We Stomached….. the NYC PIZZA RUN 2014

NYC Pizza Run.2014

Running two miles is hard enough to some.  Running two miles while eating a slice of pizza after every lap? That could be hard to stomach.   The NYC PIZZA RUN premise is simple: Chow three slices of pizza from Pizza by Certe’ while running 2.25 miles through the East Village around Tompkins Square Park.  As the OFFICIAL SUPPLIER of the Pizza, of course we participated!

Our Team looked great afterwards, don’t you think?

NYC Pizza Run.Entire Team

CLICK the video below for…  Run. Eat. Run. REPEAT.




NYC Pizza Run 2013 — Fitness AND Pizza

On a Saturday morning in September, 120 people — some runners, some speed walkers, some super fans of pizza and US — gathered at Tompkins Square Park for the annual NYC Pizza Run.  Two unlikely forces combined: Running and pizza. It seems antithetical that this activity would pair with this food (or any food for that matter) but consider your mind blown.
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Spartan Race 2013.Collage.BEFORE

                        WE’RE COMING FOR YOU, SPARTAN RACE!

Chef Edward is extremely charitable in donating labor and food for causes that he believes in.

When he began exercising to lose weight again in Feb, 2012, he received a lot of support from employees, as well as clients.  He has always been interested in team-building activities with the Certe’ staff and began thinking of a team-building activity that would be challenging for his Certe’ Team.  This led to a dilemma.  Every day he sees everyone giving 100% towards the customers’ visions and satisfaction, working long hours, sacrificing, and accepting the countless curve balls thrown at them.

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Chef Edward live demo at Williams-Sonoma

Chef Edward appeared at the Williams-Sonoma kitchen on Saturday, September 17 at Columbus Circle to show how to prepare a fresh, classic Gazpacho


Certe’s Gazpacho recipe is one our most requested and it’s not too late to add a healthy dose of fresh vegetables to your diet.  Gazpacho is an ancient Spanish soup, is traditionally served cold and thickened with bread and olive oil.



Chef Edward demonstrated the making of gazpacho to a rapt audience.  Many were taking photos and notes. In the Live Chef Demo, guests learned how to whip up a healthy exotic dish with samples being quickly picked up along with a copy of the recipe. Expertly balanced and remarkably fresh is the only way to describe this dish.   There were even a few children who loved the fresh version so don’t count this out for your kids.  Along with the demo, he also offered tips on professional techniques.


Gazpacho can be any chilled soup made with seasonal ingredients, he said. He made a traditional Gazpacho, with tomatoes, peppers, fennel and cucumbers with a modest amount of Cayenne Pepper, giving the soup a little kick.  He removed the seeds of the peppers and cucumbers to improve the flavor.  The mixture of chopped tomatoes, peppers, cucumber, fennel, basil needed to chill overnight before being pureed in a blender the next day, he said.  However, he permitted the guests to taste the Gazpacho made the previous day versus the fresh one he had just made in front of the audience.  We think the consensus was about 50/50 which one they preferred!  He also mentioned the recipe can be used as a base for more creative concoctions.  The soup can also can be garnished with anything from grilled Shrimp to Crème Fraiche.

This dish goes along with Chef Edward’s Slow Food philosophy to keep as much processed foods as possible out of your diet.  This will keep in your fridge about a week.  So, meet his Heirloom Tomato Gazpacho…..

In Season Produce in NYC:


Beets, Blueberries, Broccoli, Cabbage, Carrots, Celery, Cucumbers, Eggplant, Grapes, Onions, Oysters, Eastern, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Squash, Tomatoes, Turnips


Beets, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cucumbers, Eggplant, Grapes, Onions, Oysters, Eastern, Pears, Potatoes, Pumpkins, Radishes, Raspberries, Snap Peas, Squash, Tomatoes, Turnips