#saradish

[b1a4xohmygirl]

Dumb gays

[lealboni]

I finished sarazanmai and I really loved all the show

[leftbanknyc]

Meet: Sara Pandolfi

Sara Pandolfi, otherwise known as SaraDISH on social media, has become a great friend and supporter of Left Bank. As President of Sara Pandolfi & Co., a boutique fundraising and marketing consulting firm, she is also the Executive Producer of From Farm to Tray (you can purchase tickets here), a fundraising event for the Holy Apostles Soup Kitchen.

Before Sara entered the philanthropic world, she was a social worker in New York City. Twelve years ago when Sara first moved to NYC from LA, she earned a masters degree in social work from Columbia University and then oversaw an afterschool prevention program for at-risk teens in Staten Island.

"It was such a fun, rewarding and dynamic job but it was unsettling to know that our programs were always at jeopardy of losing government funding," says Sara. This is when she decided to transition from social work to fundraising and started volunteering her time working with non-profits she felt strongly about.

Sara then went back to school to get a Master of Science degree in Philanthropy and Fundraising at NYU. She has since started her own consulting company that works with both non-profit and for profit companies. She addresses a company's organizational needs and creates strategies for them to implement to meet those needs. She helps non-profits with fundraising, cultivation, gaining supporters, raising awareness among the community, and introduces them to new perspective supporters.

We talked to Sara more about what she does and what projects she's working on:

What made you want to purse Fundraising and Philanthropy as a career?

After leaving my career in social work, I began volunteering for a charity located in the financial district that empowers at risk youth and helps them secure with paid internships. My first fundraising experience was serving on their gala's host committee of their gala. My roles was to help fundraise and achieve a set financial goal. I was really excited to achieve and surpass by goal by 400%! That definitely ignited my interest in fundraising.

What aspects of your job as a development consultant do you enjoy the most?

What I love most about my job is the opportunity to work with a variety of clients who all have very special and distinct needs. My clients are really passionate about their organization's mission and vision. This makes it more exciting for me to help them achieve their goals. 

What are some challenges others don’t expect about non-profits?

I think the challenge with many non-profit is maintaining diverse and consistent funding streams. Making the most out of a limited budget forces us to be as resourceful as possible and that’s something I’ve been teaching my clients. Also, activating a key group of dedicated supporters through skills-based volunteerism can prove to be incredibly beneficial to charity’s campaign or specific project. Companies are becoming more mindful of that and are incorporating employee volunteersim into their social responsibility. That’s one of the reasons why From Farm to Tray is such a successful campaign, thanks to the help of our core group of volunteers and corporate partners.

How did you meet our owner/chef Laurence Edelman?

When Left Bank first opened, Steve, my husband, and I used to go there all the time. The food is so good and the ambiance is so cozy, warm and welcoming. We really loved being there and still do! Chef Laurence and I knew of each other but never met and then through the power of social media we actually met in person at the first From Farm to Tray benefit in 2013. I didn’t have a team working with me back then, only a volunteer host committee, including my foodie bestie Nadine (gastronami​). She helped me identify chefs that we wanted to introduce to the soup kitchen and to the benefit. We started engaging people that we had relationships with who shared the same values as the sustainable theme of the benefit, and of course, had a passion to help fight hunger. Naturally, we thought of Laurence because we love Left Bank's concept: a family-friendly place for the community, like Cheers where everybody knows your name! Also, Laurence’s sustainable practices complimented our event’s theme. Nadine invited Laurence to the benefit and that was the first time I met him in person. What’s really exciting form that experience was that Chef Laurence was the first chef to sign up for last year’s event. Since then, we formed a great and deeper relationship with Laurence. We love the Left Bank family, they always make us feel so special.

What are you looking forward to about the May 21st #FarmtoTray benefit? How will it differ from last year?

I’m looking forward to raising more money and increasing the visibility of Holy Apostles Soup Kitchen to the culinary community and beyond. What we are doing differently this year is introducing a coffee station sponsored by Stumptown, which will feature hot and cold coffee. We love their products so we’re really excited about that.

We have a new partnership with C-CAP thanks to our friend and fellow Featured Chef Yvan Lemoine of Bodgea Negra. C-CAP alumni will assist each chef the evening of the event with sorting and prepping their ingredients for the sustainable menu. We also have a new restaurant partner this year, Executive Chef PJ of Costata and Ai Fiori Calapa. And this year we have expanded out partnership with Epicurean Group from Catering Partner to also hosting the VIP Reception. Chefs Gabe & Katherine Thompson and Wine Director Joe Campanale of Epicurean Group are preparing a special treat for our VIPs, including an exclusive book signing for Platinum level VIPs.

Any surprises that we should be looking forward to at this year's #FarmtoTray?

This is the first time we’re introducing an honoree at From Farm to Tray. Steve Pandolfi (aska Estevino “the man behind the DISH”) and Don Terwilliger of dcc will be honored for their efforts in building awareness of Holy Apostles Soup Kitchen. In 2013, dcc played an integral part in launching From Farm to Tray and activating its community of clients, vendors and employees to raise more than 50% of the $335,000 in cash and in-kind gifts to date. We are very grateful to Steve and Don for their efforts. And I’m especially proud to have a husband that cares so much about addressing the issues of hunger in our community.

Any challenges with planning an event like #FarmtoTray?

The beauty of this benefit is that nearly all aspects of the event production is donated, including our chefs’ ingredients from Whole Foods, print and design by dcc and OTTO NY, staffing by Startwood Hotels & Resorts, and much more. Conversely, the biggest challenge is getting these items donated and finding skills-based volunteers to help with the production and execution of the event.

This year we have named Dennis Warlick as Chairman of the Host Committee. Dennis has gone above and beyond the call of duty to support all aspects of fundraising and marketing for the event, including supporting our volunteers’ fundraising efforts, creating a beautiful slide show for the large screen at the event, producing marketing material, and launching our first online and mobile silent auction. Dennis has proven to be a phenomenal leader and has made such significant impact in our fundraising efforts.

I’m also very thankful to have the support Michael Ottley, Director of Operations at Holy Apostles. Michael is responsible for the creating the magic at the event, among many other things. Being a graduate of CAA and having an extensive career in hospitality certainly prepared Michael for taking on the challenge of making this volunteer-based production look as seamless and professional as it does. And of course, I am incredibly thankful to Kerri Charas, Associate Producer, and our volunteer Host Committee for all their efforts in making this benefit  successful year after year.

Tell us about your upcoming projects aside from #FarmtoTray.

I’m working with Emily Luchetti, Board Chair of the James Beard Foundation and Chief Pastry Officer of San Francisco based Big Night Restaurant Group, #dessertworthy movement. I’m excited about this campaign because I believe in its core values and mission – to use social media to empower individuals to make healthier lifestyle choices and to be mindful of their sugar and dessert indulgences. The campaign is currently on twitter @dessertworthy and on Facebook & Instragram @dessertworthymovement.

[gourmetbites-blog]

A dinner worth leaving the city for at 17 Summer Restaurant: Lodi, NJ

Last weekend Estevino, some friends and I ventured out to Lodi, NJ to support a family start-up with the launch of 17 Summer Restaurant.

The menu at 17 Summer Restaurant is hyper-seasonal and changes every 6-8 weeks. Executive Chef Joseph Cuccia believes everything that can be made in house must be made in house. The open kitchen concept leaves nothing to the imagination, “We want to feed your soul, excite your palate and entertain you” – Owner, Jenna Cuccia. 

Chef Joseph celebrates each ingredient using classic technique and paying very close attention to detail. This is what elevates the dining experience at 17 Summer Restaurant. We ordered a few starters to share and individual entrees. I seriously could not get enough of the Manila clams and chorizo, eggs in purgatory and spaghetti with clams. For my main course I devoured the veal chop and still managed to steal a few bites of my friends delectable rabbit sugo with pappardelle. We ended the evening with the delicious pecan pie and the heavenly blueberry cheesecake.

What a feast! Definitely worth escaping the city just to experience this fine dining concept transform into a neighborhood setting. 17 Summer Restaurant is warm, enticing, and a true culinary experience – an absolute neighborhood gem.

TONIGHT, owners Jenna and Joseph Cuccia will be vying for an investment from world-renowned restaurateur Joe Bastianich and celebrity chef Tim Love on CNBC’s hit show Restaurant StartUp.

We first met owners Jenna and Joseph Cuccia in 2014 when they supported Holy Apostles Soup Kitchen’s From Farm to Tray benefit. I was touched by their generosity and genuine compassion to feed the hungry and to help those in need. We look forward to returning to 17 Summer Restaurant soon to share the special experience with Lil Mama and our east coast family.

For further information about 17 Summer Restaurant please visit 17SummerRestaurant.com. Please call 973-928-4780 to make a reservation.

[gourmetbites-blog]

Dine out for a cause at Left Bank NYC - Tuesday, October 14th 5-10pm

Our good friends at Left Bank are generously donating 50% of all food sales on Tuesday, 10/14 to the White Ribbon Alliance for Safe Motherhood, a global nonprofit that unites citizens to demand the right to a safe birth for every woman, everywhere.

If you work or live in the city consider dining at Left Bank on Tuesday and know that your meal will help support this special charity. For reservations visit open table or call 212-727-1170.

For those interested in an exclusive VIP dining experience contact Left Bank for limited seats in their private dining room.

Left Bank

117 Perry St (corner of Greenwich st and Perry st) New York, NY 10014

http://leftbanknewyork.com/

212-727-1170

[leftbanknyc]

Recap of #FarmToTray Live Twitter Chat on 5/8

We had a great discussion yesterday about all things about the upcoming event From Farm To Tray. Sara Pandolfi, Executive Producer of From Farm To Tray hosted and was joined by guests Michael Ottley, Director of Operations of Holy Apostles Soup Kitchen and Chef Laurence Edelman, one of the featured chefs of From Farm to Tray. Read below to see what we tweeted about if you missed it.

@SaraDISHnyc: Welcome everyone to our live #FarmtoTray chat! We’re so excited to have @HolyApostlesNYC @LeftBankNYC @michael_ottley here.

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley So glad to be here! We can't wait for #FarmToTray next Thursday!

@LeftBankNYC:@HolyApostlesNYC @SaraDISHnyc @michael_ottley Before we start, can you tell us more abt #FarmToTray Sara?

@SaraDISHnyc: @LeftBankNYC @michael_ottley #FarmtoTray is sustainable food benefit for @holyapostlesNYC. We receive support from @wholefoodsnyc and NYC chefs to raise awareness & much needed funds to feed hungry New Yorkers. @holyapostlesnyc is NY’s largest emergency food program serving 1000+ hungry everyday! #farmtotray

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @wholefoodsnyc #FarmToTray is a celebration of our approach to food at the soup kitchen. We serve healthy food - fresh produce, whole grains and no processed foods. The guests @ #FarmToTray will eat in the church where we serve our guests every day.

@losanno: @LeftBankNYC last year's event brought together a great lineup and food in a beautiful space. #farmtotray

@SaraDISHnyc: @HolyApostlesNYC @LeftBankNYC Wow it is quiteimpressive all the work you & @michael_ottley to ensure that those in need are eating healthy

@rguynow: I attended last year's #FarmToTray event. It was fantastic. @HolyApostlesNYC & @michael_ottley What did you guys do with the leftovers?

@michael_ottley: Today we used 160 lbs of lean ground beef from sustainable farms with no red slime for our dish of Spanish Rice & Beef #farmtotray

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley Over 300 people came to last year's #FarmToTray & we raised much-needed money for the soup kitchen

@michael_ottley:#farmtotray far to many people have to forgo a meal who are the working poor. Here @HolyApostlesNYC we help provide that healthy meal

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley Here's a great photo of the crowd last year at #FarmToTray pic.twitter.com/EX3mmDUsFi

@LeftBankNYC: @HolyApostlesNYC @SaraDISHnyc @michael_ottley I was lucky enough to be one of the 300 who came last year to #FarmToTray

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley Wow that's a GR8 photo! Looks like we have ?s from our followers! THANK YOU! Before we answer Chef Laurence @Leftbanknyc, can you tell us about your 1st #FarmToTray experience?

@LeftBankNYC: I met @SaraDISHnyc, of all places, on Instagram. She invited me to last year's #FarmToTray. I think it was the 1st #FarmToTray. The event looked great and some of my chef friends were cooking like Ginger and Preston from Freeman's and Isa. Food obviously was great, but the cause really resonated with me. I ride by @HolyApostlesNYC The line for the soup kitchen always catches my eye, and I'd always wondered what was going on in there When I saw first hand what @HolyApostlesNY does &how it affects the community so positively @RozanneGold @michael_ottley

@LeftBankNYC: I asked @SaraDISHnyc if she could invite me back this year to work the event as a sponsor...@HolyApostlesNYC @michael_ottley

@Gastronami: @SaraDISHnyc @LeftBankNYC @michael_ottley @HolyApostlesNYC What meals do guests enjoy the most at the soup kitchen?

@michael_ottley: @Gastronami @SaraDISHnyc @LeftBankNYC @HolyApostlesNYC any thing chicken especially on the the bone with 17 spices@HolyApostlesNYC

@Gastronami: @michael_ottley @SaraDISHnyc @LeftBankNYC @HolyApostlesNYC sounds delish!!!

@Gastronami: @SaraDISHnyc @HolyApostlesNYC This ques is for @LeftBankNYC: what inspires you and your team when creating new dishes? #FarmToTray

@LeftBankNYC: @Gastronami: team effort! We bring what we read, ate, saw, got at the market, always wanted to try, heard about, and we create. WE COOK! @SaraDISHnyc @HolyApostlesNYC

@Gastronami: @LeftBankNYC I love your process! Fun & creative. It def pays off b/c your food is fantastic! #farmtotray SaraDISHnyc @HolyApostlesNYC

@LeftBankNYC:Thanks for your support @Gastronami! Hope to see you at #FarmToTray 5/15! @HolyApostlesNYC @SaraDISHnyc @michael_ottley

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley curious to know what our other chefs our preparing for their sustainable menu? #farmtotray

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley We couldn't do it without the amazing #FarmToTray @StarwoodCityNYC @StarwoodBuzz volunteer team!

@SaraDISHnyc: @HolyApostlesNYC @LeftBankNYC @michael_ottley Who are we all looking forward to seeing at this event? Any surprises?

@michael_ottley: Our soup kitchen chef will producing recipes from @RozanneGold "Radically Simple " Asian Green Gazpacho #farmtotray

@LeftBankNYC: Can't wait to see all my chef friends & I'd like to see ppl from @CityHarvest too...@SaraDISHnyc @HolyApostlesNYC @michael_ottley

@LeftBankNYC: I keep my eyes and ears open at these things. I love meeting positive people...@CityHarvest @SaraDISHnyc @HolyApostlesNYC @michael_ottley

@LeftBankNYC: with a good outlook on life & lots of energy. These things (#FarmToTray benefit) usually brings out the best in all of us. @SaraDISHnyc @HolyApostlesNYC @michael_ottley #FarmToTray

@SaraDISHnyc:@LeftBankNYC @HolyApostlesNYC @michael_ottley Couldn't agree with you more Chef! I feel honored to be part of such a magical event. It really does feel like magic when ur in the beautiful space that does good for so many!

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley Soup kitchen guest Elizabeth will be at #FarmToTray! Hear her story: http://www.youtube.com/watch?v=cWZeAdnics0&list=UU-BanpozNovTi1sEo94EQCA …

@LeftBankNYC: Can't wait to see all my chef friends & I'd like to see ppl from @CityHarvest too. I keep my eyes and ears open at these things. I love meeting positive people with a good outlook on life & lots of energy.@SaraDISHnyc @HolyApostlesNYC @michael_ottley

@LeftBankNYC: These things (#FarmToTray benefit) usually brings out the best in all of us.@SaraDISHnyc @HolyApostlesNYC @michael_ottley

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley Couldnt agree with you more Chef! I feel honored to be part of such a magical event. It really does feel like magic when ur in the beautiful space that does good for so many!

@LeftBankNYC: @HolyApostlesNYC is a remarkable set up.It’s good to see how the product, food and/or money moves through the channels to get to the people who need it....@SaraDISHnyc @michael_ottley

@SaraDISHnyc: Let's for back to @gastronami ? for Michael. Can you please repeat question? @LeftBankNYC @HolyApostlesNYC @michael_ottley #FarmToTray

‏@Gastronami: @SaraDISHnyc @HolyApostlesNYC @LeftBankNYC This ques is for @michael_ottley: what's the best part of your job? #farmtotray

@michael_ottley: I had no idea what this job was when I arrive for the application a line around the corner they made food I can do that I said this is the best Chef Job in the world, in beautiful surroundings with people who really are grateful for work we do here. #farmtotray

@michael_ottley: We can do this I say to my dedicated staff daily we just have to wake and want to make someone life a better day than yesterday Its better than magic right know they are playing the organ, a flutist is in the background the lights are hung and #farmtotray is coming

@michael_ottley: If twitter had sound I could share it with you but it doesn't fit in 140 # farmtotray a great space for a great cause. #farmtotray

@jwrubenstein: @Gastronami @SaraDISHnyc @LeftBankNYC The best part of my job at @HolyApostlesNYC is interacting with our guests & volunteers! #FarmToTray

@SaraDISHnyc: Wow what a beautiful answer Michael! Thanks for sharing that! @LeftBankNYC @HolyApostlesNYC @michael_ottley #FarmToTray

@LeftBankNYC: I am curious! @SaraDISHnyc MT @michael_ottley If twitter had sound I could share it w/you but it doesn't fit in 140 characters. #farmtotray

@SaraDISHnyc:@LeftBankNYC @michael_ottley I love it! "If only!"

@SaraDISHnyc: @HolyApostlesNYC @michael_ottley Next question for @leftbanknyc, what have you prepared for #FarmToTray Chef Laurence?

@LeftBankNYC: I'm doing Mongolian pork & beef dumplings and a shrimp & giardiniere salad for #FarmToTray @SaraDISHnyc @HolyApostlesNYC @michael_ottley

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley YUM! And that's made to order? #FarmToTray

@LeftBankNYC: You bet! They’ll be made on site actually. #FarmToTray @SaraDISHnyc @HolyApostlesNYC @michael_ottley

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley Chef @estevino @gastronami @losanno have all enjoyed your dumplings! LOVE LOVE LOVE EM!

@LeftBankNYC: Thanks for all the #dumpilnglove @Gastronami @SaraDISHnyc @HolyApostlesNYC @michael_ottley #FarmToTray

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley @Estevino @Gastronami @losanno NOT FARE! I want one now! ;-P #farmtotray

@LeftBankNYC: @SaraDISHnyc You know where to find us. ;) @HolyApostlesNYC @michael_ottley @Estevino @Gastronami @losanno #FarmToTray

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @chefcolttaylor @oneifbylandnyc is making strawberry rhubarb fluke ceviche&Strawberry Rhubarb Pie

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @StarwoodCityNYC @ShulasNYC Chef Frank Tujague is making Carpaccio of Beef Tenderloin! #FarmToTray

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @FreemansAlley @IsaWythe @Gingerthegirl @Chefbigbird Pork & Shrimp Sausage Skewers & hummus

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @ZioNYC's Max Convertini is preparing Kale Gnudi & Prosciutto Roll. Yum!

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @thalassanyc's Rapheal Abrahante is making Lavraki Tartare with Caviar Mousse & Zucchini Fritter

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @wholefoodsnyc And @BodegaNegraNYC's @YvanBoom is making pork belly cemitas

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley @wholefoodsnyc We're so grateful to have Whole Foods sponsoring & supplying ingredients

@LeftBankNYC: We love @wholefoodsnyc, can't wait to get our hands on their produce for #FarmToTray @HolyApostlesNYC @SaraDISHnyc @michael_ottley

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley We'll also have delicious food from catering partners @EpicureanGrp & @Spoonbreadinc! #farmtotray

@michael_ottley: How about a little of the @thalassanyc Lavraki Tartare with Caviar Mousse # @HolyApostlesNYC 3farmtotray #farmtotray

@michael_ottley: Can't wait to taste what evrybody raving about what up with the GuS Grownup soda that is sitting in my office right #farmtotray 5/15

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley We couldn't do it without the amazing #FarmToTray @StarwoodCityNYC @StarwoodBuzz volunteer team!

@Gastronami: @SaraDISHnyc @HolyApostlesNYC @LeftBankNYC This ques is for @michael_ottley: what's the best part of your job? #farmtotray

@LeftBankNYC: Great question. @SaraDISHnyc @HolyApostlesNYC MT @Gastronami : @michael_ottley what's the best part of your job? #FarmToTray

‏@michael_ottley: This is the best Chef Job in the world, in beautiful surroundings with people who really are grateful for work we do here. #farmtotray

@michael_ottley: That I take the knowledge I have gained and create food that is sustainable, fresh, healthy, and made a difference in 1000 lives #farmtotray

@michael_ottley: RT @ericvanguy Great answer. Greatest wealth you can share is knowing that you've made a difference to 1000 guests everyday. #farmtotray

@denniswarlick: Did someone say Carpaccio? @ShulasNYC Chef Frank Tujague is making Carpaccio of Beef Tenderloin! #FarmToTray

@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley I can't believe how fast this hour has gone buy!!! We still have an unanswered question....

@LeftBankNYC: Yes, thank you to all three of you for doing all that is that you do. @SaraDISHnyc @HolyApostlesNYC @michael_ottley #FarmToTray

@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley We're so excited to see everyone next Thursday at #FarmToTray! Tix at http://www.farmtotray.org

@SaraDISHnyc: @HolyApostlesNYC @LeftBankNYC @michael_ottley Thank you all for your support. Before we sign out here is the final question....

@Gastronami: @michael_ottley Thanks for your heartfelt response. You're an inspiration to many! #farmtotray @HolyApostlesNYC @SaraDISHnyc @LeftBankNYC

@SaraDISHnyc: @michael_ottley @denniswarlick asks "Do U have a recipe-scaling calculator? How do U know how much to make?" @LeftBankNYC @HolyApostlesNYC

@HolyApostlesNYC: @SaraDISHnyc @denniswarlick @LeftBankNYC Our menus are carefully planned out by @michael_ottley &leftovers are used the next day #FarmToTray

@michael_ottley: @denniswarlick I use a program in ChefTech as a recipe converter and it helps me with production and ordering@ChefTec #farmtotray

@denniswarlick: @michael_ottley I knew there was a magic wand involved! Would love to hear about your process sometime. UR the BEST!

@SaraDISHnyc: Thank you all for joining us today! Join us @HolyApostlesNYC on 5/15 at #farmtotray Tix http://farmtotray.org @michael_ottley @LeftBankNYC

@Estevino: Great Job see you all next week at #FarmToTray “@SaraDISHnyc: @LeftBankNYC @HolyApostlesNYC @michael_ottley

@michael_ottley: Thank you for joining us and it is a truly great cause that helps many many NYer for over 34 years I know a sad fact I know #farmtotray

@michael_ottley: The best is yet to come #farmtotray @HolyApostlesNYC get your tickets today.See you all there and see what I experience daily for a cause

‏@LeftBankNYC: BIG THANKS to @SaraDISHnyc @HolyApostlesNYC @michael_ottley for preparing #FarmToTray! Tix: http://farmtotray.org 5/15

@SusanSarandon: Only 1 week until @HolyApostlesNYC's #FarmToTray benefit! Get your tickets at http://www.farmtotray.org

@SaraDISHnyc: Wow Thanks @SusanSarandon for supporting @HolyApostlesNYC #farmtotray benefit! Love to love you baby! @michael_ottley @LeftBankNYC

@denniswarlick: @SaraDISHnyc @LeftBankNYC @michael_ottley Thanks for everything you're doing for @HolyApostlesNYC #FarmToTray

@SaraDISHnyc: Celebrating successful #farmtotray Twitter Chat @FreemansAlley w/ our very own @Chefbigbird! http://Farmtotray.org

@denniswarlick: You did GR8 @SaraDISHnyc!! That was a hoot. I'm more excited about #FarmtoTray than ever. @FreemansAlley @Chefbigbird @HolyApostlesNYC

@SaraDISHnyc: Awe you are too kind @denniswarlick! Check out this awesome pic of our @Chefbigbird @FreemansAlley #farmtotray pic.twitter.com/wuoMplmXSs

@michael_ottley: Few more weeks for the start of the @DowntoEarthMkts in Chelsea on 23rd btw 8th & 9th @HolyApostlesNYC a proud Sponsor.#farmtotray

@michael_ottley: Bringing taste sustainability a night out for@HolyApostlesNYC #farmtotray get your tickets @ http://farmtotray.org  tickets going fast.

[gourmetbites-blog]

Last night I surprised Estevino with a #healthy dinner. Grated Parmigiano & tomatoe stuffed #chicken breast covered in grated flaxseed, Hungarian paprika, dried basil, & crushed red pepper. On the side I mixed up a little kale marinated in extra virgin olive oil, with feta and tomatoes, and black beans with #island #hotsauce. The hot sauce was so hot that we added Greek yogurt to neutralize the heat. Tasty and healthy. Chicken by @omahasteaks - juicy and tender, baked in the oven at 350 for 25 minutes.

[gourmetbites-blog]

HealthyDISH by Estevino

Every now and then the SaraDISH family tries to cook a healthy meal at home to balance out the many deliciously dangerous meals we consume in NYC and throughout our travels.

Estevino stepped outside the pizza & pasta box to prepare an incredible pan seared Alaskan salmon with Citarella cajun fish rub. He seared one side for three minutes, then the other for two, and then masterfully placed it on the plate aside brown rice, avocado and a ginger mixed green salad with sliced almonds. Estevino offered a warm edamame with sliced almonds for a tasty and healthy side dish.

If you make a similar dish at home, share your pics on SaraDISH.com or on our Facebook Page.

Happy & Healthy Eating!!!