Posted by: jpulice in Untagged on
Jul 17, 2009
Last weekend, we participated in "The Edible Gardens" series at The New York Botanical Gardens. Not only did we have a sampling booth but our Chef also did a cooking demo. Our only requirement was to feature a food item that was garden grown. We decided to use zucchini blossoms in both the demo and sampling recipe.
The blossoms before we stuffed them with ricotta cheese, deep fried them in brown rice tempura,topped them with a lemon caper aioli and served them over arrabiatta sauce
Chef Felix putting the finishing touch!
The finished product! So delicious!
Our display at our table
Our lovely catering specialist,Cyndy
Chef Edward Sylvia and a staff member of the gardens, they were all so nice- it really was a pleasure to meet all of them.
The crowd that gathered for Chef's coooking demo
Chef on stage
The finished product- a tasty zucchini blossom frittata, check out the recipe HERE (Click on Recipes-Select by Chef, see Edward Sylvia)
Posted by: jpulice in Untagged on
Jul 15, 2009
Monday 7/15
Soups
Gazpacho
Cauliflower Cheddar
French Onion
Green Split Pea
Chicken Vegetable
Vegetable Chile
Italian Wedding
Click here to see our FULL MENU of this week's daily specials- including a variety of soups, entrees, sides, sandwiches, paninis, pizza *the prices shown are for take out/delivery, prices may vary in dining room
Posted by: jpulice in Untagged on
Jul 06, 2009
Monday 7/6Soups
Gazpacho
Broccoli and Potato
French Onion
Green split pea
Chicken Vegetable
Vegetable Chile
^Carrot ginger lime
Click here to see our FULL MENU of this week's daily specials- including a variety of soups, entrees, sides, sandwiches, paninis, pizza
*the prices shown are for take out/delivery, prices may vary in dining room
Posted by: jpulice in Untagged on
Jun 30, 2009
We have been on Twitter for a while now- but when our website got hacked into in the earliest stages of development, our Twitter account was suspended for 30 days. We missed it SO much- as we find it to be a great tool for spreading messages and connecting with others. The good news is that we are no longer 'suspended' and we feel that in pairing our updates with developments on the new site we will be able to take full advantage of our tweets.
Yesterday @zagatbuzz tweeted a link to this article from The Boston Globe, "'Tweets' On The Menu Are A Sweet Deal." It discusses how many restaurants and food industry businesses are using twitter to engage with their customers. We certainly agree with all of the advantages discussed- but more importantly we are looking to improve the way we twitter. If you're on Twitter click here to follow @certe - let us know what you think- and share what kind of updates you would like to see!
Posted by: jpulice in Untagged on
Jun 26, 2009
Next Week's Specials at Cer té
Monday 6/29
Soups
Gazpacho
Broccoli and Potato
French Onion
Green split pea
Chicken Vegetable
Vegetable Chile
Black Bean
Click here to see our FULL MENU of this week's daily specials- including a variety of soups, entrees, sides, sandwiches, paninis, pizza
*the prices shown are for take out/delivery, prices may vary in dining room
Posted by: jpulice in Untagged on
Jun 19, 2009
Next week's specials at Cer té:
Monday 6/22
Soups
Gazpacho
One potato, two potato
French Onion
Green split pea
Chicken Vegetable
Vegetable Chile
Hearty Veggie
Click here to see our FULL MENU of this week's daily specials- including a variety of soups, entrees, sides, sandwiches, paninis, pizza
*the prices shown are for take out/delivery, prices may vary in dining room
Posted by: chef in Untagged on
Jun 18, 2009
Yesterday part of my staff and myself went to Film Forum to go see the movie Food, inc. I decided to go because I believed in what I thought was the premise of the movie. Mass produced food could not compare with locally grown "cared to" product. What I did not realize is that this was as basic as a soup stock. I left the movie very pissed off but I did not want to ruin the outing with my co workers with negativity. I needed to vent so here is my first "real" blog on my revamped website.
As you all know we are in the process of opening the first green pizzeria in nyc. As a chef it is a natural instinct to demand local. As a business owner it is a natural instinct to demand cost effective. This has been my dilemma since day one but I believe at Cer té we found a good recipe for the two. My new dilemma after seeing this movie is what to do as a human being. I do not want to turn this into a movie critique all I could say is go see it and you will then understand what I am talking about. I am now one hundred and fifty percent committed to you, my client, customer and employees to make sure the food I present to you is fresh, affordable, and most of all humane. The only way we can change is not a low fat diet. It is not a low carb diet but a diet of food from the proper sources. Sources that care about what we consume. Sources that do it for more than just the money sources that just give a sh_ _ and make sure it's not in our food. I am in the process of setting up appointments with my vendors to check all facilities of where our food originates.
Stay tuned....
Posted by: eostrow in Untagged on
Jun 12, 2009
Hey my name is Eric and I'm heavily involved in the planning of Pizza by Cer té , I will regularly update you on the progress of the pizzeria. Look for my posts with pictures of the whole process and the latest news of our exciting venture.
Have you read the article about Pizza by Cer té that was in Crain's? Check it out here and learn more about our new location.
Aside from endless hours spent sampling our delicious pizza, (my favorite is the truffle and robiola) the most exciting part of opening Pizza by Cer té is the green initiative involved with it, 
Did you know:
Last year, almost 30 % of all meals were eaten away from the home
Nationwide the restaurant industry consumes 1/3 of all retail electricity use
Demand for local and or organic food is growing at 25 % per year
With this said, the demand for Green restaurants is growing. Consumers want to know that our local restaurants are utilizing these resources.
NYC is known for its spectacular restaurants with a wide variety of cuisines. Manhattan has started its "green movement" and becoming a fast rising "green city" The time is now to go green
NYC's restaurant industry has untapped potential for greener practices and policies that can have a significant impact on this business sector's influence on the environment. With its' Green Restaurants Program, Green restaurant associations are working to help restaurants "green" their practices to create a healthier environment for staff and patrons.
Pizza by Cer té will concentrate on the following practices to help NYC and its consumers get on the green wagon
· Use Less Water
· Use Less Energy
· Reduce Waste
· Use Safer Cleaners
· Buy Local Grown Food
· Find Green Products
We are really proud to do our part in helping NYC go green, we hope you are doing your part as well.
Visit often for more Pizza by Cer té news,
-Eric
Posted by: jpulice in Untagged on
Jun 01, 2009
The 333rd customer to "Join Our Community" will receive a free lunch for two in our dining room. You can find the option under the "Contact" Menu on this website.
Why join? Enlisting in the community allows you to create a customer identity, we get to know you as you communicate with us via comments on our blog. Please comment on our entries, provide feedback and suggestions. Plus- you will get specials & newsletters sent to right to your inbox.
Why 333? 3 is the lucky number of our Chef, and he hopes that this new forum for communication will bring on lots of good fortune for the Cer té community. Communication is mutually beneficial to us and our customers, we feel lucky every time we hear back from one of you.
Good Luck!
Posted by: jpulice in Untagged on
May 28, 2009
Hey Everyone,
Welcome to the blog! My name is Jaci and I am the marketing director at Cer té. We are so excited about the new site, (see Chef's entry below!) please e-mail me any comments/suggested improvements- marketing@certenyc.com. We really want to make this site a place for open discussion- your input is what has made Cer té succeed since the beginning.
Aside from the website launch, today we introduce a new sandwich for Midtown Lunch's "Sandwich Challenge". The past few months we have participated in this challenge and have gotten to really enjoy the Midtown Lunch Community. We definitely suggest you check out the site and all of the entries.
Instead of entering the challenge once- we decided to offer something different every month. We have officially introduced our entry for the month of June:
Soft Shell Crab Sandwich- Beer battered jumbo soft shell crab with bibb lettuce, remoulade sauce on a toasted butter potato roll $8.95
Check out our other entries on the Midtown Lunch Cer té section, (featured on our Media Page)
Be sure to try out the sandwich this month, in the meantime- are there any sandwich ideas you'd like to see us create in the future?
-Jaci
