Queens Centers for Progress (QCP) is hosted its annual Evening of Fine Food event on Tuesday, February 23 at Terrace on the Park, Flushing Meadows-Corona Park from 6:30 p.m. to 9 p.m. This unique dining experience included signature dishes from exquisite restaurants and bakeries; specialty items from former “Chefs of the Year;” and tributes to this year’s honorees. All proceeds will benefit QCP’s programs and services, which serve over 1,200 children and adults with developmental disabilities.
This year’s Evening of Fine Food Honorees included Hon. Audrey Pheffer, Queens County Clerk, who has successfully instituted many new programs and initiatives that have technologically advanced and improved public access to records and information since her appointment in 2011; and NYC’s bravest — Diana Pizzuti, Asst. Chief Commanding Officer of Queens North NYPD and David Barrere, Asst Chief Commanding Officer of Queens South NYPD. The evening will also be mixing and stirring with excitement with Celebrity Guest Chef Jesse, 11, from MasterChef Junior Season 4; and Lisa Mateo, Anchor at PIX-11 News and Host of Celebrity Taste Makers.
Former Evening of Fine Food Honorees were also in attendance to spice things up, including 2013 Chef of the Year Veronica Tsang, Senior Vice President, Branch Administration Eastern Regions at Cathay Bank, who presented luscious chocolate delicacies; and 2012 Chef of the Year Linda DeSabato, President of Vallo Transportation, who was serving her delectable meatballs. Back by popular demand was Frank Macchio, who was preparing his special Italian treats; as well as TD Bank’s Signature Yes-tini.
An elaborate Silent Auction was also be part of the event with many wonderful items and delicious gift baskets. Guests were encouraged to view these unique items and take home the fun and excitement these auction items are sure to bring.
About Queens Centers for Progress (QCP)
Queens Centers for Progress exists in order to support children and adults in Queens County who have Cerebral Palsy and other developmental disabilities. The purpose of QCP’s support is to maximize the range and quality of independent life choices available to individuals and their families.
Philippine Airlines is flying to the Big Apple, New York City, on March 15, 2015, marking the carrier’s much-awaited network expansion to the US east coast. In announcing the New York service, PAL Chairman & Chief Executive Officer Lucio C. Tan said, “This auspicious start of regular flights to New York will coincide with PAL’s 74th founding anniversary.” The four-times-a-week service – Manila-Vancouver-New York – will operate at Terminal 1 of New York’s JFK International Airport. PAL will have full traffic rights between Vancouver and New York. The addition of New York will bring to five the total US destinations, following Los Angeles, San Francisco, Honolulu and Guam. The flight to New York – distance of 14,501 kilometers or approximately 16.5 total flying hours – will be PAL’s longest route.
Flight PR 126 departs Manila every Tuesday, Thursday, Saturday and Sunday at 11:50 p.m. Arrival in Vancouver is 8:50 p.m. on the same day. After a two-hour transit stop, the service continues on to New York at 10:50 p.m., touching down at Terminal 1 of JFK International at 7:00 a.m. the following day. The return service, PR 127, departs New York at 11:00 a.m. every Monday, Wednesday, Friday and Sunday, arriving in Vancouver at 1:50 p.m. It departs the Canadian city at 3:20 p.m. and lands back in Manila at 8:35 p.m. the following day. PAL will utilize the Airbus A340-300 jets, which seats 36 passengers in business class and 218 in economy. On board, passengers can expect to be pampered with PAL’s signature “at home” in-flight service, which features business class seats that convert to full-flat beds; in-flight entertainment system such as audio-video on demand in business, and gourmet cuisine designed by top international guest chefs.
The New York service will have the added benefit of boosting PAL’s Canadian operation. From March 15, 2015, the current daily service between Manila and Vancouver will spike to 11 flights weekly with three departure times from Manila – mid-afternoon, early evening and late evening – providing wider schedule choices to passengers. Manila-Toronto will add a fourth weekly frequency, increasing capacity on this long-haul route in time for the peak summer travel period out of Manila.
PAL’s return has been keenly anticipated by the huge Filipino-American communities along the U.S. eastern seaboard ever since the flag carrier pulled out of the region in 1997. About half a million ethnic Filipinos reside on the East Coast, with over 253,000 in the New York-New Jersey metropolitan area, 90,000 in Virginia, 75,000 in Washington, D.C. and environs, and 31,000 in the Philadelphia metro area. Overall, Filipinos on the East Coast account for 15% of the estimated 3.4-million-strong Filipino population in the U.S., comprising a natural base market for PAL.JFK Airport is located at Queens Borough, 15 miles to midtown Manhattan, with convenient connection to the New York subway train system (MTA).
About PAL
Philippine Airlines is the flag carrier of the Republic of the Philippines. Now on its 73rd year of existence, the full-service legacy carrier covers South and North Asia, Australia, the Middle East, North America and Europe. The airline, which has embarked on fleet modernization, route network expansion and service innovations, is best known for its trademark Filipino brand of service marked by warmth, charm and hospitality. PAL has a wide route network covering 29 domestic and 36 international destinations. With its wide range of product offerings, the airline enables passengers to book their flights based on actual needs.
World Liberty TV, Travel & Tourism Channel team was on hand at this Historical announcement here in New York City, see our World Liberty TV, Travel and Tourism Channel for Exclusive Interviews and the Movers and Shakers of PAL.
An Evening of Fine Food provides an informal networking setting for people from the Queens Business community to socialize as they sample the gourmet delicacies provided by Queens’ restaurants and chefs. The event benefits over 1,200 children and adults challenged by mild to severe developmental disabilities.
Each year we honor an individual whose dedication to making a difference in the community is exemplary.
This year’s Chefs of the Year:
Neil Levin , Vice President, Webline Designs
Charles Catalano, RPh & Brenda Catalano, C & S Pharmacy Consulting
The Eastern Produce Council and PRODUCE BUSINESS magazine have once again joined forces to present an exciting world-class event for the industry. The three-day event includes networking opportunities, a trade show of over 400 companies, retail “thought-leader” panel hosted by Perishable Pundit Jim Prevor, educational micro-sessions and tours of the region’s vibrant industry, including the local retailers, wholesalers, foodservice distributors and urban farms and unique eateries.
The program also includes an outreach to students and faculty at regional universities as well as distinguished culinary schools; a media immersion program involving print, radio, TV and online outlets, plus a “Consumer Influencer” luncheon and show tour reaching out to bloggers, consumer editors and those working with all forms of social media.
Back by popular demand are two mini conferences for those who wish to come early and/or stay later. On Tuesday, December 2, the Global Trade Symposium will offer attendees the latest insights on produce importing and exporting to and from the Northeast Region. On Thursday, December 4, the Foodservice Forum “Ideation Fresh” will cover the role of produce in culinary innovation.
Tuesday’s Opening Cocktail Reception and Wednesday’s events are free to representatives of buying organizations, including retailers, wholesalers, and chefs, menu-planners and procurement executives at restaurants and other foodservice operators.
Other business types in the industry can purchase admission to the trade show and enjoy our Opening Night Cocktail Reception and Keynote Breakfast .
“Celebrating Fresh” is the theme of our conference, and there’s no better way to start celebrating than to be in New York City on December 2-4, 2014.
Marcus Samuelsson was born into an eclectic culinary existence. Born in Ethiopia, he grew up in Sweden, cooking from its abundant local pantry at a young age alongside his grandmother, a professional chef. After graduating from the Culinary Institute in Gothenburg, Sweden, Samuelsson apprenticed in Switzerland, Austria, and France before finally coming to the United States—and bringing an already well traveled palate with him.
In 1995, he was hired as the executive chef at New York’s Aquavit, earning it three stars from The New York Times in just three months. Four years later, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef, New York City.” As plaudits came in, Samuelsson evolved from the wunderkind of Scandinavian cuisine (at a time when “Nordic” didn’t carry nearly as much weight) to exploring his roots. Again, his work didn’t go unrecognized. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa received a James Beard Award for “Best International Cookbook” in 2007.
Since then Samuelsson has rocketed to the forefront of national and international culinary scene. He co-founded Townhouse Restaurant Group and wrote Aquavit and the New Scandinavian Cuisine, En Smakresa med Marcus Samuelsson, New American Table, and his memoir Yes, Chef. He’s appeared in myriad television shows, hosting “The Inner Chef with Marcus Samulesson” and judging for Bravo’s “Top Chef.” Most recently, he founded FoodRepublic.com and opened Red Rooster in Harlem and its sister speakeasy Ginny’s Supper Club. Samuelsson is an ambassador for the U.S. Fund for UNICEF; he also is a StarChefs.com Advisory Board member and serves on the board of directors of Careers through Culinary Arts Program.
Samsung Electronics Co., Ltd., a global home appliance innovator, has announced a new lineup of premium home appliances that enable consumers to manage and master the entire cooking process from start to finish. With insights from some of the world’s top professional chefs, a new refrigerator has been developed that keeps even the most delicate ingredients intact. An electric slide-in range with an unparalleled level of oven temperature control and one of the most significant dishwasher cleaning innovations in the past 40 years are also among the highlights on display at the 2014 International CES from Jan. 7-10, 2014.
This year marks the debut of the Samsung Chef Collection, a suite of premium professional chef-grade appliances developed in collaboration with Samsung Club Des Chefs. This first-of-its-kind global culinary initiative, launched in 2013, has brought together world class chefs to collaborate with Samsung on the development of next-generation products.
“Passion for cooking, entertaining and creating a beautiful home are driving our product innovation and inspiring us to new heights of design excellence,” said Warner Doell, Vice President of Home Appliances Sales and Marketing, Samsung Canada. “By working closely with Samsung Club Des Chefs, we’ve created kitchen appliances that offer an awe-inspiring level of flexibility, organization, ease of use and premium style to meet the needs and wants of even the most discerning home cook.”
Korean electronics giant Samsung launched its most talked-about product, the curved ultra high definition (UHD) TV, and a range of products including tablets at the 2014 International Consumer Electronics Show.
The company unveiled a 105-inch screen UHD TV, which it claims is the world’s largest curved UHD TV. The U9000 series includes 65-inch and 55-inch curved TVs.
World Liberty TV, Team was on hand for the debut for Curved UHD TV, as well as many more products Samsung Debuted at the CES International 2014.
The Eastern Produce Council and PRODUCE BUSINESS magazine once again joined forces to present an exciting world-class event for the industry. The three-day event included networking opportunities, a trade show of over 400 companies, retail “thought-leader” panel hosted by Perishable Pundit Jim Prevor, educational micro-sessions and tours of the region’s vibrant industry, including the local retailers, wholesalers, foodservice distributors and urban farms and unique eateries.
The program also included an outreach to students and faculty at regional universities as well as distinguished culinary schools; a media immersion program involving print, radio, TV and online outlets, plus a “Consumer Influencer” luncheon and show tour reaching out to bloggers, consumer editors and those working with all forms of social media.
Back by popular demand were two mini conferences for those who wish to come early and/or stay later. On Tuesday, December 10, the Global Trade Symposium offered attendees the latest insights on produce importing and exporting to and from the Northeast Region. On Thursday, December 12, the Foodservice Forum “Ideation Fresh” covered the role of produce in culinary innovation.
Tuesday’s Opening Cocktail Reception and Wednesday’s events were free to representatives of buying organizations, including retailers, wholesalers, and chefs, menu-planners and procurement executives at restaurants and other foodservice operators.
World Liberty TV’s Food & Wine Team was on hand to cover the 3 day event, see it all in our World Liberty TV., Food and wine channel.
Madison Square Garden unveils a completely transformed arena reopening just in time for the Knicks Pre-Season Game. October 24th, 2013 marked the completion of Madison Square Garden’s three-year, top-to-bottom Transformation, which significantly enhanced every aspect of the historic Arena, from the first row to the last. The completed Transformation, which has been designed to improve the experience of fans, partners, suite holders, athletes and entertainers, was unveiled at a star-studded, standing-room-only press event in the Garden’s re-imagined 7th Avenue entrance, Chase Square.
Featured at the event were New York Governor Andrew Cuomo, The Madison Square Garden Company’s Executive Chairman, Jim Dolan and its President and Chief Executive Officer, Hank Ratner. Also on hand for the unveiling were Knicks legend, Willis Reed and New York Rangers’ great, Mark Messier, among many others.
Madison Square Garden’s self-funded, $1 billion, comprehensive Transformation saw the Garden shut down for three consecutive off-seasons (2011, 2012, 2013,) with construction continuing behind-the-scenes during a full slate of NBA and NHL games, sold-out concerts and other sporting and entertainment events.
The newly transformed Arena boasts new additions such as First-Class food offerings, a “Defining Moments” special exhibit honoring MSG’s unparalleled history, and restoration on the corridors on the entry level of the Arena to replicate the look of the building when the doors first opened 45 years ago. The 1968 North and 1968 South corridors not only replicate the floors, walls, ceiling and lighting of the original Garden, but also feature authentic advertisements and event promotional posters from that commemorative year. New first-class culinary additions include offerings from some of the world’s greatest chefs such as Jean-Georges with Cocina Tacos. Two other restaurants to join The Garden’s unrivaled lineup of food options include La Esquina and Casa Nonna. In homage of Madison Square Garden’s illustrious 134 year history, the remaining 10 “Defining Moments presented by SAP” exhibit will feature special photo displays and memorabilia throughout the Arena that showcase some of the moments that have solidified The Garden’s position as The World’s Most Famous Arena.
An estimate of 2,851 tons of steel was used in the completion of the project. There is a 22% increase in the number of restrooms now available, as well as a 26% increase on concessions offered. The number of suites increased from 89 to 96 and both the Madison and Garden Concourses, as well as the Chase Square have more than doubled in size. Fans will see a return of the 1,000 beloved Blue Seats that were removed in 1990. For the Chase Bridges, 880 steel pieces were used for their erection and a total of 150 yards of concrete was installed. The new state-of-the-art GardenVision, the Arena’s center-hung multimedia display saw an increase from 1,120 square feet to 3,400.
In addition to signaling a new era for the celebrated venue, the Transformation of Madison Square Garden was an important source of union jobs during a difficult time in both the local and national economies. Supported by the Building and Construction Trades Council, the project created 3,700 union construction jobs and required 2.6 million man hours of labor. The project’s architect is Brisbin Brook Beynon, Construction Manager is Turner and Project Manager is JLL.
Queens Centers for Progress Formerly United Cerebral Palsy of Queens Cordially invites you to an Evening of Fine Food
Honoring “Chefs of the Year”
Daniel Leone
Executive Director, QPTV
Walter Sanchez
Owner/Publisher
The Queens Ledger Newspaper Group
on Tuesday, February 8, 2011, 6:30 PM at Terrace on the Park.
