal, regional recipes from Foraged Flavor: Caramelized Braised Endive with Juniper Berries and Wild Barberry Rice Pudding.

Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 4

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Winter Salads from Bon Appetit

TEDxManhattan speaker Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. In 1999, Maisie helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since helped create and launch a number of Bon Appétit¹s other progressive policies.

Here, she shares recipes from Bon Appétit chefs for Slivered Dino Kale and Romaine Salad and Warm Delicata Squash and Mizuna Salad.

Continue reading

TEDxManhattan Viewing Pary Menu Suggestions: Part 3

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Bon Appetit’s Balsamic Chicken and Vegetables

TEDxManhattan speaker Maisie Greenawalt will draw on her nearly 20 years of experience with Bon Appétit Management Company for her talk on the realities of a large company going sustainable. She currently serves as vice president of strategy at Bon Appétit, the first food service company to commit to serving only seafood that met Seafood Watch sustainability guidelines (in 2002), to reducing antibiotic use in farm animals (2003), to serving only rBGH-free milk (2003) and cage-free eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009).

Today she shares a recipe for Balsamic Chicken and Vegetables from Bon Appétit chef Dean Holliday. Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 2

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Ann Cooper’s Soup & Salad

TEDxManhattan speaker Chef Ann Cooper has been a chef for more than 30 years including positions with Holland America Cruises, Radisson Hotels, Telluride Ski Resort as well as serving as Executive Chef at the renowned Putney Inn in Vermont. Today she shares her recipes for Kale and White Bean Soup and Grilled Beef Salad with Tatsoi.

Continue reading

TEDxManhattan Viewing Party Menu Suggestions: Part 1

As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Hors d’Oeuvres from Annemarie

Annemarie Colbin, Ph.D., is Founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City, the oldest natural foods cooking school in the US (since 1977). She’s shared recipes for a slew of tasty finger foods from her book, The Natural Gourmet. This week, we’re featuring Annemarie’s Curried Sesame-Peanut Dip and Spicy Guacamole. Continue reading