Tag Archives: Drinks

July 23, 2010 · 8:51 am

Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails

Highlands Bar NYC

A brief glance at the Highlands menu might have you scratching your head wondering what it all means and WHY anyone would sample Scottish food. Pork Faggot, Haggis, Neeps, Tatties, Cullen Skink…either I’ve had one too many Scotch cocktails and the words have gotten all mixed up or I need one of those fine plaid-clad bartenders to provide a wee bit of foreign translation assistance. But be not afraid, if you are envisioning a plate of unappetizing, unrecognizable food, you are in for a real treat when you order from the menu that was created to showcase modern Scotland. The atmosphere itself will clue you in that this contemporary gastropub is both authentic, but cutting edge at the same time.

Scottish Art?

Highlands is split into two quaint rooms. A dining area equipped with brick walls, close-set tables and a strange painting featuring a young boy with wolves hung over a faux fireplace. And the bar {where you can also order food}, with plaid-clad bartenders and backlit blond wood shelves showcasing some of the finer imports from Scotland:  Scotch, Malts, Gins and Ales. If you plan to eat at the bar, I suggest you get there early, because the bar draws a large crowd eager to imbibe unique hand crafted Scottish cocktails such as the Lucky White Heather {Famous Grouse Scotch, Rosemary Star Anise, Lemon and Egg White} or the Blood and Sand {Glenrothes Special Reserve, Cherry Herring, Orange Juice, Lemon and Bitters}. It’s a great place to expand beyond your usual vodka soda or Amstel light order, while exploring the young and vibrant patrons.

A Menu Must: Lamb Sausage Roll with Mint, Upland Cress and Harissa Aioli. It’s hard not to like when a mini sausage is wrapped in a flaky warm crust and served with a spicy sauce for dipping. I’d like to call it an upscale pigs-in-a-blanket, and well, who doesn’t love those!

Highlands Roast Chicken

I also had the roast chicken breast, that was both crispy and juicy and can be enjoyed whether it’s 90-degrees out or 20. And in case you’re wondering what all those other items are that I referred to, here’s a little cheat sheet. Go ahead and give it a go!

  • Pork Faggot: Kind of like a Scottish meatball, pork mixed with fresh herbs and sometimes breadcrumbs
  • Haggis: Traditional Scottish dish containing sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal’s stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach. {You may need a strong stomach and sense of adventure for this one}
  • Neeps: Yellow turnip
  • Tatties: Potatoes
  • Cullen Skink: Thick soup made with haddock, potatoes and onions

The Skim: It’s friendly, it’s cozy with great drinks, great food, great bar and great atmosphere. Clearly I think it’s great. I’ll go so far as to say it’s one of my favorite NYC restaurants and bars. You can be as adventurous as you dare, but the menu serves all interests and will give you a taste of traditional Scottish fare with some modern twists. Go to eat or just drink, but either way, go.
Map: {150 west 10th St. btw Waverly & Greenwhich Ave.}
Reservations: Taken!
Phone: 212-229-2670


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July 22, 2010 · 12:41 pm

recipe goodness :: fresh lime-margarita marinated watermelon

Margarita Marinated Watermelon

Another weekend is nearing and the weather won’t give us any relief, but my fresh-lime-margarita marinated watermelon will. It’s best when it hangs out at least overnight, so stop at the store and pick up that pretty pink juicy fruit and get soakin’ — your friends will thank you later!

Fresh Lime-Margarita Marinated Watermelon

Prep Time: 10 minutes
Serves a lot!

1 small watermelon {lots of great varieties the size of a cantaloupe}
4 limes, juiced and zested
4 oz light tequila
4 oz triple sec or cointreau
Rock salt for serving

So it’s this easy: Find a small watermelon variety, which will make it easier to cut and also the right amount to still serve a big crowd. Cut through the equator of the melon with a large chef’s knife and then put both flat sides face down on the cutting board. Cut into 1-inch slices creating a bunch of semi-circle pieces. Lay each slice flat on the board and then cut into long finger-like slices, so each piece has a bit of rind at the end {this will make it easy to pick up as an appetizer} and discarding the end pieces that don’t have any melon attached. Lay all the finger-like pieces side by side and on top of each other in a large 9X11 dish, zesting the limes on top of each layer.

In a separate glass measuring cup, juice limes {each should give you about 1 oz of lime juice}. Pour equal parts of tequila and triple sec or cointreau {if you get 4 oz of juice, you want to add 4 oz of each mixer}. Stir thoroughly with a spoon and then pour over the watermelon slices. Cover well with a lid or plastic wrap and throw into the fridge overnight.

When you’re ready to serve, put the watermelon on a nice tray with a bowl of rock salt for dipping {any good margarita has a salted rim and it also brings out the sweetness of the melon!}

Tip: DON’T throw away the liquid left in the dish — you’ve got fresh watermelon margarita cocktails just waiting to be sipped! Pour the liquid into glasses over ice and serve with one of your marinated watermelon slices as a garnish. Recipe bonus!

Margarita Watermelon ready to chill out for a day

Marinate Over a Few Other Party Planners:
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Creative Crowd-Pleasing BBQ’d Pizzas

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July 19, 2010 · 9:47 am

The Red Cat: Comfortable Quarters & Cuisine

When you think of the color red or a cat {some people anyway} what comes to mind are feelings of warmth and comfort. Dining at The Red Cat evokes touches of both these, not only through one of the best, consistently excellent New York restaurant menus around, but also through the impeccably decorated space, where red walls, antique lanterns and dark wood always sets the mood for a memorable meal and experience.

A menu must: The Tempura Green Beans with hot mustard sauce. I order it every time as an app and always wonder how a green bean can taste SO good. As the saying goes, everything tastes better fried. Indeed! And with the salty tempura and spicy mustard, the green bean becomes the perfect vehicle for a french fry-like snack, but with a little nutrition thrown in.

Tempura Green Beans

But equally as delicious and probably also worthy of a menu must list, is the Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil. It may not sound like anything overly exotic, but the flavor combination of the shrimp corn cake {a twist on the more commonly known crab cake} and the crunchy, fresh celery root with the slightly spicy red chili oil really makes you savor every bite and wish you weren’t sharing with your table guests.

Shrimp Corn Cakes with Celery Root Salad and Red Chili Oil

For my entree I had the Grilled Buttermilk Pork Chop with Cranberry Bean And Corn Succotash, with White Wine Bacon Butter. Pure mmm mmm mmm. I don’t know if it’s the buttermilk {makes me think of pancakes}, or the succotash {so fun to say} or maybe the bacon, yes the BACON! that makes this dish sit squarely in the comfort zone of your taste buds, but you CAN NOT go wrong ordering this entree. It’s simple, yet flavorFUL, and with every bite you enjoy the core ingredients.

Grilled Buttermilk Pork Chop

The Skim: If you haven’t already paid a visit to The Red Cat, well then what are you waiting for? And if this is already one of your favorite restaurants in NYC, then maybe it’s time to pay it another visit, because there are so many comfortably good, reliable items on the menu it’s only prudent to try them all. {227 Tenth Ave btw 23rd/24th Streets}


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Put a Pork Chop and Corn Salsa on Your Plate @ Home:
Whole-Grain Mustard & Rosemary Pork Chops
Creole Roasted Fresh Corn-Tomato Salsa

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July 14, 2010 · 12:14 pm

La Esquina Still Has the Taco Market Cornered

La Esquina Michelada

La Esquina, which means The Corner, is nestled exactly as such at the SE point of Petrosino Square where Lafayette meets Kenmare. And while it’s known for its hard-to-get-into grotto restaurant hidden beyond the “employees only” door, down the stairs and through the kitchen, you can also order their delicious Mexican food at the 24-hour taco stand or at the sidewalk cafe. It’s been awhile since I was last there, so I was pleasantly surprised to find when I ate there this week that the difficult reservation policy is still warranted.

Mexican Food, Taco, Tacos

Lump Crabmeat Tostada

It was a hot summer evening so the waiter convinced me that the Michelada would be refreshing cocktail choice. The classic Mexican beer cocktail is mixed with a housemaid chipotle puree, fresh lime and served with a salted rim. It was slightly reminiscent of a bloody mary, but not as thick or filling and was indeed refreshing. Since there was a group of us we ordered a number of things from the small plates menu to share and there were definitely a few standout favorites that were not just tacos. The Cangrejo Tostada, which featured lump crabmeat, mango and chipotle mayo on a silver dollar-sized crispy tortilla was uniquely light and sweet for typical mexican food. The Quesadilla de Huitlachoche sandwiched mexican “truffle,” roasted corn, mushrooms and queso oaxaca between two warm tortillas and was deliciously earthy and full of flavor. But above all, and proving why La Esquina successfully sells tacos three ways out of the same building, the Bistec Taquitos were a home run with grilled steak, charred onions and salsa roja generously filling a small 4-inch tortilla. We loved the tacos so much, we ordered four different kinds and a second round.

The Skim: Sure, you can find a good taco at a lot of places, but can you have your choice of where you want to eat it at the same venue? Walk-up taco stand, sit-down cafe or swanky, behind-a-bouncer brasserie are all options and with a line out the door at the taco stand it’s no wonder why people are clamoring to get into this place. Regardless of where you grab your taco seat though, you will get the same great flavors and come away a happy customer.  114 Kenmare St. (bet. Cleveland Pl. & Lafayette St.)

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July 13, 2010 · 9:06 am

8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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It was a dark and stormy night {almost}. The orange and yellow radar covered the eastern seaboard. The dark, cumulonimbus clouds loomed overhead. And the wind blew….but it DID NOT rain. Even a blind hog finds an acorn now and then. Good thing, because this 8.ate@eight BBQ took two full days to prep and I was fixin’ to have me a party. All those dixie flavors like to hang out over night, so the kitchen was in full swing from the moment the roosters crowed Friday. Here’s the scoop ya’ll…

The Menu:

Starter
Creole Roasted Corn-Tomato Salsa
Margarita Soaked Watermelon
w/ Fresh Agave-Lime Margaritas with Ancho Chili-Infused Silver Patron

Salad
Oven Roasted Avocado Tortilla Salad
w/ ’08 Basa Ruedo Blanco (Spain)

Entrée
Slooooow Cooked Pork Ribs
Lime-Chili Cornbread
Red Cabbage, Radish & Carrot Slaaaw
w/ Abita Amber, Purple Haze and Strawberry Lager Beer (Louisiana)

Dessert
Banana Puddin’ Served in Semi-Sweet Chocolate Cups
w/ Crios de Susana Balba ‘09 Torrontes (Argentina)

It wouldn’t be an 8.ate@eight without a kickoff cocktail and since I was spicing things up with the food, I also decided to throw together an Ancho Chili-Infused Fresh Lime Margarita to warm things up {thanks to inspiration from my wine friend, Mike}. A smoked Ancho Chili went into the bottle a few hours before serving and I got to work juicing more limes, oranges and grapefruit than a minute maid. But since Top Chef contestants always like to do things “two-ways” I also sliced a watermelon into finger sized pieces and soaked those in fresh lime margarita over night {careful, they’ll get ya when you’re not looking!}

The Fixins' for Fresh Lime Margaritas

Margarita Watermelon ready to chill out for a day

And what better app to serve with fresh margaritas than salsa? I rubbed the corn in Tony Chachere’s creole seasoning and roasted it on the grill before adding to vine-ripened grape tomatoes with more fresh lime, cilantro, scallions and some red chilis from my neighbor’s rooftop garden {thanks Julie!}

Creole Roasted Corn-Tomato Salsa and Chips

Before people had one too many watermelon slices, we all grabbed a seat and I served a Roasted Avocado Tortilla Salad. This was a new experiment inspired by Jamie Oliver — oven at full whack, sliced avocado on a tray tossed in olive oil, salt, pepper and cumin seed and roasted for 15 minutes. The result: warm, roasted, lightly charred avocado slices served over crispy tortilla chips, fresh greens, sprouts and a simple lemon-olive oil dressing. Refreshing and unique.

Roasted Avocado-Tortilla Salad

Now for the main event. St. Louis Spare Ribs went for a swim in apple juice and apple cider vinegar before being rubbed with love in a dry blend of spices, garlic and orange zest and left in the fridge for a day to take it all in. Everything is slower in the South, so I also made the slaw a day before so the flavors would mix and mash and come out really tasty. The secret to good cole slaw is time. With red cabbage as the base, I added thin radish and carrots slices, all of which are pretty sturdy veg, so the longer they get to hang out in the vinegar-mayo dressing, the more they soften up and take on the flavor of the marinade. This also means you don’t have to over do it with the mayo — I was pretty light handed, contrary to what you may be used to in the cole slaw department. And it wouldn’t be a BBQ without cornbread, in my opinion. Somewhere along the line I started making my cornbread with creamed corn to make them less dry and add some actual bits of corn to the mix. This time I also took this recipe a step further and added grated neighborly-red chili and lime zest to throw in a little kick.

Carrot, Radish and Red Cabbage Slaw

Chili-Lime Cornbread Cups

Rubbin' the hog ribs

On day 2, I fired up the oven about 5 hours prior to show time and got the ribs into slow-cook mode. While they were doin’ their thang, I got to chopping, sauteing and simmering away to make one of the most unique BBQ sauces I have ever had. Again, thanks to inspiration from Jamie Oliver this blend was a combination of fresh herbs, spices, more red chili, and generally accepted BBQ sauce condiment contributions {horseradish, ketchup, worcestershire, etc.} to add the needed kick and sweetness that any finger-lickin’ BBQ sauce requires. But what stood out amongst the 8.ate@eight crowd as the most distinct and crowd-pleasing flavor was the fresh orange juice and zest — not a common flavor found on the grill, but OH so fine. All this paired quite well with a selection of Abita brews from Louisiana — Amber, Purple Haze and Strawberry Harvest. Do not be afraid of the fruit flavored beer gentlemen — it is subtle and the perfect complement to the spicy red chilies that found their way in to many of the dishes.

Makin' the BBQ Sauce

Abita Beer Selection from LA - Save the Sea!

8.ate@eighters Diggin' In

When I polled my southern friends about their favorite desserts, there were many — cobblers, pies, hand churned ice cream, but one that stood out was banana pudding. Borrowing some more inspiration from a delightful dessert blog I read, Bakerella, I decided to make chocolate cups to serve this somewhat simple, but delicious banana pudding in. Armed with 3 pounds of Ghirardelli semi-sweet chocolate and water balloons {sans water} I got to dipping. My eyeballs nearly popped out of my head trying to blow up the tiny water balloons, but they are necessary to use to get the right size shell. Ultimately these were very easy to make and really jazzed up the puddin’, so the next time you’re looking for a unique serving option for anything that goes well with chocolate {fresh berries, ice cream, pudding, etc.} you should give these a try.

The makings of the banana puddin'

Setting the Chocolate Cups

Pop!

Banana Puddin' Cups

So with full bellies and licked fingers, it was time to sit back, relax and welcome the 3 Amigos into the evening. After so much finger linkin’ food and a large selection of beverages, it was good to have a lively movie to keep the night going and a few guttural laughs to help with digestion. And with still no rain in sight, the evening carried on into the wee hours — I reckon it was another successful and fun 8.ate@eight supper club!

Laughter Helps with Digestion

The 3 Amigos Rode in for the BBQ

Much Obliged:

Thanks, as always, to my guests for being part of the evening. Thanks to my lovely neighbors for the tent and red chili contributions and thank you to my roommate Haley for introducing me to the wonders of Tony Chachere’s creole seasoning.

Stay tuned for news of the next dinner party. Everyone I know and love is getting married in August, so the kitchen is closed until September. If you aren’t on the invite list, email me at 8ateATeight@gmail.com to be added. See you at the table!

Recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs

Recipe Goodness ::
Banana Puddin’ Chocolate Cups

Pudding recipe courtesy of Cindy Lee

Makes 8-10 servings in one 8×8 pan {9×11 pan if double recipe}

Pudding:
1 14 oz. can sweetened condensed milk
1 ½ cups cold water
1 (4 serving size) pkg. instant vanilla pudding
2 cups whipping cream, lightly whipped
1 box vanilla wafers
4 bananas, sliced

In large bowl, combine sweetened condensed milk & water.  Add pudding mix, beat with whisk until well blended and chill in refrigerator about 5 min.  Then fold in the lightly whipped cream {still liquid, but aerated to make thicker}.  Spoon pudding mixture (about 1 cup) into bottom of glass dish, then layer with vanilla wafers, then banana on top of wafer, pudding mix, wafer, banana,  pudding mix, wafer (you want to end on wafer). You will have plenty of pudding mixture, especially if you double the recipe so use the pudding mixture generously on the bottom of the dish and throughout.

Tip: Always best to make this the day before so the flavors will marry.

Chocolate Cups:
1 pound semi-sweet chocolate per 8 cups {I like Ghirardelli}

Blow up 8 water balloons with air, not water {careful not to bust a gut!} Get a cookie sheet ready, lined with a piece of parchment paper. Melt chocolate in a small metal bowl on top of a boiling pot of water or in a double boiler. Continue stirring and once fully melted, remove bowl and move to the counter, letting the chocolate cool slightly so as not to pop your balloons. Take a small spoon and put a dollop of chocolate, evenly spaced on the parchment paper, for the foot of each bowl you will create. Start dipping! I found that it was difficult to get an even edge by dipping the balloon straight down, so I took an angled approach and continued to turn and dip, turn and dip at an angle, creating what looked like a tulip bowl. Once you have covered the base of the balloon, place it on one of the dollops, standing upright and repeat. Let the chocolate harden for about an hour and then pop each balloon with a pin and enjoy!

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July 9, 2010 · 8:17 am

Do This!: Summer Cheese Extravaganza!

Jessica Cutting the Cheese

Summer Cheese Extravaganza!
Saturday July 24
7:30pm until the cheese runs out…

The Red Hook Bait and Tackle
320 Van Brunt Street
We will give you cheeses and some desserts too!
We’ll tell you about them and help you pair with wines, beers or spirits.

And YES! The tasting is free!! So get there early before the supply runs out.

Matt Bonano and Jessica Wurwarg (Cheese people)
Colleen Riley (Chocolate/Dessert Person)

Check out more cool cheese events:
Summer Fancy Food Show: Full Belly and Learnings Digestion
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes
8.ate@eight #2: Who Cut the Cheese Didn’t Stink!

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July 8, 2010 · 9:12 am

Not so Standard Biergarten

Good German Beer!

Don’t cha just love long weekends that make the next week fly by? It’s Thursday already and although you may still be in a foggy-minded haze from the 101 degree blaze we’ve had to muddle through the past few days, it’s time to think about ways to cool down for the weekend. In my opinion, there is no better way than a good ‘ole fashioned biergarten…or a shiny new one for that matter. The Standard Hotel’s Biergarten opened very late last summer, so is just getting broken in for all its glory this season and already won Time Out NY’s Best New Beer Garden award. Tucked under the Highline, you get both a little piece of NY history overhead and a welcomed roof to keep the blazing sun from beating down. The operation is simple: buy as many $8 tickets as you want from the faux lederhosen-wearing beer maid at the entrance and make your way into the lively space. It’s almost like a carnival for adults {sans the carnies…hopefully}. Want a chilled German draft? One ticket please. Want two freshly grilled brats? One ticket please. Thanks to this clever ticket system, the place runs itself like a well oiled machine {don’t forget to tip your beer maid though!} There is plenty of communal seating amongst the picnic and high bar tables or mill around in front of either the beer bar or regular bar {yes they served regular cocktails as well}. Either way you are sure to meet some other singles or just have yourself a not-so-standard fun summer sipping session.

The Standard Biergarten

The Skim: It’s a hip version of a traditional german biergarten where you can come wearing flip flops or your cutest 4-inch heals and get away with either. Whether  you are coming for a fun evening with friends or on the  prowl to meet some “new friends” you will no doubt enjoy the lively, open space. Good beer. Good brats. Good times. {848 Washington Street @ 13th Street)

Beer Me Some More!:
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Wilfie & Nell: Not Your Grandpa’s Watering Hole
5 & Dime: 10 oz. at Five Napkin Burger, that is

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June 29, 2010 · 9:12 am

Summer Fancy Food Show: Full Belly and Learnings Digestion

You don’t have to call it “fancy” to get me to go to a specialty food show featuring 2,400 artisanal food purveyors from around the world, each exhibiting a wide range of products, including coffee, cheeses, handmade chocolates, premium olive oils and other delicious treats {sounds like breakfast, lunch, dinner and dessert to me}. With press badge in hand, I headed to the United Nations of food exhibitors and wandered up and down aisles labeled Africa, India, Italy, Syria, Greece, New York and just about every other corner of the Earth. I spent the day sampling, chatting and taking notes at NAFTA’s Fancy Food Show — so much to eat and so much to share, but I’ll try to give you the best nibbles to digest.

sofi Awards Outstanding New Products:

More important than just showing off their products, these specialty foodies enter their goods for a chance to win in various sofi award categories, considered the highest honor in the specialty food industry. Gold Winners are announced at a red-carpet ceremony hosted by chef Dan Barber of Blue Hill Restaurant and receive a gold statue to proudly display at their booth, slightly reminiscent of an Oscar in a chef’s hat. Check out the hottest new specialty food products here, all nominated for a 2010 sofi {winners in each category have a gold box around the image}.

2010 Big Trends:

  • Sweet & Savory — salt & pepper chocolate; toasted almonds w/ truffle salt, peach rosemary jam
  • Indian is IN — chai, cashew, tandoori
  • Fall Flavors — sweet potato butter, chocolate, chips
  • Fig is Big — fig compote, balsamic, crisps
  • Superfruits — kombucha berry, hibiscus, acai

My Favorite Specialty Foodies and What to Love:

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Kicking Horse Coffee {Coffee from Canada}

  • Great Brew: most importantly, this cup of joe was delicious {and just what I needed after a lot of walking, talking and sampling}. It’s just making its way down from our friendly northern neighbor, so check their website for a retail store near you.
  • Great People: Buying only Fair Trade coffee, the company supports its farmers, regardless of the world market. As the largest cash crop in the world, this really does make a Kicking impact.
  • Cool Names: Kick Ass {dark}, Three Sisters {medium}, 454 Horsepower {dark}, Z-Wrangler {medium}, Decaf {dark}, Cliff Hanger Espresso {medium}. Clever coffee, what’s not to love.
  • Cool Packaging: 100% recycled cans {surprisingly most coffee cans are not fully recyclable — yeah, that little plastic top is no bueno}. Black cans with primary color tops catch the eye and look cool hangin’ out next to your coffee maker.

Vermont Creamery {cheese & butter from Vermont}
All the cheese I tasted was DE-LIC-IOUS, but let me tell you about a little cheese called Double-Cream Cremont.  Cremont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. It is luscious and should be on your next cheese platter or just pick it up for a mid-week treat. Try pairing it with a crisp white wine or Belgian Ale.

Rogue Creamery {cheese from Oregon}
Award winning blue cheeses ranging from sweet to smoky flavors. I sampled several and loved them all. These blues are a great punch to any cheese platter and pair really well with Rogue stouts and ales or a sweet dessert port.

Cypress Grove {cheese from Cali}
Long before the Fancy Food Show, Cypress Grove’s Humbolt Fog was on my top 3 list and often made an appearance on any cheese platter I threw together. Today I sampled several delicious sister cheeses, but one that stood out was the Truffle Tremor. That’s right, truffle+goat cheese = earthy, creamy goodness {quite worthy of a tremor}. Try it! Plus these clever friends made a wedding cake out of cheese! I only wish my picture turned out better so I could share…but check out an image here.

NEWTREE {chocolate from Belgium}
Fresh, unique extracts for well-being; playful product names; a medley of flavors to tempt your mood.  The premium chocolate not only tastes good and leaves a lasting impact on your taste buds, but with flavors such as pink peppercorn, ginger and lavender and descriptors such as sexy, tranquility and eternity, these bars offer a unique experience. NEWTREE also replaces a lot of the refined sugar with other fiber to lower the sugar content by 30% compared to average levels.

Anette’s Chocolates {chocolate from Napa, Cali}
Combining beer, wine, brandy, bourbon with chocolate and brittles, Anette’s puts together some pretty unique and delightful confectionary wonders. My favorite: Firey Beer with Spanish Peanut Brittle. These guys have been winning awards for their brittles since 2004, so they must be doing something right!

Sweet Marguerites {chocolate from Maine}
A small operation does not mean small in flavor. These little artisanal chocolate gems were such a treat it’s hard to pick a favorite, but with unique flavors such as Sweet Potato Caramel, Malted Bacon or Fleur de Sel, filled with dark caramel and macadamia nuts, you can be sure anyone receiving these as a gift would not be disappointed.

Food Should Taste Good {salty snacks from Massachusetts}
Forget the chips that leave your fingers orange, Food Should Taste Good is the fastest-growing natural salted snack brand in America and rightly so. With flavors such as The Works!, Jalapeno, Cheddar, Olive, Sweet Potato, Blue Corn, Multigrain, Lime and Chocolate, there are a variety of bags to suit your taste. And with all natural ingredients that you can pronounce, these chips provide a healthier way of snacking. P.S. they are also gluten free, cholesterol free and low in sodium, but you would never know it by how they taste…GOOD.

Rick’s Picks {Pickles from NY}
You may have already heard of these guys who are taking the pickle world by storm, but with creative minds they just keep coming out with new and exciting sweet, savory and spicy pickle combos. Launched this week, a new spicy crinkle-cut pickle chip called Hotties is brined in a blend of sriracha, dried habanero and minced garlic. After winning 2 sofis in 2009, it’s clear Rick’s Picks knows a thing or two about pickling and would be a welcomed addition to your next BBQ.

The Skim: For just a $35 entrance fee, you don’t need to be a professional to gain access and enjoy all the sampling from thousands of specialty food purveyors. The event lasts three full days, which is probably necessary to avoid a belly ache and make the most of all the goodness worth trying. And even if you already know some of the brands, many of them are launching new flavors or product lines at the show, so you’ll be the first to sample and be in the know of cutting edge food trends. If you couldn’t make it this year, put January 16th {in SF}, or July 10th, 2011 {in D.C.} on your calendar.

Want to Learn About More Artisanal Cheeses?
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes

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June 28, 2010 · 10:19 am

4th Food Fare: Pink Fizzy Lemonade Cocktails Beat the Heat

Pink Fizzy Lemonade Cocktail

The 4th of July is fast approaching {gasp} and if you’re looking for a little food fare fireworks to spark up your festive BBQ, try serving up a chilly cocktail to beat the heat and offer guests an alternative refresher to beer and soda. My friend Amanda whipped up this pink fizzy and the pitcher was quickly emptied, so I can attest to this being a crowd pleaser {guys and girls alike were fans of this pink drink}.

Amanda’s Pink Fizzy Lemonade Cocktail

Makes 10 servings

1 can Minute Maid Pink Lemonade Frozen Concentrate
1 can Vodka
1 liter Club Soda

Empty the frozen concentrate in a large pitcher. Refill 1 can with vodka and add to the pitcher. Add one liter of chilled club soda to the pitcher. Stir thoroughly to mix. Fill glasses with ice cubes and pour cocktail in each glass. Garnish with a fresh strawberry or mint leaves for a fun colorful touch. Note: A non-alcoholic version can be made by substituting vodka with a second can of club soda {in addition to the liter}. Enjoy!

Goes Well With Something Hot Off The Grill:
Creative Crowd-Pleasing BBQ’d Pizzas
 Bison, a Better Burger Worth Biting Into
 Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
 Whole-Grain Mustard & Rosemary Pork Chops

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June 21, 2010 · 10:40 am

Announcing 8.ate@eight dinner #3 | Big Southern BBQ Meets Small NYC Rooftop | @7.10.10.8:00pm

I may be a girl from the Midwest, but I love me some good BBQ.  In honor of Fourth of July and celebrating all things American, let’s roast up some hog, chill down some beer and have a proper BBQ with all the fixins of a good meal and a good time. After we lick our lips and wipe our fingers {or vice versa}, Three Amigos will be projected under the stars and a memorable, intimate social gathering amongst new friends will ensue.

See here for a recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs was Lambtastic

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 #3: Big Southern BBQ Meets Small NYC Rooftop
Saturday, July 10th, 2010, 8:00pm
4-course dinner menu, followed by
Post Dinner Movie: Three Amigos
Cost: $70 per person

RSVP HERE!: 8ateATeight@gmail.com

Enjoy and hope to see you at the table!

Christina

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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 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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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 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 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 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 19, 2010 · 1:13 am

Lamb Takedown @ The Bell House – Ewe Will Love This!

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It’s spring and that means spring lamb. As I get ready to kick off the first 8.ate@eight, which will feature this under-appreciated farm friend, I thought it only responsible of me to do some research. Armed with a camera, notebook and an appetite, I headed to The Bell House in Brooklyn to the Lamb Takedown, which can only be described as lambastic!

20 competitors served up their perfect version of lamb — stewed, smoked, slow-roasted, sliced, you name it — for a sold out fan-of-lamb crowd of genuine foodies. It was almost impossible to vote for a favorite, but the stand-out for me was the Baa Baa Bruschetta: sliced spit-roasted leg of lamb served over a honey infused goat cheese spread with a cayenne pepper dusting on a crusty baguette. Sweet, savory, spicy, salty — for the love of lamb!

The Bell House provided a perfect venue for the unique Sunday-afternoon event. A converted 1920’s warehouse, the bar features a two-room space serving local microbrews, signature cocktails and a limited bar menu that includes Beer Cheese & Ritz crackers. The smaller “FRONTier” room is a throwback to the 20s, with velvet couches, leather chairs and your grandma’s wallpaper. The larger room, home to the lamb cook-off, is also utilized for weekly live music events.

The Skim: You don’t have to be a lamb-lover to enjoy The Bell House. Check out the calendar to find an excuse to see live music while enjoying a microbrew from the comfort of a velvet couch. However, take note, next on the Takedown calendar is Ice Cream. I love ewe! {The Bell House @ 149 7th Street, Brooklyn}

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April 15, 2010 · 4:00 pm

Nothing says Warm Weather Like a “Gut Biergarten”

Loreley Biergarten

Something goes off in my head when the weatherman says 70 and sunny. First thought: all is right in the world. Second thought: outdoor drinks. I find that I’m always trying to come up with good places to grab a beer under the summer blue skies. Loreley, on Rivington, is just the place to keep on that list. Good German beers, good german food {oxymoron?} and yes, an outdoor biergarten fully equipped with communal wood tables and Christmas lights to provide an atmosphere conducive to meeting new people {read: cute beer-drinking boys and a select few highly qualified beer-drinking girls} or gathering with a large group of friends. The menu boasts standard fare such as Bratwurst, Schnitzel and oven-fresh pretzels — all good compliments to a 1 Liter mass stein of your favorite draft {0.5 liters available for the dainty at heart}.

The Skim: Come out from the dark, brick-walled bars you’ve been hiding in all winter — air out your drinking shoes and head to Loreley for a fresh-air brew and brat. Ein bier bitte. {7 Rivington between Bowery and Chrystie}

Good Beer? Tell Me More!:
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Not so Standard Biergarten
Do This!: Summer Cheese and Beer Extravaganza

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April 13, 2010 · 10:27 am

Music and Mozz @ the Beechman Theater

Canteen @ The Laurie Beechman Theater

Last night I went to The Laurie Beechman Theater located in the basement of the West Bank Cafe on 42nd and 9th Avenue to see Canteen, directed by up-and-coming composer Dylan Glatthorn. This is a great venue to add to your list when you’re looking for an inexpensive night out with a little entertainment and a good bite to eat. In addition to the minimal $10 cover for the show, the venue requires a $15 food/drink minimum, so naturally I took the opportunity to check out the menu and was pleasantly surprised!

Wild Mushroom Risotto Balls! “Stinky Brooklyn” Cheese Plate! Black Pepper Tagliatelle with Duck Confit! This is not your normal Time’s Square sub-par restaurant catering to tourists willing to overpay for bad food. I opted for the Mozzarella and Basil Panini served on Rosemary Focaccia with a side spinach salad served with toasted pine nuts. Simple, but delicious. The friends I was with went straight for dessert, so I also tried a bite of their Chocolate Mousse and Peanut Butter Cake with Banana Fritters. Is there really a more perfect flavor combination? I think not.

The Skim: Even if you just go for the food, you will not be disappointed. But be sure to keep an eye out for shows like Canteen — a hilarious spin on current radio favorites, performed by 5 members of the American army trying not to go crazy. From WW2, these men and women’s only way to stay in touch with themselves is to keep performing as if they were back on the USO! Good food and good times. {407 W. 42nd St / just West of 9th Ave}

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