Daniel Delaney | |
|---|---|
 | |
| Born | 1986 (age 36–37) |
| Nationality | American |
| Alma mater | University of the Arts |
| Known for | Food |
| Notable work | VendrTV |
| Website | danieldelaney.com |
Daniel Delaney is a James Beard Award nominated [1] American restaurateur and former host of VendrTV a video podcast about street food. [2]
Delaney graduated from Philadelphia's University of the Arts in May 2008, receiving a BFA in multimedia. [2]
| VendrTV | |
|---|---|
| Presentation | |
| Hosted by | Daniel Delaney |
| Genre | food, travel |
| Updates | Wednesdays |
| Production | |
| Picture format | .flv, .mov, .mp4 |
| Publication | |
| Original release | February 15, 2009 |
| Related | |
| Website | vendr.tv |
On February 15, 2009, Delaney launched a web video series titled 'VendrTV'. The program consists of tightly edited three-to-five-minute episodes which individually highlight a street vendor from different US cities. [3] The show is shot in high definition in a Food Network-style of videography. [4] Delaney and VendrTV were featured on the October 22, 2009 edition of The CBS Evening News with Katie Couric, [5] as well as in the Los Angeles Times , [6] and USA Weekend . [7]
The show occasionally features celebrity guests, including Jake and Amir of CollegeHumor, [8] and Gary Vaynerchuk. [9]
The intro sequence was made by Eden Soto, [10] responsible for most of Revision3's motion graphics. [2] [11]
In April 2012, Delaney launched Brisketlab, a barbecue recipe development series in New York City. Using email marketing and social media, Delaney was able to pre-sell 3,200 lbs of brisket in 48 hours at $25 per lb via online sales. [12] The pre-ordered meat became redeemable at his Brisketlab series which launched in May 2012, and took place in locations like rooftops and cemeteries. [13] [14]
Following much interest from Brisketlab, Delaney announced that he would transition the concept to a restaurant called BrisketTown. [12] The restaurant opened on November 15, 2012 in Williamsburg, Brooklyn, and has received much acclaim, including Best Breakfast in NYC from New York magazine [15] and a Time Out New York Food & Drink Award. [16]
On April 19, 2012, Delaney opened SmokeLine, his second location, in The High Line park in Chelsea. [17] [18] [19]
On June 18, 2013, Zagat announced that Delaney would join their 2013 30 under 30 list. [20]
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.
Pastrami is a food originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.
Katz's Delicatessen, also known as Katz's of New York City, is a kosher-style delicatessen at 205 East Houston Street, on the southwest corner of Houston and Ludlow Streets on the Lower East Side of Manhattan in New York City.
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
Arthur Bryant's is a restaurant located in Kansas City, Missouri. It is considered by some to be the most famous barbecue restaurant in the United States.
Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. When brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. A traditional part of Kansas City-style barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.
The Carnegie Deli is a small Jewish delicatessen, formerly a chain, based in New York City. Its main branch, opened in 1937 near Carnegie Hall, was located at 854 7th Avenue in Midtown Manhattan. It closed on December 31, 2016. There is one branch still in operation at Madison Square Garden in Manhattan, and the deli still operates a wholesale distribution service.
Gary Vaynerchuk, commonly known as Gary Vee, is an American businessman, author, speaker, and internet personality. He is a co-founder of the restaurant reservation software company Resy and Empathy Wines. First known as a wine critic who expanded his family's wine business, Vaynerchuk is now more known for his work in digital marketing and social media as the chairman of New York-based communications company VaynerX, and as CEO of VaynerX subsidiary VaynerMedia.
Midtown Le Bernardin is a French seafood restaurant in Midtown Manhattan, New York City. Gilbert Le Coze and his sister Maguy Le Coze started the restaurant in Paris in 1972, where it was called Les Moines de St. Bernardin. They restarted the restaurant in New York in 1986, not long after receiving a third Michelin star.
Barbecue is a tradition often considered a quintessential part of American culture, especially the Southern United States.
Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.
Barney Greengrass is a restaurant, deli, and appetizing store at 541 Amsterdam Avenue on the Upper West Side of Manhattan, New York City, started in 1908. They specialize in smoked fish, more specifically sturgeon, but also have Nova Scotia salmon, whitefish, and others, and are very popular for brunch.
Marea is an Italian and seafood restaurant at 240 Central Park South, on Columbus Circle in Manhattan, New York City, opened in May 2009.
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week. It is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.
The Main Deli Steak House, also known simply as Main Deli or The Main, was a delicatessen and steakhouse located on Saint Laurent Boulevard in Montreal, Quebec, Canada.
Franklin Barbecue is a barbecue restaurant located in Austin, Texas, founded in 2009 by Aaron Franklin. The restaurant has attracted a national following.
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
Holy Trinity Barbecue was a barbecue restaurant in Portland, Oregon. Kyle Rensmeyer established the business as a food cart in southeast Portland's neighborhood Creston-Kenilworth in 2019. Holy Trinity and its barbecue garnered a positive reception; The Oregonian deemed Holy Trinity one of the city's best new food carts and Portland Business Journal said its barbecue was "hailed as among the best" in the United States. The restaurant closed in October 2022 and Rensmeyer has since held pop-ups.