Tag Archives: food

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Cupcake Company Crumbs Closes Down For Good

Largest U.S. cupcake retailer shuttered nearly 50 locations in 10 states

Crumbs, the largest U.S. cupcake retailer, has been forced to close its doors indefinitely due…

By Kevin L. Clark

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Image Credit: Dame Dash Instagram

Dame Dash and Cam’ron to Open New Restaurant in New York

Harlem entrepreneurs collaborate on venture

Dame Dash took to his Instagram to reveal details of the new restaurant that he…

By Courtney Connley

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Food, Energy Prices on the Rise

Upward trend to persist, experts say

The numbers aren’t dire, but since consumer wages haven’t kept up the pace of growth,…

By Ashley R. Harris

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Entrepreneur of the Week: Jenile Brooks, Harvest Express

With Harvest Express, Detroit native Jenile Brooks aims to bring fresh fruits, veggies and more to her hometown, one of America’s most arid "food deserts"

With Harvest Express, Detroit native Jenile Brooks aims to bring fresh fruits, veggies and more…

By Brian Dawson

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How I Did It: Delicious Passion Turns Into Successful International Career

Kimberly Van Kline used love of cooking to build lucrative business

Kimberly Van Kline carried on her grandmother’s family legacy of great cooking into the homes…

By Janell Hazelwood

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Black Enterprise Managing Editor Alisa Gumbs and chef Marcus Samuelsson (Photo: Lonnie C. Major)

Bringing Home the Bacon

When we first tossed around the idea of doing a food issue, we were in…

By Alisa Gumbs

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Red Rooster, 310 Lenox Ave., New York, N.Y., 212-792-9001

“Because of my work schedule, I don’t often get to go out to restaurants. But I will see which of my favorite chefs are in town and try to catch them wherever they are. Marcus Samuelsson is the man! He has an incredible palette. His creativity and style are over the top.”  ---Chef Cary Neff

Dine Where the Pros Eat: 5 Top Black-Owned Restaurants

Top chefs and restaurateurs share favorites from across the nation

Restaurateurs and chefs from Black Enterprise magazine’s November 2011 issue share their favorite food spots.

By Janell Hazelwood

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How I Did It: Chef Uses Food to Bridge Cultural Gap

TV cook fuses Korean and soul cuisine to honor heritage

PBS’ Kimchi Chronicles host, Marja Vongerichten, talks her passion for food and how her multiethnic…

By Alisa Gumbs

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Kevin Mitchell

How I Did It: Former Chef Takes Expert Knowledge to the Classroom

Foodie gives youth view of culinary career opportunities

Chef Kevin Mitchell
Chef Kevin Mitchell had a successful career in the food industry that included…

By Alisa Gumbs

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Chef Darryl King (Image: King)

How I Did It: Chef Goes Mobile with Food Truck

What it’s like to take catering company on the road

Chef Darryl King details how he took his brand from restaurant to hot food truck…

By Joel Lyons

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Feast on This

A smorgasbord of ways to profit from your passion for food

Americans spent more than $1.6 trillion on food last year. That translates into millions of…

By Alisa Gumbs

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Mix it up with a sangria or rum punch for all to enjoy. "You can get a great wine for under $15, brandy, and fruit, and mix them for sangria," Pariser says. "Each bowl or pitcher goes a long way and people love it!" Butler is a fan of the same mixed concept in rum punch. "You get the rum, the juices, and mix them together and serve," Butler says. Garnish glasses with leftover fruit or rim them with colored sugar to add special touch of class. For more on holiday entertaining and recipes see ... Multicultural holiday recipes from the Black Enterprise staff Holiday Party Planning: How to hire a caterer

Holiday Entertaining on a Budget

Tips on how to make your holiday festivities classy and cost-effective

Whether your pockets are tight or you just don’t want to spend extravagantly, this year…

By Janell Hazelwood

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COQUITO: PUERTO RICAN COCKTAIL "My family enjoys this drink every holiday season-- from Christmas to New Year's. It's tradition, so we don't do any festivities without it. And it's better than any eggnog!" -- Jessica Martinez, Human Resources & Corporate Operations Manager,  Ingredients: 2 egg yolks, beaten; 1 (12 fl. oz.) can evaporated milk; 1 (14 oz.) can cream of coconut; 1 (14 oz.) can sweetened condensed milk; 1/2 cup white rum; 1/2 cup water; 1/4 teaspoon ground cloves; 1/2 tspn. ground cinnamon; 1 tspn vanilla extract Instructions: 1.) In the top of a double boiler, combine egg yolks and evaporated milk. (If you don't have a double boiler, you can simply use a heat-safe bowl over a regular pot); Stirring constantly, cook over lightly simmering water (in pot) until mixture reaches a temperature of 160 degrees. The mixture should be thick enough to coat the back of a spoon. 2.) Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. extract. Blend for about 30 seconds. Pour into glass bottles, and chill overnight. When serving, sprinkle cinnamon on top or add stick for festive flavor. See more holiday party planning tips: How to Hire the Caterer Holiday Entertaining on a Budget

Holiday Party Planning: Multicultural Recipes with a Twist

Black Enterprise staff and editors offer their favorite recipes to celebrate the season with coworkers

Budget cuts can make a more cost-effective option–like the potluck party–that much more attractive. To…

By Janell Hazelwood

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Food Biz: Five Tips for Taking Over A Restaurant

Information, advice, and everything an entrepreneur needs to know about the food business

If you take over an existing restaurant or food business you can end up finding…

By Marcia Wade Talbert

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Where the Eating is Easy

Soulful Creole cuisine provides much more than a taste of New Orleans

Food defines New Orleans. There is no censorship on taste, no modified portions, and no…

By Sonia Alleyne

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In the Spirit

Great tastes, cool packaging, and a spot to indulge. Here are summer suggestions for toasting the good life

Brian Duncan and his business partners Dan Sachs and Executive Chef John Caputo offer a…

By Sonia Alleyne

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