Ethical Eating Yields Positive Results

There is a Global shift in recent years in regards to the way we think about our food. We are giving more thought to where our food comes from, how it was raised, grown, slaughtered and what affect it has on the planet and our lives. I myself have recently stopped...

Chef Bill Schutz

Born in Burbank, California, Chef Bill Schutz moved at a young age to the small fishing town of Point Lookout on Long Island, New York. As a teenager, he worked in restaurants as a Dishwasher and Cleaner before moving his way into the kitchen of a local seafood spot....
What’s The Story?

What’s The Story?

People often ask about the origin of a restaurant concept. “What is the story behind it? What does the name mean?”. I’ll tell you a little bit about our newest adventure – Mandolino’s (Flatiron’s sister restaurant). Michael Orlando is one...
Eat Humanely

Eat Humanely

  It is very important to me to know precisely where the product used in my cooking comes from – whether it is grown, caught or raised. This should be a major responsibility of all Chefs. I recently started sourcing my chicken from Springer Mountain Farms...
Jason’s Trip to Napa and Sonoma

Jason’s Trip to Napa and Sonoma

Jason T here to chat about my recent trip to Napa and Sonoma! I was lucky enough to spend the last week visiting Sonoma and Napa Valley vineyards in California searching for inspiration for our next wine menu. For me, wine has always been an experience in faith....
Bountiful Winter Vegetables

Bountiful Winter Vegetables

It’s the time of year when we anticipate the farm-fresh veggies that will be coming our way in the spring time… but they’re not ready… not yet! At this time of year, I feel lucky to get to work with Harmony Ridge Farms to get in some heartier...