June 19, 2010 · 4:16 pm

Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden

Mission Dolores Beer Garden

Looking for a local watering hole where the beer selection and fresh air is abundant? Mission accomplished at Mission Dolores, the new beer garden in Park Slope that recently opened its doors and the roof. What was once a run down auto repair shop, has since gone through its own renovation from the two brothers behind Cobble Hill’s Bar Great Harry. The simplicity of the cement floors and small wood tables and stools, makes it easy to focus on the main draw of the 21-tap beer selection — everything from premium local brews to a number of well-known international selections {two of my favorites: Aventinus and Hitachino made the list}.

Full Range of Beer Selections from 21 Taps

If you plan on settling in for the long haul from dusk to star-gazing late night, you can also order food in from a number of local restaurants {book of menus is conveniently available at the bar} that are all too willing to drop off a bite to eat. Might I suggest the taquería, Oaxaca, across the street? For under $10 you can get a selection of 3 fresh tacos, rice and beans — what a deal!

Take Out from Oaxaca Taco Shop

The Skim: It’s smaller than some of the well-known beer gardens around New York, but Mission Dolores delivers a large selection of premium beers at very reasonable prices {$4-$7}. With two pinball machines along the wall and plenty of mini tables and stools, this beer garden has the makings of a good night out and is definitely worth the trip to Brooklyn. {249 4th Ave. Brooklyn}

Interested in Good Beer? You Might Also Like:
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ
Not so Standard Biergarten
Nothing says Warm Weather Like a “Gut Biergarten”
Do This!: Summer Cheese and Beer Extravaganza

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June 17, 2010 · 6:06 pm

Haiku Hint: Daisy Mae’s BBQ Beef Brisket

Daisy Mae's BBQ Beef Brisket

food haiku: daisy mae’s bbq beef brisket
contributor: sarah whiting

Beef Brisket sammy
So pretty and delicious
Now my tummy hurts

Thanks to a friend’s lovely looking lunch, I decided to send out a hint as to what the next supper club may entail {sans aching tummy}. I’ve had Daisy Mae’s BBQ and it is delicious, but probably not the ideal mid-day lunch when you’re a victim of confined corporate computing with no nearby nap nook. However, BBQ IS the perfect summer saturday spread and this just may be a hint of what’s to come at the next 8.ate@eight Supper Club dinner. I’m basting the details — stay tuned…

What did we eat at past 8.ate@eight dinners?
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs was Lambtastic

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June 15, 2010 · 11:45 am

Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes

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I love cheese, I love wine, and I know that generally I love them together. But what I don’t know well is how to choose the right wine to complement and enhance the flavors of a cheese, so that when tasted together the result is widened eyes and a taste-bud induced “mmmmm.” But tips of what to look for to successfully pair cheese and wines, as well as an introduction to the history of cheese making and varietals, can easily be learned during one of the many unique culinary courses held at The Artisanal Cheese Center.

Last night I attended Jessica Wurwarg’s Perfect Pairings class, expecting at the very least to come away having enjoyed some fromage and vino, but the evening was so much more than that. Upon arrival “students” {aka cheese lovers} are welcomed in a reception area with a glass of cava, a selection of cheeses and Artisanal’s famous fondue {we were off to a good start already}. We all mingled a bit, introduced ourselves and tried not to eat too much cheese {is there even such a thing?!} before the actual class began.

Once in the classroom, we all took our places around the “U-shaped” table setting, each presented with our plates of cheese, glasses of wine/beer and papers providing name, origin and bio detail about each cheese, wine and beer we would be sampling together. We also received a a score sheet {sort of like a bingo card with cheeses listed down the side and wines/beers across the top} to score how we liked each cheese when paired with the spectrum of sparkling, white, red and dessert wines and the beer.  I felt armed with all the information I needed in case a wine-induced memory lapse left me unable to recall all the important details Jessica was about to share.

Perfect Pairing Set-Up

As she kicked off the class, Jessica introduced us to the CheeseClock, an essential guide to presenting and tasting cheese starting at 6 o’clock on the plate at the mildest selection and moving clockwise in order to end with a more pungent, strong cheese. She also suggested that when we take a sip of each wine, we hold it in on the tongue and “chew” it for a few seconds so all the taste buds get a chance to take in the flavors of the wine. Cheese and wine tasting technique: check. Now on to learning how to create the perfect marriage. There are four important concepts to note for a successful pairing, and like wine tasting, there are four approaches to understanding the differences in each cheese.

4 Basic Concepts for Successful Pairings:

  1. Region — cheese comes from milk, which comes from what the cow/sheep/goat eats, which reflects the earth where the food {and grapes} come from, so try pairing wines and cheeses from the same region.
  2. Complementary — find similar notes of acidity, nuttiness, earthiness in a wine and cheese
  3. Contrast — try pairing salty with sweet {think peanut butter & jelly — a match made in heaven}
  4. Sparkling w/ High Fat — the light bubbles can cut a high fat/creamy cheese and really open up the flavors

4 Things to Take-in When Tasting A Cheese:

  1. Look — rind, color
  2. Touch — soft (younger), hard (more aged)
  3. Smell — as in wine tasting, see what flavors you sense before taking a bite
  4. Taste — try tasting the inside of the cheese separately from the rind to get everything the cheese has to offer. Cheese ages from the outside in, so sometimes you can get an array of strong to simple flavors out of a single cut of cheese.

One of the most important take-aways from the class is that we all have different taste buds and taste can be highly subjective, so what one person enjoys most might not be the case for the person sitting next to you. This quickly proved out as we dug in and started trying each cheese with each of the wines and sharing feedback as a group as to which were our favorite combinations — completely mixed results! In general, the feedback tended to follow the 4 basic concept guidelines, but we quickly learned that perfect pairing is not a science and like any dining experience, it is up to you to choose flavors that inspire your palate.

I left inspired to explore these new learnings and also interested in seeing how different people react to different combinations. The class was a great way to spend 2 hours on an otherwise uneventful weekday evening and I came away with great information and an introduction to new cheeses I have never tasted before {let me tell you, we had some amazing selections!} I feel ready to try this out with a group of friends and see what kind of discussion ensues.

It’s not too late to sign up for other classes at The Artisanal Cheese Center. For a limited time enter promotional code SEAT upon checkout and you can grab two seats for $99 total {original retail value of $75 per person}. You can’t buy this much cheese and wine for under $50 per person, so this is not only an incredible deal, but also a great evening for a date or night out with a good friend!

If you liked this, you might also like to read these posts:
Do This!: Summer Cheese Extravaganza!
8.ate@eight #2: Who Cut the Cheese Didn’t Stink!
Why Buy the Cow, When You Can Get the Milkshake for Free?
recipe goodness :: spinach, strawberry & halloumi salad to knock your socks off
Lamb Takedown @ The Bell House – Ewe Will Love This!

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June 13, 2010 · 7:03 pm

8.ate@eight #2: Who Cut the Cheese Didn’t Stink!

8.ate@eight #2: who cut the cheese

The rain held off and there was a perfect summer breeze in the air, which set the scene for another memorable evening with new and old friends. Lots of cheese, wine, beer and hand-prepared food to share, so without further ado…here’s the scoop>>>

Farm Fresh Cheese was the feature fare for the evening. To lighten things up to follow, I prepared a few citrus-centric dishes, including a grilled fishus delicious. I paired the movie with the setting instead of the food this time around. Our new friends gathered terrace-top overlooking the NY skyline and our lovely neighbors across the way, so it seemed only appropriate to roll tape on Alfred Hitchcock’s Rear Window.

Welcome!

Cheese Menu:

Cheese & Wine Paring
Nancy’s Hudson Valley Camembert (Old Chatham, NY)
Buy: Artisanal
w/ Delapierre Brut Cava (Spain)

Beringse Witte (Hamont-Achel, Belgium)
Buy: Formaggio Essex
w/ Brooklyn Local 1 Pale Ale

Ardith Mae Dairy’s Begelo (Hallstead, PA)
Buy: Union Square (Fri), 77th St & Columbia Univ. Greenmarket (Sun)
w/ Shaya ’08 Verdejo

Monte Enebro (Avila, Spain)
Buy: Artisanal
w/ Shaya ’08 Verdejo

Roncal (Navarra Region, Spain)
Buy: Artisanal
w/ Perrin & Fils ’07 Cotes du Rhone

Valley Shepherd Farms Crema de Blue (NJ)
Buy: Union Square & Borough Hall Greenmarkets (Sat)
w/ Muscat de Saint Jean de Mineverois

Accompaniments:
Grandma Wilklow’s Homemade Berry-Berry Jam
Buy: Borough Hall Greenmarket (Tues & Sat)
Tremblay Apiary Creamed Honey
Buy: Union Square Greenmarket (Fri & Sat)

Dinner Menu:

Soup
Chilled Lemon-Rice Soup
w/ Cousiño-Macul Sauvignon Gris

Entrée and Sides
Grilled Wild North Atlantic Halibut w/ Chili-Lime Dressing, served over a Lentil, Orange & Feta Salad
Carrot Ribbon & Arugula Salad w/ a Lemon-Ginger Dressing
w/ Cousiño-Macul Sauvignon Gris

Dessert
Violet’s Lemon Cheesecake w/ BBQ’d Summer Berries
w/ Tourangelle Touraine Rosé

Movie
Rear Window

Jessica Wurwarg, friend and Artisanal cheese expert {discount code and more about her cheese&wine classes here}, kicked off the evening with a beautiful array of local and artisanal cheeses. Each was paired with a selection of wines and a local Brooklyn ale to complement the flavor profiles and bring out the best in each cut. The cheese was also accompanied by locally produced Grandma Wilklow’s berry-berry jam and what I like to call semi-solid gold, Tremblay creamed honey, to add a contrasting sweetness to some of the more salty, earthy notes.  If you haven’t had creamed honey before, run, don’t walk to the Union Square Greenmarket or check it out here. This isn’t your typical honey-bear liquid gold — creamed honey goes through a controlled granulation process, which results in a finely crystallized form that spreads like butter, melts in your mouth and takes on creamy characteristics.

Jessica Cutting the Cheese

Cheese Plating in Progress

Jessica Shares her Cheese & Wine Knowledge

Cheese & Jam & Creamed Honey, oh my!

8.ate@eighters

While everyone was finishing off their cheese and multiple glasses of wine, beer and more wine, I served up a small bowl of chilled lemon rice soup to cleanse the palate. Conversation ensued and I fired up the grill to get the rest of the meal prepared. I wanted to keep things simple and light to cut all the creamy proteins we just enjoyed, so I grilled up a North Atlantic Halibut that had been hangin’ out in a lime, red chili, olive oil and herb marinade for a few hours. The fish was grilled in a tin foil pouch to lock in the moisture and infuse the fish with all the fresh juices. On the side I served two salads: the first was a lentil, red onion, feta and orange salad that had a bit of a mediterranean flare to complement the fish, and the second was a very simple arugula and carrot ribbon salad with a fresh lemon-ginger-sesame seed dressing that really kept things light and not too filling.

Chilled Lemon-Rice Soup

Grilled Wild North Atlantic Halibut w/ Chili-Lime Dressing, served over a Lentil, Orange & Feta Salad

Everyone seemed to be quite relaxed after all that wine and food, so while the conversation carried on, plates were cleared and the projector was set-up to bring a little Hitchcock into the evening.

8.ate@eighters After Sunset

It’s never a bad dinner party when Grace Kelly and Jimmy Stewart Show Up.

Grace Kelly and James Stewart Showed Up for Dinner

While the movie rolled, I got to work plating mini cheesecakes {my grandma’s recipe} and BBQ’ing a selection of strawberries, blueberries, raspberries and blackberries to serve over the top.

Summer Berries ready to be BBQ'd

Violet's Lemon Cheesecake w/ BBQ'd Summer Berries

Midway through the movie, dessert was served, some caught a little shut-eye and we closed out the evening with the suspenseful Rear Window.

Settling in for the Rear Window Viewing

Thanks:

Thank you to Jessica for selecting wonderful cheeses & wines to kick off the evening and for sharing so much knowledge with the 8.ate@eight table. Thank you also to Kristin for helping to set-up and do dishes — my least favorite thing to do was completely eliminated by the graces of a good friend!

Stay tuned for news of the next dinner party. If you aren’t on the invite list, email me at 8ateateight@gmail.com. See you at the table!

Recap of past 8.ate@eight dinners:
Silencing of the Spring Lambs

Recipe Goodness:

Violet’s Lemon Cheesecake with BBQ’d Summer Berries

Makes 20 Cupcake Sized Mini Cheesecakes or one 9″ Spring Form Pan
Bake 350° for 25-30 mins.

Crust:
1 1/4 C  Ground Graham Cracker Crumbs
1/4 C  Finely Chopped Walnuts
1/2 tsp  Cinnamon
1/2 C  Melted Butter

Filling:
16 oz Cream Cheese
2 TBS  Heavy Cream
1 tsp  Vanilla
2 Large Eggs
3/4 C  Sugar
1 Lemon, Juiced (reserve for after prior ingredients combined)

Berry Topping:
1 Pint Strawberries
1-6-oz Container Blueberries
1-6-oz Container Raspberries
1-6-oz Container Blackberries

Chop graham crackers and walnuts in a food processor until medium to fine crumbs form. Mix in a bowl with cinnamon and melted butter. Press crumbs into the bottom of foil muffin wrappers placed in a muffin pan or into the bottom of a 9″ spring form pan if you prefer one cake. {Tip: Foil wrappers are better than paper to prevent any chance of leaking or absorption}

In a separate mixing bowl, combine all filling ingredients {except for the lemon juice to avoid curdling} and blend. After the ingredients have been creamed thoroughly, add the lemon juice and blend to combine. Pour filling into each cup until 2/3 full to leave room for oven rising {or pour entire mixture into spring form}. Bake at 350° for ~25-30 minutes. Filling should be firm and a toothpick should come out clean when tested at the center. Let cakes cool completely before putting into the fridge for at least 5 hours to chill and rest before serving.

To serve with BBQ’d berries, rinse and dry fruit and place in a foil pouch to place directly on the grill. Let berries cook over low heat about 3-5 minutes, or until some of the juice is released to create a sauce and the berries are softened. Remove pouch from the grill and place on a sheet or plate to avoid leaking. Remove each cheesecake from the wrapper and place upside down so the crust is on top. Scoop berries over the cheesecake and serve warm.

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June 11, 2010 · 2:32 pm

NYC Best: Falafel @ Ruthy’s, Chelsea Market

I’ve decided to share one of the best kept secret’s in NYC: where to find the BEST falafel. This may stir up some debate, so please bring it on. Nestled inside the artisanal food haven of Chelsea Market, is Ruthy’s, an otherwise standard bakery and cafe where at first glance you can grab a bagel, panini sandwich or side salad that is probably not too different from any other lunch-crowd driven sandwich and salad counter. But if you know what to order, you’re in for one of the most delicious, best value-for-money falafel sandwiches in all of NYC.

Once you discretely ask for the under-promoted falafel sandwich {which can’t be found among all the pre-made paninis and salads in the cooler} grab a seat and be prepared to wait a few minutes as one of the workers jets to the back to cook the falafel to order and begins stuffing the pita with all the other key, smile-inducing ingredients. When you get your sandwich I suggest you find a dark corner where no one can see you devour the goodness, because I guarantee you will have sauce dripping down your elbows and veggies falling into your lap, and hey, we can’t have you worried about looking good in the midst of this delightful experience.

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So what makes this the BEST falafel? Once you open the double-wrapping of foil and parchment you will see that this is no ordinary stuffed pita. At first glance you will see what looks like typical sandwich filling — tomatoes, lettuce, cucumber. But as you start to chip away at the sandwich you will soon discover new and exciting accompaniments that have been stuffed between the bread — roasted eggplant, sweet yellow and red peppers, jalapeno, diced pickles, tahini, hummus all contribute a range of spicy, sour, sweet and creamy flavors that are the perfect complement to the crispy falafel found at the base of all this goodness. About half way through this sandwich you will wish you had more napkins, and unless you are really talented at keeping it all together, it will be time to inevitably move into fork mode as all the juice from the veg and sauce starts to seep into the pita {or on to your lap}. The best thing about all of this: it only costs $4.95. Any other pre-made or specialty sandwich on the menu goes for twice that! I challenge you to find me a better falafel sandwich.

The Skim: Forget that you’re in a rush to get back to your desk and take an extra 5 minutes to order one of the best falafel sandwiches NYC has to offer. For $4.95 you will no doubt get your money’s worth and might not even need to order dinner after you down this very generously stuffed deep pita. {75 9th Avenue @ Chelsea Market}

Check out other Chelsea Market good eats:
Ronnybrook: Why Buy the Cow, When You Can Get the Milkshake for Free?

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June 5, 2010 · 5:23 pm

Belmont Stakes: Best Get Boilin’ Ya’ll

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Even though the Belmont Stakes is a NY based race, there is something about horse racing that evokes an affinity for all things southern. And even if you’re not into horse racing, you can no doubt get excited by chilled cocktails and pots boiling away on the stove, preparing home cooked fare from the deep south.

Last night I went roof hopping from mine to my neighbor’s {this didn’t involve any James Bond leaps} for my first ever Low Country Boil Bash. For those of you, like myself, who don’t know what Low Country Boil is, let me paint you a picture. First, you start with what could only be created in the south, Firefly Sweet Tea Vodka {flown in from South Carolina}. Mixed with lemonade, this stuff tastes exactly like the sweet tea you would expect to find at a southern picnic, but is actually hard liquor. Of course you only realize that after you quench your thirst with a few innocently big gulps on a hot summer’s evening. Good thing there were trays and trays of ‘boil’ to soften the blow.

Crawfish, Crawfish and more Crawfish

So what makes up a Low Country Boil? 6 pounds of fresh Louisiana crawfish were flown up for the evening, steamed to bright red perfection and served with a heap of fresh corn, red skinned potatoes, shrimp and andouille sausage, all of which was boiled together with onions, garlic, old bay seasoning, salt, pepper, butter and lemon halves.  Yes ma’am! And it wouldn’t be a southern meal without a little cornbread or bacon, so why not serve that with bacon-cornbread muffins! The newspaper was spread, napkins were stacked and we all gathered round to dig in and start pulling the tails off the crawfish. This might seem intimidating if you have never done this before, but if you think of it like a mini lobster, you realize it’s not only easy, but fun, and the reward is a sweet meat that is worth the effort. For those who consider themselves adventurous {me} you can suck the head to get to what most southerners claim is the best part {not me}. I wasn’t able to stay for dessert, but I was eyeing the homemade peach cobbler and red velvet cupcakes that topped off a lovely nod to southern cuisine. We should all learn a thing or two from southern hospitality and invite more of our city neighbors to hop roofs or walk down the hall for a friendly gathering, because I have to say, that was one memorable NYC meal. Thanks friends!

Low Country Boil Takes On NYC

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June 3, 2010 · 10:38 am

Do This!: Artisanal Premium Cheese & Wine Classes w/ Jessica Wurwarg

If you were unable to grab a seat at the next 8.ate@eight supper club, fear not, you can still cut the cheese with expert Jessica Wurwarg. Jessica will be teaching 3 fantastic classes at The Artisanal Premium Cheese Center during the week following our supper club dinner.

For a limited time enter promotional code SEAT upon checkout and you can grab two seats for $99 total {original retail value of $75 per person}. Sounds like a perfect evening for a date or night out with a good friend!

PERFECT PAIRINGS: CHEESE & WINE
Monday, June 14th @ 6:30-8:30pm
SIGN-UP

CHEESE BASICS
Thursday, June 17th @ 6:30-8:30pm
SIGN-UP

CHEESE & WINE: PAIRING CHEESE & WINE AS A PROFESSIONAL
Saturday, June 19th @ 3:00-5:00pm
SIGN-UP

The Artisanal Premium Cheese Center 483 Tenth Ave, 2nd floor, NY, NY 10018.
Please call Verna at 212-871-3141 for reservations

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June 2, 2010 · 8:30 am

Barney Greengrass: Long Live the Sturgeon King

Barney Greengrass

After 100 years in business, it’s obvious that Barney Greengrass has mastered the way to New Yorkers’ hearts through supernal plates of smoked sturgeon, lox, bagels with a side of fresh attitude. You haven’t been to a true NY Jewish deli until you wait in line to be seated at closely packed ‘historical’ formica tables and are ‘welcomed’ by fast talking, fast moving waiters in white whose shtick may make you wonder why you waited. But then you scan the long menu of fresh smoked fish, bagels, bialys, scrambled eggs & onions, and the dining experience all comes together through a gleeful feeling that you are about to experience tradition that is all too rare in a city that prides itself on being home to many of the next up-and-coming restaurants.

“The cuisine at this Upper West Side delicatessen is one of the greatest gifts Jewish Culture has brought to mankind since the ten commandments.” — The New Yorker

The Skim: Pack your bags and make another worthwhile eating excursion to the Upper West Side. Let’s hope the Sturgeon King is around for another 100 years, but just in case it’s not, you might want to make sure you get as much of this little piece of history as you can now. {541 Amsterdam, btw 86th & 87th}

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May 31, 2010 · 9:05 am

Community Food & Juice: Fresh & Fantastic Fare

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Weekend=brunch. Sunny long weekend=outdoor brunch. There is no better place to settle in for a delicious cup of joe and ‘egg’cellent sunnyside-up-something, than my favorite UWS-get-your-morning-going hot spot, Community Food & Juice. Usually buzzing with Columbia students and adventurous eaters willing to explore a 3-digit neighborhood {located @ 112th/broadway across from the Tom’s, the infamous Seinfeld diner}, C F&J lures brunchers with seasonal, local and organic fare that is simple, yet unique.

Orange Juice sound good? Try blending it with their freshly squeezed carrot juice for an ultra-orange, vitamin C-packed morning refresher that will help clear away the fuzzy head. Or if you’re more of a hair-of-the-dog kind of person, I highly recommend the Wasabi Prairie Mary that features house made bloody mary mix and wasabi powder for that extra kick that any good Mary requires. As for the more substantial part of the meal, you really can’t go wrong. The blueberry pancakes with maple butter syrup are one of the most popular dishes and have diners sopping up that liquid gold and asking for more. My favorite dish is a slightly new twist on an old classic. The B.E.L.T. is what a true breakfast sammie should be — double cut applewood bacon, a runny sunny-side-up organic egg, lettuce, tomato & mayo served on sourdough toast with a side of carrot hash browns. Is there really anything more you need to start your morning out right?

The Skim: Forget the breakfast sandwich from the cart guy on the corner and treat yourself to fantastic, fresh fare at Community Food & Juice. While most restaurants consider brunch a money making complement to their main dinner menu, C F&J’s brunch is the standout favorite meal of the day. So go on and get Juiced! {2893 Broadway, btw 112th/113th}


8.ate@eight Favor8 Seal of Approval

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May 27, 2010 · 8:32 am

recipe goodness :: avocado & tropical fruit salsa

Avocado & Tropical Fruit Salsa

Memorial Day is right around the corner , which means I break out the American flag and fire up the BBQ. Anyone who knows me knows my biggest weakness is tortilla chips with fresh salsa — not the jarred kind that tastes like bland tomato puree or the ‘fresh’ salsa that comes prepackaged at the grocery store, but the pull-your-knife-out and start chopping fresh salsa. I usually do some version of a grape tomato-corn-jalapeno-lime blend, but my cousin recently introduced me to a truly unique recipe with a blend of fruit, citrus and avocado that was both delicious and beautiful — it’s worth the effort of chop, chop, chopping and if you don’t finish it off yourself before it gets to the table, you will definitely impress your guests with something new and unexpected.

Avocado & Tropical Fruit Salsa

2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 avocados, pitted, peeled, and cut into ¼-inch dice
¼ cup fresh cilantro, chopped
¼ cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 TBS fresh lime juice, plus zest
2 TBS fresh squeezed orange juice

Let the chopped onion soak in the orange juice for 10-15 minutes while you chop the rest of the ingredients {TIP: this will help take the bite out of the raw onion}. Gently toss together all ingredients in a medium bowl with salt and pepper to taste. Goes great with lime tortilla chips or with grilled fish, chicken, as a topping for a burger, whatever! The flavors are so fresh it’s hard not to love this salsa with anything.

Speaking of burgers, why not try bison?

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May 26, 2010 · 5:31 pm

Sensational Summer Sushi @ Geisha

Geisha

You may think sushi is sushi — on just about every menu you’ll comfortably find the traditional california, spicy tuna or shrimp tempura roll. So what makes the sushi at Geisha so sensational? Firstly, the fish. Geisha uses premium quality fiddies, so the flavor of the fish alone speaks for itself. But combine that with highly innovative sushi Chef Pham who uses a combination of traditional and new sushi techniques, and you get rolls such as the White Tuna Crunch Roll — a mix of diced white tuna with a spicy sauce , asparagus, scallion and potato crunch {sort of like a matchstick fry}. He then wraps these ingredients in Hawaiian white tuna and avocado. Yum! Or try something from the non-sushi menu which was constructed as a collaboration between Executive Chef Michael Vernon and four-star chef Eric Ripert of Le Bernardin. The ‘Eggs Benedict’ with soft-poached quail egg, smoked tuna, urchin-truffle hollandaise, fresh black truffle sounds pretty darn good.

The Skim: I’d be happy with a good plate of sushi alone, but when you can settle into plush banquets, with cool backlight Japanese art dimly lighting the room and a garage-door sized open window on the second floor of the restaurant, Geisha makes sipping on saketini’s and savoring sushi on a lovely summer’s night, that much more enjoyable. {33 East 61 Street, btw Madison & Park}

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May 25, 2010 · 10:01 am

Announcing 8.ate@eight dinner #2 | Who Cut the Cheese | @6.12.10.7:30pm

Round two of 8.ate@eight supper club is scheduled for 3 short weeks from now and we have something really exciting in store for the June 8.ate@eight table. Jessica Wurwarg, fellow 8.ate@eight-er and Artisanal cheese expert is going to be kicking off the evening sharing her knowledge of a selection of delicious farm fresh artisan cheeses, jams and a specially paired wine tasting. Come ready to taste, drink and ask questions! A 3-course dinner, featuring a lighter fishus delicious entrée {that’s a technical term!} will follow. After we all cut the cheese {and other hand prepared dishes} Rear Window will be projected under the stars and a memorable, intimate social gathering amongst new friends will ensue. We’re starting this one earlier @7:30 for more cheese and wine time — who would pass that up?!

See here for a recap of the last 8.ate@eight dinner.

Reservation policy is first come, first serve. When I reach 8 guests, the list is closed for the evening. Please feel free to invite guests or forward to friends. A mixed crowd is encouraged!

8.ate@eight #2: Who Cut the Cheese
Saturday, June 12th, 2010, 7:30pm {early for more cheese time}
cheese & wine tasting, followed by a 3-course dinner menu
post-dinner movie: Rear Window
Suggested Donation: $70 per person

RSVP HERE!: 8ateATeight@gmail.com {note: number attending in your email}

Enjoy and hope to see you at the table!

Let's Cut the Cheese!

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May 24, 2010 · 1:53 pm

8.ate@eight #1: Silencing of the Spring Lambs was Lambtastic!

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What can I say, the inaugural 8.ate@eight supper club was lambtastic! Perfect weather (mid-70s) and perfect company set the scene for a great evening of fresh, hand-prepared food, deliciously paired wine and good conversation shared amongst new and old friends. Here’s the scoop >>>

Naerim, my friend and French Culinary Institute-trained pastry chef, showed up around 11am to start throwing around some cake flour and gettin’ down to business preparing her superbly delicious Panna Cotta Tartlets with Balsamic Strawberries. Meanwhile, the prosecco was chillin’ and I was chopping, grinding and whizzing away to to get all the elements together for each course of the meal, organized to complement our post-dinner flick, Silence of the Lambs.

The Menu:

Starter
Minted Fava Bean & Spring Pea Puree with Fresh Italian Ricotta on Garlic Rubbed Toasts
w/ Fresh Squeezed Blood Orange Mimosas

Salad
Warm Goat Cheese Salad with Pancetta Vinaigrette, Michigan Dried Cherries & Candied Pecans
w/ 2008 Domaine Dupeuble Pere et Fils Beaujolais

Entrée
Pistachio encrusted Spring Lamb with Cumin Yogurt & Pickled Red Onion
w/ 2001 Cataregia Gran Reserva

Dessert
Panna Cotta Tartlets w/ Balsamic Strawberries

Movie
Silence of the Lambs

Everyone grabbed a Fresh Blood Orange Mimosa, introduced themselves and settled in for some good food and drinks.

Fresh Blood Oranges Being Squeezed for Blood Orange Mimosas

Fava Bean and Pea Puree

Warm Goat Cheese Salad with Pancetta Vinaigrette, Dried Michigan Cherries and Candied Pecans

While the salad was being served, we were off in the kitchen orchestrating all the elements of the entrée. The lamb (and Jessica’s sea bass) was encrusted with a spice blend of thyme, chilli pepper, cumin, lemon zest and pistachios, pan-seared and finished in the oven. Each was topped with freshly pickled red onions and a cumin yogurt sauce. The white asparagus was steamed and topped with a melted smashed mint, lemon butter sauce. Pans were flying and the kitchen mercury was rising as we had all the burners fired at once, but with the help of Naerim, we got everything cooked and plated before anyone pulled a Hannibal Lector.

Pistachio Spring Lamb w/ Cumin Yogurt & Pickled Red Onion; White Asparagus w/ Smashed Mint & Lemon Butter

After the plates were cleared, we rolled the movie, opened more wine and Naerim got to work finishing dessert.

Naerim Plating Dessert

Panna Cotta Tartlets w/ Balsamic Strawberries

Hannibal Lector showed up for a bite too.

Hannibal Lector Shows Up After Dinner

Click here to see the full album.

Thanks:

I want to thank Naerim for preparing such a beautiful and delicious dessert and for all the help in getting the 8.ate@eight-ers fed. Thanks to Kristin for snapping some candids while I was off in the kitchen and for doing dishes late night {tisk tisk!!} And I of course want to thank everyone who grabbed a seat at the table — it was lovely to have you all!

Our next dinner will be announced shortly {very shortly} so if you aren’t on the list, email me at 8ateateight@gmail.com. See you at the table!

Recipe Goodness:

Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce

Serves 4

Chops:
12 lamb chops, ~ 1 1/2 inches thick
2 TBS fresh thyme
1 TBS ground chilli pepper
1 TBS ground cumin
2 TBS fresh lemon zest
Salt & Pepper
1 Cup shelled pistachio nuts

Pickled Red Onion:
1 red onion
1 lemon
Salt & pepper to taste

Sauce:
1 cup plain yogurt
1/2 tsp cumin
Salt & pepper to taste

Thinly slice the red onion and put into a container that will seal. Pour the juice of one lemon over the onion, add a dash of salt and a crank or two of black pepper. Set the container in the fridge for at least 2 hours. The lemon juice will pickle the onion and soften the flavor for a nice addition to your chops.

In another bowl add the 1/2 tsp of cumin, salt and pepper to the yogurt and stir thoroughly. Set aside.

Meanwhile, mix all the dry spices and lemon zest in a bowl. In a zip lock, smash the shelled pistachios to smaller bits that will stick easily to your lamb. Pour the nuts into a separate bowl. Lightly drizzle a little olive oil over the lamb chops and gently press each side of the chops first in the spice bowl and then in the pistachio bowl, making sure both sides are generously covered in pistachios.  Preheat the oven to 400 degrees. Heat a large oven safe pan on the stove {no need to add olive oil as the fat from the lamb will be enough to cook the chops}. Add all the of chops to the pan and push firmly down to create a good sear. Cook for 2 minutes, flip and put the pan into the oven for 4 minutes. {Note: If you don’t have an oven safe pan, you can preheat a cookie sheet in the oven and transfer the chops to the sheet to finish}.

To serve, top the lamb chops with a few rings of the pickled red onion and a drizzle of the cumin yogurt. Enjoy!

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May 21, 2010 · 10:39 am

The Great Burger Debate: It’s All About the Bun @ Zaitzeff

Zaitzeff Sirloin Burger on a Portuguese Muffin

When you start talking burgers with someone, you are inevitably going to enter into the debate about the best burger you’ve ever had. You might even pull out the top 3 list. But it’s not everyday you enter this great debate and then are told that one of those on the list is right across the street from where that very conversation takes place. So at 11pm last night I felt I could not pass up the opportunity to check out Zaitzeff, a previously unknown to me burger joint on the Lower East Side. The ambiance is simple —  with lamps providing a soft light, paintings on the wall and candlesticks on the table, Zaitzeff sort of feels like you’re eating in someone’s home. The menu mirrors the simplicity of the surroundings and is the key to why this burger is in fact so delicious. You can choose between American style Kobe or Grass-Fed Sirloin freshly ground onsite, which is served with lettuce, tomato, sauteed onions and the real key to this delight, a Portuguese muffin. If you are feeling like you really want to jazz it up, there are a selection of cheeses, bacon, avocado and even a fried egg that you can add for an additional charge. I have to agree, this was one delicious burger, and thankfully because it’s made from such lean beef it didn’t have me leaving wishing I had made that choice earlier in the evening.

The Skim: It’s all about the bun. Generally an afterthought to what goes in between, the slightly sweet Portuguese Muffin compliments the sweet sauteed onions and premium grass-fed sirloin or Kobe to create a simple, yet delicious burger. You won’t have grease running down your elbows, but you will likely be licking your lips after a visit to Zaitzeff. {18 Ave. B, bet. 2nd & 3rd Street}

More on The Great Burger Debate:
recipe goodness :: bison, a better burger worth biting into
 5 & Dime: 10 oz. at Five Napkin Burger, that is

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May 20, 2010 · 8:23 am

recipe goodness :: bison, a better burger worth biting into

Bison: A Better Burger

What if I said you could have your burger and eat it too? All this talk about Americans getting too fat might have you second guessing whether or not to grill up that beef patty next time you have a craving for the All-American classic. But what you may not know is that there is a healthy alternative that doesn’t have anything to do with tofu or veggie patties. Bison {you know, those big wooly mammoth-looking creatures) actually tastes much like premium beef, if not richer, but with a far superior nutrient profile. Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value.  Okay, what does that all really mean? Take a look at the chart here and see for yourself.

Shocked? I was too when I first had a bison burger and thought it was beef. It wasn’t until after I took down the last bite that I decided to do a little research and learned just how much healthier bison is than what are seemingly low-fat proteins, such as chicken or salmon. In fact, Whole Foods recently started promoting what they call ANDI, or “Aggregate Nutrient Density Index,” which scores food based on an extensive range of micronutrients, including but not limited to: vitamins, minerals, phytochemicals and antioxidant capacities, and Bison nabbed the top 2 spots in the ANDI Top 10 Meat list.

1. Bison, top-sirloin (39)
2. Bison, chuck roast (36)
3. Pork Tenderloin (34)
4. Flank Steak (27)
5. Chicken Breast (27)
6. Turkey, light-meat (25)
7. Turkey, dark-meat (24)
8. Pork Chops (24)
9. Ground Beef, 85%-90% lean (20-23)
10. Beef, top round (22)

So next time you’re rolling down the aisle of the grocery store, picking up the spread for your next BBQ {Memorial Day is only a week away}, throw a little bison in the basket and just see if you and your friends don’t fall in love.

Bison, A Better Burger

1/4-1/2 lb. per patty
Fresh Rosemary
Olive Oil
Salt
Pepper
Fresh Buffalo Mozzarella
Lettuce
Tomato
Olive Tapenade
Italian Bun

In a mixing bowl, drizzle a little olive oil over the bison {not required, but helps keep the burger juicy since it is so lean}, add salt and a few good cranks of black pepper to season. I also like throw in rosemary from 1-2 sprigs depending on how much you’re making as I think it adds a nice fresh, herby flavor to an otherwise standard quarter pounder. Gently mix all together and form into equal sized patties to serve your crowd.

Tip: Place the patties on a tray and put a thumb imprint in the center of each patty about halfway through the thickness of the meat. Since meat contracts when it cooks, this will allow the center of the burger to cook to the same doneness as the outer edges and prevent your final product from looking like a football.

Cook the burgers over medium heat until desired doneness. Note: because there is VERY little fat content in bison, it is best to cook low and slow to maintain the moisture and prevent the meat from drying out. Once you flip the burgers, add a slice of fresh buffalo mozzarella on top to melt and lightly toast the buns on the grill. Remove the toasted bun, slather on some olive tapenade, stack the lettuce, tomato and newly loved bison burger, hold on tight and enjoy! The saltiness of the olive tapenade is a perfect complement to the creamy, mild mozzarella and lean, rich bison. I think you’ll find these flavors truly spectacular!

This delicious burger would also would go great with a side or topping of Tropical Fruit & Avocado Salsa or Creole Roasted Fresh Corn-Tomato Salsa.

More on The Great Burger Debate:
It’s All About the Bun @ Zaitzeff
 5 & Dime: 10 oz. at Five Napkin Burger, that is

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May 19, 2010 · 9:03 am

Why Buy the Cow, When You Can Get the Milkshake for Free?

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Thanks to the renovation of the High Line, Chelsea Market is abuzz more than ever. Over the past two years a lot of great new purveyors of local and artisan food products have claimed a spot in the market to appeal to professional and casual foodies alike. One of my favorite shops is the Ronnybrook Milk Bar, which is both a great place to pick up some premium organic dairy products, as well as a fun place to grab a bite to eat. With milk crate-stacked walls and pull-handle glass front refrigerators showcasing Ronnybrook’s old-fashioned glass bottled milk, the food bar has the feeling of being run right from the farm. The glass bottles aren’t the only thing old-fashioned about Ronnybrook though — the farm prides itself on producing “beyond organic” local products from a herd of grass-fed, free range cows that are hormone and pesticide free, just as farming used to be.

“Our cows’ health is more important to us than the label.”

The Milk Bar’s menu goes beyond their udderly delicious creamline milk, with items such as the Free Range Roast Chicken sandwich with spicy aioli, avocado on a baguette or the homemade Hummus with warm pita, tahini, mushrooms, olive oil and pickles. But don’t fret, you will not leave without enjoying the creamy goodness of the Ronnybrook Farm. Before we even ordered we were presented with an ‘amuse bouche’ single shot of a super premium vanilla milkshake — a delightful and unexpected surprise! But it didn’t stop there — midway through my chicken sammie, our server brought us another shot of a chocolate milkshake, followed by a third shot at the end of the meal of an apple milkshake {not my favorite}. If they weren’t so generous with the free milkshakes, I might have been tempted to order some ice cream for a post-lunch treat, but as the title says…

The Skim: …Or The Creamline — know where your food comes from. You don’t have to be a hemp-wearing, tree-hugging hippy to understand the benefits of chemical-free, locally produced sustenance. If you haven’t given Ronnybrook a try, stop in for a bite to eat at the Milk Bar and nab some free samples — maybe then you’ll fall in love with the creamy goodness. {Chelsea Market, 75 9th Ave.}

Check out other Chelsea Market Good Eats:
NYC Best: Falafel @ Ruthy’s

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May 18, 2010 · 11:38 am

Going Back to the Old Country @ The New Yasmeen Bakery

Hot, Oven-Fresh Meat and Spinach Pies

I’ve never been to Lebanon, but fortunately Dearborn, MI, which is only about 20 minutes from where I grew up, is home to the largest Lebanese population outside of Lebanon. That means deliciously authentic and fresh Lebanese treats are never too far away and always on the agenda when I make a trip home to Michigan. If you’re inspired by the newest Miss USA, Lebanese-American Rima Fakih, or just want to try some of the best Lebanese baked goods I have ever had, you don’t have to get on a plane to get onboard.

While you can’t enjoy the piping hot meat or spinach pies that come out fresh from the wood burning ovens, you can place an order for some of Dearborn’s New Yasmeen Bakery specialties online, including their fresh pita bread {this is the real stuff people, not the thick dry pita you find at the grocery store} or sweet baked goods, like Baklava or Date Maamoul. Of course if you happen to be traveling to the Detroit area, I highly recommend a trip to the bakery to pick up those meat/spinach pies or some hummus that comes out so smooth and creamy, it’s hard to be convinced its made only from chick peas, lemon, garlic and tahini. Or pick up some fresh za’atar bread for something truly unique {hot oven-fresh flat bread topped with olive oil and za’atar spice which is a combination of dried thyme, oregano, marjaram and toasted sesame seeds}. At the very least, check out New Yasmeen’s website to learn about the legend of how this amazing bakery came to be, or just for a few laughs if you watch the brief cartoon of a camel teaching you how authentic pita bread is made {watch here}. Whatever it takes!

The Skim: Having a difficult time finding better hummus than pre-packed Sabra at your local grocery store? Visiting Detroit and looking for good local eats? It may seem like a stretch on your culinary palate, but you will not be disappointed by the amazing Lebanese food coming out of the New Yasmeen Bakery. {13900 W. Warren, Dearborn, MI 48126}

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May 13, 2010 · 10:33 pm

recipe goodness :: spinach, strawberry & halloumi salad to knock your socks off

Spinach, Strawberry & Halloumi Salad

One of my favorite flavor combos is sweet and salty — what’s better than chocolate covered pretzels or PB & J?! This is one of the reasons that this is such a standout salad. Halloumi generally comes from Greece and is a distinctly salty cheese made of goat’s and sheep’s milk. When you combine that with the sweetness of the strawberries and the bright, citrusy dressing, you get all of the taste-buds jumping for joy. If that sounds exciting, then get ready for more — Halloumi has a very high melting point enabling you to grill it {redefining grilled cheese!} so when your guests are expecting a nice cool, refreshing salad, the element of surprise from the warm, slightly softened cheese will really knock their socks off. Opa!

spinach, strawberry & halloumi salad

1 bag of baby spinach, washed
1 pint fresh strawberries
1 lemon
1/2 as much olive oil as lemon
1/4 tsp salt
a few cranks black pepper
1-2 packages Haloumi cheese

Tip: People usually fight over the last of the cheese, so you might want to be nice to your guests and buy 2 packages of Halloumi!

Wash and dry your baby spinach leaves thoroughly. If you can only find large spinach leaves, tear them roughly with your hands so they are bite sized pieces and remove any long stems. Cut all of the strawberries into quarters or long slices depending on your visual preference and toss on top of the spinach in a large bowl.

In a separate container with a tightly sealing lid, squeeze the juice of one lemon and add 1/2 as much olive oil as the juice {exact measurers need not apply}. I prefer this to be quite lemony to contrast the sweet strawberries, salty cheese and very full bowl of Popeye’s favorite green. Add 1/4 tsp of salt and several good cranks of black pepper to the liquid. Set aside.

Grilled Halloumi Cheese

RIGHT before serving you want to grill or fry your cheese. If grilling, slice into 1/4 inch slices and place perpendicular to the grates on your hot BBQ {while this is a very firm cheese, you don’t want to lose any through the slits to the charcoal gods!} Once the cheese gets a light brown color on the downward facing side, turn carefully with tongs and brown the other side. If you are doing this stovetop, you can easily do in a non-stick pan with a small drizzle of olive oil, browning both sides until done. When the cheese has a nice toasty color, remove from the grill or pan and place on top of the salad.

Vigorously shake the dressing you set to the side to emulsify the lemon and olive oil and pour over the top of the beautiful green, red and white salad. Gently toss and serve.

This Crowd Pleasing Salad Also Goes Well With These Recipes:
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce

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May 12, 2010 · 10:06 am

Wintry Wine & Whiskey Warm-up @ Vintry

Vintry Wine & Whiskey Bar

Ok, so I just got back from a weekend in Palm Springs, followed by a weekend in Miami. I tell you this, not to make you jealous, but to lay the foundation that my body temp has long-adjusted to 80+ degree days from our unseasonably warm NY April and said destinations. So imagine the shock when I saw the mercury dropping to a mere 40 degrees yesterday and a fine mist start to fall. Brrrrrr. What better way to warm up than by paying a visit to a Wall Street watering hole. Well, maybe there is a chill in there too these days, but if you find yourself in the shadows of lower Manhattan’s concrete towers looking for a place to take the edge off, try Vintry Wine & Whiskey. With over 90 wines by the glass and 150+ whiskey/scotch selections to choose from, as well as a list of whisky/bourbon based handcrafted cocktails, you most definitely will not have a problem finding something to imbibe. And for warmer weather, Vintry is located amongst a long line of Old New York bars and pubs on the quaint cobblestone Stone Street, each with communal picnic tables out front — looks like the makings of an awfully fun post-market close happy hour destination {although that may depend on where the Dow closed}.

The Skim: If you’re looking to catch yourself a pinstriped suit that still carries a business card emblazoned with a Wall Street address or just want a swirl of a good scotch on a cobblestone street with an Old NY kind of feel, check out Vintry Wine & Whiskey. {57 Stone Street, btw Wall & Broad St.}

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May 6, 2010 · 12:53 pm

Love, Love Shabu Shabu: Fun to Say and Eat

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I relived my trip to Japan last night with a visit to Shabu Tatsu, one of the most authentic Japanese meals I have had in NYC. For those who think only of sushi or ramen when you hear the words Japanese cuisine, it’s time to expand your horizons to the wonderful world of Shabu Shabu — aka Japanese fondue {x10}. At the center of your table you get a pot of boiling clear broth in which you cook paper thin slices of beautifully marbled premium rib eye, a mound of fresh veg and hand pulled noodles. Everything cooks rather quickly, so it’s best to add a few things at a time and when they’re done dip them in one or both of the soy and sesame sauces served on the side. I like to to dip each piece and lay it on top of my bowl of rice before eating it. The result: beefy, brothy, veggie, saucy goodness soaked up by each white fluffy grain — the well deserved reward after all that hard work slaving over a hot pot with your chops. The upside to all this is that for $24/peep you get all the fixins’, plus that Japanese salad that we all love {you know, the one with the carrot-ginger dressing}, ice cream and hot tea. And if you’re really lucky, like we were, and show up on Japanese Boys Day, you get some lucky red beans and rice cakes. mmmm.

The Skim: Forget the california roll and venture out for some of the finer features of Japanese cuisine at Shabu Tatsu. Whether you go with the Shabu Shabu, Sukiyaki {Shabu Shabu ingredients pan-seared in a sweet soy sauce} or Yakiniku {Japanese BBQ}, you will not be disappointed. It’s great for a group or a hands-on date {I’m talkin’ about the food}, but like many Japanese things it’s small, so go early or willing to wait. {216 E. 10th Street, btw 1st/2nd Aves.}

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May 5, 2010 · 2:06 pm

Wilfie & Nell: Not Your Grandpa’s Watering Hole

Wilfie & Nell

It’s only fitting that I eventually give a nod to my favorite watering hole. I know what you’re thinking — “Your favorite??? Tell me more!” Wilfie & Nell is built on the sentimental charm of being named after the grandparents of Irish owners and brothers, Mark and Simon Gibson {who wouldn’t want to love grandparents named Wilfie & Nell!}. Both Dubliners can often be found stationed behind the bar, pulling from a lovely selection of brews, generous wine pours or a creative list of house crafted cocktails. Might I suggest the Hot Toddy on a cold winter’s night? And what better to go with your soul-warming cocktail than a dish from their limited, but perfectly delicious Irish menu {oxymoron part deux}. Two favorites of mine: The Berkshire Pork Sliders and the Grilled Cheese, both of which are served with a side of whole grain mustard {gold star ingredient to any good dish} and McClures pickles that have just enough spicy kick to them to perpetuate the cocktail consumption. The key to all of their dishes is fresh, local ingredients and tapas-sized portions that allows you to delicately hold your mini slider in one hand while giving a wave to the eligible looking group of guys {or girls} that just sidled up to the bar.

Which brings me to the other reason that W&N wins the favorite award. The space breeds social interaction with friends and strangers alike. Choose from standing or sitting at the bar, around pillars framed with drink sized ledges or communal tables that line the bar’s perimeter, but regardless of where you camp out, you are inevitably likely to strike up a conversation with other Grandma/pa-loving drinkers looking for a good night out. It’s casual, but lively, and the later you stay, the more likely you are to strike up a conversation from the shear result of rubbing elbows with the group next to you, as the bar tends to stay crowded into the wee hours.

The Skim: If you’re young and single and looking for a good night out, pay a visit to Wilfie & Nell. It’s charming, it’s rustic and most importantly they serve good drinks and Irish grub with the same welcoming friendliness that you would expect across the pond. It’s awfully likely you won’t go home empty handed either if you play your cards right. {228 West 4th St., btw 7 th Ave & West 10th St.}

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April 27, 2010 · 8:37 pm

recipe goodness: roasted chicken salad w/ dried cranberries & sunflower seeds

Roasted Chicken Salad with Dried Cranberries & Sunflower Seeds

What came first, the Chicken or the Egg?

Well in the case of my blog, the egg salad recipe, but I actually created the chicken salad first. This is another great alternative to a boring sammie and I actually recommend you eat it sans bread only because there are so many good flavors you should enjoy!

Roasted Chicken Salad with Dried Cranberries & Sunflower Seeds

3 Chicken Breasts
Dijon Mustard
Sprinkle of Dill
Crank of Black Pepper
1 Stalk Celery
1/4 Cup Dried Cranberries
2 TBS Sunflower Seeds (no shell)
1 TBS Mayo
1 TBS Dijon

Tip: Making with 3-4 chicken breasts will give you enough for 3-5 servings depending on how hungry you are — easy lunch for a few days that week or lunching with the ladies.

Preheat oven to 425 degrees. Lay the 3 chicken breasts on a cookie sheet with sides.  Spread a thin layer of dijon on both sides of each chicken breast, then sprinkle with dill and crank a little whole black pepper on both sides. Put the chicken in the oven for 10 minutes. After 10 minutes flip each chicken breast and return to the oven for 10 more minutes. Remove and let cool.

Meanwhile, dice celery stalk. When chicken is cool, roughly chop into bite sized pieces and add to the bowl with celery. Add dried cranberries, sunflower seeds, a dollop of mayo and dijon and another crank or two of black pepper. Toss to mix ingredients thoroughly and enjoy. This is another great salad to sprinkle a few radish sprouts on top for an surprising fresh, peppery flavor.

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April 25, 2010 · 2:07 pm

August in April

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You may think I’m talking about all the 70-degree weather we’ve been in having, but in fact I’m referring to dinner at August, a small refuge that satisfies both appetite and ambiance. Both the heated outdoor atrium and the narrow candlelit front room — showcasing a wood-fired oven and reminiscent of an underground wine cellar — provide ideal settings for a memorable meal.

We shared two starters, the first was a Striped Bass Tartar laden with fresh herbs, pistachios and a citrus vinaigrette, which had the perfect contrast of fresh and earthy flavors with a surprising, but subtle chili pepper kick. The second, was what they called an Asparagus Mimosa — I like it already! Farm fresh asparagus tossed in a light dijon sauce and topped with radish shavings, served with an unexpected poached egg custard dusted with bottarga. Mustard is my favorite secret ingredient, so this punchy, peppery, creamy, salty combination is high on my list. For my entree, I went with our waiter’s recommendation and something I would not normally order — Roasted Duck. Served with a ginger cavatelli, rhubarb, and spring onions, I again was overwhelmed by the unique earthy flavors with a pleasantly surprising zest in each bite. As much as I truly enjoyed my dish, I admittedly had a bit of food envy when I tried a bite of the homemade gnocchi served with merguez sausage, spring peas and stinging nettles. Nettle what? Do not be afraid, nettles are a plant with toxic, stinging hairs, which are perfectly edible once cooked. I hope.

If all that complex flavor talk scares you {and it shouldn’t}, then check out their casual ‘Pies & Peronis’ Sunday night dinners — featuring a selection of Old World Style pizzas from the wood burning oven, served with a bucket of Peronis for $25. Sounds like a perfect diversion from the fast approaching Monday morning blues.

The Skim: Beyond the A+ atmosphere, the menu contributes some very unique, but simple, fresh flavor combinations that makes August worth coming back to…in May, June, July or any other month. {359 Bleeker Street btw Charles & West 10th}


8.ate@eight Favor8 Seal of Approval

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April 23, 2010 · 5:12 pm

Bocca di Bacco: I say PotaTO, You say PoTATo

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I can’t seem to keep the “o” and “a” straight, but when I get it right, I have to say Bocca di Bacco has a nice ring to it — particularly when coming from the attractive, thickly accented Italian bartender serving my drink. I found myself in uncharted waters again last night — second visit to midtown in two weeks, second time I was pleasantly surprised.

Two large front windows welcome skeptical Ninth Ave. passersby to explore the midtown gem. Brightly lit and perfect for street viewing on a spring day, the bar is a great afternoon or early evening stop to grab a drink, sit back and watch. What’s on tap? The options here are only limited if you are a beer drinker: Peroni vs. 40 wines. 40 wines on tap, you say? Yes, the future of wines by the glass cleverly borrows from the old keg of beer contraption to remove oxygen, protect the open bottle and seamlessly pour your grape of choice without the risk of 40 open bottles going bad before midtowners can fully imbibe each selection. Brilliant.

With such an enticing bar setup, it seemed only right to give the Bocca di Bacco menu a shot. A quick accented chat with my bartender and I was armed with his top suggestions — one he said I could not miss was the Grilled Octopus. The Octopus was grilled perfectly and served over a bed of celery and potato. With such a successful seafood starter, I decided to stick with the theme for my entree and got the generously portioned grilled branzino with broccoli rabe and herbed potatoes. This may have been one of the few times I went to an Italian restaurant and didn’t even think of getting the pasta, but there were plenty of enticing options on that part of the menu too.

The Skim: You’re going to midtown to see a show or just got swept up in the sea of tourists and are looking for a reprieve to grab a glass of vino or a delicious bite to eat? Look no further, Bocca di Bacco is both a worthy wine bar and delicious restaurant, that is actually reasonably priced given the neighborhood. Bon Appetito! {828 9th Ave btw. 54th & 55th St}

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April 22, 2010 · 9:59 am

Introducing 8.ate@eight | a new private supper club & general food musings

First things first, I’m starting a supper club. Second things second, I’m blogging {!}. If either of those things excites you, well then that’s why we’re friends. Read on dear friend…

I needed a new adventure, so I’m launching 8.ate@eight. First and foremost this is a private supper club hosted once a month on my tranquil rooftop terrace. Overlooking the northern NY evening skyline, 8 people will come together for an evening of fresh hand-prepared seasonal food, cocktails and shared conversation. Following dinner, a movie will be projected under the stars and an evening of relaxation and a memorable, intimate social gathering will ensue.

Reservation policy is first come, first serve. When I reach 8 guests, the list is closed for the evening. Please feel free to invite a guest or share with friends. A mixed crowd is encouraged!

8.ate@eight #1: Silencing of the Spring Lambs
Saturday, May 22nd, 2010, 8:00pm.
4-course menu and cocktails featuring {you guessed it} Spring Lamb

RSVP HERE!: 8ateateight@gmail.com {note: number attending in your email}
Request to be added to future invites: 8ateateight@gmail.com

Let's Eat!

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