It’s in Queens!

If you read our last post regarding Queens Food Tours, you know we enjoy learning about all that Queens has to offer. Dan Unter, owner of Redwood Deli in Forest Hills and Marissa Spano, Co-Founder of Skilltapp, which connects independent contractors with recruiters, are partners in a new distribution company, 5 Boro Goods.


5 Boro Goods is an aggregator of artisanal New York City-based goods such as chocolate, chips, nuts, crackers, drink mixes, granola bars and other tasty treats. The goods are sold as curated products to hotels across the city to be stored in their minibars, front desks and gift shops. Potential Queens producers that could work with 5 Boro Goods include Queens Brewery, Ash Apothecary, Rick’s Picks, Uji Smoothies Crack Toffee, Bao Food & Drink and Descendant Cider Company. 5 Boro Goods plans to work with hotels in Queens, including Paper Factory Hotel, Z NYC Hotel, Nesva Hotel, Hotel Vetiver, Ravel Hotel, Hyatt Place Flushing/Laguardia Airport Hotel and The Parc Hotel.


5 Boro Goods’ mission is support the local economy and generate revenue streams for NYC food and beverage producers, as well as promoting the “Made in NY” initiative by supplying locally made and sourced food and drinks to millions of visitors each year in NYC.

Partners and native New Yorkers, Dan Unter and Marissa Spano have extensive experience in the hospitality industry, working with hotels, private member-only clubs, restaurants and food / tech startups. Visitors can now easily find local, gourmet curated goods while visiting NYC. If you’re a food producer looking for additional exposure or a hotel looking to upgrade your amenities, contact 5 Boro Goods at or on Twitter at @5borogoods.

Queens is King

Written by Kristina

With Allen being a big Mets fan (yes, he’s ok after their loss on Wednesday) and myself working in Long Island City, we are pretty fond of Queens and all it has to offer. We’re aware of the diverse food scene in the borough and are glad we attended Queens Taste 2016 over the summer with proceeds supporting the Queens Economic Development Corporation (QEDC). Recently, through the QEDC, we learned about Queens Food Tours, operated by Richard Mumith.

FP: Congratulations on being awarded $10,000 by Citi to start Queens Food Tours! Please share the inspiration behind the business.


Richard Mumith, Director of Operations at Queens Food Tours

RM: Thank you! I am very honored to have won. I would say the inspiration to start a Queens Food Tour first came when I used to work in the New York City Council. One of the initiative for many Queens politicians was to promote Queens as a destination. As a lifelong native I liked the idea, but I just couldn’t see how. Even so, the idea always stuck with me. Then one day, I came across a food tour in Manhattan. Out of curiosity, I joined because the idea of eating signature dishes from several restaurants seemed great to me. It was really fun and a cool way to explore a neighborhood. You get to see the sights, learn about its history, and get fed. In a way, a total immersion experience. Then it occurred to me, why can’t we do this in Queens? If anything, it makes perfect sense considering we are the largest and most diverse borough. What better way to explore diversity and culture than through food? Thus Queens Food Tours was born!


FP: Queens residents and tourists alike are in for a treat! What should attendees expect on your food tours? 

RM: Attendees will experience a totally different side of New York City. One that is far more authentic, off the beaten path and delicious.  As much as I love Manhattan, when it comes to good eats, Queens is King!

FP: Please describe the different types of food found in different Queens neighborhoods. 

RM: Totally depends. Queens is the largest and most diverse borough in New York City, and one of the most diverse counties in the world. Each neighborhood has a certain cultural and ethnic identity which is reflected in its cuisines depending where you are.

For instance, in Astoria you’ll find some of the best Middle Eastern and Greek cuisines in all of New York City. In Jackson Heights, you’ll find amazing Bengali, Indian, Nepali, Tibetan, and Dominican food. Flushing is a larger, and far more diverse, Chinatown than the actual Chinatown in Manhattan. There you’ll find endless varieties of dumplings, dim sums, and Chinese cuisines that varies by region whether its Cantonese, Szechuan, or Hunan.

FP: Trust us, we’ve had our share of meals in Flushing! Besides Queens, where are some of your favorite places to eat in NYC?

RM: Wow, I don’t even remember the last time I ate anywhere else in NYC outside of Queens. But then again, I really have no reason to. With Queens being such a diverse foodie paradise, you can literally eat your way around the world without ever having to go anywhere else.

FP: What are some of your guilty pleasures? We call them foodie pleasures, hence the name of our blog.

RM: As an owner of a food tour, you can imagine I have quite a few guilty pleasures. As someone from Queens, it tends to be as diverse as the borough itself, such as chicken tikka masala with garlic naan, Kansas Style BBQ, Jamaican oxtail, wood oven Neapolitan pizza, lamb biryani, Peking duck, Uzbek Samsa and good ole pecan pie slightly warmed topped with vanilla ice cream.

FP: You’re making us quite hungry! If you could get on a plane tomorrow and visit any place just for its food, where would it be?

RM: I would say India because their cuisines are so vast, and varies from region to region.

FP: What are you non-Queens Food Tours related hobbies and interests?

RM: I love to explore other cultures, travel, and eat–which kinda makes running a food tour the perfect job.

FP: Sounds like a fun job to us! We wish you continued success with Queens Food Tours! 

Fall is in the Air

As temperatures slowly drop and the days get shorter, fall is definitely in the air. Celebrate fall and the first day of October with the New Canaan Nature Center at their annual Harvest Festival taking place on Saturday, October 1 from 7-10 p.m.


Come and sample a variety of local brewed beers, wines, bites from Rosie’s and live music by the Jazzholes! All of this will be taking place on the Nature Center’s beautiful 40-acre outdoor sanctuary.

Don’t miss this fantastic event. Call (203) 966-9577 for tickets. Tickets are are $75 in advance, $90 at the door, or $250 for two tickets with VIP parking.

Harvest Festival 
Satruday, October 1, 7-10 pm
New Canaan Nature Center
144 Oenoke Ridge
New Canaan, CT 06840




Upcoming Talks with Francine Segan

From learning about food in Queens to enjoying snacks provided by the Specialty Food Association, we always enjoy attending Francine Segan‘s events on different food trends and topics. Below are some of her upcoming lectures taking place at the 92Y.


Thursday, Sept. 29, 7pm

Do you like honey? Of course you do! Join Francine Segan, 92Y’s resident food historian, and honey expert Carla Marina Marchese on a tasting journey to discover the sensory qualities of 12 varietal honeys. Learn how to evaluate honey through color, aroma, and flavor and how to cook with it; explore its fascinating history; and sample several honey treats.

World’s Most Luxurious Foods

Tuesday, November 17pm

Discover the legends and history behind the world’s most rare and delicious foods, including caviar, chocolate, truffles and the only single-origin heirloom grain pasta.

Special expert guest panelists include John Knierim, expert in the world of high-end foods and vice president of Calvisius Caviar. Enjoy guided tastings courtesy of Calvisius, Monograno Felicetti, Urbani and Venchi.

NY Restaurant Trends: What’s New, What’s Hot

Wednesday, November 2

Francine Segan leads a discussion about NYC’s food, wine, restaurants, culinary innovations and all things edible with three industry experts.

Panelists include Dana Cowin, creative director at Chefs Club International, Jessi Singh of the East Village’s acclaimed Babu Ji restaurant, and Will Elliott, bar director for Maison Premiere, 2016 James Beard Award Winner for Outstanding Bar Program.

Don’t miss these delicious events!

Quick Bites with Chef Gregori Peña

FIVE MORE DAYS…until Greenwich Wine & Food! We continue our interview series with Chef Gregori Peña, named one of this year’s Innovative Chefs by Serendipity Magazine. Chef Gregori is the Executive Chef at The National by Geoffrey Zakarian, where he creates modern American dishes that are inventive, classic and focused on quality ingredients.


Chef Gregori Peña

FP: What are some of your guilty pleasures? We call them foodie pleasures, hence the name of our blog!

GP: Some of my guilty pleasures are New York Style Cheesecake, and then the Fried Chicken & the Snickerdoodle cookies we make at The National in Greenwich – the cookies always satisfy my sweet tooth.

FP: Sounds like a good reason to stop by The National one day! If you could get on a plane tomorrow and visit any place just for its food, where would it be?  

GP: Tokyo, Japan. I was intrigued by the Japanese culture growing up and would love to immerse myself in the food and traditions there.

FP: Japan is definitely on our list of places to visit! Outside of being a chef, what are some of your interests and hobbies? 

GP: Being a chef can be intense, so I like activities that are calming, like reading and practicing martial arts.

FP: What is the one item in the kitchen that you can’t do without?

GP: Spoons – they are so versatile. From tasting to plating, a good set of spoons will help make any chef more efficient.

FP: What three words would your friends and family use to describe you? 

GP: Passionate, stubborn, ambitious.

FP: Good words to live by. Thank you for your time. Looking forward to seeing you at Greenwich Wine & Food! 

Quick Bites with Albert DeAngelis

In 13 days, (yes we’re counting down) we’ll be at this year’s Greenwich Wine & Food at Roger Sherman Park. As with past years, we’re looking forward to enjoying food and drinks from some of best restaurants in Fairfield County. Having eaten at Mediterraneo in Norwalk, we know that attendees are in for a treat when they taste Chef DeAngelis’ cooking. We recently  caught up with him to get some insight on his cooking and background.


Chef Albert DeAngelis

FP: What are some of your guilty pleasures? We call them foodie pleasures, hence the name of our blog!

AD: Haagen-Dazs Choc Choc Chip, my father in laws’ meatballs, and broccoli rabe on good Italian bread.

FP: Delicious list! If you could get on a plane tomorrow and visit any place just for its food, where would it be?

AD: Italy!

FP: Italy is definitely on our list of places to visit! Outside of being a chef, what are some of your interests and hobbies? 

AD: I have a big vegetable garden and also raise chickens. I’m a die hard Jet fan with season tickets since I was 10 years old. It’s all about the tailgate though!

FP: Here’s hoping they have  a good season! What is the one item in the kitchen that you can’t do without?

AD: Here are a few: Vita mix blender, microplane, and Japanese Mandoline.

FP: What three words would your friends and family use to describe you? 

AD: Loyal. Perfectionist. Dedicated

FP: Thank you for your time. We look forward to seeing you and tasting your food at Greenwich Wine & Food!

Quick Bites with Chef Constantine

Now that Labor Day has passed, we’re really counting down the days until Greenwich Wine & Food, one of our favorite food events of the year. Leading up the festival, we’ve caught up with some of the chefs that have been named this year’s Innovative Chefs by Serendipity Magazine. This week, get to know Constantine Kalandranis, chef-owner of 8 North Broadway273 Kitchen in Harrison and 251 Lex in Mount Kisco.


Chef Constantine Kalandranis

FP: What are some of your guilty pleasures? We call them foodie pleasures, hence the name of our blog.

CK: For sure sardines out of the can on toast or on tomato (mayo works here). I also enjoy standing up and eating, not sitting….which is just not the same.

FP: Allen would agree with you on sardines! If you could get on a plane tomorrow and visit any place just for its food, where would it be?

CK: North Africa where our company Chef Hichem is from to try the amazing breads, couscous and crazy food combinations…exotic and pure!

FP: That would be an adventurous trip for sure! Outside of being a chef, what are some of your interests and hobbies? 

CK: I’m definitely a big fan of hanging with the kids and wifey. Not much time for anything else but that is just fine by me.

FP: What is the one item in the kitchen that you can’t do without?

CK: My team! Any tool is replaced by an awesome group of hardworking talent.

FP: Great answer! What three words would your friends and family use to describe you?

CK: Quiet, patient and nuts.

FP: We’ve heard from other chefs that sometimes being “nuts” in the kitchen is not a bad thing at all! Thank you so much for your time. We look forward to seeing you at Greenwich Wine & Food in a few weeks!