Urbanspace NYC

UrbanSpace, NYC, FRCH Creative Fuel

A stone’s throw away from Grand Central Terminal, Urbanspace Vanderbilt brings over 20 artisanal and chef-driven food concepts to the heart of Midtown Manhattan. As a year-round culinary destination, Urbanspace NYC has quickly become one of New York’s most buzzed about food halls, featuring an unbeatable selection of rotating concepts inside a truly iconic New York space. Read more of this post

Pass Your Plate

FRCH | Pass Your Plate

“The most indispensable ingredient of all good home cooking: love for those you are cooking for.” – Sophia Loren

We firmly agree with Ms. Loren so for our holiday “card” this year our team decided to gather our favorite recipes from around the firm and share the stories behind the food (along with some pretty mouthwatering recipes…).

Every family has a story to tell, welcome to ours … so pass your plate and allow us to share our joy, memories and waistline with you this holiday season.  Read more of this post

2015 Summer Soiree Celebration

FRCH Summer Soiree
FRCH recently held its annual summer celebration, the 2015 Summer Soiree! It’s always nice to spend time with each other in a relaxed setting, share ideas and meet new additions to the team as well as their families. Read more of this post

Whole Foods Market Dayton Grand Opening

Whole Foods Market Dayton, FRCH Design, Creative FuelWednesday, our team took a quick road trip to the grand opening of the first Dayton-area Whole Foods Market. The new 45,000-square-foot store at Oak Creek Marketplace features local products (many made within 100 miles of the store), such as a new flavor of Jeni’s Ice Cream, and a collaboration beer with MadTree Brewing from Cincinnati offered at the in-store pub. Whole Foods Market goes beyond the typical grocery store experience with a coffee bar and growler fill station, fresh soup, salad and sandwich bars, and open service department layouts that bring the product closer to the customer, encouraging an interactive experience with both product and store employees. Read more of this post

SOULFUL FOOD… Tobias Harris and the Food Around Him

TOBIAS’ LIFE PRINCPLE: As you grow older it is the simple things from childhood that become more meaningful and traumatic for you. This principle may not be for everyone, but for me, IT IS! Read more of this post

For Fall an Apple Pear Crisp

This may look like a Plain Jane dessert but the taste and texture are all you could desire in a dessert for these lengthening fall evenings.  Beyond peeling the apples it’s a quick recipe.  Commandeer volunteers to peel the apples and pears, use a potato peeler, so simple.  The recipe makes 6 to 8 servings.

Start with a mix of half apples (a mix of goldens, jongolds, a granny for tartness, pippins or empires) and pears (bartletts are best), 2 to 3 pounds to yield 6 to 8 cups of peeled, cored and sliced apples.  Your baking dish will determine the quantity – 8” square or 9” round baking dish for 2 -2 ½ pounds.  I use a 12” long oval baker for up to 3 pounds of apples.

Preheat your oven to 400 F and butter the baking dish.

Toss the apple slices with 1 tsp of cinnamon, juice of ½ lemon and 1/4 to 1/3 cup brown sugar.  Dump this mixture into the baker and spread evenly.  Now I like to sprinkle a tablespoon or so of Poire Williams, apple jack or Calvados over the fruit for a bit more depth of flavor – its optional.

Next combine 5 Tbs cold butter – diced, ½ cup rolled oats – reg or quick, ½ cup reg flour and ½ cup chopped nuts – in a food processor (a mini is best – easier to clean up) and pulse till mixed but still rough.  To mix by hand use a pastry blender, a fork, two knives or your fingers.

Spread the topping mix over the apples.  Bake for 30 to 45 mins until the topping is brown and the apples and pears are tender.

Serve hot, warm or room temp.  Serve with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.   This is why I keep the sugar on fruit low – I like the sweetness in the ice cream to contrast and complement the fruit.

Optional ingredients for the topping are:  unsweetened coconut about ¼ cup, dried currents, blueberries or raisins about ¼ cup.  Or whatever your imagination and taste buds are suggesting.

This recipe is based on one from Mark Bittman in How to Cook Everything