THE HYGGE TIMES
September 2017 Edition
The BCCC is Now Open! A Few Words on the BCCC Recipe of the Month: FullBy Diana Rodriguez Proof Fudgy Brownies By Lucas Denton Last night, at about 4 PM, Friends and Family guests began to arrive. It was a stream of familiar faces, faces of people with whom we’ve now worked for three years to make this very evening happen. They each carried a mixture of awe, gratitude, and pride as they entered, marveling at the result of our collaboration.
“This program came when I was going through a rough time and it grounded me. My dream was, and still is, to open my own restaurant with my sister. I wanted to be a chef and learn every aspect of the business, which I feel like I’ve gotten and will only continue to get. The transition to externship at the Great Northern Food Hall was challenging for all of us. The commute was tough and all of the sudden we were working with real people, really fast, with all different kinds of attitudes. This is where I was able to utilize my other skills and learned a ton about the product there. In the [kitchen] I built a really great rapport with several of the employees, and was even told that once I finished the program I’d always be able to get a job there.”
Later on, as I sat with Linden and the food arrived, I could hear exclamations around me in 360 degrees“This is amazing!” “I never thought we’d eat like this in Brownsville!” “This is the beginning of a new era for the neighborhood”- surrounded by people like Brenda Duchene and her family, Danny Goodine, the Community Board Chairwoman Viola Greene-Walker, the aspiring The Cook’s Nook city councilwoman Diedre Olivera, By Ashley Sinon Pastor Nel (from the blessing), and many other people who’ve become family through this process, I think we all felt as relaxed as we would in our own homes, but also propelled by a new sense of momentum many of us had only ever dreamed might have roots in reality. The Book: On Food and Cooking: The Science and Lore of the Kitchen Thank you Claus, for everything. The Author: Harold McGee We are on the cusp of making a great change, not just in the lives This award-winning classic is a must of our participants, but for Browns- read for all those in the culinary indusville as a neighborhood, and in the try or any food lover at large. With a nature of how work like ours is thorough and complete analysis Harold conducted. As much as we’ve done McGee explains the hows and whys of so far, this is only the beginning, the kitchen. Want to learn more about and we have rocketed in the right how vinegars are produced? Flip to direction. None of this could have Chapter 13 for a convenient table of happened without you. contents that can lead you to the exact vinegar you are looking for! Peppered We have brought hygge to with interesting scientific breakdowns Brownsville. and relevant historic factoids On Food and Cooking is sure to answer any question a reader could think of.
By Gabriel Martinez
Full-Proof Fudgy Brownies This recipe is full proof. It’s so simple, but with quality cocoa and vanilla, it’s heavenly! The trick is to slightly underbake it! Add ins are also encouraged, like a cheesecake swirl, salted caramel, etc. though it’s fine by itself! They’re to be baked at 350°f for about 25-30 minutes in a greased half hotel pan or round cake pan. 1/2 lb melted butter 550g sugar 4 eggs 140g A.P. flour 1 cup cocoa powder 5g salt 1 tbsp vanilla extract I’m originally from the Bronx, and was raised in the Hudson valley upstate. I went to Johnson & Wales University in Miami, Florida for culinary arts and food service management. In my time there, I really enjoy drawing and painting, and if I have time, I absolutely love creating ceramic sculptures! I’m also really into rock, jazz, old school hip hop, and blues.
THE HYGGE TIMES Donna Lee’s Favorite Dish: Norman’s Toasted Cheese Sandwich I’ve seen Restaurant Norman since it’s construction days, and the one item that is notably my favorite dish is the Cheese Sandwich. The crunchiness of the bread along with the mix of Harvati cheese, Cabot Cheddar, and slices of green apple make this one of the more popular items on the lunch menu. All grilled cheeses remind me of home (I’m originally from Tennessee!), but this Cheese Sandwich reminds me of Norman
Natha Tungwongsakul’s Favorite Dish: Shrimp and Grits at GNFH Shrimp and Grits has been my best friend since it was introduced to the Grain Bar. The dish is composed with sweet corn that not only compliments well with buttery and cheesy grits, it adds new depths of interesting, crunchy textures onto the dish. It’s garnished with Nordic Shrimp and perfectly spicy chili oil. Yum!
Nitan Chander’s Favorite Dish: Pork Sandwich at GNFH
During my short time here with MeyersUSA, I’ve come across a dish that has become an instant favorite. The pork sandwich from Meyers Bageri was an excellent introduction to what our company offers across all our restaurants. The amazing combination of unique flavor profiles and textures is what draws me in every time I am looking for a bite to eat in the Great Northern Food Hall!!
September 2017 Edition
Hannah Kramer’s Favorite Dish: Meyers Bageri’s Rugbrod
My favorite item is our Rye Bread. Having a wheat allergy, my bread options are usually quite limited and never taste quite the same as the real thing. Since our rye uses only rye flour and no wheat flour, I get the joys of tasting this incredible bread that is layered with sweet, sour, full flavor. Whether on an open rye sandwich, as a rye bar with chocolate and nuts, or just plain and simple with butter, I could eat it every day.
Cristian Mejia’s Favorite Ashley Sinon’s Favorite Dish: Chicken & Smoked Dish: Agern’s Sour Cherry Bacon Porridge at GNFH Agern is known for its fresh, unbelievably
My favorite dish from the Food Hall would have to be the chicken and smoked bacon porridge. It has two of the things I love which are chicken and bacon. Plus, the other ingredients on the dish are very tasty.
delicious Nordic cuisine and the task to pick a favored dish was an arduous one. Yet the siren call of the pastry team is heard above all else by this sweet tooth. Chief amongst the sumptuous array of confectionary delights is the Sour Cherry dessert. From the crisp malt cookie hiding beneath the smooth, rich cherry sorbet to the tart contrast of the fermented cherries this dish is impossible to pass up. The sweet, sweet flavors continue to entrance with a milk chocolate ganache, malt powder and a gorgeous frozen soufflé. Nothing compares to a tasty dessert at the end of a fabulous meal, and no dessert bests the Sour Cherry.
THE HYGGE TIMES A Day in the Life of Erin Massano By Donna Lee
If you haven’t met Erin, she is a New Jerseyan and our Human Resources Generalist for MeyersUSA! She goes from one MeyersUSA location to another to meet with team members and make sure the HR department is up and running. She handles the benefits, payroll, and manages ADP Workforcenow and Hotschedules. She always says that “It’s important that everyone understands our generous benefit package and offerings and also important that everyone is paid accurately.” Now you know how essential Erin’s role is in the HR department! On her days off, she likes to eat, hike, binge on a TV show (she’s been watching Ozark), or explore a new place or restaurant. Her life revolves around what she will eat next. If you see Erin at your restaurant or location, don’t be shy to say Hi and ask any HR-related questions. If you need recommendations on any restaurants in New York or New Jersey, she’s the one to ask!
September 2017 Edition
Quote of the Month
By Helen Hayes Selected by Gigi Flaherty
“The expert in anything was once a beginner” When I first joined MeyersUSA, I had no idea how to make coffee, or what the term “barista” is. Now I know how to taste coffee, how to make cortado, macchiato, latte, cappuccino… etc. I didn’t join the company knowing what it takes to be a Supervisor. And now, I can con- Brownsville CCC’s Grand Opening Photo fidently and proudly call myself from Page 1 a professional Supervisor. To become good at anything, you have to start somewhere.
Birthdays
Work Anniversaries
Name
Location
Date Name
Park, Brian Andersen, Jonas Wong, Rachel Olsen, Jeffrey M Williams, Christine Johnson, Donnell Wills, Tandecia Hossain, Omar Garrick, Sasha Nunez, Ivy C Flores, Alvaro Osorio Gonzalez, Jose Curtis, Xavier Martinez, Gabriel Bliss, Clarke Pagliara, Nicholas Anthony Salazar, Brian Petersen, Arkeem Hernandez Del Orbe, Bryan A Cortes Martinez, Sabdiel Jones, Mark Youngblood, Bobby T
Agern GNFH Agern Meyers Bageri Norman GNFH GNFH GNFH GNFH GNFH Agern Rhubarb MeyersUSA Agern Norman GNFH GNFH Agern GNFH Agern GNFH Norman
1-Sep 1-Sep 3-Sep 8-Sep 10-Sep 10-Sep 11-Sep 12-Sep 12-Sep 13-Sep 13-Sep 15-Sep 15-Sep 15-Sep 16-Sep 17-Sep 21-Sep 23-Sep 23-Sep 24-Sep 26-Sep 30-Sep
Flodmand, Bryan Perez, Felicia Marie Runco, Dahlia Yeahia, Ferdousi Thompson, Jameisha Bengtsson, Julie Spano, Danielle Nicole Tochimani, Rosa Maria Ramos, Juana Abbas Perez, Sara Hope-Flores, Abigail Susan
Location
Date
MeyersUSA GNFH MeyersUSA GNFH MeyersUSA GNFH GNFH GNFH Rhubarb GNFH GNFH
4-Sep 5-Sep 7-Sep 12-Sep 12-Sep 15-Sep 19-Sep 19-Sep 23-Sep 27-Sep 29-Sep
Hygge Times Editorial Board
Picture above took place when Erin was exploring the Museum of Ice Cream!
Claus Meyer Publisher, Chairman Angela Wang Executive V.P., Talent and Inclusion Hannah Kramer Executive V.P., Editorial Committee Jenny Pura Editorial Page Editor Ashley Sinon Journalist Erin Massano Contributor Nitan Chander Contributor Cristian Mejia Contributor Gigi Flaherty Contributor Natha Tungwongsakul Contributor
Diana Rodriguez’ photo from Page 1