Tag Archives: HarlemCondoLife

Riley/Land Helps Us Eat Better

Riley Land

It’s timely to be focused on this concept – resolving to make better, healthier choices in our diet, clearing and maintaining a strong consciousness, taking a proactive approach to daily life.  Anyone who can do this with food, without compromising flavor is holding the key to life, right?  It’s well worth your time to explore what you see below! Thanks Riley/Land for making it just a little bit easier for us all!  Stop by for these delicious choices and check out what else they have going on.

Introducing a Slew of New…

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I’ve been shopping and have some great new items for you to taste. From a Moroccan Date Sauce that will enliven even the most boring piece of chicken to a small Kentucky town’s take on teriyaki, I have tried to diversify your dinner table as much as possible. Some of the new items include:

Moroccan Date Sauce – Described by the makers as “a perfect union of Moroccan spices and sweet dates, creating a rich gourmet sauce ideal for lamb, pork, or chicken. Perfect for chicken pita sandwiches. All Natural and Gluten Free.” I put it on country style pork ribs just this afternoon and it was delicious. I can see it over swordfish as well.

Ginger, Miso & Honey Dressing – They say, “young ginger, sweet carrot, honey and a rich white miso create a perfectly balanced salad dressing. Wonderful as a base for stir fry or as a dipping sauce for sushi and egg rolls. All Natural.” I say: baste it on a piece of grilled or broiled salmon and make your friends jealous they can’t cook like you.

Tart Cherry, Apple & Rosemary Glaze – This specialty sauce is best used by brushing on meat during cooking. Apply once for a subtle flavor or allow the sauce to glaze, then reapply multiple times for a more robust flavorful effect. Perfect for turkey, pork and chicken. For a real treat mix into mashed sweet potatoes or acorn squash. All Natural and Gluten Free. My vote is to glaze the ham for Sundaydinner and get all the kids there next week!

Hot Pepper Bacon Jam – This is not our regular bacon jam from Skillet – which we still carry and will always carry. Rather, it’s this new spicy jalapeño and red pepper version that I discovered and felt we should expand our repertoire. Roasted red pepper puree, jalapeno peppers and real bacon combine to create an addictive jam. For a quick appetizer, pour over cream cheese and serve with crackers. Use straight out of the jar as a dip. Pairs perfectly with strong cheeses. Delicious served with grilled fish and chicken or as a condiment on a sandwich, wrap or panini.

Bluegrass Soy Sauce – Bourbon Barrel Foods’ Bluegrass Soy Sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. They ferment and age the soybean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.

Bourbon Barrel Aged Worcestershire Sauce – Our Bourbon Barrel Aged Worcestershire Sauce comes from the creative minds at Bourbon Barrel Foods in Kentucky. It is a unique take on the traditional all-purpose seasoning. They developed a sauce that utilizes the flavors of Kentucky’s Bourbon country. It’s sweetened with sorghum, blended with pure Kentucky limestone spring water, and mellowed in bourbon barrels that were used to age some of the Bluegrass State’s finest Bourbons. It is all-natural and vegetarian, as it contains no anchovies.

Kentuckyaki Sauce – Kentuckyaki is a Kentucky style Teriyaki sauce. It’s flavored with Kentucky bourbon, sweetened with Kentucky sorghum, and is flavored with fresh ginger and garlic. It’s all natural and preservative free…this vegetarian gourmet sauce makes a great marinade for any meat and a delicious complement to stir-fry dishes and dipping sauces. #eatyourbourbon

Woodford Reserve Bourbon Cherries – Muddle, garnish, and top your favorite cocktails with Woodford Reserve® Bourbon Cherries. Gorgeous deep ruby color with a long stem and no pit. Made from natural ingredients, these cherries bring a brightness along with hints of Kentucky’s finest bourbon to recipes. I have three words: Black. Forest. Cake.

Black Truffle Mustard – Black Truffle: the fanciest of the bunch. Bryan and Justin searched far and wide for the best truffle infused olive oil they could get their hands on, mixed it in with their core set of ingredients and magic ensued. The flavor of truffle up front with the kick of the mustard seed on the tail end is a perfect combination when used in deviled eggs topped with pickled mushrooms.

Mark Your Calendars:  International Tell A Friend About Riley/Land Day 2016 will be Monday, February 29th. Ready yourself. There will be deals. And contests. And food.

NYC Biotech Tax Credit Application Deadline January 15th

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Did you know that you can receive $250K in credits for operating in NYC?

For the tax year ending December 31, qualified biotechnology companies that meet eligibility requirements may claim a tax credit against the New York City general corporation tax, business corporation tax, or unincorporated business tax for amounts paid or incurred for certain facilities, operations, and employee training in 2015. Eligible firms can receive up to $250,000 per year.

To learn more, please view the FAQs.

In order to be considered, the Biotechnology Tax Credit application must be submitted on or before January 15, 2016.

DOWNLOAD THE APPLICATION

The First Noel Graces the Apollo

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The Classical Theatre of in collaboration with The Apollo Theater presents:

The First Noel: A World Premiere Musical
Book, Music, and Lyrics by
Lelund Durond Thompson and
Jason Michael Webb
Directed by Steve H. Broadnax III
Choreographed by Brian Harlan Brooks
featuring New Music and Classic Carols re-imagined through pop, jazz, and gospel
About The First Noel

After losing her mother around Christmas, Noel decides to return to Harlem and sell her childhood home. When she steps back inside the brownstone, the spirits of her family that passed before her begin to speak, making her decision to sell even more difficult than she anticipated. The First Noel is a memory musical that flashes us back to Harlem in 1985 and follows the story of a Noel as a child and her desire for Christmas in a house where holiday joy has been unwelcome for years. Her parents struggle to recover from the death of their first child until an unexpected visitor turns things upside-down and brings three generations of the family together just in time for Christmas. The First Noel delivers the Christmas spirit to audiences with the sound of today blended with the holiday nostalgia of yesterday, creating Harlem’s answer to the perennial Holiday classic.
Preview Performances
Friday, December 11, 2015 at 7 pm
Saturday December 12, 2015 at 7 pm

Opening Night
Sunday, December 13, 2015 at 7 pm

Performances
December 15th – 31st, 2015

New Fall Menu for Babbalucci!

If you haven’t yet experienced babbalucci’s new fall menu, I highly suggest you run there immediately and get in on their delicious Italian dishes.  Great vibe, lovely cocktails, and a fantastic happy hour!
Aperitivo at babbalucci – Happy Hour Italian Style
Weekdays 6:00 – 8:00pm
Free appetizers with purchase of cocktail, wine, or beer.
babbalucci Italian Kitchen & Wood Burning Oven
New Fall Menus, Aperitivo & Bottomless Brunch
 
babbalucci’s Fall dinner menu created by Chef Andrew LoPresto offers new signature antipasti, insalate,
pastas, entrees and pizza.
Antipasti:
Steamed Mussels
(pancetta, garlic, cherry tomatoes, scallions, celery)
Pan Fried Brussel Sprouts with Pancetta
 

Steamed Mussels
Insalate:
Endive
(butternut squash, apple, ricotta salata, cider & honey vinaigrette)
Pastas:
Mezzi Rigatoni
(pancetta, cauliflower, butternut squash, mascarpone)
Squid Ink Tagliolini
(prawns, clams, mussels, calamari, tomato sauce)
Entrees:
Pan Fried Porgy
(roasted endive, cous cous)
Lamb Osso Buco
(braised lamb shank, baby carrots, mashed potatoes)
Pan Fried Porgy
 
Signature Pizza:
Atlantic
(tomato sauce, garlic, oregano, shrimp, clams, mussels, calamari)
DOP
(tomato sauce, burrata, parmesan, speck, balsamic reduction)
Carmela
(smoked mozzarella, sausage, broccoli rabe)
Americana
(tomato sauce, mozzarella, Parmigiana, oregano, red pepper flakes, garlic)
Breads baked in house, including the rolls
for their signature lunch sandwiches:
Sicilian Tuna & Goat Cheese
Italian Classic
(salami, ham, prosciutto, provolone, tomato, banana peppers, oil, vinegar)
Prosciutto
(mozzarella, tomato, arugula, olive oil)
Boozy Weekend Brunch
11:00am – 4:00pm
With purchase from the a la carte menu:
– receive one complimentary mimosa, sangria or bellini
– Bottles & Brunch: specials on Prosecco served with
a variety of cordials & fresh fruit purees
– Make it a Bottomless Brunch (15. pp ++)
 unlimited sangria or mimosas until 4pm
 

Grilled Brunch Seafood Platter

shrimp, calamari, salmon, clams, salsa verde
Sweet & Salty Brunch Pizza
speck, pear, gorgonzola, parmesan, drizzled balsamic
 
Aperitivo at babbalucci – Happy Hour Italian Style
Weekdays 6:00 – 8:00pm
Free appetizers with purchase of cocktail, wine, or beer.
Much like happy hour in America, aperitivo is a social cocktail gathering everyday between work and dinner. Instead of discounting drinks, Italian bars raise their prices and offer “buffet” style appetizers.
House crafted cocktails have been created by
award-winning mixologist & Campari Ambassador
Enzo Cangemi and Earlecia Richelle Gibb.
Lenox Up
 
Signatures include:
Cubana Mami
(Bulldog Gin, Cynar, lemon juice, homemade Mami marmalade, chocolate bitters)
Spiced Apple Sour
(Crown Royal Apple Whiskey, housemade ginger cordial,
lemon juice, egg white, cinnamon)
Lenox Up
(Grappa Nardini, Peach Combier, lemon juice,
homemage ginger marmalade, rosemary, splash of beer)
Country Tea #1
(Mizu Shochu, Vov, espresso coffee, chamomile syrup)
Spiced Apple Sour
Complete menus here.
331 Lenox Avenue
(b/w 126 & 127 Streets)
 
Lunch, Mon-Fri 11:00am-4:00pm
Dinner, Sun-Wed 4:00pm-11:00pm/Thurs-Sat til 12:00am
Aperitivo, Mon-Fri 6:00pm-8:00pm
Weekend Brunch, 11:00am-4:00pm
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Gail Schoenberg Public Relations
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