It looks like there is no Newsday subscription account associated with this login information. If you used an Optimum login, click the Connect Account button to use your Optimum login info to manage your Newsday subscription account. If you used a Newsday login, it looks like it's not connected to an active subscriber account. To verify your subscription information, click the Connect Account button. Otherwise, click Subscribe to create a new Newsday account. Today's paper / archives For the Australian rules footballer, see Danny Meyer (footballer). Daniel "Danny" Meyer (born March 14, 1958) is a New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group (USHG). Meyer was born and raised in a reform Jewish family in St. Louis,[1] where he attended John Burroughs School. Meyer attended Camp Nebagmon for boys in Lake Nebagamon, Wisconsin as a kid. Meyer worked for his father as a tour guide in Rome during college, and then returned to Rome to study international politics.

Meyer was a Brother of Alpha Delta Phi while at Trinity College in Hartford, Connecticut. After graduating from Trinity in 1980 with a degree in political science,[2] Meyer worked in Chicago as Cook County Field Director for John Anderson's 1980 independent presidential campaign. Meyer later gained his first restaurant experience in 1984 as an assistant manager at Pesca, an Italian seafood restaurant in the Flatiron District of New York City. mori sushi menu langleyHe then returned to Europe to study cooking as a culinary stagiaire in both Italy and Bordeaux.sushi hong kong kenjo In 1985, at age 27, Meyer opened his first restaurant, Union Square Cafe.sushi grade fish portsmouth nh

[2] In order to make it successful, Danny Meyer focused on customer satisfaction. Meyer’s restaurants and other businesses include: Union Square Cafe, Gramercy Tavern, Blue Smoke and Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 at MoMA, Maialino, Untitled at the Whitney Museum, Union Square Events, and Hospitality Quotient.[5] Union Square Events, USHG's catering division, operates several concessions at major sports facilities (Shake Shack, Blue Smoke, El Verano Taqueria, and Box Frites) including the Mets Citi Field, Saratoga Race Course, and Nationals Park, Washington, D.C.[6]sumo sushi menu wichita In late 2011, USHG opened North End Grill and a second location of Blue Smoke, both in Battery Park City.ichiban sushi menu pensacola[7] In 2011, the Union Square Hospitality group sold Eleven Madison Park to its chef Daniel Humm and front-of-house director Will Guidara.jiro dreams of sushi richmond va

USHG also founded and continues to organize the annual Big Apple Barbecue Block Party in NYC, which takes place in Madison Square Park and features regionally diverse barbecue from visiting pitmasters. The event benefits the Madison Square Park Conservancy. Meyer co-authored The Union Square Cafe Cookbook (HarperCollins, 1994) with his business partner, Chef Michael Romano. The book earned the IACP Julia Child Award for the best new cookbook by a first-time author, and was followed up with the highly acclaimed Second Helpings from Union Square Cafe (HarperCollins, 2001). Meyer also authored the New York Times bestseller Setting the Table (HarperCollins, 2006), which examines the power of hospitality in restaurants, business, and life. In May 2009, Meyer's restaurants released a cocktail cookbook, Mix Shake Stir (Little, Brown) featuring 140 recipes, along with tips, anecdotes and photography. Meyer has served on the boards of Share Our Strength and City Harvest.[11] In addition, he served as Co-Chair of the Union Square Partnership for 5 years[12] and as an executive committee member for NYC & Co and the Madison Square Park Conservancy.

Four of USHG’s restaurants have earned three stars from The New York Times and Eleven Madison Park was upgraded to four stars in 2009. Three of the five “Most Popular” restaurants in the 2011 New York Zagat Survey are part of USHG, including Union Square Cafe, which has held the #1 spot nine times.[14] Eleven Madison Park held three Michelin Stars, The Modern earned its second Michelin Star in 2015 and Gramercy Tavern holds one Michelin Star[15] and Eleven Madison Park was designated Grand Chef Relais & Chateaux in 2008 and named one of S. Pellegrino’s “50 Best Restaurants” in 2010 and 2011. Meyer and USHG have won 28 James Beard Foundation Awards. In 1988, Meyer married Audrey Rayelyn Heffernan in an interfaith Roman Catholic and Jewish service at Unitarian Church of All Souls in Manhattan. ^ New York Times: "Daniel Meyer Weds Audrey Heffernan" August 28, 1988The James Beard Foundation has named the restaurant and chef semifinalists (narrowed down from a pool of 28,000 online nominees) that will now go to its panel of 550 judges so that winners can be awarded the coveted Uncle Fester during the May 9 gala at Lincoln Center.

We’ll have some analysis later on but for now, check out the list of potential winners and leave your own thoughts in the comments. Today’s market wants exciting flavors, ingredients and solutions. Our culinary experts assist our customers from concept through commercialization. PROVIDING SATISFACTION AND VALUE We deliver the solutions that feed our customers’ hunger for standout products and flavors that never fail to satisfy and delight. Partnering with you for success No one is more agile, flexible or efficient in providing custom and branded food solutions. The heart and soul of Ventura is our people. We are committed to bringing a heritage of knowledge, a passion for food and the science of taste to developing a full-range of custom menu and meal solutions. ABOUT VENTURA FOODS WE’RE DRIVEN TO DELIGHT Food has never been more central in our lives; it’s what fuels and nourishes us. At Ventura Foods, our people are driven to delight, and that means we’re continually crafting flavors and custom food solutions that customers value.