Demian Repucci content

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 [...]

That day was the fourth day that I arrived at the Apple Store at 6AM to stand in line to buy an iPad (Thurs 21st, Fri 22nd, Sat 23rd & Mon 25th). On Thursday, Friday and Saturday, after waiting for between 20 minutes – 1 hour, we were told there were no iPads that day. [...]

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 [...]

Summer Corn & Leek Soup with caramelized corn, basil, olive oil, chili oil
Corn sauteed with leeks, garlic, green onions, white onion.  Simmered in cream and chicken stock with corn cobbs, leek greens, bay leaf, thyme sprigs, salt and white and black pepper.  Strained.  Served with caramelized sauteed corn, basil chiffonade, olive oil and chili oil.

For the last two weekends New York’s cerebral supper club A Razor A Shiny Knife traveled to California to put on three events in Los Angeles and San Francisco with LA’s Room Forty and New York’s The Noble Rot.  The title of this short cooking tour was ‘Two Perspective: Modern Meets Traditional’.  The concept being [...]

Hosting a picnic for about twenty people, I needed to come up with a few sandwich ideas.  Sandwiches that would be big taste ‘bang’ for the buck, that people would like and, most importantly, that I was interested in making.  Immediately I thought of the Vietnamese Banh Mi.  One of my all-time favorite foods.  but [...]

It took some doing but we finally summoned the courage to leave the safety of the city and head north into the wild country.  Specifically our destination was the Pocantico Hills and the storied Blue Hill at Stone Barns restaurant.  From the train station it was easy to get a cab to the farm.  As [...]

On May 25th the New York Times reported that chef Jonathan Benno’s new restaurant being built at Lincoln Center for the Patina Restaurant Group did not yet have a name.
The next morning I sent a letter to Nick Valenti, head of Patina with a suggestion for a name I thought would be fitting for the new [...]

Another chapter of New York Restaurant Week has begun.  And with that another case of the butterflies for me.  I see Restaurant Week as a dual-edged sword of incentives.  The cheaper price fix is an incentive for more diners to eat out.  As well as an incentive to try restaurants they might not normally go [...]

I took the opportunity recently to speed through the Fancy Food Show, the great confluence (purportedly) of all things gourmet and culinarily high-brow held every summer at New York’s Javits Center.  At first blush the floor of the show looks like a mash-up of Disney’s Epcot Center, Whole Foods, The Euro-Zone Dairy Farmers Union, an [...]