blossom kitchen & bath supply corp.

14-20b 129th street
college point, new york 11356

NYS Entity Status
ACTIVE

NYS Filing Date
MARCH 28, 2014

NYS DOS ID#
4552853

County
QUEENS

Jurisdiction
NEW YORK

Registered Agent
NONE

NYS Entity Type
DOMESTIC BUSINESS CORPORATION

Name History
2014 - BLOSSOM KITCHEN & BATH SUPPLY CORP.









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  • AROUND THE WEB

  • Price Point: $2.75 million in Kentfield
    Saturday Aug 5, 2017

    Inside, a contemporary wood-burning fireplace warms the living room, while the nearby chef’s kitchen includes integrated appliances and abundant counter space.A wall of cupboards that lines the hallway provides ample storage and multiple bedrooms offer exterior access.Beds: 3 Baths: 5 Square footage: 3,199

    Source: SFGATE.com: Real Estate News
  • Price Point: $2.995 million in Noe Valley
    Friday Aug 4, 2017

    The lower level includes a refurbished family room, guest quarters and a separate entrance.High-end appliances and ample storage outfit the restyled kitchen, while the living room hosts a brick fireplace beneath a coved ceiling.Tall wainscoting and a built-in china cabinet accessorize a formal dining room that opens to a wood deck shaded by mature trees.Beds: 4 Baths: 3½ Square footage: 2,701

    Source: SFGATE.com: Real Estate News
  • Custom country home in Mill Valley open Sunday
    Friday Jul 28, 2017

    This custom-built country home revolves around a central terrace with an outdoor kitchen. OXBStudio Architects, SinglePoint Design Build Inc. and Francein Hansen Interior Design collaborated on the build that features a versatile floor plan and a custom kitchen. A small cottage rests near the main home. Listing agent: Oggi Kashi, Paragon Real Estate Group, (415) 690-3792, oggi@oggi kashi.com. 71 Cascade Drive, $5 million. Beds: 4 Baths: 4 Square footage: 3,008 Open home: 2 to 4 p.m. Sunday.

    Source: SFGATE.com: Real Estate News
  • Taste of Antigua: Mayan influence drives rising food scene
    By Margo Pfeiff - Thursday Jul 13, 2017

    The morning sun has barely peeked up, but Antigua’s Mayan farmers’ market is already swarming with action, a chaotic kaleidoscope of vendors in vivid traditional clothing selling their produce. Guiding me through the Technicolor maze, chef Kenny Aldana points out neon-orange cashew fruit; avocados, mangoes and melons of all sizes and shapes; edible flowers; fresh fish; and meats including bizarre displays of dried iguanas. Bags filled, we return to the El Convento boutique hotel where Aldana holds court in the kitchen. At noon he delivers a market-sourced gourmet feast — chicken bathed in a luscious sauce of pepitoria (traditional roasted and ground squash seeds) with local izote flowers, baby zucchinis and a slice of jicama-like ichuntal lightly battered and fried, perched in a puddle of tomato puree with mild chile. Antigua, with its 18th century cobblestone streets and colonial Spanish architecture that earned it UNESCO World Heritage stature, has long been a cultural destination, charming and walkable with courtyards tucked off main avenues opening into lavish gardens, restaurants, bars and small hotels. “Guatemala is very diverse culturally, and cooks are starting to gain a sense of pride about it,” says New York and Argentina-trained local chef Rodrigo Aguilar, who specializes in pop up restaurants. Recently, a wave of younger cooks is showing our roots in a more globalized way, embracing change but respecting tradition by exploring the richness of our ingredients. The 5,029-foot altitude provides consistent temperatures between 76 and 82 degrees, an idyllic climate the early Spanish dubbed “eternal spring”, perfect for growing just about anything. After an insightful two-hour tour of the mountainside facilities, I sip the premium roast on the sunny dining terrace with a lively group of international caffeine enthusiasts. En route, church bells ring and horse-drawn carriages clatter across cobblestones beneath blossoming jacaranda trees raining mauve petals onto the sidewalk. Exotic hot pink and purple bursts of bougainvillea clamber over stone walls, and the air is filled with the smells of coffee, warm chocolate, tortillas, fresh bread and pastries. Frequent roof-rattling earthquakes that eventually persuaded the Spanish to move their capital to more stable Guatemala City have left picturesque remnants of convents, monasteries, churches, a prison and villas now repurposed as settings for pop-up restaurants, live music concerts, souvenir markets and movie screenings. Earthquakes are the growling side effect of three enormous steep-sided, often-active volcanoes that form the city’s backdrop. “The minerals in volcanic soil are responsible for our intensely flavorful produce,” explains Karin Rudberg of Caoba Farm, an organic farm/shop/learning center and cafe 20 minutes by foot from Antigua’s main square. Caoba also supplies many of Antigua’s best dining spots, and they are a diverse lot, from gourmet delis with innovative lunches like Epicure to traditional Guatemalan and European restaurants or those experimenting with various degrees of fusion. Sabe Rico — “tastes good” — is a welcoming warren of enterprise that includes a local deli, an on-site chocolateria, and a restaurant where fresh, healthy and often vegetarian takes on traditional dishes from enchiladas to chili rellenos are served amid a tropical garden. “I researched food vendors for six months, because I knew people wanted to try street food, but were afraid to get sick,” she says. Street food is actually illegal in Guatemala, but she guides guests to hole-in-the-wall mom-and-pop treasures and through the farmers’ market, where she whips out her Swiss Army knife for tasting bites. Prowling the shop-lined streets, I come across a chocolate museum and the remarkable Dulceria Doña María Gordillo, a landmark 1872 store decorated in religious relics and famous throughout Guatemala for its vast selection of artisan sweets made exactly as nuns did in the city for centuries to raise money. There are macaroons and marzipan, fig delights and candied squash in exquisite forms, but the addictive classic convent candy that will forever haunt me and many expat Guatemalans is canillitas de leche — literally “legs of milk” that melt in your mouth. Fat Cat lists a dozen ways you can have your coffee created, from French press and AeroPress to siphon and Chemex, along with an equally long list of local plantations from which beans are sourced. The coffee is so fresh and smooth that one day I couldn’t resist hitting three cafes, including La Parada and the Refuge, before heading to the rooftop Antigua Brewing Company bar for a craft beer to calm my caffeinated nerves with skyline views of volatile volcanoes. “Pour a little cusha on the floor for the dead,” Jose Mario Aguirre of La Cantina instructs me as a local crowd of hipsters settles into his funky, barn-board bar that, in the afternoon, morphs into an offbeat mixology workshop. The Mayan Drinks and Spirits School introduces keen liquor enthusiasts to cusha, a traditional and largely clandestine Mayan drink distilled from corn and fruit. “Usually we make pepian, tortillas, Guatemalan rice, a plantain desert and a corn flower drink called atol blanco,” says manager Anna Lena Hofmann. There are also frequent daily two-hour tours of the coffee plantations, processing facilities, roasters and including a tasting: $20. Garden cafe features farm-to-table cuisine for lunch and occasional dinners, often with live music.

    Source: SFGATE.com: Travel
  • Top-floor condo looks out at AT&T Park, bay
    By Sentinel Media Services - Thursday Aug 17, 2017

    Twice a week, The Chronicle features a home on the market that caught our eye for its architecture, history or character. More photos: www.sfgate.com/columns/walkthrough Address: 207 King St. Unit 708, San Francisco Asking price: $2.488 million Description: This two-bedroom, 2½-bath, two-story unit boasts an open floor plan and occupies a top corner of its condo building. The gourmet kitchen features a Viking range and stainless steel counters, as well as a steel island that anchors the space.

    Source: SFGATE.com: Real Estate News
  • Instead Of Busing College Students To Stores, Target Opens New Locations, Tests Pickup Options
    By Ashlee Kieler - Monday Jul 31, 2017

    As back to school season kicks into high gear, retailers across the country are competing to fill students’ backpacks with supplies and adorn their dorm rooms with TV, mini-refrigerators, and other college-esque paraphernalia. Target just happens to be one of those retailers, and the big box store is upping its back to school game by opening smaller format stores, offering …

    Source: The Consumerist
blossom kitchen amp bath supply corp college point ny