Eating Goals in 2018 January 12 2018

Happy 2018!

As we move into the second week of the year, I am still thinking about my goals for the upcoming 12 months.  One of them is to be more ‘in the know’ about what is going on around me. This includes everything from what the President is writing about on Twitter to where I should eat in New York City and Beyond.  Every night I do ask my husband ‘Did anything exciting happen in the world today?’ He always has something to tell me although it might not be totally relevant.  Unfortunately, he can only keep up with so much so I had to turn to the internet to find out where I should eat.

Here is my list so far for 2018, let me know if you there are any other places you think I should add.

-Satsuki: An old-style omakase is served at this sushi bar as part of the larger Suzuki Restaurant and Three Pillars bar next door. I had the opportunity to start the year off right with a delicious meal prepared by Chef Toshio Suzuki.

-Nur: My friends have been raving about this amazing place in the Flatiron District.  Tagged as Modern Middle Eastern Cuisine, the menu ranges from Honey Garlic Challah to Andalusian Tuna and there is even a dessert called Hills of Jerusalem, complete with Jerusalem Artichokes.  This place is small so I’m going to make sure I reserve well in advance.

-Union Square Café: This was one of the first restaurants I went when I first moved to New York City.  The restaurant has moved  but I understand they are still serving the same high quality simple food. I’m looking forward to a comforting meal on a chilly winter night. We’ve had plenty of those to start the year!

-The Aviary: I was head over heals in love with my first meal at Alinea in Chicago and couldn’t be more excited to be able to find a taste of that in New York City.  The Aviary is an interactive guest experience where small plates and cocktails come together.

-Empire Diner: Diner food is comfort food but is made even better when chefs use creative ingredients to recreate them in an ‘upscale’ environment. Perhaps this is the one restaurant on this list where I’ll take my kids. Although they might not appreciate the better version of their chicken fingers and French fries.

Happy Dining and Happy Friday,

Julie

The Magic of the Holidays in NYC December 08 2017

As I was walking down the street on Thanksgiving I saw someone setting up to sell Christmas Trees. That is when it dawned on me that the holiday season has begun.  New York City is a magical place to be during the holidays; I understand why everyone wants to visit.  The city is buzzing for the few weeks between Thanksgiving and Christmas as the tourists come to shop, dine and see the sights. Here are some of my favorite happenings this time of the year. Be sure to add them to your to do list if you live in New York or are just visiting.

Winter Village at Bryant Park – This outdoor market has become very upscale in the past few years.  Browse vendors for the perfect gift and then sit and watch the ice skaters while you taste your way through the different food options. If you have little ones with you that don’t want to ice skate, check out the carousel.

The Shops at Columbus Circle – The lights hanging in the shopping center will always have a special meaning to me during the holidays. When I worked at Bouchon Bakery, I got to see the light display everyday. I could hum the tunes to you note for note.  Luckily I’ve forgotten the songs but have fond memories of people sitting down with a hot chocolate and a cookie to see the light show in the afternoons.

Rockefeller Center – This is one Christmas Tree you don’t want to miss. It is impressively large and decorated to perfection.  Check out the tree while shopping, ice skating or on your way to Radio City to see the Rockettes(another one of my favorite NYC Holiday happenings).

The Holiday Train Exhibit at the NY Transit Museum Annex – Visit Grand Central Station and take a detour to this amazing model train.  There are dozens of trains going around the tracks and even if I didn’t have a some who is obsessed with trains I would still find it interesting.  Grab a bite to eat on the downstairs concourse.  The options have improved in the past few years.

Don’t forget to spend time with Family and Friends this holiday season as well. And if you make the trip to NYC on a Friday be sure to stop by our showroom. We’ll be open for all of your holiday shopping needs.

Happy Friday,

Julie

We're on #WestSideWednesdays July 14 2017

A few months ago I let you know about a cool opportunity I had to make a video with one of our customers. Annette Akers is a real estate agent and neighborhood experts so I was thrilled when she asked me to be a part of her YouTube Series called West Side Wednesdays.

Our episode is now live on YouTube for all of the world to see. You can view it HERE!

If you are planning a visit to New York City be sure to check out Annette’s other episodes for some great secrets of the Upper West Side.

Happy Friday,

Julie

I love the Upper West Side April 28 2017

This week I had the pleasure of working with Annette Akers, a local UWS resident and real estate agent.  Annette was filming a series of videos highlighting shops around the neighborhood and I was very honored that she decided to focus an ‘episode’ on Julie’s Beet.  The interview got me a thinking a lot about my business and asked questions that I know the answers to but maybe you do not.

Here is a preview of my interview with Annette. I’ll be sure to let you know when her videos are live so you can like, share and comment on them.

1. How long have you been in business? What does your business do? Who do you cater to?

We just celebrated our 2 year anniversary on April 14.  Julie’s Beet is a Gourmet Food Marketplace specializing in smaller producers. We look for the hidden gems of the culinary world and don’t want to carry the same products you’ll see on the shelves of your local supermarket.  We cater to cooks, eaters, and gourmets.

2. How do you curate products? Tell me a little about your artisans.

I opened our marketplace with products made by friends and friends of friends.  Since then I keep my eyes open for the next big thing and am always looking for something unique and different.  La Boîte Spices was one of our first artisans and I’ve known Lior for years.  I also used to work at Rococo Chocolates in London and knew I needed their products in my marketplace.

3. What are some of the ways you use the products?

I use our products everyday.  Jacobsen Salt Co.’s Kosher Salt is an easy one since I use it on everything from salting my pasta water to sprinkling on my salad for lunch.  The same is true of D.a.T. Sauce… it is a hot sauce that you can put on almost everything. I love thinking outside of the box on how to use our products and have a recipe section on the website to help others know how to use them.

4. What made you choose the UWS to set up shop?

The Upper West Side was an easy choice for me as it is close to home. I’ve spent most of my time living in New York City on the Upper West Side and the neighborhood feels like home to me.  It has just the right amount of hustle and bustle for someone from the Midwest.

5. What’s in store for the future?

In the future, I hope to expand the hours at our showroom at 210 West 80^th Street and I am always looking for new artisans to add to our marketplace.

6. How is the UWS changing for the better?

I see lots of big residential buildings going up in the neighborhood which means more people are moving uptown.  That is bringing some great restaurants and shops to the area both big and small.

Happy Friday,

Julie

Judging Chocolate, Sign me Up! April 07 2017

Last Friday, I had an amazing opportunity to assist with judging the International Chocolate Awards. In the pouring rain, I made my way from the Upper West Side in New York to Hoboken, New Jersey. I thought that journey was long but when I sat down to judge I realized I hadn’t come as far as others. I found out about the judging from my friend Jessica of Bar Cacao.  She specializes in Craft Chocolate and is ready to get involved with all types of chocolate. Jessica traveled from California to be here for the judging. At my table there was a man from Portland, Oregon and a woman from Germany.  I guess people really will travel for chocolate.

I was a little intimidated by the thought of judging these prestigious awards but when I arrived at Ultramarinos in Hoboken, where the event was held, I was given a warm welcome. What I thought would be a super stringent judging process ended up a being a great opportunity to not only taste a lot of chocolate but also network with colleagues in the chocolate industry. Don’t get me wrong, there was a lot of chocolate to judge and that was taken very seriously; but I was surprised by the amount of discussion that came along with the judging. Here is a run-down of my experience.

After I was set up on the judging system, all online and confidential I believe, I had to awaken my palette. I was give 3 chocolates to taste and record their flavor profile.  Later in the day one of these chocolates would return to see if my palette was still on par with where I started. Between each tasting I tried to drink a lot of fizzy water to cleanse my palette and people also eat very plain polenta to help keep their taste buds in tune. Next came the chocolate and lots of it.  Every 10-15 minutes we were presented with a plate of 3-5 different chocolates.  They all had a description of what was inside and I was informed to taste the stronger flavors (like chili) towards the end.  Everything came out without packaging so you didn’t know who the producer was.  The most memorable chocolates I tried were a dark chocolate ganache with soy sauce and Pedro Jiménez Sherry which was surprisingly successful.  I also really enjoyed a dark chocolate ganache layered with a bumbleberry gelee.  I can tell you coconut cream is popular right now along with Asian flavors (wasabi, soy sauce, pickled ginger). 

After about 3 hours, it was time for me to return to the real world. I had a slice of pizza on my way back to the Path Train to balance out the sweetness from the chocolate. Most of the other judges were in it for the long haul, tasting up to 8 hours a day for 3-5 days in a row.  You can read more about the International Chocolate Awards on their website.

We also have a collection of past winners in our marketplace including Palette de Bine Vietnam 72% Dark Chocolate, Rococo Chocolates White Chocolate Cardamom, Rococo Chocolates Sea Salt, Almond & Rosemary, Rococo Chocolates Basil & Persian Lime  and Rococo Chocolates Sea Salt Milk Chocolate.

Happy Friday,

Julie

Matzo All Year Round! March 31 2017

This week I discovered that Passover may be coming sooner than I’d like.  The big tip off was that everything at the Kosher Butcher was labeled Kosher for Passover.  I won’t bore you with a Jewish History lesson but in a nut shell Passover is the holiday where we celebrate the Jew’s exodus from Egypt and retell the story of Moses and the Ten Commandments among others.  Of course, the holiday has a lot of eating traditions and the biggest one for Passover is that we give up all leavened things.  That means no cakes, breads, cookies, donuts, etc. for eight days.  As you can imagine, that is a pretty tough endeavor for someone who love sweets!  Luckily, there are some really delicious recipes to be made from Matzo that you almost forget it is Passover. 

 The recipe below for Chocolate Toffee Matzo Crunch is that good. I made it using The Matzo Project Salted Matzo from our marketplace.  Feel free to expand on the recipe and top with candies and nuts of your choosing. It will only make the recipe better, I promise. Just like The Matzo Project Matzo, this recipe is good all year round!

Happy Friday,

Julie

Chocolate Toffee Matzo Crunch with The Matzo Project Salted Matzo

Makes approximately 30 pieces

Ingredients:

4-5 pieces The Matzo Project Salted Matzo

2 sticks (1 cup) unsalted butter

1 cup firmly packed brown sugar

1 12-oz bag chocolate chips

Method:

-Preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil. 

-Cover the baking sheet with The Matzo Project Salted Matzo, cutting and breaking as needed to fill all of the space. 

-To make the toffee combine the butter and brown sugar in a medium saucepan.  Cook over medium heat stirring constantly until mixture comes to a boil.  Once mixture comes to a boil, continue cooking and stirring for an additional three minutes to let the mixture thicken.  Pour the toffee over the matzo, spreading with a spatula to make an even layer. 

-Put pan into the oven a bake for 10 minutes or until toffee topping is bubbling over.  Remove from oven and place on wire rack.  Immediately sprinkle chocolate chips over the top of the pan.  Let the chocolate soften for 3-5 minutes before spreading evenly over the toffee. 

-Put the pan into the refrigerator for about 45 minutes to let the toffee and chocolate harden.  Don’t leave in for too much longer as it will make it difficult to cut.  Remove from the refrigerator and cut into squares.

-Enjoy!

Cheers! Berry Pomp Punch Recipe December 16 2016

We’re just over 1 week away from Christmas and Hanukkah. While I’m looking forward to celebrating those holidays with family and friends, I am actually focused more on New Year’s Eve.  We have a tradition of hosting the New Year’s Eve festivities at our home.  The tradition has changed a bit over the past 2 years now that I have two small children. The party that used to last until 2am and beyond now begins at 6pm and everyone is gone by 10pm. It is great for my other friends with children and serves as the warm-up for those who have bigger and better plans afterward.

Each year my husband and his friend spend hours if not days and weeks trying to decide what will make the perfect punch.  There used to be 2 punches that no-one drank but last year I limited them to one and it seemed to work out.  We had guests drink every drop of that punch.  This year I am going to make a suggestion by placing this recipe from P & T for Berry Pomp Punch out on the counter. It is the perfect punch for all of your upcoming holiday celebrations.

Cheers,

Julie

P&T Berry Pomp Punch

Makes 4-8 servings

Ingredients:

2 bags P&T Berry Pomp Tea

350 mL Vodka

200 mL Fresh Lemon Juice

400 mL Cloudy Apple Juice

400 mL ginger beer

Orange Slices for Garnish

Ice

Method:

-Infuse P&T Berry Pomp Tea in vodka overnight

-Strain vodka into punch bowl

-Mix all ingredients together and serve with ice and orange slices

The Best Meal for a Crowd December 09 2016

It is amazing how fast time flies between Thanksgiving and New Years.  We have just over three weeks left to make the most of 2016!  I don’t know about you but I have a lot of family get togethers between now and the end of the year.  I always want to make sure everyone is well fed, but also want to enjoy their company.  This recipe for vegetable lasagna is always a hit.  The best part is it can be made ahead and just heated on the day. Serve with a salad and some fresh bread for a quick and easy meal.

What are your go-to recipes for a crowd? I am always looking for new ideas on how to keep a hungry crowd happy.

Happy Friday,

Julie

Vegetable Lasagna with Due Cellucci Tomato Sauce

Makes 6-8 Servings

Ingredients

1 package(9 oz) lasagna noodles, oven ready

2 each green zucchini

2 each yellow squash

1 medium eggplant

1 – 10oz bag frozen spinach

16 oz ricotta cheese

8 oz shredded mozzarella

1 piece fresh mozzarella(about ½ pound)

1 –jar Due Cellucci Tomato Sauce

PROCEDURE:

1. Slice zucchini, yellow squash & eggplant into ½  inch slices. Lay in a single layer on a baking sheet and drizzle with olive oil, salt & pepper.  Bake in a 350°F oven for 20-30 minutes, until cooked through.
2. Defrost bag of spinach and ring out extra water. Mix all the spinach with the ricotta cheese.
3. Slice the fresh mozzarella into ½ inch pieces.
4. Now you are ready to build the lasagna
   1. Layer 1 – Due Cellucci Tomato Sauce (generously coat the bottom of the baking dish(9x13 pan approximately)
   2. Layer 2- lasagna noodles(break into pieces so they don’t overlap)
   3. Layer 3 – single layer of zucchini & yellow squash
   4. Layer 4- more Due Cellucci Tomato Sauce
   5. Layer 5- noodles
   6. Layer 6 – Eggplant
   7. Layer 7 – fresh mozzarella
   8. Layer 8 – Due Cellucci Tomato Sauce
   9. Layer 9 – ricotta & spinach
   10. Layer 10 – noodles
   11. Layer 11 – Due Cellucci Tomato Sauce
   12. Layer 12 – shredded mozzarella
5. Once the lasagna is assembled, cover with tin foil and bake in 350 degree F oven for 1 hour, take foil off for the last 10-15 minutes to make the cheese golden brown.
6. If you’re making ahead. Let cool before placing in the refrigerator. Reheat in a 350°F uncovered for 20-30 minutes until heated through.

The Perfect Gift November 25 2016

I hope you had a great Thanksgiving.  The turkey has digested and we’re getting ready for the traditional Friday-after-Thanksgiving Family Football game.  I would be lying to say I’m not 100% focused on the game; I’ve got a few other things on my mind. 

Tis the season for gift giving and I spend a lot of time pondering what will be a good gift for each person on my list.  The list becomes pretty long when you have 15 nephews and nieces!  Here are some tips on how to select the perfect gift for everyone on your list.

1. Give a piece of You – Even if you aren’t crafty, you can still give a unique gift that represents yourself. Do you love to cook? Give a cookbook. Do you love the movies? A gift of popcorn would be appropriate.
2. Find a common ground – Giving a gift is tough when you don’t know the person well, so focus on what you do know. I know my cousin’s husband really likes to grill and I love to cook too. A gift of these spices from La Boîte are going to make the perfect gift. Do you both love dessert? Then you cannot go wrong with our chocolate selection.
3. Resist the urge to give something you’d like – This one is tricky given tip #2 but ultimately the gift is for someone else, not yourself. Make sure you’re thinking about them when selecting the gift and keep that other one for yourself and a rainy day.

At the end of the day, be sure to give. Multiple studies support that you feel better after giving a gift compared with receiving one.

If you are in New York in December, be sure to stop by our showroom. We’re opening our doors the first three Fridays to help you find that perfect gift.

Happy Friday,

Julie

2016 Holiday Gift Guide November 18 2016

Is thought of getting something for everyone on your list freaking you out?  We've got you covered. Here is our gift guide for this year. If you are shopping on a budget be sure to check out the gifts in each price range featured under the gifts tab.

If you are in the New York City area, we'll be opening our showroom from noon - 4pm the first three Fridays in December. Mark your calendars so you can swing by and take advantage of some amazing in store deals.

GIFTS FOR HIM

D.a.T. Ketchup($8) – This Ketchup from our friends in Louisiana has just the right amount of heat to take things up a notch!

La Boîte Bloody Mary Spice Master Collection($60) – If he loves football and Sundays, he is sure to love this collection of spices. The set of four spice blends is intended for four types of liquor and comes with recipes for each drink.

Bloody Mary Gift Set($88) - All the fixings to take that Bloody Mary to the next level. These spices and condiments are also perfect for jazzing up your chilli at the next tailgate!

GIFTS FOR HER

Cacao Prieto Chocolate Bark($12) – Made with 72% Single Origin Dark Chocolate from the Dominican Republic may even be considered good for you!  The better part is that it tastes great and each bar comes with a beautifully designed post card.

FIVE Holiday Extra Virgin Olive Oil($49) - One of my favorite seasonal products that can be used year-round.  This stunning red bottle looks amazing in any kitchen. It is the perfect gift even if you don't cook because it will make you look like you do!

Best Breakfast(from $60) – Every woman enjoys breakfast in bed. Surprise her with this selection of goods making the start of the day, the best part of the day. Includes Bee Local Honey, Paul + Pippa Biscuits, Gus & Grey Jam and Lucy’s Granola.  The large version also has even more breakfast goodies, including P & T Tea Bags.

GIFTS FOR THE KIDS

Tiny But Mighty Popcorn($8) – Available in butter and kettle corn flavor, popcorn is the perfect treat for any little one.  In just 2-4 minutes they’ll have a treat they are sure to enjoy!

Rococo Chocolates Bee Bars ($4) – These bars are the perfect size for tiny hands.  Your kids are sure to love the sweet flavors like Milk Chocolate Honeycomb Crunch and White Chocolate Raspberry Fizz.  For the kid in all of us we have great dark chocolate flavors like Basil & Persian Lime and Chilli Pepper.

Happy Friday,

Julie

Thanksgiving Recipes! November 04 2016

Halloween is over and it is finally time to look ahead to Thanksgiving. It is definitely one of my favorite holidays because it is all about family, friends and eating!

Here are some great recipes for your Thanksgiving meal using some of the products from our marketplace.

Roasted Chicken with Jacobsen Kosher Salt, just in case a Turkey won’t fit in your NYC oven

Honey Glazed Carrots with Bee Local Cherrywood Smoked Honey

Roasted Sweet Potatoes with La Boite Ayala N.16 and Bee Local Portland Farmland Honey

Simple Stuffing with La Boite Breeze N.5

Pumpkin Pie with Paul + Pippa Chocolate Crust

Place orders by Thursday November 17^th for guaranteed delivery before Thanksgiving.

Happy Friday,

Julie

Visit our Showroom This Sunday October 21 2016

Is it summer or fall? The weather this week has me thinking of June or July but not October.  As it turns out the weather will be more seasonal for our Fall Open House this Sunday.  I’ve been busy all week getting the showroom ready. I hope you’ll be able to join the fun as we open our doors, welcome the fall and the busy holiday season ahead.

Here is a preview of all the excitement we have in store...

Due Cellucci Tomato Sauce Sampling: From 1:30-3pm, Stefanie, the creator of Due Cellucci Tomato Sauces, will be on site with her delicious sauces warmed up and ready to taste.

EssieSpice TamarindOh! Tequila Sunrise Punch: We are always looking for new ways to use our products and this recipe from EssieSpice is perfect. We’ll have a kid-friendly version as well. 

Special Markdowns: We have a few specials cooked up for Sunday including Rococo Chocolates Bee Bars for just $1 each and Tiny But Mighty Popcorn at half-price!

Raffle Give Away: Enter to win a Big Apple Gift Set featuring all or our local artisans.

I hope to see you on Sunday. Here are the details one more time!

Julie’s Beet Open House

Sunday October 23^rd, 11a – 5p

210 West 80^th Street

New York, NY 10024

Happy Friday,

Julie

Our trip to The BIG Chocolate Show October 14 2016

Last Saturday I was able to attend The Big Chocolate Show in New York City. As you can imagine, it was a chocolate lovers dream.  The show was at the Terminal Stores in New York, which once was a long tunnel trains passed through and is now a spectacular event space. It also is home to many offices, Colombe Coffee and The Porchlight. The setting was great and the chocolate did not disappoint.

I was really excited to try chocolate from newer producers. I can assure the bean-to-bar movement is still going strong. I tasted single origin chocolates made in everywhere from Mexico to Hoboken, New Jersey and Brooklyn too!  I also got to learn more about the Fine Chocolate Industry Association and see what is on the horizon for the chocolate industry. 

Here are the products that really stood out to me:

Gotham Chocolate: These chocolate bars and truffles are made in the kitchens at Gotham Bar and Grill in New York City.  They had intense dark chocolate with coffee and white chocolate with smoked cinnamon from our friends at La Boîte.  The packaging is stunning and the chocolate was really smooth and tasty.

John & Kira’s: This chocolate company is based in Philadelphia, Pennsylvania.  They use delicious Valrhona Chocolate in their creations and the rest of the ingredients are typically local products.  I tasted a divine honey caramel made with honey from a local farm. I bought some Pumpkin Spice Caramels to save for a special treat on Halloween.

Wolter Chocolate:  This is one of the finest chocolates I have ever tasted from Mexico.  It goes from tree to bar in the Tabasco region of Mexico.  The company is just starting out and it was great to hear their stories of making chocolate and finding their way into the US market.

I left the show with a belly full of chocolate and a smile on my face.  I have to say my two-year-old did too!  I still think our collection of Rococo Chocolates and Cacao Prieto are outstanding among the competition.  Now that the weather has cooled off it is time for chocolate to take center stage.  We're busy getting ready for our open house next weekend.  Stop by and enjoy a bar or two or three!

Happy Friday,

Julie

NYC Open House October 07 2016

In just a little over two weeks, we will be hosting another Open House at our NYC Showroom.  This year, we will be highlighting all of our NYC based artisans.  We hope you will be able to join us for a day full of amazing artisans and delicious food New York City Style!

Stefanie, the creator of Due Cellucci Tomato Sauces will be tasting her newest sauce, Spicy Arrabbiata Sauce.  Be one of the first to taste this delicious addition to her already wonderful line of tomato sauces.

Sample a delicious cocktail using the sauces from EssieSpice.  You’ll be able to take home the collection of all three sauces at the reduced price of $25. We will also feature samples from our local artisans La Boite, Cacao Prieto, Empire Mayonnaise Company and Rick's Picks.

Lots of other wonderful products will be available at reduced prices including Tiny But Mighty Popcorn and Rococo Chocolates. We will also be giving away one of our Big Apple Gift Sets featuring the amazing artisans from New York City.

We hope to see you there!

Here are the details:

Julie’s Beet Open House

Sunday October 23, 2016

11am – 5pm

210 West 80^th Street

New York, NY 10024

Happy Friday,

Julie

Fall is Here! September 23 2016

Yesterday marked the first official day of fall, if you are looking at the calendar.  The weather in New York seems to be paying attention as we have relatively cool temperatures ahead of us. I’m excited to get out my jackets and sweaters. I just love being outside with a little chill in the air while still enjoying lots of sunshine.

While the beginning of fall marks a change in weather it also marks a transition from the freedom of the summer to the structure of the fall and the rest of the school year.  My son is finishing his second week of school and we are starting to get into a routine.  Having a daily routine helps me stay focused and also let’s me plan ahead.  Right now I’m working on the details of our Fall Open House.  Save the date for Sunday October 23^rd.  If you are in the New York area I hope you’ll make plans to pop by and see what we are all about. I’m not going to spoil all of the surprises just yet, but know it is going to be a fantastic day filled with delicious samples from our magnificent marketplace!

I hope the autumn weather is sneaking in wherever you are.  Have a great weekend picking apples, raking leaves and watching football.

Happy Friday,

Julie

We're Looking for an Intern September 16 2016

I’m happy to report that business is on the rise at Julie’s Beet and we are now looking for a part-time intern at our showroom in New York City.  This part-time internship offers substantial on-the-job training and experience working directly with the owner and founder of the company, me.  The internship will provide real day-to-day assignments in marketing and social media, procurement of new products, as well as order fulfillment.  These opportunities are focused on creating an environment that promotes learning, developing professional skills and broadening the understanding of the components needed to manage a successful business. 

Responsibilities Include (But are not Limited to):

-Order Fulfillment

-Marketing Campaigns

-Social Media

-Product Management including selection and inventory

-Creating a great customer experience including Outstanding Customer Service

Ideal Candidate Possesses

-Passion for Gourmet Food

-Basic Computer Skills

-Extraordinary Communication & Multitasking Skills

If you know someone who may be interested, please forward this information to them and have them contact me on julie@juliesbeet.com 

Happy Friday,

Julie

What's Trending... September 09 2016

I love keeping up with what is happening in the food world by watching cooking shows, eating out and reading lots of magazines.  I may not be the best source of information on where to eat out in New York City anymore, but I do have my eye on what is happening in regards to producers and artisans around the world.  I recently was reading an article about the current culinary trends taking America by storm. Like the Cronut, these trends may not last too long.

1. Center Plate Vegetables: When I go to a restaurant I often order a dish based on what vegetables it contains, not what the protein is. As it turns out, I am not the only one doing this. Chefs are starting to showcase vegetables more and more and in some cases they stand out much more than their meat or fish counter parts.
2. Rediscovered Jewish Deli Classics: I’ve always loved a good bowl of Matzah Ball Soup or a delicious Reuben Sandwich. These classics are being rediscovered in an upscale setting.  The meats are still delicious and smoked but they are being offered in a more refined way.  We have our eye on one of the up and coming rediscoveries and will definitely share the excitement with you when the product reaches the marketplace.
3. Creative, Ethnic Fried Chicken: Some believe it doesn’t get much better than Pop-eyes or Kentucky Fried Chicken.  Chefs across the country are doing their best to make this classic American dish even better. I had a delicious Fried Chicken Sandwich at Red Rooster in New York a few weeks ago.  They call it the ‘Crispy Bird Sandwich’ and it was crispy and messy. Topped with Barbecue Sauce and cheddar cheese, I had to use a fork and knife to get through it!
4. Insects on the Menu: This is one trend that I just cannot wrap my head around. When I used to go camping we would joke about eating insects for protein. Now you can get cricket flour and use it to make many amazing recipes.  Just thinking about insects has me itching all over so I’ll leave this trend for someone else. 
5. Real Food and Mindful Eating: People often say to slow down and smell the flowers. In the food world, we say slow down and taste the food.  These days more thought is going in to how food is grown and how it gets from the farmer to our table. We learn to treat ingredients with respect and enjoy their flavor much more than we did before. 

While it is always interesting to see what is new and trending, I tend to stick with what I love.  Delicious food made with the best ingredients possible.  I hope you’ll find this in all of the products in the marketplace at Julie’s Beet.  Some of them are definitely on trend for the moment and I believe those are the trends that are going to last.

Happy Friday,

Julie

Good Bye Summer! September 02 2016

There is just something about being at the beach that relaxes me. Maybe it is the sound of the waves crashing on the beach or the feeling of the sand in my toes? Perhaps it is knowing that after my kids play at the beach all morning they’ll take the best naps ever?  Or that since we have a grill my husband will be cooking dinner? I’m not sure what it is exactly but my family and I just returned from the most relaxing week on Block Island.  We went to the beach every day and some days twice.

When I return from a relaxing week like last week, I always welcome the hustle and bustle of New York City to get me back to reality.  I’m a bit less relaxed as I see the possibility of checking things off my To-Do List but I always have a better perspective than before a week away.  I enjoy going back to all of our usual spots and just being home. My children love rediscovering their toys and they still take naps (thank goodness!). My husband still helps with dinner and we find a few minutes each day to unwind together.

This weekend marks the unofficial end of summer. My family and I are off for one last getaway before we get into the rhythm of the school year.  It is sure to be another great weekend, hopefully as relaxing as the rest of them. Enjoy the last weekend of fun in the sun. Let me know where your adventures take you and if you find any good food gems!

Happy Friday,

Julie

A Real New Yorker July 22 2016

It is hard to believe it has been over a decade since I moved to New York City. (I believe that officially makes me a New Yorker.) I don’t spend too much time counting the years, but today is the 40^th birthday of my good friend @flowjer and I remember celebrating his 30^th birthday together here in New York City.

When I first moved to the city I was in my mid-twenties and didn’t have a care in the world. I landed a job in the kitchen at db Bistro Moderne working for Chef Daniel Boulud.  I had moved from Denver, Colorado to ‘get serious’ about becoming a chef and learn from the best.  That was my plan and I started off running. I was working 12 hours a day, 6 days a week which was quite the opposite of my work schedule in Colorado.  During those hours I learned a lot about food, cooking and stamina. I learned to stay organized and the importance of working as a team.  The people in the kitchen at db Bistro quickly became my friends and @flowjer was one of them.  Now we’re all ‘grown up’ and even though we may be at different stages in life, I am happy to have these friends.

If you are out today, raise a glass to @flowjer. He deserves it on the celebration of his 40^th birthday. He is one of the kindest, most generous and talented people I know. Cheers!

Happy Friday,

Julie

I Scream, You Scream, We all Scream for Ice Cream! July 08 2016

As you know, I am always looking for new and exciting ways to use our products.  When I sent a package of goodies to my sister, I was eager to see what she would come up with. My sister is not only super-creative and artsy (her house looks like it should be in a magazine), she is also a very innovative in the kitchen.  I was drooling when I heard about her recipe made with Paul + Pippa’s Me and Grandma Biscuits.  Essentially these biscuits (any flavor would work) were a substitution for graham crackers in the crust of an ice cream pie! My sister lives in Phoenix where it is HOT most of the time. This recipe is perfect for those of us experiencing the heat out east and across the country this summer!

Happy Friday,

Julie

Caramel Ice Cream Pie with Apple-Cinnamon Biscuit Crust

Makes 1 – 9 inch pie

Ingredients

2 packages Paul + Pippa Me & Grandma Apple-Cinnamon Biscuits, crushed

1/3 cup sugar

6 tablespoons butter, melted

1 quart caramel ice cream (or the flavor of your choice), softened

Method

-Combine crushed biscuits with sugar and butter until well blended. Press into a 9 inch pie pan.

-Bake in 375°F oven for 7 minutes. 

-Let cool completely, about 1 hour.

-Fill pie crust with ice cream and re-freeze before serving.

My Trip to the Summer Fancy Food Show July 01 2016

This week was the Summer Fancy Food Show in New York. It is a massive gathering of foodies from around the globe and a highlight for me each year. I love walking the show to see what is new and exciting in the food world, not to mention meeting wonderful artisans who are super passionate about what they do.

The show runs for three days in the summer in New York.  I’ve been a bit busy this summer and ended up with just two hours at the show on Tuesday. I had a full schedule for those two hours… I wanted to meet with our current vendors and also look for new ones.  I wore my sneakers so I could make better time through the aisles and the crowd was fairly thin, which made it a lot easier to get around.

I wish I could purchase all of the delicious products I tasted but there just isn’t room for that. I’ve made a wish list and plan to work through adding the products in that order. Stay tuned for some delicious treats from as far away as Berlin, Germany and as close as Brooklyn, New York.  You’ll also see some new flavors from our current artisans Paul + Pippa and Lucy’s Granola.

The Winter Fancy Food Show is in San Francisco in January. I’m already planning my trip out west and hope to be at the show for more than 2 hours!

Have a great holiday weekend.

Happy Friday,

Julie

Pickles on my Mind June 24 2016

If you follow our Instagram account(@juliesbeet) you know I’ve got pickles on my mind this week for some reason. I was super excited to see a recipe for pickle brined chicken and just had to try it!  I used two different pickle juices (Rick’s Picks Hotties and Ricks Pick’s K.O. Pickles) to see if there was any difference in flavor. The good news is the chicken tastes great with both brines but not a lot of difference between the two brines. You can find the recipe below.

The Fancy Food Show comes to New York this weekend. I’m excited to see some of our current artisans, like Rick’s Picks, there and also have a look around to find some new and interesting products for the marketplace. Please comment with any suggestions of products you’d like to see on the site.

Happy Friday,

Julie

Rick’s Picks Pickle Brined Chicken

Makes 6 servings

Ingredients:

6 chicken breast halves

2 cups brine from Rick’s Picks jarred pickles

Salt and Pepper to taste

Olive Oil

Method:

-In a large resealable plastic bag, combine the chicken breasts, pickle brine and a generous pinch of black pepper. Seal the bag, pressing out any air, and refrigerate overnight.

-Preheat oven to 350° F.  Pat the chicken breasts dry.

-Heat 1 tablespoon olive oil in an ovenproof skillet.  Place chicken breasts skin side down into the pan.  Cook over high heat until golden, about 6 minutes.  Turn and cook for about 2 more minutes.  Transfer the skillet to the oven for an additional 25 minutes or until the chicken is cooked through.  Let rest 10 minutes before serving.

Just Add Salt May 20 2016

Salt is defined as a dietary mineral used for flavoring and preservation. It may also be referred to as sodium chloride, an iconic compound resulting from neutralization. As most of you know, salt makes all the difference in cooking as it helps bring out the flavor of everything from savory to sweet.  I always add a little bit of salt to anything I am cooking.  Sea Salt, like the ones from Jacobsen Salt Co., are the salts and minerals obtained from the evaporation of sea water.

This week I learned that different times of the year it is actually easier to make Sea Salt.  Our friends at Jacobsen Salt Co. posted the following on Instagram this week.

 ‘Summer is here! We make our best Pure Flake Finishing Salt in the summer – when the water is salty and undiluted by winter rain.'

The good news is that you can buy their Pure Flake Finishing Salt right here in our marketplace.  The better news is that you really can use it on EVERYTHING! Keep some on your counter and sprinkle just a bit on  whatever happens to be for breakfast, lunch or dinner.  You’ll discover the true taste of your food and I guarantee you will not be disappointed!  But remember, a little salt does go a long way!

Hopefully the summer weather has arrived where you are… or at least some spring like temperatures!  It is a beautiful day today in New York City!

Happy Friday,

Julie

Delicious Passover Foods April 22 2016

Tonight marks the beginning of the Jewish Holiday of Passover. This holiday celebrates the exodus from Egypt of the Jewish people and incorporates the story of Moses, Pharoh and the ten plagues. As with most holidays, there are a lot of special foods for Passover. Unfortunately for this holiday, there are a lot of foods to avoid.  That doesn’t mean you cannot have something delicious during the holiday.

I’ve taken some of the products from the marketplace to make these holiday staples even better.

Matzoh Pizza is a favorite at my house.  This year, we’ll be using Due Cellucci Traditional Tomato Sauce to top our Matzoh. Just spread the sauce over a piece of Matzoh and  cover with your favorite toppings. Then finish with shredded mozzarella cheese.  Put under the broiler in your oven for about 5-7 minutes until the cheese is melted.

Chocolate Toffee Matzoh is one of my favorite Passover desserts. When you have to cut out leavened foods, there isn’t much to feed a sweet tooth but this always does the trick.  Cover a baking pan with aluminum foil and place a single layer of Matzoh on the foil.  Next heat one cup butter or margarine with 1 cup brown sugar.  Stir constantly until the mixture comes to a boil. Pour over the arranged Matzoh. Place in a 350°F oven until the toffee topping is bubbling. Immediately sprinkle with one bag of chocolate chips.  To make this even better we chopped up some Rococo Chocolates Dark Chocolate Sea Salt Artisan Bars and used them instead of Chocolate Chips.  As the chocolate melts, spread it to cover the toffee layer.  Cool in the refrigerator for 10 minutes, if you leave it too long it will become difficult to cut.  Cut and enjoy.

If you are celebrating Passover, I hope you have a wonderful holiday filled with family, friends and delicious food!

Happy Friday,

Julie