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Something about the word “catering” just doesn’t bring to mind interesting food, let alone good food. At Pinch Food Design, co-founders Bob Spiegel and TJ Girard are changing that, but they are also altering the way that the goods are displayed and utilizing what they dubbed, “food furniture” to do it.

When Patrick Miller and Patrick McNeil of the Brooklyn-based artist collaborative FAILE got a commission from the New York City Ballet to create an art installation, neither had any inkling of this time honored dance save for a run in with the Nutcracker when they were children. “It was neat to look at the history of NYC Ballet and realize it’s about being contemporary, modern, and pushing what ballet is,” said Miller. “[George] Balanchine was this amazing figure who broke out of the chains of what ballet is, which is something we like to do too.”

The only thing that makes pork better is when you can get a sustainably raised, heritage bred pig, which is exactly what Brady Lowe, founder of Cochon 555, thinks. “Buying into heritage pork is synonymous with putting your money directly into the farmer's pocket and creating a diversified landscape of flavor for the future, and that feels good to me,” he said. “The best part, heritage pork is not super expensive, it just takes time to find a local farmer, butcher shop or restaurant buying from these farms.”

As the days keep getting colder, the idea of a chili festival sounds might warm and inviting. You’re in luck; this Sunday is the Third Annual NYChilifest, taking place at the Chelsea Market from 7 to 9pm. For $55 you get unlimited Sam Adams beer and chili samples from some of the city’s, excuse the pun, hottest purveyors. Twenty-three restaurants are participating, including Perla, Pies n’Thighs, Potlikker, Salvation Taco, Talde, and Gramercy Tavern.

Most people know Beaumarchais for their wild brunch parties on the weekends that start soft and end up with dancing on the tables. Last night, though no one got higher than a chair, I was pleased to see Wednesdays are also hot, and that after 11pm, the swanky French restaurant turns into a mini nightclub.

I was sad to see the French brassiere Lyon go last year, but with the onset of Cole’s Greenwich Village in the old spot, parting isn’t such sweet sorrow. After all, the new joint, owned by Lyon’s own Penny Bradley, skips the coque au vin and steak frites, and instead, they specialize in dry-aged Prime New York Strip, fresh pasta, and novel takes on classic cocktails.

The words, “cruise food” don’t impart the idea of a delicious meal prepared with care while on vacation. No, usually these words invoke the thought of a insipid buffet on a giant ship—and this is one reason chef John Suley, the director of culinary operations for Celebrity Cruises, is trying to change his customer’s perception. From January 29 to February 1, Suley is hosting a popup restaurant in The Kitchen NYC to showcase what, and how, he is bringing gourmet back to ocean. For $40, you can try his three-course lunch, or $75 gets you a three-course dinner (tickets here). I caught up with Suley to find out how one gets into cooking on a cruise ship, what he hopes to change, and why food on boats has such a bad rep.

Yesterday, while blissfully bathing in the warm water of the Caribbean, I watched as Anthony Bourdain, Eric Ripert, and other chefs dipped their tanned toes into the water so they could get a group photo in the soothing orange light of the sunset.

Former Bagatelle partner Angelo Peruzzi opened up La Villette about three months ago, just in time to be hit by Hurricane Sandy. Now, the French brasserie has gotten into the swing of things and is kicking off their new lunch menu this week. The goal, said Peruzzi, is to bring the café culture to the corner of Downing and 6^th Avenue, which once housed the restaurant 10 Downing. After Peruzzi took over this past summer, he tapped into his carpentry knowledge and gutted the place to create a café and brasserie in the classic French style.

With only a couple days in Tel Aviv, I barely scratched the surface of what this 100-year-old Israeli city has to offer. From innovative chefs meshing Israeli food with worldly flavors, wine bars that feature the country’s vino, more types of hummus than you could imagine, and a whole culture of craft beer, there is enough culinary happenings going on in this city to warrant it a food-focused destination, among other things. And, in just 24 hours I ate, drank, and partied plenty in this fabulous city.