Organic Avenue: Menu Development Project

Organic Avenue is a small yet fast-growing organic juice and foods retailer in the New York Metro area. They have 12 stores but have plans for significant expansion in the near future. In June they hired me to consult on a menu development project for them.  Organic Avenue’s current products are focused on their amazing [...]

John Shields & Karen Urie Shields: Restaurant Project

I became an instant fan of chefs John Shields and Karen Urie Shields as soon as I read the New York Times article about their work at Town House restaurant in the rural hamlet of Chilhowie, VA. I was smitten with the accompanying photos of their food – the ingredients, composition, color and texture all [...]

Private Member’s Club Concept Design

I have been working with a private member’s club to design the concept for the next chapter in their growth. Without giving away too many details too soon, the new club will house not only member’s lounge, meeting and private event spaces, but also a large culinary component as well.

We are in the process of [...]

Ideas In Food; Space Concept

In 2011 I was asked to come up with ideas for great chefs that might be interested in doing a restaurant in the commercial spaces of a loft building development project in Philadelphia. Immediately I thought of the amazing duo Alex and Aki of Ideas In Food.

Alex and Aki are not only chefs but also [...]

Restaurant Concept Design: High-End Burger Joint

In January of 2011 I was contacted by a client interested in opening a high-end burger joint in the North West Chicago suburbs. The main focus of the menu would be organic, grass-fed beef burgers, fries and shakes at reasonable prices. No easy task! Comparables in this market are restaurants such as Elevation Burger, Farm [...]

Menu Development Project: The Wayne Bar

In April of 2013 I was hired by the team behind the new Wayne Donut and Ice Cream Bar in Wayne, PA to develop a menu for their first retail venture.
The space that was selected was very tight, restricting not only the layout of the store but also the potential of what could be produced [...]

Gaijinner!: The Perennial Plate Cooks Japanese

I have been working on a project with the amazing Daniel and Mirra of the Perennial Plate.  They are currently neck deep in filming a new season for their online sustainable food video series.  This time they are taking their show global for: Perennial Plate Season Three: ‘Real Food World Tour’.  The first leg of [...]

Business Start Up Concept in a Shipping Container

This is a design that was submitted to the Not Just a Container contest for the new Dekalb Market in downtown Brooklyn.  Called ‘Meatspace’, it is a restaurant concept I designed around modern meatball sub sandwiches.  I adapted the concept to fit the shipping container requirements of the Dekalb Market contest.  It would contain a [...]

Jimmy’s No. 43 ‘Duck-Off’ – Winner!

Jimmy’s No. 43 Restaurant in New York’s East Village recently held a friendly competition to benefit Food Systems Network NYC.  The competition, winkingly titled a ‘Duck-Off’ asked participants to serve a duck dish of their choosing to 150 people.  The judging panel, made up of Serena Di LIberto of Heritage Foods USA, Amy Zavatto of [...]

Halloween Pumpkin Carving: Warhol’s ‘Self Portrait (Fright Wig)’

This is what I worked on in between trick-or-treat knocks at our door.  I do not want to think about how long this pumpkin carving project took me but…. I am pleasantly surprised with how it turned out.  A new rendition of Andy Warhol’s ‘Self Portrait (Fright Wig)’, 1986 (on the left) executed in back [...]