simple authenticity

The truly unique, passionate and original approach to the insatiable quest for superb cuisine by the two founders Jennie and Dangene Enterprise gives CORE: a unique ethos with no equal.

Both women – who are of European descent – developed a deeply rooted respect and appreciation for gastronomy early in their lives.

Italian by birth, Jennie remembers the excitement of getting up at 4 a.m. to go to buy fresh produce with her grandmother at The Hunts Point Market in New York City and being thrilled when returning home and spending time together creating delicious meals with fresh ingredients. At their family home in Shelter Island, her Sicilian father still keeps a flourishing garden, where you can find a large variety of fruits and vegetables planted with seeds imported directly from Italy.

“Nothing ever came from a box or a can in my house,” recalled Dangene while reminiscing about her childhood home with her Austrian grandmother, who also grew her own fruit trees and vegetables in their garden. Dangene would wake up at dawn with her grandfather, a baker, who made bread daily. The kitchen scent of freshly baked loaves and its taste became an intrinsic part of her soul.

Still today they both practice a strictly homegrown and freshly-fished lifestyle. The foundation of a good meal starts in the garden. The respect and appreciation for fresh food adds a richness to life, they said.

In Italy, we’ll have access to the best ingredients (bread, cheese, vegetables, fruits) in the world, and whether you’ll be having a four-star meal or a simple pizza, you’ll benefit from the quality of these wholesome ingredients. We can tell you our favorite restaurants for every Italian destination. – Jennie and Dangene Enterprise

Discovering the most delectable food while traveling or at home in New York or Milan, is second nature to them and equally inspiring. “Well-connected in the superlative food scene of both cities, they often rely on the recommendations of other well-trusted foodies.

The duo are regularly venturing to new places to discover exceptional examples, making it into a captivating game, an adventure among close friends and CORE: members.

“While in New York City, we seek out specific flavors such as burgers, fries, fried chicken and pastries and make it an epicurean quest,” explained Jennie. “We take the opportunity to go to the East Village and explore what’s new and see New York through a different perspective.”

A perfect example is Bobwhite Lunch and Supper Counter, the tiny East Village establishment with the best fried chicken.

Other favorites include Daily Provisions in Chelsea for its Maple Crullers, James Beard pancakes at Bubby’s in Tribeca — and for its burgers — Gramercy Tavern in Gramercy and Minetta Tavern in the West Village. For a more refined dining escapade, Chef Eric Ripert at Le Bernardin is their choice.

“We’ll sit in the bar area and treat ourselves to our favorites: pounded tuna with foie gras, shrimp cause and egg,” said Jennie.

Recently the CORE: founders have been spending half of their time in Italy.

“We can tell you our favorite restaurants for every Italian destination,” they duo said.

For the last year their favorite kitchen is Malvasia, in Taormina, near Jennie’s father’s native town Forza D’Agro. It’s a small restaurant passionately run by Eleonora the matriarch in the kitchen and her son Fabrizio, serving traditional Sicilian-style home cooking.

“I spent my birthday there and would spend all the future ones if possible,” Dangene concluded with enthusiasm. “We ate there three nights in a row and each night was a completely unique experience.”

Their worldly culinary adventures will take an important place in the new CORE: Milano, opening in 2020.

As Jennie said, “Our definition of culture is broad, and spans across many different dimensions: art, film, design, music, and culinary experiences, on which our focus is quite profound.”

CORE: has in fact cultivated strong relationships with world renowned chefs. In Milano you will find a Culinary Lab where CORE: has developed a number of culinary experiences with upcoming culinary artists to explore this emerging epicurian-centric zeitgeist.

“In Italy, we’ll have access to the best ingredients (bread, cheese, vegetables, fruits) in the world, and whether you’ll be having a four-star meal or a simple pizza, you’ll benefit from the quality of these wholesome ingredients.”

The Lab will add to the multifaceted innovative experience of CORE: members.

“We want our members to feel confident about what CORE: can deliver in terms of culinary experience: be it an eight-course dinner or the best version of an everyday dish.”

Jennie and Dangene’s selection:

New York City

Burgers:

• Gramercy Tavern, 42 East 20th Street
• Minetta Tavern, 113 Macdougal Street
• Emily’s West Village, 35 Downing Street

Fried Chicken & French Fries

• Bobwhite Lunch and Supper Counter, 94 Avenue C (Tell Chef Abdul in the kitchen we sent you!)
• Grilled Cheese:
• Murray’s Cheese Bar, 264 Bleecker Street (Secret recipe to die for!)

Sweets:

• Daily Provisions, 103 East 19th Street
• Bubby’s, 73 Gansevoort Street(Say “hello” to Reagan for us!)

Michelin Star Cuisine

• Le Bernardin, 155 West 51st Street

Italy

Pizza:

• Ristorante Pizzeria Le Specilità, Milan (A Milanese classic since 1977.)
• La Filiale, Erbusco
• Antichi Muri, Forza d’Agrò
• Malvasia, Taormina (Say hi to Eleonora in the kitchen and her son, Fabrizio!)
• T Pizza at Grand Hotel, Tremezzo
• Emma, Rome

Dolci:

• Pasticceria Giacomo, Milan (Get the Bomba with Nutella!)
• Laboratorio Pasticceria Roberto, Taormina
• Tette della Monaca, Ostuni
• Avio Bar, Lecce (Try the local version of the caffe in ghiaccio with almond milk, and the Pasticciotto is absolutely outstanding!)
• Gelato at Belmond Hotel Cipriani Hotel, Venice