Culinary Quality Carving Station at Foodcellar Market & Eatery, Long Island City
John Duran, Chef, Foodcellar Market & Eatery
John Duran, Chef, and Diego Huesca Foodcellar Market & Eatery
Co-owners of Foodcellar Market: (Left to right) Burak Caan, Erhan Bahcecr, Metin Mangut
Standing Prime Rib Roast Au Jus
Halibut Stuffed with Shrimp
Salmon topped with Sundried Tomatoes
Carving Station with Cedar Plank Roasted Salmon and Pork Shanks displayed
Rack of Veal
Foodcellar Market & Eatery, Long Island City, New York
Video interviews below
Part 1: Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Part 2: Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Part 3: Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Part 4: Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Part 5: Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Part 6: Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Flame Roasted at Foodcellar at the Cutting Edge. John Doran interview 4/13/2010
Long Island City, New York April 15 - The Foodcellar Market & Eatery has added a "Carving Station" that offers residents of Long Island City something really special....fine culinary quality foods in a market.
Chefs John Doran, a French Culinary Institute trained chef, and Diego Huesca are preparing extraordinarily fine foods from the market's own world-class meat, seafood, cheese, spice, and produce departments. It is both impressive and innovative customer service.
Eighteen months ago, there wasn't a large grocery market serving the residents of Long Island City. With the opening of over a dozen condominium towers, the area has attracted affluent people who can be demanding.
Foodcellar management had the foresight to build a large, restaurant style kitchen when it opened in September 2008.
As their business grew, and the residents spoke out, the next step was to bring in a Chef who had the knowledge and experience of fine culinary foods. John Doran had been a French Culinary School graduate, had worked with world famous Chefs like Andre Soltner, Jacques Pepin, and Marcella Maza.
He applied his skills at the popular "River Cafe" in Brooklyn, then helped to establish Bernard's Market & Cafe as a destination for gourmet quality foods.
John is passionate about his food.
On the day we visited Foodcellar for the interview with Chef John Duran, the Carving Station was serving items like:
- Roast Boneless Leg of Lamb
- Standing Prime Rib Au Jus
- Cedar Plank Roasted Salmon
- Roasted Atlantic Halibut
- Sirloin Steak
- Flank Steak with Teriaki Sauce
- Au Natural Roasted Turkey Breast
- Potatoes Au Gratin with aged Swiss Gruyere
- Natural Premium Pork Loin
- Pork Shanks
- Veal Paillard with mixed Cucumber Salad
- Pork Paillard with mixed Apple Salad
- Teriaki Glazed Baked Salmon
- Eggplant Lasagna
- Yukon Gold Potato Puree
- McCadam Macaroni and Cheese
- Creamed Spinach
- Sauteed Brussel Sprouts
- Sweet Potato Puree
- Orange Ginger Chicken
- Baby Back Ribs with Chipotle Barbeque Sauce
- French Cut Chicken Breast with Shitake Mushrooms
- Chicken Milanese
- Braised Brisket
Even the Rotisserie Chicken was being roasted with an open flame rather than the common electric roasters used by most markets.
The owners of Foodcellar; Erhan Bahcecr, Metin Mangut, Burak Caan, and its Operations Manager Vincent Vacarro, are equally passionate about the quality of food and the customer service they provide.
They are proud of the new culinary Carving Station and the success of their employee team.
Party venues for weddings, corporate events, and other celebrations are important in Long Island City. Venue facilities like The Foundry rely on outside caterers. The corporate market is growing in greater Long Island City and around Queens Plaza and we are expecting to see Foodcellar Market & Eatery become a major factor as these culinary talents are applied to catering events of all sizes.
Full video coverage of Foodcellar Market & Eatery is available in the left column in 6 segments of approximately three to five minutes each.
Foodcellar Market & Eatery is located at 4-85 47th Road, Long Island City and offers free parking in an adjacent parking lot on 5th Street.
Foodcellar management is committed to buying from local purveyors and entrepreneurs. There are over 100 purveyors in the 'buy local' program including Sutur Farms, Red Jacket Orchards, Eli and Ali, as well as small entrepreunial producers.
- The Carving Station was created a month ago.
- Presentation is beautiful and prices are reasonable, especially for the quality.
- Ingredients are consistent with the stores philosophy, all natural and healthy.
- Everything is prepared in house.
- Five people are in the kitchen preparing food.
- The buffet is available seven days a week.
- John Duran has been bringing fine dining to markets for ten years.
- The kitchen is a high volume kitchen, and the food preparation is straight forward and simple.
- Everything is healthy. ZERO transfats. Oils are heathy oils.
- Low prices are maintained because there is a full service butcher and seafood department in the store, providing the ingredients that are used by the kitchen.
- The Chef and the owners have been discussing the possibility of offering cooking classes and demonstrations.
- Customers are generally young professionals that are very food knowledgable. They want to eat healthy foods and to feed their families healthy foods.
- The owners vision for Foodcellar has come alive. The Carving Station is serving restaurant quality food.
- This is just the beginning. At first the Carving Station was only open a few days a week. Now it is available daily.
- Foodcellar Market & Eatery is offering restaurant quality food at reasonable prices in a casual setting.
- Training is an important part of their success.
- Everyone at Foodcellar has a smile ready for you. Managment philosophy is that the employees are a mirror of them.
We like to watch and document job creation in Long Island City, and investment in the community. Foodcellar Market & Eatery opened 18 months ago and now employs approximately 108 people. A year ago, Foodcellar employed only 50 people, making it a great example of how innovation builds a community.
View Carving Station Items available at Foodcellar Market & Eatery
Go to OurLIC Featured Profile of Foodcellar Market
Foodcellar & Co. Market & Eatery