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New York Hotel Offers Gluten-Free Turndown Service

New York Hotel Offers Gluten-Free Turndown Service

The Jade Hotel has replaced its chocolates with healthy vegan cookies for its turndown service

The vegan chocolate chip cookies are made for the hotel by BabyCakes, which also offers vegan cupcakes, brownies, and other specialties like wedding cakes.

Remember how you used to get a little chocolate on your pillow every night during your hotel’s turndown service? One New York hotel is putting a twist on that tradition by replacing the chocolate with a gluten-free cookie on your nightstand instead.

The Jade Hotel, in New York’s Greenwich Village is jumping on the healthy, gluten-free bandwagon by giving guests special BabyCakes NYC™ vegan chocolate chip cookies at turndown. The boutique hotel’s owners felt the new snacks would be more popular than the chocolates because staying healthy and avoiding oversized sugary treats (like the giant cupcakes and donuts abundantly available in the city) was a big concern for their guests. This way they could enjoy a healthy snack before bed without worrying about the added calories.

The hotel’s food and beverage director James Stuart got the idea after years of travelling and ignoring the chocolate on his pillow. “You get ready for bed wrestling late night temptation, or wake up feeling guilty that you devoured the sweets at 1 a.m.,” says Stuart.

A chance encounter between Stuart and BabyCakes NYC founder Eric McKenna at a local playground led to the collaboration, which eventually became the gluten-free and "guilt free" turndown amenity. The hotel says this bedtime indulgence will now become their standard turndown amenity for all guests.


Gluten-Free Whole Grain Cheese and Mustard Muffins

One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don’t mind using a gluten-free blend that includes bean flour in these muffins because I don’t really taste the bean flour.

70 grams (approximately 1/2 cup) millet meal (you can grind the millet in a spice mill)

70 grams (approximately 1/2 cup) cornmeal

140 grams (approximately 1 cup) gluten-free whole grain mix* or gluten-free all purpose mix

10 grams (2 teaspoons) baking powder

5 grams (1 teaspoon) baking soda

3.5 grams (rounded 1/2 teaspoon) salt

40 grams (2 tablespoons) Dijon mustard

300 grams (1 1/4 cups) buttermilk

75 grams (1/3 cup) canola or grape seed oil

115 grams (1 cup, tightly packed) grated sharp cheddar cheese

Optional: 50 grams (1/2 cup) chopped walnuts

*For the gluten free flour mix I used 98 grams (about 2/3 cup) rice flour and 42 grams -- about 1/3 cup -- of a mix of cornstarch and potato starch)

1. Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

2. In a separate large bowl beat together the eggs, mustard, buttermilk and oil. Quickly whisk in the dry ingredients and mix until well combined. Do not beat for too long a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the cheese and walnuts.

3. Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

Yield: 12 muffins (1/3 cup capacity cups)

Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

Nutritional information per muffin: 204 calories 11 grams fat 3 grams saturated fat 2 grams polyunsaturated fat 5 grams monounsaturated fat 42 milligrams cholesterol 21 grams carbohydrates 1 gram dietary fiber 473 milligrams sodium 6 grams protein


Russo's New York Pizzeria Celebrates Gluten Free Diet Awareness Month

“If it isn’t fresh, don’t serve it!” – that’s the Russo’s New York Pizzeria promise. The brand’s commitment to fresh, made-from-scratch food is the driving force behind its new menu items, which burst with fresh and exceptional flavors guaranteed to delight both loyal and new diners.

Russo’s New York Pizzeria & Italian Kitchen – which offers dine-in, takeout, delivery, and catering – is passionate about menu innovation. Through Chef Anthony Russo’s hand-picked ingredients and commitment to imaginative new tastes, healthy and gluten-free options have been perfectly crafted to showcase fresh, high-quality ingredients. Just like any member of the family, our guest’s dietary constraints are something we consider in the kitchen. The increased consumer demand for vegetable-rich and celiac-conscious dishes has inspired Chef Russo to grow the menu options for a variety of diets.

“Being able to adapt our menu like this showcases our commitment to staying ahead of dining trends,” said Chef Russo. “It’s a joy to be able to create new dishes and pizza varieties for our life-long fans.”

Russo’s New York Pizzeria has only used the highest-quality and authentic ingredients since its inception—including importing Pecorino Romano cheese from Emilia Romagna, Italy aged-balsamic vinegar from a centuries-old vineyard in Italy and, extra virgin olive oil from Partanna, Italy—and the restaurant’s healthy menu items build on that commitment to authenticity.

“The art to making great-tasting food is using the highest-quality, authentic ingredients – and if that requires going the extra-mile and sourcing items from around the world, we do it,” said Chef Russo, who has been committed to quality since 1978 when the family opened its first Russo’s restaurant. “Dishes on our menu, which includes 100-year-old family recipes, feature nutrient-rich ingredients that innovatively renew traditional favorites with a healthy twist. We’re excited to bring these fresh flavors to our loyal following – we’re certain these items will complement our existing dishes perfectly.”

● Gluten Free Pizza Crust – water, rice flour, potato starch, olive oil, honey, tapioca flour, fresh yeast, and salt.

● Cauliflower Pizza crust – roasted cauliflower, smoked pancetta ham, Italian sausage, Portabella mushrooms, mozzarella cheese and Sicilian extra virgin olive oil garlic sauce.

● Gluten free Vegan Minestrone Soup – fresh zucchini, squash, cannellini beans, light fresh tomato broth.

● Gluten free Chicken Pesto Pasta – gluten free crust with grilled chicken, Roma tomato, fresh artichoke hearts, fresh assorted vegetables, house made pesto sauce, and gluten free penne pasta.

● Gluten free Baked Ziti Pasta – gluten free penne pasta, ricotta cheese, Wisconsin mozzarella, Pecorino Romano, and fresh basil with Russo’s homemade marinara sauce.

● Gluten free Tuscan Vegan Veggie Pizza – gluten free crust with marinara sauce, zucchini & squash, Portobello mushrooms, black olives, eggplant, artichoke hearts, and fresh arugula.

● Gluten free Chicken Rustica Pizza – gluten free crust with grilled chicken, fresh spinach, fresh basil, feta cheese, Roma tomatoes, Wisconsin mozzarella cheese, and Sicilian extra-virgin olive oil garlic sauce

● Gluten free Bianca Pizza – gluten free crust with Buffalo mozzarella, prosciutto di Parma, fresh arugula, mozzarella cheese, and Sicilian extra-virgin olive oil garlic sauce

● Gluten free Prosciutto & Fig Pizza – gluten free crust with Prosciutto di Parma, arugula, basil, fig spread, Sicilian extra-virgin olive oil, Wisconsin mozzarella, and balsamic glaze.

● Gluten Free Truffle Mushroom Pizza – gluten free crust with fresh Portabella mushrooms, Wisconsin mozzarella cheese, and truffle olive oil sauce, topped with fresh arugula.

We are celebrating gluten free diet awareness month, you can order online and get 20 percent off on all menu items for the month of November by using promo code: DELIV20 at participating locations through NYPizzeria.com. See nypizzeria.com/deliv20 for more information.

In addition to fresh, healthy and nutrient-rich ingredients (vine-ripened California tomatoes, for example) all chicken, sausage and beef served at Russo’s New York Pizzeria are free of antibiotics, preservatives and additives.

Russo’s New York Pizzeria and its traditional Italian recipes trace their origins to a tight-knit family where the kitchen was the center of activity. The restaurant is renowned for its show-stopping classics, such as homemade lasagna, handcrafted alfredo, marinara, marsala and pesto sauces, pasta alla vodka, eggplant parmesan and pasta di mare.


The Room

My 350-square-foot room felt like being in a guest room in the home of a friend whose design style I admire. The colorful, contemporary space had black fabric walls, a textured pink and beige rug, a long wooden desk with an upholstered lime green chair and a small sitting area with two orange patterned chairs. And could I please buy the luxuriously comfortable king-size bed with a high headboard upholstered in orange for my bedroom at home? The nine-foot high ceilings made the room feel larger than it was, and because the property wasn’t full, the personable front desk employee had upgraded me one level upon check-in from the entry level superior category to the luxury category the Whitby has nine categories of rooms, all with 55-inch flat screen televisions.


New York Hotel Offers Gluten-Free Turndown Service - Recipes

Event At SOHO

At over 2150 square feet, which opens onto a 2530 square foot tree-shaded garden, Ladurée Soho consists not only of a lovely boutique, but also a tea salon and restaurant. This exclusive address will offer two indoor salons of exceptional character, each with its own decorative ambiance, in the Ladurée style.

We offer private and semi-private dining options, with seating combination that can accommodate parties from 10 to 100. From an intimate diner party in a private dining room to a medium events space for a business meeting or bridal shower to a full buyout of our garden, we will work closely with you to make your private event by Laduree an experience they’ll remember.


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Gluten-Free Is the New Normal. Get Over It.

It’s been a year of seesawing fortunes for the gluten-free movement. It’s endured rolled eyes and snark, but it’s also earned respect. Chefs, cookbook authors, and magazine editors are touting gluten-free, or GF, as an everyday option—not as a weirdly textured and tasteless diet of denial, but as food that’s absolutely fabulous, on its own terms.

Coming soon: a new crop of glossy gluten-free cookbooks, a high-end magazine designed to put the luxe in gluten-free living, and a food truck serving GF pasta, the brainchild of one of New York’s leading Italian chefs. These projects and others like them are championed by a band of GF innovators who have added good taste and more than a little glamour to gluten-free, branding it as a satisfying way of eating for everyone, not just the allergic or the physically intolerant.

Avoiding gluten—the protein in wheat, barley, and rye that gives dough its elasticity—may already have outlived its 15 minutes of fame but it’s no fad. Whether as a dietary preference, lifestyle choice, or medical necessity, gluten-free is here to stay. More than a quarter of Americans say they’re cutting down or eliminating gluten from their diet for health reasons. That’s quite a cultural shift, considering that only 10 years ago few Americans had even heard about gluten. The trend is widespread in Europe, Australia, and New Zealand too.

GF’s new star status hasn’t come without push-back. Intolerance for the gluten-intolerant is widespread, and gluten avoiders are high-profile punch lines these days. Case in point, a New Yorker cartoon depicting a woman looking over a restaurant menu, telling her friend: “I’ve only been gluten-free for a week, but I’m already really annoying.” Mocking the gluten-free lifestyle is fodder for late-night TV, too. Jimmy Kimmel recently asked fit, gym-junkie Southern Californians on the GF bandwagon to define gluten, and found them all hilariously clueless.

How many of us actually need to avoid gluten foods altogether? Celiac disease, a serious autoimmune condition triggered by gluten, impacts only 1 percent of the population. Others say they skip gluten simply to cut carbs, lose weight, reduce belly bloat or inflammation, curb fatigue, or cure so-called foggy brain. Some maintain they just feel better without gluten, even though research to date to support these claims is slim. Still others are bailing on gluten over concerns about highly processed grains or GMOs. The reasons are myriad and often personal, sometimes even professional: A handful of prominent bakers and pastry chefs have given up gluten to deal with wheat allergies or to ease the symptoms of other autoimmune conditions like rheumatoid arthritis.

Key stakeholders are paying serious attention to gluten-free followers. As more consumers embrace a gluten-free life, culinary forecasters, food producers, and chefs see business potential. Demand for gluten-free products could reach $6.6 billion by 2017, according to a 2012 report by research firm Packaged Facts. A June 2014 story in The New York Times cites optimistic researchers predicting a much bigger market—more like $15.6 billion by 2016. What the numbers don’t show is the hunger for a new emphasis in the gluten-free market, one that’s all about lifestyle and the quality of the food.

Go Ask Alice
Author Erin Scott (above) embodies an updated gluten-free culinary aesthetic. Her cookbook, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Omnivore, hit stores this month. The title is a nod to Scott’s popular photo-filled blog of the same name.

The book offers the seasonal, simple, produce-driven fare you’d expect from an unabashed disciple of Alice Waters and Jamie Oliver who lives in Berkeley, California, not far from Chez Panisse. “When I stripped back my diet to raw ingredients it felt expansive and inspiring,” Scott says. “I liked the challenge. It made me a much more creative cook.”

About those brackets in the title: They’re intentionally, playfully equivocal. Scott doesn’t want to be the poster girl for the gluten-free lifestyle. “I have mixed feelings about identifying as gluten-free,” she says. “I want to be seen as someone who just likes good food.” Scott has celiac disease, a chronic digestive disorder—gluten can damage her small intestine. GF isn’t merely an option for Scott it’s a necessity. “That label is such a turn-off for some,” she says. “Gluten is a gross word. And gluten-free doesn’t sound delicious.”

Scott’s recipes take cues from the modern playbook. A self-taught home cook with a serious bent, she eschews most processed GF ingredients and simply makes meals from scratch. Scott hopes her cookbook finds its way into all kinds of homes, not just those of the gluten-free. Fish tacos with pomegranate salsa adorn the cover. Inside are recipes for dishes in which the lack of gluten seems incidental: rainbow quinoa with curried chickpeas, crispy kale, apple, and fennel lamb chops with fresh fig leaves (pictured) beets with mixed greens, walnuts, and ricotta salata.

Scott’s number-one goal: presenting honest food that whets the appetite and nourishes the body, but without the self-righteousness that can make gluten eaters mean and cranky toward the GF crowd. Her book feels whimsical, it’s saturated with color (she shot it too), and the recipes look hard to resist—no boring beige food of questionable form and flavor here.

Scott thinks the nascent gluten-free movement is like vegetarianism was in the 1960s and ’70s, an alternative diet that, with its mock-meat nut loaves and whole-grain breads like brown bricks, initially drew a negative reaction. She’s on a mission to prove that gluten-free doesn’t have to be unappetizing or aesthetically unpleasing.

Southern Comfort
Scott isn’t the first or only gluten-free trailblazer in the blogosphere. Any discussion of the mainstreaming of GF eating would be remiss if it didn’t give more than a nod to Shauna James Ahern, a.k.a. Gluten-Free Girl, a James Beard Award–winning cookbook author, who shares that honor and blogging duties with her chef husband, Daniel Ahern. Together—as Gluten-Free-Girl and the Chef—the pair helped pioneer the concept that eating GF isn’t about deprivation, but about pleasure and playfulness and plenty.

Occupying a similar space: The Lagasse Girls (Jessie Lagasse Swanson, above left, and Jilly Lagasse, right) daughters of famed New Orleans restaurateur and TV chef Emeril Lagasse. They authored The Gluten-Free Table. Their second cookbook, The Lagasse Girls’ Big Flavor, Bold Taste and No Gluten!, is due in October. Given their dad’s pedigree, these sisters grew up around big flavors, and they didn’t want to give those up in light of their diagnoses. (In 2001, after struggling with symptoms for some time, Jessie Lagasse Swanson learned she has celiac disease. In 2004, Jilly Lagasse discovered her own gluten sensitivity.)

“In our experience, people often associate GF with bland taste and weird textures,” Lagasse Swanson says. “Our goal is to prove that gluten-free doesn’t mean flavor-free and that GF food can taste just as good, if not better, than gluten-y food.” Her sister is more direct: “Our target audience is anyone with an appetite and a mouth.”

There’s a ton of flavor in their recipes for crispy Sriracha chicken wings, baked shrimp tacos with mango salsa, and vanilla poached pears with cardamom–goat cheese cream.

For those with a serious sweet tooth or cake cravings, two new baking cookbooks kick up the GF glamour quotient a notch. Consider Flourless: Recipes for Naturally Gluten-Free Desserts by Nicole Spiridakis. The book promises scrumptiously decadent desserts, dietary restrictions be damned. Choices like traditional flourless chocolate cake with hazelnuts and salted caramel sauce, buttermilk panna cotta, and honey-glazed figs with coffee ice cream don’t need qualifiers. Ditto professional pastry chef Catherine Ruehle’s Let Us All Eat Cake. Decadence is the word that comes to mind when leafing through the pages of her book. Ruehle offers sophisticated spins on classics like pink velvet strawberry cake with strawberry buttercream or very vanilla cake with fudgy frosting.

Deprivation? Forget about it.

King of Pasta
Even fine-dining folks are getting in on the GF action.

Take Del Posto, one of New York City’s most heralded Italian restaurants, bearer of a Michelin star, a place known for stellar pasta. On any given night, a third of Del Posto’s tables has at least one diner who wants or needs to avoid gluten, according to a recent New York Times story. That’s no big deal, at least as far as the pasta dishes, since Executive Chef Mark Ladner has made everything, even down to the signature hundred-layer lasagna, gluten-free.

Ladner is one of the best pasta minds in the country he’s also a GF fan. He eats gluten, but likes the challenge of creating gluten-free pasta dishes that diners adore.

Showing up at college campuses around the nation this fall: Ladner’s Pasta Flyer, a mobile pop-up housed in a sleek Airstream trailer (that’s the mock, above), featuring gluten-free pasta shapes. Ladner’s sauces are creative, maybe spicy tomato sauce with bacon “steak” and crispy onions, or cauliflower stew and salted capers. And for the less adventurous, cheese sauce and Parmigiano shards.

Fresh off a Kickstarter campaign that raised close to $90K, Pasta Flyer is a quick-service concept to appeal to millennials, a generation that has gone gluten-free in droves. Pasta Flyer plans to combine the warmth of a nonna with the efficiency of a ramen shop, featuring Ladner’s patent-pending gluten-free pasta, years in the making. “He really has put the effort into cracking the code for the perfect GF pasta,” Jilly Lagasse says. That a chef of Ladner’s caliber is on board with gluten-free has lent credibility. “That’s the smell of progress,” Lagasse says. “And some amazing pasta.”

Making pasta, noodles, bread, and cookies without gluten is tricky. Wheat flour substitutes tend not to retain fat or hold their structure well, and many just taste lousy. Still, innovative gluten-free bakeries are popping up around the country, and at least one is trying to venture beyond its local community.

Jennifer Esposito, an actor and celiac sufferer, opened Jennifer’s Way Bakery in New York’s East Village in 2012. She also has a 17,000-square-foot gluten-free manufacturing facility in Queens, and plans to ship GF breads, cookies, cakes, and pancake mixes around the country. Esposito’s bakery and plant meet the celiac standard (defined as gluten content of less than 20 parts per million, as specified by the U.S. Food and Drug Administration).

GF’s Print Glossy
Where there’s a market there’s a media opportunity, right? Last spring two GF magazines launched Kickstarter campaigns. Wild Apple, an ambitious effort in New York by high-end food stylist Liza Jernow and food photographer Tara Donne, did not meet its funding goal. Plans for that project are unknown.

Meanwhile, San Francisco–based GFF is set to launch in October. Gluten-Free Forever, which collected almost $100,000 courtesy of Kickstarter, is the brainchild of editor Erika Lenkert, who wanted to put a little gloss into GF. Along with food photographer Maren Caruso and designer and art director Catherine Jacobes (above, working on the premiere issue), Lenkert plans to put out a quarterly bound publication to rival Cherry Bombe, Gather, Lucky Peach, and Kinfolk.

While there’s a plethora of gluten-free recipes on the web, there’s no style-driven print publication to inspire people who simply love food and happen to be gluten-free, says Lenkert, who gave up bread, pasta, and beer back in 2001 after health issues revealed an intolerance to wheat and wheat dextrin. Preachy isn’t GFF’s style—Lenkert plans to leave dietary advice and medical reporting to other publications. “We’re aiming for something satisfying and beautiful that anyone who loves food magazines can enjoy.”

Recipes will either be inherently gluten-free, or adaptations of ones with wheat. Either way, Lenkert says, they’ll have to pass her standards for deliciousness. “I’m not trying to sell gluten-free to anyone,” she says. “I’m trying to create a gorgeous food magazine with wonderful recipes.”

And just like that, gluten-free is being coaxed—or perhaps pulled—out of a nebulous diet niche and into the warm, glowing light of mainstream cuisine.

Photo credits: Erin Scott and recipe shot for Succulent Lamb Chops Nestled in Fig Leaves courtesy of Erin Scott / Yummy Supper Lagasse Girls photo from Wheat Watchers Pasta Flyer trailer mock and menu from Kickstarter Mark Ladner portrait by Mimi Ritzen Crawford for The Wall Street Journal GFF staff from GFF Magazine / Facebook


Gluten-Free Cheesecake Recipes for Everyone

1. Gluten-Free New York Cheesecake

If you’re a cheesecake fan, you know that a good New York cheesecake can stand up to almost any variation of the dessert. A New York-style cheesecake relies on a mixture of heavy cream, eggs, cream cheese for a very rich and dense texture.

2. White Chocolate and Raspberry Cheesecake (No-Bake)

This white chocolate and raspberry cheesecake are easy to make and yet very tasty. We recommend you make this the night before you plan to eat it to give the cheesecake adequate time to fully set overnight.

3. No-Bake Toblerone Cheesecake

A great gluten-free cheesecake recipe to make when you don’t have access to an oven. If you’re a fan of Toblerone, this cheesecake recipe should be right up your alley: creamy cheesecake, with smooth Toblerone chocolate and chunks of chewy nougat.

4. Easy Baked Cheesecake (Vegan + Gluten-Free)

This cheesecake recipe hits 3 birds with one delicious stone. It’s gluten-free, vegan friendly, and doesn’t use refined sugars.

5. Gluten-Free Chocolate Cheesecake

This is another no-bake recipe so it’s almost fool-proof which is great if it’s your first time making this iconic dessert. The base uses desiccated coconut which we think pairs really well with the creamy milk chocolate flavor.

However, if you’re not a fan of coconut you can always make a gluten-free almond crust instead.

6. Lemon Cheesecake

This particular recipe is naturally sweetened by the aid of honey and pairs well with the lemon flavor. You can tell when the cheesecake is ready to pull from the oven when the filling is about 75% set but the middle is still wobbly.

7. Award-Winning Gluten-Free Pumpkin Cheesecake

If you’re reading this during the holiday season, try giving this recipe a try over its more commonly known pie sibling. The pumpkin, sweet spiciness, pecans, and cinnamon-flavored crust scream fall flavors and is the perfect dessert after Thanksgiving dinner.

8. Chocolate Chip Cheesecake

Sweet chocolate chip cookies mixing with thick and rich cream cheese. A great time saver also with the use of boxed chocolate chip mix and the cheesecake filling only comprises of 5 ingredients.

9. No-Bake Layered Blueberry Cheesecake

In place of the cream cheese, cashews are used instead. Soaking them overnight causes the cashews to get super soft and creamy after you blend them which comes pretty close to replicating the typical cheesecake.

Watch this video by Kimberly’s Gluten Free Kitchen for her own twist on a strawberry cheesecake:

To all our readers who suffer from gluten intolerance, don’t think of it as a death sentence for your enjoyment of delicious food. With a little practice and adjustments to certain recipes, you can totally enjoy things such as cheesecake but without the gluten.

What are some of your favorite gluten-free recipes to prepare? Tell us in the comment section below!

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New York Hotel Owners to Pay $500 Million to Pandemic-Hit Workers

The Roosevelt Hotel in Midtown Manhattan will close permanently as a result of the Covid-19 pandemic.

Craig Karmin

New York City hotel owners have to pay more than $500 million to employees displaced by Covid-19, according to people familiar with an arbitrator’s recent ruling, a victory for tens of thousands of unemployed workers and a fresh setback for cash-strapped property owners.

The ruling represents the largest hotel-employee payout ever awarded in New York City, hotel owners and union representatives said. While the final amount of severance pay depends on a few factors, it is likely to be the biggest on record for any hotel-union group in the country, these people said.

The magnitude of the payments is heightening tensions between lodging owners and the hotel union as Covid-19 ravages New York’s hospitality business.

Corporate travel across the U.S. has collapsed, and after years of record tourism in New York City, visitors have dwindled. Broadway theaters are closed, and other attractions like museums and restaurants are operating at partial capacity.

Hotel owners say they have had to shut down operations throughout New York City, and even after they reopen, it might be years before their hotels can turn a profit. A number of New York hotel owners received federal assistance through the Paycheck Protection Program that helped them survive the early weeks of the pandemic, and some owners used part of those funds to support employees.


Want a good gluten-free spaghetti? Here's what we found

The gluten-free food world sometimes seems as turbulent as a pot of rapidly boiling water — the kind required for cooking pasta. Products seem to come and go from the marketplace every week.

That's not surprising. Sales of gluten-free foods have skyrocketed in recent years, reaching $973 million in 2014, according to Packaged Facts, a Rockville, Md. market researcher. Some 7 percent of that market is pasta.

Packaged Facts researchers predict increased sales thanks, in part, to "more and better quality gluten-free food products that are readily available in mainstream retail channels."

Still, developing a gluten-free pasta that captures the characteristics of pasta with gluten has proven a challenge. Of the many gluten-free versions we've sampled in the past decade, some textures and tastes have been unappealing. But things are improving.

Corn, brown and white rice, quinoa and soy have all been mixed and matched with varying results. And while many short pastas (penne, elbow, etc.) produce a decent prepared product, spaghetti is another matter. Without gluten to give spaghetti the flexibility for spooling on a fork, many gluten-free varieties tend to break up.

Which is why we decided to focus this tasting on spaghetti. We narrowed our search to ones readily available on supermarket shelves. Most have store locator or online ordering options (or both) on their websites.

We limited the tasting to six brands. Your favorite may not be here. And you may have specific reasons for choosing a particular type, whether it's organic, kosher, non-GMO or soy free.

We cooked each according to package directions. Know that cooking times vary widely — from 3 to 11 minutes among those we tested — so read cooking directions. Only Ancient Harvest suggested using no salt in the cooking water, but adding optional oil. Ronzoni offers three cooking options for al dente, firm and tender it's also the only one that weathered overnight refrigeration pretty well. (They suggest tossing the cooked pasta with olive oil or sauce before chilling.)

Several tasters among our panel of eight follow a gluten-free diet. Here's what we found.


Watch the video: Turn down service in hotels or Evening service definitionHow to provide Turn down service at hotel? (December 2021).