Halloween isn’t the only traditional holiday celebrated during this time of the year! Day of the Dead, a traditional Mexican holiday, is celebrated from October 31-November 2. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration of the holiday is also known for the intricately painted sugar skulls that dates back to the 17th century, not only appearing as decor but also as inspiration for costume.
No holiday is complete without food though and pan de muerto is one of the highlights of this 3 day event. Baked during the weeks leading up to Dia de Muertos and eaten along with the deceased relatives’ favorite foods, this sweet roll has variations ranging from the addition of anise seeds to flavoring from orange flower water.
With three locations (two in Manhattan and one in Park Slope, Brooklyn), Fonda Restaurant has been celebrating the Day of the Dead for an entire week!
Tonight is your last chance to partake in this tradition and try their pan de muerto paired with stone ground hot chocolate. Sugar dusted and scented with orange-blossom, this is a dessert that you’ll want to get your hands on before you have to wait another year till its return!
As we enter into the latter part of the year, we wanted to take a few minutes to fill you in on what has been going on at Culinary Connection!
Culinary Connection was busy with many events throughout 2014! Some of the highlights include organizing a launch party event at Riff Raff’s for a new resort in the Dominican Republic this past winter, planning a weekend long luncheon for a fragrance networking group in the spring at Brasserie 8 1/2 and La Mela and having the opportunity to create a celebrity driven dinner this summer at Clyde Frazier’s Wine and Dine with a special appearance by Jill Martin of the Today Show and legendary former player, Walt Clyde Frazier of the NY Knicks!
September marked our two-year anniversary and boy, has it been a fun ride. Looking back two years ago, we began our business working with three restaurants and two holiday party clients. As we learned what worked and what we could improve on, for both our clients and our restaurant partners, we steadily grew not only our client list, but also our restaurant and catering network; we currently have partnerships with 80+ establishments in and around NYC.
To our current clients, we thank you for your continued patronage and, to our restaurant partners, we thank you for your continued stellar food and service!
As we begin year three, we are focusing on ramping up our marketing efforts, growing our client base, and continuing to provide you with delicious food and quality service. The holiday season will be here before we know it, making NOW the perfect time to start looking for a fun, festive holiday venue. Culinary Connection is here to help you plan a memorable night out with your colleagues to celebrate the holidays!
If you’ve enjoyed your experience with our company, please take a moment and review us on LinkedIn and/or Facebook. Also, you can show your support by following us on Twitter, Instagram and Pinterest. We wouldn’t be where we are today without your support and look forward to the continued growth of our business!
After over 20 years residing on East 61st Street, NYC’s iconic Park Avenue Café has found a new home and re-opened in September. Located on Park Ave and 26th Street and, opening their doors as Park Avenue Autumn, the restaurant has always been well known not only for its excellent seasonal menu, but also for its ever-changing restaurant décor. The entire restaurant overhauls the full dining experience, from the menu to the interior design, four times a year.
Photo via The New York Times
Former chef, Zene Flinn, will head the kitchen joined by Benkei O’Sullivan, formerly of ABC Kitchen and Frankie’s Spuntino. Highlights of Park Avenue Autumn’s menu include appetizers of fig Carpaccio with smoked almonds and Vermont goat cheese; roasted butternut soup with apples and pepitas; and a fall tarte flambée for two featuring Brussels sprouts and Nueske’s bacon.
Main courses range from Hudson Valley Duck accompanied by champagne grapes and cipollini onions, a kabocha squash confit with maitake mushrooms and hazelnuts and a Charred Quince Skirt Steak with chanterelles and collard green ribbons.
Saving the best for last, dessert offers an autumn sundae with pumpkin-chai ice cream, burnt orange caramel and candied pumpkin seeds as well as their famous Park Avenue chocolate cube, which is something you need to see to believe.
Fall will be here and gone before we know it so make sure you visit Park Avenue Autumn before winter is upon us! And don’t forget, Culinary Connection is here to help you make arrangements so you don’t miss out on this fall feast!