CHARLOTTE, N.C. — Every year, they have their own stories. At the PGA Championship this week at Quail Hollow, the New York metro area will be represented by three club pros — Matt Dobyns, the head pro at Fresh Meadow on Long Island; Adam Rainaud, an assistant pro at Winged Foot; and Alex Beach, an...
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2014 - DINING WITH ALEX, LLC
AROUND THE WEB
- ‘Close my eyes and swing’: PGA no-names’ inspiring stories
By Mark Cannizzaro - Tuesday Aug 8, 2017
- Clueless in East Meadow
By Stitches - Wednesday Aug 9, 2017
The Tool in the Pool is back. Ryan “Blame it on Rio” Lochte successfully returned from his 10-month suspension by winning the 200-meter medley in record time Sunday at the U.S. Open in Long Island. Of greater importance though is that the gas station bathrooms in and around the East Meadow N.Y. area are still...
- Hamptons Property Asks $150 Million
Thursday Jul 13, 2017
The 14-acre beachfront spread on Meadow Lane in Southampton, N.Y., was assembled from four parcels of land and includes several homes.
- Fieldwork Brewing Co.: A juggernaut built on fresh beer
By Alyssa Pereira - Friday Jul 21, 2017
Fieldwork Brewing Co.: A juggernaut built on fresh beer If Fieldwork Brewing Co.’s founders went with their first idea, the brewery might have debuted as a sours-only beer producer in Paso Robles (San Luis Obispo County). Fortunately for Bay Area beer drinkers, the two co-owners — businessman Barry Braden and brewer Alex Tweet — scrapped the original plan to try something different. The first Fieldwork taproom opened in West Berkeley in early 2015; Braden and Tweet quickly added taprooms in Napa and Sacramento, and earlier this month opened a massive beer garden in San Mateo. “It’s unique to have this many satellite locations open in this amount of time,” says Bart Watson, Chief Economist for the Brewers Association. A huge portion of their business model is service-based. For Braden, the decision to set up shop in Northern California was rooted in coming home to his family in the East Bay; for Tweet, a brewer who trained at Ballast Point in San Diego and helped launch Southern California craft juggernaut Modern Times, it was about getting out of that increasingly congested beer scene. “If you took our ingredients, our recipes, our process, our labor and put it into most other breweries, the only term you would hear is that it’s not ‘commercially viable,’” says Tweet. Noting that he doesn’t think Fieldwork’s rate of growth is “normal,” Braden says the company’s unique model — quickly setting up taprooms and beer gardens, and also having those be the only place to buy packaged 16-ounce cans of fresh beer — is what makes it profitable, even though their beer can cost upwards of $125 a barrel to produce. According to the Brewers Association, that figure is on the high end of the standard production cost range. Let the consumers come fill up their growlers and drink beer that was kegged two days ago, which you can’t do if you buy beer in the stores. Up to 15 taps pour new, one-off and seasonally recurring brews, with no stringent limit to the compendium of styles offered. Recent releases, for example, include classic farmhouses, IPAs and pilsners, but also avant-garde experiments like Father of the Wolf, a peaty Russian imperial stout aged in Scotch barrels with Celtic sea salt and — seriously — leather. Financially, it means a constant flow of beer fans returning multiple times per week to find out what’s new.
- Women of Sex Tech, Unite
By ANNA NORTH - Friday Aug 18, 2017
New York is becoming a cultural center for young women trying to disrupt the male-dominated industries of design engineering and sex toys.
- How to Picnic Like a Pro: Recipes, Tools and Tips
Friday Aug 18, 2017
When it comes to toting a meal along on a hike, al-fresco-eating expert Birgit Cameron, director of Patagonia Provisions, has one thing to say: Keep it simple. Here are her recipes for fresh, portable fare and strategies for successful open-air dining.