What goes well with Chocolate?

Hello folks. It's been a while since I had a chance to blog about our baking experiences, and I thought, well, as long as it's a winter Saturday, with no heat or hot water, and I'm forced to sit in front of this space heater and BAKE to keep warm - I might as well compose an up-date!

Last week Joe made the most fabulous cake - so freakin tall we couldn't fit it in any of our various boxes and had to construct one just for the occasion. Devil's Food with white chocolate/mint filling, layers of dark chocolate ganache and a mildly minty pale yellow buttercream frosting. OY was this one delicious. Four layers of heaven. Cake, ganache, mint filling, cake, ganache, mint filling - rinse and repeat...twice...only a very thin slice should be eaten at a sitting, because this one is so darned rich. We haven't thought of a name for it yet - but rest assured that its another keeper for our business.

Speaking of keepers, I have a Chocolate Caramel cheesecake in the oven as I type this - deep chocolate biscotti crust, layer of creamy caramel, and dark chocolate cheesecake filling...yum (I hope). This is one of those time when I have to keep reminding myself to have patience (something baking has truly helped me to achieve)...this one will have to cool on the rack for an hour or so, then refrigerated for three hours before we can TASTE it. Give me strength! I'm thinking of drizzling more caramel over the top and sprinkling with sea salt. Oops - my mouth just started to water. Did yours?

We are giving thoughts to what we want to serve up for the two up-coming holidays: St. Patrick's Day and Easter. I have a few thoughts, but will let those brew a bit longer until I'm (we're) ready to reveal the newest scrumptious delights from Joey Biscotti!

Satisfy your sweet tooth now - while we're still a small, personalized-service-oriented company. My intention is for us to always offer the service you've come to expect. Keep helping us to remember, as we grow, to always make YOU our number one priorty.

More later!

'Da boys...

What ... A challenge...

Hello, all... Let's talk about tools... er, tuiles... THe Daring Baker's January challenge was just that... a challenge...

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I must say that I was a bit disappointed with our performance this month... I first had Steven try his hand at making these and, taking his inspiration from the butterflies suggested by the recipe itself, attempted to make angels, but the recipe wasn't conducive for the detail he was looking for beacuse the batter spreads so much during baking... But the cookie itself tasted really good... Unfortunately, no pictures of it...

Time passes, and we get busy with orders, but the challenge must be met again... This time I try my hand at it... I decided to go the simple route and just pipe circles... A couple of frustrations I had were 1) I didn't know how big the circles should be and 2) the greasing of the parchment paper (I couldn't get the batter to spread out with my offset since the batter just moved around the paper) and 3) I didn't know what the final outcome was supposed to be like... They always ended up more cake-y than crispy...

So, I flavored my batter with orange oil and was going to pair it with our famous homemade chocolate pudding, and just went ahead with the recipe... Since I didn't know how much batter to use for each cookie, I ended up with 4 larger circles, but they crisped up so much that they didn't bend so well and ended up close to flat...

My second attempt, I made the circles much smaller, and STILL could't get them to do anything more than look like a Pringle... I paired it up with the chocolate pudding anyway, and with the faint hint of orange, they tasted fantastic... But overall, I was disappointed with all three attempts...

And the final outcome... ta-da!!!!

Gotta Lotta Lovin to do....

...and that's precisely what we've been up to. Lovin each and every morsel and ingredient that goes into our sweet treats. Treating them with tenderness and care, keeping them fresh and colorful, and incorporating as much love as possible, so that you'll taste it in each and every bite. We've added yet another wonderful goodie for you to share with someone special this year, and its a Double Chocolate Brownie with Raspberry chips and chocolate ganache topping. Large enough to share with your sweetie, (and rich enough that you just might have to - so get out there and get yourself someone to "spoon" with!) - these brownies have both bittersweet and semisweet chocolate in the mix, along with raspberry-shot chocolate chips, and are covered with a velvety thick layer of semisweet chocolate cream ganache, and, finally, drizzled with red chocolate. Delicioso! See our menu page for information on ordering some for the holiday (or just to snack on when you're in very chocolate mood!

More yummy stuff to come...

'Da boys

Love is in the air

....and so is the aroma of fresh baked goodies to tempt each and every one of your senses! This Valentine's Day, we're serving up some delicious, love-filled treats to share with that someone special in your life. The first offering we've come up with is our rich and decadent White Chocolate Raspberry Swirl cheesecake in chocolate biscotti crust, with some lovely heart-shaped designs that will say "I love you" in a very special way. We will be making our usual 9" size for those of you with a lot of love to spread around, and for the week of Valentine's Day, you can also order them in the more intimate 5 1/2" size, pictured here. You'll get 6 sweet little wedges out of the smaller size - enough for dessert for lunch AND dinner that day!

Be sure and tell all your married, courting or just plain amorous friends to get in touch with us soon, so as to order on time and not miss out on a single, creamy fork-full!

More love to come...

'Da boys

When life gives you lemons (2)

Steven here. So. Last week when I was doing a lot of baking for clients (big surprise), I made an Apple Spice cake which, for some reason, decided to stick to the pan (I have no idea how that happened). Well, not being one to toss a perfectly good, albeit ugly, cake in the garbage, I decided to try something new (also a big surprise. Not.) Hmmmmmmm,,,what could I do with this lovely cake, brimming with granny smith apples, brown sugar and spices? A-Hah! Granny Smith apples happen to be a favorite late-night snack of Joe and I, and we always slather the quarters with peanut butter. Sounds strange, I know, but try it - it's a great combination. This led me to the idea to make Apple Spice and Peanut Butter bread pudding!!! It sounded heavenly to me (of course). So I set about doctoring my Chocolate Toffee bread pudding recipe, and came up with a lovely, mildly peanut-flavored pudding to pour over the pieces of Apple Spice cake in their little aluminum cups (this is how I always make bread puddings - they hold probably 3/4 cup of yumminess and it seems just the right amount for a single serving). I thought to myself that no one would find these as interesting as I do - but was I ever wrong! Joe and I each took a handfull of the delightful cups to work the next day and people RAVED about them. I kid you not. And we got an order for 15 from a co-worker of Joe's for Christmas. So the next time a recipe turns out not quite the way you hoped, try thinking outside of the pie pan, and put your imagination to work. You won't believe what lovely little new-fangled item you might come up with!

In case I don't get a chance to blog again this week, we wish everyone of you a lovely, fun-filled Holiday (whichever one you choose to celebrate), and we send out many good thoughts and much positive energy in hopes that you will all have a fantastic New Year!

Ciao for now...

'Da boys

Just in time for Christmas

Thats the title of a favorite Nancy LaMott song (I highly recommend her Christmas album to anyone looking for a great holiday listen). Nancy, we wish you were still here to share your amazing talent with us all.

Now, back to business! This weekend I'm gonna make my famous Lemon Curd, and this year we've decided to package it and sell it as a great holiday gift. It will come in a 6 oz jar for $10.00, and we're even including a spoon - for those of you who can't wait to get home and open this little jar of citrus heaven. We're taking pre-orders for Christmas week, and will have it available for pick up in Hell's Kitchen.

Of course, we won't discourage you from ordering something ELSE holiday flavored (Eggnog cheesecake, anyone?). Our best-sellers so far this fall have been Pumpkin Cheesecake with Orange/Cranberry biscotti crust, Caramel Apple Cheesecake, Pumpkin pie with Cinnamon pecan struesel topping, and our cookies, of course. Please get those orders to us by friday the 19th, to gaurantee the freshest goods and pick up by the holiday.

We hope to hear from you all, and soon! And in case we don't get the chance to say it in person - Happy Holidays to you all, and thank you for your friendship and patronage this year - it has made a huge difference in our lives!

Ciao for now...

'Da boys

It's Sugar Time!!!

Once again, the Daring Bakers have challenged me to do something new... This month it was Caramel Cake... Shuna Fish Lydon's recipe for this month's challenge can be seen here... and this month's hosts were Dolores of Culinary Curiosity Alex (Brownie of the Blondie and Brownie duo: /), and Jenny of Foray into Food. And contributing the alternative recipe was Natalie of Gluten-a-Go-Go...

I had never made caramel or worked with sugar in this way before so I was a little frightened of possible burns while the sugar cooked, BUT i was fine... The only real issue I had was probably my own lack of experience with sugar, and I don't think that I cooked it long enough, but it didn't seem to affect falvor at all...

Anyway, our post is a few days late, what with the holiday but here are the photos of this most luscious and moist cake... We each had two slices before putting the cake to bed for the night... Then Steven took it in to work where, somehow, it disappeared as he crossed the threshold...

And now, a few photos...












By the way, I had promised this cake for Steven's birthday today... If two slices is any indication, he enjoyed it!

and now, on to the December Challenge... We'll keep you posted!!!

Isn't it a lovely day to go out in the rain?

Today, we're semi-relaxing at home after shopping in the rain this AM. After lunch, I made an apple Crostata (sort of a rustic, open-faced apple pie) and I'm waiting for it to thoroughly cool so we can give it a try. It's been a while, and I wanted to polish up my skills, because we already have orders for them for the holidays, and I wanted to tweak the recipe and see if I can make it even better (I know - its not easy, being a perfectionist!).

Yesterday we attended the New York City Chocolate Show at Pier 94. I think I still have a hangover from all the sugar, chocolate and caffeine. There was a lot to taste, a lot to see, and some great inspiration, not to mention lovely people with wonderful ideas. We got to watch the owners of Baked (in Redhook) make their rootbeer bundt cake and give it a try. I even tasted a truffle made of blue cheese and chocolate (not a half bad combination, I must admit). There were chocolate fashions on display from the opening celebrations, which Joe took photos of, and overall a good day was had by all. On the way home from the show, as we enjoyed the not-too-cool weather and some much needed time together, we talked about making available our wonderful Lemon Curd, so that people can give it as holiday gifts this year. We purchased some lovely little glass jars to put it in and now all we have to do is whip up a batch and fill the jars and voila, yet another fun and delicious item to put on our menu. Everyone who has tasted it has raved, and when we're using it to fill cakes and make lemon buttercream, we always find ourselves eating it right off a spoon, not even taking the time to spread it on a cracker or piece of shortbread. I know that anyone who loves fresh citrus will love having a jar of this in the fridge to partake of in so many different, delicious ways. I only wish we'd thought of this earlier!

More to come soon, fellow foodies, and don't forget that we still offer gift certificates for those who have dessertaholics in their families, which means that you can purchase one and give it for a special occasion, or just to brighten someone's day. (or even to use as a stocking suffer on December 24, should you be so inclined.) That way, the receiver will get to decide what delictable dessert they want to dive into, whenever they get a craving!

Ciao for now, folks...

'Da boys

Pazzo for Pizza!!!

Hello, all, and another Daring Bakers' Challenge is completed... Now, I didn't think we'd have ANY problems with this challenge because we make our own pizza dough all. the. time. but a Whole Wheat dough instead and our technique is different than what was required for this challenge...

First of all, we used our trusty KitchenAid to take care of all the kneading, and the instructions said that the dough should clear the sides but stick to the bottom of the bowl so that in the end, the dough should be sticky... And we were all good until the next day when it was time to work with the dough again...

We prepped the dough as instructed, flattening them to a 5 inch-ish circle and letting them rest for 2 hours under cover of plastic wrap... and then came the REAL challenge, and we SO wanted to video this part for our own amusement and yours! We were supposed to toss the dough like a pizzaiolo, BUT! -----

My hands were floured all over but the dough was just too wet and when I placed it on my hands it just stretched and ripped... I re-rooled the dough in a little more flour and tried again, but it just kept ripping, so there are no photos or video of this... We ended up just shaping the dough by hand on the board like we've always done...

Then on to the toppings!!! For the first, we topped it with our favorite jarred marinara from Food Emporium, then turkey pepperoni, a combination of soy cheddar and soy jalapeno cheeses, some cooked chicken, and finally a little more cheese... For the second, I wanted to try a simple margherita with the same sauce as before, and then soy mozzarella and fresh basil...

These baked up SOOOOOOO nicely in such a hot oven and in SUCH a short time, too!!! We finished too late to try them fresh out of the oven, but they were still yummy warmed for lunch today... All in all a great, not-as-simple-as-you'd-expect challenge, but the end result was just as delicious! and NOW, the photos...

Caramel apples, pumpkins, and cranberries...

John Greenleaf Whittier is quoted as saying: "Ah! on Thanksgiving day... What moistens the lip and what brightens the eye? What calls back the past, like the rich Pumpkin pie?"

We're gearing up for the holiday season, ready to provide the most mouth-watering Pumpkin pie with cinnamon pecan struesel. It's a true delight and we can't wait to get your feedback (and that of your family and friends) when they sink their forks into a slice (warm from the oven? slathered with whipped cream? or ICE CREAM, perhaps???). You'll see smiles of delight and eyes will roll back in their heads. (this is not a horror film - it is, as Martha says, A good thing.)

And I forgot to mention two other great holiday favorites - Pumpkin cheesecake with cranberry orange biscotti crust, and Caramel Apple cheesecake with tuscan spice biscotti crust. These will leave you begging for more, believe me!

Last week on an episode of Eli Stone (one of my favorite new shows of the fall season) A character was reminiscing over a concert he'd attended, where he'd had an almost spiritual experience. I quote (once again): "I could taste magic, speak art, and listen to the turning of the universe". Isn't this what food, family and friendship is all about? And what better time to experience it all than over a slice of pie, a cup of chocolate toffee bread pudding, or a mouthful of Brooklyn blackout cake?. Get your name on the list, folks, these holiday splendors won't last all year, 'cause come spring, we'll be back to the rich flavors of berries, citrus, honey and such. Take time during these chilly months to really savor the flavors of the season: Nutmeg, cinnamon, cloves, mouthwatering flaky pastry and just about anything you can imagine in chocolate.

Call today to place your orders, (please try to give us at least 48 hours' notice, we want all of you to be satisfied!), and get those forks polished, the napkins folded, and the appetites ready for a trip to Joey Biscotti heaven!

Ciao for now -

'Da boys

We've only just begun...

It's over. The Open House. Finished. Done. No leftovers, all flour particles cleaned up, (and THAT is a chore, believe me!). Relatively empty refrigerators, more counter-top space, no longer the lingering scent of maple in the air... back to normal (if you can call our lives that). W're sleeping once again. SLEEPING...at all hours. I come home from work and fall into a chair and go comatose. I don't think I got more than about three to four hours' sleep a night for several weeks before the open house, and to finally get back to six or seven a night, well - its a bit heavenly.

For several months now, we've been planning this event, and having never done anything like it, we were completely unsure of how to approach it and what the outcome would be. But I am here to tell you that it was a complete and resounding success (may I pat myself and Joe on the back for just a moment?)! Of course, we couldn't have done it without the help of two additional pairs of hands..which I will explain in a moment. Let me just say that our lives where a whirlwind in that series of very full days leading up to this chance for us to make new friends and business contacts, feed the multitudes and see the expressions of joy and wonder on the faces of everyone who walked in the door.

The night before was the most stressful event in recent years, what with us pulling an all-nighter and baking non-stop, so that everything would be fresh and tasteful. Let's face it, you can only do so much in advance when approaching a tasting event like this, and we did as much as we could. I spent weeks baking up huge batches of biscotti, one of the only things we make that keeps quite well and actually tastes better after "settin' a spell". In the days before the event, we zested and juiced lemons and limes, made fresh, handmade lemon and lime curd, prepared frostings and measured out ingredients...well, the list is far too long to blog about, but suffice to say we were, as my mother used to say, "busier than a one-armed paper hanger."!!

Then a miracle happened. (suddenly this sounds like a Christmas tale): Joe's sister, Michelle, and one of Joe's CLOSEST friends Gerrie, flew in from California and Nevada, respectively, and surprised us to offer support (and squeeze in a New York City vacation - who wouldn't?) Well, if it hadn't been for them, we would never have been anywhere near ready for the hoardes of hungry people who poured in the door of Tricia Rago's lovely KitchenNYC, which we rent to help us produce our delicacies. They helped us cart our supplies, kept us coffee'd up, and ended up doing a lot of the grunt work, such as rotating pans in the oven, slicing cheesecakes, doling out cookie dough, and heading up to the street to help introduce us to the rest of the world. And we have to give a huge shout out to our dear friends, the Faistl-Weisbachs, who arrived, new-born baby Madelyn in tow, to also carry trays of mini-lemon merengue pies, biscotti and cheesecakes, out on the street to help hawk our wares and invite passing strangers in to become newfound fast friends.

The first person in the door (and who was surprised, I ask you? Not I!) was one of our most enthusiastic supporters, David Bonnano, a former co-worker of mine and one of our best customers. He took the time to run over on his lunch hour, and it was a joy to see his smiling face as he sampled things he's here-to-fore been unfamiliar with, and to give us hugs and encouragement. After that, it was like a dream that I am still trying to figure out how I made it through intact! There was barely a moment when we weren't introducing our goods to someone new or hugging an old friend and passing out refrigerator magnets! I kicked in to full-on performer mode without thinking about it (and I haven't done that in YEARS). And the rest is, as they say, history!

The list of people who turned out to support us is fantastic, and we want to thank each and every one of them (and/or YOU) who either offered words of encouragement and/or actually showed up to cheer us on and try some new and different flavors.
Offerings included mini one-bite versions of our Lemon Flip cake, Brooklyn Blackout cake and Carrot with white chocolat/cream cheese frosting. Mutt cookies (dark chocolate with Peanut butter chips, white chocolate chips, toffee chips, butterscotch chips and milk chocolate chips) Dark chocolate/Raspberry, Snickerdoodles, Sunflower butter cookies and our Multi-colored Autunnos. For cheesecake flavors, there were Creme de Menthe, Pumpkin Cranberry, Caramel Apple and Hazelnut Mocha Joe. The available biscotti were Cranberry orange, Tuscan spice (with and without almonds), Double Chocolate, Honey-Roast Peanut (with and without chocolate chunks), Lemon Poppy-seed, and frosted Maple Pecan Praline. Tasting versions of our Pumpkin with Pecan-Cinnamon streusel pie as well as our Lemon Merengue. I'm probably leaving something out - but remember, I'm STILL catching up on sleep! There were other things we had planned but we just. didn't. have. time.

In addition to those we've already mentioned above, others who stopped by were...
--> one of our newer friends, courtesy of the Faistl-Weisbach's, Kelly Egan
--> our friends, Wayne and Jayne
--> Steven's friend, Peter
--> Lori, Bree and Toni from the Container Store
--> David and Holly, who both work for Apple, and Holly's friend Mira.
--> Lisa, Jennifer, Lemarr, Heather and Maria from Crate&Barrel, and Maria's daughters.
--> Tameeka from CB2
--> the Franco family who came all the way down from Poughkeepsie just for this! Joe has known "Mom" Franco since she was a little girl
--> the three women from Arizona who just wanted to know where Macy's was but stayed for a bit and took their picture with us as evidence of nice New Yorkers
--> the young man whose parents were visiting from out-of-town and wanted him to make sure to find out when we would start shipping
--> the woman who found our card at Outcasts
--> the woman who, with her husband, own the little electronics store at 51st and 9th
--> the three people who found our event on Facebook while searching for free events in NYC
--> the woman who was upstairs by the stoop who asked me what the space was in the basement, and who was carrying a can of whipped cream in her purse
--> the couple who asked about low sugar options
--> Ninapilar, the woman who is working on a possible logo for us, and who blogged about us here and Pamela from The Pink Standard whose photographs grace the abovementioned post
--> Faith from Cara Linn Cakes
--> and so many others from the 'hood
--> and then there were all those there in spirit, all our families and good friends who weren't able to share our joy in person.

To each and every one of you, including the universe, we offer a gigantic THANK YOU, for being there with and for us.

We'll soon be revising our menu for the fall season, so be sure and give us as much notice as possible when ordering your Thanksgiving pies and cakes, not to mention Christmas, Hanukkah, Kwanzaa and all of the other birthdays, promotions and otherwise special events happening in your family.

We look forward to hearing from you all, and providing you a little "lovin' from the oven!"

'Da boys

Free at last, free at last....

...a chance to taste these biscotti (and other delicious treats) is free, at last!
As some of you already know, Saturday September 20, in Hell's Kitchen, we'll be hosting a free tasting event - an open house (er, kitchen?). where everyone will have a chance to sample several flavors of our best selling items, including biscotti, cheesecakes, cakes, bread puddings and cookies, with a few surprises thrown into the mix.

From 2-7pm that day, we'll be thowing open the doors of the commercial kitchen we bake in, to allow the glorious scents of freshly baked goodies to waft into the air, enticing neighborhoodites to taste Snickerdoodles, Joeltz (our famous espresso brownies), Brooklyn blackout cake, Caramel apple cheesecake and many, many more decadent treats.

Where you may ask? The address is 306 West 51st street (just off Eighth avenue) Suite #1 (basement) just next to the House of Brews. Yes, I said the House of Brews...I've posted a photo of the soon to be famous Joey, wearing our signature color and standing at the gate, so that you will have ease in finding us (as if following your nose wouldn't be enough!)

We'll be so excited to see old friends and meet many new (please feel free to forward this information to anyone you know who has a sweet tooth - we want everyone to experience Joey Biscotti!), and to let you see a bit of the creative process.

I'll post a reminder next week. Get your calendars and taste buds geared up. We know you're gonna love us!

Ciao for now...

'Da boys

I d'eclair!!!

And the Daring Baker's strike again!!!

This month's challenge was ... guess??? Eclairs!!!

The elements of this challenge were three-fold... eclair shells, a pastry cream filling and a glaze... chocolate was a required ingredient but we had the choice of either a chocolate pastry cream or a chocolate glaze... or both!

The first challenge was making pastry shells, and preventing them from collapsing flat... To accomplish this, halfway through the baking, i had to rotate the two pans and prop the oven door open to allow any steam to escape and help the shells stay puffed up... One tray made it out fine but the other flattened out and remained moist in center, but so. what. ... Once they were out of the oven, I cut them in half, and set the tops on a rack to make it easy to drizzle them with the glaze

The pastry cream and glaze were the easy parts and, since we had a choice, we decided to make a bittersweet chocolate glaze for the tops and Steven was the lucky one to glaze them... See?








Now, I mentioned we had the choice of flavors for either the glaze or the pastry cream, but one HAD to be chocolate, and since we used chocolate for the glaze, I decided to go a little tropical for the pastry cream... We thought about mango but I had an inspiration and went with kiwi! I had Steven pipe the cream as opposed to spooning and this is what they looked like, post-piping...





The kiwi gave the eclairs a beautifully earthy sweetness, and in the end, they looked like this...








Of course, Steven and I took them to our respective jobs where they promptly disappeared... I d-eclair!!!

I'm excited about our upcoming open-house at the commercial kitchen that we rent occassionally... Lot's of stuff available for tasting and some things available to buy and take home to enjoy... More news to come VERY shortly!!!

A tin of biscotti, a cup of joe, and thou...

We found some cool, coffee-inspired tins on sale and bought them up...just to package biscotti in! Usually, when you purchase our biscotti, they come in a cello sleeve (10 ounces, which is approximately 8-10 pieces, depending on size, as they ARE all handmade, at $10.00 a package). Now, if you are so inclined, you have the choice of purchasing this fun and funky tin, which makes a wonderful gift package, filled with approximately 6-8 pieces (once again, depending on their handmade size) for the same price!
What a great way to say "you jazz me up!" - by giving a gift tin of, oh, say, some chocolate biscotti, or maple pecan praline, or maybe some cranberry-orange (my personal favorite)..or a couple of each? Any of our flavors can be packaged this way, and the receiver (friend, partner, sweetheart, teacher?) will get to enjoy the wonderful, aromatic flavors of Joey Biscotti's best, and keep the tin to use for any number of things...cookies, coffee beans, jelly beans - I am sure you are all creative enough to continue this line of thought!
Order yours today and put a smile on the face of someone you care about - even your own! And don't forget about our Open House (ok, Kitchen) on September 20th in Hell's Kitchen. The sweet smells from the kitchen will be wafting down the block, enticing you to come in and try free samples of many of our best selling fall flavors. (More on this later.)

We can't wait to see you there!

Ciao for now...

'Da boys.

Coffee maker on the fritz?

...not to worry...just dig into a slice of our latest winning creation: Hazelnut Mocha Joe cheesecake. Two amazing layers of thick, rich cream cheese decadence, the first filled with semi-sweet chocolate, the second graced with the flavor of hazelnut espresso, and topped with more semi-sweet chocolate. And did I mention that the crust is actually a layer of hazelnut mocha brownie??? My co-workers' eyes were popping out of their heads as they experienced this one, folks, and many actually pushed their way through the crowd to try for a second slice, though it was basically gone before they had the chance!

We're proud to put this one on the menu, and it will surely be one of the stand-outs at our "Open Kitchen" on September 20th in Hell's Kitchen. Yes, you heard right: anyone still unaware should put this one on his/her calender, because it may be a while before everyone will have the chance to sample so many of our sinfully rich sweet things all in one place - and for FREE. This is a kind of "thank you" to all of you who have supported us over the past year or so, and a chance to try new menu additions, purchase favorites and order your holiday party desserts all in one fell-swoop (what a Midwestern term, eh?)- not to mention introduce us to your friends, family and neighbors (yes, please feel free to pass this info along - we will be eternally grateful for the new friends and the opportunity to sweeten a few more dinner tables!)

When the date is closer, we'll inform you of the hours and exact location, so that you can plan accordingly (meaning: don't eat for several hours, come hungry and stuff your pockets with extra cash, since, after trying them, you'll certainly want to take some home to your families, or just stash them away for future nibbling!)

Feel free to send us suggestions as to which of our items you would like to see there that day - we can't make everything on the menu, but we will certainly take your requests into consideration. Email us at joeybiscotti@hotmail.com, or simply leave comments here at our blog.

Ciao for now...

'Da boys