Flynn McGarry Creates a Caviar-Filled Menu for Hudson’s

A behind-the-scenes preview of the water-bound dinner series

At 19 years old, Flynn McGarry admits he always dreamed of opening a restaurant—a goal he deemed lofty when he began cooking at 12 years old. But now he has Gem: a home-like venue hidden along Forsyth Street in Manhattan. Here, the chef and his team serve two seatings of 12, Tuesday through Saturday. Being closed on Mondays and Sundays is important for the chef—for prepping …

Benefiting The ACLU, The Standard’s “Chefs Stand Up” Dinner Series

A look at the three-city venture that supports immigrant communities

The Standard is hosting a three-city, nearly three-month long dinner series benefitting the ACLU, called “Chefs Stand Up.” With chefs from various cities, ethnic backgrounds and experience levels, the series will feature dishes inspired by the various immigrant communities that support, improve and evolve the industry. Proceeds from each dinner will go to the ACLU Immigrants’ Rights Project—a part of the Union that combats discrimination …

New Technology Hopes to Transform the Food Industry

The food industry has garnered near universal flack for its lack of transparency, mistreatment of animals and environmental impact. Rightfully so in some instances, but technology hopes to alleviate the issues that some producers and consumers otherwise cannot avoid. Foodini, for instance, is a 3D printer that replaces typical plastic ink with edible ingredients, allowing home-cooks and chefs the ability to make an exact amount of …

From The Seeds Up: The Future of Fruits and Vegetables

At New York’s first-ever Variety Showcase—organized by the Culinary Breeding Network from Oregon, and GrowNYC—chefs, plant-breeders, farmers and others in the food industry joined together to discuss and present examples of the future of produce. One of the many goals of the showcase includes developing ideas—and in-turn seeds—that produce foods which taste better, reduce waste and meet the specific needs of chefs and cooks. While much of these “bespoke …

Traeger Grills Aren’t Technically Grills

Insight into the machine and its owners with CEO Jeremy Andrus

A Traeger Grill isn’t technically a grill at all. They’re not like the gas or charcoal grills we’re familiar with, rather they are wood-powered electric outdoor convection oven and smoker hybrid. Their precision is unmatched, and users can set the temperature using the grill’s controls or the app (which also has great recipes and other content). Wood pellets are burned, generating heat and smoke for …