— “A Turkish immigrant-turned-Manhattan pizzeria owner is offering up to 100 refugees the chance to make some dough. “ Hakki Akdeniz, owner of Champion Pizza in SoHo and seven pizzerias throughout the city, said, “he wants to send a message by giving part-time jobs to immigrants who recently arrived in the U.S. seeking a new life.”
— Max Falkowitz reports in Saveur that Breaking Bread NYC starts a new tour that “brings a human face to those affected by Trump’s Muslim travel ban.” For $10, on Friday, diners receive the week’s listings of restaurants across the city that represent the cuisines of countries impacted by the ban. Proceeds go to the Council on American-Islamic Relations. So far, says organizer Scott Wiener, “Restaurants that he and co-organizers have approached have welcomed inclusion in the program.” The group is hoping to get more volunteer support from tour guides, food journalists, and other experts.
— Ten years after Death & Co. opened in the East Village, Thrillist takes a look back one of the bars that kicked off a cocktail revival.
— Over on First We Feast, from Ethiopian comfort food to the most technically-difficult dish, these are the ten dishes that made Marcus Samuelsson’s career.
— Bowery Boogie has some follow-up reporting on the reopening of the beloved Chinatown dive bar, Winnie’s: “Ching Mei Mui will convert the second-floor office space of 58 East Broadway into this newest iteration of Winnie’s. And it’s rather small. Thirty-person capacity, that includes a bar, ten stools, and two or three tables. There is also a kitchen and menu to match. In addition to Karaoke singalongs, Winnie’s will serve burgers, chicken and waffles, and other finger foods.”
— In February and March, chef Hugue Dufour and his wife Sarah Obraitis of M. Wells Steakhouse will host cooking classes — one in the making of cassoulet and the other in using maple in pork rinds, baked beans, pineapple maple ham, maple taffy. DNAinfo has the details.
— Watch the making of pasta over here and on our Facebook page: