Millennial Dining Habits (NYC)
Millennial eating habits are changing the face of dining. With the rise of this influential generation, there are new demands on restaurants from food sourcing to unique flavors, from experiential dining to clever marketing. But how is this changing the way restaurants are preparing for these millennials? What does this new generation of diners want to eat, and how do we attract and maintain loyalty?
Join Culintro & Prosciutto di Parma as we learn how to satisfy this new generation of customers. Hear stories and get advice from Corey Cova (Chef & Owner of Earl's Cheese Bar, ABV, & Dough Loco), Andrew Tarlow (Owner of Marlow and Sons, Diner,Reynards, etc), Harris Damashek (CEO, Underground Eats), and moderated by Anne McBride (Director of the Experimental Cuisine Collective at New York University, and culinary program and editorial director for the Strategic Initiatives Group at the Culinary Institute of America).
Date: Tuesday, December 3rd
Time: Cocktails & Networking 6-7pm; Panel 7-8pm
Anne E. McBride is the director of the Experimental Cuisine Collective at New York University, where she is also pursuing a PhD in food studies, and culinary program and editorial director for the Strategic Initiatives Group at the Culinary Institute of America. She has co-authored four books with culinary professionals, including Chocolate Epiphany with François Payard and the recently released Les Petits Macarons with Kathryn Gordon.
With over 15 years of marketing experience, Harris crossed over to the hospitality industry after attending an event that convinced him that experiential food events were going to be a transformational force in the dining world. That was the genesis of Underground Eats. Fast-forward two years, Underground Eats has produced or promoted over 400 dining experiences in NYC and beyond for Underground Eats’ 20,000+ member and major brands such as Vanity Fair, Pernod-Ricard and Prosciutto di Parma. From pop-ups and supper clubs to culinary tours, tastings, classes and wine, spirit and beer experiences to more immersive and ethereal events, UGE has worked with some of the best chefs and culinary personalities around the world including Sean Brock, April Bloomfield, Michael Anthony and Mario Batali, to name a few. Events have been known to feature truly unusual locations, themes, art, music, close chef encounters and a touch of (tasteful) nudity.
Restaurateur Andrew Tarlow is widely recognized for pioneering the artisanal food movement in Brooklyn with his collection of acclaimed restaurants, which focus on sustainable, seasonal and locally sourced ingredients. Most recently, Andrew and his partners opened the Wythe Hotel and its ground floor restaurant Reynard in a turn-of-thecentury factory building in Williamsburg, Brooklyn. In 1999, Andrew opened his first restaurant, Diner, which serves locally-sourced, New American food inside a refurbished 1927 dining car in the industrial neighborhood of South Williamsburg. Marlow & Sons, a restaurant, oyster bar, and general store, soon followed next door, functioning as a cafe by day and a raw bar and restaurant by night. Other culinary ventures include Marlow & Daughters in Williamsburg, a butcher shop specializing in locally sourced grass-fed meat and house-made sausages; and Roman's in Fort Greene, Brooklyn, an Italian-inspired restaurant with a three course menu that changes daily. Andrew is also the founder and publisher of Diner Journal, a quarterly magazine with original art, literature, and recipes, that is distributed in his restaurants and select bookstores throughout the world.
Influenced to be a chef surrounded by farms in Northern California, Corey watched way too much Iron Chef, and read a lot of food books growing up. Beginning his restaurant career at 14 as a busboy, he has since engulfed himself in a quest for hospitality knowledge.
After serving as a Culinary Specialist in the US Navy, Corey cooked for Michael Symon, received his bachelor's from CIA, cooked all over NYC, including Momofuku Ssam, before ending up in East Harlem. Up there he has opened the kitchen at Earl's Beer & Cheese, and is currently the Executive Chef of ABV and chef/owner of Dough Loco and Flock Dinner.