Argentina?born soccer enthusiast Gustavo Szulansky opened Super Soccer Stars to provide the boroughs with a program that championed the personal development of youngsters rather than solely a skill-based focus. Since its debut in 2000, it's grown throughout the city, helping countless youngsters learn teamwork, boost confidence, and decrease arguments during home games played on the dining-room table. This rapid growth is due in part to the positive values Gustavo instilled from the first class. His coaches are carefully selected for their ability to cultivate a noncompetitive, sensitive approach to learning the game, and they dole out their knowledge in both classes and camps.
Super Soccer Star's Kick & Play program features family-friendly classes that help tots 12?24 months old develop pre-soccer skills and physical skill sets simultaneously. During classes, a team of talented and enthusiastic instructors and an athletic duo of puppet friends named Mimi and Pepe buoy budding soccer players with positive reinforcement, individual attention, and the merry clickety-clack of cleated tap dances. Designed with the help of early-childhood specialists, each age-specific class helps players build skills at their own pace with positive reinforcement, individual attention, and engaging original music.
Over a plate of fresh Maine lobster that they brought back to the city themselves, husband-and-wife duo Ralph Gorham and Susan Povich wondered aloud, “Why doesn’t someone in New York start a fresh-seafood business?” Their destiny as restaurateurs was realized the moment those words were uttered: they opened Red Hook Lobster Pound a mere six months later. Gorham began traveling to Maine every weekend, scoping out catches and making deals with fisherman, choosing only those that partook in environmentally sustainable practices. Meanwhile, Povich experimented with recipes in order to add to an already lengthy repertoire of lobster-based recipes she learned while growing up in the Northeast. Word of mouth helped spark interest in their eatery, and before long, the demand compelled them to expand their storefront to include a picnic-style dining room. They’ve even added a food truck––nicknamed "Big Red"––that brings lobster-based dishes to diners across the city. According to The New York Times, success has had little effect on Red Hook Lobster Pound’s menu: “It tastes as fresh as can be, which matters when you’re dealing with a trend that’s growing so fast.” Their lobster rolls—served on split-top buns and garnished with just enough homemade mayo—have been lauded by Zagat, Bloomberg News, and Gourmet.com. Other popular dishes include lobster bisque, lobster mac-n-cheese, and a lobster dinner, served with homemade coleslaw, potato salad, and fresh, lake-caught corn.
Starting at two o'clock in the morning, trucks head out from Urban Organic's headquarters carrying boxes of organic, local produce to drop at doorsteps from the Bronx to Brooklyn and far-off lands such as Long Island and Connecticut. Each box holds a variety of seasonal fruits and vegetables, such as apples, chard, arugula, and bananas, each certified organic by the USDA. Since the selection rotates weekly, an included newsletter introduces the produce to families with handy tips on storage, cooking, and conversation starters.
The handy subscription service visits each of its delivery zones once a week so urbanites have easy access to organic, locally grown meals. Families can also take advantage of lower price tags than those at local grocery stores or black markets, since Urban Organic buys in bulk from organic farmers' cooperatives and distributors.
The staff at AviGlatt carefully prepares kosher fare for shipping throughout the continental United States under the supervision of Rabbi Yisrael P. Gornish. Flash freezing in double-sealed plastic keeps meats and prepared meals fresh, and gift baskets of fruits, nuts, and kosher baked goods arrive on recipients' doorsteps in festive packaging. Such deliveries can help customers prepare for holidays or keep pantries stocked with everyday ingredients without the stress of growing hamantaschen from seed.
The culinary experts at Lioni Italian Heroes assemble more than 150 menu offerings, including more than 70 heroes. The shop’s sandwiches, each named after or previously spoken to by a famous Italian figure, combine Monteleone and Cammareri breads with a slew of fresh ingredients. House-made mozzarella augments heroes, and platters of sandwiches or breakfast items feed groups of up to 25 people.