FOOD. CURATED. - The Best Food Videos

  1. "People always order chicken tikka masala. We want to change that."

    Meet Alamgeer "Al" Elahi, the founder and owner of Desi Food Truck, a mobile NYC vendor bringing the best of Indian/Pakistani/Bangladeshi/Tibetan cuisine right to the heart of SOHO Square Park. You'll see, Al is a character. His enthusiasm for the food he grew up on is electric. His charisma makes everything he feeds you come to life with a burst of excitement. You can't help but join in on the frenzy of laughter and joy. Even the way he speaks about the history of his menu items is engaging: how his dishes began, centuries ago, as the food of kings and queens -- now, prepared and eaten by over a billion people daily. Al's stories make you eager to experience flavor that's uniquely regional and important to his people. A chance to take part in his culture. Enjoy his story...

    Thanks for watching food. curated.! Happy Eating!

    Director: Liza de Guia
    Editor: Liza de Guia
    Food. Curated. stories: foodcurated.com
    NYC Vendy Awards 2014: vendyawards.streetvendor.org/newyorkcity/
    Twitter: twitter.com/SkeeterNYC

    # vimeo.com/105149331 Uploaded 4,377 Plays 1 Comment
  2. "Most dairy-free yogurts aren't white. But, they should be. I didn't want to put anything fake in the food I was making."

    Meet Anita Shepherd, the inventor and founder of Anita's Creamline Coconut Yogurt, a small-batch, dairy free yogurt business based in Brooklyn, NY. Of all the makers I've worked with, no one has been more outspoken about the lengths they go to keep their secret recipe on lockdown (a recipe she even keeps from her husband) than Anita. It may seem crazy, and a bit overboard, but if you watch her story, you'll understand. It took her YEARS to develop the consistency, the texture, the perfect flavor of her yogurt. Even when everyone told her to give up, she persisted. She kept testing and testing (and testing and testing and testing...) until, she became an expert herself.

    In my experience of dairy-free yogurts, I have seen and tasted nothing like it. It is of the highest quality. Pure ingredients, nothing fake. With a creamline, so thick, so beautifully white, it makes you doubt it's not dairy. I start to think that we should all go a little crazy sometimes. Why fighting for what we want, leads to impossible things. That's the greatness of invention. And I admire Anita. A lot. I hope you give it a try.

    Thanks for watching food. curated.! Happy eating!

    # vimeo.com/104429418 Uploaded 5,929 Plays 0 Comments
  3. Meet Brendan Davison, the founder and grower at Good Water Farms, a certified organic microgreens farm located in East Hampton, Long Island.

    Before we get started, I took away a couple of important lessons while filming this story: 1) just because you used to grow "medicinal herbs" (wink, wink) in California doesn't mean you can't apply that experience to agriculture, and 2) I never really knew how intense broccoli, celery or a carrot could REALLY taste until I tried them as microgreens. You think you're ready for it, but you're not. Pop these little suckers in your mouth and your taste buds explode. They are so concentrated. Just imagine the array of possibilities for new recipes, new dishes. You get it. It's a pretty great feeling from something so small!

    Just to be clear, Brendan is a "grower" not a farmer. There's a difference, he tells me. Farmers tend to the land. He tends to soil. On trays. Plus, he needs to make the distinction since the local farmers don't really take him seriously. To them, what he grows is a trend. A passing fad. And Brendan, well, he's out to prove them wrong. He believes microgreens are the future of food. Come see why...

    To taste Good Water Farms microgreens, you can visit a number of restaurants in New York City & The Hamptons that serve his products. Or you can order them right to your door from GoodEggsNYC. I'm a huge fan of this local artisan/farm focused food delivery service. They make eating well very convenient. And I'm collaborating with them to bring you stories from a few of our favorite food makers. More to come.

    Thanks so much for watching food. curated.! Peace, Love & Microgreens!

    # vimeo.com/103252923 Uploaded 5,275 Plays 2 Comments
  4. "I aspire to be a sushi master of the bread & butter world. The 'Jiro Dreams of Sushi' of bread and butter."

    Meet Dan Richer, the James Beard Rising Star chef semi-finalist and owner of Razza Pizza Artiginale in Jersey City, NJ. I remember his laugh the most. There's a quality, a character to it, as if he knows he's laughing at his own joke, poking fun at his own self-awareness. I find it charming, that Dan admits to being crazy. Crazy about ingredients. Crazy about sourcing. Crazy about everything that passes in and out of his kitchen. He is picky and meticulous to say the least. When he starts a new food project, he has to master it. "It's part of being a craftsman," he tells me. Part of his fight against mediocrity. To him, mediocrity serves no one. And maybe that's the mark of a true artisan, someone willing to go those extra lengths. To move towards perfection. Here at Razza's this design is in everything, especially in the bread & butter.
    Blink...and you'll miss the dish on Razza's menu. Miss it, and I'll feel truly sorry for you. It's special. Really special. Even now, I can remember spreading the soft, salted butter over the oven-warmed bread. An act of salivation! Every bite is pillowy, the butter uniquely grassy, tangy. The crust alive and darkly caramel. The slippery coat on your lips, triggers a need for more bread, more butter. You marvel that something so simple, so overlooked, could be so satisfying.

    To me, it's the most memorable dish on Dan's small menu, which says a lot coming from a restaurant with pizza in its name. And that's ok with Dan. While learning to make a better pizza, he got sucked into the rabbit hole of fermentation. Now, as you'll see, it's become his specialty. The bread & butter is Dan's greatest achievement, showcasing everything about food that's important to him. Enjoy his story.

    Thanks so much for supporting food. curated.! Happy eating!

    # vimeo.com/100214939 Uploaded 155K Plays 18 Comments
  5. "Processing and preservatives kill flavor. We restore the flavor with fresh vegetables."

    Meet Masaki & Yukimi Momose, the husband and wife team behind MOMO Dressing, a small-batch, Japanese dressing company based in New York City. MOMO Dressing isn't big, but it should be. I've never had a dressing that altered the way I eat. Usually, a bottle of dressing takes me a month or two to finish. MOMO's roasted sesame dressing takes me a few days. Or less. I find myself buying more salad ingredients just to eat more dressing. I now crave salads at every meal. I know it might sound crazy, but is that really a bad thing?

    When I explain this to the Momoses, they laugh. Apparently, this is something they hear all the time from customers - especially moms who claim MOMO Dressing is their secret to getting their kids to eat more vegetables. So, it's kid tested. Adult approved. And there's a reason for it. It has something to do with the freshness. Their particular flair for Japanese ingredients. The creaminess. The perfect balance of salty & sweet. It's fantastic. Just like them. I hope you enjoy their story.

    Thanks so much for watching food. curated.! Happy Eating!

    # vimeo.com/98539832 Uploaded 6,059 Plays 2 Comments

FOOD. CURATED. - The Best Food Videos

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