By Ligia V. Henriquez
On these first days of October, New York City is cloudy and temperatures are starting to fall. New Yorkers are avoiding the sneezing and colds of their colleagues and fellow subway riders. For a little homemade comfort, at Change Food we decided to partner with amazing chefs to bring you the series Chicken Soup: Remedies for the Food System.
These recipes are not guaranteed to cure the common cold, but will definitely help keep you warm. We open the series today with restaurateur Danny Meyer’s TEDxManhattan 2015 talk, “The Convergence of Casual and Fine.” Danny Meyer is the CEO of the Union Square Hospitality Group, which has opened numerous acclaimed restaurants like Gramercy Tavern, and launched the casual burger spot, Shake Shack.
At the beginning of his talk, Danny Meyer took us back to France, where he believes restaurants originated from places that served “bouillon” or soup. “The original concept of restaurants,” he said, “came from the French ‘to restore’ and the whole notion of going to a restaurant started at restaurants that were called bouillons, because there was nothing more restorative– there still is nothing more restorative– than a good bowl of consommé: bone broth!”
For our series Chicken Soup: Remedies for the Food System, Danny Meyer contributed the following recipe from the cookbook Family Table: Favorite Staff Meals From Our Restaurants To Your Home authored by Michael Romano & Karen Stabiner: