Tag Archives: Outdoors

January 21, 2011 · 9:32 am

Gone Fish. ‘in Sausalito

 

Fish. Dungeness Crab Sandwich

Fish., a sustainable seafood restaurant and fish market in Sausalito, shows sometimes nature’s simplicity is all you need. The chalkboard menu hung over the open kitchen lists the selections of the day and features “f/v” beside each dish, prominently naming the fishing vessel responsible for your fresh catch. Well that’s a glowing idea.

The doors opened for lunch at 11:30am and it was not long before the line was easily 20 people strong and continued to grow with the lunch hour rush. People will wait for good food and Fish. {so says the name} is good food period.  It’s crab season in San Fran, so it didn’t take much reflection to decide to bite into the dungeness crab roll.  This delight was served on a slightly sweet and fluffy brioche roll that was no doubt swiped generously with butter and toasted face down on the grill, before being stuffed with perfectly seasoned crab that did nothing more than slightly accentuate the sweet, natural flavor of the main catch. With a Ball jar of pinot grigio and a side of salty fries, I had the makings of a fantastic mid-week lunch with my brother. As it turns out Fish. was also the location of my brother’s first date with his now wife – I guess they don’t say the way to a man’s heart is through his stomach for nothing.

The Skim: Looking to clear out of the food fog? Head on out to Sausalito for a taste of what fresh food should be all about. Weather permitting you can enjoy your catch at one of the picnic tables overlooking the marina – just be aware of jealous seagulls who want a bite of Fish.

Other SF Catches:
SF Best: Nopa
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
Blue Bottle Coffee Brews One Brilliant Cup at a Time

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September 28, 2010 · 10:22 am

Le Grand Fooding ‘Twas A Grand Yummy Evening

Foodies, NY-ers and SF-loyalists alike made their way to MoMA PS1 in Long Island City on Friday, for what was to be a food face-off of epic proportions {all in the name of charity of course}. After David Chang, of the Momofuku empire, dropped a comment that “fuckin’ every restaurant in San Francisco is just serving figs on a plate with nothing on it. Do something with your food,” San Francisco-based chefs packed their knives and headed east to prove otherwise.

Le Grand Fooding

As a 3-block long line of eager eaters made their way through the entrance, they were handed four tickets good for a glass of Veuve, Cotes du Rhone red wine and two Belvedere Vodka cocktails concocted by drink masters, Jim Meehan of Please Don’t Tell {NYC} and Erick Castro from Rickhouse {SF} to enjoy alongside a selection of tastings prepared by notable chefs themselves under nothing more than pop up tents and the stars.

As far as the cocktails go, Jim Meehan won this face-off hands down. Using the new line of Belvedere Citrus, he shook up what he called the Park Side Fizz, a blend of Vodka, Orgeat {a sweet syrup made from almonds, sugar and orange- flower water}, Lemon, Fresh Mint and Soda. It was refreshing, not too sweet and went down all too easily, as I painfully discovered the next morning.

Park Side Fizz, Jim Meehan, Please Don't Tell

With drinks in hand we patiently lined up to try as many of the food stations as we could. With a large crowd and real-time food prep, some of the lines were longer than ideal, but this made a winning dish that much more of a satisfying bite. Here’s the scoop…

Le Grand Fooding @ MoMA PS1

Laurence Jossel, Nopa {SF} — Grilled Pork Shoulder Loin {aka Country Rib} with Early Girl Tomato Jam on Toast won my vote for Best Dish of the Evening!! Marinated for 4 hours, then slowly grilled for 35 minutes, this pork was full of flavor and tender on its own, but the sensory scales were quickly tipped by the most amazingly sweet, vinegary tomato jam that had hints of ginger and lovingly topped the stack of crostini and pork. I loved this dish so much I waited in line three times and am strongly considering booking a flight to SF to pay homage to a man who could create such a delicacy.

“I feel like I’m gonna go hug them for making something so delicious” — overheard @ Le Grand Fooding

Grilling Up Some Pork Shoulder, Nopa

Nopa Tomato Jam and a Classic T-Shirt

Best Dish of the Night: Grilled Pork Shoulder with Tomato Jam, Nopa

David Sclarow, Pizza Moto {Brooklyn} — Grilled Pizza with Ricotta, Mozzarella, Parmesan, Lemon, Sea Salt and Basil. So simple, but with that list of fresh ingredients it was well worth the wait, especially since they were pairing it with a glass of generously poured red wine.

David Sclarow of Pizza Moto

Pizza Prep

David Chang, má pêche {NY} — Bodega Granola. A play on yogurt granola cups sold at corner delis, the bodega granola walks a fine line between sweet and savory, constructed from walnut granola topped with beet reduction tapioca, goat cheese foam, beet chips and greens.

Bodega Granola, ma peche

Mario Carbone & Rich Torrisi, Torrisi {NY} — Pickle Salad New Yorkese. This was one of the most unique dishes of the evening, with a nod to traditional deli items, the salad of cucumber and pickle slices was topped with corned lambs tongue and dressed with a a mustard-red vinegar dressing. Probably not the first thing I would normally order, but somehow it just worked.

Pickle Salad New Yorkese, Torrisi

The word on the street is the Tennessee-style fried chicken by Robert Newton, Seersucker {NY} was outstanding, but I didn’t wait in the hour-long line to confirm for myself. I’m guessing the wait confirms it though.

All in all, a great evening that raised a lot of money for Action Against Hunger, brought more awareness to a number of all ready notable chefs and restaurants and provided a great venue for social noshing and imbibing under the lights of New York.

Le Grand Foodies

Looking for More to DO!?:
Do This!: First Ever Puglia Wine Week
Do This!: EAT DRINK LOCAL week
Do This!: A Taste of What to Expect @ Artisanal Premium Cheese Classes

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September 24, 2010 · 9:58 am

Do This!: EAT DRINK LOCAL week

Second Annual EAT DRINK LOCAL week
Brought to you by edible magazines and GrowNYC
September 26-October 6, 2010

This harvest-time celebration of the local food chain, in collaboration with Edible magazines across the empire State, celebrates the restaurants, wine shops and wineries, breweries and beer bars, farms and food artisans, cheesemakers, bakers and everyone who feeds us.

Co-produced by Edible magazines and GrowNYC, the aim is threefold:

  1. To raise awareness about the bounty of products grown in the region.
  2. To drive customers to the restaurants and other businesses that support local food and drink
  3. To raise funds for a charitable partner dedicated to promoting regional agriculture.

Some major events planned during the week:

  • September 23. An Amish style heirloom vegetable auction to be held at Sotheby’s
  • September 25. A Long Island wine auction.
  • September 27. The Edible Institute at the New School, a public discourse on urban food issues.
  • October 6. The annual, unforgettable, Taste of Greenmarket.
  • Throughout the week. Edible programming at the New York Botanical Garden.
  • Throughout the summer, the Union Square and Grand Army Plaza Greenmarkets will feature cooking demos from partner chefs, New York wine pourings and other happenings.

Find out more HERE

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September 21, 2010 · 4:41 pm

A+ 8.ate@eight Back to School Nite

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Apologies for my absence for a few days, but I have been busy shopping and chopping for what was the last 8.ate@eight supper club of the outdoor season. You wouldn’t think preparing “cafeteria” food would be such a distraction, but when you’re hand selecting figs and prosciutto from Italy for your pizza, catching red snapper off the east coast for your tacos, hunting bison out west for your mini sliders and hand frying potatoes for your truffle-rosemary chips, then there isn’t much time for blogging. Well maybe I wasn’t actually doing all of those things {except the hand frying – look out Frito Lay!} but the menu is accurate. As several friends had kids heading back to school, I thought it would be fun to relive the nostalgia of new sneakers, trapper keepers and the best of school cafeterias — only better! Here’s the full report card…

The Syllabus:

Starter
3 Grilled Pizzettes:
{1} Arugula, Fig & Proscuitto w/ Grated Parmesan Cheese
{2} Greek Olive Tapenade, Pickled Red Onion & Feta w/ Lemon Olive Oil
{3} Spicy Italian Sausage, Roasted Fennel & Fresh Mozzarella
w/ Grandma’s Sauce & Fresh Rooftop Basil

Mini Lime-Chili Red Snapper Tacos
w/ “Fruit Punch” Sangria

Salad
Roasted Corn & Vegetable Medley w/ Chipotle Bacon & Queso Fresco
w/ Bodegas Valdesil Godello Valdeorras Val de Sil Montenovo (Spain)

Entrée
Mini Bison Sliders w/ Buffalo Mozzarella and Olive Tapenade
Homemade Truffle Rosemary Parmesan Chips
w/ “P.S.” Local 2 Brooklyn Dark Ale

Dessert
Coconut “Twinkies” w/ Lemon Curd Filling
w/ Kahlua-Rum Chocolate “Milk”

It was just like showing up to a new classroom — some old friends and some new faces to get to know. This is why I started 8.ate@eight and what I love about my table. People can come together to enjoy good food and drink and easily fall into conversation with an unfamiliar group.

Pablo is the Principal at his own school he started -- how awesome is that!

As the 8.ate@eight-ers filed in, I was busy at work grilling pizzas on the BBQ. Not an entirely new concept, but a new twist on school lunch favorite — wasn’t pizza day a must?! With dough and toppings on hand, I grilled up three different versions: an Arugula, Fig & Proscuitto w/ Grated Parmesan Cheese Pizza, a Greek Olive Tapenade, Pickled Red Onion & Feta w/ Lemon Olive Oil Pie and a crowd-pleasing favorite, Spicy Italian Sausage, Roasted Fennel & Fresh Mozzarella w/ Grandma’s Sauce & Fresh Rooftop Basil.

Fresh Figs

Served alongside the pizza were some Red Snapper Tacos with a Lime-Chili Marinade and Avocado Sauce. I’m pretty sure the lunch ladies didn’t fill our shells with anything better than greasy ground beef, but I wanted to keep it light. Both of the appetizers were served with an adult version of fruit punch: sangria! With a winning combination of spanish vino, brandy, triple sec and lemonade, I soaked a combination of lemon, lime, orange slices and cherries overnight and topped each cup off with a little club soda — every party is better with bubbles!

Red Snapper Tacos

Sangria "Fruit Punch"

Probably the least eaten items on those styrofoam trays were the vegetable medleys and fruit cup cocktails, so I decided to do a combination of both with a modified version of my friend Nora’s delicious corn salad. There are several things that are great about this salad and its a recipe for success that I have written about before: sweet, spicy, citrusy, savory and salty. I roasted several ears of sweet jersey corn, removing the kernels and adding to a combination of grapes {strange, but sweet and amazing}, red bell peppers {peppery and colorful}, red chilis {that subtle spicy kick that I love}, cilantro {a polarizing ingredient for many, but even I converted a hater at the table}, scallions and lime. So that’s the regular combination, but I also decided this salad would do well with a few bits of chipotle bacon crumbled on top with some queso fresco — if only school veggies were always this good.

Roasted Corn & Vegetable Medley

Roasted Corn Salad

It’s not only important to eat your veggies, but a good healthy protein also tops the food pyramid. I keep speaking the praises of bison to anyone who will listen {recipe here}, so I thought if I put them in slider form I could win the hearts of my table too. So let’s reiterate some important facts — please take notes.

Bison tastes very similar to beef, but is slightly richer, so I complemented that flavor with a spread of salty olive tapenade on the mini buns and melted some creamy buffalo mozzarella on top for a better take on a kiddie craving.

Mini Bison Sliders

And just like PB&J is a match made in heaven, so are burgers and chips. So I carried out the dutch oven, a few pounds of potatoes and got to work slicing, rinsing, drying and frying the makings of my Homemade Truffle, Rosemary Parmesan Chips. A lot of work, but there is something very satisfying about putting Frito Lay to shame from your own kitchen {recipe to follow}.

Toss in corn starch to remove moisture and create crispier results

Toss in 375 degree oil 4-5 minutes until golden blond

Strain and Season with Fresh Rosemary and Truffle Salt

Season with Rosemary, Truffle Salt, Parmesan Cheese and Try Not to Eat Too Many

While everyone settled in for the Ferris Bueller classic, Naerim also made a guest appearance and served her Coconut “Twinkie” with Lemon Curd filling and I blended up some Kahlua-Rum Chocolate “Milk” just in case  everyone didn’t have enough to drink.

Coconut "Twinkies" with Lemon Curd

As usual, we cleared the plates, handed out some blankets as the night started to cool and fired up the projector for our guest visitor: Ed Rooney. No better end to another memorable 8.ate@eight supper club.

Ed Rooney Was Our Guest Visitor

Thanks!

Thanks to Naerim again for all the help serving drinks and food and ending the evening with a great new take on an old lunchbox treat! Thanks to Kristin for snapping some pics while I was manning the grill. And I of course want to thank everyone who grabbed a seat at the table — it was lovely to have you all!

I’m ruminating on some future indoor events for the fall and winter, so stay tuned. If you aren’t on the dinner distribution list, email me at 8ateateight@gmail.com to be added. See you at the table!

Recipe Goodness:

Homemade Rosemary, Truffle and Parmesan Chips or Fries

Prep Time: 1 Hour | Cook Time: 20-30 Minutes
Serves 4

2 1/2 # russet potatoes  (about 4 large)
3 QT. peanut or canola oil

Peel and cut potatoes into either long sticks or 1/2-inch thick circles for fries or use a mandolin to thinly slice flat or waffle cut circles {using the waffle blade} for chips. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.

Pour off water,spread potatoes onto towels, and thoroughly dry {important for crispiness}. Transfer to large bowl and toss with cornstarch until evenly coated. Transfer to wire rack set on rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.

Meanwhile, in large, heavy bottomed dutch oven, fitted w/clip-on candy thermometer, heat oil to 325.  Add half of potatoes a handful at a time and increase heat to high.  Fry, shirring with mesh spider until potatoes start to turn from white to blond, 4-5 min.(oil temp will drop). Transfer fries to paper towels to absorb oil and cool. Return oil to 325 and repeat with rest of potatoes. Let potatoes cool.

Heat oil to 375. Add half of fries or chips, a handful at a time, and fry until golden brown, 2-3 min. Transfer to paper towels & repeat with remaining fries. Season immediately with chopped rosemary, truffle salt and shaved parmesan.

Read About Past 8.ate@eight Events:
8.ate@eight Went Whole Hog and Hog Wild @ the Big Southern BBQ
Who Cut the Cheese Didn’t Stink!
Silencing of the Spring Lambs was Lambtastic!

What are you still doing here? It’s over. Go home.

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September 13, 2010 · 9:52 am

A Better Brooklyn Breakfast @ Dizzy’s Finer Diner

Dizzy's Finer Diner

Breakfast, the most important and my favorite meal of the day, pretty much means the bar is set perpetually high for a meal worthy of a write-up. Recently I went on an all day Brooklyn bike and bite ride {more to come} with my friend Beth, so I was especially pleased to start the day out right with a great brunch at Dizzy’s Finer Diner. The decor is nostalgic, giving you the feeling of a throwback diner, but the menu goes far beyond over-buttered toast of yesteryear.

If you’ve been reading this blog for awhile you know I have a strong affinity for eggs. So when some place goes and does something new and egg-citing, I just can’t help but praise the perfect poach and encourage all who take the time to browse the blog to Eat Here! They call this treat Teo’s Italian Eggs — which consists of two poached eggs served over crispy cubed focaccia and drizzled with olive oil, parmesan, fresh basil and red pepper flakes. It’s all served in a bowl, allowing you break into that little pocket of goodness and capture everything as the yolk pours out over the focaccia. Imagine a little mini toast, only this one has absorbed the flavor of pressed olives, rich creamy eggs, bright herby basil, sharp, salty cheese and then a little kick of red pepper. The beauty of all this is the simple ingredients. You don’t have to live in NYC or venture across the bridge to enjoy this — just toss those same ingredients in a bowl and try it from your own kitchen.

Dizzy's Italian Eggs

The Skim: Most people are only half awake when they eat breakfast, but the food at Dizzy’s Finer Diner will open your eyes and make you take notice of their fresh flavor combinations. Not. Just. Another. Egg. On. Toast.

Map: {511 9th Street}
Reservations: Not Taken
Phone: 718-499-1966

A Half Dozen Eggs:
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
Weekend Brunch: Eat Eggs @ Edward’s
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Community Food & Juice: Fresh & Fantastic Fare
recipe goodness: cumin & dill egg salad with radish sprouts
recipe goodness: Creative Crowd-Pleasing BBQ’d Pizzas {yes, with eggs!}

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September 9, 2010 · 9:06 am

SF Best: RoliRoti Rolls Out Revolutionary Rotisserie

RoliRoti Sets Up

At first RoliRoti may sound like the name of an Indian restaurant, but in fact it’s a food truck rolling out gourmet rotisserie recipes originating from the Swiss Alps and taking the Bay Area by storm. Rotisseur Thomas Odermatt, the son of a Swiss “Metzgermeister,” or Master Butcher, grew up in the family’s Swiss butcher shop before moving to Berkley to pursue an education in organic farming. Serving only sustainably-farmed meats and organic produce, Thomas learned the importance of premium cuts from his father and perfect preparation with a secret spice rub from his mother, bringing a crowd-pleasing culinary combination to the local San Francisco market.

…and to my brother’s wedding rehearsal dinner. Normally to get a bite of RoliRoti you would have to queue up in a long line of hungry Ferry Plaza Farmer’s Market foodies on Saturday morning, but after standing in many long lines themselves, my brother and his wife decided to hire RoliRoti to cater the Friday night rehearsal dinner. Lucky us.

So what kind of goodness did this infamous truck roll up with? It’s all about the rotisserie chicken and porchetta slow roasting over a bed of potatoes — yes, vegetarians will have to pass on these spuds. RoliRoti’s prized crispy rotisserie chicken is served with a generous portion of rosemary sea salt and a squeeze of fresh lime for a burst of zesty flavor. The porchetta consists of Heritage’s free range pork loin rolled into the belly with RoliRoti’s original herb mix and lemon zest, grilled on the rotisserie for four hours until crispy brown on the outside, resulting in one succulent hunk of pig!

Dinner's Done!

Rosemary Sea Salt

RoliRoti's Famous Rotisserie Chicken and Roasted Potatoes

The rotisserie may be the main attraction, but the steakhouse salad with sweet early girl tomatoes, red onion and roquefort cheese is a perfect pairing. Or try the charred corn summer salad with fresh avocadoes tossed in punchy lime-jalapeño vinaigrette, garnished with halved cherry tomatoes, bell pepper chunks, and cilantro. Both provide a light and refreshing plate partnership to your carvings.

Early Girl Tomatoes

RoliRoti Summer Salads

The Skim: Whether you’re looking for some finger lickin’ chicken at the Ferry Plaza Farmer’s Market or a really kick-ass party pleaser, roll over to the RoliRoti truck and you will be begging for seconds. Case in point, after a lot of excited and hungry guests, RoliRoti packed it up early after running out of food — only the second time that had ever happened!

Map: San Francisco Ferry Plaza
Phone: 510.780.0300

More on the Left Coast Cuisine:
Bistro Don Giovanni: Napa-Sourced & Italian-Inspired
Do This!: Le Grand Fooding 2010 New York vs San Francisco

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September 7, 2010 · 9:02 am

Bistro Don Giovanni: Napa-Sourced & Italian-Inspired

With my brother’s wedding on the weekend horizon, I didn’t have much time for Napa food and wine excursions, but we were able to schedule a small family dinner at an excellent Napa restaurant to start the week out right. Napa-sourced and Italian-inspired, Bistro Don Giovanni brings the best of food and wine to a warm Valley eatery. Whether dining al fresco or fireside, the mediterranean menu features rustic fare blending the best local ingredients with traditional homemade Italian dishes. Complementing the fresh food, an extensive wine list offers selections from the best of Napa, Italy and even two estate grown wines from the owners’ family home that are great value for money options.

The antipasti menu was so appealing we ordered one of almost everything for the table and opted to share a few entrees. The Fritto Misto was one of the highlights, adding rock shrimp, fennel, onions and green beans to the typical crispy calamari dish. When you order this make sure to get a piece of the fennel {my favorite bite} which was a surprisingly nice combination of sweet and salty. Then again, isn’t everything good fried?

Bistro Don Giovanni Fritto Misto

Another unexpected delight was the Bruschetta with Monterey Sardines, chick peas with a tomato chili vinaigrette — it is salty, crunchy and slightly sweet with a strong mediterranean flavor from the smashed chick peas and a fresh, peppery bite from the arugula. It far exceeds expectations of a typical tomato based bruschetta.

Bistro Don Giovanni Monterey Sardine Bruschetta

And it’s not very often a pizza is that spectacular that it’s worth writing about, but the simple Margherita supported the freshly crushed tomato sauce and sparse melted mozzarella cheese with a thin crust that was crispy on the bottom and chewy on the inside — just how a stellar slice should be.

Bistro Don Giovanni Pizza Margherita

Bistro Don Giovanni Orecchiette

Three of the entrees that we shared were traditional Italian dishes, but each had a unique twist that made them memorable. The Orecchiette was served with sausage, rapini {aka broccoli rabe}, chilies, tomato and reggiano. It was the spice of the chilies that gave this dish the extra heat that complemented the other simple and fresh ingredients. The Chicken Parmigiana was served over zucchini “spaghetti,” thin strands of zucchini that offered a lighter alternative to a bed of pasta, all topped off with a local heirloom tomato sauce. The table favorite {which got eaten before I could snap a picture} was the Polpette d’Agnello, lamb and ricotta meatballs served with a side of shell beans and artichokes. Now thatsa meatball!

Bistro Don Giovanni Chichen Parmigiana

The Skim: If you’re looking for an exceptional meal to soak up a day of wine tasting, be sure to make a stop at Bistro Don Giovanni. Right in the heart of Napa on St. Helena Hwy, it’s an easy stop on the way out of town, and if you’ve tapped out the wallet on previous wine purchases you can take advantage of one of their 29 wines for $29.

Map: {4110 Howard Lane, Napa, CA}
Reservations: Taken!
Phone: 707.224.3300

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August 24, 2010 · 8:10 am

Gone Fishin’ :: Back in a Week…

Farewell Bachelorhood!

As I referenced in a previous post, I’m off in San Francisco to be the best groom’s girl I can be in my brother’s wedding this weekend. Jackie, my soon-to-be sister-in-law, works for Ghirardelli. She’s pretty darn sweet as a person, but it also doesn’t hurt that she brings a dowry consisting of a lifetime supply of chocolate. Welcome to the family!

I’m sure I will have no shortage of things to blog about upon my return — I promise it will be more interesting than a post about rice and will include musings from Napa. In the meantime, visit some old favorites…

Make A Delicious Dinner For Friends:
Kickin’ Ancho Chili Fresh Citrus Margarita
Avocado & Tropical Fruit Salsa
Orzo, Spinach & Feta Summer Salad
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs
Violet’s Lemon Cheesecake with BBQ’d Summer Berries {bottom of post}
More Recipes >>> EAT@HOME

Keep Busy in the City:
Do This!: Artisanal Premium Cheese & Wine Classes w/ Jessica Wurwarg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage
NYC Best: Take the Dull Out Of Cooking {Knives} with Samurai Sharpening @ Chelsea Market

Enjoy a Cold One in the Garden:
Not so Standard Biergarten
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Nothing says Warm Weather Like a “Gut Biergarten”

And in the Spirit of Weddings, Go on a Date!:
Summer Lovin’ Me Some Oysters @Mermaid Oyster Bar
Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails
The Red Cat: Comfortable Quarters & Cuisine
Love, Love Shabu Shabu: Fun to Say and Eat
August in April
Bocca di Bacco: I say PotaTO, You say PoTATo
barmarche: Some Clever Crudites

Eat Up!
Christina

Sibling Fun in Tokyo

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August 23, 2010 · 12:57 pm

Announcing 8.ate@eight dinner #4 | Back to School Nite | @9.18.10.8:00pm

Labor Day is fast approaching and that means it’s time to head Back to School. So let’s celebrate the nostalgia of things like new sneakers, trapper keepers and most importantly, a new lunch box, with a meal that highlights some of the old time cafeteria favorites…only better.

See here for a recap of past 8.ate@eight dinners:
Big Southern BBQ Meets Small Northern Rooftop
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 #4: Back to School
Saturday, September 18th, 2010, 8:00pm
4-course dinner menu, followed by
Post Dinner Movie: Ferris Bueller’s Day Off
Suggested Donation: $70 per person

RSVP HERE!: 8ateATeight@gmail.com

Enjoy and hope to see you at the table!

Christina

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August 16, 2010 · 11:23 am

NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage

My two most favorite past-times: good food and good music. Both are readily accessible in this fine big apple city that I live in, but put them together and you’ve got yourself the makings of a double good time. Summerstage, the outdoor venue in the middle of Central Park, has long been my favorite venue to catch a show. Most shows are free as it’s privately funded through sponsors and a few benefit concerts, it’s small enough that you can touch the stage without taking a sharp elbow to the gut, and with a blanket and starry night to set the scene, it’s easy to settle down and take in some good tunes.

This season Summerstage added just another reason to love this venue and make it a “must do” summer activity: good food. Normally you would expect the standard overdone hamburger and dirty water dog as the only options at a place like this, but with much excitement I discovered a few food purveyors from Brooklyn Flea and the fine wine makers from City Winery have been brought in to satiate our every desire.

Central Park Syrah from City Winery Anyone?

City Winery

Wash Down a Darn Good Dog from Asia Dog

How about the Ginny with homemade kimchi and nori flakes or the Sidney with thai mango relish, cucumber, red onion, cilantro & crushed peanuts. Those two lady dogs sound a lot more interesting than your usual Frank.

Marlow & Sons/Daughters and AsiaDog

I Adopted Marlow Sons & Daughters

This Brooklyn based butcher serves up a cut above the rest with their grass-fed beef burgers, house made pork sausage and barbecued pork sandwich with jalapeno lime aioli, picked onion, mint and cilantro. I wanted the pork sammy, but popular demand cleared out that supply in a matter of minutes. My pork sausage with pickled relish did not disappoint though, it was flavorful, freshly cooked and the relish added a nice zing quickly making me forget this was concert food.

My Marlow & Daughters House Made Pork Sausage w/ Pickled Relish

Truckin’ Good Pizza from Pizza Moto

Fresh from the mobile wood burning oven {hopefully those aren’t Central Park trees} you can order a slice with all sort of goodies on top and a thin, crispy crust, just as pizza should be.

Pizza Moto

Ice Cream, You Scream for Blue Marble…

If sweets are more your craving, try a a few scoops or classic root beer float {I wonder if they would make this with Blue Moon} from Blue Marble Ice Cream. All products are made only from premium grass-fed organic dairy.

Blue Marble Ice Cream

Prices range from about $4-8 depending on the item, so you won’t break the bank while enjoying these seriously good eats with your tunes at Summerstage…unless of course you get the munchies. The Flaming Lips liked this so much, they threw a party. It’s not too late to catch a show as events are scheduled through September. See Schedule HERE.

The Flaming Lips Threw A Huge Celebration

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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 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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July 3, 2010 · 9:22 am

Happy 4th of July Weekend from 8.ate@eight!

Happy 4th of July from 8.ate@eight!

I hope the sun is shining as brightly as it is in NYC for all of you. Enjoy the holiday weekend and if you’re looking for a few easy and unique dishes to share at your BBQ, try a few of these 8.ate@eight favorites and let me know how they turn out!

DRINKS {cheers!}

Pink Fizzy Lemonade Cocktails Beat the Heat

APPETIZERS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}

SALAD

Spinach, Strawberry & Halloumi Salad

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas

BISON & BEEF {where’s the…}

Bison, a Better Burger Worth Biting Into

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July 2, 2010 · 9:32 am

Two Thumbs {Bouley} Up{stairs}

A Peek Inside the Bouley Kitchen

Walk around the corner from Bouley Upstairs {the casual Bouley offshoot} and you can get a peek inside the meticulous, energetic kitchen of Bouley through the street-side-open-for-viewing windows. Redefining “open kitchen” these windows provide a glimpse to any passerby at the well-trained kitchen staff at work. Enticing and smart marketing! But you don’t have to go high class or high cost to enjoy the highly reputable food coming out of David Bouley’s kitchen. At Bouley Upstairs, the menu changes frequently to focus on fresh, seasonal ingredients sourced from family farms and finished with the Bouley flare for harmony and intensity to fully express the ingredients gracing your plate. The space is intimate and casual, with open air dining in the front and moderate pricing, so it’s easy to sit back, relax and focus on enjoying your meal.

Fresh Calamari Salad Cooked a la Plancha

The menu offers a wide selection of options that will suite any mood from sushi, to fresh fish or even a hearty burger. We started with the fresh calamari salad cooked a la plancha, meaning it’s cooked on a metal plate, creating a wonderful brown sear on all sides with a firm, yet tender bite. Our waitress was full of strong recommendations, so I took her word on the entree and ordered the seared black bass with a cider-bacon vinaigrette, served over sauteed bok choy with cubes of bacon. I suppose you could call this a modern surf and turf — a crisped skin, white mild fish lovingly paired with the earthy, salty bacon and slightly sweet cider glaze. All in all a match made in heaven.

Black Bass with Cider-Bacon Drizzle

The Skim: Bouley’s name speaks for itself and at Bouley Upstairs he is speaking to a crowd who wants to enjoy his masterful creations without breaking the bank. {130 West Broadway and Duane}

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June 30, 2010 · 8:20 am

4th Food Fare: Creative Crowd-Pleasing BBQ’d Pizzas

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BBQ’d Pizza you ask? Yes, you don’t need a wood burning oven or even a pizza stone to successfully make pizzas at home. And it’s even easier if you have a favorite pizza joint nearby that will sell you uncooked dough and even some toppings. This is so much more interesting for a great BBQ party than hot dogs and hamburgers and gets your guests involved so you don’t have to be sweating in front of the grill all night.

Easy Grilled Pizzas

Serves 8 (individual size)

1 large pizza dough ball
1 lb shredded mozzarella cheese
1 jar of your favorite marinara sauce
Olive oil for brushing

Toppings: Get creative — putting multiple bowls of topping options out allows your guests to choose their favs and maybe even get a little competitive to build the best pizza combo.

Peppers
Olives
Chopped fresh tomatoes
Onions (raw or grilled)
Grilled Eggplant and zucchini
Mushrooms (grilled and sliced portobellos are great)
Sweet or spicy grilled italian sausage and pepperoni (sliced)
Different cheeses (feta, brie, halloumi)
Fresh greens: basil, rosemary, spinach

  1. Turn grill on to medium heat
  2. Cut dough into 8 individual balls and let rest on a tray
  3. Two people can start simultaneously — have two guests start gently stretching the dough in their hands, turning and pulling to form the dough into a thin round circle, being careful not to pull a hole in the dough.
  4. Once the grill is hot and the dough has been stretched, lay them on a cutting board or tray and brush one side with olive oil. Pick the dough back up and flop directly on the grill, olive oil side down, and close the lid.
  5. After about 1-2 mins or until you see light grill marks on the under side, brush the top with olive oil and flip with tongs.
  6. Work quickly to add all toppings from sauce to cheese and anything else. Close the grill lid and wait ~1-2 mins.
  7. Check to make sure the cheese is melted and the bottom is a nicely browned. If the bottom starts to get too dark before the cheese is fully melted you can move the pizza to a top rack and let the indirect heat do the rest of the work without burning the dough.
  8. Enjoy and repeat!

Tip: If you think your guests will want more than one individual pizza, buy extra dough and cheese to accommodate appetites and the number of people.  You can always make other things with leftover dough.

Extra Dough:

  • Rosemary-Sea Salt Flatbread — After brushing the second side with olive oil, sprinkle generously with coarse gray sea salt and fresh rosemary.
  • Delicious Breakfast Pizza — Same steps as original pizza, but once you flip the dough, immediately move it to the top rack and crack the egg directly on the dough. This will take approximately 10 minutes for the egg to fully cook, so the bottom will burn if you leave it on the bottom. The egg will be done when you poke with a fork or knife and the white is firm.

Serve With A Refreshing Cocktail and Spinach Salad:
Pink Fizzy Lemonade Cocktails Beat the Heat
Spinach, Strawberry & Halloumi Salad

Breakfast PIzza

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June 25, 2010 · 9:43 am

Weekend Brunch: Eat Eggs @ Edward’s

Spicy Huevos Rancheros @ Edward's

Sometimes it’s good to change it up from your favorite brunch spot, where you can roll out of bed and know exactly what you’re going to order. If you’re looking for a nice little spot this weekend to do just that, head down to Edward’s in Tribeca, where open air seating, aluminum tiled ceilings and mirrored menus create the atmosphere of a relaxed european cafe. Sip on some $5 mimosas and catch up with old friends while you peruse the egg-centric menu.  Eggs any way is the name of the game — benedict, florentine, norwegian, a la mexicana. But in my opinion, the way to go is with the always popular huevos rancheros. Served with a healthy helping of black beans and fresh pico de gallo, these huevos rancheros stand out from the norm with an extra spicy kick from a roasted tomato ranchero sauce. Yes, I must say, this all works well together and probably encourages the quick consumption of an extra mimosa or two.

The Skim: It’s not fancy, it’s not the place to see and be seen, but the food is darn good, the atmosphere is relaxed and with $5 mimosa and bloody marys, Edward’s has the making of a relaxing brunch spot that will not disappoint.    {136 West Broadway btw Duane & Thomas}

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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 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 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}


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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 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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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}


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