THE NEWEST BLOSSOM DU JOUR

BDJChelseaPic

 Address:

259 W 23rd St (between 7th and 8th Avenues)
Chelsea

NY, NY 10011

Phone: 212-229-2595

Hours:
Monday thru Friday 7:30a-10p
Saturday 9a-10p
Sunday 11am-9p

Opened: April 14th

Website: http://blossomdujour.com/

About: Blossom Du Jour is the largest vegan chain of restaurants in NYC (that isn’t falafel or hummus) and this newest location will serve as it’s flagship. The original flagship on 10th Avenue and 22nd Street is now closed (though Blossom Bakery remains on 10th Avenue). The new location has 15 seats with a large kitchen (by NYC standards). The look is sleek and modern with lots of sunlight coming in.

The all vegan menu features items:

Breakfast: Savory scramble wrap, croissants, coffee cake, organic coffee & tea

Lunch & dinner everyday:

BDJavocado Smokey Avocado (a.k.a. Smokacado) with avocado, smoked tempeh, tomato, lettuce, chipotle aioli.

BDJ Buffalo Wrap with soy tenders, buffalo sauce, ranch dressing, tomato, carrots, lettuce.

Midtown Melt with cajun spiced seitan, v-cheese, agave guacamole, lettuce, chipotle aioli.

Smoothies
There will also be a great smoothie/shake menu, and soft serve ice cream (ice cream starts this summer with flavors like butterscotch, cookie dough and chocolate). Smoothies and shake flavor include the BLUE VELVET (acai with banana, raspberries, soy milk and vanilla), THRIVE (kale, almond butter, agave, banana, pea protein) and BUTTERFINGER SHAKE, BANANA STRAWBERRY SHAKE.

FROM OWNER PAMELA ELIZABETH:
In the Fall of 2005, I never dreamed that the idea of opening a small vegan cafe would lead to the opening of a charming gourmet vegan restaurant situated in a NYC Chelsea townhouse.  The acceptance and success of Blossom Restaurant confirmed what I pray for everyday, that people will choose not to eat animals if offered satisfying, healthful plant based options.  I feel a remarkable sense of responsibility to continue on this path, with a strong desire to take vegan food as far as possible and to me, this means making it accessible to the masses.  The accessibility I’m speaking of is quick service edibles aka fast food — vegan fast food!

Blossom Du Jour, Shrewd FastFood is in the extraordinary position to make a positive impact on the fast food industry by offering food and beverage choices that are healthful, environmentally conscious, and prepared quickly and efficiently.   We put a vegan spin on familiar classics and comfort foods, as well offer innovative vegan creations that are perfect for folks on the go!  Most importantly, we are in the extraordinary position to make a profound impact on so many lives, both animal and human.

This location joins:

BDJ Upper West Side
165 Amsterdam Avenue between 67th and 68th Streets

BDJ Midtown West
617 9th Avenue between 43rd and 44th Streets

Blossom Restaurant

187 Ninth Avenue between 22nd and 23rd Streets

Blossom Bakery

174 Ninth Avenue between 21st and 22nd Streets

Follow us on Facebook and Twitter @BlossomDuJour

FOR MORE INFORMATION CONTACT:

Cindi Avila, Green Goddess Public Relations

greengoddesspr@gmail.com

On Twitter @ChefCindi

646-279-1531

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PR Lessons Everyone Can Use

GGPRTVI’m loving my public relations business, Green Goddess Public Relations. Some people have asked whether it’s been a big transition, a big career change? I tell them no. It really was an evolution. When I was a spokesperson for Lightlife vegetarian food I ended up booking lots of my appearances on my own and really enjoyed that side of things. From there I realized I could help other businesses I was passionate about find placement as well. That’s how Green Goddess PR was born about a year ago. Now six clients later I am thrill by how well it’s going and how much I love owning and operating this business.

Having worked as a TV news anchor/host/producer, etc. only helps me really truly understand PR better and what works and what doesn’t. When I was on-air I got tons of pitches and most were bad. To be honest most of the time I hit the delete button right away. My goal, now on the PR side of things, is to not have people click delete and instead get them to read my messages and book my clients.

So how do I achieve this? Here are some tips. BTW a lot of these tips can translate beyond PR people to businesses on their own, their employees and even individuals:

1) It pays to have friends in the TV business. Lots of years in the business means lots of great connections. I can’t say enough how much I thank these friends and colleagues for supporting me. I know most people haven’t worked on the other side so you may think this doesn’t apply to you. Wrong. It just tells you to always enjoy your job, whatever it is and enjoy your co-workers. You never know when the connections you make will come back to help you in the future.

2) Press release blasts (or email blasts of any kind) to a large list of press don’t usually work. I know businesses love the idea of a press release, but generally this is an outdated way to get your information into the media universe. If you truly have a huge, earth shattering product or piece of information to release a press release may work. How often does that happen though? Let’s just say if you are sending out more than one press release a month you had better work for a company like Apple, otherwise you are spamming the media on your contact list. This is where the delete button will be used often!

3) If #2 has you scratching your head wondering “how do I get information out, if I don’t use a press release?” this answers that. In three words “customize a pitch.” This means you may write something up that resembles a press release, but send it out one email at a time. It also means you are being selective about who you email. Do your research. For instance if you are pitching a vegetarian restaurant, you probably don’t want to send that story idea to someone who isn’t open to the idea of vegetarian food. Instead research reporters who have been friendly to vegetarian food before. If they’ve written kindly about meat-free food before they are more inclined to do it again.

4) This tip is an important one, but it can take a toll on your personal life. The fact is to be a success in PR you have to be willing to be available during almost all waking hours. This means responding in a reasonable time to clients & media. If you don’t respond to a media request in a very short period of time they could move onto another source. Boom you’ve missed a great opportunity for exposure only because you are slow to get back to people. This is a hard one because we all have other commitments where answering calls or emails is hard. You just have to try your best to be as available as you can be. I first check my email at about 7a (or earlier) and I’m checking it constantly throughout the day until I go to sleep.

5) I only want to work with clients whose companies I’m interested in. I have worked with PR firms in the past who just didn’t seem to know the products they were pitching (ie their client’s food is vegetarian and they don’t know anything about veg food). I am sure there are PR firms out there who take any clients, that’s not me. If I don’t have some interest in a client I feel like I would be doing them a disservice. If I know something about the businesses I’m working with I’m already a big step ahead. I also think if you are interested in the companies you are working with the passion shows and that helps sell the company. A little bit of passion goes a long way!

6) This one kind of relates to #5. Having a specialty can also help. Originally I started out in vegetarian and vegan PR. I expanded to other food, health-related and mom businesses. Yes those are all things I’m interested in so, as I said earlier, it makes sense for me to represent these companies. It’s also great to have a specialty because once you build your media contact list, those contacts know to turn to you for certain stories. Reporters I work with know to call me if they are looking for food experts, certain health specialties, etc.

7) You need to remember companies are your clients, not your employers. This puts you in the position to always tell them what’s best for their company. Basically you don’t need to shy away from being honest because you are worried about losing your job. You always want to do what’s best for your client because you know the best way to get them coverage. That’s why these people hired you to be their PR expert, because you are the expert! A lot of businesses have unreal expectations, it’s your job to dial them back and tell them what is realistic.

8) Last tip I want to share has to do with social media. If your business isn’t on twitter you are missing a huge opportunity. I now think Twitter is one of the most important PR tools you can have and it’s basically free. Yes you need a person to keep the conversation on Twitter going so that costs money, but if you have a PR or social media person or even a manager in your company assigned to this task then that’s the only investment you need as far as Twitter is concerned. If you get a great story placed in the NYT sure you get the readers to see it, but via Twitter you can get an even bigger audience to see the story. I can’t stress enough how important I think social media and specifically Twitter is. If you have time or the people available to manage other social media accounts you should also be on Facebook and if you company has lots of good photo ops you should be using Instagram as well.

I look forward to this conversation regarding PR to continue and evolve in the future. I’ll add to this list as I think of more tips to help you and your companies!

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Veganville: A Reason for Singing!

jtveganpic

Courtesy NBC

Justin Timberlake succeeded in doing what the Food Network hasn’t done much of, putting the word vegan in front of a national audience of millions. During this past week’s Saturday Night Live the singer did a “vegan” skit that lasted more than five and a half minutes.

It was a sequel of sorts to the “ville” skit Timberlake started on the show years ago, and has become a tradition whenever he visits SNL.

Timberlake came out dressed like a big block of tofu singing “have you heard about the new health craze meatless burger with tofu? Just ditch the brisket, go vegetarian. Hey eat some kale, it’s so much fun”. Timberlake, who is rumored to be a vegetarian, looked like he was having tons of fun himself spreading what he called “a meat-free zone”.

While “Saturday Night Live” is obviously all about humor, the skit may have actually done wonders for the vegan cause. It didn’t make fun of the diet, as much as it sang about its positives. When the competing sausage vendor in the skit said, “so that vegetarian joint is open, good luck with that, you hippie morons,” Timberlake came back with, “we actually have a line out the door, weiner man.” He also worked in the message that he was “thinking about my health.”

This isn’t the first time vegan food has been embraced in Rockefeller Center.

bdjmenuPamela Elizabeth, owner of the New York City vegan restaurant chain Blossom du Jour, says that the cast of “30 Rock” ordered vegan food from her restaurant several times (star Alec Baldwin is an outspoken vegetarian).

Elizabeth says seeing Timberlake sing the vegan gospel and serving her food to those connected to the show has helped make her dream a reality. “I have a strong desire to take vegan food as far as possible,” says Elizabeth. “To me, this means making it accessible to the masses. A mass audience doesn’t get much bigger than Saturday Night Live.”

Kate McCue, director of the recreational cooking school at The Institute of Culinary Education (ICE) in New York City says “New Yorkers love their meat, but they are also leaning heavily towards healthful or vegetarian/vegan classes.”

Institute of Culinary Education

The Institute of Culinary Education

Adam Sobel, owner of the wildly popular Cinnamon Snail vegan lunch truck that makes its way to a different New York City location everyday, now teaches one of those classes at the prestigious cooking school.

He says he has been encouraged over the last year to see vegan food really find it’s place in the Big Apple. He points out while he just started teaching the classes this past fall, they “have been selling out almost immediately, with waiting lists 50 people deep.”

He adds that the classes at ICE draw “a wide array of vegans and carnivores alike.”  Elizabeth points out that carnivores actually make up 70% of her customer base at Blossom du Jour. She says meat lovers don’t miss the meat at all when they eat her food. She hopes “Saturday Night Live” might have piqued even more curiosity among meat eaters to give vegan food a shot.

One message that might resonate most with SNL viewers is in the animal arena. One exchange during the skit tackled the sensitive topic, with the legendary show’s typical style of humor.

Timberlake: “If you knew how meat was raised you wouldn’t eat it.”

Weiner man: “Oh I know it’s disgusting, but it’s also delicious.”

Timberlake: “Tell that to Babe.”

Weiner man: “I’ve been eating Babe’s grandbabies. I’m a monster!”

Elizabeth says the idea behind her vegan fast-food chain was to get people to “choose not to eat animals. It’s something I pray for everyday. Justin Timberlake may have have just helped animals in ways he will never fully understand”.

Will it translate into customers for New York City’s vegan restaurants? Only time will tell.

Follow me on twitter @ChefCindi

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NYC Vegetarian Food Festival

vegfestlogoIt’s that time of year again when you can tell us vegetarians, vegans (and those who just like to eat meat-free) are actually a big part of the population. The third annual NYC Vegetarian Food Festival is March 2nd and 3rd at the Metropolitan Pavillion (125 West 18th Street). The festival draws huge crowds. I love mixing and mingling with those whose eating habits are similar to mine!

I’m happy, for the third year in a row, to be speaking at the event. I love chatting with my fellow vegetarians and vegans. In 2011 and 2012 I talked to a nice crowd of people about how I try to spread the word about meat-free food through the media. From appearing on the Food Network’s Chopped to winning TLC’s Dinner Takes All I’ve made it my mission to get this fabulous food out there to the mainstream. This year my message is bigger than ever, as I’ve taken a new leap in my career. I’m now doing public relations with a focus on vegetarian and vegan companies.

My mission was always to blend my career as  a Chef with my career as a TV host/producer. After I served as Lightlife’s spokesperson in 2010-2011, I knew I wanted to promote other companies that were helping make it easier to be meat-free! During my time with Lightlife I booked about a dozen appearances/stories to promote the lifestyle. That success gave me the confidence to branch out and help others.

Now one of my favorite clients is Blossom du Jour. This is a fabulous vegan restaurant chain in NYC. In just two short months I’ve gotten Blossom du Jour everywhere from CBS’s “Live from the Couch” to the Daily News to Foodista (a site that has 332,000 twitter followers alone).

I can’t wait to speak to folks at the festival about how we can all get the word out about vegetarian and vegan food. It’s up to all of us to lead by example and I know my friends in the community are great leaders!

See you March 2nd at 11am. Looks like I’m the first speaker at the festival. I can’t wait to kick things off.

Remember to follow me on twitter @ChefCindi for more veg news.

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Getting the Word Out

blossomdujourgcice

IMG_6454As many of you now know I am focusing a lot on my public relations business these days “Green Goddess Public Relations”. I’ve been getting my two big clients Blossom du Jour and ICE (The Institute of Culinary Education) lots of great pub lately. Here’s some of it (disclaimer: all segments I personally host are vegetarian or vegan, but some of my clients aren’t veg and you know I love everyone regardless of their eating habits):

New Year? New Cleanse. The Daily News spotlights Blossom du Jour’s yummy and healthy one: http://www.nydailynews.com/hip-new-juices-new-year-detox-easy-fun-article-1.1230073

Hot chili from Blossom du Jour, good for this cold weather: http://girliegirlarmy.com/nosh/20130131/chelsea-girl-chili/

Resolution? Eat less meat. Blossom du Jour makes it easy: http://www.wherecanifindtheperfect.com/blossom-into-a-healthy-new-year/

Chicken pot pie move over, Blossom du Jour serves up a vegan one that’s tastier than you remember this class dish being. Check it out on CBS’s “Live from the Couch”: http://newyork.cbslocal.com/2012/12/14/cooking-on-the-couch-grandmas-vegan-pot-pie/

Working in the chocolate business with ICE’s own Michelle Tampakis: http://www.nypost.com/p/news/business/jobs/the_bitter_sweet_life_utU28k2PNkRdxNxNP2Ar9N

Talking food safety with ICE’s Brian Buckley on CBS’s WLNY show “Live from the Couch”: http://newyork.cbslocal.com/2013/01/24/preventing-food-related-illnesses-during-flu-season/

Easy Bake ovens for boys? CBS2′s Elise Finch visits ICE to get student’s thoughts: http://newyork.cbslocal.com/2012/12/03/nj-teen-wants-hasbro-to-make-easy-bake-oven-in-less-gender-specific-colors/

ICE’s Chef-Instructor Chad Pagano whips up a 5-star breakfast “Live from the Couch” on CBS’s WLNY: http://newyork.cbslocal.com/2013/01/17/2-in-the-kitchen-butter-poached-lobster-for-your-five-star-breakfast/

Adding kale to a class dish on CBS2′s morning show from ICE’s Virginia Monaco: http://newyork.cbslocal.com/2013/01/29/2-in-the-kitchen-beaucoup-bacon-baby-kale-carbonara/

Holiday cake pops at ICE:http://www.wherecanifindtheperfect.com/cook-like-a-pro-the-institution-of-culinary-education-offers-recreational-cooking-classes/

ICE’s Sabrina Sexton on CBS’s “The Couch” with tips for Thanksgiving:

 
ICE’s Steve Zagor talks about Menupages expansion in The Daily News: http://www.nydailynews.com/new-york/queens/menupages-expands-queens-article-1.1218703

Oh and here’s an article on my new PR venture:

http://issuu.com/totalfoodservice/docs/january2013/47?zoomed&zoomPercent&zoomX&zoomY&noteText&noteX&noteY&viewMode=magazine

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My Great Eater

Almost exactly a year ago I did  post on what my, at the time, one-year old was eating as a vegetarian toddler. I figured now, a year later, was a good time to re-visit the subject. It’s especially timely since we just got her 2-year blood tests back and all her iron, vitamin levels, etc. are great!

Alexia at 25-months is still going strong as a vegetarian, not missing meat at all. She loves food, just like her mom. She also balances her day, just like her mom with savory and, yes, some sweet.

In a typical day she starts the morning off right after she wakes up with 4-ounces of fortified rice milk and a banana. She eats that still while in bed, because she likes to cuddle first thing while eating. So basically breakfast is in two steps. After the milk and banana we make our way to

Whether it’s breakfast or dinner Alexia only likes to drink water, no juice for her!

the kitchen for part two. This usually consists of a protein and a grain. Most days it’s a small bowl of peanut butter (prob about a tablespoon) that she eats plain. She would rather have it this way then on toast. She just spoons it straight from the bowl! If she isn’t feeling peanut butter, then she loves a piece of Morningstar Farms Sausage Links. After that I give her a little cereal. It’s usually Cheerios or Oatmeal Squares, but I admit sometimes it’s Kellogg’s Krave Double Chocolate Cereal. Somehow she developed a taste for chocolate, but since she eats so well I let her indulge a little. If she wasn’t eating all the healthy stuff it would be a different story, but since most of her diet is relatively healthy I figure what the heck?

Right after breakfast we usually head out for a morning activity if I’m home, or if her dad or nanny, is with her. Either way she likes to have something to munch on. Her snack of choice is usually carrots or blueberries. Funny thing is she loves her little carrots so much that it’s hard to get her to part with them. You can see that firsthand as she got to meet the Fresh Beat Band, but couldn’t stop eating her carrots. She ate them while they sang just in front of her. Ha ha! If it’s up to me she can eat as many carrots and blueberries as she wants.

Black beans (and in this case chips)

Once lunchtime rolls around some of her favorites are hummus. Again she eats hummus with a spoon, no bread or chips. She likes her food all separated to eat each component individually. If it’s not hummus she might eat black or red beans. She sometimes eats them plain, If not I’ll saute them with a little olive oil and lots of garlic and she loves that. If some sort of bean isn’t involved she also loves veggie hot dogs. Again no bun. just cut up into small pieces. Her lunch side is usually a veggie. Peas are still her favorite, but she will also do edamame, lima beans or broccoli.

After lunch it’s nap time. She gets some soymilk before it’s time to go down for the afternoon. It’s Silk DHA Omega-3 & Calcium. That is some good soy milk if you’ve never had it!!! The best there is.

When Alexia wakes up from her nap she usually snacks on a little low-salt popcorn. She calls it “pop pop”, which is super cute, but I digress. I like this popcorn because it’s fun for her to eat, but not a bad snack.

Digging into Korean food

I’d say dinner is the most difficult meal of the day now. I try to give her whatever I’m making for dinner, which usually works out good. If it’s pasta with seitan she will eat it, but not a huge amount. Maybe she is abiding by the thought that you should eat more early in the day and a small meal at night. Hmmm yeah that’s it! Anyway she seems to love when I make Mexican food like gorditas with veggie crumbles or what not. Problem is she now has a good mind of her own and often says she wants pizza for dinner. I will give it to her once a week, while making sure she has a side of broccoli or something to balance it out. Again it’s okay to indulge once in a while and while she may ask for it more than once a week, she will usually change her mind when I pop something else on her place. This week one night I made a tofu & veggie stir-fry and she didn’t want it at first, but I told her it was yummy and luckily she tried it and ended up liking it.

Enjoying a vegan chocolate brownie from Vegan Divas (UES NY)

After dinner lately Alexia goes right to the freezer and asks for ice cream, which lately has meant a mini Almond Dream Ice Cream Sandwich. It’s a messy treat, but she loves it and loves wearing the chocolate sandwich part all over her face.

At bedtime she gets 7-ounces of that same Silk Soymilk and then she is off to sleep at 8:30p.

So yep, she has a day packed with food and fun. She is going to be a “foodie” for sure.

BTW for those who always ask if you can get all your nutrients from a mostly vegan diet? The proof is in those blood tests and her energy. She is one happy, energetic girl. A full belly=a happy and well rested 2-year-old!

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Eat Around the World without Leaving the Strip

In case you missed it. Here’s the story I did for NBCNews.com prior to my the Las Vegas All-Star Food and Wine Event:

http://www.nbcnews.com/travel/itineraries/eat-around-world-without-leaving-las-vegas-6206498

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