Culinarian | Media Kit 2014

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ulinarian

A FOOD AND DRINK MAGAZINE AT COLUMBIA

MEDIA KIT | 2014



TABLE OF CONTENTS i. Backstory ii. Past Issues & Reach iii. Special Preview Recipe iv. Kickstarter Campaign v. Contact information

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Cover and left photo taken at Rusty Mackarel (a Washington Heights restaurant featured in Issue 3) by Amanda Tien. Media kit by Amy Fu and Amanda Tien


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ulinarian

co-founders

Portraits of the co-founders, Amanda Tien (CC’14) and Manon Cooper (BC’14) by Joanne Raptis, original artwork featured in Issue 3


a magazine for and by Columbia students, celebrating food and drink we are the first and foremost culinary authority created for the Columbia community

Culinarian was founded in September 2012 by Amanda Tien (CC’14) and Manon Cooper (BC’14) whilst they worked together in the Columbia Culinary Society. Their vision for the magazine was a medium that held itself to magazine industry standards, in which students could showcase their literary and artistic talent on the topic of food and drink and gain unparalleled professional experience for university students. For the rest of Columbians, Culinarian aims to be a resource for recipes, restaurant reviews, product suggestions, app ratings, and more. Culinarian not only covers on-campus food life, but reaches beyond the borders of school to the incredible city of New York. Culinarian is a project that fills a niche at Columbia through the integration of food and creative production. We hope to inspire and serve as a jumping-off point for students to explore or create on their own.


Cover styling & photo by Amanda Tien


ISSUE 1 | FALL 2013

THE FRESHMAN ISSUE Our first issue was released ­September 28, 2013. Its ­title, “The ­Freshman,” not only ­alludes to the newness of our ­publication but also to the enthusiasm that university first-years feel (and retain throughout college) upon entering the city with a hungry and adventurous stomach Original artwork, Allison Scott

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Sookk review, Minh Tam Nguyen

impressions on issuu.com

Student Club Profiles, Caroline Lange

this issue includes great features on

JEAN GEORGES NYC BAGELS THE EAST VILLAGE EATING DIM SUM HOMEMADE PIZZA


Cover styling & photo by Amanda Tien


Original artwork, Lian Plass IMMIG R

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ISSUE 2 | WINTER 2013-14

THE PASSPORT ISSUE

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Our second issue was ­released April 7th, 2014 after the northeast’s infamously long and cold winter. Named “The Passport Issue,” this issue highlights the cuisines of international cultures come ­ to life in Morningside Heights and the greater New York area.

Photo by Alex Nguyen

student contributors

Cover feature, Amanda Tien

this issue includes great features on

ITALIAN CHEESE FRENCH MENUS POLISH PIEROGI JAPANESE TEA AUSTRALIAN BBQ


C

ulinarian THE COSMOPOLITAN ISSUE Volume I, Issue III | Spring 2014

get classy with a guide to become a true

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Oenophile

(that’s a knowledgeable lover of wine, ooh la la)

explore a few Culinarians’ best foodie

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Internships

a guide to understanding and utilizing Indian

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SPICES

restaurant reviews CHEF INTERVIEWS FOoD TRENDS ADVENTURES RECIpes and much more

Cover styling & photo by Amanda Tien


ISSUE 3 | SPRING 2014

THE COSMOPOLITAN ISSUE Our third issue, to be ­released in May 2014, is created in the pursuit of classiness. “The ­Cosmopolitan Issue” covers a variety of views on NYC posh ­ professionalism and chic internationalism. This issue is the finishing touch on Volume 1, the last with our co-founders and the end of the 2013-2014 school year.

Profile of Chef Chad Brauze, art by Sofia Davis

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Spot Dessert Bar, Photo by Martin Ong

pages of great writing, original photography, student artwork, and intricate layout design

UWS Neighborhood profile, photo by Katherine Moon

this issue includes great features on

ROAD TRIPS SUPPER SOCIETIES WINE PAIRINGS INDIAN SPICES KITCHEN SKILLS


Ask

Sophia

FROM ISSUE 3 OF CULINARIAN

Pomegranate-Lychee mojito Text by Sophia Cantizano, Photos by Ortal Isaac

The pomegranate’s pink color and the lychee’s delicate sweetness lend an exotic twist to a traditional Cuban mojito. Start your weekend off by impressing your friends with this fun and colorful drink. Substitute other fruits, such as raspberries, for a seasonal cocktail on those long (and upcoming) summer nights.

2 canned lychees in syrup 8 mint leaves plus 1 sprig for garnish 1 tbsp pomegranate seeds plus seeds for garnish 3 ounces light rum

recipe

¾ ounce lime juice or the juice from a ½ lime 1½ ounces lychee syrup 1½ ounces seltzer A few ice cubes

In a glass, muddle the lyc hees, mint leaves, and po megranate seeds using a muddler or the back of a wooden spo on: press down to bruise and mix the fru it, leaves, and seeds in a firm, grinding motion until lightly blend ed, being careful to not pre ss too hard as this can result in a bit ter taste. Squeeze the lim e juice over the muddled mixture and the n add the rum, lychee syr up, and seltzer into the glass. Add ice an d stir the mixture with a straw until combined. Garnish with the fresh mi nt sprig and a few pome granate seeds for a simple yet appealing presentation that will im press any guest.

{

Mojitos can be refrigerated for up to 1 day. Make a pitcher on the day of a party and add ice upon serving. To make larger quantities, use the following ratios: 2 parts lychees in syrup, 1 part lime juice, 4 parts light rum, and 2 parts seltzer.

}


KICKSTARTER Help us realize our dream of taking our professional publication to the next level— printing color copies of our magazine, and get cool prizes like posters!

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What’s next? We want to be able to bring Culinarian to the Columbia community in a greater way. In terms of our goals to be an accessible resource for students, we believe that a print magazine is the best medium. That means coming up with the funds to print our beloved 60-page magazine in full color each semester. In order to make this possible, we are launching a Kickstarter campaign this May.

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What does that mean? Kickstarter is a crowd-funding Internet platform where backers can support a platform (project) and contribute online. It is a way to raise for independent projects and the backers are rewarded by the organization respective to the level at which they give. Some of our rewards will include recognition in our magazine, in print and online, and Culinarian merchandise.

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What can I do? Our website (URL below) will feature updates on the Kickstarter including the campaign link. Check back in mid-May through mid June for how to donate, rewards and more!

www.culinarianmagazine.com


CONTACT Amanda Tien Editor in Chief, Co-Founder | amanda.jo.tien@gmail.com Amy Fu Business Department Head | tf2294@columbia.edu Alex Nguyen PR Director | an2597@columbia.edu

Photo by Tara Mohtadi


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