The name “Spiedie” derives from the Italian word “Spiedini”, which refers to anything cooked on a skewer. This idea was brought to Up-State New York (Binghamton) by Italian Immigrants in the early 1900’s. Today, Spiedies are made from a variety of meats(usually pork, chicken, or lamb), and are marinated in a blend of herbs and spices and cooked over an open flame. The Spiedie became a huge hit and remains to be in most of central NY State. It became so popular that a few locals began arguing over who had the best spiedie in town. They then created an annual festival to determine who’s were #1. Today, after almost 30 years, the “Annual Spiedie Fest and Balloon Rally” in Binghamton, NY draws over 100,000 people each year. Bada Bing is beginning its journey of spreading this culinary delight all over the U.S. “Now that’s a sangweech!!!!”.
Nick was born on Long Island, but grew up in upstate New York. By the young age of 16 years old, he began cooking at local Italian restaurants. To gain professional skills and refine his budding techniques, Nick decided to attend culinary school in Burlington, Vermont at The New England Culinary Institute (NECI). After culinary school, Nick ventured to Napa Valley, California where he worked in restaurants including ”Auberge du Soleil” and “C.I.A. Wine Spectator Restaurant at Greystone“. Nick returned to his Italian roots as Executive Sous Chef for the Italian restaurant group, “BiCE”(bee-chay) in Palm Beach, Florida. He was then requisitioned as a private chef for a well esteemed family in New York’s Manhattan borough . Nick’s goal was to open a gourmet restaurant in the DC/Metro area, but due to the current economic times, decided to offer restaurant patrons an economical and original food option without compromising quality. Spiedies are one of Nick’s childhood favorites and wanted to spread this gastronomic experience down the east coast.
Venus came to Bada Bing Hospitality, LLC with not only a proven track record of project management, but a passion for coordinating private and professional events. She also has over 17 years of office management, customer service, and government consulting experience. Venus played a key role in bringing our mobile cuisine concept to life and continues to make our dream(s) a reality.