[av_textblock size=” font_color=” color=”] If you haven’t heard of WUJI yet, you need to get your finger on the foodie pulse in Westchester. The newbie on the Scarsdale scene has quickly expanded—Rye opened a a few months ago, and another spot in Greenwich, CT, is set to open in late spring. It’s no wonder owner Jody Pennette, founder of cb5 Hospitality Consulting, is expanding so quickly. The brand, focused on offering fresh, organic Chinese food, has an extensive (delicious) menu paired with some serious style, providing a winning combination for sharing great food with friends. I know a good meal when I see [...]
Westchester Magazine's Leslie Ann Brill covered food-focused media in our area and her round up included Fork This with IntoxiKate. Brill writes: And in other media, we have a new radio show: Fork This with Katie Schlientz (she's also a contributor to Westchester Magazine) on WFAS (AM 1230), Fridays from 2-3 pm, featuring interviews with local chefs. Big thank you to Brill and Westchester Magazine for including the new radio show. #IntoxiKate Read the full article here.
Shortly after launching IntoxiKate, restaurants approached me to start hosting events for my followers, who I lovingly call the Westchester #FoodieNation. We've sipped cocktails together at The Castle in Tarrytown, we've dined on steak at Benjamin Steakhouse in White Plains, and we kicked off the holidays in the VIP Lounge and Alley 810 at the Empire City Casino in Yonkers. And that's just to name a few. So how can you stay in the loop on the next IntoxiKate event AND reviews, news and more? Well, you can obviously tune in to my new show, Fork This with IntoxiKate, every [...]
Happy New Year! Today was a pretty amazing day. While an email of the news was hitting Westchester foodies' inboxes, I was at the WFAS studio, recording the promo for my new radio show. Fork This! with IntoxiKate is on air every Friday from 2-3 p.m. on AM 1230 WFAS. Won't you join me for chat over a late lunch? IntoxiKate.com started as a vehicle to connect diners and chefs in new ways, and since then, it's evolved into a pretty exciting (and enticing) medium. Through events, blog posts, videos (and now radio), I've been eating like a gluttonous fool [...]