WE are Finalist in the American Made Martha Stewart Competition. Your votes really do matter and we need a new set of wheels.
For These Vegans, Masculinity Means Protecting The Planet
Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y.
Featured in this episode of All Things Considered are:
Joshua Katcher, founder/creative dir. of Brave GentleMan & founder/editor of The Discerning Brute.
Giacomo Marchese, competitive bodybuilder & founder of Plant-Built
Dominick Thompson, Healthcare Executive, triathlete & founder of Iron Brukal
Daniel Strong, chef & co-owner Chickpea & Olive
Cornell Ward, MMA fighter co-host Walking Alone Podcast
We are deep into the swing of things at the markets. As always follow us on social media (Facebook, instagram, twitter). It's hard to keep up with things on the site since we book gigs at the drop of a hat and pop-up all over the place.
You can always find us at Smorgasburg on the weekends with 200 other amazing food vendors in NYC.
We are working on some pop-ups during the week. Catering is always an option for summer bbq's. Shoot us an email.
THE VENDY AWARDS are coming and you can still nominate us!
WHERE TO FIND US OTHER THAN SMORGASBURG:
Vegan Drinks July 31st
Thursday, July 31, 2014. 7pm-10pm.
Benefits Empty Cages Collective
Food By Chickpea And Olive
21+. At Fontana's Bar
105 Eldridge Street, Lower East Side, NYC [Map]
Robyn & Royksopp show at Pier 97
Harvest Fest at Blue Hill at Stone Barns
And cause we love Moby so much here is a shot of him at MYSTERYLAND waiting patiently for his phatty beet slider.
Amanda Neville, Contributor
I share insights on how to succeed in business partnership.
_ENTREPRENEURS 1/24/2014 @ 2:00PM 1,918 views
First Love, Then Business
Starting a new business is tough enough, but when your business partner is also your new romantic partner, it gets doubly complicated. In this week’s profile, I looked at how the founders of vegan food company, Chickpea & Olive, met while working for one restaurant, decided they were meant for each other and then stepped out on their own, together.
Who are the principals in your partnership and what is the name of your company?
My name is Danielle Ricciardi and my partner’s name is Daniel Strong. Our vegan company, Chickpea & Olive, serves local fare at food markets and events.
How did your partnership start?
We met in 2010 at Dell'Anima in Manhattan. Daniel was a sous chef and I was working as a bartender and server. We started dating in the winter 2011 and by the summer of that year Dan had quit his job at one of NYC’s hottest restaurants and we were on our way trying to figure out what exactly we were doing. And that is how Chickpea & Olive was born!
to read the full article click on the link below.
Gothamist named our Phatty Beetball Parm one of the 25 best things they ate and drank in 2013. so what are you waiting for???
"Phatty Beetball Parm Sandwich at Chickpea and Olive: Nestled in the hustle and bustle of the sprawling new indoor Smorgasburg and Brooklyn Flea in Williamsburg you'll find, if you look for it, an unassuming little booth with hardly any hype serving a vegan parm hero that defies expectations. Chickpea and Olive's "Phatty Beetball Parm Sandwich" is yet another indisputable reminder that vegan food can hold its own and sometimes even transcend carnivorous, cheesy alternatives.
Daniel Strong, formerly of Dell'Anima, makes it with Barry's Tempeh, breadcrumbs, beets, some "very simple" marinara from Shushan Valley Farms tomatoes and a subtle dusting of Daiya mozzarella. It served on a toasted baguette from Sullivan Street Bakery, and made to order in small sizes (one beetball) and large (two beetballs) for $5 and $9, respectively. Chickpea and Olive also sells the beetballs "nude" for $3 each or two for $5, and if you want to go crazy you can get them served on top of a bowl of polenta topped off with fresh sauce and a splash of garlic oil. I've only had the sandwich, and it was delicious." John Del Signore of Gothamist
We are beyond thrilled to be indoors all winter long! Starting Dec. 7th. NEW MENU! ALSO TRUFFLES WILL BE BACK! GET READY.
Come see why Time Out New York named us one of NYC's BEST FOOD VENDORS!
All burgers are made of beets, brown rice, mushrooms and lentils and are served on our homemade vegan brioche bun.
Gluten free bread available at no extra cost.
Bacon Ranch Cheeseburger – eggplant bacon, ranch dressing, tomato, lettuce
Polka Burger – roast mushrooms, caramelized onions, horseradish aioli, tomato
Calexico Burger – avocado, pickled red onions, jalapenos, tomato, daiya cheddar, chipotle aioli
Phatty Melt – beet patty, daiya cheddar, tomatoes, horseradish aioli, multigrain pulman
Chipotle Cheddar Mushroom Melt – roast mushrooms, caramelized onions, daiya cheddar, chipotle aioli, multigrain pulman
B.L.T. - eggplant bacon, lettuce, tomato, multigrain pulman
Add any toppings to any sandwich – 2 or more for a $1 or $.50 each
daiya cheddar cheese
pickled red onions
*avocado = $1
**eggplant bacon = $1
537 West 24th Street, New York, New York 10011
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