02/01 ALAN ROSEN, JUNIOR'S RESTAURANTS AND BAKERY, JANELL GOODWIN, USDA TIPS TO KEEP SUPER BOWL FANS SAFE

ALAN ROSEN - OWNER, JUNIOR'S RESTAURANTS AND BAKERY - VALENTINE'S DAY SPECIALS BEING OFFERED AT ALL LOCATIONS AND ONLINE

Hail a taxicab anywhere in New York City and tell the driver, "Take me to the best cheesecake in New York." Odds are you will end up at the corner of Flatbush and DeKalb Avenues in Brooklyn, at Juniors. Founded by Harry Rosen in 1950, Junior's landmark restaurant is known as the home of New York's best cheesecake. For decades, Brooklynites (and other New Yorkers) have come to eat, laugh, and kibbtiz (argue) over cheesecake. In the 1950's, an entire generation came of age at Junior's. Our cheesecake was as important as the Brooklyn Dodgers...the Fox Theater...Coney Island...Brighton Beach. Today loyal customers still come --from all over and all walks of life. Famous mayors. Presidents. Hall of Fame athletes. Authors, singers, movie stars. In fact, it's as true today as it was 60 years ago when we started, "You haven't really lived until you've had cheesecake at Junior's."

Landmark Locations
Since the 1950’s, Junior’s has been famous for great food, great fun, great service, and, of course, the best cheesecake. Our original location in Brooklyn on Flatbush Avenue is still thriving. Or you can visit us in some of our more recent landmark additions—in the heart of the theater district on Broadway in Times Square or you can try your luck at outside of New York—at the Fox Tower Hotel at Foxwoods Casino in Connecticut. We recently headed to the Sixth Borough with the opening of our newest location in Mizner Park in Boca Raton, Florida.  With a full menu ranging from steaks to seafood and sandwiches to salads and cheesecake, we know you’ll have a fabulous dining experience at any of our establishments and, of course, don’t forget to order dessert!


FOOD SAFETY EXPERT JANELL GOODWIN - USDA OFFERS TIPS TO KEEP SUPER BOWL FANS SAFE FROM FOODBORNE ILLNESS

USDA OFFERS TIPS TO KEEP SUPER BOWL FANS SAFE FROM FOODBORNE ILLNESS

Don’t Drop the Ball: Always Remember Clean, Separate, Cook and Chill

Large groups of friends and cheering for your favorite team are what make Super Bowl parties so much fun, but they also often involve lots of finger foods and communal dishes. That means foods will be left out for long periods of time, which can be a recipe for disaster.

Each year in America, roughly 128,000 people are hospitalized and 3,000 people die from foodborne illness, according to the Centers for Disease Control and Prevention (CDC). USDA is offering tips to help consumers learn how to protect themselves from food poisoning as they snack on chicken wings, nachos, pizza and dips during the big game. So how do you make a delicious Super Bowl feast and keep your guests safe? Remember the four simple steps for preparing a meal: clean, separate, cook and chill.

A recent Food and Drug Administration food safety survey found that 40 percent of consumers say they never use a food thermometer to check the internal temperature of chicken parts, including wings, one of the most popular Super Bowl dishes. Using a food thermometer is the only way to be sure poultry, meat or seafood has reached a high enough internal temperature to kill any bacteria that may be present. Additionally, 67 percent of consumers admit they wash their poultry parts in the kitchen sink, which can spread illness-causing bacteria and is not recommended by the USDA.

This Super Bowl, Americans can get answers to their food safety questions by visiting FoodSafety.gov. They can also call the USDA Meat and Poultry Hotline at 1-888-MPHotline. Both are available in English and Spanish.

USDA food safety experts are available to share the top tips for families on how to safely prepare for Super Bowl parties and prevent dangerous foodborne illness.