Cocktail Recipes, Spirits, and Local Bars

The Meatball Shop Celebrates Five Years with $5 Specials, Anniversary Menu from Daniel Holzman

The Meatball Shop Celebrates Five Years with $5 Specials, Anniversary Menu from Daniel Holzman

The Meatball Shop celebrates its fifth anniversary on Monday, February 9 on the Lower East Side

Chef Daniel Holtzman will be in the kitchen all night just for the occasion.

On Monday, February 9, The Meatball Shop will celebrate its fifth anniversary at its flagship Stanton Street location on the Lower East Side by offering diners any entrée and side for $5 from 6 p.m. This includes a celebratory menu from chef Daniel Holtzman, who will be in the kitchen all evening.

The Meatball Shop’s anniversary menu includes the first-ever Daily Ball, a Mediterranean lamb meatball; black trumpet and black truffle risotto; roasted fingerling potatoes with crème fraîche and caviar; celery and romaine salad with fried caper and bottarga; and creamed chard with fontina Parmesan. All other Meatball Shop menu items will also be available, including the Meatball Hero, Meatball Smash, and the Kitchen Sink Salad.

The anniversary celebration will also include a special cocktail for the night called The Last Word, made with Bulldog Gin, Chartreuse green, lime juice, and Maraschino liqueur. All proceeds from the bar will be donated to The Covenant House.


The Meatball Shop Celebrates Five Years with $5 Specials, Anniversary Menu from Daniel Holzman - Recipes

The StarChefs Rising Stars Revue™ showcases up-and-coming chefs who have been chosen by StarChefs as Rising Stars. All of the Rising Stars participating in the Revue are featured on StarChefs.com. They were recommended for selection by the StarChefs Advisory Board, which is made up of over 20 of the country’s most influential chefs. Final choices were made by StarChefs’ editorial team. Ultimately, creativity, ambition, exquisite presentation and, most importantly, delicious food won each chef the designation of StarChefs Rising Star.

I. StarChefs Rising Stars Revue™ Chef Awards in the NEWS

I. StarChefs Rising Stars Revue™ Chef Awards in the News

StarChefs names Chicago's Rising Stars of 2015.

Restaurant industry magazine StarChefs.com announced its 2014 Los Angeles Rising Stars award winners on Wednesday, a list of up-and-coming chefs, pastry chefs, sommeliers, bartenders and artisans.

"Congratulations Carolina Chefs!

"On Thursday June 13th, catch a veritable galaxy of San Francisco culinary stars at the

5 Questions with StarChefs.com CEO Antoinette Bruno more

StarChefs.com to announce rising star chefs in Portland this year more

Each year, culinary trade organization Star Chefs likes to look in their giant crystal ball to predict the next big chefs and bartenders in various cities around the country. more

It's that time of year again, when StarChefs.com holds its International Chefs Congress, bringing some of the world's most formidable culinary minds to New York City (and helping yours truly get over the end of summer blues). more

What do Anne Burrell, George Mendes and Michael Laiskonis have in common? All three are onetime recipients of Star Chefs' annual Rising Star awards.more

"Main Vikas bol raha hoon ji… Mumbai se…", that's not how you expect one of the most celebrated chefs of New York to introduce himself on phone.more

Chicago Star Chefs & Pork Carpaccio more

French Pastry School Graduates, Chefs, and Students Celebrate the Stars. more

Last night was the annual Rising Stars tasting gala and awards ceremony celebrating Chicago's brightest culinary talents. more

Notes from the StarChef.com's Rising Stars Revue and Gala at Fairmont Chicago | Photo gallery more

Chefs come out to support the Chicago Rising Stars. more

2011 Chicago Rising Stars Gala more

Tasting Table chicago Recommended Event more

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StarChefs to Honor Rising Chicago Chefs May 23. more

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Today's Chicago Woman May to-do calendar. more

Izard, Bannos, Duffy head list of Chicago StarChefs 'Rising Stars' winners more

"In 2007, Antoinette Bruno of StarChefs.com wrote: 'It's a funny thing for women to fight for: the kitchen. Culturally, women were expected to cook, but professionally the kitchen was dominated by men.'" more

"We didn't know what we were going to find in Houston," said Antoinette Bruno last night at the Four Seasons Hotel. more

Kevin Floyd was busy mixing drinks last night at the StarChefs.com Rising Stars Gala. more

Rising Stars Gala – Houston's Best Chefs more

A Gala Night for Houston's Star Chefs. more

Recap: StarChefs.com Rising Stars Revue Gala. more

Houston chefs unwind on eve of StarChefs' Rising Star Revue Gala. more

Rising Star Gala: The Dining Event in Houston. more

Taste of Texas: StarChefs' Will Blunt dishes on what makes Houston dining rock. more

StarChefs.com hands out national awards for Houston chefs more

StarChefs.com Rising Stars Revue - Houston 2011 will donate to Recipe for Success. more

Have you noticed that the food scene in Houston is no longer localized to the Inner Loop? In a city of this size and sprawl, it's nice to know that you don't actually have to drive 45 minutes into town just to get exceptional food and drink. more

The New York City-based culinary insider magazine, StarChefs.com, named 10 Houston chefs, a Restauranteur, a Sommelier and a Mixologist Rising Stars at "the vanguard of the contemporary American dining scene."more

I vacillate back and forth between craving attention for our city's culinary efforts and then finding myself annoyed with the attention we do get. more

Man About Town Bob Madigan talks to StarChefs.com Editor-in-Chief Antoinnette Bruno at the Washington DC Area Rising Stars. more

Browse Washington DC Restaurants Articles. more

For the third time in Washington, DC, StarChefs.com celebrated young DC area chefs who are considered to be the future leaders of the culinary scene. more

Tiffany MacIssac, Pastry Chef at Birch & Barley in Logan Circle, Interviewed at StarChefs DC Gala more

Last night Chad and I were lucky enough to score tickets to the Star Chef's Rising Stars Gala and Tasting event. more

Tasting Gala with StarChefs 2010 Rising Stars at Charlie Palmer Steak. more

"Table to Table" includes details about the Rising Star Chefs Gala. more

StarChefs.com honors its new class of DC area Rising Stars at this awards ceremony and tasting gala. All dishes are paired with ultra-premium wines or beers selected by the Rising Star Sommeliers. more

Glimpse the future of DC Area dining at our tasting gala and awards ceremony. Enjoy high-concept food from up-and-coming culinary stars from the top restaurants from Baltimore, and DC's Capitol Hill to Chilhowie, Virginia. All dishes are paired with ultra-premium wines or beers selected by the Rising Star Sommeliers. more

Nycci Nellis discusses the Washington DC Area Rising Stars. listen

The Star Chefs Rising Stars Gala & Awards Ceremony is a fantastic event that will be held at the rooftop of Charlie Palmer Steak on Tuesday, October 26th, 7:00-10:00 PM. more

Glimpse the future of DC area dining at the StarChefs.com 2010 Washington DC Area Rising Stars Gala and Awards Ceremony on Tuesday, October 26, 2010 from 7 – 10 pm, with a VIP reception starting at 6 pm. more

Glimpse the future of DC area dining at the StarChefs.com 2010 Washington DC Area Rising Stars Gala and Awards Ceremony on Tuesday, October 26, 2010 from 7 – 10 pm, with a VIP reception starting at 6 pm. more

Save the Date! StarChefs 2010 Rising Stars. more

Gregs List of Washington D.C. area calendar of Rising Stars. more

StarChefs Features Washington, DC Area for 2010 Rising Star Awards and Names 20 of Area's Brightest Culinary Professionals. more

StarChefs Features Washington, DC Area for 2010 Rising Star Awards and Names 20 of Area&rsquos Brightest Culinary Professionals. more

Rising Star chef honors will be awarded to Bryan Voltaggio, Bertrand Chemel, David Varley, Tiffany MacIsaac and 16 other talented DC-area toques, sommeliers and mixologists at an elegant walk-around tasting to be held on Charlie Palmer Steak&rsquos scenic rooftop Tuesday, October 26. more

StarChefs Rising Stars Announced for DC Area. more

Don't miss the Gala and Awards Ceremony Tuesday, October 26, 2010! more

2010 Star Chefs International Chefs Congress Day 3 – Slam dunk high voltage kick in the Goin by Phat Albert. more

Top New York chefs, mixologists and sommeliers gather at Maritime Parc in Jersey City for StarChefs Rising Stars gala. more

Emma Hearst of Sorella wins the audience choice award at New York Rising Stars. more

Rising Star Chefs cook at Maritime Parc next week. more

Maritime Parc may not have brought dockside dinner service to passing sailors by its initial June opening date, but come September boatloads of chefs will descend upon the sprawling new seafood restaurant in Liberty State Park. more

Star Chefs dropped its list of 2010 Rising Star Chefs in New York today. more

Congrats to this year's Star Chefs' selection of Rising Star Chefs. more

Photos thanks to Susannah Chen of YumSugar of San Francisco's StarChefs Rising Stars Revue. more

The stars were out in force on Wednesday night at Ghirardelli Square in San Francisco. more

Last week's culinary highlights also included Thursday's StarChefs Rising Stars Revue Gala. more

What You Missed at the StarChefs Rising Stars Revue. more

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Wednesday's Rising Stars Revue proved to be a stellar event with the 14 award-winning chefs selected by culinary magazine StarChefs.com transforming Ghirardelli Square into a midsummer night's feast. more

The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. more

They might be relatively new to the food business, but they're already ensuring that the Bay Area's lustrous restaurant scene will not soon lose its epic status. more

On Wednesday June 16th, StarChefs.com will celebrate the recipients of its 2010 San Francisco Bay Area Rising Star Awards at the RISING STARS REVUE gala at Ghirardelli Square. more

StarChefs.com will celebrate its San Francisco Bay Area Rising Star Award winners at the Rising Stars Revue on Wednesday, June 16, 2010, at Ghirardelli Square from 7:30-10 p.m. more

StarChefs.com, the award-winning online magazine for culinary insiders, will celebrate its San Francisco Bay Area Rising Star Award winners at the Rising Stars Revue at Ghirardelli Square. more

I have been reveling in Summer events, from Golden Glass to tomorrow night's StarChefs event. more

Recently named a "Rising Star Chef" by StarChefs, Josh Thomsen is a graduate of the Culinary Institute of America in New York and honed his skills with some of the most prominent chefs in the country kicking off his career at the Hotel Bel-Air and Pinot Bistro in Southern California.. more

Spotlighting rising chefs, pastry chefs, sommeliers and mixologists (see: bartenders), the roster at this year's StarChefs Rising Star Awards makes the price well worth it.. more

The Rising Stars Revue is back in SF this year with an awards ceremony and walk-around tasting gala to be held on Wednesday, June 16th, at Ghirardelli Square. more

Liam Mayclem, host of &ldquoEye on the Bay,&rdquo previewed his top picks for the week including the Rising Stars Revue. more

Some of the city's best new chefs from places like SPQR and Flour + Water, as well as mixologists from Rickhouse will congregate in one place to show off their signature dishes and cocktails on Wednesday night. more

The Rising Stars Revue is back in SF this year with an awards ceremony and walk-around tasting gala to be held on Wednesday, June 16th, at Ghirardelli Square. more

Just a little under a week away in the City by the Bay returns the StarChefs' Rising Stars Revue, Gala and Awards Ceremony hosted by Gary Danko chef de cuisine, Martin Brock. more

We'll be drinking up at Golden Glass, and checking out the year's top toques at the StarChefs Rising Stars Revue. more

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The finalized tasting menu for next week's StarChefs Rising Star Revue Gala is up on their Web site. more

As if we need any validation, San Francisco has been chosen to be one of the four U.S. cities deemed "hot enough" by StarChefs to honor its up-and-coming chefs, pastry chefs, sommeliers and mixologists. more

San Francisco is all about stellar food and here's one special event you don't want to miss. The StarChefs.com 2010 SF Bay Area Rising Stars Awards Gala will be showcasing the best of the Bay Area's top young chefs and other culinary pros. more

Paying homage to the newest wave of chefs at the StarChefs Revue. more

StarChefs.com, the online magazine for culinary insiders, will hold its Rising Stars Revue on Wednesday June 16th from 7:30pm-10pm at Ghirardelli Square. more

Celebrate the city&rsquos finest up-and-coming cooks at the Star Chefs Rising Star Chef Awards. more

Starchefs.com celebrates its San Francisco Bay Area Rising Star award winners. more

Oakland's Sarah Valor will be honored at the StarChefs Rising Stars Revue. more

Get up close and personal with the Bay Area's Rising Star Chefs, 7:30 p.m. to 10 p.m. June 16, at Ghirardelli Square. more

Taste the future of San Francisco dining at the StarChefs tasting gala and awards ceremony. more

Tablehopper is giving away one pair of regular admission tickets (two tickets total) to the Star Chefs Rising Stars Revue. more

San Francisco Bay Rising Stars Revue — 7:30-10 p.m. June 16. The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. more

StarChefs.com will celebrate its San Francisco Bay Area Rising Star Award winners at the Rising Stars Revue at Ghirardelli Square, in partnership with The Fairmont Heritage Place. more

San Francisco Bay Rising Stars Revue — 7:30-10 p.m. June 16. The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. more

Josh Thomsen executive chef at the Claremont Hotel, has been named a rising star by online magazine StarChefs.com.more

The StarChefs Rising Star Revue, recognizing up-and-coming chefs, sommeliers and mixologists, returns to San Francisco on Wednesday, June 16. more

Starchefs.com just named the 14 winners of its 2010 "Rising Stars" Awards for the San Francisco Bay Area. more

It's a season of lists! And this one may not be quite as prestigious as the Food & Wine Best New Chefs or the Beard Awards — which are coming up on May 3, by the way — but StarChefs.com does their own Rising Star Awards recognizing chefs, pastry chefs, sommeliers, restaurateurs, and mixologists. more

Antoinette Bruno tells us who some of the rising star chefs are in Southern California. more

Last month&rsquos StarChefs event at the Fairmont Miramar Hotel in Santa Monica showcased some of the best culinary talent in Southern California. The event was a walk-around one with a different chef-created dish at each table. Some of the most-talked about chefs were there, including Michael Voltaggio from The Dining Room at the Langham Hotel, Jon Shook and Vinny Dotolo from Animal, and Ray Garcia of FIG, among others. more

We guarantee Meryl Streep won't be whipping up a souffle in her Oscar gown. But at the Rising Star Awards gala, organized by the food industry magazine Star Chefs, L.A.'s brightest culinary lights will be cooking the creations that earned them this year's title

The best in Los Angeles' and San Diego's food scene will join together for a tasting gala of signature dishes and wine pairings

Glimpse the future of Los Angeles and San Diego regional dining at our tasting gala and awards ceremony. Enjoy high-concept food from up-and-coming culinary stars from the top restaurants in and around town. All dishes are paired with ultra-premium wines selected by the Rising Star Sommelier.. more

A showcase of burgeoning culinary talent puts the future of the LA dining scene on display. We all know the names of the current chefs-of-the-moment. But how fun is it to experience the work of those whose meteoric rises are more than eminent? Celebrate the best of the Los Angeles food scene at StarChefs.com&rsquos Rising Stars Revue (March 18, 7 to 9:30 pm), with tastings from up-and-coming local chefs and wine pairings from renowned sommeliers (mixologists are part of the game, too). Those cooking include Ken Takayama of Mélisse, Rory Herrmann of Bouchon Bistro and Jason Knibb of Nine-Ten. Fairmont Miramar Hotel & Bungalows, 101 Wilshire Blvd., Santa Monica

StarChefs, the online magazine for culinary insiders, celebrates the Los Angeles-San Diego Rising Stars Chef Award winners on March 18, 7-9:30 p.m. at the Fairmont Miramar Hotel & Bungalows in Santa Monica (310.576.7777). The awards recognize up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country that represent future leaders of the national culinary scene. more

EatThis: StarChef Event and Happy Kitchen
FoodGPS.com's Joshua Lurie stops by to talk about the starchef event and happy kitchen. more

It was a special night in overcast Santa Monica, when the rising star chefs (and mixologists) of Los Angeles came out to dance. Their individual tables showcased a dish of their choosing, with propped-up lamps shining into the coastal darkness. The Fairmont Miramar was the setting, with FIG hosting the bungalow-side VIP reception to precede the walk-around gala held on the hotel&rsquos turnaround. more

Last week, the best and brightest young stars in the Southern California culinary world gathered to showcase their talents at the 2010 StarChefs Rising Stars Revue. The tasting gala and awards ceremony, held at the Fairmont Miramar Hotel & Bungalows in Santa Monica, featured food from up-and-coming culinary talent from the top restaurants in Los Angeles, Orange County, and San Diego. All dishes were paired with ultra-premium wines selected by the Rising Star Sommelier. Two featured cocktails came from the Rising Star Mixologists, Eric Alperin (The Varnish) and Julian Cox (Rivera). more

As the warm afternoon light gave way to the cooler notes of evening just steps away from the Pacific Ocean last Thursday night, Los Angeles' top chefs of today and tomorrow gathered in celebration of the city's finest food. The StarChefs annual Rising Stars event gave the recognized masters from local restaurants the chance to raise their glasses in honor of their proteges--and the next wave of talent cresting on our own shore. more

Last week, StarChefs held its Southern California "Rising Star" honors at The Fairmont Hotel and united a long list of L.A. and San Diego's boundary-pushing chefs to cook on the spot. more

Laid out underneath the enormous iconic tree of the Santa Monica Fairmont Hotel, StarChefs held its annual Rising Stars Revue. Tables were laid out in a massive ring, and there was fabulous food and drink in all directions. Being there an hour just before sunset, there was a lot of running around trying to photograph everything before losing the perfect light. more

Last night, Star Chefs convened their 2010 &ldquoRising Star Chef&rsquos Tasting Gala and Awards Ceremony&rdquo in the fig-shaded courtyard of the Santa Monica's Fairmont Miramar Hotel. The focus was on the &ldquoRising Chefs&rdquo and their food, but two marquee bartenders also demonstrated their considerable skills behind temporary bars: Eric Alperin from The Varnish and Julian Cox from Rivera. more

Last night's StarChefs rising stars drew a sold out crowd to the chilly front courtyard of The Fairmont Miramar in Santa Monica. John Sedlar and Neal Fraser mingled at the food tables while Thomas Keller signed a fellow chef's jacket with a cigar in his mouth - it was that kind of night. more

Last night, Star Chefs convened their 2010 &ldquoRising Star Chefs Tasting Gala and Awards Ceremony&rdquo in the fig-shaded courtyard of Santa Monica&rsquos Fairmont Miramar Hotel. &ldquoRising Chefs&rdquo from Southern California each prepared a dish that was paired with wine, beer or whisky. Two of the city&rsquos leading bartenders - Eric Alperin from The Varnish and Julian Cox from Rivera - also took home awards and made representative cocktails. Still, it was the chefs and their food that was front and center. more

My weekly LA.com roundup of restaurant specials and dining deals around Los Angeles.

Included in my finds this week: StarChefs.com's Rising Stars Gala at FIG at the Fairmont Miramar more

FIG Santa Monica's Executive Chef and 2010 Rising Star Sustainability Chef, RAY GARCIA, invites you to the STARCHEFS Rising Stars Revue. This tasting gala and awards ceremony celebrating the Los Angeles - San Diego Area's brightest culinary talent will be hosted at the Fairmont Miramar Hotel & Bungalows on Thursday, March 18, 2010. The VIP reception will begin at 6 PM and the gala tasting will be held from 7 to 9:30 PM.

Within one year since FIG restaurant&rsquos opening last February, Chef Ray Garcia has been recognized as a Rising Star by the editorial team at StarChefs.com for his contribution to sustainable culinary practices. We spoke to the Chef about what this means for him moving forward. more

I've just learned that the owners of Rustic Canyon, Josh Loeb and Zoe Nathan, are being given the award of Rising Star Restaurateurs by StarChefs.com's Rising Star Revue, and I am planning well in advance to ensure a reservation for the next time I'm in Los Angeles. more

Don't miss this opportunity to get 2 tickets to VIP private pre-event as well as Gala and Awards Ceremony on Thursday, March 18.

Meet some of the best L.A. and San Diego chefs at the Star Chefs Rising Star Revue. This walk-around tasting ($95) gives you a chance to hobnob with the stars themselves--including Vinny Dotolo and Jon Shook Walter Manzke, formerly of Church & State Rory Herrmann from Bouchon Bistro and Michael Voltaggio from The Dining Room--as well as sample their specialties, like Animal's poutine. Proceeds benefit Project Angel Food. more

Within one year since FIG restaurant&rsquos opening last February, Chef Ray Garcia has been recognized as a Rising Star by the editorial team at StarChefs.com for his contribution to sustainable culinary practices. We spoke to the Chef about what this means for him moving forward.

Rising Star Awards are known to culinary insiders for their recognition of up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country. For the Los Angeles Revue, the Star Chef's team considered more than 100 new talents from the region, San Diego to Malibu, but only 20 winners were selected based on in-person tastings and interviews. more

Chef Ray Garcia Receives Rising Star Sustainability Chef award from StarChefs.com more

CHEF RAY GARCIA of Fig Restaurant at The Fairmont Hotel S.M. entices us with his love for Bacon.

ANTOINETTE BRUNO Editor In Chief of StarChefs.com shares the Rising Stars!

Rising Stars Revue. Tickets from $95.00. Fairmont Miramar Hotel & Bungalows. Santa Monica. Collapse Event address: 101 Wilshire Blvd., Santa Monica. Event web address: www.starchefs.com.

In this day and age, the term &ldquostar chef&rdquo can mean many things. It could refer to a chef with a TV show, a chef who cooks for celebrities or even a chef who develops recipes for NASA. It&rsquos also the name of one of the culinary industry&rsquos most respected online magazines, StarChefs.com. more

After sharing the first whiffs of details for the March StarChefs tasting bonanza, here now the full dealio. As previously stated, the gala takes place March 18 at the Fairmont Miramar Hotel in Santa Monica from 7-9:30PM and is hosted by Jason Prendergast from the Fairmont. more

March 18: StarChefs.com Rising Chef Revue
StarChefs.com hosts its Rising Stars Revue this evening at the Fairmont Santa Monica. Past honorees include Michael Cimarusti (Providence), Neal Fraser (Grace/BLD), David LeFevre (Water Grill) and David Myers (Comme Ca). So you know whoever is doing the decision making has exemplary taste.

Culinary magazine StarChefs.com announced its 2010
Los Angeles-San Diego Rising Stars winners in Santa Monica.
StarChefs announces Rising Stars in four cities each year former Los Angeles winners include David LeFevre of the Water Grill, mixologist
Vincenzo Marianella and pastry chef Elizabeth Belkind.

Culinary magazine StarChefs.com announces today its 2010 Los Angeles-San Diego Rising Stars winners in Santa Monica. StarChefs announces Rising Stars in four cities each year former Los Angeles winners include David Lefevre of the Water Grill, mixologist Vincenzo Marianella and pastry chef Elizabeth Belkind. more

StarChefs Picks Which L.A. Chefs To Keep Your Eyes On

Culinary trade publication StarChefs turned its eye on Southern California today, announcing its picks for L.A.&rsquos rising culinary stars. Daily Dish observed the announcements in Santa Monica, which take restaurant owners into account as well as pastry chefs, executive and head chefs, plus mixologists and sommeliers. StarChefs veers towards high-profile places while staying deft at discovering the talent filling in for famous names. more

This year&rsquos Boston Rising Stars Gala was held on Tuesday, November 3. Ken Oringer, Michael Schlow, and Dante deMagistris, some of Boston&rsquos top culinary mentors, joined the young up-and-coming culinary talent and 380 attendees in celebrating the achievements of the Boston Rising Stars class of 2009.

Garcia and his Tastings team recently won the Star Chefs magazine Boston Rising Stars Sustainability Award for all of New England.

According to StarChefs.com, the award "celebrates a chef who has placed sustainability at the heart of his/her culinary philosophy, who works to embody and manifest that philosophy through every aspect of his/her culinary program, and is recognized as a leader in sustainability in his/her community."

The stars certainly came out last night at the Mandarin Oriental for the StarChefs "Rising Stars Revue." In addition to delectable dishes such as coriander-crusted triggerfish with quinoa, wood-ear mushrooms and sweet-and-sour basil eggplant sauce from Perilla&rsquos Harold Dieterle and a wild mushroom consommé with mushroom ravioli with peas, morel and chorizo from Aldea&rsquos George Mendes, there were quite a few tidbits to be taken in from the masters in the house. David Bouley expressed his excitement for kaiseki cuisine, which will be the theme of Brushstrokes, his Japanese cooking school/restaurant debuting this winter

We've just watched our second class of Rising Star Chefs, well, rise. Yes, StarChefs.com has once again selected Boston to be one of the cities featured in its annual awards honoring culinary up-and-comers, and what a fantastic set of 14 stars it selected.

As we mentioned in our initial post on this event last week there is simply not enough time or space to write about all of the entrants. It was very difficult, given the level of talent, to choose a best from these tastings. However, I must say that I was absolutely blown away by our final selection.

Last night I was lucky enough to step out (in heels, no less) to taste, sip and mingle my way through the StarChefs.com Rising Stars Gala. StarChefs.com is a foodie magazine that recognizes up-and-coming chefs each year in a select few (usually four) cities around the country. This year Boston&rsquos own culinary scenesters drew the attention of the board.

Fifteen Boston chefs, restaurateurs, and mixologists were honored at last night's StarChefs Rising Stars Revue and, as befits such an occasion, there was plenty of food.

Graduating scrumptious cum laude, the 2009 class of Rising Stars will be honored by StarChefs.com magazine tomorrow at the Rising Stars Revue.

Your entries poured in for our contest to win tickets to tomorrow night's StarChefs Rising Star Revue, with entrants singling out everyone from Jamie Bissonnette to Rembs Layman to Taberna De Haro's Deborah Hansen as Rising Stars.

A big congrats to StarChefs Rising Stars 2009! Boston honorees included Jamie Bissonnette, Toro Mike Pagliarini, Via Matta Louis DiBiccari, Sel de la Terre Richard Garcia, Tastings Wine Bar & Bistro and Joanne Chang, Flour, Myers + Chang.

Starchefs celebrates Boston's best up and coming chefs at this special dinner where each honoree creates a signature dish, Chefs include Jamie Bissonnette, Chris Chung, Will Gilson, Rachel Klein and others.

The Boston Rising Stars Gala Revue will celebrate the best young chefs, pastry chefs, mixologists, restaurateurs and sommeliers in the Boston area.

There are a lot of tasting events and food-related events going on in our fair city all the time. But in an effort to not become a slave to those (much appreciated) PR people that send out press releases all the time, I like to pick and choose which events are worth your hard-earned dollars- just like how I recommend restaurants I feel are worth the money.

Jiho Kim has an incorrigible sweet tooth and the perfect cure for it: He&rsquos head pastry chef at L&rsquoEspalier. Kim, 35, was recently named a &ldquoBoston Rising Star&rsquo&rsquo by StarChefs.com, the first online food magazine, which will soon celebrate its 15th anniversary. Each year, the site picks four cities. Rising Star Awards are presented to up-and-coming chefs - and they&rsquore chosen by veteran chefs such as Todd English, Daniel Boulud, and Jean-Georges Vongerichten.

The StarChefs 2009 Boston Rising Stars Gala is taking place next Tuesday, November 3, and we've got a pair of VIP tickets to give away to one lucky reader. The menu, below, features delicacies like seared foie gras and doughnuts with rhubarb, white vanilla gazpacho, and Island Creek oyster escabeche. Read on to learn how to win tickets!

The StarChefs.com Rising Star Revue returns to Boston.

The Rising Stars Revue from StarChefs.com, which visits four cities/year, recognizes up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country that represent future leaders of the national culinary scene.

The StarChefs.com Rising Star Revue returns to Boston for the first time since 2006. The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country that represent future leaders of the national culinary scene.

See what happens when you put some of the city's most talented up-and-coming chefs in one room at the StarChefs Rising Stars Revue.

An event that recognizes up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country is coming to Boston in early November.

2009 CLASS OF BOSTON'S RISING STARS
Up-and-coming chefs pastry chefs sommeliers, and mixologists from around the world will be recognized at the 2009 class of Boston Rising Stars.

An event that recognizes up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country is coming to Boston in early November. The StarChefs Rising Stars Revue, which was last held in Boston in 2009, will he held at The State Room at Sixty State Street in the Financial District on Tuesday, November 3.

Some of Boston's finest chefs, mixologists, and sommeliers make up the 2009 Class of Boston Rising Stars.

Culinary website StarChefs has released its list of 2009 Rising Star chefs in Boston, the site's first such list in Boston since 2006. While the list doesn't have the cachet of, say, Food & Wine's Best New Chefs, StarChefs has a pretty good track record at identifying talent.

Well, I told you about the tasting for StarChefs.com(TM) a couple of months ago, and early this week I received a phone call from the editor-in-chief informing me that I have been selected as one of this years Rising Star Chefs, Boston 2009! What a great honor and to be selected as one of about a dozen rising stars out of about 70 nominees is a great accomplishment for my crew and I.

Bruno, the CEO and Editor-in-Chief of StarChefs and StarChefs.com, visited Natalie's restaurant at the Camden Harbour Inn
to experience some of Klang's most innovative creations: a
cucumber avocado soup, seared Serrano-wrapped loup de mer
with a tomato emulsion, and a tempting grilled lamb loin.

Star Chefs Pays a Visit to Chef Lawrence Klang, Natalie&rsquos at the Camden Harbour Inn

Photos from Antoinette Bruno's recent trip to Boston and the Camden Harbour Inn are now online at StarChefs.com.

Bruno, the CEO and Editor-in-Chief of StarChefs and StarChefs.com, visited Natalie's restaurant at the Camden Harbour Inn. Bruno travels throughout the world meeting chefs and restaurateurs and learning firsthand about their ingredient choices and recipe techniques.

How to Cook Broccoli Stalks Iron Chef Style

The stars certainly came out last night at the Mandarin Oriental for the StarChefs "Rising Stars Revue." In addition to delectable dishes such as coriander-crusted triggerfish with quinoa, wood-ear mushrooms and sweet-and-sour basil eggplant sauce from Perilla&rsquos Harold Dieterle and a wild mushroom consommé with mushroom ravioli with peas, morel and chorizo from Aldea&rsquos George Mendes, there were quite a few tidbits to be taken in from the masters in the house. David Bouley expressed his excitement for kaiseki cuisine, which will be the theme of Brushstrokes, his Japanese cooking school/restaurant debuting this winter

When Bruce Springsteen urged listeners to "Come on up for the rising. " he most certainly wasn't thinking of food, but that's exactly what was on the minds of the attendees at last night's Rising Stars Revue, sponsored by StarChefs. The walk-around tasting, held in the grand ballroom of the Mandarin Oriental hotel, in the Time Warner Center, was the closing event for the annual Chef's Congress, capping three days of eye-opening seminars for serious foodies, on everything from maple syrup to mixing cocktails.

StarChefs, the "magazine for culinary insiders," celebrated New York's "Rising Stars" on Tuesday with a gala tasting in New York City.

The StarChef's Rising Stars gala last night attracted Johnny Iuzzini, master sommelier Laura Maniec, and the honored chefs themselves, who manned food tables as part of their reward. We spotted Kenneth "Babyface" Edmonds sipping a sample from Blue Hill sommelier Claire Paparazzo's table.

The indefatigable Laurie Pila Horowitz is in the process of preparing one of her wildly popular podcasts, you&rsquoll be glad to hear, but in the meantime, a few words of appreciation for Abe & Arthur&rsquos. The afterparty for the Rising Star Chefs Revue was held in the former Lotus space, and, boy, did they put one over on us!

Anticipated MePa restaurant/lounge Abe & Arthur's has been hosting parties in the old Lotus space since the beginning of Fashion Week, but last night was one of the first times it opened its doors to a huge food industry crowd. As the host of the afterparty for StarChefs&mdashan industry trade conference that culminated in a gala last night&mdashthe newest spot from the team behind Tenjune and chef Franklin Becker welcomed in personalities like Cesare Casella, Amanda Cohen, George Mendes, and a huge cadre of present and former Top Cheffers.

If you're an avid reader of our little publication's website (like I know you are), you may remember a profile we did on Angelo Sosa this past summer, and if you could stop staring at the picture of the boxer-clad chef long enough to read the article, you might remember him talking about opening his new foodie venture Xie Xie. Well, what can I say we have excellent taste, not only in good-looking men, but also in good restaurants. Sosa has just been named StarChefs' 2009 Rising Star.

Culinary trade organization StarChefs held its fifth annual New York Rising Stars Revue awards ceremony at the Mandarin Oriental to honor 13 of the city's "rising talents." (See our coverage in 2007 and 2008.) To honor the culinary muscle and mind in the room, we decided to do what we know best: grill each of the recipients on topics ranging from bloody kitchen injuries to Patriots season predictions. As always, all questions were pulled randomly out of a saucepan.

Last night, the Bon Appetit Awards honored Daniel Boulud, the Kogi Truck, OpenTable, Christina Tosi of Momofuku Milk Bar, and others. Per one tweet, &ldquoDB accepting his bon ap award jokes he&rsquos going to debut a Korean sausage called Momofuckyou.&rdquo Meanwhile, a far more grandiose gala was going on. No, not StarChefs&rsquo Rising Stars, though they were going down, too. The Emmys! Despite all the noms, the Top Chef crew came away empty-handed &mdash but their tweets from the scene were precious.

Ticketholders will also gain admission to The New York Rising Stars Revue, a walk-around tasting gala celebrating up-and coming chefs, pastry chefs, sommeliers and restaurateurs, on Tuesday, September 22, 2009 at the Mandarin Oriental, New York.

. Starchefs events are about experiencing the best culinary talent of one city in one night. Unlike a food service or charity event, top chefs prepare fully composed hi-concept dishes.

There's only one place to be to mix, mingle and savor the culinary creations of New York's Rising Stars and ttlat is at the 2009 StarChefs Rising Stars Gala taking place on Tuesday, September 22.

I recently sat down at Freemans, and Maxwell Britten, a 2009 Star Chefs Rising Stars-winning mixologist, was behind the stick. Unlike Holden Caulfiend, Maxwell, a creative writing student who has lived in NYC since 2005, certainly has not had a lousy childhood.

The online magazine for culinary insiders recognizes chefs from around the country as they come into their own as young leaders in the culinary field. All winners are hand-selected by StarChefs.com editorial panel based on in-person tastings and one-on one interviews. The Revue features a walk-around tasting gala featuring signature dishes from each chef, as well as premium wine pairings, spirits and entertainment.

A tasting gala and awards ceremony celebrating New York's brightest culinary talent

Everyone&rsquos a winner at this annual walk-around gala and award ceremony: Fifteen New York chefs will be honored with StarChefs&rsquo Rising Star award, and you&rsquoll get to taste their signature dishes.

StarChefs Announces Its 2009 New York Rising Stars Award Winners-StarChefs New York Rising Stars Revue to be held September 22 at Mandarin Oriental, New York. Please join us to celebrate our New York Rising Stars Award winners at a not-to-be-missed walk-around tasting gala featuring the Rising Star Chefs' signature dishes, wine pairings, fine Champagne, exciting cocktails, and live music. Award winner Maxwell Britten will be making a signature cocktail for this event featuring ILEGAL MEZCAL.

StarChefs has announced this year's New York Rising Stars, which include George Mendes of Aldea, Isao Yamada of Upstairs at Bouley, Patrick Connolly of Bobo, Damian Sansonetti of Bar Boulud, Jamison Blankenship of Morimoto, and Jason Neroni of 10 Downing.

Meet Star Chef's 2009 New York Rising Stars

Jason Neroni never won that James Beard Rising Star Chef of the Year award he so memorably petitioned for, but congrats are in order &mdash StarChefs has just named.

StarChefs.com(TM), the online magazine for culinary insiders, celebrates the StarChefs.com New York Rising Stars Chef Award winners on Tuesday, September 22, 2009 at the Mandarin Oriental, New York from 8:00PM-10:30PM. Hosted by Brandon Kida of Asiate, the walk-around tasting gala is the culmination of the 4th AnnualStarChefs.com International Chefs Congress. The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country that represent future leaders of the national culinary scene.

The overarching theme of this year's Congress is What is American Cuisine? The purpose is to explore how chefs and industry-leaders from around the country&mdashand across the globe&mdashdefine American Cuisine. Chefs, and subjects of study and exploration recognize the regional nuances of well-defined and established cuisines, such as Italian, French, Spanish, or Chinese. But the definition of American Cuisine&mdashoutside of hotdogs and hamburgers&mdashand the regional differences within the United States is not commonly understood, inside or outside of the US.

On Tuesday, September 22(nd), StarChefs.com will be hosting the annual New York Rising Stars Revue. Rising Stars is a national award that recognizes up-and-coming chefs, pastry chefs, sommeliers and mixologists in four major culinary markets each year.

The Couple Who Ate The Wine Country: In Search of The Perfect Meal

KZT 100.1 interviews StarChefs.com's Antoinette Bruno

JoLe restaurant Chef Matt Spector didn&rsquot bask long in the glory of his most recent honor &mdash winning the best dish award at the June 17 premiere of the StarChefs.com&rsquos Rising Stars Revue at Charles Krug winery in St. Helena &mdash he&rsquos just too busy, he said.

StarChefs.com, the online &ldquomagazine for culinary insiders,&rdquo presented its &ldquoRising Stars Revue&rdquo on Wednesday, June 17 at Charles Krug Winery (a beautiful venue on the grounds and in the recently renovated Carriage House) with a walk-around tasting that featured the Napa-Sonoma culinary rising stars and their signature dishes, paired with wines from Napa, Sonoma, France and Italy.

At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at StarChefs events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment.

StarChefs.com Napa Sonoma Rising Stars Revue at the historic Charles Krug Winery
"StarChefs interviewed and tasted from over 50 restaurants in the Napa Sonoma area to determine those that represent the frontrunners in Napa Sonoma&rsquos dining scene."

Glimpse the future of Napa Sonoma dining at our walk-around tasting gala and awards ceremony. Enjoy signature dishes from the award-winning future culinary leaders in the region. All dishes are paired with ultra-premium wines selected by the Rising Star Sommeliers.

Glimpse the future of Napa Sonoma dining at our walk-around tasting gala and awards ceremony for Rising Stars.

StarChefs.com has named some of our favorite Napa and Sonoma Chefs as their 2009 Rising Stars.

Each year, StarChefs.com recognizes up-and-coming chefs, pastry chefs, sommeliers and mixologists in four major cities with its rising star awards. This year marks the first time the online magazine for culinary professionals has expanded its focus beyond big cities to reward up-and-comers in Napa and Sonoma counties.

the socialite: StarChefs Napa Sonoma Rising Stars Revue
The STARCHEFS.COM AT THE NAPA SONOMA RISING STARS REVUE is a walk-around tasting gala featuring the Napa Sonoma Rising Star award winners and their signature dishes, cocktails, and wine pairings.

Glimpse the future of Wine Country dining at StarChefs&rsquo walk-around tasting gala and awards ceremony on June 17 at Charles Krug Winery. Enjoy signature dishes with ultra-premium wine pairings from up-and-coming culinary stars from the top restaurants in Wine Country including Bottega, Bouchon, Bovolo, The Farmhouse Inn, the girl and the fig, JoLē, La Toque, Madrona Manor, Meadowood, Restaurant Eloise, Taylor&rsquos Automatic Refresher, Ubuntu, and Zazu.

StarChefs.com Napa Rising Stars Revue at the Charles Krug Winery.
Glimpse the future of Napa Sonoma dining at our walk-around tasting gala and awards ceremony. Enjoy signature dishes from the award-winning future culinary leaders in the region. All dishes are paired with ultra-premium wines selected by the Rising Star Sommeliers.

Interview on Seattle's Komo Radio with StarChefs.com's Antoinette Bruno.

Interview on Seattle KKNW with StarChefs.com's Antoinette Bruno and 2009 Seattle Rising Star Jamie Peha.

Foodies Calendar:
sample signature dishes and wine pairings from some of Seattle's top and sommeliers at online culinary magazine StarChef's Rising Stars Revue. The open tasting is a chance for Seattle's food lovers to try the fare offered by local chefs bestowed with this yar's Rising Star Award.

As of today, I&rsquove now transformed from the Seattle Asian Eats Examiner to the Seattle Restaurant Examiner. In some ways, I&rsquoll miss the exclusive focus on Asian food, but rest assured that I&rsquoll continue covering cuisine from the East, enjoying Vietnamese noodles, Szechuan peppercorns, sushi, and more. But you can see why I&rsquom excited to broaden my focus if you check this list

If you're not a restaurant industry insider or generally un-obsessed with chefs, you may not be aware of New York City's StarChefs.com. It's an online magazine that focuses on working chefs, giving them the tools they need to overcome challenges and help them succeed.

Glimpse the future of Seattle dining at the StarChefs Rising Stars Revue. Come for a walk-around tasting gala and awards ceremony and see the up-and-coming Seattle chefs who are on the verge of greatness. Enjoy signature dishes from culinary stars from the top restaurants in town. All dishes are paired with ultra-premium wines selected by the Rising Star Sommelier. The evening also include beer pairings, fine Champagne, exciting cocktails and live music.

Oh Yeah&hellip My Co-Blogger is Famous and Stuff
Lane, the Spur team and a host of other Seattle chefs are about to get their moment in the spotlight. They won the title of "Rising Stars" from StarChefs, an online magazine whose board boasts some of the most influential names in the restaurant world. The site is a top draw for working chefs and their fans the (New York) Daily News likens it to the industry version of Gourmet.

StarChefs editor-in-chief Antoinette Bruno visited Seattle again two years ago but didn't see enough changes to warrant another in-depth look. By September 2007, though, StarChefs found the options here had exploded.

9 East 19th Street, Floor 9 • New York, NY 10003 • TEL (212) 966-3775 • FAX (212) 477-6644


The Gladly celebrates its 5th anniversary with $1 chopped salad

Phoenix restaurant The Gladly celebrates its 5th anniversary and will offer fans 5 days of food and drink specials to celebrate. Kicking off Monday September 10th guests will be able to enjoy the popular Chopped Salad for $1 followed by these special below.

The Chopped Salad. Photo courtesy of The Gladly.

Monday, Sept. 10 – Enjoy $1 Original Chopped Salads (dine-in only dinner service only limit one per table).

Tuesday, Sept. 11 – Enjoy 50-percent off all draft cocktails including The Gladly Manhattan, Moscow Mule, Spiced Daiquiri, Penicillin, Thai Margarita and Aperol Spritz.

Wednesday, Sept. 12 – Enjoy $1 oysters during happy hour and dinner service.

Thursday, Sept. 13 – Enjoy $10 bottles of rosé.

Friday, Sept. 14 – Enjoy a special, signature dish from The Gladly’s Scottsdale sister restaurant, Citizen Public House, for one night only.

If you can’t make in during the week, stop in anytime during the month for a celebratory cocktail for only $5 created just for the anniversary.

“This is our way of saying thanks to the community, and to those who came through our doors over the last five years,” said co-owner Andrew Fritz. “We can’t wait for you to see what’s in store for the future.”

The Gladly is at The Anchor Centre at 2201 E. Camelback Rd. Phoenix 85016. https://www.thegladly.com/

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Restaurants, Bars & Lounges

Epicures are abuzz over The Venetian's restaurant scene.

CNN

BRERA osteria

Italian, Lunch, Dinner, Happy Hour, $

BRERA osteria marks a new chapter in Italian cuisine on the Las Vegas Strip. Savor homemade pastas, wood oven-baked breads, cured meats, olive oils, and mouthwatering mozzarella.

Majordōmo Meat & Fish

American, Asian, Seafood, Steakhouse, Dinner, Happy Hour, $$

Majordōmo Meat & Fish is a new restaurant from Chef David Chang. Pulling from a diverse range of food traditions, like smoked prime rib and inspired by the energy of Las Vegas. Majordōmo Meat & Fish will be built on the DNA of its sister restaurant in Los Angeles. Smoked Prime Rib Dinner* 65 8oz prime rib, bing with butter & honey, market salad and mashed potatoes. Served with horseradish and au jus.

Estiatorio Milos

Seafood, Greek, Lunch, Dinner, $$

Estiatorio Milos has a long-standing reputation for setting standards of impeccably fresh Mediterranean seafood. Founded by Costas Spiliadis in 1979, Milos today has locations in Montreal, New York, Athens, London, Miami, Las Vegas, and Los Cabos.


Sprinkles Cupcakes – Sweets – Upper East Side

I had my first taste of the famous/infamous Sprinkles cupcake last year in their homeland of California when my boyfriend’s sister brought an anniversary cupcake cake to his parents’ party. My cupcake was yellow cake with chocolate frosting and a pink block letter of questionable edibility that seemed to be made of sugar but refused to melt in my mouth. Hardcore New Yorkers will stand loyally behind their Magnolia Bakery cupcakes, but I prefer the much more elaborate/gluttonous cupcakes from Crumbs Bake Shop and really only go to Magnolia for the banana pudding, so I was completely open to trying Sprinkles. And it was fine. Not life-changing. Not make-me-move-to-California-immediately-ing. But&hellip


MySubwaycard Terms & Conditions You Must Follow-

The following are some of the terms you have to follow.

  • If your card is stolen then you have to wait for at least 3 weeks for your card to be replaced.
  • In order to request more than one card you first have to contact the company for details.
  • When you have registered your card, you will receive 50 points for that.
  • One user can buy around 10 subway cards.
  • Subway card balance cannot be exchanged for cash.

RAF'S GAMBIT

Thanksgiving is this month and while many of us are looking forward to family, friends, food etc. This year, anextra amount ofanticipation for the national holiday means the debut of NETFLIX/Spike Lee's 'She's Gotta Have It' which begins streaming on the network for this movie turned series. Rafael V DeLeon plays Manny Garciela and we caught up with him in Williamsburg, Brooklyn.

ATHLEISURE MAG: We've seen you in print campaigns and we know that you have acted in a number of shows/films, tell us about your journey in both areas.

RAFAEL V DELEON: Yes, I have! Well, the journey is still ongoing, but I’m extremely grateful for the opportunities I have been given so far. When I first moved to NYC, I worked the graveyard shift at a hotel. That was the bottom. I mean, “beginning” of the journey. lol

AM: Tell us about your role in Netflix/Spike Lee's 'She's Gotta Have It', how long were you filming and what was the auditioning process like?

RVD: I filmed scenes over the course of several months. The audition process was like any other you go in, do your best work, and leave the room knowing you gave it your best.

AM: In your opinion, how has 'She's Gotta Have It' been tweaked from the world it existed in 1986 to now?

RVD: Well for starters, in 1986, social media didn’t exist. The integration of social media and cell phones are the two biggest tweaks. Other themes like: racial inequality, gentrification, feminine empowerment, and social justice were already top-of-mind issues for Spike. back in 1986. “Been Woke” as Spike would say.

AM: What did you know about this movie prior to auditioning and what are your thoughts on this now that you have played the part of Manny Garciela that plays the best friend of Mars Blackmon played by Hamilton's Anthony Ramos?

RVD: I was familiar with the project but had not seen the film prior to auditioning. I had done my research on the film and prepared accordingly though. My thoughts now are “Whoa. What an experience!” To work with creatives at the top of their game both in-front of and behind the camera is a milestone moment for me. You find yourself surrounded by so much talent it’s awe-inspiring sometimes.

AM: With 'She's Gotta Have It' streaming on Thanksgiving, how excited are you to be a part of this iconic series?

RVD: As excited as Spike was when the Yankees won the World Series in 2009.

AM: We know that you live in Brooklyn, where are your 3 favorite places to eat, workout and to grab a beer?

RVD: 1.) Eat- I really enjoy Archie’s Pizza in Bushwick (I hope they read this).

2.) Workout- Any playground basketball court. Always good competition there.

3.) Grab a beer - The Rookery Bar (I REALLY hope they read this).

AM: Do you still play basketball as we know that you played Division I at Temple?

I do still play! A colleague of mine has pick-up every week (shout out to DG) and gets a bunch of ex-division 1 guys together for weekly runs.

AM: What's your personal style when you're going out to grab a drink versus when you're running errands?

RVD: Oh man, when I’m going out I try to dress in something that is comfortable, individualist, and on-trend. When I am running errands? Whatever is clean.

AM: What roles can we see you in next?

RVD:I have a few opportunities in the pipeline, but nothing I can announce currently. I will just say that I am excited for what 2018 has in store.

AM: With Christmas around the corner, what are you doing this season and where will you spend NYE?

RVD: I am spending the week leading up to Christmas with my family in Prince Georges County, MD and will be traveling to Costa Rica on the 26th through the new year!

AM: Tell us about charities that you are a part of?

RVD: I work closely with the Make-A-Play organization, Camp Ryan, and volunteer at a middle school in my neighborhood. Lending a hand in my community is something that is very important to me.

AM: Is there anything else that you would like to tell us that we have not covered?

RVD: I love playing Chess, day-trading stocks, reading The Atlantic, and watching critically-acclaimed films with my Somali princess. Oh, and I still haven’t beaten a local chess-master in Union Square.

Our shoot took place in Williamsburg, Brooklyn at the McCarren Hotel and Pool as well as the famed The Meatball Shop. You can watch Rafael V Deleon on NETFLIX in Spike Lee's, 'She's Gotta Have It' streaming now. You can also connect with him socially.

We're big fans of The Meatball Shop at Athleisure Mag and it was fun to chat with their Marketing Director Natasha Miller about their history, menu, neighborhoodlocations and spirit.

ATHLEISURE MAG: Tell us about The Meatball Shop - what the concept behind the restaurant is, who are theco-founders, when it was created, and current as well as upcoming locations of this eatery.

NATASHA MILLER: The co-founders are Daniel Holzman (Chef) and Michael Chernow, a pair of childhood friends who opened the first The Meatball Shop location on the Lower East Side in 2010. Since then, they’ve expanded to open locations in the Upper East Side, West Village, Chelsea, Hell’s Kitchen, and Williamsburg. The Meatball Shop is all about eating responsibly sourced, delicious food in a fun, hip location.

AM: What are some of the signature dishes and cocktails that are available at The Meatball Shop?

NM: The beauty of The Meatball Shop is that you can put together any dish you'd like! But, some of our guest's favorites combos are definitely our Classic Ball (a mix of beef and pork meat) with our Classic Tomato over Spaghetti. Our Kitchen Sink Salad is also a big hit with our guests. Our cocktail menu changes seasonally, but I’d say our Moscow Mule is pretty classic (and delicious).

AM: For those who are vegetarian, can they also enjoy the experience at The Meatball Shop?

NM: Totally! We have vegan veggie balls that are out of this world, I like them best with our pesto, but they can be served however you’d like! We're all about cooking seasonally and are always changing up our awesome roster of veggies sides. Currently were serving sides like Roast Brussels Sprouts and Apples, Braised Kale and Tomato Soffrito, and Butternut Squash Sage Rissoto.

AM: If you haven't done so already, can you tell us about Sidepiece?

NM: Sidepiece is the bar connected to our Hell’s Kitchen location – you walk to the back of the restaurant, past the restrooms, through a little hallway, and you’re there! Sidepiece has a totally different cocktail menu and acts as our meatball test kitchen where we serve some super fun dishes like Pretzels Balls and Meatball Nachos, in a speakeasy-esque space. It can also be rented out for private parties too!

AM: With a number of locations in NYC, what is the thought of the aesthetic of the restaurant in relation to the location of the neighborhood that it resides in?

NM: The aesthetic of each individual restaurant definitely changes based on the neighborhood that surrounds it. We want each location to feel like its own restaurant - the Williamsburg location, for example, is more subdued and looks lovingly worn in, while the Lower East Side shop has a poppy-feel, with a deep navy wall coated in bright white metal meat grinders.

AM: We shot a portion of our shoot in the Williamsburg location of The Meatball Shop. What can you tell us about this particular location (when it opened, those who tend to stop in)?

NM: We opened up our Williamsburg Shop in 2011 and it's become a stable of Bedford Ave. We get a lot of neighborhood locals for sure but as the neighborhood has changed we're also seeing a ton of tourists stop in which has been really fun. We recently started serving brunch on Saturday and Sunday from 10:00am-4:00pm – this was the first location we started doing so, and it’s been a nice change of pace.

AM: What can we expect with the upcoming holiday season in terms of events or promotions taking place at The Meatball Shops?

NM: We’re just about to launch our latest SHUT skateboard deck design, which will be available on our website. We encourage fans of the brand to check out our other gear as well, like our Ballers sweatshirt, Ballerina Tee, and our jarred Classic Tomato Sauce- which can all be found at www.themeatballshop.com.

AM: What are the Co-Founders' favorite dishes at The Meatball Shop?

NM: Michael Chernow loves a Kitchen Sink with Veggie Balls and Pesto and Daniel Holzman loves a heartier dish of Pork Meatballs with Spicy Meat Sauce over Polenta with a Family Jewel on top!

AM: Are there new dishes (whether ongoing or seasonal) that will be coming to The Meatball Shop?

NM: We just started serving our Grilled Cheese balls in all of our locations this week – they sit like dumplings atop a layer of cream of tomato soup and are dangerously good. Right before Christmas, we will be bringing back our Jingle Jingle Balls made with venison and paired with a traditional Cumberland Sauce. We also have a killer Bread Pudding special for dessert this month!

AM: We know that you can buy The Meatball Shops' sauce and cookbook, are there other items that are available that people can purchase when they can't get to the physical locations?

NM: We love designing merch! In addition to our sauce and cookbook, you can find our "Balls" shirts, Grinder Snapbacks, and Grinder Carhartt Beanies at all of our shops. We also carry limited quality items such as our Hedley & Bennet Aprons, "Mini Meatball" Onesizie, and (Baller)INA Pink T-Shirts that you can find in our different shops!


A La Carte: Dining events and news for May 12-18, 2016

View rounds up dining events and news from across the Las Vegas Valley, from restaurant openings to special dinners and promotions.

ChiAm and cancer foundation partnership: ChiAm announced a partnership with the Nevada Childhood Cancer Foundation kickoff by donating 20 percent of gross sales from May 15 to the end of the month. Restaurant locations are: 6300 W. Charleston Blvd. and 6010 W. Craig Road.

Chef series: The Cosmopolitan of Las Vegas is set to host a complimentary weekly chef series at Whole Foods Market at Town Square Las Vegas, 6605 Las Vegas Blvd. South, featuring cooking demonstrations of dishes by executive chefs from the resort&rsquos Restaurant Collection. From 6:30 to 7:30 p.m. Tuesdays, guests will learn how to prepare (and get to taste) the chef&rsquos classic dishes. The next planned events are May 17, Blue Ribbon Sushi Bar & Grill Chef Fernando Sposato prepares teriyaki meatball skewers and May 24, Rose. Rabbit. Lie. Chef Daniel Rossi presents caviar flatbread.

&rsquo70s-themed party: Remedy&rsquos celebrates its ninth anniversary with a party at 8 p.m. May 14 at 3265 St. Rose Parkway. Local disc jockeys are set to play tunes of the &rsquo70s. Guests must be 21 or older.

A Wine to Remember: Affinity Gaming presents the Alzheimer&rsquos Association Desert Southwest Chapter&rsquos A Wine to Remember from 6 to 8:30 p.m. May 14 at Mike Tyson&rsquos former Las Vegas residence, the Marroccofella Estate, 6740 Tomiyasu Lane. This year&rsquos event, sporting a Main Event theme, is hosted by Alex Parndeki, featuring a selection of fine wines, hors d&rsquooevres, and a silent auction. Tickets are $50 each or two for $80. Visit snvwtr16.eventbrite.com or call 702-248-2770.

Great American Shake Sale: Through May 31, Shake Shack is offering a card for a complimentary hand-spun shake to guests who donate $2 or more to No Kid Hungry. Visit shakeshack.com or nokidhungry.org.

Silver Oak and Twomey Wine Dinner: The five-course dinner featuring five wines is planned from 6:30 to 9:30 p.m. May 12 at Fleming&rsquos Prime Steakhouse & Wine Bar, 8721 W. Charleston Blvd. It is $150 per guest. To RSVP, call 702-838-4774.

Taste of Town Square: Town Square Las Vegas is set to host culinary events May 13-14, with 25 percent of the proceeds from each event donated to Nevada Public Radio, HomeAid Southern Nevada and New Vista Community. Events include:

&mdash From 7 to 10 p.m. May 13, Social Dinner. Tickets are $75 per person, and attendees must be 21 or older.

&mdash From noon to 4 p.m. May 14, Backyard BBQ. Tickets range from $10 to $35. The event is for all ages.

&mdash From 4 to 9 p.m. May 14, Tour de Fork + Mixology. It features small bites from Town Square restaurants and cocktail mixing sessions. Tickets range from $15 to $45. Attendees must be 21 or older for the mixology event. Visit mytownsquarelasvegas.com.

Winefest: The event is set to include Napa and Sonoma Valley wines May 13-14 at various locations in downtown Las Vegas. Events run throughout the weekend. For event listings and ticket prices, visit goldennugget.com or call 866-946-5336.

Food Revolution Day: Create A Change Now and partner The Reset Project announced their second joint health education event celebrating Food Revolution Day with a 555 dinner at VegeNation, 616 E. Carson Ave., Suite 120, planned from 6:15 p.m. to 8:30 p.m. May 15. A preceding reception is set for 5:30 p.m. The dinner is to highlight five Las Vegas chefs, creating a five course-dinner from five local farms while educating individuals on nutritional values and the importance of healthy eating. Tickets start at $65, and seating is limited to 55 people. Proceeds benefit Create a Change Now. Visit brownpapertickets.com/event/2534133.

Spread The Love with Lev: Opportunity Village is partnering with Lev Restaurant Group for the fundraising promotion at The Coffee Bean & Tea Leaf and Jamba Juice Las Vegas area locations through May 16. The Coffee Bean & Tea Leaf and Jamba Juice employees at locations in the Las Vegas area will be inviting customers to donate $1 or more to Opportunity Village. Donating customers will receive a Las Vegas Great Santa Run silicon bracelet in appreciation of their support.


Mysubwaycard Guide-

Before Checking the Subway Gift Card Balance Online at first You need to MySubwayCard registration through www.mysubwaycard.com Website.

The Entry Page of the website shows you how to register your Subway Gift Card. Or you need to check the mysubwaycard.com login too. But it is just for the ones who are the Existing User of a mysubwaycard website.

Through the page, you can easily make the account. There is the point that you will get later. For each you go to the restaurant, you will get a reward. Then don’t forget to check your subway rewards balance.

To check & Manage the subway card balance, you can access it online. In short, it’s easy for the Subway Card clients. There are many advantages of using the Subway Card and one of them is that you can use the same card all over the United States and Canada.

You can Gift these cards to your friends, Relatives in the USA & Canada so that they can use these cards in any store or Online. If you’re planning to celebrate Party or attending the Birthday celebration of your Friends, Relatives and thinking about which Gift will be perfect for your friends then you need not worry because Subway Gift cards are awesome Choice for you.

It has the best features that you can enjoy with this card is that you can participate in various discounts and reward programs that will happen in the future when you are holding this card.

Hence, you not only enjoy the facilities of eating at your favorite Subway store over and over but you also get the fun of entering some discount programs so that you do not charge more than what you should deserve being the faithful customers of Subway.


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  • Lose up to a stone with the fast 800 summer diet consuming 800 calories a day
  • '5:2 diet' is a restricted diet for two days a week, then eating normally for the rest
  • Fast 800 Recipe Book by Dr Mosley's wife Dr Claire Bailey and Justine Pattison

Published: 01:18 BST, 10 June 2019 | Updated: 01:35 BST, 10 June 2019

My own health crisis — being diagnosed with type 2 diabetes in 2012 — led me to develop a pioneering diet, which has since become an international household name.

I was shocked when diabetes was found thanks to a random blood test. But this turned out to be fortunate as, while looking for ways to improve my health without pills, I learned about the benefits of intermittent fasting.

I began what I called the 5:2 diet — eating a restricted diet for two ‘fast’ days a week, then eating normally for the other five — and lost nearly a stone and a half in 12 weeks. My blood sugar levels also returned to normal, reversing my diabetes.

Fast 800 Summer Diet recipes from Dr Michael Mosley and Dr Claire Bailey can help you lose up to a stone in weeks

Since then, there’s been a revolution in our understanding of how diet can help prevent some chronic diseases.

Weight-loss advice should be based on the best and latest medical studies. And after six years’ speaking to leading researchers I decided to update the 5:2, as I explained in Saturday’s Weekend magazine.

The result is my rapid weight-loss programme, The Fast 800, where you kick-start your diet by consuming 800 calories a day, every day, before moving to more gradual weight loss via the 5:2 approach.

How it works

We recommend beginning with this intensive stage to kick-start your weight loss and metabolism. Limit yourself to 800 calories every day to lose up to a stone (6kg) in three weeks. Try to keep to this for at least two weeks, and for up to 12 weeks.

If possible, consume all meals and drinks (except water) within a 12-hour ‘window’, such as 8am to 8pm.

When you’re nearing your target or don’t have as much weight to lose, try the New 5:2 diet. Start straight away on this if you don’t feel the 800 calorie fast-track regime is for you.

On the New 5:2, you fast for two days of the week — limiting your calorie intake to 800 calories on those days, instead of the 500-600 calories we suggested with the original 5:2.

For the remaining five days of the week, eat normally and healthily, following low-carb, Mediterranean-style guidelines — vegetables, good quality fats such as olive oil and dairy, pulses, nuts and seeds, wholegrains and lean fish and meat — without worrying about portion size, to lose 2-4lb (1-2kg) a week.

Once you’ve hit your target, stick to these healthy eating principles. Make sure you have a regular fast day — you decide what works best for you.

I’ve also made the 5:2 easier to follow by increasing the calories for fast days from 600 to 800.

But fewer calories doesn’t mean less tasty food — as will be proved in pullouts all this week in the Daily Mail based on a book of delicious recipes created by my wife, Dr Clare Bailey, and nutrition expert Justine Pattison.

NHS Choices once said the 5:2 was a ‘fad diet’ but now says: ‘Sticking to a regimen for two days a week can be more achievable than seven days, so you may be more likely to persevere with this way of eating and successfully lose weight.

'Two days a week on a restricted diet can lead to greater reductions in body fat, insulin resistance and other chronic diseases.’

We Brits need all the help we can get: one in four of us is now classed as obese and nearly two-thirds of us are overweight.

As a result, more than four million people in the UK now have type 2 diabetes, a condition where the body struggles to process sugar and which can lead to serious complications, including nerve damage, stroke, loss of vision and kidney failure.

It’s also estimated one in three adults has pre-diabetes, where blood sugar levels are elevated. You won’t know you have it until, like me, it’s picked up by a blood test or you develop symptoms such as wounds that won’t heal.

And you don’t have to be hugely overweight for fat to be a health risk. Studies show abdominal (or visceral) fat is far more dangerous than extra fat around your bottom, as this infiltrates internal organs such as your liver and pancreas, which in turn control blood sugar.

High levels of visceral fat are associated with high blood pressure, raised cholesterol, insulin resistance, diabetes and an increased risk of breast cancer.

The Fast 800 Recipe Book by Dr Claire Bailey and Justine Pattison is published by Short Books, £16.99

When diagnosed, I weighed 13st 7lb and didn’t appear overweight — yet an MRI scan showed fat clogging internal organs.

But the good news is that dangerous visceral fat is the first to be burnt on a rapid weight-loss diet like The Fast 800. Limiting yourself to 800 calories a day is enough to induce mild ketosis, when the body starts to burn through this fat instead of relying on sugar for energy.

But 800 calories a day is enough to ensure you get the necessary nutrients.

What really excited me when writing The Fast 800 was that the latest research points to the benefits of rapid weight loss. Of particular note is the Diabetes Remission Clinical Trial (DiRECT) led by Professors Mike Lean of Glasgow University and Roy Taylor of Newcastle University, which randomly allocated 298 type 2 diabetes patients to a 800-calorie regime or to a slow, steady weight-loss diet.

Those on 800 calories a day lost an average of 10kg (22lb), which stayed off for more than a year, compared to just 1kg (2.2lb)on the ‘slow and steady’ diet.

Nearly half of the 800-calorie patients put their diabetes into remission, compared to 4 per cent in the control group.

Even more impressive was the follow-up study on the same people two years on. Although there was some weight re-gain, most of those who had gone into remission were still in remission.

And not only were the 800-calorie group slimmer, with lower blood sugar levels, they had lower cholesterol levels, lower blood pressure and took far less medication. And — unlike the ‘slow and steady’ weight-loss group — there were no heart attacks, deaths or new cases of cancer in the rapid weight-loss patients. This led the NHS to announce more than 5,000 patients would soon try this approach.

As Professor Lean says: ‘For years we’ve been telling patients with type 2 diabetes to take the pills and not worry too much.

‘It is time to tell them that this is a serious disease with nasty complications, particularly if you develop it in your 40s or 50s. The good news is that with the right help, many people can now get shot of it.’

And what better place to start than with the food we eat? So, today, we share tempting, low-calorie ways to serve up dishes that all the family can enjoy.

Meatballs in tomato sauce

This dish has classic Mediterranean flavours, but you can also give it a Moroccan twist (see Cook’s Tip). Serve with lightly cooked, ready prepared courgetti or salad.

This dish has classic Mediterranean flavours

Per serving: Cals 272 l Protein 16g l Fat 20g l Fibre 2g l Carbs 7g

● 300g small beef meatballs (around 20)

● 1 medium onion, peeled and finely chopped

● 2 garlic cloves, peeled and crushed

● 1 × 400g can chopped tomatoes

● ¼ -½ tsp crushed dried chilli flakes (optional)

Preheat the oven to 200c/fan 180c/gas 6.

Put the meatballs on a baking tray and cook for 10 minutes in the oven. For the tomato sauce, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Tip the tomatoes into the pan, add 200ml water, the oregano and chilli, if using, and simmer for 5 minutes, stirring.

Remove the meatballs from the oven and add to the tomato sauce. Season and cook for a further 5 minutes. Stir regularly and add a splash of water if the sauce becomes too thick.

For a Moroccan-style version, with 300 cals per serving, fry the onion with 1 diced pepper for 5 minutes, then add 1 teaspoon ground cumin and fry for a few seconds before adding 1 tablespoon harissa paste and 6 quartered, dried apricots as well as the tomatoes, water, oregano and chilli. Finish with a scattering of fresh, chopped coriander.

Serve the Mediterranean meatballs with small portions of wholegrain, bean, lentil or pea pasta and Parmesan. Serve the Moroccan version with 2 tablespoons of quinoa or brown rice.

Leak & salmon quiche in a dish

Abandoning the pastry crust makes this easy salmon quiche much lower in calories and carbs. Enjoy it warm with a large green and red leaf salad,or cold in a packed lunch.

Abandoning the pastry crust makes this easy salmon quiche much lower in calories and carbs

Per serving: Cals 507 l Protein 34.5g l Fat 39.5g l Fibre 2g l Carbs 2.5g

● 1 tbsp olive oil, plus extra for greasing

● 1 medium leek, trimmed and thinly sliced (about 100g prepared weight)

● 1 garlic clove, peeled and crushed

● Handful young spinach leaves (about 50g)

● 100g cooked salmon fillet, skinned

● ½ tbsp fresh thyme leaves or ½ tsp dried thyme

● 45g full-fat crème fraîche

● 15g Parmesan, medium grated

Preheat the oven to 190c/fan 170c/gas 5. Generously oil a small ovenproof baking dish of 900ml capacity, or two small dishes. Heat the oil in a medium non-stick frying pan over a medium heat.

Add the leek and gently fry for 3 minutes, or until softened and transparent, stirring. Add the garlic and spinach, a handful at a time, and cook for about 2 minutes or until the spinach has wilted and softened, stirring constantly.

Transfer to a sieve and press out the excess liquid from the spinach with the back of a spoon. Tip the leeks and spinach into one oiled dish or divide between two dishes.

Flake the salmon into chunky pieces and add to the leeks and spinach, spreading over the base of the dish. Whisk the eggs, thyme and crème fraîche in a small bowl.

Add 2 tablespoons of the Parmesan, season and stir well. Pour the egg mixture gently over the salmon and veg. Sprinkle with the remaining Parmesan and bake for about 25 minutes (15-20 minutes if using two dishes), or until slightly puffed up, golden brown and just set.

Use freshly snipped dill or chopped parsley instead of the thyme, if you like.

Add a dressing to the salad, if served alongside, butter on the veg and include a few tablespoons of cooked pearl barley or lentils.

Roasted veg pasta with mozzarella

A comforting, rich dish that’s easy to make. Bean, pea or lentil pasta is higher in protein and fibre.

A comforting, rich dish that’s easy to make. Bean, pea or lentil pasta is higher in protein and fibre

Per serving: Cals 460 l Protein 20g l Fat 26g l Fibre 10.5g l Carbs 32g

● 2 peppers (any colour), deseeded and cut into roughly 2cm chunks

● 1 medium courgette, trimmed and cut into roughly 2cm chunks

● 1 large red onion, peeled and cut into 12 wedges

● 12 cherry tomatoes, halved

● ½ tsp crushed dried chilli flakes

● 50g dried bean, pea, lentil or wholewheat penne pasta

● 125g mozzarella pearls, halved

Preheat the oven to 200c/fan 180c/gas 6. Place the peppers, courgette and onion on a large baking tray. Drizzle with the oil, season, toss together and roast for 20 minutes.

Remove from the oven and turn all the vegetables. Add the tomatoes and sprinkle with the chilli flakes. Cook for a further 10 minutes, or until lightly browned. Bring a saucepan of water to the boil.

Add the pasta and stir. Return to the boil and cook for 10-12 minutes, stirring occasionally. Drain and return to the pan.

Add the spinach, roasted vegetables and mozzarella, toss and add more pepper. Cook for 1 minute, stirring until the mozzarella starts to melt and the spinach wilts.

Reduce the sugars released on eating pasta by up to half, with the cook-cool-cook method. Cook as usual then put in the fridge for 12 hours. On reheating, some of the simple starch in the pasta is converted to non-digestible resistant starch.

Sprinkle 25g toasted pine nuts, or walnuts, and grated Parmesan over the pasta and serve with a large, mixed salad. For a salad dressing, mix together 1 tsp Dijon mustard, 1 tbsp balsamic vinegar and 5 tbsp extra-virgin olive oil, salt and ground black pepper.

Classic burger with celeriac chips

Adding grated carrot to burgers makes them extra juicy and boosts the fibre content. And with this low-carb recipe you still get to munch your chips. Serve the patties with a large mixed salad.

Adding grated carrot to burgers makes them extra juicy and boosts the fibre content

Per serving: Cals 259 l Protein 24g l Fat 13.5g l Fibre 8g l Carbs 6g

●½ medium onion, peeled and coarsely grated or very finely chopped

● 1 garlic clove, peeled and finely grated

● 100g carrot (around 1 medium), trimmed and finely grated

● 400g lean minced beef (about 10pc fat)

● 750g celeriac, peeled (around 600g peeled weight)

● 1 tbsp olive or rapeseed oil

Preheat the oven to 220c/fan 200c/gas 7. To make the celeriac chips, carefully cut the celeriac into roughly 1.5cm slices and then into chips.

Place them in a bowl with the oil, a couple of pinches of sea salt and lots of freshly ground black pepper.

Toss well together. Scatter over a baking tray and bake for 20 minutes. Turn the chips and return to the oven for a further 5-10 minutes, or until tender and lightly browned.

Meanwhile, make the burgers. Put the onion, garlic, carrot, mince, salt and dried mixed herbs in a bowl, season with lots of ground black pepper and combine thoroughly with your hands.

Divide the mixture into 4 balls and flatten into burger patties. Make them a little wider than you think they should be, as they will shrink as they cook.

Place a large non-stick frying pan over a medium heat and cook the burgers without any additional fat for 10 minutes, or until lightly browned and cooked through, turning occasionally.

Press the burgers every now and then with a spatula so they cook evenly.

Divide the chips between four warmed plates and serve with a burger alongside.

Top the burgers with slices of blue cheese and pop under the grill to partially melt.

Cottage pie with Swede mash

A family favourite given a low-carb make-over. Eat leftovers another day or freeze them. Serve with lots of freshly cooked green vegetables.

A family favourite given a low-carb make-over and eat leftovers another day or freeze them

Per serving: Cals 354 l Protein 27g l Fat 16g l Fibre 10g l Carbs 21g

● 500g lean minced beef (about 10 pc fat)

● 1 medium onion, peeled and finely chopped

● 200g carrots (about 2 medium), trimmed and cut into 1cm chunks

● 1 tbsp Worcestershire sauce

● 1.2kg swede (1 large or 2 small), peeled and cut into 3cm chunks

Heat the oil in a large non-stick saucepan and gently fry the mince, onion and carrots for 8-10 minutes, or until the mince is browned and the onions softened.

Crumble the stock cube over the mince and stir in 700ml water, the tomato purée, Worcestershire sauce and herbs. Bring to a simmer and season generously

with sea salt and ground black pepper. Cover loosely and cook for about 25 minutes, stirring occasionally, adding a little more water if needed. The mince should be tender and of a sauce-like consistency.

Preheat the oven to 220c/fan 200c/gas 7.

Meanwhile, to make the swede mash, place the swede in a large saucepan and fill with cold water. Cover with a lid and bring to the boil. Cook for 20 minutes, or until soft.

Drain the swede in a colander then return to the pan and mash with a potato masher until as smooth as possible. Season with sea salt and ground black pepper.

Add the frozen peas to the mince and cook for 1 minute, stirring constantly. Pour carefully into a 2-litre shallow ovenproof dish.

Spoon the swede on top of the mince and bake for 25-30 minutes, or until the swede is tipped with brown and the filling is bubbling. (It won’t become golden as mashed potato does.)

Mix the mashed swede with full-fat crème fraîche or grated mature Cheddar, or a good slug of olive oil.

Sausages with onion gravy & cauliflower mash

Who would believe you could have sausages and mash on a lower-carb diet? Our creamy ‘mash’ is made with cauliflower instead of potatoes, but tastes just as good.

Add lots of freshly cooked green vegetables, such as wilted spinach, sliced cabbage or beans.

Our creamy ‘mash’ is made with cauliflower instead of potatoes, but tastes just as good

Per serving: Cals 367 l Protein 19g l Fat 25g l Fibre 4.5g l Carbs 15g

● 2 tsp olive or rapeseed oil

● 12 high-meat chipolata sausages (375g pack)

● 1 medium onion, peeled and thinly sliced

● 300ml hot stock (made with ½ pork or ½ chicken stock cube)

● 2 tbsp reduced-sugar tomato ketchup

● 1 medium cauliflower, trimmed, cut into small florets and stalk thinly sliced (700g prepared weight)

To make the cauliflower mash, half fill a medium pan with water and bring to the boil. Add the cauliflower and return to the boil. Cook for 15-20 minutes or until soft. Drain, then return to the pan.

Add the olive oil, sea salt and ground black pepper. Blitz with a stick blender or cool slightly and blend in a food processor, until smooth. (You can also use a potato masher.) Keep warm over a very low heat, stirring occasionally.

Meanwhile, heat the oil in a large non-stick frying pan and gently fry the sausages for 5 minutes, turning regularly.

Add the onion and cook for a further 8-10 minutes, until the sausages are thoroughly cooked and the onion is very soft and lightly browned.

Stir in the stock and ketchup and bring to a simmer. Mix the cornflour with 1 tablespoon cold water then stir into the pan.

Season with ground black pepper and simmer for 1-2 minutes, or until thick and glossy, stirring constantly. Divide the mash between four warmed plates and top with the sausages and gravy.

Increase the portion size and add a knob of butter or grated mature Cheddar to the mashed cauliflower.

Top tips for slimming success

Changing the habits of a lifetime can be hard — particularly at the start of a radically different eating programme.

It can be tempting to launch straight into the Fast 800 plan, but taking time to prepare before you start can substantially increase your chances of sticking to your diet.

Safety First

The diet is unsuitable for teenagers, if breastfeeding, pregnant, frail, unwell, underweight, have an eating disorder or are undergoing fertility treatment.

Consult your GP first if you have a medical condition.

First, make a list of what you hope to achieve and your reasons.

Perhaps you want to drop a couple of dress sizes, improve your blood sugar levels or avoid taking medication. Maybe you’d love to come off the pills you’re already on. Don’t be shy of setting ambitious long-term goals.

Use your BMI (Body Mass Index) to help you set goals. This is calculated by dividing your weight in kilograms by your height in metres squared, or you can use an online BMI calculator. A healthy range is reckoned to be between 18.5 and 24.9.

Here are some tips to help you:

  • Make a list of your motivations : To get into an outfit for a wedding perhaps? Or to be able to run in the park with your child or grandchild.
  • Tell friends and family : This makes you more likely to stick to your diet.
  • Find inspiration and tips from other dieters : These can be highly motivating, and are one reason why we created an online Fast 800 course for people following the diet to get online coaching, read the latest research and share tips and stories with each other via our website. Find information at thefast800.com.
  • Be patient in the early days : It takes time and effort to adjust to a new way of eating. You may also feel tired, light-headed and dizzy or thirsty — but be prepared for this by drinking plenty of water and trying to get a few early nights.
  • You should feel better once your body has adapted : Being energetic, clear-headed and less tired is also highly motivating. You should also find your hunger pangs subside dramatically.
  • Take it one day at a time : This helps you to stick to your diet goals.
  • Celebrate small positive changes : These can include trousers feeling looser, a centimetre off your waist, a few pounds lost or feeling more energetic than you have for years.

Relying on willpower alone is one of the main reasons many diets fail. If there’s no healthy food in the house — or too many biscuits in the cupboard — it is so much easier to grab something unhealthy when hunger strikes, or cave in and order a take-away.

Take time to clear out biscuits, white bread, cakes and any other high-carb or sugary temptations you may still find on the shelves. Also make sure you get rid of any ready meals or processed foods as they are likely to contain hidden sugars. If it’s not there, you can’t eat it!

Take time to stock your fridge and larder with healthy basic ingredients before you start your diet — this way you’ll have the right foods to hand when it’s time to prepare a meal or you’re starving hungry.

Items to include on your shopping list include olive oil and a wide variety of vegetables, pulses such as lentils or chickpeas, unsalted and unsweetened nuts and seeds, lean protein such as chicken breast, fish and eggs, full-fat dairy foods like natural yoghurt and cheese, fizzy water and herbal teas.

For more information, visit: thefast800.com/faqs/#toggle-id-2

Dan's Veggie Bolognese

This Bolognese tastes really rich but is surprisingly low in calories. It was first cooked for us by our son Dan and has now become a favourite.

By baking the vegetables first, their flavour and texture is deliciously enhanced. Serve with freshly cooked, ready prepared courgetti.

This Bolognese tastes really rich but is surprisingly low in calories - it was first cooked for us by our son Dan and has now become a favourite.

Per serving: Cals 207 l Protein 12.5g l Fat 8.5g l Fibre 8g l Carbs 16g

● 1 red pepper, deseeded and cut into roughly 2cm chunks

● 1 medium carrot, trimmed and cut into roughly 1.5cm chunks

● 2 medium onions, peeled and finely chopped

● 2 sticks celery, trimmed and thinly sliced

● 150g small chestnut mushrooms, sliced

● 75g dried, red split lentils

● 1 large garlic clove, peeled and crushed

● 2 × 400g cans chopped tomatoes

Preheat the oven to 220c/fan 200c/gas 7.

Place the pepper and carrot on a baking tray and drizzle with 1 tablespoon of the olive oil. Season with sea salt and ground black pepper and toss lightly.

Bake for 15-20 minutes, or until softened and lightly browned.

Meanwhile, heat the remaining oil in a deep frying pan or shallow flame-proof casserole and gently fry the onions, celery and mushrooms for 10 minutes, stirring regularly.

Add the Quorn mince, lentils and garlic, and cook for 2 minutes more, stirring.

Tip the tomatoes into the pan, sprinkle with the oregano and crumble the stock cube over. Add 300ml water, bring to a simmer and cook for 5 minutes, stirring occasionally.

Remove the tray from the oven and transfer the roasted vegetables to the pan. Return to a gentle simmer and cook for a further 15 minutes, or until the sauce is thick, stirring regularly. Adjust the seasoning to taste.

Sprinkle each portion with 10g grated vegetarian cheese for an extra 41cals a serving.

Serve with wholewheat spaghetti, allowing roughly 60g dried pasta per person. Sprinkle with grated vegetarian cheese and serve with a large, lightly dressed mixed leaf and avocado salad.

Try pea, bean or lentil pasta for a gluten-free alternative that is also higher in protein and fibre than wheat pasta.

Fudgy Chocolate Bars

Really rich no-bake bars that make a great alternative to sugary confectionery and contain plenty of fibre. An occasional indulgence, best eaten after a meal.

Really rich no-bake bars that make a great alternative to sugary confectionery and contain plenty of fibre

Per serving: Cals 101 l Protein 3g l Fat 6.5g l Fibre 1.5g l Carbs 7g

● 150g mixed nuts, roughly chopped

● 150g soft pitted prunes, quartered

● 150g ready-to-eat dried apricots, quartered

● 50g coconut oil (not melted)

Line a 900g loaf tin with foil, leaving plenty overhanging the sides. Place the nuts in a food processor and blitz until finely chopped but not ground. Tip into a bowl.

Add the prunes and apricots to the food processor and blend to a thick paste. Return the nuts to the food processor and add the cocoa powder and coconut oil. Blend until the mixture forms a rough ball.

Spoon into the prepared tin, spreading to the sides. Cover the top of the chocolate mixture with the overhanging foil. Place in the freezer for 1 hour, or until solid. Remove from the freezer, unwrap and place on a board.

Cut into 20 bars roughly 1cm thick. Store in a lidded container, layering with sheets of baking paper so the bars don’t stick together. Keep in the fridge for up to 2 weeks, or in the freezer for 2 months.

Cut into 20 bars roughly 1cm thick and store in a lidded container, layering with sheets of baking paper so the bars don’t stick together

If you have a large food processor, you can add all the ingredients at once instead of in batches.


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